KZNLT #6 August 2016

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ZAITH WEIZEN Homebrewing Weizen Those who have sampled the wonders of German brewing often come away with a love for the malty, spicy flavor of an authentic Bavarian wheat beer, known as a weizen. This INGREDIENTS For 5 gallons (18.9 L) 2 cans | [6.6 lb (3 kg)] Wheat liquid malt extract 1 oz | Perle or liberty hop pellets 1 tube/pack | White Labs WLP300 or Wyeast 3068* *Note: if you prefer the softer flavor of Americanstyle wheat beers, use WLP 320 or Wyeast 1010 instead SPECIFICATIONS Original Gravity: 1.050- 1.051 Final Gravity: n/a ABV: n/a IBU: n/a SRM: n/a Boil Time: 30 minutes Efficiency: n/a Pre-boil Volume: n/a Pre-boil Gravity: n/a DIRECTIONS Put 1 gallon (3.79 L) of water in the pot and bring basic recipe allows you to produce that flavor right in your own homebrewery! Being an extract-only recipe, this weizen is the perfect beer to brew for those testing the waters of homebrewing. to a boil. Turn off burner and add the malt extract. Stir until dissolved and then turn the burner back on. Add the hops. Boil for 30 minutes. Stir as needed to avoid boil-over. Fill the fermenter one-half full with cold water. Allow the hot wort to stand for at least five minutes before adding to the fermenter. (If using a glass fermenter, allow the wort to drop below 100°F (38°C) before adding to the fermenter. Add the hot wort to the cold water in the fermenter, topping up to 5 gallons (18.9L) if necessary. Let cool to 75°F (24°C) or lower, then add the yeast. Pitch yeast and ferment around 65-75°F for 2 weeks. PHIL’S BELGIAN DUBBEL Round in Oakland, CA. Keener’s Belgian Strong Ale was chosen as the best among 322 final round entries in the category. belgianstrong.jpg2009 Phil Keener of Ashland, OH won a gold medal in Category #18: Belgian Strong Ale during the 2009 National Homebrew Competition Final INGREDIENTS For 5 Gallons (18.93 L) 6.6 lb (2.99 kg) Muntons light malt extract 2.0 lb (0.9 kg) 7 EBC plain extra-light dry malt extract 1.0 lb (0.45 kg) Belgian candy sugar 0.25 cup (59 mL) maple syrup 2 cup (473 mL) compressed homegrown Cascade whole hops (60 min) 1 cup (237 mL) compressed homegrown Cascade whole hops (5 min) Wyeast No. 1214 Belgian ale yeast 5.0 oz (142 g) corn sugar to carbonate SPECIFICATIONS Original Gravity: 1.068 Final Gravity: 1.012 ABV: 7.35% DIRECTIONS Primary fermentation for 10 days at 70-72° F (21-22° C). Secondary fermentation for 30 days at 70-72° F (21-22° C).
TRY THESE POPULAR BEER RECIPES These are recipes for the most popular styles of beer using extract and steeping grains. The recipes first list extracts and other sugars to be boiled for the whole boil. They then list steeping grains which should besteeped according to the instructions found in our “Steeping Grains” flyer. Hops are listed next with boiling times. The hops you use may have different alpha acid contents than those listed in the recipe, so adjust accordingly. Finally the recipes list yeast and fermentation instructions. Remember that these recipes are only guidelines. Feel free to try different crystal malts, swap hops, and learn about different yeasts and the flavors they produce! AMBER ALE 8# pale malt extract 1# 60L Crystal 1/2 # Carapils 1 oz Challenger (7.9%) 60 min 1 oz Challenger 5 min Ferment with W.L. California Ale Yeast RED ALE 6# pale malt extract 2#amber malt extract 1# 80L Crystal 1/2 # 120L crystal 1 1/2 oz Cenntenial (9.8%) 60 min 1 oz Cascade (6.2%) 1 min Ferment with W.L. English Ale Yeast AMERICAN PALE ALE 8.5# pale malt extract 1# 40L crystal1/2# carapils 1 1/2 oz Perle (7.2%)60 min 1 oz Cascade 1 min Ferment with W.L. California Ale Yeast (you may dry hop with 1 oz cascade in the fermenter) ENGLISH BITTER 6# pale malt extract 1# light brown sugar 3/4 # British (70L) crystal 1/2# victory malt 1 oz Brambling Cross (7.1%) 60 min 1 oz Kent Golding 1 min Ferment with W.L. British Ale Yeast Nut Brown Ale 4#pale malt extract 3# amber extract 1# 80L crystal 1/2 # victory malt 1/4 # chocolate malt 1 oz Willamette (5.1%) 60 min 1 oz Willamette 5 min Ferment with W.L. British Ale yeast STEAM BEER 8# pale malt extract 1/2# 120L crystal 1#80L crystal 2 oz Northern Brewer (6.9%) 60 min 1 oz Northern Brewer 5 min Ferment with W.L. San Francisco Lager Yeast (fermentation will be slower than usual, age at least three weeks) PORTER 9# pale malt extract 1# 60L crystal 1/4# black patent malt 1/2# chocolate malt 1 1/2 oz Chinook (10.5%) 60 min 1 oz Willamette 2 min Ferment with W. L. Irish Stout Yeast Hefeweizen 7# wheat malt extract 1 1/2 oz Liberty (3.8%) 60 min 1/2 oz Liberty 5 min Ferment with W.L. German or American Hefeweizen yeast DRY STOUT 7# pale malt extract 1/4 #roast barley 1/4# black patent malt 1/2# chocolate malt 1 1/2 oz Northdown(8.6%)60 min 1 oz Fuggles 5 min Ferment with W.L. Irish Stout AMERICAN IPA 9# pale malt extract 1/2 # 40L crystal 1/2# carapils 1/2#victory malt 1 1/2 oz Chinook (10.5%) 60 min 1/2 oz Chinook 10 min Ferment with W.L. California Dry hop in fermenter with 1oz Cascade AMBER LAGER 7# pale malt extract 1# 60L crystal 1/2# carapils 2 oz Hallertaur (3.8%)60 min 2 oz Hallertaur 1 min Ferment with W.L. East Coast ale yeast or cold ferment with W.L. German Lager Yeast KOLSCH (GOLDEN ALE) 6 # pale malt extract 1# wheat malt extract 1/2# 10 L crystal 1 oz Northern Brewer (6.9%) 60 min 1 oz Tettnanger 10 min 1 oz Tettnanger 2 min Ferment with W.L. California Ale Yeast HONEY ALE 5 # pale malt extract 2# honey 1/2 # honey malt 1/2# carapils 2 oz Saaz (3.1%) 60 min 1 oz Saaz 5 min Ferment with W.L. Britsh Ale Yeast Scotch Ale 10 # pale malt extract 1/2# 80 L crystal 1 # dark Britsh crystal 1/2# dark carastan (optional 2-4 oz peat malt) 2 oz Kent Golding (4.2%) 60 min 1/2 oz Fuggles 10 min Ferment with W.L. California Ale Yeast ABBEY BEER (SINGLE) 8 # pale malt extract 1# white candi sugar 1/2# caravienne 1/2 # carapils 1 oz Perle (7.2%) 60 min 1 oz Styrian Goldings 5 min Ferment with W.L. Trappist Ale yeast Belgian Double 9.5# pale malt extract 1# dark candi sugar 1 # caravienne 1/2 # special B1 1/2 oz Northern Brewer (6.9%) 60 min1 oz Fuggles 5 minFerment with W.L. Trappist Ale Yeast BELGIAN WIT 7# wheat malt extract 1 1/2 oz liberty (3.8%) 60 min 1/2 oz liberty 5 min 1/4 oz curacoa 1/4 oz orange peel 1/4 oz corriander add spices in a hop bag the last minute of the boil ferment with W.L. Belgian Wit yeast English ESB 8# pale malt extract 1# 70L British crystal 1/4# carapils 1/2#dark carastan 1 oz Galena (11.6) 60 min 1 oz Cascade 1 min 1 oz Progress 1 min ferment with W.L. Burton ALE YEAST Imperial Stout 11# pale malt extract 1/2# roast barley 1/2# chocolate malt 1/4#black patent malt 1# 60L crystal 1/2#caravienne 2oz Galena (11.6%) 60 min 2 oz Fuggles 2 min Ferment with W.L. California Ale Yeast Honey Wheat 6# pale 1#honey 1 oz Cascade (6.2%) 60 min 1 oz Cascade 5 min ferment with W.L. California Ale Yeast
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KZNLT #6 August 2016

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