Gordon's Beer Recipes
mmmmm.... beer

HOME BREW LOG BREWERY RECIPES GLOSSARY




Salt Mixture
for water treatment
13 tsp Gypsum (CaSO4)
6 1/8 tspEpsom Salt (MgSO4)
1/2 tsp Baking Soda (NaHCO3)
1 3/4 tspChalk (CaCO3)
1 3/8 tspCanning Salt (NaCl)
1/4 tsp Calcium Chloride (CaCl)



Lager

10 lbs. Domestic Pale 2-Row Malt (MASH)
1 lb. Crystal 40L (MASH)
1/4 lb. Chocolate Malt (MASH)
1 oz. Saaz Leaf Hops (5% AA) 60 minutes
1 oz. Hallertauer Leaf Hops (4.2% AA) 60 minutes
1 oz. Hallertauer Leaf Hops (4.2% AA) 30 minutes
1 oz. Saaz Leaf Hops (5% AA) 5 minutes
1 TBS Irish Moss 60 minute boil
Wyeast 2278, in a 1 pint starter
10 gal water, treated with 3 tsp of my salt mixture
1 cup Light DME to prime

Mash:42º C 50 minutes (7 qts strike water at 50 º C)
60º C 90 minutes (by adding 5 qts boiling water)
65º C 75 minutes (by adding 6 qts boiling water)
sparge with balance of water at 170º F

Pitch yeast at 75º F, When fermentation is visible - decrease temp to 54º F
6 days primary at 54º F
22 days secondary slowly reducing to 46º F
12 more days in the secondary fermenter slowly reducing to 34º F
bottl at room temp, bottle condition for 31 days at 48º F
lager in the bottle 7 more days, slowly reducing temperature to 32º F



Ale

9 lbs. Pale 2-Row Malt (MASH)
1 lb. 60L Crystal Malt (MASH)
1 lb. Honey Malt (MASH)
1 lb. Flaked oats (MASH)
3/4 lb.Black Patent Malt (SPARGE)
2 oz. Fuggle leaf hops (5.0% AA) 100 minutes of 110 minute boil
1 TBS Irish Moss 110 minute boil
1 vial White Labs English Ale yeast
1/2 cupMolassas to prime
1 week primary, 2 weeks secondary
OG: 1.047 / FG: 1.015