Homebrew Archives
Olde Shaker Altbier
Ingredients
- 6 lbs Munton`s Amber Malt Extract (dry)
- 1/2 lb dark crystal malt (80L)
- 1/2 lb chocolate malt
- 1 lbs orange blossom honey (or substitute)
- 2 oz Hallertau hops
- Wyeast European liquid yeast culture (#1388)
- 1 cup corn sugar or 1 l/4 cup dry malt (for priming)
Procedure
- Add the crystal and chocolate malt to a nylon boiling bag and bring
l l/2 gallons water to 160 degrees, hold for 20-25 minutes.
- Remove bag allowing most of the fluid to drain from bag into pot
- Bring water to a boil
- Add Munton`s dry amber malt extract, 1 oz of the Hallertau hops and the
honey and bring to a boil for 50 minutes.
- Add another 1/2oz Hallertau hops and boil for 10 minutes
- Add rest of hops (1/2 oz) and boil a final 1 minute
- Cool the wort, by placing the brew pot in an ice/water bath or passing
through a wort chiller, to about 80 degrees.
- Add 2 gallons cold water to fermenter, pour the cooled wort in and stir
well for 5 minutes to aerate
- Top off to 5 gallons total, pitch yeast on surface, close and attach
airlock. Ferment at around 65 degees preferably
- Our original specific gravity was 1.056. After 5 days of primary
fermentation (bubbling down to about 1/30 seconds) the wort was transferred
to secondary fermenter for another 9-10 days with a final specific gravity
of 1.012 (~6% alcohol)
- bottle using priming sugar/malt, allow 1 week to carbonate at around 70-80
degrees and 3-4 weeks to mature at around 50-65 degrees.
- enjoy!
Peck`s Pond Honey Porter
Ingredients
- 4 lbs Ironmaster Porter Malt Extract (syrup)
- 3 lbs Munton & Fison Dark Malt Extract (dry)
- 1/2 lb dark crystal malt
- 2 lbs wild Vermont honey (or substitute)
- l oz Kent Goldings hops
- Whitbread ale yeast
- 1/2 tsp Irish Moss
- 1 cup corn sugar or 1 l/4 cup dry malt (for priming)
Procedure
- Add the crystal malt to a nylon boiling bag and bring l l/2 gallons
water to 160 degrees, hold for 20 minutes.
- Remove bag allowing most of the fluid to drain from bag into pot
- Bring water to a boil
- Add Ironmaster Porter extract, Munton and Fison dry malt extract, and
the honey and bring to a boil for 50 minutes.
- Add Irish moss and 1/2oz Goldings hops and boil for 15 minutes
- Add rest of hops (1/2 oz) and boil a final 2 minutes
- Cool the wort, by placing the brew pot in an ice/water bath or passing
through a wort chiller, to about 80 degrees.
- Add 2 gallons cold water to fermenter, pour the cooled wort in and stir
well for 5 minutes to aerate
- Top off to 5 gallons total, pitch yeast on surface, close and attach
airlock. Ferment at around 65 degees preferably
- Our original specific gravity was 1.064, fermentation complete after 11
days with final specific grav. of 1.015 (~6% alcohol)
- bottle using priming sugar/malt, allow 1 week to carbonate at around 70-80
degrees and 2-3 weeks to mature at around 50-65 degrees.
- enjoy!
Headless Horseman Halloween Ale
Ingredients
6 lbs Light Dried Malt Extract
1 lb crystal malt (40L)
2 lbs pale ale malt
6-7 lbs pumpkin (4-5 of the smaller, sweeter, "pie" pumpkins, not the big carving type
1 1/2 oz. Fuggles hops
1 oz. Hallertauer hops
1/2 tsp. Nutmeg
1/2 tsp. Allspice
2 whole Cinnamon sticks
1/2 oz. fresh grated ginger root
Wyeast liquid yeast culture #1056
3/4 cup corn sugar or 1 1/4 cup dry malt for priming
Procedure
- Clean and quarter the pumpkin, bake at 350 degrees for 30 minutes
- Remove the skin and cut and shred the pumpkin meat into fine pieces
- Add the resultant pumpkin along with the 2 lbs pale ale malt and 1 lb crystal malt to the
brewpot with 1 1/2 gallons of water
- Bring mixture up to 155 degrees and hold for 90 minutes, stirring occaisionally
- Strain this mess through a lauter-tun or in my case a large grain bag place inside the
bottling bucket allowing the wort to drain out the spigot and back into the (clean) brew pot
while holding the spent grains in the bag
- Sparge the drained grain/pumpkin with 1 gallon of 170-180 degree water to get as much of
the extract out of it as possible collecting this runoff into the brew pot
- Add the 6 lbs light dry malt extract, 1 oz. fuggles and 1 oz. hallertau hops, and bring to a
boil for 60 minutes.
- Add 1/2 oz. fuggles hops and boil another l0 minutes
- Add all the spices and boil a final 1-2 minutes. This will lead to a more subtle spice
flavor. Amounts can be doubled if you prefer a heavier spice presence
- Cool the wort down to approximately 80 degrees
- Add 2 gallons cold water to fermenter, pour the cooled wort in and stir
well for 5 minutes to aerate
- Top off to 5 gallons total, pitch yeast on surface, close and attach
airlock. Ferment at around 65 degees preferably
- After 5 days of primary fermentation (bubbling down to about 1/30 seconds) move the wort
into the secondary fermenter until finished.
- bottle using priming sugar/malt, allow 1 week to carbonate at around 70-80
degrees and 3-4 weeks to mature at around 50-65 degrees.
- Note that this is NOT the recipe for the ale of the same name recently brewed by
Malt River Brewing in Latham. I`ve made this recipe in the fall for a couple of years and always
named it such. Just a coincidence ( I assume )that MR came up with the same name for their
Halloween Ale.
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Upstate Beer and Brewing
Last modified: October 19, 1997