imnuts’ Home

Oskar Blues Brewery & Restaurant, Lyons, Colorado

American Pale Ale recipe for 5 gallons

8 oz light caramel malt
6 lb pale malt extract syrup
1½ oz Northern Brewer hops, 60 minutes from end of boil
1 oz Cascade hops, 15 minutes from end of boil
1 oz Cascade hops, 5 minutes from end of boil
American or California ale yeast
1 oz Cascade hops, dry-hopped in secondary fermenter
¾ cup corn sugar for bottling

Crack or crush grains. Bring three gallons of water to 160°F. Steep grains in hot water for 30 minutes using a mesh bag. Remove grains, add dry malt extract and bring to a boil. Boil 60 minutes adding hops as stated. Remove from heat and cool. Siphon into primary fermenter with enough cold water to make five gallons. Add yeast when beer is 70°F and aerate well. Ferment for three to six days at 65-70°F. Transfer to secondary, add dry hops, and condition one to two weeks. When finished, dissolve ¾ cup corn sugar into beer, bottle, and age at room temperature for two weeks.

Weissbierbrauerei Hopf, Miesbach, Germany

Bavarian Wheat Ale recipe for 5 gallons

6.6 lb wheat malt extract syrup
¼ oz Tettnanger hops, 60 minutes from end of boil
Bavarian or German Wheat ale yeast
¾ cup corn sugar for bottling

Dilute the extract with three gallons of water. Boil 60 minutes adding hops as stated. Remove from heat and cool. Siphon into primary fermenter with enough cold water to make five gallons. Add yeast when beer is 70°F and aerate well. Ferment for three to six days at 65-70°F. Transfer to secondary and finish fermentation an additional one to two weeks. When finished, dissolve ¾ cup corn sugar into beer, bottle, and age at room temperature for two weeks.

Alley Kat Brewing Company, Edmonton, Alberta, Canada

American amber ale recipe for 5 gallons

½ lb medium crystal malt
½ lb brown malt
4 oz black malt
7½ lb pale malt extract syrup
1 oz Chinook hops, 60 minutes before end of boil
1 oz Cascade hops, 30 minutes before end of boil
1 oz Cascade hops, 5 minutes from end of boil
American ale yeast
¾ cup corn sugar

Bring three gallons warm water to 150°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Siphon into primary fermenter with enough cold water to make 5 gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.

Hochstiftliches Brauhaus Bayern, Motten, Unterfanken/Bayern, Germany

Bock Beer recipe for 5 gallons

½ lb dark crystal malt
4 oz Cafara or German debitterized black malt
4 oz Munich caramel malt
7½ lb amber malt extract
1 oz Hallertauer hops, 60 minutes from end of boil
½ oz Hallertauer hops, 10 minutes from end of boil
German lager or bock lager (use two packs liquid yeast for best results)
¾ cup corn sugar

Crack or crush malted grains. Bring three gallons water to 160°F. Steep grains in hot water for 30 minutes using a mesh bag. Remove grains, add malt extract, and bring to a boil. Boil 60 minutes, adding hops as stated. Remove from heat and cool. Siphon into primary fermenter with enough clean, cold water to make five gallons. Add yeast when beer is 55°F and aerate well. Ferment for one to two weeks at 50-55°F. Transfer to secondary and lager four to six months at 31°F, or as close to that range as you can manage. When finished, dissolve ¾ cup corn sugar into beer, bottle, and age at room temperature for two weeks.