imnuts’ Home

Elm City Brewing Company, Keene, New Hampshire

Schwarzbier Recipe for 5 Gallons

¼ lb German debitterized black malt
¼ lb Belgian black malt
¼ lb Belgian chocolate malt
¼ lb dark crystal malt
6 lb pale malt extract syrup
1 oz Tettinanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
½ oz Hallertau hops, 10 minutes before end of boil
German lager yeast
¾ cup corn sugar

Bring three gallons warm water to 160°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. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Transfer, then lager for three to four months at 32-35°F. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Matt Brewing Company, Utica, New York

Iperial IPA Recipe for 5 Gallons

1¼ lb melanoidin malt
13 lb pale malt extract syrup
1 oz Simcoe hops, 60 minutes before end of boil
¾ oz Warrior hops, 60 minutes before end of boil
½ oz Centennial hops, 45 minutes before end of boil
½ oz Centennial hops, 30 minutes before end of boil
1 oz Cascade hops, 20 minutes before end of boil
½ oz Centennial hops, at flameout
American ale yeast
2 oz Cascade (dry hop)
¾ cup corn sugar

Bring three gallons warm water to 150°F. Crush malt and steep for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate very well, and add yeast. Ferment at 65-70°F until finished. Transfer carefully into another container and condition for two or three weeks at 55-60°F. Dissolve corn sugar into finished beer, bottle and store at room temperature for two or three weeks, then chill and enjoy.

Note: this beer will require a lot of yeast. Use three  packages of yeast, make a two-liter starter, or use the slurry from a previous batch.

Goose Island Brewing Company, Chicago, Illinois

Dark ale recipe for 5 gallons

½ lb wheat malt extract syrup
½ lb black patent malt
¼ lb German debitterized black malt
¼ lb dark crystal malt
2 oz chocolate malt
6 lb pale malt syrup
1 oz Mt. Hood hops, 60 minutes before end of boil
1 oz Sterling hops, 10 minutes before end of boil
German ale yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extracts, then bring to a boil. Boil for 60 minutes, adding hops at specified intervals. Top off to five gallons with cold water. Cool to 70°F, aerate, and add yeast. Ferment at 61-65°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.

FEMSA, Monterrey/Veracruz-Llave, Mexico

Vienna Lager recipe for 5 gallons

1 lb medium crystal malt
5 lb light malt extract syrup
1 lb brewer's rice syrup
1 oz black malt
1 oz Hallertau Hersbrucker hops, 60 minutes before end of boil
½ oz Hallertau Hersbrucker hops, 30 minutes before end of boil
Pilsener or Mexican lager yeast
¾ cup corn sugar

Steep crushed crystal malt in 160°F brewing water for 30 minutes. Remove and rinse grains. Add extracts and bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Lager at 32-35°F for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Stieglbrewery, Salsburg, Austria

Austrian Gold Lager recipe for 5 gallons

6½ lb extra-light malt syrup
1¼ oz Tettnanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 30 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
European or German lager yeast
¾ cup corn sugar

Dissolve extract in three gallons warm water, then bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-50°F for two weeks or until finished. Transfer, drop temperature to 32-35°F and lager for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.