Specialty Beers

When and how grains/hops added: 1oz hops at start, added 1/2oz hopps after 30min.

HONEY STEAMER
5 gallons, extract/specialty grains

Gary & Elisa Wilder
Brew Your Own Brew
Tucson, Ariz.

"Very smooth with a light sweetness and 6.7 percent alcohol by volume."

Ingredients:

• 6.5 lbs. light malt extract syrup
• 0.5 lb. crystal malt, 40° Lovibond
• 2.5 lbs. honey
• 1 oz. Bullion hops (8.1% alpha acid), for 25 min.
• 1 oz. Cluster hops (7.4% alpha acid), for 10 min.
• 1/3 oz. Irish moss
• Wyeast 2112 (California)

Step by Step:

Add crystal malt (in bag) to 2 gals. cold water. Slowly bring to 170° F. Remove grains, bring liquid to boil, and add extract and honey. Boil for 35 minutes, then add Bullion hops. Boil for 15 more minutes, and then add Cluster hops and Irish moss. Boil 10 minutes. Total boil is 60 minutes. Remove from heat and cool. Add water to make 5 gals. Pitch yeast. Prime with corn sugar.

REGGAE RED
5 gallons, extract/specialty grains

Steven Lonsway
Homebrew Market
Appleton, Wis.

"A fantastic extract brew with an all-grain taste. Perfect hop/malt balance on the palate with tremendous hop aroma. Definite German tones."

Ingredients:

• 6.6 lbs. Ireks unhopped amber extract
• 1 lb. light dry malt extract
• 1 lb. dark crystal malt, 60° Lovibond
• 1 oz. Northern Brewer hop pellets (8.4% alpha acid), for 60 min.
• 1.75 oz. German Hallertauer hop pellets (3.5% alpha acid), 1 oz. for 15 min., 0.75 oz. for 1 min.
• 1/2 tsp. Irish moss
• Wyeast 1007 (German ale yeast)
• 1 cup light dry malt extract for priming

Step by Step:

Add crushed grain to 2.5 gals. cold water and bring to a boil. Remove grains and add malt extract (both syrup and dried). Bring to a boil, and add Northern Brewer hops. Boil 45 minutes. Add 1 oz. Hallertauer hops and Irish moss and boil 15 minutes more. Total boil is 60 minutes. Add 0.75 Hallertauer hops at cool down. Top off to 5 gals. and pitch yeast. Primary ferment at 70° F for four to five days. Rack to secondary. Bottle when fermentation is complete.

OG = 1.050
FG = 1.010.

NOSFARATU'S RETURN
5 gallons, extract/specialty grains

Mark diSimone
Brew Masters Ltd.
Rockville, Md.

"This beer is silky smooth and has a great chocolate character. Its 10 percent alcohol is totally hidden. It is ranked number one in our 18-year history."

Ingredients:

• 6.6 lbs. gold unhopped malt extract
• 2 lbs. orange blossom honey
• 1 lb. chocolate malt
• 1 lb. pale chocolate malt
• 1 lb. Vienna malt
• 0.5 lb. cara-pils malt
• 0.5 lb. crystal malt, 56° Lovibond
• 1 lb. Munich malt
• 2 oz. Perle hops (8% alpha acid), for 20 min.
• 1 oz. crystal hops (3.2% alpha acid), for finishing
• Wyeast 1742 (Swedish ale)

Step by Step:

Steep grains in 2 gals. of 170° F water for 30 minutes. Remove grains. Add malt and honey to the grain water. Bring to a boil. Add Perle hops and boil for 20 minutes. Remove from heat. Stir in 1 oz. crystal hops. Add to fermenter. Add water to 5 gals. When temperature is below 80° F, pitch yeast. Ferment for seven to 10 days. Place in secondary for seven to 10 days. Prime with corn sugar. Bottle at 1.014. Let age three to four weeks.

HEFE-WEIZEN AND BERRY WEIZEN
5 gallons, extract with adjuncts

Steve Bader
Bader Brewing Supply
Vancouver, Wash.

"This recipe is the most popular recipe in my store. We sell more than 450 of these each year. This recipe is very flexible. You can add fruit extracts to make fruit beers or add coriander and orange peel to make a Belgian white beer. (Change the yeast also to be true to style!)"

Ingredients:

• 4 lbs. Premier wheat malt extract
• 1 lb. light dry malt powder
• 1 lb. wheat dry malt powder
• 1 lb. flaked wheat
• 1 oz. Tettnanger hops (5% alpha acid), for 60 min.
• Wyeast 3056 (Bavarian weizen) liquid yeast
• 3/4 cup corn sugar for priming
• Fruit extract of your choice to make a fruit ale (optional)

Step by Step:

Steep 2 gals. of hot water (about 130° F) with flaked wheat for 30 minutes with the heat on low (150° F). Strain out most of the flaked wheat, leaving some to give the beer its cloudy appearance. Bring to a boil. Remove the pot from the burner, add the malt extracts and hops. Boil for 60 minutes. When boiling is done, transfer the beer into 2 gals. cold water in your sterilized carboy, then top off to 5 gals. Add yeast when beer is cooled below 74° F, then ferment at 68° F.
If you want to make a fruit beer, add the natural fruit extract at the same time you add the bottling sugar. Raspberry, apricot, and boysenberry are great. Transfer the beer into your bottling vessel, then add the fruit extract to taste. One bottle of extract will give a hint of fruit flavor; 1.5 bottles will give a strong flavor. You may also bottle a few gallons without the fruit flavoring, then add the fruit extract and bottle the rest.
If you want to use raw fruit, the best way is to add 3 to 5 lbs. of crushed fruit into the wort when you are done boiling, and let the fruit steep for 15 minutes to extract color and flavor. Don't boil the fruit, because it will tend to give a very cloudy beer. You then strain out the fruit as the beer goes into the carboy.

OG = 1.044
FG = 1.013

MONK'S BREATH ABBEY ALE
5 gallons, extract/specialty grains

Peter Norton & Geoff Deman
Liberty Malt Supply Co.
Seattle, Wash.

"The fruity malt nose and warming palate balance with a clean maltiness and dry finish.

Ingredients:

• 6 lbs. Liberty light malt extract
• 3 lbs. Liberty light dry malt
• 1 lb. De Wolf-Cosyns Belgian pale malt
• 0.5 lb. Briess victory malt
• 1 lb. clear Belgian candi sugar
• 2 oz. Czech Saaz leaf hops (2.6% alpha acid), 1 oz. for 60 min., 0.5 oz. for 5 min., 0.5 oz. at end boil
• Wyeast 3787 (Belgian Trappist high-gravity yeast)
• 3/4 cup sugar for priming

Step by Step:

Crack grains and steep in 6 gals. of 150° F water for 10 to 20 minutes in grain bag. Remove grains and add dry malt, stirring until fully dissolved. Bring to a boil. Add extract and candi sugar. Return to boil. Add 1 oz. hops. Boil 55 minutes. Add 0.5 oz. hops and boil five minutes more. Add last 0.5 oz. Saaz as you turn off heat. Steep for five minutes. Remove hops by scooping with a sanitized strainer. Chill well. Pitch yeast.

OG = 1.088
FG = 1.018-1.022

POCAHONTAS' PUMPKIN PLEASER
5 gallons, extract/specialty grains

Owen OGletree & Paul Eckloff
Brewtopia
Athens, Ga.

"This is a rich, smooth pumpkin ale with a nice sweetness and spiciness. It won third place in specialty fruit/spice beers two years ago in the Peach State Brew-Off in Georgia."

Ingredients:

• 6.6 lbs. amber malt extract syrup
• 1 lb. crystal malt, 40° to 60° Lovibond
• 1 oz. Willamette pellets, for 45 min.
• 1 oz. Styrian Goldings hop pellets, for 15 min.
• 2 lbs. canned Libby's all-natural pumpkin
• 3 cinnamon sticks
• 1 lb. honey
• 11.5 g. Edme ale dried yeast
• 3/4 cup sugar for priming

Step by Step:

Steep grain in 2 gals. of water while gradually heating kettle. Remove grains at 170° F. At boil add extract, pumpkin, and Willamette hops. Boil 30 minutes. Add two cinnamon sticks, honey, and Styrian Goldings hops. Boil 15 more minutes. Turn off heat and add last cinnamon stick. Add wort to 3 gals. cold water in fermenter. When cooled, pitch yeast. Primary ferment seven to 10 days and secondary one to two weeks.

ST. SERAPHIM BELGIAN-STYLE STRONG ALE
10 gallons, extract/specialty grains

Byron Burch & Nancy Vineyard
The Beverage People
Santa Rosa, Calif.

"This beer has overtones of both caramel and nuttiness, with hints of roastiness in the background, augmented by the lushness of two different kinds of Belgian candi sugar. Hops are very much in the background. Splitting the batch and employing two different yeast strains provides an interesting variation, with 1388 being notably the "cleaner" of the two and 3787 providing a richer complexity."

Ingredients:

• 7 lbs. The Beverage People light malt extract
• 6 lbs. The Beverage People amber dry malt extract
• 1 lb. Belgian cara-Vienne malt
• 8 oz. aromatic malt
• 4 oz. extra dark crystal malt, caramel, 120° Lovibond
• 4 oz. Belgian Special B malt
• 2 lbs. The Beverage People rice extract powder
• 1 lb. Belgian amber candi sugar
• 1 lb. Belgian dark candi sugar
• 1 tsp. gypsum
• 1.25 tsp. salt
• 1.5 tsp. chalk
• 9/10 oz. Eroica hop pellets (23.4% alpha acid), for 60 min.
• 1 pint Wyeast 1388 and 1 pint 3787 ale yeast starters
• 1.5 cups corn sugar for priming

OG = 1.072
FG = 1.016

Step by Step:

Steep cracked grains in 150° F water for 45 minutes. Place grains in strainer or collander lined with cheesecloth and rinse with 150° to 160° F water, collecting runoff in the boiling kettle. When runoff is reasonably clear, discard grain. Add malt extracts, gypsum, salt, chalk, and enough water to bring the volume up to about 6 gals. Heat to boiling. When boil begins, add hop pellets and boil for an hour. Quick-chill the wort. Move the wort to fermenting vessels, filling them no more than 2/3 full, and add yeast starters. Ferment between 60° and 70° F. When fermentation appears to be complete, siphon to settling vessels, top them up, and let them stand for three to four days. Siphon to bottling containers, prime, bottle, and let the bottles stand for 10 days to two weeks to carbonate.