Home Brewed Beer Recipes

  Alesmith IPA Beer  

  Elbro Nerkte Brown Ale

• 2 Cans Malt Extract (3.3 pounds each): EITHER
  - CBW Traditional Dark Pure Malt Extract (by Briess)   OR
  - Muntons Malt Extract - Dark
• 1 pound: Breiss Traditional Dark Dried Malt Extract 30.0 Lovibond
• 1/2 pound: Crystal Malt
• 1/4 pound: Black Patent Malt
• 2 ounces: Wilamette Hops (boiling)
• 1/2 ounce: Cascade Hops (finishing)
• 1 package: Ale Yeast
• Bottling: 3/4 cup corn sugar or 1.25 Cup Dried Malt Extract
• 48+ Caps for 2 cases of beer

1. Combine the cracked Crystal and Black Patent Malts in a mesh bag and place in in a big pot with 1.5 gallons of cold water.   Bring to a boil.
2. Warm the 2 cans of Malt Extract by placing in a sink of hot water. They will be easier to pour & less syrup will stick to the sides.
3. Remove the grains when boiling starts.
4. Add the Malt Extract & Boiling Hops.   Boil for 45-60 minutes.   Add the Finishing Hops for the final 5-10 minutes of boil.   I put a lid on top for the last couple of minutes to sanitize the inside of the lid.
5. Cool the wart: place the covered (lid sanitized in last step) pot in a sink filled with cold water and ice. Cool to a temperature that will not kill the yeast.
6. Pour into the fermenter, and add the Yeast. Add enough cold water to raise the level in the fermenter to the 5 gallon mark.
7. In theory, it is NOT desirable to agitate a hot warp (i.e., while it is cooling) because agitation will introduce off-flavors.   It is desirable to agitate a cooled warp while it is going into the fermenter (i.e., pour vigorously) to introduce oxygen for consumption by the yeast.
8. This brew will ferment vigorously for the first few days.   Bottle when fermentation is complete, possibly within 5-6 days.