Beer recipe to try

Big Basin Amber Ale

Ingredients

• For 5 gallons (19 L)
• Malt
• 8.0 lb (3.6 kg) | British pale ale malt
• 1.0 lb (0.45 kg) | crystal 60L
• 1.0 lb (0.45 kg) | crystal 90L
• 0.5 lb (227 g) | flaked wheat
• Hops
• 0.5 oz (14 g) | Centennial, 10% AA (60 minutes)
• 1.0 oz (28 g) | Mt. Hood, 7% AA (30 minutes)
• 1.0 oz (28 g) | Willamette, 5% AA (15 minutes)
• Yeast
• Wyeast 1332 Northwest Ale

Specifications

• Original Gravity: 1.055
• Final Gravity: n/a
• ABV: n/a
• IBU: 48
• SRM: 17
• Boil Time: 60 minutes
• Efficiency: n/a
• Pre-boil Volume: n/a
• Pre-boil Gravity: n/a

Directions

• Mash in and hold at 155°F (68°C) for 60 minutes.
• Follow boil schedule listed above. Chill to under 80°F (26.7°C), rack to fermenter and pitch yeast.
• Ferment for 10 days at 65°F (18°C) in primary fermenter.

$12 Cream Ale

 Ingredients

• For 5.5 gallons (20.82 L)
• 11.0 lb (4.99 kg) Briess two-row malt
• 0.75 oz (21 g) Willamette pellet hops, 4.7% a.a. (60 min)
• 0.5 oz (14 g) Willamette pellet hops, 4.7% a.a. (30 min)
• 0.25 oz (7 g) Willamette pellet hops, 4.7% a.a. (0 min)
• White Labs WLP051 California Ale V yeast
• 2.6 vol forced CO₂ to carbonate

Specifications

• Original Gravity: 1.054
• Final Gravity: 1.015
• ABV: 5.1%
• IBU: 20.7
• SRM: 3.6
• Boil Time: 60 minutes
• Efficiency: n/a
• Pre-boil Volume: n/a
• Pre-boil Gravity: n/a

Directions

spice-herb-or-vegetable-beer

Beer recipes:

• Beer Recipator
• Brewery.org