Pasadena Brewing Recipes:


Pale Ale 3
by Tom

6 lbs. Briess Golden Light (DME)
8 oz Caramel/Crystal Malt - 60L
8.1 oz. Dexstose (corn sugar)

1.3 oz Cascade / pellet AA 5.0 (60 min)
14 g Cascade / pellet AA 5.0 (45 min)
1.0 oz Willamette / pellet AA 4.9 (20 mins)
1.0 oz Cascade / pellet AA 5.0 (1 min)
Safale US-05 Dry Yeast

4.0 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.052/FG - 1.006 - my readings
(BF: 10.56-1016)
Alcohol 6.1% abv. - my readings
(BF: 5.32% abv.)
SRM - 7.6
IBU - 37.4

Medium gold in color, good hop flavor, but not to much. Balanced very very nice!

 

Northern English Brown Ale 2
by Tom

6 lbs. Muntons Plain Extra Light (DME)
7 oz Chocolate Malt - 350L
6 oz Caramel/Crystal Malt - 60L

1 oz Willamette / pellet AA 4.9 (60 mins)
1 oz Willamette / pellet AA 4.9 (20 mins)
11 g Willamette / pellet AA 4.9 (5 mins)
Safale US-05 Dry Yeast

4.0 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.052/FG - 1.015
Alcohol 4.9% abv.
SRM - 17.2
IBU - 25.7

Nice medium to dark brown color, not to hoppy, not overly sweet either and OG went better than I thought, not a strong ABV beer. This is a good one!

 

IPA 2
by Tom

6 lbs. Muntons Plain Extra Light (DME)
10.4 oz Caramel/Crystal Malt - 40L
24 oz Dexstose (corn sugar)

1.0 oz Columbus / pellet AA 13.9 (60 mins)
1.0 oz Cascade / pellet AA 5.0 (40 min)
14 g Cascade / pellet AA 5.0 15 min)
14 g Cascade / pellet AA 5.0 (5 mins)
Safale US-05 Dry Yeast

4.0 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.068/FG - 1.019
Alcohol 6.41% abv.
SRM - 11
IBU - 6.5

Light in color, very good hop flavor, medium to light in body. Happy with first OG reading, even happier with secondary.
Another great IPA!

 

Pale Ale 2
by Tom

6 lbs. Briess Golden Light (DME)
5 oz Caramel/Crystal Malt - 40L

0.8 oz Columbus / pellet AA 13.9 (60 mins)
0.5 oz Willamette / pellet AA 4.9 (20 mins)
0.5 oz Willamette / pellet AA 4.9 (5 mins)
Safale US-05 Dry Yeast

4.0 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.050/FG - 1.014
Alcohol 4.8% abv.
SRM - 6
IBU - 51.1

This is a lighter style ale, it's less hoppy and mild in flavor. It's very tasty and easy to drink for those who like it simple with a great balance.

 

Oatmeal Stout
by Tom

6 lbs. Muntons Plain Extra Light (DME)
10 oz Black Patent Malt - 550L
6 oz Chocolate Malt - 350L
1 lbs. Roll Oats
1 lbs Dexstose (corn sugar)
4 oz Brown Sugar (light)
1 oz Ground Coffee (Kona)

0.6 oz Columbus / pellet AA 13.9 (60 mins)
0.5 oz Columbus / pellet AA 13.9 (40 mins)
0.5 oz Willamette / pellet AA 4.9 (5 mins)
Safale US-05 Dry Yeast

4.0 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.061/FG - 1.017
Alcohol 5.9% abv.
SRM - 36
IBU - 43.4

Another outrageously great beer!
Very dark in color and rich in taste, the extra dark malts really shine through and the adjuncts
make it the perfect brew. I steeped the oatmeal in with the grains in case you were wondering.
This is a beer you have trouble sharing with others because you don't want it to go away!
(but I do :)

 

Homeland IPA
by Tom

6 lbs. Briess Golden Light (DME)
1 lbs Caramel/Crystal Malt - 40L
1 lbs Dexstose (corn sugar)

1.0 oz Columbus / pellet AA 13.9 (60 mins)
1.0 oz Willamette / pellet AA 4.9 (45 mins)
1.0 oz Cascade / pellet AA 5.0 (20 min)
0.5 oz Cascade / pellet AA 5.0 (1 mins)
Safale US-05 Dry Yeast

4.0 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.062/FG - 1.010
Alcohol 7.1% abv.
SRM - 11
IBU - 60.0

This beer came out really great!
It's balanced very nice with a full flavor. The
hops stands out just enough to live up to the IPA standard. This is a good recipe to follow, give it a try!

 

Tom's Pale Ale
by Tom

6 lbs. Briess Golden Light (DME)
8 oz. Caramel/Crystal Malt - 60L
8 oz. Dexstose (corn sugar)

2.0 oz Cascade / pellet AA 5.0 (60 mins)
0.5 oz Cascade / pellet AA 5.0 (45 mins)
1.0 oz Willamette / pellet AA 4.9 (20 min)
1.0 oz Cascade / pellet AA 5.0 (1 mins)
Safale US-05 Dry Yeast

2.5 avg gallons boil (60 mins)

5 gallon recipe
OG - 1.050/FG - 1.006
Alcohol 5.9% abv.
SRM - 8
IBU - 31.7

The beer is medium in body and has a medium to full hoppy flavor. Color is light to medium brown. I did a second Fermentation to clear it up (filter out) and then kegged it. All the sugars were converted and no off flavors were detected. Another great beer in the making!

 

AAA (Specailty beer)
by Tom

6 lbs. Muntons Extra Light (DME)
1 lb. Caramel/Crystal Malt - 60L
8 oz. Caramunch Caramel Malt
1 lb. Dexstose (corn sugar)

0.8 oz Cascade / pellet AA 7.5 (60 mins)
0.5 oz Willamette / pellet AA 6.8 (15 mins)
0.6 oz Willamette / pellet AA 6.8 (5 min)
Safale US-05 Dry Yeast

2.0 avg gallon boil (60 mins)

5 gallon recipe
OG - 1.060/FG - 1.010
Alcohol 6.4% abv.
SRM - 10
IBU - 12.3

The beer is medium in body and has a light hoppy flavor. Color is light to medium brown. I did a second Fermentation to clear it up (filter out) and then kegged it. I suggest conditioning for at least a week before drinking it to let the flavors round out to really enjoy this beer (or any kegged beer). I said it before, I'm very happy with this one. All the sugars were converted and no off flavors were detected. This is going to be an awesome beer!

 

Blondette
by Tom

6 lbs. Muntons Extra Light (DME)
8 oz. Caramel Pils
8 oz. Caramel/Crystal Malt - 20L

0.75 oz Willamette (60 mins)
0.75 oz Willamette (20 mins)
0.5 oz Willamette (1 min)
Wyeast Americam Ale (1056)

5 gallon recipe
OG - 1.050/FG - 1.008
Alcohol 4.9% abv.
IBU - 20.2

This beer is light/medium in body and mellow in flavor. Color is light golden brown. I did a second Fermentation to clear it up some. I then kegged it, I'm very happy with this one. All the sugars were converted and no off flavors were detected, this should develope into a great beer.

 

Rude Dog Ale
by Tom

9 lbs. Alexander's Pale (lme)Extract
1 lb. Caramel/Crystal Malt - 10L
8 oz. Caramel/Crystal Malt - 20L

1 oz Perle Hops (60 mins)
0.5 oz Sterling Hops (10 mins)
Wyeast Americam Ale (1056)

5 gallon recipe
OG - 1.066/FG - 1.024
Alcohol 6.5% abv.
IBU - 26.4

This beer is medium plus in body and bold in flavor. Color is golden brown. I did a second Fermentation to help clear it up. I then kegged it and let it sit for a while to condition, this is one of my best beers yet.

 

Blonde Ale
by Tom

6 lbs. Alexander's Pale (lme)Extract
12 oz. Caramel/Crystal Malt - 10L
4 oz. Caramel/Crystal Malt - 20L
12 oz. Sugar, Table (Sucrose)

0.6 Perle Hops (60 mins)
0.6 Sterling Hops (5 mins)
White Labs California Ale (WLP001)

5 gallon recipe
OG - 1.051/FG - 1.013
Alcohol 5.1% abv.
IBU - 18.4

This beer is medium in body and medium plus in flavor (a little sweet and just the right amount of hops for balance) and golden brown in color.

 

SEB Ale (Southern English Brown)
by Tom

6 lbs. Alexander's Pale (lme)Extract
1 lb. Briess (dme) Golden Light
8 oz. Chocolate Malt (US)
8 oz. British Crystal 70-80L
0.5 Northdown Hops (60 mins.)
Wyeast Irish Ale (1084)

5 gallon recipe
OG - 1.051/FG - 1.014
Alcohol 4.9% abv.
IBU - 12.6

This recipe is from the Culver City/Eagle Rock Brew Supply (Queen Mary Ale). I added an extra lb. of "dme extract" for extra body and sweet taste.




Fellow Brewer Recipes:


Santee Sunburn Red
by Stubby

Dark Red Ale, delicious malty
9 lbs. British pale malt
1 lb. Belgian Special B
1 lb. 120 crystal malt
.5 lb. Honey malt
.5 lb. Carapils
1 oz Northern brewer hop pellets boil
1 oz Cascade hop pellets finish
White Labs California ale yeast

Infusion mash with rest at 125 F for half an hour and again at 155 F for forty five minutes.
Collect six gallons of wort with 168 F sparge water.
Boil time is one hour, with boil hops at beginning and finish hops for five minute steep after boil.
Ferment to completion and Keg it, do not bottle!


Breakfast Pale Ale

By Frank

This is a low gravity hoppy pa
Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) UK
1.00 lb Caramel/Crystal Malt - 20L
0.25 oz Simcoe (60 min)
0.25 oz Amarillo (60 min)
0.125 oz Simcoe (15 min)
0.125 oz Amarillo (15 min)
0.5 oz Simcoe (2 min)
0.5 oz Amarillo (2 min)
0.5 oz Simcoe (dry hop)
0.5 oz Amarillo (dry hop)
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml]

Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.0

Pretty simple in terms of mash. Straight infusion mash at the high end of the spectrum (158 F) to build some body. Periodically test for conversion and mash out at 168 F as soon as it’s complete. For low gravity beers, I try for the least fermentable wort possilbe. Just because there’s not a lot of alcohol, doesn’t mean you can’t have body and flavor. I get really good effeciency on very low gravity beers so you might want to take that into account.

There’s two things I might change. For one, I think I might sub in some 60 L Crystal for a half pound of pale malt for some additional body and up the bitterness to around 40-45 IBU. Other than that, it’s seriously a very good beer. It’s got a nose like an IPA but is still quite light and refreshing.

I primed this with 3/4 cup corn sugar. It’s a good level of carb for the style but I think I might switch to 1 1/4 cup DME for a bit more creaminess next time.

Don’t be afraid of this because of the low gravity. It’s a satisfying ale if you make sure to mash high to retain body.

 

 

Basic Brewing Instructions


Brewing Process (for 5 Gallons):

1.  Chill 3 gallons of spring water the night before you brew. 

2.  In a 20QT or larger stainless steel pot, heat 2 gallons of water to about 155°.

3.  Place specialty grains in a mesh bag and steep in pot for 20-25 minutes

4.  Remove bag and let drip.  Do not squeeze grains as this will add astringency to your beer.

3.  Turn off stove and stir in extract (slowly, make sure all DME or LME is fully dissolved).

4.  Turn stove back on and bring (the wort) to a full boil.  

5.  As soon as the wort begins to boil, add first hop addition per recipe. Do not cover pot and watch out for boil-overs!!!

6.  Boil for 45 minutes, this draws out the bitterness from the hops. At the 45 minute mark, add the remainder of hops and boil for another 15 minutes, this draws out the hop flavors giving body to your beer.  Total boil time will be 60 minutes.

7.  In the mean time, sanitize your fermenting bucket, lid, thermometer, spigot, strainer, and airlock.

SANITIZATION: No-rinse effective sanitization requires a solution of 100 ppm available chlorine. This will be achieved by dissolving the contents of an 0.8 ounce packet of C-Brite in 2 gallons of warm water and soaking equipment. You can also fill a spray bottle with the mixed solution and thoroughly wet all surfaces to be sanitized, shake off excess and AIR DRY.

***I highly recommend purchasing a bottle of 5 Star Sanitizer.  It is a no rinse sanitizer that requires no air drying before contact.

8.  When the boil is done, immerse the pot in a sink or utility tub filled with ice and water until sides are cool to the touch (if you have the $$, buy a wort chiller, you wont have to chill your water the night before).

9.  Once the wort is at 75° – 85°, pour through a sanitized strainer into your sanitized fermenting bucket (or carboy).  Make sure there is a lot of splashing as this aerates the wort.  Add (chilled) water and top off to a little above the 5 gallon mark. 

‪10.‬ Pitch (add) the yeast. 

‪11.‬ Cover (or plug) tightly and insert airlock.  Fill airlock with water (vodka is better).

12.  Ferment within the temperature range of 65° – 75° for 2 weeks.  Place in an dark area where it will not be disturbed.

***Learn about secondary fermentation on the web, it will help clear out your beer.

 

Bottling Process:

1.  Remove bucket lid (or plug from carboy) from fermentation bucket. Using a sanitized turkey baster (or liquid extactor), fill test jar 3/4 full.  Insert hydrometer and if liquid line rests on the final gravity mark, then you are ready to bottle!

2.   Sanitize bottles, bottle caps, 3/8 tubing, and bottling bucket by soaking or spraying with C-Brite or the highly recommended Star San and inverting to let drip dry.

3.   Bring 2 cups of water to a boil, add no more than ¾ cup corn sugar (dextrose) to avoid over-carbonation and boil 5 minutes.  Pour into to bottling bucket.
4.  Attach 3/8 “ tubing to fermenting bucket spigot and gently drain beer into bucket with sugar solution.
5.  Switch tubing to bottling bucket spigot and attach bottle filler wand (or have it all ready set up with other tube).

6.  Insert wand (bottle filler) into bottle and fill until beer is level with opening.  Remove wand and a sufficient air gap space will be left.

7.  Place sanitized cap on bottle.  With even pressure, pull down on the bottle capper levers
and crimp cap onto bottle.

8.  Place your bottles in a dark and cool area to let condition for 7 -14 days.  This process will add carbonation to your beer as well as mellow (round) out the flavors.

Relax and have a Homebrew!