Jasmine /Hibiscus Beer Recipe

Experimental Tart Gruit - The Mad Fermentationist

Recipe Specifics

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Batch Size (Gal): 4.75 

Total Grain (Lbs): 8.00

Anticipated OG: 1.044 

Anticipated SRM: 5.8

Anticipated IBU: 0.0

Brewhouse Efficiency: 70 %

Wort Boil Time: 15 Minutes

Grain

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75.0% - 6.00 lbs. Maris Otter

25.0% - 2.00 lbs. Wheat Malt

Flowers

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Method: Here

Water Profile

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Profile: Washington DC

Mash Schedule

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Sacch I 30 min @ 155 

Sacch II 10 min @ 162 

Extras

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0.25 Oz Medium Toast French Oak Cubes

Yeast

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East Coast ECY07 Scottish Heavy

White Labs WLP677 Lactobacillus

Source: Here

Tasting Notes: Here

Jeanne's Hard Lemonade

850 grams  sugar
150 grams lactose for sweetening
3 fresh lemons
3 tablespoons lemon concentrate
10 grams fresh ginger, grated
1 teaspoon of yeast nutrient
1/4 tsp Herbs de Provence
6g Safale S-04 yeast

Slice the lemons and then chop into small cubes. Leave the peel on.

Heat 2.5 L water half way to boiling on the stove and add the dextrose, lemons, ginger, and lactose (if using). Add the yeast nutrients here too.

Simmer for 15~20 minutes.

At this point I add some cold, filtered tap water to the fermenter, around 2.5 liters

Through a filter/muslin cloth/cheese cloth, strain the sugar/lemon mix into the fermenter.

Top with more cold filtered tap water, adjusting temperature to hit 18~20ºC (64-68F). Pitch the yeast (rehydrated of course!).

Ferment then bottle / keg as you would a beer.

Devonshire Hobbit Ale

This is a modified version of John Palmer's Elevenses Ale.  A little less smokey, more mouthfeel, and a rounded flavor profile is the goal.

"Like all high adventures, it started out with a seemingly simple quest: Brew a beer worthy of our favorite characters from a far-off fantasy realm. One that would fill flagons in a shire as easily as it would stream from golden goblets in the halls of storied kingdoms. Two years, 10 test batches and much muttering of “my precious” later, we have the answer: John Palmer’s Elevenses Ale.

It is, quite simply, the One Brew to Rule Them All. Mild enough to break out before mid-day, yet fortied with notes of toasty malt and herbal hops to sustain weary trav- elers whenever the road goes on and on. 

It’s an ideal session beer - though be fore- warned there are some reports that frol- icking and fellowship may ensue. Whether you’re looking to toast this year’s big winter blockbuster with a tting brew, or simply seeking a top-notch brown ale with a taste for adventure, try Palmer’s Elevenses Ale. It’s pure fantasy, come to life."

You can purchase Northern Brewers Kit: Here

Here is my modified version to make 5 gallons (in parentheses) so you can see the changes:

O.G: 1.045 READY: 4 WEEKS 
Suggested fermentation schedule
- 1-2 weeks primary; 1-2 weeks bottle conditioning 

MASH INGREDIENTS 
- 6 lbs Maris Otter (Sub 2-Row)
- 1 lb Briess Caramel 60 
- 1 lb Weyermann Oak-Smoked Wheat Malt (Remove, sub .75 lb Wheat Malt, .75 lb Honey, 0.1 lbs Cherry Wood-Smoked Malt - I imagine Gandalf and the Hobbits smoking Old Toby "cherry-like" tobacco) 
- 0.5 lbs English Brown Malt (sub 0.5 lbs Victory malt to add more biscuit/oatmeal cookie flavor)
- 0.5 lbs Flaked Oats (toast in oven until light brown)
- 0.25 lbs CaraPils (added for more mouthfeel) 
- 0.25 lbs Chocolate Malt (sub 0.15 lbs Carafara II for less astringency)

BOIL ADDITIONS & TIMES 
- 1 oz German Northern Brewer (45 min) 
- 1 tsp Vanilla (0 min) - added for flavor profile

YEAST 
- DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64-75° F 
- LIQUID YEAST OPTION: Wyeast 1275 Thames Valley. Flocculation: Medium. Attenuation: 72-76%. Temperature Range: 62-72°F.  

JuniPA - Juniper Beer

"This was a beer born after listening to a podcast or two about brewing sahti, a traditional Finnish beer which frequently uses Juniper or similar evergreen sprigs in the mash to flavor the beer.  I happened to have the much less resinous and more mild juniper berries already in my spice cabinet from some sauerbraten I made a while back, so I decided to use the rest for a beer.  I went with an American pale ale base so the berries could really come out and not get hidden behind too much malt or hops- I really wanted to see what they would do in the beer.  This is one of my older recipes just before I made the transition to all grain and water treatment, so this is a partial mash recipe." - Dennis

Batch Size: 5 gal/ 18.9 L

Malt:
5 lb/ 2.27 kg     Briess Golden Light DME
1.5 lb/ 680 g     Rye Malt (mash)
8 oz/ 227 g       Maris Otter (mash)
1.5 lb/ 680 g     Carmel 40 (steep)
1 lb/ 454 g        Cara-Pils (steep)
1 lb/ 454 g        Carmel 60 (steep)

Hops:
14 g         Millennium, 16%, 15min
14 g         Brewers Gold, 9.9%, 10min
28 g         Cascade, 6.2%, 10 min

Total IBU: 32 (Tinseth)

Spices:
1 oz/ 28 g         juniper berries (est)

Yeast:
1 pkt               Safale S-05

Target CO2:   2.4

Gravity:
OG:                 1.063
FG:                  1.016
ABV:               6.65% after conditioning
Water:
Mash temp:          150F/ 65.6C
Mash in 1 gallon pot on stove
Boil time:              60 min

Modified from recipe: Here

Banana Beer

Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 degrees C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 degrees P to 12 and 15 degrees P were evaluated ( degrees P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 degrees C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts.

Source: Here

Al Capone's: Prohibition Beer

This recipe is allegedly from the Sieben Brewery of 1924 - which was owned by Al Capone at the time.

In addition to six-row malt and rice, this recipe calls for soy beans! They probably were used as filler. When you think about it though, back then in the mid-west, they were used to seeing truckloads of soy beans brought to warehouses in Chicago - it didn't attract as much attention as truckloads of malt would have!!

It is supposedly typical of speakeasy beer, with overtones of a German pilsner.

Ingredients:

6 lbs. six-row lager malt
2 lbs rice (ground)
1/2 lbs soy grits ( from health food store )
1 1/2 oz Hersbrucker 6% alpha-acid
1/2 oz - Hallertauer 5% alpha-acid
1/8 oz Hersbrucker 6% alpha-acid
1/2 oz of Hallertauer
Red Star lager Yeast
Procedure:

1. Cook rice in 1 gallon plus 3 cups water for 30 minutes.
2. Preheat mash tun and add 1 3/4 gallons of 120 F water.
3. Adjust rice temperture to 190 F with 1 gallon hot water.
4. Add rice to mash tun and immediately mash in malt and soy grits.
5. The temperature should end up between 150 F and 155 F.
6. Hold at 150 - 155 F for one hour and 30 minutes.
7. Sparge with 165 F water to collect 5 1/2 gallons of wort.
8. Boil wort for 1 hour using the following hop schedule:
60 minutes - 1 1/2 oz Hersbrucker 6% alpha-acid
30 mnutes - 1/2 oz - Hallertauer 5% alpha-acid
10 minutes - 1/8 oz Hersbrucker 6% alpha-acid

9. Add 1/2 oz of Hallertauer after turning off the boil and cover brew kettle.
10. Cool to 55 F.
11. Pitch with about 14 grams Red Star lager Yeast - Remember this is 1924!
12. Ferment & Condition at 55 F.
13. O.G. - 1.040; T.G. 1.010
14. Bottle with 3/4 cup priming sugar

For A Better Brew:

Underlet prior to sparge to make run-off easier.
Use sift brewing water (this is a Pilsner-style beer, after all).
Add 1 tsp. Irish Moss 20 minutes before end of boil.
Transfer to secondary keg for matural carbonation when gravity is about 1.016
Specifics:

OG: 1.040
FG: 1.010

Source: Here

Brew like a Viking - Scandinavian Sahti

BrewBarrel

Launch of Kickstarter Campaign to Fund the Most Revolutionary Way to Brew Beer

Brewbarrel was developed by three students at the Technical University of Munich (TUM). TUM is home to one of the oldest and most famous departments of brewery sciences. All the Brewbarrel founders met during their studies. Even though they love German beer, they felt it lacked variety. Co-founder and CEO Dominik Guber recalls: "One day, we found ourselves standing in front of the beer shelves of our local supermarket. We asked ourselves why there is so little variety." From there on, they used their knowledge of brewing and natural sciences and went back to the drawing board: "We wanted to create a fast and easy way to brew customized beer at home. Therefore, we had to completely rethink and reinvent the process of home brewing." - BrewBarrel

See here for most popular styles people pick.

Homebrew Gruit Recipe - Alternative to Hops

Alt Kruyt

All-grain, 5 gallons, OG 1.070

1. Mash at 150 degrees F for one hour: 2 pounds Munich malt, 2 pounds brown malt, 5 pounds Pilsner malt, 2 pounds flaked oats and 1 pound Caramunich III malt
2. Collect wort, bring to a boil for 30 minutes, then add 1 ounce each of marsh rosemary, bog myrtle and yarrow
3. Boil for another 30 minutes, stir in 1.5 pounds dark or wildflower honey, chill and transfer to the primary fermenter
4. Add 1 ounce of each botanical to the fermenter
5. Ferment with Wyeast 1007 or 2565, or White Labs WLP003 or WLP011

Summer Gruit

Extract/steeped grain, 5 gallons, OG 1.055

1. Bring brewing water to 155 degrees F and steep 0.5 pounds Carapils malt for 20 minutes
2. Add 3 pounds wheat DME and 2 pounds light DME and to the brewing water
3. Bring to a boil for 20 minutes and add 1 ounce Saaz hops
4. Boil for 20 minutes and add 1 ounce lemon balm and add 1 ounce grated ginger
5. Boil for 10 minutes, stir in 1 pound light honey, 1 ounce lavender flowers and 2 ounces heather flowers
6. Turn off the burner and allow the botanicals to steep for 15 minutes with intermittent stirring before chilling wort
7. Ferment with saison (Wyeast 3711), witbier (White Labs WLP400), Belgian (White Labs WLP570) or German (Wyeast 1007) yeast

For all-grain, substitute 6 pounds Pilsner malt and 3 pounds wheat malt for the DME, and mash at 152 degrees F for one hour

Recipe by K. Florian Klemp

Ben Franklin - Poor Richard's Ale - 1 Gallon Extract Recipe

Here is my public recipe: Poor Richard's Ale adapted from Tony Simmon's recipe.

"‘Poor Richard’s Ale’ is a well-rounded, moderately strong ale (5.6% ABV). It has a medium copper to light brown color, depending on the variety of molasses. Use a medium or dark molasses (about 60% sucrose) versus Blackstrap molasses. While Blackstrap might be slightly more authentic, it can easily overpower both the aroma and flavor profile.

Poor Richard’s Ale has a complex aroma with a pleasant malty, corny, and slightly nutty character, enhanced by a slight molasses-spiced undertone that adds an almost fine tobacco-like quality. The flaked corn will lighten the body and provide a nice counterbalance to the malt flavors. Hop bitterness and flavor are designed to be medium-low. The molasses will add an additional level of spiciness/bitterness that will compensate for the lower IBU level (providing an impression of more bitterness than a typical Strong Scotch Ale.)

The choice of yeast and fermentation temperature could provide for some interesting and complimentary fruity esters (e.g. plums, raisins or dried fruit). However, this yeast produces a fairly clean fermentation to allow the unique flavors of corn and molasses to stand out.  It gives a good indication of an authentic Colonial style ale."

Enjoy!

Source: Tony Simmon's Original Recipe