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Griswold Mountain Home Brewing Recipes |
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Imperial Stout | St. Patrick's Green Beer | Holiday Ale | Irish Porter | Octoberfest Ale | Peach Ale | Cherry Wheat Ale |
Recipe for Imperial Stout Beer |
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St. Patrick's day gives us another great reason to enjoy our deep, dark Imperial Stout. This is an intermediate level brew, and a good one for the beginner who has a few batches under his / her belt to attempt with the introduction of the steeping and sparging process. The Imperial Stout produces a black, rich beer with a fine white foamy head when poured correctly. Mmm, good brew! | ||||
Degree of Difficulty: Intermediate Imperial Stout Beer Recipe Directions: In
your large brew kettle, bring 4 gallons of water to approximately 160
degrees. Steep the crushed grains in a steep sock in 155 - 160
degree water for 60 minutes. Strain carefully (or sparge if you
prefer) and remove the steep sock. For beginners, you can pour off
a bit of your hot water from the brew kettle and use it to strain
through the sock, acting like a sparge. This is a good recipe to try out if you're a beginner because of the principles of steeping and sparging. Eventually you'll want to try your hand at a true mash and sparge system, though this will take a bit of more specialized equipment.
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Recipe for
St. Patrick's Green Beer |
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Each year, we brew a light beer colored green just for St. Patrick's Day. It has become an annual event, and is perfect for parties. If you get it brewing in late January or early February, it should be ready for the big day. | ||||
St. Patrick's Green Beer Recipe Directions: In
your large brew kettle, bring 2 gallons of water to a boil. The more
water available to boil at the beginning will provide you with a much
lighter colored finished product, making it easier to color. Be sure to share your green beer with friends and family. They'll be amazed at your ingeniousness.
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Recipe for
Holiday Ale |
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This spiced light ale has the aroma of peppermint and spices . | ||||
Holiday Ale
Recipe Directions:
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Recipe for
Irish Porter |
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This dark, robust Porter is perfect for relaxing in front of your fireplace on cold, autumn nights. | ||||
Irish Porter Recipe Directions: In a steeping bag, combine the
Black Patent and Crystal Malt grains. Steep in the 150 degree (F)
water for 30 minutes, being careful to maintain the water
temperature. Remove the steeping bag and strain back into the
pot. Turn temperature up to high and increase the wort to a boil. |
Recipe for
Oktoberfest Ale
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This rich, malty red ale is seasoned for the celebrations of Oktoberfest. | ||||
Oktoberfest Ale Recipe Directions: |
Recipe for
Peach Ale
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The peach trees in our orchard provided the inspiration for this light American ale. Use fresh peaches if they're available, or in a pinch use a peach flavoring. | ||||
Light Peach Ale Recipe Directions: |
Recipe for home brewed |
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Even after eleven years of home brewing, we still make our small batches just the same way we started long ago - from a kit or just like a kit. Our cherry wheat ale was first developed back in 1998 and played with since then. We've enjoyed experimenting with cherries in our beers, from the cherry wheat to a cherry-nut-brown, to a chocolate-cherry porter. You can use your favorite wheat kit (German or American) with this recipe or check your beer pantry for the individual ingredients below. | ||||
Cherry Wheat Ale Recipe Directions: In your large brew kettle, bring 2 gallons of water to a boil. The more water available to boil at the beginning will provide you with a much lighter colored finished product. Place the malt syrup (still in its container) in a large bowl of warm water to make it easier to work with. Once the kettle comes to a boil, slowly add the liquid malt syrup, stirring constantly. Add the dry malt extract (I like to pour off a bit of the wort and whisk in the DME in a large bowl, then pour everything back in to the kettle). Once all the malt is stirred in, add half of the hops. Start your timer for a 45 minute boil. Stir often. With 15 minutes left in the boil, add the Irish Moss. At 5 minutes left, add the remainder of the hops. Once the boil time is over, remove the kettle from heat (I like to pour the wort off into another large pot I can cool in the sink - or use a wort chiller if you have one). Reduce the temperature to around 75 degrees F. If you are using fresh ripe cherries, frozen cherries, or even cherry pie filling, pour this into your primary fermentor. If you are using cherry flavoring, pour in while adding the wort. Add in the wort, being sure to leave the bottom dregs in the pot. Fill up to the 5 gallon line with room temperature water, being careful to stay between 68 and 76 degrees F (don't kill the yeast). Stir in the yeast (pop your liquid yeast several hours or even a day earlier if necessary) well, and seal the fermentor with an airlock. Store in a room temperature place out of the way for 7-14 days. You can re-rack into a secondary fermentor after 7 days if you wish. Bottle and store for three more weeks (taste and carbonation both improve in my opinion). You can also add another 4 oz of cherry flavoring at bottling if you want a more pronounced cherry flavor. This beer will keep in bottles for up to 4 months (but they probably will disappear well before then). This makes 5 gallons. We use fresh ripe cherries picked picked off our trees during the summer, but you can use the frozen cherries, cherry flavoring, and we've even made this beer with two cans of cherry pie filling during the winter. You'd be surprised that it does turn out well! |
Recipe for home brewed |
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Even after eleven years of home brewing, we still make our small batches just the same way we started long ago - from a kit or just like a kit. Our cherry wheat ale was first developed back in 1998 and played with since then. We've enjoyed experimenting with cherries in our beers, from the cherry wheat to a cherry-nut-brown, to a chocolate-cherry porter. You can use your favorite wheat kit (German or American) with this recipe or check your beer pantry for the individual ingredients below. | ||||
Cherry Wheat Ale Recipe Directions: In your large brew kettle, bring 2 gallons of water to a boil. The more water available to boil at the beginning will provide you with a much lighter colored finished product. Place the malt syrup (still in its container) in a large bowl of warm water to make it easier to work with. Once the kettle comes to a boil, slowly add the liquid malt syrup, stirring constantly. Add the dry malt extract (I like to pour off a bit of the wort and whisk in the DME in a large bowl, then pour everything back in to the kettle). Once all the malt is stirred in, add half of the hops. Start your timer for a 45 minute boil. Stir often. With 15 minutes left in the boil, add the Irish Moss. At 5 minutes left, add the remainder of the hops. Once the boil time is over, remove the kettle from heat (I like to pour the wort off into another large pot I can cool in the sink - or use a wort chiller if you have one). Reduce the temperature to around 75 degrees F. If you are using fresh ripe cherries, frozen cherries, or even cherry pie filling, pour this into your primary fermentor. If you are using cherry flavoring, pour in while adding the wort. Add in the wort, being sure to leave the bottom dregs in the pot. Fill up to the 5 gallon line with room temperature water, being careful to stay between 68 and 76 degrees F (don't kill the yeast). Stir in the yeast (pop your liquid yeast several hours or even a day earlier if necessary) well, and seal the fermentor with an airlock. Store in a room temperature place out of the way for 7-14 days. You can re-rack into a secondary fermentor after 7 days if you wish. Bottle and store for three more weeks (taste and carbonation both improve in my opinion). You can also add another 4 oz of cherry flavoring at bottling if you want a more pronounced cherry flavor. This beer will keep in bottles for up to 4 months (but they probably will disappear well before then). This makes 5 gallons. We use fresh ripe cherries picked picked off our trees during the summer, but you can use the frozen cherries, cherry flavoring, and we've even made this beer with two cans of cherry pie filling during the winter. You'd be surprised that it does turn out well! |
Email us at griswold@griswoldmountain.com