KVP Brewing
Home of Paddlers Choice
The beer that will take you places you've never been.
Recipes
These are some of the favorites based on my wife, neighbors and brew club. These are all 5 gallon recipes, note some are extract, extract with grain or all grain. All hops are pellet. AAU = alpha acid units
AAU = wt(oz) x alpha acid percent Weight = AAU / percent
Chocolate Raspberry Stout (extract with grain) courtesy of Jim Wagner
OG around 1.047 – 49 FG 1.014 SRM:35 ABV:3.5% IBU about 24
Ingredients:
1. Brew a strong ½ pot (or so) of coffee using 2 pot packages (2 oz ea?), set aside. {One pot is 8 – 10 six ounce cups (48 – 60 oz) per 1.75 oz coffee} so if two pots equals 96 – 120 ounces water for 3.5 oz coffee , then let’s say 27 fl. oz water to 3.5 oz coffee. Adjust to taste for future. Or add 4 oz of raspberry extract.
2. Steep grains in hop bag 20 – 30 minutes at 150 – 155°.
3. Remove grains and bring to a boil.
4. Remove from heat and add extract syrup stirring well.
5. Return to heat and bring to a boil.
6. Add hops.
7. Boil for 60 minutes.
8. Put coffee into wort after boil but before cooling.
9. Combine wort with water to make five gallons if not doing a full boil.
10. Aerate well before pitching yeast around 70°.
11. If using one step fermentation, allow to sit in the fermenter at 65-70° for about 7 days, then using a sanitized hydrometer to ensure that the beer has reached its final gravity.
12. If using two step fermentation, rack to a secondary fermenter (glass carboy) after 5 days and allow to sit for another 10-14 days before bottling.
13. Bottle or keg:
14. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 15 minutes. Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it. This method ensures that the priming sugar will disperse evenly through your beer.
15. For proper carbonation, store your beer at 75 for at least the first week after bottling. This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It's ready to drink, but it will improve if you age your beer another two to three weeks.
Rudolph's Revenge Spiced Ale (extract with grain), from Maryland Homebrew site.
OG: 1.049 FG: 1.010 ABV: 4.7%
Ingredients:
1 3.3 lb. can John Bull plain light malt extract
2 lbs. light dried malt extract
1 lb. honey
2 oz's Cascade hop pellets (5.3% alpha acid)
1 oz. Saaz hop pellets (3.8% alpha acid)
1 six-inch stick of cinnamon
1 medium whole orange
6 whole cloves
White Labs 001 California Ale liquid yeast or similar
3/4c corn sugar for priming if not force carbonating
Directions:
1. Steep grains in hop bag in 1.5 gallons of water at 155 degrees for 30 minutes.
Remove grains.
2. Add malt extracts and bring to a boil. Add Cascade hops and boil for 45 minutes.
3. Add cinnamon stick (in a hop bag) and honey and continue boil for 10 minutes.
4. Add Saaz hops during the last two minutes of the boil.
5. Prepare your orange and cloves by squashing the unpeeled orange until it is soft inside.
Poke the peel with a sharp fork to put several holes through the peel. Take six cloves and insert into some of the holes.
6. Turn off the heat and toss your prepared orange into the wort. Let it steep 15-20
minutes. Remove the orange and cinnamon.
7. Combine wort with water to make five gallons.
8. Pitch yeast when wort temperature is between 70-80 degrees.
9. If using one step fermentation, allow to sit in the fermenter at 65-70 degrees for about 7 days, then use a sanitized hydrometer to ensure that the beer has reached its final gravity. If using two step fermentation, rack to a secondary fermenter (glass carboy) after 5 days and allow to sit for another 10-14 days before bottling.
10. Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of
boiling water for 15 minutes. Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it. This method ensures that the priming sugar will disperse evenly through your beer.
11. For proper carbonation, store your beer at 75 degrees for at least the first week after bottling. This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It’s ready to drink, but it will improve if you age your beer another two to three weeks.
Baltic Porter
OG: 1072 FG:1.027
Specialty Grains
Fermentable's
Boil Additions
Yeast
Pumpkin Ale (from Maryland Homebrew site.)
Ingredients:
2-3 lbs fresh pumpkin or 2 lb. cans Libby’s pumpkin (no preservatives)
2 lbs. American 6-row malt
.5 lb. wheat
.5 lb. crystal 20
5 lbs. plain light malt extract
1 cup brown sugar
1 oz Mt. Hood hop pellets 4.2%
.5 oz mixed pie spices (i.e., nutmeg, cinnamon, clove, allspice,
ginger in hops bag) {I use .2 oz nutmeg, .1 oz allspice, .1 oz cloves, .1 oz cinnamon}
White Labs 001 California Ale
3/4c corn sugar for priming
Directions:
1. If using fresh pumpkin, cut the pumpkin in half, clean and bake for
about one hour or until it gets "mushy". Otherwise, empty contents of canned
pumpkin into a grain bag. Steep the grains and pumpkin together in about 1.5
gallons of water at 155 degree for 55 minutes
2. Remove grains and pumpkin. Again, if using fresh pumpkin, place in
strainer and sparge with about 5 quarts of water at approximately 170 degree,
gathering a total of about 2 gallons of sweet wort.
3. Add malt extract and brown sugar. Bring to a boil.
4. Add Mt. Hood hop pellets and boil for 55 minutes.
5. Add spices in hop bag and boil just long enough to mix them in the
wort (about 2-3 minutes).
6. Combine wort with water to make 5 gallons.
7. Pitch yeast when wort temperature is approximately 78 degree.
8. Ferment in primary fermenter at 70-75 degree for 4-5 days, then rack to
secondary fermenter for 10-14 days.
9. Prime and bottle.
10. Bottle condition for at least four weeks.
Moosehead Clone (North American Clonebrews, Russell)
OG: 1.045 FG: 1.010 IBUs: 30 ABV%: 4.5% 5 gallon 60 minute
Yeast: American Lager
Malts: 3 lb. lager malt
1 lb. flaked maize
12 oz carapils
2 lb. Muntons extra light dry malt extract
Hops: 4 AAU Tettnang 60 minutes
3 AAU Tettnang 30 minutes
3 AAU Hallertau 30 minutes
Procedure:
Bring 1 ¾ gallons water to 152 degrees and steep grains for 90 minutes.
Sparge with 2 ½ gallons water.
Add extract
Bring to a boil then add 4 AAU Tettnang hops, boil 30 minutes.
Add 3 AAU Tettnang and 3AAU Hallertau hops and boil another 30 minutes
Cool, top off to 5 ¼ gallons with pre boiled water, pitch yeast
Primary 2 weeks at 50 degrees
Secondary 5 – 6 weeks at 35 degrees
Bottle and age 6 weeks at 45 degrees
Mash lager, maize and carapils malts in 2 1/2 gallons at 152 degrees
Sparge with 3 gallons
Proceed as above with boil and hop additions
Mild Jalapeno Pepper beer
(2nd place of 16, AHA first round 2007, 1st place second round AHA National 2007, 2nd place TRASH & BUZZ OFF) (BYO 10-04 Wee Little Hottie)
Recipe Volume: | 5 | ||||
Boil time/quantity: | 90 / 7 | ||||
Recipe OG = | 1.085 @65% efficiency | ||||
Calculated Original Gravity = | 1.088 | ||||
Recipe IBU = | 25 | ||||
Calculated IBUs = | 26.2 | ||||
Recipe Final Gravity = | 1.021 | ||||
Calculated FG = | 1.035 | ||||
Recipe abv% = | 8.2 | ||||
Calculated abv% = | 7.08 | ||||
Recipe yeast | WLP 007 or WLP 028 | ||||
Yeast used | WLP007 | ||||
Recipe SRM | 29 | ||||
Actual SRM | |||||
Malts: | Amount | Type | |||
1 | 14.5 lb | maris otter pale malt | |||
2 | 1.75 lb | british dark crystal malt used crystal 60L | |||
3 | .5 lb | belgian carapils | |||
4 | .38 lb used .5 | peat smoked malt | |||
5 | .25 lb | biscuit malt | |||
6 | .125 lb | chocolate malt | |||
Adjuncts: | |||||
1 | 1 tblsp | Irish moss | |||
2 | 1 capsule | servo | |||
3 | 1 tbsp | 5.2 | |||
4 | 1 lb | jalapeno peppers, cut in half, remove seeds, roast 20 min at 250d | |||
Hops: | Amount | Time | Type | % Alpha Acid | |
1 | 7.5 aau = 1.5 oz | FWH | uk kent golding | 5.00% | |
2 | 1 oz | 10 | fuggles | 4.00% | |
Procedure: | mash at 158d for 90 min | ||||
recirc, mash out | |||||
sparge | |||||
add FWH to kettle | |||||
Check SG & volume of preboil wort | |||||
bring to a boil for 80 min | |||||
check SG of boiling wort | |||||
Add servo | |||||
add 10 min hops | |||||
boil 10 min | |||||
Take OG flame out |
|||||
steep peppers for 30 min | |||||
cool, aerate, pitch yeast | |||||
primary at low end of yeast temp | |||||
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