Article

National Public Radio’s “On Point” Beer Recipes

On Friday, October 1, 2010, BYO Publisher Brad Ring joined a panel of homebrewing enthusiasts for a discussion about homebrewing on National Public Radio’s “On Point” radio show. Listen to the show here: http://www.onpointradio.org/2010/10/homebrewed-beer

Try brewing these recipes for beers brewed by BYO‘s Dave Green, which were tasted live by Brad Ring on National Public Radio’s daily show “On Point” on Friday, October 1, 2010.

 Practically Perfect Peach  (Peach Wheat)

(6 gallons, 23 L, all-grain)
OG = 1.052  FG = 1.010
IBU = 12  SRM = 4  ABV = 5.2%
(78% extract efficiency)

Ingredients
5.25 lbs. (2.4 kg) domestic 2-row malt
5.25 lbs. (2.4 kg) white wheat malt
2 oz. (57 g) acidulated malt
7 lbs. (3.2 kg) pureed peaches
1 oz. (28 g) peach extract
Wyeast 1010 (American Wheat) (1 liter starter) yeast
3.8 AAU Willamette hops (8 oz./24 g of 4.5% alpha acid) (60 min.)

Step by Step
Mash at 151 °F (66 °C) for 30 minutes, start lautering. Collect 7.5 galllons (28 L) in the brew kettle and boil for 75 minutes adding hops as indicated. Ferment at 65 °F (18 °C). Add the pureed peaches after you racking to secondary or as primary fermentation has died down. Add peach extract to taste at bottling/kegging time.

The Jitters (Coffee-Chocolate Stout)

(6 gallons, 23 L, all-grain)
OG = 1.084  FG = 1.022
IBU = 52  SRM = 100  ABV = 8.2%
(75% extract efficiency)

Ingredients
12.5 lbs. (6 kg) domestic 2-row malt
1 lb. (0.45 kg) flaked oats
0.5 lbs. (0.23 kg) flaked rye
1 lb. (0.45 kg) amber malt
1 lb. (0.45 kg) chocolate malt
0.75 lb. (0.34 kg) roasted barley
0.75 lb. (0.34 kg) Carafa special III malt
0.5 lb. (0.23 kg) Caraaroma(r) malt
2 oz. (57 g) coarse ground Vienna roasted coffee adding to kettle
2 oz. (57 g) coarse ground Vienna roasted coffee added post-fermentation
3 oz. (57 g) cocoa nibs soaked in vodka for one week
2 oz. (57 g) unsweetened cocoa powder bloomed
12.3AAU Columbus hops (1 oz./28 g of 12.3% alpha acid) (60 min.)
2.4 AAU Crystal hops (0.75 oz. /21g  of 3.75% alpha acid) (15 min.)
6.9 AAU Centennial hops (0.75 oz. /21g of 9.2% alpha acid) (15 min.)
Wyeast 1272 American Ale II or White Labs Cali V (3-L starter)

Step by Step
Mash at 150 °F (66 °C) for 30 minutes, start lautering slowly. Collect 7.5 gallons (28 L) in the brew kettle and boil for 75 minutes adding hops as indicated. After knockout, cool the wort down to ~190 °F (88 °C) before adding the first coffee addition. Ferment at 63 °F (17 °C). After fermentation has slowed down you can add the cocoa nibs and bloomed cocoa powder directly to either the primary or secondary fermentation vessel. Let the beer sit for one more week. Using a sanitized growler, draw off a 1/2 gallon (~2 L) from the fermenter onto the second addition of coffee for a 24-hour cold extraction of the coffee beans. Place growler with beer and coffee beans in a refrigerator for 24 hours. Strain the beer back into fermenter and you’re ready for bottling/kegging.

Nutty Hopz  (Imperial IPA)

(6 gallon/23 L, all-grain)
OG = 1.090;  FG = 1.018;
IBU = 100+  SRM = 12  ABV = 9.4%
(73% extract efficiency)

Ingredients
18.5 lbs. (8 kg) Pilsen malt
1.75 lbs. (0.80 kg) amber malt
Wyeast 1272 American Ale II or White Labs Cali V yeast (3-liter starter)
19 AAU Columbus hops (1.5 oz./ 52g of 12.3% alpha acid) (60 min.)
1.5 oz. (43 g) Amarillo hops (0 min.)
1.5 oz. (43 g) Simcoe hops (0 min.)
1.5 oz. (43 g) Columbus hops (0 min.)
1.5 oz. (43 g) Amarillo hops (dry hop)
1.5 oz. (43 g) Simcoe hops (dry hop)
1.5 oz. (43 g) Columbus hops (dry hop)

Step by Step
Mash in at 125 °F (52 °C) for 20 minutes. Raise mash temperature to 146 °F (63 °C) and rest for 30 minutes. Raise mash temperature to 156 °F (69 °C) and rest for 10 minutes. Mash out and begin lautering. Boil for 90 minutes with adding hops as indicated. After flameout commence a 30-minute whirlpool of the wort before chilling. Ferment at 63 °F (17 °C). After fermentation has slowed down, add the dry hops.

The Belgian Bachelors (two distinct Belgian singles from one recipe)

(11 gallons/42 L, all-grain)
OG = 1.052  FG = 1.002 & 1.003
IBU = 30  SRM = 6
(80% extract efficiency)

Ingredients
18.5 lbs. (8.4 kg) Pilsen malt
1 lb. (0.45 kg) aromatic malt
For first batch: Wyeast 1388 Belgian Strong Ale (Duvel strain) yeast
For second batch: Wyeast 3787 Trappist High Gravity (Westmalle strain) yeast
12.3 AAU Columbus hops (1 oz./28 g of 12.3% alpha acid) (60 min.)
9 AAU Hallertau Mitt hops (2 oz./56 g of of 4.5% alpha acid) (20 min.)

Step by Step
Mash in at 125 °F (52 °C), hold for 20 minutes. Raise the temperature to 146 °F (63 °C) and rest for 30 minutes. Raise to 156 °F (69 °C) and rest for 10 minutes. Begin lautering. Boil for 90 minutes with adding hops as indicated. Pitch yeast when wort hits 62 °F (17 °C), allow to free-rise up to 70-75 °F (21-24 °C) for active fermentation. As fermentation starts to slow down, raise the temperature to 80 °F (27 °C) to let finish. Cool to 65 °F (18 °C) and let sit for 1 week before bottling.

Issue: October 2010
Subscription Banner