Kell’s Nut Brown

My sister loves Nut Brown Ale so I made this recipe for her (yes she brews too). This has been brewed for several years and has won many awards at home brew competitions.

For you BJCP people this is category 11c

BJCP Category: Northern English Brown Ale
Skill Level: Beginner
Type: Extract with steeping grains
Yield: 5 Gallons

Malts:

• 3.3 lbs Light Malt Syrup
• 2 lbs Light Dry Malt Extract
• 4 oz Biscuit Malt
• 8 oz CaraRed Malt (20ºL)
• 4 oz Chocolate Malt

Hops:

• 1 oz Bramling Cross (UK) added for 60 minutes (bittering)
• 1 oz Fuggle (UK) added for 10 minutes (flavor)

Yeast:

• White Labs British Ale Yeast or equivalent

Additives:

• .25 tsp Irish moss added for entire boil
• 4 oz Corn Sugar at bottling

Instructions:

Make sure you follow the extract instruction sheet or you will not get the hop bitterness you need.

Specifications:

Fermentation Temp: 65 – 75°F
OG: 1.044
FG: 1.012
ABV: 4.2

Old Rasputin Imperial Stout Clone

Recipe by Jon Griffin

A home brew clone of North Coast Brewing Company. This big Russian Imperial Stout will warm your winter nights. This beer also ages extremely well, I would save it for several years at least, but I know you can’t wait

BJCP Category: Imperial Stout
Skill Level: Intermediate
Type: Extract with steeping grains
Yield: 5 Gallons

Malts:

• 9.9 lbs Light Malt Syrup
• 2 lbs Light Dry Malt Extract
• 1 lb Caramel Munich 120
• 8 oz Brown Malt
• 8 oz Chocolate Malt
• 4 oz Roasted Barley

Hops:

• 2 oz Galena (USA) added for 60 minutes (bittering)
• 1 oz Northern Brewer (USA) added for 10 minutes (flavor)
• 1 oz Liberty (USA) added for 10 minutes (aroma)

Yeast:

• White Labs California Ale Yeast or equivalent

Additives:

• .25 tsp Irish moss added for entire boil
• 4 oz Corn Sugar at bottling

Instructions:

*See Full Instructions for more details. I use Servomyces in all my beers along with yeast nutrient.

Notes:

Make sure you follow the extract instruction sheet or you will not get the hop bitterness you need.

Food Pairing:

Desert, this beer has great chocolate and coffee notes.

Specifications:

Fermentation Temp: 65 – 75° F

OG: 1.088

FG: 1.019

Bitterness: 85 IBU’s

Chocolate Porter – Home Brew Recipe

Recipe by Jon Griffin

This is an extract version of my best of show Chocolate Porter. It is almost the same as the all-grain version, and much easier.
A chocolatey version of a Robust Porter, this also does extremely well in the specialty beer category.

Malts:

• 3 lbs Light DME
• 3 lbs Dark DME
• 4 oz Chocolate Malt
• 1 lb Molasses (boil 60 minutes)
• 8 oz Cocoa Powder (boil 10 minutes)

Hops:

• 1 oz Kent Golding Hops (boil 60 mins)
• 1 oz Kent Golding Hops (boil 30 mins)
• 1 oz Kent Golding Hops (boil 0 mins, knockout)

Yeast:

WLP002 White Labs English Ale Yeast or Safale S03 Dry Yeast

Additives:

• 1 Servomyces (Boil 15 min)
• 1 Tbls Irish Moss (boil 60 minutes)
• 3/4 cup corn sugar for bottling

Instructions:

1. Put the crushed grain into your grain sack.
2. Steep grain in 2 gallons of 160° water (tap water is about 130°) for 30 minutes.
3. Remove the grain sack from the hot water, and then bring water to a boil.
4. When boiling starts, remove pot from burner and add 1-cup Malt syrup.
5. Return to a boil, and then add hops for required time(s).
6. Add Irish moss for last 15 minutes of boil. You can also add yeast nutrient and servomyces for better yeast health.
7. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize.
8. Fill your sanitized carboy with 2 gallons of cold water.
9. Strain the hot wort into the carboy and top off to the 5-gallon mark.
10. Add yeast when beer is less than 78°, and ferment and bottle as usual.

Food Pairing:

Great for dessert and a lovely Fall beer. This also pairs well with beef dishes.

Specifications

Fermentation Temp: 68 – 72° F

OG: 1.060

FG: 1.015

ABV: 5.8

Bitterness: 32 IBU’s

Christmas Beer – A Homebrew Recipe

Recipe By Jon Griffin

A spicy, fruity moderate strength English Style Christmas Ale. This is based on an English bitter base and is a fairly easy homebrew recipe, although it does take a little bit of experience.

I would advise not increasing the spice amounts. People that have tried that have found the flavor to be to overbearing. You can also change the fruit additions. I have used mango and peach in the secondary with no apple, and it is also wonderful.

BJCP Category: Christmas/Winter Specialty Spiced Beer

Skill Level: Intermediate

Type: Extract with steeping grains

Yield: 5.00 Gallons

Malts:

6.6 lbs Coopers Light Malt Syrup
1 lb Crystal/Caramel 80
4 oz Roasted Barley
2 lbs Honey (boil 60 minutes)

Hops:

2 oz Cascade (boil 60 minutes)
1 oz Cascade (boil 20 minutes)
1 oz Willamette (boil 0 minutes, when you turn off the flame )

Yeast:

White Labs London Ale Yeast or Equivelant

Additives:

.25 oz Coriander seed (boil 20 minutes)
1 Cinnamon stick (boil 10 minutes)
1oz Sweet Orange Peel (boil 10 minutes)
.25 oz Coriander seed (boil 5 minutes)
2 lbs Crushed tart apples (in the primary fermenter)
3 lbs Crushed Peaches (in the secondary, this keeps the aroma)

Instructions:

Freeze the fruit first or use the winemakers trick of spraying with sulfite to kill wild yeast and bacteria.
*See Full Instructions for more details. I use Servomyces in all my beers along with yeast nutrient.

Specifications:

Fermentation Temp: 68 – 72° F
OG: 1.062
FG: 1.017