IMHammeredBrewing Recipes

IMHammered Brewing's Fantastic Beer Recipes. This page will have not only great recipes but descriptions of how these beers turned out, and best of all, how they TASTED!

Recipe Outline:
All recipes will be either extract with grains, or partial mash. This is because this is how about 95% of homebrewers actually brew. All grain brewing is more advanced and does require an investment in some level of equipment. Partial mash brewing can generally be done with the basic kitchen instruments of destruction that you currently have, and if not, you can probably borrow what you need from an unsuspecting neighber. If you wish to see any of these recipes scaled to all-grain, drop an e-mail and I will be happy to post an all-grain version.
Recipes will generally have the following ingredients and information:
1. Steeping Grains
2. Malt Extract type and consistency
3. Hops, including bittering, flavor, and finishing
4. Yeast strain recommended
5. Step by Step instructions
If you are looking at recipes on this site and have any questions or comments, email the brewer and I will do my best to answer them in a timely fashion and in great detail. When the 8 or so seconds of my answer have ended, then you will know as much as I don't.
Have fun and happy brewing. Bottoms up, Refill, Repeat.
--Mark, the Brewer
CLICK HERE to return to www.IMHammeredBrewing.com.

Friday, April 16, 2004

Recipe #12
This is a great beer. It is a wheat based ale that has the bananna bread, green apple, and sometimes phenolic aroma's but with the twist of having some darker roasted grains added to it as well. This gives this beer another dimension in flavor and enjoyability. This particular recipe is like having a decadent chocolate desert without having to have nearly the amount of guilt the real thing would give you. This recipe is fun and easy to make, tastes great, and is a crossover beer that lighter beer drinkers will enjoy as an introduction to darker beers. Cheers!!

Recipe for 5 US gallons, extract with steeping grains

3.3 lbs Cooper's liquid wheat malt extract
3 lbs Munton's light dry malt extract
4 oz's Chocolate Malted Wheat, 500 LOV
8 oz's Vienna Malt
1 lb of Crystal Malted Wheat 70 LOV
1 oz Hallertau Hops 4.5% AA Bittering 60 minutes
0.5 oz Hallertau Hops 4.5% AA Flavor 15 minutes
0.5 oz Hallertau Hops 4.5% Aroma 5 minutes
(all hops are pellets)
1 teaspoon of Irish Moss 15 minutes
3/4 cup corn sugar at bottling
muslin bag
White Labs WLP300 Hefeweizen Yeast or equivalent

Steep all crushed grains in muslin bag or grain bag in 2 gallons of 160 degree water for 20 minutes (discard grains)
Thoroghly stir in all malt extracts, adjust your kettle level to your normal level and bring to a boil
Add Hops as listed above
Add Irish Moss as listed above
Total boil time should be 1 hour
Cool wort and add to fermenter.
Top up with water to 5.5 gallons.
Stir vigorously with sanitized spoon to mix thoroughly and aerate wort.
Check opening gravity. It should be 1.051 to 1.055.
Pitch yeast and close up with airlock
Primary ferment for 5 to 10 days
Prime, package, and condition for about 14 days in the bottle or keg, then enjoy.

The finishing gravity should be 1.011 to 1.015. The ABV of the beer will range from 4.6% to 5.6% depending upon the opening and ending gravity figures. Total time from boil to drinking is only about 3 weeks. Enjoy all summer!!!

Mark, The Brewer, and I like this better than a Banannas Foster......
posted by Mark  # 6:39 AM

Tuesday, March 30, 2004

Recipe #11
Imperial Stout
This is one of the biggest of the big beers. I recently had the pleasure of brewing this beer with a professionally trained brewer. The grain bill and hop schedule is incredible in this brew. What you will get is a high alcohol, high flavor brew with a massive amount of hops in it. This recipe is scaled to 5 gallon brewed all grain. Have fun, but beware, high gravity brewing like this can be hard to accomplish, hard to hit target gravity, and hard to get fermented completely. Good Luck!!!

Recipe for Imperial Stout, 5 us gallon, all grain assuming 70% efficiency

8 lbs Marris Otter 2-Row
8 lbs American 2-Row (Breiss)
2lbs Munich Malt
1lb Crystal 60
1lb Belgian Special B
1/2 lb Special Roast
1/2 lb Chocolate Malt
1/2 lb Roasted Unmalted Barley
1oz Nugget Hops 60 minutes
1oz Centennial Hops 45 minutes
1oz Fuggles Hops 20 minutes
1 oz Kent Goldings Hops 5 minutes
1 oz Kent Goldings Hops Knockout

Mash 75 minutes at 155 degrees
Sparge with 170 degree water, collect 7 gallons of wort
Boil 90 minutes, the first 30 is needed to stabilize the wort
Add hops at schedule above
White Labs High Gravity Ale Yeast, Make a big starter up to 1 gallon
Ferment at 68 degrees for 7 Days
Transfer to secondary for 14 to 21 days
Condition, Package, and let age in packaging for 4 to 8 months.
Make now to serve for the Holiday Season

Good Luck!!!!!
Mark, The Brewer, and will be thinking about this big beer for months..........

posted by Mark  # 6:52 AM

Thursday, March 25, 2004

Recipe #10
Steel City Cream Ale
This will be a traditional cream ale recipe. The old versions of cream ale were nice heavier bodied beers (compared to the standard lagers) and had more mouthfeel, retained some of the ester aroma of an ale, but were brewed lighter in color and lighter in body than the pale ales of the time. Over the years this style of beer has become Genny Cream Ale, or Little Kings. Hoffenreffer is actually a cream ale of some higher standard but is increasingly more difficult to find. Yuengling Brewing also makes Lord Chesterfield cream ale. Here is my attempt at an all grain cream ale that hopefully emulates the old style cream ales when they were considered one of the finer styles made in America and Canada.

Recipe for Steel City Cream Ale, 10 US Gallons assuming about 70% efficiency

15 lbs pale 2-row malted barley
2lbs Flaked Maize or Corn
1lb Carapils Malt
2 oz German Hallertau Hops 60 - 75 minutes bittering @ 5.7% AA
1 oz Czech Saaz Hops 30 minutes flavoring @ 3.2% AA
1 oz Czech Saaz Hops 1 minute aroma @ 3.2% AA
California Ale Yeast

Mash in 160 degree strike water to achieve a mash temp of 150 - 152 degrees at stabilization for a more fermentable wort. Mash for 60 minutes.
Sparge with 165 - 170 degree water to collect 11.5 gallons of wort
Boil for 60 to 75 minutes with the above hop additions
Cool to below 80 degrees, transfer to fermenters and pitch White Labs California Ale Yeast or equivalent
Ferment in primary fermenter 7 to 10 days or til complete @ 68 degrees
Rack to Secondary fermenter for 10 - 14 days rest, cooler if possible, 60 degrees would be good
Prime, Package, Condition, and Enjoy.....

You are looking for an opening gravity of 1.046 or so and the ending gravity should be about 1.010. This would yield an ABV of approximately 4.6%.

Good luck and happy brewing.....

Mark, The Brewer, and going in back in time with this beer..........
posted by Mark  # 7:10 AM

Thursday, January 22, 2004

Recipe #9
Wild West Outlaw Ale
This is a beer that won't be for the faint of heart. There will be gravity and hops, and both will be ample, specifically the hops. This beer will have a hint of roastyness and should be a deep copper color. This recipe comes from our friends at West Side Brewing somewhere up in the very chilly northeast of this great land. These guys are maniacs and seem to have at least five brews going at a time. They keg some, they bottle some, and I'm guessing they drink a lot of it!!!! Anyway, I can taste this beer just from the recipe, and I like it!!! To learn more about WSB, click on the Artonsafari link and follow the instructions. Good luck making this beer and I believe all hopheads should apply!!

Grains (steep 20min at 150F)
4 oz. American crystal 40L
6 oz. Belgian chocolate
3 oz. British black patent

7 lb. Super Light malt extract
1 lb. Honey (Honey goes in at 180F while cooling, so as not to boil off any flavor)
8 oz. Brown sugar

Hops (60min boil time)
1 oz. Willamette (5% 60 min.)
1 oz. Nugget (12% 60 min.)
1 oz. Kent Goldings (5% 45 min.)
1 oz. Fuggles (4.75% 30 min.)
1 oz. Cascade (6% 15 min.)
1 oz. Cascade (dry hop after 4 days)

1056 Wyeast

Art says: It's surprisingly light bodied and slightly hop-heavy (not a surprise coming from WSB) with a sweetness from the honey and a hint of molasses flavor from the brown sugar.

Art didn't really say, but I would guess a 7 to 10 day ferment at 68 degrees F. with a secondary transfer for another 7 to 10. Package, condition, and then get hop oil between your teeth!!!!

Art didn't give me the specifics, but I would calculate an opening gravity that exceeds 1.060 for this brew. I would estimate an ending gravity of about 1.015 and an ABV of 5.75%+ give or take. This sounds like a very solid brew. The honey will provide a little lighter body (and kick) and this beer will definately be hoppy. Good luck and be sure to visit Art and WSB on Artonsafari.com........

Mark, The Brewer, and into these lupulin crazed recipes...........
posted by Mark  # 6:42 AM

Friday, January 16, 2004

Recipe #8

Deceased Dude Ale
This is a beer that is way out of style guidelines. The extract bill here is basically a German Maibock beer, but it is fermented with ale yeast at warmer temps. The beer will be a little sturdy like a Maibock, but also have some of the ale qualities that we all love. Beware, it is easy to drink, but will have some kick. Maibock is generally golden to copper in color and is a stong beer made for the rights of spring. It is another German style fest lager that is brewed strong and is the last fest beer of the year until the Octoberfest celebration. Wow, four whole months without a fest beer. What were the German's thinking about!!!! I love a good Maibock, but don't have the facility to lager, so this is a great alternative. This beer is cloned after Rogue brewing's Dead Guy Ale. Brew it and enjoy it with a friend, it is for the rights of spring after all.......

Recipe for 5 us gallons
Extract and Steeping Grains
1lb light crystal malt 10 to 15 LOV
1lb 2-row pale malt
1lb Munich malt
7 lbs extra light malt extract syrup
1oz Perle Bittering Hops
1/2 oz Saaz Flavor Hops
White Labs California Yeast or equivalent

Steep crushed grains in grain bag at 150 degrees for 30 to 45 minutes in 2 gallons of water. It is imperative to steep the munich with pale malt to get conversion of the sugars in the munich. You will get good results steeping, or you might want to get better results and mash these grains together in 1 gallon of water, then sparge with 2 more gallons of 170 degree water. Either way will work.
Discard grains and add malt extract
Top up to normal boiling volume
Bring to a boil and add the Perle Bittering Hops 60 minutes
Add Saaz Hops with 10 minutes left in the boil
Irish Moss may be added if desired at that time
Bring wort to fermentation volume in the fermenter, Cool, Aerate and pitch White Labs California Ale Yeast or equivalent
Ferment at 68 degrees for 7 to 10 days
Transfer to secondary and condition for 14 days
Package and prime, then drink when carbonated
Target Gravity is 1.068
Target Ending Gravity 1.015 - 1.018

This beer will have the accent on malt, hop balance, and some alcohol bite. Good luck and happy brewing!!!!!

Mark, The Brewer, and wondering how the German's go 4 months without a fest bier...........
posted by Mark  # 7:05 AM

Tuesday, December 16, 2003

Recipe #7

West Coast Pale Ale
Pale Ale has been a staple of English brewing for a long time. The English style has a broad range of acceptable flavors and tastes. It completes the family of beers known as Bitters (Bitter, Best Bitter, Pale Ale). In the English brewing vernacular this simply means that the beers are lighter in body, not bitterness from hopping. Here in the US, brewers have been taking these age old beer styles and expanding upon them. The craft revolution in this country has made some of these old styles more energetic and bolder. The new wave of brewers here push the limits of flavors and experiment with new varieties of hops and the overall quantity of hops in beers. As lovers of the lupulin, the West Coast brewers are on the cutting edge of experimentation. One of those creations, Seirra Nevada Pale Ale, was a pale ale hopped with local cascade hops. The cascade hop is edgy in flavor with bursts of citrus and grapefruit while providing an assertive bitterness on the front end. The aromatic qualities of the cascade are again assertive with a citrus hint. This was a large contrast to the classic East Kent Goldings and Fuggles hops (and their smoother more earthy and flowery nature) that have been a staple in the English Pale ales for a long time. Hence, a whole new style of ale was born!!! So, if you want to try the West Coast version of Pale Ale, good commercial examples to try come from breweries that include Sierra Nevada, Rogue, Stone Brewing, and many other brewers from the West Coast.

Here is a base recipe for a West Coast Pale Ale. This is a place to start, but feel free to add and subtract as your craving for lupulin dictates:

3.3 lb alexanders extra light extract (liquid)
3 lbs of light dry malt extract (muntons)
1/2 lb light crystal 30 LOV
2.5 oz of Cascade hops bittering 60 minutes
1oz of cascade hops flavor 30 minutes
1.5 oz of cascade hops aroma 1 minute
Cascade hops assume 5% Alpha Acid rating
1 tsp irish moss
White Labs or Wyeast California Ale (liquid culture)
3/4 cup corn sugar to prime

Use standard steeping grain and extract method with a 20 minute steep at 155 F.
1 hour boil hitting the hop strikes as above
Add Irish moss if desired with 15 minutes left in boil
Cool and pitch when wort is below 80 F.
7 day primary fermentation
7 - 10 days in secondary
prime, package, and condition 14 days.

OG = about 1.050
FG = about 1.014
ABV = 4.6%
I predict that this will become a favorite base recipe that you will alter in many directions with batches to come. Good Luck!!!

Mark, The Brewer, and Bitters Family Lover (especially ESB).........
posted by Mark  # 6:58 AM

Wednesday, November 05, 2003

Recipe #6

Grand Cru Ale
This beer is in the Belgian tradition of being different. A grand cru can be made many different ways. It can have a basis in wheat malt, or barley malt (or the corresponding extracts) and often contains alternative fermentables like Belgian Candi Sugar or honey. These ales are lightly hopped and spiced with items like corriander and orange peel. What this makes is a light refeshing ale, usually pushing the upper range of alcohol that has a spicey often tart character. These ales tend to finish dry and clean. Beware, as these ales are extremely drinkable and the higher alcohol level can sneak up on you! I like this beer either at the holiday season as it compliments the obligatory level of sweets that you tend to overeat at that time, or in the summer where it can actually be a nice thirst quencher. Good luck and now on to the recipe:

Ingredients for 5 US Gallons:
6lbs extra light DME
1.5 lbs of Honey (use local variety or specialty. I have used orange blossom and it was outstanding)
1/2 lb of dextrine malt
1oz Tettnang Hops, Bittering for 60 minutes
1oz Saaz Hops, Aroma for 1 minute
1/2 OZ of Coriander
1/2 OZ of Dried Orange Peel (The coriander and orange peel are available at most homebrew stores, or look for a grand cru kit that will have a recipe similar to this inside. If you want less effect from these alternative ingredients, back down to 1/4 oz of them)
Liquid Belgian Ale Yeast, Gran Cru or other higher alcohol tolerant strain that will give some fruity ester.

Short Instruction:
Steep the dextrin malt in 2 gal water for 20 - 30 minutes in a muslin bag at 155 degrees F. Discard
Add Extra Light DME get kettle to normal boiling volume and bring to a boil
At boil add the 1 oz of Tetnang Hops
Add 1.5 lbs of honey with 30 minutes left in the boil
Add Coriander and Orange peel with 20 minutes left in the boil
Add 1 oz of Saaz Hops with 1 minute left in the boil. You may let these steep after knock out for another 5 minutes.
Chill, Transfer to fementer and pitch Liquid Belgian Style Yeast (White Labs or Wyeast make several that will work)
Primary Ferment for 7 to 10 Days at 68 - 72 Degrees
Transfer to Secondary Fementer for 7 to 10 days at the same temp.
Package in bottles or kegs with 3/4 cup priming sugar or 1 cup of honey and condition for 2 to 4 weeks.
Drink up and enjoy.

O.G. will be in the 1.057 - 1.060 range
F.G. will be in the 1.012 - 1.014 range and the ABV will be
5.5% to 6.1% range. Be careful because this beer will taste great and pack a punch. That is why I like it for the Holidays. Strong ales often are not palatable to everyone especially the Miller Light crowd that comes to your house. Most (OK the ladies) generally don't like the strong malt flavors in these beers. This beer is light and effervescent, has a very nice spicey aroma and is light on the palate. Be sure the wife or your date has at least three of them (wink, wink, nudge, nudge).

Mark, the Brewer, and a guy who knows a motley Cru when he sees one.
posted by Michael Behringer  # 5:48 AM


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