Dark Cherry Lager | Blue Herron Pale Ale | Basic Stout

 

DARK CHERRY LAGER

Ingredients:

3 1/3 pounds John Bull Dark Unhopped Malt Extract

2 pounds Muntons Light Dry Malt Extract

½ Cup Black Patent Malt

2 ounces Cascades Hops

2 TBS Gypsum

1 TSP Salt

3-5 pounds Pitted Chopped Cherries

½ oz Hallertauer Hops

Lager Yeast

Procedure:

Steep back patent malt in 2 gallons of water bringing to a boil. Strain out grain. Add extract and boil with Cascade hops, gypsum, and salt. Boil 60 minutes. Remove from heat. Add finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make gallons. Pitch yeast.

BLUE HERRON PALE ALE

Heat 1 ½ gallons water to 164º F.

Crush:
2 lb. pale malt
1 lb. medium crystal malt
8 oz malted wheat

Add to liquor and steep at 152º F for 90 minutes. Sparge with 2 ¼ gallons of water at 168 º F.

Add to runnings: 4 ¼ lb unhopped, pale malt extract syrup

Bring to a boil, then add: 6 AAU’s Williamette Hops

Boil 30 minutes and then add:
4 AAU’s Williamette hops
4 AAU’s Cascade hops

Bil 30 minutes, then remove from heat. Cool, then top with up to 5 ¼ gallons chilled, pre-boiled water.
Cool to 68 ºF, then pitch: American ale yeast

Ferment at 68 º F for 2 weeks, then transfer to secondary fermenter and add: 4 AAU’s Willamette hops.

Condition-cool (50-55 º F) for 3-4 weeks. Prime with 1 cup pale dry malt extract

Bottle and age at 50 º F for 3 weeks.

BASIC STOUT

Ingredients:

6-8 pounds dark malt extract

½ - 1 pound roasted barley

½ - 1 pound black patent malt

3-4 ounces bittering hops (Nugget or Chinook)

Small amount of aromic hops

Ale Yeast

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