Chocolate Maple Porter Pudding

Recipe: Chocolate Maple Porter Pudding
Cooking with Beer - December 5, 2012

Growing up, pudding was the ultimate stay-at-home treat on childhood sick days, but we're not kids anymore, so we wanted to make a more adult version. And, of course, beer helps us achieve our adults-only pudding. By adding in Chocolate Maple Porter and  bittersweet chocolate, you get a delectably rich, cocoa-filled cup of joy. No scratchy throat excuse necessary.
What You Need
•    6 large egg yolks
•    1/2 cup sugar
•    3 tablespoons maple syrup
•    1 cup Chocolate Maple Porter (or another chocolatey porter or stout)
•    2 cups of heavy cream
•    8 ounces high-quality bittersweet chocolate, finely chopped
•    Whipped cream

What You Do

1.    In a nonreactive mixing bowl whisk egg yolks, sugar and maple syrup. Set aside.

2.    In a double boiler (or a heat resistant glass bowl over a pot of boiling water) heat beer and cream until bubbles form at edges. Add in chocolate in batches and whisk until melted.

3.    Lower heat and add in egg and sugar mixture while whisking constantly. Cook over low heat for 15 minutes whisking constantly. Mixture will thicken slightly.

4.    Pour into ramekins or jars and cover with plastic wrap (pressing it to the surface to prevent a skin from forming).

5.    Refrigerate until chilled and set (about 3 hours). Top with whipped cream. Enjoy!

IPA - India Pale Ale

Ingredients: 8 lbs. Liquid Pale Malt Extract 1 lb. Crystal Malt (10L) 2 oz. Nugget hops (whole) (60 mins) 2 oz. Cascade hops (whole) (1/2 oz. for last 15, 10, 5, and 0 mins) 1 tsp. Irish Moss (30 mins into boil) 3 tsp. Gypsum (30 mins into boil) 2 cups corn sugar added to wart White Labs Yeast London Ale Yeast (WLP013)

OG: 1.060 FG: 1.012 Primary Ferment: 1 week Secondary Ferment: 1 week

Procedure: Mashed Crystal malt in a single mashing step at 165 degrees F for about 30 mins. Heated to nearly boiling, then added the liquid pale malt extract and 2 cups corn sugar. Brought all of this to a boil, added 2 oz. Nugget hops for the entire boil. Added gypsum and Irish moss 30 mins into boil, then added 1/2 oz Cascade at 15, 10, 5, and 0 mins left in the boil. The initial gravity was higher than normal because of the addition of extra corn sugar. Let sit in primary for 7 days, racked to secondary for 7 days, primed using 3/4 cup corn sugar, bottled, and it was delicious after only 2 weeks in the bottle.

Santa's Special Ale

Santa's Special Ale

Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.98 gal
Boil Time: 45 min
Taste Rating(out of 50): 50.0 Equipment: Brew Pot (5 Gallon)
Taste Notes: This recipe is a winner for a great holiday beer!

Amount	Item	Type	% or IBU
6.60 lb	Amber Liquid Extract (12.5 SRM)	Extract	91.41 %
0.50 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6.93 %
0.12 lb	Black (Patent) Malt (500.0 SRM)	Grain	1.66 %
2.00 oz	Cascade [4.30 %] (45 min)	Hops	24.1 IBU
1.00 oz	Hallertauer Hersbrucker [4.00 %] (5 min)	Hops	2.4 IBU
0.25 tsp	Ginger (Powdered) (Boil 10.0 min)	Misc
1.00 tsp	Cloves (Ground) (Boil 10.0 min)	Misc
1.00 lb	Honey (Boil 45.0 min)	Misc
1.00 tsp	Irish Moss (Boil 15.0 min)	Misc
3.00 tsp	Cinnamon (Powdered) (Boil 10.0 min)	Misc
4.00 items	Orange Peel, Sweet (Boil 10.0 min)	Misc
1 Pkgs	Edme Ale Yeast (Edme #-)	Yeast-Ale

Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 4.74 %	Actual Alcohol by Vol: 4.95 %
Bitterness: 26.5 IBU	Calories: 248 cal/pint
Est Color: 16.9 SRM

Mash Name: None	Total Grain Weight: 10.00 lb
Sparge Water: -	Grain Temperature: -
Sparge Temperature: -	TunTemperature: -
Adjust Temp for Equipment: FALSE	Mash PH: -
Steep grains as desired (30-60 minutes)

Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz	Carbonation Used: 3/4 cup
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F

Octoberfest #2 - Jenny's October Ale

Jenny's October Ale (Octoberfest #2)

Volume in US Gallons:
5 gal
Extract Ingredients:


6.5 lbs LME
8 oz biscuit malt
8 oz Crystal 80
2 oz chocolate malt

1.5 oz Saaz hops @ 60 min
.5 oz Saaz hops @ 15 min
1 oz Spalt hops @ 15 min

1/4 tsp Irish Moss

California lager yeast


Extract Instructions:


Bring 3 quarts of water to 155 degrees. Steep grains in grain bag for 45 min. Sparge with 1.5 gallons of water at 170 degrees. Bring total volume to 3 gallons. Bring to a boil. Turn off heat and add 1/2 the LME. Stir to dissolve. Return to boil. Add hops according to above schedule. At the last 15 min add the remaining LME (turn off heat to avoid scorching pan) and add the irish moss. Bring back to a boil and boil 15 min. Cool wort to 80 degrees in ice bath or using wort chiller. Pour into fermentor. Top off to 5 gallons. Aerate. Pitch yeast.


Final Gravity:
1.016
Original Gravity:
1.053
SRM (color):
13
IBU:
29


This is an Octoberfest style beer with a california ale yeast!

Octoberfest #1

Octoberfest #1

Ingredients:
     9.5 # German Vienna malt
     1 # German Munich malt
     .75# Belgian Aromatic malt
     .75# German Caramel malt (10L)
     .75# German Wheat malt
     .75# Cara-Pils
     .5# Flaked Oats
     1 oz. Hallertau Herrsbrucker (3.8% A)--45 mins.
     .6 oz. Northern Brewer (8.8% A)--15 mins.
     Wyeast Bavarian Lager (#2206)


Procedure:Double decoction mash
45 min. boil
Primary Fermentation: 7 days at 48 F
Secondary Fermentation: 14 days at 48 F
Lagering: 63 days at 34 F
OG--1.055 FG--1.016
Carbonated at 2.6 vols.

White House - Honey Porter and Honey Ale

White House Honey Porter

Ingredients

• 2 (3.3 lb) cans light unhopped malt extract
• 3/4 lb Munich Malt (cracked)
• 1 lb crystal 20 malt (cracked)
• 6 oz black malt (cracked)
• 3 oz chocolate malt (cracked)
• 1 lb White House Honey
• 10 HBUs bittering hops
• 1/2 oz Hallertaur Aroma hops
• 1 pkg Nottingham dry yeast
• 3/4 cup corn sugar for bottling

Directions

1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
2. Add the 2 cans of malt extract and honey into the pot. Stir well.
3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
4. Set aside and let stand for 15 minutes.
5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
6. Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
7. Siphon over to a secondary glass fermenter for another 4-7 days.
8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.

---

White House Honey Ale

Ingredients

• 2 (3.3 lb) cans light malt extract
• 1 lb light dried malt extract
• 12 oz crushed amber crystal malt
• 8 oz Biscuit Malt
• 1 lb White House Honey
• 1 1/2 oz Kent Goldings Hop Pellets
• 1 1/2 oz Fuggles Hop pellets
• 2 tsp gypsum
• 1 pkg Windsor dry ale yeast
• 3/4 cup corn sugar for priming

Directions

1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
5. Add the honey and boil for 5 more minutes.
6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
7. Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
8. Ferment at 68-72˚ for about seven days.
9. Rack to a secondary fermenter after five days and ferment for 14 more days.
10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

Pumpkin Ale

A pumpkin ale is a traditional fall seasonal beer brewed spicy, malty and smooth.  Pumpkin ales are known to be low in hop bitterness, with a noticeable pumpkin pie spice like taste.  They can be brewed using either fresh roasted pumpkin or pumpkin puree, the latter being much cleaner and easier to handle.  The pumpkin recipe below will have an orange amber color, pumpkin pie spice aroma, and a crisp finish.  For best results try brewing this pumpkin ale about 1.5 months before you plan to drink it, it benefits with a bit longer aging period.  The photo above was taken at our annual drunkin punkin challenge, this pumpkin ale was drank during the competition.  Listed below is a 5 gallon All-Grain home brew recipe for a pumpkin ale.

Grains

9.5 lbs. American 2-row
2 lbs. Munich Malt
.5 lbs. Crystal 80L
.5 lbs. CaraPils/Dextrine Malt

Hops/Fruit/Spices and Schedule

3.63 lbs. Canned Pumpkin (2 big cans of 100% pure pumpkin) boiled 90 min.
.75 oz. Northern Brewer (Pellets, 9.0 %AA) boiled 60 min.
1 oz. East Kent Goldings (Pellets, 5.50 %AA) boiled 30 min.
2.5 Tsp Cinnamon, boiled for 10 min.
1.5 Tsp Nutmeg, boiled for 10 min.
1.5 Tsp Allspice, boiled for 10 min.

Yeast

Safale US-56 California Ale Yeast or Wyeast 1056 American Ale

Mash Schedule

** Note the 90 minute boil. Make sure you have enough pre boil wort during calculations.
Strike grains at 165 degrees.
Mash grains at 153 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 90 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Spice/Herb/Vegetable Ale)

Since the pumpkin ale falls into the Spiced Beer category it has no style guidelines for OG,FG,SRM or IBU.

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 2-3 weeks.  The longer racking adds better overall mouthfeel.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks.