Recipe Ingedients

Malted Barley

My blend of barley

In a partial mash, the barley is the key to the beer's body and flavor, as well as an important source of fermentable sugars. For this recipe, I'm using a blend of 1⁄2 lb Crystal 60L and 1lb Biscuit malt. The specific varieties of malt for this recipe set in stone, but for best results I recommend trying to find a similar combination. Consult your local brewshop or a trustworthy online guide.

Malt Extract

2 Cans of Malt Extract

Malt extract makes your life easier. Rather than steeping at precision temperatures, as you must with malted barley, you can just pour this syrupy mixture into the brew after steeping the grains. I'm using a can each of light and amber (which is roughly "medium") extract. Again, you have room to manuever here based on what varieties are availible, but I suggest a similar combination. Darker extracts have heavier flavors that could overpower this brew.

Dextrose

3/4 lb dextrose

Dextrose is essential to carbonation; you add it after fermentation in almost every recipe. In this recipe, you also add some with the malt extract to provide extra sugar, which means more ammunition for the yeat to make alcohol.

Hop Pellets

Hop pelletss

Brewers traditionally use dried hop flowers. The price of hops has skyrocketed lately, so many brewers, including myself, are switching to pellets to save money. They are basically just concentrated ground hops. I'm using 3/4 oz Northern Brewer hop pellets for flavor, boiling them for an hour, and adding 1/2 oz Simcoe hops when there are 10 minutes of boiling left, to add aroma.

Whirlfloc

Whirlfloc Tablet

Whirlfloc is a more readily availible alternative to Irish Moss. Both are added during the hop boil as anti-coagulants. They make the beer less cloudy. Their purpose is mainly aesthetic, and you can omit them without causing serious harm.

Gypsum

Gypsum Powder

Gypsum is a water-hardener. Hard water is good for yeast, so brewers often add mineral salts to their wort. Without it, your yeast will still work just fine, but if you want to give them an extra edge, hardening the water while you brew (before adding hops) can help.

Yeast

Liquid yeast in the vial

Different strains of yeast are bred for different brews. Ales use different types of yeast than lagers, and White Labs WLP001 yeast is specifically bred for western-style ales. Dry yeast can be a money-saving alternative to liquid yeast, but make sure the yeast you buy is appropriate for the type of beer you're brewing. Throughout the brewing process, avoid giving the yeast any kind of temperature shock. Liquid yeast needs to be refrigerated, so take it out of the fridge several hours before brewing.

Water

Some Hardcore brewers take water seriously, and will often santize or distill their water before using it, or insist upon water from a particular source. Beginners need only to make sure to divide their water before brewing: 2-3 gallons to brew, 2-3 gallons chilled beforehand to help cool the wort.