Beer Forum

I am a part-time brewing enthusiast. Looking for a good and easy "first timer" recipe.

What kind of beers do you like to drink?

Where the hell is Yucaipa? Sorry for my geographical ignorance.

Welcome to the fun!

brewinhard wrote:Where the hell is Yucaipa? Sorry for my geographical ignorance.

Welcome to the fun!

East of LA according to Google Maps

nherron wrote:I am a part-time brewing enthusiast. Looking for a good and easy "first timer" recipe.

Here's a simple blonde ale with a nice hop presence:

5 gallon batch

Bleached Blonde
6 lbs pale liquid malt extract (unhopped)
1 oz Cascade hops @ 60 minutes (bittering) boil time
1 oz Amarillo hops @ 15 minutes (flavor)
1 oz Citra hops @ 2 minutes (aroma)
1 whirlfloc tablet (added @15 mins left in the boil)
US-05 yeast (rehydrate in a cup of boiled and cooled 90 degree water before pitching)

1) pre-boil (to sanitize) and cool 3 gallons of water to be used at the end of the boil.

2) bring 3 moer gallons of water to a boil in a 20 quart or bigger pot.
3) when it gets to boiling, take it off the heat
4) add 1/2 of the malt extract (about 3lbs) and put it back on the heat.
5) bring it to a boil.
6) it will foam up a bit as it comes to a boil. watch for boil over.
7) boil until the foam builds up then "breaks" in on itself, this is called "hot break" - again watch for boilover
at hot break, add 1 oz cascade and start your clock. This is the 60 minute addition because it stays in the boil for the full 60 minutes.
9) boil for 45 more minutes and add 1 oz of Amarillo and the whirlfloc tablet. This is 15 minutes left in the boil
10) boil for 5 more minutes and add the rest of the extract with 10 minutes left in the boil. stir well
11) boil for 8 more minutes and add 1 oz Citra at 2 minutes left in the boil.
12) boil for 2 more minutes and take it off the heat.
13) cool it in an ice bath in the sink.
14) pour the cooled wort into your sanitized fermenter
15) shake the wort around to aerate well
16) top up to 5.25 gallons and aerate some more, stir well
17) the wort should be 67F. pitch the rehydrated yeast and add your airlock
18) ferment for 2 weeks @67F. Keep the fermenter cool.
19) prime with 3/4 cup corn sugar boiled in 2 cups of water in your bottling bucket. siphon the finished beer on top of the priming solution to get it all to mix well and uniformly.
20) bottle and let carbonate at 70F for 2 weeks
21) chill and enjoy.

hth-