Recipes from the BM Brewery, Cloverdale, California

don't be foor

Red Skies At Night Red Ale

7lb Light malt extract
1lb Caramel 60 Crystal Malt
1/2 lb Caramel 20 Crystal Malt
1/4 lb Belgian Aromatic Malt
1/2 lb Melanoidin Malt
*1/2 tsp Gypsum
*1/4 tsp Chalk
*1/8 tsp Calcium Chloride
1tsp Irish Moss
.5 oz Styrian or Kent Golding Hops (60 min)
1.5 oz British Whitbread Hops (60 min)
Yeast: WLP002 (Whitbread) or WLP023 (Burtonšs)

*Check hardness of source water and adjust mineral content as necessary. These are recommendations for purified water.

SG 1.048-55
IBU 33.00
60 Minute infusion@155 deg


Northern England Nut Brown Ale

7 lb. Amber Malt Liquid Extract
12 oz. Crystal Malt: Caramel 20
4oz. Chocolate Malt
1.5 oz. Black Roasted Barley
2oz. Dextrin Powder
1/2 tsp Chalk and Gypsum
1/2 oz Nugget Pellets (Bittering- 60 min)
1 oz Willamette Pellets (Aromatic-3 min)
WLP002 English Ale Yeast

Starting Gravity 1054


Colon MacCloud

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 2 weeks


Ingredients:

8 lbs Light Liquid Malt Extract
3/4 lb Cara-Vienna Malt
1/4 lb Chocolate Malt
1/4 lb Victory Malt
1/4 lb Roasted Barley
1/4 lb Cara-Pils Malt
1/2 tsp Irish Moss
2 oz Kent Goldings hop pellets (alpha = 5.7%) (use 1.5 for 60 min., .5 for 2)
White Labs Edinburgh Yeast


Spitfire Nut Brown Ale

7 lb. Amber Malt Liquid Extract
12 oz. Crystal Malt: Caramel 20
4oz. Chocolate Malt
1.5 oz. Black Roasted Barley
2 oz. Dextrin Powder
1/2 tsp Chalk and Gypsum
1/2 oz Nugget Pellets (Bittering- 60 min)
1 oz Willamette Pellets (Aromatic-3 min)
WLP002 English Ale Yeast

Starting Gravity 1054 FG 1014


Wheaties (Dunkelweizen)

5# 60wheat/40barley Dry Malt Extract
4# Light Liquid Malt Extract
1/2oz Dextrin Powder
1/4# Roasted Barley
1/4#Chocolate Malt
1/4# Black Patent Malt
1oz Hallertaur Hops (3.9alpha)-60 min
1oz Hallertaur -2min
Weihenstephan Weizen Yeast (Wyeast#3068)

SG:1070


All American Cream Ale

7# Light Malt Extract
1/2 # Two Row Pale Malt
3/4 # Belgian Aromatic Malt
1/2# Flaked Maize
1/2# Rice Extract
2tsp Gypsum
1 oz. Liberty Hops (bittering 60 min)
1 oz. Columbus Hops (aromatic 3 min)
1 tbl. Irish Moss
Wyeast 1056

OG 1.052
FG 1.012
5.25% Alc

Oatmeal Cream Stout

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.050
Finishing Gravity: 1.020
Time in Boil: 60 min
Primary Fermentation: 4 days @ 68 degrees
Secondary Fermentation: 5 days @ 68 degrees


Ingredients:

7.5 lb Alexanders Pale Malt Extract
1 lb Roasted Barley
1/2 lb Chocolate Malt
1/4 lb Black Patent Malt
1 lb Oatmeal Flakes
1 1/2 oz Bullion Hops (boil)
1 oz Fuggles Hops (finish)
1/2 oz Bullion Hops (finish)
Wyeast 1084 (Irish Ale)
2 oz Lactose
3/8c Corn Sugar
4 tsp Table salt

Procedure:

Lightly toast oatmeal flakes in 350 degree oven for 5 minutes. Do not burn. Place 1 1/ gallons cold water in a 10-12qt stockpont. Add roasted barley, chocolate malt, black patent malt and oatmeal flakes with 4 tsp salt. Bring to a boil. Remove grains. Slowly stir in extract, and add 1 1/2 oz bullion hops. Boil for 60 minutes. During last 10 minutes of boil, add 1 oz fuggles hops and remaining 1/2 oz bullion hops. Primary fermentation takes about 4-6 days, secondary about the same. Add 2 oz lactose to beer along with corn sugar at bottling


Russian River IPA

MALTS

13.5 lb (6.12Kg) Pale ale malt
0.5 lb (227g) US Medium Caramel malt-40 , often called Crystal Malt-40
0.5 lb (227g) Carapils malt, dextrine

PELLETIZED HOPS and extraction times (in min) during boil 1.75 oz (49.6g) Chinook.............90 min
0.5 oz (14.2g) Centennial...........45 min--can be exchanged for Columbus if a more bitter beer is desired
0.375 oz (10.6g) Cascade...........15 min
0.5 oz (14.2g) Centennial...........15 min

DRY HOP (ie. add after primary fermentation during the ageing and settling stage)
0.25 oz (7g) Cascade
0.25 oz (7g) Centennial
0.25 oz (7g) Columbus

YEAST
Wyeyeast #1056 OR Chico Ale yeast #1056 (BY12)


British Red

9# 2-row british pale ale malt
1# Crystal 40
1# Crystal 60
1/2# Crystal 20
1tsp Irish moss
1 1/2 oz Styrian Golding (FW*)
1/2 oz Northern Brewer (60 Min)
WLP2002 or WLP2023

*Place hops in kettle as the wort is run from the mash pot during sparge (after first recirculation and only once you are running the wort out for the final boil)...FW=first wort


Whizzin' Weizen

Honey/Wheat All grain
4# 6 row malt
4# Munich Malted wheat
1# Honey
3/4 oz Centennial (9.1) Bittering 60 min
1 oz Mt Hood (4.4) Aromatic 5 min
North American Lager Yeast WLP2272

SG1046
FG1010

Crack Climber

(Wild Goose Oatmeal Stout)
81/2# Two Row British Pale Malt
1# Oatmeal
1/2# Roasted Barley
1/2# Munich Malt
1/2# Crystal 90 Malt
1/4# Black Patent Malt
1/4# Chocolate Malt

Bitterings 45 min:
.36oz Cascade 8.3
.61oz Willamette 4.9
.67oz Tettnanger 4.5

Aromatics 15 min:
.24oz Cascade
.4oz Willamette

WLP Whitbread 1099

1.3qt. water/lb Mash 90 min @ 152
Sparge out @ 168 10 min
SG 1062 1/17
FG 1016


Khud B. Krapp

(Seigneuriale Reserve)

10# Belgian Pale Malt
1# Caramel 60
1/2# Belgian Special B
1/2# Caramunich
1/2# Malted Wheat

6AAU Northern Brewer (60 min)
4AAU Saaz (30 min)

Wyeast 1272 Belgian Abbey

SG1075 FG1017 7.5ABV 35-40IBU


Fat Bastard Beer

(Scottish 80 Shilling)

8# British Pale 2row
2oz Rauch Malt (Smoked)
8oz Carapils
4oz Black Roasted
1 lb brown sugar

1tsp Irish Moss

7AAU Cascade (1hr)

Whitelabs Edinburgh

SG1050 FG1013 IBU29


Quinn's Irish Ale

9# British 2Row
1/2# Caramel 40
1/4# Black Patent Malt
1/2# Brown Malt
4AAU Horizon (90min)
8AAU Northern Brewer (30min)
4AAU Yakima Goldings
WLP 1004 Irish Ale Yeast
SG1048 FG1010 4.8%ABV 40 IBU


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