- Beginner — Extract with steeped grain and basic equipment.
- Intermediate — High gravities, tricky yeasts, odd ingredients, extra steps, and better fermentation temperature control.
- Advanced — Partial mash, bacteria cultures, extended fermentation, and active fermentation temperature control.
I still consider myself a beginner and am happy to stick with extract with steeped grains for a bit until I get my skills better refined, so I decided to take a look at all of the “beginner” recipes.
While reviewing the recipes I came across what I assumed was a misprint — always assume somebody else is at fault before assuming you are mistaken — regarding the 300 °L Roasted Barley in the Irish Red Ale recipe. It seems to be a common question. To double check, I went to listen to the Irish Red Ale episode of The Jamil Show. Sure enough, the recipe is correct. I did some searching and discovered that Midwest Homebrewing Supplies carries something called Light Roasted Barley from Briess that fits the bill.
Anyway, I was listening to the show and they got to talking about how Jamil brewed a bunch of recipes using the same yeast in series by pitching on top of the yeast cake from the last batch.
Since I have reusing my yeast as one of my Brew Year Goals, I took a look at the recipes and found a number of series using the same yeast and primary malt. None require a secondary or dry hopping or exceed an original gravity of 1.070, which would seem to make them ideal candidates for yeast reuse. I have them listed here by increasing alcohol content, which is what some recommend.
This is well more than a year worth of brewing for me, but it does provide some interesting ideas.
White Labs WLP001 California Ale or Wyeast 1056 American Ale and Light Malt Extract
- Dirty Water Brown (p. 141) — 10C. American Brown Ale — 4.9% ABV
- American Pale Ale with Caramel (p. 136) — 10A. American Pale Ale — 5.1% ABV
- Call Me! (p. 96) — 6B. Blonde Ale — 5.2% ABV
- American Pale Ale (p. 134) — 10A. American Pale Ale — 5.7% ABV
- Black Widow Porter (p. 156) — 12B. Robust Porter — 6.5% ABV
- Janet’s Brown Ale (p. 143) — 10C. American Brown Ale — 6.6% ABV
- Hoppiness is an IPA (p. 186) — 14B. American IPA — 7% ABV
White Labs WLP001 California Ale or Wyeast 1056 American Ale and English Pale Ale Malt Extract
- Scottish Heavy 70/- (p. 125) — 9B. Scottish Heavy 70/- — 3.2% ABV
- American Amber (p. 137) — 10B. American Amber Ale — 5.1% ABV
- West Coast Blaster (p. 138) — 10B. American Amber Ale — 6.8% ABV
White Labs WLP013 London Ale or Wyeast 1028 London Ale and English Pale Ale Malt Extract
- Nutcastle (p. 151) — 11C. Northern English Brown — 5.1% ABV
- Who’s Your Taddy Porter (p. 154) — 12A. Brown Porter — 5.1% ABV
- Bière De L’inde (p. 183) — 14A. English IPA — 6.2% ABV
White Labs WLP002 English Ale or Wyeast 1968 ESB and English Pale Ale Malt Extract
- Through a Mild Darkly (p. 146) — 11A. Mild — 3.2% ABV
- No Short Measure (p. 116) — 8A. Standard/Ordinary Bitter — 3.6% ABV
- Nutty Man Brown Ale (p. 149) — 11B. Southern English Brown — 3.8% ABV
- I’m Not Bitter, I’m Thirsty (p. 119) — 8B. Special/Best/Premium Bitter — 4.6% ABV
- Programmer’s Elbow (p. 121) — 8C. Extra Special/Strong Bitter (English Pale Ale) — 5.4% ABV
White Labs WLP300 Hefeweizen Ale or Wyeast 3068 Weihstephan Weizen and Wheat Extract
- Harold-is-Weizen (p. 192) — 15A. Weizen/Weissbier — 5.0% ABV
- Trig Oscuro (p. 194) — 15B. Dunkelweizen — 5.6% ABV
One Shot Recipes
That leaves these recipes which do not share a common yeast with any other beginner recipe.
- Kent’s Hollow Leg (p. 101) — 6D. American Wheat or Rye Beer
- Scottish Heavy 70/-, Caramelized (p. 127) — 9B. Scottish Heavy 70/-
- Ruabeoir (p. 129) — 9D. Irish Red Ale
- Triple-X (p. 167) — 13B. Sweet Stout
- Antwerp Afternoon (p. 205) — 16B. Belgian Pale Ale
Sources of Ingredients
With the exception of one yeast, I have managed to locate online sources for all of the ingredients involved in making these recipes. I had to go to five sources to find them all:
In some cases the ingredient is available from more than one source. In general I tried to select the one with the lowest shipping charges.
The yeast exception was the Wyeast 3655 Belgian Schelde. It is part of Wyeast’s Private Collection and was last available in 2006. Should it come back around, I am certain that anyone that carries Wyeast will be able to get it. In the mean time, White Labs WLP515 Antwerp Ale seems like an acceptable substitute.
Also note that the White Labs WLP515 Antwerp Ale and WLP006 Bedford British Ale are both part of the Seasonal Platinum Yeast program and availability may be limited.
Malt Extracts and Sugars
- Aromatic (20 °L)
- Biscuit (25 °L)
- Black Patent (525 °L)
- Black Roasted Barley (500 °L)
- Brown Malt (70 °L)
- Carafa Special II (430 °L)
- CaraMunich (60 °L)
- CaraPils Dextrin Malt (1 °L)
- Chocolate Malt (350 °L)
- Chocolate Malt (420 °L)
- Crystal (15 °L)
- Crystal (40 °L)
- Crystal (60 °L)
- Crystal (80 °L)
- Crystal (120 °L)
- Honey Malt (18 °L)
- Pale Chocolate (200°L)
- Roasted Barley (300°L)
- Special “B” (120 °L)
- Special Roast (50 °L)
- Victory (28 °L)
- Kent Goldings
- Northern Brewer
- White Labs WLP001 California Ale
- White Labs WLP002 English Ale
- White Labs WLP004 Irish Ale
- White Labs WLP006 Bedford British
- White Labs WLP013 London Ale
- White Labs WLP028 Edinburgh Ale
- White Labs WLP300 Hefeweizen Ale
- White Labs WLP320 American Hefeweizen
- White Labs WLP515 Antwerp Ale
- Wyeast 1010 American Wheat
- Wyeast 1028 London Ale
- Wyeast 1056 American Ale
- Wyeast 1084 Irish Ale
- Wyeast 1099 Whitbread Ale
- Wyeast 1728 Scottish Ale
- Wyeast 1968 ESB
- Wyeast 3068 Weihstephan Weizen
- Wyeast 3655 Belgian Schelde