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Sometimes a Great Notion

Sometimes a Great Notion (Extract Recipe)

Sometimes a Great Notion Hazy IPA Label

DESCRIPTION
This hazy IPA is bursting with a blend of citrus and tropical hop flavors. The soft mouth-feel and restrained bitterness is reminiscent of a NE IPA, but with our unique NW twist. We created this recipe with some of our favorite hop varieties; Mosaic, Citra, & Galaxy. We’re still homebrewers at heart, and are excited to partner with F.H. Steinbart Co. to bring you this unique recipe kit.
–James, Andy, Paul & the Great Notion Team

5 Gallon Extract with Specialty Grains
60 Minute Boil Time
Ready in 3-4 weeks

OG 1.070
FG 1.010
ABV 7%
SRM 4
IBU 45

FERMENTABLES
6 lb. Extra-light dry malt extract (DME)
1 lb. Wheat dry malt extract (DME)
1 lb. Dextrose (corn sugar)

STEEPING GRAINS
1 lb. Flaked oats
1 lb. Carapils (dextrin) malt

HOPS
4 oz. Mosaic pellet hops
4 oz. Citra pellet hops
4 oz. Galaxy pellet hops

YEAST
Imperial Yeast #A38 Juice

OTHER
1 Grain steeping bag
12 Hop steeping bags
4 oz. Dextrose (corn sugar) – bottle priming

ON BREW DAY
Be sure to read all instruction before beginning

  1. Use as much water as your kettle will allow (up to 6 gallons). The larger the boil, the more effective your hops will be (See note at end of this recipe for more details).
  2. Steep crushed grains in steeping bag for 20-30 min. at approximately 160°F. Remove grains and discard.
  3. Add dry malt extract (DME) and stir to dissolve. The liquid is now called wort. Bring liquid to a boil, watching carefully for boil overs.
  4. Chill wort to under 100°F1 as fast as possible and as close to 65°F as possible (If you do not have a wort chiller, set the kettle in an ice bath in your sink).
  5. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
  6. Pour chilled wort into fermenter and place in a location that allows fermentation to occur at 65°F (or as close as possible).
  7. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
  8. Optional: take a specific gravity reading using a triple scale hydrometer. The reading should be approximately 1.070 SG. Record the number as your OG (original gravity).
  9. Pitch your yeast when the wort is at appropriate temperature (65°F). Fill airlock with water or sanitizer to the fill line and seal fermenter.

HOP SCHEDULE
A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added “@ 60 min.” are boiled for the entire hour. Hops added “@ 15 min.” are added when there are 15 minutes remaining in the boil. Hops added at the end of the boil or “@ 0 min.” are refereed to as “flame-out” hops and left to steep in the hot wort prior to chilling for 10-20 min. Use 1 oz. of hop pellets per steeping bag and tie a knot at the top, allowing as much room as possible for the hops to expand inside the bag.

Great Notion employs a unique hopping strategy to obtain huge amounts of flavor without increasing the bitterness. While it might seem unconventional to boil for an hour before adding bittering hops, rest assured this special technique lies at the heart of Great Notion’s signature flavor profile.

HOP SCHEDULE
2 oz. Citra pellet hops @ 0 min. (flame-out)
2 oz. Mosaic pellet hops @ 0 min. (flame-out)
2 oz. Citra pellet hops @ dry-hop for 7 days
2 oz. Mosaic pellet hops @ dry-hop for 7 days
4 oz. Galaxy pellet hops @ dry-hop for 7 days

PRIMARY FERMENTATION
A wide-mouth carboy is recommended for dry-hopped beers. You will begin to see activity in the fermenter within 24 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one week. After the primary fermentation completes, it is ready for dry hopping.

DRY HOP
Place fermenter in a location where you can hold the temperature at 70°F (to maximize dry-hop extraction and allow the yeast to finish).

Add 4 oz. Galaxy, 2 oz. Citra, and 2 oz. Mosaic pellets for 7 days before packaging (do not exceed the 7 days, it is better to remove them a day early than to leave in longer).

BOTTLING & BEYOND
Fermentation is finished when the final gravity (FG) reads 1.010 SG +/- 2-3 points, but timing at this stage is flexible. When you are ready to bottle your beer:

  1. Make a simple syrup by combining 4 oz. of dextrose (corn sugar) in a pint of water on the stove.
  2. Bring the sugar solution to a boil and simmer for 10 minutes.
  3. Let this cool to room temperature. Sanitize your bottling equipment; bottles, auto-siphon, tubing, bottle filler, and bottle caps.
  4. Add the cooled priming sugar solution into the bottling bucket.
  5. Siphon your beer into the bottling bucket to mix thoroughly with the sugar.
  6. Then siphon the beer into your bottles using the bottle filler and secure the caps. Your beer will be ready to drink after conditioning for two weeks at room temperature (70-74°F is best).
  7. Once conditioning is complete place bottles in cool place and/or refrigerate. It is best to refrigerate for 24-48 hours before opening to ensure that the CO2 generated during bottle conditioning has fully mixed in with the beer.
  8. Pop the cap, relax, don’t worry, you’re drinking homebrew!

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Apple Cider and Perry

Apple Cider and Perry

Equipment You Will Need:

  • 2 fermentation buckets or carboys for primary and secondary fermentation with airlock and stopper
  • Cleaner (PBW) and sanitizer (Star-san)
  • Auto siphon, tubing, and bottle filler
  • Swing top bottles or beer bottles with caps and capper
  • Hydrometer and Hydrometer jar (optional)

 

Ingredients You will Need:

  • 15 lbs. Apples or 1 gal. unpasteurized juice
  • ¼ tsp Yeast Nutrient
  • 1 oz. Priming sugar for carbonation
  • 1 Campden tablet (optional) to kill wild yeast
  • ½ tsp Pectic enzyme (optional) to help clarify

 

Yeast

Dry Cider options- White wine yeast: EC1117 or D47

Sweet Cider options- Ale yeast: Belle Saison or Nottingham

Liquid Yeast options- Wyeast 4766 or Imperial Napoleon

Day One

  1. Crush the apples and press the juice
  2. Clean and sanitize all equipment (everything that will touch your cider.)
  3. (optional) Add one crushed campden tablet and ½ tsp. Pectic enzyme
  4. (optional) Take a hydrometer reading to determine the amount of sugar/ potential alcohol in your juice. The OG (original gravity) should be about 1.035-1.060
  5. Seal the fermenter with a stopper/ airlock and let sit for 24 hours. (If you did not add a campden tablet you can skip this step.) If you add your yeast too soon the campden will kill your yeast)

Day Two

  1. 24 hours after adding the campden tablet add 1/4th tsp. yeast nutrient and sprinkle the yeast on top of your juice. (One packet of yeast is enough for 5 gallons of cider.

For a one gallon batch use 1/3rd packet.)

  1. Ferment at 65º- 70º Warmer temperatures will bring out more fruity/ estery flavors.

Primary Fermentation

  1. You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the cider and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks.

Secondary Fermentation

  1. Rack the cider into a sanitized carboy being careful to leave behind any sediment. It is best to minimize head space in the secondary fermenter to prevent oxidation. Timing now is somewhat flexible. Leave the cider in this secondary fermenter for at least 2 weeks and as long as 6 months.
  2. Optional- monitor the progress of your fermentation by taking hydrometer readings. You are ready to bottle when the cider is clear and tastes good.

Bottling and Beyond

  1. Fermentation is finished when the final gravity (FG) reads approximately 1.010.
  2. When you are ready to bottle your cider, make a simple syrup by boiling 1oz. of priming sugar with a cup of water on the stove. (1 oz sugar per gallon of cider) Let this mixture cool to room temperature.
  3. Sanitize your bottling equipment (ten 12 oz. bottles per gallon of cider, auto-siphon, tubing, bottle filler, bottling bucket, and bottle caps).
  4. Add the room temperature simple syrup to the bottling bucket then siphon your cider into the bottling bucket so that the sugar mixes evenly.
  5. Siphon the cider from the bottling bucket into your bottles and cap. Your cider will be ready to drink after conditioning for two weeks at room temperature.

 

* F.H. Steinbart rents cider mills and presses.

They book up fast during cider season, so reserve yours in advance by visiting fhsteinbart.com and clicking here.

If you have any questions about the instructions in this recipe please call: 503 232 8793 or email info@fhsteinbart.com

Ingredients

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Nut Brown Ale

nut brown ale home brew recipe

Nut Brown Ale

by Jamil Zainasheff, author of Brewing Classic Styles

Description: A mildly hopped classic English-style Brown ale with a complex caramel biscuit flavor and subtle chocolate nutty flavors. Nottingham yeast adds a clean crisp finish that allows the malt bill to shine. 

Malt

7 lb. Light Liquid Malt Extract

12 oz. Special Roast Malt

8 oz. Victory malt

8 oz. Crystal 40

4 oz. Pale Chocolate Malt

Hops

2 oz. Domestic Goldings

Yeast

Dry option- Nottingham

Liquid option- Imperial Pub or Wyeast 1028

You will also need:

4 oz. Priming Sugar for bottling

2 Hop Steeping Bags

Optional- 1 Whirflock Tablet (to clarify beer)

 

ABV= 4.8%

IBU= 25

OG= 1.054

FG= 1.014

SRM= 18

 

On Brew Day

  1. Heat 2.5 gallons of good quality water
  2. Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.
  3. Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort.  Return liquid to a boil, watching carefully for boil overs.

 

During the boil

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added

at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc.

  1. Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.

Hop Schedule:

1 oz. Dom. Goldings @ 60 min.

(Add the Whirflock tablet at 15 min.)

1 oz. Dom. Goldings @ 5 min.

 

  1. Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
  2. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
  3. Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
  4. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
  5. Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.054 Record the number as your OG (original gravity)
  6. Pitch your yeast when the wort is at room temperature (60-75 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.

 

Primary Fermentation

You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.

 

Bottling and Beyond

Fermentation is finished when the final gravity (FG) reads approximately 1.014, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the bottling bucket. Siphon your beer into the bottling bucket and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.

 

If you have any questions about the instructions in this recipe please call: 503 232 8793 or email info@fhsteinbart.com

 

Malt

 

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Fruit Wines 1 Gallon recipe

Equipment You will Need:

2 fermentation buckets or carboys for primary and

secondary fermentation with airlock and stopper

Cleaner (PBW) and sanitizer (Star-san)

Auto-siphon, tubing, and bottle filler

Swing top bottles or beer bottles with caps and capper

Hydrometer and Hydrometer jar (optional)

 

Ingredients You will Need:

4-6 lbs. fruit (rinsed and drained)

Use more fruit for a bigger flavor

Up to 2.5 lbs of sugar

1 gallon water

¼ tsp Yeast Nutrient

1 oz. priming sugar for bottle carbonation

1 Campden tablet (optional) to kill wild yeast

½ tsp Pectic enzyme (optional) to help clarify

FOR BLACKBERRY WINE- ½ tsp Acid blend

 

Yeast

Dry options- White wine yeast: EC1117, SN9, D47,

Cotes de blanc, or Champagne yeast for a VERY dry,

high alcohol product.

 

Day One

  1. Clean and sanitize all equipment (everything that will touch your wine.)
  2. Crush fruit (do not break pits or stones) and put into primary fermenter with 1 gallon water
  3. (optional) Add one crushed campden tablet and ½ tsp. Pectic enzyme
  4. (optional) Take a hydrometer reading to determine the amount of sugar/ potential alcohol in your juice. Add sugar

to bring the specific gravity reading to up to 1.090 (Add acid blend if making blackberrty wine.

  1. Seal the fermenter with a stopper/ airlock and let sit for 24 hours. (If you did not add a campden tablet you can

skip this step.) If you add your yeast too soon the campden will kill your yeast)

 

Day Two

  1. 24 hours after adding the campden tablet add 1/4th tsp. yeast nutrient and sprinkle the yeast on top of your juice. (One packet of yeast is enough for 5 gallons of wine. For a one gallon batch use 1/3rd packet.)
  1. Ferment at 65º- 75º Warmer temperatures will bring out more fruity/ estery flavors.

 

Primary Fermentation

  1. You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the wine and bubbles will escape through the airlock.
  1. Fruit pulp will float to the top. “punch down” the pulp once or twice a day by pushing the pulp below the juice using a sanitized spoon or ladle. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks.

 

Secondary Fermentation

  1. Strain the fruit pulp out of the juice and rack the wine into a sanitized carboy being careful to leave behind any sediment. It is best to minimize head space in the secondary fermenter to prevent oxidation. Timing now is somewhat flexible. Leave the wine in this secondary fermenter for at least 2 weeks and as long as 6 months.
  2. Optional- monitor the progress of your fermentation by taking hydrometer readings. You are ready to bottle when the wine is clear and tastes good.

 

Bottling and Beyond

  1. Fermentation is finished when the final gravity (FG) reads approximately 1.010.
  2. If you would like a fizzy carbonated wine make a simple syrup by boiling 1oz. of priming sugar with a cup of water on the stove. (1 oz sugar per gallon of wine) Let this mixture cool to room temperature.
  3. Sanitize your bottling equipment (ten 12 oz. bottles per gallon of wine, auto-siphon, tubing, bottle filler, bottling bucket, and bottle caps).
  4. Add the room temperature simple syrup to the bottling bucket then siphon your wine into the bottling bucket so that the sugar mixes evenly.
  5. After you have added the priming sugar, or f you want a still wine, siphon the wine from the bottling bucket into your bottles and cap. Your wine will be ready to drink after conditioning for two weeks at room temperature.

 

* F.H. Steinbart rents fruit presses.

They book up fast, so reserve yours in advance by visiting fhsteinbart.com and clicking the ‘rentals’ button.

If you have any questions about the instructions in this recipe please call: 503 232 8793 or email info@fhsteinbart.com

Ingredients

670-A-1             ¼ tsp Yeast Nutrient

870-D-1             1 oz. priming sugar for bottle carbonation

420-A-1             1 Campden tablet  to kill wild yeast

460-A-1             ½ tsp Pectic enzyme to help clarify

400-A-1             BLACKBERRY WINE- ½ tsp Acid blend

Yeast Options

623-1    EC1117,

45588    SN9,

624-1    D47,

652-1    Cotes de blanc, or

652-2    Champagne yeast

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Citra IPA

Citra IPA Recipe from Portland Oregon

Citra IPA

Our best-selling beer kit at F.H. Steinbart. Source: Duke Green

Description: This popular West Coast style I.P.A. is bursting with tropical fruit flavors and aromas from a full six ounces of Citra hops. The hoppyness is balanced by a soft malty backbone and finished with a clean US05 yeast. This beer is a year round favorite.

Malt

7 lb. Extra Light Liquid Malt Extract

1 lb. Dry Light Malt Extract

1 lb. Crystal 20

8 oz. Munich Malt

Hops

6 oz. Citra

Yeast

Dry option- US05

Liquid option- Imperial Flagship or Wyeast 1056

ABV= 5.5%

IBU= 60

OG= 1.062

FG= 1.018

SRM= 6

 

 


You will also need:

4 oz. Priming Sugar for bottling

6 Hop Steeping Bags

Optional- 1 Whirflock Tablet (to clarify beer)

 

On Brew Day

  1. Heat 2.5 gallons of good quality water
  2. Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.

3.Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort.  Return liquid to a boil, watching carefully for boil overs.

During the boil

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc.

4. Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.

Hop Schedule:

1 oz. Citra @ 60 min.

1 oz. Citra @ 15 min.

(Add the Whirflock tablet at 15 min.)

1 oz. Citra @ 5 min.

2 oz. Citra- Dry hop in the secondary fermenter

for three days.

  1. Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
  2. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
  3. Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
  4. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
  5. Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.062 Record the number as your OG (original gravity)
  6. Pitch your yeast when the wort is at room temperature (68-70 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.

 

Primary Fermentation

You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.

 

Bottling and Beyond

Fermentation is finished when the final gravity (FG) reads approximately 1.018, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the bottling bucket. Siphon your beer into the bottling bucket to mix thoroughly with the sugar. Then siphon the beer into your bottles using the bottle filler and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.

If you have any questions about the instructions in this recipe please call: 503 232 8793 or email info@fhsteinbart.com

 

Malt

 

 

Hops and Yeast (dry and liquid options)

 

You will also need: