Custer Pale Ale v1
6.7 gal. batch (7.7 gal. wort collected);
OG = 1.044; FG = 1.010; ABV = 5.1%
Ingredients:
8 lbs of Pale Malt
5 lbs of Munich Malt
2 lbs of Crystal 20L
1 oz Cascade (0 min.)
1 oz Czech Saaz (30 min.)
0.5 oz Cascade (45 min.)
0.5 oz Cascade (strikeout, after cool down to 70 degrees)
1 tsp. Irish Moss (45 min.)
White Labs WPL 041 Pacific Ale Yeast
Step By Step:
Mash grain in 5 gal. of water at 150° F for 60 min. Sparge with 168° to 170° F water to collect 7.7 gal. of wort.
Total boil time is 60 min. At beginning of boil, add 1 oz Cascade hops and boil 30 min. Then add 1 oz. Czech Saaz hops, boil 15 min., and add 0.5 oz. Cascades.
Boil remaining 15 min., cool to 70° F add 0.5 oz. Cascades to finish., and then oxygenate/aerate well by aquarium pump or splashing between two sanitized vessels.
Ferment at 70° F for seven days with the Cascade dry hops previously mentioned, then rack to secondary fermenter. Continue fermentation for seven more days until gravity is between 1.010 and 1.013 or fermentation stops. Let settle, rack, prime, and bottle.
Age seven more days before drinking.
Custer Amber Ale
5 gallon batch (5.5 gal. wort collected)
OG = 1.050; FG = 1.011; IBUs = 16; ABV = 5.1%
Ingredients:
5 lbs Two Row Great Western Malt
1 lb. German Pilsen Malt
0.50 lb. Crystal 20L Malt
0.50 lb. Crystal 40L Malt
0.50 lb. Carapils Malt
0.50 lb. Dark Munich Malt
0.50 lb. Biscuit Malt
0.50 lb. Chocolate Malt
0.66 oz. Willamette pellet hops; 3AAUs, 4.5% alpha acid (0 min.)
0.33 oz. Fuggle pellet hops; 1.33 AAUs, 4% alpha acid (70 min.)
0.50 oz. Fuggle pellet hops; 2 AAUs, 4% alpha acid (90 min.)
1 tsp. Irish Moss (60 min.)
Safbrew T-58 dry yeast
2/3 cup table sugar brought to boil in 2 cups water
Step by Step:
Mash all malts in 9 quarts of water to get a single infusion mash temperature of 154oF for 45 min., sparge with 170oF or hotter water to collect 5.5 total gallons (22 quarts) of wort.
Bring wort to a boil and add 0.66 oz. Willamette pellet hops (after hot break). Boil for 60 min. and add Irish Moss. Boil 10 min. and add 0.50 oz. Fuggle hops. Boil another 20 min. and add remaining Fuggle hops and remove from heat.
Cool wort to 70oF and aerate either by splashing from one vessel to another or aquarium pump. Add yeast. Ferment between 64oF to 68oF until complete (approx. 7 to 10 days).
Transfer to a secondary fermenter or rack into bottles or keg. Allow to mature for 2 weeks to one month for best results. This will allow the beer to have a more mellow flavor.
Custer Weizen v1
5 gallon batch (5.5 gal. wort collected)
OG = 1.048; FG = 1.001; IBUs = 16; ABV = 6.2%
Ingredients:
3.5 lbs. German Pilsen malt
4.5 lbs. Wheat Malt
0.5 lb Clover Honey
1.3 oz Mount Hood loose leaf hops; 4.9% alpha acid (30 min.)
Safbrew T-58 dry yeast
2/3 cup table sugar brought to boil in 2 cups water
Step by Step:
Mash both malts in 9 quarts of water to get a step mash with rests at 111oF, 122oF, 148oF and 158oF (each rest should be 20 minutes long for a total mash time of 80 min.).
Sparge with 170oF water to collect 5.5 total gallons (22 quarts) of wort.
Boil for 30 min. then add Mount Hood hops. Boil another 20 min. and add honey. Boil another 10 min. and cool to 70oF.
Aerate wort by splashing between two vessels or using an aquarium pump. Pitch yeast.
Ferment between 64oF to 68oF for 14 days (2 weeks).
Custer Weizen v2
5 gallon batch (5.5 gal. wort collected)
OG = 1.048; FG = 1.001; IBUs = not calculated; ABV = 6.2%
(note: extraction rate may vary, this was very low efficiency)
Ingredients:
9 lbs Wheat Malt
6 lbs Munich Malt
1 lb 6 row Great Western Malt
0.7 oz Mount Hood loose leaf hops; 4.9% alpha acid (30 min.)
Safbrew T-58 dry yeast
2/3 cup table sugar brought to boil in 2 cups water
Step by Step:
Mash all malts in 9 quarts of water to get a step mash with rests at 111oF, 122oF, 148oF and 158oF (each rest should be 20 minutes long for a total mash time of 80 min.).
Sparge with 170oF water to collect 5.5 total gallons (22 quarts) of wort.
Boil for 30 min. then add Mount Hood hops. Boil another 30 min. and cool to 70oF.
Aerate wort by splashing between two vessels or using an aquarium pump. Pitch yeast.
Ferment between 64oF to 68oF for 14 days (2 weeks).
Custer Orange Bitter
5 gallon batch (5.5 gal. wort collected)
OG = not measured; FG = not measured; IBUs = not calculated; ABV = not calculated
Ingredients:
6 lbs Pale Malt
2 lbs Aromatic Malt
2 lbs Jasmine Rice (medium grind)
1.4 lbs Clover Honey
3 zested orange peels (fresh)
2 pureed navel oranges (fresh)
0.5 oz Czech Saaz pellet hops; 3.3% alpha acid (0 min.)
0.5 oz Mount Hood loose leaf hops; 4.9% alpha acid (30 min.)
0.5 oz Czech Saaz pellet hops; 3.3% alpha acid (45 min.)
Safbrew T-58 dry yeast
2/3 cup table sugar brought to boil in 2 cups water
Step by Step:
Mash both malts in 9 quarts of water to get a single infusion mash temp. of 154oF. While mashing the grains, bring 2 quarts of water to a boil and add the Jasmine rice, allow boiling for 20 min. then add to the main mash. This is called the cereal mash.
After 60 min. of mashing the main mash, sparge with 170oF water to collect 5.5 total gallons (22 quarts) of wort.
Bring the wort to a Boil, and then add 0.5 oz Czech Saaz hops and zested orange peels after the hot break. Boil for 30 min. then add Mount Hood hops. Boil another 15 min. and add remaining Czech Saaz hops, honey and pureed oranges.
Cool to 70oF. Aerate wort by splashing between two vessels or using an aquarium pump. Pitch yeast.
Ferment between 64oF to 68oF for 14 days (2 weeks).
Custer Coconut Amber Ale
5 gallon batch (5.5 gal. wort collected)
OG = 1.050; FG = 1.011; IBUs = 16; ABV = 5.1%
Ingredients:
5 lbs Two Row Great Western Malt
1 lb. German Pilsen Malt
0.50 lb. Crystal 20L Malt
0.50 lb. Crystal 40L Malt
0.50 lb. Carapils Malt
0.50 lb. Dark Munich Malt
0.50 lb. Biscuit Malt
0.50 lb. Chocolate Malt
1 Coconuts’ milk (used fresh coconut from produce isle)
1 Coconuts’ shavings (used fresh coconut from produce isle peeled and grated with cheese grater)
0.66 oz. Willamette pellet hops; 3AAUs, 4.5% alpha acid (0 min.)
0.33 oz. Fuggle pellet hops; 1.33 AAUs, 4% alpha acid (70 min.)
0.50 oz. Fuggle pellet hops; 2 AAUs, 4% alpha acid (90 min.)
1 tsp. Irish Moss (60 min.)
Safbrew T-58 dry yeast
2/3 cup table sugar brought to boil in 2 cups water
Step by Step:
Mash all malts in 9 quarts of water to get a single infusion mash temperature of 154oF for 45 min., sparge with 170oF or hotter water to collect 5.5 total gallons (22 quarts) of wort.
Bring wort to a boil and add 0.66 oz. Willamette pellet hops, coconut shavings and coconut milk (after hot break). Boil for 60 min. and add Irish Moss. Boil 10 min. and add 0.50 oz. Fuggle hops. Boil another 20 min. and add remaining Fuggle hops and remove from heat.
Cool wort to 70oF and strain while aerating by splashing from one vessel to another. Add yeast. Ferment between 64oF to 68oF until complete (approx. 7 to 10 days).
Transfer to a secondary fermenter or rack into bottles or keg. Allow to mature for 2 weeks to one month for best results. This will allow the beer to have a more mellow flavor.
Custer Pale Ale v2
10 gallon batch (11 gal. wort collected)
Ingredients:
Grains:
16 lbs of Pale Malt
3 lbs of Crystal 20L
2 lbs of Wheat Malt
18 oz of Corn Flakes (1 box)
Hops for first running:
1 oz Cascade (15 min.)
1 oz Cascade (30 min.)
1 oz Hallertau (45 min.)
1 oz Cascade (dry hop)
1 tbsp. Irish Moss (45 min.)
Hops for second running:
0.5 oz Cascade (15 min.)
0.5 oz Cascade (45 min.)
1 tsp. Irish Moss (45 min.)
Yeast for first running:
2 vials of White Labs WPL 041 Pacific Ale Yeast
Yeast for first running:
1 vial of White Labs WPL 041 Pacific Ale Yeast
Step By Step:
Heat 7 gallons of water to 172 degrees (may vary by system). Add grains and Corn Flakes to the hot liquor and mash at 150 degrees Ferenheight for 60 minutes. Meanwhile heat another 6 gallons of water to 170 degrees in a separate pot or pots depending on your spare equipment to prepare for a second running. Laughter wort from the mash tun to collect 5.5 gallons in the boil kettle. Add the 6 gallons of hot liquor to the mash tun and allow it to rest for 60 minutes while boiling your first running.
For the FIRST runnings boil:
Start boil timer for 60 minutes once hot break has subsided. Once 15 minutes has passed, add 1 ounce Cascade hops. Boil another 15 minutes and add another 1 ounce of Cascade hops. After 15 more minutes add 1 ounce Hallertau hops and 1 tablespoon of Irish Moss. Boil Remaining 15 minutes and remove from heat. Cool wort to 70 degrees Ferenheight. While waiting for wort to cool, Laugter second running into boil kettle(s) and begin heating to boiling temperature. Oxygenate/aerate the first running well by aquarium pump or splashing between two sanitized vessels. Pitch 2 vials of yeast to first running and transfer to fermentor.
For the SECOND runnings boil:
Start boil timer for 60 minutes once hot break has subsided. Once 15 minutes has passed, add 0.5 ounces of Cascade hops. Boil another 30 minutes and add another 0.5 ounces of Cascade hops and 1 teaspoon of Irish Moss. Boil remaining 15 minutes and then remove from heat. Cool wort to 70 degrees Ferenheight. Oxygenate/aerate the second running well by aquarium pump or splashing between two sanitized vessels. Pitch 1 vial of yeast to second running and transfer to fermentor.
Ferment both batches between 60 to 70 degrees Ferenheight for seven days, then rack to secondary fermentors. Continue fermentation for at least seven more days until gravity is about 1.010 or fermentation stops (most likely the first running will take longer, sample every seven days). Let settle, rack, prime, and bottle.
Age seven more days before drinking.
Custer Huckleberry Corn Ale
5 gallon batch (5.5 gal. wort collected)
OG = 1.057; FG = 1.010; IBUs = 39; ABV = 6.2%
Ingredients:
Grains:
8 lbs of 2-Row Pale Malt
1.5 lbs of Crystal 20L
1 lb of Wheat Malt
9 oz of Kelloggs Corn Flakes (1/2 box)
Hops:
0.5 oz Centennial (15 min.)
0.5 oz Centennial (30 min.)
1.0 oz Centennial (45 min.)
Adjuncts:
1 teaspoon Irish Moss (45 min.)
Yeast: 1 vial of White Labs WPL 041 Pacific Ale Yeast
Step By Step:
Mash the grains at 154 F using 3 gallons of water. Run off the wort into the boil kettle. Add another 3 gallons of water to bring the temperature up to 170 F and let it sit for about 10 minutes.
Then run off into the boil kettle. Next heat up the 5.5 gallons of wort to boiling temperature. After the hot break wait 15 minutes and add 0.5 oz of Centennial hops. Then wait another 15 minutes and add another 0.5 oz of Centennial hops. Next, wait another 15 minutes and add 1 oz of Centennial hops and 1 teaspoon of Irish Moss. Boil another 15 min., then cool wort to 70 F and either strain or siphon into fermentor and aerate by splashing from one vessel to another or with an aquarium pump. Add yeast. Ferment between 64oF to 68oF for approx. 7 to 10 days or until visual fermentation has slowed or stopped.
Transfer to a secondary fermenter, add 5 lbs of smashed and previously frozen huckleberries (either directly into the fermentor or in some hop sacks) and wait one more week or until gravity is about 1.010. Rack to bottling bucket or keg, then prime. A priming solution of 3/4 cup cane or corn sugar and 2 cups of water boiled and chilled to 65 F could be used. Age seven more days before chilling and drinking.
Custer Java Nut Pale Ale
5 gallon batch (5.5 gal. wort collected)
OG = 1.057; FG = 1.010; IBUs = 39; ABV = 6.2%
Ingredients:
Grains:
8 lbs of 2-Row Pale Malt
1.5 lbs of Crystal 20L
1 lb of Wheat Malt
9 oz of Kelloggs Corn Flakes (1/2 box)
Hops:
0.5 oz Centennial (15 min.)
0.5 oz Centennial (30 min.)
1.0 oz Centennial (45 min.)
Adjuncts:
1 teaspoon Irish Moss (45 min.)
16 oz White Coffee (45 min.)
Yeast: 1 vial of White Labs WPL 041 Pacific Ale Yeast
Step By Step:
Mash the grains at 154 F using 3 gallons of water. Run off the wort into the boil kettle. Add another 3 gallons of water to bring the temperature up to 170 F and let it sit for about 10 minutes.
Then run off into the boil kettle. Next heat up the 5.5 gallons of wort to boiling temperature. After the hot break wait 15 minutes and add 0.5 oz of Centennial hops. Then wait another 15 minutes and add another 0.5 oz of Centennial hops. Next, wait another 15 minutes and add 1 oz of Centennial hops, 1 teaspoon of Irish Moss, and 16 ounces of White Coffee. Boil another 15 min., then cool wort to 70 F and either strain or siphon into fermentor and aerate by splashing from one vessel to another or with an aquarium pump. Add yeast. Ferment between 64oF to 68oF for approx. 7 to 10 days or until visual fermentation has slowed or stopped.
Transfer to a secondary fermenter and wait one more week or until gravity is about 1.010. Rack to bottling bucket or keg, then prime. A priming solution of 3/4 cup cane or corn sugar and 2 cups of water boiled and chilled to 65 F could be used. Age seven more days before chilling and drinking.
