Grain Bills

We would love to hear updates from you regarding how these grain bills worked for you and any changes you found improved your beer!  Send us an email to humbirdfarm@gmail.com

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All amounts are for a 5 gallon batch.

Click on any link to jump below to the grain bill:

Ales

Irish Redheaded Stepchild – Irish Ale
Lemon Pepper Saison – Saison Ale
Return of the Great Pumpkin – Pumpkin Ale
Hollyhill Hefeweizen (or Hollyhill Halfwit) – German Wheat or Belgian Wheat (if spiced)
Moose Juice – Brown Ale

Lagers

Interest Bearing Jewish Lager – Rye Lager
May the Schwartz Be With You – Black Lager

Ales

Irish Redheaded Stepchild – Irish Ale
10# Maris otter British pale floor malted
0.5# Crystal 75L
0.25# Caripils
0.25# Chocolate malt
1# Flaked barley

2 oz Styrian                     60 min     5.4%
1 oz Kent Golding          10 min     4.5%

American & Irish yeast worked great, London Ale yeast did not ferment past 5%.

Lemon Pepper Saison – Saison Ale
9# Belgian pils
3# White wheat malt
1# Munich malt

1 oz Mt hood     60 min     4%
1 oz Mt hood     30 min     4%

0.5 oz ground black pepper              10 min
0.5 oz shredded Fresh ginger root   10 min
0.5 oz lemon zest                                 10 min
0.25 oz lemon grass                            10 min
0.25 oz fresh ground coriander        10 min
0.25 oz crushed red pepper               10 min

Protein rest for 30 min for the wheat before a normal mash.  Siason yeast gives the classic saison taste and only does so in the summer temperatures.  We’ve had good results with Belgian Ale & American Ale yeast.

Return of the Great Pumpkin – Pumpkin Ale
5# Pumpkin (Kabocha works best, but we also used our homegrown/hand-carved Jack-o-lantern).  Peel, cube, bake at 325 F until soft (20-30min), add with grains at start of mash.
10# Domestic two row
2# Melanoldin malt (we’ve subbed Abbey & Aroma malts with good results)
1# Crystal 60L
1# Carapils

1 oz Cascade         60 min       7.5%
0.5 oz Mt hood     30 min      3.7%

Add the following at one minute to flameout.  Lazy way = 2 tsp of each:
0.25 oz     Allspice
2.0 oz       Cinnamon Sticks
0.25 oz     Whole Cloves
0.5 oz       Ginger Root (Fresh)
1.0 oz       Nutmeg (Ground

American Ale yeast in the fermenter should do the trick!

Hollyhill Hefeweizen (or Hollyhill Halfwit) – German Wheat or (Belgian Wheat – if spiced)
8.5# White Wheat Malt
4.25# British Pale (How is this German?)
1# Munich Malt
0.5# Crystal 40L

1.75 oz Willamette  60 min   5.5% (Use Hallertauer here for a “German” beer, Mt. Hood for a local treat)
0.5 oz  Hallertauer 15 min   6%

To make it Belgian, spice it with the following at 5 min to flameout:
1 oz tangerine zest
1.25 oz fresh crushed coriander

Belgian Wit yeast gives it a nice fruity/sourdoughish taste, American ale finishes clean and crisp.

Moose Juice – Brown Ale
9# Domestic two row
1# Crystal 60L
0.3# Chocolate malt
0.2# Honey malt
1 # Dark candi syrup – add to the start of the boil

0.75 oz    Kent Golding    60 min    4.9%
0.25 oz    Liberty               20 min    4.0%
0.5 oz      Liberty               10 min    4.0%
0.25 oz    Kent Golding    5 min     4.9%
0.25 oz    Liberty                1 min     4.0%

We used American Ale yeast with great results. Siason yeast did not get as high of reviews. Using fresh homegrown hops made for an amazing ale we are yet to top! We’ve tried without the candi syrup and some preferred the taste, but it was not as brown.

Santa’s Gooch
10# Pale malt
2# Wheat Malt
1# Munich Malt
0.75# Crystal 120L
0.75# Crystal 80L
0.5# Roasted Barley
0.37# Chocolate Malt

1 oz Zeus 14.5% 60 min
0.75 oz  Willimet 5.5% 20 min
0.6 oz  Fuggles 4.5% 10 min

Last minute add:
1 cardomon
1 vanilla bean
1.5 g allspice
2 g cinnamon stick
1 g ground clove
15 g fresh ginger grated
2 g nutmeg
Zest from 5 navel oranges

Lagers

Interest Bearing Jewish Lager – Rye Lager
7# German pilsner
2# Vienna malt
3# Rye malt
0.25# Roasted barley

Purchase or grow one ounce of Mt Hood, Santiam, Liberty and two ounces of sazz.
0.2 oz of each (Mt Hood, Santiam, Liberty) and 0.4 oz of Sazz make up each hop “addition”:
Add an “addition” at 35 min, 25 min, 15 min and 5 min

Pitch yeast and keep at 75 degrees for a day.  We lager in a basement between 55 and 65 degrees for a week, re-rack to secondary and lager for at least a month – better if two.  We have used Czech Budejovice with great results along with SF Lager yeast.

May the Schwartz Be With You – Black Lager
8# German pilsner
1# Munich malt
2# carapils
0.5# Roasted barley
0.5# Black malt

1 oz Tettnanger    60 min    4.5%
1 oz Northern Brewer   30 min     7.8%

Pitch yeast and keep at 75 degrees for a day.  We lager in a basement between 55 and 65 degrees for a week, re-rack to secondary and lager for at least a month – better if two.  We have only used SF Lager yeast and found it to yield a great crisp lager finish.

 

Many of these are based on original recipes from hopville.com (now owned by brewtoad.com)

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