THE MANALAPAN BREWERY

The Brewery has moved to Hopewell, NJ where the water is harder, but just fine for making beer. One of my new reipes is listed below. I have also added a technical section to this page. Enjoy.

I get all of my supplies from Princeton Homebrew, on Witherspoon Street in Princeton, NJ. For more information about this fine shop, send e-mail to Joe Bair, the owner and brew guru.

This page contains some of my tasty beer recipes. For more information about home brewing, there is an excellent web page called "The Brewery". Also, fellow musician and brewer Kyle Wohlmut has beer recipes on his home page.

Over the years I have made a few discoveries, or I have been taught a few things that have helped me out. Here they are in no particular order:

• When mashing, I always do a two step temperature controlled mash. I do this even when using highly modified, British malts. It is not too much harder than a single stage infusion mash and you will be guaranteed a good head, and there is a better chance at getting good clarity.
• When boiling, I add a slug of brewer's yeast for the last ten minutes of the boil. These yeast will be anhilliated by the boiling water, but their bodies will be recycled as yeast nutrients. This insures that the yeast that you pitch for fermenting get off to a good start. I learned this trick during my tour of the Triumph Brewery in Princeton, NJ.
• I recently completed my first batch of beer that utilized a decoction mash. I got instructions from this web page that I followed closely, and it looks like I had a good yield. I won't know how the beer tastes for a few weeks. The beer in question was a "Steam" beer, California/German lager.

• Dark Star Stout (partial mash)
• Manalapan Lager (all grain)
• Manalapan Ale
• German Imperial Stout (partial mash)
• Manalapan Alt (extract)
• "Let's Just Hang Out" Oatmeal Stout (all grain)
• Manalapan Moon Amber Ale (partial mash)

Dark Star Stout

Grain Bill:

2.0 lbs British Pale Malt

0.5 lbs Black Patent Malt

0.5 lbs Roasted Barley

0.5 lbs Flaked Barley

0.25 lbs Chocolate Malt

0.5 lbs Crystal Malt

0.25 lbs Dextrine Malt

Mash in with 4.25 quarts of 168 F water. Add two teaspoons of gypsum to the water if your tap water is soft. Let sit at 150 F for an hour. Sparge with 8 quarts of 170 F water and collect runnings. Add 6 lbs of Munton's Dark Dried Malt Extract. Bring to a boil. Add hops according to the following schedule:

2 oz. Fuggles (4.5%AA)	60 min
1 oz. Fuggles (4.5%AA)	15 min

Boil for 60 minutes, dilute to 5 gallons, pitch Wyeast 1084 (Irish Ale) when cool. Bottle with corn sugar or a quart of gyle. I fermented this beer in one stage for a week, and after two weeks in the bottle it was pretty darn good!

O.G.	1.067
F.G.	1.020
IBU:	45

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Manalapan Lager

This is an all grain recipe to make some strong, robust lager. This lager is reminiscent of the lagers of Scandinavia, dry and well hopped. The melanoidin malt is supposed to provide a red color and also some of the flavors normally only available through decoction mashing. I found neither apparent, but the beer is still quite good.

Grain Bill:

10 lbs Pilsner Malt

1 lb Melanoidin Malt

0.5 lbs Cara-Foam

0.5 lbs Cara-Helle

Mash in with 12 quarts of 130 F water. Add 1.5 teaspoons of gypsum to the water if your tap water is soft. Let sit at 122 F for a half hour. Add 6 quarts of boiling water to bring the temperature up to 150 F for an hour. Sparge with 4 gallons of 175 F water and collect runnings. Let boil for 15 minutes before adding any hops. In the 90 minute boil, add hops according to the following schedule:

1.5 oz Hallertau Northern Brewer (8.4%AA)	75min
1 oz Hallertau Northern Brewer (8.4%AA)	15 min

Irish moss was used in the last 15 minutes of the boil. I pitched a pack of Wyeast Danish Lager Yeast. I fermented two weeks in the primary at 45 to 50 degrees F. Secondary fermentation was two weeks at about 60 F. For the last week of the fermentation, I dry hopped with 1 oz of German Hallertau hops.Bottled with corn sugar, and also a fresh yeast culture was added to ensure carbonation.

O.G.	1.066
F.G.	1.006
IBU:	55

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Manalapan Ale

This is a simple, but excellent pale ale.

Grain Bill:

8 lbs pale malt

1/2 lb Cara Pils

1/2 lb Crystal

Hops:

1 oz Centennial (9%AA) 60 minutes

1 oz cascade (5% AA) 15 minutes

1 oz Willamette (4% AA) dry hop

Mash in two stages, boil for 60 minutes, and dry hop in the secondary. This beer will be enjoyable after two weeks in the bottle. Use Wyeast 1056 American Ale Yeast or your favorite ale yeast strain.

German Imperial Stout

Grain Bill:

3 lbs Pale Malt

0.5 lbs Black Patent Malt

0.5 lbs Roasted Barley

1 lbs Flaked Oats

1 lbs Dark Crystal Malt

Mash in with 1.5 gallons of 130 F water. Add two teaspoons of gypsum to the water if your tap water is soft. Let sit at 122 F for a half hour. Add 3 quarts boiling water to bring the mash to 150 F for an hour. Add heat (stove) to raise to 160 F. Sparge with 3 gallons of 170 F water and collect runnings.

Add 6.6 lbs of Bierkeller Dark German Malt Extract Syrup (thats two cans) and 3 lbs Munton's Light Dried Malt Extract. Bring to a boil. Add hops according to the following schedule:

4 oz. Challenger (8.2%AA)	75min
1 oz. Challenger (8.2%AA)	15 min

Boil for 75 minutes, dilute to 5.5 gallons, pitch Wyeast 1056 (American Ale) when cool. I fermented it in two stages, and first sampled it two months after bottling. It is very good and very strong. The yeast lived long enough in the bottle to give it a little carbonation.

O.G.	1.110
F.G.	1.020
IBU:	approx. 150

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Manalapan Alt

It came to my attention that there were no Extract recipes on this web page. Since 85% of you are extract brewers, I have put this recipe up for you. This is the best damn batch of extract made brew I ever did. It was my third batch, and the last one before I started partial mashing. Joe Bair of Princeton Homebrew gave me this recipe.

3 kg Ireks Amber Bavarian Malt Extract Syrup

1.5 kg Bierkeller Amber Malt Extract Syrup

.25 lbs Chocolate Malt (steeped)

.5 lbs Biscuit Malt (steeped)

.75 lbs Caravienne Malt (steeped)

There was a 60 minute boil. The hop schedule was as follows:

2 oz Northern Brewer (7% AA)	75 min
1 oz. Tettnang (4.4% AA)	15 min
1 oz Saaz (2.5% AA)	2 min

Irish moss was added for the last 15 minutes of the boil. The wort was cooled, and Wyeast 1007 (German Ale) was pitched. After 5 days, racked to secondary, placed in a cool room, about 55 degrees F. Bottled ten days later with a quart of gyle (unfermented beer saved in the refrigerator and boiled prior to adding to the bottling bucket).

S.G.	1.060
F.G	1.016
HBU:	14

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"Let's Just Hang Out" Oatmeal Stout

This is revision #1 for this recipe. The original recipe used Swedish Porter yeast which was fine, but a little slow. I used German Ale yeast for this batch and it finished smooth and clean. The beer was not too dry, probably because of the crystal malt. I am still not quite sure what contribution the molasses made, so I'll probably leave it out next time just to see what happens. This is becoming my favorite Stout recipe, being a little mellower than Dark Star Stout with about the right amount of roasted charachter, hoppiness, and alcohol for my tastes.

This is an all grain recipe. Grain bill is as follows:

8 lbs Pale Malt

1 lbs Wheat Malt

1 lbs US Crystal Malt 90L

1 lbs Rolled Oats

0.5 lbs Black Patent

0.5 lbs Roasted Barley

I mashed these 12 lbs of grain in a two step mash, using a 30 minute rest at 122, and a 60 minute mash at 150. I mashed out at 160, and sparged with 4.5 gallons of water at 170. Except for the sparge, all volumes were according to Papazian. I had about 6.5 gallons of wort to boil at that point, and a vigorous 90 minute boil brought that down to 5 gallons. The hop schedule was as follows:

2 oz Fuggles (4.3% AA)	75min
1 oz Wilammette(4.4%AA)	15 min

1/2 lb of dark molasses was added to the boil with 15 minutes remaining.

I pitched Wyeast 1007 German Ale yeast when cool, and fermented for a week in primary, a week in secondary.

O.G.	1.060
F.G.	1.016
IBU:	43

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Manalapan Moon Amber Ale

This beer was first brewed under a Manalapan Moon last march, and was meant to be enjoyed under one whenever possible. It is a partial mash recipe. The hop schedule is meant to emulate Sierra Nevada. Grain Bill:

4 lbsPale Malt (UK)

1 lb Crystal Malt (UK)

3 oz. Chocalate Malt

This was mashed according to papazian in the two step fashion, 30 minutes at 122, 60 at 150. To the runnings were added 3 lbs of Munton's Light DME. A 60 minute boil utilized the following hop schedule:

2.5 oz Cascade (5.4%AA)	60 min
0.5% Cascade (5.4% AA)	15 min
1 oz Willamette (5.3% AA)	15 min
1 oz Willamette (5.3%AA)	dry

Fermented with Wyeast 1056, 5 days in primary, 5 days in secondary with dry hopping for the last 4. Bottled with corn sugar and enjoyed 10 days later. The best of the lighter ales I have made, I will do this all grain soon, substiuting the DME with 5 lbs of pale malt.

O.G.	1.050
F.G.	1.010

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