Small Beer Recipes A-G

                                                                             by Mike Retzlaff

When a “spent” mash is not available, you can always brew from scratch with a reduced grain bill.  These recipes are for 5 gallon batches and are based on 75% brewhouse efficiency.  Scale up or down depending on your system.  Add kettle finings and do all the normal things required to brew a batch of beer.  Don’t forget to acidify your sparge water. (See Astringency in Techniques)

Belgian Table Beer    

  • English or Belgian Pale Ale malt            2# 10 oz.
  • Belgian CaraMunich                                      4 oz.
  • CaraPils or CaraFoam                                   4 oz.
  • Hallertau hops ~5% aa  (60 min.)               0.6 oz.
  • Hallertau hops ~5% aa    (5 min.)                0.4 oz.
  •  S-33, T-58, or Wyeast #3522

Mash/grist ratio 1.2 : 1    (3.75 qts.)

Mash temp.  154 oF – 90 min.

60 min. boil

OG  1.016     (1.2% abv)    FG   1.007    

IBU  ~12     Color  4.5 oSRM     CO2  2.1 – 2.5 volumes

Grätzer     (Grodziskie)

  • Weyermann Oak smoked wheat malt        5# 8 oz.
  • Rice hulls  (recommended for all-grain)          8 oz.
  • Sterling hops ~6% aa  (60 min.)                      1.0 oz.
  • Sterling hops ~6% aa  (5 min.)                        0.5 oz.
  • Sterling hops ~6% aa (0 min.)                         0.5 oz.
  • S-33, US-05, or Wyeast #1010

Mash/grist ratio  1.2 : 1   (7.25 qts.)

Mash temp.  154 oF – 90 min.

60 min. boil

OG 1.030     (2.75% abv)    FG  1.009    

IBU  ~ 28     Color  3.4 oSRM     CO2  2.5 – 2.7 volumes

Scottish Light    60 Shilling Ale   (Scottish Mild)

  • English Pale malt                    5#
  • English Crystal 50/60           3 oz.
  • Black Patent malt                 3 oz.
  • Light Roast barley                1 oz.
  • Brown sugar                           3 oz.
  • Fuggles, Glacier, or Goldings hops @ ~5% aa 1 oz. @ 60 min. + 0.5 oz @ 10 min.
  •  S-04 or Wyeast #1728

Mash/grist ratio  1.19 : 1    (6.5 qts.)

Mash temp.  155 oF – 90 min.

60 min. boil

OG  1.031     (2.9% abv)    FG   1.009    

IBU  ~22     Color  14 oSRM     CO2  1.6 – 1.9 volumes

Draught Style Irish Stout

  • English Pale malt                              3# 12 oz.
  • Black Patent malt                             4 oz.
  • British Chocolate malt                    4 oz.
  • Light Roasted barley                      8 oz.
  • Flaked barley                                     8 oz.
  • Quaker Rolled Oats                         8 oz.
  • Glacier or Goldings hops  ~5% aa (60 min.)  2 oz.
  • S-04, S-33, or Wyeast #1084

Mash/grist ratio  1.17 : 1    (6.75 qts.)

Mash temp.  155 oF – 90 min.

60 min. boil

OG  1.030     (2.9% abv)    FG  1.008    

IBU  ~43     Color  30 oSRM     CO2  1.2 – 1.5 volumes

Sexy Sadie Blonde Ale

  • US 2 Row barley malt                     4#     8 oz.
  • Pale Wheat malt                                       14 oz.
  • Fuggles hops  ~5% aa (60 min.)  1 oz.
  • Fuggles hops ~5% aa   (5 min.)  1 oz.
  • US-05 or S-04

Mash/grist ratio  1.18 : 1   (6.375 qts.)

Mash temp.  154 oF – 90 min.

60 min. boil

OG  1.029     (2.75% abv)    FG  1.008    

IBU  ~26     Color  2.2 oSRM     CO2  2.4 – 2.6 volumes

The yeast strains listed are simply suggestions.  S-33 is the EDME strain, S-04 is the Whitbread B strain, US-05 is the “Chico” strain and the workhorse of American home-brewing.  The Wyeast strains are well documented.  Just pick one; they all work well. 

Hallertau hops can be replaced by almost anything because of the low IBUs involved.  Sterling is like a heavy duty Saaz hop and has definite prominence in the finished beer.  I’ve had great results with Glacier in place of English hops.

You’ll marvel at the simplicity of these beers and will always want to have a few bottles of Small beer on hand!  They also give you a great opportunity to hone your brewing skills and develop new techniques. 

Have fun!

*nota bene Ref. (Small Beers in Styles) & (Brewing Small & Session Beers in Techniques)

%d bloggers like this: