where is it that people drink beer at room temperature??Does anyone have homebrew recpies to share?

Answer 1

Generally the UK for room/cellar temp beer.

As for a recipe, let's assume you want an extract brew.

Basic Ale; no grains

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Extract (Lbs): 4.50
Anticipated OG: 1.038 Plato: 9.42
Anticipated SRM: 6.3
Anticipated IBU: 28.1
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 3.00 lbs. Generic DME - Light Generic 1.046 8
33.3 1.50 lbs. Generic DME - Amber Generic 1.046 14

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 5.00 22.4 60 min.
0.50 oz. Fuggle Pellet 5.00 5.7 30 min.
0.25 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)

Yeast
-----

DCL Yeast S-04 SafAle English Ale

Notes
-----

You'll need a 30 qt stock pot and turkey burner for a full boil. I don't believe in partial boils.

Put Irish Moss in small bowl of water and set it to the side until the addition is called for.

Bring 6.5 gallons of water to boil. Flame out.

Add DME, stir well.

Flame on and bring water back to boil, start your timer and set for 30 min.

When timer goes off add first addition of fuggles hops. Set timer for 30 min.

When timer goes off add second addition of fuggles hops. Set timer for 15 minutes.

When timer goes off add Irish moss, water and all. Set timer for 15 minutes.

When timer goes off, flame out and add Kent Goldings hops.


You must chill the wort(unfermented beer) down. Preferably a chiller would be employed, but for a new brewer, an ice bath is ok.

While wort is chilling, add dry yeast to warm (not over 90F/32C) water. It needs to rehydrate.

When wort is below 80 degrees, pour wort into 6.5/7 gallon fermenting bucket w/lid (hole drilled out for stopper and airlock). As you advance the goal is to keep out all the sludge in the boil pot. For a new brewer, not such a big deal.

Add yeast and seal. Fermentation should begin in 24-36 hours and will be indicated by bubbling in airlock.

Let ferment for 7-10 days. Proceed to bottle.


Good luck!

Answer 2

Germany

Answer 3

In Great Britain (UK) it used to be traditional to drink Ale (Brown/Dark Beer) not Lager Beer, at Room or Cellar temperature.

Don't have homebrew recipes, sorry.

Answer 4

Don't have any recipes to share, but my husband likes warm beer! He drinks Coors Light or Heineken Room Temp!

Answer 5

UK, now they serve "Coldflow" in some places, which cools the beer in the tap I think.

Answer 6

Germany, for one

Answer 7

I think a lot if not most European countries do - don't have any recipes. sorry