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The Cat's Meow II Mark Stevens and Karl Lutzen, Editors 1st Edition, April 1991 2nd Edition, February 1992 Update Patch 1, October 1992 Table Of Contents Introduction .............................................iii Chapter 1 Pale Ale ......................................1-1 Chapter 2 Lager .........................................2-1 Chapter 3 Wheat .........................................3-1 Chapter 4 Steam, Smoked, Sour-Mash ......................4-1 Chapter 5 Stout and Porter ..............................5-1 Chapter 6 Barleywine & Dopplebock .......................6-1 Chapter 7 Herb & Spice ..................................7-1 Chapter 8 Fruit .........................................8-1 Chapter 9 Scotch, Trappist, Brown and Other Ales ........9-1 Chapter 10 Mead ..........................................10-1 Chapter 11 Cider .........................................11-1 Chapter 12 Other .........................................12-1 Chapter 13 Historical Interest ...........................13-1 Index ....................................................Index-1 ii Introduction This is the sequel to The Cat's Meow---it contains every recipe that was in the first volume (February 1991), plus almost every recipe posted to the Homebrew Digest since the first volume. Yet it's smaller in disk space and in printed form, due to a simpler 2--column format and the omission of appendixes. In this edition we also branch out a little by including recipes from other sources, such as the Usenet rec.crafts.brewing newsgroup and even a few donated recipes that were sent directly from the authors rather than being posted. Many thanks to all of the fine folks on the homebrew digest who posted these recipes and who answered questions about them. Thanks also to Ed Meeks for reviewing and proofreading the document and to Barbara Stevens for drawing the happily drinking cat on the cover. Insightful comments, well-reasoned criticisms, and thought-provoking observations are welcome. Send e-mail to: lutzen@novell.physics.umr.edu or stevens@stsci.edu Or send snail-mail to: Mark Stevens, P.O. Box 405, Glenn Dale, MD 20769 or Karl Lutzen, Route 6, Box 419, Rolla, MO 65401. --Mark Stevens --Karl Lutzen Copyright 1992. The publication may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, of course, provided as-is with absolutely no warranties of any kind whatsoever---Caveat Brewor (we don't guarantee that the recipes will taste good, or even that they won't make you violently ill). iii About This Updated File... This is the first of a series of incremental updates to the Cats Meow 2. This file contains only new recipes posted to the Homebrew Digest, the Cider Digest, or rec.crafts.brewing since the Cats Meow 2 was released in February 1992. This file contains every recipe from The Cats Meow 2 and every new recipe posted through October 27, 1992(Homebrew Digest #999). As usual, questions, comments, kudos, chilly brews, etc., should be sent to either: Mark Stevens (stevens@stsci.edu), P.O. Box 405, Glenn Dale, MD 20769 or Karl Lutzen (lutzen@physics.umr.edu), Route 6, Box 419, Rolla, MO 65401 We would like to gratefully acknowledge the help of the many fine folks on the net who have provided comments, corrections, and suggestions for making this a better collection. Special thank to Ed Meeks and Jim Basara for reviewing early drafts of the Cats Meow files and making extensive comments and corrections on the collection as a whole. Cheers! ---Mark Stevens ---Karl Lutzen iv Chapter 1: Pale Ale Clara Bell Source: Doug Roberts (dzzr@lanl.gov) Issue #244, 9/2/89 Ingredients: 7 pounds, light, unhopped syrup 1 pound, Cara-pils malt, cracked 1 pound, light crystal malt, cracked 1-1/2 ounces, Hallertauer hops pellets 1 teaspoon, salt 1 teaspoon, citric acid 2-1/2 teaspoons, yeast nutrient 2 tablespoons, Irish moss 2 packs, Munton & Fison yeast Procedure: Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water for one hour, stir occasionally. Sparge into boiling pot with enough water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops. Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in last 10 minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring volume to 5 gallons. Pitch yeast at about 75 degrees. Comments: This is simple, yet a little different from any of my previous batches. Ingredients were ordered from Great Fermentations of Santa Rosa---great company...good stuff and two-day delivery. Specifics: O.G.: 1.059 1-1 Chapter 1: Pale Ale Dry Ale Source: Martin Lodahl (pacbell!pbmoss!mal@hplabs.HP.COM) Issue #203, 7/18/89 Ingredients: 3 pounds, light Scottish malt extract 3 pounds, 2-row pale malt 9 AAU, Kent Goldings hops Edme ale yeast 1 teaspoon, gelatin 1 ounce, PolyClar-AT 1 cup, corn sugar (priming) Procedure: This beer was made using the small-scale mash procedure described by Miller in The Complete Handbook of Home Brewing. Comments: This beer had an unpleasant "dry" feeling to it and left me thirsty. Possibly my sparging procedure could be at fault with too much hot water being passed over the grains. It is also possible that the yeast was too attenuative or that the fermentation temperatures were too high (ambient temperature fluctuated between 70 and 90 degrees). 1-2 Chapter 1: Pale Ale Yeast Test Recipe Source: Jeff Casey (casey@alcvax.pfc.mit.edu) Issue #512, 10/8/90 Ingredients (for 7 gallons): 6.6 pounds, M&F light unhopped malt extract 3/4 pounds, M&F light unhopped spray 3/4 pound, crystal malt 1 teaspoon, gypsum 2 ounces, clusters hops (boil) 1/2 ounce, cascades hops (finish) ale yeast Procedure: This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil. Comments: This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast. 1-3 Chapter 1: Pale Ale Pale Ale Source: Rob Bradley (bradley@dehn.math.nwu.edu) Issue #504, 9/26/90 Ingredients: 7-8 pounds, English 2-row malt 1/2-1 pound, crystal malt 3 ounces, Fuggles hops (boil) 3/4 ounce, Hallertauer hops (finish) ale yeast Procedure: You'll get good yield and lots of flavor from English malt and a 1-stage 150 degree mash. In the boil, I added the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any boiling hops will do, I usually mix Northern Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90. Depending on when you stop the mash your gravity may vary as high as 1.050. That's a lot of body! Comments: This is a simple all-grain recipe for a good pale ale that lets the beginner concentrate on the mashing process. Hallertauer may not be traditional for ales, but neither is a modern piano for sonatas. But I think Beethoven himself would have used one if he had one. Specifics: O.G.: up to 1.050 F.G.: up to 1.020 1-4 Chapter 1: Pale Ale Pale Ale Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 5 pounds, pale malt 1 pound, crystal malt 1 teaspoon, gypsum 3-1/2 pounds, pale dry extract 1-1/3 pounds, light brown sugar 1 ounce, Willamette hops (boil) 1-1/2 ounces, Hallertauer hops 1 teaspoon, Irish moss 1 ounce, Clusters hops pellets Red Star ale yeast Procedure: Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree water; this should give initial heat of 155 degrees (pH 5.0). Maintain temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract and brown sugar. Boil with Willamette hops. After 15 minutes add Hallertauer and Irish moss. Dry hop with clusters and steep. When cool, add wort to carboy and pitch yeast. The posted recipe called for 4 pounds of dry extract with 2 cups reserved for priming. This seemed excessive and a good way to get exploding bottles, so we reduced the amount of extract to 3-1/2 pounds and assumed that standard priming techniques would be used, maybe replacing corn sugar with 3/4 to 1 cup of malt extract. ---Ed. Comments: Notice that I screwed up the hops: Clusters are for bittering, and Willamette (or Fuggles) for aromatic. Specifics: O.G.: 1.048 F.G.: 1.011 Primary Ferment: 23 days 1-5 Chapter 1: Pale Ale Too Sweet Ale Source: Bill Pemberton (flash@virginia.edu) Issue #398, 4/13/90 Ingredients: 1/2 pound, crystal malt 3.3 pounds, unhopped amber extract 3.3 pounds, unhopped light extract 1-1/2 ounces, Northern Brewers hops (boil) 1/4 ounce, Cascade hops (finish) Whitbread ale yeast Comments: This produced a wonderful beer, except that it was just too sweet for my likings. I shouldn't complain too much, all my friends thought it was great! I tried several variations of this, and all worked out well, but were too sweet for me. Several people suggested cutting back on the crystal and I may try that. I have also tried using a lager yeast to create a steam beer. KGB Bitters Source: Andy Wilcox (andy@mosquito.cis.ufl.edu) Issue #415, 5/9/90 Ingredients: 1 can, Alexanders Sun Country pale malt extract 3.3 pounds, Northwestern Amber malt extract 1/2 pound, dark crystal malt 3 ounces, CFJ-90 Fresh hops 1/4 teaspoon, Irish moss ale yeast Procedure: Start grains in brewpot with cool water. Remove when boil commences. Add malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boiling hops and add 1/2 ounce more hops and Irish moss. Boil 5 minutes. Remove from heat and add another 1/2 ounce of hops. Steep 10 minutes and cool. Strain wort into primary fermenter with cold water to make 5 gallons. Add final 1/2 ounce of hops. Comments: Water was filtered with a simple activated carbon system. This seems to make a big difference. Amateur judge commented, "Beautiful color. A bit under carbonated. Great hop nose and finishes very clean. Good balance with malt and hops, but lighten up on finishing hops a bit and it's perfect. Very marketable." 1-6 Chapter 1: Pale Ale Pale Ale #2 Source: Todd Enders Issue #417, 5/15/90 Ingredients (for 2 gallons): 2-1/2 pounds, pale ale malt 2/5 pound, 80L crystal malt 1/2 ounce, Perle hops (7.6 alpha) (boil) 1/2 ounce, Perle hops (finish) Wyeast #1028: London Ale Procedure: Recipe makes 2 gallons. Mash in 5 quarts water at 140 degrees, maintain temperature of 150-152 degrees for 2 hours. Mash out 5 minutes at 168 degrees. Sparge in 2-1/2 gallons at 160 degrees. Boil 90 minutes. Add boiling hops 45 minutes into boil. Specifics: O.G. 1.041 F.G. 1.010 Pale After Math Ale Source: Ken van Wyk (ken@oldale.pgh.pa.us) Issue #418, 5/16/90 Ingredients: 6.6 pounds, American classic light extract 1 pound, crystal malt 2 pounds, British pale malt 3 ounces, Fuggles leaf hops 1 ounce, Cascade leaf hops 2 teaspoons, gypsum 1/2 teaspoon, Irish moss 1 pack, MEV high-temperature British ale yeast Procedure: Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding extract and boiling hops; the hops were added in stages, 1 ounce at 50 minutes, 1 ounce at 30 minutes, and 1 ounceat 20 minutes. The Cascade hops were sprinkled in over the last 10minutes of the boil. Specifics: O.G.: 1.054 F.G.: 1.018 1-7 Chapter 1: Pale Ale The Drive Pale Ale Source: Dave Baer (dsbaer@Sun.COM) Issue #73, 2/13/89 Ingredients (for 10 gallons): 6.6 pounds, light, unhopped malt extract 5 pounds, light dry malt extract 2 cups, corn sugar 3/4 cup, medium crystal malt 1/4 cup, black patent malt 3-3/4 ounce, Cascade hops pellets (4.4 alpha) 1-1/5 ounce, Willamette hops pellets (4.0 alpha) Whitbread ale yeast Procedure: This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh bag until water reaches boiling. Remove grains. Follow standard extract brewing process, adding extract and Cascade hops. I boiled the wort in an 8-gallon pot and added 4 gallons of cold water. Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open container for 4 days, then racked to glass carboys for 24 days. Comments: This is a pale ale recipe I used for my class. I used M&F pale extract and grains were for demonstration more than flavor. I suggest doubling grain quantities if you want to get something out of them. Specifics: O.G.: 1.047 F.G.: 1.010 Primary Ferment: 4 days Secondary Ferment: 24 days 1-8 Chapter 1: Pale Ale Killer Party Ale Source: A.E. Mossberg (aem@mthvax.miami.edu) Issue #95, 3/7/89 Ingredients: 2 cans, Pilsner/Lager or American light malt 15 cups, corn sugar 2 jars, Lyle's golden syrup (22 oz.) 2-1/2 ounces, Hallertauer hops 2 pounds, flaked maize 1 pack, BrewMagic yeast Procedure: In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops for 8 minutes. Add remaining hops and boil another 2 minutes. Pour into primary fermenter with 2 gallons water. Bring another gallon of water to a boil and add flaked maize. Turn off heat and 1/3 pack of BrewMagic. Let sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10 more minutes. Strain maize into primary fermenter, and rinse with cold water. Discard maize. Fill primary to 5 gallon mark. Comments: This recipe comes from Craig McTyre at Wine & Brew By You. The Lyle's syrup is available in many grocery stores, usually located near the pancake syrup. BrewMagic is some sort of yeast nutrient/additive. It is available from Wine & Brew By You. Specifics: O.G.: 1.090 F.G.: 1.015 1-9 Chapter 1: Pale Ale Summer Pale Ale Source: Jackie Brown (Brown@MSUKBS.BITNET) Issue #134, 4/24/89 Ingredients: 8 pounds, 2-row pale malt 1 pound, Munich malt 1/2 cup, dextrin malt 1 teaspoon, gypsum 20 grams, Nugget leaf hops (14 alpha) 15 grams, Brambling leaf hops pinch, Irish moss 1 pack, Edme ale yeast Procedure: Use the standard temperature-controlled mash procedure described in Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort and pitch. Comments: This ale is light in color, but full-bodied. If you want an amber color, add a cup of caramel malt. I get a strong banana odor in most of my ales (from the Edme I believe) which subsides after 2-3 weeks in the bottle. If you don't have the capacity for 9 pounds of malt, you could substitute some extract for the pale malt. Just thinking about this makes me want to speed home and have a cool one. Specifics: O.G.: 1.045 F.G.: 1.015 1-10 Chapter 1: Pale Ale Perle Pale Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #378, 3/15/90 Ingredients: 8 pounds, Klages malt 1 pound, flaked barley 1/2 pound, toasted Klages malt 1/2 pound, Cara-pils malt 1-1/2 ounces (12.4 AAUs), Perle hops (boil) 1/2 ounce, Willamette hops (finish) 1 teaspoon, gypsum 1/2 teaspoon, Irish moss 14 grams, Muntona ale yeast Procedure: The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The mash was done using Papazian's temperature-controlled method. The Willamette hops are added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100 degree water. Comments: Perle pale was a beautiful light-golden ale, crisp yet full-bodied. 1-11 Chapter 1: Pale Ale Mild Ale Source: Darryl Richman (darryl@ism.isc.com), Issue #371, 3/5/90 Ingredients: 5 pounds, Klages 2-row malt 4 pounds, mild malt 2 pounds, crystal malt (80L) 1/2 pound, English pale malt 1/2 pound, flaked barley 1/5 pound, chocolate malt 1 ounce, Willamette leaf hops (5.9% alpha) 1/8 ounce, Cascade leaf hops (6.7% alpha) 1/8 ounce, Eroica leaf hops (13.4% alpha) 1/2 ounce, Willamette leaf hops (finish) yeast Procedure: Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bittering hops. Boil 55 minutes. Add finishing hops and boil 5 more minutes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast. Ferment and bottle or keg. Comments: This is the only beer I can make 10 gallons of on my stove. I mash and boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes this a beer a bit sweet and rich beyond its gravity. Emphasis is on the malt, with crystal and chocolate bringing up the rear; hops were noticeable, but not in the foreground. Specifics: O.G.: 1.031 F.G.: 1.011 1-12 Chapter 1: Pale Ale India Pale Ale Source: Todd Enders (enders@plains.nodak.edu) Issue #402, 4/19/90 Ingredients (for 2 gallons): 2-1/2, pounds pale malt 5 ounces, crystal malt (80L) 5.5 AAUs, bittering hops (1 ounce of 5.5% Willamette) 1/2 ounce, finishing hops (Willamette) Wyeast #1028: London ale Procedure: This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary. Comments: If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you don't have a large sum invested in equipment if you decide mashing isn't for you. Specifics: O.G.: 1.043 F.G.: 1.008 Primary Ferment: 6 days Secondary Ferment: 4 days 1-13 Chapter 1: Pale Ale Special Bitter Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 10 gallons): 15 pounds, pale unhopped dry extract 2 pounds, crystal malt 1 pound, flaked barley 1 pound, pale malt 1 teaspoon, gypsum 1/2 teaspoon, salt 1 teaspoon, Irish moss 4-1/2 HBUs, Fuggles hops (boil) 14 HBUs, Northern Brewer hops 5 HBUs, Cascade hops (boil) 1/2 ounce, Fuggles hops (finish) 1 ounce, East Kent Goldings hops 26 grams, Fuggles hops (dry hop) 40 grams, East Kent Goldings (dry) Young's yeast culture beechwood chips Procedure: This is a 10-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries, then keg (or bottle) 1-14 Chapter 1: Pale Ale 1990 Christmas Ale Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 9 gallons): 9.9 pounds, pale unhopped liquid extract 6.6 pounds, liquid wheat extract 3 pounds, honey 1 pound, flaked barley 1 pound, pale malt 1 pound, malted wheat 10 grams, orange peel 1 teaspoon, gypsum 1/2 teaspoon, salt 1 teaspoon, Irish moss 14 HBUs, Chinook hops (boil) 7 HBUs, Northern Brewer (boil) 1 ounce, Kent Goldings (finish) 1 ounce, Cascade hops (finish) Young's yeast culture Procedure: This is a 9-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries, then keg (or bottle) 1-15 Chapter 1: Pale Ale Decent Extract Pale Ale Source: Florian Bell (florianb%tekred.cna.tek.com) Issue #72, 2/11/89 Ingredients: 7 pounds, Steinbart's amber ale extract 1 pound, cracked crystal malt 1/8 pound, cracked roasted malt 2 ounces, Cascade or other strong hops 1/2 ounce, Kent Goldings hops yeast Procedure: Add cracked grains to 2 gallons cold water. Bring to boil and promptly strain out grains. Add extract and Cascade hops. Boil 30 minutes. Add Kent Goldings hops in last five minutes. Comments: This brew results in a chill haze, which I don't pay any attention to since I don't care (I don't wash my windshield very often either). I am so impressed with this ale that I can't seem to make enough of it. This is a good pale ale, but not an excellent pale ale. It lacks sweetness and aroma. Hot Weather Ale Source: Florian Bell (florianb%tekred.cna.tek.com) Issue #132, 4/19/89 Ingredients: 3 pounds, pale malted barley 3 pounds, Blue Ribbon malt extract 2 ounces, Willamette hops 1/2 ounce, Kent Goldings hops 1 pack, Red Star ale yeast 1 cup, corn sugar (priming) Procedure: Mash the 3 pounds of plain malted barley using the temperature-step process for partial grain recipes described in Papazian's book. Boil 30 minutes, then add the Blue Ribbon extract (the cheap stuff you get at the grocery store) Add Willamette hops and boil another 30 minutes. Add Kent Goldings in last 5 minutes. When at room temperature, pitch yeast. Ferment at about 68 degrees using a 2-stage process. Comments: This turned out refreshing, light in body and taste, with a beautiful head (I used 1 cup corn sugar in priming). 1-16 Chapter 1: Pale Ale Really Incredible Ale Source: T. Andrews (ki4pv!tanner@bikini.cis.ufl.edu) Issue #225, 8/11/89 Ingredients: 5-7 pounds e malt 3 pounds crystal malt 2 pounds wheat 2 ounces Northern Brewer hops 1 ounce Hallertauer hops 1/2 ounce Cascade hops yeast Procedure: Mash all grains together. Add Northern Brewer at beginning of boil. Boil 90 minutes. During last 1/2 hour, add the Hallertauer hops. In last 15 minutes add the Cascade. Comments: The wheat helps make a beer very suitable to a warm climate. This has been a hot summer; it has topped 100 degrees (in the shade) several times. 1-17 Chapter 1: Pale Ale British Bitter Source: Fred Condo (fredc@pro-humanist.cts.com) Issue #528, 10/31/90 Ingredients: 5 to 6 pounds, Alexander's pale malt extract 1/2 pound, crystal malt, crushed 10 ounces, dextrose (optional) 1-1/4 ounces, Cascade hops (boil) 1/4 ounce, Cascade hops (finish) Munton & Fison ale yeast corn sugar for priming Procedure: Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast. Comments: This really shouldn't be too highly carbonated. This is a well-balanced brew with good maltiness and bitterness. It was good when fresh, albeit cloudy, but this is okay in a pale ale. After 2 months of refrigeration, it is crystal clear and still delicious! (And there's only 1 bottle left.) By the way, Munton & Fison yeast is very aggressive--- fermentation can be done in 24-72 hours. I hope you like this as much as I do. Specifics: O.G.: 1.058 F.G.: 1.022 Primary Ferment: 4 days 1-18 Chapter 1: Pale Ale Six Cooks Ale Source: Jeffrey Blackman (blackman@hpihouz.cup.hp.com) Issue #528, 10/31/90 Ingredients (for 10 gallons): 10 pounds, English pale malt (DME) extract 4 ounces, Cascade hops pellets (boil) 2 ounces, Hallertauer hops pellets (finish) 4 teaspoons, gypsum 2 packs, Edme ale yeast 1-1/2 cups, corn sugar (priming) Procedure: This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic, digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised. -Ed. Comments: This is more hoppy than most of the Old Style/Schaefer persuasion seem to prefer. If you think it's too much, cut back. Specifics: O.G.: 1.030 F.G.: 1.007 Primary Ferment: 3 weeks 1-19 Chapter 1: Pale Ale Bass Ale Source: Rob Bradley (bradley@math.nwu.edu) Issue #528, 10/31/90 Ingredients: 6-7 pounds, pale malt (2-row) 1 pound, crystal malt 1 pound, demarara or dark brown sugar 1 ounce, Northern Brewer hops (boil) 1 ounce, Fuggles hops (boil 30 min.) 1/2 ounce, Fuggles hops (finish) ale yeast Procedure: This is an all-grain recipe---follow the instructions for an infusion mash in Papazian, or another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes. Comments: I'm a hophead (as you may have guessed). Purists may object to brown sugar in beer, but a careful tasting of Bass reveals brown sugar or molasses in the finish---not as strong as in Newcastle, but present. British malt, in particular, can easily stand up to a bit of sugar, both in flavor and in gravity. 1-20 Chapter 1: Pale Ale Carp Ale Source: Gary Mason (mason@habs11.enet.dec.com) Issue #529, 11/2/90 Ingredients: 3 pounds, Munton & Fison light DME 3 pounds, M&F amber DME 1 pound, crystal malt 2.6 ounces, Fuggles hops (4.7% alpha= 12.22 AAU) 1 ounce, Kent Goldings hops (5.9% alpha = 5.9 AAU) pinch, Irish moss 1 pack, Brewer's Choice #1098 (British ale yeast) Procedure: Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing. Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg. Comments: This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special issue. The beer has a light hops flavor and could use some work on the mouth feel. It is also a bit cloudy. Specifics: F.G.: 1.016 Primary Ferment: 7 days Secondary Ferment: 4 days 1-21 Chapter 1: Pale Ale Samuel Adams Taste-Alike Source: Gene Schultz (gschultz@cheetah.llnl.gov) Issue #652, 6/5/91 Ingredients (for 4 gallons): 3.75 pounds, Cooper's Ale kit 1 pound, Crystal malt 3/4 pound, Saaz hops (boil) 3/4 ounce, Saaz hops (finish) Yeast from ale kit Procedure: Steep one pound of crystal malt for 30 minutes in 2 quarts of water heated to 170 degrees. Strain out grains. Add the syrup from the kit, water, 3/4 ounce of Saaz hops and boil for 60 minutes, then remove the heat and added 3/4 ounce of Saaz hops for finishing. Although I am a fanatic for liquid yeast, I (grimaced and) added the dry Coopers yeast supplied with the kit to the cooled wort in the primary. I transferred to secondary after two days. All fermentation was at approximately 60 degrees. I primed with 5/8 cup of corn sugar. Comments: Very similar in taste, body, and color (where did the red come from?) to Samuel Adams, but just a hint of the flavor of Anchor Steam Beer. Specifics: Primary Ferment: 2 days 1-22 Chapter 1: Pale Ale Frane's House Ale Source: Jeff Frane (70670.2067@compuserve.com) Issue #740, 10/8/91 Ingredients: 9 pounds, British ale malt 1/2 pound, British crystal 2 ounces, Flaked barley 3/4 ounce, Eroica hops 1 ounce, Mt. Hood hops WYeast American Ale yeast Procedure: Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later. Comments: Yummy. Specifics: Primary Ferment: 2 weeks at 65 degrees 1-23 Chapter 1: Pale Ale Brew Free or Die IPA Source: Kevin L. McBride (gozer!klm@uunet.UU.NET) Issue #741, 10/9/91 Ingredients: 4 pounds, Munton and Fison light DME 4 pounds, Geordie amber DME 1 pound, crushed Crystal Malt 1-1/2 ounces, Cascade leaf hops (boil 60 minutes) 1-1/2 ounces, Cascade leaf hops (finishing) 1 teaspoon, Irish Moss Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days prior) Procedure: Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort into fermenter and pitch yeast starter. Primary fermentation took about 4 days. Let the beer settle for another 2 days and then rack to a sanitized, primed (1/3 cup boiled corn sugar solution) and oxygen purged keg and apply some CO2 blanket pressure. Comments: After one week in the keg the beer was clear, carbonated, and very drinkable although it had a very noticeable alcoholic nose. After 2 weeks the beer was incredibly smooth, bitter, and wonderfully aromatic. Several friends raved about this beer including one who lived in England for a while said that this was one of the best IPAs he's ever had and definitely the best homebrew he's ever had. After 2-1/2 weeks it was all gone because we drank the whole thing. Specifics: O.G.: 1.055 (didn't measure, just a guess) F.G.: 1.012 Primary Ferment: 6 days Secondary Ferment: 1 week (in keg) 1-24 Chapter 1: Pale Ale Number 23 Source: John S. Watson (watson@pioneer.arc.nasa.gov) Issue #747, 10/24/91 Ingredients: 4 pounds, plain light malt extract syrup 1.1 pounds, (750 grams) Maltose 2/3 ounce, Chinook Hops, flower, (boil) 1/3 ounce, Cascade Hops, flower, (finish) 1/2 ounce, Cascade Hops, pellets, (dry hopped in secondary) Ale Yeast, cultured from Sierra Nevada Pale Ale, Corn sugar (3/4 cup) at bottling Procedure: About a week before, make a starter from 2 bottles of Sierra Nevada Pale Ale. Use about 4 tablespoons of plain light malt extract syrup and a couple of hop pellets. Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons of water. (60 minute boil). Add 1/3 ounce Chinook hops at start of boil, 1/3 ounce Chinnook at 30 minutes and 1/3 ounce of Cascade hops in the last two minutes of the boil. Then combine with 3 gallons of ice cold tap water (which was boiled the previous night, and cooled in the freezer) in a 7 gallon carboy. Ferment in primary for a week. Put 1/2 ounce of Cascade pellets in bottom of secondary and rack beer into secondary. Bottle three weeks later. Comments: This a report on my second use of "maltose" (a cheap rice malt available from most Oriental Markets). In the previous attempt ("Number 17", see HBD #541 or The Cat's Meow: p 36) there were a few problems. It was also my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and for various reasons, it didn't work very well. The other problem was I used to much maltose, about 40%, which made the result a little too light. This time I decided to use about 20% maltose, which IMHO, is just about right. I've also since perfected yeast culturing. The result is a nice thirst quenching, summer ale, which, with my favorite pizza, is heaven*2. Taste: Excellent! Specifics: O.G.: 1.036 @ 74 degrees F.G.: 1.006 @ 69 degrees Primary Ferment: 1 week Secondary Ferment: 3 weeks 1-25 Chapter 1: Pale Ale Striped Cat I.P.A. Source: Mark Stevens (stevens@stsci.edu) Issue #754, 11/14/91 Ingredients: 6 pounds, pale dry extract 1 pound, amber dry extract 1 pound, crystal malt 3/4 pound, toasted pale malt 1/4 pound, pale malt 1 ounce, Bullion hops (8.2 alpha) 1/2 ounce, Brewers Gold hops (7.5 alpha) 1 ounce, Cascade hops (4.2 alpha) 2 tsp., gypsum 1/4 tsp. Irish moss 1 pack, Wyeast #1098 1/2 cup, corn sugar for priming handful steamed oak chips Procedure: Procedure is that described by Papazian...steep grains, boil 1 hour (boil Brewers Gold and Bullion). Remove from heat and add the cascades. Cool wort. Pitch yeast. Comments: I have made this twice and both times it turned out fine. Nicely hoppy. Specifics: O.G.: 1.068 F.G.: 1.020 Primary Ferment: 4 days Secondary Ferment: 10 days 1-26 Chapter 1: Pale Ale Crying Goat Ale Source: Bob Jones (BJONES@NOVA.llnl.gov) Issue #785, 12/19/91 Ingredients (for 11 gallons): 19 pounds, 2 row Klages 3 pounds, Munich malt 2 pounds, 40L crystal malt 1-1/2 pounds, 2 row Klages, toasted (see below) 2 pounds, wheat malt 2 ounces, Northern Brewer hops (AA 6.9) 6 ounces, Cascade hops (AA 5.1) 1 teaspoon, Gypsum 2 teaspoon, Irish moss Chico Ale yeast (wyeast 1056) 1-1/2 cups, corn sugar to prime Procedure: Toast 1-1/2 pounds of 2 row Klages malt in oven at 350 degrees for 40 minutes. Allow to age a couple of weeks before use. Treat mash water with 1 teaspoon of gypsum. Mash grains in a single temperture infusion for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees. Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for 90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2 ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or keg when ferment is complete. Comments: This is a big, hoppy brew, loaded with aromatic cascade hop fragrance. It has that front of the mouth bitterness that can only be achieved with dry hoping, so don't skip it if you really want to duplicate this flavor profile. Specifics: O.G.: 1.070 F.G.: 1.020 Primary Ferment: 1 week at 65--68 degrees 1-27 Chapter 1: Pale Ale Double Diamond Source: Brian Glendenning (bglenden@NRAO.EDU) Issue #581, 2/14/91 Ingredients: 9 pounds, Pale ale malt 1 pound, crystal malt 3/4 pound, Brown sugar 1/2 pound, malto-dextrins ( or 3/4# cara pils) 2 ounces, Williamette (60m) 1/2 ounce, Williamette Whitbred dry yeast Procedure: This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and malto-dextrins. Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes. Comments: My notes say that it was close in flavour but a bit light in both colour and body compared to the real thing. Specifics: O.G.: 1.051 F.G.: 1.010 1-28 Chapter 1: Pale Ale Bass Ale Source: Ron Ezetta (rone@badblues.wr.tek.com) 1/15/92 Ingredients: 7 pounds, Steinbart's American Light Extract 1 pound, Crystal malt 40L 1 pound, Dark brown sugar ; be damned German purity law! 1 ounce, Northern Brewer (60 minute boil) 1 ounce, Fuggle (30 minute boil) 1/2 ounce, Fuggle (10 minute boil) 1/2 ounce, Fuggle (15 minute seep) yeast Procedure: Steep crystal malt and remove grains before boil begins. Add malt extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast. Comments: I did a side by side comparison last night. The real Bass is slightly darker, more malty and more bitter with less hop flavor than I remember. I suspect that my sample bottle of Bass was not freshest (but that's one of the reasons we homebrew!). The homebrew Bass has significantly more fuggle hop aroma and flavor. I'd like to think that my version is a "Northwest style" Bass. To better approach the real Bass, eliminate the 1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops for 5 minutes. I would also try 80L crystal. Specifics: O.G.: 1.048 1-29 Chapter 1: Pale Ale India Pale Ale Source: Josh Grosse (jdg00@amail.amdahl.com) 2/13/92 Ingredients: 9 pounds, Pale Malt 3/4 pound, Crystal Malt 1/2 pound, Carapils Malt 1--1/2 ounce, (4.9%) Kent Goldings (60 Minutes) 1--1/2 ounce, (4.9%) Kent Goldings (15 Minutes) 1/4 ounce, Kent Goldings (dry) 1 teaspoon, Irish Moss (15 Minutes) 2 teaspoons, Gypsum 2 ounces, Oak Chips Wyeast 1059 American Ale Procedure: Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. Comments: I've fallen head over heels in love with 1059 American Ale Yeast. I find it gives wonderful pear and rasberry aromatics, and if I have a carboy filled to the shoulder, I *don't* need a blow-off tube. It gives a very gentle fermentation with a relatively short thick kraeusen. Worts in the 1.050's take 5-6 days. I get the same type of fermentations at 60 F or 72 F. It does take this yeast a little while to clear. I find it clears faster in the bottle than in the secondary, so I only use a secondary for a few days as my "dry hop tun". Specifics: Primary Ferment: 7 days Secondary Ferment: 5 days 1-30 Chapter 1: Pale Ale American I.P.A. Source: (Jim Busch, ncdstest@nssdca.gsfc.nasa.gov) 2/13/92 Ingredients: 90-92%, 2 row pale malt 8-10%, Crystal 40 1-1.5 ounce, Whole Cascade 60 minute boil 1 ounce, Cascade 30 minutes 2 ounces, Cascade added a handful at a time the last 15 minutes-last 2 min. American, London, British or German Ale yeast (or any cultured ale you like) Procedure: Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work. Comments: Think Liberty on this one. Enjoy. 1-31 Chapter 1: Pale Ale Taking Liberty Ale Source: Rick Larson (rick.larson@adc.com) Issue #823, 2/13/92 Ingredients: 14 pounds, Klages, 2-row Malt 4 ounces, 40L Crystal Malt 4 ounces, 90L Crystal Malt 1/2 ounce, Chinook (12%), 60 minutes 1 ounce, Cascade (5.5%), 30 minutes 2 ounces, Cascade (5.5%), dry hopped 1 teaspoon, Irish moss, 15 minutes Wyeast 1056 American ale 3/4 cup, corn sugar to prime Procedure: Mash all grains for 90 minutes at 150F, adjust PH as needed. Mashed off at 170F, sparged with 170F water. This has a total BU of 43.7. If you don't reach around 1.060, adjust the dry hopping accordingly. Comments: In the 1990 Special Zymurgy Issue on Hops, Quentin B. Smith recommends Chinook at 24 BU, Cascade at 12 BU, Cascade at 9 dry hopped (total 45BU). OG=1.062. Later, he wins first place in the Pale Ale catagory in the 1991 AHA Nationals with a recipe that uses 14 pounds Klages, 4 oz 40L crystal, 4 oz 90L crystal (and of course different hops :-). This had a OG=1.062 and TG=1.010. He mashed all grains for 90 minutes at 150F. Mashed off at 170F, sparged with 170F water. 1-32 Chapter 1: Pale Ale Snail Trail Pale Ale Source: Josh Grosse (joshua.grosse@amail.amdahl.com) Issue #824, 2/14/92 Ingredients: 9 pounds, Pale Malt 3/4 pound, Crystal Malt 1/2 pound, Carapils Malt 1--1/2 ounce, (4.9%) Kent Goldings (60 Minutes) 1--1/2 ounce, (4.9%) Kent Goldings (15 Minutes) 1/4 ounce, Kent Goldings (dry) 1 teaspoon, Irish Moss (15 Minutes) 2 teaspoons, Gypsum 2 ounces, Oak Chips Wyeast 1059 American Ale Procedure: Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. Comments: I've been busy trying to make the perfect IPA. Here's my latest recipe. Specifics: O.G.: 1.056 F.G.: 1.022 Primary Ferment: 7 days Secondary Ferment: 5 days 1-33 Chapter 1: Pale Ale Full Sail Ale Source: Gene Schultz (gschultz@cheetah.llnl.gov) Issue #825, 2/17/92 Ingredients: 7 pounds, Australian Light Malt Syrup 3/4 pound, Light Crystal Malt 2--1/4 ounce, Nugget Hops (1--3/4 ounce for boiling, 1/2 ounce for finishing) 2 teaspoons, Gypsum 1 ounce, Dextrin Malt 3/4 cup, Corn Sugar (priming) Wyeast London Ale Yeast Procedure: Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water. Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes. Comments: About four years ago I ordered a bottle of Full Sail Ale while having lunch in Portland, Oregon. Full Sail was the most expensive beer on the menu, and I figured that at $2.75 a bottle I didn't have much to lose. Several others who were with me did the same, and were pleasantly surprized---Full Sail offers a reasonably complex (a hint of sweetness along with medium strong hops and a rich malty flavor) taste and aroma in a medium-bodied ale. Since I first tasted this ale, I had to rely on others making trips to the Northwest to bring back six packs of this ale. A few months ago, I visited the Hood River Brewing Company in Hood River, Oregon. I was able to get enough information to experiment with a homebrew recipe for Full Sail Ale. My first experiment turned out remarkably similar to the real thing in body, aroma, and flavor. Specifics: O.G.: 1.045 F.G.: 1.020 Primary Ferment: 3--5 days Secondary Ferment: 7--14 days 1-34 Chapter 1: Pale Ale Bass-Alike Source: Herb Peyerl (Herb.Peyerl@novatel.cuc.ab.ca) 2/24/92 Ingredients: 2 pounds, light DME 3 pounds, plain light malt extract 2 ounces, roast barley 8 ounces, crushed crystal malt. 2 ounces, Fuggles (pellets) 1 ounce, Goldings (pellets) 1/4 ounce, Goldings (pellets) 1/2 ounce, Goldings (pellets) Ale yeast (I used Edme but wanted to try Wyeast) gypsum and Irish moss, if necessary Procedure: This is a 5 gallon batch. Boil up a couple of gallons of water, add DME and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make tea out of crystal malt and strain into main boiler. (Half way through boil add local water ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce Goldings and complete fermentation. Comments: This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce of Goldings at the end... Other than that, it made an incredible likeness of Bass ale and have had several friends comment on how much like Bass it really is... Specifics: O.G.: 1.031 F.G.: 1.010 Primary Ferment: 4 days Secondary Ferment: 2 months (I was too lazy to bottle) 1-35 Chapter 1: Pale Ale Brewhaus I.P.A. Source: Ron Downer, Brewhaus Ingredients: 11 pounds, 2-Row Klages Malt 1 pound, crystal malt (40 Lovibond) 1/2 pound, toasted malt (see below) 1/2 teaspoon, gypsum (to harden water) Lactic Acid (enough to bring mash water to pH 5.2) 2 ounces, Northern Brewer hops (7.1% alpha - boil) 1 ounce, Cascade hops (6.0% alpha - finish) 1/4 ounce, Fuggle or Styrian Golding hop pellets (dry hop) 1 ounce, Oak Chips (optional) Ale yeast 1 teaspoon, gelatin finings 1 teaspoon, Irish Moss Procedure: Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid) at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15 minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to age two weeks before consuming. Comments: This beer is best when consumed young. It will acquire a drier character as it ages. Specifics: O.G.: 1.058 1-36 Chapter 1: Pale Ale Draught Bass Source: Pete Young (pyoung%axion.bt.co.uk) Issue #596, 3/14/91 Ingredients (for 5 Imperial gallons): 7 pounds, crushed pale malt 8 ounces, crushed crystal malt 3 imperial gallons, water for bitter brewing (hardened) 2 ounces, Fuggles 1 ounce, Goldings for 30 minutes 1/2 ounce, Goldings for 15 minutes 1/4 ounce, Goldings for 10 minutes 1 teaspoon, Irish moss 1 pound, invert sugar 2 ounces, yeast 1/2 ounce, gelatin 2 ounces, soft dark brown sugar Procedure: Raise the temperature of the water to 60C and stir in the crushed malts. Stirring continuously, raise the mash temperature up to 66C. Leave for 1 1/2 hours, occasionally returning the temperature back to this value. Contain the mashed wort in a large grain bag to retrieve the sweet wort. Using slightly hotter water than the mash, rinse the grains to collect 4 gallons (UK) (20 litres) of extract. Boil the extract with the fuggles hops and the first batch of goldings for 1 1/2 hours. Dissolve the main batch of sugar in a little hot water and add this during the boil. Also pitch in the Irish moss as directed on the instructions. Switch off the heat, stir in the second batch of goldings and allow them to soak for 20 mins. Strain off the clear wort into a fermenting bin and top up to the final quantity with cold water. When cool to room temperature add the yeast. Ferment 4-5 days until the specific gravity falls to 1012 and rack into gallon jars or a 25 litre polythene cube. Apportion gelatine finings and the rest of the dry hops before fitting airlocks. Leave for 7 days before racking the beer from the sediment into a primed pressure barrel or polythene cube. Allow 7 days before sampling. Comments: Gallons are British Imperial gallons, which equal 1.2 U.S. gallons. Quantities will need to be adjusted if you use U.S. gallons. The recipe comes from Dave Line's Brewing Beers Like Those You Buy. Water for bitter brewing means hard water. If you're on soft water (your kettle doesn't fur up) then add some water treatment salts or even a couple of spoonfulls of plaster of paris. Invert sugar is sugar that has been cooked for a couple of minutes over a low flame. I just use the sugar (normally a soft brown suger, not that 'orrible white granulated.) I use isinglass finings instead of Gelatine, it's less messy and does the same job (slightly more expensive though). Isinglass apparently comes from the sexual organs of certain fish. Makes you wonder what else the ancient brewers tried! Specifics: O.G.: 1.045 1-37 Chapter 1: Pale Ale Mo' Better Bitter Source: Peter Glen Berger, (pb1p+@andrew.cmu.edu) 4/1/92 Ingredients: 3 pounds, M&F dry light malt extract 3 pounds, M&F dry amber extract 1--1/2 pounds, Laaglander dry light extract 1/2 pound, cracked toasted 2--row malt small handfull, roasted barley 1 ounce, Galena hops 8% alpha (boil) 1 ounce, Fuggles hops 4% alpha (boil) 1/2 ounce, Fuggles (finish) Wyeast Irish ale yeast Procedure: Substitute boiling hops at will, as long as you end up with 12 HBU. The roasted barley is to add a hint of red color and just a touch of flavor; if you despise the taste of roasted barley use chocolate malt instead. The toasted barley is essential. I used Wyeast Irish, but London ale would probably be even better. I wish I had dry hopped this batch with an extra 1/2 ounce of Fuggles. Comments: This is assertive and full-bodied, but drinkable by all. Keep the fermentation temperature relatively high, around 68-70 fahrenheit, as a nice dicetyl is necessary to round this out. 1-38 Chapter 1: Pale Ale Liberty Ale Source: Caitrin Lynch (lun6@midway.uchicago.edu) Issue #841, 3/11/92 Ingredients: 5--1/2 pounds, light malt extract 1/2 pound, crystal malt 1--1/2 ounces, Fuggles hops plugs (60 minutes) 1 ounce, Cascade hops (30 minutes) 1--1/2 ounces, Cascade hops (added handful at a time over last 10 minutes) Wyeast American ale yeast 1--1/2 ounces, Cascade hops (dry hopping) Procedure: The brewing procedure was pretty much standard. Fermented from 1040 down to about 1010 in two weeks. I dry hopped it in the secondary for 1 1/2 weeks. Using only whole cascades (apart from the fuggles for bittering), really made a differance in flavour and aroma of the beer. Comments: About a month ago, I asked for suggestions on how to duplicate Liberty Ale. This recipe is based on Jim Busch's suggestions. Everyone who replied emphasized dry hopping and Cascade hops. This seems to have done the trick. My best beer ever, and IMHO better than most beer available in the local store (cheaper too). I attribute the success of this beer entirely to the use of liquid yeast, or perhaps also merely to changing yeast. Previous brews were marred by a slight tang, which I eventually traced to the yeast (thank you Jack Schmidling). The American ale yeast made all the difference in the world. Everyone should at least try it, if only in the spirit of fun. After all, thats why I brew in the first place. My next brew will be similar but I am aiming for an English bitter. I plan to use the same recipe, only more bittering hops, and subsituting Kent Goldings for the cascade. 1-39 Chapter 1: Pale Ale Pale Ale Source: John Yoost (yoost@judy.indystate.edu) Issue #847, 3/19/92 Ingredients: 3.3 pounds, light M&F DME 3 pounds, light unhopped M&F malt extract 1 pound, crystal malt 2 ounces, Willamette hops Wyeast #1007 Procedure: Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer. 1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine. Comments: This was brewed trying to simulate Anchor Steam flavor. The taste is close to what I want but the beer is cloudy. Also has a somewhat `thin' taste. I want more hop nose so I am going to dry hop with about an ounce of Nothern brewer next time and probably use a different bittering hop than Willamette. 1-40 Chapter 1: Pale Ale Goldenflower Ale Source: Peter Glen Berger (pb1p+@andrew.cmu.edu) Issue #855, 4/2/92 Ingredients: 3--1/2 pounds, Laaglander dry extra light malt 1 pound, fragrant clover honey 8 grams, Galena hops (8% alpha) (boil) 1/2 ounce, Fuggles hops (dry hop) Wyeast American ale yeast Procedure: Boil water, malt, honey, and galena hops. Cool, transfer to fermenter (preferably with blow-off tube) and add started yeast. After krausen subsides, rack to carboy with Fuggles in it, ferment until hydrometer readings stabilize, about 5 days, probably. Bottle. Drink young. Primary fermentation should be around 68-71 degrees fahrenheit. Secondary should be closer to 61-63. Comments: This may be the best beer I've ever brewed. It is without question the lightest. This is an extremely estery beer...heavy on the pear and raspberry. If you want to understand the difference between ale and lager, brew this one. It is the epitome of "fruity." The slight hop aroma and very mild bitterness, tied with the lightness of the beer, really allow the esters to shine through; I suspect the honey aided them strongly. This is the easiest drinking beer I've ever made. Low alcohol, too. Make it make it make it make it make it. 1-41 Chapter 1: Pale Ale English Pale Ale Source: Tony Babinec (tony@spss.com) Issue #864, 4/14/92 Ingredients: 4--1/2 pounds, unhopped light dry malt extract 1/2 pound, dark crystal malt 1/2 pound, dark brown sugar 1 ounce, Kent Goldings hops (60 minute boil) 1/2 ounce, Fuggles hops (boil 60 minutes) 1/2 ounce, Fuggles (boil 30 minutes) 1/2 ounce, Kent Goldings (10 minute boil) 1/2 ounce, Kent Goldings (2 minute boil) Whitbread ale yeast (or Munton & Fison or Brewers Choice) 1 teaspoon, gypsum or Burton salts Procedure: Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract because you're going to add your own hops. Use light- colored extract because you're going to get some color from the crystal malt. Use dry malt because you can measure it out, unlike syrups. The crystal malt should be cracked. Your homebrew supply store can do that for you. Steep the crystal malt for 30 minutes in your water at 150 degrees F. Then strain the husks out, bring the water to boil, add the gypsum or salt, and add the dry malt. After the wort has been boiling for 10 minutes, add the first hops and follow the hop schedule indicated above. Hops are English hops. Brown sugar can be added as soon as the boil starts. If you use dry packaged yeast, use the above brands. Others are lousy! If you like the recipe, vary only the yeast, and you get a somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same yeast. Comments: This will be somewhat light, in the style of Bass Ale. 1-42 Chapter 1: Pale Ale American Pale Ale Source: Tony Babinec (tony@spss.com) Issue #864, 4/14/92 Ingredients: 5 pounds, unhopped light dry malt extract 1/2 pound, dark crystal malt 1 ounce, Cascade hops (60 minute boil) 1/2 ounce, Cascade (30 minute boil) 1/2 ounce, Cascade (10 minute boil) 1/2--1 ounce, Cascade (dry hop) Wyeast American ale yeast Procedure: "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale (previous recipe) also benefits from dry hopping. Comments: Somewhat in the style of Sierra Nevada Pale Ale or Anchor Liberty Ale. 1-43 Chapter 1: Pale Ale Al's Pale Ale Source: Al (korz@ilpl.att.com) Issue #866, 4/17/92 Ingredients: 3.3 pounds, Munton & Fison Old Ale extract (throw away yeast) 3 pounds, Laaglander light dry malt extract 1/2 pound, crushed crystal malt (40 L.) 1 ounce, Clusters pellets (60 minute boil) 1/2 ounce, Fuggles pellets (15 minute boil) 1 ounce, Goldings, Fuggles, Cascade, or Willamette whole hops (dry hop) 1/3 ounce, Burton water salts 5--1/2 gallons, water Wyeast #1028 "London Ale" yeast 5--1/2 ounces, Laaglander light dry extract (priming) Procedure: Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter. Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize. Comments: Here's my foolproof Pale Ale extract+crystal recipe. It has a better nose than Bass, but a little less than SNPA (the one I fondly remember). The Wyeast #1028 "London Ale" imparts a bit of a woody flavor. It has had various names throughout it's various re-incarnations, but let's call it: "AL'S PALE ALE." Hop rates based upon a *5.5 GALLON BOIL*--- if you do a partial boil, you need to increase the boil hops to compensate for the higher boil gravity. See the Zymurgy Special Issue on Hops for the compensation formula. In any event, boil all the water to sanitize it and drive off any chlorine. If you don't like the woody taste, try substituting Wyeast #1056 American Ale yeast, but the FG will be different. Specifics: O.G.: 1.046 F.G.: 1.014 1-44 Chapter 1: Pale Ale Grizzly Peak Pale Ale Source: Nick Cuccia (cuccia@eris.berkeley.edu) Issue #867, 4/20/92 Ingredients: 8 pounds, Klages malt 1 pound, Munich malt (20 L.) 1 cup, Cara-Pils malt 1--1/2 tablespoons, gypsum 1/2 teaspoon, Irish moss 3--1/2 ounces Kent Golding hops 3/4 cup, corn sugar (priming) Wyeast Chico ale yeast Procedure: User Papazian's temperature controlled mash (30 minutes at 130--120 F., 120 minutes at 155--145 F., sparge at 170). Add 1 ounce Kent Goldings at beginning of boil. Add another ounce 30 minutes later. In last 15 minutes, add another ounce of Kent Goldings and Irish moss. Chill, strain, pitch yeast. Comments: Based on Jackie Brown's Summer Pale Ale (see Cats Meow 2, page 1--6). Heavenly Kent Goldings aroma; big mouthfeel; nice malt and hop flavors up front, with a good hop bite going down. Definitely not Lawnmower Brew. Specifics: O.G.: 1.043 F.G.: 1.008 1-45 Chapter 1: Pale Ale Mid-West Mild Ale Source: Rob Bradley (bradley@adx.adelphi.edu) Issue #902, 6/15/92 Ingredients: 6 pounds, mild ale malt 4 ounces, chocolate malt 1--1/2 ounces, Fuggles (pellets) - boil 1/2 ounce, Fuggles (pellets) - finish yeast Procedure: Bottled on day 13. At it's best fresh; weeks 3-6. I believe the original gravity figure (which sugests more than 80% efficiency) was in error. Around 1037 seems more likely. Comments: The beer turned out much paler than I imagined. To the eye it was just noticably darker than pale malt. It smelled nutty and toasty, though. It was easy to differentiate from pale malt with the sense of smell. I believe it to be 2-row. Specifics: O.G.: 1.040 F.G.: 1.014 1-46 Chapter 1: Pale Ale Generic Ale Source: Jack Schmidling, (arf@ddsw1.mcs.com) Issue #908, 6/23/92 Ingredients: 9 pounds, 2--row Harrington malt Edme ale yeast 1 ounce, Chinook hops Procedure: Use standard mashing procedure. I always add 1/4 of the hops after the boil so a nominal attempt at aroma is SOP. Comments: As a born-again brewer, with a scientific bent and perhaps a wooden tongue, I decided that the best way to learn brewing was to start with the most basic recipe and process and find out just what basic beer, i.e. Generic Ale should taste like. Once I had that firmly established, I could then venture into other "flavor elements" using Generic Ale as a standard. If that recipe produces a "not tasty, thin, flavorless" beer on the tongue of an expert, I certainly will not argue nor try to defend it other than to say that, that is what one gets when one uses those ingredients. That IS Generic Ale and it is my starting point for new adventures. Everytime I try something new, I have some GA as a standard to compare it with. I might also add that I am glad that I am not expert enough to find it boring and tasteless. 1-47 Chapter 1: Pale Ale English Bitter Source: Andy Phillips (phillipsa@lars.afrc.ac.uk) Issue #910, 6/25/92 Ingredients (for 5 UK gallons or 22--1/2 litres): 7--8 pounds, crushed pale malt 1/2 pound, crushed crystal malt 1 teaspoon, CaSO4 1 teaspoon, Irish moss 3 ounces, Goldings (60 minutes) 1/2 ounce, Goldings (10 minutes) 1/2 ounce, Goldings (steep) 1/4 ounce, Goldings (dry hop in secondary) Edme ale yeast Procedure: Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3 hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1 teaspoon Irish moss. Add hops as indicated above. Cool with immersion chiller, rack and aerate. Pitch Edme yeast. Rack to secondary after 4 days. Fine if necessary. Dry hop with 1/4 ounce Goldings in secondary. Keg or bottle after 2 weeks (primed with 3 ounces, malt extract). Comments: This comes out tasting something like draught Bass, or Fuller's London Pride. To this recipe I add adjunts such as amber malt, chocolate malt, roast barley, Fuggles instead of Goldings, etc to yield what looks and tastes a very different beer, but has 90-95% identical ingredients. Specifics: O.G.: 1.042--1.048 F.G.: 1.020 1-48 Chapter 1: Pale Ale Ersatz Theakston's Old Peculier Source: Andy Phillips (phillipsa@lars.afrc.ac.uk) Issue #910, 6/25/92 Ingredients (for 5 UK gallons or 22--1/2 litres): 7 pounds, crushed pale malt 2 pounds, wheat malt 4 ounces, chocolate malt (for reddish hue) 4 ounces, roast barley 4 ounces of Fuggles hops (timing same as in "English Bitter" recipe above) Treacle (priming) 1 teaspoon, CaSO4 1 teaspoon, Irish moss Edme ale yeast Procedure: Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3 hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1 teaspoon Irish moss. Cool with immersion chiller, rack, and aerate. Pitch Edme yeast. Rack to secondary after 4 days. Fine if necessary. Keg or bottle after 2 weeks (primed with 3 ounces, malt extract). Comments: The result: a good beer with a deep malty taste, a dense, lasting head and a wonderful reddish-black colour---but otherwise totally unlike OP. So---back to the drawing board... P.S. My last batch of "basic bitter" was an accidental experiment in altered mashing conditions: I let the temperature rise to 75C in the first 30 minutes, so although I got a good conversion, a lot of this was unfermentable (due to excessive destruction of the beta amylase, which produces maltose from dextrins). So the starting gravity was 1.048, but finished at 1.020. As Conn Copas noted in HBD 909, it is thus possible to produce a relatively low alcohol beer which doesn't taste too weak. In fact, it's rather good, IMHO..... 1-49 Chapter 1: Pale Ale Rocky Raccoon Ale Source: Kevin Martin (kmartin@magnus.acs.ohio-state.edu) Issue #910, 6/25/92 Ingredients: 1 can, M&F light malt extract (unhopped) 3 pounds, clover honey 2 ounces, Williamette hops (5.0 AAU's) Wyeast London liquid ale yeast 1/3 cup, clover honey (priming) Procedure: The malt extract, honey, and 1 oz. of the hops were boiled in 3 gallons of water for 1 hour; the remainder of the hops were then added and steeped for 15 minutes. The wort was passed through a strainer into a plastic primary and diluted to 5 gallons. After reaching room temperature, the yeast was added. The intial SG was equal to 1.040. After 6 days in the primary (60-65 F) and 10 days in a glass secondary fermentor (60-65 F) the final SG was equal to 1.000 (Ed: ???, 1.010??). The beer was then primed with honey and bottled. Comments: After two weeks in the bottle, the carbonation had reached an acceptable level, but the taste was a little green. After another month the taste has mellowed out. This beer is turning into a favorite of my friends who don't appreciate my usual heavy ales. I enjoy it because it has more taste and body than BudMillCors! 1-50 Chapter 1: Pale Ale Minnesota Wild Rice Amber Source: Steve Yelvington, (steve@thelake.mn.org) 6/16/92 Ingredients: 3.1 pounds, Superbrau light unhopped malt extract syrup 2 pounds, Gold dry malt extract (spray malt) 1/2 pound, 2-row malted barley 1/2 pound, Special roast barley 1/2 pound, Wild rice 1/2 ounce, Chinook hop pellets, alpha 13.6 (boiling) 1/2 ounce, Willamette hop pellets, alpha 5 (aromatic) 1 pack, Windsor ale yeast (Canadian) Procedure: I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not boiling) while stirring periodically for about an hour. The malted barley was supposed to supply enough enzymes to convert the wild rice's starches into sugars. I don't know how well it worked, but the resulting wort was amber and sweet. I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water through. I did recirculate once, but it was a clumsy process and I wouldn't swear that I did a thorough job of either extracting or filtering. I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used a hop bag. I don't know if it cuts down on the extraction from the pellets or not. I do know that it cut down on the mess in the fermenter. I poured the hot wort into the fermenter, added three or four gallons of very cold water and pitched the yeast. Comments: Rapid fermentation. The color is a nice gold, not too light, not too deep. It tastes good, not green at all. I'll try not to drink it all before it has a chance to age. :-) The wild rice isn't noticeable. I might be tempted to double or triple the rice next time and perhaps use an enzyme supplement rather than rely on the enzymes from the barley malt. I also might try using a medium crystal or caramel malt and maybe a little more of the Chinook hops, which have a wonderful flavor. 1-51 Chapter 1: Pale Ale IPA Source: Larry Barello (polstra!larryba@uunet.uu.net) Issue #920, 7/7/92 Ingredients: 7 pounds, GWM pale malt 14 ounces, Carastan malt (36L) (Huge Baird) 1/2 ounce, chocolate malt 7--1/4 gallons water, treated with 1/2 ounce gypsum and pinch of chalk 1/2 ounce, Chinook pellets (60 minute boil) 1/2 ounce, Willamette pellets (5 minutes) 1 ounce, Kent Goldings (5 minutes) 1/4 teaspoon, Irish moss (10 minutes) 1/2 ounce, Cascade pellets (dry hop---see "Procedure") 1 ounce, Kent Goldings (dry hop---see "Procedure") Wyeast #1028 (London Ale) Procedure: Mash in with 8 quarts at 170F. for a target of 153-155. Conversion done in 30 minutes. Mash out at 168. Sparge with remaining supply liqour to collect 6--1/4 gallons. 90 minute boil. Chill and pitch yeast. Ferment at about 68F. Rack to secondary after fermention dies down and dry hop with Cascade pellets and Kent Goldings. Let sit until fermentation completely done (e.g., pellet crud sinks)---about a week or two. Prime and bottle or keg in the usual manner. Comments: This is based on an IPA recipe from Darryl Richman. Since it is such a fine beer I thought I would share my latest effort with the HBD. The latest was modified a tad due to material shortages---the changes shouldn't affect the results too much. The original recipe used 1 ounce each of Willamette and Kent Goldings instead of the Chinook, and used Cascade instead of the Willamette in the second addition. Also, it used 12 ounces of 16L and 4 ounces of 70L crystal instead of the 36L stuff, above. The changes should yield the same color and bitterness. The aroma and body will be a bit different, but with all that dry hopping I doubt many will be able to tell the difference. With the above hopping levels this beer is not as bitter as, say, Grant's IPA---but then I don't like overly hopped beers (shields up)---yet it is bitter enough to make it an IPA and not just a random pale ale. Specifics: O.G.: 1.051 in 5--1/2 gallons 1-52 Chapter 1: Pale Ale Sierra Nevada Pale Ale Source: Tony Babinec (tony@spss.com) Issue #926, 7/18/92 Ingredients: 9 pounds, U.S. 2--row pale malt 1/2 pound, crystal malt (60L) 1/4 to 1/2 pound, cara-pils malt 1 ounce, Perle (alpha 6.5), (60 minute boil) 1/2 ounce, Cascade (alpha 6.3) (15 minute boil) 1/2 ounce, Cascade (steep at end of boil) Wyeast "American Ale" yeast Procedure: Mash at starch conversion temperature of 153/5 degrees F. Hop according to schedule above. This recipe assumes 75% extract efficiency. Chill and pitch. Comments: The crystal malt is fairly dark for some color, the cara-pils is there for added body and sweetness. But, don't overdo it with the specialty grains. The relatively high starch conversion temperature will promote body and sweetness. Perles are the signature bittering hop, while Cascades are for flavor and aroma. If I remember, SNPA comes in at about 32-35 IBUs, and the above hop schedule should get you in the ballpark. I don't believe Chico dry-hops SNPA, but go ahead if you so desire. 1-53 Chapter 1: Pale Ale Winters Tavern Pale Source: Greg Winters (gsw@thebrewery.EBay.Sun.com) 6/25/92 Ingredients: 8 pounds, Alexanders pale malt extract 1/4 pound, Crystal 40L (light) 1/4 pound, Crystal 80L (medium) 1/2 ounce, Chinook (12%), 60 min. boil 1 ounce, Cascade (5.5%), 30 min. boil 1 to 1--1/2 ounce, Cascade - Dry-hopped Wyeast #1056 American Ale Yeast 3/4 cup, corn sugar to prime Procedure: Let the initial primary fermentation go for a couple of days, I usually dump the wort into a plastic bucket filled with cold water and get just about the right temp as well as a great cold break. I let this sit for about an hour and rack to a 5 gallon carboy (to get rid of all the trub) and then pitch my starter and relax... After primary rack (without splashing!) to a secondary and add dry-hops. You can either use a hop bag or just throw them in. I have not had any trouble siphoning off for bottling with that little orange plug they give you with the racking tube. Let this go 1-2 weeks at about 65-68 degrees. Bottle. It should be drinkable after a week or two, but if you can hold out for 4-6 you will have a magnificent brew... Use a yeast starter for best results! Specifics: O.G.: 1.045 1-54 Chapter 1: Pale Ale Cream Ale Source: Stephen Peters (sp2q+@andrew.cmu.edu) Issue #937, 7/29/92 Ingredients: 3 pounds, dry light malt extract 1 pound, dried rice solids 1/2 cup, roasted barley 1 ounce, Hallertauer hops (boiling) 1/2 ounce, Hallertauer hops (aromatic, 10 minute boil) 1/2 ounce Hallertauer hops (finish) Wyeast American ale yeast Comments: I read in Papazian's book that using malt for priming makes for different bubbles that have a creamier texture. Sure enough, it does. The result was a light, refreshing brew with a delicate delicious flavor that leaves your tongue floating on a cloud. Citadel Summer Amber Source: Phillip Seitz (0004531571@mcimail.com) Issue #945, 8/11/92 Ingredients (for 15 gallons): 3.3 pounds, American Classic light liquid extract 1 pound, Laaglander light dry malt extract 1/2 pound, crystal malt (40L) 1 teaspoon, Irish moss (10 minute boil) 1/2 ounce, Cascade pellets (60 minute boil) 1--1/2 ounces, Cascade pellets (20 minute boil) 1 ounce, Cascade pellets (finish after boil) 1 ounce, Cascade pellets (dry hop in secondary) 2 packages, Munton & Fison ale yeast (rehydrated) 1/2 cup, corn sugar (priming) Comments: The idea was to combine the gravity and carbonation of an English mild with the color and flavor of a Pacific Northwest amber (Hale's Moss Bay Extra is my favorite). The hop bitterness and flavor is quite citrus- like, and dominates the flavor profile. This is rather standard for West Coast beers but pretty explosive in comparison to ordinary commercial brews. It turned out quite nicely, and amazingly fast: from kettle to beer glass in 15 days. Cheap, too. Specifics: O.G.: 1.033 F.G.: 1.010 1-55 Chapter 1: Pale Ale Northern Lights Source: J. Wyllie (skl6p@cc.usu.edu) 8/20/92 Ingredients (for 12 gallons): 13 pounds, 2--row pale malted barley 2 pounds, 20L crystal malt 1 pound, corn flakes 1 pound, wheat malt 2 ounces, Cascade leaf hops (boil) 1/2 ounce, Perle leaf hops (boil) 1/2 ounce, Fuggles leaf hops (boil) 1 ounce, Chinook leaf hops (boil) 1/2 ounce, Chinook leaf hops (finish) 1/2 ounce, Fuggles leaf hops (finish) Wyeast German ale yeast #1007 1 ounce per carboy, Northern Brewer hops pellets (dry hop in secondary) Procedure: I did a step mash, following normal procedure. Comments: This is a light bitter ale, kinda modelled after some of Washington's bitters. In particular the ESB and Ballard Bitter from Redhook. My landlord/friend had just been there and brought a bunch back, and I was inspired. Now my brew didn't have the same taste as these, but I think it became a nice bitter pale which many folks enjoyed the night we killed the keg. 1-56 Chapter 1: Pale Ale Taken Liberties Ale Source: Frank Tutzauer (comfrank@ubvmsb.cc.buffalo.edu) Issue #969, 9/15/92 Ingredients: 1/2 pound, crystal malt (60L) 1 cup, English 2--row pale malt 7 pounds, light Munton & Fison dry malt extract 1/2 ounce, Galena pellets (12% alpha), 60 minute boil 1/2 ounce, Irish moss, 15 minute boil 1 ounce, Cascade pellets (5.5% alpha), 12 minute boil Wyeast American ale #1056 1 ounce, Cascade pellets, dry hop 1/2 cup, corn sugar (priming) Procedure: Cracked grains and steeped in 2 (U.S.) quarts 150-155F water for 45 minutes. Collected runoff and sparged with an additional 1--1/2 gallons 170F water. Added to brew kettle with enough additional water to make 5- -1/2 gallons. Dissolved extract and boiled 65 minutes, adding hops and Irish Moss as shown. Chilled with an immersion chiller down to 70F. Racked off break and pitched onto dregs of the secondary of a previous batch, a la Father Barleywine. Active fermentation in under 12 hours. O.G. = 1.056; IBU = approximately 33 (not counting the dry hopping which would have added a point or two). Single-stage blowoff fermentation in the low 70's. Primary was 4 days, after which I attached a fermentation lock and dumped in the dry-hopping hops. After another 19 days of secondary, I racked to a Cornelius keg primed with 1/2 cup of corn sugar. After waiting a week or so, I tapped, keeping 20 psi on the keg at all other times. Comments: This recipe is an extract version of Rick Larson's "Taking Liberty Ale" (see page 1-35). Two weeks after priming, I did a side-by-side with a bottle of Liberty Ale. The beers were of a similar clarity and hue, although Liberty Ale is slightly lighter in color. Liberty is also more aggressively carbonated, but the heads are similar. Liberty Ale is slightly more bitter, but, paradoxically, it also has a slightly maltier taste. (Incidentally, my Anchor Steam clone has the same difference in malt taste. I use M&F for it, too.) The Cascade aroma of the two beers is similar, but Liberty Ale has a more pronounced Cascade flavor, and definitely a more pronounced Cascade aftertaste. My beer is smoother and has more body. The brews are similar enough that if you served mine to someone who was expecting Liberty Ale, they probably would not be able to tell the difference, although a side-by-side comparison would reveal the imposter. Next time, I'm going to decrease the lovibond of the crystal a little bit (to get a lighter color), and also use a little more Cascades for finishing and dry hopping (say on the order of a quarter ounce). 1-57 Chapter 1: Pale Ale Granolabrau Source: Joseph Hall (joeseph@joebloe.maple-shade.nj.us) 9/23/92 Ingredients: 6 pounds, 6-row cracked pale malt 1 pound, white or brown rice 1 pound, yellow corn grits or flaked maize 6 ounces, flaked barley 4 ounces, oatmeal 4 ounces, millet 1-1/2 pounds, clover or orange blossom honey Hops to 12-15 HBU, e.g., 1 oz. Hallertau + 1 oz. Centennial, or 3 oz. Goldings Wyeast German ale yeast (#1007) Procedure: Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042). Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy! Comments: An unusual tastethe honey, corn and millet flavors are prominent and give this beer a lovely character, especially when served ice cold. This brew ages very well. I think it is probably at its best starting at around 6 months. It has a lagerlike character, but an unusual flavor. The last batch I made had head retention that was just unbelievable--a fine, creamy, featherweight froth that just sat atop the very pale beer. 1-58 Chapter 1: Pale Ale Pete's Wicked Clone Source: Richard Stern (rstern@col.hp.com) 10/16/92 Ingredients: 8-9 pounds, pale malt 1 pound, crystal malt 1/4 pound, chocolate malt mash at 155F 1/2 ounce, Cascade (60 min boil) 1/4 ounce, Chinook (60 min boil) 1/2 ounce, Cascade (10 min finish) Wyeast #1056 Procedure: Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use 1/2 ounce Cascade to finish. Comments: I've requested a recipe for Pete's Wicked Ale, but nobody sent one, so I guess I'm going to have to wing it. This recipe is based on the GABF program, which says " Pete's has: pale, crystal and chocolate malts, and Chinook and Cascade hops. OG: 14P" (Isn't that 1.056?) Pete's is pretty malty with a low hop bitterness and aroma. I think the malt combination should be ok, as long as I get enough body from the 155F mash temperature. 1-59 Chapter 1: Pale Ale Al's Special London Ale Source: Al Korz (iepubj!korz@ihlpa.att.com) Issue #996, 10/22/92 Ingredients: 6.6 pounds, M&F unhopped light malt extract 1 pound 10 ounces, Laaglander light dried malt extract 1 pound, crushed 2-row british crystal malt ~40L 1/2 teaspoon, Burton water salts 2 ounces, Northern Brewer Pellets (6.2%AA) (60 min. boil) 1/4 teaspoon, Irish Moss (15 minutes) 1/2 ounce, East Kent Goldings (whole) (5 minute boil) 8 ounces, starter from Wyeast #1028 1 ounce, East Kent Goldings (whole) (dryhop last 7 days before bottling) 1/2 cup, corn sugar for priming Procedure: Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough. Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling. Comments: Closest attempt yet to Young's Special London Ale. Could use a bit more diacetyl. At the 1992 AHA National Conference, Charlie said: "Great London Ale!" Specifics: O.G.: 1.064 F.G.: 1.022 1-60 Chapter 2: Lager German Malz Bier Source: Doug Roberts (dzzr@lanl.gov) Issue #566, 1/16/91 Ingredients: 7 pounds, light unhopped syrup 2 pounds, Cara-pils malt 2 pounds, light crystal malt 1 pound, extra rich crystal malt 1/2 ounce, Hallertauer (5.0% alpha) 1 ounce, Willamette (4.5 alpha) 1 teaspoon, salt 1 teaspoon, citric acid 1 teaspoon, yeast nutrient 1 tablespoon, Irish moss Edme ale yeast Procedure: Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding Irish moss in last 30 minutes. Decant to primary, adding enough water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with Willamette hops. Comments: A year or so ago I went to a party where the host had about 20 different types of good beer. One was a German malz bier that was delicious! It has a wonderful sweet, malty, full-bodied flavor. Working on the assumption that its body is achieved with dextrin and crystal malt, I cooked up this recipe. The intent is to have all or most of the dextrin and caramelized maltose remain after fermentation for the malz taste and body. 2-1 Chapter 2: Lager Munich Style Lager Source: Norm Hardy (polstra!norm@uunet.UU.NET) Issue #515, 10/11/90 Ingredients: 7 pounds, Klages malt 3 pounds, Vienna malt 6 ounces, pearl barley 1-1/2 ounces, Hallertauer leaf hops 1/2 ounce, Hallertauer hops (finish) Wyeast #2206 Procedure: Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finishing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch yeast at about 76 degrees. I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before bottling. Comments: This is a wonderful Munich-style lager that I would like to think rivals Andechs (I aim high). Specifics: O.G.: 1.052 F.G.: 1.015 Primary Ferment: 23 days Secondary Ferment: 49 days 2-2 Chapter 2: Lager Lager Source: Doug (dreger@seismo.gps.caltech.edu) Issue #511, 10/5/90 Ingredients: 3.3 pounds, Northwest malt extract 1 pound, light dry malt 1/2 pound, Munich malt 2 pounds, Klages malt 1 ounce, Hallertauer hops (5.1 alpha) 1/4 ounce, Nugget hops (11.0 alpha) 1 ounce, Hallertauer hops (finish) Wyeast #2042: Danish Procedure: Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg. Comments: This beer tastes great and is very clean. There are, however, two things I will do next time: add more bitterness (perhaps 10-11 HBUs), and second, add more malt. Specifics: Primary Ferment: 1 week Secondary Ferment: 2 weeks 2-3 Chapter 2: Lager B.W. Lager Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 7 pounds, cracked lager malt 5 pounds, amber dry malt extract 1 teaspoon, gypsum 2500 mg, ascorbic acid 2 ounces, Talisman leaf hops 1 teaspoon, Irish moss 1/2 ounce, Hallertauer leaf hops 1 ounce, Willamette hops pellets Red Star lager yeast Procedure: Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast. Comments: Tastes great, but low alcohol according to the measurements. Nice amber lager. Specifics: O.G.: 1.029 F.G.: 1.020 Primary Ferment: 30 days 2-4 Chapter 2: Lager Lager Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 7 pounds, cracked lager malt 1250 mg, ascorbic acid 3.3 pounds, light unhopped John Bull malt extract 1-1/2 ounces, Northern Brewer hops pellets 1 ounce, Talisman leaf hops 1 teaspoon, Irish moss 1 ounce, Willamette hops pellets Red Star lager yeast Procedure: Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155 degrees. Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets and cool. Add water to make 5 gallons and pitch yeast. Comments: Higher gravity than previous recipe (B.W. Lager) reflecting a more effective mash. On day 2 of ferment the bubbler got clogged and was replace with blow tube. The resulting beer was fairly amber, not too sweet, with a certain dryness in the aftertaste. Specifics: O.G.: 1.046 F.G.: 1.018 Primary Ferment: 25 days 2-5 Chapter 2: Lager Twelfth Lager Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 10 pounds, lager grain 4000 mg, ascorbic acid 1 pound, light dry malt extract 9 ounces, Chinese yellow lump sugar 1 ounce, Talisman hops (leaf) 1 ounce, Hallertauer hops pellets 1 teaspoon, Irish moss 1 ounce, Cascade hops Red Star ale yeast Procedure: Add grain to 3 gallons of 170 degree water giving an initial heat of 155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In last 10 minutes add Hallertauer hops and Irish moss. Strain. Add Cascade hops and steep. Strain into fermenter when cool and pitch yeast. Comments: Slightly hazy and very light colored. This should not lack body. Specifics: O.G.: 1.043 F.G.: 1.010 Primary Ferment: 35 days 2-6 Chapter 2: Lager Pilsner Source: Erik Henchal (henchal@wrair.ARPA) Issue #128, 4/15/89 Ingredients: 4 pound can, Mountmellick hopped light malt extract 3 ounces, crystal malt 2 teaspoons, gypsum 1/4 ounce, Saaz hops (boil) 1/2 ounce, Saaz hops (finish) Wyeast #2007 Procedure: This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees. Comments: This recipe has produced one of the finest pilsners I have ever made. What could be simpler? Specifics: Primary Ferment: 3 weeks Secondary Ferment: 4 weeks 2-7 Chapter 2: Lager Number 17 Source: John Watson (watson@pioneer.arc.nasa.gov) Issue #541, 11/21/90 Ingredients: 3.3 pounds, plain light malt extract 2.2 pounds, maltose 3/4 ounce, Cascade hops (boil) 3/4 ounce, Cascade hops (finish) yeast, cultured from a Sierra Nevada bottle Procedure: The maltose is a cheap rice-malt mix obtainable from oriental markets. Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2 minutes, add the finishing hops. The yeast was cultured from a bottle of Sierra Nevada pale ale. By the next day, the yeast did not seem to start, so I added a packet of Vierrka lager yeast. Rack to secondary after one week. After another week, prime with 3/4 cup corn sugar and bottle. Comments: Color similar to any American lager. Tastes much better, very mellow. The goal was to brew 5 gallons of beer while only spending $10. This came to about $11. I'm not sure what drives me to such frugalness, but having grown up with American beer, sometimes I would rather have it with certain foods, like pizza. Specifics: O.G.: 1.038 F.G.: 1.006 Primary Ferment: 1 week Secondary Ferment: 1 week 2-8 Chapter 2: Lager Maerzen Beer Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET) Issue #424, 5/24/90 Ingredients: 4 pounds, pale malt 3 pounds, light dry extract 1/2 pound, crystal malt (40L) 2 ounces, chocolate malt 1/2 pound, toasted malt 1/2 pound, Munich malt 2 ounces, dextrin malt 2-1/2 ounces, Tettnanger hops (4.2 alpha) 1/2 ounce, Cascade hops (5.0 alpha) 3 teaspoons, gypsum Vierka dry lager yeast Procedure: Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days. Comments: This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze. Specifics: O.G.: 1.056 F.G.: 1.020 Primary Ferment: 3 days Secondary Ferment:15 days 2-9 Chapter 2: Lager Helles Belles Maibock Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 10 gallons): 18 pounds, pale unhopped extract 2 pounds, crystal malt 1 pound, lager malt 1 pound, toasted malt 1 teaspoon, Irish moss 14 HBUs, Hallertauer hops (boil) 14 HBUs, Tettnanger hops (boil) 1/2 ounce, Hallertauer hops (finish) 1/2 ounce, Tettnanger hops (finish) Anheuser-Busch yeast Procedure: This is a 10-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The toasted malt was done 5 minutes in a 350 degree oven. The yeast was cultured from bakers yeast. Dos Equis Source: Len Reed (lbr%holos0@gatech.edu) Issue #414, 5/8/90 Ingredients: 3.3 pounds 6-row malt (1.6L) 1.1 pound 2-row malt (1.2L) 1/3 pound Munich malt (9.7L) 1/4 pound crystal malt (80L) Hallertauer hops yeast 2-10 Chapter 2: Lager Pilsner Urquell Source: Don McDaniel (dinsdale@chtm.unm.edu) Issue #639, 5/17/91 Ingredients: 4 pound can, Alexander's Pale malt extract syrup 2-1/3 pounds, light dry malt extract 15 AAU's, Saaz hops Wyeast 2007 Bohemian Pilsner yeast Procedure: Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool. Comments: The yeast I used produced a very clean, clear beer and I'd recommend it highly. It you haven't gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel the key to success here are: The lightest extract you can find. Fresh hops or pellets packed in Nitrogen (only Saaz will do). Liquid yeast fermented at a steady low temp. Specifics: O.G.: 1.050 F.G.: 1.010--1.008 Primary Ferment: 50 degrees 2-11 Chapter 2: Lager Beat Me Over the Head with a Stick Bock Source: Michael Zentner (zentner@ecn.purdue.edu) Issue #644, 5/24/91 Ingredients: 6.6 pounds, John Bull light malt extract 3 pounds, Klages malt 1/2 pound, chocolate malt 2--3/4 ounce, 4.7% AAU Willamette flowers (60 minute boil) 1/2 ounce, 4.7% Willamette flowers (2 minute steep) lager yeast (I used MeV) 10 grams, Burton salts Procedure: Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager. Comments: Don't worry...give partial mashing a try. Before doing it, my biggest worry was how to keep the temperature constant. During each phase of the mash, I only had to add heat once to keep it within a degree or so. Specifics: O.G.: 1.072 F.G.: 1.021 2-12 Chapter 2: Lager Light Wheat Lager Source: joshua.grosse@amail.amdahl.com Issue #732, 9/26/91 Ingredients: 3.3 pounds, M&F light extract 1 pound, Malted wheat 3/4 ounce, Hallertauer (boiling) 1/4 ounce, Hallertauer (finishing) 2 teaspoon, Gypsum 1/4 teaspoon, Alpha Amylase 1 teaspoon, Irish Moss 3/4 cup, Dextrose (for priming) Wyeast Pilsner Culture Procedure: Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027. Comments: My thinking was that I wanted to extract as much fermentable sugars as possible from the wheat I was using as an adjunct, as the wort is an extremely light one. I made it lightly hopped so that the hopping wouldn't overpower the tanginess of the small amount of wheat. I also lagered to hopefully get a smoother, less estery quality. You might consider mashing wheat with added enzymes. I did it because I partial- mashed; you might wish to do so because of a high wheat to barley ratio. Specifics: O.G.: 1.027 Primary Ferment: 6 weeks --- 3 months at 40--45 degrees. 2-13 Chapter 2: Lager Munich Beer Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #738, 10/4/91 Ingredients: 10 pounds, pale alt malt 5 pounds, Munich malt 1/2 pound, dextrin malt 1-1/2 pounds, amber crystal malt 1 ounce, gypsum 1/3 ounce, Burton H2O salts 5-1/2 grams, Hallertauer 1-1/2 ounces, Cascade 60 min 1/4 ounce, Cascade 30 min 1/4 ounces, Cascade 15 min 1/4 ounce, Hallertau (dry hop) Wyeast Munich beer yeast Polyclar Procedure: Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets two days later. After a week move to room temperature and let sit for another week. Bottle. Comments: The wort really needed to to be dry hopped longer---the pellets never really completely dissolved, and kind of filtered themselves out in the siphon. Serve very cold or very warm. Specifics: O.G.: 1.077 (3 gallons) Primary Ferment: 2 months at 40 degrees Secondary Ferment: 9 days at 40 degrees, 1 week at room temp. 2-14 Chapter 2: Lager High-Gravity Bock Source: Tom Lyons (76474.2350@compuserve.com) Issue #811, 1/28/92 Ingredients: 8 pounds, pale malt 1 pound, Vienna malt 1/2 pound chocolate malt 2--1/2 pounds, dark extract syrup 2--1/2 pounds, light DME 1 ounce, Chinook 12.5% alpha boil 1 ounce, Hallertau finish yeast Procedure: Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss <slap>. I used Wyeast London Ale because it's what I had. Comments: I brewed a high-gravity bock last weekend, and wonder what I can do toget as complete a fermentation as possible. My SG reading was 1.136, part of which I think is attributable to some trub in my sample, but it still is chock full of fermentables. I pitched Wyeast London Ale, cause it's what I had. Specifics: O.G.: 1.136 2-15 Chapter 2: Lager Burst Bubbles, No Troubles Munich Dunkel Source: Stephen Russell (srussell@snoopy.msc.cornell.edu) Issue #788, 12/24/91 Ingredients: 6 pounds, Klages 1 1/2 pounds, Vienna 1 pound, light Munich 1 pound, dark Munich 1 1/2 pounds, dark crystal 1/5 pounds, chocolate malt 1/2 ounce, Hersbrucker plugs (2.9% alpha) 1/2 ounce, Northern Brewer plugs (7.5%) 1 ounce, Hersbrucker plugs 1/2 ounce, Hersbrucker plugs 1/2 ounce, Tettnanger leaf hops 1/2 teaspoon, Irish Moss at 30 min WYeast #2308 Munich Lager Procedure: Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast. Specifics: O.G.: 1.059 F.G.: 1.014--1.016 Primary Ferment: 2 weeks at 45--50 degrees Secondary Ferment: 2--3 weeks at 35--40 2-16 Chapter 2: Lager Brewhaus Golden Lager Source: Ron Downer, Brewhaus Ingredients: 8 pounds, 2-row Klages malt 1/2 pound, 2-row German Munich malt 1-1/2 ounces, Perle hop pellets (6.2% Alpha - boil) 1 ounce, Hallertau hop pellets (finish) 1 teaspoon, Irish Moss 1 teaspoon, gelatin finings 1 teaspoon, gypsum Lactic Acid (to bring mash water to pH 5.2) Wyeast #2308 2/3 cup, corn sugar (priming) Procedure: Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water. Specifics: O.G.: 1.047 2-17 Chapter 2: Lager Maibock Source: Jim Larsen, (jal@techbook.com) 2/20/92 Ingredients: 10 pounds, Klages malt 3 pounds, Munich malt 1 ounce, Mt. Hood loose hops (60 minute boil) 1/2 ounce, Mt. Hood loose (30 minutes) 1/2 ounce, Mt. Hood loose (5 minutes) 1 teaspoon, Irish Moss Wyeast 2308 (Munich), in 1 pint 1.022 starter (1/10) Procedure: 30-minute protein rest at 125 degrees Fmaibock 60-minute mash at 159 degrees F 15-minute mashout at 170 degrees F Primary and secondary fermentation insulated glass carboys at about 50 degrees F Comments: This was my first lager after 10 years of homebrewing many many ales. After racking to secondary, I noticed many small bubbles rising to the surface and forming a small head in the carboy (the sort of effect I've seen when dry-hopping), but the airlock remains flat. I fully expect the brew to take months to lager. Specifics: O.G.: 1.061 2-18 Chapter 2: Lager Surprised Frog Lager Source: Jacob Galley, (gal2@midway.uchicago.edu) Issue #831, 2/25/92 Ingredients: 3.3 pounds, Munton & Fison extra light extract ~0.4 pounds (2/5 pound), Briess amber extract 1/2 pound, crystal malt (40 L.) 12 ounces, clover honey 1/2 cup, corn sugar 1 ounce, Cascade hop pellets (60 minute boil) 3 ounces, grated ginger root (15 minute boil) 1/3 licorice stick Wyeast Pilsen liquid yeast Procedure: I measured the OG at 1026, although in hindsight I think the brew was still a little warm. . . . Let's call it 1035 or so.I put this in my fridge (42 F) on 9 December, in hopes that it would be finished by the time I got back from Xmas break. It certainly wasn't! On 16 January I measured the specific gravity at 1021, and it was still pretty sweet. On 8 February, though I knew that it was not done fermenting, I bottled with 1/2 cup corn sugar and put all the bottles back in my fridge. A day later, I decided to move two bottles into my pantry, to see if anything interesting would happen. Comments: Two weeks later (last night) I compared a re-refrigerated finished-at- room-temperature bottle to one of the normal cold ones. The cold one had NO head, was still plenty sweet, mild carbonation, very distinct ginger character, and had a "final" specific gravity of 1013. The warm one had a killer head that headed down the side of the bottle and stuck to the glass. It was not at all sweet; the ginger apparently contributed a significant amount of bitterness, and was no longer very recognizable. It comes off as a rather hoppy pilsner "with a twist." This is my best beer yet. Based on Charlie Papazian's "Rocky Raccoon." Specifics: O.G.: 1.035 F.G.: 1.013 2-19 Chapter 2: Lager Moretti Amber Lager Source: Tom Gemmell (tomge@microsoft.com) Issue #844, 3/16/92 Ingredients: 3/4 pound, crystal malt 3/4 pound, Munich malt 6--1/2 pounds, Ireks Munich amber extract 1--1/2 ounces, Cascade hops (60 minute boil) 1 ounce, Hallertauer hops (steep 5 minutes) Wyeast #2206 Bavarian 1 teaspoon, gypsum 1 teaspoon, Irish moss Procedure: All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not. Comments: If anyone does this brew I would like to compare notes. Specifics: O.G.: 1.056 F.G.: 1.022 2-20 Chapter 2: Lager Bock Source: Michael Klett (klett@ghill.enet.dec.com) rec.crafts.brewing, 3/10/92 Ingredients: 2 cans, M&F dark malt extract (3.3 pound cans) 1/2 pound, pale malt 1/4 pound, chocolate malt 1/4 pound, crystal malt 1 ounce, Hallertauer pellets 1 ounce, Tettnanger pellets 1 pack, Red Star lager yeast 3/4 cup, corn sugar Procedure: Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle. Comments: Based on the "True Brew Maestro Series Bock" kit. I've finally starting quaffing this beer - it seems to keep improving as it ages in the bottle but is very tasty already. It is good heavy (tends towards the chewy side) brew with lots of flavor. It definately holds its own against pizza :-). I'm not a beer judge at all (beer is sort of like art - I don't know if its good or not but I know what I like). It has an interesting effect that a friend of mine pointed out with my Pale Ale (Mike's Pale Ale). When you take a sip you are rewarded with a great flavored beer. However, as soon as the swallowing motion is complete - there is no after taste at all - you might have just swallowed water! I'm finding that I prefer this since most beers that I don't like (Heineken comes to mind) have horrible after taste. When guests notice this effect I smile, shrug, and say, "Well, thats how FRESH beer is supposed to be." Specifics: O.G.: 1.050 F.G.: 1.010 2-21 Chapter 2: Lager Red Hickory Lager Source: chrisbpj@ldpfi.dnet.dupont.com Issue #860, 4/9/92 Ingredients: 3.3 pounds, M & F amber malt extract 3.3 pounds, M & F light malt extract 1 ounce, Saaz hops (60 minute boil) 2--3 pinches, Irish moss 1 ounce, Bullion pellets (boil 1 minute) 1 ounce, Fuggles hops (boil 1 minute) 1 ounce, Willamette hops (boil 1 minute) Whitbread lager yeast 3/4 cup, corn sugar (to prime) Comments: I made this batch after taking quite a while brewing a wheat beer. I pulled a couple of bags of hops out of my freezer, grabbed two cans of malt, and threw together a quick-n-easy brew. The Bullion, Fuggles, and Willamette all smelled so good, I couldn't decide between them, and figured since they were only going in for a minute, why not try all three! Well, it turned out so good, I'll be making quite a bit more! I'll probably try this as an ale next. It was quite clean as a lager, though with a good hoppy aroma (not too much hops flavor...). Might try Whitbread ale yeast, or a clean-finishing Wyeast with some fruit subtleties. Also, might boil some of the finishing hops a bit longer to try to get some hops flavor. Good quenching Summer beer! 2-22 Chapter 2: Lager Ersatz Pilsner Urquell Source: Tony Babinec (tony@spss.com) Issue #905, 6/18/92 Ingredients: Use either Dave Miller's or Greg Noonan's grain bill... Dave Miller's Grain Bill: 8--1/2 pounds, 2--row pilsner malt 1/2 pound, crystal malt (20 L.) 1/2 pound, cara-pils malt Greg Noonan's Grain Bill: 8 pounds, 2--row pilsner malt 1 pound, light Munich malt 1/2 pound, cara-pils malt Other ingredients: 4 ounces, Saaz hops (about 3% alpha) Wyeast Bohemian lager #2124 or Munich lager #2308 Procedure: Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian Munich malt if you can find it. In the recipes, the crystal malt and Munich malt impart some color, but otherwise will have slightly different flavoring properties. Add hops following traditional German hop schedule: 2 ounces of Saaz 60 minutes before end of boil, 1 ounce 30 minutes before end of boil, and 1 ounce in last 10 minutes of boil. You could probably hop a bit more agressively than indicated. You might make a final aroma addition of another 0.5-1 ounce of Saaz right before end of boil. You also might consider dryhopping. Water should be soft. For starch conversion, aim at 153-4 degrees F for 90 minutes. Pilsner Urquell cold-conditions for months, so you might try an extended lagering. 2-23 Chapter 2: Lager Chuckweiser Source: Chuck, (KENYON%LARRY%erevax.BITNET@pucc.Princeton.edu) Issue #923, 7/15/92 Ingredients: 5 pounds, lager malt 1 pound, flaked maize 1/2 pound, rice syrup/solids 1 ounce, Hallertauer leaf (alpha 4.0) (1 hour boil) 1 ounce, Saaz leaf (alpha 3.0) (1 hour boil) 1/4 ounce, Tettnanger leaf (alpha 4.0) (5 minute boil, 10 minute steep) Wyeast #2124 Procedure: Mash schedule: 30 min - Protein Rest @132F, 90 min - Slowly raise temp to 155F, 15 min - @155F, 15 min - Mash-out @170. Bring mash liquid to a boil, add bittering hops (no hop bag for this one), boil 1hr. Add finishing hops, boil 5 minutes, steep 10 minutes, pour into primary, cool to 75F, and pitch yeast starter Comments: This recipe produces a light---but not thin tasting---North American style lager (steam?). The Tettnanger finishing hops gave a really nice fresh aroma to the beer. Specifics: O.G.: 1.038 F.G.: 1.008 2-24 Chapter 2: Lager Crystal-Malt Fest Source: Tony Babinec (tony@spss.com) Issue #953, 8/24/92 Ingredients: 10 pounds, German or Belgian pilsner malt 6 ounces, German light crystal malt (10L) 6 ounces, German dark crystal malt (60L) 6 ounces, English caramel malt (120L) 3/4 ounce, Tettnanger (4% alpha), 45 minute boil 3/4 ounce, Styrian Golding (5% alpha), 30 minute boil 3/4 ounce, Saaz (3% alpha), 15 minute boil Wyeast Munich or Bavarian lager yeast Procedure: Starch conversion rest at 150-152F for 90-120 minutes. Comments: This recipe was derived from a George and Laurie Fix recipe; it assumes an 80% extract efficiency. The extract brewer can substitute a good German extract for the pilsner malt. Specifics: O.G.: 1.060 2-25 Chapter 2: Lager Munich Fest Source: Tony Babinec (tony@spss.com) Issue #953, 8/24/92 Ingredients: 6 pounds, pilsner malt 3 pounds, Munich malt 3/4 pound, cara-pils malt 1/4 pound, 40L crystal malt 1/4 ounce, black malt (for color) 6--7 AAUs, Hallertauer, Tettnanger, Perle, or Mt. Hood hops Procedure: For the hop schedule, follow the suggestions in Fix's recipe (above), with multiple additions and the last addition 15 minutes before the end of the boil. Comments: This recipe was derived from a Dave Miller recipe. The extract brewer can substitute some good extract for the base malt, but ought to attempt a partial mash given the grain bill. Specifics: O.G.: 1.054 2-26 Chapter 2: Lager Sam Atoms Source: Bob Jones (bjones@novax.llnl.gov) Issue #968, 9/14/92 Ingredients (for 10 gallons): 21 pounds, pale malt (adjust to get specified O.G.) 2 pounds, crystal malt (40L), added in mashout 1 pound, cara-pils 1 pound, wheat malt 3 ounces, Tettnanger hops (4.5% alpha) 1 ounce, Perle hops (7.6% alpha) 2 ounces, Cascade hops (dry hop) 1 teaspoon, gypsum (in mash) 2 teaspoons, Irish moss (last 15 minutes of boil) Wyeast #2206 lager yeast Procedure: Mash grains at 154F for approximately 60 minutes. Mashout at 170 for 10 minutes. Hop schedule: Boil 2 ounces Tettnanger for 75 minutes. Boil 1 ounce Tettnanger for 50 minutes. Add 1 ounce of Perle at end of boil and steep for 10 minutes. Total boil time is 90 minutes. Fermentation schedule: 2 weeks at 55. Rack to secondary and dry hop with Cascade. Lager 2--3 weeks at 45. Filter, keg, and carbonate to approximately 2 volumes. Comments: This beer is a very close clone of Sam Adams. There is some sort of synergy between the cascade hops and kettle hops used here that is hard to explain. The flowery cascade nose is not present as you would expect. The nose is a more complex blend of malt and hops, sort of a spicy quality. I hope you all make as good a beer as this recipe made for me. Specifics: O.G.: 1.054 F.G.: 1.016 2-27 Chapter 2: Lager Ersatz Baderbrau Source: Tony Babinec (tony@spss.com) Issue #968, 9/14/92 Ingredients: 8--1/2 pounds, pilsner malt 1 pound, light Munich malt 1/2 pound, crystal malt (40L) 2 ounces, Saaz (3.1% alpha), 60 minute boil 1 ounce, Saaz, 30 minute boil 1 ounce, Saaz, 10 minute boil Wyeast Bavarian lager yeast Procedure: Conduct step infusion mash with starch conversion temperature around 152--153 F. Primary ferment at about 50 and cold condition the beer in secondary. Comments: Many German light lagers are brewed using only pale malts, and using a decoction mash. Most all-grain homebrewers, I assume, use an infusion mash. So, to get color, use some color malts. Baderbrau is certainly a pilsner, but its color is almost too dark for the style. Other than that, it's a fine beer. The grain bill assumes 70% extraction efficiency, and will produce about a 1.048 starting gravity. You might substitute 1/2 pound U.S. cara-pils for an equal amount of pilsner malt if you desire a bit more body. The combination of Munich and crystal malt will make the beer gold to light amber in color. The Saaz hops, assuming the alpha acid rating of recent Crosby and Baker compressed foil packets, will produce an IBU rating of about 37. Pilsners, and Baderbrau in particular, are hoppy. Wyeast Bavarian lager yeast is said to be used by a lot of German commercial breweries, and will produce that German lager character. Overall, it is important to use good ingredients, 2-28 Chapter 2: Lager Fakin' Gammel Brygd Source: (cw06gst@sjumusic.bitnet) Issue #974, 9/22/92 Ingredients: 6-7 pounds, German dark malt extract syrup 1 pound, crystal malt 1/2 pound, chocolate malt 1-2 cups, brown sugar (just guessing) 1 ounce, Hallertaur hops (boiling) 1/2 ounce, Goldings hops (finishing) lager yeast Comments: I am trying to formulate a recipe that might approximate a Swedish beer called Gammel Brygd made by the Falocon Brewery. The last time I had it, I remeber it being dark and sweet and very malty without much hoppiness 2-29 Chapter 3: Wheat Weizen? Why Not? Source: Jason Goldman (jdg@hp-lsd) Issue #359, 2/16/90 Ingredients: 6 pounds, Williams wheat extract 1 pound, crystal malt 1/2 pound, toasted barley 1 pound, honey 2 ounces, Cascades hops (boil) 1/2 ounce, Cascades hops (finish) 1 package, Wyeast wheat yeast Procedure: Make a 2-quart starter before brewing. Steep crystal and toasted barley in 4 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast. After 3 days, rack to secondary. Bottle after 8 days. Comments: This beer was a bit cloudy and should have some Irish moss. I'm not really sure what the honey added to this beer (more experimentation is in order). However, it turned out so well that I won't omit it in the future. This was a very good extract-based recipe (it well nigh evaporated). Specifics: O.G.: 1.050 F.G.: 1.012 Primary Ferment: 3 days Secondary Ferment: 5 days 3-1 Chapter 3: Wheat Weizen Source: Darryl Richman (darryl@ism780c.isc.com) Issue #186, 6/26/89 Ingredients (for 15 gallons): 14 pounds, wheat malt 8 pounds, Munich malt 6 pounds, 2-row malt 90 grams, Hersbrucker hops (3.4% alpha) 10 grams, calcium carbonate Sierra Nevada yeast Procedure: This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich, and 20% 2-row malt. Medium soft water was used with the addition of 10 grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees for 30 minutes, and 156 degrees until converted. 172 degrees for 15 minutes. We took our time with the sparge: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge. We cut it off at a gravity of 1.015 because we weren't getting sweetness, just grainy notes. Comments: The hot break in the boil was the most unbelievable thing I've ever seen. It looked like egg drop soup. We took out a sight glass and grabbed a bit and the flocks were huge---as much as 1/2 inch in diameter. Specifics: O.G.: 1.055 3-2 Chapter 3: Wheat Blow Me Away Holiday Ale Source: Steve Conklin (...!uunet!ingr!b11!conk!steve) Issue #319, 12/8/89 Ingredients: 6 pounds, William's Weizenmalt syrup 2 pounds, dark DME 2-3/4 pounds, buckwheat honey 1 pound, crushed crystal malt 1/4 pound, crushed chocolate malt 2-1/2 ounces, Cascade hops (boil) 1-1/2 ounces, Hallertauer hops 3.6 alpha (boil) 3/4 ounce, Hallertauer hops (finish) 4 teaspoons, whole allspice 1 teaspoon, Irish moss yeast 2/3 cup, corn sugar (priming) Procedure: Steep grains in 2 gallons water while heating to boil. Remove grains. Add extracts and honey. Boil 1 hour with boiling hops, add 1 teaspoon Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove allspice and add water to primary. After fermenting, prime with corn sugar and bottle. Comments: This beer turned out very well. It has just a hint of the allspice, more in the aroma than the flavor, and is quite sweet tasting. There is a slight bitter hops aftertaste, but I think that if it were any less bitter, the sweetness would be overpowering. This beer will bring color to your cheeks. The spice can be omitted with no great loss. Specifics: O.G.: 1.090 F.G.: 1.025 3-3 Chapter 3: Wheat Wheat Amber Source: Marc San Soucie (wang!mds@uunet.UU.NET) Issue #191, 7/1/89 Ingredients: 1 can, Kwoffit Bitter kit (hopped extract) 3 pounds, light dry malt extract 1 pound, crystal malt 1/2 pound, wheat malt Fuggles leaf hops Kwoffit yeast Procedure: Steep the crystal and wheat malts. Boil the resulting mixture with the Kwoffit kit and the light extract. Add a small amount (up to 1/2 ounce) of the Fuggles hops in the last minute of the boil. Comments: The result is extravagantly tasty---very rich and full-bodied, strongly hopped but not tart. I am quickly becoming a believer in the value of a little wheat malt for adding flavorful body. It seems to work very well with crystal malt. Body, crispness, sweetness, hoppiness...heaven. 3-4 Chapter 3: Wheat Casual Dunkelweizen Source: Mark Stevens (stevens@stsci.edu) Issue #636, 5/14/91 Ingredients: 3.3 pounds, Northwestern weizen extract 3.3 pounds, Northwestern amber extract 1/2 pound, crystal malt (crushed) 1/2 cup, black patent malt (lightly crushed) 1 teaspoon, gypsum 1/2 teaspoon, Irish moss 2 ounces, Mt. Hood hops (8.6 AAU) Wyeast Bavarian Wheat liquid yeast Procedure: The black patent was *VERY* lightly crushed because I just wanted a light brown beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast. Comments: Came out excellent. Not quite true to the German style, but a very drinkable light-bodied beer, without an overwhelming wheat character. 3-5 Chapter 3: Wheat Wheat Beer Source: Gene Schultz (gschultz@cheetah.llnl.gov) Issue #660, 6/17/91 Ingredients (for 4 gallons): 1 can (3.75 pound), Telford's Wheat Beer extract 2 cups, granulated sugar 3/4 ounce, Saaz hops 1 package, Wyeast London Ale yeast Procedure: Bring two gallows of water to a boil, then add extract. Add sugar. Add 1/2 oz. Saaz hops to the boil for 30 minutes. Remove heat. Add 1/4 oz. Saaz hops for aroma. Add cool water to bring wort volume to four gallons. Cool to 75 - 80 degrees. Transfer to primary and pitch yeast. Comments: Ridiculously simple, but very nice and light. Most people who don't like wheat beers like this one, and many people think that this is a commercial product, not homebrew! The Telfords extract is probably the major factor in the success of this recipe--done just right. You need to put in some sugar to bring up the level of fermentables, but don't put in too much, or you'll get a cidery taste. Don't follow Telford's instructions, which say that this kit can make five gallons---too watery. 3-6 Chapter 3: Wheat Rocket J. Squirrel Honey Wheat Ale Source: David Haberman (habermand@afal-edwards.af.mil) Issue #722, 9/12/91 Ingredients: 3 pounds, Bavarian dry wheat extract 2 pounds, Clover honey 1/2 pound, Buckwheat honey 1/2 pound, light Crystal malt (20 lovibond?) 1 ounce, Centennial hops 11.1% AAU's 24 ounces, Wyeast 1056 slurry (from previous batch) Procedure: Bring 1 and a half quarts water to 170 degrees and turn off heat. Add crystal malt and steep for 40 min. Tempurature was 155 degrees after adding malt and stirring. In another pot, start 3 gallons water boiling. When it comes to a boil, strain in liquid from crystal malt and also pour another quart of hot water through the grains. Add the wheat extract and honey. Bring to a boil. Skim the scum off and then add 3/4 ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops. Whirlpool and let stand to let the trub collect. Siphon into carboy and top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz. corn sugar. Comments: Has a very nice floral honey/clove aroma. Nice clear golden color. My beers have been much clearer since using the whirlpool technique to get rid of most of the trub before fermenting. Has a clove/wheat beer flavor not much honey flavor. I didn't want to use too much buckwheat honey in order to let the wheat flavor come through. Specifics: O.G.: 1.050 F.G.: 1.005 3-7 Chapter 3: Wheat Alcatraz Wheat Beer Source: Bryan Gros (bgros@sensitivity.berkeley.edu) Issue #746, 10/23/91 Ingredients: 3 pounds, dried wheat extract 2 pounds, Wheat malt 1 pound, Barley malt 1 pound, dried malt extract 2--1/2 ounces, Mt. Hood hops Wyeast Wheat beer yeast Procedure: Make a yeast starter two days beforehand. Mash the three pounds of malt a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch yeast. Ferment. Bottle. Comments: I primed half the batch (5 gal) with 1/3 cup corn sugar and the other half with 1/2 cup clover honey. After two weeks, the beer was great. The beer primed with honey, however, was way too carbonated. All you can taste is bubbles. In direct taste tests, this beer has more body than WheatHook, and is slightly sweeter. Compared to EKU, the beer is similar, but EKU Wiezen is slightly sweeter. Specifics: O.G.: 1.057 F.G.: 10.12 3-8 Chapter 3: Wheat Hoppy Amber Wheat Source: Michael Korcuska (korcuska@ils.nwu.edu) rec.crafts.brewing, 11/15/91 Ingredients: 6.6 pounds, wheat malt extract 1--1/2 pounds, dark dry malt 1--1/2 pounds, crystal malt 1 pound, wheat malt 1/2 pound, wheat flakes 1/4 pound, chocolate malt 2 ounces, of Hallertauer hops (Alpha 4.2) for full boil 1/2 ounce, Saaz hops (Alpha ??) for 20 minutes 1/2 ounce, Saaz hops to finish yeast Procedure: Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of water using your favorite mash method. I used a step mash, holding for 20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20 minutes. Steep the specialty malts while bringing the rest of the water to a boil. Remove specialty grains and add extracts and wort from the mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2 ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add last 1/2 ounce of hops. Comments: After 2 weeks in the bottle, this was a VERY hoppy beer. In my opinion it was too hoppy for the style. The color was a beautiful amber and it was very clear. After 2 months the hop bite subsided somewhat and it is now an excellent brew---crisp, clear and aggressive with a very white white head considering the color of the beer. Specifics: Primary Ferment: 1 week Secondary Ferment: 10 days 3-9 Chapter 3: Wheat Wheat Beer Source: Mike Lang (mike@chtm.unm.edu) Issue #675, 7/9/91 Ingredients: 6 pounds, Wheat/Malt extract 1 pound, honey 3 cups, crystal malt 1 pound, DME 2 ounces, Hallertauer (boil 60 minutes) 1/2 ounce, Hallertauer (finish 2 mins) Wyeast Bavarian wheat yeast Procedure: Cooled overnight outside. Rack to new carboy next day and pitch WYeast Bavarian Wheat. Comments: This one turned out good. Light amber color, a bit on the sweet side and I can taste a hint of clove. Wheat Beer Source: Mike Lang (mike@chtm.unm.edu) Issue #675, 7/9/91 Ingredients: 6 pounds, Wheat/Malt extract 1 pound, honey 3 cups, crystal 2 ounces, Tetnanger (alpha 3.6) boil 1 hr 1/2 ounce, Tetnanger to finish 2 min WYeast Bavarian Wheat (from a previous batch) Procedure: Cooled overnight outside, rack and repitch slurry from previous batch. Comments: This ones a little lighter, I was expecting a big difference in the hop taste and aroma but the difference was very slight. Maybe there were too many fermentables to let the hop taste through. Both brews have a good kick (sorry about the lack of gravities but I brewed during finals week.) 3-10 Chapter 3: Wheat Berliner Weisse Source: Aaron Birenboim, (abirnbo@rigel.hac.com) Issue #828, 2/20/92 Ingredients: 5 pounds, pale malt 1 pound, Munich malt 1 pound, barley flakes 2 pounds, wheat malt 1 ounce, Hallertauer hops (boil) acidopholous capsules Procedure: This was a beer soured a la Papazian, except that I added some acidopholis capsules to the souring mash. I believe that most of the souring was due to the bacteria in the capsules. Comments: Next time I will try something more like: 3--1/2 pounds pale, 1 pound wheat flakes, 2--1/2 to 3 pounds wheat malt, 1--1/2 ounces hallertauer IN THE MASH. Some comments from the Unfermentables (Denver area brew club): Many commented that the sourness was in fact different from the usual sour mash. Different, but not necessarily better or worse. All said the beer was clean, which is unusual for sour mashes, a good point for my technique. Most said the souring (caried out to pH 3.4) was about right on, although I found it to be a bit too sour for my taste. Most said the hop level was about right on (1 oz. hallertauer boil). The only consistent criticism was a grainy flavor. This could be due to many things. It may just be that letting the GRIST sour extracted something nasty from the husks, etc. My fix for that problem would be to sparge, then sour the LIQUOR with pills ONLY, no raw grain. Another souring method I'd like to use is a prolonged acid rest in the mash (like 3--5 days at 90 F). One fellow said the best sour mashed beer he had was made with this technique. Another guy said a brewery in Germany pitched pure Lactobacillus Delbrueckii along with a standard ale yeast. 3-11 Chapter 3: Wheat Australian RedBack Source: Allan Wright, (aew@spitfire.unh.edu) Issue #834, 3/2/92 Ingredients: 7--3/4 pounds, mix of 66% malted wheat extract and 33% barley malt extract 1 pound, crystal malt (steeped, removed before boil) 1 pound, amber unhopped dry malt extract 1--1/2 ounces, Kent Goldings hops (5.6% alpha) (60 minute boil) 1/2 ounce, Kent Goldings (10 minute boil) 1/2 ounce, Kent Goldings (5 minute boil) 1/2 ounce, Kent Goldings (in strainer, pour wort through) 1/2 ounce, Irish moss (15 minute boil) 3/4 ounce, Burton water salts 2 packs, Doric ale yeast (started 2 hours prior to brew) Procedure: My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G. The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used. Comments: I was modeling this beer after the Austrailian wheat beer RedBack. 3-12 Chapter 3: Wheat Day After 1040A Wheat Source: John Devenezia (devenzia@ euler.jsc.nasa.gov) Issue #879, 5/12/92 Ingredients: 1 pound, malted wheat 4 pounds, Weizen extract 2 pounds, pale malt extract 1 ounce, Mt. Hood hops (boil) 1 ounce, Hallertauer hops (finish) Wyeast Bavarian wheat yeast Procedure: Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast. Comments: I have a delicious wheat beer coming out of the bottle right now and I thought with summer here y'all might want to give it a try. This beer is the best I've made so far and is also the first I've made with liquid yeast. Draw your own conclusions, but I know I will be using the liquid stuff from now on. The taste is hard describe; flavorful and slightly sour like a wheat beer should be, with a nice hop to it. It has a medium alcohol content. This wheat beer was so good I'm going to make a variation of it for my next batch. It will be a raspberry wheat beer and I'll be adding about 4 pounds of berries to it. Specifics: O.G.: 1.038 F.G.: 1.010 Primary Ferment: 4 days Secondary Ferment: 7 days 3-13 Chapter 3: Wheat SunWeiss Source: Bill Crick (crick@bnr.ca) 6/24/92 Ingredients: 1 pound, Klages malt 1 pound, malted wheat 1 can, John Bull unhopped light extract syrup 1 ounce, Saaz hops pellets Irish moss lager yeast Procedure: Microwave mash the Klages and wheat. Sparge with 1 gallon of water at 170. Add extracts and 2/3 of the Saaz hops. I used hot water to get to the protien rest temperature, and then from there used the microwave temperature probe and it's hold temp feature for the two conversion rests, and mash out to 170F. I used MedHigh power, and stirred every 10 minutes or so. The emphasis in mashing was on body, not fermentable sugar. It worked. The beer has considerably more malt flavor, body, and the dry hopping gave it a bit more tang than it usually has. Old recipe just used 1/2 pound of malted wheat, cold to boil, to add a bit of flavor. 3-14 Chapter 3: Wheat Simple Wheat Beer Source: John DeCarlo (jdecarlo@mitre.org) 6/17/92 Ingredients: 6.6 pounds, wheat malt extract 1 ounce, Hallertauer hops (boil 60 minutes) Wyeast Bavarian wheat yeast Procedure: Boil extract and hops. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast. Simple Wheat Beer Source: Jon Binkley (binkley@boulder.colorado.edu) 6/17/92 Ingredients: 2 cans, Alexanders wheat malt extract 1 ounce, Hallertauer hops (boil 60 minutes) 1/2 teaspoon, Irish moss (15 minute boil) 1/4 ounce, Hallertauer (10 minute boil) Wyeast #3056 Bavarian wheat yeast 3/4 cup, corn sugar to prime Procedure: Boil extract and hops. Add hops and Irish moss as noted in ingredients section above. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast. Comments: If you want a Bavarian style wheat beer (Weizen), you need to use a special strain of yeast called Saccaromyces delbruekii; the only commercially available form this comes in is liquid culture. Impress your friends with what an authentic tasting Bavarian Weizen you've brewed. If you still refuse to use liquid yeast, I'd suggest going with more finishing hops---maybe 3 additions of 1/2 oz. each, 15, 10, and 5 minutes boil time. Wheat malt has very little intrinsic flavor---Weizen gets most of it's flavor from the yeast. If you use a standard ale yeast, plus the low hopping rate traditionally used for weizens, then you'll get a pretty tasteless beer (like the worthless wheat beers most American brewpubs and microbreweries sell). 3-15 Chapter 3: Wheat Hefeweizen Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #917, 7/6/92 Ingredients: 5 pounds, wheat malt 3 pounds, 6 row lager malt 1 ounce, Tettnang hops (45 minutes before end of boil - alpha 4.7%) 1/2 ounce, Saaz (25 minutes - 3.8% alpha) 1/2 ounce, Saaz (10 minutes - 3.8% alpha) Wyeast 1056 ("American Ale") Procedure: Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated above. Comments: This is not as heavy as the German varieties, and does not have the clove-like taste: instead, I made it in pursuit of the taste of Grant's Weis Beer, which is much paler, and lighter of body; with a hoppier aroma; and drier, but not bitter, to the taste. Specifics: O.G.: 1.042 3-16 Chapter 3: Wheat Bavarian Wheat Source: Tony Babinec (tony@spss.com) Issue #927, 7/19/92 Ingredients (for 15 gallons): 4--1/2 pounds, pale malt (barley) 4--1/2 pounds, wheat malt 1/2 pound, cara-pils malt 4 AAUs, Hallertauer (or other German hop) (bittering) light finishing hop (1/4--1/2 ounce, Cascade, last 10 minutes (optional) Wyeast Bavarian wheat yeast Procedure: When mashing, an initial protein rest is advised. If the usual protein rest is roughly 30 minutes, you might conduct a protein rest for 45 minutes at 122 degrees F before boosting the mash to a starch conversion temperature of 153/5 degrees F. Comments: Target starting gravity is in the range of 1.050-1.055, so adjust the above grain bill. For a dunkelweizen, substitute a couple pounds of Munich malt for some of the pale malt, and substitute crystal malt for the cara-pils. Cracking the wheat malt correctly takes some practice. I set the Corona mill more finely than for barley malt. The idea is not to pulverize the wheat malt, but to crack it well. 3-17 Chapter 3: Wheat Weizen Schmeizen Source: KENYON%LARRY%erevax.BITNET@pucc.Princeton.EDU Issue #931, 7/23/92 Ingredients (for 10 gallons): 6.6 pounds, IREKS wheat malt extract 6.6 pounds, IREKS light malt extract 2 ounces, Hallertauer leaf hops (4.4% alpha) (60 minute boil) 1--1/2 ounce, Cascade hops (alpha 5.7%) (30 minute boil) 1/2 ounce, Hallertauer plug, (15 minute boil) Wyeast #3056 Procedure: Bring 3 gallons water to boil, remove from heat and add malt extract syrup (yes, all of it). Bring mixture to boil, add Hallertauer bittering hops. After 30 minutes add Cascade bittering hops, 15 minutes later add Hallertauer plug (I used hop bags for all 3 additions). Cool wort (about 3.5 gallons) to about 100F, siphon onto another 3--1/2 gallons of cold tap water, aerating vigorously. This produced 7 gallons of wort with a S.G.=1.065 (I get great extract efficiency from my extracts!). Rack to two carboys with about another 1--1/2 gallon water (total yield to 10 gallons). Pitch yeast at about 75. Bavarian Weiss Source: Frank Dobner (fjdobner@ihlpb.att.com) Issue #937, 7/29/92 Ingredients: 2 3.3 pound cans, M&F wheat malt extract 1--1/2 ounces, Hallertauer hops (boiling) 1/2 ounce, Hallertauer hops (Finishing) 1/4 teaspoon, Irish moss 3/4 cup, dry malt extract for bottling (turned out to be too little) Wyeast Bavarian wheat liquid yeast Procedure: I brewed according to the standard procedures one finds in TCJoHB for an extract brew adding the Irish Moss in the last 10 minutes of boil. Comments: This was a much fuller bodied beer than would be called for in this style beer. Also the color and the way light passes through the liquid is far from my idea of shining golden Bavarian Weiss. 3-18 Chapter 3: Wheat Franko's Magnificent Eichenweizzen Source: Frank Bruno (fbruno@rapnet.sanders.lockheed.com) 9/2/92 Ingredients: 1 pound, light dry extract 1 3.3--kg can, Ireks wheat extract 1 ounce, Hallertauer (7.5% alpha) 1/4 ounce, Hallertauer (7.5 alpha) (finish) 1 teaspoon, Irish moss 1 ounce, Oak chips Wyeast 3056 Bavarian Wheat Procedure: Boil 1--1/2 gallon water. Add Irek's wheat extract, 1 pound dry malt extract, and 1 ounce Hallertauer. Boil 40 minutes. Add 1/2 ounce finishing hops, 1 ounce oak chips, and 1 teasppon Irish moss. Let cool. Add water to bring volume to 5 gallons. Pitch yeast. Specifics: O.G.: 1.045 F.G.: 1.012 3-19 Chapter 3: Wheat Red Wheat Ale Source: Larry Barello (uunet!polstra!larryba) 9/21/92 Ingredients: 3 pounds, pale malt 3 pounds, wheat malt 4 ounces, medium crystal (~40L) 1 ounce, chocolate malt 1/3 ounce, Chinook Pellets for 45 minutes (4 HBU) 1/2 ounce, Cascade Pellets for 20 (2.5 HBU) 1/2 ounce, Tettnanger Pellets for 10 minutes Whitbread ale yeast Procedure: Treat 7 gallons water with 1/4 ounce gypsum. Mash in 8 quarts at 170F for a target of 156F. When beer is fermented, prime with 1/2 cup sugar, fine with 1/2 teaspoon of gelatin, keg or bottle. Comments: This is my most recent favorite all-grain recipe. Brown/Golden ale. Light, refreshing and a nice aroma of chocolate malt for interest. Could be made with extracts by using 1 can each of pale malt and wheat extract syrup (or powder). Easy drinking beer. Specifics: O.G.: 1.040 F.G.: 1.015 3-20 Chapter 4: Steam, Smoked, Sour-Mash Ole Bottle Rocket (Steam) Source: Wayne Allen (wa%cadillac.cad.mcc.com@mcc.com) Issue #348, 1/31/90 Ingredients: 6 pounds, light dry malt extract 1/2 pound, toasted malt 3/4 ounce, Northern Brewer hops pellets (boil) 1/4 ounce, Northern Brewer hops pellets (finish) 1 pack, lager yeast Procedure: Toast grains on cookie sheet in 350 degree oven for about 10 minutes. Crush malt as you would grain. Put in 1-1/2 gallons water and bring to boil. Strain out grain. Add extract and boiling hops. In last 2 minutes of boil add finishing hops. Add to enough water to make 5 gallons and pitch yeast. Comments: I've made many variations of steam beer, but simple ones like this seem to turn out best, not to mention being easy to make. I usually use more Northern Brewer than this, but then nobody will eat my chili either. 4-1 Chapter 4: Steam, Smoked, Sour-Mash Rauchbier Source: Ken Weiss (cckweiss@castor.ucdavis.edu) Issue #420, 5/18/90 Ingredients: 7 pounds, light dry extract 1-1/2 teaspoons, liquid smoke 1-1/2 ounces, Tettnanger hops (boil) 1 ounce, Tettnanger hops (finish) 1/2 teaspoon, Irish moss 2 packs, Red Star lager yeast Procedure: Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for 45 minutes. Add Irish moss and finishing hops and boil 5 more minutes. Strain into fermenter, add cold water to make 5 gallons, pitch yeast. After 3 days rack to secondary. Allow to ferment an additional 3-4 weeks. Comments: This is basically a nice light beer, but with a definite smoke aftertaste. Mainstream, but with a non-commercial twist. Specifics: Primary Ferment: 3 days Secondary Ferment: 3-4 weeks 4-2 Chapter 4: Steam, Smoked, Sour-Mash Anchor Steam-Style Amber Source: Clay Phipps (hplabs!garth!phipps) Issue #444, 6/21/90 Ingredients: 7 pounds, John Bull plain light malt extract 1/4-1/2 pound, crystal malt 2 ounces, Northern Brewer hops (11 alpha) (boil) 1 ounce, Cascade hops (5.6 alpha) (finish) 2 packs, lager yeast Procedure: Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock. Comments: This recipe was offered in 1986 by the now-defunct Home Brewer shop in San Jose, California, as the best approximation to Anchor Steam possible with home-brew-scale extract brewing. Not-So-Sweet Beer (Steam) Source: William Pemberton (flash@virginia.edu) Issue #408, 4/30/90 Ingredients: 6.6 pounds, M&F amber extract 1/4 pound, toasted barley 1/4 pound, crystal malt 1-3/4 ounces, Northern Brewer hops Vierka lager yeast Procedure: Steep toasted and crystal malts. Boil wort with hops for 45 minutes. Chill and pitch. Age in carboy for 2 weeks. Comments: This was a steam beer that turned out really well. It hasn't aged very long, but I am quite happy with the results. 4-3 Chapter 4: Steam, Smoked, Sour-Mash Steam Beer Source: Brian Smithey (smithey@esosun.css.gov) Issue #739, 10/7/91 Ingredients: 9-1/2 pounds, Klages malt 1-1/2 pounds, Crystal malt 40L 1/2 pound, Cara Pils malt 2-1/2 ounces, Northern Brewer whole hops, 6.9% Wyeast #2007 Procedure: Using a standard mash procedure: Protein rest of 30 minutes at 125 degrees. Raise temperature to 155 degrees and hold for 90 minutes or until starch is converted. Sparge to collect enough that a 1 hour boil will still leave you 5 gallons of beer (brewing -- art or science?). Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2 ounce at 30 minutes and 1/2 ounce for the last ten minutes. Comments: Side by side with Anchor Steam, this beer was very close. The color of this beer was a bit darker, and the late hop additions gave mine a bit more hop flavor than Anchor. The bitterness was right on, but my water has pretty high sulfate content; if you have "better" water, you might want to bitter it a bit more. Specifics: O.G.: 1.054 F.G.: 1.015 4-4 Chapter 4: Steam, Smoked, Sour-Mash Desert Storm American Steam Beer Source: Stephen Russell (srussell@snoopy.msc.cornell.edu) Issue #756, 11/6/91 Ingredients: 5 pounds, Klages lager malt 4 pounds, Pale Ale malt 1 pounds, crystal malt (40 or 60 deg Lovibond) 1/2 teaspoon, Irish moss 1-1/2 ounces, Northern Brewer (alpha 8.0), 1-1/2 ounces, Hallertauer (alpha 4.1), MeV High Temp Lager liquid yeast Procedure: Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees. Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add Northern Brewer hops. Boil 60 minutes. At last minute toss in Hallertauer. Cool. Pitch yeast. Comments: Judges said it was perhaps a tad thin compared to Anchor but otherwise OK and it took 2nd out of 30 amber beers at the Hudson Valley competition last March. With MeV kaput, I recommend using a sturdy lager yeast or even an ale yeast for this one. 4-5 Chapter 4: Steam, Smoked, Sour-Mash Frahnkensteam Source: Frank Tutzauer (COMFRANK@ubvmsb.cc.buffalo.edu) Issue #820, 2/10/92 Ingredients: 1 cup, English 2-row pale malt 1 cup, Crystal Malt, 60L 1 cup, Crystal Malt, 120L 6 pounds, light M&F dried malt extract 1--1/2 ounces, Northern Brewer hop pellets (alpha = 6.5; 50 min.) 1/2 teaspoon, Irish Moss (15 min.) 1 ounce, Northern Brewer hop pellets (1 min.) Wyeast #2035 American Lager yeast (cultured from a previous batch) 3/4 cup, corn sugar for priming Procedure: Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along with the crystal and steeped in 2 quarts of 150-175 degree water for 20 minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min., adding hops and Irish Moss for indicated times. Chilled with a 2-gallon ice block and 20 degree outdoor temps. Racked off hot/cold break, topped up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs approximately 37. Single-stage fermentation for 14 days; bottled with 3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was definitely done. Comments: I did a side-by-side comparison of this brew to a bottle of Anchor Steam, and here are the similarities/differences: This beer is exactly the same color as Anchor Steam, but it's a bit cloudier due to a little chill haze. The head is neither as big nor as long lasting as Anchor Steam's, but it clings to the side of the glass better. This beer has more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor Steam is crisper with more hop bitterness. It is not as carbonated as Anchor Steam, although it would not be considered undercarbonated. All in all a very good beer. Specifics: O.G.: 1.049 F.G.: 1.022 Primary Ferment: 14 days at 68--71 degrees. 4-6 Chapter 4: Steam, Smoked, Sour-Mash Sour Mash Source: Micah Millspaw, through Bob Jones (bjones@nova.llnl.gov), 1 /10/92 Ingredients (for 10 gallons): 5 pounds, 2--row Klages (mash @ 158 for 14 hours) 10 pounds, wheat malt 10 pounds 2--row Klages (infusion mash @155 for 1--1/2 hours) 2 pounds, wheat malt 2 ounces, Centennial hops (12% alpha) 1/2 ounce, coriander (freshly crushed, added to fermenter) yeast Procedure: Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the other is straight infusion. I do how ever make a effort to minimize heat loss by using a ice chest and sealing the lid with duct tape. If it smells rotten, it is OK. The bacteria at work are for the most part aerobic. If it looks bad, it's OK. After 14 hours no matter how bad you think you screwed up, its OK just see the thing thru, it is worth it. Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for 75 minutes, then cool and split into two carboys. Pitch a Chimay culture into one and a Chico ale yeast into the other. Add 1/4 ounce freshly crushed coriander to each. After 7 days fermentation, blend the two batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4 cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks. Comments: Aluminum foil has nothing to do with sour mashing technique, CP is awfully vague about this and most other topics. Yes it is malted wheat. The 20% barley malt is American grown 2-row klages, it has an abundance of enzymes for starch conversion (plus there is a lot of time available). The wheat seems to present a more interesting flavour profile IMHO. As for the sour mash contaminating your brewing environment, I've not had a problem with it. Specifics: O.G.: 15 degrees Balling F.G.: 2 degrees Balling 4-7 Chapter 4: Steam, Smoked, Sour-Mash Lazy Sunday Steam Beer Source: stephen@sdg.dra.com 4/7/92 Ingredients: 3.3 pounds, pale malt extract syrup 2 pounds, light dry malt extract 3/4 pound, crystal malt (60 L.) 1--1/2 ounces, Northern Brewer hops (35 IBUs) (boil 45--60 minutes) 1/2 ounce, Hallertauer hops (dry hop in secondary) Wyeast #2112 California lager Procedure: Makes 5 gallons. Ferment at 60 F. Comments: With the recent addition of the WYeast #2112 California Lager to the WYeast line, I've been thinking about making a Steam Beer. I formulated this recipe based on Papazian's descriptions. 4-8 Chapter 4: Steam, Smoked, Sour-Mash Steam Beer Source: Subhash Chandra Roy (roy@mcnc.cnc.org) Issue #862, 4/13/92 Ingredients: 6.6 pounds, American Classic light malt extract 1/2 pound, crystal malt (10 L.) 1/2 pound, crystal malt (20 L.) 1--1/2 ounces, Tettnanger hops (60 minute boil) 1/4 ounce, Tettnanger (30 minute boil) 3/4 ounce, Hallertauer hops (30 minute boil) 1/4 ounce, Tettnanger (10 minute boil) 1/4 ounce Hallertauer (10 minute boil) 1 ounce, Kent Golding hops (dry hop) 1 tsp., salt 1--1/2 tsp., gypsum 1/2 cup, honey (priming) Wyeast Steam beer yeast Procedure: Crack the crystal malt and add to 1 gallon of water and bring to a boil then strain off the wort. Add the extract and return to a boil. Add the hops at the given times. Cool wort and pitch yeast. Specifics: O.G.: 1.049 F.G.: 1.009 Primary: 10 days at 72 F. Secondary: 26 days at 50 F. 4-9 Chapter 4: Steam, Smoked, Sour-Mash Sourdough Beer Source: John Carl Brown, (brown@cbnewsh.cb.att.com), 5/21/92 Ingredients: 2--3/4 pounds, hopped light extract 1/2 pound, pale malt 2 ounces, crystal malt (40 L.) 2 ounces, wheat malt 1/2 ounce, Hallertauer hops ale yeast 1--1/2 cups, sourdough starter (wheat flour, water, yeast) Procedure: Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours. Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled 1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast. Ferment as usual. Comments: Very cloudy beer, aroma has a tinge of sour. I'm not really sure how it tastes, kind of like beer kind of like sourdough bread but really like neither. Loads of body. The sourness is not as clean as I would like, but definitely comes through in the finish. 4-10 Chapter 4: Steam, Smoked, Sour-Mash Southside Steam Beer Source: Nick Cuccia (cuccia@remarque.berkeley.edu) Issue #907, 6/22/92 Ingredients: 8 pounds, Klages malt 1 pound, light munich malt 1/2 pound, 10L Crystal malt 1/4 pound, 40L Crystal 1/4 pound, 80L Crystal 2 ounces, Northern Brewer Hops (Whole) (7.5% a) 1 tablespoon, Irish Moss Wyeast #2112 California Lager yeast in 1/2 gallon starter Procedure: Mash in at 130F. Protein rest at 122. (30 minutes) Starch conversion at 150. (1 hour) Mash-out at 166 F. (30 minutes) Sparge at 170. Add 1/2 ounce of Northern Brewer for boil, another 3/4 ounce and Irish moss after 30 minutes. In last 5 minutes of boil, add 3/4 ounce of Northern Brewer. Chill and pitch yeast. Comments: The beer, appearances-wise, is a dead ringer for Anchor Steam; my SO could not tell the two apart on the basis of appearance. As I mentioned, the hop flavor isn't as strong as it should be. In any case,darn nice beer. Specifics: O.G.: 1.054 F.G.: 1.010 (16 days) 4-11 Chapter 4: Steam, Smoked, Sour-Mash Clubhouse Smoked Porter Source: Kevin McBride (klm@mscg.com) Issue #944, 8/10/92 Ingredients: 8 pounds, M&F 2--row lager malt 2 pounds, hickory smoked M&F 2--row pale malt 1 pound, Munich malt 1 pound, crystal malt 1/2 pound, chocolate malt 1/2 pound, black malt 1/2 pound, cara-pils malt 1 ounce, (about 30 IBU) Northern Brewer hop plugs (boil 60 minutes) 1 ounce, Cascade leaf hops (finishing, about 5 minutes) Wyeast #1028 London Ale yeast Procedure: The smoked grain was done on a charcoal fired smoker with wet hickory chips. Total smoking time was close to 45 minutes. I would have cut the smoking time down, but I wet the grain first and it took that long for it to dry on the smoker. Struck mash at about 120F for protein rest. Pulled a single decoction, brought to a boil, held for about 10 minutes, and re-infused to raise temperature to about 155F which was held in a 5 gallon Igloo cooler until conversion was complete. Sparged with 4--1/2 gallons of 170F water. Yieled about 7 gallons of wort. Total boil time was about 70 minutes. Chill and pitch starter. After 5 days in primary, I racked to a keg and refrigerated. Comments: The smoked porter served at Greg Noonan's Vermont Pub & Brewery inspired me to brew this. I love Greg's version and tried to come up with something similar. The smoke flavor is a little bit more assertive than in Greg's brew, but is not so overpowering as to be unpleasant. The sweetness of the crystal and cara-pils balance the bite of the dark malt so that the beer is pleasantly bittersweet, as a porter should be, and the smoke flavor just floats over your tongue. The finishing hops are barely noticeable. The smoke masks most of the hop flavor. Specifics: O.G.: 1.052 F.G.: 1.016 4-12 Chapter 4: Steam, Smoked, Sour-Mash Rauchbier Source: John Brown (jcb@homxb.att.com) Issue #922, 7/14/92 Ingredients: 6 pounds, light malt syrup 1 pound, smoked pale malt 1 pound, smoked crystal malt 1/2 pound, wheat malt 1/2 pound, pale malt 1 ounce Hallertauer hops (60 minute boil) 1/2 ounce, Hallertauer hops (10 minute boil) Wyeast Pilsen lager yeast (#2007 ?) Procedure: The pale malt and crystal malt is soaked and then smoked over hickory for about 30 minutes. (See the 2nd version of Papazian's book for an all-grain recipe.) Comments: When I bottled I tasted the SG sample and whew boy was it smoky. The smoke has subsided a bit in the bottle enough so that next time I might consider smoking the grains longer or adding another pound. 4-13 Chapter 5: Stout and Porter Oatmeal Stout Source: Patrick Stirling (pms@sfsun.West.Sun.COM) Issue #572, 1/29/91 Ingredients: 8 pounds, amber malt extract 1/2 pound, black patent malt 1/2 pound, roast barley 1/2 pound, chocolate malt 1 pound, steel cut oats 2 ounces, Eroica hops (boil) 1 ounce, Fuggles hops (finish) Whitbread ale yeast Procedure: Crack all grains (except oats), add to 2 gallons cold water, add oats, bring to boil. Remove grains with strainer when boil is reached. Add malt extract and boiling hops. Boil 60 minutes. Add finishing hops and boil another minute or so. Remove from heat, let steep 15 minutes. Put 4-6 inches of ice in bottom of plastic fermenter and strain wort into fermenter. Sparge. Bring volume to 5-1/4 gallons and mix. The temperature should now be below 80 degrees. Rack to 6 gallon glass carboy and pitch yeast. Bottle when fermentation is done (about 2-3 weeks). Comments: I really liked this beer! Dark and smooth with a creamy mouth feel. No specific oatmeal flavor, but lots of body. Light brown head. The only problem I had was that after about 3 months in the bottle it developed a distinct off flavor. Could be from the ice, or maybe it got oxygenated during bottling. Specifics: Method: Extract Primary Ferment: 2--3 weeks 5-1 Chapter 5: Stout and Porter Mackeson's Stout Source: Marty Albini (hplabs!hpsd139!martya) Issue #244, 9/1/89 Ingredients: 5 pounds, pale malt 1/2 pound, crystal malt 1/2 pound, roast black malt 1 pound, soft brown sugar 1-3/4 ounce, Fuggles hops ale yeast Procedure: Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of common salt. Crush all grains and mash in 2 gallons of water at 165 degrees for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of caramel may be added at this stage if proper color has not been sufficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5 gallons, pitch yeast when at correct temperature. This recipe can be brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also add 1/4 pound of lactose in boil to provide a slightly higher gravity and a sweeter palate. Comments: This recipe is based on one presented by Bob Pritchard in his book All About Beer. He also advocates adding saccharine. In digest #245, Doug Roberts said that he made this beer and did not like the results. He said, "I will never again make a batch with brown sugar as an ingredient (a little honey or molasses, perhaps, but not caramelized refined sugar). The recipe absolutely no resemblance to thick, rich, sweet Mackeson. It was a thin, cidery sorry imitation." Specifics: Method: All grain O.G.: 1.040 F.G.: 1.008-1.010 5-2 Chapter 5: Stout and Porter Mackeson's Stout Source: Marty Albini (hplabs!hpsd139!martya) Issue #244, 9/1/89 Ingredients: 4 pounds, dark malt extract 2 pounds, soft brown sugar 8 ounces, gravy browning (caramel) 1-3/4 ounces, Fuggles hops ale yeast Procedure: Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract, caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast at correct temperature. As in the previous recipe, this can be brought to a gravity of 1.045 by increasing the extract by 1/4 pound, and lactose may also be added. A few drops of caramel may be added at this stage if sufficient color has not been achieved. Saccharine can be added at bottling to increase apparent sweetness. Comments: I haven't tried either of these, and I'm not about to go adding saccharin to my beer, so you're on your own from here. Specifics: Method: Extract O.G.: 1.040 F.G.: 1.008-1.010 5-3 Chapter 5: Stout and Porter Basic Stout Source: Marc San Soucie (mds@wang.wang.com) Issue #219, 8/3/89 Ingredients: 6-8 pounds dark malt extract 1/2-1 pound roasted barley 1/2-1 pound black patent malt 3-4 ounces bittering hops (e.g., Bullion) small amount aromatic hops (optional) ale yeast Procedure: To these skeleton ingredients I add other adjuncts, or remove things if the wind blows from the south. A nice beer is made by using only dark malt and black patent malt. A good strong bittering hops is key; Bullion is lovely, as are Nugget or Chinook. There are no appreciable differences between making stouts and other ales, save the larger quantities of grain. Beware of 9-pound batches as these can blow the lids off fermenters. Comments: There are scads of other additives that can lobbed into a stout without damaging it. Almost anything works when making stout, but matching your own taste preference is a matter of experimentation. Be prepared though to give up drinking commercial bottled stouts, because frankly, nothing can match the taste of homemade. 5-4 Chapter 5: Stout and Porter Crying Over Spilt Stout Source: Darryl Richman (darryl@ism.isc.com) Issue #220, 8/4/89 Ingredients (for 15 gallons): 22 pounds, Klages 2-row malt 2 pounds, roasted barley 2 pounds, flaked barley 1/2 pound, chocolate malt 4-5 ounces, high alpha hops (e.g., 4-1/4 ounce of 10% alpha Eroica) yeast Procedure: This recipe makes 15 gallons. Give the beer a lot of temporary hardness (e.g., lots of carbonate). Comments: I would not leave flaked barley out of a stout. This is what gives Guinness its creamy white head and rounds out the body. This beer will have a rich creamy body with a balanced bitterness. It is very dark, but not opaque. It makes a great substitute for your morning coffee. The name refers to a huge tragedy. I was filling carboys and rocking them to knock down the head. I must have rolled one over a pebble because there came a distinct click noise and beer poured everywhere. Specifics: O.G.: 1.048 5-5 Chapter 5: Stout and Porter David Smith's Porter Source: David Smith, posted by Russ Pencin (parcplace!pencin@ Sun.COM), Issue #223, 8/9/89 Ingredients: 3.3 pounds, John Bull dark extract 3.6 pounds, light Australian dry malt 1 pound, black patent malt (coarsely crushed) 2 ounces, Cascade hops 1/2 ounce, Tettnanger hops 1 ounce, Tettnanger hops (finish) 1 pack, Edme ale yeast 3/4 cup, corn sugar (priming) Procedure: Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes. Sparge into 3-1/2 gallons cold water. Cool and pitch yeast. Comments: This recipe was modified from Papazian's "Sparrow Hawk Porter" and won first place at the Santa Clara County Fair. Specifics: Method: Extract O.G.: 1.056 at 60 degrees F.G.: 1.024 5-6 Chapter 5: Stout and Porter Mackeson Triple Stout Clone Source: Doug Roberts (dzzr@lanl.gov) Issue #229, 8/15/89 Ingredients: 7 pounds, Australian light syrup 1 pound, chocolate malt, cracked 1-1/2 pounds, black patent malt 12 ounces, crystal malt, cracked 12 ounces, lactose 2 ounces, Kent Goldings leaf hops 1 teaspoon, salt 1 teaspoon, citric acid 2-1/2 teaspoons, yeast nutrient ale yeast Procedure: Bring extract syrup and enough water to make 3 gallons to boil. Add crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat. Add chocolate and black patent malt in grain bag. Steep 10 minutes. Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast and ferment. When bottling, prime with malt extract. Comments: It took me three tries, but I finally got a batch that was closer to the original Mackeson sweet stout than I could have hoped for. It was wonderful! After aging about three months, it was as wonderfully smooth, dark, and sweet as the real Mackeson. Maybe better. Specifics: Method: Extract O.G.: 1.057 F.G.: 1.022 Secondary Ferment: 5-6 weeks 5-7 Chapter 5: Stout and Porter Oatmeal Stout Source: Patrick Stirling (pms@Corp.Sun.COM) Issue #493, 9/11/90 Ingredients: 8 pounds, British amber extract 1/2 pound, black patent malt 1/2 pound, roasted barley 1/2 pound, chocolate malt 1 pound, steel cut oats 2 ounces, Eroica hops (boil) 1 ounce, Fuggles hops (finish) Whitbread ale yeast 1/2 cup, corn sugar (priming) Procedure: Crack grains using a rolling pin. Add grain and oats to 2 gallons cold water. Bring to boil. Strain out grains. Add extract and Eroica hops. Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week). Comments: This was one of my best beers yet. Black, smooth and creamy. The oatmeal doesn't add a very pronounced flavor; I think it rather contributes to the creaminess and smoothness, which is becoming more pronounced as the beer ages. It has a fairly dark brown head, presumably from roasted barley---creamy with small bubbles. This recipe was derived from several posted by Jay H. in digest #459. Specifics: Method: Extract O.G.: 1.062 F.G.: 1.015 Primary Ferment: 1 week 5-8 Chapter 5: Stout and Porter Halloween Stout Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 5 pounds, pale malt 1 pound, crystal malt 1 pound, chocolate malt 3.3 pounds, John Bull unhopped dark malt extract 1 ounce, Clusters hops pellets 1 ounce, Hallertauer leaf hops 1 tablespoon, Irish moss 1/2 ounce, Willamette hops pellets 2 packs, Red Star ale yeast Procedure: Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled after 29 days. Specifics: Method: Partial mash O.G.: 1.044 F.G.: 1.014 Primary Ferment: 29 days 5-9 Chapter 5: Stout and Porter Cream of Oats Stout Source: Glenn Colon-Bonet (gcb@hpfigcb.hp.com) Issue #412, 5/4/90 Ingredients: 6 pounds, Klages 2-row pale malt 1/2 pound, Dextrin malt 1-1/8 pounds, rolled oats 1/2 pound, crystal malt 1/2 pound, chocolate malt 1/4 pound, roasted barley 1 ounce, Clusters boiling hops (7.4 alpha) 1/2 ounce, Cascade hops 10 ounces, lactose 1/2 teaspoon, Irish moss Wyeast #1007: German ale Procedure: Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast. Comments: Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer! Specifics: Method: Full mash (infusion) O.G.: 1.040 F.G.: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks 5-10 Chapter 5: Stout and Porter Russian Empirical Stout Source: Rob Bradley (bradley@dehn.math.nwu.edu) Issue #417, 5/15/90 Ingredients (for 3--1/2 gallons): 5-1/2 pounds, 2-row pale malt 1 pound, caramel malt 1/4 pound, chocolate malt 1/4 pound, black patent malt 4-1/2 pounds, diastatic malt extract 2-1/2 ounces, Fuggles hops 1/4 ounce, Chinook hops 1 teaspoon, Irish moss Leigh Williams Yeast Pasteur champagne yeast 1/4 cup, corn sugar (priming) Procedure: This will yield about 3-1/2 gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added---that's right, no finishing hops. Cool and pitch Williams yeast. Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle. Comments: After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish. Specifics: Method: All grain O.G.: 1.106 F.G.: 1.032 Primary Ferment: 4 days Secondary Ferment: 24 days + 4 months 5-11 Chapter 5: Stout and Porter Oatmeal Wheat Stout Source: Don Wegeng (Wegeng.Henr@Xerox.COM) Issue #95, 3/10/89 Ingredients: 3.3 pounds, Edme Irish stout extract 3.3 pounds, Edme light beer extract 3 pounds, pale, 2-row malt 2 pounds, crystal malt 1 pound, wheat malt 1 pound, old-fashion oatmeal 2-1/2 cups, roasted barley 4 cups, black patent malt 1 pack, Edme ale yeast 1 stick, brewers licorice 2 ounces, Hallertauer leaf hops 1 ounce, Tettnanger leaf hops 1/2 teaspoon, Irish moss 1 teaspoon, diastatic enzyme powder Procedure: Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add extracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15 minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation. Comments: This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine. I won't comment on the choice of hops. Specifics: Method: Extract O.G.: 1.078 F.G.: 1.032 5-12 Chapter 5: Stout and Porter Mega Stout Source: rogerl@Think.COM, Issue #101 3/15/89 Ingredients: 2 cans, Munton & Fison stout kit 3 pounds Munton & Fison extra dark dry malt extract 2 cups chocolate malt 2 cups black patent malt 2 cups roasted barley 3 ounces Fuggles hops (boil) 1/2 ounce Cascade hops (finish) ale yeast 1/4 teaspoon Irish moss 3/4 cup corn sugar (priming) Procedure: Steep whole grains in 6 cups of water and bring to boil. Remove grains at boil. Add extract and boiling hops. Boil 1 hour. Add Irish moss in last 15 minutes. After boil, add Cascade hops and steep 15 minutes. Cool and pitch yeast. Comments: This recipe was developed by Doug Hinderks, president of the Northern Ale Stars Homebrewers Guild. The recipe was used as the basis for "Ursa Stout," which follows. Ursa differs in the addition of pale, crystal, and dextrin malts in place of some of the dry extract. Specifics: Method: Extract O.G.: 1.071 F.G.: 1.020 5-13 Chapter 5: Stout and Porter Ursa Major Stout Source: rogerl@Think.COM Issue #101, 3/15/89 Ingredients: 2 cans, Munton & Fison stout kit 2 pounds, Munton & Fison light dry malt extract 1 pound, crushed pale malt 1 pound, crushed crystal malt 1/2 pound, dextrin malt 2 cups, chocolate malt 2 cups, black patent malt 2 cups, roast barley 2 ounces, Fuggles hops pellets (boil) 1-2 ounce, Willamette leaf hops (finish) 2 packs, M&F stout yeast 1/4 teaspoon, Irish moss 3/4 cup, corn sugar (priming) Procedure: Mash grains in 1-2 gallons of water. Sparge with enough water to end with 2-3 gallons in pot. Bring to boil. Stir in extract and bring to boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15 minutes. At end of boil, add aromatic hops and steep 15 minutes. Sparge into primary with enough water to make 6 gallons. Cool and pitch yeast. Rack to secondary when initial blow off subsides. Prime and bottle about a month later. Comments: This brew is so dark I think the Irish moss may be superfluous. This was the most active brew I've had in a while. Expect to use some sort of blow off method for primary and then rack to secondary with an airlock. Very black! Thick, but not as much as Guinness. Well rounded flavor and smooth with almost no bite. Very dark head. Maybe using less roast barley and a bit more black patent would lighten the head and keep the body from suffering. Everybody who tasted it really like it. I do believe I've found my house stout. Specifics: Method: Extract O.G.: 1.058 F.G.: 1.016 5-14 Chapter 5: Stout and Porter Porter Source: Gary Benson (inc@tc.fluke.COM) Issue #124, 4/11/89 Ingredients: 1 can, Munton & Fison dark hopped extract 1/2 can, Edme bitters kit 1 stick, brewers licorice 1/2 pound, toasted barley 1 pound, flaked barley 2 ounces, Cascade hops pellets 1 ounce, Northern Brewer hops pellets Edme ale yeast Procedure: Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch. Comments: This makes what I consider to be an excellent porter. Fermentation seemed to take off and I bottled within 7 days of brewing. Fermentation took place at 74 degrees. Specifics: Method: Extract O.G.: 1.045 F.G.: 1.005 Primary Ferment: 2 days Secondary Ferment: 5 days 5-15 Chapter 5: Stout and Porter Dextrinous Porter Source: Peter Klausler (pmk@bedlam.cray.com) Issue #177, 6/16/89 Ingredients: 8 pounds, Munton & Fison 2-row pale malt 1-1/2 pounds, crystal malt 1/4 pound, chocolate malt 1/4 pound, black patent malt 1/2 pound, flaked barley 1 ounce, Willamette hops (boil) 1/2 ounce, Cascade hops (boil) 1/2 ounce, Cascade hops (finish) yeast Procedure: Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2 ounce Cascade. Comments: My mash temp was too high, as I misjudged the quantity of strike liquor and the mash spent a lot of time in the 160-170 degree range before I brought it down to 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation slowed to 1 bubble every 2 minutes, the gravity is 1.024. I suspect there's nothing I can do to turn this sweet porter into the dry porter I intended so my question is, "Is there some style I can claim to have intended in the first place?" I guess I need some level of plausible brewability. Specifics: Method: All grain O.G.: 1.048 F.G.: 1.024 5-16 Chapter 5: Stout and Porter Crankcase Stout Source: Marc San Soucie (hplabs!decvax!wang!mds) Issue #178, 6/16/89 Ingredients: 1 pound, crushed crystal malt 1 pound, crushed roasted barley 1-1/2 pounds, crushed black patent malt 9 pounds, Munton & Fison dark dry malt extract 1 can, John Bull dark hopped malt extract 2 inches, brewers licorice 2 ounces, Nugget leaf hops 2 ounces, Galena leaf hops 1 ounce, Cascade hops 2 packs, Doric ale yeast 1 ounce, amylase enzyme Procedure: Put grains into two gallons water and boil. When pot reaches boil, remove grains. Add dry extract and stir. Add hopped extract and licorice. Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube---my batch blew the cover creating a marvelous mess all over the wall. Eventually rack to secondary and ferment a long time (at least 3 weeks). Comments: An experiment in extravagance. Intimidating. Heavy, strong, thick. Not really drinkable after 4 months. Interesting, but not completely enjoyable. Too much of too many good things. Specifics: Method: Extract Secondary Ferment: 3 weeks + 5-17 Chapter 5: Stout and Porter Tina Marie Porter Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #378, 3/15/90 Ingredients: 8 pounds, Klages 2-row malt 1 pound, Munich malt 1/2 pound, crystal malt (90L) 1/2 pound, chocolate malt 1/2 pound, black patent malt 1/2 pound, roasted barley 1/2 ounce, Northern Brewer hops (boil) 1/2 ounce, Cascade hops (boil) 1/2 ounce, Cascade hops (finish) 1 teaspoon, gypsum 1/2 teaspoon, Irish moss 14 grams, Whitbread ale yeast Procedure: The mash was done based on Papazian's temperature-controlled method. The boiling hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses 10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is rehydrated in 1/2 cup of 100 degree water. Comments: This was a marvelous bitter-sweet velvet black porter. 5-18 Chapter 5: Stout and Porter Baer's Stout Source: Michael Eldridge (dredge@hitchcock.Stanford.EDU) Issue #380, 3/20/90 Ingredients: 1/4 pound, flaked barley 1/4 pound, medium crystal malt 6 pounds, dark Australian malt extract 1/2 pound, dark Australian dry malt 1/4 pound, black patent malt 1/2 cup, molasses 2 ounces, Cascade hops (boil) 2/3 ounce, Northern Brewer hops (finish) Wyeast British ale yeast Procedure: Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment. Comments: This is based on one of the excellent recipes from Dave Baer (from this digest). This one came out great! Apologies to Dave for what we may have done to the original. Specifics: Method: Extract O.G.: 1.051 F.G.: 1.018 5-19 Chapter 5: Stout and Porter Black Cat Stout #1 Source: Mark Stevens (stevens@stsci.edu) Issue #349, 2/1/90 Ingredients: 6.6 pounds, Munton & Fison dark extract syrup 1 pound, Munton & Fison dark dry extract 1/2 pound, black patent malt 3/4 pound, crystal malt 1/2 pound, roasted barley 1/2 cup, dark molasses 3/4 ounce, Willamette hops (boil) 3/4 ounce, Cascade hops (boil) 1 teaspoon, vanilla 1/2 cup, French roast coffee 2 packs, Edme ale yeast Procedure: Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3 days. Bottle 23 days later. Comments: This stout turned out pretty tasty and the coffee flavor seems to come through more in the aftertaste with the predominant flavor being the dark malts. I should probably have let it ferment in the secondary a bit longer or not used anything for priming because I got a few gushers after a couple months---but by then, most of the beer was gone anyway. Specifics: Method: Extract O.G.: 1.069 F.G.: 1.028 Primary Ferment: 3 days Secondary Ferment: 23 days 5-20 Chapter 5: Stout and Porter Colorado Crankcase Stout Source: Tom Hotchkiss (trh@hpestrh.hp.com) Issue #352, 2/6/90 Ingredients: 3.3 pounds, Edme SFX dark malt extract 3.3 pounds, John Bull dark malt extract 2 pounds, amber dry malt extract 1 pound, crystal malt 1 pound, roasted barley 1 pound, chocolate malt 3/4 pound, black patent malt 1/2 stick, brewers licorice 2 ounces, Brewers Gold hops 2 ounces, Fuggles hops 1/2 pound, French roast coffee beans Wyeast #1028: British ale Procedure: Steep grains in water while heating. Remove grains just before boiling. During boil, add licorice and extract. Add 1 ounce of Brewer's Gold for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 minutes. Cool wort and pitch yeast. Add unground coffee beans and remaining ounce of Fuggles. The next day skim off all crud, including coffee beans and hops. One day later, rack to secondary. Ferment three weeks and bottle. Comments: Wyeast #1028 does not seem to have high attenuation, causing high final gravity. After 1 month in bottles, the beer has low carbonation levels. I like it this way! The beer feels thick and sweet. If you want a good sweet stout, like Mackeson, this recipe with Wyeast #1028 is a good way to go. This stuff is black! When you pour a bottle, it sucks all the light out of the room...you have to drink it in the dark. Amazingly, there isn't much hops aroma and taste, but with so many other flavors and aromas, you don't miss it. Specifics: Method: Extract O.G.: 1.065 F.G.: 1.026 Primary Ferment: 2 days Secondary Ferment: 3 weeks 5-21 Chapter 5: Stout and Porter Martin's Porter Source: Martin Lodahl (pbmoss!mal@hplabs.HP.com) Issue #315, 12/4/89 Ingredients: 3 pounds, 2-row pale lager malt 10 ounces, black patent malt 8 ounces, wheat malt 4 pounds, Scottish light malt extract 12 AAUs, Northern Brewer hops (boil) 1 ounce, Fuggles hops (finish) 3 teaspoons, yeast nutrient Edme ale yeast 1 teaspoon, gelatin finings 1/2 cup, corn sugar (priming) Procedure: Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126 degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees. Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash out 5 minutes at 168 degrees. sparge with 2 gallons of water at 168-160 degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops at start of boil. Add finishing hops 10 minutes before boil ends. Force cool and bring volume to 5 gallons. Pitch yeast. Comments: If this beer doesn't have enough body, you might try substituting unmalted barley for the wheat malt and extend starch conversion rest to 2 hours. Bitterness can be reduced by cutting back bittering hops to 8 AAUs or so. 5-22 Chapter 5: Stout and Porter Double Stout Source: Chip Hitchcock (cjh@ileaf.com), Issue #520, 10/18/90 Ingredients (for 2--1/2 gallons): 1/2 pound, crystal malt 1/4 pound, roasted barley 3.3 pounds, Mountmellick stout kit 1/2 pound, amber dry malt 1/2 teaspoon, gypsum 1/2 teaspoon, Irish moss 1/4 ounce, Fuggles hops plug yeast Procedure: This is a 2-1/2 gallon recipe. Steep the grains 30 minutes in 1 quart of 150 degree water. Strain out grains and bring liquid up to 3 quarts. Add stout kit, amber malt, gypsum and boil 45 minutes. After 15 minutes of boiling, add Irish moss. After removing from heat, steep Fuggles hops pellets for 4 minutes. Strain into ice water and pitch yeast. Comments: This recipe is based on the Double Stout recipe that appeared in Zymurgy magazine, but the quantities have been adjusted to make a half batch. 5-23 Chapter 5: Stout and Porter Chocolate Point Porter Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #269, 10/2/89 Ingredients: 7 pounds, unhopped extract syrup 1 pound, chocolate malt, not cracked 1/2 pound, black patent malt, not cracked 1/2 pound, crystal malt (90 degrees L.) 1/2 pound, Sumatra decaf coffee 1-1/2 ounces, Cascade hops (boil) 1/2 ounce, Cascade hops (finish) yeast Procedure: Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast. 5-24 Chapter 5: Stout and Porter Partial Mash Porter Source: Martin Lodahl (mal@pbmoss.pacbell.com) Issue #274, 10/10/89 Ingredients: 3 pounds, 2-row pale lager malt 10 ounces, black patent malt 6 ounces, crystal malt 4 pounds, Australian dark extract 11 AAUs, Northern Brewer hops Doric yeast 1/2 cup, corn sugar (priming) Procedure: Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH to 5.0-5.5 (using calcium carbonate or gypsum). Protein rest 131-120 degrees for 30 minutes. Starch conversion 155 degrees for 60 minutes. Mash out at 168 degrees for 5 minutes. Sparge with 2 gallons of 168-160 degree water. Bring liquid to boil and add extract and hops. Boil 60 minutes. Comments: The result is sweet, but very tasty. My next batch of porter will be somewhat drier, tending toward stout. Changes will include a less sweet extract (Scottish light), dropping the crystal malt altogether, bumping the bittering hops up a point, adding an ounce of Fuggles 10 minutes before the end of the boil for finish,and going to Edme yeast, which I believe to be more attenuative. I'm also toying with the idea of adding 8 ounces of wheat malt to improve the head, which is the only real defect this beer seems to have. 5-25 Chapter 5: Stout and Porter Stout Source: Allen Hainer (ajhainer@violet.waterloo.edu) Issue #281, 10/18/89 Ingredients: 8.8 pounds, unhopped dark malt extract 1 pound, roasted barley 1 pound, wheat malt 1/2 pound, black patent malt 1/2 pound, chocolate malt 4 ounces, Bullion hops (boil) 1 ounce, Cascade hops (finish) yeast Procedure: The bullion hops are added 30 minutes into the boil. I used pelletized hops and there was a huge amount of sediment when I racked it---not sediment in the normal sense---it was mostly beer with hops floating in it, but it was too thick to go through the siphon. Comments: This is better than any stout I have ever tasted. It is based on the stout recipe posted by Marc San Soucie in Digest #219. Specifics: Method: Extract O.G.: 1.075 F.G.: 1.035 5-26 Chapter 5: Stout and Porter All Grain Porter Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #296, 11/4/89 Ingredients: 8 pounds, American 6-row (Klages) malt 1 pound, Munich malt 1/2 pound, crystal malt (90L) 1/2 pound, black patent malt 1/2 pound, chocolate malt 1/2 pound, roasted barley 1 teaspoon, calcium carbonate 1 ounce, Northern Brewer hops (boil) 1/2 ounce, Cascade hops (boil) 1/2 ounce, Cascade hops (finish) Whitbread ale yeast Procedure: Use Papazian's temperature-controlled mash procedure. Sparge and boil. Comments: This recipes is based on Papazian's "Silver Dollar Porter." I suspect the difference in quality between this batch and an extract batch is going to be the difference between fresh-brewed coffee and instant. The wort had a much better hot and cold break than I've ever experienced using extracts, and it tasted better too. Specifics: Method: All grain O.G.: 1.051 5-27 Chapter 5: Stout and Porter Sweet Darkness Source: Marty Albini (martya@hp-sdd@hplabs.csnet) Issue #298, 11/8/89 Ingredients: 7 pounds, Australian light syrup 1 pound, chocolate malt, cracked 1-1/2 pounds, black patent, uncracked 12 ounces, crystal malt, cracked 12 ounces, lactose 2 ounces, Kent Goldings hops (whole leaf) 1 teaspoon, salt 1 teaspoon, citric acid 2-1/2 teaspoons, yeast nutrient yeast Procedure: Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract. Comments: This is based on Doug Roberts' Mackeson Triple clone. This will be lighter than the real Mackeson's with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I'll do different next time: Reduce black patent malt to 1/2 cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar. Specifics: Method: Extract O.G.: 1.057 F.G.: 1.022 5-28 Chapter 5: Stout and Porter Broglio's Quaker Stout Source: Jim Broglio (microsoft!jamesb@uunet.uu.net) Issue #334, 12/29/89 Ingredients: 6 pounds, dry amber extract 1 pound, crystal malt 1/2 pound, roasted barley 1 pound, Quaker oats 1 ounce, Eroica hops (boil) 1 ounce, Kent Goldings hops(finish) 2 packs, Edme ale yeast Procedure: In two gallons of cold water, add crystal, barley, and oatmeal. Steep until water comes to boil. Sparge with about 1 gallon of hot water. Add dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last 5 minutes of boil, add Kent Goldings hops. Cool to about 75 degrees. Transfer to primary and pitch yeast. Have a homebrew and wait. Comments: This is very lightly carbonated, but that I can live with. Could use more hops. Smooth aftertaste. Overall, I give it a thumbs up. 5-29 Chapter 5: Stout and Porter Original Oatmeal Stout Source: Jay Hersch (75140.350@compuserve.com) Issue #459, 7/14/90 Ingredients: 6.6 pounds, John Bull dark extract 1-1/2 pounds, plain dark extract 2 ounces, Bullion hops (boil) 1/2 pound, steel cut oats 7 grams, Muntona ale yeast Irish moss water crystals Procedure: This is the first of a series of experiments in brewing oatmeal stouts. It is an extract brew, with any specialty grains (not in this particular recipe) being added in the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. Comments: These recipes rank among my best beers. This one probably had the most noticeable oat flavor of all the variations due to the balance between the amount of malt and oats. It had a nice deep dark head, opaque color and smooth creamy flavor. I'd probably use an Irish liquid ale yeast or Whitbread if I did this again. Specifics: Method: Extract O.G.: 1.042 F.G.: 1.021 5-30 Chapter 5: Stout and Porter Second Try Source: Jay Hersh (75140.350@compuserve.com) Issue #459, 7/14/90 Ingredients: 6.6 pounds, John Bull plain light extract 1-1/2 pounds, plain dark dry extract 3/4 pound, black patent malt 1/4 pound, roasted barley 1/2 pound, chocolate malt 1/2 pound, steel cut oats 7 grams, Muntona ale yeast 1/2 ounce, Fuggles hops (boil) 1 ounce, Hallertauer hops (boil) 1-1/2 ounces, Cascade hops (finish) Irish moss water crystals Procedure: This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added in the last 5 minutes of the boil. Comments: The addition of grains made the oatmeal less noticeable. Color and hop balance were good again. Irish ale yeast could yield some nice results and I think the steel cut oats need to be bumped up to 1 pound to bring them to the fore. Specifics: Method: Extract O.G.: 1.050 F.G.: 1.022 5-31 Chapter 5: Stout and Porter Not So Oatmeal Source: Jay Hersch (75140.350@compuserve.com) Issue #459, 7/14/90 Ingredients: 3.3 pounds, Munton & Fison plain light extract 4 pounds, Alexanders pale unhopped extract 1/2 pound, black patent malt 1/4 pound, roasted barley 1/2 pound, crystal or cara-pils malt 1/2 pound, steel cut oats 1 ounce, Hallertauer hops (boil) 3/4 ounce, Fuggles hops (boil) 1 ounce, Cascade hops (finish) 1/2 ounce, Cascade hops (dry) 14 grams, Muntona ale yeast Irish moss water crystals Procedure: This is the third of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stovetop method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the primary. Comments: This turned out real fruity, probably because of the Alexander's. Dry hopping also helped, again the amount of steel oats to other grains was too low. To get opaqueness it was necessary to use at least 1-2 pounds of dark malt extract; because I didn't do that, this was more of a brown ale in color and body. Specifics: Method: Extract F.G.: 1.018 5-32 Chapter 5: Stout and Porter Most Recent Oatmeal Stout Source: Jay Hersch (75140.350@compuserve.com) Issue #459, 7/14/90 Ingredients: 6.6 pounds, Munton & Fison light unhopped extract 3.3 pounds, Munton & Fison dark unhopped extract 1/2 pound, cara-pils malt 1/2 pound, black patent malt 1/2 pound, roasted barley 3/4 pound, steel cut oats 1/2 pound, malt-dextrin 2 ounces, Sticklbrackt hops (boil) 1 ounce, Bullion hops (boil) 1 ounce, Cascade hops (finish) 1 ounce, Cascade hops (dry) 14 grams, Whitbread ale yeast Irish moss/water crystals Procedure: Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stove- top method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the Sticklbrackt. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done in the primary. Comments: Darker and more astringent than the other recipes, also more boldly hopped but still well-balanced due to the higher gravity. A little like Xingu or Mackesons with its residual sweetness. Specifics: Method: Extract F.G.: 1.030 5-33 Chapter 5: Stout and Porter Mocha Java Stout Source: Guy McConnel (ingr!b11!mspe5!guy@ uunet.UU.NET) Issue #814, 1/31/92 Ingredients: 7 pounds, Glenbrew Irish Stout Kit 1/4 pound ( 1 cup ), Flaked Barley 1/8 pound ( 1/2 cup ), Black Patent Malt 1/2 ounce, Fuggles hop pellets (bittering - 60 min) 1/2 ounce, Fuggles hop pellets (flavoring - 10 min) 4 ounces, Ghirardelli unsweetened chocolate 2 cups, Brewed Coffee (Monte Sano blend) 1 package, WYeast #1084 Irish Stout Yeast 3/4 cup, Corn sugar (bottling) Procedure: Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked barley and cracked black patent for 45 minutes. Bring 1.5 gallons water to a boil in brewpot, sparge in grains, and add extract and boiling hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for 10 more minutes. Remove from heat and carefully stir in coffee. Cool and pour into fermenter containing 3 gallons cold (pre-boiled) water. Pitch yeast. Rack to secondary when vigorous fermentation subsides. Bottle with 3/4 cup corn sugar. Comments: The "Monte Sano blend" coffee is a mild coffee (sorry I can't remember exactly which coffees are blended to make this) that I buy locally in a coffee store. I wanted something mild for the first attempt so as not to overdo it. This beer turned out wonderfully black and the chocolate and coffee come out nicely in the aroma and flavor. In spite of the oils in the chocolate, it has a rich, creamy head that stays with it until the bottom of the glass. The low hopping rate is due to the fact that both the coffee and the chocolate add to the bitterness and I wanted their aromas to dominate this beer. It has been well received by all who have tried it. I called it "Three Passions Stout" because three of my favorite tastes (from the world of food and beverages anyway) are chocolate, coffee, and stout---not necessarily in that order. I have set aside two six-packs of this to see how well it ages (if I can leave it alone, that is). 5-34 Chapter 5: Stout and Porter Alcatraz Porter Source: Bryan Gros (bgros@sensitivity.berkeley.edu) Issue #815, 2/3/92 Ingredients (for 3 gallons): 4--1/2 pounds, barley (pale malt) 4 ounces, wheat malt 8 ounces, Munich malt 9 ounces, Crystal/Chocolate mixture 4 ounces, Black Patent 1/4 cup, molasses 1.6 ounces, Cascade Hops (5.8AAU) (Bittering) 1/2 ounce, Mt. Hood Hops (3.8AAU??) (Bittering) 0.4 oz Cascade (finish) Wyeast English Ale Procedure: Add all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise temp to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5 min. Sparge with 75C water. Bring to boil, add molasses, Cascade, and Mt. Hood hops. Boil one hour. Add finishing hops. Boil 5 min. Cool down in sink. Add yeast from starter. Comments: I recently tasted my all-grain porter against Anchor's and the big thing I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but it does not have that creamy feel. This was my first all-grain brew and my first porter. It has a good malt flavor. Next time I would cut back on the hops some. Specifics: O.G.: 1.054 F.G.: 1.010 Primary Ferment: 10 days 5-35 Chapter 5: Stout and Porter Speedball Stout Source: Stephen E. Hansen (hansen@gloworm.Stanford.EDU) Issue #747, 10/24/91 Ingredients: 6 pounds, Dark Australian malt extract 1/2 pound, Dark Australian dry 1/3 pound, Coffee, whole bean (I use Peet's Costa Rican, a fairly dark roast) 4 ounces, black patent malt 4 ounces, Flaked Barley 4 ounces, Medium Crystal malt 4 ounces, molasses 2 ounces, cascade (bittering) at 4.7 AAU 2/3 ounce, northern brewers (aromatic) Sierra Nevada yeast culture Procedure: Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90 minutes. Add black patent malt and molasses at 45 minutes. Bittering hops in thirds each 30 min. Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If you don't have a wort chiller you'd better wait until pitching. Remove the bag after about 24 hours or when the fermentation is going strong, whichever is longer. Rack to secondary once initial fermentation has died down, about 5 to 6 days. Comments: The last couple of times I've left the bag of coffee beans and hops until racking without over doing the coffee flavor. This cuts down on the potential for contamination. We've been using a Sierra Nevada yeast culture for the last few batches and it's been a very nice brew. Prestarted Wyeast British Ale yeast has worked well also. Sierra Nevada yeast culture is not terribly attenuative and the last batch was a bit sweeter than I'd prefer. Next time I'll use Wyeast's Irish Stout Yeast that Florian and others have recommended. Specifics: O.G.: 1.049--1.051 F.G.: 1.017--1.020 Primary Ferment: 5--6 days at 55 degrees 5-36 Chapter 5: Stout and Porter Mach Guinness Source: Kevin L. Scoles (kscoles@pnet51.orb.mn.org) Issue #646, 5/28/91 Ingredients: 5 pounds, pale 2 row British malt 1 pound, rolled barley 1 pound, roasted barley 2 pounds, light dry malt extract 2 cups, corn sugar 2 ounces, bullion Hops (1.5 boiling, 0.5 finishing) (preferably whole) 1 package, Whitbread Ale Yeast Procedure: Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees. Protein rest 30 minutes. Starch conversion 2 hours at 153 degrees. Mashed out 15 minutes at 168 degrees. Sparged with 4 gallons 172 degree water. Add the 2 pounds dry ME and the 2 cups sugar. Bring to a boil. Add 1 1/2 ounces of hops. Boil 1 hour. Add 1/2 ounce of hops, turn off heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into fermenter, and pitch yeast. Bottling: one to two days before bottling, sour two bottles of ale. To do this, pour two bottles of ale into a steril glass container. Cover with a clean cloth secured with string or rubber band. Put in the cupboard (or somewhere relatively dark and warm) and let stand one to two days. It should sour, but not mold. Add 2/3 cup corn sugar to the sour ale and boil for 10 minutes. Pour into bottling bucket. Add sour ale and bottle as usual. Comments: This stout is creamy, but not as heavey as some, with a head that takes almost 30 seconds to form, lightly bitter, with that back of the throat sourness from the soured ale. Specifics: Primary Ferment: 7 days Secondary Ferment: 6 to 9 days O.G.: 1.066 F.G.: 1.016 5-37 Chapter 5: Stout and Porter Lutzen's Pleasing Porter Source: Karl Lutzen (lutzen@novell.physics.umr.edu) Issue #700, 8/13/91 Ingredients: 3 pound can John Bull unhopped Dark 3 pound bag Northwestern Amber Malt extract 1-1/2 ounces Clusters 6.9% alpha (boil) 1 ounce Cascades 5.6% alpha (finish) Ale yeast (your choice) Procedure: Bring 2 gallons of water and malt to a boil. Add 1/2 ounce Clusters at beginning of boil, 20 minutes, and 40 minutes. After 60 min. turn off heat, and add Cascades. At this point it was late in the evening, I poured the wort into my sanitized bottling bucket and brought the quantity up to 5 gals. and stuck the whole thing in the beverage refrigerator. Next morning I siphoned off the wort into the fermentor, leaving all those hop particles behind, pitched the yeast. Put on the blow tube, and put the fermenter back in the refrigerator. I had the temperature set at 50 degrees. After a week, I replaced the blow tube with an airlock, and bottled after a month of fermenting. Comments: Very smooth, nice hop balance, but a bit heavy for a summer drink. Will try to save the rest for this fall. This might be considered a lager due to the refrigeration. It was only done because the ambient temperature of my basement "brewing room" hits 75-80 Degrees during the summer heat. I brewed this in early spring as an ale (65 degrees) and strangely enough, they taste very similar. (Drink a bottle of one version, wait, drink a bottle of the other, results: Who cares. Both are great.) Specifics: O.G.: 1.052 F.G.: 1.016 Primary Ferment: 1 month at 50 degrees 5-38 Chapter 5: Stout and Porter Double Stout Source: Spencer W. Thomas (Spencer.W.Thomas@med.umich.edu) Issue #732, 9/26/91 Ingredients: 3 gallons, water 10 pounds, dark malt extract 1 pound, black patent malt 2 pounds, crystal malt 1/2 pound, flaked barley 1/4 pound, roasted barley 1/2 licorice stick 1 teaspoon, ascorbic acid 1/2 teaspoon, citric acid 1 teaspoon, Irish moss 2 1/2 ounce, Bullion hops 1 1/2 ounce, Kent Golding hops 2 teaspoons, yeast nutrient 3/4 ounce, ale yeast (three standard packages) Procedure: Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes. Add black patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes. Cool and add yeast nutrient and ale yeast. When fermentation has "stopped", add priming sugar and bottle. Comments: My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. It's now been almost 5 years, and the last few bottles are a little faded and mellow but still quite good. Specifics: O.G.: 1.086 F.G.: 1.020 Primary Ferment: 7--11 days 5-39 Chapter 5: Stout and Porter Christmas in Ireland Source: Guy D. McConnell (uunet!ingr.com!b11!mspe5!guy) Issue #727, 9/19/91 Ingredients: 4 pounds, Mountmellick Irish Stout Extract 3 pounds, Munton & Fison Amber DME 1/2 pound (2 cups), Crystal Malt (60 Lovibond) 1/4 pound (1 cup), Black Patent Malt 1 ounce, Bullion hops (bittering) 1/2 ounce, Hallertau hops (finishing) 1 pound, Clover Honey 12 inches, Cinnamon sticks (or 6 teaspoons ground cinnamon) 4 ounces, Ginger Root, freshly peeled and grated 2 teaspoons, Allspice 1 teaspoon, Cloves 4 Grated rinds from medium size oranges 1 package WYeast #1084 Irish Stout Yeast Procedure: Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes. Comments: I haven't tried it yet but it smells great. I hope it will become a favorite. Enjoy. 5-40 Chapter 5: Stout and Porter All-Grain Stout Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #736, 10/2/91 Ingredients: 3 pounds, Klages 3 pounds, pale malt (darker) 2 pounds, pale malt (very light) 2 pounds, Vienna malt 2 pounds, barley flakes 1 pound, untyped malted barley 8 ounces, roasted barley 8 ounces, black patent 8 ounces, chocolate 24 grams, Buillion hops 30 grams, Cascade hops 4 grams, Hallertauer hops Wyeast German ale Procedure: all-grain recipes:stout The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068 wort. Comments: I had 374 out of 450 pt * gals of possible extraction, so an efficiency of about 85%. Specifics: O.G.: 1.068 Primary Ferment at 65 degrees 5-41 Chapter 5: Stout and Porter Stout Stout Source: Russ Gelinas (r_gelinas@unhh.unh.edu) Issue #740, 10/8/91 Ingredients: 10 pounds, pale malt (2-row) 1 pound, roasted barley 1 pound, flaked barley 1/2 pound, crystal malt 1+ ounce, Centennial whole hops (at 10.1 AAU) no finishing hops Wyeast Chico ale slurry Procedure: Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil. 5-42 Chapter 5: Stout and Porter Bitch's Brew Oatmeal Stout Source: Peter Glen Berger (pb1p+@andrew.cmu.edu) Issue #741, 10/9/91 Ingredients: 6 pounds, dark dry malt extract 2 pounds, amber dry malt extract 1 pound, crystal malt, cracked 3/4 pound, roasted barley, cracked 1/2 pound, black patent malt, cracked 2 ounces, Bullions hops (boiling) 1/2 ounce, Willammette hope (finishing) 2 cups, Quaker Oats 2 packages, Whitbread Ale Yeast Procedure: Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun. Comments: This beer improves substantially after about 2 weeks in the bottle, as hop aroma subsides and the large amount of roasted barley assumes it's place in the forefront. It's my favorite beer to date, but if I were going to brew it again I might cut back on the roasted barley by about .25 pound, and lessen the boiling hops (either to 1 ounce of Bullions, or 1.5 ounce of some lower alpha hop). Whitbread ale yeast was used because of the low attenuation rate: this stout is NOT sweet, but has lots and lots of body. Specifics: O.G.: 1.052 F.G.: 1.029 5-43 Chapter 5: Stout and Porter Rainy Day Porter Source: Chuck Coronella (coronellrjds@che.utah.edu) Issue #744, 10/21/91 Ingredients: 2 pounds, Alexander extract syrup (pale) 4 pounds, Yellow Dog extract syrup (amber) 1-1/4 pounds, Brown Sugar 1/2 pound, Black Patent 1/4 pound, Roasted Barley 1/2 pound, Crystal (60 degree L) 1/2 pound, Crystal (40 degree L) 1/4 pound, Chocolate Malt 22 AAU (2 ounce Nugget), 60 minutes boil 3 ounce, Fresh Grated Ginger; 10 minutes boil 1 ounce, Cascade Ale yeast (see comments) Procedure: Steep grains at 150 degrees for 40 minutes before boil. Add malt and brown sugar. Boil for 60 minutes. Add Nugget hops at begining of boil. Add ginger last 10 minutes of boil. Turn off heat and add Cascade hops. Allow to steep for 10 minutes. Cool wort with chiller. Rack off trub. Add water to make total about 5.3 gallons. Pitch yeast. Bottle 3 weeks later. Comments: I used two types of yeast pitched simultaneously for this brew. One was 5 grams (rehydrated) Doric Ale yeast, and the other was a "large" sample taken from a previous (cherry ale) brew a few weeks earlier, originally Whitbred Ale yeast. Obviously, this is a very heavy ale, almost like a stout. I'd liken the flavor to Sierra Nevada's porter, but heavier, a little sweeter, and with (delicious) ginger. After about 3 weeks in the bottle, it was, uh, WOW!!! Delicious!! What a combination of flavors! I'd say that this is the correct amount of ginger for such a dark, heavy ale (for my taste). I've had (lighter) ales with too much ginger, but this was just right. Specifics: O.G.: 1.057 F.G.: 1.016 Primary Ferment: 3 weeks 5-44 Chapter 5: Stout and Porter Sweetport Porter Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Issue #743, 10/18/91 Ingredients (for 6 gallons): 3.3 pounds, Munton & Fison dark malt extract syrup 2.2 pounds, dark dried malt extract 1.1 pounds, light dried malt extract 8.5 ounces, malto-dextrin powder 1.1 pounds, crystal malt (40 L) 4-1/4 ounces, chocolate malt 4-1/4 ounces, black patent malt 1 cup, light clover honey 1 cup, brown sugar 1/3 cup, blackstrap molasses 1 ounce, Clusters hop pellets (boil) 1 ounce, Cascade hop pellets (boil) 1/2 ounce, Cascade hop pellets (finish) 1 teaspoon, gypsum 1/4 teaspoon, Irish moss (15 minutes) 3/4 cup, dextrose (to prime) 1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084) Procedure: Crush grains and steep for 30 minutes in water at 158 degrees. Strain into boiling vessel and sparge with 158 degrees water. Add malt extracts, dextrin, honey, brown sugar, molasses and gypsum and bring to a boil. Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to at least 68 degrees before pitching yeast. Prime with dextrose as usual. Comments: Although I tend towards all grain brewing it seems I always come back to this one as my Porter. The rich body and residual sweetness of this beer is something which I have found hard to replicate in an all grain recipe. This beer finished 2nd at the Canadian Amateur Brewers Association national competition in 1989 and a variation of this recipe finished 3rd in 1990. The yeast strain is critical as well as the molasses to get the most out of this beer. Specifics: O.G.: 1.066 F.G.: 1.025 Primary Ferment: 5 days Secondary Ferment: 3 weeks 5-45 Chapter 5: Stout and Porter Black Dwarf Imperial Oatmeal Stout Source: David Klein (paklein@ccit.arizona.edu) Issue #749, 10/28/91 Ingredients (for 6 gallons): 3.3 pounds, liquid Northwestern amber 3.3 pounds, liquid Northwestern dark 3 pounds, pale 2 row 2 pounds, dark crystal (90 Lovibond) 2 pounds, flaked barley 1-1/2 pounds, steel cut oats 1 pound, wheat malt 3 cups, roasted barley 1-3/4 cups, black patent 1-1/2 cups, molasses <1 cup, chocolate 5 ounces, malto dextrin 1 stick, brewer's licorice 1-1/2 ounces, Northern Brewers leaf hops 1/2 ounce, Mt. Hood pellets 2 ounces ,3.0 alpha Hallertau 1 quart+, starter---Wyeast Irish Ale Procedure: Mash all grain like substances for 1 hour at 130-140 degrees in 2-1/2 gallons water. Add 1-1/2 gallons boiling water to bring to 160 degrees. Hold there for 1-1/2 hours. The high temp is used to get a high final gravity. Sparge with 5 gallons fresh 170 degree water. Bring to a boil, and add Northern Brewers. Boil for 60 minutes. Add Mt. Hood and irish moss 15 minutes before the end of the boil. Cool, place in fermenter and pitch yeast. Dryhop with Hallertau in secondary. Comments: A heavy thick brew. The flavor lasts for upwards of a minute. (hops and dark grains followed by full malt and grain flavor, finishing with molasses. Bit alcoholic tasting when warm. Specifics: O.G.: 1.090 F.G.: 1.032 Primary Ferment: 7 days 5-46 Chapter 5: Stout and Porter Josh's Better Xingu Source: joshua.grosse@amail.amdahl.com Issue #757, 11/7/91 Ingredients: 6.6 pounds, M&F Dark Extract 1 pound, Crystal Malt 1/2 pound, Chocolate Malt 1/4 pound, Black Patent Malt 1/4 pound, Roast Barley 1/2 pound, Lactose 2 ounces, Northern Brewer (Boiling only. No finishing hops.) Gypsum 3/4 cup, Dextrose (priming) Wyeast 1028 Procedure: Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lactose to the boil for the last 15 minutes. Comments: I've tried to duplicate Xingu, but reduce some of the roast barley bite. I think I've succeeded, though I haven't done a side by side comparison. I believe that Xingu is what's known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor. Specifics: O.G.: 1.042 F.G.: 1.021 Primary Ferment: 3--7 days Secondary Ferment: 7--14 days 5-47 Chapter 5: Stout and Porter Dark of the Moon Cream Stout Source: Steve Slade (sslade@ucsd.edu) Issue #764, 11/20/91 Ingredients: 5 pounds, dry dark malt extract 2 pounds, crystal malt 40L 1-1/2 pounds, crystal malt 20L 12 ounce, chocolate malt 4 ounces, roasted barley 6 ounces, dextrin powder 1/2 teaspoon, calcium carbonate 1/2 ounce, Eroica hops (20 BU) 1/4 ounce, Chinook hops (12 BU) 3/4 ounce, Nugget hops (12 BU) (subst. N. Brewer (? BU)) 1 ounce, Cascade hops (5 BU) 1 ounce, Eroica hops (4 BU) Wyeast #1098 British Ale yeast 1 cup DME for priming Procedure: Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1 cup water. Next time use 2 cups water. Crack all grains and steep for 30 minutes at about 160 degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons pre-boiled water. Total boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2 ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30 minutes later add 3/4 ounce Nugget hops. Chill with an immersion chiller. Rack to a carboy, fill to 5 gallons and let sit overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the yeast starter, and add the 1 ounce of Cascades and Eroica hops. Comments: I had originally planned for a single stage fermentation, with bottling a week after pitching. However, there was no time to bottle after a week, so I racked to a secondary glass carboy to get the beer out of the primary, which does not seal very well. The dry hopping should have been done in the secondary, but at the time I had no plans for using one. I suspect the hops did not spend much time in contact with the beer in the primary, as they got pushed up by the krausen and stuck to the walls. When I bottled 2 weeks after brewing, I tried what might be called "wet hopping." On the suggestion of sometime brew partner Mike Fetzer, I made a hop tea by steeping 1 ounce N. Brewer in 2 cups water after the water had just stopped boiling. This was kept covered for about 10 minutes. I bottled half the batch, then added the hop tea and bottled the second half. The bottles aged in my closet for two weeks before tasting. This turned out to be a very nice dry stout. It is dark and thick, with a brown head that lasts to the end and sticks to the side of the glass. The "no tea" beer is not terribly aromatic, and has a noticable bitter aftertase. The "hop tea" beer is more aromatic, and has a smoother finish, with what I think is a better blend of flavors. My fiancee 5-48 Chapter 5: Stout and Porter likes the "hop tea" beer better as well, but a friend who only likes dark beers likes the "no tea" beer better. Specifics: O.G.: 1.053 F.G.: 1.020 Primary Ferment: 1 week Secondary Ferment: 1 week 5-49 Chapter 5: Stout and Porter Kahlua Stout Source: Micah Millspaw, Posted by Bob Jones (BJONES@NOVA.llnl.gov) Issue #820, 2/10/92 Ingredients: 5 pounds, 2-row barley 2 pounds, 120L caramel malt 2 pounds, 20L caramel malt 2 pounds, British crystal 1 pound, wheat malt 1 pound, dextrin 1 pound, roast barley 2 ounces, Northern Brewer hops (boil 75 minutes) 1/2 ounce, Styrian Golding hops (boil 75 minutes) 1 bottle Kahlua liquor extract Whitbread ale yeast Procedure: Mash at 160 degrees F. Add kahlua extract to primary before pitching yeast. 5-50 Chapter 5: Stout and Porter Oatmeal Stout Source: Russ Gelinas (R_GELINAS@UNHH.UNH.EDU) Issue #647, 5/29/91 Ingredients: 3 pounds, English 2-row pale malt 3.3 pounds, of dark extract 3 pounds, of dark DME 1 pound, steel cuts oats 2 ounces, of Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) 1 ounce, of Cascade leaf hops (AU=5) Wyeast Irish Ale yeast starter (#1084?) Procedure: l Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2 1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts. Added dark extract and dark DME to the wort and boiled with 2 oz. of Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment. Comments: My notes on it were that it was clean, smooth, and hoppy. The hops overwhelmed any oat flavor, but the oats may have added to the smoothness. Reduce the hopping level by 1/2. Also, not enough roasted barley "bite". Increase RB from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz. would be best. There was also 1/2 oz. of crystal used. Specifics: Primary Ferment: 5 days Secondary Ferment: 2 weeks 5-51 Chapter 5: Stout and Porter Stout ala Guinness Source: Tony Babinec (tony@spss.com) Issue #734, 9/28/91 Ingredients: 8 pounds, pale ale malt 3/4 pounds, of crystal 1 pound, roasted barley 1 pound, flaked barley 1/4 pound, chocolate malt 1/4 pound, wheat malt hops to 10-12 HBU Wyeast Irish yeast Procedure: Standard mashing procedure used. Comments: The beer turned out very well, and I got lots of good comments. It's a matter of taste, but if you prefer it a bit drier, you might reduce the crystal malt or drop it entirely, or for this gravity of stout, perhaps up the roasted barley to 1.25 pounds. 5-52 Chapter 5: Stout and Porter Clean Out The Closet Porter Source: Kevin L. McBride (gounceer!klm@uunet.UU.NET) Issue #674, 6/8/91 Ingredients That I Found Laying Around: 1 can, Ironmaster Scottish Mild Ale extract 1 can, Bierkeller light lager extract 1 pound, crushed crystal malt 1 pound, Munton & Fison Light DME 1/2 cup, Lactose 1 ounce, Brewer's Gold hop pellets 1 ounce, Cascade hop pellets 1 package, Whitbread dry ale yeast Procedure: Standard procedure---put crystal malt in cold water, heat to just shy of boil and sparge into brewpot. Add malt extracts and water, bring to boil. Add Brewer's Gold hops, boil a little over 1 hour. Stop boil, add Cascade hops and chill on the way into fermenter. I tossed the dry yeast directly into the fermenter atop the cooled wort. Comments: The yeast started flocculating within an hour and by the next morning the air lock was burping continuously. Today, 4 days later, it is completely fermented out and I'm going to transfer it into secondary probably before I go to bed. Specifics: Primary Ferment: 4 days 5-53 Chapter 5: Stout and Porter Gak & Gerry's #23: Anteater Porter Source: Richard Stueven (Richard.Stueven@Corp.Sun.COM) Gerry Lundquist, Issue #746, 10/23/91 Ingredients: 7--1/2 pounds, pale malted barley 1 pound, crystal malt (10 Lovibond) 1/2 pound, chocolate malt 2 ounces, black patent malt 41.3 grams, Cluster - boil 11.4 grams, Cascade - 10 min. 13.7 grams, Cascade - finish Wyeast British Procedure: Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75 derees and pitched. Comments: Deep red color. Looks almost black in the fermenter. Specifics: O.G.: 1.048 F.G.: 1.014 5-54 Chapter 5: Stout and Porter Rat's Darkness Source: Jack Green (lunatix!gparsons@s.ms.uky.edu) 2/24/92 Ingredients: 6.6 pounds, John Bull Dark Extract 1/2 pound, Crystal Malt 1/4 pound, Black Patent Malt 2 ounces Saaz hop pellets (boiling) 1/4 ounce, Cascade hop pellets (finishing) 1 pack, Whitenbread dry ale yeast Procedure: Cracked the grains and put them in 1.5 gallons of water, bring to boil and remover grains after 5 mins, add boiling hops and extract. Cook for 1 hour, add finishing hops for last 10 minutes. add to water in fermenter, bring level up to 5 gallons. ferments out in about 8 days, tasted good right out of the fermenter, ready to drink in about 8--10 days. Bottled with 1 cup Amber Dry Extract. Specifics: O.G.: 1.040 F.G.: 1.008 5-55 Chapter 5: Stout and Porter Brewhaus Porter Source: Ron Downer, Brewhaus Ingredients: 8 pounds, 2-row Klage malt 1 pound, crystal malt (90 Lovibond) 1 pound, dextrin malt 1/2 pound, chocolate malt 1/2 pound, black malt 1/2 teaspoon, gypsum lactic acid to adjust mash water to pH 5.2 1-1/3 ounces, Northern Brewer hop pellets (8.5% pellets) 1/2 ounce, Fuggle hop pellets (3.7% alpha) 1 teaspoon, Irish Moss 1 teaspoon, gelatin finings 3/4 cup, corn sugar (priming) Ale yeast (High Temp. Ale Yeast) Procedure: Mash grains in 11 quarts of mash water at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the 1-1/3 ounces Northern Brewer hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with 3/4 cup corn sugar boiled in one cup water. Specifics: O.G.: 1.050 5-56 Chapter 5: Stout and Porter Oatmeal Stout Source: sorry...lost the message header... 4/10/92 Ingredients: 7 pounds, GWM pale malt (klages/harrington) 1 pound, rolled oats 1 pound, roast barley 1/2 pound, GWM Carastan (16 L) 7 gallons, water treated with 1gm chalk, 5gm gypsum 35 grams, Chinook pellets (13% alpha) (boil 45 minutes) 1 pack, Whitbread dry yeast Procedure: Mash in: 8 quarts water @ 137 F. Rest at 122 F. for 30 minutes. Step with 5 quarts boiling water. Rest at 154 F. until converted (20 minutes). Sparge and collect 6 gallons of wort. Boil 60 minutes. Chill. Pitch. Ferment (6 days at 69 F). Keg and krausen with 1 quart of wort. Let carbonate 2 weeks. Store in refrigerator for a month. Comments: Major cream head. The interplay of hops and roast barley bitterness is perfectly balanced by the sweetness from all that oatmeal. I dunno why stouts seem so easy to drink but I am guessing that a lot of the starch in the unmalted grain is getting converted. I have not taken a bottle of this stuff to a pub to compare with a tap drawn Guiness, heck, I don't even care to compare. It stands on it's own. Specifics: O.G.: 1.054 (5--1/2 gallons) F.G.: 1.020 (after 6 days) 5-57 Chapter 5: Stout and Porter Joan's Potholder Oatmeal Stout Source: Paul Timmerman (ptimmerm@ kathy.jpl.nasa.gov) 4/30/92 Ingredients: 5 pounds, 2--row pale malt 1--1/2 pounds, steel cut oats 1/2 pound, malted wheat 1--1/2 pounds, 80 L. crystal malt 1 pound, black patent malt 1 pound, chocolate malt 1 pound, roasted barley 1/2 pound, Cara-pils malt 3 pounds, dark Australian DME 1/2 pound, lactose 1 teaspoon, Irish moss 1 ounce, Chinnok pellets (13.6% alpha) (boil 60 minutes) 1/2 ounce, Perle pellets (8% alpha) (boil 35 minutes) 1/4 ounce, Hallertauer pellets (3% alpha) (boil 35 minutes) 1/4 ounce, Tettnanger pellets (3.4% alpha) (boil 35 minutes) 3/4 ounce, Hallertauer (steep for aroma) 3/4 ounce, Tettnanger (steep for aroma) 1 ounce, Cascade (dry hop) Wyeast Irish ale yeast Procedure: Single-step infusion mash, partial mash recipe. Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Note This was a little too thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz. of lactose and a tsp. of dry moss before killing the fire. I pitched a large starter of the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade. After 2 weeks, the SG was only down to 1.03, and fermentation was very slow. Comments: This is an attempt to emulate Anderson Valley's Barney Flats Oatmeal Stout. This beer is super thick and creamy. I think the body is almost a dead ringer for Anderson Valley's stout, as I did a side by side two nights ago. I would not go with dark DME if I was to do this again as a partial mash, as darker than the AV. The hops are quite different than AV's, but I think nugget / n. brewer / willamette or something closer will give a very close match to AV. I would also probably go with a chico yeast, 5-58 Chapter 5: Stout and Porter since the irish adds prominent flavors at the 70 temperature of my fermentation. Hope you try out this gem, it's the best I done yet, except for the pale ale I racked to the secondary last night, of course. It does use the chico yeast, nugget, nor. brewer, willamet combination. I find it more interesting than straight cascade. 5-59 Chapter 5: Stout and Porter Stout or Is It Porter? Source: jj@research.att.com Issue #875, 5/4/92 Ingredients: 1 pound, roasted barley (mash) 1 pound, crystal malt (100 L.) 1 pound, pale malt 2 ounces, black patent malt 1 can, John Bull dark unhopped extract 1 can, John Bull amber unhopped extract 1 ounce, Galena hops (boil 45 minutes) pinch, Irish moss 1/2 ounce, Fuggles hops (5 minute boil) 1 ounce, Cascade hops (5 minute boil) Whitbread ale yeast 1/2 cup, light dry extract (priming) Procedure: Crack grains, put in grain bag and put in Bruheat with 6 gallons or so of water. Rest at 110--115 for 15 minutes. Mash at about 150 for about 40 minutes (full conversion via iodine test and wait a bit). There's not much to convert. Sparge, but don't cook the flippin' hulls. Add extracts. Bring to boil until hot break starts. Skim well. Add Irish moss. In last 5 minutes, add Fuggles and Cascade. Before boil stops, bring volume to 5--1/2 gallons, of which you'll use 5 gallons. Cool. Rack to carboy. Pitch yeast. Comments: **NOTE** this beer has enough unfermentable stuff in it that you do NOT want wild yeast in it, or you will get gushers that taste rather (as he mixes his metaphors) like something you'd rather see in an old Godzilla movie. It conditions sorta slow, it's not dried out for about three weeks here. This tastes a bit like Sheaf stout, but without the "I'm too old" flavor. After it sits on the tongue, it's sweeter (but not at first taste, you need to break some of the higher sugars with your pepsin first).It's hoppier, it could probably stand to condition a while longer. I've thought to add some cara-pils but I have yet to get around to it. Head retention is so-so. 5-60 Chapter 5: Stout and Porter Pumpernickel Porter Source: Mark Easter (easterm@ ccmail.orst.edu) Issue #889, 5/27/92 Ingredients: 5 pounds, 2--row pale malt 3/4 pound, crystal malt (40L.) 1/2 pound, chocolate malt 1 pound, flaked rye 4 ounces, cocoa powder 4 ounces, freshly ground coffee (Costa Rican) 1 cup, unsulphured blackstrap molasses 8 HBUs, Willamette hops Wyeast 2/3 cup, corn sugar (priming) Procedure: Cook flaked rye for 5 minutes in 1 quart water. Mash-in the grist at 132 with 10 cups water. Adjust pH. Raise temperature to 150, put into oven set at 150 (my oven will allow this). Starch conversion rest for 90 minutes at 150 . Sparge with 4 gallons 180 water. Add Molasses. Boil 90 minutes, one hop addition at 60 minutes before end of boil. After boil, shut off heat, let temperature drop to 195 and add cocoa powder and coffee. Let sit for 10 minutes, then cool the wort (I put the covered pot into a tub of cold water. It cools off within 45 minutes to about 80.) Racked into a carboy, primed with a starter batch of yeast. Fermented in the primary 10 days, secondary for 1 week. Bottled with 2/3 cup dextrose. Age 5 weeks. Comments: The beer is complex, to say the least... It has a substantial malt- molasses-and-cocoa nose and my palate was satiated (almost overwhelmed) after one bottle. There are obvious molasses, coffee, and cocoa overtones, but the hop bitterness and flavor are too subtle. The color is a marvelous chocolate-reddish brown, with a beautiful creamy brown head (ala Guinness) which subsides quickly (unfortunately). I think the beer would be improved by cutting the molasses, coffee, and cocoa in half and increase the HBU's to 11-12. Adding some hops toward the end of the boil for flavor might be a nice addition, although the malt/molasses/cocoa nose is interesting and nice so I would not add aroma hops. The beer is still "green". Another month in the bottle should improve it. 5-61 Chapter 5: Stout and Porter Really Bitter Dregs Source: Douglas DeMers (dougd@uts.amdahl.com) Issue #921, 7/10/92 Ingredients: 6 pounds, 2-row pale malt 3 pounds, Munich Malt 1 pound, black patent malt 4 ounces, Crystal Malt (80L) 12 AAU, (~1.0 oz @11.6) Centennial hops (bittering) (Oops!) 9.5 AAU, (~0.75 oz @12.6) Chinook hops (bittering) (Oops!) 1/2 ounce, Cascades (steep) 1 ounce, Kent Goldings (dry hop at rack to secondary) Wyeast 1084 (Irish Ale) 1--1/2 quart, gyle (or 1/2 cup corn sugar) (priming) Procedure: Pre-boil water and decant. Mash water: 11 quarts at 140F. Mash-in 3 minutes at 135 (pH 5.0). Step infusion. Conversion 30 minutes at 145, 45 minutes at 155. Mash out 5 minutes at 170. Sparge to 6 gallons at 170. Boil 90 minutes, adding Centennial 30 minutes into boil. Add Chinook 60 minutes into boil. At end of boil, add Cascades and steep 45 minutes. Chill, pitch, ferment. Dry hop at rack to secondary. Comments: Here's a recipe for a brew I've particularly liked. It's somewhat in the style of a Brown Porter, although really a little too hoppy for that style. The recipe is toned down from the original hopping rate, but I believe even a hop-head will enjoy this brew. Tasty stuff, that! Specifics: O.G.: 1.046 F.G.: 1.015 5-62 Chapter 5: Stout and Porter Porter? Porter? Source: KENYON%LARRY%erevax.BITNET@pucc.Princeton.edu Issue #923, 7/15/92 Ingredients: 6.6 pounds, Telford's porter (2 cans) 1 ounce, Styrian Goldings plugs (alpha 5.3) (1 hour boil) 1 ounce, Hallertauer plugs (alpha 2.9) (10 minute boil) Wyeast #1056 Procedure: Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix back to a boil, then add Bittering Hops. I used a hop bag, so the utilization probably wasn't that teriffic, but then again the malts are pre-hopped some, so I wasn't too concerned about that. Add finishing hops with 10 min left in the boil. Add tap water to 5 gallons, cool to 75F and pitch yeast starter (~12oz). Lag time is about 12 hours. Comments: This produces a well-balanced (there's that word again!) porter, neither too dry nor too sweet. I currently have a batch of this fermenting with Wyeast Irish Stout Yeast to see if that will make it a wee bit drier. Specifics: O.G.: 1.048 F.G.: 1.020 5-63 Chapter 5: Stout and Porter Oatmeal Cream Stout Source: Chris Shenton (css@srm1.stx.com) Issue #929, 7/21/92 Ingredients: 10 pounds, pale ale malt 1 pound, roasted barley (500L) 1/2 pound, flaked barley (1.5L) 1/2 pound, crystal malt (60L) 1/2 pound, chocolate malt (400L) 1--1/3 pound, steel cut oats (from health food store) 1/2 pound, lactose 9 AAU, Bullion pellets (9% alpha), boil 60 minutes 1/2 ounce, Fuggles pellets (3.4% alpha), boil 15 minutes 1/2 ounce, Fuggles pellets, steep 2/3 stick, brewers licorice (boil) Wyeast Irish ale #1084 Procedure: Mash with 5 gallons 18 oz (48 oz/#) at 155-150F for 90 minutes. Sparge with 3 gallons water at 165F, collecting 6.5 gallons for boil. Boil 75 minutes, then force chill. Save 2 quarts boiled wort for priming, ferment the rest. Comments: We did a taste test against Youngs Oatmeal Stout, Sam Smiths Oatmeal Stout, and Watneys Cream Stout. It came out tasting very similar to Youngs: same hop character, a little heavier, sweeter, and slightly less roasty; a bit lighter in color (brown/red vs. brown/black). It was not as rich tasting and full-bodied as the Sam Smiths. It was not as roasty or burnt as Watneys, nor as jet-black. Next time, I would reduce the OG to about 1.050 to reduce alcohol a bit, but add some dextrin malt for improved body. I'd aim a little more toward the Watneys, as it's one of my all-time faves: slightly less lactose, but more roasted malt. Specifics: O.G.: 1.062 F.G.: 1.021 5-64 Chapter 5: Stout and Porter Oatmeal Stout Source: Larry Barello (polstra!larryba@uunet.uu.net) Issue #929, 7/21/92 Ingredients: 7 pounds, pale malt 1 pound, roast barley 1 pound, rolled oats 1/2 pound, light caristan (15--20L) 1--1/4 ounce, Chinook pellets (13% alpha) (boil 60 minutes) Whitbread ale yeast Procedure: Treat 7 gallons water with 5 grams gypsum and 1 gram chalk. Mash in with 8 quarts 137 F. water, target temperature 123. After 30 minutes, step with 5 quarts boiling water, target temperature 154. Conversion is done in 20 minutes or so. Mash out at 168. Sparge with remaining water to collect 6 gallons. Boil 60 minutes with Chinook hops. Chill, pitch with dry Whitbread yeast. Comments: This stout has a smokey aroma---probably due to the large amount of roast barley. Even though it has a lot of hops, it seems balanced. I think that Oatmeal makes the resulting beer quite sweet. If served too cold (say 45 or below) it will be quite bitter. At 50-55 it is like nectar. Sip, sip---writing this article gave me a thirst so I opened up a bottle. Mmm, good stuff. Specifics: O.G.: 1.054 F.G.: 1.020 5-65 Chapter 5: Stout and Porter Watson's Alementary Stout Source: James Durham (js_durham@pnlg.pnl.gov) Issue #949, 8/17/92 Ingredients: 6 pounds, dark dry malt extract 1 pound, crystal malt 3/4 pound, roasted barley 1/4 pound, black patent malt 2 ounces, Galena hop pellets (30 minute boil) 1 ounce, Cluster hop flowers (1 minute boil) Edme ale yeast 3/4 cup, corn sugar (prime) Procedure: Add cracked crystal malt, roasted barley, and black patent malt to 1-- 1/2 gallons cold water. Bring slowly to a boil. Remove spent grains and sparge with 2 quarts hottest tap water. Add dry extract and return to boil. Add 1 ounce Galena hop pellets and boil 30 minutes. Add second ounce Galena hop pellets and boil another 29 minutes. Add cluster hop flowers and boil 1 minute. I cool the wort with an immersion wort chiller, then pour the wort through a wire strainer and sparge with 2 quarts boiling water. Pitch yeast (EDME works very well) when wort is at 75F. Ferment out completely (about 1 week), prime (3/4 cup corn sugar), and bottle. Ready to drink in 1 more week, but improves steadily until it's all gone (usually about 3 months if I ration it). Comments: Here is my favorite stout recipe, which I was given by Tom Bellinger, owner of "Jim's Homebrew Supply" in Spokane, WA. This recipe produces a full-flavored stout beer that will mask any off- flavors, including infection, O-rings on soda canisters, etc. When kegged and kept at a pressure of 25 psi, it resembles Guinness stout (the Irish version) when poured into a glass. It's taste, however, it somewhat sweeter than Guinness, more reminiscent of Murphy's Stout (another popular stout served in Ireland). This beer is the closest thing to a true Irish stout that I have encountered in this country. 5-66 Chapter 5: Stout and Porter Irish Stout Source: William Bowen (mrbill@leland.Stanford.edu) 8/14/92 Ingredients: 6 pounds, dark malt extract 1/2 pound, 80L crystal malt 1/2 pound, 120L crystal malt 1/2 pound, roasted barley 1/4 pound, chocolate malt 1/4 pound, black patent 1 ounce, Bullion hops (Boil) 1 ounce, Fuggles hops (Finish) WYeast #1084 1 tsp gypsum Procedure: 1. Bring 1--1/2 gallons water to boil while steeping the crystal malts. Boil for 5 minutes, remove the grains. 2. Add the bullion hops and gypsum, boil for 50 minutes. 3. Add the Fuggles, turn off the heat, put the lid on the brewpot. 4. Sparge the wort into enough water to make 5 gallons. Comments: This beer is similar in alcohol and body to draft Guinness, but it's slighty more bitter, has some hop aroma and a hint of coffee (from the chocolate malt, I think). 5-67 Chapter 5: Stout and Porter Full-Moon Porter Source: Dino Chiesa (Dino_P._Chiesa@transarc.com) 8/14/92 Ingredients: 6 pounds, dark malt extract syrup 1 pound, english dry dark malt extract 1/4 pound, black patent malt 1/4 pound, chocolate malt 1/2 pound, roasted barley 5 tablespoons, ground Vienna roast coffee 1 ounce, Bullion hops pellets 1 ounce, Northern Brewer hops pellets 2 ounces, Cascade hops pellets Porter yeast starter Procedure: I used Charlie's "step infusion" for the specialty grains, 125 F (20 minutes), 135 (15 minutes), 155 (20 minutes), and 170 (15 minutes). I did a mini-sparge with 170 water and a strainer. To the resulting wort, I added the extract (syrup and dry). The full boil was about 50 minutes total. 15 minutes, then add 1 ounce Bullion and 1 ounce Northern Brewer, and boil 20 minutes, then add 1--1/4 ounce Cascade and boil 15 more minutes. Then, I added remaining Cascade, steeped 3 minutes, and added coffee, and steeped 1 minute. Cooled the wort in the sink ice bath. The yeast capsule sat in my fridge for at least a month, but I started it about 40 hours ahead of time, and it was bubbling along nicely by the time I pitched. Comments: This was an extract brew, but contained about 1--1/2 pounds of specialty malts, as well as some coffee. It looks very dark, and smells great. Specifics: O.G.: 1.060 5-68 Chapter 5: Stout and Porter Krudge Source: Paul Matulonis (paulm@sci.ccny.cuny.edu) Issue #966, 9/10/92 Ingredients (for 3--1/2 to 4 gallons): 1 can, M&F stout extract 1 pound, amber dry malt extract 1 pound, dark malt extract 7 ounces, black patent malt 7 ounces, chocolate malt 7 ounces, roast barley 21 ounces, crystal malt 1/2 ounce, gypsum 2 ounces, Chinook hops (boil) 1 ounce, Centennial hops (boil) 1 ounce, Cascade hops (finish) ale yeast Procedure: Crush grains; steep at around 150F; sparge with lots of cold water. Add extracts, gypsum, boiling hops. Add finishing hops 5 minutes before end; total time in copper around 45 minutes. Chill brewpot on ice; bring to about 3--1/2 - 4 gallons. Primed with corn sugar. Comments: I still have about three bottles left of this stuff and it still tastes great (had one just the other day!). No nasty caramel taste or other nasties. 5-69 Chapter 5: Stout and Porter Modified Redcoat's Revenge Porter Source: Mark Nevar (man@kato.att.com) Issue #960, 9/2/92 Ingredients (for 13 gallons): 20--3/4 pounds, pale lager malt 1 pound, 60L crystal malt 1 pound, Cara-Pils malt 1--1/5 pound, chocolate malt 5 ounces, black malt 2--1/4 ounces, Chinook (12.6 AAU, 80 minutes) 1 ounce, Cascade (10 minutes) 3/4 ounce, Kent Golding (steep) WYeast American ale Procedure: 2--1/2 hour sparge (remember the brew length). 5-70 Chapter 5: Stout and Porter Summer Chocolate Stout Source: Bill Shirley (shirley@fdr.jsc.nasa.gov) 9/10/92 Ingredients: 1 pound, chocolate malt, crushed 1 pound, crystal malt, crushed 4 pounds, light malt extract syrup 2--1/2 pounds, dark malt extract powder 8 ounces, molasses, unsulphered 1--1/2 ounces, Perle (boil) - 60 min. 1 ounce, Fuggle (flavor) - (1/2 ounce for 15 minutes, 1/2 ounce for 10 minutes) 2 Tablespoons, gypsum Wyeast #1084 Irish Ale Yeast 1/2 ounce, Willamette (leaf hops, filtered through) Procedure: Steep grains for 30 minutes at 180F in 3 gallons water. Sparge thoroughly with 2 gallons. Filter wort through leaf hops (this didn't work well, and I don't suggest it). Comments: After three weeks (in the bottle) it was very clean, clear, good carbonation and head retention, has a grainy bite Specifics: O.G.: 1.045 F.G.: 1.015 5-71 Chapter 5: Stout and Porter Imperial Stout Source: Chris Campanelli (akcs.chrisc@vpnet.chi.il.us) Issue #978, 9/28/92 Ingredients: 5--1/2 pounds, Belgian Pale malt 3 pounds, Dextrine malt 3 pounds, Belgian Carapils 2 pounds, Belgian Special-B 1 pound, Wheat malt 1 pound, Crystal malt (60L) 1 pound, Belgian Biscuit 3/4 pound, Chocolate malt 3/4 pound, Black Patent 1/2 pound, Roasted Barley 2 pounds, dark brown sugar 2 Licorice sticks 1 ounce, Bullion hops (10%), 60 minute boil 1 ounce, Cascade hops (5.9%), 45 minute boil 1 ounce, Kent Goldings (4.9%), 30 minute boil 1 ounce, Fuggles (3.1%), 15 minute boil 1 ounce, Mt. Hood (3.5%), steep Wyeast Chico ale yeast Procedure: Mashed 1 hour at 160 F. Collected 7 gallons, boiled down to 5--1/2 gallons. Comments: I have been brewing Imperial Stouts all summer---10 batches altogether. (Talk about a beer out of season---rawlp!) Many interesting Imperial Stouts were produced. The one I liked the most had all the trappings of an Imperial Stout but without that expected alcoholic flavor. A Big Beer without the Burn. The alcoholic strength was present but the corresponding alcoholic flavor was masked by the "brick house" body. The beer was so thick it looked like 10-40w motor oil. Really. Specifics: O.G.: 1.092 F.G.: 1.032 5-72 Chapter 5: Stout and Porter Maple Syrup Stout Source: Robert Nielsen (Robert_E_Nielsen@ccm.hf.intel.com) Issue #983, 10/5/92 Ingredients: 6 pounds, dark extract (syrup) 1--1/2 ounces, Bullion boiling hops 12 ounces, MacDonalds Pure Maple Syrup (No, not Ronald McDonald syrup! ;-) ) 4 ounces, chocolate malt 8 ounces, crystal malt 1 pack, Whitbread Ale Yeast 3/4 cup, corn sugar (priming) Procedure: Place the grains in 150 water, steep for 1/2 hour. Remove grains. Add extract syrup. Bring to boil, and add hops. I boiled for a full hour, adding the Maple syrup during the last five minutes of the boil, like a finishing hop. I didn't want to boil off the maple aroma. Ferment took place at about 65 degrees. this stuff fermented fast! I racked to the secondary in 48 hours, and then bottled five days later. Comments: Tasted good at bottling, although the maple flavor was masked by the "greenness" of the beer. It took a few weeks to age, but then the sweetness and light flavor of the maple syrup was perfect. 5-73 Chapter 6: Barleywine & Dopplebock The Grommator Source: Jack Webb (jack.l.webb@office.wang.com) Issue #575, 2/4/91 Ingredients: 1/2 pound, pale malt 1/2 pound, crystal malt 1/2 pound, chocolate malt 9.9 pounds, dark malt extract syrup 1 pound, dry amber malt extract 3-1/2 ounces, Saaz hops (boil) 1/2 ounce, Hallertauer hops (finish) lager yeast 3/4 cup, corn sugar (priming) Procedure: Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime and bottle. Refrigerate bottles for about 1 month. Comments: This dopplebock was based on a recipe from Papazian's book. In making this beer, I used hops plugs for the first time. Wonderful stuff. They expand and give the appearance of fresh hops and they smell great! This batch turned out really well. Very dark and smooth, lightly carbonated, with a considerable alcoholic whammy. Great sippin' beer. Specifics: Method: Extract Primary Ferment: 1 week at 65 degrees Secondary Ferment: 3 weeks at 45-50 degrees 6-1 Chapter 6: Barleywine & Dopplebock Barleywine Source: Nick Thomas (nt@Eng.Sun.COM) Issue #566, 1/16/91 Ingredients: 12 pounds, dry pale malt extract 1/2 pound, honey 1 pound, dry light malt extract 1-1/2 pounds, corn sugar 2 ounces, Chinook boiling hops (13.2 alpha) 2 ounces, Cascade boiling hops (5.5 alpha) 2 tsp., Irish moss 2 ounces, Fuggles hops (finish) 2 tsp., Sparkeloid champagne yeast Procedure: Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age. Comments: I made a batch of this about a year ago and it was so good that I've got two batches of it running in tandem. This has a nice balanced flavor. Specifics: Method: Extract Primary Ferment: 7 months 6-2 Chapter 6: Barleywine & Dopplebock Marigold Ale Source: Wayne Allen (wa%cadillac.cad.mcc.com@MCC.COM) Issue #567, 1/18/91 Ingredients: 10 pounds Munton & Fison light unhopped extract 2 pounds marigold honey 4 ounces Fuggles leaf hops (boil) 1 ounce Cascade pellets (finish) Munton & Fison ale yeast champagne yeast Procedure: Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year. Comments: This is the best beer I've ever brewed (and getting better by the year!) The hops may not seem to be enough, but it is. Watch out, you can get addicted to barleywine! Specifics: Secondary Ferment: Long time 6-3 Chapter 6: Barleywine & Dopplebock Norman Conquest Strong Ale Source: John Mellby (jmellby@ngst11.csc.ti.com) Issue #364, 2/23/90 Ingredients: 3.3 pounds, American light malt extract syrup 3.3 pounds, Coopers bitter ale kit 3.3 pounds, Coopers Draught ale kit 1 pound, amber malt extract 3/4 pound, crystal malt 2 ounces, Northern Brewer hops (boil) 2 ounces, Willamette hops (finish) 2 teaspoons, gypsum 1 pack, MEV 031 high-temp ale yeast Procedure: Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast. Comments: What I want to know is, how does the wort know exactly when my back is turned so it can instantly boil over? I never see it start to rise, but I turn to the sink for one second and when I turn around, the stove is covered with molten wort! 6-4 Chapter 6: Barleywine & Dopplebock Brain Death Barleywine Source: Chuck Cox (uunet!bose!synchro!chuck) Ingredients: 17-1/2 pounds, pale dry extract 3 pounds, crystal malt 1-1/2 pounds, flaked barley 1-1/2 pounds, wheat malt 1 teaspoon, gypsum 1 teaspoon, Irish moss 68 HBUs, Chinook hops (boil) 20 HBUs, Cascade hops (boil) 2-1/2 ounces, Goldings hops (finish) 10 grams, Chinook hops (dry hop) 20 grams, Kent Goldings hops (dry hop) 50 grams, Cascade hops (dry hop) Sierra Nevada ale yeast 1/2 - 1 pound, Herbal hops substitute Procedure: This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops. 6-5 Chapter 6: Barleywine & Dopplebock Nothing Exceeds Like Excess Source: Martin Lodahl (pbmoss!malodahl@PacBell.COM) Issue #536, 11/13/90 Ingredients: 12 pounds 2-row pale malt 2 pounds Munich malt 2 pounds crystal malt 4 pounds Edme light extract 4 pounds Alexander's light extract 4 ounces dark molasses 1/4 cup priming sugar 2-1/2 ounce Northern Brewer @8% 1-1/2 ounces Kent Goldings @5.2% 1/2 ounce Hallertauer @2.8% 1/2 ounce Cascade @5.2% Wyeast Vintner's Choice champagne yeast Procedure: Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops. Comments: This was not an easy batch. The yeast took off immediately and blew out 1-1/2 gallons through the blow tube. Once the yeast subsided, I let it sit for a week and then bottled. I should have taken a sample and pitched some Red Star Pasteur champagne yeast because it turns out the gravity was still 1.091! The flavor is impossibly syrupy, but I'll put in the cellar and forget about it for a few months. This could be my most expensive failure yet, then again, maybe not. Maybe I can pour it over ice cream... Specifics: Method: Partial mash O.G.: 1.126 F.G.: 1.092 6-6 Chapter 6: Barleywine & Dopplebock Barleywine Source: Fred Condo (fredc@pro-humanist.cts.com) Issue #566, 1/16/91 Ingredients (for 2 gallons): 5 pounds, Alexander's pale malt extract 1 pound, crystal malt 11 AAU, Nugget hops (boil) 1/2 ounce, Cluster hops (finishing) 1/2 ounce, Cluster hops (dry) ale yeast Procedure: This recipe makes 2 gallons. Steep the crystal malt and sparge twice. Add Nugget hops and boil. In last few minutes add 1/2 ounce Clusters and then dry hop with an additional 1/2 ounce of Clusters. Cool wort and pitch yeast. Bock Aasswards Source: Darryl Richman (darryl@ism.isc.com) Issue #620, 4/22/91 Ingredients (for 15 gallons): 24 pounds, Munich malt 6 pounds, Vienna malt 6 pounds, 2 row Klages malt 1--1/2 pounds, 80L Crystal malt 200 grams, Hallertaur pellets Bavarian style yeast Procedure: Treat 10.5 gallons of medium hard water with 18 grams of Calcium Bicarbonate. Mash in grain. Follow a mash program of 50 minutes at 50C, 20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C, and a mash off for 15 minutes at 77C. Sparge for about an hour and a half. This will yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil down to a volume of 15 gallons (about 3 hours and 20 minutes.) Add 200 grams of Hallertaur pellets about 2 hours into the boil. Cool and pitch yeast. Specifics: O.G.: 1.075 F.G.: 1.022 Primary Ferment: 3 weeks at 48 degrees Secondary Ferment: 6 weeks at 36 degrees 6-7 Chapter 6: Barleywine & Dopplebock Wanking Fresh Deathbrew Source: Richard Ransom AKA: FATHER BARLEYWINE (rransom@bchm1.aclcb.purdue.edu), Issue #732, 9/26/91 Ingredients (for 10 gallons): 20 pounds, 2-row brewer's malt, crushed 4 pounds, 80 L. crystal malt, crushed 5 ounces, Fuggles Leaf hops 2 ounces, Hallertauer leaf hops Yeast Procedure: Add crushed malt to 5 gallons water at 135 degrees, stir, add a bit of near boiling water to get about 120 - 125 degree protein rest. After thirty minutes of stir-well-every-10-minutes (by the way, I use a pair of 40 quart cooler chests for mashing) add boiling water gradually (usually takes 2 gallons) to raise temperature to 155 degrees. Do this in stages...add a quart or two, stir well, stick in your thermometer, give it 5, read, add, repeat. It takes a while to equilibrate temperatures in the porridge, and you can easily bring your mash to 170 degrees (a no no) if you add too fast. Let this sit with periodic stirring for a few hours until converted. Sparge with 11 gallons of water. Collect up all that good stuff (I sparge off between 11 and 13 gallons depending on how long I want to drink while boiling) and boil roil troil and trouble. About 30 minutes before you finally tire of boiling, add 5 ozs. Fuggles leaf hops. Rejoice in the aroma! Turn off the boil. Caper briefly. Add 2 oz. Hallertauer leaf hops. Cover. Cool. Pour into fermenting vessel, pitch yeast (the cake(s) from your last brew, recently stripped of their beery covering. Or be conventional, and use Whitbread Ale from the packet). Ed. Note: Father Barleywine's original posting is extremely detailed. We edited it down for this compilation, but you should take a look in the archives at the original if you have the time. It is time well spent. Comments: Oh yes, the gravity on my last Deathbrew was about 1.063, which I consider on the light side. Very nice red color. Specifics: O.G.: 1.063 6-8 Chapter 6: Barleywine & Dopplebock Nightingale DoppleBock Source: Mark Nightingale (night@mapme7.map.tek.com) Issue #741, 10/9/91 Ingredients: 7 pounds, Light Scottish Malt Extract 1 pounds, Dry Dark Malt Extract 1--1/2 pounds, 80L Crystal Malt 6 ounces, Chocolate Malt 2 ounces, Black Patent Malt 8 ounces, Dextrin Malt 1/4 teaspoon, brewing salts 2 ounces, Perle Hops (bittering) alpha=7.6% 1 ounces, Hallertauer Hops (aromatic) alpha=3.9% 1/2 teaspoon, Gypsum 2 packets of Red Star Lager yeast 2/3 cup, corn sugar for priming Water to 5 gallons Procedure: Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain through collander into main kettle and sparge with 150F water until it runs clear. Add enough water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil. Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees. Comments: This brew is not quite as strong as a traditional dopplebock. However, the resulting beer was none less than excellent. It had a good shot of malt flavor (esp. the chocolate!). The head quite creamy. The hop ping was perfectly balanced. It is the smoothest homebrew I've ever had. Specifics: O.G.: 1.060 F.G.: 1.025 Primary Ferment: 12 days @ 40--48 degrees Secondary Ferment: 1 month at 32--40 degrees 6-9 Chapter 6: Barleywine & Dopplebock Barleywine Source: Ann Nelligan, (anelliga@hamlet.Prime.COM) Issue #818, 2/6/92 Ingredients: 2 cans, Munton & Fison Light Malt Extract 2 pounds, Munton & Fison light dried malt extract 1/4 pound, Domino light brown sugar 3--1/2 ounces, Fuggles hops 1/2 ounce, Fuggles for finishing 2 packs, Munton & Fison ale yeast Procedure: We did a single stage fermentation, so I can't answer your question about how long to age in secondary. We gave the finishing hops 10 minutes. As far as conditioning in bottles---well, it's been 14 months now and it keeps getting better. At 2 months it was OK, but cloudy enough that we thought we should have used gypsum. It was also VERY sweet, but also very hoppy and quite smooth. By 9 months it was clear, but quite heavy and we thought maybe less sugar. Last week it had gotten considerably drier and VERY clear. It's really good now, so I don't know if it'll last long enough for me to give you an update later. 6-10 Chapter 6: Barleywine & Dopplebock Long Island Winter Warmer Source: Rob Bradley (bradley@adx.adelphi.edu) Issue #902, 6/15/92 Ingredients: 7 pounds, mild ale malt 3 pounds, US 6-row malt 2 ounces, Cascade (leaf) - boil 75 min. 1 ounce, Cascade (leaf) - boil 30 min. 1/2 ounce, Cascade (leaf) - boil 15 min. 1/2 ounce, Cascade (leaf) - steep for 15 min. after the boil 1/2 ounce, Cascade (leaf) - dry hop in the secondary ale yeast Procedure: The Cascade hops were fresh and very aromatic, from the fall '91 harvest. Alpha acid was about 5%; alas I didn't write it down. I used Edme yeast, although I doubt if I would ever again usedried yeast on a beer like this (or any beer?). Fortunately, I got no infections. Comments: My best batch of the winter, highly recommended. I drank the last bottle on June 6 (brewed Jan. 25). It was still in great shape: spicy on the nose and `creamy' and full-bodied in the mouth. Try this mild ale malt stuff....it's really good! Specifics: O.G.: 1.057 F.G.: 1.020 6-11 Chapter 6: Barleywine & Dopplebock Batch 25 Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #930, 7/22/92 Ingredients: 20 pounds, lager malt 1/2 pound, crystal malt 5 pounds, munich malt 1 pound, roasted lager malt 2 teaspoons, gypsum 1 ounce, Goldings leaf hops (5.6% alpha), boil 1 hour 40 minutes 1 ounce, Hallertauer, boil 1 hour 40 minutes 1 ounce Hallertauer, boil 50 minutes 1/2 ounce, Hallertauer, boil 40 minutes 1/2 ounce, Hallertauer, steep at end of boil 3/4 teaspoon, Irish moss in last 10 minutes of boil Whitbread ale yeast Procedure: 1 hour 15 minute protein rest at 132 --- 115F. Mash at 152F with 1/2 ounce amylase enzyme for 2--1/2 hours. Mash out at 165--172. Sparge with 168 water to make 11 gallons. Boil, adding hops as noted. Cool and pitch yeast. Rack after 1 week, bottle a week later priming with corn sugar. Comments: I submitted it to the AHA's homebrew contest this year. Both judges said "not enough alcoholic punch" and "not enough hops" for a barleywine, and both gave it a 27, though from the breakdown of the scores, I got the impression that they agreed on the 27 beforehand, and then somehow tried to justify it (since 27 corresponds to "not true to style"). Both agreed that it was well-brewed, malty, estery. One judge said slight chill haze and the other said somewhat astringent. Maybe it made a better scotch ale, But I loved her, and she's gone, captain. Specifics: O.G.: 1.090 F.G.: 1.034 6-12 Chapter 6: Barleywine & Dopplebock Batch 29 Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #930, 7/22/92 Ingredients: 10 pounds, Schreier 2--row malt 5 pounds, munich malt 1 pound, wheat 3/4 pound, crystal malt 1/5 teaspoon, salt 1/2 teaspoon, epsom salt 1 tablespoon, gypsum 3 pound can, Glenbrew hopped scotch bitter 2--1/2 ounce, Fuggles hops (plug) 1 ounce, Hallertauer hops (leaf) Belgian ale yeast Procedure: Add salts and gypsum to 4--1/2 gallons 145 water to make mash at pH 5.3. Protein rest at 126--120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165--170. Sparge to make 8--1/2 to 9 gallons wort. Add Glenbrew extract and boil 90 minutes. Add 1/2 ounce Fuggles and 1/2 ounce Hallertauer 15 minutes into boil. Add another 1/2 ounce Hallertauer and 1 ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining hops. Chill and pitch yeast. Ferment at 65-- 70F for 6 weeks. Bottle, priming with corn sugar. Comments: The beer tastes more like a port than a barleywine. Very little hop character. It's a belgian strong ale like I wanted, but not quite what I was aiming for. I'll see what time does to her. Specifics: O.G.: 1.099 F.G.: 1.031 6-13 Chapter 6: Barleywine & Dopplebock Breakfast Barleywine Source: Greg Winters (Greg.Winters@EBay.Sun.COM) Issue #961, 9/3/92 Ingredients: 14 pounds, Alexander's pale malt extract 2 ounces, black malt 1 pound, golden brown sugar 1 pound, honey 2--1/2 ounces, Hallertauer NB plugs (7.5% alpha, 90 minute boil) 3--1/2 ounces, Fuggles plugs (4.2% alpha, dry hop 1 week) 3 teaspoons, gypsum Wyeast Belgian ale yeast (primary ferment) Vintner's Choice Champagne yeast (secondary ferment) Procedure: Primary ferment with the Belgian ale yeast, 1 week at 63F. (Very vigorous primary fermentation that took off within 12 hours). Secondary ferment with the champagne yeast, 5 weeks at 66. Racked off trub and pitched champagne yeast. Not much activity. The Belgian must have done its trick. Still, some minor activity. Comments: Delicious at bottling. Six months later, only two bottles left. Probably should have let it age out for another six months, but it just wasn't meant to be... This was by far the best strong ale I have ever made. Color and taste is out of this world. I also found that it seems to fair better bottled in champagne bottles for some reason. Much smoother carbonation. Only problem is I have to find someone to split it with! Specifics: O.G.: 1.098 F.G.: 1.024 6-14 Chapter 6: Barleywine & Dopplebock Fine Line Barleywine Source: Jacob Galley (gal2@midway.uchicago.edu), Issue #967, 9/11/92 Ingredients: 5.3 pounds, Edme dark SFX 6 pounds, Briess Amber DMX 1--1/2 pounds, Briess crystal malt (60L) 1/3 pound, Briess chocolate malt 1/3 pound, Briess black patent malt 2 ounces, Cluster pellets (90 minute boil) 1--1/2 ounces, Northern Brewer pellets (90 minute boil) 1 teaspoon, dry rosemary (30 minute boil) 3 tablespoons, roasted chicory root (30 minute boil) ale yeast (primary ferment) champagne yeast (secondary ferment) 1/2 cup, corn sugar (priming) Procedure: I used the standard "bring specialty malts to a boil" method, and boiled only about 3 gallons of wort in my crappy ceramic coated pot which is about to become a bath chiller. Comments: This recipe is an adaptation of Rob Bradley's "Russian Empirical Stout" from page 5--6 of Cats Meow II. If I could do it all over again, I'd add more rosemary and quaff a few ith a venison steak. Rob Bradley had a very good idea when he didn't add finishing hops. The chicory and malt alone give a hell of a nose but Rob didn't use chicory). By all means let it age a few months! Though it's wonderful after one month, it becomes heavenly, as I'm finding out tonight! **Okay, okay, I know the original gravity is a little low for a barleywine (and on the roasty side too); so sue me. No matter what it is, this is the first brew I'm confident enough to enter in a competition, if there's enough bottles left by Xmas. Specifics: O.G.: 1.082 Gravity when pitching champagne yeast: 1.059 F.G.: 1.022 6-15 Chapter 6: Barleywine & Dopplebock Dopplebock Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #963, 9/7/92 Ingredients: 6 pounds, Dutch dry extract 4 pounds, pilsener malt 2 pounds, Munich malt 1 pound, German crystal malt 1 pound, chocolate malt 1--1/2 ounces, Hallertauer (60 minute boil) 3/4 ounce, Hallertauer (30 minute boil) 1/2 ounce, Hallertauer (15 minute boil) 1/4 ounce, Hallertauer (5 minute boil) Wyeast Bavarian lager yeast Procedure: Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60 minutes. 6-16 Chapter 7: Herb & Spice Ginger Beer Source: (BROWN%MSUKBS.BITNET@CUNYVM.CUNY.EDU) Issue #221, 8/5/89 Ingredients: 6 pounds, light dry extract 2-1/2 cups, crystal malt 4 ounces, grated ginger 1 ounce, Northern Brewer leaf hops (14% alpha) 3/4 ounce, Brambling leaf hops 1 pack, Edme ale yeast Procedure: Boil malt, ginger, and Northern Brewer hops in five gallons of water for 60 minutes. Remove from heat and add Brambling hops. Allow to steep 10 minutes. Force cool, and pitch yeast. Comments: This batch turned out pretty good. It's a light amber color, with a light sweetness. The ginger comes through nicely. Light and thirst quenching for the summer months. 7-1 Chapter 7: Herb & Spice Spicy Xmas Beer Source: John Bates (bates%palmen.Colorado.EDU) Issue #518, 10/16/90 Ingredients: 3.3 pounds, Northwestern light malt extract 2 pounds, dark malt extract 2 pounds, wildflower honey 2 ounces, Hertsburger hops (boil) 1/2 ounce, Goldings hops (finish) 2 ounces, grated ginger (boil) 1 ounce, grated ginger (finish) 2 packs, Munton & Fison ale yeast Procedure: Start yeast. Boil malt extract, honey, boiling hops and boiling ginger for about 1 hour. Strain. Add finishing hops and ginger. Cool rapidly in tub. Pitch started yeast. Ferment. Prime and bottle. Comments: This was based on a ginger beer recipe from Papazian's book. It was tasty after just one week in the bottle. This is a light beer with a nice ginger aroma and flavor. Specifics: Method: Extract O.G.: 1.049 F.G.: 1.014 Primary Ferment: 2 weeks 7-2 Chapter 7: Herb & Spice Ginger Beer Source: Jay Hersh (jhersh@yy.cicg.rpi.edu) 11/18/88 Ingredients: 1, True-Brew continental light beer kit 3.3 pounds, Munton & Fison hopped light extract syrup 1 cup, corn sugar 3 ounces, fresh grated ginger root 2 packs, Edme ale yeast Comments: This will produce a light beer with a fairly strong ginger character. Garlic Beer Source: A.E. Mossberg (aem@mthvax.cs.miami.edu) Issue #334, 12/29/89 Ingredients: 1 can, Pilsner lager hopped malt extract 4 heads, garlic, cleaned 6 cups, corn sugar (dextrose) yeast Procedure: Bring 2 gallons of water to boil. Add dextrose, malt extract and garlic. Boil about 16 minutes or so. Remove from heat. You can either make super-garlic beer or regular-garlic beer. For regular garlic beer, strain out garlic. Add wort to fermenter with enough water to make 5 gallons. Pitch yeast. If making super garlic beer, rack to secondary after a few days, straining out garlic when racking. 7-3 Chapter 7: Herb & Spice Spruce Beer Source: Louis Clark (hplabs!mage!lou) Issue #453, 7/4/90 Ingredients: 6.6 pounds, Munton & Fison dark malt extract 3 pounds, dry dark extract 3 ounces, Cascade hops (4.3 alpha) 3 teaspoons, gypsum 1 ounce, Cascade hops 1/2 teaspoon, Irish moss 1/2 ounce, spruce essence Leigh & Williams Beer & Stout yeast Procedure: spruce beer Boil malt and boiling hops for 1 hour. In last 10 minutes add the 1 ounce of Cascade finishing hops and the Irish moss. In the last 2 minutes add the spruce essence. Chill and pitch yeast. Comments: My tasting notes on this say that at 2-1/2 months after bottling it was "fair." This tells me that it was unremarkable. My recollection is that it was drinkable but unexciting. Perhaps the dark extract overwhelmed the spruce and more spruce essence should have been used. Where the bottle says "Sufficient for 8 gallons of spruce beer" they may mean for a somewhat lighter beer. Specifics: Method: Extract O.G.: 1.040 F.G.: 1.018 7-4 Chapter 7: Herb & Spice Holiday Ale Source: Doug Roberts (dzzr@lanl.gov) Issue #317, 12/6/89 Ingredients: 7-1/2 pounds, Klages malt 1-1/2 pounds, crystal malt (90L) 1/4 pounds, chocolate malt 1/4 pound, black patent malt 1/2 pound, dextrin powder 1/2 cup, molasses 1 teaspoon, cardamom 1 teaspoon, cinnamon 1 teaspoon, ginger grated rind of 4 oranges 1-1/2 ounces, Nugget hops (boil) 1 ounce, Willamette hops (finish) Whitbread ale yeast 1/2 cup, molasses (priming) Procedure: Mash grains. Add dextrin (I was out of Cara-pils), 1/2 cup molasses, spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops in last few minutes. Strain into fermenter. Cool and pitch yeast. Comments: During the boil the spices combined with orange peel and malt made the house smell really good---kind of like a beer fruit cake. After smelling and tasting the wort, I think I've identified one of the Secret ingredients in Anchor's Christmas Ale: cardamom. I'm guessing they use 1/4-1/2 teaspoon per five gallons. Specifics: Method: All grain O.G.: 1.045 7-5 Chapter 7: Herb & Spice Honey Ginger Beer Source: Oliver Grillmeyer (topramen@ernie.Berkeley.EDU) Issue #101, 3/15/89 Ingredients: 4 pounds, honey 6 ounces, grated ginger 3 pounds, light malt extract 1 ounce, Brewers Gold leaf hops 1/2 ounce, Northern Brewer hops pellets 1/2 ounce, Saaz hops pellets yeast Procedure: Use two brew kettles. In the first, add 4 gallons water, honey, and ginger. Maintain at 180 degrees for 45 minutes. While first pot is heating, add malt extract to 3 gallons water in the second pot. Bring to boil. Add 1 ounce of Brewers Gold to boil for 45 minutes. Add 1/2 ounce of Northern Brewer at 30 minutes. When second pot is removed from heat, add 1/2 ounce of Saaz hops and steep. Combine pots, cool, and pitch. I also brewed a second batch with the same procedure, except that I used 8 pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops replaced the 1 ounce of Brewers Gold, and 1/2 ounce of Galena replaced the 1/2 ounce of Northern Brewer. Comments: Six ounces of ginger seems about right to give a nice balanced flavor. The ginger was grated in food processor, but it had to struggle as the ginger tends to break up into strands that get stuck in the blades. (I did not peel the ginger). This beer had an amber color and all flavors were readily apparent---hops, malt, ginger, and light honey. The color was a medium amber shade. Specifics: Method: Extract O.G.: 1.051 7-6 Chapter 7: Herb & Spice Ginger Beer Source: Jackie Brown (brown@MSUKBS.BITNET) Issue #618, 6/3/91 Ingredients: 3.3 pounds, Munton & Fison dark plain malt extract 1-1/2 pounds, Munton & Fison plain dark dry extract 1 cup, corn sugar 3/4 pound, crystal malt 1/2 pound, chocolate malt hunk, ginger, grated 2 ounces, Cascade hops (boil) 1 ounce, Fuggles hops (finish) ale yeast Procedure: Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle. Comments: My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (7/8 cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Specifics: Primary Ferment: 3 days 7-7 Chapter 7: Herb & Spice North East Holiday Beer Source: Jim Conroy (AS2JXC%BINGVMA.BITNET) Issue #325, 12/18/89 Ingredients: 2 pounds, crystal malt 6 pounds, amber dry malt extract 2 ounces, Fuggles and Bullion hops (boil) 1-1/2 ounces, Saaz hops (finish) 3 ounces, fresh grated ginger 1 stick, cinnamon 1 pack, Edme ale yeast Procedure: Steep crystal malt until boil is reached. Strain out grain and add extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch yeast. Comments: This batch had a furious fermentation and blew the blow tube off the fermenter, losing about 1-1/2 quarts in the bargain. 7-8 Chapter 7: Herb & Spice Maple Syrup Stout Source: Jim Kipps, reposted by Robert Nielsen (robertn%fml@sc.intel.com), Issue #320, 12/11/89 Ingredients: 6 pounds, Australian dark extract syrup 1-1/2 ounces, Bullion hops (boil) 12 ounces, maple syrup ale yeast 3/4 cup, corn sugar (priming) Procedure: Add six ounces of the maple syrup during the boil and the other 6 in the last couple minutes of the boil (much like a finishing hops). Total boil time was 1 hour. Comments: This is a very good beer. I don't typically drink stouts, but I really like this one. I absolutely don't like Guinness, but I do like Young's Oatmeal Stout and Rubicon Stout. I think the maple stout is better than any of these. It is very smooth going down, and has sweet but mellow maple flavored aftertaste. Thanks to Jim Kipps for posting this recipe. 7-9 Chapter 7: Herb & Spice Sparky's After-Burner Brew Source: Marc Light (light@cs.rochester.edu) Issue #483, 8/28/90 Ingredients: 3.3 pounds, John Bull amber malt extract 1/2 pound, crystal malt 1/2 pound, dark dry malt 1/2 pound, corn sugar 10, fresh Jalapeno peppers 2 ounces, Cascade hops Munton & Fison ale yeast Procedure: Chop up Jalapeno peppers and boil them with the wort for 30 minutes or so. Strain them out when pouring wort into primary. Rack to secondary about 4 hours after pitching yeast. Note: When handling jalapenos, be sure to wash hands thoroughly or wear rubber gloves. You'll find out why if you are a contact lens wearer. (I discovered this the hard way---making pickles, not beer.) --- Ed. Comments: The beer is amber, clear, has enough hops for me, and has a great spicy (bordering on hot) aftertaste. Specifics: O.G.: 1.020 F.G.: 1.002 Primary Ferment: 4 hours Secondary Ferment: 8 days 7-10 Chapter 7: Herb & Spice Bengal Butt Kicker Source: Chad Epifanio (chad@mpl.ucsd.edu) Issue #816, 2/4/92 Ingredients: 15 pounds, Klages malt 2--3/4 pounds, Munich malt 1 pound, Amber crystal 1/4 pound, Chocolate malt 1 ounce, Northern Brewers hops 10%AA (60min) 1 ounce, Northern Brewers (15 min) 1/2 ounce, Cascades 5.9%AA (15min) 2 ounces, fresh fennel (15 min) 6 ounces, fresh orange peel (15 min) 1/2 teaspoon, Irish Moss(15 min) 1 cup, American Lager yeast slurry 10 Bengal Spice tea bags, "dry hopped" 3/4 cup, Corn sugar to prime Procedure: Upwards infusion mash, low-temp conversion. Used water with high carbonate hardness. Comments: So far, the young beer tastes great with an unusual taste that is difficult to describe. I hadn't seen mention of using fennel before, so I thought I'd mention it. The beer has a dark orange color. Specifics: O.G.: 1.070 IBU: 35--40 7-11 Chapter 7: Herb & Spice Garlic Beer Source: Louis Clark (hplabs!mage!lou) Issue #580, 2/13/91 Ingredients: 4.5 kg Munton & Fison dark malt syrup 3/4 pound, 40L crystal malt 1/4 pound, roasted barley 2 ounces, Perle hops (7.5% alpha) 1 ounces, Willamette (4.6% alpha) 3 large garlic cloves chopped fine 1 ounce, Willamette for finishing ale yeast Procedure: Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool. Comments: Next time I make this I'll probably use more crystal and more hops. Gak & Laurel's Garlic Beer Source: Richard Stueven (richard.stueven@corp.sun.com) Issue #757, 11/7/91 Ingredients: 6 pounds, plain light extract syrup (hopped? who knows...) 2 ounces, Cascade leaf (boil) 2 ounces, Cascade leaf (finish) one Big Thing of garlic (maybe half the size of your fist) Whitbread dry ale yeast Procedure: The procedure is the same as for any simple extract beer. Chop up the garlic and throw it into the boil for the full 60 minutes. If you don't want quite so much garlic flavor, strain the garlic bits out before racking (we didn't). Add 2 ounces of Cascade hops at begining of boil and again in the last ten minutes. Cool. Pitch yeast. 7-12 Chapter 7: Herb & Spice Legendary Mike Brown's Spruce Ale Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Issue #733, 9/27/91 Ingredients (for 6 gallons): 3.3 pounds, Steel City Ale Kit 2.2 pounds, John Bull plain light malt extract 1.1 pounds, plain light dried malt extract 1/3 pound, crushed chocolate malt 1/4 pound, crushed crystal malt 6 ounces, fresh spring spruce sprigs (boil) 8 spruce sprigs (finishing) 2 cups, culture of Munton & Fison Ale yeast Procedure: Place Crystal and chocolate malts in 1 gallon cold water and raise temperatire to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime. Comments: I didn't like this beer at first because I felt that a spruce essence was lacking in the flavour. However, two months in the bottle cured that problem and the beer was exquisite and "sprucey" and improved with further aging. Specifics: O.G.: 1.046 Primary Ferment: 14 days 7-13 Chapter 7: Herb & Spice Xmas Ale Source: Phoebe Couch (ithaca!amber!phoebe@uunet.UU.NET) Issue #750, 10/29/91 Ingredients (for 4 gallons): 4 1/4 pounds, Austrialian light extract malt (liquid) 1/2 pound, crystal malt 1/4 pound, chocolate malt 1/8 pound, flaked barley 1/2 cup, brown sugar 2 1/2 ounces, Northern brewer hops 1/2 cinnamon stick 1 teaspoon, whole clove 1 ounce, cascade (finishing) Ale yeast Procedure: Add all the grain and malt into the water and boil. After it starts to boil, add Northern brewer and spices. After about 45 minutes, turn off heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast when cool. Clarify and bottle in a week. Comments: I had a party and everyone liked this brew (1 month aging.) It has a medium head, a pleasant hint of spices (not strong but very noticeable) and smooth taste. Specifics: Primary Ferment: 1 week 7-14 Chapter 7: Herb & Spice Xmas Ale Source: larryba@microsoft.com Issue #734, 9/30/91 Ingredients: 8 pounds, Klages malt 2 pounds, Munich malt 8 ounces, chocolate malt 12 ounces, honey (added to the boil, not mashed!) 1/2 ounce, Willamette hops (5.4%) for 45 min 1/2 ounce, Willamette hops (5.4%) for 30 min 6 ounce, fresh ginger (peeled, diced) zest of 4 oranges (valencia) 1 teaspoon, whole cloves 1 teaspoon, ground allspice 5 3" cinnamon sticks (crunched up) Ale yeast Procedure: Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 minutes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast. Comments: I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor. Specifics: O.G.: 1.068 F.G.: 1.017 Primary Ferment: 36 hours at 74 degrees Secondary Ferment: 4 days at 67 degrees 7-15 Chapter 7: Herb & Spice Indian Summer Gingered Ale Source: Jerry Gaiser (jerry@jaizer.intel.com) rec.crafts.brewing, 10/25/91 Ingredients: 6 pounds, dry light malt extract 1 pound, crystal malt (40L) 3 ounces, fresh ginger (boil) 1/2 ounce, Galena pellets (11.4%) (boil) 1 ounce, fresh ginger (finish) 1 ounce, Hallertaur pellets (4.?%) (finish) Wyeast British Ale yeast (#1098?) Procedure: Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes add finishing ginger and hops. Chill. Pitch yeast. Comments: Wonderful color and smells delicious. Should be in the bottle next weekend and I'll report on how it turns out. 7-16 Chapter 7: Herb & Spice Bob's Coriander Ale Source: Bob Murphy (heisch@zen.radiology.arizona.edu) Issue #753, 11/1/91 Ingredients: 6 pounds, light unhopped malt extract, 1 pound, light crystal malt 1 ounce, Cascade hops, 5.5% alpha 1 ounce, whole Coriander Seed - 30 min 1 ounce, whole Coriander Seed - 10 min 1 teaspoon, Irish Moss - 10 min Chico Ale yeast (from a previous batch) Procedure: Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add extract. Bring to a boil and add Cascade hops.(boil for 60 minutes.) Add 1 ounce coriander at 30 minutes and the final ounce for the last 10 minutes. Strain off the hops and coriander seed when transfering to the primary. Leave in the primary for 5 days, and in the secondary for around 10 days. Comments: Each batch has been a bit different, but good. The coriander isn't real strong, but is noticable. Some people have a hard time identifying it. For some reason they all seem to lack much head, maybe the oils in the coriander? Lack of head is not a problem any of my other beers have. Overall a nice slightly spicy light beer. Probably good for lawn mowing if I had a lawn. Good right away but seems to get better after 3 to 4 weeks in the bottle. The flavors blend together a bit more with age. Specifics: O.G.: 1.040 F.G.: 1.012 Primary Ferment: 5 days Secondary Ferment: 10 days 7-17 Chapter 7: Herb & Spice Phil Fleming's Christmas Ale Source: homer@drutx.att.com Issue #747, 10/24/91 Ingredients: 3.3 pounds, Munton and Fison Stout Kit 3.3 pounds, Munton and Fison amber malt extract syrup 3 pounds, Munton and Fison light dry malt extract 1/2 ounce, Hallertauer hops (boil) 1/2 ounce, Hallertauer hops (finish) 3/4 pound, honey 5 3-inch cinnamon sticks 2 teaspoons, allspice 1 teaspoon, cloves 6 ounces, ginger root 6 rinds from medium size oranges (scrape the white insides of the rind away) Wyeast No. 1007 German ale liquid yeast 7 ounces, corn sugar for priming Procedure: Simmer spices and honey (45 minutes). Boil malt and hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast. [Note: It's not made clear, but the honey/spice mix is added to the wort just before cooling, they're not boiled together.] Comments: Note: This recipe appeared Vol.2, #10 of The Wort Alert, the Hop Barley & the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas Ale", and also appeard in a Zymurgy special issue. There was a lot of discussion relating to the additional 3 pounds of malt extract. The final word is that this is the correct recipe. Specifics: O.G.: 1.069 F.G.: 1.030 Primary Ferment: 14 days at 61 degrees 7-18 Chapter 7: Herb & Spice Zulu's X-mas Lager Source: Mike Zulauf (zulauf@orbit.Colorado.EDU) Issue #743, 10/18/91 Ingredients: 3.3 pound can, Munton & Fison Light Hopped Malt Syrup 2--3/4 pounds (approx.), light dry malt extract 2--1/2 pounds, light clover honey 1 pound, crystal malt 2 teaspoons, gypsum (soft water treatment) 2 ounces, Cascade hops (4.5% alpha) 1 ounce, Cascade hops 1/2 ounce, Cascade hops 1/2 ounce, Cascade hops 2 teaspoons, dried ground ginger 2 teaspoons, dried ground nutmeg 3 teaspoons, dried ground cinnamon grated orange peel from 4 oranges 1/4 teaspoon, Irish Moss 3/4 cup, corn sugar for priming M. eV. German Lager liquid culture in a 1 qt. starter Procedure: Steep crystal malt in brew pot. Remove grains before boil. Add extracts and honey and bring to a boil. Add 2 ounces Cascade at beginning of boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last 10 minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes. Comments: This recipe makes a golden, rather than dark, Christmas beer. With the proportions of hops and spices used, you get a complex mix of aromas, with none of them being too dominant. Other than being a lager and using various temperatures, this is a very easy brew to make. If anyone else tries it out, I'd be curious to hear the results. Specifics: O.G.: 1.071 F.G.: 1.018 Primary Ferment: 12 days at 50 degrees Secondary Ferment: 30 days at 40 degrees Lager: 30 days at 30 degrees 7-19 Chapter 7: Herb & Spice Spiced Ale Source: Ken Weiss (krweiss@ucdavis.edu) Issue #743, 10/18/91 Ingredients: 7 pounds, amber liquid extract (Alexanders, I think) 2 pounds, crystal malt, cracked 1 pound, chocolate malt cracked 2 ounces, Hallertauer hops 2 ounces, Saaz hops 4 ounces, fresh ginger, grated 2 tablespoons, ground cinnamon Wyeast American Ale (Sierra Nevada ?) yeast, 1 pint starter Procedure: Steep crystal and chocolate malt in hot, but not boiling, water for about 1/2 hour. Strain out grains, sparge with hot water. Add extract, stir until dissolved. Bring to a boil and add all the Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to primary, and add Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor. Prime with 3/4 cup corn sugar and bottle when fermentation appears complete. Comments: Really nice balance of flavors. The dry-hopped Saaz blended with the ginger and cinnamon aroma really well, and the ginger flavor is perfect. The cinnamon didn't contribute much flavor, and seems to have led to a muddier beer than I usually get. Probably would have been better to use stick cinnamon instead of ground... The color is much lighter than I would have expected. 7-20 Chapter 7: Herb & Spice Old-Time Jaspers Gingered Ale Source: Peter Glen Berger (pb1p+@andrew.cmu.edu) Issue #765, 11/21/91 Ingredients: 9 pounds, Pale dry malt extract (M&F) 3/4 pound, crystal malt, cracked 3 pounds, light clover honey 1 ounce, Hallertau hops (boil) 1/2 ounce, Hallertau hops (finish) 6 ounces, fresh ginger, peeled and grated grated peels of 4 oranges 1--1/2 teaspoons, cinnamon 1/2 teaspoon, nutmeg 1--1/2 teaspoons, Irish moss Whitbread Ale yeast Procedure: Add cracked crystal malt. Remove as water comes to a boil. Add all fermentable sugars. Add 1 ounce of Hallertau. Add half (3 ounces I think) of the ginger and half of the orange peel. Add spices. Boil for 60 minutes. In the last ten minutes of the boil, add the remaining ginger, orange peel, and Irish moss. Cool. Pitch yeast. Comments: This brew is just barely sweet, at the threshold of perception. A strong, heavy body follows, the ginger and orange blending together and taking you through from the middrink to the aftertaste. The finish is incredibly long, both the high alcohol content and the ginger-orange aftertaste lingering for a full 8 or 9 seconds after swallowing. Note: In retrospect, this could have used a stronger bittering hop; after aging the ginger asserted itself more and drowned out what hops there were. It was still great, though. Specifics: O.G.: 1.071 F.G.: 1.019 Primary Ferment: 6 days Secondary Ferment: 6 days Aged: 1 month 7-21 Chapter 7: Herb & Spice Debbe's Garlic Beer Source: Douglas DeMers (dougd@uts.amdahl.com) rec.crafts.brewing, 10/4/91 Ingredients: 8 1/2 pounds, pale malt extract (Williams bulk extract.) 4 large bulbs garlic, peeled and cleaned 1 ounce, Northern Brewer hops (AAU not available) WYeast London Ale (pre-started) Procedure: Separate and peel the cloves from four entire bulbs of garlic and lightly score the surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the cooled wort into a 6--1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon primary (w/blowoff tube) I racked it to a 5 gallon secondary. Comments: The wort tasted very sweet and definitely *GARLIC*! Lethal stuff! I mean it was stomp-on-your-tongue rip-the-back-of-your-head-off _GARLIC_. Three weeks later my tongue still remembered the assault and was braced for a similar attack, but the attack was not forthcoming. There is absolutely no pronounced garlic taste! There is only a hint of something reminiscent of garlic. I purposely made the brew a little light on the hops, so the hops don't shine through either. To me, it is a fairly well-balanced, heavy beer and everyone who has tried it has really liked it. Next time, I think I'll leave the garlic cloves in the primary to see if I can get a more pronounced garlic taste in the final product. Specifics: O.G.: 1.060 F.G.: 1.018 Primary Ferment: 3 days Secondary Ferment: 2 weeks 7-22 Chapter 7: Herb & Spice Spruce Juice Source: James P. Buchman (jpb@tesuji.dco.dec.com) Issue #598, 3/18/91 Ingredients: 5 pounds, Premier Malt hopped light malt extract 1 pound, dried light plain malt extract 20 ounces, cup loosely filled with blue spruce cuttings 1/8 pound, roasted barley 2 ounces, Cascade hops Ale yeast Procedure: Bring extract and 1 1/2 gallons of water to boil. Add Cascade hops and boil for a total of 45 minutes. Rinse spruce cuttings, then toss into the wort for the final twelve minutes of the boil. Cool. Pitch yeast. Comments: I tasted the sample which I took to measure the SG. The pine taste and smell were definitely present but not excessive; they added extra sharpness to the brew on top of the hops. Hard to say more from a flat, sweet, yeasty sample only halfway fermented. 7-23 Chapter 7: Herb & Spice Honey Basil Ale Source: Bryan Gros (bgros@sensitivity.berkeley.edu) Issue #825, 2/17/92 Ingredients: 2--1/2 pounds, barley malt 1/2 pound, wheat malt 1/2 pound, 40L Crystal malt 2 pounds, honey 1 pound, dried malt extract (pale) 2--1/4 ounces, Mt. Hood hops (3.3%, bittering) 1/2 ounce, Cascade hops (5.9%) 1 ounce, Basil leaves Whitbred dry yeast Procedure: I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30 min. Comments: The basil I added may be a lot; it was about 1/3-1/2 of the "bunch" I bought at the grocery store. I talked to the brewmaster at the pub where I had the original Honey Basil and he said they used four "bunches" in 800 gallons. So we'll see. Now it is fermenting, and is a pretty murky brown color. I didn't think that much 40L Crystal would make it this dark; much darker than I wanted. We'll see what happens when it is done---looks like I'll need to add the gelatin this time (I've had good luck with this in the past). I'll let you know what it tastes like. And I hope the hops are light enough to let the basil and honey through. I think I have a pretty heavy hand with hops usually. 7-24 Chapter 7: Herb & Spice Ersatz Harpoon 1991 Winter Warmer Source: David Van Iderstine (orgasm!davevi@uunet.UU.NET) Issue #844, 3/16/92 Ingredients: 6 pounds, Laaglander amber dry malt extract 1/2 ounce, black patent malt 12 ounces, crystal malt 1--1/2 ounces, chocolate malt 1 pound, honey (added with extract) 1 ounce, Clusters pellets (6.5--7.5% alpha) (boil) 1 ounce, Willamette pellets (aroma) Wyeast British ale yeast (#1098) 1/2 teaspoon, nutmeg (8 minute boil) 1--1/2 teaspoons, ground cinnamon (8 minute boil) 1/2 teaspoon, ground cloves (8 minutes boil) 1 teaspoon, vanilla (5 minute boil) 1 tablespoon, gypsum 1 tablespoon, Irish moss (10 minute boil) 3/4 cup, corn sugar (prime) Procedure: Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later. Comments: This is a composite recipe, designed to mimick Harpoon's latest Winter Warmer offering. I started with the spice list for Harpoon's Winter Warmer, as published in the Beer News (or whatever that fine newsprint rag found in various lobbies is called). Armed with the spice list, I searched all my HBD back-issues for each spice. Whenever I found one of the spices being used, I looked for its relative weight as compared to all other ingredients in that particular recipe. By doing this for all the spices listed below, I arrived at a statistical "average" for the relative concentrations of all of them together. So maybe I should call this "Statistician's Delight"? 7-25 Chapter 7: Herb & Spice Pepper Beer Source: Paul Sherril (sherril_paul@tandem.com) Issue #871, 4/24/92 Ingredients: 6 pounds, Anderson light malt extract 8 ounces, light crystal malt 1--1/2 ounces, Cascade hops (boil) 1/2 ounce, Cascade hops (finish) Wyeast pilsner yeast several peppers (serrano, jalapeno), sliced Procedure: Ferment at 50 degrees (primary). Secondary at 45 degrees. At bottling place a piece of pepper in a dozen bottles. Some serranos, some jalapenos and a variety of sizes. Comments: Most people said to introduce the peppers into the beer as late as possible, so I'm going to just put a slice in a few bottles and see how it goes. This way I don't blow a whole 5 gallons on this little perversion. 7-26 Chapter 7: Herb & Spice Honey Ginger Beer Source: Don Veino (Don.Veino@East.Sun.com) Issue #840, 3/10/92 Ingredients: 1 can, John Bull light unhopped malt extract 1 ounce, Hallertauer hop plugs 3 pounds, honey 3 ounces, diced ginger finings Glenbrew yeast 1 cup, corn sugar (priming) Procedure: Started with 1--1/2 gallons cold filtered water in stockpot. Added malt extract and began heating. At steaming, added hops in straining bag. After 15 minutes, added diced ginger (actually, slices about as thick as a nickel---I wanted the surface area increase). Continued simmer for 15 minutes. Meanwhile, added 3 pounds honey to fermenter (using some known weights, a fulcrum and a bit of mechanics, then measuring the results, I figure this is about 40 ounces liquid measure). When simmer completed, removed ginger and hops bag, and poured hot wort into fermenter (7 gallon glass carboy). Added cold filtered water to make 5 gallons. Pitched yeast at about 80 deg F. Forgot to take initial SG reading. Comments: This is from Beer & Wine Hobby's recipe of the Month, May 1991....their comment: "This makes a most delightful summer beer, with a slight ginger taste, and a wonderful mellow ginger aftertaste. Chill and enjoy!!" Don's comment: Taste good/light. Very clear, with a golden brown to red color. Slight "apple" smell upon opening, but no fruity taste... just a clean ginger flavor. Good head and strong carbonation (I think I'll back off a bit on the priming sugar next time). Improved with age, 5+ weeks later it was great, still getting better 4 months later (but only 4 bottles left!). No chill haze. Medium alcohol content. GREAT with asian foods (tasted similar to Tsing Tao, but better). I think I'm going to experiment a little with some fresh rosemary in the next batch, in place of some/all of the ginger... we'll see how it goes! 7-27 Chapter 7: Herb & Spice Easy Spiced Brown Ale Source: Jeff Benjamin (benji@hpfcbug.fc.hp.com) Issue #920, 7/9/92 Ingredients: Mountmellick brown ale kit 3--4 whole cloves 3 whole cinnamon sticks 1/4 teaspoon, ground nutmeg 4 oranges 1/8 cup, Hallertauer hops ale yeast Procedure: Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45 minutes. Make Brown Ale according to 3.6 gallon recipe. Add spice mixture (do not strain) and zest of other three oranges to wort. Ferment, strain, and bottle according to kit instructions. Comments: I've used cloves for spiced ales, and my advice would be go easy. It doesn't take much to add that character. I had good luck by simmering 3- 4 whole cloves (not crushed) in water, then adding the whole thing to the primary. I'm normally an all-grain brewer, but this is a twist on a kit beer. I find that spices tend to mask any sort of "canned" flavors, and with the time you save you can brew a lot of it, like for a party. The spices balanced perfectly after a few weeks in the bottle. 7-28 Chapter 7: Herb & Spice Corey Ander's RN Screw Source: Bill Slack (wrs@gozer.mv.com) Issue #927, 7/19/92 Ingredients: 5 pounds, light dry extract 2--3/4 pounds, clover honey 1 ounce, Hallertauer (60 minute boil) 1/2 ounce, ground coriander (15 minute boil) 1/2 ounce, Hallertauer (15 minute boil) 1/2 ounce, ground coriander (5 minute boil) 1/2 ounce, orange peel (5 minute boil) 1/2 ounce, Hallertauer (finishing, 2 minutes) yeast (Red Star or Belgian yeast) Procedure: Rehydrate Red Star ale yeast or Belgian yeast. Boil wort as usual. Ferment and prime as usual. Comments: This is a version of the Gran Cru extract recipe in Charlie Papazian's new book. Specifics: O.G.: 1.047 F.G.: 1.010 7-29 Chapter 7: Herb & Spice Xmas Beer Source: David Klein (klein@physics.Berkeley.edu) Issue #968, 9/14/92 Ingredients: 2 pounds, Munich malt 1/4 pound, dextrin malt 1 pound, crystal malt 1 pound, 2--row malt, toasted at 350F for 15 minutes 3/4 cup, roast barley 1/2 cup, black patent malt 6 pounds, Australian amber extract 3 bags, Spicy Duck spices (cinnamon, anise, fennel, fenubar, clove) 4 sticks, cinnamon 2 teaspoons, crushed cardamon 1 ounces, Chinook hops Irish moss 2 pounds, dark honey zest of 5 oranges 2 teaspoons, cloves (end) 2 sticks, cinnamon (end) 1--1/2 teaspoons, allspice (end) dash, nutmeg (end) 1--1/2 ounces, grated ginger (end) Wyeast ale Procedure: Low temperature mash, 145F for 4 hours in 2 gallons of water treated with 2 teaspoons of gypsum. Sparge to 7 gallons. Bring to boil, adding extract, 1 ounce of Chinook, and spices. After 45 minutes, add another ounce of Chinook and some Irish moss. After 1 hour, turn off heat at add honey, orange zest, and spices denoted "(end)". Secondary had 2 more ounces of hops (did not write down the kind). Comments: This won 2 awards (small pools though) I would recomend not using Chinook (this was my first time using them, and I discovered I did not like them) less oranges, more spicing. Unless you feel like boiling a long time or like wasting alot of your potential sparge, I would recoment at least using 3 lb of extract to bump the gravity. 7-30 Chapter 7: Herb & Spice Christmas in July Source: Tom Dimock (rgg@cornellc.cit.cornell.edu), Issue #970, 9/16/92 Ingredients: 8 pounds, light dry malt extract (American Eagle) 3/4 pound, crystal malt 3 ounces, roast barley 3 pounds, clover honey 1 ounce, Northern Brewer (boil) 1/2 ounce, Northern Brewer (finish) 6 ounces, fresh grated ginger (1/2 boil, 1/2 finish) grated peel of 4 tangelos (1/2 boil, 1/2 finish) 1 stick, cinnamon 1--1/2 teasppon, nutmeg 1--1/2 teaspoon, Irish moss Whitbread ale yeast Procedure: The crystal and roasted barley were steeped in six gallons of water while it was heating. They were removed at 190 and the DME, honey, boil hops, half of the ginger, half of the tangelo peel, the cinnamon stick and the nutmeg were added. The Irish Moss went in 40 minutes into the boil, and the rest of the ginger, tangelo peel and hops went in at 50 minutes. At 60 minutes, cooled quickly (counter- flow chiller) and let sit for 3 hours. Racked off the copious trub, aerated and pitched with a pint of starter from two packages of Whitbread Dry Ale yeast (my all time favorite dry yeast). Comments: It fermented slowly but steadily with daily rousings for 30 days, at which point it stalled at 1.040. I added 1/2 teaspoon of amylase enzyme, which started it back up. On January 24, I bottled it with 3/4 cup corn sugar priming. The F.G. was 1.032. After about three months in the bottle it was interesting, but not what I was looking for---Steve Russel's comment was "Well, it's a very interesting ginger beverage, but I'm not sure I'd call it beer!" Now, it has matured quite nicely, and has a couple of real fans. It is still VERY gingery, so unless you really like ginger I'd cut the ginger back by 1/2 or 2/3. Specifics: O.G.: 1.085 7-31 Chapter 7: Herb & Spice Hershell Chanukah's Mulled Atheist Ale Source: Aaron Birenboim (abirnbo@rigel.cel.scg.hac.com) 9/9/92 Ingredients: 1 3--kg can, Irek's wheat extract 2 pounds, crystal malt (40L or lower) 2 pounds, honey (more if you want it stronger) 15 HBU, boiling hops 2 ounces, finishing hops (e.g., Cascade) (2 minutes) 2 ounces, fresh ginger peels from 3 lemons 10 cloves, lightly crushed. 1 teaspoon, allspice, lightly crushed 2 cinnamon sticks 1/2 of a nutmeg, lightly crushed (or less---maybe 1/4 nutmeg) Irish moss for clarity Whitbread ale yeast Procedure: Add spices in last 10 minutes or so of boil. Comments: At the risk of sounding immodest, it was the best spiced ale I have ever had. The flavor is totally dominated by the crystal, honey, and spices. Don't fret too much about the extract. Any amber will do. If all you can get is pale, just add about 1 pound of "amber" malt to the crystal steep. Amber can be made by toasting pale malt at 350F for about 20 min. 7-32 Chapter 7: Herb & Spice Winter's Tavern Winter Ale Source: Greg Winters (gsw@thebrewery.EBay.Sun.com) 9/10/92 Ingredients: 7 pounds, Alexanders Pale Malt Extract 20 ounces, Clover Honey 1 pound, British Cara-Pils 1pound, Crystal (40L) 2 pounds, klages 2-row (for partial mash of cara-pils) 1/4 pound, Chocolate Malt 1/2 ounce, Chinook Pellets (12%) (60 minute boil) 1/2 ounce, Cascade Leaf (7%) (30 minute boil) 1 ounce, Hersbrucker Plugs (2.9%) (30 minute boil) 1/2 ounce, Hersbrucker Plugs (10 minute steep) 1/2 ounce, Hersbrucker Plugs (2 minute steep) 1/2 oounce, Cascade Leaf (7%) (Dry hopped in secondary) 3, 3" cinnamon sticks 1 teaspoon, whole cloves 1 teaspoon, ground Allspice 2 ounces, grated fresh ginger 6 pods, cardamom - slightly crushed rind of 5 oranges - no bitter white stuff!! Wyeast American Ale Procedure: Performed partial mash of cara-pils, crystal and klages as described in CJOHB. Added all other fermentables and brought to a rolling boil. Added hops as indicated as well as all spices for the last 10 minutes of the boil. Cooled in ice bath for approximately 30 minutes before moving to bucket with 2 gallons cold water to reduce oxidation. Let sit for 1 hour and then racked off trub into primary. (Spices, etc. included in the primary fermenter.) Pitched approximately 1 liter yeast starter, attached blow-off tube and had a cold one. Comments: Smells heavenly and should have just the proper aging time to mellow the spices and hops by xmas. (I may have added more hops than I should have, but I just couldn't resist, as I just love the taste.) With any luck I will have a nice balanced and very complex brew... Specifics: O.G.: 1.060 7-33 Chapter 7: Herb & Spice Pale Maple Ale Source: Mark Davis (Mark_Davis.osbu_sout@xerox.com) Issue #978, 9/28/92 Ingredients: 6 gallons, brewing water 5 pounds, amber malt extract syrup 1/2 pound, Scottish crystal malt (80L) 1/2 pound, wheat malt (dry extract) 1 quart, Maple Syrup (Dark, Grade A) 1 ounce, Goldings hops (5.2%) 60 minute boil 1/2 ounce, English Goldings, 30 minute boil 1/2 ounce, English Goldings, 10 minute boil/steep 1/2 teaspoon, Irish Moss 2 teaspoons, Gypsum Wyeast #1028 London Ale yeast Procedure: 1. Prepared yeast starter. 2. Steep cracked crystal malt in 2 quarts 150 F water for 30 min.(I put the pot in the 150 F preheated oven) Sparged the grain into the boiling pot with another 2 quarts of 170 water. Add enough water to bring volume in pot to 5 gallons. Bring to boil. 3. Add Malt Extract syrup, wheat malt, gypsum, and 1 ounce of hops. Boil for 30 minutes. After 30 minutes of boil, add Maple syrup and 1/2 ounce of hops. Boiled another 20 minutes. 5. At 50 minute mark of boil, add 2 teaspoons of Irish Moss and the last 1/2 ounce of hops. Boil another 10 minutes (covered), turned of flame, and allow it to steep for 5 minutes. 6. Chill, strain, and rack to primary. Pitch. Comments: I tried the ale after 5 days in the bottle and was extremly pleased with the brew. The only thing is that it is a little dry (lost some of it's sweetness(maybe another 1/2 pound of crystal). I will do this one again, but I think that I will use another yeast type (maybe Wyeast European ale). Specifics: O.G.: 1.054 F.G.: 1.008 7-34 Chapter 7: Herb & Spice Quick & Easy Spiced Brown Ale Source: Jeff Benjamin (benji@hpfcbug.fc.hp.com) Issue #985, 10/7/92 Ingredients: MountMellick Brown Ale Kit 3-4 whole cloves 3 whole cinnamon sticks 1/4 teaspoon, nutmeg 4 oranges 1/8 cup, fresh Hallertau hops (leaf) Procedure: Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45 minutes. Make brown ale according to 3.6 gallon recipe. Add spice mixture (do not strain) and zest of other three oranges to wort. Ferment, strain, and bottle according to kit instructions. Comments: Since everyone is gearing up to make Xmas brews (including me), here's an easy recipe that turns out extremely good. I'm normally an all-grain brewer, but it's easier to make large quantities of extract brews for parties and things, and the spices tend to cover up some of the extract qualities. Of course, you could use the same spicing technique for an all-grain batch, too. Remember to go easy on the spices. The flaw with a lot of commercial Xmas brews is that the spices overwhelm the flavor of the beer rather than complement it. The flavors balance very nicely after only a short aging time, but it gets better after a couple of months. An excellent holiday beer. 7-35 Chapter 7: Herb & Spice Spiced Brown Ale Source: Arthur Delano (ajd@itl.itd.umich.edu) 10/12/92 Ingredients (for 6 gallons): 7 pounds, dark Munton & Fison malt extract syrup (2 cans) 1/2 pound, crystal malt 1 pound, chocolate malt 1 ounce, Fuggles pellet hops -- boil 1 ounce, Fuggles pellet hops -- 15 minutes before end of boil 1 nutmeg, grated -- 15 minutes before end of boil 1 ounce (approx.), sliced ginger root -- 15 minutes before end of boil 1 star anise -- 15 minutes before end of boil 1 ounce, willamette pellet hops -- finish Whitbread ale dry yeast in a 20 oz. starter Procedure: Grain steeped in a colander in 2 gallons of cold water and brought to boiling: grain removed when boiling began. Some hops and spices allowed to pour into carboy. My notes don't mention fermentation times, so i would guess 1 to 1--1/2 weeks in primary, 2 weeks in secondary as a rough estimate. Comments: This is the only spiced beer I've made; it came out very well. The recipe is based on Dottie's Brown Ale by Charles Lawhon, which appeared in Zymurgy v. 14, Number 2. The spices more-or-less masked the flavoring hops, so I might try reducing or removing them next batch. I also intend to add cinnamon and/or dried orange rind. Specifics: O.G.: 1.023 at 67 7-36 Chapter 8: Fruit Blueberry Ale Source: Patrick Stirling (pms@Corp.Sun.COM) Issue #493, 9/11/90 Ingredients: 7 pounds, British amber extract 1-1/2 pounds, crystal malt 2 ounces, Northern Brewer hops (boil) 1 ounce, Fuggles hops (finish) Whitbread ale yeast 2 pounds, fresh frozen blueberries Procedure: Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar. Comments: When I tasted this during the bottling stage there was not much blueberry flavor. More blueberries may be required to give a stronger taste. The beer came out remarkably clear with a nice reddish tint. Specifics: Primary Ferment: 1 week 8-1 Chapter 8: Fruit Apples in the Snow Source: Shannon Posniewski (imagesys!shannon@uu.psi.com) Issue #521, 10/19/90 Ingredients: 6.6 pounds, John Bull light malt extract (or other brand) 1 pound, corn sugar 2 ounces, Hallertauer hops (boil) 1/2 ounce, Hallertauer hops (finish) 12 pounds, apples (9 pounds Granny Smith, 3 pounds Macintosh) water crystals 2 packs, Edme ale yeast 3/4 cup, corn sugar (priming) Procedure: Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boiling hops and bring to boil. Add extract and corn sugar. Boil 40 minutes. Add finishing hops and apples. Steep 15 minutes. Pour wort into 3-1/2 gallons cold water. Push apples to one side and pitch yeast. Ferment 3 weeks. Comments: This is based on Papazian"s "Cherries in the Snow." We used Granny Smith and Macintosh because we wanted high-fructose varieties---besides, we like them. Perhaps the use of Saaz or a more delicate hops would be in order because this was too hoppy. Beer seems to improve with age and after a few months the flavor was described as "immaculate" but with balance tipped more toward hops than apple. Specifics: O.G.: 1.050 F.G.: 1.015 Primary Ferment: 3 weeks 8-2 Chapter 8: Fruit Feelix the Cat Dark Cherry Lager Source: Mike Herbert (michaelh@homebrew.wv.tek.com) Issue #441, 6/18/90 Ingredients: 3.3 pounds, John Bull dark unhopped malt extract 2 pounds, Munton & Fison light dry extract 1/2 cup, black patent malt 2 ounces, Cascades hops 2 tablespoons, gypsum 1 teaspoon, salt 3-5 pounds, pitted chopped cherries 1/2 ounce, Hallertauer hops yeast Procedure: Steep black patent malt in 2 gallons of water bringing to boil. Strain out grain. Add extract and boil with Cascade hops, gypsum, and salt. Boil 60 minutes. Remove from heat. Add finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make 5 gallons. Pitch yeast. Comments: This recipe came from Charlie Papazian many years ago. This is supposed to make a lager, but I've never actually produced a lager with this recipe, only an ale. The cherries add a sweetness, but are not overpowering in a dark beer. I also tried another cherry beer called "Sinfully Red Cherry Ale" from the Spring 1984 issue of Zymurgy. This used 10 pounds of cherries and made a much lighter beer. 8-3 Chapter 8: Fruit Dark as the Night Stout Source: Wayne Allen (wa@cadillac.cad.mcc.com) Issue #312, 11/29/89 Ingredients: 8 cans, blueberries (or 10 pints fresh, or 6# frozen) 1/2 pound, roasted barley 1/3 pound, black patent malt 1 pound, crystal malt 6.6 pounds, John Bull dark unhopped malt extract 1-1/2 ounces, Fuggles hops (boil) 1/2 cup, corn sugar (priming) yeast Procedure: Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation. Comments: This tastes like a normal stout, but after 4 or 5 sips, a warm glow begins to suffuse your throat and tummy; great for winter nights. Don't worry about pectin haze, you definitely won't see it! 8-4 Chapter 8: Fruit Pick of the Season Cherry Ale Source: Chuck Coronella (coronellrjds@che.utah.edu) Issue #447 Ingredients: 6 pounds, Laaglander light dry extract 1/4 pound, crystal malt 1/4 pound, lactose 7-8 pounds, fresh sweet cherries 1/2 ounce, Chinook hops (boil) 1/2 ounce, Chinook hops (finish) 1/2 ounce, Hallertauer hops (dry) 1/2 teaspoon, Irish moss Whitbread ale yeast Procedure: This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries. Comments: I decided to use lactose because several people thought Papazian's Cherries in the Snow was a bit dry. Specifics: Primary Ferment: 2 days Secondary Ferment: 6--8 weeks 8-5 Chapter 8: Fruit Blackberry Stout Source: Andy Wilcox (andy@mosquito.cis.ufl.edu) Issue #415, 5/9/90 Ingredients: 1 can, Mount Mellick Famous Irish Stout extract 3 pounds, M&F dark dry malt extract 4 pounds, frozen blackberries 1 pound, dark crystal malt 1/2 pound, black patent malt 1/2 pound, roasted barley 1-1/2 ounces, Hallertauer hops 1/2 ounce, Fuggles hops ale yeast corn sugar (priming) Procedure: Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries. Comments: This stout reaches prime in 4-6 weeks and rapidly deteriorates from there, acquiring a winey flavor as the residual blackberry sweetness erodes. An amateur judge commented, "Good and black. Good mouth feel. Unbelievable finish---seems to last forever! Fruit? I want the recipe. Nice job." 8-6 Chapter 8: Fruit Basic Fruit Beer Source: John Isenhour (LLUG_JI%DENISON.BITNET) Issue #177, 6/14/89 Ingredients: 4-pound can, Alexanders pale malt extract 1/2 pound, light dry extract 10 HBU, hops 1/4 teaspoon, Irish moss 2 gallons, fruit juice (such as apple, pineapple, cranberry, or raspberry) yeast Comments: This recipe was described in the Summer 1987 issue of Zymurgy. See the issue for procedural details. When I brew with fruit I do not add fruit to the boil, this will set the pectins to creating a haze. Instead add them after the boil and steep. I generally use a wheat malt extract to emulate a lambic frambozen. Try a Lindemann Framboise to see what you're shooting for. They use unmalted wheat in their beer. 8-7 Chapter 8: Fruit Framboise Source: Cher Feinstein (crf@pine.circa.ufl.edu) Issue #402, 4/19/90 Ingredients: 6-7 pounds, light malt extract 1/4 pound, crystal malt 2-1/2 cups, raspberry puree 1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger) yeast 10 cups, raspberry puree Procedure: Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree. Comments: I figured that I'll sterilize anything I use to add the puree, while taking my chances with the puree itself (rather than heating it up and risking setting the pectins). 8-8 Chapter 8: Fruit Cranbeery Ale Source: Tim Phillips (tcp@esl.ESL.com) Issue #327, 12/20/89 Ingredients: 5 pounds, pale malt extract syrup 1 pound, corn sugar 2 ounces, Hallertauer hops (boil) 1/2 ounce, Hallertauer hops (finish) 6 pounds, cranberries ale yeast corn sugar (priming) Procedure: Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks. Comments: This isn't the best beer I've ever had, but the red color and mixture of cranberry, champagne, and beer tastes (in that order) together make wonderful conversation pieces. A perfect treat for the holidays. The cranberry taste is quite dominating: I might try just 2 or 3 pounds of cranberries in the future. This recipe is based on Papazian's Cherries in the Snow. Specifics: Primary Ferment: 5 days Secondary Ferment: 1 week 8-9 Chapter 8: Fruit Great Pumpkin Bitter Source: Barry Cunningham (abvax!calvin.icd.ab.com!bwc) Issue #299, 11/9/89 Ingredients: 1 can, Cooper's bitter hopped malt syrup 1-1/2 pounds, M&F dry malt extract 1/4 pound, black patent malt 1 cup, Brer Rabbit molasses 1/2 ounce, Tettnanger hop pellets (boil 30 minutes) 1/2 ounce, Tettnanger hops pellets (finish) 2 sticks, cinnamon 2-3 ounces, fresh grated ginger 10 pounds, pumpkin mush 1/2 cup, chopped cilantro 1-2 ounces, fresh grated ginger 2 packs, Pasteur champagne yeast Procedure: Steep black patent malt. Remove grain and add extracts. Boil wort 60 minutes with 2-3 ounces ginger, add boiling hops at 30 minutes. At 10 minutes add cinnamon. In last couple minutes, add finishing hops. Prepare pumpkin while wort is boiling: place pumpkin flesh in blender or food processor and mush. Mix chopped cilantro and 1-2 ounces fresh ginger in with mush. Place pumpkin mush, wort, and water to make 6-1/2 gallons in primary fermenter. Let primary fermentation proceed 1 week. Remove pumpkin mush and strain remaining liquid into 5 gallon carboy. Rack again after 3 weeks. Bottle after another 2 months. Comments: This is quite aromatic and will make a good sipping beer for next halloween. It is definitely not for consuming in large quantity. Specifics: Primary Ferment: 1 week Secondary Ferment: 2 weeks + 2 months 8-10 Chapter 8: Fruit Washington Apple Ale Source: Joe Shirey (jshirey@jarthur.Claremont.edu) Issue #370, 3/2/90 Ingredients: 4 pounds, Telford's Yorkshire nut brown ale hopped malt 1 pound, honey 1/2 pound, corn sugar 1/2 pound, dark crystal malt 4 pounds, red apples 2 teaspoons, cinnamon ale yeast Procedure: In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford's. Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary. Comments: This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness, but that can be changed by adding finishing hops. 8-11 Chapter 8: Fruit Raspberry Imperial Stout Source: Dan Miles (miles@cs.washington.edu) Issue #483, 8/28/90 Ingredients: 15-1/4 pounds, bulk light extract 3/4 pound, roasted barley 3/4 pound, black patent malt 3/4 pound, chocolate malt 2 pounds, English crystal malt 3-3/4 ounces, Bullion pellets (9.6 alpha) 1-1/4 ounces, Northern Brewer pellets (6.7% alpha) 2 ounces, Kent Goldings pellets 13 pounds, fresh raspberries 4 teaspoons, gypsum Sierra Nevada yeast 1 cup, corn sugar (priming) Procedure: This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.) The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping. Comments: This had a very strong raspberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste is accompanied by a sort of astringency or acidity that will supposedly soften with age. It's still very young for an Imperial stout. Specifics: O.G.: 1.087 F.G.: 1.022 8-12 Chapter 8: Fruit My Framboise Recipe Source: Cher Feinstein (crf@pine.circa.ufl.edu) Issue #479, 8/22/90 Ingredients: 6.6 pounds wheat malt extract 1/2 pound crystal malt 1 ounce Hallertauer hops 1 pack Wyeast #3056, Bavarian wheat 5 or 6 bags frozen raspberries (12 ounce bags) Procedure: The wheat malt should ideally be a 60-40 mix of wheat and barley. The crystal malt is cracked and steeped in hot water for 20 minutes, then strained. The hops are then added and the mixture is boiled for 45 minutes. Chill and add yeast. Allow the beer to ferment for 7 days and then prepare raspberry mixture by defrosting berries and using blender to puree. Pitch in fermenter and after 48 hours, bottle. Next time I make this, I will modify the recipe to use 1 can (6.6#) of Ireks wheat malt, 3-4 pounds of light DME, 1 ounce of Hallertauer (35 minute boil), and again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I can control the amount of barley extract to assure 60% wheat to 40% barley. Comments: I've been getting a large head with good lace, and an enormous aroma of raspberries. The brew is also crystal clear, with a deep ruby color (which I consider to be just plain luck since wheat beers are characteristically cloudy). As aging continues, any hints of astringency are disappearing. It will probably need 4--6 months aging time, quite possibly more. Specifics: Primary Ferment: 7 days Secondary Ferment: 48 hours 8-13 Chapter 8: Fruit Purdue Red Hot Apple Ale Source: Lynn Zentner Issue #607, 4/1/91 Ingredients: 4 pounds, Mountmellick Brown Ale Kit (Hopped) 1 pounds, Light DME 1 pound, Honey 1/2 pound, Crystal Malt 4 pounds, Sliced Winesap Apples (from Purdue Hort. Farms-- hence, the name) 2 teaspoons, cinnamon 1 cup, Cinnamon Imperials (Red hots) 10 grams, burton salts 1 teaspoon, Irish Moss 1 package Brewer's Choice London Ale Yeast (#1028) 2/3 cup dextrose to prime Procedure: Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted applesauce out of the apples by the way!) Comments: This ale is a nice light beer with little bitterness. You can't really taste the red hots too much, but the are definitely in the aroma. My husband had his doubts about this since the only hops were whatever was in the extract, but he was pleasantly surprised. The red hot candies make a very nice addition to the brew. I think they might be good in some other styles, too. 8-14 Chapter 8: Fruit John's Raspberry Ale Source: John DeCarlo (jdecarlo@mitre.org) Issue #740, 10/8/91 Ingredients: 6 pounds, Williams' English Light malt extract 1/2 pound, crystal malt (unknown Lovibond) 2 ounces, Hallertauer hops (4.0 AA%) (45 minutes) 1/2 ounce, Hallertauer hops (4.0 AA%) (5 minutes) 4 pounds, raspberries Wyeast liquid yeast (London ale) Procedure: Prepare 1 quart starter two nights before. Purchase some fresh raspberries (if possible. Try local farmer's market). Freeze raspberries night before brewing to break down cell walls. Pre-boil some water. Cooled some and freeze some. Prepare wort as usual by steeping crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15 minutes and another 1/2 ounces at end of boil. At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen minutes. Wort was pretty cool by then. Toss *everything* into the fermenter. (With the raspberries in there, I figured I couldn't get any S.G. readings, so I didn't try.) Comments: In spite of everything, this came out very very well, with rave reviews from everyone. 8-15 Chapter 8: Fruit Strawberry Beer Source: s94taylo%usuhsb.bitnet@cunyvm.cuny.edu Issue #659, 6/14/91 Ingredients: 3.3 pounds, M&F amber hopped syrup 3--1/2 pounds, dry light malt 1 pound, crushed crystal malt 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil 8 pints, fresh strawberries, washed, stemmed, pureed 4 Tablespoons, pectin enzyme Ale yeast starter Procedure: Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours. Steep crystal malt in 1 gallon of water for a while, then "rinse" in another 1--1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar. Comments: Crystal malt adds sweetness, and helps to bring out the essence of the fruit. One other important ingredient was pectic enzyme, as the pasteurization sets the pectin very well. This results in a very nice looking crystal clear beer with a pink-amber hue. Specifics: F.G.: 1.008 8-16 Chapter 8: Fruit Apricot Ale Source: Michael Bass (lg562@koshland.pnl.gov) Issue #743, 10/18/91 Ingredients: 4--1/2 pounds light dry malt extract 1 pound, German pilsner malt (steeped at 150 F for 1 hour) 1/4 teaspoon, Irish moss 1/2 teaspoon, salt 1 ounce, Chinook hops (12.2% alpha) 1/2 ounce, Mt. Hood hops (5.3% alpha) 2 1/2 pounds, frozen, pitted, halved apricots 1 packet, ale yeast 3/4 cup, corn sugar for bottling Procedure: Steep pilsner malt at 150 degrees for 1 hour. Strain and sparge grain. Add malt extract. Bring to boil and boile for 60 minutes. Add 1 ounce Chinook hops at 30 minutes. Add Mt. Hood in the last 2 minutes. The apricots were added at the end of the boil. The wort was then sparged into the primary fermentor, say about 10 minutes after the apricots were added. The wort was cooled over night and the yeast was pitched in the morning. After a week, the beer was racked to the secondary. Here it rested for one month (either I'm busy or patient; I wish I could say the latter) before bottling. Comments: How did it turn out? It was a fine light ale. Nice golden amber color with a good hop bite. About half way through a mug, I start noticing the taste of cloves. But I didn't notice any apricot taste. I think it would be worth trying it again only letting the apricots sit in the primary fermentor. At least that's what I'd try next. Specifics: O.G.: 1.050 F.G.: 1.015 Primary Ferment: 1 week Secondary Ferment: 1 month 8-17 Chapter 8: Fruit Cranberry Beer Source: Dave Bonar (eebonar@sn01.sncc.lsu.edu) rec.crafts.brewing, 8/14/91 Ingredients: 6 pounds, extra light dry malt extract 1 pound, Munich malt 1 ounce, Fuggles boiling 3 bags frozen cranberries 1 ounce, Fuggles as finishing hops yeast Procedure: I thawed the berries and blended with enough water to make a little over 2 quarts of slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid for the final minute or two as I turned off the heat. I bottled after a week. Comments: I am finding it very tasty. After a month it is somewhat sweet with a distince fruit flavor. I'm not sure that you can identify the flavor as cranberries without knowing which fruit it is.. It turned out somewhat cloudy but the color is a pretty rose. Specifics: Primary Ferment: 1 week 8-18 Chapter 8: Fruit Framboise Source: Mike Charlton (umcharl3@ccu.UManitoba.CA) Issue #589, 3/5/91 Ingredients: 7 pounds, Lager Malt 7 pounds, crushed raspberries 3 pounds, Wheat Flakes 1 ounce, 2 year old Cluster hops that had been baked for 20 min. WYeast #1056 American Ale Yeast Procedure: We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be extra careful with the sparge because it has the potential to be very slow (although we managed to whip right through in 45 mins.). We boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller to 42 degrees and strained into a carboy. After 8 hours we racked the wort off of the trub and pitched the yeast. We left it in primary for 2 weeks and then racked it into a carboy and added the raspberries. Comments: We had a bit extra so we are doing a small fermentation (without the raspberies) of about 3/4 of a gallon. To this we added a teaspoon of yogurt to try to get a lacto bacillus infection and produce lactic acid. If it produces anything interesting I'll post the results. Anyway, I can't comment on how this beer will taste as it is still in secondary and is fairly expeimental. Specifics: Primary Ferment: 2 weeks 8-19 Chapter 8: Fruit Fruit Galore Source: Chad Epifanio (chad@mpl.UCSD.EDU) Issue #745, 10/22/91 Ingredients: 10 pounds, Klages pale malt 1/2 pound, amber crystal malt 2 ounces, Cascade(4.9%) 10 HBU, 3 pounds plums, depitted & sliced 7 oranges; flesh sliced, and peels diced(didn't remove pith) 2 lemons; flesh sliced, and peels diced(didn't remove pith) 1 tablespoon, ground nutmeg 3 teaspoons, whole cloves 5 2" sticks cinammon 1/2 cup, fresh grated ginger root William's English Brewery Ale yeast(from 12ounce starter) Procedure: Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge. Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices during final 10 minutes of boil. Cooled to 80 degrees in half-hour and pitched. Racked after 5 days, and noted rocky head from fruit pulp. Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15 days. NOTE: I forgot the Irish Moss. Comments: There was too much particulate (orange pits, plum halves, etc) to get an original SG, so I didn't even bother with a FG. It tastes a bit tart, but the hops is a good balance for the sweetness. It is quite clear, considering all the stuff that went in it. A pale yellow color. Probably not enough spice character, namely the cloves and cinammon. All in all, quite drinkable, but the taste does stay with you for awhile. Specifics: Primary Ferment: 5 days Secondary Ferment: 12 days 8-20 Chapter 8: Fruit Raspberry Ale Source: Anthony Rossini (rossini%biosun2@ harvard.harvard.edu) Issue #877, 5/6/92 Ingredients: 5 pounds, Munton & Fison light malt extract 1/2 pound, crystal malt 48 ounces, frozen raspberries 1--1/2 ounces, Cascade hops (boiling) 1/2 ounce, Cascade (finish) yeast Procedure: Added crystal to water, removed prior to boiling. Boiled wort. Added 24 ounces of raspberries right after turning off stove. Chilled, pitched. Primary ferment about 1 week. Rack to secondary and add another 24 ounces of raspberries. Let sit 2 weeks in secondary. Comments: This was first a proposed recipe on 4/2/92, but with less raspberries and more hops---the recipe presented here is Anthony's final recipe, posted on 5/6/92. (Eric Pepke and Michael Yandrasits posted critiques of Anthony's first recipe. Michael's recipe follows.) It is a light beer, plenty of berry flavor and smell, a nice red color, and also tastes quite good (though I should qualify that by saying that while I enjoy great beers, I've never turned down swill, either...). Anyhow, a bit more hops might've been nice, but definitely not necessary, as someone suggested to me. Specifics: O.G.: 1.039 F.G.: 1.010 8-21 Chapter 8: Fruit Raspberry Ale Source: Michael Yandrasits (michael@ frank.polymer.uakron.edu) Issue #857, 4/3/92 Ingredients: 2 cans, Alexanders pale malt extract 2 pounds, rice extract syrup 1 ounce, Cascades hops 8 pounds, frozen raspberries Edme ale yeast Procedure: I used about 8 lbs (11 12oz pkgs) and it turned out wonderfully, not at all overly raspberry-like. I blended them with just enough water to make a slurry and added it to the cooled wort (seeds, skins and all). I also added 2 campden tablets to ward off infection. It seems to have worked. No pectin haze at all. I racked into a secondary and left most of the raspberry sludge behind. Comments: This beer has a very nice mild raspberry flavor, aroma, and color but the beer character is not lost either. 8-22 Chapter 8: Fruit Raspberry Porter Source: Paul Timmerman (ptimmerm@ kathy.jpl.nasa.gov) 4/30/92 Ingredients: 5 pounds, 2--row pale malt (mash) 1 pound, Vienna malt (mash) 1/2 pound, Munich malt (mash) 1/2 pound, 90 L. crystal malt (mash) 1/2 pound, 20 L. crystal malt (mash) 1 pound, chocolate malt (steep) 1/2 pound, Cara-Pils malt (steep) 1/4 pound, black patent malt (steep) 2--1/2 pounds, Australian light DME 1 ounce, Chinook hops (13.7% alpha) 3/4 ounce, Perle hops (7.8% alpha) 1--1/2 ounce, Cascade hops (5% alpha) Wyeast Irish ale yeast 3 pounds, raspberries Procedure: Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade. Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG. Comments: Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak. 8-23 Chapter 8: Fruit Cherry-Honey-Weiss Source: Frank Dobner (fjdobner@ihlpb.att.com) Issue #924, 7/16/92 Ingredients: 6 pounds, 2 Row English Pale Malt 4 pounds, Malted Wheat Gypsum (for adjusting PH) Irish Moss (Clarity) 10--1/2 pounds, Cherries 1 pound, Honey 1 ounce, Saaz Hops - Boiling 1/4 ounce, Saaz Hops - Finishing yeast Procedure: I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast. Comments: The batch does not taste bad although the cherry taste is none to prominent. Specifics: O.G.: 1.040 8-24 Chapter 8: Fruit Brown and Blue Ale Source: Jeff Benjamin (benji@hpfcbug.fc.hp.com) Issue #926, 7/18/92 Ingredients: 6--1/2 pounds, pale malt 1/2 pound, wheat malt 3/4 pound, crystal malt (80L) 4 ounces, black patent malt (uncracked) 2 ounces, roasted barley (uncracked) 1 ounce, Goldings (4.9% alpha) 1/2 ounce, Fuggles (4.5% alpha) 5 pounds, fresh blueberries Wyeast #1084 (Irish ale) Procedure: Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast. Comments: There was lots of blueberry aroma coming from the fermenter the first couple of days, but not very much when I racked after 4 days. I bottled after 4 more days in the secondary. I think lots of aroma volatiles got lost with all the outgassing in the primary; I think next time I may wait to add the berries to the secondary. I may also skip the roasted barley, and use only 1/2 pound of 40L crystal so the blue from the berries is more obvious. The next batch is going to be a cherry wheat, with lots of tart baking cherries in the secondary and a looong maceration. Yum! Specifics: O.G.: 1.046 (5--1/2 gallons) F.G.: 1.010 8-25 Chapter 8: Fruit Strawberry, Not Very Ale Source: John Sanders (jsanders@pyrtech.mis.pyramid.com) 7/7/92 Ingredients: 7.2 pounds, Alexander's pale malt extract syrup 1/2 pound, cracked crystal malt (10L) 6 pounds+, pureed previously-frozen strawberries 3/4 ounce, Saaz hops (5.9% alpha), 60 minute boil 1 ounce, Fuggles (5.3% alpha), 30 minute boil Wyeast #1214 Belgian ale yeast Pectin enzyme (to precipitate pectin) Procedure: I used two 8 quart stockpots to cook this. I boiled one full pot of water, and set the seive in the top with the crystal malt after I cut the heat. Waited 20 minutes, then took the seive out and threw out the grains. I split the "tea" between the two pots, filled with water and started the boil. I added the extract and Saaz, boiled for 30 minutes, added the Fuggles, and boiled for 30 minutes more. I cooled the 4 gallons to 75 degrees and pitched the yeast. Then I boiled (!) the strawberries with 1 gallon of water for 15 minutes, then cooled and racked the beer (lost some trub here) onto the strawberry mix. 4 hours later, I racked the mix again, losing all of the trub (so far). Primary fermentation was outrageous! With 5+ inches headroom in my primary, I blew the Saran Wrap up 3 inches, then off 3 times! 3 days in the primary, then I racked to the secondary, and added the pectin enzyme. After 8 days in the secondary, I bottled with 1 1/2 cups of dried extract. I stored it for 3 weeks, then tried it. Comments: I didn't like it, my friends LOVE it. Very little malt, lots of strawberry, very dry, almost a wine. A few people mix it with Dry Blackthorn Cider, yummy! This becomes a true cooler. Next year, twice as much crystal, half as much strawberries. 8-26 Chapter 8: Fruit Ruby Tuesday Source: Mitch Gelly (gelly@persoft.edu) Issue #947, 8/13/92 Ingredients: 7 pounds, light malt extract syrup 7 pounds, fresh wild raspberries 1 pound, english crystal malt (had no lovibond rating on pkg, I'd guess ~40) 2/3 ounce, cascades whole hops (~3.5% alpha) 1 campden tablet 1 pack, Edme ale yeast (11.5g) 1/2 cup, corn sugar to prime Procedure: Brought 2--1/2 gallons water to boil with crystal malt in grain bag (removed grain bag when water was at 170 F). Added extract and brought to boil, boiled for 60 minutes. All of hops for 45 minutes. Chilled wort to ~100 F and strained into carboy (prefilled with 2--1/2 gallons cold water). Rehydrated yeast in 90 F water for 15 minutes and pitched, topped off carboy with water, and mounted blowoff tube. After two days of healthy ferment (~75 F) added fruit. Pureed raspber- ries with campden tablet, added to fresh carboy (better use a 6 or 7 gallon carboy if you got it, the fruit takes up space!), purged carboy with CO2, and racked beer into it. Swirled it around a little to mix it up (don't shake it up) and put blowoff tube back on. Let sit another week and bottle. I only used 1/2 cup corn sugar to prime, and it was plenty. Didn't take a final gravity. Comments: Color was absolutely phenomenal!! Ruby red and crystal clear. Not even chill haze. I was amazed at the clarity. Excellent raspberry nose and flavor, sort of like a raspberry wine. As the beer would sit in your glass, the raspberry aromatics would get stronger. Not sweet, kind of tart. Nice. On the down side, it was a little too raspberry for some, not enough beer character. Next time I will go for 9-10 pounds of extract. I have a peach beer in the bottle a week now, based on the same recipe except using 12 pounds of peaches and pale malt instead of crystal. Excellent summertime beverages, the women (and I) love it. Specifics: O.G.: 1.040 8-27 Chapter 8: Fruit Pumpkin Ale Source: Kevin Dombroski (kdomb@ctp.com), 10/7/92 Ingredients: 6 pounds, light Dried Malt Extract (or 2 cans light malt extract syrup) 1--1/2 ounces, Mt. Hood Hop Pellets 6 pounds, Pumpkin meat (2 small) 1 teaspoon, Burton Water Salt 1 teaspoon, Irish Moss 1/2 teaspoon, Vanilla Extract 1/2 ounce, Tettnager Hop Pellets Wyeast #1007 Liquid Yeast (or #1214) 1 teaspoon, cinnamon 1/2 teaspoon, nutmeg 1/2 teaspoon, allspice 1/2 teaspoon, mace 1/4 teaspoon, cloves Procedure: Peel and remove seeds from pumpkin and cook until soft. In a large pot, heat 1--1/2 gallons of water - add your malt, Mt. Hood Hops and cooked pumpkin meat and boil for 30 minutes. Add Burton Water Salt and 1 tsp. Irish Moss and boil for 15 minutes more. Add finishing hops and boil for 5 minutes more. Remove from heat. Strain hops and pumpkin meat. Add boiled wort to prepared fermentor -make up to 5--1/2 gallons. Add prepared Liquid Yeast. Ferment to SG 1030, transfer to Secondary Fermenter, add the spices (BE SURE NOT to add the spices until the secondary fermentation or you will lose the intensity of the spices). Finish fermenting. Prime with 3/4 cup corn sugar, bottle and age for 3 to 4 weeks or more. Comments: I received this "recipe of the month" last week from a local homebrew supply store. I HAVE NOT tried it, so you are on your own. Specifics: O.G.: 1.045 F.G.: 1.008 8-28 Chapter 8: Fruit Blackberry Stout Source: Charles S. Tarrio (cst@bork.nist.gov) 10/7/92 Ingredients: 6 pounds, dark DME 6-8 cups altogether, roasted barley, chocolate malt, black patent,crystal 1 ounce, Kent Goldings 60 minute boil 1/2 ounce, Fuggles 30 minute boil 1/2 ounce, Fuggles, dry hop 3 pounds, blackberries Wyeast Irish Ale Procedure: I used frozen blackberries and put them in the bottom of a plastic primary, and poured the hot wort onto them to partially sterilize. No need to crush them up or anything; they were a faint pink by the time I racked to the secondary 5 days later. Comments: This stuff is very tasty. 8-29 Chapter 8: Fruit Blackberry Weizen Source: Charles S. Tarrio (cst@bork.nist.gov) 10/7/92 Ingredients: 6.6 pounds, Ireks wheat or two 3.3 pound cans of M & F wheat 1 cup, crystal 1 cup, cara-pils 1 ounce, Hallertauer or Saaz, 60 minute boil 1/2 ounce, Hallertauer or Saaz, dry hop 3 pounds, blackberries (or raspberries) Wyeast Bavarian Wheat Procedure: Same procedure as above. Comments: This can be a raspberry weizen by substituting raspberries for the blackberries. I've made the raspberry with three different recipes, I think I like the M & F better for flavored wheats and Ireks better for straight wheats. I've also made a dunkel with Ireks, adding two pounds of honey, 120 L crystal and some roasted barley. That started coming into its own after about three months. I've only done the blackberry once, and that's taking a long time to come into its own too; I think I'll increase the amount of blackberries to maybe 4-5 pounds next time. 8-30 Chapter 8: Fruit Cranberry Ale Source: Carlo Fusco (g1400023@nickel.laurentian.ca) Issue #991, 10/15/92 Ingredients: 5 pounds, light malt extract 1 pound, sugar 1--1/4 ounce, Fuggles (Boiling 30 minutes) 3/4 ounce, Fuggles (Finishing 10 minutes) Irish Moss Gypsum Munton & Fison Dry Ale yeast 3 pounds, pureed frozen Cranberries Brown sugar for priming Procedure: I used a little under 3 pounds of frozen cranberries and pureed them right before adding to the wort right after turning off the heat. Their semi-frozen state brought the boil straight down. I had a strainer over the funnel hole and would let the wort drip through it. Then I would press it a bit with the ladling spoon and scoop it out into a bowl. This took a little while, and some of the wort was left behind in the saturated cranberries (I used hop bags and grain sacks so that there wasn't a lot of other stuff). But I topped it off with some tap water (gasp!) and got a nice two cases out of it. Some of it was bound to get through though, and sometimes I find a cranberry seed in the bottom of my beer. Comments: This is a variant of another recipe from Cat's Meow 2 (Ed: probably Tim Phillips' recipe on page 8--5). My cranberry ale came out to be light and tart. It has a nice flavor profile on its own. Add it only if you want to change the flavor of the end product to something sweeter, but try not to overpower the cranberry flavor too much. 8-31 Chapter 9: Scotch, Trappist, Brown and Other Ales My Own Scotch Ale Source: Todd Enders (enders@plains.NoDak.edu) Issue #566, 1/16/91 Ingredients: 6 pounds, Klages 2-row malt ` 1 pound, Munich malt (10L) 1 pound, Dextrin (Cara-pils) malt 1/2 pound, crystal malt (80L) 4 ounces, black patent malt 1 cup, dark molasses 3/4 ounce, East Kent Goldings hops (6.2 alpha) 1 pack, Wyeast #1028 London Ale 2/3 cup, corn sugar (priming) Procedure: Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5 more days and bottle. Comments: This is the first try at formulating my own recipe. It turned out quite nice, malty with just a touch of hops. You may not be able to drink just one! This is one of the smoothest batches I ever brewed. It is really smooth even after only 2 weeks in the bottle. The rather intense malt flavor and low hopping rate makes it a refreshing change of pace from my steady production of IPA. Specifics: Method: Full mash (decoction) O.G.: 1.055 F.G.: 1.015 Primary Ferment: 2 days Secondary Ferment: 5 days 9-1 Chapter 9: Scotch, Trappist, Brown and Other Ales Sort of Nut Brown Ale Source: Todd Enders (enders@plains.NoDak.edu) Issue #448, 6/27/90 Ingredients (for 2 gallons): 2.4 pounds, pale ale malt 0.4 pound, crystal malt (80L) 1/4 pound, pan roasted barley 1/2 cup, dark molasses 1/2 ounce, Willamette hops (5.5 alpha) Wyeast #1028 Procedure: This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan over medium heat until the outside was quite dark but the inside was only tan---stir often to avoid scorching. Mashin in 132 degrees (5 quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash out 5 minutes at 168 degrees. Sparge in 2-1/2 gallons of 165 degree water. Boil 90 minutes adding hops 30 minutes before end of boil. Chill and strain and pitch yeast. Comments: The toasted barley probably had a Lovibond rating around 80-100, the unfermented wort was delicious. This is similar to many stout recipes but the barley isn't roasted long enough to give it that much darkness. Specifics: O.G.: 1.051 9-2 Chapter 9: Scotch, Trappist, Brown and Other Ales Full Moon Ale Source: David Haberman (habermand@afal-edwards.af.mil) Issue #106, 3/22/89 Ingredients: 6 pounds, dark Australian DME 1 pound, caramel crystal malt 1-1/2 ounces, Willamette hops 1-1/2 ounces, Fuggles hops 1 pack, Wyeast #1098: British Ale 3/4 cup, corn sugar (priming) Procedure: Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle. Comments: I thought that the final gravity of this beer was a bit high, but the beer came out tasting great and no bottles exploded. In order to call this a porter it needs more hops, therefore I think it is a Scotch ale. Specifics: Method: Extract O.G.: 1.055 F.G.: 1.017 Primary Ferment: 4 days Secondary Ferment: 4 weeks 9-3 Chapter 9: Scotch, Trappist, Brown and Other Ales Cat's Paw Brown Ale Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #378, 3/15/90 Ingredients: 7 pounds, Klages malt 1/4 pound, chocolate malt 1/4 pound, black patent malt 1/2 pound, crystal malt (90L) 1 ounce, Willamette hops (boil) 4/5 ounce, Perle hops (boil) 1/2 ounce, Willamette hops (finish) 1 teaspoon, gypsum 1/2 teaspoon, Irish moss Whitbread ale yeast Procedure: The mash was done using Papazian's temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water. Comments: This batch was what my fond memories of drinking London Brown Ales in Canterbury, UK were all about. A classic. 9-4 Chapter 9: Scotch, Trappist, Brown and Other Ales Geordie Brown Ale Source: Elaine May (elaine@hpmtlx.hp.com) Issue #362, 2/21/90 Ingredients: 2 cans, Geordie Extra Strong ale 1 cup, dark brown sugar 2 cups, corn sugar 1/2 pound, crystal malt 1/2 cup, maltodextrin 1/2 teaspoon, Irish moss 1 ounce, Willamette leaf hops Procedure: Bring grain to boil in 1 gallon water; remove grain when water starts to boil. Add another 1/2 gallon of water and bring to boil again. Add extract and sugars, boil for 15 minutes. Add Irish moss and hops for last 5 minutes of boil. Put it in fermenter with enough water to make 5 gallons. Add ale yeast and wait. Comments: The beer is a brown ale with sweetness from the sugars and crystal malt; not much hop flavor. The maltodextrin contributes a strange slightly syrupy quality (I think)---I might leave it out next time. Anyway, I thought it was a nice, drinkable brown ale. Specifics: O.G.: 1.057 F.G.: 1.018 9-5 Chapter 9: Scotch, Trappist, Brown and Other Ales Boonesburger Winterale Source: Florian Bell (florianb@tekred.cna.tek.com) Issue #324, 12/15/89 Ingredients: 5 pounds, light dry extract 3 pounds, 2-row pale malt 1/2 pound, crystal malt (40L) 2 ounces, roasted barley 4 ounces, wheat malt 2 ounces, dextrin malt 2 ounces, Cascade hops (5.2% alpha) 1/2 ounce, Tettnanger hops (4.9% alpha) 1/2 ounce, Perle hops (7.2% alpha) 1/2 ounce, Kent Goldings hops (5.2% alpha) 1 teaspoon, Irish moss 1 pack, Wyeast Irish Procedure: I used Papazian's partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary. Comments: Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It's also a lot cheaper. Specifics: Method: Partial mash O.G.: 1.060 F.G.: 1.012 Primary Ferment: 3 days Secondary Ferment: 9 days 9-6 Chapter 9: Scotch, Trappist, Brown and Other Ales Barrel Bottom Black Bitter Source: Ted Manahan (tedm@hpldola.hp.com) Issue #309, 11/23/89 Ingredients: 6 pounds, Australian dark malt extract syrup 2/3 pounds, chocolate malt 1/3 pound, crystal malt 2 ounces, Perle hops 1-1/2 ounces, Cascade hops Burton liquid ale yeast Procedure: Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling Australian dark malt with the Perle hops. After 1 hour, add Cascade hops and turn off heat. Steep about 30 minutes. Strain everything into primary and add cold water to bring volume to 5 gallons. Pitch yeast when cool. Comments: Barrel Bottom is a very dark, rich and bitter brew with a full head of tan foam. It could pass as a stout. The only bad part is that my 5 gallons is almost gone, in less than two months. Ingredients were obtained from William's Brewing, the Australian extract is their darker variety. 9-7 Chapter 9: Scotch, Trappist, Brown and Other Ales Chimight (Chimay Light) Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 9 gallons): 15 pounds, pale unhopped extract 3/4 pound, brown sugar 1 pound, crystal malt 1 pound, flaked barley 1 pound, pale malt 1/2 pound, wheat malt 1/4 teaspoon, gypsum 1/4 teaspoon, salt 1 teaspoon, Irish moss 7 HBUs, Northern Brewer hops (boil) 14 HBUs, Chinook hops (boil) 1 ounce, Saaz hops (finish) 1/2 ounce, Tettnanger hops (finish) Chimay yeast Procedure: This is a 9-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The yeast was cultured from a bottle of Chimay. 9-8 Chapter 9: Scotch, Trappist, Brown and Other Ales Chimay Trippel Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 7 gallons): 3.3 pounds, pale unhopped extract syrup 12 pounds, pale dry extract 1 pound, 6-row pale malt 1 pound, wheat malt 1 pound, Vienna malt 2 pounds, light brown sugar 1/2 pound, corn sugar 10 grams, coriander 8 grams, orange peel 4 HBUs, Saaz hops (boil) 4 HBUs, Hallertauer hops (boil) 4-1/2 HBUs, Fuggles hops (boil) handful, hops (finish) 1 teaspoon, Irish moss Chimay yeast culture Procedure: This is a 7-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or bottle). The yeast was cultured from a bottle of Chimay. 9-9 Chapter 9: Scotch, Trappist, Brown and Other Ales Old Peculier Source: Mike Fertsch (FERTSCH@adcl.RAY.COM) Issue #225, 8/11/89 Ingredients: 4 pounds, dark malt extract 1/2 pound, roast barley 1/2 pound, crystal malt 2 pounds, dark brown sugar 2 ounces, Fuggles hops 5 saccharin tablets yeast Procedure: This recipe uses saccharin, but I will not use this in my beer; instead I may add brewer's licorice or lactose for sweetness. The amount of fermentables also seems low; I would add a pound or two of light extract to increase the gravity to the mid-fifties. The recipe also calls for priming with 3 ounces of black treacle, which is molasses. This seems low, and it also seems that different brands would contain different amounts of fermentable sugar. Comments: This recipe is for one of my favorite old ales---Old Peculier. It comes from Dave Line's book Brewing Beers Like Those You Buy. 9-10 Chapter 9: Scotch, Trappist, Brown and Other Ales Scottish Steamy Ale Source: Ken Ellinwood (!sun!suntzu!aimla!ken) Issue #299, 11/9/89 Ingredients: 6 pounds, M&F light dry extract 1 pound, Scottish crystal malt (40L) 1 ounce, Northern Brewer leaf hops (boil) 1/2 ounce, Northern Brewer (finish) Brewers Choice American ale yeast Procedure: Boiling hops are put in kettle for a 55 minute boil. The finishing hops are put in for an additional 5 minutes. Comments: My last batch came out too light because I added only 1/2 pound of the crystal malt---I was convinced it was in the 90 Lovibond range. I also used 6.6 pounds of canned extract. The resulting beer was about 1/3 as dark as the original. 9-11 Chapter 9: Scotch, Trappist, Brown and Other Ales Trappist Monkey Source: C.R. Saikley (grumpy!cr@uunet.uu.net) Issue #606, 3/29/91 Ingredients (for 6 gallons): 8 pounds, Klages pale malt 4 pounds, Munich malt (10L) 1 pound, crystal malt (40L) 1 pound, malted wheat 1 pound, wheat flakes (unmalted) 1 pound, dark brown sugar 2 ounces, chocolate malt (uncracked) 2 ounces, Cascade hops (I didn't have time to age them 3 years!) 1 quart, starter cultured from Chimay dregs Procedure: Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @ 168 degrees, sparge water acidified with lactic acid to pH 6.5. Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add all hops 30 minutes into the boil. Cool to 70 degrees (counterflow chiller). Pitch Chimay starter. Ferment for 2 months in a single stage fermentation. Prime with 44 ounce sweet wort (from the original brew, stored very carefully). Bottle, yield 6 gals. Specifics: O.G.: 1.072 F.G.: 1.014 Primary Ferment: 2 months 9-12 Chapter 9: Scotch, Trappist, Brown and Other Ales Ides of March Ale Source: Kevin L. Scoles (kscoles@pnet51.orb.mn.org) Issue #646, 5/28/91 Ingredients: 1 can, Coopers Ale Kit 1-1/2 pounds, light dry malt extract 1 pound, rice syrup 1 cup, brewed Kenya AA coffee 1/4 pound, Black Patent malt 1/4 pound, chocolate malt 1/4 pound, 40 deg crystal malt 1-1/2 ounces, Willemette whole hops 1/2 cup, corn sugar - bottling finings (follow directions) Procedure: In three gallons of brewing water, put Black Patent and Chocolate malt. Bring to a boil. After boil just starts, strain out grains. Add coffee, crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil 45 min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer and the finishing hops in the Coopers kit make the brew bitter). Cool and pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack and add finings (or polychlar). When settled, bottle with corn sugar. Specifics: O.G.: 1.046 F.G.: 1.012 Primary Ferment: 7 days Secondary Ferment: Until clear 9-13 Chapter 9: Scotch, Trappist, Brown and Other Ales Modified Fillmore Ale Source: Mal Card, (card@apollo.hp.com) Issue #695, 8/6/91 Ingredients (for 10 gallons): 12 pounds, Munton & Fison dried light extract 2 pounds, light clover honey 1 pound, crystal malt 5 ounces, black patent malt 5 ounces, Cascade hops 4 ounce, leaf Tettnager 5 teaspoons, yeast nutrient 2 orange rinds 1 6" x 3/4" root of ginger (pre-heat in microwave ~ 20 sec - squeeze juice into wort) 1 teaspoon, whole cloves (slightly crushed) 5 3-inch, cinnamon sticks (slightly crushed) 1 teaspoon, Irish moss newish cuttings from Blue Spruce sapling (~ 1.5 quart jar filled loosely) Whitbread dried ale yeast Procedure: Steep crystal and patent malts. Remove grain when boil begins. Add extract, honey, cascade hops and yeast nutrient. Boil for 40 minutes. Add Irish Moss. Put fruit and spices in a hop bag and add to wort, squeezing bag every few minutes with tongs. Boil for addition 10 minutes. Add tettnager hops and spruce cuttings. Boil 2 minutes. Turn off heat and strain hops, but leave the spruce cuttings during cool down. Cool wort for 20 minutes and then remove spruce cuttings. Fill primary fementer and pitch yeast. Blow off tube is required! After a week, rack to two 5 gallon carboys and dilute to 5 gallons each. Comments: After only 3 weeks I sampled and it tasted great. Orange and spruce flavor very evident. Even my wife liked it until I told her about the spruce cuttings. Specifics: O.G.: 1.092 (before diluting) F.G.: 1.010 Primary Ferment: 1 week Secondary Ferment: 2 weeks 9-14 Chapter 9: Scotch, Trappist, Brown and Other Ales Lageresque Ale Source: Todd Enders (enders@plains.NoDak.edu) Issue #706, 8/21/91 Ingredients: 4 pounds, Alexanders light unhopped malt extract 1-1/2 pounds, Light dried malt extract (DME) 5 AAU's of your favourite bittering hops (e.g., 1/2 ounce. of 10% alpha chinook) 1-1/2 ounces, Hallertauer or Tetnanger hops for finishing Ale yeast (Wyeast American Ale #1056, aka Sierra Nevada *strongly* recomended) Procedure: Dissolve the extracts in 5 gallons of brewing water. Bring to boil. After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to fermenter, fill to 5 gallons, pitch yeast, relax, etc. Comments: Ferment as cool as you can muster, to keep the esters down. If you can, rack the wort off the trub before the fermentation really gets started (i.e. let it settle out for 4-6 hours, then rack, but pitch the yeast *first* to avoid nasty suprises). Use an ale yeast that is clean (i.e. produces few esters). Reportedly, Wyeast #1056 (American Ale) is supposed to be the best yeast in this regard. You can also culture this strain (or one with a *very* similar flavour profile) from Sierra Nevada ales. Boil the full volume of your wort. The more dilute wort gives better hop utilization, and helps avoid carmelization of the wort. After bottling or kegging and subsequent carbonation, let the brew lager in the refrigerator for 4-6 weeks. 9-15 Chapter 9: Scotch, Trappist, Brown and Other Ales Don's Most Wickid Ale Source: Don McDaniel (dinsdale@chtm.eece.unm.edu) Issue #740, 10/8/91 Ingredients: 6 pounds, pale ale malt 3/4 pound, crystal malt 1/4 pound, black patent malt 1 pound, corn sugar 1 cup, blackstrap molasses (strong stuff. don't mess with any wimpy Brer Rabbit stuff.) 10 AAU, Northern Brewer, 60 min. boil 6 AAU, Cascade, steep Wyeast 1028 London Ale yeast 1/2 cup, corn sugar to prime Procedure: Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Disolved sugar and molases into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62 degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling bucket with disolved priming sugar and bottled. Comments: Tasted quite smoky and bitter at bottling. Kind of like a Porter rather than the brown ale I had in mind. Four weeks later...WOW! Both the smokyness and bitterness had mellowed. The beer was very dark, very malty with a complex flavor from the molases and black patent malt. The malt was balanced perfectly by the hops. My best beer yet. Had a thick, rich, smooth and long lasting head. I'm not aware of any commercial brew with which this beer can be compared. It sits between the brown ales available and something like an imperial stout or Mackeson XXX. Finally, don't Knock the use of a pound of sugar. It comes to only about 1/7 of fermentables, sugar is standard in British brewing and most importantly IT WORKED! Specifics: O.G.: 1.052 F.G.: 1.010 Primary Ferment: 5 days at 60--65 degrees Secondary Ferment: 10 days at 60--65 degrees 9-16 Chapter 9: Scotch, Trappist, Brown and Other Ales Brown Ale Source: bgros@garnet.berkeley.edu rec.crafts.brewing, 1/16/92 Ingredients: 6 pounds, English Amber malt syrup 1/2 pound, Light English dried malt extract 1/2 pound, crystal malt (40L) 1/2 pound, chocolate malt 1 pound, light brown sugar 10 HBU, Cascade 1 ounce, Cascade (finishing; 5.8% alpha) WyYeast English Ale yeast Comments: This beer tastes fine. It is brown, malty, and slightly bitter. I don't get much nutty flavor, so I would increase the chocolate malt. Specifics: O.G.: 1.064 9-17 Chapter 9: Scotch, Trappist, Brown and Other Ales Trappiste Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah) Issue #741, 10/9/91 Ingredients: 7 pounds, domestic 2-row pale malted barley 4 pounds, Munich malt 8 ounces, wheat malt 1-1/2 ounces, chocolate malt 1 pound, dark brown sugar (in boil) 1 ounce, Chinook (10.8% AA) (boil) 1/2 ounce, Tettnanger (4.7%), (finish) 1/2 ounce, Hallertauer (2.8%), (finish) 1/2 ounce, Kent Goldings (5.2%) (finish) yeast cultured from a bottle of Chimay Rouge Priming: 1 cup light dry malt extract Procedure: Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast. Comments: The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varieties. After three weeks of fascinating fermentation, a strong beer was produced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO. Specifics: O.G.: 1.078 F.G.: 1.013 Primary Ferment: 3 weeks Secondary Ferment: 5 days 9-18 Chapter 9: Scotch, Trappist, Brown and Other Ales Wee Heavy/Old Ale Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah) Issue #751, 10/30/91 Ingredients: 10 pounds, 2-row pale malted barley 2 pounds, 80 Lovibond crystal malt, smoked 8 ounces, wheat malt 1 ounce, chocolate malt 1 pound, brown sugar (in boil) 1 ounce, Northern Brewer (7.4 AAU) (boiling) 1/2 ounce, Willamette 1/2 ounce, Hallertauer 1/4 ounce, Cascade 3/4 cup, light dry malt extract (priming) Wyeast 1098 "English" (Whitbread) ale yeast Procedure: Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 minutes at 130 degrees. Continue without a protein rest. Starch conversion of 60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and boil for 90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce each of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks later. Comments: It's confession time. This was intended to be a Scottish Wee Heavy, but works much better as an Old Ale. I just haven't quite captured that uniquely malty characteristic of Scotch ales, but I'm still trying. I tried smoking the crystal malt over a peat fire, which really wasn't terribly successful in imparting peaty flavors to the malt. Next time I'll get the peat really soggy; perhaps that will work better. It's rich, vinous, with complex port-like ethers and not a hint of astringency (a common hard-water problem) or off-flavors. Next time I brew it, though, I'll delete the wheat malt (plenty of head, for the style, without it) and the brown sugar (the vinousness is too much for a Scotch ale), substitute 2 pounds dextrine malt or flaked barley (still mulling this over) for an equal weight of pale malt, and smoke the cystal more heavily. Specifics: O.G.: 1.070 F.G.: 1.020 Primary Ferment: 4 weeks 9-19 Chapter 9: Scotch, Trappist, Brown and Other Ales 7--Mile Red Ale Source: Karl Lutzen (lutzen@novell.physics.umr.edu) Ingredients: 6.6 pounds, of Northwestern amber malt extract 3/4 pound, 60 degree L Crystal Malt 2-1/2 ounces, Fuggles hop plugs (4.6% alpha) 1 ounce, Cascades whole leaf hops. (5%-ish alpha) 1 package, Glen-brew ale yeast Procedure: Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days. Comments: I came up with the name when helping install a phone system and after the job was done, I had pulled over seven miles of phone line...ugh! It's a good ale, but not the "Great Ale" that I'm still looking for...maybe it's in the fermenter now? Specifics: O.G.: 1.044 F.G.: 1.010 Primary Ferment: 10 days 9-20 Chapter 9: Scotch, Trappist, Brown and Other Ales Margarita's Moult Scotch Ale Source: Bill Slack Issue #761, 11/15/91 Ingredients (for 4 gallons): 8 pounds, English 2 row pale malt 1--1/2 pounds, English crystal malt (40 L.) 1 ounce, chocolate malt 1/2 pound, dark brown sugar 1 pound, Munton & Fison light dried malt extract 1--1/2 ounces, Kent Goldings (4.7 alpha) 1/2 ounce, Styrian Goldings gypsum (if your water is soft) 14 grams, Whitbread dry ale yeast Procedure: Add 1 teaspoon gypsum (Nashua water is very soft) to 2 1/2 gal water. Heat to 165 degrees, add grains and dough in at 152 degrees. Mash for for 75 minutes (152 to 148 degrees). Mash out with 3 quarts boiling water (gives a temp of 160 degrees. Should be 165 degrees). Draw off a quart and recirclate for a total of 10 times. Sparge with five gallons water and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055 so decided to include 1 pound light M&F DME.) Bring to a boil. Add the DME and 1/2 pound dark brown sugar. At 15 minutes into the add 1 1/2 ounces of Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was low, so added a gallon of boiling water.) At 73 minutes, add 1/2 ounce Styrian Goldings. At 90 minutes, start wort chilling. After chilling, rack to carboy, aerate by gently sloshing the fermenter. Pitch rehydrated Whitbread ale yeast, slosh carboy again, install airlock. Comments: Looks nice, malty smell and taste, noticeably alcoholic, a little harsh. It's been in the bottle a little over a week now and is starting to smooth out. I wish I had made more of this. I like the Scotch Ale style, especially now that cool weather is coming. Specifics: O.G.: 1.070 (estimated) F.G.: 1.019 Primary Ferment: 2 weeks 9-21 Chapter 9: Scotch, Trappist, Brown and Other Ales Lambic Source: Martin A. Lodahl (pbmoss!malodah@PacBell.COM) Issue #681, 7/17/91 Ingredients: 7 pounds, 2-row Pale Malted Barley 3 1/2 pounds, brewers' flaked wheat 1/2 pound, crystal malt 1 ounce, Chinook hops 1 ounce, Willamette hops 1 ounce, Northern Brewer leaf hops Wyeast 1007 (German Ale) yeast Pediococcus damnosus culture Brettanomyces bruxellensis culture 1 teaspoon, yeast nutrient 3/4 cup, dextrose (priming) Procedure: Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops added near the beginning. Cool. Pitch yeast. After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or the starter solution. It only took about 10 days (and some premature hot weather) to produce decided ropiness, so I pitched the Brettanomyces. Comments: Marvelous! Crystal clear, with a pale amber color. A marvelous fruity aroma, with a distinctive Brettanomyces tang. Sour, but not excessively so, nutty, fruity, with a sort of "old leather" note. Apple-like finish. Specifics: O.G.: 1.056 F.G.: 1.015 Primary Ferment: 12 days Secondary Ferment: 9 months 9-22 Chapter 9: Scotch, Trappist, Brown and Other Ales Father Ale Source: Father Barleywine (rransom@bchm1.aclcb.purdue.edu) Issue #601, 3/21/91 Ingredients (for 10 gallons): 16 pounds, 2-row brewer's malt 2 pounds, crystal malt (40 Lovibond) 2 pounds, crystal malt (90 Lovibond) 2 ounces, Northern Brewer leaf hops (Freshops) 3 ounces, Hallertauer leaf hops (Freshops) after turning off heat yeast Procedure: Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger cooler chest, stir in crushed malt. Check temperature, should be near 155 degrees. Mash stirring every 15 minutes for 2 hours. Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour, adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertauer after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto the yeast cake from a past batch (see HB Digest #600). Ferment at least 2 months at 65 degrees. Drink. 9-23 Chapter 9: Scotch, Trappist, Brown and Other Ales Sour Brown Kriek Source: Micah Millspaw, Issue #800 1/13/92 Ingredients: 10 pounds, 2--row Klages 15 pounds, wheat malt 2 pounds, chocolate malt 1/4 ounce, Styrian Goldings 2 ounces, Clusters 16 ounces, cherry concentrate Cultures: (prise de mousse (S. bayanus), Pediococus D., and Brettenomyces Procedure: This is a single temperature infusion mash at 165 degrees for 1--1/2 hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7 day primary, 14 day secondary kegged with 16 ounce cherry concentrate (68 brix) and Brettenomyces culture. Comments: Making a sour brown type beer is somewhat easier than a lambic. So here is my recipe for an excellent sour brown kreik beer. The lambic's flavour/aroma is a result of a unique fermentation process involving a host of yeasts and bacteria, I recommend J.X. Guinard's Lambic book for more info. It is unfortunate that articles in Zymurgy wriiten by CP lead people to beleive that sour mashing is a part of lambic, perhaps he could read Guinards book after all isn't he the publisher! Specifics: O.G.: 1.070 F.G.: 1.020 9-24 Chapter 9: Scotch, Trappist, Brown and Other Ales Kolsch Source: Tony Babinec (tony@spss.com) Issue #833, 2/28/92 Ingredients: 6 pounds, U.S. 2--row malt 1 pound, Vienna malt 1 pound, wheat malt 1/4 pound, light crystal malt (10 L.) 1 ounce, Hallertauer (2.9% alpha) (60 minute boil) 1 ounce, Hallertauer (30 minute boil) 1/4 ounce, Tettnanger (3.8% alpha) (15 minute boil) 1/4 ounce, Tettnanger (2 minute boil) Wyeast European ale yeast Procedure: I'm assuming 80% extraction efficiency. The hop schedule broadly follows the German method, and you can substitute Perle or Spalt, and mix and match however you want. Following Fred Eckhardt's description of Widmer's mash sequence, mash in at 122 degrees F and hold for 30 to 45 minutes, and then raise to 158 degrees F for starch conversion. Following conversion, raise to 170 degrees F for mash out and hold for 10 minutes. Primary fermentation should be done in the mid-60s. This beer benefits from cold-conditioning, so rack to secondary and "lager" at 40 degrees for a couple weeks. Comments: First, let's look at the style. A Kolsch has starting gravity of 1.040 to 1.046, IBUs of 20-30, and SRM of 3.5 to 5. The Zymurgy description of a Kolsch is: Pale gold. Low hop flavor and aroma. Medium bitterness. Light to medium body. Slightly dry, winy palate. Malted wheat okay. Lager or ale yeast or combination of yeasts okay. Malts can be U.S. or continental, including a fraction of wheat malt if desired. Hopping should be continental noble hops. The yeast is the tricky part, as to my knowledge there is no available Kolsch yeast. The Goose Island Brewery in Chicago brews a Kolsch using a Kolsch yeast from Germany. The Free State Brewery in Lawrence, Kansas, brews a Kolsch using Wyeast "European" ale. This yeast is suggested by Fred Eckhardt. I've used the yeast from time to time and think it's a great yeast, so use this in preference to any generic ale yeast. 9-25 Chapter 9: Scotch, Trappist, Brown and Other Ales Trappist Source: Tony Babinec (tony@spss.com) Issue #848, 3/24/92 Ingredients: 8--1/2 pounds, pale malt 1 pound, mild malt (or Munich malt) 1/2 pound, crystal malt 1 ounce, black patent malt 1 pound, dark brown sugar 1/2 pound honey (optional) 2 ounces, Hallertauer hops (60 minute boil) 1 ounce, Kent Golding hops (60 minute boil) Wyeast Belgian ale yeast (or culture Chimay) Procedure: Depending on your extract efficiency, this beer might come in at SG in mid-1060s or so. This is not intended to be a 1.100 beer! If you can find it, instead of using dark brown sugar, use 1 pound raw sugar crystals (seen at some gourmet food shops, but somewhat expensive). Note the mixture of continental and English hops. As the beer ought to have some body, use a starch conversion temperature of 155-8 degrees F. Comments: If I am remembering correctly, Chimay Red has SG of 1.063. Dave Line, in Brewing Beers Like Those You Buy, and Dave Miller, in his book, give some suggestions for how to make a Trappist-style beer. So, taking their cue, here's an all-grain recipe. For a Corsendonk-like brown ale, instead of the black malt listed above, try 3 ounces of chocolate malt. 9-26 Chapter 9: Scotch, Trappist, Brown and Other Ales Red King Ale Source: Karl Lutzen (lutzen@novell.physics.umr.edu) 3/9/92 Ingredients: 6.6 pounds, Northwestern dark malt extract 6.6 pounds, Northwestern amber malt extract 4 cups, crystal malt (60 L.) 2 ounces, Northern Brewer hops (8.2% alpha) 2 ounces, Clusters hops (6.9% alpha) 2 ounces, Cascades hops Glenbrew ale yeast Procedure: Crush crystal malt and steep for 20 minutes. Strain and sparge grain into boiling pot. Add all extracts and enough water to bring dangerously close to top of brew pot. (Watch out for the massive boil-over! This batch WILL BOIL-OVER!) Just before this the foam gets to be nasty fill a pre-sanatized 2-liter soda bottle with the hot wort and allow to cool (leave a three inch head space). Pitch yeast in this when cool. Back to the wort, add one ounce of Northern brewer when the boil begins, and another ounce 15 minutes later. Add the 2 ounces of clusters at 40 minutes. At the end of the 60 minute boil, turn off heat and add the Cascades. Cover and allow to steep for 10-15 minutes. Strain out and sparge hops. Pour rest of wort into fermenter. Add water to bring to up to 6 gallons. (If your lucky enough to have a large enough fermenter, bring to 10 gallons). Pour in starter when wort is cool. One week later rack to 2 - five gallon carboys. Bring up to five gallon mark in each one (if needed). Ferment another week. Keg, age, drink. Comments: Killian's Red is anemic compared to this. A nice brown-red ale and quite tasty. This can also be made as an Incredibly Edible Red ale by cutting it down to a seven gallon batch. In which case it is a very red ale with a lot of body, alcohol and a head that won't go away. Specifics: O.G.: 1.082 (6 gallons) F.G.: 1.016 (diluted to 10 gallons) Primary Ferment: 1 week at 60--65 degrees Secondary Ferment: 1 week at 60--65 degrees 9-27 Chapter 9: Scotch, Trappist, Brown and Other Ales Blackout Brown Ale Source: Nick Cuccia (cuccia@eris.berkeley.edu) Issue #867, 4/20/92 Ingredients: 7 pounds, Klages malt 1/4 pound, chocolate malt 1/4 pound, black patent malt 1/2 pound, 80 L. crystal malt 1 ounce, Willamette hops (3.8% alpha) (boil 60 minutes) 4/5 ounce, Perle hops (8.5% alpha) (boil 30 minutes) 1/2 teaspoon, Irish moss (boil 15 minutes) 1/2 ounce, Willamette hops (3.8% alpha) (dry hop) Wyeast English ale yeast 3/4 cup, corn sugar (priming) Procedure: I use Papazian's temperature-controlled mash (30 minutes at 122, 90 minutes at 155--145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to secondary and dry hop. One week later, prime and bottle. Comments: One word: Mmmm! I was aiming for an English mild, and missed---too dark and too hoppy a nose for style. Nice body, with a good balance between the malt and the hops; the first thing that hits you, however, is the Willamette nose. Looking back at the process, I'm surprised at how easy it was (even with thunderstorms and blackouts while it was going on---thank your choice of supreme being for gas stoves). Specifics: O.G.: 1.042 F.G.: 1.008 9-28 Chapter 9: Scotch, Trappist, Brown and Other Ales Alt Source: Todd Enders (enders@plains.nodak.edu) Issue #867, 4/20/92 Ingredients: 4 pounds, U.S. 2--row malt (Klages/Harrington) 3--1/4 pound, Munich malt (10 L.) 1/4 pound, crystal malt (80 L.) 1/2 pound, wheat malt 1/2 ounce, black patent malt 1/2 ounce, Willamette hops (5.5% alpha) (boil) 1/2 ounce, Kent Goldings (6.1% alpha) (boil) 1 ounce, Hallertauer (2.9% alpha) (finish) Wyeast #1056 American ale yeast 2/3 cup, corn sugar (priming) Procedure: Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at 131. Conversion rest 60 minutes at 155. Mash out 5 minutes at 168. Sparge with 5 gallons of water at 170. Boil 90 minutes. Add hops at 45 minutes and 10 minutes before end of boil. Comments: Although I can't quite claim that this is an "authentic" altbier recipe (wrong yeast), it *is* good, and it would probably be just as good with Wyeast #1007 (German). Enjoy! This is a well balanced brew. To be closer to authentic, you should age it for a month in the fridge after bottling and waiting for the brew to carbonate. It's also quite nice aged at room temperature. If one were to worry about the hops they were using, one could use a heap of Hallertauer for bittering, but I can think of better uses for such a fine hop. Perle would serve nicely for bittering. Of course, for finishing/dry hopping you could go nuts with various combinations of Hallertauer, Tetnanger, Saaz, etc. Specifics: O.G.: 1.047 F.G.: 1.012 9-29 Chapter 9: Scotch, Trappist, Brown and Other Ales New Peculier Source: Jeff Mizener (jm@sead.siemens.com) Issue #878, 5/11/92 Ingredients: 6.6 pounds, dark extract 1/2 pound, crystal malt 1/4 pound, black patent malt 1--1/2 ounces, Fuggles (45 minute boil) 1/2 ounce, Fuggles (10 minute boil) 2 teaspoons, water crystals 1 teaspoon, Irish moss Whitbread ale yeast 1/2 cup, black treacle Procedure: Put malts into a boiling bag and place into 2--1/2 gallons of cold water. Bring to boil and remove, sloshing about and draining well (as one would with a [giant] tea bag). Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops. Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden hose). Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to putting the yeast directly into the warm wort). I let it go for 4 days then racked into a second carboy where it sat for another week before bottling. Bottle as usual. Comments: Based on the Elbro Nerkte recipe from Papazian. Very nice, matured well. Dark but not black, could use some more body, but definitely not thin, lightly burnt taste (my wife's words) that I attribute to the black patent malt. Tasty. Not lawnmower beer. And it was only my 4th batch... 9-30 Chapter 9: Scotch, Trappist, Brown and Other Ales Traquair House Ale Source: Micah Millspaw, Issue #910 6/25/92 Ingredients: 18 pounds, British pale malt 4 pounds, British crystal malt 2 pounds, toasted malt (homemade in oven - 10 min. @350F) 4 ounces, roast barley - in mash out only 1 pound, chocolate malt - in mash out only 1--1/4 ounces, centennial hops - 11.3 alpha for 75 minutes 3/4 ounce, tettnager hops - 4.8 alpha for 15 minutes 1 teaspoon, salt in boil 1 teaspoon, gypsum in boil irish moss, last 30 min. Wyeast 1056 culture Procedure: Mash at 155F for 1--1/2 hours. Collect first runnings with no sparge. Strike with 8 gallons at 170F. Mash out with 3 gallons at 200F with chocolate and roast grains. Collect about 8 gallons, boil down to 5 gallons. Comments: I noticed a posting about the Scotch ale Traquair House. It is my personal opinion that this is one of the best beers that I have ever tasted, commercial or homebrewed! This amazing beer is available through Merchant du Vin in Seattle, WA. but the price is very high. Since I like the stuff but its not realistic to buy, I made quite an effort to copy it. The effort has gained me a lot of experience and quite a few ribbons in Scotch ale (wee heavy) competitions. So I will give you all my best and closest to Traquair House recipe, do not make substitutes with inferior ingredients or the ale will suffer, and use the same yeast indicated for the same reasons. Specifics: O.G.: 1.100, or 25 Balling 9-31 Chapter 9: Scotch, Trappist, Brown and Other Ales Scotch Ale Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #917, 7/6/92 Ingredients: 9 pounds, pale ale malt 1 pound, crystal malt 1 pound, Munich malt 1/2 pound, chocolate malt 1/2 ounce, Bullion (60 minutes - 9% alpha) 2 ounces, Fuggles (30 minutes - 4.5% alpha) 3/4 ounce, Golding (10 minutes - 4.9% alpha) 1 teaspoon, Irish moss (30 minutes) Whitbread or Wyeast 1007 ("German Ale") Procedure: Heat 14 quarts for 140F strike heat. Mash in, starch conversion 1--1/2 hour at 154F. Mash out and sparge with 5 gallons at 168F. Boil 1--1/2 hour, adding hops and Irish moss as indicated above. Comments: This Scotch ale recipe yields, I think, a superb beer. Specifics: O.G.: 1.055 9-32 Chapter 9: Scotch, Trappist, Brown and Other Ales Alt Source: Jim Busch, (ncdtest@nssdca.gsfc.nasa.gov) 3/11/92 Ingredients: Pale malt, 90% of mash Crystal malt (40L), 7% of mash Wheat malt, 3--10% of mash (vary percents accordingly) 2 ounces, Perle hops (boil 60 minutes) 1 ounce, Perle (boil 30 minutes) Finish with Hallertauer or Tettnang 1 litre, cultured German ale yeast Procedure: Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly, if desired. Comments: This can be a very hoppy beer by german standards, up to 40 bitterning units, so you can up the bittering hops as you like. Kolsch is a very pale style only brewed in Koln. Go light on anything assertively tasting. Follow same fermenting and aging procedure. Noble hops are used. German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the German Ale yeast and then cold conditioned for up to four weeks. These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones. 9-33 Chapter 9: Scotch, Trappist, Brown and Other Ales Rye Wit Source: Bill Slack (wslack.UUCP!wrs@mv.mv.com) Issue #927, 7/19/92 Ingredients: 3 pounds, 6--row pale malt 1--1/2 pound, rye malt 1--1/2 pound, wheat malt 3 pounds, honey 2 pounds, dry malt extract 1 ounce, Hallertauer (boil) 1/2 ounce, Hallertauer (15 minute boil) 1/2 ounce, Hallertauer (2 minute boil) 1 ounce, whole cardamon 1 ounce, coriander seed 1/2 ounce, orange peel Belgian ale yeast Procedure: Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Boil for 60 minutes, adding 3 pounds honey, 2 pounds DME (enough to raise gravity to 1.050) and 1 ounce Hallertauer. In last 15 minutes of boil add half of cardamon and half of coriander, and another 1/2 ounce of Hallertauer. In last 5 minutes of boil add remaining cardamon and coriander and orange peel. In last 2 minutes of boil add 1/2 ounce Hallertauer. Chill and pitch a Belgian ale yeast, such as the one newly offered by Wyeast,or culture some yeast from a fresh bottle of Chimay. Note: Crack the cardamom shell and lightly crush the coriander seed. Strain them out before moving wort to the fermenter. The cardamom is not a traditional spice for this beer, so leave it out if you prefer. Specifics: O.G.: 1.050 F.G.: 1.008 9-34 Chapter 9: Scotch, Trappist, Brown and Other Ales Heavyside Ale Source: Guy Derose (gxd@po.cwru.edu) Issue #952, 8/21/92 Ingredients: 3.5 pounds, Glenbrew heavy 80 ale kit 2--1/4 pounds, Laaglander dark dry extract 1/2 pound, crushed crystal malt (20L) 1 ounce, Northern Brewer hops (steep last 10 minutes) 2 packages, dry ale yeast (from kit) Procedure: Prepare yeast by reconstituting in 16 ounces, warm tap water in a jar before brewing begins. Slowly bring 1 quart cold tap water with 1/2 pound crystal malt to a boil, about 30 minutes. Remove spent grains by pouring the liquid through a strainer into the main brewpot and sparging with 1 quart boiling water. Add 3 US pints of water to brewpot and bring to a boil. Add can and dry extract and boil for 15 minutes. Steep hop pellets in hop bag for 10 minutes with heat off, then remove hops and pour concentrated wort into the fermenter. Since I've marked the outside of the (plastic) fermenter in gallon increments, I then added cold water to raise the level to the 5 gallon line. After cooling I pitched the yeast, sealed it up, and attached the fermentation lock. After less than 7 hours, the wort was bubbling like mad. Prime with 1 cup dark extract when finished. 9-35 Chapter 9: Scotch, Trappist, Brown and Other Ales Fat Wanda's Kolsch Klone Source: Jeff Benjamin (benji@hpfcbug.fc.hp.com) Issue #953, 8/24/92 Ingredients: 7 pounds, pale malt 1--1/2 pounds, Vienna malt 3/4 pound, wheat malt 1--3/4 ounce, Hallertauer (5.0%) 1/2 ounce, Tettnanger (4.5%) Wyeast European ale Procedure: To keep hop aroma low, the last addition of hops should come no later than 20 minutes before the end of the boil. The trick to this beer is to cold condition it. After 4 days primary and 4 days secondary fermentation at ale temps (~65F), rack again and cold condition at 40F for 12 days. Then prime and bottle as usual. Comments: This beer should be very pale, and taste clean like a lager but with an ale's body and fruitiness. This beer took first prize in the pale ale category at the local (Northern Colorado) AugustFest competition this year. It's not exactly like drinking in Cologne, but darn close. Specifics: O.G.: 1.042 F.G.: 1.009 9-36 Chapter 9: Scotch, Trappist, Brown and Other Ales Old Beulah Wee Export Source: Bill Ridgely (RIDGELY@a1.cyber.fda.gov) Issue #960, 9/2/92 Ingredients: 2 pounds, 2--row Klages malt 1/2 pound, crystal malt (60L) 1/4 pound, black patent malt 1/4 pound, flaked barley 5 pounds, amber malt extract syrup (American Classic) 1 pound, dark brown sugar 1 ounce, Northern Brewer hop pellets (6.5% alpha) 2 ounces, Fuggles hop pellets (4.5% alpha) 3 teaspoons, gypsum 1/4 teaspoon, Irish moss Wyeast #1028 London Ale yeast 3/4 cup, corn sugar (bottling) Procedure: Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest). Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest). Drain wort and sparge grains with 5 quarts water at 170. Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil. After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops. After 15 more minutes, add an additional 1/2 ounce of each hop. Boil for a total of 1- -1/2 hours. Ten minutes before the end of the boil, add the Irish moss. Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma). Cool the wort with a wort chiller and add to the primary fermenter with sufficient water to make 5 gallons. Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling. Comments: To my knowledge, there is no beer produced in Scotland in the gravity range of 1.055 - 1.070, so I made my own to 1.060 and called it "Wee Export." It uses traditional black malt for color and a bit of brown sugar to boost the sweetness (per the style). Also, the mash was conducted at a somewhat higher temperature to bring out unfermentable sugars, and the yeast had a relatively lower attneuation than some of the other standard ale yeasts on the market. The beer ages well and is still wonderfully drinkable after a full year in the bottle. Slainte! Specifics: O.G.: 1.060 F.G.: 1.015 Alcohol: 6.0% (v), 4.8% (w) 9-37 Chapter 9: Scotch, Trappist, Brown and Other Ales Blown Top Braggart Source: Subhash Chandra Roy (roy@mcnc.org) 7/29/92 Ingredients: 3.3 pounds, wildflower honey 3.3 pounds, amber malt extract 2 pounds, wheat extract 1 pound, light malt extract 1/2 pound, 10L crystal malt 2 ounces, Northern Brewer hops (8.0%), 30 minute boil 2 ounces, Kent Goldings pellets (4.6%), 20 minute boil 1/2 ounce, Kent Goldings pellets, 15 minute boil 1/2 ounce, Kent Goldings pellets, finishing (10 minutes) Irish moss, last 5 minutes Whitbread ale yeast 1/2 teaspoon, yeast energizer Comments: The strength indicates a barley wine style, the liberal use of honey indicates a braggart, and the use of wheat indicates I ran out of barley malt extract. 9-38 Chapter 9: Scotch, Trappist, Brown and Other Ales Batard de Belgique Source: Todd Enders (enders@plains.nodak.edu) Issue #966, 9/10/92 Ingredients: 6 pounds, U.S. 2--row malt 3--1/4 pounds, dexterine malt 2 pounds, unmalted wheat 1 pound, light brown sugar 1 cup, blackstrap molasses 1--1/2 ounce, East Kent Goldings hops (6.1% alpha) Chimay yeast 2/3 cup, corn sugar (priming) Procedure: Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts of water until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126--131F. Mash: 2 hours at 148--152. Mash out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170. Boil 2--1/2 hours adding hops 60 minutes from the end of the boil. Comments: The long, rather cool mash seemed to break down the dexterine malt more than I would have liked, and I only had 1--1/2 ounces of hops around, so the batch is underhopped. I didn't notice a lot of banana ester during the fermentation, and it tasted sweetish and has a somewhat strong molasses note at bottling, with a noticible, but not too strong, banana component. Underneath was the characteristic woody-spicy accents I associate with Chimay. One week after bottling, the banana seemed to subside, and things seemed to be going along rather nicely. However, at two weeks after bottling, the banana component came back with a vengence! I dropped off a 6-pack for one of my brewing comrades, and he called me yesterday to say that it was "rudely banana." I hope the esters subside with age, as it is overpowering right now. On opening, a bottle almost fills the room with the ripe banana smell. The taste is intensely banana!!! Fermentation was at about 70-75, for what it's worth.Only time will tell, I guess... Specifics: O.G.: 1.070 (5--3/4 gallons) F.G.: 1.011 9-39 Chapter 9: Scotch, Trappist, Brown and Other Ales Alt Source: Tony Babinec (tony@spss.com) Issue #980, 9/30/92 Ingredients: 8 pounds, pilsner malt (or 6 pounds light, unhopped dme) 4 ounces, 10L crystal malt 4 ounces, 60L crystal malt 4 ounces, 120L crystal malt (assumes 75% extraction efficiency) 6 - 7 AAUs, German hops (Hallertauer, Tettnang) Wyeast #1338 or #1007 Procedure: Cold condition in secondary. Comments: Grains and hops used should be German. Wyeast has two excellent yeasts from which to choose, namely #1007 "German ale" and #1338 "European ale." Of the two, as oft stated in HBD, #1338 produces a maltier, more complex-tasting beer. If at all possible, chill your fermenter at the end of primary fermentation to about 40 degrees F, then rack the beer to secondary and cold-condition the beer for a couple weeks. This is what the Germans do, and this practice is also recommended by Steve Daniel, who has won the Nationals numbers of times. The rationale for cold- conditioning is to drop the yeast out, for the fruity-yeasty flavors found in English beers are not desired in Alts. Both of the above Wyeasts drop out well and you get a very bright, clear beer. A good starting point for a recipe is George and Laurie Fix's "Vienna Mild," substituting an alt yeast for a lager yeast. 9-40 Chapter 9: Scotch, Trappist, Brown and Other Ales Trappist Ale Source: Walter Gude (whg@tellabs.com) Issue #985, 10/7/92 Ingredients: 1 pound, Biscuit malt 1/2 pound, Belgian Crystal (what is this 50L) 1/2 pound, Special B (120L ?) 1/2 pound, Roasted Chocolate 6 pounds, Northwestern amber extract 35 IBUs, hops (Tettnanger/Kent Golding plugs) Wyeast Belgian ale Procedure: Mash grains for 45 minutes or so, then sparge. Add extract and boil. Add hops in at least 3 stages. Chill and pitch. Comments: I don't know if Golding dry hops are appropriate but they're spicy finish seems like it should be OK. Besides they're sooo good I can't resist. I'm I just hopelessly lame? 9-41 Chapter 9: Scotch, Trappist, Brown and Other Ales Belgian Strong Ale Source: Joel Newkirk (newkirki@hotcity.com) 10/16/92 Ingredients (for 3--1/2 gallons): 3/4 cup, Belgian special roast malt 3/4 cup, English crystal malt (80L) 10 pounds, Northwestern gold extract 1/4 pound, light brown sugar 1/4 teaspoon, cinnamon 1 teaspoon, Irish moss 1 ounce, Fuggles pellets (boil) 3/4 ounce, Cascade pellets (boil) 3/4 ounce, Saaz whole hops (1/2 hour) 3/4 ounce, Styrian Golding pellets (1/2 hour) 2 ounces, fresh Cascade (aroma, 15 minutes) 1/4 ounce, Saaz (finish) 1/2 ounce, Olympic pellets (finish) 1/2 ounce, Cascade pellets (finish) Wyeast #1214 Belgian Procedure: Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss. Comments: We brewed this a few weeks ago,aiming for a Belgian Trippel, but the resulting brew was a lovely golden ale color. At about 9--1/2 percent alcohol it seemed innapropriate to call it a double. After four days in the bottle, tasted room temperature, it was fantastic. No bananas yet, but we're of course expecting them. This seemed like overhopping ad nauseum, but it came out wonderfully balanced. The cinnamon, of course, is a drop in the ocean of flavor. Specifics: O.G.: 1.083 F.G.: 1.009 9-42 Chapter 10: Mead Basic Small Mead Source: Cher Feinstein (crf@pine.circa.ufl.edu) Issue #267, 9/30/89 Ingredients: 2-3, cloves 2 sticks, cinnamon 2 thin, slices ginger 2-4 teaspoons, orange peel 2 pounds, honey yeast 1/4 cup, vodka or grain alcohol Procedure: In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken), and ginger. Add orange peel. The amount of orange peel will vary depending on type of honey used. Use less orange peel with orange blossom honey, for example. Simmer. Add water to bring volume to 3 quarts. Return to simmer. Add honey, stirring constantly. Do not boil! Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover pot, and leave overnight. The next day, strain to remove as much spice particles as possible. Pitch yeast. Replace pot cover. Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast. Top off jug, bringing to base of neck. Take a piece of clean paper towel, fold into quarters, and put over mouth of jug. Seal with rubber band. Ferment for 36 hours, replacing paper towel whenever it becomes fouled. Refrigerate 8-12 hours. Rack to new jug and put back in refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to fresh jug. Refrigerate 3-4 days. Bottle. Comments: This is a quickie mead, drinkable in 2 weeks, however, it does improve with age. Aging at least a couple months is recommended. This mead is excellent chilled. Specifics: Primary Ferment: 2 days Secondary Ferment: 2 weeks 10-1 Chapter 10: Mead Prickly Pear Cactus Mead Source: John Isenhour (LLUG_JI.DENISON.BITNET) Issue #177, 6/15/89 Ingredients: 20 pounds, Mesquite honey 75-100, ripe prickly pear cactus fruits 2 packs, sherry wine yeast Procedure: See Papazian's book. This recipe was based on it. Comments: This is Dave Spaulding's version that won the grand prize at the 1986 Arizona State Fair. Specifics: O.G.: 1.158 F.G.: 1.050 Secondary Ferment: 5 months 10-2 Chapter 10: Mead Blueberry Mead Source: Jonathan Corbet (gaia!jon@handies.ucar.edu) 11/28/88 Ingredients (for 6--1/2 gallons): 7-10 pounds, fresh blueberries 1-2 pounds, corn sugar 1-2 ounces, hops (Cascades is fine) 10 pounds, honey yeast lemon grass tea (optional) Procedure: To make 6-1/2 gallons of mead, Boil the honey, sugar, and hops for at least an hour (although boiling honey is not favored by most digest subscribers, it works fine and is the method used by Papazian). Clean berries and mash well. Put mashed berries, hot wort, and enough water to make 6-1/2 gallons into a fermenter. Pitch yeast. After one week, strain out berries and rack to secondary. Ferment at least one more month and then bottle, priming with corn sugar and perhaps some lemon grass tea. Age 6 months to a year. Comments: This mead usually comes out quite dry. This recipe makes 6-1/2 gallons. Specifics: Primary Ferment: 1 week Primary Ferment: 1 week 10-3 Chapter 10: Mead Peach Melomel Source: Michael Bergman (bergman%odin.m2c.org@ RELAY.CS.NET) Issue #90, 3/1/89 Ingredients: 6 pounds, peaches 3/4 pint, elderflowers 2-1/2 pounds, acacia honey 1/30 ounce, tannin Graves yeast 1/4 ounce, tartaric acid 1/4 ounce, malic acid Procedure: Press peaches (after removing pits). Dissolve honey in 4 pints warm water, blend in peach juice along with acid, tannin, and nutrients. Add 100 ppm sulfite (2 campden tablets). After 24 hours, add yeast starter, allow to ferment 7 days before adding elderflowers. Ferment on flowers for 3 days then strain off flowers and top off to 1 gallon with cold water. Ferment until specific gravity drops to 10, then rack. Rack again when gravity drops to 5, and add 1 tablet campden. Rack again when when a heavy deposit forms, or after 3 months, whichever comes first. Add another campden tablet. Rack again every 3-4 months, adding a tablet after every second racking. Comments: This recipe is based on procedures outlined in Making Mead, by Bryan Acton and Peter Duncan. They advocate the use of campden rather than boiling because they feel that after boiling for a long time most of the essences of the honey are gone. Read the "Basic Procedures" section of Acton & Duncan for more info. 10-4 Chapter 10: Mead Riesling Pyment Source: Jackie Brown (BROWN@MSUKBS.BITNET) Issue #184, 6/24/89 Ingredients: 4-1/2 pounds, wildflower honey 5-1/2 pounds, partial blueberry honey 2 tablespoons, acid blend 1 tablespoon, pectic enzyme 4 pounds, Alexander's Johanissberg Riesling extract 1 pack, Red Star champagne yeast Procedure: Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since learned that honey is best not boiled; subsequent batches have been made by holding the mixture for 2 hours). Cool and pitch yeast. Rack to secondary after 8 days. Bottle after 4 months. Comments: This is more winey than your straight mead, but very pleasant. Medium dry and spritzig---very nice as a table wine. Those of you set up to crush your own grapes might try a grape honey mix. A drink of noble history! Specifics: Primary Ferment: 8 days Secondary Ferment: 48 days 10-5 Chapter 10: Mead Cyser Source: Arun Welch (welch@cis.ohio-state.edu) Issue #537, 11/14/90 Ingredients: 4 gallons, fresh cider (no Pot.Sorb) 5 to 6 pounds, honey 1 gallon, water 1 large stick, cinnamon 5 cloves 2 pods, cardamom 2 packs, Red Star Pasteur champagne yeast Procedure: Simmer the spices in the water for 10 minutes. Dissolve honey. Simmer and strain crud until there isn't any more. Transfer to primary, along with cider (this should bring primary to a good pitching temperature). Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or more months. Specifics: Primary Ferment: 1--1/2 week Secondary Ferment: 3--6 months 10-6 Chapter 10: Mead Wassail Mead Source: Mal Card card@apollo.hp.com, Issue #538 11/15/90 Ingredients: 12-1/2 pounds light clover honey 4 teaspoons acid blend 5 teaspoons yeast nutrient wine yeast Procedure: Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil for 1/2 hour. Add this to 1-1/2 gallons of cold water in the primary fermenter. Pitch yeast when the temperature reaches 70-75 degrees. Use a blow off tube if you use a carboy. Allow fermentation to proceed for 3 weeks or more (up to several months). When the mead becomes fairly clear, rack to secondary. Attach air-lock. Leave the mead to sit at least 3 weeks. When yeast settles to bottom and is clear, it is ready to bottle. Adding 3/4 cup of corn sugar at bottling will produce a sparkling mead. Sparkling meads should not be made with an original gravity higher than 1.090. Specifics: O.G.: 1.100 F.G.: 1.000 10-7 Chapter 10: Mead Quick Mead Source: Kevin Karplus (karplus@ararat.ucsc.edu) Issue #538, 11/16/90 Ingredients: 3 gallons, water 5 pounds, honey 1/3 cup, jasmine tea 1/2 teaspoon, ground ginger 2 teaspoons, cinnamon 1/2 teaspoon, ground allspice 1/2 teaspoon, ground cloves 1/2 teaspoon, ground nutmeg ale yeast Procedure: Boil water, adding tea and spices. Remove from heat and stir in honey. (Some mead makers boil the honey, skimming the scum as it forms). Cover boiled water, and set aside to cool (this usually takes a long time, so start on the next step). Make a yeast starter solution by boiling a cup of water and a tablespoon or two of honey. Add starter to cooled liquid. Cover and ferment using blow tube or fermentation lock. Rack two or three times to get rid of sediment. The less honey, the lighter the drink, and the quicker it can be made. 1 pound per gallon is the minimum, 5 pounds per gallon is about the maximum for a sweet dessert wine. This mead is a metheglin because of the tea. The yeast is pitched one day after starting the batch, the crud skimmed about 10 days later, then wait 3 days and rack to second- ary. Wait 2 more weeks and bottle---about 4 weeks from start to finish. Comments: Yield is 3.1 gallons. Excellent clarity, fairly sweet flavor, slight sediment, light gold color. An excellent batch. 10-8 Chapter 10: Mead Sack Mead Source: Kevin Karplus (karplus@ararat.ucsc.edu) Issue #538, 11/16/90 Ingredients: 3 gallons, water 16 pounds, honey 1/4 cup, keemun tea 1/4 cup, oolong tea 2 teaspoons, cinnamon 1/2 teaspoon, whole anise seed 18 clusters, cardamom, crushed 20 allspice, crushed 1 inch, galingale root, crushed yeast unflavored gelatin (fining) Procedure: Boil water, adding tea and spices. Remove from heat and stir in honey. (Some mead makers boil the honey, skimming the scum as it forms). Cover boiled water, and set aside to cool (this usually takes a long time, so start on the next step). Make a yeast starter solution by boiling a cup of water and a tablespoon or two of honey. Add starter to cooled liquid. Cover and ferment using blow tube or fermentation lock. Rack two or three times to get rid of sediment. This recipe took about 6-1/2 months from brewing to bottling. First rack took place 15 days after brewing. 2nd rack 3 weeks later. 3rd rack 3 months later. Gelatin added 1 month later. Bottled about 2--1/2 months later. Yield 3.7 gallons. Comments: Sweet, smooth, potent. A dessert wine. This is perhaps the best of my 20 or more batches of mead. 10-9 Chapter 10: Mead Mead Source: Carl West (eisen@kopf.hq.ileaf.com) Issue #591, 3/7/91 Ingredients (for 1 gallon): 1 gallon, bottled water 2 pounds, generic honey 1 Medium lemon, zest and juice 1/4 teaspoon, Red Star Champagne yeast Procedure: Simmer these together and skim off the scum as it rises. If you wait for it all to rise so you can skim just once and you miss the moment, the scum sinks, never to rise again. Pitch yeast when cool and kept it at room temp (65-72) for 5 weeks where it bubbled about once every 5 seconds for the whole time. Comments: It was still bubbling when I bottled. Yes, I plan to begin drinking it soon, before it becomes a grenade six-pack. Specifics: Primary Ferment: 5 weeks 10-10 Chapter 10: Mead Melomel Source: Michael Zenter (zentner@ecn.purdue.edu) Issue #592, 3/8/91 Ingredients: 16 pounds, wildflower honey 5 gallons, water 5 kiwis 3 star fruits 1 pound, cranberries acid blend to .45 tartaric MeV liquid mead yeast culture Procedure: Pasteurized the honey and fruit at about 180 degrees for 10-15 minutes, ran through a chiller, pitched with VERY vigorous aeration. Let it sit with the fruit in for 7 days, then rack off. Comments: Now for the weirdness. I pitched at about 6 PM. No real activity the following day until about 4 PM when all of the sudden, there was a violent eruption of foam out of the airlock. No warning at all. Specifics: O.G.: 1.124 Sweet Mead Source: Rob Derrick (rxxd@doc.lanl.gov) posted this recipe from C. J. Lindberg, Issue #610, 4/4/91 Ingredients (for 1 gallon): 5 pounds, Honey (Smith's brand) 1 teaspoon, Citric Acid 1/4 pint, Strong Tea 1 package, Champagne Yeast Yeast Nutrient Procedure: Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months. Specifics: O.G.: 1.153 Primary Ferment: 4 months 10-11 Chapter 10: Mead Blueberry Mead Recipe Source: Jay Hersh (hersh@expo.lcs.mit.edu) Issue #643, 5/23/91 Ingredients: 12 pounds, Wildflower Honey 2 pounds, blueberries 2 teaspoons, gypsum or water crystals 3 teaspoons, yeast nutrient 1 ounce, Hallertauer Leaf hops 1 tablespoon, Irish Moss 2 packs, Red Star Pastuer Champagne yeast Procedure: Boil hops, yeast nutrient and water crystals for 30 - 45 minutes. Add Irish Moss in the last 15-30 minutes of the boil. Turn off the heat and add the honey and the blueberries, steep at 180-190 degrees for 15 minutes minimum (30 minutes is ok too). Pour the whole mixture to a bucket or carboy and let cool (or use a wort chiller if you have one). Add the yeast at the temperature recommended on the packet (85-90 degreesI think). Let it ferment. Rack the mead off the fruit after 6-7 days (you can actually let it go longer if you like). Let ferment for 4 more weeks in the secondary then bottle. Other people like to rack their meads at 3-4 week intervals and let it keep going in the carboy. I don't think too much fermentation went on after the first 4 weeks (I made this in July so it fermented fast), so if you keep racking you'll basically be doing some of the aging in the carboy, otherwise it will age in the bottles. Comments: This mead had a terrific rose color. It took over 8 months to really age, and was fantastic after 2 years. It had a nice blueberry nose to it, and quite a kick. Specifics: Primary Ferment: 1 week Secondary Ferment: 4 weeks 10-12 Chapter 10: Mead Standby Mead Source: Michael Tighe (tighe@inmet.camb.inmet.com) Issue #697, 8/8/91 Ingredients (for 1 gallon): 1 gallon, Water 2 pounds, honey 1 Thumb size piece of ginger 2 Tablespoons, Orange peel (no white pith please) Champagne yeast Procedure: Bring the honey and water to a boil skimming off the white and brown foam as you heat it. Simmer/skim for about 5 minutes per gallon (5 gallons == 20 min). When the boiling is almost done, add the ginger and orange peel. Cool (I usually let it cool "naturally"). Work with yeast (Werka Mead Yeast is good, champagne or general purpose wine yeast will do). Bottle after two weeks (while it's still sweet and still quite active). Refrigerate the bottles after another two weeks (to avoid the glass grenade syndrome and to make the yeast settle out of the mead). Comments: To quote the original source: "It will be quick and pleasant from the very start and will keep for a month or more." Other variations inclued: Add lots more honey and let it ferment till it stops. Bottle and wait a month or more, you get champagne. Use some other citris fruit peel, such as lemon or grapefruit. Add some other fruit flavoring (crushed berries of some sort). Load up on the ginger (my friend makes Death by Ginger by using pounds of ginger per gallon!) Specifics: Primary Ferment: 2--3 weeks 10-13 Chapter 10: Mead Honey Ale (Mead) Source: David Haberman (habermand@afal-edwards.af.mil) Issue #722, 9/12/91 Ingredients: 4 pounds, Buckwheat honey 4 ounces, Styrian Goldings hops 7 grams, Red Star Ale yeast 1 teaspoon, acid blend 1 teaspoon, yeast nutrient 1 cup, corn sugar Procedure: mead Boil honey and 3 gallons water with 3 ounces hops for 47 minutes, add 1 ounce last 7 minutes. Before adding hops, skim off the scum that rises to the top. Cool and pour into fermenter and top to 5 gallons. Add acid blend, nutrients and re-hydrated yeast. When fermentation completes, mix with 1 cup sugar, a little yeast and bottle. Comments: This was the very first beer I ever made and 7 years ago most people I knew didn't worry about the bittering units of the hops. I would guess that they were around 3% AAU's. Red star was the main yeast used at the time. Yeast nutrient is necessary since the honey does not have the required food for the beasties. I used buckwheat honey because I like the flavor. Do not drink this beer until at least 1 month after bottling. Since it is made from honey the ale improves with age. A bottle that I saved for 4 and a half years tasted so good that I wish I had saved more! The beer had a very nice honey aroma and flavor. The hops were enough to balance the sweetness. I don't think that I would change anything except try to make more and keep it a while before drinking. Specifics: O.G.: 1.031 F.G.: 0.997 10-14 Chapter 10: Mead Orange Ginger Mead Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #618, 4/18/91 Ingredients (for 6 gallons): 15 pounds, clover honey 181 grams, grated ginger 2 tablespoons, gypsum 3 teaspoons, yeast energizer 1 ounce, Hallertauer hops (boil) 1/2 ounce, Hallertauer hops (finish) 4-5 pounds, oranges juice from 1 orange 1/2 teaspoon, irish moss champagne yeast (Red Star) Procedure: Combine honey, ginger, orange juice, 1/2 ounce of hops, and yeast energizer and bring to a boil. Remove a small amount of wort to be used for a yeast starter (Allow starter to cool, and add yeast). Boil the remaining wort 30 minutes. Add another 1/2 oz hops and boil for additional 30 minutes. Turn off heat. Cut 4-5 lbs of oranges in half, and squeeze into the wort. Toss in orange halves after squeezing. Let sit 12 min. Strain into fermenter sparged into cold water, while removing the orange halves and squeezing the last bit out (with clean hands---very hot---ouch!). Comments: After several months it's just getting drinkable now. If I let a bottle sit in the fridge for about a week, and decant very carefully, it's very good, and gives one heck of a buzz. Specifics: O.G.: 1.088 F.G.: 0.998 Primary Ferment: 12 days at 65--70 degrees Secondary Ferment: 1 month 10-15 Chapter 10: Mead Traditional Mead Source: John Carl Brown (brown@ cbnewsh.cb.att.com) 3/12/92 Ingredients: 12--1/2 pounds, honey (6--1/2 of clover, 6 of wildflower) 4 teaspoons, acid blend 5 teaspoons, yeast nutrient 2 packages, Red Star Pasteur Champagne yeast Procedure: On process, there is contention about the need to boil honey. I've seen suggestions to use campden tablets, to pasteurize by holding at 170 degrees, and to boil for only 15 minutes. Honey itself inhibits bacterial activity but does not kill organisms. Advocates of non-boiling feel too much flavor and aroma are lost by boiling. On the other hand boiling is said to ensure a clean wort and aid in clearing. I boiled, rehydrated the yeast and pitched at 80 degrees and then have kept the carboy in a 70 degree room. Comments: However, I plan to make this a sparkling mead by priming with 1/2 cup of corn sugar when bottling. 10-16 Chapter 10: Mead Ale Mead Source: justcoz@triton.unm.edu, 4/19/92 Ingredients (for 1 gallon): 1 pound, honey 1 ounce, hops 1/4 ounce, citric acid (or juice of 2 small lemons) 2 tablespoons, yeast nutrient 1 package, brewers yeast (ale yeast) 1 gallon, water Procedure: Dissolve the honey in 6 pints hot water and bring to the boil. Add the hops and boil vigorously for about 45 minutes. A few of the hops should not be added initially, but put in about 5 minutes before the wort reaches the end of the boiling period. Strain off the hops, add the citric acid and nutrients, allow to cool overnight (covered closely), then bring the volume up to 1 gallon with cold water. Add the yeast to the cool wort and allow to ferment to completion, skimming off the yeast as you would for a beer. Allow to settle for a few days after the fermentation ceases, then rack into quart bottles, adding one level teaspoonful of sugar to each bottle. Seal the bottles, store in a warm place for 2-3 days to ensure that bottle fermentation begins, then move to a cooler location to assist clarification. Subsequently treat as a bottled beer. Priming is not essential, and, after fermentation, the ale mead may be matured as a draught beer and drunk after a few months. Comments: This was part of a long series of messages posted by justcoz on the history of mead. Preceding this message was a discussion of economic factors that caused the decline in popularity of mead and an explanation of how, at one time, most meads (such as those consumed by the Vikings) were of low strength, such as this mead. 10-17 Chapter 10: Mead Queen Elizabeth's Mead Source: justcoz@triton.unm.edu 4/19/92 Ingredients (for 1 gallon): 3--1/2 pounds, honey 1/4 teaspoon, acid blend 1 tablespoon, yeast nutrient 1/2 ounce, rosemary 1/2 ounce, bay leaves 1/2 ounce, thyme 1/4 ounce, sweet briar 1 campden tablet 1 package, Madeira yeast 1 gallon, water Procedure: In the primary, dissolve the honey, acid blend, yeast nutrient and yeast in 1 gallon of luke-warm water. Add the campden tablet. Attatch airlock and let sit until ferment is complete (about 3 - 5 weeks). Syphon off sediment into secondary and let sit for 6 months. When wine is 6 months old, rack back into primary. Place herbs in nylon straining bag (securely tied) and place in primary. Taste the wine daily until the flavor extracted from the herbs is satisfactory, then remove the bag of herbs. Mature for at least an additional 6 months, racking every 2 months to aid clearing. Comments: Queen Elizabeth's own royal recipe for mead has survived to this day, although no brewer in his senses would want to make such a sickley concoction. This is a modern adaptation of Her Majesty's recipe which should prove satisfactory insofar as the herbs are infused in the finished mead. This enables the brewer to exercise much greater control over how much herb flavor is imparted to the drink. This recipe was preceded by a discussion of how, during Elizabethan times, sweetners, spices, etc., were added to meads and how a range of pyments and metheglins came into existence. 10-18 Chapter 10: Mead Maple Mead Source: coz@triton.unm.edu Issue #881, 5/14/92 Ingredients: 3--1/4 pounds, maple syrup 7 pints, water 1/2 teaspoon, acid blend 3/4 teaspoon, yeast energizer 1 campden tablet 1 package, Red Star champagne yeast Procedure: It'll take about a day to really get fermenting, and should go like crazy for 4 to 6 weeks. Rack off the yeast sediment at that time and then re-rack at least 3 times at 3 month intervals. It'll be ready to bottle by 9 or 10 months of age, but the longer it sits, the mellower and smoother it becomes. Comments: If you are going to make a small quantity of this brew, I sugget that you follow this recipe fairly closely. I, on the other hand, make mead 5 gallons at a time and so my recipe for a large batch varies a bit. If you want to make a lot, try it this way: in a 6 gallon primary, place: 1 1/2 gallons of maple syrup 4 gallons water 2 tsp acid blend 4 tsp yeast energizer 1 campden tablet 1 pkg Red Star champagne yeast 10-19 Chapter 10: Mead 2nd Mead Source: Jacob Galley (gal2@midway.uchicago.edu) Issue #897, 6/5/92 Ingredients: 7 pounds, clover honey (60 min boil) 5 pounds, orange blossom honey (60 minutes) 1 pound, chopped raisins (dark) (30 minutes) 1 teaspoon, thyme (30 minutes) 1 pack, Red Star champagne yeast yeast nutrient Comments: This stuff smells incredible---slightly orange, slightly fruity, very much like flowers. The grape juice had not fermented out completely (it's not explosive, yet), but neither was it noticeably sweet. The grape masks whatever young-taste the mead still has in it (not much). After two weeks it was lightly carbonated and a very clear pink. 10-20 Chapter 10: Mead Mead Ale Source: James Smith (SMITH%8616.span@fedex.msfc.nasa.gov) Issue #922, 7/14/92 Ingredients: 5--7 pounds, honey (usually the stuff from Sam's Club in the 1/2 gallon jug) 2 cracked cinnamon sticks 20 cracked allspice other flavorings (ginger, hops, orange peel, nutmeg, etc.) maybe a couple pounds of fruit Edme ale yeast Comments: My hypothesis, which has a little data to support it, is that boiling the honeywort reduced fermentation time (while also removing a lot of the honey essence, I imagine). Note that the above is a 5 gallon batch. I don't have a hydrometer so I can't guess the OG or FG, but this stuff is pretty thin. Fermentation takes 2-3 weeks, sometimes I rack, sometimes not. Basically I don't put much effort into this stuff; hell, it's 97 degrees here and I'm not running my AC enough to get the temperature down past 80, so why try to make anything award-winning when it's doomed to failure? 10-21 Chapter 10: Mead Mead Source: Rudyard A.K. Porter (rp9780@medtronic.com) 7/23/92 Ingredients (for 1 gallon): 2--1/2 pounds, clover honey 2 teaspoons, yeast nutrient 1/2 pack, Red Star champagne yeast Apple cider to fill to 1 gallon Procedure: Heat (not boil) 1/2 gallon apple cider, yeast nutrients, and honey to about 170 degrees. Hold at 170 for 30 minutes. Skim off any foam that develops, although my honey was very "clean" and had no foam develop. Transfer to 1 gal cider jug and fill to within 1" of top with cool apple cider. Wait for temperature to drop below 80 degrees (refridgerator is nice place to cool this one) and then pitch the yeast. Comments: I bottled one with a little coriander and one with some cinnamon. These should be interesting...... Specifics: O.G.: 1.130 F.G.: 1.030 10-22 Chapter 10: Mead Traditional Mead Source: Roy Rudebusch (roy.rudebusch%travel@wugate.wustl.edu) 9/28/92 Ingredients: First Addition... 7 pounds, Mesquite honey dissolved in up to 2--1/2 gallons water 1/2 teaspoon, Sodium Bisulfite 1 teaspoon, regular strength pectic enzyme 2 teaspoons, yeast nutrient 1 teaspoon, acid blend wine yeast (Prise De Mouse) Second Addition... 13 pounds, mesquite honey, dissolved in up to 2--1/2 gallons water 1/8 teaspoon, Sodium Bisulfite 2 teaspoons, pectic enzyme 2--1/2 teaspoons, yeast nutrient 2 teaspoons, acid blend Procedure: Dissolve honey in water and add other minerals etc. Stir well and let sit in warm place for 2--5 days. On second day, start building the yeast starter by boiling 1 pint or so of water and adding 1 cup of dry malt extract. Hydrate yeast per package instructions and add to cooled extract mix. When yeast begins to give off CO2, add 2 more cups of extract and shake. When yeast looks active, add to must. Aerate. When mead ferments below 1.010, prepare the second addition of honey in the same way as the first addition. After letting it rest a couple days, add to the fermenter with the first addition. Mix well. Comments: If the mead should ferment too dry, dilute 1/2 pound honey with an equal part of water and treat with SO2 and pectic enzyme and add to mead. If you do everything as described this mead should ferment out in less than a month. Bottle when the mead does not throw any sediment for a three month period. Specifics: O.G.: 1.140 F.G.: 1.025 10-23 Chapter 10: Mead Maple Wine and Traditional Mead Source: John Gorman (john@rsi.com) Mead Digest #19, 10/17/92 Ingredients: 8-9 quarts, maple syrup or about 5--1/2 quarts, honey 5 teaspoons, yeast nutrient 15 grams (1 pack), champagne or any white wine yeast Procedure: Hydrate the yeast in warm water and dissolve the yeast nutrient in hot water. Mix the maple syrup or honey with cold water in a large open container to almost 5 gallons at your target specific gravity. Splash or spray the water to oxygenate the must so that the yeast can multiply rapidly. Pitch the dissolved yeast and yeast nutrient, dregs included, into a glass carboy. Then splash in the must and slosh around until well mixed, oxygenated, and full. Use a blow off tube for the first few days and then switch to a water trap. After about 60 days, when the maple wine is crystal clear and you can shine a flashlight beam right thru the carboy onto the wall, bottle your maple wine. It is ready to drink immediately. Make some for Christmas! I always use yeast nutrient and plenty of yeast for starter, so the fermentation takes off with a bang and the rapidly rising alcohol content quickly kills anything else. For this reason I have never heated the maple syrup or honey, and have had no problems with contamination. Comments: The question was asked: "what would a mead made with pure maple syrup taste like?" Now on my sixth batch, I can say "like ambrosia. Maple wine becomes crystal clear with a beautiful sherry color within 60 days. I find that mead will usually clarify in 90-120 days. If you choose to bottle the mead before it is clear, it will clarify in the bottles, leaving an unsightly but delicious sediment. Specifics: O.G.: 1.120---1.130 F.G.: 1.015---1.030 10-24 Chapter 10: Mead Cranberry Mead Source: John Wyllie (skl6p@cc.usu.edu) Mead Digest #25, 10/23/92 Ingredients (for 2 gallons): 1 gallon, ocean spray cranberry juice (included a nice 1 gal glass ferementer!) 5 pounds, clover honey 1/2 teaspoon, yeast nutrient 1/2 teaspoon, acid blend a handful of raising Red star champagne yeast Procedure: I added a campden tablet to the juice (24 hrs) then pasteurized the honey with water to make 1 gallon. I have two 1 gallon jugs for fermenting. I'm still waiting for the lag to end and ferement to begin. It has gotten cool in the basement, so I brought one upstairs, and pitched another sachet of yeast into the two jugs. 10-25 Chapter 11: Cider Hard Cider Source: (jwhite@anovax.enet.dec.com) Issue #508, 10/2/90 Ingredients: 5 gallons, sweet cider 3 pounds, brown sugar 3 pounds, honey 2 packs, champagne yeast Procedure: Strain 3 gallons of cider into a 5-gallon carboy. Strain 1/2 gallon into pot and heat enough to allow sugar and honey to thoroughly dissolve. Pour into carboy and finish filling to neck. Pitch yeast and seal with airlock. When fermentation stops, bottle. Prime with sugar to add carbonation. Comments: For this recipe to turn out well, do not use pasteurized apple juice. My last batch took 3 weeks to ferment. If you notice unpleasant smells during this time, you can ignore them. Boy, does this turn out great! Specifics: Primary Ferment: 3 weeks 11-1 Chapter 11: Cider Hard Cider Source: A.E. Mossberg (aem@mthvax.miami.edu) Ingredients: 1 gallon, unfiltered apple juice 1/3 packet, yeast Procedure: Remove 1 pint of juice to allow room for yeast activity. Add yeast. Let sit 4-10 days. Replace pint of juice. Place in refrigerator and enjoy. Comments: Sometimes I rack the cider before placing in refrigerator because there is a heavy build up of dead yeast and particulate matter from the apple juice. Specifics: Primary Ferment: 4--10 days Killer Cider Source: Al Taylor (s94taylor@usuhsb.bitnet) Issue #723, 9/13/91 Ingredients (for 1 gallon): 1 gallon, pasteurized apple cider 12 ounce can (Seneca?) 100% Granny Smith apple juice concentrate 1 cup white sugar Champagne yeast Procedure: Pour out enough cider to make room in the glass jug for the concentrate and the sugar and the re-hydrated yeast (I would recommend using champagne yeast). Mix thoroughly and put an airlock on it. Come back about a week later, check the gravity and if it bottoms out, prime it with 1/5 of 3/4 cup of white sugar, then bottle it in two 2-liter plastic soda bottles, well-cleaned, of course. Let it condition for about a week and...enjoy! 11-2 Chapter 11: Cider Fall Cider Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Issue #733, 9/27/91 Ingredients (for 6 gallons): 6 gallons, fresh apple cider (no preservatives) 3 teaspoon, acid blend 1 teaspoon, yeast nutrient 2-1/2 teaspoon, pectic enzyme 1 cup, Dextrose (corn sugar) 1-1/4 teaspoon, sulfite crystals (potassium metabisulphite) 2 packs, dried yeast (Edme) Procedure: Mix all ingredients except the yeast into the primary, cover and let stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup water at 95-104 degrees for 5-10 minutes and then pitch into cider with vigorous stirring to aerate. Primary ferment for 5 days. Secondary ferment for 3 weeks. Prime and bottle as usual. Comments: This stuff is peaking after 3 months in the bottle, IMHO. Specifics: O.G.: 1.055 Primary Ferment: 5 days Secondary Ferment: 3 weeks 11-3 Chapter 11: Cider Cider Source: Jay Hersh (hersh@expo.lcs.mit.edu) Cider Digest #59, 11/1/91 Ingredients: 2 to 2-1/2 gallons, fresh cider 1 gallon, water 1 pound, M&F Light DME (unhopped) 2 cups, Cane Sugar 1/2 cup, Brown Sugar Dash of Cinnamon 7-14 grams, Ale Yeast (Whitbread recomended) Procedure: Combine all ingredients except yeast. Boil for about 30 minutes, skim the top if you feel like it. After boiling take this off the stove, and add about 2 to 2-1/2 gallons of chilled fresh Cider. This should drop the temperature to below 90 degrees, if not chill it to below 90 degrees, then add an Ale Yeast, 7-14 grams of Whitbread or some other quality Ale Yeast as good. I let this ferment in the primary for 3-5 days, then rack to a secondary and let sit another 10-14 days before kegging. I artifically carbonated this one, but amounts of priming sugar typical for Ales would work well too. Specifics: Primary Ferment: 3--5 days Secondary Ferment: 10--14 days 11-4 Chapter 11: Cider Cranberry Cider Source: Jay Hersh (hersh@expo.lcs.mit.edu) Cider Digest #59, 11/1/91 Ingredients (for 3 gallons): 3 gallons, Fresh Cider 12 ounces, Ocean Spray Cranberries, chopped in the blender 1 pack, Red Star Epernay Yeast Procedure: Toss all ingredients into a carboy at room temperature. Put on an airlock and go away. Rack after 2-3 weeks and go away again. After another 2-3 weeks bottle and go away for a few months! Comments: Drink in the spring, Yumm! For a variation, substitute 24 ounces of frozen raspberries for cranberries. Equally yumm! Raspberry Cider Source: Jay Hersh (hersh@expo.lcs.mit.edu) Cider Digest #59, 11/1/91 Ingredients (for 3 gallons): 3 gallons, Fresh Cider 4 6--ounce packages, Red Raspberries, chopped in the blender 1 pack, Red Star Epernay Yeast Procedure: Toss all ingredients into a carboy at room temperature. Put on an airlock and go away. Rack after 2-3 weeks and go away again. After another 2-3 weeks bottle and go away for a few months! Comments: Drink in the spring, Yumm! 11-5 Chapter 11: Cider NE Cider Source: Jay Hersh (hersh@expo.lcs.mit.edu) Cider Digest #59, 11/1/91 Ingredients (for 3 gallons): 3 gallons, Cider 4 cups, cane sugar wild yeast (ie. Don't add any yeast) Procedure: Toss 3 gallons of a good blend of Cider along with 4 cups of cane sugar into a carboy. Shake until the sugar dissolves. Put a blow off hose into the top of the carboy and let stand at room temperature. After a few days (or even weeks) the wild yeast will take off and things will start moving in the carboy and blow off will rise up from the cider. Be sure to empty the blowoff jar as needed. Eventually things will settle down, then put an airlock on and take the blow off hose off. Place the carboy in a cool dark place (45-55 degrees). After 2-3 months you can rack this off to another carboy. At this point you can rack onto some unpreserved raisins which will add yeast nutrients and sugars and kick in a secondary ferment. Let this go for a month or two more and then bottle. You can prime at bottling time if you want a sparkling cider (use bottles that can handle some pressure like American Champagne bottles), or unprimed for a still cider. Specifics: Primary Ferment: 2--3 months Secondary Ferment: 1--2 months 11-6 Chapter 11: Cider Holiday Cider Source: Nick Cuccia (cuccia@eris.berkeley.edu) Cider Digest #94, 12/17/91 Ingredients: 5 gallons, Apple Juice (Gravenstein/Jonathan blend) 6 cups, Maple Syrup 7/3 tablespoon, Whole Cloves 1/2 Whole nutmeg, grated 10 4 inch cinnamon sticks 3 lemons (juice and zest) 2 inches, ginger root, peeled and grated 1 pack, Red Star Champagne Yeast Procedure: Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 gallon. Put cider in carboy. Pitch yeast and top off with more apple juice. Ferment for 34 days. Rack to secondary and top off with more apple juice. Prime with 3/4 cup corn sugar and bottle. Age for 30 days and consume. Comments: Good sparkle, mildly yeasty (not careful enough with my secondary racking), complex flavor, some spice in the nose, too much alcohol (my calcs say that the alcohol content is about 15%, but it tastes much stronger). In general, I'm pretty pleased; almost everybody who's tried it has been pleased as well. Specifics: O.G.: 1.100 F.G.: 0.998 Primary Ferment: 34 days Secondary Ferment: 22 days 11-7 Chapter 11: Cider Hard Cider Source: Tom Maszerowski (tcm@moscom.com) Issue #833, 2/28/92 Ingredients: 3 gallons, preservative-free cider 1 package, champagne yeast or Whitbread ale yeast Procedure: Place cider in sanitized carboy, add yeast, and fix airlock. It may take upwards of 7 days to ferment out, depending on yeast chosen. Bottle with corn sugar as you would with beer, if you want a sparkling cider, or without for still. Comments: I can almost hear the howls of protest now, "what, no boil, no sulfites to kill wild yeasts", but this has worked for me. One important caveat, champagne yeasts cause a COMPLETE fermentation of the available sugars in the cider. My first batch smelled like cider but was the dryest tasting beverage you could imagine. Hydrometer reading indicated a F.G. of 1.001. This batch was more like an apple wine than anything else. The batch using ale yeast was much sweeter, much lower in alcohol content but not as clear. My advice is experiment, and enjoy the mistakes. I've made hard cider two years running, both times in the Fall, during the apple harvest. I used the same method both times and had a fair amount of success. 11-8 Chapter 11: Cider Nobs Cider Source: Andy Phillips (phillips@lars.afrc.ac.uk) Issue #921, 7/10/92 Ingredients (for 1 gallon): 1 UK gallon, apple juice (i.e., 1--1/4 U.S. gallon) 3/4 pound, chopped muscatel raisins 1/2 ounce, crushed ginger root 2 inch stick of cinnamon juice of 1 orange Procedure: You may try crushing the apples yourself using a juice press. You may then try partly to sterilize in some way. Don't try to sterilize by heating: this imparts a cooked taste to the cider. You could try a very small quantity of sodium metabisulphite for a few hours (see recipes for wine-making from fruit). Pitch the yeast (and I would add some yeast nutrient) and ferment for about 2-4 weeks. This can be drunk immediately ("rough cider") or racked into secondary for up to 3 months. Don't worry about the clarity: it's unlikely to drop clear, due to all the pectins. If you're really confident about your sterilization, cider matures well in bottle. One way of cutting down on contamination would be to boil a small quantity of the juice and make up a starter with the yeast - this large inoculum should compete out any unwanted strains, and the cooked taste from the small volume of starter won't be noticeable. Comments: Fermentation relies on infection by wild yeasts from the air. You could try this, but I wouldn't recommend it---there is no guarantee that a suitable wild yeast will fall from the heavens, and there will be plenty of other bugs waiting their chance to turn your apple juice into cider vinegar. Your best bet is to try to sanitize the apple juice in some way, and then add a starter of pure yeast. This would turn out more like an apple wine, probably, and I would use a wine yeast if you can't get hold of any unpasteurized cider to culture from. 11-9 Chapter 11: Cider Hard Core XXX Cider Source: Charles Castellow, Issue #921 7/10/92 Ingredients: 3 gallons, cider (allegedly made from Johnagolds) 6 Campden tablets 3 ounces, lactose 12 ounce can, frozen concentrated Seneca Granny Smith apple juice 16 ounce, can frozen concentrated TreeTop apple juice Vintner's Choice Pasteur Champagne yeast Procedure: Pour cider into 3 gallon carboy with 6 crushed Campden tablets. Add yeast after two days. Ferment for three weeks at approximately 68 degrees. Oops! That's a little too dry. Rack to keg, adding three ounces lactose. Force carbonate for two weeks. Damn! Still doesn't taste quite right. Add some apple juice concentrate to get an apple taste. Filter with 0.5 micron filter and force recarbonate. Bottle using counter-pressure bottle filler. Comments: This recipe won the AHA cider competition this year. The most important thing I've found is getting fresh juice (freshness shouldn't be a problem if you're pressing your own) that tastes like apples. This is sometimes a little harder than it might sound. In Washington, the majority of apples grown are "eating" apples, rather than juice or cooking apples. The Johnagold apple juice I used didn't have sufficient apple taste, so after the sugar had fermented away, there wasn't much taste left. I put some apple taste in with the concentrates. (The current batch I'm making uses juice from Red Delicious and Granny Smith apples, but still doesn't have a strong apple taste, even before fermenting.) I'm told that blends of different types of apples work better than juice from a single type. You might want to keep on eye (taste bud?) on the fermentation and stop it before it completes, or use a different type of yeast that won't take it so far. Mine was bone dry after three weeks, so I sweetened it up some with the lactose. 11-10 Chapter 11: Cider Scrumpy Source: Neal Raisman (Neal.Raisman@uc.edu) Issue #933, 7/25/92 Ingredients: 12 pounds, mixed apples (make sure they're clean with no blemishes) 1/2 pound, raisins 1/2 pound, raw meat 1 gallon, water at 70 degrees champagne yeast (tradition calls for bakers yeast) Procedure: Chop all ingredients. Then grind the apples and raisins. A food processor is helpful. Toss the ingredients into the water and stir. Add the yeast and seal the brew bucket with an airlock. Each day, stir the ingredients by swirling the ingredients in the closed bucket. After the first fermentation slows, about 8-10 days, move to a secondary fermenter. If you like a dry cider, add a second dose of yeast to the secondary fermenter. Seal with an airlock. Let sit until it the fermentation slows to a very slow, almost imperceptable bubble. Move to a carboy to get out more of the particulates. Let it sit for about a week and bottle. The scrumpy will need to mature for about four months before you will want to even try it since it will give off a strong unpleasant smell and almost vinegary taste. The longer it is allowed to mature, the better, smoother and drier it will get. Comments: This is a recipe for a strong British cider called scrumpy. It is really strong. One glass and the world begins to glow. A second glass, makes it all go. It is wonderful served cold when mature. I have let it sit for a year and it is quite fine. 11-11 Chapter 12: Other Glog Source: A.E. Mossberg (aem@mthvax.miami.edu) 12/25/88 Ingredients: 1 quart, cheap red port 1 quart, cheap vodka 1-1/2 cups, sugar 4 cups, water 8 pods, cardamom 20 cloves 1 peel, of orange 2 sticks, cinnamon broken 1 handful, raisins 4 almonds Procedure: Dissolve sugar in water and add the last 6 ingredients. Boil 15 minutes then add vodka and port. Bring back to boil and remove from heat. Serve warm. Comments: This is a traditional Swedish holiday drink. It cures the common cold. 12-1 Chapter 12: Other Berry Liqueur Source: Nicolette Bonhomme (bb13093@pbn33.prime.com) 12/21/88 Ingredients: 1 quart, frozen raspberries 1 quart, frozen blueberries 1 can, frozen grape juice concentrate 1 quart, brandy sugar Procedure: Soak berries, grape juice and brandy for at least one week. Strain into a jar, being sure to squeeze all juice out of fruit. Increase volume by 25-50% with a sugar syrup made from half water and half sugar. Cool syrup to room temperature before adding to liqueur mix. 12-2 Chapter 12: Other Rice Wine---Saki Source: David Herron (mailrus!ukma!davids.UUCP!david) Issue #48, 1/10/89 Ingredients: 2-1/2 pounds, rice (husked or raw) 1/2 pint, grape concentrate 7 pints, hot water 2-1/2 pounds, corn sugar or honey 3 teaspoons, acid blend 3/4 teaspoon, yeast energizer 1 tablet, Campden 1 pack, sherry yeast Procedure: Wash and crush rice. Place rice in nylon straining bag and place in primary. Pour hot water over rice and stir in all ingredients except yeast and engergizer. Wait 48 hours. Add yeast and energizer and cover primary. Stir daily, checking gravity and pressing pulp lightly. When gravity reaches 1.050 (2-3 days), add another 1/4 pound dissolved sugar or honey per gallon. When gravity drops to 1.030 (6-7 days) strain any juice from bag. Rack to secondary. Attach airlock. Rack again in 2 months, if necessary. Bottle when ready. It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar. NOTE: Any additional sugar added should be corn sugar, not cane sugar. Comments: This recipe came from a collection of wine recipes by Raymond Massaccesi titled Winemakers Recipe Handbook. Various digest subscribers question the authenticity of this recipe. Sake should contain only rice---no corn sugar, grape concentrate, or honey. Authentic sake should also be inoculated with koji. There is a sake brewery in Berkeley, California, that will conduct tours for those interested in learning more about sake. Sake is discussed by Fred Eckhardt in Best of Beer and Brewing Vol. 1-5, available from the AHA. Koji is available from Great Fermentations of Santa Rosa. Note to 2nd Edition: Fred Eckhardt is now putting out a brief newsletter, on an infrequent periodic basis, geared strictly toward the sake brewer. He lists various places to buy koji, sources of polished rice, commercial sake brewers, etc. 12-3 Chapter 12: Other Chuck's Homemade Ozark Rootbeer Source: Chuck Cox (bose!chuck@uunet.UU.NET) Issue #338, 1/9/90 Ingredients: 2 ounces, birch beer extract 10 ounces, root beer extract 1 pound, honey 1 cup, blackstrap molasses 1 cup, grade B maple syrup 1 gallon, sugar (about 8 pounds) Procedure: This recipe makes 15 gallons. Mix all ingredients in a standard keg. Add water to fill keg. Carbonate. Drink. Comments: I thought the molasses taste was a bit harsh and will try either regular molasses, or use less. I will also try substituting 2 ounces of sarsaparilla extract for 2 ounces of the rootbeer extract. This recipe makes a strong tasting rootbeer with about half the sweetness of commercial rootbeers. This was made with artificial carbonation, but it could be adapted to make alcoholic rootbeer by substituting malt extract for some of the sugar. 12-4 Chapter 12: Other Nathan's Ginger Beer Source: Bill Crick Issue #314, 12/1/89 Ingredients: 1/2 pound, fresh ginger, peeled and grated 1 lemon 5 teaspoons, cream of tarter 5 cups, white sugar 2-1/2 gallons, water lager yeast Procedure: This stuff is dangerous---do not make it. WARNINGS: Use only real champagne bottles, beer bottles will explode. If left out of fridge more than 4 weeks, bottles will explode. Do not leave in fridge more than 4 weeks after bottles start to scare you, otherwise, bottles will explode. Set off outside---corks go 60-70'. Do not let bottles sit around too long---I'm not kidding! Peel and grate ginger. Grate lemon, squeeze, and cut remainder into slices. Boil all ingredients, mixing. Cool to 80 degrees or less and add lager yeast. Ferment 3-7 days, then bottle in champagne bottles. Wire down plastic corks. Leave out 1 week, then move to cool area. Chill and test open 1 bottle each week until they start to scare you, then put all bottles in fridge and drink within weeks. Comments: I've been making this for many years. It is very carbonated, and quite refreshing. Also, because it has a limited shelf life (after which it explodes), it prompts lots of impromptu ginger beer parties. I call several friends to say "I'm setting off a dozen ginger beers tomorrow afternoon. Wanna come?" Specifics: Primary Ferment: 3--7 days Secondary Ferment: Couple weeks 12-5 Chapter 12: Other Romulan Ale Source: Karl Wolff (wolff@aqm.ssc.af.mil) Robert N. (robertn@fml.intel.com) Issues #531 and #532, 11/6/90 Ingredients: Karl's Recipe: 1 fifth Bacardi 151 1 fifth Blue Curaco 2 liters Sprite or 7-Up Robert's Recipe: 1 fifth Bacardi 151 1 fifth Everclear 1 fifth Blue Curaco Procedure: Mix all ingredients. Chill for approximately 3 hours and serve. Comments: Robert comments that this is done in shots because the average human cannot stand up to a tall cool glass of Romulan ale; he suggests that Karl's recipe may be fit for human consumption. 12-6 Chapter 12: Other Jasmine Tea Liqueur Source: Paul L. Kelly (pkel@psych.purdue.edu) Issue #594, 3/12/91 Ingredients: 1 pint, dark rum 1/2 cup, jasmine tea 1 cup, sugar syrup Procedure: Steep the tea in the rum for 24 hours, and remove. Make the sugar syrup by boiling 1 cup of sugar in 1/2 cup of water (it will be VERY thick). When the syrup cools, add to the rum. It's ready to drink immediately. Comments: This is a very nice after dinner liqueur, but you may drink it any time you want to. If the tea flavor is too strong, try steeping for a shorter time, cutting down on the amount, etc. Likewise, the amount of sugar may be a bit excessive for many tastes, so experiment. Ginger Beer Source: Eric Pepke (pepke@gw.scri.fsu.edu) Issue #630, 5/6/91 Ingredients (for 1 gallon): 1 gallon, water 3-4 ounces, fresh ginger 2 lemons 2 cups, sugar (sucrose or brown sugar or both) Yeast Procedure: Peel the ginger and slice into 1/8 inch slices. Mix the water with the sugar and put in the ginger. Boil an hour or so. Slice the lemons, add to the boil, and boil for about 15 minutes. Allow to cool to room temperature. Add yeast. Let the yeast grow overnight. Bottle in very strong bottles. Let sit at room temperature for about 12 hours to carbonate. Put bottles in the fridge. Open very carefully. Comments: Every time I did not peel the ginger, the yeast did not multiply properly. There may be a causal relationship. The more you let the lemons boil, the more bitterness will be extracted from the peels. For a result a lot like Canada Dry's Bitter Lemon, increase the number of lemons to 4, let the lemons boil for about 1/2 hour, and cut back on the ginger. 12-7 Chapter 12: Other Ginger Ale Source: Jack Schmidling (arf@ddsw1.mcs.com) Issue #709, 8/26/91 Ingredients (for 1 gallon+): 1 Gallon, Water (for ale) 2 cups, water (for making extract) 2 ounces, Fresh Ginger root 2 cups, sugar 1 tablespoon, vanilla extract 1/8 teaspoon, yeast Procedure: Slice the ginger into thin sections and add them to two cups of boiling water. Simmer this on very low heat for 20 minutes. While this is simmering, boil the gallon of water and two cups of sugar for one minute and set aside. Pour the pan with the ginger into a blender and blend on high for about one minute. Strain this extract into the sugar water. With a soup ladle, pour a few cups of the hot brew through the pulp to extract a bit more of the ginger flavor. Cool to room temperature. When cool, add vanilla. Add yeast, stir and let sit for about 30 minutes. Then bottle and age. Comments: I recommend that you do not alter the recipe on the first batch. On subsequent batches you can alter the amount of ginger, sugar and vanilla to suit your own taste. 12-8 Chapter 12: Other Gingane Source: Richard Ransom (rransom@bchm1.aclcb.purdue.edu) AKA: FATHER BARLEYWINE, Issue #710, 8/27/91 Ingredients: 1-2 pounds, ginger (yes, pounds!) 5-7 pounds, corn sugar 1-2 pounds, sucrose (table sugar) juice of several (3) citroids (lemon, lime, grapefruit, combination of high citric fruits like lime with oranges) various additives (fruitoids, spice thangs, herbs, hops, or whatever floats yer boat) 2 packages, champagne yeast Procedure: Chop ginger (leave that skin on!) in discs and blend with hot water. Use plenty of water, then filter homogenized ginger through several layers of cheesecloth. Squeeze dry, then add more water and squeeze again. Add water to make about 2 gallons, heat, and dissolve in sugars. Bring to boil, add citroid juices, and boil stirring frequently (to avoid excessive sugar carmelization) for about 30 minutes. Pour into fermenter containing 2 + gallons cold water carefully (to avoid hot stuff on cold glass) and add more water to make about 5 gallons. Pitch. Ferment. Bottle. Drink. Comments: If adding fruit, do so 5 minutes after you stop boil and give it 10 minutes to pastuerize a bit. Dump the whole bleeding thing into the fermenter, and strain off the fruit when passing into secondary (or just fergit the secondary and strain when bottling). I personally prefer to make a fruit extract (blend fruit and strain off juice) and add the juice to the finished product. Remember to bottle before fermentation stops, and be careful about the priming (1/2 to a maximum of 3/4 cup). There are a couple of considerations....this stuff is high octane brew (10% alcohol and up) and it is very similar to champagne (high gas pressure) so I would ask you to be very careful with your bottles (use _only_ champagne bottles) or avoid the danger of explosion and use a Cornelius keg. Don't let this stuff ferment out completely so it has a bit of residual sweetness to mask any slight off flavours...being made of sugar and ginger, it has no body to mask imperfections. Fruit is also a nice addition, either with the pre-fermented mass or in the Dutch style as a final addition a few hours (1 day tops) before bottling. 12-9 Chapter 12: Other Kvass Source: Ronald Leenes, (romix@bsk.utwente.nl) Issue #819, 2/7/92 Ingredients: 500 grams Rye-bread 8 litres, water 25 grams yeast (the book mentions yeast to make bread) 225 grams sugar 4 spoons of luke warm water 1 lemon 2 spoons of raisins 2 branches of peppermint Procedure: Put the slices of rye-bread in the oven (200 degrees Celsius) for about 45 mins, until they're dried. Boil the 8 liters of water. Crumble the dried rye-bread, put it in the boiling water for about 5 mins. Let it the water, and rye-bread rest for 4 hours, covered with a tea-cloth. Crumble the yeast, 15 mins before the 4 hours are over. Mix the crumbled yeast with some sugar and the luke warm water. Let it rest for 15 mins. Filter the water-rye-bread mix in a kitchen sieve. Carefully extract all water from the rye- bread. Wash, and peel the lemon. Add the lemon-peel, the sugar, the yeast and the pepermint. Stir the solution, and let it rest (covered) for 8 hours. Sieve the solution (tea-cloth). Bottle it.Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint in every bottle, close the bottles, and keep them in a cool place. Ready when the raisins start floating. Sieve the stuff one more time in a tea-cloth. Put the Kvas in the fridge 4 hours before drinking. Comments: I got this recipe from a book called dinerparty a la perestrojka. I tried it once, it tasted terrible, but that was probably due to the fact that the rye-bread was almost burned. This is more or less the description the book gives. Remember this is a recipe for non-brewers. It is a cookbook after all. 12-10 Chapter 12: Other Kvass Source: John S. Watson (watson@pioneer.arc.nasa.gov) 2/11/92 Ingredients (for 10 bottles): 1 pound (1/2 k), Dry Black Bread 24 cups, Boiling Water 1 1/2 lbs (3/4 k) Sugar 2 ounces (56g), Fresh Compressed Yeast 1/2 cup, Sultanas (yellow seedless raisins) Procedure: kvass Put the bread into a large container and then add the boiling water. When the mixture is lukewarm squeeze the liquid from the bread very thoroughly, making sure that the bread itself does not come through because this clouds the drink. Add the sugar and yeast, mix, cover and leave for ten hours. Pour the drink into clean bottles, and three sultanas to each, put the corks and tie them down---then refrigerate immediately. Comments: This recipe is from an old wine and spirits book I have at home. Kvass is very refreshing on a hot summer's day and is quickly made from black bread and yeast. It is quite like weak beer and is fermented and slightly alcoholic, but must be stored in the refrigerator using corks, not screw-in stoppers or else it will go on fermenting and blow. This, to me, looks very similar to the Sumerian recipe which Anchor Brewery of San Francisco recreated a couple of years ago. 12-11 Chapter 12: Other Root Beer Source: Bob Gorman (semantic!bob@uunet.UU.NET) Issue #685, 7/23/91 Ingredients (for 2--1/4 gallons): 2 gallons of water 1 1/2 cups, honey 3 tablespoons, ground sarsaparilla 1 tablespoon, sassafras 1 heaping tablespoon, hops 1/4 teaspoon, ground coriander 1/4 teaspoon, wintergreen extract (Almost all natural) 1/4 teaspoon, yeast Procedure: Place the sarsaparilla, sassafras, hops, and coriander into an enameled or stainless steel pan. Cover them with water and bring to a boil. Reduce the heat and allow them to just barely simmer for 12 hours, making sure the water does not all evaporate. Strain out the solids and add the liquid to 2 gallons of water that has been boiled and cooled to lukewarm. Stir in the honey, wintergreen extract, and the yeast dissolved in 2/3 cup warm water. Stir the mixture thoroughly and allow it to mellow for several hours. You can then siphon off the root beer into a clean container before bottling, or fill the bottles immediately. Makes about two dozen 12-ounce bottles. Comments: Recipes from Early American Life, August 1975, Pg 12, titled "Making Your Own Soda Pop", by Caroline Kitchen Riddle. 12-12 Chapter 12: Other Ginger Ale Source: Ingredients (for 2--1/4 gallons): 2 5/8 cups, honey 5 cups, sugar 2 gallons, water 3 beaten egg whites 1 tablespoon ginger, moistened with a little water Juice of 4 lemons 1/4 teaspoon, yeast 1 whole lemon Procedure: Dissolve the honey or sugar in 2 gallons water. Add the beaten egg whites and ginger. Bring to a boil and skim. Most of the flavor of the ginger will have been given out, so don't worry that you loose much of it in the skimming. Add the whole lemon and set the mixture aside to cool. When it is lukewarm, add the lemon juice and the yeast dissolved in 1/4 cup warm water. Stir well and let stand for a while for the sediment to settle to the bottom. Strain through a cloth into a clean container. Give it a few more minutes to settle and you are ready to bottle. Comments: Recipes from Early American Life, August 1975, Pg 12, titled "Making Your Own Soda Pop", by Caroline Kitchen Riddle. 12-13 Chapter 12: Other Sima Source: Laura Tiilikainen (laura@vipunen.hut.fin) rec.food.drink, 1/15/92 Ingredients: 1/2 kilogram, brown sugar 1/2 kilogram, white sugar 2-3 lemons 5 liters water 1/4-1/2 teaspoon, yeast raisins and sugar for bottling Procedure: Wash the lemons thoroughly and peel the yellow skin. Pour the boiling water on the lemon skins and sugars. Remove the white skin from the lemons and slice the lemons crosswise. Add the slices into the slightly cooled liquid. Let cool until the liquid is at body temperature. Add the yeast and let ferment for a day to day and a half. When the drink is bottled, remove the lemon slices and skins. Add a spoonful of sugar and some raisins to every bottle. Close the bottles loosely. After a day, tighten the caps and move the bottles to refrigerator. The drink is ready when the raisins have risen from the bottom to surface. Comments: Sima is a Finnish homebrew. 12-14 Chapter 12: Other Kahlua Source: Eric Anderson, (randerson@cudnvr.denver.colorado.edu) rec.food.drink, 10/28/91 Ingredients: 4 cups, water 5 teaspoons, instant coffee 2--1/2 cups, sugar 1--1/2 cups, vodka 1 tablespoon, chocolate syrup Procedure: Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add chocolate. Allow to cool. Add vodka (or don't cool if you want some of the alcohol to boil off). Comments: This recipe has been passed on through time immemorial from college student to college student where I went to school, and was drunk late at night, often in the form of khalua and cream, and as far as I can tell is indestinguishable from the original, and a lot cheaper. Irish Cream Source: Eric Anderson (randerson@cudnvr.denver.colorado.edu) rec.food.drink, 10/28/91 Ingredients: 1 cup, Scotch whiskey 1--1/4 cups, half and half 1 can, sweetened condensed milk 3 drops, coconut flavoring 1 tablespoon, chocolate syrup Procedure: Mix scotch and milk. Add 1/2 and 1/2. Add rest. Stir. Comments: It is possible to purchase better, but this isn't bad, and is just fine for using in mixed drinks, or college students on a tight budget. 12-15 Chapter 12: Other Kwas Source: Lee Katman Issue #827, 2/19/92 Ingredients: 3 pounds, stale well-baked rye bread 5 gallons, water 3 pounds, raisins 2 pounds, dark molasses (or honey) 1/2 ounce, yeast (2 packs) 1 tsp., whole wheat flour Procedure: Cut the bread into small pieces and put them into a crock or barrel. Boil the water and pour it over the bread. Add the cut-up raisins. Cover the crock well with a tablecloth and let the liquid stand untilit cools. Filter it through a napkin or towel, but do not squeeze it. Pour into the liquid the molasses (or honey); use a greater amount if you want a sweet wine. Mix thoroughly. Dissolve the yeast in 1/2 cup warm water and pour it in, and also add the flour. Cover and place in a warm room (65 - 70). Let the must stand until it starts fermenting, then filter it. Pour it into bottles, putting two raisins into each bottle. After a few days, it should be good to drink. Comments: There are many ways of making kwas. The method varies with the locality. In Bukowina, a province of Austria where there are many Slavic folks, kwas was made with apples and had a pleasant cidery, slightly sourish taste. I have chosen the simplest of the recipes, and you can try it, making it once for the sheer novelty of it. It is modified from a recipe of Harry Rubin and Vasily Le Gros, of the Monastery of Our Lady of Kursk, about a mile from my farm. The kwas is made at the monastery by one of the monks. At the monastery, the priest makes it somewhat differently, using little syrup and no raisins. The result is a very sour drink. In Bukowina, small whole apples were put in the water before boiling it, and one was put into each glass of kwas when you bought it. 12-16 Chapter 12: Other Dandelion Wine Source: Michael Yandrasits (michael@ frank.polymer,uakron.edu) Issue #872, 4/27/92 Ingredients (for 1 gallon): 4 pints, dandelion flowers (as little green as possible) 18 ounces, chopped sultanas (white raisins) 1--1/2 pounds, corn sugar 3 teaspoons, citric acid 2 campden tablets yeast Procedure: The recipe calls for making a "dandelion tea" by steeping the flowers in a warm water for 24 hours. I've done this part and the "tea" is a yellow- brown color with a very grassy smell and taste. Is this what is supposed to happen? I've tasted and smelled the flowers very carefully and quite frankly they don't taste like much at all. Will some "magic" happen durring fementation and aging (not at all uncommon in this type of endevor)? Comments: I've just picked 21 pints of dandelion flowers and plan on scaling this recipe up to make 5 gallons of wine. This recipe was followed up with the following recipe from Jack Schmidling. 12-17 Chapter 12: Other Dandelion Wine Source: Jack Schmidling (arf@ddsw1.mcs.com) Issue #873, 4/30/92 Ingredients: 4 gallons, dandelions 4 gallons, water 8 lemons 4 pounds, raisins 10 pounds, sugar yeast Procedure: Bring water to boil. Dump in the stuff and pitch when cool. Comments: My wife and I were poring over my collection of winemaking books trying to integrate all the recipes and procedure into one that makes sense. Talk about contradictions and momilies... Steep one day... steep seven days. Remove all the green calixes.. don't bother. Steep in boiling water... never boil. Don't steep at all, just ferment the whole mess. 12-18 Chapter 12: Other Absinthe #1 Source: Originally from Jolly Pancakes (jcp@islay.dco.dec.com) Reposted by Chris Shenton (css@boa.ccsf.caltech.edu) 6/9/92 Ingredients: 1 pint, vodka 2 teaspoons, anise seed 4 cardamon pods 1/2 teaspoon, ground coriander 1--2/3 cups, sugar syrup 2 teaspoons, crumbled wormwood (dried) 1/2 teaspoon, fennel seed 1 teaspoon, marjoram 2 teaspoons, chopped angelica root Procedure: Place vodka in large jar with tight fitting lid. Add wormwood and shake well; steep 48 hrs and strain out. Crush seeds and pods in mortar. Add them and all remaining spices to vodka and steep in a warm place 1 week. Filter and sweeten. (The sugar syrup mentioned above is your standard simple syrup.) Comments: There's a book which was published a year or two ago called "Absinthe: History in a Bottle". It covers the socio-political circus surrounding absinthe, the proto-prohibitionist attitudes of the time, and the eventual politically-expedient outlawing of the drink. Also talks about the artists, poets, writers, etc. who did drink and write about it. Fun reading. It concludes with some chemical analysis, diagrams, and finally, the author's successful search for illicite absinthe in Europe. There was a fine article in Scientific American a couple years back which described the production of absinthe by the Pernod company, complete with their recipe. Recommended. (The recipe does involve distillation and such.) 12-19 Chapter 12: Other Absinthe #2 Source: Originally from Jolly Pancakes (jcp@islay.dco.dec.com) Reposted by Chris Shenton (css@boa.ccsf.caltech.edu) 6/9/92 Ingredients: 1 cup, vodka 1 teaspoon, crumbled wormwood 2 tablespoons, chopped peppermint leaves 1 piece, lemon peel, 3/4" x 2" 1/3 to 1/2 cup, sugar syrup Procedure: Steep wormwood in vodka for 48 hours. Strain out and add peppermint leaves and lemon peel. Steep for 8 days, strain nd sweeten. Smells good but is more bitter than #1. Absinthe Wine Source: Originally from Jolly Pancakes (jcp@islay.dco.dec.com) Reposted by Chris Shenton (css@boa.ccsf.caltech.edu) 6/9/92 Ingredients: 2 teaspoons, peppermint 2 teaspoons, thyme 2 teaspoons, hyssop 2 teaspoons, sage 2 teaspoons, dried wormwood 2 teaspoons, lavender 2 teaspoons, marjoram 2 pints, port Procedure: All herbs are dried. Steep herbs one week, filter and bottle. My notes describe this as "bitter, aromatic and potent". 12-20 Chapter 12: Other Ersatz Kahlua Source: Yashodhara Pawar (yp02+@andrew.cmu.edu) 6/12/92 Ingredients: 3 ounces, medium to dark roast coffee, finely ground 2 3/4 cups, Vodka, 80 proof 3/4 cups, Brandy, 80 proof 4 teaspoons, Good quality instant coffee 1 tablespoon, Vanilla extract 1 teaspoon, Chocolate extract 1 teaspoon, Glycerine (at most pharmacies) 1 drop, Red food colouring (optional) 7/8 cups, Distilled water 1--3/4 cups, Granulated sugar Procedure: Place the ground coffee in a large wide-mouthed glass bottle. Add the vodka and the brandy. Allow the mixture to sit approximately 18 to 20 hours. Use coffee filters to remove the coffee from the alcohol -- discard the spent grounds. Add the instant coffee, the extracts, the glycerine, and the food colour to the mixture. Set aside. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or more months. 12-21 Chapter 12: Other Elderberry Wine Source: J. Wyllie (slk6p@cc.usu.edu) 8/25/92 Ingredients (for 1 gallon): 6 ounces, dried eldberberries 1 pound, raisins 1 gallon, water 2 pounds, white granulated sugar 1/2 teaspoon, yeast nutrient 3 level teaspoons, acid blend 1 campden tablet wine yeast Procedure: Chop raisins. Add Wine Arts antioxidant at bottling (after a long time!) Comments: This recipe comes from "The Art of Winemaking." Try adding 8 ounces dried banana. Specifics: O.G.: 1.090 12-22 Chapter 12: Other Elderberry Wine Source: Conn Copas (C.V.Copas@lut.ac.uk) 8/25/92 Ingredients (for 1 imperial gallon): 3 pounds, fresh elderberries (any more and the tannin will be too high and you won't be able to drink it for about 7 years, like a good claret!) 8 pounds, fresh apples or 2 pounds, raisins, or 2 pints, grape concentrate 1--1/2 pounds, blackberries or 6 ounces, fresh blackcurrant juice 1--1/2 pounds, sugar oak (no more than 1 ounce) nutrient acid blend (unlikely to be required) water to give balance of 1 imperial gallon) red wine yeast (claret or bordeaux) Procedure: A standard procedure is to pulp ferment the fruit for around 5 days, strain off, then add the balance of sugar. Primary fermentation around 2-3 weeks. Rack and let settle for another 3 weeks. Optionally fine with gelatine if having clearing problems and/or tannin content is too high. When reasonably clear, add a generous dose of oak shavings and mature for 3 months, for a professional touch. Comments: Elderberry wine is a misnomer, because the fruit is rarely sweet enough to make a wine with sufficient body on its own. What it is good for is providing red colour, a moderate amount of flavour, and tannin for imitation claret wines. It needs to be supplemented with something like apples, raisins, sultanas, redgrape concentrate or, for that matter, grape juice, in order to avoid making awine which is too thin. Some fresh red fruit or freshly pressed juice is also useful to provide bouquet. If you like claret, it is hard to go past blackcurrants, as this aroma is characteristic of the Cabernet Sauvignon grape. 12-23 Chapter 12: Other Professor's Glogg Source: Phil Hultin (hiltinp@qucdn.queensu.ca) Issue #993, 10/19/92 Ingredients: 2 quarts, dry red wine 2 quarts, muscatel 1 pint, sweet vermouth 2 tablespoons, Angostura Bitters 2 cups, raisins 1 orange peel (without white part) 12 whole cardamoms, bruised in mortar & pestle 10 whole cloves 1 piece, ca 2" fresh ginger 1 stick cinnamon 12 ounces, Aquavit 1--1/2 cups, sugar 2 cups, whole blanched peeled almonds Procedure: Mix all the ingredients up to and including the 1 stick of cinnamon in a 6--8 quart enamel pot. Let stand, tightly covered, at room temperature for at least 12 hours. Shortly before serving, add Aquavit and sugar. Mix well. Heat rapidly to full boil. Remove from heat as soon as mixture boils. Add almonds. Serve hot, in small cups. Comments: JThis is the recipe my family has used every Christmas for the last 20 years or so. It comes from Brown, D. Foods of the World: The Cooking of Scandinavia, Time-Life Books, New York, 1968. The drink is quite chunky, and we usually put a small spoon in each cup to eat the raisins and almonds with. It goes to your head very sneakily and tastes really good so people tend to drink a lot of it! The Aquavit is important, the caraway flavour is noticeable in the glogg so don't substitute vodka or any such stuff. 12-24 Chapter 13: Historical Interest My Daddy's Beer Recipe Source: Stephen Hansen (hansen@gloworm.Stanford.edu) Issue #462, 7/18/90 Ingredients: 1 can, Blue Ribbon malt 1 pack, Fleishmann's yeast 1 cup, rice 1 tablespoon, salt 5 pounds, powdered cane sugar Procedure: In a large (3 gallon) porcelain pan, add 3 quarts water and bring to boil. Add sugar, stirring. Bring back up to boil and add 1 can of malt. Return to boil again and let simmer for 15 minutes. Fill large glass 1/2 full of luke warm water (not over 130 degrees) and add rice, yeast, and salt. Clean crock and fill 1/3 full of warm water. Pour in wort. Add cold water to within 3 inches of top. Add yeast solution and cover. After 6- 10 hours remove foam with wire strainer. Let sit until hydrometer says "bottle." Fill bottles, adding 1/2 teaspoon sugar to each. Cap and let stand 21 days. Comments: Back when I first started making beer (about 20 years ago now) I actually made several batches using this recipe. The results varied from barely drinkable to snail bait. I especially like his comparison in the last line of the original---"This should make 5 cases of pint bottles of beer equal to or superior to Millers High Life." 13-1 Chapter 13: Historical Interest Roses for Arthur Source: Ye Olde Batte (mhalley%mun.BITNET) 11/31/88 Ingredients: rose petals water sugar dry yeast Procedure: Fill a glass container with rose petals. Cover with water and let set, covered by a clean cloth, for 3 days. Strain water through a cloth and measure. Add to it, one quarter of its volume of white sugar. Set in a glass jar or crock, add a pinch of dry yeast and stir well. When it is sparkling (3 days to a week), put into beer or champagne bottles and cap. Age 1-6 months. Comments: This recipe comes from a booklet called The Delicious Rose by Geraldine Duncann. It was called Rose Melemell, although it has no honey. This is an effervescent brew with a hint of summer roses. 13-2 Chapter 13: Historical Interest Prohibition Pilsner Source: Robb Holmes (RHOLMES@uga.cc.uga.edu) Issue #805, 1/20/92 Ingredients: 1 can, hop-flavored malt syrup 3/4 pound, granulated sugar 1 cake, compressed yeast (or Vierka dry lager yeast) Procedure: Dissolve syrup and sugar in boiling hot water---pour into cold water to make five gallons---allow to further cool for two hours, then add one cake yeast. Cover crock or other fermenting vessel with clean cloth. Keep in a cool, dark place. Watch carefully and when bubbles of gas cease coming to surface fermentation has been completed and liquor should be quite clear (approximately four days). Now siphon off clear liquid to another clean crock, leaving the thick sediment behind. To the liquor in the second crock add 1/4 pound granulated sugar and stir until dissolved. Fill into bottle by siphoning or pouring. Cap and immediately store in a cool dark place. The beverage will be ready for use when clear---requires one to two weeks. Comments: One crock can be eliminated if the liquid is siphoned directly into the bottles from the fermented crock. In this case, place 1/2 teaspoon sugar in each pint or one teaspoon in each quart bottle. Best consistent results can be obtained if a five gallon bottle is used instead of a crock for the fermenting vessel, using a water seal. All vessels and tubing should be entirely clear and sanitary before use. A 2-3% warm lye solution is an excellent one for the purpose. Rinse with water after the use of lye solution. Use of Hydrometer is not necessary if the above directions are followed. The specific gravity at the time of bottling will however, be 1.012 - 1.016. This is the third and final installment of traditional "Prohibition Pilsner" recipes received anonymously, presumably from the makers of Blue Ribbon malt syrup, in the mid-1970's. Previous installments of Historical Homebrew appeared in Homebrew Digest # 795 and # 800. This is posted here purely for historical interest, and not as a recommended recipe, although the techniques called for here seem to be much closer to currently recommended procedures for beginning brewers, than in the earlier historical postings. The format of the original is retained as much as possible. 13-3 Chapter 13: Historical Interest Blue Ribbon 1 Source: Robb Holmes (rholmes@uga.cc.uga.edu) Issue #795, 1/6/92 Ingredients: 1-3/4 pounds, sugar 1 can, Blue Ribbon hop-flavored malt syrup yeast Procedure: Dissolve sugar and malt syrup in 6 quarts of hot water. Stir until dissolved. Pour 14 quarts of cold water into a crock that has been scoured with Arm & Hammer baking soda and rinsed with clear water. Add hot solution of malt, sugar, and water. The temperature should be about 65F. Dissolve a cake of compressed or dehydrated yeast in a small quantity of luke warm water (about 8 ounces of 75F water) and add to crock. Stir thoroughly. Cover crock with clean cloth and allow to ferment 4 or 5 days. Skim off foam after first and second days. Siphon beer into 12 ounce bottles. Before siphoning, place a scant 1/2 teaspoon of sugar into each bottle. Cap and allow to remain at 60-70F for 7-10 days. Cool and consume. Things to remember: Cleanliness of utensils, including bottles, siphon hose, crowns and crock is essential for good results. Wash everything in soda solution or detergentbefore and after each batch. A 7 or 9 gallon crock can be used to prevent messy foam-over. Many consumer failures can be averted by using a starter consisting of: 1 package of yeast, 2 ounces of sugar, 1 pint of 72F water. Let starter stand for 3-4 hours before mixing into crock with malt solution. Comments: Around 1975 or '76, the first time I got interested in brewing, I bought a can of the mysterious Blue Ribbon malt syrup. The label invited me to write to Premier malt products for a recipe book, and I did. A few weeks later it arrived: a well-produced, four-color print job with recipes for using malt syrup in cakes, cookies, biscuits and the like, but not a word about making beer. A few weeks later a plain brown envelope with no return address appeared in the mail. Inside were two mimeographed sheets of beer recipes---including this recipe. 13-4 Chapter 13: Historical Interest Blue Ribbon 2 Source: Robb Holmes (rholmes@uga.cc.uga.edu) Issue #795, 1/6/92 Ingredients: 1 can, hop flavored malt syrup 3 or 4 pounds, sugar 1 cake of yeast, or Vierka lager yeast Procedure: Dissolve malt syrup and sugar in 2 quarts of hot water. Pour into crock and add 18-20 quarts of cold water. Mix yeast in lukewarm water (70F). With wooden spoon, gently stir into malt and sugar mix. Cover with clean cloth and ferment at room temperature (68-70F). Skim off foam for first 3 days. Fermentation is complete when no more bubbles appear (about 4 or 5 days). If tester or hydrometer is used, be sure red line is at surface. Gelatin may be used to settle yeast. Dissolve two small envelopes of Knox gelatin in hot water. Pour gelatin over top of brew in crock about a day before you plan to bottle. Wash bottles and put scant 1/2 teaspoon of sugar in each, fill within an inch and a half and cap. Tip bottles upside down once and store upright in warm place (70-75F). Things to watch: 1) If beer is cloudy or gritty, you disturbed the sediment by shaking or pouring too fast, 2) If beer tastes flat, you either bottled too late or did not allow it to age long enough, 3) If beer foams up or tastes airy, you bottled too soon. Comments: This recipe also came from the mimeographed sheet of beer recipes provided by Premier Malt Products in the 1970's. 13-5 Chapter 13: Historical Interest Major Thomas Fenner's Receipt to Make Bear Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 Ingredients: One ounce of Sentry Suckery or Sulindine one handful Red Sage or Large 1/4 Pound Shells of Iron Brused fine take 10 quarts of Water Steep it away to Seven and a quart of Molases Wheat Brand Baked Hard. one quart of Malt one handful Sweeat Balm Take it as Soone as it is worked. Translated Ingredients: One ounce of the dried leaves of the senna tree, chicory, or celandine. One handful of red sage or crushed 1/4 pound shells of iron [which may be the hop-like fruit from an ironwood, Ostrya Virginica, also known as the hophornbeam. The ironwood is known as hophornbeam because the fruit it produces look so much like hop bracts, unlike the fruit of the American Hornbeam, which don't.] 10 quarts of water, boiled down to seven. A quart of molasses. A cake of hard baked wheat bran. A quart of malt. One handful of barm. [brewers yeast cake from a previous batch] Drink it as soon as it's fermented. 13-6 Chapter 13: Historical Interest Col. George Washington's Small Beer Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 To Make Small Beer: Take a large Siffer [Sifter] full of Bran Hops to your Taste. - Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molasses while the Beer is Scalding hot or rather draw the Melasses into the cooler & St[r]ain the Beer on it while boiling Hot. let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it over with a Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask - leave the bung open till it is almost don[e] Working - Bottle it that day Week it was Brewed. Comments: I made this after two Civil War beers (bay leaf/ginger and the spruce beer). I had molasses and the barm from the second Civil War beer, so I brewed this. I used 2 ounces of hops. (It really doesn't make much difference what kind. The water is pretty bitter after boiling for an hour.) I let it ferment a week before bottling. It is undrinkable by modern standards. The only flavor is the bitterness of the molasses, followed by the hop bitterness. The flavors never melded; there is just the distinct double bitterness. One pound of molasses is about one pint in volume. Most of these historical beer recipes can be found in Brewed in America, y Stanley Baron. 13-7 Chapter 13: Historical Interest Pumpkin Ale Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 Receipt for Pompion Ale: Let the Pompion be beaten in a Trough and pressed as Apples. The expressed Juice is to be boiled in a Copper a considerable Time and carefully skimmed that there may be no Remains of the fibrous Part of the Pulp. After that Intention is answered let the Liquor be hopped cooled fermented &c. as Malt Beer. Comments: An anonymous recipe for pumpkin ale appeared in the papers of the American Philosophical Society in February, 1771. The author notes that he obtained this recipe from someone who claimed this tasted like malt ale, with only a slight "twang". After two years in the bottle, this twang had mellowed to an acceptable level. Green Corn Stalk Beer Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 Procedure: The stalks, green as they were, as soon as pulled up, were carried to a convenient trough, then chopped and pounded so much, that, by boiling, all the juice could be extracted out of them; which juice every planter almost knows is of saccharine a quality almost as any thing can be, and that any thing of a luxuriant corn stalk is very full of it, ... After this pounding, the stalks and all were put into a large copper, there lowered down it its sweetness with water, to an equality with common observations in malt wort, and then boiled, till the liquor in a glass is seen to break, as the breweres term it; after that it is strained, and boiled again with hops. The beer I drank had been made above twenty days, and bottled off about four days. Published in the Virginia Gazette on Feb. 14, 1775. A family recipe by Landon Carter. 13-8 Chapter 13: Historical Interest Malt Liquors Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 Directions for Brewing Malt Liquors: You are first to have ready the following Implements, a mash Vat, to put your malt in; a Vessel under this to receive the Wort in; a Copper to boil in; a Rudder to stir your malt with, and Vessels to cool your Liquor in; First then fill your Copper with water, take then 6 Bushels of Malt and put into your mash Vat, leaving about a Peck to sprinkle over the Liquor when in, Let your water simper, and be in the next degree of boiling but not boil; lay it on upon the Malt well ground, and when you have laid on such a quantity as you can draw off a Barrel of Wort, stir the malt well together with your Rudder; and then sprinkle the remaining Peck of Malt over all covering it up with Cloths to keep the heat in; for three hours; only when it have stood an hour and half draw off a pail full or two; and lay it on again to clear your tap hole. This done the next Business is to boil a Copper of Water, to scald your other Vessels with; always taking care to have a Copper of Liquor hot to lay on, upon the malt when you draw off the first Wort, and this will be for small Beer. The three hours now expired; let go (as the Term is) which is let the first wort run off, putting into the Vessel which receives it a pound of Hops; when all drawn off lay on the hot Liquor for your small Beer, clean out your Copper and put the wort, Hops and all into the Copper and boil it for two hours; strain it then off thro: a Sieve into your Vessels to cool it; and put your small Beer into Copper and the same hops that come out of the first Beer and boil it an hour. When both are almost cool add Yeast to them; to set it to work, breaking the head in every time it rises; till it works itself clear and tun in; Bung it up with Clay and keep it in your Cellar, in three months you may bottle the strong Beer, the other in a weeks time will be fit to drink. From the letters of Joseph Clarke, general treasurer of the Rhode Island colony, sometime around 1775. 13-9 Chapter 13: Historical Interest General Amherst's Spruce Beer Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 Procedure: Take 7 Pounds of good spruce & boil it well till the bark peels off, then take the spruce out & put three Gallons of Molasses to the Liquor & and boil it again, scum it well as it boils, then take it out the kettle & put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milkwarm in the Cooler put a pint of Yest into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while. Comments: From the journal of General Jeffrey Amherst, governor-general of British North America. Benjamin Franklin's Spruce Beer Source: Thomas Manteufel, (tomm@pet.med.ge.com) Issue #748, 10/25/91 A Way of Making Beer with Essence of Spruce: For a Cask containing 80 bottles, take one pot of Essence and 13 Pounds of Molases. - or the same amount of unrefined Loaf Sugar; mix them well together in 20 pints of hot Water: Stir together until they make a Foam, then pour it into the Cask you will then fill with Water: add a Pint of good Yeast, stir it well together and let it stand 2 or 3 Days to ferment, after which close the Cask, and after a few days it will be ready to be put into Bottles, that must be tightly corked. Leave them 10 or 12 Days in a cool Cellar, after which the Beer will be good to drink. Comments: Translated from the french while he was stationed in France. 13-10 Chapter 13: Historical Interest Metheglin of My Lady Windebanke Source: Jacob Galley, (gal2@midway.uchicago.edu) Issue #761, 11/15/91 A Receipt for Metheglin of My Lady Windebanke: Take four Gallons of water; add to it, these Herbs and Spices following. Pellitory of the Wall, Sage, Thyme, of each a quarter of a handful, as much Clove gilly-flowers, with half as much Borage and Bugloss flowers, a little Hyssop, Five or six Eringo-roots, three or four Parsley-roots: one Fennel-root, the pith taken out, a few Red-nettle-roots, and a little Harts-tongue. Boil these Roots and Herbs half an hour; Then take out the Roots and Herbs, and put in the Spices grosly beaten in a Canvass-bag, viz. Cloves, Mace, of each half an Ounce, and as much Cinnamon, of Nutmeg an Ounce, with two Ounces of Ginger, and a Gallon of Honey: boil all these together half an hour longer, but do not skim it at all: let it boil in, and set it a cooling after you have taken it off the fire. When it is cold, put six spoonfuls of barm to it, and let it work twelve hours at least; then Tun it, and put a little Limon-peel into it: and then you may bottle it, if you please. Comments: This is from The Closet of Sir Kenelme Digbie, Kt. Opened (London: H. Brome, 1669) (Reproduced without permission, naturally.) 13-11 Chapter 13: Historical Interest Sir TJ's Mead Source: Ken Hinson (math5d@vtcc1.cc.vt.edu) Ingredients: 3 pounds, honey per gallon of water 1/2 ounce, ginger root, sliced, per gallon 2 medium oranges (meat & peel with all pith removed) for 5 gallons 3 whole cloves Procedure: Combine the above ingredients with 1/2 gallon of water per total gallons desired, boiling and skimming until no more scum ap ears. Pour into primary fermenter, add: 1 stick cinnamon and top off to five gallons with cool water. Upon the wort reaching 75 degrees F, pitch Red Star Chanpagne yeast and cap with a ferment- ation lock. Upon a visible cessation of fermentation (around 3 weeks) rack into a secondary fermenter with fermentation lock and allow to age. Rack every month after until drunk. May be drunk after 3 weeks. (he suggests also adding 2 tbsps of lemon juice and a cup of strong black tea.) Comments: I've never tried this recipe, so I can't vouch for how good it is, but the basic elements are there. Recipe is based on The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c.. 13-12 Chapter 13: Historical Interest Weak Honey Drink Source: Ken Hinson (math5d@vtcc1.cc.vt.edu) Procedure: Put in a six-quart pot one pint of honey and nine pints of water (spring water is suggested but not necessary). Stir well, dissolving the honey. Boil for about 30 minutes, skimming off the foam as it rises to the surface. About 1 minute before you remove the liquid from the heat, throw in a teaspoon of rinsed, sliced, or broken ginger (powdered will not do the right thing) and about the same amount of the rind of an orange (eat the rest of the orange). Set the mead aside for a few hours till it be lukewarm (5 hours is more than enough) and then add yeast to the mead, stirring well. Mead yeast is the real yeast to use, but any wine yeast will do. Do not use brewer's yeast or ale yeast. Let the mead stand a day or two (you can wait as much as a week if you want); then bottle it in clean bottles. In a few days it is drinkable, I like to wait a week. Comments: This recipe was taken from the SCA's Known World Handbook in an article written by Michael Tighe (Sir Michael of York). (My notes on above recipe: play with the flavorings! If you don't likeginger, try using nutmeg instead. This produces a very low alcohol drink,yet well-carbonated and sweet to the taste, though not cloying.) A few other things: Metheglin is fun to make: what I did was used honey/water ratios suggested for a generic mead, then went to the local health-food store and browsed in the spice section ("This smells good - grab a handful") Nothing scientific about this---a little of this and that. DON'T boil these herbs and spices in your wort! Instead, make a "tea" and add that to the wort as you pitch your yeast. For any spices or herbs you use, never use the powdered stuff outof the jar if you can avoid it. Powdered cloves just don't have the same taste as whole cloves (by the way, for nutmegs: if you don't have a nutmeg grinder, use a hammer!) Finally: to boil or not to boil. A friend made an unboiled mead and when he bottled it wound up with a wax deposit on the bottom 1/2 inch in his bottles. No harm, but esthetically icky. 13-13 Chapter 13: Historical Interest Prohibition Chicago Style Source: Bruce T. Hill, (dannet!bruce@uunet.UU.NET) Issue #788, 12/23/91 Ingredients: one 3--pound can, hop-flavored malt syrup 3 pounds, corn sugar 1 package, settler 1 cake, Fleischmann's yeast Procedure: Bring one gallon water to boiling point using a pan large enough to hold water, malt syrup and corn sugar. Add malt syrup and stir until mixed. Stir in corn sugar slowly until dissolved. Settler should be mixed in with sugar at this time for best results.history:prohibition recipes Place crock on box or chair (not on floor), pour in three gallons of luke warm water, then add hot ingredients. Now add sufficient luke warm water to make 5 and 1/2 gallons of liquid in the 6 gallon crock. Dissolve yeast in cup of luke warm water and 1 teaspoon sugar. Allow mixture to stand until yeast starts working, usually within 1/2 hour. Add the working yeast to mixture in crock and stir until mixed throughly. Chill before serving. When pouring, slant bottle and glass and pour slowly to prevent clouding. If it is cloudy or tastes gritty, you have disturbed the sediment by shaking it up or by pouring too fast. If it tastes "flat" you either bottled it too late, or did not allow it to age long enough. If it tends to foam up or tastes "airy", you bottled it too soon. The mixture had not completed. Use of tester. Tester is accurate when it is kept at uniform 65 or 70. The tester will settle the first day between 3 and 6. This is the approximate alcohol content. When the tester settles to 1/2% or the red line "B" it is ready to bottle. If the test settles to "W" it means it is too flat. Taste to determine if it has turned sour. If not, then add one teaspoon of sugar to the quart of 1/2 teaspoon to the pint before capping, to resotre life to it. In the event it has soured, it is spoiled. Comments: My sister-in-law's mother gave this following recipe to me. It dates back to the 1930's. They grew up in a predominantly Polish part of Chicago where it was traditional to make home-made beer for festive occasions (like Christmas!). The recipe is pretty rough by our modern homebrewing standards, but it shows that the homebrewing spirit was alive and well several decades ago. 13-14 Chapter 13: Historical Interest Lemon Beer Source: Steve Stroud (stroud%gaia@leia.polaroid.com) Issue #839, 3/9/92 Ingredients (for 1 gallon): 2 large lemons (about 12 ounces total) 1 gallon, water 2 cups, sugar 1 cake, fresh yeast Procedure: Slice the lemons thinly. Heat the water to 110 degrees F. in a large stockpot. Remove from the heat, add the lemon slices and remaining ingredients and stir to dissolve the sugar and yeast. Cover and set aside at room temperature overnight. Serve over ice. Comments: According to Reliable Receipts, an 1889 compilation of recipes from the Ladies of the Central Congregational Church in Newtonville, MA, when it comes to beverages, the lemon "surpasses all other fruits." This fizzy concoction is "reminiscent of a light beer (to keep the gentlemen happy) without containing any demon alcohol." Good luck (maybe this could be turned into a real beer by replacing the sugar with malt). 13-15 Chapter 13: Historical Interest Old Fashioned Root Beer Source: Thomas D. Feller (thomasf@deschutes.ico.tek.com) Issue #930, 7/22/92 Ingredients: 1 cake, compressed yeast 5 pounds, sugar 2 ounces, sassafrass root 1 ounce, hops or ginger root 2 ounces, juniper berries 4 gallons, water 1 ounce, dandelion root 2 ounces, wintergreen Procedure: root beer Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir will. Let settle then strain again and bottle. Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use. Comments: This was from Excellent Recipes for Baking Raised Bread, from the Fleishman Company, 1912. I have never tried this recipe...always used extract from the local homebrew store. 13-16 Index all-grain recipes Aass Bock alt, 9-29, 9-33, 9-40 emulating, 6-7 barleywine, 6-8, 6-12, 6-13 absinthe, 12-19, 12-20 belgian ale, 9-39 ale bitter ale, 1-48, 1-56 alt, 9-29, 9-33 blueberry brown ale, 8-25 apple, 8-2, 8-11, 8-14 brown ale, 9-16, 9-28 apricot, 8-17 cherry-honey-wheat, 8-24 barleywine, 6-2, 6-3, 6-5, 6-6, dopplebock, 6-7 6-7, 6-8, 6-11, 6-12, 6-13, 6- framboise, 8-19 14, 6-15 fruit beer, 8-20 belgian, 9-39, 9-42 imperial stout, 5-72 bitter, 1-6, 1-14, 1-18, 1-38, India pale ale, 1-13, 1-30, 1- 1-48 31, 1-36, 1-52 bitter, black, 9-7 kolsch, 9-36 blueberry, 8-1 lager, 2-16, 2-17, 2-27, 2-28 brown, 9-2, 9-4, 9-5, 9-16, 9-28 maibock, 2-18 brown spiced, 7-36 mild ale, 1-12, 1-46 cherry, 8-5 munich-style lager, 2-14 coffee, 9-13 oatmeal, 5-65 cranberry, 8-9 oatmeal stout, 5-57, 5-64 cream, 1-55 old ale, 1-49, 9-19, 9-23 dry, 1-2 pale ale, 1-4, 1-7, 1-10, 1-11, garlic, 7-12 1-17, 1-20, 1-23, 1-27, 1-33, 1- ginger, 7-1, 7-16, 7-21 45, 1-47, 1-53, 1-54, 1-58 honey, 1-50 porter, 4-12, 5-27, 5-35, 5-54, honey wheat, 3-7 5-56, 5-61, 5-70 India pale ale, 1-13, 1-24, 1- Scotch ale, 9-21, 9-31, 9-32 26, 1-30, 1-31, 1-52 smoked porter, 4-12 lambic, 9-22 spiced ale, 7-15 lambic, framboise, 8-8, 8-13 spiced lager, 7-11 maple, 7-34 steam beer, 4-4, 4-5 mild, 1-12, 1-46 stout, 5-5, 5-18, 5-41, 5-42, 5- old, 9-10, 9-19, 9-30 52, 5-57, 5-62, 5-64, 5-65 pale, 1-1, 1-4, 1-5, 1-7, 1-8, wheat, 3-11, 3-12, 3-16, 3-17 1-9, 1-10, 1-11, 1-16, 1-17, 1- wheat ale, 3-20 19, 1-20, 1-21, 1-22, 1-23, 1- allspice 25, 1-27, 1-28, 1-29, 1-32, 1- in ale, 7-15, 7-18 33, 1-34, 1-37, 1-40, 1-42, 1- in mead, 10-21 43, 1-44, 1-45, 1-47, 1-53, 1- in stout, 5-40 54, 1-55, 1-57, 1-59, 1-60, 9-15 alt, 9-29, 9-33, 9-40 pumpkin, 8-28 Anchor Liberty Ale, (see "Liberty pumpkin bitter, 8-10 Ale") raspberry, 8-15, 8-21, 8-22, 8- Anchor Steam 27 emulating, 4-3, 4-11 red, 9-20 Andechs Scotch, 9-1, 9-3, 9-11, 9-21, 9- emulating, 2-2 32 Anderson Valley Barney Flats spiced, 7-14, 7-15, 7-17, 7-20, Oatmeal Stout 7-30, 7-31, 7-32, 9-14 emulating, 5-58 spiced brown, 7-36 angelica root spruce, 7-13, 7-23 in absinthe, 12-19 strawberry, 8-16, 8-26 anise strong, 6-4 in absinthe, 12-19 sweet, 1-6 apples Trappist, 9-8, 9-9, 9-12, 9-18, in ale, 8-2, 8-11, 8-14 9-26, 9-41 apricots wheat, 3-3 in ale, 8-17 1 Index- Index baderbrau in lager, 8-3 emulating, 2-28 chicory Bailey's Irish cream in barleywine, 6-15 emulating, 12-15 Chimay barleywine, 6-2, 6-3, 6-5, 6-6, 6- emulating, 9-8, 9-9, 9-26, 9-39 7, 6-8, 6-11, 6-12, 6-13, 6-14, 6- Chinese yellow lump sugar 15 in lager, 2-6 basil chocolate honey ale, 7-24 in stout, 5-34 Bass ale Christmas beers emulating, 1-20, 1-21, 1-29, 1- ale, 1-15, 7-2, 7-5, 7-8, 7-14, 35, 1-37, 1-42, 1-48 7-15, 7-18, 7-30 bay leaves lager, 7-19 in mead, 10-18 stout, 5-40 belgian ale, 9-39, 9-42 wheat, 7-32 berliner weisse, 3-11 wheat ale, 3-3 bitter cider, 11-1, 11-2, 11-3, 11-4, 11- black, 9-7 5, 11-6, 11-7, 11-8, 11-9, 11-10 pumpkin, 8-10 cilantro bitter ale, 1-6, 1-14, 1-18, 1-38, in pumpkin bitter, 8-10 1-48, 1-56 cinnamon blackberries in ale, 7-5, 7-8, 7-14, 7-15, 7- in stout, 8-6, 8-29 18, 7-20, 7-25 in wheat beer, 8-30 in brown ale, 7-28 blueberries in cider, 11-7, 11-9 in ale, 8-1 in ginger beer, 7-21 in brown ale, 8-25 in lager, 7-19 in mead, 10-3, 10-12 in mead, 10-21 in stout, 8-4 in pumpkin bitter, 8-10 liquer, 12-2 in spiced spruce beer, 9-14 bock, 2-12, 2-15, 2-18, 2-21 in stout, 5-40 dopplebock, 6-1, 6-7, 6-9, 6-16 cinnamon candy maibock, 2-10 in apple ale, 8-14 Boundary Waters Beer cloves emulating, 1-51 in ale, 7-14, 7-15, 7-18, 7-25 braggart, 9-38 in brown ale, 7-28 briar in cider, 11-7 in mead, 10-18 in fruit ale, 8-20 brown ale, 7-28, 7-35, 8-25, 9-2, in spiced spruce beer, 9-14 9-4, 9-5, 9-16, 9-28 in stout, 5-40 spiced, 7-36 coffee brown sugar in ale, 9-13 in ale, 7-14 in porter, 5-24 in barleywine, 6-14 in stout, 5-20, 5-21, 5-34, 5-36 in brown ale, 9-5 coriander in cider, 11-4 in absinthe, 12-19 in old ale, 9-10 in ale, 7-17, 7-29 in pale ale, 1-5, 1-20, 1-29 in root beer, 12-12 in Trappist ale, 9-12, 9-18 in wit, 9-34 Budweiser corn emulating, 2-24 in pale ale, 1-58 cardamon corn stalk beer in absinthe, 12-19 historical, 13-8 in ale, 7-5 Corsendonk in wit, 9-34 emulating, 9-26 cherries cranberries in ale, 8-5 in ale, 8-9, 8-31 in honey wheat beer, 8-24 in cider, 11-5 Index-2 Index in mead, 10-11, 10-25 1763, 13-7 cream ale, 1-55 1775, 13-9 cyser, 10-6, 10-22 1970's, 13-4, 13-5 dandelion wine, 12-17, 12-18 corn stalk beer, 13-8 demarara lemon beer, 13-15 in pale ale, 1-20 mead, 13-11, 13-12, 13-13 dopplebock, 6-1, 6-7, 6-9, 6-16 prohibition recipes, 13-1, 13-3 Dos Equis spruce beer, 13-10 emulating, 2-10 holiday beer, (see "Christmas Double Diamond beers") emulating, 1-28 honey dry beer, 1-2 basil ale, 7-24 dunkelweizen, 3-5 braggart, 9-38 egg whites i n wheat beer, 3-10 in ginger beer, 12-13 in ale, 1-50, 7-18, 9-14 elderberry wine, 12-22, 12-23 in barleywine, 6-14 fennel in Christmas beer, 1-15, 7-32 in absinthe, 12-19 in ginger beer, 7-6, 7-21, 7-27, in lager, 7-11 12-13 Fenner, Thomas, 13-6 in lager, 7-19 fest, 2-25, 2-26 in pale ale, 1-41, 1-58 Finland in root beer, 12-12 Sima, 12-14 in spiced ale, 7-2, 7-29, 7-31, framboise, 8-8, 8-13, 8-19 7-32 Franklin, Benjamin, 13-10 in stout, 5-40 fruit beer in weizen, 3-1 generic, 8-7 mead, 10-1 Full Sail Ale with wheat, 1-15, 3-7 emulating, 1-34 imperial stout, (see "Russian Fuller's London Pride imperial stout") emulating, 1-48 India pale ale, 1-13, 1-24, 1-26, Gammel Brygd 1-30, 1-31, 1-32, 1-36, 1-52 emulating, 2-29 Irish Cream, 12-15 garlic beer, 7-3, 7-12, 7-22 jalapeno peppers ginger in ale, 7-10 and honey ale, 7-27 in lager, 7-26 in ale, 7-1, 7-2, 7-5, 7-8, 7- Kahlua 15, 7-18, 7-20, 7-21 emulating, 12-15 in cider, 11-7, 11-9 kahlua in fruit ale, 8-20 emulating, 12-21 in lager, 7-19 kahlua extract in mead, 10-13 in stout, 5-50 in porter, 5-44 kiwis in pumpkin bitter, 8-10 in mead, 10-11 in spiced ale, 7-31 kolsch, 9-25, 9-36 in spiced spruce beer, 9-14 kvass, 12-10, 12-11, 12-16 in stout, 5-40 lager ginger ale, 12-8 amber, 2-20, 2-22 ginger beer, 7-1, 7-3, 7-6, 7-7, 7- american, 2-24 16, 7-21, 12-5, 12-7, 12-9, 12-13 bock, 2-12, 2-15, 2-21 glog, 12-1, 12-24 cherry, 8-3 Guinness dopplebock, 6-1, 6-7, 6-9 emulating, 5-37, 5-52 emulating with ale techniques, Harpoon winter warmer 9-15 emulating, 7-25 fennel, 7-11 hefe-weizen, 3-16 fest, 2-25, 2-26 history golden, 2-17 1700's, 13-6, 13-8, 13-10 maerzen, 2-9, 2-10 Index-3 Index maibock, 2-10 traditional, 10-16, 10-20, 10- malz bier, 2-1 21, 10-23 Munich-style, 2-16 meat pale, 2-2, 2-3, 2-4, 2-5, 2-6, in cider, 11-11 2-8, 2-14, 2-19, 2-27, 2-28 melomel, 10-4, 10-11 pilsner, 2-7, 2-11, 2-23 metheglin, 10-13, 10-18, 13-11 spiced, 7-19 microwave mash, 3-14 wheat, 2-13 mild ale, 1-12, 1-46 lambic, 8-8, 9-22 milk stout, 5-48 lambic ale, 8-13 millet lemon in pale ale, 1-58 beer, 13-15 mixed drinks in ale, 8-20 Romulan ale, 12-6 in cider, 11-7 molasses in ginger beer, 12-13 in ale, 7-5 in mead, 10-10 in brown ale, 9-16 Liberty Ale in scotch ale, 9-1 emulating, 1-32, 1-39 Moretti Liberty ale emulating, 2-20 emulating, 1-43 Munich-style lager, 2-2, 2-14, 2-16 liberty ale Murphy's stout emulating, 1-57 emulating, 5-66 liquer nutmeg berry, 12-2 in brown ale, 7-28 tea, 12-7 in cider, 11-7 Lyle's syrup in fruit ale, 8-20 in pale ale, 1-9 in ginger beer, 7-21 Mackeson's in lager, 7-19 emulating, 5-2, 5-3, 5-7 oatmeal maerzen, 2-9 in pale ale, 1-58 maibock, 2-10, 2-18 oatmeal stout, 5-1, 5-8, 5-10, 5- maize 29, 5-30, 5-31, 5-32, 5-33, 5-43, in pale ale, 1-9, 1-58 5-46, 5-51, 5-57, 5-58, 5-64, 5-65 malz bier, 2-1 oatmeal wheat stout, 5-12 maple old ale, 1-49, 9-10, 9-19, 9-30 in cider, 11-7 Old Peculier in mead, 10-19, 10-24 emulating, 1-49, 9-10, 9-30 in pale ale, 7-34 orange in stout, 5-73, 7-9 in ale, 7-15, 7-18, 7-29, 8-20 maple wine, 10-24 in brown ale, 7-28 marjoram in ginger beer, 7-21 in absinthe, 12-19 in lager, 7-19 mead, 10-1, 10-7, 10-8, 10-9, 10- in mead, 10-13, 10-15 10, 10-14 in spiced spruce beer, 9-14 ale, 10-21 in stout, 5-40 ale-like, 10-17 in wit, 9-34 blueberry, 10-3, 10-12 orange peel cranberry, 10-25 in Christmas beer, 1-15 cyser, 10-6, 10-22 pale ale, 1-1, 1-4, 1-5, 1-7, 1-8, maple, 10-24 1-9, 1-10, 1-11, 1-16, 1-17, 1-19, melomel, 10-11 1-20, 1-21, 1-22, 1-23, 1-25, 1-27, metheglin, 10-13, 10-18 1-29, 1-33, 1-34, 1-35, 1-37, 1-42, orange, 10-15 1-43, 1-44, 1-45, 1-47, 1-53, 1-54, peach, 10-4 1-55, 1-57, 1-59, 1-60 prickly pear cactus, 10-2 peaches pyment, 10-5 in ale, 8-27 sweet, 10-11 in mead, 10-4 pepper beer, 7-10 Index-4 Index peppermint sarsparilla in absinthe, 12-20 in root beer, 12-12 peppers sassafras in ale, 7-10 in root beer, 12-12 in lager, 7-26 Scotch ale, 9-1, 9-3, 9-11, 9-21, Pete's Wicked Ale 9-31, 9-32, 9-37 emulating, 1-59 scrumpy, 11-11 pilsner, 2-7, 2-11, 2-23 serrano peppers, (see "jalapeno Pilsner Urquell peppers") emulating, 2-11, 2-23 Sierra Nevada pale ale plums emulating, 1-43 in ale, 8-20 sierra nevada pale ale porter, 4-12, 5-15, 5-16, 5-22, 5- emulating, 1-53 24, 5-25, 5-27, 5-35, 5-38, 5-44, sima, 12-14 5-45, 5-54, 5-56, 5-60, 5-61, 5-63, smoked beer, 4-2, 4-13 5-68, 5-70, 8-23 smoked porter, 4-12 prickly pear cactus sour mash, 4-7, 4-10 mead, 10-2 spruce problems in ale, 7-23 excessive sweetness, 1-6 spruce beer, 7-4, 7-13, 9-14, 13-10 pumpkin steam beer, 4-1, 4-3, 4-4, 4-5, 4- historical recipe, 13-8 6, 4-8, 4-9, 4-11 in ale, 8-28 stout, 5-65 in bitter ale, 8-10 blackberry, 8-6, 8-29 pyment, 10-5 blueberry, 8-4 raisins coffee, 5-20, 5-21, 5-36, 5-50 in cider, 11-9, 11-11 coffee chocolate, 5-34 in elderberry wine, 12-22 double, 5-23, 5-39, 5-42 in kvass, 12-16 dry, 5-4, 5-5, 5-6, 5-9, 5-13, in mead, 10-20 5-14, 5-17, 5-18, 5-19, 5-26, 5- raspberries 37, 5-41, 5-52, 5-55, 5-60, 5- framboise, 8-8, 8-13, 8-19 62, 5-67, 5-69 in ale, 8-15, 8-21, 8-22, 8-27 maple, 5-73, 7-9 in cider, 11-5 milk, 5-48 in porter, 8-23 oatmeal, 5-1, 5-8, 5-10, 5-29, in Russian imperial stout, 8-12 5-30, 5-31, 5-32, 5-33, 5-43, 5- in wheat beer, 8-30 46, 5-51, 5-57, 5-58, 5-64, 5-65 liquer, 12-2 oatmeal wheat, 5-12 rauchbier, (see "smoked beer") raspberry Russian imperial, 8-12 red ale, 9-20, 9-27 Russian imperial, 5-11, 5-46, 5- Redhook 72 emulating, 1-56 spiced, 5-40 rice sweet, 5-2, 5-3, 5-7, 5-28, 5-66 sake, 12-3 strawberries rice syrup in ale, 8-16, 8-26 in ale, 9-13 strong ale, 6-4 Romulan ale, 12-6 sweetness root beer, 12-4, 12-12, 13-16 excessive, 1-6 roses, 13-2 tangelos Russian imperial stout, 5-11, 5-46, in spiced ale, 7-31 5-72, 8-12 tea rye in lager, 7-11 in porter, 5-61 in mead, 10-8, 10-9, 10-11 in wit, 9-34 liquer, 12-7 kvass, 12-10, 12-16 Theakston's, (see "Old Peculier") sake, 12-3 thyme Samuel Adams in mead, 10-18 emulating, 1-22, 2-27 5 Index- Index Trappist ale, 9-8, 9-9, 9-12, 9-18, 9-26, 9-41 Traquair House Scotch ale emulating, 9-31 vanilla in spiced ale, 7-25 Vienna-style lager, 2-9 Washington, George, 13-7 wee heavy, 9-19, 9-37 weisse, 3-11, 3-18 weizen, 3-1, 3-2, 3-6, 3-8, 3-15, 3-17, 3-18 wheat amber, 3-4, 3-9 berliner weisse, 3-11 cherries and honey in, 8-24 dunkelweizen, 3-5 hefe weizen, 3-16 holiday ale, 3-3, 7-32 honey wheat ale, 3-7 in Christmas beer, 1-15 in pale ale, 1-17 in Trappist ale, 9-12, 9-18 lager, 2-13 oatmeal stout, 5-12 red ale, 3-20 weisse, 3-18 weizen, 3-1, 3-2, 3-6, 3-8, 3- 10, 3-15, 3-17, 3-18 wit, 9-34 with honey, 1-15 wheat beer blackberry, 8-30 raspberry, 8-30 wild rice in amber ale, 1-51 wintergreen in root beer, 12-12 wit, 9-34 wormwood in absinthe, 12-19, 12-20 Xingu emulating, 5-47 yeasts comparisons, 1-3 Young's Special London Ale emulating, 1-60 Youngs Oatmeal Stout emulating, 5-64 Index-6