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Monster Media 1993 #2
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1993-07-10
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#1 BASS ALE
Ingredients used in 5 gallon batch:
(3 lbs 3 oz) Multon & Fison malt extract (amber)
5 Cups dry malt
2 pkg Burton water salts
1 1/2 oz Cascade American Hop pellets
1/2 oz hops, Brewers Gold
1 pkg Ale yeast
1 Cup dry malt (for bottling)
Put 1 1/2 oz Cascade hops into one gallon hot water and boil for 45 minutes.
Put Brewers Gold hops into the boiling water for the last 15 minutes of the
boiling period.
Pour one gallon hot water into the primary pail and dissolve 2 pkg Burton
water salts, malt extract, and 5 cups dry malt--mix thoroughly!
Add the hop liquid to the pail and bring the water level to 5 gallons.
(S.G. should be around 1.035 and the temp. about 80 degrees.)
Sprinkle the Ale yeast over the top of the wort and allow to ferment 4 days
in the primary. Keep covered well for protection against contamination.
65 degrees is a good room temp. for fermenting.
Syphon the wort into the 5 gallon carboy. Use an air lock to protect the
wort in the carboy.
After 6 days in the carboy the S.G. should be about 1.004 or lower. At this
time syphon the wort back to the primary, leaving behind all the dead yeast
and vegetation. Add 1 cup dry malt to the wort as you transfer to the pail,
making sure to dissolve the malt well!
The wort may now be syphoned into bottles and capped. The beer will clear in
the bottles as the sediments settle out. DO NOT ADD THE DRY MALT TO THE WORT
TILL YOU ARE READY TO SYPHON INTO BOTTLES. THE DRY MALT IS WHAT CARBONATES
THE BEER.
#2 DOMESTIC BEER (a little like a dry beer)
Ingredients in 5 gallon batch:
(3 lbs 3 oz) Multon & Fison Light Malt
4 Cups Corn Sugar
1/2 oz Cluster American Hop Pellets
1 pkg Ale yeast
3/4 Cup Corn Sugar (for bottling)
Put 1/2 oz Cluster Hops into 1 pint boiling water and boil for 10 minutes.
Pour 1 gallon hot water into primary pail and dissolve 4 cups corn sugar and
malt completely.
Add the hop liquid to the primary pail and add water to bring the level to 5
gallons. S.G. should be 1.034 at 80 degrees.
Sprinkle the Ale yeast over the top of the wort and allow to ferment 4 days
in the primary. Keep well covered and use an air lock for protection against
contamination. 65 degrees is a good temp. for fermentation.
After 4 days in the primary syphon the wort into the carboy. Use an air lock
to protect the wort.
After 6 days in the carboy the S.G. should be 1.004 or lower. At this time
syphon the wort back into the primary. Add 3/4 cup corn sugar as you syphon
the wort, making sure to dissolve all the sugar!
The wort may now be bottled and capped. The beer will clear in the bottles
as the sediments settle out.
#3 BASS ALE:VARIATION (less hopiness)
Ingredients used in 5 gallon batch:
(3 lbs 3 oz) Multon & Fison malt extract (amber)
5 Cups dry malt
1 Oz. Burton water salts
1 1/2 oz Fuggles American Hop pellets
1/2 oz hops, Brewers Gold
1 pkg Ale yeast
1 Cup dry malt (for bottling)
Put 1 1/2 oz Fuggles hops into one gallon hot water and boil for 45 minutes.
Put Brewers Gold hops into the boiling water for the last 15 minutes of the
boiling period.
Pour one gallon cold water into the primary pail and dissolve Burton water
salts, malt extract, and 5 cups dry malt--thoroughly!
Add the hop liquid to the pail and bring the water level to 5 gallons.
(S.G. should be around 1.035 and the temp. about 80 degrees.)
Sprinkle the Ale yeast over the top of the wort and allow to ferment 4 days
in the primary. Keep covered well for protection against contamination.
65 degrees is a good room temp. for fermenting.
Syphon the wort into the 5 gallon carboy. Use an air lock to protect the
wort in the carboy.
After 6 days in the carboy the S.G. should be about 1.004 or lower. At this
time syphon the wort back to the primary, leaving behind all the dead yeast
and vegetation. Add 1 cup dry malt to the wort as you transfer to the pail,
making sure to dissolve the malt well!
The wort may now be syphoned into bottles and capped. The beer will clear
in the bottles as the sediments settle out. DO NOT ADD THE DRY MALT TO THE
WORT TILL YOU ARE READY TO SYPHON INTO BOTTLES. THE DRY MALT IS WHAT
CARBONATES THE BEER.
#4 DOMESTIC BEER:VARIATION (less dry)
Ingredients in 5 gallon batch:
(3 lbs 3 oz) Multon & Fison Extra Light Malt
4 Cups Corn Sugar
1 oz Fuggles American Hop Pellets
1 pkg Ale yeast
3/4 Cup Corn Sugar (for bottling)
Put 1 oz Fuggles Hops into 1 pint boiling water and boil for 10 minutes.
Pour 1 gallon hot water into primary pail and dissolve 4 cups corn sugar and
malt completely.
Add the hop liquid to the primary pail and add water to bring the level to 5
gallons. S.G. should be 1.034 at 80 degrees.
Sprinkle the Ale yeast over the top of the wort and allow to ferment 4 days
in the primary. Keep well covered and use an air lock for protection against
contamination. 65 degrees is a good temp. for fermentation.
After 4 days in the primary syphon the wort into the carboy. Use an air lock
to protect the wort.
After 6 days in the carboy the S.G. should be 1.004 or lower. At this time
syphon the wort back into the primary. Add 3/4 cup corn sugar as you syphon
the wort, making sure to dissolve all the sugar!
The wort may now be bottled and capped. The beer will clear in the bottles
as the sediments settle out.
#5 CHRISTMAS ALE
Ingredients in 5 gallon batch:
6 lbs 6 oz (2 Cans) Multon & Fison Amber Malt
1 lb. Light Clover Honey
2 oz Cluster American Hop Pellets
1/2 lb. Crystal Malt
1/8 lb Black Patent Malt
1/2 oz Saaz Hops
2 tsp Burton Water Salts
1 pkg Edme Ale yeast
1 1/2 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 Cup Corn Sugar (for bottling)
Put grains in 1.5 gallons of cold water. Bring slowly just to a boil, then
strain outh the grains. Add malt sysrup and honey to the water and bring to
a boil. Add Cluster hops and boil for 45 minutes. Add nutmeg and cinnamon
and boil for 10 more minutes. Add Saaz hops and boil for 2 more minutes.
Strain into 3 gallons of cold water, and add cold water to make 5 gallons
total.
S.G. should be about 1.058. Pitch yeast over wort and cover with airlock.
After 4 days in the primary syphon the wort into the carboy. Add 1/2
teaspoon ginget to wort. Use an air lock to protect the wort.
After 6 days in the carboy the S.G. should be 1.004 or lower. At this time
syphon the wort back into the primary. Add 1/2 cup corn sugar as you syphon
the wort, making sure to dissolve all the sugar!
The wort may now be bottled and capped. The beer will clear in the bottles
as the sediments settle out.