Monster Media 1993 #2/Image.iso/health/beerrec.zip/HLDY1.REC

Text File | 1993-07-10 | 15KB | 390 lines

KITCHEN SINK ALE Alex Stein 71570,227
"BARLEY NOG" Art Steinmetz/NYC 76044,3204
Cold Winter-Warm Heart Holiday Ale Graham Ullrich/Brewskier 76506,2037
Holiday Ale Jim Cobb 76307,3665
Holiday Ale Brian Schuth 70720,2144
Holid-ale Hail Michael Aichlmayr - CO 71660,3540
Three Dogs Christmas Beer Brian R. Crawford 72050,1041
Holiday Ale Karl Eisenhofer/Boston 72540,475
Christmas Spiced Beer Jim Nolan /Albany,NY 76176,1732
Three Dogs Christmas Beer(91) Brian  Crawford 72050,1041

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#: 142421 S14/General Homebrewing
    12-Oct-92  15:47:55
Sb: Kitchen Sink Ale (Xmas)
Fm: Alex Stein 71570,227
To: all

Okay, let's get those Holiday brews busy, if you haven't already.  Here's a
favorite of mine from a couple of years back:


KITCHEN SINK ALE:


1/2 lb (120 Lov.) Dark Caramel 1/2 lb Munich Malt 1/4 lb Chocolate Malt 1/4 lb
(60 Lov.) Crystal Malt 6.6 lb Munton & Fison Dark Unhopped Liquid Extract 1
lb Clover Honey 3   Oz. Chinook Hops (13.6 BU) 1/2 Oz. German Northern Brewers
Hops (7.0 BU) 1   Oz. Domestic Hallertau (3.8 BU)

Wyeast German Ale Yeast (liquid)

1 Cocoanut, Shredded 1 Oz. Ginger, grated 3 Oranges, peeled, and peels grated
1 Pineapple, grated

Plus: 3 Tblsp Spicy Cinammon, 1 Tblsp Nutmeg, 1 Tblsp Chinese 5-Spice,
      4 Bay leaves, 1 Tsp Lemon Thyme, 1 Tsp Rosemary, 1 Tsp Dill,
        1/2 Tsp Curry Powder.

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#: 146147 S15/Beer Recipes/Styles  [WINEFO]
    27-Oct-92  11:22:28
Sb: #145901-Christmas Beer
Fm: Art Steinmetz/NYC 76044,3204
To: John Miller 76467,1465

Want a great, simple quick recipe?

"BARLEY NOG"

for 5 gals:

1 lb. cracked crystal malt (optional)

9.9 lbs malt syrup (3 cans of your favorite.  I use Yellow Dog)

12-15 HBU fruity hops (I like Cascades);

10 tea bags Celestial Seasonings Cinnamon Apple Spice Tea (the "Brewers
Secret"!)

English Ale Yeast

Steep the cracked crystal in a grain bag  in the brewing water as it heats.
Remove it just before its reaches boil.

Add the malt syrup and hops and boil for 60 minutes.

Turn off the heat and toss in the tea bags.  Cover and steep for 15 minutes.

Chill wort and pitch yeast.

Ferment till done.  About 1 week.  Be prepared for very vigorous activity.

Bottle or keg as usual.  Drinkable in 2-3 weeks.

Note:  You notice this is 50% stronger than a typical extract ale.  This lends
a heavy Barleywine-ish sweetness to the young brew that is a great
counterpoint to the spices.  It's character is balanced even when young and
should be balanced although different as it ages.  I wouldn't know.  Party
guests who normally prefer Bud to homebrew snarf this up like crazy.  None
makes it into the new year.

Certainly you can make a lighter version w/ only 2 cans of extract.  I'd scale
back the hops proportionally and tea bags to 7 or 8 in that case. -- Art


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#: 146530 S15/Beer Recipes/Styles  [WINEFO]
    28-Oct-92  18:51:36
Sb: #145901-Christmas Beer
Fm: Graham Ullrich/Brewskier 76506,2037
To: John Miller 76467,1465

Yesterday I brewed a variation of a recipe from the Cat's Meow.  I call it
"Cold Winter-Warm Heart Holiday Ale".  It isn't as simple as Art's Barley Nog,
but my wife tried some a year ago and loved it, so maybe it's worth the
effort.

 6 lbs.   Williams Weizenmalt extract   (from Williams Brewing, 510-895-2739)
 2 lbs.   dark plain DME
 3 lbs.   buckwheat honey
 1 lb.    light crystal malt (crushed)
 1/4 lb.  chocolate malt (crushed)
 2-1/2 oz Cascade hop pellets @5.9% (boil)
 1-1/2 oz Hallertauer hop pellets @3.1% (boil)
 3/4 oz   Hallertauer hop pellets (finish)
 4 tsp.   whole allspice
 1 tsp.   ground ginger
 1 tsp.   ground nutmeg
 1 tsp.   ground cinnamon
 zest(!)  4 oranges  (who ever thought up the name "zest"?)
 1 pkg.   Burton water salts
 Irish moss
 Wyeast Bavarian Wheat (Weizenbier) ale yeast #3056
 2/3 cup  corn sugar (priming)

Heat water in the main brewpot.  Meanwhile, bring grains to a boil in another
container, then strain the liquid into the main brewpot.  Sparge grains until
liquid runs clear.  When main brewpot liquid boils, add all extracts and
honey, boiling hops, and Burton water salts.  After boiling for 50 minutes,
add Irish moss and finishing hops for another 10 minutes.  During those ten
minutes, measure the spices and grate the orange rinds.  Simmer the allspice
for 3 minutes, then strain liquid into the carboy once the wort is cooled and
transferred to your carboy.  Add the other spices, zest, and yeast.

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#: 148122 S14/General Homebrewing  [WINEFO]
    03-Nov-92  23:07:07
Sb: IT'S OFFICIAL!
Fm: Jim Cobb 76307,3665
To: Rich Fortnum (Toronto) 76535,3445

Great info! My only problem with the carbonation is that the bubbles keep
breaking the syphon, making the rack to secondary difficult.

I just did a hopefully holiday-ish ale:

6 lbs.  British 2-row
1 lb.   Light crystal (20L)
4 lbs   Light clover honey (end of boil)
1.5 oz. Cascade (boil)
1 tsp.  cinnamon (boil)
1 tsp.  Ginger (boil)
1/2 oz. Cascade (end of boil)
1 pack  Whitbread dry yeast

Never used honey before, so this will be interesting. Very vigorous ferment,
with a quite yeasty smell. The wort is extra-cloudy looking, I guess that the
honey must have massive protein (plus I forgot the damn irish moss).

---------------------------

Fm: Brian Schuth 70720,2144

I'll throw my holiday beer at you--just went into bottles a couple of days
ago.  It's sweet, it's fruity, it's distinctive, and it knocks you on your
*ss.  Mine is (almost) all-grain, but the concept is the important thing...

8 lb pale ale malt 1 lb crystal malt

Infusion mash @ 150-155 degrees for about an hour in 2.25 gal of water.
Sparged with 4 gal 180 deg water.

Added to boil:

1 lb light unhopped malt extract (to raise gravity--I can't mash any more than
9lb grain at once) 2 lb (!) honey 1.5 oz. Cascades (7% AA)  (Bittering; no
finishing hops)

Boil for an hour.  Turned off heat, and placed the zest from 4 oranges and 2
oz. ground coriander in a cheesecloth bag in the wort.  Let it sit for 15min,
pulled out the bag.  Chilled quickly, pitched Wyeast Irish yeast.  OG 1.068,
FG 1.020.

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Sb: #Holid-ale Hail
Fm: Michael Aichlmayr - CO 71660,3540

  Just put in a batch of Holid-ale Hail (a variation on a theme :), though I
duno how it's going to turn out yet, thought I'd post it for analysis...

  Holid-ale Hail

  5 lb 9 oz Light Dry Malt Extract
  2.2 lbs Premier Natural Hop Flavored Light Malt Extract (from the grocery
      ...store cuz I was a wee short of my goal; hope it wasn't a mistake).
  1 lb 6 oz Madhava's Mountain Gold Colorado Clover Honey
  1/2 lb crystal malt (20 LV)
  2 oz black patent malt
  1/2 lb pale malt toasted in the oven at 350 until a nutty brown before
      ...cracking/crushing
  1/2 oz Bullion hops 7.8 alpha  3.9 HBUs  and...
  1 oz Cascade hops 5.8 alpha    5.8 HBUs  (for a total of 9.7 HBUs boiling)
  3 sticks cinnamon crushed in a morter and pestle
  2 pods cardomom, pods removed, seeds crushed
  4 oranges zest removed (reserve zest, eat the oranges)
  1 oz freshly grated ginger
  1/2 oz Saaz hops for finish
  1 pkg American 1056 ale yeast (WYeast)

  The day before, punched the yeast and when distended, pitched into a wide
mouth mason jar with 1/8 lb light dry malt extract that had been boiled in
2-1/2 cups water and cooled.
  Put 1-1/2 gallons water on brought to a boil for 5 minutes and turned off
heat to cool some. Toasted pale malt in the oven (it popped like popcorn the
whole time!) and let it cool. Crushed the pale black patent and crystal malts.
Put the grain in the water at 180F and noted that it dropped
to about 172; let it steep 20 minutes and removed the grains sparging with a
little preboiled cold water.
  Turned the heat back on and added malts and honey.  Dumped in the spices and
half the orange zest at 50 minutes.
  Dumped in rest of the orange zest at 56 min.  Put 1/4 oz saaz in at 60 min.
At 62 min. turned off heat and added rest (1/4 oz) of the saaz. Strained into
7.5 gallon carboy with two gallons pre-boiled water (which was still a little
warm cuz I used my reserve on the Toad Spit Stout made a few hours earlier).
Topped to 5 gallons total volume and put in garage next to the GS
(Fermentation Cabinet) to cool.
  About an hour later, realized I had forgotten the ginger (it was grated in a
bowl and when I went to get a brew from the fridge it said, "Ahem, excuse me,
uh, yo!"). Boiled ginger in 2 cups pre-boiled water and strained into wort.
  In the morning (5 hours later) still was too warm to pitch (80F), so put the
whole thing in the chest freezer for a couple of hours; 72F perfect. Move it
into the GS, pitched yeast starter which was at highest kraeusen the night
before (just starting to fall) and installed blow-off tube. Fermentation
temperature holding at 60F.

  O.G. 1.066

  Waiting for activity...(Toad Spit took off in 8 hours)...

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Fm: Brian R. Crawford 72050,1041

CHRISTMAS BEER

This is the annual Christmas beer brewed, bottled and enjoyed by the Crawford
boys. I used homegrown Cascade hops and mint from my herb garden. Better brew
now so you'll be able to enjoy by Thanksgiving!

Three Dogs Christmas Beer

5 lbs. British 2-row barley malt
1 lb. Crystal malt
3 lbs Plain light DME
1 lb Light honey (clover or alfalfa)
1 oz Cascade hops
1 oz Saaz hops
1 oz Ginger root (fresh grated)
1 6 inch cinnamon stick
2 oz FRESH peppermint leaves
1 tsp Gypsum
1/4 tsp Irish moss
1 Package American lager liquid yeast
1 Package Red Star champagne yeast
.75 cups corn sugar for priming

Heat 5 quarts water to 130 F. Dissolve the gypsum in the water. Add the
crushed malted barley and crushed crystal malt. The temperature should
stabilize between 115-120 F. Add heat and hold the temperature at 120-122 F
for 30 minutes, stirring every 5 minutes.
     Raise the temperature of the mash to 130 F and add 3 quarts of boiling
water. This should raise the temp to just about 150 F. Hold temp at 149-152 F
for 10 minutes, stirring occasionally. Then add heat to raise to 158 F and
hold for 15-20 minutes. Conversion should be complete at this point. Continue
to hold at 158 F for up to 20 more minutes until conversion is complete.  Pour
the mash through lauter-tun and sparge with one gallon of water at 170 F.
     Bring the sweet wort to a boil. Add the malt extract, honey, boiling hops
and continue to boil for 45 minutes. Add one-half of the Saaz hops, the ginger
and the cinnamon and continue to boil for another 10 minutes. Add the rest of
the finishing hops, the Irish moss and the mint leaves during the final 2
minutes of the boil. Sparge immediately into the fermenter and cold water to
five gallons. Pitch yeasts when cool.

Original Gravity: 1.062
Terminal Gravity: ????

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Fm: Karl Eisenhofer/Boston 72540,475

I just finished brewing a holiday ale.  I just sort of formulated the recipe
based on what I though _might_ go well.  My brewing partner wanted to do ale
with apples so I thought maybe some spices would go well.  Here's the recipe:

        1# Crystal Malt (80)
        8# Munton & Fison Light Syrup
        2 1/2# Fresh Cortland Apples
        3 Whole Nutmeg Nuts
        2 2 1/2" Cinnamon Sticks
        1/2 oz. Whole Cloves
        1 oz Fuggles (45 min)
        1 oz Fuggles (10 min)
        1 tsp Irish Moss

The problem with this recipe was the apples, pectin haze you know.  For this
reason i chose Cortland apples, lower pectins than most any other.  This is
also why I added the Irish Moss.  The procedure:  Steep the crystal malt in
the water as it is heating, until just before boiling.  (I took mine out a
little to early, I think.)  While this is happening, grate the nutmeg nuts and
break the cinnamon sticks.  (I could only grate 2/3 of the nut, which is why I
used three, not two.  I still threw in the ungrated part of the nut) Strain
out the crystal malt, and when the wort boils add the extract and fuggles.
Peel, core and dice the apples while boiling (we don't want them to get too
brown!) 10 minutes before the end of the boil, add the more fuggles, along
with all the spices and Irish Moss.  When the heat is turned off, add the
diced apples and steep for 30 min (as long as it took me to cool of the other
batch :-)  Cool, remove apples and pitch.  I screwed this one up a little bit,
I was going to use a yeast cake from a secondary I had just bottled, but I got
my batches reversed and had to use Edme dry. Oh well.  I'll let you know how
it turns out.

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Fm: Jim Nolan /Albany,NY 76176,1732

CHRISTMAS SPICED BEER

Sense the christmas spiced brew that I made last year in october is finally
getting to the point where its mellowed out, I thought that July would be a
better time to make one.

I'll give my recipie, and would like other recipies and comments.
9 oz crystal (steeped at 170F)

3 oz fresh ginger root         1 oz stick cinnemon
2 tsp allspice                 1 tsp nutmeg
1 tsp cloves                   1 lb cranberry honey

A hot tea of the spices and honey was made and simmered while the wort was
boiled.

4 lb Ironmaster British Ale    3 lb M&F DME light
1/2 oz Northern Brewer 6.7%    1/2 oz Bullion 9.0 % - Boil
3/4 oz Kent Golding 5.9% - Finish
Irish Moss                     Whitbred Dry Ale Yeast

OG = 1.060  FG = 1.014
Everybody who tried this tasted a different spice.  More then one or two
overloaded you.  It was great with the traditional turkey dinner.

---------------------------

Fm: Brian  Crawford 72050,1041

CHRISTMAS BEER

Somebody was recently talking about brewing Christmas beer early. Here's my
recipe from last year--take my word for it, this is one you should brew before
the end of August.... We did this one last year during the first week of
September and it was only really starting to mellow around January 15. I think
it's the mint and the ginger you have to worry about. Anyway, better get
started now....

This is the 1991 version of the annual Christmas beer brewed, bottled and
enjoyed by the Crawford boys.

Three Dogs Christmas Beer

5 lbs. British 2-row barley malt
1 lb. Crystal malt
3 lbs Plain light DME
1 lb Light honey (clover or alfalfa)
1 oz Cascade hops
1 oz Saaz hops
1 oz Ginger root (fresh grated)
1 6 inch cinnamon stick
2 oz FRESH peppermint leaves
1 tsp Gypsum
1/4 tsp Irish moss
1 Package American lager liquid yeast
1 Package Red Star champagne yeast
.75 cups corn sugar for priming

Mash grains until conversion is complete.  Bring the sweet wort to a boil. Add
the malt extract, honey, boiling hops and continue to boil for 45 minutes. Add
one-half of the Saaz hops, the ginger and the cinnamon and continue to boil
for another 10 minutes. Add the rest of the finishing hops, the Irish moss and
the mint leaves during the final 2 minutes of the boil. Sparge immediately
into the fermenter and cold water to five gallons. Pitch yeasts when cool.

Original Gravity: 1.062