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1993-07-10
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Pale Ale jim cave 71062,207
Rocky Raccoon Ale Jim Cobb 76307,3665
Steve's Red Pale Ale Ed McNierney 75300,2132
Ballard's Bitter JOE JOHNSTON III 75350,166
Carp Pale Ale Rich L./Midlothian/IL 76117,415
Rocky Raccoon Ale Steve Cook/N MINN 76100,603
Steve's Red Pale Ale Steve Downey/NY 71630,330
--------------------------------------
#: 135810 S14/General Homebrewing
06-Sep-92 22:47:12
Sb: #135798-#Fuller, Watney beer
Fm: jim cave 71062,207
To: HUGH E. WICK III 71161,2451
Hugh:
Fuller's London Pride is brewed to a gravity of 1042. It is
relatitively pale. For 5 U.S. gal. I'd go with about 0.5 lbs of crystal malt
and make up the rest of the gravity with pale malt. Aim for about 32 units of
bitterness (IBU) and use goldings exclusively at about 15 grams at 10 min left
in the boil, 15 grams with 5 minutes and about 15 grams in the secondary. If
you go with extract, I'd go with a pale ale kit and use a good quality light
dried malt extract.
Cheers! and enjoy!
Jim Cave
* Reply: 135811
#: 135811 S14/General Homebrewing
06-Sep-92 22:51:22
Sb: #135810-Fuller, Watney beer
Fm: jim cave 71062,207
To: jim cave 71062,207 (X)
Hugh:
I forgot to mention the yeast. Either Whitbreat or Munton & Fison
dried is good. I'm amazed at how fruity Munton and Fison is, very similar to
some of the British bitter I tried in England. The Wyeast English and Stout
yeasts are also very good!
Jim
--------------------------------------
#: 138853 S14/General Homebrewing
21-Sep-92 23:23:14
Sb: #138731-Corn Syrup
Fm: Jim Cobb 76307,3665
To: Robin Garr/A-Sys/NYC 76702,764
OK, will scan and upload. It is fun reading.
Found an article from HBD which uses honey to prime, to wit:
Date: Wed, 24 Jun 92 17:58:07 EDT
>From: Kevin V Martin <kmartin@magnus.acs.ohio-state.edu>
Subject: Re: Rocky Raccoon Ale
Like Michael Gildner, I'm not able to ferment lagers. Here's my version of
Rocky Raccoon Ale:
1 can M&F Light Malt Extract (unhopped)
3 lb. Clover Honey
2 oz. Williamette hops (5.0 AAU's)
Wyest London Liquid Ale yeast
1/3 c Clover Honey (priming)
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 deg.F)
and 10 days in a glass secondary fermentor (60-65 deg.F) the final SG was
equal
to 1.000. The beer was then primed with honey and bottled.
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 because it has more taste and body than
BudMillCors!
--------------------------------------
#: 142929 S14/General Homebrewing
14-Oct-92 22:49:35
Sb: #142820-Mental Fermentation...
Fm: Ed McNierney 75300,2132
To: Steve Tuttle <DayStar> 75300,1544
Steve -
Last Sunday I brewed a minor modification of Steve's Red Pale Ale. Here's the
info for my version:
7.0 lbs 2-row Klages malt 1.7 Lv
0.5 lbs crystal malt 55.0 Lv
1.5 oz Kent Goldings 5.2% alpha, 40 minutes
1.0 oz Cascade 5.1% alpha, 1 minute
Wyeast 1056 American Ale
0.75 tsp Gypsum
Irish Moss
I only got an OG of 1.032 for mine, however - I was expecting something in the
mid-forties. I used a step-infusion mash (acid rest @ 106F, protein rest @
123F, conversion @ 152F) but I used so much water in the infusions that I got
a little concerned (certainly not w*rried) and probably under-sparged a bit.
The fermentation's been quite impressive - I pitched 24 oz of starter at 9 on
Sunday night, and by 8AM Monday foam was bubbling out the top. I've had an
airlock on since Monday evening, but the full five gallons is still roiling
around with great vigor. I don't think I've ever seen this much motion in a
primary!
- Ed
--------------------------------------
#: 153738 S15/Beer Recipes/Styles [WINEFO]
25-Nov-92 12:57:27
Sb: Call for Recipes
Fm: JOE JOHNSTON III 75350,166
To: John Miller # 76467,1465
John: Although I seem to be late in reading messages, I saw your request for
recipes and had one that might work. Even though I wasn't trying to duplicate
it at the time (I won't say what it was -supposed- to be), I recently made a
batch that came out remarkably similar to a Ballard's Bitter. My recipe was:
3.3 lb. Yellow Dog Amber Extract 3.3 lb. Northwestern Gold Extract 2 lb.
Laaglander Light DME 3/4 lb. Crystal Malt 1/4 lb. Special Road Malt 1 1/2 oz.
Northern Brewer hops - 60 min. 3/4 oz. Cascade hops - 4 min. 2 tsp. Irish Moss
- 10 min. WYeast #2112 (California Lager)
The specialty malts were brought to about 170 degs. for 30 min. and then
strained off.
When I first tried it, I knew it tasted familiar, but couldn't quite place it.
Then I drank my last Ballards (from a left-coast trip in May), and...bingo!.
Now, if you can find a clone for either Full Sail Amber Ale or Blue Heron
Pale Ale, let me know!
J3
--------------------------------------
Sb: Carp Pale Ale
Fm: Rich L./Midlothian/IL 76117,415
Just thought I'd drop in a recipe similar to Bass Ale.
Carp Pale Ale
-------------
4 Pounds Lager Malt (yes... lager malt)
4 Pounds Munich Malt (yes... munich malt)
3 1/2 Lbs Pale Ale malt (hey.. he got it right)
1 1/2 lbs Cara-Pils malt (for body)
1/2 tsp NaCl (Plain salt, uniodized, no Silicon Dioxide)
1 Oz Fuggle Pellets (60 minutes)
1/2 oz Kent Goldings (45 Minutes)
1/2 oz Kent Goldings (15 Minutes)
1/3 cup Unsulphered Molasses
Mash 120F for 30 minutes
140F for 60 minutes
150F for 60 minutes
168F for 10 minutes
Pitched Wyeast British Whitbread.
SG 1060 FG 1009
--------------------------------------
Fm: Steve Cook/N MINN 76100,603
I wish I could claim originality for this, but the basic recipe is based on
Rocky Racoon Honey Lager, from "The Complete Joy...." with some changes. It
is as follows:
3 1/2 lbs Edme plain light dry malt extract 2 3/4 lbs clover honey 1 1/2 oz
cascade hops pellets for 60 min boil 1/2 oz cascade pellets for finishing
Wyeast American Ale yeast >this is my one real change. original calls for
>Lager yeast. 1/2 tsp of Irish Moss OG = 1.044 FG
== 1.006 Single stage closed fermentation.
The wort was very cloudy when bottles, but cleared in the bottle
Enjoy! -- Steve
--------------------------------------
Fm: Steve Downey/NY 71630,330
RED PALE ALE
The Red Pale Ale is bubbling merrily away. It's certainly red. Like a brick.
5.5# 2 Row Klages
1# Special Roast
1/2# Medium Crystal 60Lv
3/4oz Kent Goldings @ 11.3 alpha (bittering)
1/2oz Cascade @ 5.1 alpha heat off
Wyeast American Ale
Mashed 2.25 Gallons water at 122F for 25 min
154 for 70 min
Mash Out at 170 5 min
Sparged to collect 6 1/2 gallons wort.
Boil for 60 min, added 1/4 tsp Irish Moss during boil. Got HUGE protien
flakes from it. Good stuff.
OG 1.044 On the high side of what I was aiming for. I thought that the 5.5#
of 2 row was 5# until I checked my records. Still, it should be a good one.