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DAutumn Brown Ale,Brown Ale,5.0,3,Extract,1.048,1.018
M Autumn Brown Ale
M by
M Michael C. Taylor
M
Mmalt: 2 boxes Yellow Dog Amber malt extract (6.6 lbs)
Mspecialty malt: 1 c. black patent malt (crushed)
M 1 c. chocolate malt (crushed)
Mboiling hops: 1 1/2 oz. Kent Goldings hops
Mfinishing hops: 1/2 oz. Kent Goldings hops
Myeast: 1 pack Whitbread dry Ale yeast
Moptional: 2 tsp. gypsum (to harden water)
M 1/2 tsp Irish moss
M
M Heat water with patent malt and chocolate malt to 180 degrees.
M Remove grain and add gypsum.
M Bring to boil.
M Add Malt extract and reheat to boil.
M Add 1 1/2 oz. Kent Goldings hops.
M Boil for 1 hour.
M In last 10 minutes, add remaining 1/2 oz. Kent Goldings hops and
M Irish moss.
M Chill to 75 degrees and pitch yeast.
M
M
M
M
M
M
M
M
M
DBass Ale,Pale Ale,5.0,3,Extract,1.048,0.000
M Bass Ale
M
M Source: Ron Ezetta (rone@badblues.wr.tek.com)
M Digest: 1/15/92
M
M Ingredients:
M
M 7 pounds Steinbart's American Light Extract
M 1 pound Crystal malt 40L
M 1 pound Dark brown sugar
M Be damned German purity law!
M 1 ounce Northern Brewer (60 minute boil)
M 1 ounce Fuggle (30 minute boil)
M 1/2 ounce Fuggle (10 minute boil)
M 1/2 ounce Fuggle (15 minute seep)
M yeast
M
M Procedure:
M
M Steep crystal malt and remove grains before boil begins. Add malt
M extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1
M ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30
M minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat
M and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch
M yeast.
M
M Comments:
M
M I did a side by side comparison last night. The real Bass is slightly
M darker, more malty and more bitter with less hop flavor than I remember.
M I suspect that my sample bottle of Bass was not freshest (but that's one
M of the reasons we homebrew!). The homebrew Bass has significantly more
M fuggle hop aroma and flavor. I'd like to think that my version is a
M "Northwest style" Bass. To better approach the real Bass, eliminate the
M 1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops
M for 5 minutes. I would also try 80L crystal.
M
M Specifics:
M
M Original Gravity: 1.048
M
DBass-Alike,Pale Ale,5.0,3,Extract,1.031,1.010
M
M Bass-Alike
M
M Source: Herb Peyerl (Herb.Peyerl@novatel.cuc.ab.ca)
M Digest: 2/24/92
M
M Ingredients:
M
M 2.2 pounds light DME
M 3.3 pounds plain light malt extract
M 2 ounces roast barley
M 8 ounces crushed crystal malt.
M 2 ounces Fuggles (pellets)
M 1 ounce Goldings (pellets)
M 1/4 ounce Goldings (pellets)
M 1/2 ounce Goldings (pellets)
M Ale yeast
M gypsum and Irish moss, if necessary
M
M Procedure:
M
M This is a 5 gallon batch. Boil up a couple of gallons of water, add DME
M and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley,
M and strain into main boiler. Make tea out of crystal malt and strain
M into main boiler. (Half way through boil add local water ingredients and
M Irish moss if required). After boil, add 1/2 ounce of Goldings, cover
M and let stand for 15 minutes. Pour into primary, make up to 5 gallons
M and pitch yeast. Rack and add 1/4 ounce Goldings and complete
M fermentation.
M
M Comments:
M
M This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce
M of Goldings at the end... Other than that, it made an incredible
M likeness of Bass ale and have had several friends comment on how much
M like Bass it really is...
M
M Specifics:
M
M Original Gravity: 1.031
M Final Gravity: 1.010
M Primary Ferment: 4 days
M Secondary Ferment: 2 months (I was too lazy to bottle)
M
M
DBelgian Ale,Trappist Ale,5.0,12,Extract,1.070,0.000
M Belgian Ale
M by
M James Liddil
M
M 6 lbs Williams Pale English Extract
M 3 lbs Briess Light DME
M 3 oz. Hallertauer Hops (AA 3.5%)
M Chimay blue yeast from slant
M
M Starter Preparation:
M Prepare 1 gallon 1.040 wort. Innoculate and allow to ferment out.
M Refrigerate to settle yeast. On Brew day, remove from refrigerator
M and pour off supernatent. Add 500 ml fresh wort and shake. Leave
M out until ready to pitch.
M
M Recipe procedures:
M Boil wort in normal fashion adding 2 oz of Hallertauer Hops at start
M of boil and 1 oz during last 15 minutes.
M
M Pitch yease into cooled wort. Aerate for 5 hours with fish pump.
M Place airlock. Ferment 10 days in primary and 7 days in secondary.
M Bottle with 3/4 cup corn sugar.
M
M Just like Chimay! Much better after 3 months.
DBirch Branch Bitter,Bitter,5.0,3,Partial Mash,1.045,1.011
M Birch Branch Bitter
M by
M
M Maxwell T. Sandford
M
M malt: 5# 2 row pale malt
M 1# Munich dark malt
M 1# Vienna malt
M specialty malt: 1/8# roasted barley
M
M boiling hops: 1 1/2 oz. whole Cascade hops (5.9%)
M 1/2 oz. Hallertau pellet hops (10 min)
M
M yeast: 1 package Whitbread ale yeast
M
M optional: 1 medium Birch branch, with leaves
M 1 tsp. Gypsum in mash water
M 1 tsp. Irish moss @ 45 min. boil
M
M Mash grains and adjunct 1 1/2 hour @ 155-160F. Iodine test showed
M conversion after 45 min. Sparge 4 1/2 gal. 160F water. Rack to
M secondary after 1 week. Birch branch in secondary fermenter for
M two weeks.
M
M Comments:
M This brew was developed as an ale to be consumed in conjunction
M with Finnish saunas. It is light, but satisfying and has a very
M slight flavor of Birch. Best when consumed during a brief resting
M period between cold plunge and sauna sessions. A small amount
M (1 oz) of this brew placed on the sauna rocks gives smell of bread
M and Birch.
DBlack Mountain Porter,Porter,5.0,3,Extract,0.000,0.000
M Black Mountain Porter
M by
M Kurt B. Wurm
M
M 6 lbs. light malt extract
M 1/2 lb crystal malt
M 1/2 lb black patent malt
M 1/4 lb malted wheat extract
M 1 1/2 oz Galena hops (45 min)
M 1/2 oz Kent Goldings hops (30 min)
M 1/2 oz Hallertauer hops (7 min)
M 1 pk Ale yeast
M
M This recipe makes 5 gallons. Start with 2 gallons of cold water
M in brewpot; add grains, bring brewpot to boil. Strain grains
M just before wort boils. I like to sparge the grains by rinsing
M with about a half gallon of hot (not boiling) water into the
M fermenter. Add extracts & Galena hops to brewpot and boil as
M listed (add the Kent Goldings after 15 minutes and Hallertauer
M last 7 minutes). Add wort to cold water in fermenter, top off
M with cold water to 5 gallons. Pitch yeast.
M
M Approx 4.5% alcohol
M
M This is a very robust porter with a delicate balance of bitter-
M ness and malt.
M Enjoy!
DBlue Jay Ale,Canadian Ale,5.0,2,Extract,1.042,1.015
M Blue Jay Ale
M
M malt: 6 lbs. Edme light malt extract
M specialty malt: 1 1/2 c. crystal malt
M boiling hops: 1 oz. Cascade hops
M finishing hops: 1/2 oz. Cascade hops
M yeast: 1 package Edme Ale yeast
M other: Irish moss
M
M Heat water with crystal malt to 180 degrees.
M Remove crystal malt.
M Bring to boil.
M Add Malt extract and reheat to boil.
M Add 1 oz. Cascade hops.
M Boil for 1 hour.
M During last 10 minutes of boil add 1 tsp Irish moss.
M When heat removed add 1/2 oz. Cascade hops
M Chill to 75 degrees and pitch yeast.
M
M
M
M
M
M
DDOPPLEBOCK BEER,Dopplebock,5.0,12,Extract,1.074,0.000
M DOPPLEBOCK BEER
M by
M James Stevenson
M
M 6 lbs. Dark Extract (Tetafords 2 cans)
M 1/2 lb Crystal Malt
M 1/2 lb Chocolate Malt
M 1/2 lb Toasted Malt (350F for 10 minutes)
M 1 1/2 lbs Dark dry extract
M 1 lb Light dry extract
M 5 1/2 oz Hallertau hop plugs (1/2 oz each)
M 1/2 oz Hallterau hop plugs (finish)
M 1/2 tsp Irish Moss
M 2206 Wyeast liquid yeast
M
MSteep grains 1 1/2 gals water at 160F for 30 minutes. Sparge with hot
Mwater - total 2. Put back in boiler, add all malt extract and boiling
Mhops. Boil for 90 minutes.
M
MDuring last 5 minutes, add finishing hops and 1/2 tsp Irish moss.
MCooled with coil. Used air pump to airate. Start fermenting at 58F.
M
MWhen done primary ferment, rack to secondary and refrigerate at 44F.
MLager for several months when primed.
DDisharmonious Stout,Stout,5.0,4,Extract,1.062,1.022
M Disharmonious Stout
M by
M Michael C. Taylor
M
M 1 Can Mountmellick Irish Stout Extract (4 lbs hopped)
M 3 lbs Edme Dark Dry malt Extract
M 3/4 lb Crystal Malt
M 1/3 lb Roasted Barley
M 1/3 lb Black Patent
M 1 1/2 oz Bullion Hops (in boil)
M 1/2 oz Willamette Hops in last 10 minutes of boil
M 4 tsp Gypsum
M 1 Wyeast Irish Liquid Ale pack (strain #1084)
M 3/4 cup corn sugar for bottling
M
M Begin heating 5 gallons of water (or as much as possible).
M Steep crushed grains in water when heating until 170 degrees.
M Remove grains and add gypsum.
M Add Malt extracts (Slowly with the dry extract!) and Bullion Hops.
M Boil for 1 hour.
M After 50 minutes add Willamette Hops.
M Chill after boiling is completed and pour into primary fermenter
M along with yeast (wort should be around 70 degrees).
M Allow fermentation to complete (roughly 7 - 10 days).
M Prime and bottle.
M Allow to age 3 - 4 weeks in the bottle before drinking.
M
M This recipe was adapted from Papazian's Toad Spit Stout and is
M named Disharmonious because of the boil over I initially encountered
M which I theorize is due to the mixture of Irish and English ingredients.
M
M
DHeineken,Light Lager,5.0,4,Partial Mash,1.037,0.000
M Heineken
M by
M James Stevenson
M
M Malt Extract: 3 lbs. Edme dry plain light malt extract
M Grains: 3 lbs. pale malted barley (2-row type)
M Boiling Hops: 1 oz. Saaz
M 1/2 oz. Cascade
M Finishing: 1/2 oz. Saaz
M Special: 1 tsp. gypsum
M 1/4 tsp. Irish moss powder
M Yeast: Wyeast 2007 Pilsen or Wyeast 2042 (good for hop nose)
M
M Brewer's Specifics:
M
M Heat 2 1/2 quarts of water to 130F. Dissolve the gypsum in water.
M add the crushed malted barley and mix well. The temperature will
M stabilize between 115 and 120F. Add heat and hold the temperature
M at 120-122 degrees F for 30 minutes, stirring every 5 minutes.
M
M Raise the temperature of the mash to 130 degrees F and add 1 1/2
M quarts of boiling water. This will raise the temperature to about
M or just below 150 degrees F. Hold at 149-152 degrees F for 10
M minutes, stirring occasionally. Then add more heat to raise the
M temperature to 158 degrees F and hold for 15-20 minutes. Concersion
M should be complete at this stage. Test with iodine. Continue to
M mash (for up to 20 more minutes) until conversion is complete.
M
M Bring the sweet wort to a boil and add malt extract and boiling hops
M and continue to boil for 60 minutes. Add the finishing hops and the
M Irish moss during the final 5 minutes of the boil. Sparge into your
M fermenter and add cold water (approximately 2-2 1/2 gallons).
M Pitch yeast when cool. Bottle when fermentation complete.
DHoppy Trails Pale Ale,Pale Ale,5.0,2,Extract,1.044,1.015
M Hoppy Trails Pale Ale
M by
M Scott Polo
M
Mmalt: 3.75 lbs Coopers Australian Lager (hopped) malt extract
M 3.75 lbs Coopers Australian Light malt extract
M
Mboiling hops: 1 oz. Cascade hops (5.4% AA)
Mfinishing hops: 1 oz. Cascade hops (5.4% AA) flavor
M 1/2 oz. Cascade hops (5.4% AA) optional aroma
Myeast: 7 g. Coopers ale yeast
Mprimer: 3/4 cup corn sugar
M
MBring malt extracts in 1.5 gal water to a boil. Add boiling hops and
Mboil for 45 minutes. Add 1/2 oz. flavor hops and boil for 15 minutes.
MAdd 1/2 oz. flavor hops, 1/2 tsp. Irish moss, boil for 15 minutes.
MAdd 1/2 oz. aroma hops, boil 3 minutes and sparge into cold water
M(3.5 gal) in fermenter. Pitch rehydrated yeast when temp reaches
M80 degrees F. Fermented 5 days in primary, then rack to secondary
M(bubbling ceased). Bottled when ferment complete (approx 12 days in
Msecondary). Age two weeks to proper carbonation (70 deg F).
DKolsch,Pale Ale,5.0,5,Extract,1.046,0.000
M Kolsch
M by
M James Stevenson
M
M
M Malt Extract: 4 lbs Alexander's pale syrup, unhopped;
M 2 lbs Laaglander pale dry, unhopped
M Bittering Hops: 5 AAUs pellets or 6 AAUs whole Hallertau,
M Tettnanger, Spalt or Perle
M Finishing Hops: none
M Yeast: Wyeast 1107
M Priming sugar: 3/4 cup corn sugar
M
M Brewer's Specifics:
M 1. Add 2/3 of hops at beginning of boil; add remaining 1/3
M 15 minutes before the end.
M 2. Pitching and fermentation temperature: 60-65F.
M 3. Store 1 week at room temperature, then 4 weeks at 40-45F.
M
DLeft Cheek Lager,Light Lager,5.0,2,Extract,1.040,1.014
M Left Cheek Lager
M by
M Michael C. Taylor
M
M 1 package Home Brewery American Light Malt Extract
M (consists of 3 lbs Light Dry Malt extract + 1 1/2 lbs rice solids)
M 1 cup Crystal malt
M 1 oz. Chinook hop pellets in boil (alpha 9.6%)
M 1/2 oz. Willamette hop pellets after heat off (alpha 4.5%)
M 1/2 tsp. Irish moss in last 15 minutes of boil
M 1 package Wyeast Pilsen Lager yeast
M
M Follow normal brewing procedures and allow to ferment at 50 - 55 degrees.
M
M Recipe was designed to test my basement temperature (55 degrees) for
M lager brewing. I used some left over ale type hops in the lager.
M
M Good brew. Probably a bit more bitter than necessary.
M I'd recommend trying Cascade hops in next batch.
M
M
M
M
M
M
M
DMackeson's Stout,Stout,5.0,6,Extract,1.040,1.010
M Mackeson's Stout
M
M Source: Marty Albini (hplabs!hpsd139!martya)
M Digest: Issue #244, 9/1/89
M
M Ingredients:
M
M 4 pounds dark malt extract
M 2 pounds soft brown sugar
M 8 ounces gravy browning (caramel)
M 1-3/4 ounces Fuggles hops
M ale yeast
M
M Procedure:
M
M Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract,
M caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast
M at correct temperature.
M
M As in the previous recipe, this can be brought to a gravity of 1.045 by
M increasing the extract by 1/4 pound, and lactose may also be added. A
M few drops of caramel may be added at this stage if sufficient color has
M not been achieved. Saccharine can be added at bottling to increase
M apparent sweetness.
M
M Comments:
M
M I haven't tried either of these, and I'm not about to go adding
M saccharin to my beer, so you're on your own from here.
M
M Specifics:
M
M Original Gravity: 1.040
M Final Gravity: 1.008-1.010
M
M
DNorthwest Red Bitter,Bitter,5.0,3,Extract,0.000,1.014
M Northwest Red Bitter
M submitted by
M John DeCanditis
M
M 1 lb Laaglander light dry malt extract
M 2 cans Premiere Hopped malt
M 2 oz House hops or Cascade hops
M 2 pkg Dry premiere yeast
M 5 gal water
M 1 tsp gypsum
M 1 oz. Hallertaur hops (finishing)
M
M Bring two gallons of water to a boil, add dry malt and malt syrum and
M 2 oz of the House hops (these are hops that grow wild in my back yard.
M I cultivate them each year and have gotten some pretty tasty beers). or
M use the Cascade which will work just as well. Don't forget the gypsum.
M Boil for one hour. Add the hallertaur hops the last 10 minutes.
M
M Pitch the yeast at about 95 - 105 degrees and ferment in a primary
M fermenter until rapid fermentation stops. Transfer to a secondary
M fermenter. Final gravity should be around 1.014.
DOcean City Ale,Pale Ale,5.0,2,Extract,1.040,1.013
M Ocean City Ale
M by
M Michael C. Taylor
M
M 6 lbs. Telford's Light malt extract
M 1 oz. Kent-Goldings Hops
M 1/2 oz. Tettnanger Hops
M 1 c. Crystal malt (20 lovibond)
M 1 pkg. American Ale liquid yeast
M 2 tsp. gypsum
M 1/2 tsp. Irish moss
M 3/4 c. corn sugar (priming)
M
M Steep crystal malt in 5 gallons water while heating.
M Remove crystal malt at 170 degrees.
M Add gypsum to water.
M When boiling, add malt extract and Kent-Golding hops.
M Add Irish moss in last 20 minutes of boil.
M boil 1 hour.
M Turn off heat, add Tettnanger hops.
M chill to 75 degrees and put into primary fermenter with yeast.
M
M
DOlympic Summer Ale,American Ale,5.0,2,Extract,1.040,1.012
M Olympic Summer Ale
M by
M Michael C. Taylor
M
M 4 1/2 lbs. Home Brewery American Light dry malt
M (consists of 3 lbs light dry malt
M and 1 1/2 lbs. rice solids)
M 1 c. Crystal malt steeped to 170 degrees
M 1 1/2 oz. Cascade Hops in boil
M 1/2 oz. Cascade Hops finishing
M 1/2 tsp. Irish moss
M 1 pkg. Whitbread Ale yeast
M
M Bring water to 170 degrees with Crystal malt steeping in it.
M Remove at 170 degrees and bring to boil.
M Add malt and boiling hops.
M Boil for 1 hour.
M Add Irish moss during last 15 minutes of boil
M Add finishing hops when heat off.
M Chill and pitch yeast at 75 degrees.
M
DSpring Porter,Porter,5.0,2,Extract,1.050,1.020
M Spring Porter
M by
M Michael C. Taylor
M
M 3.3 lbs Northwestern Dark Malt Extract
M 3 lbs Telford Dark Dry Malt Extract
M 1/2 lb Chocolate Malt (cracked)
M 1.5 oz Bullion Hops (Alpha 10%) in boil
M 0.5 oz Tettnanger Hops (Alpha 4.4%) when heat off
M 1 pkt Wyeast London Liquid Ale yeast
M 2 tsp Gypsum
M 1/2 tsp Irish moss
M
M Steep Chocolate malt in water until heated to 170 degrees.
M Remove malt, add Gypsum to water.
M When boiling, slowly add dry malt extract followed by dark
M malt extract. Add Bullion hops.
M During last 15 minutes of boil, add Irish Moss.
M After 1 hour of boiling, add Tettnanger Hops.
M Chill to 75 degrees, add yeast and put into primary fermenter.
M Prime, bottle and age for 3 weeks.
M
M
M
M
M
DTemplate - American Lager,Light Lager,5.0,2,Extract,1.034,1.011
M Template - American Lager
M
Mmalt: 3 1/2-4 lbs. light malt extract
Mspecialty malt: 1 c. Crystal malt
Mboiling hops: 3/4 oz. Cascade hops
Myeast: 2 packages dry lager yeast
M or
M 1 pack liquid lager yeast
M
M
M
M
M
DTemplate - Brown Ale,Brown Ale,5.0,2,Extract,1.042,1.014
M Template - Brown Ale
M
Mmalt: 5-6 lbs. Amber malt extract
Mspecialty malt: 1 c. black patent malt
M 1 c. chocolate malt
Mboiling hops: 2 oz. Kent Goldings hops
M or
M 2 oz. Fuggles hops
Mfinishing hops: 1/2 oz. Kent Goldings hops
M or
M 1/2 oz. Fuggles hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
M
DTemplate - Canadian Ale,Canadian Ale,5.0,3,Extract,1.047,1.014
M Template - Canadian Ale
M
Mmalt: 5-7 lbs. light or amber malt extract
Mspecialty malt: 1-2 c. crystal malt
Mboiling hops: 1 1/2 oz. Cascade hops
Mfinishing hops: 1/2 oz. Cascade hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
M
M
M
M
DTemplate - English Bitter,English Bitter,5.0,2,Extract,1.036,1.010
M Template - English Bitter
M
Mmalt: 5 lbs. light or amber malt extract
Mboil hops: 1 1/2 - 2 oz. Cascade hops
M or
M 1 1/2 - 2 oz. Fuggles hops
M or
M 1 1/2 - 2 oz. Willamette hops
M or
M 1 1/2 - 2 oz. Goldings hops
Mfinish hops: 1/2 oz. Cascade hops
M or
M 1/2 oz. Fuggles hops
M or
M 1/2 oz. Willamette hops
Myeast: 2 packets dry ale yeast
M or
M 1 pack liquid ale yeast
M
M
DTemplate - Octoberfest,Octoberfest,5.0,3,Extract,1.049,1.015
M Template - Octoberfest
M
Mmalt: 6-7 lbs. amber malt extract
Mspecialty malt: 2 c. crystal malt (optional)
M 2 c. toasted malted barley
M 1/2 c. roasted barley
Mboiling hops: 3 oz. Hallertauer hops
M or
M 3 oz. Saaz hops
M or
M 3 oz. Tettnanger hops
Mfinishing hops: 1/2 oz. Hallertauer hops
M or
M 1/2 oz. Saaz hops
M or
M 1/2 oz. Tettnanger hops
Myeast: 2 packages lager yeast
M or
M 1 pack liquid lager yeast
M
M
M
DTemplate - Pale Ale,Pale Ale,5.0,3,Extract,1.045,1.013
M Template - Pale Ale
M
Mmalt: 6-7 lbs. Amber malt extract
Mspecialty malt: 4 c. crystal malt
Mboiling hops: 1 1/2 oz. Bullion hops
M or
M 2 1/2 - 3 oz. Cascade hops
M or
M 2 1/2 - 3 oz. Fuggles hops
Mfinishing hops: 1 oz. Cascade hops
M or
M 1 oz. Goldings hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
DTemplate - Pilsener,Pilsener,5.0,3,Extract,1.040,1.012
M Template - Pilsener
M
Mmalt: 6-7 lbs. light malt extract
Mspecialty malt: 1 c. crystal malt (optional)
M 2 c. toasted malted barley
Mboiling hops: 2 1/2 oz. Hallertauer hops
M or
M 2 1/2 oz. Saaz hops
M or
M 2 1/2 oz. Tettnanger hops
Mfinishing hops: 1/2 oz. Hallertauer hops
M or
M 1/2 oz. Saaz hops
M or
M 1/2 oz. Tettnanger hops
Myeast: 2 packages lager yeast
M or
M 1 pack liquid lager yeast
M
M
DTemplate - Steam beer,Steam,5.0,3,Extract,1.042,1.013
M Template - Steam beer
M
Mmalt: 5-6 lbs. light or amber malt extract
Mspecialty malt: 1-2 c. crystal malt
M 1 c. toasted malt (optional)
Mboiling hops: 2 1/2 oz. Cascade hops
Mfinishing hops: 1/2 oz. Cascade hops
Myeast: 2 packages lager yeast
M or
M 1 pack liquid lager yeast
M
M
M
DTemplate - Stout,Stout,5.0,4,Extract,1.050,1.015
M Template - Stout
M
Mmalt: 6-7 lbs. Dark malt extract
Mspecialty malt: 3 c. crystal malt
M 1 c. black patent malt
M 2 c. Roasted barley
Mboiling hops: 1 1/2 oz. Bullion hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
M
M
DVermont cabin fever steam,Steam,5.0,4,Partial Mash,1.045,1.010
M Vermont cabin fever steam
M submitted by
M Francis Flynn
M
M 4 lb German Pilsner malt 2 row
M 3.3 lb can of Premier reserve gold label American rice brew kit
M 1 lb Corn Sugar
M 1.5 oz Northern brewers plugs (boiling hops)
M .5 oz Northern brewers plugs (finishing hops)
M 1 oz Hallertau hops in last 5 minutes
M 1 tsp Irish moss in last 30 minutes of 1 hour boil
M 1 pkg Wyeast 2112 California lager yeast
M
M Mash the grains as follows:
M
M Use about 1.25 gallons of water, heat to about 140F, add crushed
M grain. The temp should be in the range of 122-130F for the protein
M rest. Hold this temp for 15 to 30 minutes. Bring temperature up to
M about 150F. You can add a bit of hot water or warm on a stove burner
M at a low setting. My boiling vessel is also my mash tun, a 12 quart
M stainless steel pot, which holds the mash at an even temperature when
M placed in the oven set to 200F. The temp of the mast will increase
M slightly, but this is done for step infusion anyway. Now is a good
M time to be heating the sparge water, 1.5 gallons to about 180F (which
M then should be 160-170 whn you need it at the end of the mash).
M
M Hold the mash at around 155F for 90 minutes or so, stirring every
M 15 minutes. Do an iodine starch test. If conversion is complete,
M bring mixture temp up to 170F and sparge in the lauter tun. This can
M be improvised with a nylon bag suspended in a 5 gal bucket. I use a
M perforated bottom bucket inside another bucket. Then rinse the grain
M with the sparge water. Allow the sparge water to drip rather slowly
M through the grains. I use a bottling bucket to hold the sparge water.
M Then boil the homemade extract and add the Premier extract, hops and
M other ingredients.
M
M Boil for an hour, cool pot in a sink of cold water for 15 minutes,
M mix with 3 gallons of water, take temp and gravity reading, pitch the
M yeast at 78F, ferment at room temperature as you would an ale.
M
M Some notes:
M I run the water through the grains twice to get it to run clear.
M The yeast will perform best if it is stepped up in sterile wort to
M increase the population. It will work OK if it is just pitched
M right from the bag it comes in, but will take longer to start and
M might not yield as clean tasting a brew.
M
M This is named cabin fever because it was brewed in April and there
M was still snow on the ground! One need not have sophisticated equip-
M ment to mast at home and the difference is worthwhile.
DYellow Dog Pale Ale,Pale Ale,5.0,3,Extract,1.047,1.015
M Yellow Dog Pale Ale
M
M 6.6 lbs (2 pack) Yellow Dog Malt Extract
M 1 cup whole Crystal Malt (remove at 170 degrees)
M 1 pack Burton Water Salts
M 1 pack yeast nutrient/heading salts
M 3/4 oz. Chinook Hop Pellets (12.2 alpha) in boil
M 3/4 oz. Kent Goldings Pellets (5.5) in last 5 minutes
M 3/4 oz. Willamette Pellets (5.3) when heat off
M 1/2 tsp. Irish Moss in last 15 minutes of boil
M 2 packs Doric Yeast or 1 Wyeast Liquid Ale Yeast
M 3/4 cup Corn sugar for priming
M
M Heat crystal malt in steeping bag until water reaches 170 degrees.
M Add Water Salts and yeast nutrient at 170 degrees.
M Add malt extract and Chinook pellets when boil is reached.
M Add Irish moss after 45 minutes of boiling.
M Add Kent Goldings pellets after 55 minutes of boiling.
M After 1 hour of boiling remove from heat and add Willamette pellets.
M Chill and pour into primary fermenter adding yeast at 70 degrees.
M Rack to bottling bucket and prime prior to bottling after about a
M week or when fermentation has ceased.
