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RECIPES.SXF
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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
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
DDisharmonious Stout,Stout,5.0,4,Extract,1.058,1.022
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
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,1.040,0.000
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 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
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
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.