CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/cattext.txt

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                                THE CAT'S MEOW:
             BEER RECIPES FROM THE USENET HOMEBREW DIGEST ARCHIVES

                   By the Subscribers of the Homebrew Digest
                     Edited by Mark Stevens and Karl Lutzen




                                    PAGE ii




     The  Cat's Meow is a compilation of recipes from the  Homebrew  Digest
     archives.  This  compilation may be stored in electronic form  on  any
     computer system or transmitted in its original form to any  interested
     party  provided  that the book is not altered in any  way,  that  this
     copyright  notice is preserved, and that no fees are charged  for  it.
     Commercial  use of this publication is strictly forbidden without  the
     express  permission of the Digest coordinator or his  designee.   This
     book  is intended for the free sharing of information between  members
     of  the homebrewing community, as such it may be freely  copied,  dis-
     tributed,  and used by any homebrewer, homebrewing club,  or  homebrew
     supply shop, without charge.

          Copyright 1991 by the Homebrew Digest.  All rights reserved.
                         First edition, February 1991.

     Electronic  copies  of  this  document  are  available  as  compressed
     PostScript  files (*.Z), and compressed plain text from  the  Homebrew
     Digest archives via anonymous ftp to: mthvax.cs.miami.edu

     Users with problems using the archive should send E-mail to:
           [e-mail]

     Homebrewers without network access can get copies of this  compilation
     in  various  electronic  forms (or as  hardcopy)  by  writing  (please
     enclose SASE) to either:

      Macintosh  users:  Mark Stevens, P.O. Box 405, Glenn Dale, Maryland
                         20769.
      DOS users: Karl Lutzen, Rt. #6 Box 419, Rolla, Missouri  65401.

     Comments, corrections, or questions about this document can be sent to
     Mark  Stevens  via E-mail to: [e-mail] or to Karl  Lutzen  at
     [e-mail].  GEnie users can send GE Mail  to:
     M.STEVENS21




                                    PAGE iii




                                Acknowledgments


     First  and foremost, thanks are due to all of the subscribers  of  the
     Homebrew  Digest  who contribute their  collective  experience,  tips,
     techniques,  and of course, recipes.  Through this sharing we  improve
     our  homebrewing  skills  and our knowledge of beer  and  the  brewing
     industry.  The digest would not be possible without the dedicated work
     of  Rob  Gardner, the digest coordinator; we all  owe  Rob  tremendous
     praise  for diligently collecting articles, collating them,  and  dis-
     tributing  the daily digest to a list of well over 1,000  subscribers.
     Thank you Rob.  Special thanks are also due to A.E. Mossberg who main-
     tains the digest archives at Miami. Without these archives much of the
     collective wisdom of the Homebrew Digest would be lost---especially to
     future subscribers.




                                    PAGE iv



                                   Early Scottish Ale
                                   ------------------

     Thrice the brinded cat hath mewed.

     Thrice and once the hedge-pig whined.

     Harpier cries.  'Tis time, 'tis time.

     Round about the caldron go:
     In the poisoned entrails throw.
     Toad, that under cold stone
     Days and nights has thirty-one
     Swelt'red venom sleeping got,
     Boil thou first i' th' charmed pot.

     Double, double, toil and trouble;
     Fire burn and caldron bubble.

     Fillet of a fenny snake,
     In the caldron boil and bake;
     Eye of newt and toe of frog,
     Wool of bat and tongue of dog,
     Adder's fork and blindworm's sting,
     Lizard's leg and howlet's wing.
     For a charm of pow'rful trouble,
     Like a hell-broth, boil and bubble.

     Double, double, toil and trouble;
     Fire burn and caldron bubble.

     Scale of dragon, tooth of wolf,
     Witch's mummy, maw and gulf,
     Of the ravined salt-sea shark,
     Root of hemlock digged i' the dark,
     Liver of blaspheming Jew,
     Gall of goat, and slips of yew
     Slivered in the moon's eclipse,
     Nose of Turk and Tartar's lips,
     Finger of birth-strangled babe
     Ditch-delivered by a drab,
     Make the gruel thick and slab:
     Add thereto a tiger's chaudron,
     For th' ingredients of our caldron.

     Double, double, toil and trouble;
     Fire burn and caldron bubble.

     --- by William Shakespeare, in the true homebrew spirit




                                     PAGE v





                                    Contents
                 Introduction                                vi
                 Chapter 1: Pale Ale                          1
                 Chapter 2: Pale Lager                       26
                 Chapter 3: Wheat, Steam, and Rauchbier      35
                 Chapter 4: Stout and Porter                 44
                 Chapter 5: Bock and Dark Lager              78
                 Chapter 6: Dopplebock and Barleywine        82
                 Chapter 7: Herbal and Spiced Beer           90
                 Chapter 8: Fruit Flavored Beer             102
                 Chapter 9: Specialty Ales                  116
                 Chapter 10: Mead and Other Beverages       128
                 Appendix A: Bibliography                   148
                 Appendix B: Sources of Supplies            152
                 Appendix C: Beginners Guide to Homebrewing 168




                                    PAGE vi




                                  Introduction



     The digest began back in 1988 with calls for a compiled book of  reci-
     pes first surfacing in Digest #77.  Since then, there have been sever-
     al pleas for a compiled source of recipes, and several offers to  cre-
     ate such a compilation.  None have yet surfaced.

     The  recipes in this book are ordered by general categories,  although
     these  are somewhat artificial and not always cohesive.  For  example,
     Chapter 3 covers styles that do not fit neatly into another  category,
     yet bear little relation to each other---steam beer bears little rela-
     tion to wheat beers.  These styles were grouped together because there
     were  not  enough of any one of these styles to  warrant  giving  them
     their  own chapter.  Chapters 7-10 are all made up of  loosely-related
     styles.

     This recipe compilation will hopefully be a useful source of  informa-
     tion  that serves you long and well. (If anybody wants to do volume  2
     of this compilation, we stopped compiling recipes at issue #572).

     In  several  of these recipes the authors did not  fully  explain  the
     process or did not mention steps and ingredients that theyassume home-
     brewers  know about---for example, several recipes do not tell you  to
     prime  with 1/2 to 3/4 cup of corn sugar, even though that  is  common
     practice among most homebrewers on the net.  Most recipes are 5-gallon
     batches  unless otherwise specified.  If you are unsure about how  any
     beer  is  produced, we suggest consulting a general  homebrewing  text
     such as Charlie Papazian's Complete Joy of Homebrewing (a brief bibli-
     ography  is  provided at the end of this book).  One aspect  of  these
     recipes  that   we did not make consistent is the authors'  choice  of
     hops  units.   Many homebrewers still prefer to measure  hops  by  the
     ounce, while others prefer to use more exact measurements such as  the
     AAU,  HBU, or IBU.  These are all related to the amount of alpha  acid
     in  the hops; basically, 1 ounce of hops with 1% alpha is 1  AAU.   If
     you use 2 ounces of Cascades hops with an alpha of 5.2%, then you  are
     adding  10.4  AAUs of hops.  (See Miller's Complete Handbook  of  Home
     Brewing for more information about hops units or the 1990 special hops
     issue of Zymurgy magazine).

     Cheers!

     Mark Stevens and Karl Lutzen




                              CHAPTER 1: PALE ALE



     Pale  ales are one of the most popularly brewed styles among  Homebrew
     Digest  subscribers.  This chapter includes the substyles  India  Pale
     Ale,   and Bitter.  The pale ale style is generally brewed with  2-row
     pale  malt for a full mash recipe, or with light extract for the  more
     basic recipes.  The beer is generally characterized by a light  yellow
     or  golden color, although some will range to a coppery  color  (espe-
     cially  among India Pale Ales) depending on the types and  amounts  of
     specialty  grains  added as an adjunct.  These  styles  are  typically
     well-hopped,  usually  with Fuggles, East Kent  Goldings,  or  perhaps
     Willamette  varieties. Fermentation is carried out at warmer  tempera-
     tures,  typically 60-70 degrees.  For more information about the  pale
     ale style, see Terry Foster's Pale Ale, Fred Eckhardt's The Essentials
     of Beer Style, (both available from the Association of Brewers) gener-
     al beer texts such as Michael Jackson's World Guide to Beer.







































                                     1




                                   Clara Bell

     Author: Doug Roberts  ([e-mail])

     Digest: September 2, 1989, Issue #244

     Ingredients:

                    7 pounds        light, unhopped syrup
                    1 pound         Cara-pils malt, cracked
                    1 pound         light crystal malt, cracked
                    1-1/2 ounces    Hallertauer hops pellets
                    1 teaspoon      salt
                    1 teaspoon      citric acid
                    2-1/2 teaspoons yeast nutrient
                    2 tablespoons   Irish moss
                    2 packs         Munton & Fison yeast

     Procedure:

     Put  cara-pils  and crystal malt in 2 gallon pot with  170-180  degree
     water  for one hour, stir occasionally.  Sparge into boiling pot  with
     enough water to bring volume to 3-1/2 gallons.  Add syrup and 1  ounce
     of  hops.  Boil one hour, adding Irish moss in last 1/2 hour  and  1/2
     ounce  hops in last 10 minutes.  Add salt, citric acid, and  nutrient.
     Put  in primary with enough water to bring volume to 5 gallons.  Pitch
     yeast at about 75 degrees.

     Comments:

     This is simple, yet a little different from any of my previous  batch-
     es. Ingredients were ordered from Great Fermentations of Santa Rosa---
     great company...good stuff and two-day delivery.

     Method:            Extract
     Original Gravity:  1.059
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


















                                     2




                                    Dry Ale

     Author: Martin Lodahl  (pacbell!pbmoss![e-mail])
     Digest: July 18, 1989, Issue #203

     Ingredients:

                     3 pounds   light Scottish malt extract
                     3 pounds   2-row pale malt
                     9 AAU      Kent Goldings hops
                                Edme ale yeast
                     1 teaspoon gelatin
                     1 ounce    PolyClar-AT
                     1 cup      corn sugar (priming)

     Procedure:

     This  beer was made using the small-scale mash procedure described  by
     Miller in The Complete Handbook of Home Brewing.

     Comments:

     This  beer had an unpleasant "dry" feeling to it and left me  thirsty.
     Possibly  my  sparging procedure could be at fault with too  much  hot
     water  being  passed over the grains.  It is also  possible  that  the
     yeast  was too attenuative or that the fermentation temperatures  were
     too high (ambient temperature fluctuated between 70 and 90 degrees).

     Method:            Partial mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
























                                     3




                               Yeast Test Recipe

     Author: Jeff Casey  ([e-mail])
     Digest: October 8, 1990, Issue #512

     Ingredients:
                   6.6 pounds M&F light unhopped malt extract
                   3/4 pound  M&F light unhopped spray
                   3/4 pound  crystal malt
                   1 teaspoon gypsum
                   2 ounces   clusters hops (boil)
                   1/2 ounce  cascades hops (finish)
                              ale yeast

     Procedure:

     This is a 7-gallon recipe.  Steep crystal malt while bringing water to
     a boil.  Remove malt and add extract.  Boil.

     Comments:

     This is a 7-gallon recipe that was divided into 7 1-gallon  fermenters
     for the purpose of testing different yeasts.  Fermentation was carried
     out at 75-85 degrees.  Best results were obtained with Edme ale  yeast
     which  was well-rounded and slightly sweet.  Some diacetyl,  but  nice
     balance.  Whitbread ale yeast was lighter and crisper, but had a poor-
     er  head and some esters.  CWE ale yeast was very dry but had  a  good
     head and no esters---fermentation was frighteningly fast.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   varied
     Secondary Ferment: N/A























                                     4




                                    Pale Ale

     Author: Rob Bradley ([e-mail])
     Digest: September 26, 1990, Issue #504

     Ingredients:


                     7-8 pounds  English 2-row malt
                     1/2-1 pound crystal malt
                     3 ounces    Fuggles hops (boil)
                     3/4 ounce   Hallertauer hops (finish)
                                 ale yeast

     Procedure:

     You'll  get good yield and lots of flavor from English malt and  a  1-
     stage  150  degree mash. In the boil, I added the  finishing  hops  in
     increments:  1/4 ounce in last 30 minutes, 1/4 ounce in last  15  min-
     utes,  and  1/4 ounce at the end (steep 15 minutes) don't have  to  be
     Fuggles;  almost  any  boiling hops will do, I  usually  mix  Northern
     Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha)
     Conversion will probably only take 60 minutes rather than 90.  Depend-
     ing on when you stop the mash your gravity may vary as high as  1.050.
     That's a lot of body!

     Comments:

     This  is a simple all-grain recipe for a good pale ale that  lets  the
     beginner  concentrate on the mashing process.  Hallertauer may not  be
     traditional for ales, but neither is a modern piano for sonatas.   But
     I think Beethoven himself would have used one if he had one.

     Method:            Full mash (infusion)
     Original Gravity:  varies; up to 1.050
     Final Gravity:     varies; up to 1.020
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     5




                                    Pale Ale

     Author: Alex Jenkins   ([e-mail])
     Digest: January 24, 1989, Issue #57

     Ingredients:

                      5 pounds     pale malt
                      1 pound      crystal malt
                      1 teaspoon   gypsum
                      3-1/2 pounds pale dry extract
                      1-1/3 pound  light brown sugar
                      1 ounce      Willamette hops (boil)
                      1-1/2 ounce  Hallertauer hops
                      1 teaspoon   Irish moss
                      1 ounce      Clusters hops pellets
                                   Red Star ale yeast

     Procedure:

     Mash  pale  malt,  crystal malt, and gypsum in 2-3/4  gallons  of  170
     degree  water; this should give initial heat of 155 degrees (pH  5.0).
     Maintain  temperature  at 140-155 degrees  for 2  hours.   Sparge.  To
     wort, add extract and brown sugar.  Boil with Willamette hops.   After
     15 minutes add Hallertauer and Irish moss.  Dry hop with clusters  and
     steep.  When cool, add wort to carboy and pitch yeast.


          The posted recipe called for 4 pounds of dry extract with  2
          cups reserved for priming.  This seemed excessive and a good
          way  to get exploding bottles, so we reduced the  amount  of
          extract  to 3-1/2 pounds and assumed that  standard  priming
          techniques  would be used, maybe replacing corn  sugar  with
          3/4 to 1 cup of malt extract.
          --- Ed.

     Comments:

     Notice  that  I screwed up the hops: Clusters are for  bittering,  and
     Willamette (or Fuggles) for aromatic.

     Method:            Partial mash
     Original Gravity:  1.048
     Final Gravity:     1.011
     Primary Ferment:   23 days
     Secondary Ferment: N/A











                                     6




                                 Too Sweet Ale

     Author: Bill Pemberton  ([e-mail])
     Digest: April 13, 1990, Issue #398

     Ingredients:

                    1/2 pound   crystal malt
                    3.3 pounds  unhopped amber extract
                    3.3 pounds  unhopped light extract
                    1-1/2 ounce Northern Brewers hops (boil)
                    1/4 ounce   Cascade hops (finish)
                                Whitbread ale yeast

     Comments:

     This produced a wonderful beer, except that it was just too sweet  for
     my likings.  I shouldn't complain too much, all my friends thought  it
     was  great!   I tried several variation of this, and  all  worked  out
     well,  but  were too sweet for me.  Several people  suggested  cutting
     back  on  the crystal and I may try that.  I have also  tried  sing  a
     lager yeast to create a steam beer.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A





























                                     7




                                  KGB Bitters

     Author: Andy Wilcox  ([e-mail])
     Digest: May 9, 1990, Issue #415



     Ingredients:

             1 can        Alexanders Sun Country pale malt extract
             3.3 pounds   Northwestern Amber malt extract
             1/2 pound    dark crystal malt
             3 ounces     CFJ-90 Fresh hops
             1/4 teaspoon Irish moss
                          ale yeast

     Procedure:

     Start grains in brewpot with cool water.  Remove when boil  commences.
     Add  malt extract and 1-1/2 ounce of hops.  Boil 1 hour.   Strain  out
     boiling hops and add 1/2 ounce more hops and Irish moss.  Boil 5  min-
     utes.   Remove from heat and add another 1/2 ounce of hops.  Steep  10
     minutes and cool.  Strain wort into primary fermenter with cold  water
     to make 5 gallons.  Add final 1/2 ounce of hops.

     Comments:

     Water was filtered with a simple activated carbon system.  This  seems
     to  make a big difference. Amateur judge commented, "Beautiful  color.
     A bit under carbonated.  Great hop nose and finishes very clean.  Good
     balance with malt and hops, but lighten up on finishing hops a bit and
     it's perfect. Very marketable."

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     8




                                  Pale Ale #2

     Author: Todd Enders
     Digest: May 15, 1990, Issue #417

     Procedure:

     Recipe makes 2 gallons.  Mash in 5 quarts water at 140 degrees,  main-
     tain temperature of 150-152 degrees for 2 hours. Mash out 5 minutes at
     168  degrees.  Sparge in 2-1/2 gallons at 160 degrees.  Boil  90  min-
     utes.  Add boiling hops 45 minutes into boil.

     Ingredients:

                   2-1/2 pounds pale ale malt
                   2/5 pound    80L crystal malt
                   1/2 ounce    Perle hops (7.6 alpha) (boil)
                   1/2 ounce    Perle hops (finish)
                                Wyeast #1028: London Ale

     Method:            Full mash
     Original Gravity:  1.041
     Final Gravity:     1.010
     Primary Ferment:   N/A
     Secondary Ferment: N/A
































                                     9




                              Pale After Math Ale

     Author: Ken van Wyk  ([e-mail])
     Digest: May 16, 1990, Issue #418

     Ingredients:

               6.6 pounds   American classic light extract
               1 pound      crystal malt
               2 pounds     British pale malt
               3 ounces     Fuggles leaf hops
               1 ounce      Cascade leaf hops
               2 teaspoons  gypsum
               1/2 teaspoon Irish moss
               1 pack       MEV high-temperature British ale yeast

     Procedure:

     Mash  grains  at 155 degrees.  Sparge with 170 degrees  water.   Boil,
     adding  extract  and boiling hops; the hops were added  in  stages,  1
     ounce at 50 minutes, 1 ounce at 30 minutes, and 1 ounce at 20 minutes.
     The  Cascade  hops were sprinkled in over the last 10 minutes  of  the
     boil.

     Method:            Partial mash
     Original Gravity:  1.054
     Final Gravity:     1.018
     Primary Ferment:   N/A
     Secondary Ferment: N/A




























                                     10




                               The Drive Pale Ale

     Author: Dave Baer ([e-mail])
     Digest: February 13, 1989, Issue #73

     Ingredients:

                6.6 pounds  light, unhopped malt extract
                5 pounds    light dry malt extract
                2 cups      corn sugar
                3/4 cup     medium crystal malt
                1/4 cup     black patent malt
                3-3/4 ounce Cascade hops pellets (4.4 alpha)
                1-1/5 ounce Willamette hops pellets (4.0 alpha)
                            Whitbread ale yeast

     Procedure:

     This  is  a 10-gallon recipe; cut ingredients in half for  5  gallons.
     Steep  grains  in  a mesh bag until  water  reaches  boiling.   Remove
     grains.  Follow standard extract brewing process, adding  extract  and
     Cascade  hops.  I boiled the wort in an 8-gallon pot and added 4  gal-
     lons  of  cold water.  Pitch yeast at about 80 degrees.   I  fermented
     this  in a 20-gallon open container for 4 days, then racked  to  glass
     carboys for 24 days.

     Comments:

     This  is a pale ale recipe I used for my class.  I used M&F  pale  ex-
     tract  and grains were for demonstration more than flavor.  I  suggest
     doubling grain quantities if you want to get something out of them.

     Method:            Extract
     Original Gravity:  1.047
     Final Gravity:     1.010
     Primary Ferment:   4 days
     Secondary Ferment: 24 days




















                                     11




                                Killer Party Ale

     Author: A.E. Mossberg ([e-mail])
     Digest: March 7, 1989, Issue #95

     Ingredients:

                2 cans      Pilsner/Lager or American light malt
                15 cups     corn sugar
                2 jars      Lyle's golden syrup (22 oz.)
                2-1/2 ounce Hallertauer hops
                2 pounds    flaked maize
                1 pack      BrewMagic
                            yeast

     Procedure:

     In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops
     for  8 minutes.  Add remaining hops and boil another 2  minutes.  Pour
     into primary fermenter with 2 gallons water.  Bring another gallon  of
     water  to a boil and add flaked maize.  Turn off heat and 1/3 pack  of
     BrewMagic.   Let sit 10 minutes.  Add another 1/3 pack  of  BrewMagic.
     Let  sit  10 more minutes.  Strain maize into primary  fermenter,  and
     rinse with cold water.  Discard maize.  Fill primary to 5 gallon mark.

     Comments:

     This recipe comes from Craig McTyre at Wine & Brew By You.  The Lyle's
     syrup  is available in many grocery stores, usually located  near  the
     pancake syrup.  BrewMagic is some sort of yeast nutrient/additive.  It
     is available from Wine & Brew By You.


     Method:            Extract
     Original Gravity:  1.090
     Final Gravity:     1.015
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     12




                                Summer Pale Ale


     Author: Jackie Brown  ([e-mail])
     Digest: April 24, 1989, Issue #134

     Ingredients:

                     8 pounds   2-row pale malt
                     1 pound    Munich malt
                     1/2 cup    dextrin malt
                     1 teaspoon gypsum
                     20 grams   Nugget leaf hops (14 alpha)
                     15 grams   Brambling leaf hops
                     pinch      Irish moss
                     1 pack     Edme ale yeast

     Procedure:

     Use  the standard temperature-controlled mash procedure  described  in
     Papazian.  Use a 30 minute protein rest at 122 degrees, 20 minutes  at
     152 degrees, and 20 minutes at 158 degrees.  Sparge with 4 gallons  of
     180  degree water.  Boil 1 hour with Nugget hops.  Add Irish  moss  in
     last  10  minutes.  Remove from heat and steep Brambling hops  for  15
     minutes.  Cool wort and pitch.

     Comments:

     This  ale  is light in color, but full-bodied.  If you want  an  amber
     color, add a cup of caramel malt.  I get a strong banana odor in  most
     of my ales (from the Edme I believe) which subsides after 2-3 weeks in
     the bottle.  If you don't have the capacity for 9 pounds of malt,  you
     could substitute some extract for the pale malt.  Just thinking  about
     this makes me want to speed home and have a cool one.

     Method:            Full mash (decoction)
     Original Gravity:  1.045
     Final Gravity:     1.015
     Primary Ferment:   N/A
     Secondary Ferment: N/A

















                                     13




                                   Perle Pale

     Author: Doug Roberts  ([e-mail])
     Digest: March 15, 1990, Issue #378

     Ingredients:
                      8 pounds     Klages malt
                      1 pound      flaked barley
                      1/2 pound    toasted Klages malt
                      1/2 pound    Cara-pils malt
                      1-1/2 ounce  Perle hops (boil)
                      1/2 ounce    Willamette hops (finish)
                      1 teaspoon   gypsum
                      1/2 teaspoon Irish moss
                      14 grams     Muntona ale yeast

     Procedure:

     The  1/2 pound of Klages malt was toasted in a 350 degree oven for  10
     minutes.   The mash was done using  Papazian's  temperature-controlled
     method.   The  Perle hops equal 12.4 AAUs.  The  Willamette  hops  are
     added  after the boil, while chilling with an immersion chiller.   The
     yeast is rehydrated in 1/2 cup of 100 degree water.

     Comments:

     Perle pale was a beautiful light-golden ale, crisp yet full-bodied.

     Method:            Full mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
























                                     14




                                    Mild Ale

     Author: Darryl Richman  ([e-mail])
     Digest: March 5, 1990, Issue #371

     Ingredients:

                  5 pounds  Klages 2-row malt
                  4 pounds  mild malt
                  2 pounds  crystal malt (80L)
                  1/2 pound English pale malt
                  1/2 pound flaked barley
                  1/5 pound chocolate malt
                  1 ounce   Willamette leaf hops (5.9% alpha)
                  1/8 ounce Cascade leaf hops (6.7% alpha)
                  1/8 ounce Eroica leaf hops (13.4% alpha)
                  1/2 ounce Willamette leaf hops (finish)
                            yeast

     Procedure:

     Water  was treated with 2 gm each MgSO4, CaSO4, KCl, and  CaCO3.  Mash
     grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees  for
     55 minutes, raise to 157 degrees for 55 minutes.  Raise to 172 degrees
     for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes.  Add
     bittering  hops. Boil 55 minutes. Add finishing hops and boil  5  more
     minutes. Chill and pitch with Sierra Nevada or Wyeast Northern  White-
     shield yeast. Ferment and bottle or keg.

     Comments:

     This is the only beer I can make 10 gallons of on my stove. I mash and
     boil  5  gallons and then add 5 gallons of cooling water.  The  Wyeast
     makes this a beer a bit sweet and rich beyond its gravity. Emphasis is
     on  the  malt, with crystal and chocolate bringing up the  rear;  hops
     were noticeable, but not in the foreground.

     Method:            Full mash (decoction)
     Original Gravity:  1.031
     Final Gravity:     1.011
     Primary Ferment:   N/A
     Secondary Ferment: N/A















                                     15




                                 India Pale Ale

     Author: Todd Enders  ([e-mail])
     Digest: April 19, 1990, Issue #402

     Ingredients:

             2-1/2     pounds pale malt
             5 ounces  crystal malt (80L)
             5.5 AAUs  bittering hops (1 ounce of 5.5% Willamette)
             1/2 ounce finishing hops (Willamette)
                       Wyeast #1028: London ale

     Procedure:

     This  is  a 2-gallon batch. Mash in 5 quarts 132 degrees  (140  degree
     strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees.
     Mash 2 hours, maintaining temperature at 146-152 degrees.  Mash out  5
     minutes  at  168 degrees. Sparge with 2 gallons of 165  degree  water.
     Boil  90 minutes, adding hops in last hour. Add finishing hops 5  min-
     utes  before end of boil. Ferment at 70 degrees, 6 days in primary,  4
     days in secondary.

     Comments:

     If  you haven't tried mashing yet, you really should.  You  can  start
     small  and  grow  as equipment and funds permit.   Also,  by  starting
     small, you don't have a large sum invested in equipment if you  decide
     mashing isn't for you.

     Method:            Full mash
     Original Gravity:  1.043
     Final Gravity:     1.008
     Primary Ferment:   6 days
     Secondary Ferment: 4 days






















                                     16




                                 Special Bitter

     Author: Chuck Cox  (bose!synchro![e-mail])
     Digest: December 18, 1990, Issue #556

     Ingredients:
                     15 pounds    pale unhopped dry extract
                     2 pounds     crystal malt
                     1 pound      flaked barley
                     1 pound      pale malt
                     1 teaspoon   gypsum
                     1/2 teaspoon salt
                     1 teaspoon   Irish moss
                     4-1/2 HBUs   Fuggles hops (boil)
                     14 HBUs      Northern Brewer hops
                     5 HBUs       Cascade hops (boil)
                     1/2 ounce    Fuggles hops (finish)
                     1 ounce      East Kent Goldings hops
                     26 grams     Fuggles hops (dry hop)
                     40 grams     East Kent Goldings (dry)
                                  Young's yeast culture
                                  beechwood chips

     Procedure:

     This  is  a 10-gallon partial mash recipe.  Use  standard  procedures,
     brewing  about 7 gallons of wort in a 10-gallon kettle, followed by  a
     7-gallon primary and 2 5-gallon secondaries, then keg (or bottle)

     Method:            Partial mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     17




                               1990 Christmas Ale

     Author: Chuck Cox  (bose!synchro![e-mail])
     Digest: December 18, 1990, Issue #556

     Ingredients:

                   9.9 pounds   pale unhopped liquid extract
                   6.6 pounds   liquid wheat extract
                   3 pounds     honey
                   1 pound      flaked barley
                   1 pound      pale malt
                   1 pound      malted wheat
                   10 grams     orange peel
                   1 teaspoon   gypsum
                   1/2 teaspoon salt
                   1 teaspoon   Irish moss
                   14 HBUs      Chinook hops (boil)
                   7 HBUs       Northern Brewer (boil)
                   1 ounce      Kent Goldings (finish)
                   1 ounce      Cascade hops (finish)
                                Young's yeast culture

     Procedure:

     This  is  a 9-gallon partial mash recipe.   Use  standard  procedures,
     brewing  about 7 gallons of wort in a 10-gallon kettle, followed by  a
     7-gallon primary and 2 5-gallon secondaries, then keg (or bottle)

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     18




                            Decent Extract Pale Ale

     Author: Florian Bell  (florianb%tekred.cna.tek.com)
     Digest: February 11, 1989, Issue #72

     Ingredients:

                    7 pounds  Steinbart's amber ale extract
                    1 pound   cracked crystal malt
                    1/8 pound cracked roasted malt
                    2 ounces  Cascade or other strong hops
                    1/2 ounce Kent Goldings hops
                              yeast

     Procedure:

     Add cracked grains to 2 gallons cold water.  Bring to boil and prompt-
     ly strain out grains.  Add extract and Cascade hops.  Boil 30 minutes.
     Add Kent Goldings hops in last five minutes.

     Comments:

     This brew results in a chill haze, which I don't pay any attention  to
     since I don't care (I don't wash my windshield very often either) I am
     so  impressed  with this ale that I can't seem to make enough  of  it.
     can't seem to make enough of it.  This is a good pale ale, but not  an
     excellent pale ale.  It lacks sweetness and aroma.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
























                                     19




                                Hot Weather Ale

     Author: Florian Bell  (florianb%tekred.cna.tek.com)
     Digest: April 19, 1989, Issue #132

     Ingredients:

                       3 pounds  pale malted barley
                       3 pounds  Blue Ribbon malt extract
                       2 ounces  Willamette hops
                       1/2 ounce Kent Goldings hops
                       1 pack    Red Star ale yeast
                       1 cup     corn sugar (priming)


     Procedure:

     Mash  the 3 pounds of plain malted barley using  the  temperature-step
     process for partial grain recipes described in Papazian's book.   Boil
     30 minutes, then add the Blue Ribbon extract (the cheap stuff you  get
     at the grocery store) Add Willamette hops and boil another 30 minutes.
     Add Kent Goldings in last 5 minutes.  When at room temperature,  pitch
     yeast.  Ferment at about 68 degrees using a 2-stage process.

     Comments:

     This turned out refreshing, light in body and taste, with a  beautiful
     head (I used 1 cup corn sugar in priming) goodness of the outcome.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     20




                             Really Incredible Ale

     Digest: T. Andrews  (ki4pv![e-mail])
     Author: August 11, 1989, Issue #225

     Ingredients:

                        5-7 pounds pale malt
                        3 pounds   crystal malt
                        2 pounds   wheat
                        2 ounces   Northern Brewer hops
                        1 ounce    Hallertauer hops
                        1/2 ounce  Cascade hops
                                   yeast

     Procedure:

     Mash  all grains together.  Add Northern Brewer at beginning of  boil.
     Boil 90 minutes.  During last 1/2 hour, add the Hallertauer hops.   In
     last 15 minutes add the Cascade.

     Comments:

     The wheat helps make a beer very suitable to a warm climate.  This has
     been  a hot summer; it has topped 100 degrees (in the  shade)  several
     times.

     Method:            Full mash (infusion)
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A

























                                     21




                                 British Bitter

     Author: Fred Condo  ([e-mail])
     Digest: October 31, 1990, Issue #528

     Ingredients:

                  5 to 6 pounds Alexander's pale malt extract
                  1/2 pound     crystal malt, crushed
                  10 ounces     dextrose (optional)
                  1-1/4 ounces  Cascade hops (boil)
                  1/4 ounce     Cascade hops (finish)
                                Munton & Fison ale yeast
                                corn sugar for priming

     Procedure:

     Steep  crystal  malt and sparge twice.  Add extract and  dextrose  and
     bring  to  boil.  Add Cascade hops and boil 60 minutes.  In  last  few
     minutes  add remaining 1/4 ounce of Cascade (or dry hop, if  desired).
     Chill and pitch yeast.

     Comments:

     This  really  shouldn't  be too highly carbonated.  This  is  a  well-
     balanced  brew with good maltiness and bitterness.  It was  good  when
     fresh, albeit cloudy, but this is okay in a pale ale.  After 2  months
     of  refrigeration,  it  is crystal clear  and  still  delicious!  (And
     there's only 1 bottle left.)  By the way, Munton & Fison yeast is very
     aggressive---fermentation can be done in 24-72 hours.  I hope you like
     this as much as I do.

     Method:            Extract
     Original Gravity:  1.058
     Final Gravity:     1.022
     Primary Ferment:   4 days
     Secondary Ferment: N/A




















                                     22




                                 Six Cooks Ale

     Author: Jeffrey Blackman  ([e-mail])
     Digest: October 31, 1990, Issue #528

     Ingredients:

                  10 pounds   English pale malt (DME) extract
                  4 ounces    Cascade hops pellets (boil)
                  2 ounces    Hallertauer hops pellets (finish)
                  4 teaspoons gypsum
                  2 packs     Edme ale yeast
                  1-1/2 cups  corn sugar (priming)

     Procedure:

     This recipe makes 10 gallons.  Bring 3 gallons of water to a boil. Add
     4  teaspoons of gypsum, four ounces of hops, and 10 pounds of the  DME
     extract.   Bring to boil.  Boil 45 minutes.  Add 2 ounces  of  Haller-
     tauer  hops in last 1 minute of boil.  Strain wort into  large  vessel
     containing  additional 7 gallons of water (we used a 55  gallon  trash
     can).  Allow wort to cool and siphon into 5-gallon carboys. Add yeast.

          Caveat Brewor:
          Trash  cans  are generally not  food-grade  plastic,  digest
          wisdom  calls for avoiding non-food-grade  plastic.   Brewer
          discretion is advised.
          -Ed.

     Comments:

     This is more hoppy than most of the Old Style/Schaefer persuasion seem
     to prefer.  If you think its too much, cut back.

     Method:            Extract
     Original Gravity:  1.030
     Final Gravity:     1.007
     Primary Ferment:   3 weeks
     Secondary Ferment: N/A


















                                     23




                                    Bass Ale

     Author: Rob Bradley  ([e-mail])
     Digest: October 31, 1990, Issue #528

     Ingredients:

                     6-7 pounds pale malt (2-row)
                     1 pound    crystal malt
                     1 pound    demarara or dark brown sugar
                     1 ounce    Northern Brewer hops (boil)
                     1 ounce    Fuggles hops (boil 30 min.)
                     1/2 ounce  Fuggles hops (finish)
                                ale yeast

     Procedure:

     This is an all-grain recipe---follow the instructions for an  infusion
     mash in Papazian, or another text. The Northern Brewer hops are boiled
     for  a full hour, the Fuggles for 1/2 hour, and the Fuggles  finishing
     hops  after the wort is removed from the heat, it is then  steeped  15
     minutes.

     Comments:

     I'm a hophead (as you may have guessed).  Purists may object to  brown
     sugar  in beer, but a careful tasting of Bass reveals brown  sugar  or
     molasses  in the finish---not as strong as in Newcastle, but  present.
     British  malt, in particular, can easily stand up to a bit  of  sugar,
     both in flavor and in gravity.

     Method:            Full mash (infusion)
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A





















                                     24




                                    Carp Ale

     Author: Gary Mason  ([e-mail])
     Digest: November 2, 1990, Issue #529

     Ingredients:
              3 pounds   Munton & Fison light DME
              3 pounds   M&F amber DME
              1 pound    crystal malt
              2.6 ounces Fuggles hops (4.7% alpha= 12.22 AAU)
              1 ounce    Kent Goldings hops (5.9% alpha = 5.9 AAU)
              pinch      Irish moss
              1 pack     Brewer's Choice #1098 (British ale yeast)

     Procedure:

     Break seal of yeast ahead of time and prepare a starter solution about
     10  hours before brewing.

     Bring 2 gallons water to boil with crushed crystal malt.  Remove crys-
     tal  when boil starts.  Fill to 6 gallons and add DME.  After  boiling
     10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss.  At
     58 minutes, add Kent Goldings.  Cool (I used an immersion chiller)  to
     about 80 degrees.  Pitch yeast and ferment for about a week.  Rack  to
     secondary for 5 days.  Keg.

     Comments:

     This  is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy  spe-
     cial issue.  The beer has a light hops flavor and could use some  work
     on the mouth feel.  It is also a bit cloudy.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     1.016
     Primary Ferment:   7 days
     Secondary Ferment: 4 days




















                                     25




                             CHAPTER 2: PALE LAGER



     Lagers do not seem to be brewed by Homebrew Digest subscribers as much
     as other styles, probably because adequate refrigeration is not avail-
     able,  it takes longer to ferment and age, and the techniques are  not
     as straightforward as ale brewing.  Still, lagers are the  predominant
     styles  in many countries, such as the United States and  Germany,  so
     homebrewers  who want to emulate commercial beers usually  find  them-
     selves brewing lagers.

     Chapter 2 includes the pilsner style, as well as any of the  continen-
     tal or American style pale lagers.  The beer is typically brewed  from
     a  6-row malt and hopped with some of the more delicate hops, such  as
     Hallertauer or Saaz. Fermentation typically takes place at lower temp-
     eratures, around 40 degrees.

     For  more  information about the pale ale style,  see  David  Miller's
     Continental  Pilsner,  Fred Eckhardt's The Essentials of  Beer  Style,
     (both  available from the Association of Brewers), or one of the  gen-
     eral beer texts such as Michael Jackson's World Guide to Beer.



































                                     26




                                German Malz Bier

     Author: Doug Roberts  ([e-mail])
     Digest: January 16, 1991, Issue #566

     Ingredients:

                      7 pounds     light unhopped syrup
                      2 pounds     Cara-pils malt
                      2 pounds     light crystal malt
                      1 pound      extra rich crystal malt
                      1/2 ounce    Hallertauer (5.0% alpha)
                      1 ounce      Willamette (4.5 alpha)
                      1 teaspoon   salt
                      1 teaspoon   citric acid
                      1 teaspoon   yeast nutrient
                      1 tablespoon Irish moss
                                   Edme ale yeast

     Procedure:

     Mash  cara-pils  and  crystal malt for 2 hours in  140  degree  water.
     Sparge  to  make 4 gallons.  Add syrup and Hallertauer hops.  Boil  60
     minutes,  adding  Irish moss in last 30 minutes.  Decant  to  primary,
     adding  enough water to make 5 gallons.  Add salt, citric acid,  yeast
     nutrient, and dry hop with Willamette hops.

     Comments:

     A  year or so ago I went to a party where the host had about  20  dif-
     ferent types of good beer.  One was a German malz bier that was  deli-
     cious!  It has a wonderful sweet, malty, full-bodied flavor.   Working
     on  the assumption that its body is achieved with dextrin and  crystal
     malt,  I cooked up this recipe.  The intent is to have all or most  of
     the dextrin and caramelized maltose remain after fermentation for  the
     malz taste and body.

     Method:           Partial mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A















                                     27




                               Munich Style Lager

     Author: Norm Hardy  (polstra![e-mail])
     Digest: October 11, 1990, Issue #515
     Ingredients:

                     7 pounds     Klages malt
                     3 pounds     Vienna malt
                     6 ounces     pearl barley
                     1-1/2 ounces Hallertauer leaf hops
                     1/2 ounce    Hallertauer hops (finish)
                                  Wyeast #2206

     Procedure:

     Soak  the  pearl barley overnight in the refrigerator, mix it  into  a
     starchy  glue using a blender. Mash the pearl barley with the  grains.
     Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of  fin-
     ishing hops in last 10 minutes and steep 1/4 ounce after boil is  com-
     plete.   Pitch  yeast  at about 76 degrees.

     I  put the fermenter in fridge for 23 days, then racked  to  secondary
     for another 49 days before bottling.

     Comments:

     This  is  a wonderful Munich-style lager that I would  like  to  think
     rivals Andechs (I aim high).

     Method:            Full mash
     Original Gravity:  1.052
     Final Gravity:     1.015
     Primary Ferment:   23 days
     Secondary Ferment: 49 days























                                     28




                                     Lager


     Author:Doug  ([e-mail])
     Digest: October 5, 1990, Issue #511

     Ingredients:

                     3.3 pounds Northwest malt extract
                     1 pound    light dry malt
                     1/2 pound  Munich malt
                     2 pounds   Klages malt
                     1 ounce    Hallertauer hops (5.1 alpha)
                     1/4 ounce  Nugget hops (11.0 alpha)
                     1 ounce    Hallertauer hops (finish)
                                Wyeast #2042: Danish

     Procedure:

     Start  yeast  ahead of time.  Mash Munich and Klages  malts  together.
     Sparge.   Add extract and boiling hops.  Boil one hour. Add  finishing
     hops.  Chill to 75-80 degrees.  Pitch yeast.  When airlock shows signs
     of  activity  (about 6 hours) refrigerator at 42 degrees.   After  one
     week, rack to secondary and ferment at 38 degrees for two more  weeks.
     Bottle or keg.

     Comments:

     This  beer  tastes great and is very clean.  There are,  however,  two
     things I will do next time: add more bitterness (perhaps 10-11  HBUs),
     and second, add more malt.

     Method:            Partial mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   1 week
     Secondary Ferment: 2 weeks




















                                     29




                                   B.W. Lager

     Author: Alex Jenkins  ([e-mail])
     Digest: January 24, 1989, Issue #57

     Ingredients:

                       7 pounds   cracked lager malt
                       5 pounds   amber dry malt extract
                       1 teaspoon gypsum
                       2500 mg    ascorbic acid
                       2 ounces   Talisman leaf hops
                       1 teaspoon Irish moss
                       1/2 ounce  Hallertauer leaf hops
                       1 ounce    Willamette hops pellets
                                  Red Star lager yeast

     Procedure:

     Add grain to 2-1/2 gallons of 170 degree water giving an initial  heat
     of  155  degrees  and a pH of 5.3.  Maintain  temperature  at  130-150
     degrees  for  2  hours.  Sparge.  Bring to  boil.   Add  extract,  and
     Talisman hops.  In last 20 minutes add Irish moss.  In last 10 minutes
     add  Hallertauer hops.  Strain wort and cool.  Add Willamette  pellets
     for aroma.  Pitch yeast.

     Comments:

     Tastes  great,  but low alcohol according to the  measurements.   Nice
     amber lager.

     Method:            Partial mash
     Original Gravity:  1.029
     Final Gravity:     1.020
     Primary Ferment:   30 days
     Secondary Ferment: N/A





















                                     30




                                     Lager

     Author: Alex Jenkins  ([e-mail])
     Digest: January 24, 1989, Issue #57

     Ingredients:

                7 pounds    cracked lager malt
                1250 mg     ascorbic acid
                3.3 pounds  light unhopped John Bull malt extract
                1-1/2 ounce Northern Brewer hops pellets
                1 ounce     Talisman leaf hops
                1 teaspoon  Irish moss
                1 ounce     Willamette hops pellets
                            Red Star lager yeast

     Procedure:

     Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155
     degrees.   Maintain  temperature for two hours.  Sparge and  add  malt
     extract. Bring to boil.  Add Northern Brewer hops, Talisman hops,  and
     Irish  moss in last 20 minutes of boil.  Dry hop with Willamette  pel-
     lets and cool.  Add water to make 5 gallons and pitch yeast.

     Comments:

     Higher  gravity  than previous recipe (B.W. Lager) reflecting  a  more
     effective  mash. On day 2 of ferment the bubbler got clogged  and  was
     replace  with blow tube. The resulting beer was fairly amber, not  too
     sweet, with a certain dryness in the aftertaste.

     Method:            Partial mash
     Original Gravity:  1.046
     Final Gravity:     1.018
     Primary Ferment:   25 days
     Secondary Ferment: N/A





















                                     31




                                 Twelfth Lager

     Author: Alex Jenkins  ([e-mail])
     Digest: January 24, 1989, Issue #57

     Ingredients:

                      10 pounds  lager grain
                      4000 mg    ascorbic acid
                      1 pound    light dry malt extract
                      9 ounces   Chinese yellow lump sugar
                      1 ounce    Talisman hops (leaf)
                      1 ounce    Hallertauer hops pellets
                      1 teaspoon Irish moss
                      1 ounce    Cascade hops
                                 Red Star ale yeast

     Procedure:

     Add  grain to 3 gallons of 170 degree water giving an initial heat  of
     155 degrees.  Mash at 130-155 degrees for 2 hours.  Sparge and add ex-
     tract and Chinese lump sugar.  Boil.  In last 20 minutes add  Talisman
     hops.   In  last  10  minutes add Hallertauer  hops  and  Irish  moss.
     Strain.  Add Cascade hops and steep.  Strain into fermenter when  cool
     and pitch yeast.

     Comments:

     Slightly hazy and very light colored.  This should not lack body.

     Method:            Partial mash
     Original Gravity:  1.043
     Final Gravity:     1.010
     Primary Ferment:   35 days
     Secondary Ferment: N/A






















                                     32




                                    Pilsner

     Author: Erik Henchal  ([e-mail])
     Digest: April 15, 1989, Issue #128

     Ingredients:

                        4 pound can Mountmellick hopped
                                    light malt extract
                        3 ounces    crystal malt
                        2 teaspoons gypsum
                        1/4 ounce   Saaz hops (boil)
                        1/2 ounce   Saaz hops (finish)
                                    Wyeast #2007

     Procedure:

     This  recipe  makes 5-1/2 gallons.  Make 2-quart  starter  for  yeast.
     Steep  crystal  malt  at 170 degrees for 20  minutes  in  brew  water.
     Remove  grains.   Boil extract and boiling hops for 75  minutes.   Add
     finishing  hops in last 10 minutes.  Conduct primary  fermentation  at
     47-49 degrees for 3 weeks.  Lager for 4 weeks at 30 degrees.

     Comments:

     This recipe has produced one of the finest pilsners I have ever  made.
     What could be simpler?

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   3 weeks
     Secondary Ferment: 4 weeks
























                                     33




                                   Number 17

     Author: John Watson  ([e-mail])
     Digest: November 21, 1990, Issue #541

     Ingredients:
                      3.3 pounds plain light malt extract
                      2.2 pounds maltose
                      3/4 ounce  Cascade hops (boil)
                      3/4 ounce  Cascade hops (finish)
                                 yeast, cultured from a
                                 Sierra Nevada bottle

     Procedure:

     The maltose is a cheap rice-malt mix obtainable from oriental markets.
     Boil malt, hops, and maltose in 2-1/2 gallons of cold water.  In  last
     2  minutes,  add the finishing hops.  The yeast was  cultured  from  a
     bottle of Sierra Nevada pale ale.  By the next day, the yeast did  not
     seem  to start, so I added a packet of Vierrka  lager yeast.  Rack  to
     secondary after one week.  After another week, prime with 3/4 cup corn
     sugar and bottle.

     Comments:

     Color similar to any American lager.  Tastes much better, very mellow.
     The goal was to brew 5 gallons of beer while only spending $10.   This
     came  to about $11.  I'm not sure what drives me to  such  frugalness,
     but having grown up with American beer, sometimes I would rather  have
     it with certain foods, like pizza.

     Method:            Extract
     Original Gravity:  1.038
     Final Gravity:     1.006
     Primary Ferment:   1 week
     Secondary Ferment: 1 week





















                                     34




                   CHAPTER 3: WHEAT, STEAM AND RAUCHBIER



     Wheat  beers, steam beers, and rauchbier have no more in  common  than
     stout and lambic, yet they are grouped because each is specialty style
     of interest to digest subscribers, yet none is brewed so often that  a
     significant number of recipes exist in the digest archives.

     The  wheat beer style includes both the weisse, common in Berlin,  and
     the weizen, common in Munich.  Weisse is the lighter of the two,  with
     lower starting gravities and a lower wheat to barley ratio  (typically
     1 to 4).  Weizen is a fuller-bodied brew and will often contain  equal
     portions of wheat and barley malt.  Hallertauer is often the predomin-
     ant  hops choice for wheat beer, but homebrewers regularly  experiment
     with  traditionally English hops (such as Willamette) or some  of  the
     younger  U.S.  strains.  Steam beer is fermented with lager  yeast  at
     warmer temperatures, and rauchbier shows a hint of smoke, derived from
     either adjuncts such as Wright's Liquid Smoke, or from barbecuing  the
     malted barley.

     For  more  information  about these styles, see  Fred  Eckhardt's  The
     Essentials  of  Beer Style, (both available from  the  Association  of
     Brewers),  or one of the general beer texts such as Michael  Jackson's
     World Guide to Beer.
































                                     35




                                Weizen? Why Not?

     Author: Jason Goldman  (jdg@hp-lsd)
     Digest: February 16, 1990, Issue #359

     Ingredients:

                        6 pounds  Williams wheat extract
                        1 pound   crystal malt
                        1/2 pound toasted barley
                        1 pound   honey
                        2 ounces  Cascades hops (boil)
                        1/2 ounce Cascades hops (finish)
                        1 package Wyeast wheat yeast

     Procedure:

     Make  a  2-quart starter before brewing.  Steep  crystal  and  toasted
     barley in 4 gallons water for 40 minutes (use grain bags to make  this
     easier).   Add  extract, honey and bittering hops.  Boil  wort  for  1
     hour.   Remove  from heat.  Add finishing hops and  steep  2  minutes.
     Chill and pitch yeast.  After 3 days, rack to secondary.  Bottle after
     8 days.

     Comments:

     This  beer was a bit cloudy and should have some Irish moss.  I'm  not
     really sure what the honey added to this beer (more experimentation is
     in order).  However, it turned out so well that I won't omit it in the
     future. This was a very good extract-based recipe (it well nigh  evap-
     orated).

     Method:            Extract
     Original Gravity:  1.050
     Final Gravity:     1.012
     Primary Ferment:   3 days
     Secondary Ferment: 5 days




















                                     36




                               Ole Bottle Rocket

     Author: Wayne Allen  ([e-mail])
     Digest: January 31, 1990, Issue #348

     Ingredients:

                6 pounds  light dry malt extract
                1/2 pound toasted malt
                3/4 ounce Northern Brewer hops pellets (boil)
                1/4 ounce Northern Brewer hops pellets (finish)
                1 pack    lager yeast

     Procedure:

     Toast grains on cookie sheet in 350 degree oven for about 10  minutes.
     Crush  malt as you would grain.  Put in 1-1/2 gallons water and  bring
     to boil.  Strain out grain.  Add extract and boiling hops.  In last  2
     minutes  of  boil add finishing hops.  Add to enough water to  make  5
     gallons and pitch yeast.

     Comments:

     I've  made  many variations of steam beer, but simple ones  like  this
     seem  to turn out best, not to mention being easy to make.  I  usually
     use more Northern Brewer than this, but then nobody will eat my  chili
     either.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
























                                     37




                                   Rauchbier

     Author: Ken Weiss  ([e-mail])
     Digest: May 18, 1990, Issue #420

     Ingredients:

                     7 pounds        light dry extract
                     1-1/2 teaspoons liquid smoke
                     1-1/2 ounce     Tettnanger hops (boil)
                     1 ounce         Tettnanger hops (finish)
                     1/2 teaspoon    Irish moss
                     2 packs         Red Star lager yeast

     Procedure:

     Boil  extract, liquid smoke, and boiling hops in 2-3 gallons of  water
     for  45  minutes.  Add Irish moss and finishing hops and boil  5  more
     minutes.   Strain  into fermenter, add cold water to make  5  gallons,
     pitch  yeast.   After 3 days rack to secondary.  Allow to  ferment  an
     additional 3-4 weeks.

     Comments:

     This is basically a nice light beer, but with a definite smoke  after-
     taste. Mainstream, but with a non-commercial twist.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   3 days
     Secondary Ferment: 3-4 weeks

























                                     38




                            Anchor Steam-Style Amber

     Author: Clay Phipps  (hplabs!garth!phipps)
     Digest: June 21, 1990, Issue #444

     Ingredients:

                7 pounds John Bull plain light malt extract
                1/4-1/2  pound crystal malt
                2 ounces Northern Brewer hops (11 alpha) (boil)
                1 ounce  Cascade hops (5.6 alpha) (finish)
                2 packs  lager yeast

     Procedure:

     Pour  1 gallon water into brewpot.  Crush grains and add  to  brewpot.
     Bring  to  boil.  Remove grains.  Add malt extract.  Add  1/3  of  the
     boiling  hops.   After  20 minutes, add another 1/3  of  hops.   After
     another  20 minutes add the last 1/3 of hops.  After another  20  min-
     utes,  remove from heat and add finishing hops.  Cover wort.   Pour  3
     gallons  cold water into fermenter.  Strain wort into fermenter  along
     with enough water to make 5-1/2 gallons.  Pitch yeast and put in blow-
     off tube or airlock.

     Comments:

     This  recipe was offered in 1986 by the now-defunct Home Brewer   shop
     in  San  Jose, California, as the best approximation to  Anchor  Steam
     possible with home-brew-scale extract brewing.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     39




                                     Weizen

     Author: Darryl Richman  ([e-mail])
     Digest: June 26, 1989, Issue #186


     Ingredients:

                     14 pounds wheat malt
                     8 pounds  Munich malt
                     6 pounds  2-row malt
                     90 grams  Hersbrucker hops (3.4% alpha)
                     10 grams  calcium carbonate
                               Sierra Nevada yeast

     Procedure:

     This is a 15-gallon batch.  Our beer was 50% malted wheat, 30% Munich,
     and  20% 2-row malt.  Medium soft water was used with the addition  of
     10 grams CaCO4.  Mash with 1-1/4 gallons water per pound of grain with
     rests  at 120 degrees (1-1/2 hours), 135 degrees for 45  minutes,  148
     degrees for 30 minutes, and 156 degrees until converted.  172  degrees
     for 15 minutes.  We took our time with the sparge: 20 minutes to  set-
     tle  in  the lauter tun, at least 30 minutes of recycling,  and  1-1/2
     hours  to  sparge.   We cut it off at a gravity of  1.015  because  we
     weren't getting sweetness, just grainy notes.

     Comments:

     The  hot break in the boil was the most unbelievable thing  I've  ever
     seen.   It looked like egg drop soup.  We took out a sight  glass  and
     grabbed a bit and the flocks were huge---as much as 1/2 inch in  diam-
     eter.

     Method:            Full mash (decoction)
     Original Gravity:  1.055
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


















                                     40




                              Blow Me Away Holiday Ale

     Author: Steve Conklin  (...!uunet!ingr!b11!conk!steve)
     Digest: December 8, 1989, Issue #319

     Ingredients:

                6 pounds     William's Weizenmalt syrup
                2 pounds     dark DME
                2-3/4 pounds buckwheat honey
                1 pound      crushed crystal malt
                1/4 pound    crushed chocolate malt
                2-1/2 ounces Cascade hops (boil)
                1-1/2 ounces Hallertauer hops 3.6 alpha (boil)
                3/4 ounce    Hallertauer hops (finish)
                4 teaspoons  whole allspice
                1 teaspoon   Irish moss
                             yeast
                2/3 cup      corn sugar (priming)

     Steep grains in 2 gallons water while heating to boil.  Remove grains.
     Add extracts and honey.  Boil 1 hour with boiling hops, add 1 teaspoon
     Irish   moss at 30 minutes.  Simmer allspice in water for  3  minutes,
     remove  allspice  and add water to primary.  After  fermenting,  prime
     with corn sugar and bottle.

     This  beer turned out very well.  It has just a hint of  the  allspice,
     more  in the aroma than the flavor, and is quite sweet tasting.  There
     is  a slight bitter hops aftertaste, but I think that if it  were  any
     less bitter, the sweetness would be overpowering.  This beer will bring
     color to your cheeks.  The spice can be omitted with no great loss.

     Method:            Extract
     Original Gravity:  1.090
     Final Gravity:     1.025
     Primary Ferment:   N/A
     Secondary Ferment: N/A




















                                     41




                                  Wheat Amber

     Author: Marc San Soucie  (wang![e-mail])
     Digest: July 1, 1989, Issue #191

     Ingredients:

                  1 can     Kwoffit Bitter kit (hopped extract)
                  3 pounds  light dry malt extract
                  1 pound   crystal malt
                  1/2 pound wheat malt
                            Fuggles leaf hops
                            Kwoffit yeast

     Procedure:

     Steep  the crystal and wheat malts.  Boil the resulting  mixture  with
     the Kwoffit kit and the light extract.  Add a small amount (up to  1/2
     ounce) of the Fuggles hops in the last minute of the boil.

     Comments:

     The  result  is  extravagantly  tasty---very  rich  and   full-bodied,
     strongly hopped but not tart.  I am quickly becoming a believer in the
     value  of a little wheat malt for adding flavorful body.  It seems  to
     work very well with crystal malt.  Body, crispness, sweetness,  hoppi-
     ness...heaven.

     Method:
     Original Gravity:
     Final Gravity:
     Primary Ferment:
     Secondary Ferment:
























                                     42




                               Not-So-Sweet Beer

     Author: William Pemberton  ([e-mail])
     Digest: April 30, 1990, Issue #408

     Ingredients:

                       6.6 pounds   M&F amber extract
                       1/4 pound    toasted barley
                       1/4 pound    crystal malt
                       1-3/4 ounces Northern Brewer hops
                                    Vierka lager yeast

     Procedure:

     Steep toasted and crystal malts.  Boil wort with hops for 45  minutes.
     Chill and pitch.  Age in carboy for 2 weeks.

     Comments:

     This  was  a steam beer that turned out really well.  It  hasn't  aged
     very long, but I am quite happy with the results.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A





























                                     43




                          CHAPTER 4: STOUT AND PORTER



     Stout and porter are the most popular styles of beer brewed by  digest
     subscribers,  as evidenced by the number of recipes in  this  chapter.
     Porter  is the older of the two styles, dating back to the early  18th
     century.  It is a dark---almost black---brew characterized by a  roast
     barley  flavor and a fairly high hopping rate. It is typically  brewed
     to  a  starting gravity of about 1.050. Stout is a  thicker,  heartier
     version  of porter that is usually placed in either a dry or  a  sweet
     subcategory.  The sweet stout typically contains unfermentable sugars,
     such  as  lactose, added. Russian Imperial  stouts  are  significantly
     heavier and stronger than either of the other two substyles.   Typical
     stouts are brewed to a starting gravity of about 1.060 while  Imperial
     stouts are brewed to starting gravities in excess of 1.100.

     For  more  information  about these styles, see  Fred  Eckhardt's  The
     Essentials  of  Beer Style, (both available from  the  Association  of
     Brewers),  or one of the general beer texts such as Michael  Jackson's
     World Guide to Beer.




































                                     44




                                 Oatmeal Stout

     Author: Patrick Stirling  ([e-mail])
     Digest: January 29, 1991, Issue #572

     Ingredients:

                         8 pounds  amber malt extract
                         1/2 pound black patent malt
                         1/2 pound roast barley
                         1/2 pound chocolate malt
                         1 pound   steel cut oats
                         2 ounces  Eroica hops (boil)
                         1 ounce   Fuggles hops (finish)
                                   Whitbread ale yeast

     Procedure:

     Crack all grains (except oats), add to 2 gallons cold water, add oats,
     bring to boil.  Remove grains with strainer when boil is reached.  Add
     malt  extract and boiling hops.  Boil 60 minutes. Add  finishing  hops
     and  boil another minute or so.  Remove from heat, let steep  15  min-
     utes. Put 4-6 inches of ice in bottom of plastic fermenter and  strain
     wort into fermenter.  Sparge.  Bring volume to 5-1/4 gallons and  mix.
     The  temperature  should now be below 80 degrees.  Rack  to  6  gallon
     glass carboy and pitch yeast.  Bottle when fermentation is done (about
     2-3 weeks).

     Comments:

     I  really liked this beer!  Dark and smooth with a creamy mouth  feel.
     No specific oatmeal flavor, but lots of body.  Light brown head.   The
     only  problem  I had was that after about 3 months in  the  bottle  it
     developed  a distinct off flavor.  Could be from the ice, or maybe  it
     got oxygenated during bottling.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   2-3 weeks
     Secondary Ferment: N/A
















                                     45




                                Mackeson's Stout

     Author: Marty Albini  (hplabs!hpsd139!martya)
     Digest: September 1, 1989; Issue #244

     Ingredients:

                          5 pounds    pale malt
                          1/2 pound   crystal malt
                          1/2 pound   roast black malt
                          1 pound     soft brown sugar
                          1-3/4 ounce Fuggles hops
                                      ale yeast

     Procedure:

     Treat  the  water with 1/4 ounce of magnesium sulfate and 1  ounce  of
     common  salt.  Crush all grains and mash in 2 gallons of water at  165
     degrees  for 2 hours.  Sparge with 2 gallons of 170 degree  water.   A
     few  drops of caramel may be added at this stage if proper  color  has
     not been sufficiently achieved.  Boil 1-1/2 hours with hops and sugar.
     Bring  to  5 gallons, pitch yeast when at correct  temperature.   This
     recipe can be brewed at an O.G. of 1.045 by  adding 1/4 pound of  dark
     extract.   May  also  add 1/4 pound of lactose in boil  to  provide  a
     slightly higher gravity and a sweeter palate.

     Comments:

     This recipe is based on one presented by Bob Pritchard in his book All
     About  Beer.   He also advocates adding saccharine.  In  digest  #245,
     Doug Roberts said that he made this beer and did not like the results.
     He  said, "I will never again make a batch with brown sugar as an  in-
     gredient  (a  little honey or molasses, perhaps, but  not  caramelized
     refined sugar).  The recipe absolutely no resemblance to thick,  rich,
     sweet Mackeson.  It was a thin, cidery sorry imitation."

     Method:            Full mash (infusion)
     Original Gravity:  1.040
     Final Gravity:     1.008-1.010
     Primary Ferment:   N/A
     Secondary Ferment: N/A
















                                     46




                                Mackeson's Stout

     Author: Marty Albini  (hplabs!hpsd139!martya)
     Digest: September 1, 1989, Issue #244

     Ingredients:

                     4 pounds     dark malt extract
                     2 pounds     soft brown sugar
                     8 ounces     gravy browning (caramel)
                     1-3/4 ounces Fuggles hops
                                  ale yeast

     Procedure:

     Boil  hops in 20 pints of water for 1 hour.  Strain and  dissolve  ex-
     tract,  caramel and sugar.  Boil for 15 minutes.  Bring to 5  gallons,
     pitch yeast at correct temperature.

     As  in the previous recipe, this can be brought to a gravity of  1.045
     by increasing the extract by 1/4 pound, and lactose may also be added.
     A few drops of  caramel may be added at this stage if sufficient color
     has not been achieved. Saccharine can be added at bottling to increase
     apparent sweetness.

     Comments:

     I  haven't  tried  either of these, and I'm not  about  to  go  adding
     saccharin to my beer, so you're on your own from here.

     Method:            Extract
     Original Gravity:  1.040
     Final Gravity:     1.008-1.010
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     47




                                  Basic Stout

     Author: Marc San Soucie  ([e-mail])
     Digest: August 3, 1989, Issue #219

     Ingredients:

                   6-8 pounds   dark malt extract
                   1/2-1 pound  roasted barley
                   1/2-1 pound  black patent malt
                   3-4 ounces   bittering hops (e.g., Bullion)
                   small amount aromatic hops (optional)
                                ale yeast

     Procedure:

     To  these skeleton ingredients I add other adjuncts, or remove  things
     if  the wind blows from the south.  A nice beer is made by using  only
     dark malt and black patent malt.  A good strong bittering hops is key;
     Bullion is lovely, as are Nugget or Chinook.

     There  are no appreciable differences between making stouts and  other
     ales,  save the larger quantities of grain. Beware of 9-pound  batches
     as these can blow the lids off fermenters.

     Comments:

     There are scads of other additives that can lobbed into a stout  with-
     out damaging it.  Almost anything works when making stout, but  match-
     ing your own taste preference is a matter of experimentation.  Be pre-
     pared  though to give up drinking commercial bottled  stouts,  because
     frankly, nothing can match the taste of homemade.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     48




                            Crying Over Spilt Stout

     Author: Darryl Richman  ([e-mail])
     Digest: August 4, 1989, Issue #220

     Ingredients:

                       22 pounds  Klages 2-row malt
                       2 pounds   roasted barley
                       2 pounds   flaked barley
                       1/2 pound  chocolate malt
                       4-5 ounces high alpha hops
                                  (e.g., 4-1/4 ounce of 10% alpha Eroica)
                                  yeast

     Procedure:

     This  recipe makes 15 gallons. Give the beer a lot of temporary  hard-
     ness (e.g., lots of
     carbonate).

     Comments:

     I  would not leave flaked barley out of a stout.  This is  what  gives
     Guinness  its  creamy white head and rounds out the body.   This  beer
     will  have a rich creamy body with a balanced bitterness.  It is  very
     dark,  but not opaque.  It makes a great substitute for  your  morning
     coffee. The name refers to a huge tragedy.  I was filling carboys  and
     rocking  them to knock down the head.  I must have rolled one  over  a
     pebble  because  there  came a distinct click noise  and  beer  poured
     everywhere.

     Method:            Full mash (infusion)
     Original Gravity:  1.048
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A




















                                     49




                              David Smith's Porter

     Author: David Smith, posted by Russ Pencin  (parcplace![e-mail])
     Digest: August 9, 1989, Issue #223

     Ingredients:

                 3.3 pounds John Bull dark extract
                 3.6 pounds light Australian dry malt
                 1 pound    black patent malt (coarsely crushed)
                 2 ounces   Cascade hops
                 1/2 ounce  Tettnanger hops
                 1 ounce    Tettnanger hops (finish)
                 1 pack     Edme ale yeast
                            3/4 cup corn sugar (priming)

     Procedure:

     Add  crushed black patent malt to 1-1/2 gallons cold water.  Bring  to
     boil.  (This recipe was made by boiling malt for 10 minutes,  however,
     conventional  wisdom  is to avoid boiling whole grains).   Strain  out
     malt.   Add extract and dry malt and Cascade and 1/2 ounce  Tettnanger
     hops.  Boil 60 minutes.  Add finishing hops and boil 1 minute.  Remove
     from  heat  and  steep 1-2 minutes.  Sparge into  3-1/2  gallons  cold
     water.  Cool and pitch yeast.

     Comments:

     This recipe was modified from Papazian's "Sparrow Hawk Porter" and won
     first place at the Santa Clara County Fair.

     Method:            Extract
     Original Gravity:  1.056 at 60 degrees
     Final Gravity:     1.024
     Primary Ferment:   N/A
     Secondary Ferment: N/A





















                                     50




                          Mackeson Triple Stout Clone

     Author: Doug Roberts  ([e-mail])
     Digest: August 15, 1989, Issue #229

     Ingredients:

                    7 pounds        Australian light syrup
                    1 pound         chocolate malt, cracked
                    1-1/2 pound     black patent malt
                    12 ounces       crystal malt, cracked
                    12 ounces       lactose
                    2 ounces        Kent Goldings leaf hops
                    1 teaspoon      salt
                    1 teaspoon      citric acid
                    2-1/2 teaspoons yeast nutrient
                                    ale yeast

     Procedure:

     Bring  syrup and enough water to make 3 gallons to boil.  Add  crystal
     malt.   Boil 10 minutes.  Add hops.  Boil 5 minutes.  Turn  off  heat.
     Add  chocolate and black patent malt in grain bag.  Steep 10  minutes.
     Sparge  grain bag with 2 gallons boiling water.  Add  lactose.   Pitch
     yeast and ferment.  When bottling, prime with malt extract.

     Comments:

     It  took me three tries, but I finally got a batch that was closer  to
     the original Mackeson sweet stout than I could have hoped for.  It was
     wonderful!   After  aging about three months, it  was  as  wonderfully
     smooth, dark, and sweet as the real Mackeson.  Maybe better.

     Ingredients were obtained from Great Fermentations.

     Method:            Extract
     Original Gravity:  1.057
     Final Gravity:     1.022
     Primary Ferment:   N/A
     Secondary Ferment: 5-6 weeks

















                                     51




                                 Oatmeal Stout

     Author: Patrick Stirling  ([e-mail])
     Digest: September 11, 1990, Issue #493

     Ingredients:

                        8 pounds  British amber extract
                        1/2 pound black patent malt
                        1/2 pound roasted barley
                        1/2 pound chocolate malt
                        1 pound   steel cut oats
                        2 ounces  Eroica hops (boil)
                        1 ounce   Fuggles hops (finish)
                                  Whitbread ale yeast
                        1/2 cup   corn sugar (priming)

     Procedure:

     Crack  grains  using a rolling pin.  Add grain and oats to  2  gallons
     cold  water.   Bring  to boil.  Strain out grains.   Add  extract  and
     Eroica hops.  Boil about 1 hour.  Add Fuggles and boil an additional 2
     minutes.   Steep  15 minutes.  Sparge through sieve  over  ice.   Mix.
     Rack to 7-gallon carboy and pitch yeast.  Bottle when fermentation  is
     complete (about 1 week).

     Comments:

     This  was  one of my best beers yet.  Black, smooth and  creamy.   The
     oatmeal  doesn't add a very pronounced flavor; I think it rather  con-
     tributes  to  the creaminess and smoothness, which  is  becoming  more
     pronounced as the beer ages.  It has a fairly dark brown head, presum-
     ably from roasted barley---creamy with small bubbles.

     This recipe was derived from several posted by Jay H. in digest #459.

     Method:            Extract
     Original Gravity:  1.062
     Final Gravity:     1.015
     Primary Ferment:   1 week
     Secondary Ferment: N/A
















                                     52




                                Halloween Stout

     Author: Alex Jenkins ([e-mail])
     Digest: January 24, 1989, Issue #57

     Ingredients:

                5 pounds     pale malt
                1 pound      crystal malt
                1 pound      chocolate malt
                3.3 pounds   John Bull unhopped dark malt extract
                1 ounce      Clusters hops pellets
                1 ounce      Hallertauer leaf hops
                1 tablespoon Irish moss
                1/2 ounce    Willamette hops pellets
                2 packs      Red Star ale yeast

     Procedure:

     Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph  5.2,
     maintain  at  140-150 degrees for 90 minutes. (Ending  pH  was  4.8.).
     Sparge  and  bring  to  boil.  Add dark  extract.   Add  Clusters  and
     Hallertauer hops  20 minutes into  boil.  Add Irish moss after another
     10  minutes.  Add Willamette hops in last 15 minutes.  Cool  wort  and
     add  to carboy.  Pitch yeast.  Set carboy in cool basement  with  blow
     tube.   On second day, replace blow tube with airlock.  Bottled  after
     29 days.

     Method:            Partial mash
     Original Gravity:  1.044
     Final Gravity:     1.014
     Primary Ferment:   29 days
     Secondary Ferment: N/A
























                                     53




                              Cream of Oats Stout

     Author: Glenn Colon-Bonet  ([e-mail])
     Digest: May 4, 1990, Issue #412

     Ingredients:

                   6 pounds     Klages 2-row pale malt
                   1/2 pound    Dextrin malt
                   1-1/8 pound  rolled oats
                   1/2 pound    crystal malt
                   1/2 pound    chocolate malt
                   1/4 pound    roasted barley
                   1 ounce      Clusters boiling hops (7.4 alpha)
                   1/2 ounce    Cascade hops
                   10 ounces    lactose
                   1/2 teaspoon Irish moss
                                Wyeast #1007: German ale

     Procedure:

     Mash  in  3 quarts cold water.  Raise temperature to 153  degrees  and
     hold  until  iodine test indicates complete conversion.   Transfer  to
     lauter tun and sparge to yield 7 gallons.  Boil 1 hour, adding boiling
     hops.  Add finishing hops and Irish moss in last 10 minutes.   Sparge,
     cool and pitch yeast.

     Comments:

     Very smooth, silky mouth feel.  Great flavor, nice sweetness with mild
     roasted  malt  flavors.  Somewhat thin for style.  Will use  ale  malt
     next  time.   Could also use more dextrin and pale malt  and  possibly
     mash at higher temperature.  Overall, a very nice beer!

     Method:            Full mash (infusion)
     Original Gravity:  1.040
     Final Gravity:     1.015
     Primary Ferment:   7 days
     Secondary Ferment: 3 weeks


















                                     54




                            Russian Empirical Stout

     Author: Rob Bradley  ([e-mail])
     Digest: May 15, 1990, Issue #417

     Ingredients:

                      5-1/2 pounds 2-row pale malt
                      1 pound      caramel malt
                      1/4 pound    chocolate malt
                      1/4 pound    black patent malt
                      4-1/2 pounds diastatic malt extract
                      2-1/2 ounces Fuggles hops
                      1/4 ounce    Chinook hops
                      1 teaspoon   Irish moss
                                   Leigh Williams Yeast
                                   Pasteur champagne yeast
                      1/4 cup      corn sugar (priming)

     Procedure:

     This will yield about 3-1/2 gallons at a density of 1106. Mash  grains
     using  infusion method for about 1 hour. Boil two hours with all  hops
     added---that's  right,  no finishing hops.  Cool  and  pitch  Williams
     yeast.   Ferment  for 4 days then rack to glass jugs.  Rack  again  on
     24th  day.   Add  champagne  yeast.  Let  ferment  another  4  months.
     Bottle.

     Comments:

     After two years this beer showed a little oxidation, but by and  large
     it was till in excellent shape.  Viscous and black with light carbona-
     tion  and a fine-beaded medium-brown head, it still had good  balance,
     although  the hop bitterness had faded with time to give  predominance
     to the dark malts.  It was bittersweet and almost unbelievably long in
     the finish.

     Method:            Full mash (infusion)
     Original Gravity:  1.106
     Final Gravity:     1.032
     Primary Ferment:   4 days
     Secondary Ferment: 24 days + 4 months















                                     55




                              Oatmeal Wheat Stout

     Author: Don Wegeng  ([e-mail])
     Digest: March 10, 1989, Issue #95

     Ingredients:

                     3.3 pounds   Edme Irish stout extract
                     3.3 pounds   Edme light beer extract
                     3 pounds     pale, 2-row malt
                     2 pounds     crystal malt
                     1 pound      wheat malt
                     1 pound      old-fashion oatmeal
                     2-1/2 cups   roasted barley
                     4 cups       black patent malt
                     1 pack       Edme ale yeast
                     1 stick      brewers licorice
                     2 ounces     Hallertauer leaf hops
                     1 ounce      Tettnanger leaf hops
                     1/2 teaspoon Irish moss
                     1 teaspoon   diastatic enzyme powder

     Procedure:

     Crush pale and crystal malt.  Loosely crush black patent malt.   Place
     oatmeal  in cheesecloth.  Mash all except 2 cups of the  black  patent
     malt  for 1-1/2 hours.  Add diastatic enzyme.  Sparge and begin  boil.
     Add  extracts  and licorice.  After 15 minutes of boil,  add  1  ounce
     Tettnanger and continue boil.  After another 15 minutes, add 1/2 ounce
     Hallertauer.  During last 15 minutes, add Irish moss and 2 cups  black
     patent  malt.  During last 2 minutes of boil add 1 ounce  Hallertauer.
     Cool  rapidly and pitch yeast.  Ferment in 5-gallon carboy  with  blow
     tube attached.  Proceed with normal single-stage fermentation.

     Comments:

     This  recipe was developed by Kenneth Kramer who published it  in  the
     June  1986  issue of All About Beer magazine.  I won't comment  on  the
     choice of hops.

     Method:            Extract
     Original Gravity:  1.078
     Final Gravity:     1.032
     Primary Ferment:   N/A
     Secondary Ferment: N/A












                                     56




                                   Mega Stout

     Author: [e-mail]
     Digest: March 15, 1989, Issue #101

     Ingredients:

              2 cans       Munton & Fison stout kit
              3 pounds     Munton & Fison extra dark dry malt extract
              2 cups       chocolate malt
              2 cups       black patent malt
              2 cups       roasted barley
              3 ounces     Fuggles hops (boil)
              1/2 ounce    Cascade hops (finish)
                           ale yeast
              1/4 teaspoon Irish moss
              3/4 cup      corn sugar (priming)

     Procedure:

     Steep  whole  grains  in 6 cups of water and bring  to  boil.   Remove
     grains at boil.  Add extract and boiling hops. Boil 1 hour. Add  Irish
     moss  in  last 15 minutes. After boil, add Cascade hops and  steep  15
     minutes.  Cool and pitch yeast.

     Comments:

     This recipe was developed by Doug Hinderks, president of the  Northern
     Ale  Stars  Homebrewers Guild. The recipe was used as  the  basis  for
     "Ursa  Stout," which follows.  Ursa differs in the addition  of  pale,
     crystal, and dextrin malts in place of some of the dry extract.

     Method:            Extract
     Original Gravity:  1.071
     Final Gravity:     1.020
     Primary Ferment:   N/A
     Secondary Ferment: N/A




















                                     57




                                Ursa Major Stout

     Author: [e-mail]
     Digest: March 15, 1989, Issue #101

     Ingredients:

               2 cans       Munton & Fison stout kit
               2 pounds     Munton & Fison light dry malt extract
               1 pound      crushed pale malt
               1 pound      crushed crystal malt
               1/2 pound    dextrin malt
               2 cups       chocolate malt
               2 cups       black patent malt
               2 cups       roast barley
               2 ounces     Fuggles hops pellets (boil)
               1-2 ounce    Willamette leaf hops (finish)
               2 packs      M&F stout yeast
               1/4 teaspoon Irish moss
               3/4 cup      corn sugar (priming)

     Procedure:

     Mash grains in 1-2 gallons of water.  Sparge with enough water to  end
     with 2-3 gallons in pot.  Bring to boil.  Stir in extract and bring to
     boil.  Add boiling hops.  Boil 40 minutes.  Add Irish moss in last  15
     minutes.   At  end of boil, add aromatic hops and  steep  15  minutes.
     Sparge  into  primary with enough water to make 6 gallons.   Cool  and
     pitch yeast.  Rack to secondary when initial blow off subsides.  Prime
     and bottle about a month later.

     Comments:

     This brew is so dark I think the Irish moss may be superfluous.   This
     was the most active brew I've had in a while.  Expect to use some sort
     of  blow  off method for primary and then rack to  secondary  with  an
     airlock.   Very  black!   Thick, but not as much  as  Guinness.   Well
     rounded flavor and smooth with almost no bite.  Very dark head.  Maybe
     using less roast barley and a bit more black patent would lighten  the
     head and keep the body from suffering.  Everybody who tasted it really
     like it.  I do believe I've found my house stout.

     Method:            Extract
     Original Gravity:  1.058
     Final Gravity:     1.016
     Primary Ferment:   N/A
     Secondary Ferment: N/A










                                     58




                                     Porter

     Author: Gary Benson ([e-mail])
     Digest: April 11, 1989, Issue #124

     Ingredients:
                  1 can     Munton & Fison dark hopped extract
                  1/2 can   Edme bitters kit
                  1 stick   brewers licorice
                  1/2 pound toasted barley
                  1 pound   flaked barley
                  2 ounces  Cascade hops pellets
                  1 ounce   Northern Brewer hops pellets
                            Edme ale yeast

     Procedure:

     Make toasted barley into a tea.  Bring flaked barley to boil.   Sparge
     with  kitchen strainer and boiling water.  Boil extracts  and  Cascade
     hops.  Add Northern Brewer.  Cool and Pitch.

     Comments:

     This  makes what I consider to be an excellent  porter.   Fermentation
     seemed to take off and I bottled within 7 days of brewing.   Fermenta-
     tion took place at 74 degrees.

     Method:            Extract
     Original Gravity:  1.045
     Final Gravity:     1.005
     Primary Ferment:   2 days
     Secondary Ferment: 5 days

























                                     59




                               Dextrinous Porter

     Author: Peter Klausler  ([e-mail])
     Digest: June 16, 1989, Issue #177

     Ingredients:

                  8 pounds     Munton & Fison 2-row pale malt
                  1-1/2 pounds crystal malt
                  1/4 pound    chocolate malt
                  1/4 pound    black patent malt
                  1/2 pound    flaked barley
                  1 ounce      Willamette hops (boil)
                  1/2 ounce    Cascade hops (boil)
                  1/2 ounce    Cascade hops (finish)
                               yeast

     Procedure:

     Mash  grains. Add boiling hops and boil 90 minutes. Dry hop  with  1/2
     ounce Cascade.

     Comments:

     My  mash  temp  was too high, as I misjudged the  quantity  of  strike
     liquor  and the mash spent a lot of time in the 160-170  degree  range
     before  I brought it down to 154 degrees. Conversion was  good  (1.048
     for 5 gallons), but now after fermentation slowed to 1 bubble every  2
     minutes,  the gravity is 1.024. I suspect there's nothing I can do  to
     turn  this sweet porter into the dry porter I intended so my  question
     is,  "Is  there some style I can claim to have intended in  the  first
     place?"  I guess I need some level of plausible brewability.

     Method:            Full mash (infusion)
     Original Gravity:  1.048
     Final Gravity:     1.024
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     60




                 Crankcase Stout: An Experiment in Extravagance

     Marc San Soucie  (hplabs!decvax!wang!mds)
     June 16, 1989, Issue #178

     Ingredients:

                 1 pound  crushed crystal malt
                 1 pound  crushed roasted barley
                 1-1/2    pounds crushed black patent malt
                 9 pounds Munton & Fison dark dry malt extract
                 1 can    John Bull dark hopped malt extract
                 2 inches brewers licorice
                 2 ounces Nugget leaf hops
                 2 ounces Galena leaf hops
                 1 ounce  Cascade hops
                 2 packs  Doric ale yeast
                 1 ounce  amylase enzyme

     Procedure:

     Put  grains into two gallons water and boil.  When pot  reaches  boil,
     remove  grains.   Add dry extract and stir.  Add  hopped  extract  and
     licorice.   Add Nugget and Galena hops. Boil 70 minutes.  This  was  a
     big  thick mess and needs a big pot---mine boiled over.   Add  Cascade
     for  finishing.   Cool  and pitch yeast and amylase.   Put  in  a  big
     fermenter  with  a  blow tube---my batch blew  the  cover  creating  a
     marvelous  mess all over the wall.  Eventually rack to  secondary  and
     ferment a long time (at least 3 weeks).

     Comments:

     Intimidating.   Heavy,  strong, thick.  Not really drinkable  after  4
     months.   Interesting, but not completely enjoyable.  Too much of  too
     many good things.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: 3 weeks +
















                                     61




                               Tina Marie Porter

     Author: Doug Roberts  ([e-mail])
     Digest: March 15, 1990, Issue #378

     Ingredients:

                    8 pounds     Klages 2-row malt
                    1 pound      Munich malt
                    1/2 pound    crystal malt (90L)
                    1/2 pound    chocolate malt
                    1/2 pound    black patent malt
                    1/2 pound    roasted barley
                    1/2 ounce    Northern Brewer hops (boil)
                    1/2 ounce    Cascade hops (boil)
                    1/2 ounce    Cascade hops (finish)
                    1 teaspoon   gypsum
                    1/2 teaspoon Irish moss
                    14 grams     Whitbread ale yeast

     Procedure:

     The  mash was done based on Papazian's temperature-controlled  method.
     The boiling hops used were Northern Brewer and Cascade, but other hops
     can  be  used, this recipe uses 10.75 AAUs.  The  finishing  hops  are
     added  after the boil and steep while cooling with an immersion  chil-
     ler.  The Irish moss is added in the last 20 minutes of the boil.  The
     yeast is rehydrated in 1/2 cup of 100 degree water.

     Comments:

     This was a marvelous bitter-sweet velvet black porter.

     Method:            Full mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     62




                                  Baer's Stout

     Author: Michael Eldridge  ([e-mail])
     Digest: March 20, 1990, Issue #380

     Ingredients:

                    1/4 pound flaked barley
                    1/4 pound medium crystal malt
                    6 pounds  dark Australian malt extract
                    1/2 pound dark Australian dry malt
                    1/4 pound black patent malt
                    1/2 cup   molasses
                    2 ounces  Cascade hops (boil)
                    2/3 ounce Northern Brewer hops (finish)
                              Wyeast British ale yeast

     Procedure:

     Steep  flaked barley and crystal malt for 50 minutes at  153  degrees.
     Strain and boil 90 minutes.  Add 1/3 of boiling hops after 30 minutes.
     Add black patent and molasses at 45 minutes.  After 60 minutes add 1/3
     of boiling hops.  At end of boil add remaining hops.  Steep.   Strain,
     cool, and ferment.

     Comments:

     This  is  based on one of the excellent recipes from Dave  Baer  (from
     this digest).  This one came out great!  Apologies to Dave for what we
     may have done to the original.

     Method:            Extract
     Original Gravity:  1.051
     Final Gravity:     1.018
     Primary Ferment:   N/A
     Secondary Ferment: N/A





















                                     63




                               Black Cat Stout #1

     Author: Mark Stevens  ([e-mail])
     Digest: February 1, 1990, Issue #349

     Ingredients:

                  6.6 pounds Munton & Fison dark extract syrup
                  1 pound    Munton & Fison dark dry extract
                  1/2 pound  black patent malt
                  3/4 pound  crystal malt
                  1/2 pound  roasted barley
                  1/2 cup    dark molasses
                  3/4 ounce  Willamette hops (boil)
                  3/4 ounce  Cascade hops (boil)
                  1 teaspoon vanilla
                  1/2 cup    French roast coffee
                  2 packs    Edme ale yeast

     Procedure:

     Brew  a  pot  of coffee with 1/2 cup of  French  roast  coffee.  Steep
     specialty  grains  in water as it boils. Remove  grains.  Boil  malts,
     hops, and vanilla 60 minutes.  Strain wort into fermenter. Pour in pot
     of  coffee.  Add ice water to make 5 gallons. Pitch  yeast.   Rack  to
     secondary after 3 days. Bottle 23 days later.

     Comments:

     This stout turned out pretty tasty and the coffee flavor seems to come
     through  more in the aftertaste with the predominant flavor being  the
     dark  malts. I should probably have let it ferment in the secondary  a
     bit longer or not used anything for priming because I got a few  gush-
     ers  after  a couple months---but by then, most of the beer  was  gone
     anyway.

     Method:            Extract
     Original Gravity:  1.069
     Final Gravity:     1.028
     Primary Ferment:   3 days
     Secondary Ferment: 23 days
















                                     64




                            Colorado Crankcase Stout

     Tom Hotchkiss  ([e-mail])
     February 6, 1989, Issue #352

     Ingredients:

                     3.3 pounds Edme SFX dark malt extract
                     3.3 pounds John Bull dark malt extract
                     2 pounds   amber dry malt extract
                     1 pound    crystal malt
                     1 pound    roasted barley
                     1 pound    chocolate malt
                     3/4 pound  black patent malt
                     1/2 stick  brewers licorice
                     2 ounces   Brewers Gold hops
                     2 ounces   Fuggles hops
                     1/2 pound  French roast coffee beans
                                Wyeast #1028: British ale

     Procedure:

     Steep  grains in water while heating. Remove grains just before  boil-
     ing.  During boil, add licorice and extract. Add 1 ounce  of  Brewer's
     Gold  for 60 minutes, 1 ounce for 45 minutes, and 1 ounce  of  Fuggles
     for 30 minutes. Cool wort and pitch yeast.  Add unground coffee  beans
     and  remaining  ounce  of Fuggles. The next day  skim  off  all  crud,
     including  coffee  beans and hops. One day later, rack  to  secondary.
     Ferment three weeks and bottle.

     Comments:

     Wyeast  #1028  does not seem to have high  attenuation,  causing  high
     final gravity.  After 1 month in bottles, the beer has low carbonation
     levels.  I like it this way!  The beer feels thick and sweet.  If  you
     want a good sweet stout, like Mackeson, this recipe with Wyeast  #1028
     is a good way to go.  This stuff is black!  When you pour a bottle, it
     sucks  all  the light out of the room...you have to drink  it  in  the
     dark.   Amazingly, there isn't much hops aroma and taste, but with  so
     many other flavors and aromas, you don't miss it.

     Method:            Extract
     Original Gravity:  1.065
     Final Gravity:     1.026
     Primary Ferment:   2 days
     Secondary Ferment: 3 weeks











                                     65




                                Martin's Porter

     Author: Martin Lodahl  (pbmoss![e-mail])
     Digest: December 4, 1989, Issue #315

     Ingredients:

                      3 pounds    2-row pale lager malt
                      10 ounces   black patent malt
                      8 ounces    wheat malt
                      4 pounds    Scottish light malt extract
                      12 AAUs     Northern Brewer hops (boil)
                      1 ounce     Fuggles hops (finish)
                      3 teaspoons yeast nutrient
                                  Edme ale yeast
                      1 teaspoon  gelatin finings
                      1/2 cup     corn sugar (priming)

     Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat  126
     degree).   Adjust  pH  to 5.0-5.5.  Protein rest  30  minutes  at  131
     degrees.   Starch conversion 60 minutes at 150-141 degrees (longer  is
     better).  Mash out 5 minutes at 168 degrees.  sparge with 2 gallons of
     water at 168-160 degrees.  Boil 60 minutes.  Add extract, yeast nutri-
     ent  and bittering hops at start of boil.  Add finishing hops 10  min-
     utes  before  boil ends.  Force cool and bring volume  to  5  gallons.
     Pitch yeast.

     Comments:

     If  this  beer doesn't have enough body, you  might  try  substituting
     unmalted  barley for the wheat malt and extend starch conversion  rest
     to 2 hours.  Bitterness can be reduced by cutting back bittering  hops
     to 8 AAUs or so.

     Method:            Partial mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


















                                     66




                                  Double Stout

     Author: Chip Hitchcock  ([e-mail])
     Digest: October 18, 1990, Issue #520

     Ingredients:

                      1/2 pound    crystal malt
                      1/4 pound    roasted barley
                      3.3 pounds   Mountmellick stout kit
                      1/2 pound    amber dry malt
                      1/2 teaspoon gypsum
                      1/2 teaspoon Irish moss
                      1/4 ounce    Fuggles hops plug
                                   yeast

     Procedure:

     This is a 2-1/2 gallon recipe.  Steep the grains 30 minutes in 1 quart
     of  150  degree  water.  Strain out grains and bring liquid  up  to  3
     quarts.  Add stout kit, amber malt, gypsum and boil 45 minutes.  After
     15  minutes  of boiling, add Irish moss.  After  removing  from  heat,
     steep  Fuggles hops pellets for 4 minutes.  Strain into ice water  and
     pitch yeast.

     Comments:

     This  recipe  is  based on the Double Stout recipe  that  appeared  in
     Zymurgy magazine, but the quantities have been adjusted to make a half
     batch.

     Method:           Extract
     Original Gravity: N/A
     Final Gravity:    N/A
     Primary Ferment:  N/A
     Secondary Ferment:N/A





















                                     67




                             Chocolate Point Porter

     Author: Doug Roberts  ([e-mail])
     Digest: October 2, 1989, Issue #269

     Ingredients:

                   7 pounds    unhopped extract syrup
                   1 pound     chocolate malt, not cracked
                   1/2 pound   black patent malt, not cracked
                   1/2 pound   crystal malt (90 degrees L.)
                   1/2 pound   Sumatra decaf coffee
                   1-1/2 ounce Cascade hops (boil)
                   1/2 ounce   Cascade hops (finish)
                               yeast

     Procedure:

     Place chocolate, patent, and crystal malts in about 2 gallons of water
     and bring to almost boil, Sparge into boiling pot. Add 2 more  gallons
     of  water. Bring to boil and add bittering hops. 30 minutes  into  the
     boil,  add 1/2 teaspoon Irish moss. Boil one more hour. Add  finishing
     hops  in last 2 minutes of boil. Pour into fermenter and  add  coffee.
     Pitch yeast.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



























                                     68




                              Partial Mash Porter

     Author: Martin Lodahl  ([e-mail])
     Digest: October 10, 1989, Issue #274

     Ingredients:

                       3 pounds  2-row pale lager malt
                       10 ounces black patent malt
                       6 ounces  crystal malt
                       4 pounds  Australian dark extract
                       11 AAUs   Northern Brewer hops
                                 Doric yeast
                       1/2 cup   corn sugar (priming)

     Procedure:

     Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH
     to 5.0-5.5 (using calcium carbonate or gypsum).  Protein rest  131-120
     degrees for 30 minutes.  Starch conversion 155 degrees for 60 minutes.
     Mash out at 168 degrees for 5 minutes.  Sparge with 2 gallons of  168-
     160 degree water.  Bring liquid to boil and add extract and hops. Boil
     60 minutes.

     Comments:

     The result is sweet, but very tasty.  My next batch of porter will  be
     somewhat  drier,  tending toward stout.  Changes will include  a  less
     sweet extract (Scottish light), dropping the crystal malt  altogether,
     bumping  the bittering hops up a point, adding an ounce of Fuggles  10
     minutes  before  the  end of the boil for finish, and  going  to  Edme
     yeast,  which I believe to be more attenuative.  I'm also toying  with
     the  idea of adding 8 ounces of wheat malt to improve the head,  which
     is the only real defect this beer seems to have.

     Method:            Partial Mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A

















                                     69




                                     Stout

     Author: Allen Hainer  ([e-mail])
     Digest: October 18, 1989, Issue #281

     Ingredients:

                     8.8 pounds unhopped dark malt extract
                     1 pound    roasted barley
                     1 pound    wheat malt
                     1/2 pound  black patent malt
                     1/2 pound  chocolate malt
                     4 ounces   Bullion hops (boil)
                     1 ounce    Cascade hops (finish)
                                yeast

     Procedure:

     The  bullion hops are added 30 minutes into the bullion.  I used  pel-
     letized hops and there was a huge amount of sediment when I racked it-
     --not  sediment in the  normal sense---it was mostly beer  with   hops
     floating in  it, but it was too thick to go through the siphon.

     Comments:

     This is better than any stout
     I  have ever tasted.  It is based on the stout recipe posted  by  Marc
     San Soucie in Digest #219.

     Method:            Extract
     Original Gravity:  1.075
     Final Gravity:     1.035
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     70




                                All Grain Porter

     Author: Doug Roberts ([e-mail])
     Digest: November 4, 1989, Issue #296

     Ingredients:

                    8 pounds   American 6-row (Klages) malt
                    1 pound    Munich malt
                    1/2 pound  crystal malt (90L)
                    1/2 pound  black patent malt
                    1/2 pound  chocolate malt
                    1/2 pound  roasted barley
                    1 teaspoon calcium carbonate
                    1 ounce    Northern Brewer hops (boil)
                    1/2 ounce  Cascade hops (boil)
                    1/2 ounce  Cascade hops (finish)
                               Whitbread ale yeast

     Procedure:

     Use  Papazian's  temperature-controlled mash  procedure.   Sparge  and
     boil.

     Comments:

     This  recipes is based on Papazian's Silver Dollar Porter.  I  suspect
     the  difference in quality between this batch and an extract batch  is
     going  to be the difference between fresh-brewed coffee  and  instant.
     The  wort had a much better hot and cold break than I've  ever  exper-
     ienced using extracts, and it tasted better too.

     Method:            Full mash
     Original Gravity:  1.051
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A




















                                     71




                                 Sweet Darkness

     Author: Marty Albini  (martya@[e-mail])
     Digest: November 8, 1989, Issue #298

     Ingredients:

                7 pounds        Australian light syrup
                1 pound         chocolate malt, cracked
                1-1/2 pounds    black patent, uncracked
                12 ounces       crystal malt, cracked
                12 ounces       lactose
                2 ounces        Kent Goldings hops (whole leaf)
                1 teaspoon      salt
                1 teaspoon      citric acid
                2-1/2 teaspoons yeast nutrient
                                yeast

     Procedure:

     Bring  the wort to boil (water and syrup to make 3  gallons),then  add
     crystal.   Boil 10 minutes, then add hops.  Boil 5 minutes.  Turn  off
     heat  and  add chocolate and black patent malt in a grain  bag.  Steep
     about  10  minutes. Sparge grain bag with about 2 gallons  of  boiling
     water. Add lactose. Chill and pitch. When fermented, try priming  with
     3/4 cup of light dry malt extract.

     Comments:

     This  is based on Doug Roberts' Mackeson Triple clone.  This  will  be
     lighter  than the real Mackeson's with a lighter head.   Very  similar
     aromas and head retention.  Overall a resounding success.  One or  two
     things  I'll do different next time: Reduce black patent malt  to  1/2
     cup (crushed), add a bit of dextrin to increase body, and maybe add  a
     touch  of roasted barley.  I recommend this to anyone who likes  their
     coffee strong, with cream and sugar.

     Method:            Extract
     Original Gravity:  1.057
     Final Gravity:     1.022
     Primary Ferment:   N/A
     Secondary Ferment: N/A















                                     72




                             Broglio's Quaker Stout

     Author: Jim Broglio  (microsoft![e-mail])
     Digest: December 29, 1989, Issue #334

     Ingredients:

                      6 pounds  dry amber extract
                      1 pound   crystal malt
                      1/2 pound roasted barley
                      1 pound   Quaker oats
                      1 ounce   Eroica hops (boil)
                      1 ounce   Kent Goldings hops(finish)
                      2 packs   Edme ale yeast

     Procedure:

     In two gallons of cold water, add crystal, barley, and oatmeal.  Steep
     until  water comes to boil.  Sparge with about 1 gallon of hot  water.
     Add  dry extract.  Bring to boil.  Add Eroica hops.  Boil 45  minutes.
     In  last 5 minutes of boil, add Kent Goldings hops.  Cool to about  75
     degrees.   Transfer to primary and pitch yeast.  Have a  homebrew  and
     wait.

     Comments:

     This is very lightly carbonated, but that I can live with.  Could  use
     more hops.  Smooth aftertaste.  Overall, I give it a thumbs up.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     73




                             Original Oatmeal Stout

     Author: Jay Hersch  ([e-mail])
     Digest: July 14, 1990, Issue #459

     Ingredients:

                      6.6 pounds   John Bull dark extract
                      1-1/2 pounds plain dark extract
                      2 ounces     Bullion hops (boil)
                      1/2 pound    steel cut oats
                      7 grams      Muntona ale yeast
                                   Irish moss
                                   water crystals

     Procedure:

     This  is  the  first of a series of  experiments  in  brewing  oatmeal
     stouts. It is an extract brew, with any specialty grains (not in  this
     particular  recipe)  being added in the standard stovetop  method  and
     removed at boil. When grains are used, they are cracked with a rolling
     pin and boiled for 30 minutes before straining.

     Comments:

     These  recipes  rank among my best beers.  This one probably  had  the
     most  noticeable oat flavor of all the variations due to  the  balance
     between  the amount of malt and oats.  It had a nice deep  dark  head,
     opaque  color  and smooth creamy flavor.  I'd probably  use  an  Irish
     liquid ale yeast or Whitbread if I did this again.

     Method:            Extract
     Original Gravity:  1.042
     Final Gravity:     1.021
     Primary Ferment:   N/A
     Secondary Ferment: N/A





















                                     74




                                   Second Try

     Author:Jay Hersh  ([e-mail])
     Digest: July 14, 1990, Issue #459

     Ingredients:

                   6.6 pounds   John Bull plain light extract
                   1-1/2 pounds plain dark dry extract
                   3/4 pound    black patent malt
                   1/4 pound    roasted barley
                   1/2 pound    chocolate malt
                   1/2 pound    steel cut oats
                   7 grams      Muntona ale yeast
                   1/2 ounce    Fuggles hops (boil)
                   1 ounce      Hallertauer hops (boil)
                   1-1/2 ounces Cascade hops (finish)
                                Irish moss
                                water crystals

     Procedure:

     This  is  the  second of a series of experiments  in  brewing  oatmeal
     stouts.  It  is an extract brew, with specialty  grains   being  added
     using  the standard stovetop method and removed at boil.  When  grains
     are  used, they are cracked with a rolling pin and boiled for 30  min-
     utes  before  straining. The finishing hops are added in  the  last  5
     minutes of the boil.

     Comments:

     The  addition of grains made the oatmeal less noticeable.   Color  and
     hop  balance were good again.  Irish ale yeast could yield  some  nice
     results and I think the steel cut oats need to be bumped up to 1 pound
     to bring them to the fore.

     Method:            Extract
     Original Gravity:  1.050
     Final Gravity:     1.022
     Primary Ferment:   N/A
     Secondary Ferment: N/A
















                                     75




                                 Not So Oatmeal

     Author: Jay Hersch  ([e-mail])
     Digest: July 14, 1990, Issue #459

     Ingredients:

                 3.3 pounds Munton & Fison plain light extract
                 4 pounds   Alexanders pale unhopped extract
                 1/2 pound  black patent malt
                 1/4 pound  roasted barley
                 1/2 pound  crystal or cara-pils malt
                 1/2 pound  steel cut oats
                 1 ounce    Hallertauer hops (boil)
                 3/4 ounce  Fuggles hops (boil)
                 1 ounce    Cascade hops (finish)
                 1/2 ounce  Cascade hops (dry)
                 14 grams   Muntona ale yeast
                            Irish moss
                            water crystals

     Procedure:

     This  is  the  third of a series of  experiments  in  brewing  oatmeal
     stouts.   It is an extract brew, with specialty grains being added  in
     the standard stovetop method and removed at boil.  Grains are  cracked
     with  a rolling pin and boiled for 30 minutes before  straining.   The
     finishing  hops are added 5 minutes before the end of the  boil.   The
     dry hopping is done after 4 days in the primary.

     Comments:

     This turned out real fruity, probably because of the Alexander's.  Dry
     hopping  also helped, again the amount of steel oats to  other  grains
     was  too low.  To get opaqueness it was necessary to use at least  1-2
     pounds of dark malt extract; because I didn't do that, this ware  more
     of a brown ale in color and body.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     1.018
     Primary Ferment:   N/A
     Secondary Ferment: N/A














                                     76




                           Most Recent Oatmeal Stout

     Author: Jay Hersch  ([e-mail])
     Digest: July 14, 1990, Issue #459

     Ingredients:

                6.6 pounds Munton & Fison light unhopped extract
                3.3 pounds Munton & Fison dark unhopped extract
                1/2 pound  cara-pils malt
                1/2 pound  black patent malt
                1/2 pound  roasted barley
                3/4 pound  steel cut oats
                1/2 pound  malt-dextrin
                2 ounces   Sticklbrackt hops (boil)
                1 ounce    Bullion hops (boil)
                1 ounce    Cascade hops (finish)
                1 ounce    Cascade hops (dry)
                14 grams   Whitbread ale yeast
                           Irish moss/water crystals

     Procedure:

     Last in the series of experiments in brewing oatmeal stouts.  It is an
     extract brew, with specialty grains being added in the standard stove-
     top method and removed at boil.  Grains are cracked with a rolling pin
     and  boiled  for 30 minutes before straining.   The  Sticklbrackt  are
     added  in  1/2 ounce batches at 20 minute intervals, the  Bullion  1/2
     ounce  at a time in between the Sticklbrackt.  The finishing hops  are
     added  5 minutes before the end of the boil.  The dry hopping is  done
     in the primary.

     Comments:

     Darker  and more astringent than the other recipes, also  more  boldly
     hopped  but still well-balanced due to the higher gravity.   A  little
     like Xingu or Mackesons with its residual sweetness.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     1.030
     Primary Ferment:   N/A
     Secondary Ferment: N/A














                                     77




                    CHAPTER 5: BOCK, DARK, AND  AMBER LAGER



     Dark  lagers must be seldom brewed by Homebrew Digest  subscribers  if
     posted  recipes are any indication of brewing frequency.  Still,  dark
     lagers  and bocks are important styles with a long  brewing  heritage,
     especially in Germany.

     This  chapter includes not only bock, but the dark beers of  Dortmund,
     Munich,  and  even amber beers such as Vienna or  Maerzenbier.   Lager
     beer is typically brewed from a 6-row malt and hopped with some of the
     more  delicate hops, such as Hallertauer or Saaz.  Darker colors  come
     from  specialty  malts such as crystal, black  patent,  or  chocolate.
     Starting gravities are typically in the 1.050 range with bocks in  the
     1.060 range.  (Dopplebocks are covered in another chapter.)  Fermenta-
     tion typically takes place at lower temperatures, around 40 degrees.

     For more information about dark lagers, see Fred Eckhardt's The Essen-
     tials  of Beer Style, (available from the Association of Brewers),  or
     one of the general beer texts such as Michael Jackson's World Guide to
     Beer.



































                                     78




                                  Maerzen Beer

     Author: Florian Bell  ([e-mail])
     Digest: May 24, 1990, Issue #424

     Ingredients:

                    4 pounds     pale malt
                    3 pounds     light dry extract
                    1/2 pound    crystal malt (40L)
                    2 ounces     chocolate malt
                    1/2 pound    toasted malt
                    1/2 pound    Munich malt
                    2 ounces     dextrin malt
                    2-1/2 ounces Tettnanger hops (4.2 alpha)
                    1/2 ounce    Cascade hops (5.0 alpha)
                    3 teaspoons  gypsum
                                 Vierka dry lager yeast

     Procedure:

     Make up yeast starter 2 days before brewing.  Grind all grains togeth-
     er,  dough-in with 5 cups warm water.  Use 3 quarts water at  130  de-
     grees to bring up to protein rest temperature of 122 degrees.  Set for
     30  minutes.   Add 8 pints of boiling water and heat to  154  degrees.
     Set  for at least 30 minutes.  Bring to 170 degrees for 5 minutes  for
     mash out.  Sparge with 2 gallons water.

     Add dry extract, bring to boil.  Boil 15 minutes and add one ounce  of
     Tettnanger.  Boil one hour.  Add 1 ounce of Tettnanger at 30  minutes.
     Add  1/2  ounce of Tettnanger and 1/2 ounce of Cascade  at  5  minutes
     (with  Irish  moss  if desired).  Strain and chill.   Rack  off  trub.
     Pitch yeast.

     Ferment at 68 degrees for 3 days.  Rack to secondary and lager 18 days
     at 42 degrees.  After 18 days keg and lager an additional 17 days.

     Comments:

     This brew was dark brown-red with a distinct nutty flavor coming  from
     the toasted malt barley.  A good head, little chill haze.

     Method:           Partial mash (decoction)
     Original Gravity: 1.056
     Final Gravity:    1.020
     Primary Ferment:  3 days
     Secondary Ferment:15 days










                                     79




                             Helles Belles Maibock

     Author: Chuck Cox  (bose!synchro![e-mail])
     Digest: December 18, 1990, Issue #556

     Ingredients:

                      18 pounds  pale unhopped extract
                      2 pounds   crystal malt
                      1 pound    lager malt
                      1 pound    toasted malt
                      1 teaspoon Irish moss
                      14 HBUs    Hallertauer hops (boil)
                      14 HBUs    Tettnanger hops (boil)
                      1/2 ounce  Hallertauer hops (finish)
                      1/2 ounce  Tettnanger hops (finish)
                                 Anheuser-Busch yeast

     Procedure:

     This  is  a 10-gallon partial mash recipe.  Use  standard  procedures,
     brewing  about 7 gallons of wort in a 10-gallon kettle, followed by  a
     7-gallon  primary and 2 5-gallon secondaries.  Then keg  (or  bottle).
     The  toasted malt was done 5 minutes in a 350 degree oven.  The  yeast
     was cultured from bakers yeast.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


























                                     80




                                   Dos Equis

     Author: Len Reed  ([e-mail])
     Digest: May 8, 1990, Issue #414

     Ingredients:

                         3.3 pounds 6-row malt (1.6L)
                         1.1 pound  2-row malt (1.2L)
                         1/3 pound  Munich malt (9.7L)
                         1/4 pound  crystal malt (80L)
                                    Hallertauer hops
                                    yeast


     Method:            Full mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A





































                                     81




                      CHAPTER 6: DOPPLEBOCK AND BARLEYWINE



     Dopplebock and barleywine are among the strongest beers brewed.   Both
     are brewed to very high gravities, typically 1.100 or higher, and  age
     several months before drinking.  The difference between the two styles
     is  that dopplebock is a lager whereas barleywine is an ale  (although
     both  may sometimes need a wine or champagne yeast to  complete  their
     fermentation).

     For more information about these heavy beers, see Fred Eckhardt's  The
     Essentials of Beer Style, (available from the Association of Brewers),
     or one of the general beer texts such as Michael Jackson's World Guide
     to  Beer.   You may also want to look at the Russian  Imperial  stouts
     described in Chapter 4.









































                                     82




                                 The Grommator

     Author: Jack Webb  ([e-mail])
     Digest: February 4, 1991, Issue #575

     Ingredients:

                     1/2 pound    pale malt
                     1/2 pound    crystal malt
                     1/2 pound    chocolate malt
                     9.9 pounds   dark malt extract syrup
                     1 pound      dry amber malt extract
                     3-1/2 ounces Saaz hops (boil)
                     1/2 ounce    Hallertauer hops (finish)
                                  lager yeast
                     3/4 cup      corn sugar (priming)

     Procedure:

     Roast  pale  malt in 325 degree oven for 15 minutes  or  until  golden
     brown.   Crack grains and add to 1-1/2 gallons cold water.   Bring  to
     boil.   Before  serious boil starts, remove grains.  Add  extract  and
     Saaz  hops.   Boil 60 minutes.  Add Hallertauer hops and boil  5  more
     minutes.   Remove  from heat.  Cover and let hops  steep  15  minutes.
     Strain into 3-1/2 gallons cold water.  (Be sure to strain out as  much
     stuff  as  possible.)  Pitch yeast and ferment one week  at  about  65
     degrees,  then rack to secondary.  Secondary fermentation should  last
     about  3  weeks  at 45-50 degrees.   Prime  and  bottle.   Refrigerate
     bottles for about 1 month.

     Comments:

     This dopplebock was based on a recipe from Papazian's book.  In making
     this  beer,  I used hops plugs for the first time.   Wonderful  stuff.
     They  expand  and  give the appearance of fresh hops  and  they  smell
     great!   This  batch turned out really well.  Very  dark  and  smooth,
     lightly carbonated, with a considerable alcoholic whammy.  Great  sip-
     pin' beer.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   1 week at 65 degrees
     Secondary Ferment: 3 weeks at 45-50 degrees













                                     83




                                   Barleywine

     Author: Nick Thomas  ([e-mail])
     Digest: January 16, 1991; Issue # 566

     Ingredients:

                 12 pounds    dry pale malt extract
                 1/2 pound    honey
                 1 pound      dry light malt extract
                 1-1/2 pounds corn sugar
                 2 ounces     Chinook boiling hops (13.2 alpha)
                 2 ounces     Cascade boiling hops (5.5 alpha)
                 2 tsp.       Irish moss
                 2 ounces     Fuggles hops (finish)
                 2 tsp.       Sparkeloid
                              champagne yeast

     Procedure:

     Boil  malt,  boiling hops, and corn sugar in 1-1/2 gallons  water  for
     about 1 hour.  In last 30 minutes add Irish moss, Fuggles, and  spark-
     eloid.  Add to 3-1/2 gallons cold water in fermenter.  Pitch yeast and
     ferment about 7 months.  Bottle and age.

     Comments:

     I  made a batch of this about a year ago and it was so good that  I've
     got  two  batches of it running in tandem.  This has a  nice  balanced
     flavor.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   7 months.
     Secondary Ferment: N/A





















                                     84




                                  Marigold Ale

     Author: Wayne Allen  ([e-mail])
     Digest: January 18, 1991; Issue #567






     Ingredients:

                10 pounds Munton & Fison light unhopped extract
                2 pounds  marigold honey
                4 ounces  Fuggles leaf hops (boil)
                1 ounce   Cascade pellets (finish)
                          Munton & Fison ale yeast
                          champagne yeast

     Procedure:

     Boil  malt, honey, Fuggles for 60 minutes.  Add Cascades in last  five
     minutes.  Pour in fermenter with 3-1/2 gallons cold water.  Pitch  ale
     yeast.   When  fermentation  subsides, pitch  champagne  yeast.   When
     clear,  rack to secondary.  Let sit a long time and then bottle.   Age
     at least one year.

     Comments:

     This  is  the best beer I've ever brewed (and getting  better  by  the
     year!)  The hops may not seem to be enough, but it is.  Watch out, you
     can get addicted to barleywine!

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: Long Time



















                                     85




                           Norman Conquest Strong Ale

     Author: John Mellby  ([e-mail])
     Digest: February 23, 1990, Issue #364

     Ingredients:

                 3.3 pounds  American light malt extract syrup
                 3.3 pounds  Coopers bitter ale kit
                 3.3 pounds  Coopers Draught ale kit
                 1 pound     amber malt extract
                 3/4 pound   crystal malt
                 2 ounces    Northern Brewer hops (boil)
                 2 ounces    Willamette hops (finish)
                 2 teaspoons gypsum
                 1 pack      MEV 031 high-temp ale yeast

     Procedure:

     Start  yeast  2 days ahead and add to quart of sterile  wort  3  hours
     before  brewing.   Add gypsum to 2 gallons water,  add  crystal  malt.
     Bring  to  boil.   Strain out grain.  After 10  minutes  add  Northern
     Brewer  hops.   30 minutes into boil add Willamette hops.  Boil a  few
     more  minutes.   Remove from heat.  Strain into  fermenter  with  cold
     water to make 5 gallons.  Pitch yeast.

     Comments:

     What I want to know is, how does the wort know exactly when my back is
     turned  so it can instantly boil over? I never see it start  to  rise,
     but  I  turn to the sink for one second and when I  turn  around,  the
     stove is covered with molten wort!

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



















                                     86




                             Brain Death Barleywine

     Author: Chuck Cox  (uunet!bose!synchro!chuck)
     Digest: December 18, 1990, Issue #556

     Ingredients:

                     17-1/2 pounds pale dry extract
                     3 pounds      crystal malt
                     1-1/2 pounds  flaked barley
                     1-1/2 pounds  wheat malt
                     1 teaspoon    gypsum
                     1 teaspoon    Irish moss
                     68 HBUs       Chinook hops (boil)
                     20 HBUs       Cascade hops (boil)
                     2-1/2 ounces  Goldings hops (finish)
                     10 grams      Chinook hops (dry hop)
                     20 grams      Goldings hops (dry hop)
                     50 grams      Cascade hops (dry hop)
                                   Sierra Nevada ale
                     1/2 - 1 pound Herbal hops substitute

     Procedure:

     This recipe makes 5 gallons of full-strength barleywine plus 4 gallons
     half  strength.   Follow  normal procedures, but brew  in  a  7-gallon
     kettle and then divide the wort into separate fermenters.  The special
     hops  substitute  is a mix of hops repeatedly soaked  and  sparged  in
     lukewarm  water for at least 4 hours to eliminate  water-soluble  off-
     flavors.   Special hops are added to the secondary fermenter  about  1
     week before kegging.  Quantity used depends on quality of herbs/hops.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A




















                                     87




                          Nothing Exceeds Like Excess

     Author: Martin Lodahl  (pbmoss![e-mail])
     Digest: November 13, 1990, Issue #536

     Ingredients:

                     12 pounds    2-row pale malt
                     2 pounds     Munich malt
                     2 pounds     crystal malt
                     4 pounds     Edme light extract
                     4 pounds     Alexander's light extract
                     4 ounces     dark molasses
                     1/4 cup      priming sugar
                     2-1/2 ounce  Northern Brewer @8%
                     1-1/2 ounces Kent Goldings @5.2%
                     1/2 ounce    Hallertauer @2.8%
                     1/2 ounce    Cascade @5.2%
                                  Wyeast Vintner's Choice
                                  champagne yeast

     Procedure:

     Mash in 18 quarts water @148 degrees (adjust pH to 5.3).  Starch  con-
     version  2  hours at 150-141 degrees.  Mash out 5 minutes at  168  de-
     grees.   Sparge  at 168 degrees.  Boil wort 2-1/2 hours.   90  minutes
     after start of boil, add extracts, molasses, and Northern Brewer hops.
     30  minutes  later, add Kent Goldings hops.  In last 15  minutes,  add
     Hallertauer and Cascade hops.

     Comments:

     This  was not an easy batch.  The yeast took off immediately and  blew
     out  1-1/2 gallons through the blow tube.  Once the yeast subsided,  I
     let it sit for a week and then bottled.  I should have taken a  sample
     and pitched some Red Star Pasteur champagne yeast because it turns out
     the  gravity  was still 1.091!  The flavor is impossibly  syrupy,  but
     I'll  put  in the cellar and forget about it for a few  months.   This
     could be my most expensive failure yet, then again, maybe not.   Maybe
     I can pour it over ice cream...

     Method:            Partial mash
     Original Gravity:  1.126
     Final Gravity:     1.092
     Primary Ferment:   N/A
     Secondary Ferment: N/A











                                     88




                                   Barleywine

     Author: Fred Condo  ([e-mail])
     Digest: January 16, 1991, Issue #566

     Ingredients:

                    5 pounds  Alexander's pale malt extract
                    1 pound   crystal malt
                    11 AAU    Nugget hops (boil)
                    1/2 ounce Cluster hops (finishing)
                    1/2 ounce Cluster hops (dry)
                              ale yeast

     Procedure:

     This recipe makes 2 gallons.  Steep the crystal malt and sparge twice.
     Add Nugget hops and boil.  In last few minutes add 1/2 ounce  Clusters
     and then dry hop with an additional 1/2 ounce of Clusters.  Cool  wort
     and pitch yeast.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A































                                     89




                       CHAPTER 7: HERBAL AND SPICED BEER



     Homebrewers love to experiment with different flavors in their  beers,
     and over the past couple years there have been discussions about using
     everything  from  hot chili peppers to sweet maple syrup  in  homebrew
     recipes.   This chapter describes some of the recipes that  have  been
     shared.  Many  of these are Christmas wassails spiced  with  cinnamon,
     cloves, allspice, or similar spices.  These recipes can be either ales
     or lagers...firm rules do not apply.














































                                     90




                                  Ginger Beer

     Author:   ([e-mail])
     Digest: August 5, 1989, Issue #221

     Ingredients:

                6 pounds   light dry extract
                2-1/2 cups crystal malt
                4 ounces   grated ginger
                1 ounce    Northern Brewer leaf hops (14% alpha)
                3/4 ounce  Brambling leaf hops
                1 pack     Edme ale yeast

     Procedure:

     Boil  malt, ginger, and Northern Brewer hops in five gallons of  water
     for  60 minutes.  Remove from heat and add Brambling hops.   Allow  to
     steep 10 minutes.  Force cool, and pitch yeast.

     Comments:

     This  batch turned out pretty good.  It's a light amber color, with  a
     light sweetness.  The ginger comes through nicely.  Light and  thirst-
     quenching for the summer months.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


























                                     91




                                Spicy Xmas Beer

     Author: John Bates  (bates%palmen.Colorado.EDU)
     Digest: October 16, 1990, Issue #518

     Ingredients:

                   3.3 pounds Northwestern light malt extract
                   2 pounds   dark malt extract
                   2 pounds   wildflower honey
                   2 ounces   Hertsburger hops (boil)
                   1/2 ounce  Goldings hops (finish)
                   2 ounces   grated ginger (boil)
                   1 ounce    grated ginger (finish)
                   2 packs    Munton & Fison ale yeast

     Procedure:

     Start yeast.  Boil malt extract, honey, boiling hops and boiling  gin-
     ger  for about 1 hour.  Strain.  Add finishing hops and ginger.   Cool
     rapidly in tub.  Pitch started yeast.  Ferment.  Prime and bottle.

     Comments:

     This was based on  a ginger beer recipe from Papazian's book.  It  was
     tasty after just one week in the bottle.  This is a light beer with  a
     nice ginger aroma and flavor.

     Method:            Extract
     Original Gravity:  1.049
     Final Gravity:     1.014
     Primary Ferment:   2 weeks
     Secondary Ferment: N/A
























                                     92




                                  Ginger Beer

     Author: Jay Hersh  ([e-mail])
     Digest: November 18, 1988

     Ingredients:

              1          True-Brew continental light beer kit
                         (from Crosby & Baker)
              3.3 pounds Munton & Fison hopped light extract syrup
              1 cup      corn sugar
              3 ounces   fresh grated ginger root
              2 packs    Edme ale yeast

     Comments:

     This will produce a light beer with a fairly strong ginger character.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


































                                     93




                                  Garlic Beer

     Author: A.E. Mossberg  ([e-mail])
     Digest: December 29, 1989, Issue #334

     Ingredients:

                   1 can   Pilsner lager hopped malt extract
                   4 heads garlic, cleaned
                   6 cups  corn sugar (dextrose)
                           yeast

     Procedure:

     Bring  2  gallons of water to boil.  Add dextrose,  malt  extract  and
     garlic.   Boil  about 16 minutes or so.  Remove from  heat.   You  can
     either  make  super-garlic beer or regular-garlic beer.   For  regular
     garlic  beer,  strain out garlic.  Add wort to fermenter  with  enough
     water  to make 5 gallons. Pitch yeast.  If making super  garlic  beer,
     rack to secondary after a few days, straining out garlic when racking.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A































                                     94




                                  Spruce Beer

     Author: Louis Clark  (hplabs!mage!lou)
     Digest: July 4, 1990, Issue #453

     Ingredients:

                 6.6 pounds   Munton & Fison dark malt extract
                 3 pounds     dry dark extract
                 3 ounces     Cascade hops (4.3 alpha)
                 3 teaspoons  gypsum
                 1 ounce      Cascade hops
                 1/2 teaspoon Irish moss
                 1/2 ounce    spruce essence
                              Leigh & Williams Beer & Stout yeast

     Procedure:

     Boil  malt and boiling hops for 1 hour.  In last 10 minutes add the  1
     ounce  of  Cascade finishing hops and the Irish moss.  In the  last  2
     minutes add the spruce essence.  Chill and pitch yeast.

     Comments:

     My  tasting notes on this say that at 2-1/2 months after  bottling  it
     was "fair."  This tells me that it was unremarkable.  My  recollection
     is  that  it was drinkable but unexciting.  Perhaps the  dark  extract
     overwhelmed the spruce and more spruce essence should have been  used.
     Where  the bottle says "Sufficient for 8 gallons of spruce beer"  they
     may mean for a somewhat lighter beer.

     Method:            Extract
     Original Gravity:  1.040
     Final Gravity:     1.018
     Primary Ferment:   N/A
     Secondary Ferment: N/A





















                                     95




                                  Holiday Ale

     Author: Doug Roberts  ([e-mail])
     Digest: December 6, 1989, Issue #317 (and #318)

     Ingredients:

                     7-1/2 pounds Klages malt
                     1-1/2 pounds crystal malt (90L)
                     1/4 pounds   chocolate malt
                     1/4 pound    black patent malt
                     1/2 pound    dextrin powder
                     1/2 cup      molasses
                     1 teaspoon   cardamom
                     1 teaspoon   cinnamon
                     1 teaspoon   ginger
                                  grated rind of 4 oranges
                     1-1/2 ounce  Nugget hops (boil)
                     1 ounce      Willamette hops (finish)
                                  Whitbread ale yeast
                     1/2 cup      molasses (priming)

     Procedure:

     Mash grains.  Add dextrin (I was out of Cara-pils), 1/2 cup  molasses,
     spices,  boiling hops, and orange peel.  Boil 1 hour.   Add  finishing
     hops  in  last few minutes.  Strain into fermenter.   Cool  and  pitch
     yeast.

     Comments:

     During the boil the spices combined with orange peel and malt made the
     house smell really good---kind of like a beer fruit cake. After smell-
     ing  and tasting the wort, I think I've identified one of  the  secret
     ingredients  in Anchor's Christmas Ale: cardamom.  I'm  guessing  they
     use 1/4-1/2 teaspoon per five gallons.

     Method:            Full mash
     Original Gravity:  1.045
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A















                                     96




                               Honey Ginger Beer

     Author: Oliver Grillmeyer  ([e-mail])
     Digest: March 15, 1989, Issue #101

     Ingredients:

                     4 pounds  honey
                     6 ounces  grated ginger
                     3 pounds  light malt extract
                     1 ounce   Brewers Gold leaf hops
                     1/2 ounce Northern Brewer hops pellets
                     1/2 ounce Saaz hops pellets yeast

     Procedure:

     Use  two brew kettles. In the first, add 4 gallons water,  honey,  and
     ginger.   Maintain at 180 degrees for 45 minutes.  While first pot  is
     heating, add malt extract to 3 gallons water in the second pot.  Bring
     to boil.  Add 1 ounce of Brewers Gold to boil for 45 minutes.  Add 1/2
     ounce  of Northern Brewer at 30 minutes.  When second pot  is  removed
     from heat, add 1/2 ounce of Saaz hops and steep.  Combine pots,  cool,
     and  pitch.   I also brewed a second batch with  the  same  procedure,
     except  that  I  used 8 pounds of honey instead of  4,  1/2  ounce  of
     Northern  Brewer  hops replaced the 1 ounce of Brewers Gold,  and  1/2
     ounce of Galena replaced the 1/2 ounce of Northern Brewer.

     Comments:

     Six ounces of ginger seems about right to give a nice balanced flavor.
     The ginger was grated in food processor, but it had to struggle as the
     ginger  tends to break up into strands that get stuck in  the  blades.
     (I  did  not peel the ginger).  This beer had an amber color  and  all
     flavors  were readily apparent---hops, malt, ginger, and light  honey.
     The color was a medium amber shade.

     Method:            Extract
     Original Gravity:  1.051
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
















                                     97




                                  Ginger Beer

     Author: Jackie Brown  ([e-mail])
     Digest: June 3, 1989, Issue #168

     Ingredients:

              3.3 pounds   Munton & Fison dark plain malt extract
              1-1/2 pounds Munton & Fison plain dark dry extract
              1 cup        corn sugar
              3/4 pound    crystal malt
              1/2 pound    chocolate malt
              hunk         ginger, grated
              2 ounces     Cascade hops (boil)
              1 ounce      Fuggles hops (finish)
                           ale yeast

     Procedure:

     Add  crushed grains to 2 gallons cold water.  When mixture  begins  to
     boil,  remove  grains.   Boil 1 hour with malt  extracts,  ginger  and
     Cascade  hops.   Turn off heat, add Fuggles and  steep  five  minutes.
     Strain  into  primary, add water to bring to 5 gallons and  ferment  3
     days.  Rack to secondary.  Prime and bottle.

     Comments:

     My long-term taste bud memory says this was brown, bitter, and slight-
     ly  sweet  with a great ginger flavor and tingle at the  back  of  the
     throat  as  it went down.  It was overcarbonated (7/8 cup  of  priming
     sugar  is too much!) I wish I could tell you how much ginger  I  used,
     but I remember I wished it were more.  Go for it!  I've found  nothing
     better to drink with Chinese food.

     Method:           Extract
     Original Gravity: N/A
     Final Gravity:    N/A
     Primary Ferment:  3 days
     Secondary Ferment:N/A


















                                     98




                            North East Holiday Beer

     Author:Jim Conroy  (AS2JXC%BINGVMA.BITNET)
     Digest:December 18, 1989, Issue #325

     Ingredients:

                  2 pounds    crystal malt
                  6 pounds    amber dry malt extract
                  2 ounces    Fuggles and Bullion hops (boil)
                  1-1/2 ounce Saaz hops (finish)
                  3 ounces    fresh grated ginger
                  1 stick     cinnamon
                  1 pack      Edme ale yeast

     Procedure:

     Steep  crystal malt until boil is reached.  Strain out grain  and  add
     extract and boiling hops.  Boil 60 minutes.  Add Saaz hops, ginger and
     cinnamon  in  last 15 minutes of boil.  Cool, top  off  fermenter  and
     pitch yeast.

     Comments:

     This  batch had a furious fermentation and blew the blow tube off  the
     fermenter, losing about 1-1/2 quarts in the bargain.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A

























                                     99




                               Maple Syrup Stout

     Author: Jim, Kipps, reposted by Robert Nielsen
             ([e-mail])
     Digest: December 11, 1989, Issue #320

     Ingredients:

                     6 pounds     Australian dark extract syrup
                     1-1/2 ounces Bullion hops (boil)
                     12 ounces    maple syrup
                                  ale yeast
                     3/4 cup      corn sugar (priming)

     Procedure:

     Add  six ounces of the maple syrup during the boil and the other 6  in
     the  last  couple minutes of the boil (much like  a  finishing  hops).
     Total boil time was 1 hour.

     Comments:

     This is a very good beer.  I don't typically drink stouts, but I real-
     ly  like  this one.  I absolutely don't like Guinness, but I  do  like
     Young's Oatmeal Stout and Rubicon  Stout.  I think the maple stout  is
     better than any of these.  It is very smooth going down, and has sweet
     but mellow maple flavored aftertaste.  Thanks to Jim Kipps for posting
     this recipe.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     100




                           Sparky's After-Burner Brew

     Author: Marc Light  ([e-mail])
     Digest: August 28, 1990, Issue #483

     Ingredients:

                    3.3 pounds John Bull amber malt extract
                    1/2 pound  crystal malt
                    1/2 pound  dark dry malt
                    1/2 pound  corn sugar
                    10         fresh Jalapeno peppers
                    2 ounces   Cascade hops
                               Munton & Fison ale yeast

     Procedure:

     Chop up Jalapeno peppers and boil them with the wort for 30 minutes or
     so.  Strain them out when pouring wort into primary.  Rack to  second-
     ary about 4 hours after pitching yeast.

          Note:  When handling jalapenos, be sure to wash hands  thor-
          oughly or wear rubber gloves. You'll find out why if you are
          a  contact lens wearer. (I discovered this the  hard  way---
          making pickles, not beer.)
          --- Ed.

     Comments:

     The  beer  is amber, clear, has enough hops for me, and  has  a  great
     spicy (bordering on hot) aftertaste.

     Method:            Extract
     Original Gravity:  1.020
     Final Gravity:     1.002
     Primary Ferment:   4 hours
     Secondary Ferment: 8 days




















                                     101




                         CHAPTER 8: FRUIT FLAVORED BEER



     Fruit  is usually shunned by commercial brewers (with the notable  ex-
     ception of Belgian lambic ale brewers) but embraced by homebrewers  as
     a  distinctive adjunct. Some of these recipes are great, some  are  of
     questionable  taste---you be the judge!  These recipes can  be  either
     ales or lagers...firm rules do not apply.
















































                                     102




                                 Blueberry Ale

     Author: Patrick Stirling  ([e-mail])
     Digest: September 11, 1990, Issue #493

     Ingredients:

                    7 pounds    British amber extract
                    1-1/2 pound crystal malt
                    2 ounces    Northern Brewer hops (boil)
                    1 ounce     Fuggles hops (finish)
                                Whitbread ale yeast
                    2 pounds    fresh frozen blueberries

     Procedure:

     Steep  crystal  malt while bringing to boil.  Remove  grains  and  add
     extract  and boiling hops.  Boil 60 minutes.  Add finish hops and  let
     steep 15 minutes.  Sparge into ice, mix.  Rack to 7-gallon carboy.  At
     peak  of  fermentation add blueberries.  Ferment 1 week  and  rack  to
     secondary.  Prime with corn sugar.

     Comments:

     When I tasted this during the bottling stage there was not much  blue-
     berry  flavor.   More blueberries may be required to give  a  stronger
     taste.  The beer came out remarkably clear with a nice reddish tint.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   1 week
     Secondary Ferment: N/A
























                                     103




                               Apples in the Snow

     Author: Shannon Posniewski imagesys![e-mail]
     Digest: October 19, 1990, Issue #521

     Ingredients

            6.6 pounds John Bull light malt extract (or other brand)
            1 pound    corn sugar
            2 ounces   Hallertauer hops (boil)
            1/2 ounce  Hallertauer hops (finish)
            12 pounds  apples (9 pounds Granny Smith, 3 # Macintosh)
                       water crystals
            2 packs    Edme ale yeast
            3/4 cup    corn sugar (priming)

     Procedure:

     Cut  apples into 8-10 slices.  Put 1-1/2 gallons water into  pot,  add
     boiling hops and bring to boil.  Add extract and corn sugar.  Boil  40
     minutes.  Add finishing hops and apples.  Steep 15 minutes.  Pour wort
     into  3-1/2  gallons cold water.  Push apples to one  side  and  pitch
     yeast.  Ferment 3 weeks.

     Comments:

     This  is based on Papazian"s "Cherries in the Snow."  We  used  Granny
     Smith  and Macintosh because we wanted  high-fructose  varieties---be-
     sides, we like them.  Perhaps the use of Saaz or a more delicate  hops
     would  be in order because this was too hoppy.  Beer seems to  improve
     with  age and after a few months the flavor was described as  "immacu-
     late" but with balance tipped more toward hops than apple.

     Method:            Extract
     Original Gravity:  1.050
     Final Gravity:     1.015
     Primary Ferment:   3 weeks
     Secondary Ferment: N/A



















                                     104




                        Feelix the Cat Dark Cherry Lager

     Author: Mike Herbert  ([e-mail])
     Digest: June 18, 1990, Issue #441

     Ingredients:

               3.3 pounds    John Bull dark unhopped malt extract
               2 pounds      Munton & Fison light dry extract
               1/2 cup       black patent malt
               2 ounces      Cascades hops
               2 tablespoons gypsum
               1 teaspoon    salt
               3-5 pounds    pitted chopped cherries
               1/2 ounce     Hallertauer hops
                             yeast

     Procedure:

     Steep  black  patent  malt in 2 gallons of  water  bringing  to  boil.
     Strain out grain.  Add extract and boil with Cascade hops, gypsum, and
     salt.   Boil  60 minutes.  Remove from heat.  Add finishing  hops  and
     cherries.  Steep 30 minutes.  Strain into fermenter with cold water to
     make 5 gallons.  Pitch yeast.

     Comments:

     This  recipe came from Charlie Papazian many years ago.  This is  sup-
     posed  to make a lager, but I've never actually produced a lager  with
     this  recipe, only an ale.  The cherries add a sweetness, but are  not
     overpowering in a dark beer.  I also tried another cherry beer  called
     "Sinfully Red Cherry Ale" from the Spring 1984 issue of Zymurgy.  This
     used 10 pounds of cherries and made a much lighter beer.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


















                                     105




                            Dark as the Night Stout

     Author: Wayne Allen  ([e-mail])
     Digest: November 29, 1989, Issue #312

     Ingredients:
           8 cans      blueberries (or 10 pints fresh, or 6# frozen)
           1/2 pound   roasted barley
           1/3 pound   black patent malt
           1 pound     crystal malt
           6.6 pounds  John Bull dark unhopped malt extract
           1-1/2 ounce Fuggles hops (boil)
           1/2 cup     corn sugar (priming)
                       yeast

     Procedure:

     Crush  and boil blueberries in 1-1/2 gallons of water for 10  minutes.
     Strain  out berries.  Add grains and steep.  Add extract and hops  and
     bring to boil.  Strain into fermenter with enough cold water to make 5
     gallons.   Pitch yeast.  Give this lots of time in the secondary  fer-
     menter or add champagne yeast after initial fermentation.

     Comments:

     This  tastes like a normal stout, but after 4 or 5 sips, a  warm  glow
     begins  to  suffuse your throat and tummy; great  for  winter  nights.
     Don't worry about pectin haze, you definitely won't see it!

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     106




                         Pick of the Season Cherry Ale

     Author: Chuck Coronella  ([e-mail])
     Digest: June 26, 1990, Issue #447

     Ingredients:

                     6 pounds     Laaglander light dry extract
                     1/4 pound    crystal malt
                     1/4 pound    lactose
                     7-8 pounds   fresh sweet cherries
                     1/2 ounce    Chinook hops (boil)
                     1/2 ounce    Chinook hops (finish)
                     1/2 ounce    Hallertauer hops (dry)
                     1/2 teaspoon Irish moss
                                  Whitbread ale yeast

     Procedure:

     This recipe makes 5-1/2 gallons.  Freeze cherries a couple days before
     brewing.  Defrost in the fridge.  While wort is boiling, remove  stems
     and crush cherries.  After boiling, pour wort over cherries in fermen-
     ter.   Add cold water and pitch yeast.  After a couple days,  rack  to
     secondary, straining out cherries.

     Comments:

     I  decided  to use lactose because several people  thought  Papazian's
     Cherries in the Snow was a bit dry.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   2 days
     Secondary Ferment: 6-8 weeks






















                                     107




                                Blackberry Stout

     Author: Andy Wilcox  ([e-mail])
     Digest: May 9, 1990, Issue #415

     Ingredients:

              1 can       Mount Mellick Famous Irish Stout extract
              3 pounds    M&F dark dry malt extract
              4 pounds    frozen blackberries
              1 pound     dark crystal malt
              1/2 pound   black patent malt
              1/2 pound   roasted barley
              1-1/2 ounce Hallertauer hops
              1/2 ounce   Fuggles hops
                          ale yeast
                          corn sugar (priming)

     Procedure:

     Start grains in brewpot with cool water.  Remove when boil  commences.
     Add all malt and Hallertauer hops.  Boil 1 hour.  Add Fuggles and boil
     5 more minutes.  Remove from heat.  Add thawed blackberries and  steep
     15 minutes.  Cool.  Dump whole mess into primary.  After a couple rack
     to secondary, straining out berries.

     Comments:

     This  stout reaches prime in 4-6 weeks and rapidly  deteriorates  from
     there,  acquiring a winey flavor as the residual blackberry  sweetness
     erodes.   An  amateur judge commented, "Good and  black.   Good  mouth
     feel.   Unbelievable finish---seems to last forever!  Fruit?   I  want
     the recipe.  Nice job."

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


















                                     108




                                Basic Fruit Beer

     Author: John Isenhour  (LLUG_JI%DENISON.BITNET)
     Digest: June 14, 1989, Issue #177

     Ingredients:

                    4-pound can  Alexanders pale malt extract
                    1/2 pound    light dry extract
                    10 HBU       hops
                    1/4 teaspoon Irish moss
                    2 gallons    fruit juice (such as apple,
                                 pineapple, cranberry, or raspberry)
                                 yeast

     Comments:

     This  recipe was described in the Summer 1987 issue of  Zymurgy.   See
     the issue for procedural details.  When I brew with fruit I do not add
     fruit  to  the  boil, this will set the pectins to  creating  a  haze.
     Instead  add them after the boil and steep.  I generally use  a  wheat
     malt extract to emulate a lambic frambozen.  Try a Lindemann Framboise
     to  see  what you're shooting for.  They use unmalted wheat  in  their
     beer.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



























                                     109




                                   Framboise

     Author: Cher Feinstein  ([e-mail])
     Digest: April 19, 1990, Issue #402

     Ingredients:

                     6-7 pounds light malt extract
                     1/4 pound  crystal malt
                     2-1/2 cups raspberry puree
                     1 ounce    boiling hops (Hallertauer,
                                Saaz, Tettnanger)
                                yeast
                     10 cups    raspberry puree

     Procedure:

     Crack, steep, and strain crystal malt before boiling.  Add extract and
     hops.   Boil.  Strain into primary.  Add 2-1/2 cups  raspberry  puree.
     Add enough cold water to make 5 gallons.  Pitch yeast. When racking to
     secondary,  add another 10 cups raspberry puree.

     Comments:

     I  figured that I'll sterilize anything I use to add the puree,  while
     taking my chances with the puree itself (rather than heating it up and
     risking setting the pectins).

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
























                                     110




                                 Cranbeery Ale

     Author: Tim Phillips  ([e-mail])
     Digest: December 20, 1989, Issue #327

     Ingredients:

                      5 pounds  pale malt extract syrup
                      1 pound   corn sugar
                      2 ounces  Hallertauer hops (boil)
                      1/2 ounce Hallertauer hops (finish)
                      6 pounds  cranberries
                                ale yeast
                                corn sugar (priming)

     Procedure:

     Crush  cranberries.  Boil wort.  Add cranberries to wort at time  fin-
     ishing  hops are added.  Turn off heat and steep at least 15  minutes.
     Pour  wort into fermenter with enough water to make 5 gallons.   Pitch
     yeast.  After about 5 days, strain into secondary fermenter,  avoiding
     sediment.  Bottle after about 1 more week.  Age bottles about 2 weeks.

     Comments:

     This isn't the best beer I've ever had, but the red color and  mixture
     of cranberry, champagne, and beer tastes (in that order) together make
     wonderful conversation pieces.  A perfect treat for the holidays.  The
     cranberry taste is quite dominating: I might try just 2 or 3 pounds of
     cranberries  in  the  future.   This recipe  is  based  on  Papazian's
     Cherries in the Snow.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   5 days
     Secondary Ferment: 1 week




















                                     111




                              Great Pumpkin Bitter


     Author: Barry Cunningham  (abvax!calvin.icd.ab.com!bwc)
     Digest: November 9, 1989, Issue #299

     Ingredients:

                 1 can       Cooper's bitter hopped malt syrup
                 1-1/2 pound M&F dry malt extract
                 1/4 pound   black patent malt
                 1 cup       Brer  Rabbit molasses
                 1/2 ounce   Tettnanger hop pellets
                             (boil 30 minutes)
                 1/2 ounce   Tettnanger hops pellets (finish)
                 2 sticks    cinnamon
                 2-3 ounces  fresh grated ginger
                 10 pounds   pumpkin mush
                 1/2 cup     chopped cilantro
                 1-2 ounces  fresh grated ginger
                 2 packs     Pasteur champagne yeast

     Procedure:

     Steep black patent malt.  Remove grain and add extracts.  Boil wort 60
     minutes with 2-3 ounces ginger, add boiling hops at 30 minutes.  At 10
     minutes  add  cinnamon.  In last couple minutes, add  finishing  hops.
     Prepare pumpkin while wort is boiling: place pumpkin flesh in  blender
     or food processor and mush.  Mix chopped cilantro and 1-2 ounces fresh
     ginger in with mush.  Place pumpkin mush, wort,  and water to make  6-
     1/2 gallons in primary fermenter.  Let primary fermentation proceed  1
     week.   Remove pumpkin mush and strain remaining liquid into 5  gallon
     carboy.  Rack again after 3 weeks.  Bottle after another 2 months.

     Comments:

     This  is  quite aromatic and will make a good sipping  beer  for  next
     halloween.  It is definitely not for consuming in large quantity.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   1 week
     Secondary Ferment: 2 weeks + 2 months













                                     112




                              Washington Apple Ale

     Author: Joe Shirey  ([e-mail])
     Digest: March 2, 1990, Issue #370

     Ingredients:

           4 pounds    Telford's Yorkshire nut brown ale hopped malt
           1 pound     honey
           1/2 pound   corn sugar
           1/2 pound   dark crystal malt
           4 pounds    red apples
           2 teaspoons cinnamon
                       ale yeast

     Procedure:

     In  cold  water,  place crushed dark crystal malt  in  a  cheesecloth.
     Bring  water  to boil.  When boiling commences, remove grain  and  add
     Telford's.  Boil 15-20 minutes.  Add sugar and honey and boil  another
     10  minutes.   Reduce heat so that boiling stops.   Add  cinnamon  and
     sliced  apples and steep 15 minutes.  Remove apples with strainer  and
     transfer wort to primary.

     Comments:

     This  beer has a medium body with a hint of apple flavor.  It is  very
     smooth with little or no bitterness, but that can be changed by adding
     finishing hops.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     113




                            Raspberry Imperial Stout

     Author: Dan Miles  ([e-mail])
     Digest: August 28, 1990, Issue #483

     Ingredients:

               15-1/4 pounds bulk light extract
               3/4 pound     roasted barley
               3/4 pound     black patent malt
               3/4 pound     chocolate malt
               2 pounds      English crystal malt
               3-3/4 ounces  Bullion pellets (9.6 alpha)
               1-1/4 ounces  Northern Brewer pellets (6.7% alpha)
               2 ounces      Kent Goldings pellets
               13 pounds     fresh raspberries
               4 teaspoons   gypsum
                             Sierra Nevada yeast
               1 cup         corn sugar (priming)

     Procedure:

     This  makes  6-1/2 to 7 gallons.  This is based on  Papazian's  recipe
     from  the Summer 1990 issue of Zymurgy, except that I use  more  rasp-
     berries than Charlie.  Follow his directions, or E-mail me for  direc-
     tions. (Directions are pretty standard.)

     The  Bullion hops and Northern Brewer are used for bittering  and  are
     added  to  the  boil.  The Kent Goldings pellets  are  used  for  dry-
     hopping.

     Comments:

     This  had  a very strong raspberry taste with a  slightly  coffee/dark
     malt and hoppy/bitter aftertaste.  The raspberry taste is  accompanied
     by  a sort of astringency or acidity that will supposedly soften  with
     age.  It's still very young for an Imperial stout.

     Method:            Extract
     Original Gravity:  1.087
     Final Gravity:     1.022
     Primary Ferment:   N/A
     Secondary Ferment: N/A














                                     114




                              My Framboise Recipe

     Author: Cher Feinstein  ([e-mail])
     Digest: August 22, 1990, Issue #479

     Ingredients:

     6.6 pounds wheat malt extract
     1/2 pound crystal malt
     1 ounce Hallertauer hops
     1 pack Wyeast #3056, Bavarian wheat
     5 or 6 bags frozen raspberries (12 ounce bags)

     Procedure:

     The wheat malt should ideally be a 60-40 mix of wheat and barley.  The
     crystal malt is cracked and steeped in hot water for 20 minutes,  then
     strained.  The  hops are then added and the mixture is boiled  for  45
     minutes.  Chill and add yeast.  Allow the beer to ferment for  7  days
     and  then  prepare raspberry mixture by defrosting berries  and  using
     blender  to  puree.  Pitch in fermenter and after  48  hours,  bottle.
     Next time I make this, I will modify the recipe to use 1 can (6.6#) of
     Ireks wheat malt, 3-4 pounds of light DME, 1 ounce of Hallertauer  (35
     minute boil), and again, Wyeast #3056.  By using a 100% wheat extract,
     such  as Ireks, I can control the amount of barley extract  to  assure
     60% wheat to 40% barley.

     Comments:

     I've  been getting a large head with good lace, and an enormous  aroma
     of  raspberries.   The brew is also crystal clear, with  a  deep  ruby
     color  (which I consider to be just plain luck since wheat  beers  are
     characteristically cloudy).  As aging continues, any hints of  astrin-
     gency are disappearing.  It will probably need 4P6 months aging  time,
     quite possibly more.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   7 days
     Secondary Ferment: 48 hours
















                                     115




                            CHAPTER 9: SPECIALTY ALE



     This  is a catch-all chapter for various types of ale that  don't  fit
     neatly  into a larger category,for example, Scotch ale, brown ale,  or
     Kolsch.  Scotch ales are typically dark brown strong beers brewed to a
     starting gravity of about 1.055.

     Brown  ales were historically brewed in the U.K. as  a  lightly-hopped
     medium-bodied  beer.   They  are usually brewed from  pale  malt  with
     additional crystal, caramel, or roasted malts for coloring.  These are
     not usually very heavy beers, and the English mild may be brewed to  a
     gravity  as  low  as 1.035 while other brown ales  will  hover  around
     1.050.

     For more information about brown ales, Scotch ales, or any other style
     in this chapter, see Fred Eckhardt's The Essentials of Beer Style,  or
     Michael Jackson's World Guide to Beer.






































                                     116




                               My Own Scotch Ale

     Author: Todd Enders  ([e-mail])
     Digest: January 16, 1991, Issue #566

     Ingredients:

                 6 pounds  Klages 2-row malt
                 1 pound   Munich malt (10L)
                 1 pound   Dextrin (Cara-pils) malt
                 1/2 pound crystal malt (80L)
                 4 ounces  black patent malt
                 1 cup     dark molasses
                 3/4 ounce East Kent Goldings hops (6.2 alpha)
                 1 pack    Wyeast #1028 London Ale
                 2/3 cup   corn sugar (priming)

     Procedure:

     Mash  in  2 gallons water at 138 degrees, adjust pH to 5.2 using  Cal-
     cium  Carbonate.  Protein rest 30 minutes at 158 degrees.   Conversion
     rest  30 minutes at 158 degrees.  Mash out 5 minutes at  168  degrees.
     Sparge  with 5 gallons water at 165 degrees.  Boil 90 minutes,  adding
     hops  in  last 30 minutes.  Chill wort, pitch yeast  and  ferment  1-2
     days.  Rack to secondary for 5 more days and bottle.

     Comments:

     This  is  the first try at formulating my own recipe.  It  turned  out
     quite  nice, malty with just a touch of hops.  You may not be able  to
     drink  just one!  This is one of the smoothest batches I ever  brewed.
     It is really smooth even after only 2 weeks in the bottle.  The rather
     intense malt flavor and low hopping rate makes it a refreshing  change
     of pace from my steady production of IPA.

     Method:            Full mash (decoction)
     Original Gravity:  1.055
     Final Gravity:     1.015
     Primary Ferment:   2 days
     Secondary Ferment: 5 days

















                                     117




                             Sort of Nut Brown Ale

     Author: Todd Enders  ([e-mail])
     Digest: June 27, 1990, Issue #448

     Ingredients:

                     2.4 pounds pale ale malt
                     0.4 pound  crystal malt (80L)
                     1/4 pound  pan roasted barley
                     1/2 cup    dark molasses
                     1/2 ounce  Willamette hops (5.5 alpha)
                                Wyeast #1028

     Procedure:

     This recipe makes 2 gallons.  Raw unmalted barley was roasted in a pan
     over  medium heat until the outside was quite dark but the inside  was
     only  tan---stir often to avoid scorching.  Mashin in 132  degrees  (5
     quarts  of water) at pH of 5.2 Mash 2 hours at 152-153 degrees.   Mash
     out  5 minutes at 168 degrees.  Sparge in 2-1/2 gallons of 165  degree
     water.   Boil  90 minutes adding hops 30 minutes before end  of  boil.
     Chill and strain and pitch yeast.

     Comments:

     The  toasted barley probably had a Lovibond rating around 80-100,  the
     unfermented wort was delicious.  This is similar to many stout recipes
     but  the barley isn't roasted long enough to give it that  much  dark-
     ness.

     Method:            Full mash
     Original Gravity:  1.051
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A





















                                     118




                                 Full Moon Ale

     Author: David Haberman  ([e-mail])
     Digest:March 22, 1989, Issue #106

     Ingredients:

                     6 pounds    dark Australian DME
                     1 pound     caramel crystal malt
                     1-1/2 ounce Willamette hops
                     1-1/2 ounce Fuggles hops
                     1 pack      Wyeast #1098: British Ale
                     3/4 cup     corn sugar (priming)

     Procedure:

     Boil 2 gallons of water and turn off heat.  Add crystal malt and steep
     about  15 minutes.  Strain through muslin into kettle.   Heat  another
     gallon of water to 170 degrees.  Pour through grain into pot.  Heat to
     boiling and add DME and 1/3 of hops.  After 45 minutes add another 1/3
     of  hops.   Turn off heat after 15 minutes and add last 1/3  of  hops.
     Steep.   Cool wort and add 2 gallons of cold water.  Pour in wort  and
     pitch yeast.  Rack to secondary after 4 days top off with enough water
     to make 5 gallons.  After 4 weeks, prime and bottle.

     Comments:

     I thought that the final gravity of this beer was a bit high, but  the
     beer came out tasting great and no bottles exploded.  In order to call
     this  a  porter it needs more hops, therefore I think it is  a  Scotch
     ale.

     Method:            Extract
     Original Gravity:  1.055
     Final Gravity:     1.017
     Primary Ferment:   4 days
     Secondary Ferment: 4 weeks




















                                     119




                              Cat's Paw Brown Ale

     Author: Doug Roberts  ([e-mail])
     Digest: March 15, 1990, Issue #378

     Ingredients:

                     7 pounds     Klages malt
                     1/4 pound    chocolate malt
                     1/4 pound    black patent malt
                     1/2 pound    crystal malt (90L)
                     1 ounce      Willamette hops (boil)
                     4/5 ounce    Perle hops (boil)
                     1/2 ounce    Willamette hops (finish)
                     1 teaspoon   gypsum
                     1/2 teaspoon Irish moss
                                  Whitbread ale yeast

     Procedure:

     The  mash was done using Papazian's temperature-controlled mash.   The
     boiling  hops (Willamette and Perle) equal 9.84 AAUs.   The  finishing
     hops are added after the boil (while chilling with an immersion chill-
     er).  The ale yeast is rehydrated in 1/2 cup of 100 degree water.

     Comments:

     This batch was what my fond memories of drinking London Brown Ales  in
     Canterbury, UK were all about.  A classic.

     Method:            Full mash
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     120




                               Geordie Brown Ale

     Author: Elaine May  ([e-mail])
     Digest: February 21, 1990, Issue #362

     Ingredients:

                     2 cans       Geordie Extra Strong ale
                     1 cup        dark brown sugar
                     2 cups       corn sugar
                     1/2 pound    crystal malt
                     1/2 cup      maltodextrin
                     1/2 teaspoon Irish moss
                     1 ounce      Willamette leaf hops

     Procedure:

     Bring grain to boil in 1 gallon water; remove grain when water  starts
     to boil. Add another 1/2 gallon of water and bring to boil again.  Add
     extract and sugars, boil for 15 minutes.  Add Irish moss and hops  for
     last 5 minutes of boil. Put it in fermenter with enough water to  make
     5  gallons.   Add ale yeast and wait.

     Comments:

     The  beer  is a brown ale with sweetness from the sugars  and  crystal
     malt;  not  much hop flavor.  The maltodextrin contributes  a  strange
     slightly  syrupy quality (I think)---I might leave it out  next  time.
     Anyway, I thought it was a nice, drinkable brown ale.

     Method:            Extract
     Original Gravity:  1.057
     Final Gravity:     1.018
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     121




                             Boonesburger Winterale

     Author: Florian Bell  ([e-mail])
     Digest: December 15, 1989, Issue #324

     Ingredients:

                   5 pounds  light dry extract
                   3 pounds   2-row pale malt
                   1/2 pound  crystal malt (40L)
                   2 ounces   roasted barley
                   4 ounces   wheat malt
                   2 ounces   dextrin malt
                   2 ounces   Cascade hops (5.2% alpha)
                   1/2 ounce  Tettnanger hops (4.9% alpha)
                   1/2 ounce  Perle hops (7.2% alpha)
                   1/2 ounce  Kent Goldings hops (5.2% alpha)
                   1 teaspoon Irish moss
                   1 pack     Wyeast Irish

     Procedure:

     I used Papazian's partial mash method, except used 2 gallons of sparge
     water.   I got 18 pints of sparge and added two pints of water to  the
     boil, along with the dry extract.  Boil 60 minutes.  Add 1 ounce  Cas-
     cade,  1/4 ounce Perle, and 1/4 ounce Tettnanger at 40  minutes.   Add
     1/2  ounce  Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger  at  30
     minutes.   Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings  in  hop
     bag  at 3 minutes.  Strain into primary fermenter.  Transfer hops  bag
     to primary.

     Comments:

     Twelve  days in the bottle was sufficient.  I prefer this over  Widmer
     Festbier, after which it was patterned.  It's also a lot cheaper.

     Method:            Partial mash
     Original Gravity:  1.060
     Final Gravity:     1.012
     Primary Ferment:   3 days
     Secondary Ferment: 9 days
















                                     122




                           Barrel Bottom Black Bitter

     Author: Ted Manahan  ([e-mail])
     Digest: November 23, 1989, Issue #309

     Ingredients:

                6 pounds     Australian dark malt extract syrup
                2/3 pounds   chocolate malt
                1/3 pound    crystal malt
                2 ounces     Perle hops
                1-1/2 ounces Cascade hops
                             Burton liquid ale yeast

     Procedure:

     Soak  malt  in a pot of hot water for 1 hour.   While  soaking,  begin
     boiling  Australian dark malt with the Perle hops.  After 1 hour,  add
     Cascade  hops  and  turn off heat.  Steep about  30  minutes.   Strain
     everything  into  primary  and add cold water to  bring  volume  to  5
     gallons.  Pitch yeast when cool.

     Comments:

     Barrel Bottom is a very dark, rich and bitter brew with a full head of
     tan  foam.  It could pass as a stout. The only bad part is that  my  5
     gallons  is  almost gone, in less than two  months.  Ingredients  were
     obtained from William's Brewing, the Australian extract is their dark-
     er variety.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     123




                            Chimight (Chimay Light)

     Author: Chuck Cox  (bose!synchro![e-mail])
     Digest: December 18, 1990, Issue #556

     Ingredients:

                    15 pounds    pale unhopped extract
                    3/4 pound    brown sugar
                    1 pound      crystal malt
                    1 pound      flaked barley
                    1 pound      pale malt
                    1/2 pound    wheat malt
                    1/4 teaspoon gypsum
                    1/4 teaspoon salt
                    1 teaspoon   Irish moss
                    7 HBUs       Northern Brewer hops (boil)
                    14 HBUs      Chinook hops (boil)
                    1 ounce      Saaz hops (finish)
                    1/2 ounce    Tettnanger hops (finish)
                                 Chimay yeast

     Procedure:

     This  is  a 9-gallon partial mash recipe.   Use  standard  procedures,
     brewing  about 7 gallons of wort in a 10-gallon kettle, followed by  a
     7-gallon  primary  and 2 5-gallon secondaries. Then keg  (or  bottle).
     The yeast was cultured from a bottle of Chimay.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     124




                                 Chimay Trippel

     Author: Chuck Cox  (bose!synchro![e-mail])
     Digest: December 18, 1990, Issue #556

     Ingredients:

                     3.3 pounds pale unhopped extract syrup
                     12 pounds  pale dry extract
                     1 pound    6-row pale malt
                     1 pound    wheat malt
                     1 pound    Vienna malt
                     2 pounds   light brown sugar
                     1/2 pound  corn sugar
                     10 grams   coriander
                     8 grams    orange peel
                     4 HBUs     Saaz hops (boil)
                     4 HBUs     Hallertauer hops (boil)
                     4-1/2 HBUs Fuggles hops (boil)
                     handful    hops (finish)
                     1 teaspoon Irish moss
                                Chimay yeast culture

     Procedure:

     This  is  a 7-gallon partial mash recipe.   Use  standard  procedures,
     brewing  about 7 gallons of wort in a 10-gallon kettle, followed by  a
     7-gallon  primary and 2 5-gallon secondaries or a 7-gallon  secondary.
     Then keg (or bottle).  The yeast was cultured from a bottle of Chimay.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     125




                                  Old Peculiar

     Author: Mike Fertsch  ([e-mail])
     Digest: August 11, 1989, Issue #225

     Ingredients:

                          4 pounds  dark malt extract
                          1/2 pound roast barley
                          1/2 pound crystal malt
                          2 pounds  dark brown sugar
                          2 ounces  Fuggles hops
                          5         saccharin tablets
                                    yeast

     Procedure:

     This  recipe uses saccharin, but I will not use this in my  beer;  in-
     stead  I  may  add brewer's licorice or lactose  for  sweetness.   The
     amount  of fermentables also seems low; I would add a pound or two  of
     light extract to increase the gravity to the mid-fifties.  The  recipe
     also calls for priming with 3 ounces of black treacle, which is molas-
     ses.   This seems low, and it also seems that different  brands  would
     contain different amounts of fermentable sugar.

     Comments:

     This  recipe  is for one of my favorite old ales---Old  Peculiar.   It
     comes from Dave Line's book Brewing Beers Like Those You Buy.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     126




                              Scottish Steamy Ale

     Author: Ken Ellinwood  (!sun!suntzu!aimla!ken)
     Digest: November 9, 1989, Issue #299

     Ingredients:

                   6 pounds  M&F light dry extract
                   1 pound   Scottish crystal malt (40L)
                   1 ounce   Northern Brewer leaf hops (boil)
                   1/2 ounce Northern Brewer (finish)
                             Brewers Choice American ale yeast

     Procedure:

     Boiling  hops are put in kettle for a 55 minute boil.   The  finishing
     hops are put in for an additional 5 minutes.

     Comments:

     My last batch came out too light because I added only 1/2 pound of the
     crystal  malt---I  was convinced it was in the 90 Lovibond  range.   I
     also used 6.6 pounds of canned extract.  The resulting beer was  about
     1/3 as dark as the original.

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A



























                                     127




                      CHAPTER 10: MEAD AND OTHER BEVERAGES

     Meadmakers will bend your ear for hours about the rich long  tradition
     surrounding their honey-based brew.  Mead is a sublime elixir, favored
     by  many  homebrewers for its variety and subtlety.  It  is,  however,
     much  stronger than typical beers, and also takes months or  years  to
     properly ferment and age.

     Mead  flavored  with apple juice is called a cyser; if  flavored  with
     grape juices, it's called pyment; if it uses other fruit juices,  it's
     called  melomel; it it draws it' s flavor from herbs and spices,  it's
     called metheglin.  There are several books available on mead, the  one
     used  by most digest subscribers seems to be Acton &  Duncan's  Making
     Mead.

     Other  beverages included in this chapter are easy recipes for  making
     hard cider and a couple recipes for making liqueurs.








































                                     128




                                Basic Small Mead

     Author: Cher Feinstein  ([e-mail])
     Digest: September 30, 1989, Issue #267

     Ingredients:

                      2-3           cloves
                      2 sticks      cinnamon
                      2 thin        slices ginger
                      2-4 teaspoons orange peel
                      2 pounds      honey yeast
                      1/4 cup       vodka or grain alcohol

     Procedure:

     In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken),
     and  ginger.   Add orange peel.  The amount of orange peel  will  vary
     depending  on  type of honey used.  Use less orange peel  with  orange
     blossom honey, for example.  Simmer.

     Add water to bring volume to 3 quarts.  Return to simmer.  Add  honey,
     stirring constantly.  Do not boil!  Skim off any white scum.  If  scum
     is  yellow, reduce heat.  When no more scum forms, remove  from  heat,
     cover  pot,  and leave overnight.  The next day, strain to  remove  as
     much spice particles as possible.  Pitch yeast.  Replace pot cover.

     Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast.
     Top  off jug, bringing to base of neck.  Take a piece of  clean  paper
     towel, fold into quarters, and put over mouth of jug.  Seal with  rub-
     ber  band.  Ferment  for 36 hours, replacing paper towel  whenever  it
     becomes fouled.  Refrigerate 8-12 hours.  Rack to new jug and put back
     in refrigerator for 12 hours.  Add 1/4 cup vodka to kill yeast.   Rack
     to fresh jug.  Refrigerate 3-4 days.  Bottle.

     Comments:

     This is a quickie mead, drinkable in 2 weeks, however, it does improve
     with age.  Aging at least a couple months is recommended. This mead is
     excellent chilled.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   2 days
     Secondary Ferment: 2 weeks











                                     129




                                   Hard Cider

     Author:  ([e-mail])
     Digest: October 2, 1990, Issue #508

     Ingredients:

                           5 gallons sweet cider
                           3 pounds  brown sugar
                           3 pounds  honey
                           2 packs   champagne yeast

     Procedure:

     Strain  3 gallons of cider into a 5-gallon carboy.  Strain 1/2  gallon
     into  pot and heat enough to allow sugar and honey to thoroughly  dis-
     solve.  Pour into carboy and finish filling to neck.  Pitch yeast  and
     seal with airlock.  When fermentation stops, bottle.  Prime with sugar
     to add carbonation.

     Comments:

     For this recipe to turn out well, do not use pasteurized apple  juice.
     My  last  batch  took 3 weeks to ferment.  If  you  notice  unpleasant
     smells during this time, you can ignore them.  Boy, does this turn out
     great!

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   3 weeks
     Secondary Ferment: N/A

























                                     130




                                 Blueberry Mead

     Author: Jonathan Corbet  (gaia![e-mail])
     Digest: November 28, 1988

     Ingredients:

                      7-10 pounds fresh blueberries
                      1-2 pounds  corn sugar
                      1-2 ounces  hops (Cascades is fine)
                      10 pounds   honey

     Procedure:

     To make 6-1/2 gallons of mead, Boil the honey, sugar, and hops for  at
     least  an hour (although boiling honey is not favored by  most  digest
     subscribers, it works fine and is the method used by Papazian).  Clean
     berries and mash well.  Put mashed berries, hot wort, and enough water
     to make 6-1/2 gallons into a fermenter.  Pitch yeast.  After one week,
     strain  out berries and rack to secondary.  Ferment at least one  more
     month and then bottle, priming with corn sugar and perhaps some  lemon
     grass tea.  Age 6 months to a year.

     Comments:

     This  mead  usually  comes out quite dry.   This  recipe  makes  6-1/2
     gallons.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   1 week
     Secondary Ferment: 4 weeks+
























                                     131




                                 Peach Melomel

     Author: Michael Bergman  ([e-mail])
     Digest: March 1, 1989, Issue #90

     Ingredients:

                           6 pounds     peaches
                           3/4 pint     elderflowers
                           2-1/2 pounds acacia honey
                           1/30 ounce   tannin
                                        Graves yeast
                           1/4 ounce    tartaric acid
                           1/4 ounce    malic acid

     Procedure:

     Press  peaches (after removing pits).  Dissolve honey in 4 pints  warm
     water,  blend in peach juice along with acid, tannin,  and  nutrients.
     Add  100 ppm sulfite (2 campden tablets).  After 24 hours,  add  yeast
     starter, allow to ferment 7 days before adding elderflowers.   Ferment
     on  flowers for 3 days then strain off lowers and top off to 1  gallon
     with  cold  water.  Ferment until specific gravity drops to  10,  then
     rack.   Rack again when gravity drops to 5, and add 1 tablet  campden.
     Rack again when when a heavy deposit forms, or after 3 months,  which-
     ever  comes first.  Add another campden tablet.  Rack again every  3-4
     months, adding a tablet after every second racking.

     Comments:

     This  recipe is based on procedures outlined in Making Mead, by  Bryan
     Acton and Peter Duncan.  They advocate the use of campden rather  than
     boiling  because they feel that after boiling for a long time most  of
     the essences of the honey are gone.  Read the "Basic Procedures"  sec-
     tion of Acton & Duncan for more info.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
















                                     132




                                Riesling Pyment

     Author: Jackie Brown  ([e-mail])
     Digest: June 24, 1989, Issue #184

     Ingredients:

            4-1/2 pounds  wildflower honey
            5-1/2 pounds  partial blueberry honey
            2 tablespoons acid blend
            1 tablespoon  pectic enzyme
            4 pounds      Alexander's Johanissberg Riesling extract
            1 pack        Red Star champagne yeast

     Procedure:

     Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since
     learned  that honey is best not boiled; subsequent batches  have  been
     made by holding the mixture for 2 hours).  Cool and pitch yeast.  Rack
     to secondary after 8 days.  Bottle after 4 months.

     Comments:

     This is more winey than your straight mead, but very pleasant.  Medium
     dry and spritzig---very nice as a table wine.  Those of you set up  to
     crush  your own grapes might try a grape honey mix.  A drink of  noble
     history!

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   8 days
     Secondary Ferment: 4 months
























                                     133




                                Rice Wine---Saki

     Author: David Herron  (mailrus!ukma!davids.UUCP!david)
     Digest: January 10, 1989, Issue #48

     Ingredients:

                       2-1/2 pounds rice (husked or raw)
                       1/2 pint     grape concentrate
                       7 pints      hot water
                       2-1/2 pounds corn sugar or honey
                       3 teaspoons  acid blend
                       3/4 teaspoon yeast energizer
                       1 tablet     Campden
                       1 pack       sherry yeast

     Procedure:

     Wash  and crush rice.  Place rice in nylon straining bag and place  in
     primary.  Pour hot water over rice and stir in all ingredients  except
     yeast  and  engergizer.  Wait 48 hours.  Add yeast and  energizer  and
     cover primary.  Stir daily, checking gravity and pressing pulp  light-
     ly.   When  gravity reaches 1.050 (2-3 days), add  another  1/4  pound
     dissolved sugar or honey per gallon.  When gravity drops to 1.030 (6-7
     days) strain any juice from bag.  Rack to secondary.  Attach  airlock.
     Rack  again  in  2 months, if necessary.  Bottle when  ready.   It  is
     possible  to continue building up alcohol by adding  additional  sugar
     until  fermentation  ceases.  For a sweeter drink,  add  1/2  teaspoon
     stabilizer and 1/4 pound dissolved sugar.

     NOTE: Any additional sugar added should be corn sugar, not cane sugar.

     Comments:

     This  recipe  came  from  a collection  of  wine  recipes  by  Raymond
     Massaccesi  titled  Winemakers Recipe Handbook.  Various  digest  sub-
     scribers  question the authenticity of this recipe.  Sake should  con-
     tain only rice---no corn sugar, grape concentrate, or honey.   Authen-
     tic sake should also be inoculated with koji.  There is a sake brewery
     in Berkeley, California, that will conduct tours for those  interested
     in  learning more about sake.  Sake is discussed by Fred  Eckhardt  in
     Best  of Beer and Brewing Vol. 1-5, available from the AHA.   Koji  is
     available from Great Fermentations of Santa Rosa.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A








                                     134




                                      Glog

     Author: A.E. Mossberg  ([e-mail])
     Digest: December 25, 1988

     Ingredients:

                           1 quart    cheap red port
                           1 quart    cheap vodka
                           1-1/2 cups sugar
                           4 cups     water
                           8 pods     cardamom
                           20         cloves
                           1 peel     of orange
                           2 sticks   cinnamon broken
                           1 handful  raisins
                           4          almonds

     Procedure:

     Dissolve sugar in water and add the last 6 ingredients.  Boil 15  min-
     utes  then  add vodka and port.  Bring back to boil  and  remove  from
     heat.  Serve warm.

     Comments:

     This is a traditional Swedish holiday drink. It cures the common cold.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
























                                     135




                                   Hard Cider

     Author: A.E. Mossberg  ([e-mail])
     Digest: December 23, 1988

     Ingredients:

                        1 gallon unfiltered apple juice
                        1/3      packet yeast

     Procedure:

     Remove  1 pint of juice to allow room for yeast activity.  Add  yeast.
     Let sit 4-10 days.  Replace pint of juice.  Place in refrigerator  and
     enjoy.

     Comments:

     Sometimes  I  rack the cider before placing  in  refrigerator  because
     there  is a heavy build up of dead yeast and particulate  matter  from
     the apple juice.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   4-10 days
     Secondary Ferment: N/A






























                                     136




                                  Berry Liqueur

     Author: Nicolette Bonhomme  ([e-mail])
     Digest: December 21, 1988

     Ingredients:

                     1 quart frozen raspberries
                     1 quart frozen blueberries
                     1 can   frozen grape juice concentrate
                     1 quart brandy
                             sugar

     Procedure:

     Soak  berries, grape juice and brandy for at least one  week.   Strain
     into  a jar, being sure to squeeze all juice out of  fruit.   Increase
     volume  by  25-50% with a sugar syrup made from half  water  and  half
     sugar.  Cool syrup to room temperature before adding to liqueur mix.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A
































                                     137




                            Prickly Pear Cactus Mead

     Author:John Isenhour  (LLUG_JI.DENISON.BITNET)
     Digest: June 15, 1989, Issue #177

     Ingredients:

                   20 pounds Mesquite honey
                   75-100    ripe prickly pear cactus fruits
                   2 packs   sherry wine yeast

     Procedure:

     See Papazian's book. This recipe was based on it.

     Comments:

     This is Dave Spaulding's version that won the grand prize at the  1986
     Arizona State Fair.

     Method:            N/A
     Original Gravity:  1.158
     Final Gravity:     1.050
     Primary Ferment:   N/A
     Secondary Ferment: 5 months
































                                     138




                        Chuck's Homemade Ozark Rootbeer

     Author: Chuck Cox  (bose![e-mail])
     Digest: January 9, 1990, Issue #338

     Ingredients:

                        2 ounces  birch beer extract
                        10 ounces root beer extract
                        1 pound   honey
                        1 cup     blackstrap molasses
                        1 cup     grade B maple syrup
                        1 gallon  sugar (about 8 pounds)

     Procedure:

     This recipe makes 15 gallons.  Mix all ingredients in a standard  keg.
     Add water to fill keg.  Carbonate.  Drink.

     Comments:

     I thought the molasses taste was a bit harsh and will try either  reg-
     ular molasses, or use less.  I will also try substituting 2 ounces  of
     sarsaparilla  extract  for  2 ounces of the  rootbeer  extract.   This
     recipe  makes a strong tasting rootbeer with about half the  sweetness
     of  commercial rootbeers.  This was made with artificial  carbonation,
     but  it  could be adapted to make alcoholic rootbeer  by  substituting
     malt extract for some of the sugar.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A























                                     139




                              Nathan's Ginger Beer

     Author: Bill Crick
     Digest: December 1, 1989, Issue #314

     Ingredients:

                 1/2 pound     fresh ginger, peeled and grated
                 1             lemon
                 5 teaspoons   cream of tarter
                 5 cups        white sugar
                 2-1/2 gallons water

     Procedure:

     This  stuff  is dangerous---do not make it.  WARNINGS: Use  only  real
     champagne  bottles, beer bottles will explode.  If left out of  fridge
     more than 4 weeks, bottles will explode.  Do not leave in fridge  more
     than 4 weeks after bottles start to scare you, otherwise, bottles will
     explode.   Set off outside---corks go 60-70'.  Do not let bottles  sit
     around too long---I'm not kidding!

     Peel  and grate ginger.  Grate lemon, squeeze, and cut remainder  into
     slices.  Boil all ingredients, mixing.  Cool to 80 degrees or less and
     add  lager yeast. Ferment 3-7 days, then bottle in champagne  bottles.
     Wire  down plastic corks.  Leave out 1 week, then move to  cool  area.
     Chill and test open 1 bottle each week until they start to scare  you,
     then put all bottles in fridge and drink within 2 weeks.

     Comments:

     I've  been  making this for many years.  It is  very  carbonated,  and
     quite  refreshing.  Also, because it has a limited shelf  life  (after
     which it explodes), it prompts lots of impromptu ginger beer  parties.
     I  call several friends to say "I'm setting off a dozen  ginger  beers
     tomorrow afternoon. Wanna come?"

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   3-7 days
     Secondary Ferment: Couple weeks















                                     140




                             My Daddy's Beer Recipe

     Author: Stephen Hansen  ([e-mail])
     Digest: July 18, 1990, Issue #462

     Ingredients:

                        1 can        Blue Ribbon malt
                        1 pack       Fleishmann's yeast
                        1 cup        rice
                        1 tablespoon salt
                        5 pounds     powdered cane sugar

     Procedure:

     In  a large (3 gallon) porcelain pan, add 3 quarts water and bring  to
     boil.   Add sugar, stirring.  Bring back up to boil and add 1  can  of
     malt.  Return to boil again and let simmer for 15 minutes.  Fill large
     glass 1/2 full of luke warm water (not over 130 degrees) and add rice,
     yeast, and salt.

     Clean crock and fill 1/3 full of warm water.  Pour in wort.  Add  cold
     water to within 3 inches of top.  Add yeast solution and cover.  After
     6-10  hours remove foam with wire strainer.  Let sit until  hydrometer
     says "bottle."   Fill bottles, adding 1/2 teaspoon sugar to each.  Cap
     and let stand 21 days.

     Comments:

     Back  when I first started making beer (about 20 years ago now) I  ac-
     tually  made  several batches using this recipe.  The  results  varied
     from barely drinkable to snail bait.  I especially like his comparison
     in  the last line of the original---"This should make 5 cases of  pint
     bottles of beer equal to or superior to Millers High Life."

     Method:            Extract
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A

















                                     141




                                  Romulan Ale

     Author: Karl Wolff (1st recipe), Robert N. (2nd recipe)
             ([e-mail])   ([e-mail])
     Digest: November 6, 1990 and November 7, 1990, Issues #531 and #532

     Ingredients:

                                 Karl's Recipe:

                            1 fifth  Bacardi 151
                            1 fifth  Blue Curaco
                            2 liters Sprite or 7-Up

                                Robert's Recipe:

                              1 fifth Bacardi 151
                              1 fifth Everclear
                              1 fifth Blue Curaco

     Procedure:

     Mix all ingredients. Chill for approximately 3 hours and serve.

     Comments:

     Robert  comments that this is done in shots because the average  human
     cannot stand up to a tall cool glass of Romulan ale; he suggests  that
     Karl's recipe may be fit for human consumption.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A






















                                     142




                                     Cyser

     Author: Arun Welch  ([e-mail])
     Digest: November 14, 1990, Issue #537

     Ingredients:

                 4 gallons     fresh cider (no Pot.Sorb)
                 5 to 6 pounds honey
                 1 gallon      water
                 1 large stick cinnamon
                 5             cloves
                 2 pods        cardamom
                 2 packs       Red Star Pasteur champagne yeast

     Procedure:

     Simmer the spices in the water for 10 minutes.  Dissolve honey.   Sim-
     mer and strain crud until there isn't any more.  Transfer to  primary,
     along with cider (this should bring primary to a good pitching temper-
     ature).   Pitch yeast and wait 1 to 2 weeks for the foam to die  down.
     Transfer  to secondary.  Ferment in secondary 3-6 months.  Bottle  and
     age another 3 or more months.

     Comments:

     I made up this recipe as I went along.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   1-1/2 weeks
     Secondary Ferment: 3 to 6 months
























                                     143




                                  Wassail Mead

     Author:Mal Card [e-mail]
     Digest: November 15, 1990, Issue #538

     Ingredients:

                        12-1/2 pounds light clover honey
                        4 teaspoons   acid blend
                        5 teaspoons   yeast nutrient
                                      wine yeast

     Procedure:

     Add  honey, acid blend, and yeast nutrient to 2 gallons of  water  and
     boil  for  1/2 hour.  Add this to 1-1/2 gallons of cold water  in  the
     primary  fermenter.   Pitch yeast when the temperature  reaches  70-75
     degrees.  Use a blow off tube if you use a carboy.  Allow fermentation
     to proceed for 3 weeks or more (up to several months).  When the  mead
     becomes fairly clear, rack to secondary.  Attack air-lock.  Leave  the
     mead  to  sit at least 3 weeks.  When yeast settles to bottom  and  is
     clear,  it  is  ready  to bottle.  Adding 3/4 cup  of  corn  sugar  at
     bottling will produce a sparkling mead.  Sparkling meads should not be
     made with an original gravity higher than 1.090.

     Method:            N/A
     Original Gravity:  1.100
     Final Gravity:     1.000
     Primary Ferment:   N/A
     Secondary Ferment: N/A



























                                     144




                                   Quick Mead

     Author: Kevin Karplus  ([e-mail])
     Digest: November 16, 1990, Issue #538

     Ingredients:

                          3 gallons    water
                          5 pounds     honey
                          1/3 cup      jasmine tea
                          1/2 teaspoon ground ginger
                          2 teaspoons  cinnamon
                          1/2 teaspoon ground allspice
                          1/2 teaspoon ground cloves
                          1/2 teaspoon ground nutmeg
                                       ale yeast

     Procedure:

     Boil  water,  adding  tea and spices.  Remove from heat  and  stir  in
     honey.   (Some  mead makers boil the honey, skimming the  scum  as  it
     forms).  Cover boiled water, and set aside to cool (this usually takes
     a  long time, so start on the next step).  Make a yeast starter  solu-
     tion by boiling a cup of water and a tablespoon or two of honey.   Add
     starter  to cooled liquid.  Cover and ferment using blow tube or  fer-
     mentation lock.  Rack two or three times to get rid of sediment.

     The less honey, the lighter the drink, and the quicker it can be made.
     1  pound per gallon is the minimum, 5 pounds per gallon is  about  the
     maximum for a sweet dessert wine.  This mead is a metheglin because of
     the  tea. The yeast is pitched one day after starting the  batch,  the
     crud skimmed about 10 days later, then wait 3 days and rack to second-
     ary.  Wait 2 more weeks and bottle---about 4 weeks from start to  fin-
     ish.

     Comments:

     Yield is 3.1 gallons.  Excellent clarity, fairly sweet flavor,  slight
     sediment, light gold color.  An excellent batch.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A












                                     145




                                   Sack Mead

     Author: Kevin Karplus  ([e-mail])
     Digest: November 16, 1990, Issue #538

     Ingredients:

                      3 gallons    water
                      16 pounds    honey
                      1/4 cup      keemun tea
                      1/4 cup      oolong tea
                      2 teaspoons  cinnamon
                      1/2 teaspoon whole anise seed
                      18 clusters  cardamom, crushed
                      20 allspice, crushed
                      1 inch       galingale root, crushed
                                   yeast
                                   unflavored gelatin (fining)

     Procedure:

     Boil  water,  adding  tea and spices.  Remove from heat  and  stir  in
     honey.   (Some  mead makers boil the honey, skimming the  scum  as  it
     forms).  Cover boiled water, and set aside to cool (this usually takes
     a  long time, so start on the next step).  Make a yeast starter  solu-
     tion by boiling a cup of water and a tablespoon or two of honey.   Add
     starter  to cooled liquid.  Cover and ferment using blow tube or  fer-
     mentation lock.  Rack two or three times to get rid of sediment.

     This  recipe took about 6-1/2 months from brewing to bottling.   First
     rack  took place 15 days after brewing.  2nd rack 3 weeks  later.  3rd
     rack  3 months later.  Gelatin added 1 month later.  Bottled about  2-
     1/2 months later.  Yield 3.7 gallons.

     Comments:

     Sweet, smooth, potent. A dessert wine.  This is perhaps the best of my
     20 or more batches of mead.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A













                                     146




                                Roses for Arthur

     Author: Ye Olde Batte  (mhalley%mun.BITNET)
     Digest: November 31, 1988

     Ingredients:
                                  rose petals
                                  water
                                  sugar
                                  dry yeast

     Procedure:

     Fill  a  glass container with rose petals.  Cover with water  and  let
     set,  covered  by a clean cloth, for 3 days.  Strain water  through  a
     cloth  and  measure.  Add to it, one quarter of its  volume  of  white
     sugar.  Set in a glass jar or crock, add a pinch of dry yeast and stir
     well.  When it is sparkling (3 days to a week), put into beer or cham-
     pagne bottles and cap.  Age 1-6 months.

     Comments:

     This  recipe  comes  from  a booklet  called  The  Delicious  Rose  by
     Geraldine  Duncann.  It was called Rose Melemell, although it  has  no
     honey.  This is an effervescent brew with a hint of summer roses.

     Method:            N/A
     Original Gravity:  N/A
     Final Gravity:     N/A
     Primary Ferment:   N/A
     Secondary Ferment: N/A


























                                     147




                           APPENDIX  A: BIBLIOGRAPHY



     The  following books are generally available from the  Association  of
     Brewers  at  [phone].  Quite a few may also  be  available  from
     various homebrew shops or mail order sources.


     Beach, David.  Homegrown Hops.  1988, David Beach, 103 pages.

     A complete guide on growing hops geared toward the homebrewer.  Covers
     everything  from hop selection and cultivation through harvesting  and
     drying.


     Burch, Byron.  Brewing Quality Beers.  1986, 50 pages.

     This is a good, basic text on homebrewing geared toward the beginner.


     Eckhardt,  Fred.   Essentials  of Beer  Style.   1989,  Fred  Eckhardt
     Associates, Portland Oregon, 224 pages.

     Parts  of this book are rehash of material covered  better  elsewhere,
     such as the basic brewing process and how to serve beer, but the  sec-
     tions  that describe the characteristics that define beer styles  have
     more than enough value to justify buying this book.  If you have  ever
     wondered what exactly makes a porter a porter rather than a stout,  or
     what  the  difference is between a Vienna-style lager  and  a  Maerzen
     beer, then this book is for you.


     Fix,  George.  Principles of Brewing Science.  1989, Brewers  Publica-
     tions, Boulder Colorado, 246 pages.

     This  is an interesting book for the advanced brewer with  some  back-
     ground  in  chemistry, but would have little value  to  the  beginner.
     Describes  chemical process that take place in the  fermentation  pro-
     cess, water chemistry, proteins, enzymes, carbohydrates, etc.


     Foster,   Terry.   Pale  Ale.  1990,  Brewers  Publications,   Boulder
     Colorado, 134 pages.

     Largely  geared toward the consumer who wants a knowledge of the  his-
     tory,  evolution,  culture, and techniques that make pale ale  such  a
     revered style in Britain.  Some sections describe the ingredients  and
     procedures for making pale ales.








                                     148




     Gayre,  Lt. Col. Robert.  Brewing Mead.  1986,  Brewers  Publications,
     Boulder Colorado, 200 pages.

     Most  of this book is a historical look at the place of mead  in  his-
     tory.  Not a great deal of practical information, but interesting.


     Guinard,   Jean-Xavier.    Lambic.   Brewers   Publications,   Boulder
     Colorado, 169 pages.

     Discussion  of  the  history and evolution of  lambic  ales,  includes
     directory of breweries making lambic ales and recipes for homebrewers.


     Hough,  J.S.,  D.E. Briggs, R. Stevens, and T.W. Young.   Malting  and
     Brewing Science. 1982, Chapman and Hall Publishing, 914 pages.

     Two-volumes detailing every step in the brewing process, from agricul-
     tural  techniques used in producing malt and barley through  packaging
     and  marketing.   This  book is geared to the  commercial  brewer  and
     assumes a good knowledge of chemistry and microbiology.


     Jackson, Michael.  Pocket Guide to Beer.  1982, 1989, 1991, Simon  and
     Schuster, New York, 138 pages.

     Short,  concise descriptions of breweries throughout the  world  along
     with  descriptions of the beers they make and ratings (5-star  scale).
     One of the few sources for original gravity and alcohol content infor-
     mation on commercial beers.  Great for the traveler.


     Jackson,  Michael.  World Guide to Beer.  1977, 1988,  Running  Press,
     Philadelphia, 255 pages.

     Probably  the  single  most important book on  beer  available  today.
     Accurate and complete.  Describes the history, culture, and techniques
     used  in the beer industry throughout the world. Describes  styles  of
     beer  that  predominate in various geographic areas along  with  their
     heritage and commercial examples.


     Leistad, Roger.  Yeast Culturing for the Homebrewer.  1983, G.W.  Kent
     Co., 40 pages.

     Short, but detailed discussion of how yeast can be cultured.  Probably
     not of interest to the beginner.


     Line, Dave.  Brewing Beers Like Those You Buy.

     A  somewhat dated text from Britain that tries to emulate  such  note-
     worthy commercial beers as Mackeson Triple Stout.  Some of the recipes
     can  try your patience as you try to figure out what "treacle"  is  or
     whether you should really brew with saccharine.


                                     149




     Mares, William.  Making Beer.  1988, Alfred Knopf Publishing Co.,  New
     York, 178 pages.

     Invaluable  for its advice on why not to become a  commercial  brewer,
     this  is a fascinating look at one homebrewer's life of  beer.   Witty
     and  insightful descriptions of such wondrous homebrewing  experiences
     as bottles bursting in the middle of the night.


     Master Brewers Association.  The Practical Brewer.  1977, Master Brew-
     ers Association of the Americas, 475 pages.

     Advanced,  comprehensive  text covering various  aspects  of  brewing.
     Geared  toward the commercial brewer, but much of the  information  is
     useful to homebrewers as well.


     Miller,  David.  The Complete Handbook of Homebrewing.   1988,  Garden
     Way Publishing, Pownall Vermont, 248 pages.

     Comprehensive  homebrewing  text  that  is  often  preferred  by  more
     advanced  brewers because it is somewhat more technical  and  detailed
     than Papazian and better organized with a comprehensive index.


     Miller,  David.   Continental Pilsner.   1990,  Brewers  Publications,
     Boulder Colorado, 102 pages.

     Story of pilsner and similar lagers, explored through its history  and
     evolution.  Describes how to brew pale lagers at home.


     Moore, William.  Home Beermaking.  72 pages.
     Good basic homebrewing text---for the beginner.


     Morse,  Roger A.  Making Mead---History, Recipes, Methods, and  Equip-
     ment.  1980, Wicwas Press, 127 pages.

     In-depth look at brewing techniques, troubleshooting, and analysis  of
     mead.  Written by beekeeper and horticulturist.


     Noonan, Greg.  Brewing Lager Beer.  1986, Brewers Publications,  Boul-
     der Colorado, 293 pages.

     Somewhat advanced text geared to the advanced brewer who wants to  try
     bottom-fermented  beers.  A must if you want to try a decoction  mash.
     Excellent  discussion  of water treatment and  quality  by  geographic
     area.







                                     150




     Papazian,  Charlie.   The Complete Joy of Home  Brewing.   1984,  Avon
     Books, New York, 352 pages.

     The most universally accepted reference among homebrewers.   Excellent
     selection  of recipes.  Good choice as a general text,  especially  if
     you  can only afford one.  This book will hold your hand as you  begin
     brewing and will take you gradually through progressively more  diffi-
     cult steps.  Desperately cries out for an index.


     Priest,  F.G. and I. Campbell.  Brewing Microbiology.  1987,  Elsevier
     Science Publishers, Amsterdam.


     Reese,  M.R.  Better Beer and How to Brew It.  1981, Garden  Way  Pub-
     lishing, Pownall Vermont.


     Zymurgy.   Magazine of the American Homebrewers  Association,  Boulder
     Colorado.

     Quarterly  magazine covering all aspects of homebrewing.   The  annual
     special  issues  alone are worth the cost of  the  subscription.  Past
     topics have included troubleshooting, hops, and yeast.

































                                     151




                             APPENDIX B: SUPPLIERS



     The  following  list  of  suppliers  was  compiled  by  Chris  Shenton
     ([e-mail])  and originally appeared in the  Homebrew
     Digest  Feb 16, 1990.  We extend our heartiest thanks to Chris for the
     effort  he put into this list.  According to Chris, there was once  an
     updated  list, but one hungry tape later, and all his work  was  gone.
     Fortunately the following work has been saved in the archives for  all
     to enjoy.

     INTRODUCTION

     The following lists unit prices for a sample of supplies from a number
     of vendors.  These are only representative data points on some of  the
     more  common  items and should help in deciding where to  shop.   Some
     vendors  sell in small quantities, and some only in large  quantities,
     but  give bulk prices.  Consult the notes following the table for  ad-
     dresses  and information about quantities.  Please send me  any  other
     vendors  you have information about so I can keep this  list  current.
     Thanks for your support.---Chris Shenton

     SELECTION PHILOSOPHY

     I  didn't include most specialty grains (or specialty  items)  because
     they  are ordered in small quantities.   Prices selected are for  low-
     est-cost variety available; for example, if US and German Munich  malt
     is  available, I quote the cheaper US variety.  When price  or  amount
     depends  on quantity ordered, I've tried to select an amount  suitable
     for a couple of batches, because that's the way I would order by mail.
     For  example, if there are 1, 5, 10, 20, 50 Lb bags of grain,  I  used
     the 20 Lb price because that seems like a realistic purchase  quantity
     ---  enough for about two batches.  Likewise, if there's a 6-can  dis-
     count on a case of extract, I quote that price, rather than the higher
     per-can  price.   With hops, same deal: if there were 1, 2, 5,  10  oz
     packs, I'd quote the 5 oz pack price.

     OTHER SUPPLIERS

     There  are  a couple suppliers which do not fit in the  chart  because
     they  specialize  in only one item, or sell  somewhat  unusual  items.
     They  are  included  separately  from the  chart  and  its  addresses.
     (Freshops is force-fit into the chart below, however).

     PERUSAL

     My  guinea pig said he found the raw data too overwhelming  and  would
     prefer  a more iconic style.  Therefore, I've taken my numbers  (price
     per  quantity),  and broken things into intervals,  then  marked  them
     using the familiar $, $$, $$$, $$$$ notation.  Then, for each  suppli-
     er,  I averaged the interval-measure of each available  ingredient  to
     get  an average value for all that supplier's merchandise.   Presented
     in  an iconic form at the extreme right, this shows at a glance  which
     dealers  are expensive (e.g.: Wine & Brew By You) and which are  cheap


                                     152




     (e.g.: Green Acres and Brew For Less [I would hope so with a name like
     that!  :-]).   Note  that this ignores  unavailable  ingredients,  and
     therefore variety/selection; companies with only a couple  inexpensive
     items (e.g.: Freshops) come out looking good, too.  After the body  of
     the  chart,  I list the minimum, average, and maximum prices  for  the
     items,  in  dollars per the quantity-measure specified in  the  column
     heading.

     FEEDBACK

     I would be willing to maintain a list of user reports for each vendor.
     Send  me any comments on ones you have dealt with:  price,  knowledge,
     quality,  freshness, turn-around time, etc. I'll compile and send  out
     updates  every now and then.  If you have other vendors I  didn't  in-
     clude, send me a line or two with the prices calculated for the ingre-
     dients in this table. (I can't afford to keep current on all the deal-
     ers!)

     DISCLAIMER

     Some  suppliers  will  have inevitably been  omitted.   These  include
     places  with  no catalog (eg. Col. John's), places  which  charge  for
     catalogs  (eg: Brass Corkscrew / Brewer's Warehouse), and places I  am
     not  aware of.  I apologize for any omissions.

     (The  obligatory  null-statement  indicating my opinions  are  no  one
     else's.)






























                                     153




                      SUPPLIERS COMPARISON CHART

Comp    Extract $/Lb        Malt $/Lb           Hops $/oz Yeast $/pk
any  St --------- --------- ---- ----                               Soda
Abbr at      Edme M&F  Dry  Klag Pale Crys Muni Casc Saaz Liqu Whit Caps
ev.  e  Bulk DMS  Plai Ligh es        tal  ch   Flwr Pell Cult Dry  $/gr
==== == ==== ==== ==== ==== ==== ==== ==== ==== ==== ==== ==== ==== ====
AmBr NC $$$  ____ ____ ____ $    $    $$$  $$   $$   $$   $$   ____ ____ | $$
AmWo PA ____ $    $$   $$   $$$$ $$$$ $$$$ ____ ____ $$$  ____ ____ $$$$ | $$$
BAWH MA ____ $    $$   $$   $$$  $$   $$   $$$  $$   $$   $$$  $$$$ $$$  | $$
BBM  WI $$   ____ $    $    $    $$   $    $    $$   $$   $    ____ $    | $$
BFL  IL $    $    $    $    $    $    $    ____ $$   $    $    ____ $$   | $
BM&V MA ____ $$   $$   $$   $$   $$   $$   $$   $$   $$   $$   $$$  $$$  | $$
BrHa TN $$$  $$   $$   $$   $    $$   $$   $$   $$   $$   $    ____ $    | $$
CW   PA $$$  $$   $$   $$   $$$  $$   $$   $$   $$   $$$  ____ $$$  $$$  | $$
Cell WA $$   $$   $$   $$   $$   ____ $$   $$   $    $$   $$   ____ $$$$ | $$
Cros CT ____ $$   $$   $$   ____ $$$  $$$  $$$  $$   $$   $$$$ $$$  $$$  | $$$
ECK  MO ____ ____ $$   $$   ____ $$$  $$$  ____ $    $$   ____ ____ $$$$ | $$
FH   OR ____ ____ ____ ____ ____ ____ ____ ____ $    ____ $    ____ ____ | $
FHSC OR $    $    $$   $    $    $    $    $    $$   $$$  $    ____ ____ | $
GFM  CA $$   $$   $$   $$   $    $$   $$   $$   $    $$   $    $$$$ $$$  | $$
GFSR CA $$$  $$$  $$   $$   $    $$   $$   $$   $$   $$   $    $$$$ $$$  | $$
GrAc MN $    $    $    $    $    $    $    $    $    $    $    ____ $$   | $
HBII FL $$$  $$   $$   $$   $$   $$   $$$  $$$  $$   $$$  ____ ____ $    | $$
HHS  PA ____ $$   $$   $$   $$   $$   $$   $$   $$   $$   ____ ____ $$   | $$
HSH  PA ____ $$   $$   $$   $$   $$   $$   $$   $    $$   ____ ____ $$$  | $$
Henn NY $$$$ $$   $$   $$   $$   $$   $$   $$   $$   $$   $$   $$$  $$$  | $$
JHBS NH ____ $$   $$   $$   $$$  $$$  $$$  $$$  $$   $    ____ $    $$   | $$
Joe  OH ____ $$   $$   $$   $$$  $$$$ $$   $$   $$   $$   ____ ____ $$   | $$
KMB  IL ____ ____ $$   $$   $$   $$   $$   $$   $$$$ $$   ____ ____ $    | $$
LOWS IL ____ $    $    $    ____ ____ ____ ____ ____ $    ____ ____ $    | $
MMHS OK ____ ____ ____ $$   $$   ____ $$   $$   $$   $$   ____ ____ $    | $$
Mark OH ____ ____ $    $    $$   $$   $    $    ____ $    ____ ____ $    | $
Maye NY ____ $$   $$   $    $$   $$   $$   $$   $    $$   $    ____ $$$  | $$
OBW  CA $$   ____ ____ $    ____ $    $    $$$  ____ $    ____ ____ $$$  | $$
PF   WI ____ $$   $$   $$   $$$  $$   $$   $$   $$   $    ____ ____ $$$  | $$
S&R  NY ____ $    $$   $    $$   $$   $$   $$   $    $$   ____ ____ $$$  | $$
SBS  FL ____ ____ $$   $$   ____ $$$  $$$  $$$  $$   $$   $$   ____ $$   | $$
THB  CA ____ $$   $$   $    $    $$$  $$$  $$$  $$   $$   $    ____ $$$  | $$
TMBC MA ____ $$   $$   $$   ____ $$   $$   $$   $$   $$   $    $$$  $$$  | $$
WBBY FL ____ $$$$ $$$$ $$$$ $$$  $$$$ $$$$ $$$$ $$$  $$$$ ____ ____ $$$  | $$$$
WM   MO ____ $$   $$   $$   $$   $$   $$   $    $    $    ____ ____ $    | $$
WiBr CA $$$$ ____ ____ $$   $$$  $$$  $$$  $$$  $    $    $$   ____ $$$  | $$
Min  == 1.11 1.82 1.50 1.81 0.60 0.70 0.70 0.65 0.48 0.83 3.25 1.40 0.85
Avg  == 1.58 2.47 2.32 2.60 1.01 1.15 1.17 1.11 0.81 1.37 3.81 1.87 1.37
Max  == 2.08 4.28 4.54 5.00 1.75 1.90 1.90 1.90 1.85 2.49 5.45 2.10 1.99











                                154




     ADDRESSES AND COMMENTS

     Note:
             `$' indicates quantity used for the quoted price below,
             `_' indicates not available or information not given

     AmBr                     American Brewmaster
                              2940-6 Trawick Road
                              Raleigh, NC 27604
                              919-850-0095

     Extract:
     American     Classic malt in 1.65# and 3.3# $ boilable pouches
     Malt:        Klages/Pale 1#, 3#, 25# $, 50#; Crystal and Munich 1# $
     Hop Flower:  2oz $, 1#, 2#, 4#
     Hop Pellets: 1oz $, 1#, 2#, 4#
     Discounts:   %5  @ 13.2# $, 10% @ 26.4# extract &  applies  to  other
                  thing's too!
     Comments:    Yeast culturing supplies; good discounts; quality malt
     P & H:       extra
     Use Note:    Fast service, knowledgeable staff.


     AmWo                 Ambler Woodstove
                          Bethelehem and Butler Pikes
                          Ambler, PA 19002
                          215-643-3565

     Extract:     Dry is M&F 1# $
     Malt:        1# $ amounts
     Hop Flower:  _
     Hop Pellets: 1oz $
     Discounts:   Malt --- 10% 10-25#, 25% for 55#; Hops discounted for 8oz
     Comments:    Brewing is not their main business; limited selection.
     P & H:       extra
     Use Note:    ??


     BAWH                     Beer and Wine Hobby
                              PO Box 3104
                              Wakefield, MA 01880
                              617-933-8818

     Extract:     Dry 1#, 3# $, 55#; 1 can, 6 can case $
     Malt:        1#, 5#, 10#, 55#
     Hop Flower:  4oz $, 8oz, 1#
     Hop Pellets: 1oz
     Discounts:   _
     Comments:    Good selection beer and wine; yeast propagation kit,  keg
                  system
     P & H:       extra
     Use Note:    ??





                                     155




     BBM                      Basement Brewmaster
                              4280 N. 160th St
                              Brookfield, WI 53005
                              414-781-BREW

     Extract:     Bulk  is 3# $ heat-sealed bags of Wisconsin extract
     Malt:        1# $
     Hop Flower:  4oz $
     Hop Pellets: 1oz $
     Discounts:   _
     Comments:    New company, not a large selection yet
     P & H:       extra
     Use Note:    ??


     BFL                     Brew for Less
                             P.O. Box 32 195
                             Chicago, IL 60632-0195
                             312-581-BEER

     Extract:     Bulk is M&F 55# $; Edme 2# $; M&F 3.3# $; M&F dry 3# $
     Malt:        M&F 2-row in 5#, 20# $, 55#
     Hop Flower:  0.5# $ and 1.0# bags
     Hop Pellets: 0.25# $ and 1.0# bags
     Discounts:   _
     Comments:    Decent selection
     P & H:       UPS extra, Handling $1
     Use Note:    ??


     BM&V                     Barleymalt & Vine
                              4 Corey St
                              W. Roxbury, MA 02132
                              617-327-0089

     Extract:     Dry is M&F 3# $
     Malt:        1#, 10# $, 55#
     Hop Flower:  4oz $, 1#
     Hop Pellets: 1oz, 4oz $, 1#
     Discounts:   _
     Comments:    Cornelius system for $179!, kegs for $25!; fairly  comp-
                  lete
     P & H:       Free for orders more than $30
     Use Note:    ??













                                     156




     BrHa                     Brewhaus
                              4955 Ball Camp Pike
                              Knoxville, TN 37921
                              615-523-4615

     Extract:     Bulk is M&F 55# $; Dry is Laaglander 3# $, 55#,  M&F  3,
                  55#
     Malt:        Klages 1# $, 55#; others in 50# bags
     Hop Flower:  1oz $
     Hop Pellets: 1oz $, 1#
     Discounts:   10% case extract
     Comments:    Solid catalog; wide selection; Klages 55# bag for $0.55/#!
     P & H:       extra
     Use  Note:     Knowledgeable staff, reasonably fast  turnaround.  Good
     prices.


     CW                       Country Wines
                              3333 Babcock Blvd
                              Pittsburgh, PA 15237
                              412-366-0151

     Extract:     Bulk is EDME 55# $ DMS or SFX; dry: M&F 1#, 3# $, 55#
     Malt:        _
     Hop Flower:  2oz, 4oz $
     Hop Pellets: 10 g, 1oz $
     Discounts:   _
     Comments:    Good wine selection
     P & H:       UPS extra; handling $1 on orders < $8
     Use Note:    ??


     Cell                   The Cellar
                            P.O. Box 33525
                            14411 Greenwood Ave, N.
                            Seattle, WA 98133
                            206-365-7660

     Extract:     1 can, 6 can case $; Bulk is 58# $ Alexanders
     Malt:        3# $, 55#
     Hop Flower:  2oz $, 1#
     Hop Pellets: 2oz $, 1#
     Discounts:   Extract cans 10% case discount
     Comments:    Good selection, lots of equipment and other toys
     P & H:       UPS extra
     Use Note:    ??











                                     157




     Cros                    Crossfire
                             PO Box 530
                             Somersville, CT 06072
                             203-623-6537

     Extract:     1 can, 6 can case $; 1#, 3# $, 55#
     Malt:        1# $, 55#
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   extract can case above
     Comments:    Good selection of wine and beer
     P & H:       extra
     Use Note:    ??


     ECK                     E.C. Kraus
                             9001 East 24 Highway
                             P.O. Box 7850
                             Independence, MO 64053
                             816-254-7448

     Extract:     4 3.3# cans $
     Malt:        10 1# bags $
     Hop Flower:  4oz $
     Hop Pellets: 3oz $
     Discounts:   _
     Comments:    Mostly wine (though not extensive), not  much beer
     P & H:       $0.75 handling, most items postpaid
     Use Note:    ??


     FH                      Freshops
                             36180 Kings Valley Hwy
                             Philomath, OR 97370
                             503-929-2736

     Extract:     _
     Malt:        _
     Hop Flower:  4oz, 8oz $, 12oz, 1#, 2#, 3#, 4#, 5-10#,11+#
     Hop Pellets: _
     Discounts:   based on quantity
     Comments:    Rhizomes! N. Brewer, Chinook, Willamette, Perle,  CFJ90,
                  Hallertauer, Tettnanger
     P & H:       included
     Use Note:    ??












                                     158




     FHSC                      F.H. Steinbart Co
                               602 SE Salmon
                               Portland, OR 97214
                               503-232-8793

     Extract:     Bulk 7# $; Dry is domestic 5# $, 55#
     Malt:        1#, 10#, 25# $, 50#, 80# at various discounts
     Hop Flower:  2oz $, 1#
     Hop Pellets: 1oz $, 1#
     Discounts:   Extract case discount
     Comments:    Good wine selection too; lots of variety.
     P & H:       extra
     Use Note:    ??


     GFM                  Great Fermentations of Marin
                          87 Larkspur St
                          San Rafael, CA 94901
                          415-459-2420

     Extract:     Bulk 1# $; Dry 5# $, 55#
     Malt:        1#, 5# $
     Hop Flower:  4oz $
     Hop Pellets: 2oz $
     Discounts:   _
     Comments:    Complete: hop rhizomes! 7gal carboys,  kegging, lots  of
                  books
     P & H:       handling $1 ($3 for orders < $20);  postage extra
     Use Note:    ??


     GFSR              Great Fermentations of Santa Rosa
                       PO Box 428
                       Fulton, CA
                       800-544-1867

     Extract:     Bulk generic, and the usual cans
     Malt:        1# $; Munich is US --- German available
     Hop Flower:  4oz $; Cascade and Northern Brewer
     Hop Pellets: 2oz $; domestic @ $1.95, imported @ $2.95
     Discounts:   order > $100 10%, > $250 25%
     Comments:    Very well produced catalog, descriptive















                                     159




     GrAc                        Green Acres
                                 216 Vork Rd
                                 Esko, MN 55733
                                 218-879-2465

     Extract:     Bulk is Breiss unhopped (5 gal, 58# pail) for $72
     Malt:        1#, 4#, 20# $, 50#, 55#
     Hop Flower:  1oz, 2oz, 4oz $, 8oz, 1#
     Hop Pellets: 1oz, 2oz, 4oz $, 8oz, 1#
     Discounts:   per ingredient, varies
     Comments:    Selection not extensive but they have all  the essentials
     P & H:       UPS extra; Handling --- order <$25 $3, <$50 $1, >$50 $none
     Use Note:    ??


     HBII                   Home Brew Intl, Inc
                            1126 S. Federal Hwy
                            Suite 182
                            Ft. Lauderdale, FL 33316
                            305-764-1527

     Extract:     Bulk is M&F 55# $; Dry is M&F 1#, 3# $, 55#
     Malt:        Klages and Pale 1#, 55# $; others 1# $,  55#
     Hop Flower:  4oz $
     Hop Pellets: 1oz $, 1#
     Discounts:   _
     Comments:    Good selection beer/wine; kegging;  cheese, sourdough, et al
     P & H:       extra
     Use Note:    Slow service (still waiting --- about 3 weeks)


     HHS                    Hayes Homebrew Supply
                            Suite 117
                            311 S. Allen St
                            State College, PA 16801

     Extract:     Dry is Laaglander 3.0# $
     Malt:        Klages 1#, 5# $, 50#; others 1#, 5# $; pale is English
     Hop Flower:  1oz, 2oz, 4oz $, 1#
     Hop Pellets: 1oz, 2oz, 4oz $, 1#
     Discounts:   _
     Comments:    Decent selection of the basics
     P & H:       Handling $1.50 for orders < $20; postage extra
     Use Note:    ??













                                     160




     HSW                     Home Sweet Homebrew
                             2008 Sansom St
                             Philadelphia, PA 19103
                             215-569-9469

     Extract:     Dry is M&F 3# $
     Malt:        Klages and Pale 1#, 5# $, 50#; others 1#, 5#
     Hop Flower:  2oz $, 1#
     Hop Pellets: 2oz $, 1#
     Discounts:   _
     Comments:    Reasonable selection
     P & H:       Handling $2 for orders <$15; postage extra
     Use Note:    ??


     Henn                   Hennessy Homebrew
                            470 North Greenbush Road
                            Rensselaer, NY 12144
                            518-283-7094

     Extract:     Bulk is 55# $ dry M&F; Diastatic is by M&F, not Edme
     Malt:        1#, 5# $, 50#
     Hop Flower:  4oz $
     Hop Pellets: 2oz $
     Discounts:   _
     Comments:    Fairly good selection of beer and wine
     P & H:       Handling $1.50; postage included for states northeast US
     Use Note:    ??


     JHBS                   Jaspers Home Brew Supply
                            116 Page Road
                            Litchfield, NH 03051
                            603-881-3052

     Extract:     Dry is M&F, 1#, 3# $, 6#, 12#
     Malt:        1# $
     Hop Flower:  1oz $, 1#
     Hop Pellets: 1oz $, 1#
     Discounts:   _
     Comments:    Limited selection
     P & H:       $7.50 (unless paying by VISA), excess refunded; >$50 UPS split
     Use Note:    ??














                                     161




     Joe                      Joe and Sons
                              P.O. Box 11276
                              Cincinnati, OH 45211
                              513-662-2326

     Extract:     Dry is M&F 3# $
     Malt:        1# $
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   _
     Comments:    Mostly wine, reasonably extensive
     P & H:       extra
     Use Note:    ??


     KMB                   Koeppl's Master Brewing
                           2311 George St
                           Rolling Meadows, IL 60008
                           312-255-4478

     Extract:     _
     Malt:        1#, 5# $
     Hop Flower:  2oz $ (price doesn't seem right)
     Hop Pellets: 2oz $
     Discounts:   _
     Comments:    Large selection, very good draft component/system selection
     P & H:       handling $1.50 for orders < $10; postage extra
     Use Note:    ??


     LOWS                 Lil' Olde Winemaking Shoppe
                          4S245 Wiltshire Ln
                          Sugar Grove, IL 60554
                          708-557-2523

     Extract:     Dry is M&F 3# $
     Malt:        _
     Hop Flower:  _
     Hop Pellets: 2oz $
     Discounts:   _
     Comments:    Large extract selection, but limited otherwise
     P & H:       extra
     Use Note:    ??














                                     162




     MMHS                  Marbull's Malt & Hop Shop
                           709 Highland
                           Lawton, OK 73501
                           405-355-6690

     Extract:     Dry 3# $
     Malt:        1# $
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   _
     Comments:    Did not give quantity for caps; small selection
     P & H:       extra
     Use Note:    ??


     Mark                        Mark's Malts
                                 14 Tonkin Ct
                                 Kent, OH 44240

     Extract:     1 can, 6 can case $; dry is M&F 3# $
     Malt:        1#, 15# $, 35#, 50#
     Hop Flower:  _
     Hop Pellets: 1oz $
     Discounts:   Hops 10% @ 8oz
     Comments:    Not a large selection
     P & H:       postage extra; $1.50 extra for orders under $20
     Use Note:    ??


     Maye                    Mayer's
                             699 Five Mile Line Rd
                             Webster, NY 14580
                             800-543-0043

     Extract:     Dry is Telford's 1#, 3# $, 56#
     Malt:        1#, 5# $, 55#, 110#
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   _
     Comments:    Reasonable beer/wine selection
     P & H:       $2 when weight >25#; postage extra
     Use Note:    ??















                                     163




     OBW                      Oak Barrel Winecraft
                              1443 San Pablo Ave
                              Berkeley, CA 94702
                              415-849-0400

     Extract:     Bulk syrup 0-5, 6-10 11-20# $, 21-40, 41-60; dry 3, 6# $,
                  44
     Malt:        3#, 7# $, 50#
     Hop Flower:  Flower/Pellet not specified --- only pellets assumed
     Hop Pellets: 2oz, 4oz $, 1#, 5#
     Discounts:   _
     Comments:    Somewhat chaotic catalog, not very  complete
     P & H:       extra
     Use Note:    ??


     PF                       Purple Foot
                              3167 S. 92nd St
                              Milwaukee, WI 53227
                              414-327-2130

     Extract:     Dry is M&F 3# $
     Malt:        1# $
     Hop Flower:  1.5oz $
     Hop Pellets: 2oz $
     Discounts:   _
     Comments:    Decent selection
     P & H:       postage/UPS extra
     Use Note:    ??


     S&R            S & R Homebrewing & Winemaking Supplies
                    P.O. Box 544
                    Union Station
                    Endicott, NY 13760
                    607-748-1877

     Extract:     Dry 3# $ bags
     Malt:        1--10#, 11--20# $, 21+# bags
     Hop Flower:  2oz $
     Hop Pellets: 4oz $
     Discounts:   _
     Comments:    Decent though not mind-blowing selection of beer, wine
     P & H:       postage extra; $1 handling for orders <  $10
     Use Note:    ??












                                     164




     SBS                    Sebastian Brewers Supply
                            1762 Sunrise Lane
                            Sebastian, FL 32958

     Extract:     1 can, 6 can case $;
     Malt:        1#, 5+# $
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   10% for 5 hops, and extract/malt given above
     Comments:    Good selection; keg system for $200
     P & H:       extra
     Use Note:    ??

     THB                       The Home Brewery
                               16490 Jurupa Ave
                               Fontana, CA 92335
                               714-822-3010

     Extract:     Dry is Brewmaster 3# $; also Telford's,  Laaglander
     Malt:        Klages 1#, 10# $, 50#; others 1#, 5# $
     Hop Flower:  2oz $
     Hop Pellets: 2oz $
     Discounts:   10% on 6 or more cans extract
     Comments:    Good selection
     P & H:       extra
     Use Note:    ??


     TMBC                  The Modern Brewer Company
                           P.O. Box 511
                           Cambridge, MA 02140
                           800-SEND-ALE

     Extract:     Dry is M&F 1#, 3# $
     Malt:        1#, 10# $, 55#
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   _
     Comments:    Beer selection is fairly complete.
     P & H:       extra
     Use Note:    ??
















                                     165




     WBBY                      Wine & Brew By You
                               5760 Bird Rd
                               Miami, FL 33155
                               305-666-5757

     Extract:     Dry is M&F 3# $
     Malt:        Klages is `Brewer's Pale' 10# $; others 1#, 5# $
     Hop Flower:  1oz $
     Hop Pellets: 1oz $
     Discounts:   _
     Comments:    Used kegs $23, float conversions $3
     P & H:       extra
     Use Note:    ??


     WM                      Winemaker's Market
                             4249 N. Essex Ave
                             Springfield, MO 65803
                             417-833-4145

     Extract:     Dry is 3# $ M&F
     Malt:        1#, 10# $
     Hop Flower:  1oz, 8oz $
     Hop Pellets: 1oz, 8oz $
     Discounts:   _
     Comments:    Good beer/wine selection (except yeasts)
     P & H:       extra
     Use Note:    ??


     WiBr                    William's Brewing
                             14310 Wicks Blvd
                             P.O. Box 2195
                             San Leandro, CA 94577
                             415-895-2739

     Extract:     Bulk  in variety of styles in 6# $ boilable bags; Dry  5#
                  $, 55#
     Malt:        Klages and English Pale, 1#, 50# $;  others 1# $9
     Hop Flower:  6oz $
     Hop Pellets: 2oz, 6oz $
     Discounts:   Available on extract
     Comments:    Very informative catalog, good selection
     P & H:       extra
     Use Note:    ??












                                     166





     ADDRESSES AND DESCRIPTIONS OF OTHER SUPPLIERS


                               Hauge Enterprises
                               P.O. Box 17170
                               Portland, OR 97217

     Brewing  equipment  and gadgets. Gas burner, wort  chiller,  stainless
     brewpot (5 gal), copper siphon tube, sparge water sprayer.


                                    Brew Co
                                 P.O. Box 1063
                                 Boon, NC 28607

     Brewing gadgets. Bru Heat, BrewCap, improved sparge bag, brew  chiller
     (modified counterflow).


                                   Braukunst
                               55 Lakeview Drive
                               Carlton, MN 55718

     Kegging  and tapping using systems using soda kegs.  Complete  system:
     $250; includes 5 gallon Cornelius keg, 5# CO2 tank, two-gauge  regula-
     tor, fridge-mounted faucet, drip pan, hoses and connectors.


                                      Foxx
                               421 Southwest Blvd
                                Kansas City, MO
                                 800-821-2254.

     Kegging system: $152; includes 5 gallon Cornelius keg, 1 gauge regula-
     tor, CO2 tank, hoses, connectors, picnic tap. Two gauge regulator: add
     $6.  All they sell is beer and soda kegging stuff, and they know  what
     they sell.  Extensive catalog.


                                   Rapids Inc
                                1011 2nd Ave SW
                                 P.O.  Box 396
                             Cedar Rapids, IA 52406
                                 800-553-7906.

     Restaurant  wholesale  equipment. Most interesting: 10  gal  20  gauge
     stainless  pot: $80; matching lid: $20.  The pot is quality, and  it's
     a good company  with which to do business.








                                     167




                                  Stew's Brew
                                 R.R. 4 Box 243
                             River Falls, WI 54022
                                  715-425-2525

     Sells  only  malt ("various strains blended to a  brewmaster  specs").
     His   prices  are  very  good,  and  one  user  (John   Freeman,   aka
     [e-mail]) said it was of high quality.  Stew has an informa-
     tive  (lots of low-cost technique and speed-up tips) and somewhat  odd
     `catalog'.   Prices are 32# @ $0.55/Lb; discounts are 5% on 2-3 68  Lb
     parcels, 10% on 4+ 68 Lb parcels.  Postage extra.














































                                     168




                          APPENDIX C: BEGINNERS GUIDE



     I  hope  that the following guide can help some beginners  with  their
     first  batches.  I obviously can't cover every little detail of  home-
     brewing  here, but I have tried to give an easily followed outline  of
     the  process, along with most of the common pitfalls faced  by  begin-
     ners.   I would welcome any comments or criticism on this section,  as
     it will probably appear again, in hopefully better form.
     -Rob  Gardner, Digest Coordinator

     1.  The first thing I recommend to the new brewer is to find a  source
     of  brewing  supplies.  It may be a local brew shop or  a  mail  order
     store.  Check out books on homebrew either at a library or  bookstore.
     The  book I recommend getting is Charlie Papazian's "Complete  Joy  of
     Homebrewing." This is easily one of the best homebrewing books around,
     and  it  is very useful for both beginners  and  experienced  brewers.
     There are lots of other good books around, so don't worry if you can't
     find this one.  One caveat: stay away from books published in the  UK,
     as  these can be confusing and/or misleading for the  beginner.   They
     specify  ingredients that aren't found in the US, and  generally  give
     poor advice, like adding lots of sugar.

     2.   The  next thing to do is buy a kit.  Most brew stores  sell  kits
     that contain everything you need to make your first batch, except  for
     bottles.   They'll cost anywhere from $35-$60 depending on  how  fancy
     they are.  I'd recommend getting a kit that includes a 5 gallon  glass
     carboy  as  well as a plastic pail.  Other useful items that  the  kit
     might  not  include are thermometer and hydrometer.   The  kit  should
     include:  10  gallon plastic pail, siphon  equipment,  bottle  filler,
     bottle brush, bottle caps, bottle capper, fermentation lock,  chlorine
     cleaner,  and perhaps ingredients.  If the kit includes a  carboy,  it
     should also include a short length of plastic hose for the  "blow-by,"
     and a funnel.  There might be some other odd items, such as a stirring
     spoon.   The major difference between one kit and another will be  the
     presence of a glass carboy, so in this article I will indicate when  a
     difference  in technique is called for.  If the kit does  not  include
     ingredients, there are usually several kinds of malt extract to choose
     from.  Try to pick something not too heavy for the first time; a light
     or  amber  ale is a very good choice.  Also try to get a  hopped  malt
     extract the first time to keep it simple.  If none is available,  then
     get  2 ounces of fresh hops if available.  Failing that, get 2  ounces
     of hop pellets.

     3.  Relax, don't worry, and have a homebrew.  Now you are about  ready
     to start brewing.  If possible, it is extraordinarily helpful at  this
     point  to find somebody who's done it before, and have them help  you.
     Doing  this  will greatly improve your chances of  success  the  first
     time,  but don't worry if you can't swing it, your chances  are  still
     pretty good.  Remember to tell yourself, "Relax, don't worry, and have
     a  homebrew."  The first time, ordinary beer will have to do,  but  do
     try  to  drink homebrew whenever you brew---it will help  you  to  not
     worry.  (Worrying can ruin the taste of your homebrew.)



                                     169




     4. To begin, you'll need a large pot to boil the malt extract in.  The
     pot  should be large enough to hold at least 2 gallons of  water---the
     bigger  the  better.  Fill the pot up about half  way  (whatever  that
     happens  to be) with water and boil it.  The idea is to boil  as  much
     water  as possible, but to have room in the pot for foam that will  be
     produced by boiling.  While the water is heating up, remove the  label
     from the can(s) of malt extract, and put the can(s) in some hot  water
     to  soften the extract.  When the water boils, put in the extract  and
     let  it boil again, stirring frequently so the extract  doesn't  burn.
     When  it comes to a second boil, watch out---it has a strong  tendency
     to  foam  up and make a legendary mess on your stove.  When  the  foam
     rises,  remove the pot from the fire and let it settle down a  minute.
     When  you put it back, it will have (slightly) less tendency  to  boil
     over, but it needs watching.

     5.   If you have hops or hop pellets, add them now, and boil the  wort
     (wort  == unfermented beer) for at least a half hour (an hour is  bet-
     ter.) If you're not using hops, but instead, hopped malt extract, then
     it is not necessary to boil very long---15 minutes is sufficient.

     6.   While  the wort is boiling, you should sanitize  everything  that
     will  come in contact with the beer.  This includes  the  fermentation
     container,  fermentation  lock, utensils, everything.   Sanitizing  is
     done  by  soaking in a solution of water and the  sanitizing  chemical
     that  came  with your kit.  A few teaspoons of household bleach  in  a
     gallon  of  water is quite effective also.  I generally fill  a  large
     bowl  with  bleach solution and throw in everything to  be  sanitized.
     After  sanitizing, rinse well with clean water at least 3 times.   No-
     tice I keep saying "sanitize" and not "sterilize."  Well, it would  be
     nice  if  you could sterilize, but you can't.  Sterilization  is  very
     difficult, i.e., boiling under pressure for an hour, so sanitizing  is
     the  best  we can do.  Needless to say, be careful not to  breath  the
     fumes  or get any sanitizing solution in your eyes.  Sanitizing  might
     sound like a pain, but that's only because it is.  However, it's abso-
     lutely  the most important thing you can do to make your beer  a  suc-
     cess.   You can screw up a dozen other things, but if you keep  every-
     thing  clean, you'll still liable to brew a good beer.  But if  you're
     not  sanitary,  the  finest ingredients and techniques  won't  help  -
     you'll brew quite undrinkable beer.

     7.  Now put about 2 gallons of cold water into your fermenter, and add
     the  boiled wort.  A funnel is handy at this point if you are using  a
     carboy.  If your boiling pot is very large, use less than 2 gallons---
     remember,  we're  eventually making 5 gallons.  (Do not pour  the  hot
     wort directly into a carboy without cold water in it---you are  likely
     to crack the glass!) If you added hops, you'll want to use a  strainer
     to  remove them, but don't worry if you don't get them all.  Now  fill
     your  fermenter up to 5 gallons with cold water.  If you're using  the
     plastic  pail,  it helps if you've previously marked where  5  gallons
     occurs---a magic marker works well.  If you're using a carboy, fill it
     up  to several inches from the top.  Depending on how much  water  you
     boiled,  the  temperature  of the wort might be too high  to  add  the
     yeast.  If so, let it cool until it is below 90 degrees F.




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     8.   Now the packet of yeast may be added to the wort.  If  you  like,
     you  can "start" the yeast.  I usually do this to give it  a  "running
     start"  and also simply to be sure that the yeast is good.   To  start
     the yeast, sanitize a bottle, and mix 2 teaspoons of corn sugar with a
     half cup of 80 degree water, and add the yeast.  Stick a  fermentation
     lock on top and let it sit while the wort cools.  By the time the wort
     is cooled, the yeast starter should be busy fermenting, and you should
     see bubbles percolating through the fermentation lock.  Now just  dump
     the yeast mixture into the wort.  If you're using a carboy, be careful
     when filling it with water to leave room in it for the yeast mixture.

     9.  After the yeast is added, put the lid on the plastic fermenter and
     attach  the fermentation lock.  Don't forget to put some water in  the
     lock.   If  you're using a carboy, force the short  piece  of  plastic
     tubing  through  the stopper a little bit, and put it on  the  carboy.
     Place  the other end of the tube in a bucket of water.  This  type  of
     fermentation  lock is known as a "blow-by," and is  necessary  because
     the  fermentation will produce lots of foam and sludge, and it has  no
     place to go except out.  If you used an ordinary lock, it would quick-
     ly fill up with garbage.  In a plastic pail, there is plenty of  space
     for the foam to grow.

     10.   Now put the whole thing into a cool, dark, place to let it  fer-
     ment.   Dark is important because sunlight can damage the beer.   Cool
     is  important because beer-fouling organisms don't thrive as  well  at
     lower  temperatures.  Room temperature is usually fine---about 70  de-
     grees F.  If you can get it to 65 or 60, that would be better.   Don't
     make  it  colder than 60, however, because then the yeast  won't  work
     very well.  (Most beginners will be using top fermenting yeast,  which
     works  best  at 60 degrees and above.  Bottom fermenting  yeast  works
     fine  all the way down to freezing.) If you can't get the  temperature
     below  80, then you should look for a better place to keep your  beer.
     If  you are using the carboy method, check the bucket daily for  over-
     flow.   Signs of fermentation should appear within a couple of  hours,
     and by the next morning, it should be fermenting madly.

     11.   After  a few days, it will start to slow down, and  will  finish
     sometime between 4 and 10 days after you began.  If you are using  the
     carboy and blow-by, replace the blow-by with a fermentation lock  when
     it  stops  blowing out garbage and starts blowing only  bubbles.   How
     will  you  know when it's done fermenting? If you like, you  can  take
     hydrometer  readings, and wait until it stabilizes (same reading on  3
     consecutive  days.) However, I've found it works just as well  to  ob-
     serve the frequency of the bubbles in the airlock.  When you watch it,
     but  don't see any bubbles for a few minutes, it's quite ready  to  be
     bottled.   When  it finishes fermenting, you don't have to  bottle  it
     immediately, but it's best to bottle it within 3-4 weeks of beginning.

     12.  The first step in bottling is to acquire bottles.  Go to a liquor
     store  or bar and pay $2.50 for 2 cases of empty deposit bottles.   Do
     not  use the throwaway kind with the screw-off tops, as these are  not
     strong enough.  Chances are the bottles will be pretty scummy, so pour
     an  inch or two of strong bleach solution into each, and let them  sit
     for an hour.  Then rinse them well, using your bottle brush if  neces-
     sary, and your bottle washer if you have one (see issue #1.)


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     A  simple time saver is to go to your favorite drinking  establishment
     and find out from the barkeep when the distributor picks up the  empty
     bottles  and then show up the day after to pick up the cases  of  emp-
     ties.  You will have less crud in the bottom of the bottles if you  do
     this.  Also ask for bottles with paper labels.  Soak the bottles in  a
     bleach  solution  and the labels will be floating in 12 to  24  hours.
     Load  your dishwasher up with your bottles, turn on the sanitize  set-
     ting (or `HEAT WATER'), and let run through two or three rinse cycles.
     PLEASE DO NOT USE ANY SOAP.  It clings to the glass.  ---Ed.

     13.   If you fermented your beer in a carboy, siphon(*) the beer  into
     the sanitized plastic pail, and add a boiled solution of 3/4 cup  corn
     sugar  and  water.   If you used the pail to ferment,  then  you  must
     "prime" the bottles with 1/2 to 1 teaspoon of sugar each.  This  added
     sugar  is  what produces the carbonation in the bottles.  Do  not  use
     more  than 1 cup per 5 gallons or 1 teaspoon per bottle, or  you  risk
     the danger (and social embarrassment) of exploding bottles.

     14.   Now fill the bottles with the siphon and bottle filler, and  cap
     them.  Store at room temperature for at least a week, then try to move
     the  beer  someplace  a  little cooler.  (I  keep  mine  underneath  a
     window.) The beer should be drinkable 3 weeks after bottling,  depend-
     ing  on ingredients.  You might want to try a bottle every week  after
     bottling just to taste the changes that occur.

     *  siphoning: don't suck on the tube to start it, that will  introduce
     lots  of bacteria into the beer.  A good trick is to fill  the  siphon
     with  water  to start it.  Remember that the level of  liquid  in  the
     source  container  must be higher off the ground than the top  of  the
     destination container in order for the siphon to work.

     Now don't rush to brew the second batch quite yet.  Why not wait a few
     weeks  and see how the first turned out? That way, if you  really  did
     something  wrong,  you have a chance to find out what, and  avoid  the
     problem in the second batch.

     Good luck!

      - Rob Gardner, Somewhere in HP

















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