Labels:text | document OCR: Meyer's Cascade Pink Flamingo Ale Porter Honey Binge Extra Light 5 lbs. Australian Light extract 6 lbs. Australian Dark extract 6 lbs. Extra Light extract 1 1/2 lb. English Light extract 2.5 oz. Belgian Hallertau 114 oz. Cascade hops 1 oz. Belgian Hallertau (flavoring) 2 lbs. Grand Union clover honey 1 American Lager yeast (liquid) 1/4 oz. Cascade (aroma) 1 tsp. gypsum 3/4 cup corn sugar to prime 3 quarts cherry juice 1 English Brewery Ale yeast (liquid) 1 pack William's Dry Ale yeast 3/4 cup priming corn sugar 1/4 tsp. Irish Moss Gravities: Starting gravity 1.039, finishes 2/3 cup corn sugar for priming Gravities: Starting gravity: 1.057, finished at 1.014 at 1.022 Gravities not recorded Aging: Best when aged 3 weeks at 68 de- Aging: Best when aged 1 month, at 60 de- grees F. Aging: Best when aged 2 months at 40 de- grees F. grees F. Fermentation method: Blow-off style. Fermentation method: Two-stage, fer- Fermentation method: Two-stage, fer- menter and glass bottle. menter and glass bottle. "My family and beer drinking friends say Boiling method: Add all hops at the be- this is the best tasting American style lager "It stands on its own two feet. The cherry ginning of the 1 hour boil, add 2 lbs. of they have ever tasted, and believe me, they juice infusion in this beer adds to its per- honey at the end of the boil. will quaff all I can make." fume, but does not produce the startling cherry-pink hue one would expect: instead, "Honey gives it a nice overlay of slight - Ronald Meyer a dusky rose captures sunlight like a sweetness and a different personality." Pullman, Washington prism ... There is just enough hoppiness to provide excitement without being overpow- - Paul Wittreich ering, tempering the dusky, rich cherry Tenafly, New Jersey flavors. " SLO Weizenbock - Diane C.Donovan 6 lbs. Weizenmalt extract San Francisco, California 2.5 lbs. Australian Dark dry extract 2 oz. Styrian Golding (flavoring) 1/4 oz. Belgian Hallertau (aroma) 1 Alt Beer yeast (liquid) 4 oz. corn sugar for priming Old Number 10 6 lbs. Extra Light extract Gravities: Starting gravity 1.063, finishes 11/2 oz. Belgian Hallertau (flavoring) at 1.020 1/2. oz Belgian Hallertau (aromatic) 2 tsp. gypsum Aging: Best when aged 2 to 2 1/2 months at 1 Alt Beer yeast (liquid) room temperature (about 65 degrees F.) 3/4 cup corn sugar for priming Fermentation method: Single-stage fermenter. Gravities: Starting gravity 1.037, finishes at 1.010. "I love rich, dark beers. This is an in- tensely dark beer with a light mouth feel. Aging: Best when aged 4 weeks, room There is a good roasted, dry finish from the temperature. dark dry malt but the initial taste and nose is 'wheat beer'. I kept the hopping ratio Fermentation method: Blow-off style. down to let the wheat flavor come through but still have some hoppiness in the nose This is my favorite batch. After you drink "I have used this recipe before using dry one, you want another to be followed by an- yeast, and it was a good brew. I believe it is other! It is a high-powered brew, but not so much improved by the use of your new liq- much that you end up face down after 2 or uid yeast packet. (It has made me a liquid 3. I liken it to a mellower Guinness on tap yeast believer). I must confess it is not my (if that's possible!). My friends who also Catalog Service personal favorite, but all my friends keep homebrew enjoy this one. When placing an order, send a free cata- asking me for "old number 10" (I number log to a thirsty friend. Just fill out the the batches of beer on the top of the cap). - Ron Mattson San Luis Obispo, California appropriate box on the reverse side of - Mark Panzer the order form. Thank you! Redondo Beach, California
(.png)
