Labels:text | document | publication | black and white OCR: Customer Recipes Black Velvet 6 lbs. English Dark Malt Extract 21/2 lbs. Australian Dark Dry Malt Extract Welcome to our special Customer Recipe Section. In this section, find some of the 1/4 lb. Chocolate malt many recipes submitted by our regular customers. We would like to thank every- 3/4 oz. Mt Hood (45 minutes) one who contributed, and only wish we had space to publish many more of your 3/4 oz. Tettnanger (5 minutes) excellent recipes. 1 package William's Dry Ale Yeast 12 cup Corn Sugar for priming Elvis Has Left The Building Two Cousins Cream Ale (Imperial Stout) 6 lbs. American Light Malt Extract Gravities: Starting gravity: 1.052, fin- 8 lbs. Klages Pale Malt 6 oz. Light Crystal Malt ished at 1.023 4 lbs. Australian Dark Dry Malt Extract 1 1/2 oz. Oregon Fuggles (1 hour, 20 minutes) 1 lb. Clover Honey 12 oz. Oregon Fuggles (20 minutes) Fermentation method: Two stage, blow- 1 lb. Dark Crystal Malt 12 oz. Mt Hood (dry hop) off and glass secondary 1/2 lb. Chocolate Malt 1 package Bavarian Lager liquid yeast : 1 lb. Roasted Barley 4 12 oz. Corn Sugar for priming Brewing Notes: Boil for 10 minutes be- 3 oz. Oregon Perle (60 minutes) fore adding hops. 1/2 oz. Northern Brewer whole (30 minutes) 1/2 oz. English Fuggles whole (20 minutes) Gravities: Starting gravity: 1.039, fin- Aging: Best when aged 2 to 3 weeks, at 60 F. 1/2 oz. Cascade whole (after boil) ished at 1.008 1/2 oz. Hallertau (after boil Fermentation method: Two stage, "This is a light-dark beer. The English 1 package Burton Ale Liquid Yeast Dark malt extract plus the Australian 1/2 cup Corn Sugar for priming Siphonless primary, Priming Tank sec- ondary Dark dried malt extract gives a smooth- ness to the beer. The chocolate malt lends Gravities: Started at 1.092, finishing Brewing Notes: Steep light crystal grain a 'nutty' taste to the beer without any bit- before boil and remove, boil 1 hour and terness from the grains. You'd think a gravity not taken. 20 minutes. chocolate taste would come through, but no ... a true nut like flavor! The absence Fermentation: Blow-off style Aging: Best when aged 5 - 6 weeks, at of a strong bittering hop, but the flavor of 60º F. the Tettanger gives the beer a smooth hop Aging: Best when aged at least 3 taste, real hop-heads won't like this. Back months, at 50 to 55º F. This is a very drinkable beer! Light bod- to the chocolate malt ... the head stays and 'This brew is special for several reasons. ied with a golden color. Malt is nicely is light brown in color due to the chocolate malt addition. Such an easy beer and yet Our home brew club, D.R.A.F.T ., of Day- balanced with an almost herbal charac- ter. This beer is for satisfying summer so good! ' -Randy Barnes ton maintains a video library of tapes thirst. It has been described by a friend Colorado Springs Colorado covering different aspects of home brew- ing, such as yeast culturing, extract brew- of mine as having a 'smooth drinkability'. ing, mashing, etc. I was asked to have my -Tony Galea Brewing Guidelines brewing procedures video taped, so I de- Schenectady New York cided to make 'Elvis Has Left the For all recipes, malt grain such as crys- Building'. The entire brewing session tal, black patent, and roast barley, if not was filmed from start to finish. We knew otherwise stated, should be crushed and we had brewed an exceptional beer before steeped in the brewpot as the water it was over. And it was! The beer went heats towards a boil. Just before the on to win several ribbons in competitions boil begins, remove the grains to avoid around the country, including a first harsh tannin flavors. Muslin boiling place for strong ales in the Home Wine & bags are ideal for this purpose, as they Beer Trade Association's national home contain the grain like a large tea bag. brew competition in Reno. Its great that we captured the whole session on tape! All hops are pelletized unless described as whole. The time given next to the PS: Honey may seem like a strange ingre- hops is the amount of time the hops dient for an imperial stout, but this is were in the boiling wort. modeled after Grant's Imperial Stout from Yakima, Washington, which uses For all bottled beer, age at fermentation honey. It adds a nice dryness to the brew.' temperature for 1 week after bottling to -Mark Richmond give the yeast a chance to build carbon- Springfield Ohio ation. After conditioning, beer may be aged at a lower temperature.
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