Labels:text | black and white | document | font OCR: Okinawan Amber Ale Oktoberfest Old Stream Nut Brown Ale 6 lbs. Australian Light Malt Extract 6 lbs. American Light Malt Extract 10 lbs. Klages Pale Malt 1 lb. Amber Crystal Malt 11/2 lbs. Klages Pale Malt 26 oz. Dark Crystal Malt 1 oz. Yakima Northern Brewer (50 minutes) 1/2 lb. Amber Crystal Malt 2 1/2 oz. Chocolate Malt 1 oz. Oregon Fuggles (30 minutes) 1/2 lb. Roasted Barley Malt 2 1/2 oz. Roasted Barley 12 oz. Cascade (5 minutes) 1/2 lb. Toasted Klages (10 minutes, 350 de- 1 1/3 oz. Northern Brewer (60 minutes) 1/2 tsp. Irish Moss grees) 23 oz. Northern Brewer (30 minutes) 1 package Burton Ale Liquid Yeast 3 oz. Hallertau (50 minutes) 4 1/2 oz. Corn Sugar for carbonation 1/2 oz. Tettnanger (end of boil) 12 oz. Cascade (10 minutes) 1 tsp. Gypsum 1 oz. Cascade (end of boil) 1 package Bavarian Lager Liquid Yeast 1/2 tsp. Irish Moss Starting gravity: 1.041, finished at 1.012. 3/4 cup Corn Sugar (5 gallon keg) 1 package English Brewery Ale Liquid Yeast Fermentation method: Siphonless Single 3/4 cup. Corn Sugar for priming Gravities: Starting gravity: 1.066, fin- Stage ished at 1.023. Gravities: Starting gravity 1.050, finish- ing not taken. Aging: Best when aged 4 weeks at 65' F. Fermentation method: Blow-off style 'Okinawa is a beautiful island but beer Fermentation method: Two stage, Aging: Best when aged 1 month, at 50' F. selection is very limited. Orion is about Siphonless as primary and Priming Tank $2.00 a can and is too light and dry for as secondary. This all-grain recipe produces a beautiful my taste. I chose Australian Light for its deep-ruby medium bodied ale with a malty unfermentable dextrins, and when com- Brewing Procedure: Mash grains for 1 palate and subtle nutty flavors from the bined with Amber Crystal Malt the result hour at 150º F ., sparge into boiling pot, use of roasted malts. This beer was first is a rich malty base. The unique blend of and add extract. place in the Brown Ale category at the hops helps tame the malt to produce a 1990 California State Fair.' robust ale. I named this brew after Oki- Aging: Best when aged 6 to 8 weeks, at -Tom Altenbach nawa as a tribute to its beauty and 36' F. Tracy California culture'. -Michael C. Cox Okinawa Japan 'It is a beautiful reddish color and came India Pale Ale out crystal clear. Mashing the grains gives it a creamy head and it tasted deli- 6 lbs. Australian Light Malt Extract 1 lb. Australian Light Dry Malt Extract Kennecott Copper Ale cious. The first batch was completely consumed 12 lb. Klages Pale Malt (toasted) 6 lbs. English Light Malt Extract the same day it was tapped! Adding the 1 lb. Amber Crystal Malt 1 cup Light Brown Sugar Tettnanger after turning off the heat gives 2 1/2 oz. Cascade (45 minutes) 1 cup Blackberry Honey the beer an almost dry hopped aroma. 1/2 oz. Yakima Northern Brewer (45 min- 1/2 oz. Northern Brewer (60 minutes) John E. Greene utes) 1 1/2 oz. English Fuggles (60 minutes) Torrance California 1/2 oz. Oregon Fuggles (10 minutes) 1 oz. English Kent Goldings (2 minutes) 2 oz. Oak Chips 2 tsp. Gypsum 4 tsp. Gypsum 1 package William's Dry Ale Yeast 1 package English Brewery Ale Liquid Yeast 3/4 cup Corn Sugar for priming 1 cup Corn Sugar for priming Starting gravity 1.048, finished at 1.018. Gravities: not taken Fermentation Method: Two stage, fer- Fermentation method: Siphonless single menter and glass bottle stage Brewing Notes: Put toasted Klages and Aging: Best when aged over 3 weeks, at 55 crystal malt in 2 12 gallons of cold water, bring to a boil, removing grains just be- * 65º F. fore boiling. Add malt extract after the boil starts. Boil the oak chips in 1 quart of 'Until the Bolivian deposits were opened water for 10 minutes and add water to the secondary fermenter to impart an oak up in the mid 1930's, the leading source Toasted Barley character. of copper in the world was the Kennecott mine in South Central Alaska. The mine A few of the recipes call for Toasted Bar- Aging: Best aged 3 months, at 45º F. buildings still stand, derelict and ne- glected, but the rich copper color of this ley, which is Klages Pale Malt that has 'It is consistently excellent time after time ale recalls the glory that was Kennecott'. been toasted whole on a cookie sheet in a preheated 350º F. oven for 20 to 30 min- after time. Everybody likes it. Anyone -Wade Hampton Miller utes. After toasting, crush with a grinder can have success with this recipe!' -Anne Crow Anchorage Alaska or rolling pin before mashing or steeping. Kent Washington
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