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RECIPES.SXF
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1994-03-24
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DLight American Style,American Ale,5.0,2,Extract,1.042,0.995,T,gallons,0
M Light American Style
M by
M Chad Bonnett
M
M Ingredients:
M
M 1/4 c. chocolate malt
M 3.3 lb can Munton & Fison American light kit
M 3.3 lb can Munton & Fison extra light malt
M 1 oz Fuggles (boiling)
M 1 oz Saaz (finishing)
M 1 tsp gypsum
M 1 tsp Irish moss
M 1 pkg Glen Brew Secret Brewer's yeast
M
M Bring water to boil with crushed grain. Sparge.
M Add rest of malts and fuggles. Boil 10 min. Add
M Saaz, gypsum, and moss. Boil 5 min. Pour into
M fermenter, add water to 5 gal. Cool and pitch.
M
M NOTES - Lightest beer yet. Yeast makes the beer very dry.
M I would recommend doubling the hops used. Finishing gravity
M is not a misprint, the yeast is the key to this dry beer.
DOlympic Summer Ale,American Ale,5.0,2,Extract,1.040,1.012,T,gallons,0
M Olympic Summer Ale
M by
M Michael C. Taylor
M
M 4 1/2 lbs. Home Brewery American Light dry malt
M (consists of 3 lbs light dry malt
M and 1 1/2 lbs. rice solids)
M 1 c. Crystal malt steeped to 170 degrees
M 1 1/2 oz. Cascade Hops in boil
M 1/2 oz. Cascade Hops finishing
M 1/2 tsp. Irish moss
M 1 pkg. Whitbread Ale yeast
M
M Bring water to 170 degrees with Crystal malt steeping in it.
M Remove at 170 degrees and bring to boil.
M Add malt and boiling hops.
M Boil for 1 hour.
M Add Irish moss during last 15 minutes of boil
M Add finishing hops when heat off.
M Chill and pitch yeast at 75 degrees.
M
DBirch Branch Bitter,Bitter,5.0,3,Partial Mash,1.045,1.011,T,gallons,0
M Birch Branch Bitter
M by
M
M Maxwell T. Sandford
M
M malt: 5# 2 row pale malt
M 1# Munich dark malt
M 1# Vienna malt
M specialty malt: 1/8# roasted barley
M
M boiling hops: 1 1/2 oz. whole Cascade hops (5.9%)
M 1/2 oz. Hallertau pellet hops (10 min)
M
M yeast: 1 package Whitbread ale yeast
M
M optional: 1 medium Birch branch, with leaves
M 1 tsp. Gypsum in mash water
M 1 tsp. Irish moss @ 45 min. boil
M
M Mash grains and adjunct 1 1/2 hour @ 155-160F. Iodine test showed
M conversion after 45 min. Sparge 4 1/2 gal. 160F water. Rack to
M secondary after 1 week. Birch branch in secondary fermenter for
M two weeks.
M
M Comments:
M This brew was developed as an ale to be consumed in conjunction
M with Finnish saunas. It is light, but satisfying and has a very
M slight flavor of Birch. Best when consumed during a brief resting
M period between cold plunge and sauna sessions. A small amount
M (1 oz) of this brew placed on the sauna rocks gives smell of bread
DNorthwest Red Bitter,Bitter,5.0,3,Extract,0.000,1.014,T,gallons,0
M Northwest Red Bitter
M submitted by
M John DeCanditis
M
M 1 lb Laaglander light dry malt extract
M 2 cans Premiere Hopped malt
M 2 oz House hops or Cascade hops
M 2 pkg Dry premiere yeast
M 5 gal water
M 1 tsp gypsum
M 1 oz. Hallertaur hops (finishing)
M
M Bring two gallons of water to a boil, add dry malt and malt syrum and
M 2 oz of the House hops (these are hops that grow wild in my back yard.
M I cultivate them each year and have gotten some pretty tasty beers). or
M use the Cascade which will work just as well. Don't forget the gypsum.
M Boil for one hour. Add the hallertaur hops the last 10 minutes.
M
M Pitch the yeast at about 95 - 105 degrees and ferment in a primary
M fermenter until rapid fermentation stops. Transfer to a secondary
M fermenter. Final gravity should be around 1.014.
DPollenator Honey Maibock (Doppel Maibock),Bock,0.0,0,Extract,0.000,0.000,T,gallons,0
M Pollenator Honey Maibock (Doppel Maibock)
M by Charlie Drissel-Middleton, WI
M
M
M For 5 gallons:
M
M *5-8 lbs. Light Malt Extract
M *2-5 lbs. Honey (light clover)
M 1/2 lb. Crystal Malt
M 1/2 lb. Toasted Malted Barley
M 1/8 lb. Chocolate Malt
M 2 1/2 oz. Hallertauer Hersbrucker Hops (boiling) 2.9% AAC
M 1 pack lager yeast
M 3/4 c. corn sugar or 1/2 c. honey to prime.
M
M Toast 1/2 lb. whole malted barley at 350 degrees F in over for
M 10 minutes. Cursh the warm toasted malt and add all the specialty
M grains to 1 1/2 gallons water and bring to a boil. Remove grains
M and add malt and hops. Boil for 30 minutes then add the honey.
M Continue to boil for 30 more minutes. Sparge into primary and top
M with cold water to make 5 gallons. Pitch yeast at proper temperature
M and lager in a cool place (40-50 degrees F). Rack into secondary
M after initial fermentation. Lager for 3 weeks below 40 degrees F.
M Prime and bottle after fermentation is complete.
M
M * Use 7-8 lbs. total malt & honey for "standard" Maibock
M or 10-13 bls. for a "Doppel Maibock".
DAssabet Brown Ale,Brown Ale,5.0,2,Full Mash,1.041,0.000,T,gallons,0
M Assabet Brown Ale
M by
M Bob Rose, Hudson Mass.
M
M malt: 8 1/2 lbs Klages 2 row malt
M specialty malt: 1/2 lb Crystal Malt
M 1/4 lb Black Patent malt
M 1/4 lb Chocolate malt
M boiling hops: 1 oz. Northern Brewer's hops
M 1 oz. Willamette hops
M flavor hops: 1 oz. Kent Goldings hops
M finishing hops: 1/2 oz. Kent Goldings hops
M yeast: 1 package Vierka Dark Munich Beer Yeast
M optional: 1/4 tsp Irish Moss
M
M Mix malt with 2.5 gal water at 165 degrees F. Stabilize
M temperature at 150 - 155 F and hold for one hour.
M Raise temperature to 170 F and hold for 10 minutes.
M Sparge with 170 degree water.
M
M Add boiling hops and boil for one hour. Add flavor hops for
M last 20 minutes. Add Irish moss for last 10 minutes. Add
M aroma hops for last 2 minutes.
M
M Age at least 2 weeks after bottling.
M
DBeazer Brown Ale,Brown Ale,5.0,2,Partial Mash,0.000,0.000,T,gallons,0
M Beazer Brown Ale
M by
M Philip Schlecht
M
M Ingredients for 5 gallons:
M
M 1/4 lb Black Malt
M 1/4 lb Chocolate Malt
M 6 lbs Amber extract
M 2 oz Cascade hops in boil 60 min.
M 1/2 oz Willamette hops in boil 30 min.
M 1 oz Willamette hops at finish
M 1 pk of Wyeast American Ale yeast
M 1 1/4 cup light extract for priming
M
M Directions:
M
M Step culture the yeast several days ahead of the time
M you plan to brew so that you have 2 cups of active yeast
M slurry to add to your chilled wort. Add the black and
M chocolate malt to 2 cups of water and slowly bring up to a
M temperature short of boiling (200 F). Turn off heat and let
M steep for 5 minutes. Strain the grains and sparge with 1 cup
M of hot water. Add these runnings to Amber extract and enough
M water to bring up to 5.5 gallons. Bring wort to a full boil
M for 1 hour adding the hops as specified. Chill the wort as
M quickly as possible, pitch the yeast. Fermentation should
M last approximately 5 days then rack to secondary for 1 week.
M Add 1 1/4 cup light extract to prime. Bottle and enjoy in 2
M weeks.
DButthead Brown Ale,Brown Ale,5.0,6,Extract,1.050,0.000,T,gallons,0
M Butthead Brown Ale
M by
M Jim Vickery
M
M 3 lbs Wander dry malt extract
M 3.3 lbs Northwestern dark malt extract
M 2 c Brown Sugar
M 1/4 c Malto Dextrin
M 1 c Dark Crystal malt
M 1 c Chocolate malt
M 1 oz Kent Goldings hops
M 1 oz Fuggles hops
M 1 oz W
