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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 Willamette hops
M 1 t Irish moss
M 3/4 c Corn Sugar (priming at bottling)
M 1 pk Ale yeast
M
M Heat 4 gal water with cheese cloth containing cracked whole malt.
M Remove bag containing grains when water reaches 170F.
M
M Bring to boil.
M
M Add dry malt, extract, brown sugar and Malto Dextrin.
M
M Bring to boil again for 60 minutes.
M
M When water has reached boil, add Kent Goldings hops.
M
M After 20 min. add Fuggles hops.
M
M Coil cool to 75F, pour into fermenter, bring to 5 gal level and
M pitch yeast. Seal with air lock and ferment for 7-10 days.
M
M Add corn sugar and bottle.
M
M Age at least 6 weeks.
DTemplate - Brown Ale,Brown Ale,5.0,2,Extract,1.042,1.014,T,gallons,0
M Template - Brown Ale
M
Mmalt: 5-6 lbs. Amber malt extract
Mspecialty malt: 1 c. black patent malt
M 1 c. chocolate malt
Mboiling hops: 2 oz. Kent Goldings hops
M or
M 2 oz. Fuggles hops
Mfinishing hops: 1/2 oz. Kent Goldings hops
M or
M 1/2 oz. Fuggles hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
M
DBlue Jay Ale,Canadian Ale,5.0,2,Extract,1.042,1.015,T,gallons,0
M Blue Jay Ale
M
M malt: 6 lbs. Edme light malt extract
M specialty malt: 1 1/2 c. crystal malt
M boiling hops: 1 oz. Cascade hops
M finishing hops: 1/2 oz. Cascade hops
M yeast: 1 package Edme Ale yeast
M other: Irish moss
M
M Heat water with crystal malt to 180 degrees.
M Remove crystal malt.
M Bring to boil.
M Add Malt extract and reheat to boil.
M Add 1 oz. Cascade hops.
M Boil for 1 hour.
M During last 10 minutes of boil add 1 tsp Irish moss.
M When heat removed add 1/2 oz. Cascade hops
M Chill to 75 degrees and pitch yeast.
M
M
M
M
M
M
DArlington Ale,Classic English Pale Ale,5.0,1,Extract,1.062,1.010,T,gallons,0
M Arlington Ale
M by
M Dave Willison, Arlington, VA
M
M
M malt: 7-8 lbs. Munton and Fison Amber malt extract
M boiling hops: 1 oz. Perle hop pellets
M finishing hops: 1 oz. Cascade hop pellets
M yeast: 1 pkg American Wyeast liquid ale yeast #1056
M 3/4 cup corn sugar or 1 1/4 DME for priming
DDOPPLEBOCK BEER,Dopplebock,5.0,12,Extract,1.074,0.000,T,gallons,0
M DOPPLEBOCK BEER
M by
M James Stevenson
M
M 6 lbs. Dark Extract (Tetafords 2 cans)
M 1/2 lb Crystal Malt
M 1/2 lb Chocolate Malt
M 1/2 lb Toasted Malt (350F for 10 minutes)
M 1 1/2 lbs Dark dry extract
M 1 lb Light dry extract
M 5 1/2 oz Hallertau hop plugs (1/2 oz each)
M 1/2 oz Hallterau hop plugs (finish)
M 1/2 tsp Irish Moss
M 2206 Wyeast liquid yeast
M
MSteep grains 1 1/2 gals water at 160F for 30 minutes. Sparge with hot
Mwater - total 2. Put back in boiler, add all malt extract and boiling
Mhops. Boil for 90 minutes.
M
MDuring last 5 minutes, add finishing hops and 1/2 tsp Irish moss.
MCooled with coil. Used air pump to airate. Start fermenting at 58F.
M
MWhen done primary ferment, rack to secondary and refrigerate at 44F.
MLager for several months when primed.
DTemplate - English Bitter,English Bitter,5.0,2,Extract,1.036,1.010,T,gallons,0
M Template - English Bitter
M
Mmalt: 5 lbs. light or amber malt extract
Mboil hops: 1 1/2 - 2 oz. Cascade hops
M or
M 1 1/2 - 2 oz. Fuggles hops
M or
M 1 1/2 - 2 oz. Willamette hops
M or
M 1 1/2 - 2 oz. Goldings hops
Mfinish hops: 1/2 oz. Cascade hops
M or
M 1/2 oz. Fuggles hops
M or
M 1/2 oz. Willamette hops
Myeast: 2 packets dry ale yeast
M or
M 1 pack liquid ale yeast
M
M
DMellow Fellow Bitter,English Ordinary Bitter,5.0,2,Extract,1.042,1.010,T,gallons,0
M Mellow Fellow Bitter
M contributed by George Gilchrist-Seattle, WA
M
M This brew is mildly bitter, with subtle hop flavors and odors.
M
M 6-7 lbs. of Scottish amber malt extract
M 1/8 lb roasted barley, crushed
M 1 oz Fuggles hops (boiling)
M 1 oz Kent Golding hops (boiling)
M 1/2 oz Fuggles hops (finishing)
M 1/2 oz Kent Goldings hops (finishing)
M 2 pkt Winsor ale yeast
M
M Steep the barley in 1.5 gal of water as it comes to a boil. Remove
M the barley and add the malt extract and the boiling hops. Boil 45-60
M minutes. Add the Fuggles hops (finishing) during the last 10 min of
M the boil. Add the Kent Goldings (finishing) during the final two
M minutes for aroma. Sparge into 3 gallons of cold water.
M
M Rehydrate yeast and pitch when cool. Ferment in primary fermenter
M until fermentation slows, then transfer to secondary. Bottle with
M 3/4 cup corn sugar.
DHoliday Cheer,Herb & Spice,5.0,3,Extract,0.000,0.000,T,gallons,0
M Holiday Cheer
M submitted by
M Jeff Szewczuk
M
M 2 3lb cans plain light malt extract
M 1 1.4lb can Alexander's 1.4 lb kicker
M 1 lb Honey
M 1/2 lb Crystal malt
M 1/8 lb Black patent
M 2 oz Cascade hops (boiling)
M 1/2 oz Saaz hops (finishing)
M 1 oz Freshly ground ginger root
M 6 inch stick of cinnamon and/or 3 tsp grated orange peels
M 1 pkg Edme yeast
M Priming sugar
M
M Add the crushed crystal and black patent malts to 1 1/2 gal cold
M water and bring to boil. When boiling begins, remove the grains.
M Add the malt extracts, honey, boiling hops and continue to boil
M for 10 minutes. Add finishing hops for last 2 min. of boil.
M Strain immediately into 3 1/2 gal cold water in the fermenter.
M Pitch yeast when cool.
DSpiced Christmas Ale,Herb & Spice,5.0,3,Full Mash,1.051,0.000,T,gallons,0
M Spiced Christmas Ale
M by
M Jeff Gale and Scott Perfect
M
M 8 lb Pale 2-row
M 1 lb Wheat
M 1 lb Dark Crystal
M 1/4 lb Chocolate malt
M 1 tsp Cardamon
M 1/3 tsp Cloves
M 4 stks Cinnamon
M 1/2 tsp Allspice
M 2/3 tsp Nutmeg
M Zest four oranges
M 1 oz Northern Brewer (7.7 alpha)
M 1 oz Cascade (6.0 alpha)
M SNPA yeast starter culture
M
MMash details:
M
M Mash 2-row at 155 F for 1 hour or until conversion.
M Add specialty malts during 170 F mash out (15 min)
M Sparge with 170 F water to 6 gal.
M Bring to boil, add N. Brewer.
M At 30 minutes, add 2 tbsp Irish Moss, 1/2 oz. Cascade.
M At 45 minutes, add spice concoction.
M At 60 minutes, add 1/2 oz. Cascade, turn off heat.
M Chill, siphon to primary, pitch yeast.
M
MFermentation/aging/kegging:
M
M Glass carboy primary for 1 wk at 70F
M Glass carboy secondary for 8 wks at 70F
M Prime with 3/4 cup corn sugar and keg for 3 wks at 70F
M
MComments:
M Spice quantities to taste. I may have overdone nutmeg and
M cloves. Hops play a secondary role both in bittering and aroma:
M They are there, but not overpowering. The chocolate and dark
M crystal gives a nice deep red color.
DHeineken,Light Lager,5.0,4,Partial Mash,1.037,0.000,T,gallons,0
M Heineken
M by
M James Stevenson
M
M Malt Extract: 3 lbs. Edme dry plain light malt extract
M Grains: 3 lbs. pale malted barley (2-row type)
M Boiling Hops: 1 oz. Saaz
M 1/2 oz. Cascade
M Finishing: 1/2 oz. Saaz
M Special: 1 tsp. gypsum
M 1/4 tsp. Irish moss powder
M Yeast: Wyeast 2007 Pilsen or Wyeast 2042 (good for hop nose)
M
M Brewer's Specifics:
M
M Heat 2 1/2 quarts of water to 130F. Dissolve the gypsum in water.
M add the crushed malted barley and mix well. The temperature will
M stabilize between 115 and 120F. Add heat and hold the temperature
M at 120-122 degrees F for 30 minutes, stirring every 5 minutes.
M
M Raise the temperature of the mash to 130 degrees F and add 1 1/2
M quarts of boiling water. This will raise the temperature to about
M or just below 150 degrees F. Hold at 149-152 degrees F for 10
M minutes, stirring occasionally. Then add more heat to raise the
M temperature to 158 degrees F and hold for 15-20 minutes. Concersion
M should be complete at this stage. Test with iodine. Continue to
M mash (for up to 20 more minutes) until conversion is complete.
M
M Bring the sweet wort to a boil and add malt extract and boiling hops
M and continue to boil for 60 minutes. Add the finishing hops and the
M Irish moss during the final 5 minutes of the boil. Sparge into your
M fermenter and add cold water (approximately 2-2 1/2 gallons).
M Pitch yeast when cool. Bottle when fermentation complete.
DLeft Cheek Lager,Light Lager,5.0,2,Extract,1.040,1.014,T,gallons,0
M Left Cheek Lager
M by
M Michael C. Taylor
M
M 1 package Home Brewery American Light Malt Extract
M (consists of 3 lbs Light Dry Malt extract + 1 1/2 lbs rice solids)
M 1 cup Crystal malt
M 1 oz. Chinook hop pellets in boil (alpha 9.6%)
M 1/2 oz. Willamette hop pellets after heat off (alpha 4.5%)
M 1/2 tsp. Irish moss in last 15 minutes of boil
M 1 package Wyeast Pilsen Lager yeast
M
M Follow normal brewing procedures and allow to ferment at 50 - 55 degrees.
M
M Recipe was designed to test my basement temperature (55 degrees) for
M lager brewing. I used some left over ale type hops in the lager.
M
M Good brew. Probably a bit more bitter than necessary.
M I'd recommend trying Cascade hops in next batch.
M
M
M
M
M
M
M
DTemplate - American Lager,Light Lager,5.0,2,Extract,1.034,1.011,T,gallons,0
M Template - American Lager
M
Mmalt: 3 1/2-4 lbs. light malt extract
Mspecialty malt: 1 c. Crystal malt
Mboiling hops: 3/4 oz. Cascade hops
Myeast: 2 packages dry lager yeast
M or
M 1 pack liquid lager yeast
M
M
M
M
M
DLizard Wizz Octoberfest,Octoberfest,5.0,3,Extract,1.047,0.000,T,gallons,0
M Lizard Wizz Octoberfest
M by
M Terry Smith - Apopka, FL
M
M Ingredients:
M 6.6 lbs Northwestern Amber Malt extract
M 1/2 lb 10 Lovibond Crystal Malt extract (2 cups)
M 1/2 lb Toasted Malted Barley (2 cups)
M 1/8 lb Chocolate malt (1/2 cup)
M 1 1/2 oz Hallertauer Hops (60 min.)
M 1 oz Hallertauer Hops (30 min.)
M 1/2 oz Sazz Hops (1 min)
M 1 pkg Wyeast Bavarian Lager yeast
M 1/2 cup Corn Sugar to prime
M
M Add grains to 1 1/2 gallons cold water. Heat to boil. Remove
M grains. Add extract and 1 1/2 oz Hallertauer hops. Boil for 30
M minutes. Add 1 oz Hallertauer hops. Continue boiling for 30 minutes.
M Add 1/2 oz of Sazz hops for last 1 minute of boil.
DTemplate - Octoberfest,Octoberfest,5.0,3,Extract,1.049,1.015,T,gallons,0
M Template - Octoberfest
M
Mmalt: 6-7 lbs. amber malt extract
Mspecialty malt: 2 c. crystal malt (optional)
M 2 c. toasted malted barley
M 1/2 c. roasted barley
Mboiling hops: 3 oz. Hallertauer hops
M or
M 3 oz. Saaz hops
M or
M 3 oz. Tettnanger hops
Mfinishing hops: 1/2 oz. Hallertauer hops
M or
M 1/2 oz. Saaz hops
M or
M 1/2 oz. Tettnanger hops
Myeast: 2 packages lager yeast
M or
M 1 pack liquid lager yeast
M
M
M
DAbigail's India Pale Ale,Pale Ale,5.0,4,Extract,1.057,1.012,T,gallons,0
M Abigail's India Pale Ale
M submitted by
M Michael Killarney
M
M MALT EXTRACT
M 6 lbs. English Light Dry
M
M CRACKED GRAINS
M 1 lb. 10-L Crystal
M 1/2 lb 90-L Crystal
M
M BREWING HOPS
M 1 oz. Eroica
M 1 oz. Goldings
M
M FINISHING HOPS
M 1 oz. Fuggles
M
M FINISHING AGENTS
M 2 tsps. Irish Moss - add last 30 minutes of boil
M 2 tsps. Sparkolloid - add last 15 minutes of boil
M
M WATER TREATMENT
M 1 tsp. Gypsum
M
M YEAST
M 1 pkg. Whitbread Ale
M
M Start with 1 1/2 gollons cold water in 5 gallon stainless steel pot.
M Add water treatment. Add cracked grains (in straining bag), turn on
M heat and wait 20-30 minutes or until a boil starts.
M
M Remove bag, drain several minutes, then sparge with one quart of hot
M water. Discard spent grains.
M
M Add malt extract, stirring well to keep from burning on bottom.
M Bring to slow-rolling boil.
M
M Prepare yeast starter by drawing out 1/4 cup of sweet wort. Pour
M into sterilized bowl or bottle and cool by adding 3/4 cup cold water.
M Add yeast packet. Cover starter with plastic wrap and set aside
M until you are ready to pitch the wort.
M
M In brew kettle add the brewing hops in a straining bag and continue
M the boil for one hour stirring periodically. For clarity, add 2
M tsps. Irish Moss the last 30 minutes of boil and 2 tsps. Sparkolloid
M the last 15 minutes.
M
M Add finishing hops the final 1 minute of boil. Then turn off heat
M and steep 5 or 10 minutes. Add two gallons cold water to thin the
M wort before straining hops. Pull and drain hop straining bag then
M sparge with one quart hot water.
M
M Pour hot wort into plastic primary fermenter and stir in enough
M cold water to bring volume up to 5 gallons. Stir well since hot
M wort will stick to the bottom of the fermenter unless vigorously
M aroused. The wort temp should now be cool enough (80-90 F) to
M take hydrometer reading and to pitch your yeast starter. Stir
M yeast starter and pour into fermenter. Do not stir this time.
M Cover fermenter with loose fitting lid. First signs of ferment-
M ation will take place in 3-12 hours.
M
M Foamy head will last 1-3 days depending on yeast type and room temp.
M Rack from primary to secondary fermenter two days after head falls.
M When racking into glass carboy secondary fermenter be sure to add
M enough water (if needed) to bring level 3" from top. Attach a
M sterilized, half full fermentation lock. Secondary fermentation
M should take 3-4 weeks. At bottling (or kegging) time brew will have
M a quiet appearance and be less cloudy.
DAustralian Draught,Pale Ale,5.0,2,Extract,0.000,0.000,T,gallons,0
M Australian Draught
M by
M Michael Hamlette - New Baltimore, MI
M
M
M malt: 1 can hopped malt extract (Coopers Australian)
M 4 cups light spray malt
M
M sugar: 2 cups corn sugar (Dextrose)
M
M Finishing hops: 1/2 oz. Cascade hops
M
M yeast: 1 package ale yeast (supplied)
M
M optional: 1 pack Burton water salts
M
M Boil 1 gallon of water and add Burton salts. Add malts and sugar,
M stirring to dissolve. Continue boiling for 15 minutes making sure
M wort does not boil over. Add finishing hops for another 5 minutes.
M Take 1/8 cup wort and 1/8 cup water and add yeast. Let yeast stand
M 15 minutes. Add wort to sterilized primary fermenter with water to
M make 5 gallons. Take a hydrometer reading after wort has cooled to
M 70 degrees F. Add yeast and stir. Cover and place airlock on
M fermenter and let stand at 65-70 degrees F. for 5-7 days. After
M bubbles have ceased to rise, transfer to a sterilized carboy for
M another 7 days. Mix 3/4 cup corn sugar to beer in bottling bucket
M and bottle. Let primed bottles stand for at least 14 days.
M
M This beer had carbonation prior to priming and has a very sparkling
M flaver. I keep it on hand for friends who perfer domestic style
M beer (keeping the good stuff for those who know better). The
M original recipe calls for 2.2 lbs of white sugar. I have heard
M that described as cider beer.
DBass Ale,Pale Ale,5.0,3,Extract,1.048,0.000,T,gallons,0
M Bass Ale
M
M Source: Ron Ezetta (rone@badblues.wr.tek.com)
M Digest: 1/15/92
M
M Ingredients:
M
M 7 pounds Steinbart's American Light Extract
M 1 pound Crystal malt 40L
M 1 pound Dark brown sugar
M Be damned German purity law!
M 1 ounce Northern Brewer (60 minute boil)
M 1 ounce Fuggle (30 minute boil)
M 1/2 ounce Fuggle (10 minute boil)
M 1/2 ounce Fuggle (15 minute seep)
M yeast
M
M Procedure:
M
M Steep crystal malt and remove grains before boil begins. Add malt
M extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1
M ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30
M minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat
M and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch
M yeast.
M
M Comments:
M
M I did a side by side comparison last night. The real Bass is slightly
M darker, more malty and more bitter with less hop flavor than I remember.
M I suspect that my sample bottle of Bass was not freshest (but that's one
M of the reasons we homebrew!). The homebrew Bass has significantly more
M fuggle hop aroma and flavor. I'd like to think that my version is a
M "Northwest style" Bass. To better approach the real Bass, eliminate the
M 1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops
M for 5 minutes. I would also try 80L crystal.
M
M Specifics:
M
M Original Gravity: 1.048
M
DBass-Alike,Pale Ale,5.0,3,Extract,1.031,1.010,T,gallons,0
M
M Bass-Alike
M
M Source: Herb Peyerl (Herb.Peyerl@novatel.cuc.ab.ca)
M Digest: 2/24/92
M
M Ingredients:
M
M 2.2 pounds light DME
M 3.3 pounds plain light malt extract
M 2 ounces roast barley
M 8 ounces crushed crystal malt.
M 2 ounces Fuggles (pellets)
M 1 ounce Goldings (pellets)
M 1/4 ounce Goldings (pellets)
M 1/2 ounce Goldings (pellets)
M Ale yeast
M gypsum and Irish moss, if necessary
M
M Procedure:
M
M This is a 5 gallon batch. Boil up a couple of gallons of water, add DME
M and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley,
M and strain into main boiler. Make tea out of crystal malt and strain
M into main boiler. (Half way through boil add local water ingredients and
M Irish moss if required). After boil, add 1/2 ounce of Goldings, cover
M and let stand for 15 minutes. Pour into primary, make up to 5 gallons
M and pitch yeast. Rack and add 1/4 ounce Goldings and complete
M fermentation.
M
M Comments:
M
M This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce
M of Goldings at the end... Other than that, it made an incredible
M likeness of Bass ale and have had several friends comment on how much
M like Bass it really is...
M
M Specifics:
M
M Original Gravity: 1.031
M Final Gravity: 1.010
M Primary Ferment: 4 days
M Secondary Ferment: 2 months (I was too lazy to bottle)
M
M
DHoppy Trails Pale Ale,Pale Ale,5.0,2,Extract,1.044,1.015,T,gallons,0
M Hoppy Trails Pale Ale
M by
M Scott Polo
M
Mmalt: 3.75 lbs Coopers Australian Lager (hopped) malt extract
M 3.75 lbs Coopers Australian Light malt extract
M
Mboiling hops: 1 oz. Cascade hops (5.4% AA)
Mfinishing hops: 1 oz. Cascade hops (5.4% AA) flavor
M 1/2 oz. Cascade hops (5.4% AA) optional aroma
Myeast: 7 g. Coopers ale yeast
Mprimer: 3/4 cup corn sugar
M
MBring malt extracts in 1.5 gal water to a boil. Add boiling hops and
Mboil for 45 minutes. Add 1/2 oz. flavor hops and boil for 15 minutes.
MAdd 1/2 oz. flavor hops, 1/2 tsp. Irish moss, boil for 15 minutes.
MAdd 1/2 oz. aroma hops, boil 3 minutes and sparge into cold water
M(3.5 gal) in fermenter. Pitch rehydrated yeast when temp reaches
M80 degrees F. Fermented 5 days in primary, then rack to secondary
M(bubbling ceased). Bottled when ferment complete (approx 12 days in
Msecondary). Age two weeks to proper carbonation (70 deg F).
DKolsch,Pale Ale,5.0,5,Extract,1.046,0.000,T,gallons,0
M Kolsch
M by
M James Stevenson
M
M
M Malt Extract: 4 lbs Alexander's pale syrup, unhopped;
M 2 lbs Laaglander pale dry, unhopped
M Bittering Hops: 5 AAUs pellets or 6 AAUs whole Hallertau,
M Tettnanger, Spalt or Perle
M Finishing Hops: none
M Yeast: Wyeast 1107
M Priming sugar: 3/4 cup corn sugar
M
M Brewer's Specifics:
M 1. Add 2/3 of hops at beginning of boil; add remaining 1/3
M 15 minutes before the end.
M 2. Pitching and fermentation temperature: 60-65F.
M 3. Store 1 week at room temperature, then 4 weeks at 40-45F.
M
DOcean City Ale,Pale Ale,5.0,2,Extract,1.040,1.013,T,gallons,0
M Ocean City Ale
M by
M Michael C. Taylor
M
M 6 lbs. Telford's Light malt extract
M 1 oz. Kent-Goldings Hops
M 1/2 oz. Tettnanger Hops
M 1 c. Crystal malt (20 lovibond)
M 1 pkg. American Ale liquid yeast
M 2 tsp. gypsum
M 1/2 tsp. Irish moss
M 3/4 c. corn sugar (priming)
M
M Steep crystal malt in 5 gallons water while heating.
M Remove crystal malt at 170 degrees.
M Add gypsum to water.
M When boiling, add malt extract and Kent-Golding hops.
M Add Irish moss in last 20 minutes of boil.
M boil 1 hour.
M Turn off heat, add Tettnanger hops.
M chill to 75 degrees and put into primary fermenter with yeast.
M
M
DTemplate - Pale Ale,Pale Ale,5.0,3,Extract,1.045,1.013,T,gallons,0
M Template - Pale Ale
M
Mmalt: 6-7 lbs. Amber malt extract
Mspecialty malt: 4 c. crystal malt
Mboiling hops: 1 1/2 oz. Bullion hops
M or
M 2 1/2 - 3 oz. Cascade hops
M or
M 2 1/2 - 3 oz. Fuggles hops
Mfinishing hops: 1 oz. Cascade hops
M or
M 1 oz. Goldings hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
DWayne's Pale Ale,Pale Ale,5.0,3,Extract,0.000,0.000,T,gallons,0
M Wayne's Pale Ale
M by
M Wayne L. Miller
M
M 5 lbs Light Dry Malt extract
M 1 lb Crystal Malt
M 1 tsp gypsum
M 1/2 tsp salt
M 1 1/2 oz bittering hops (Nugget)
M 1/2 oz finishing hops (Fuggle)
M 3/4 cup corn sugar for priming
M 1 pkg liquid ale yeast
M
M 1. Cover cracked crystal malt with water and heat to 150 F. Hold for
M one hour in oven.
M
M 2. Pour grains in collander and pour 130-170 F water over them until
M run off is clear. Add to boiling pot, add water to 5 gallons.
M Bring to boil and add dry malt and 1/2 oz. boil hops. 30 minutes
M later add rest of boil hops. During last 2 minutes add finishing
M hops.
M
DYellow Dog Pale Ale,Pale Ale,5.0,3,Extract,1.047,1.015,T,gallons,0
M Yellow Dog Pale Ale
M
M 6.6 lbs (2 pack) Yellow Dog Malt Extract
M 1 cup whole Crystal Malt (remove at 170 degrees)
M 1 pack Burton Water Salts
M 1 pack yeast nutrient/heading salts
M 3/4 oz. Chinook Hop Pellets (12.2 alpha) in boil
M 3/4 oz. Kent Goldings Pellets (5.5) in last 5 minutes
M 3/4 oz. Willamette Pellets (5.3) when heat off
M 1/2 tsp. Irish Moss in last 15 minutes of boil
M 2 packs Doric Yeast or 1 Wyeast Liquid Ale Yeast
M 3/4 cup Corn sugar for priming
M
M Heat crystal malt in steeping bag until water reaches 170 degrees.
M Add Water Salts and yeast nutrient at 170 degrees.
M Add malt extract and Chinook pellets when boil is reached.
M Add Irish moss after 45 minutes of boiling.
M Add Kent Goldings pellets after 55 minutes of boiling.
M After 1 hour of boiling remove from heat and add Willamette pellets.
M Chill and pour into primary fermenter adding yeast at 70 degrees.
M Rack to bottling bucket and prime prior to bottling after about a
M week.
DTemplate - Pilsener,Pilsener,5.0,3,Extract,1.040,1.012,T,gallons,0
M Template - Pilsener
M
Mmalt: 6-7 lbs. light malt extract
Mspecialty malt: 1 c. crystal malt (optional)
M 2 c. toasted malted barley
Mboiling hops: 2 1/2 oz. Hallertauer hops
M or
M 2 1/2 oz. Saaz hops
M or
M 2 1/2 oz. Tettnanger hops
Mfinishing hops: 1/2 oz. Hallertauer hops
M or
M 1/2 oz. Saaz hops
M or
M 1/2 oz. Tettnanger hops
Myeast: 2 packages lager yeast
M or
M 1 pack liquid lager yeast
M
M
D6-Old Number 6,Porter,5.0,3,Full Mash,1.060,1.020,T,gallons,0
M #6-Old Number 6
M by
M Dale R. Schulz
M
M A paler version of porter. There are definite roasty/smoky
M notes imparted by the chocolate malt and Chinook hops.
M
M 6 lb English Pale Ale malt
M 2 lb Two-row pale malt
M 1 lb Victory malt (25 lovibond)
M 1 lb amber crystal malt (40 lovibond)
M 1.5 lb dark crystal malt (110 lovibond)
M 2 oz. chocolate malt
M 2 tsp gypsum
M 1 tsp Irish moss
M 0.5 oz Chinook pellets (4.8 AAU) 45 min
M 0.5 oz Kent Golding pellets (3.9 AAU) 45 min
M 0.5 oz Kent Golding pellets (3.9 AAU) 30 min
M 0.25 oz Kent Golding pellets (2 AAU) after boil
M 1 pack William's Burton Ale yeast (liquid)
M 3 oz corn sugar (priming)
M
M Mash grains at 155 F with 11.5 qt water and gypsum. Sparge and boil
M 1 hour, adding Irish moss 30 min into boil. Ferment at room temp
M (68-72 F) for 7 - 10 days. Bottle and age at least 3 weeks.
DBlack Mountain Porter,Porter,5.0,3,Extract,0.000,0.000,T,gallons,0
M Black Mountain Porter
M by
M Kurt B. Wurm
M
M 6 lbs. light malt extract
M 1/2 lb crystal malt
M 1/2 lb black patent malt
M 1/4 lb malted wheat extract
M 1 1/2 oz Galena hops (45 min)
M 1/2 oz Kent Goldings hops (30 min)
M 1/2 oz Hallertauer hops (7 min)
M 1 pk Ale yeast
M
M This recipe makes 5 gallons. Start with 2 gallons of cold water
M in brewpot; add grains, bring brewpot to boil. Strain grains
M just before wort boils. I like to sparge the grains by rinsing
M with about a half gallon of hot (not boiling) water into the
M fermenter. Add extracts & Galena hops to brewpot and boil as
M listed (add the Kent Goldings after 15 minutes and Hallertauer
M last 7 minutes). Add wort to cold water in fermenter, top off
M with cold water to 5 gallons. Pitch yeast.
M
M Approx 4.5% alcohol
M
M This is a very robust porter with a delicate balance of bitter-
M ness and malt.
M Enjoy!
DFirst State Porter,Porter,5.0,3,Extract,0.000,0.000,T,gallons,0
M First State Porter
M by
M Michael C. Taylor
M
M 3.3 lbs Munton & Fison Dark Malt Extract
M 3 lbs American Amber Dry Extract
M 1 lb Black Patent malt
M 1.5 oz Bullion Hops (Alpha 10%) in boil
M 0.5 oz Tettnanger Hops (Alpha 4.4%) when heat off
M 1 pkt Wyeast London Liquid Ale yeast
M 1/2 tsp Irish moss
M
M Steep Patent malt in water until heated to 170 degrees.
M When boiling, slowly add dry malt extract followed by amber
M malt extract. Add Bullion hops.
M During last 15 minutes of boil, add Irish Moss.
M After 1 hour of boiling, add Tettnanger Hops.
M Chill to 75 degrees, add yeast and put into primary fermenter.
M Prime, bottle and age for 3 weeks.
M
M
DHomemade Porter,Porter,5.0,2,Extract,0.000,0.000,T,gallons,0
M Homemade Porter
M by
M Jodie White - Friendswood, TX
M
M 3.3 pounds John Bull dark extract
M 3.6 bounds light Australian dry malt
M 1 pound black patent malt (coursely crushed)
M 2 ounces Cascade hops
M 1/2 ounce Tettnanger hops (finish)
M 1 pack Edme ale yeast
M 3/4 cup corn sugar (priming)
M
M Add crushed black patent malt to 1 1/2 gallons cold water. Bring
M to boil for 10 minutes. Strain out malt. Add extract and dry
M malt and Cascade hops. Boil 60 minutes. Add finishing hops and
M boil 1 minute. Remove from heat and steep 1 - 2 minutes.
M Sparge into 3 1/2 gallons cold water. Cool and pitch yeast.
DSpring Porter,Porter,5.0,2,Extract,1.050,1.020,T,gallons,0
M Spring Porter
M by
M Michael C. Taylor
M
M 3.3 lbs Northwestern Dark Malt Extract
M 3 lbs Telford Dark Dry Malt Extract
M 1/2 lb Chocolate Malt (cracked)
M 1.5 oz Bullion Hops (Alpha 10%) in boil
M 0.5 oz Tettnanger Hops (Alpha 4.4%) when heat off
M 1 pkt Wyeast London Liquid Ale yeast
M 2 tsp Gypsum
M 1/2 tsp Irish moss
M
M Steep Chocolate malt in water until heated to 170 degrees.
M Remove malt, add Gypsum to water.
M When boiling, slowly add dry malt extract followed by dark
M malt extract. Add Bullion hops.
M During last 15 minutes of boil, add Irish Moss.
M After 1 hour of boiling, add Tettnanger Hops.
M Chill to 75 degrees, add yeast and put into primary fermenter.
M Prime, bottle and age for 3 weeks.
M
M
M
M
M
DTemplate - Porter,Porter,5.0,4,Extract,1.055,1.015,T,gallons,0
M Template - Porter
M
Mmalt: 7-8 lbs. Dark malt extract
Mspecialty malt: 0-1 lbs. black patent malt
M 0-1/2 lbs. chocolate malt
Mboiling hops: 2 1/2 oz. Fuggles
M or
M 3 1/2 oz. Cascade
M or
M 1 1/2 oz. Bullion
Mfinishing hops: 1/2 oz. Tettnanger hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
M
M
DG&D Hydrofish Scotch Ale,Scotch,5.0,12,Full Mash,1.054,1.018,T,gallons,0
M G&D Hydrofish Scotch Ale
M by
M Dudley Leaphart
M
M 9 lb English Pale Ale Malt
M 3/4 lb Crystal Malt 80 L
M 1/4 lb Chocolate Malt
M 1 lb Light Brown Sugar
M 2 oz Fuggles 4.8 % 60 min
M 12 g Whitbread Ale Yeast
M 2 t Gypsum
M 1 t Irish moss 15 min
M 2 t Gelatin (fining)
M 1/2 c Dextrose (priming)
M
M Brewed 4/18/93
M Primary 2 days
M Secondary 9 days
M Tertiary 4 days
M Bottled 5/3/93
M
M Mashed grains at 150 F for 2 hrs. Very nice brew. Won local
M competition and took 4th in nathional club only, 1st of class
M though. Cut back on hops and maybe malt or sugar. Judges
M comments indicated too much hops and too much alcohol, probably
M the sugar. Damn good brew. Patterned after Scotch Ale in
M World's Great Beers.
D1993 No. 12 Smoked Porter,Smoked,5.0,2,Full Mash,1.062,1.012,T,gallons,0
M 1993 No. 12 Smoked Porter
M by
M Jim Hinken - Bothell, WA
M
M Grains:
M 8.5 lbs Pale Ale Malt
M 1.5 lbs Peat Smoked Pale Malt
M 0.5 lbs Crystal 80L
M 0.5 lbs Cara Pils
M 0.5 lbs Chocolate Malt
M 0.2 lbs Black Patent malt
M
M Hops: 0.7 oz Chinook (12.8% AA, 60 minutes)
M 0.5 oz Willamette (4.2% AA, 20 minutes)
M 0.5 oz Willamette (4.2% AA, 5 minutes)
M
M Water Treatment: 5 grams gypsum in mash
M
M Brewing Procedure: 15 quarts water to 165 F. Add curshed grains.
M Temp stabilized at 150 F. Maintain temp between 146 and 152 F for
M 60 minutes. Sparge with 170F water to collect 7 gallons. Total
M boil time 90 minutes. First hop addition 30 minutes after the
M start of the boil. Cool with counterflow chiller.
M
M Yeast: Wyeast 1056
M
M Fermentation in glass.
DFuggle Rye Beer,Specialty Beer,5.0,2,Full Mash,1.050,1.010,T,gallons,0
M Fuggle Rye Beer
M by Richard D. Grinker-Milwaukee,WI
M
M
M 9 lbs Pale Malt
M 1 lb Rye Malt
M 1 lb Light Brown Sugar
M 1 tsp gypsum
M 1/2 tsp epsom salt
M 7.5 gal water
M 4 oz Malto-dextrin
M 2 oz Fuggle 4.1 AA
M 1 oz Mt. Hood 3.9 AA
M 2 oz molasses
M 1/2 oz Irish moss
M 1 pkt ale yeast
M 1 cup corn sugar
M
M
M 1. Mash in 2.5-3 gal of water at 145-150 degrees for about 2 hours
M 2. Sparge with 4.5-5 gal water at about 165-170 degrees.
M 3. Boil wort for at least 1 hour, add sugar and stage in hops.
M 4. Filter wort into chiller and refilter into primary; check SP, Add yeast
M 5. Siphon to secandary 2-3 days; Bottle at end of fermentation 7+- days
M 6. Store bottles warm (about 72 degrees) two days, then cool
M 7. After about 1 wk Don't worry, relax have a homebrew
DTemplate - Steam beer,Steam,5.0,3,Extract,1.042,1.013,T,gallons,0
M Template - Steam beer
M
Mmalt: 5-6 lbs. light or amber malt extract
Mspecialty malt: 1-2 c. crystal malt
M 1 c. toasted malt (optional)
Mboiling hops: 2 1/2 oz. Cascade hops
Mfinishing hops: 1/2 oz. Cascade hops
Myeast: 2 packages lager yeast
M or
M 1 pack liquid lager yeast
M
M
M
DVermont cabin fever steam,Steam,5.0,4,Partial Mash,1.045,1.010,T,gallons,0
M Vermont cabin fever steam
M submitted by
M Francis Flynn
M
M 4 lb German Pilsner malt 2 row
M 3.3 lb can of Premier reserve gold label American rice brew kit
M 1 lb Corn Sugar
M 1.5 oz Northern brewers plugs (boiling hops)
M .5 oz Northern brewers plugs (finishing hops)
M 1 oz Hallertau hops in last 5 minutes
M 1 tsp Irish moss in last 30 minutes of 1 hour boil
M 1 pkg Wyeast 2112 California lager yeast
M
M Mash the grains as follows:
M
M Use about 1.25 gallons of water, heat to about 140F, add crushed
M grain. The temp should be in the range of 122-130F for the protein
M rest. Hold this temp for 15 to 30 minutes. Bring temperature up to
M about 150F. You can add a bit of hot water or warm on a stove burner
M at a low setting. My boiling vessel is also my mash tun, a 12 quart
M stainless steel pot, which holds the mash at an even temperature when
M placed in the oven set to 200F. The temp of the mash will increase
M slightly, but this is done for step infusion anyway. Now is a good
M time to be heating the sparge water, 1.5 gallons to about 180F (which
M then should be 160-170 whn you need it at the end of the mash).
M
M Hold the mash at around 155F for 90 minutes or so, stirring every
M 15 minutes. Do an iodine starch test. If conversion is complete,
M bring mixture temp up to 170F and sparge in the lauter tun. This can
M be improvised with a nylon bag suspended in a 5 gal bucket. I use a
M perforated bottom bucket inside another bucket. Then rinse the grain
M with the sparge water. Allow the sparge water to drip rather slowly
M through the grains. I use a bottling bucket to hold the sparge water.
M Then boil the homemade extract and add the Premier extract, hops and
M other ingredients.
M
M Boil for an hour, cool pot in a sink of cold water for 15 minutes,
M mix with 3 gallons of water, take temp and gravity reading, pitch the
M yeast at 78F, ferment at room temperature as you would an ale.
M
M Some notes:
M I run the water through the grains twice to get it to run clear.
M The yeast will perform best if it is stepped up in sterile wort to
M increase the population. It will work OK if it is just pitched
M right from the bag it comes in, but will take longer to start and
M might not yield as clean tasting a brew.
M
M This is named cabin fever because it was brewed in April and there
M was still snow on the ground! One need not have sophisticated equip-
M ment to mash at home and the difference is worthwhile.
M
DCoffee Stout,Stout,10.0,8,Partial Mash,1.043,1.014,T,gallons,0
M Coffee Stout
M by
M Susan Brown - Buffalo, NY
M
MIngredients (for 10 gallons):
M 3 lbs. Brown malt
M 5 lbs. Pale malt
M 1 lb. Klages malt
M 2 lbs. Roast Barley
M 1 lb Black Patent
M 1 lb Chocolate malt
M 1 lb Flaked barley
M 1 stick Brewers licorice
M 12 oz. Molasses
M 4 oz. Mochae java Coffee
M 1.5 kg pale malt extract
M 1 oz. Fuggles hops (60 minutes)
M 1 oz. Goldings hops (60 minutes)
M 1 oz. Fuggles hops (45 minutes)
M 1 oz. Goldings hops (45 minutes)
M 1 oz. Goldings hops (15 minutes)
M Porter yeast (liquid)
M
MProcedure:
M Infusion mash for strike of 148'
M Rest for 1 hour and then raise to 160', hold for 30 mins.
M Raise to 165' stir and rest for 10 mins. Add the 4 oz. of
M coffee to top of the mash and start sparge to collect 12
M gallons of gyle. Boil for 1.5 hrs and make appropriate hop
M additions. Force cool, aerate and pitch.
M
MComments:
M I just used the extract because my brother gave it to me for
M Xmas, otherwise adjust grain bill to reflect the OG of recipe.
M I think I would also put a bit more flaked barley in it next
M time. The coffee in this mellowed well with age (2 mos) and was
M a great sipping stout Apres ski! I forgot to write hop IBUs
M because I didn't have this great program to do it for me, but
M Fuggles and Goldings are pretty typically consistent hops. Please
M experiment with this recipe, its a good place to start.
DDisharmonious Stout,Stout,5.0,4,Extract,1.062,1.022,T,gallons,0
M Disharmonious Stout
M by
M Michael C. Taylor
M
M 1 Can Mountmellick Irish Stout Extract (4 lbs hopped)
M 3 lbs Edme Dark Dry malt Extract
M 3/4 lb Crystal Malt
M 1/3 lb Roasted Barley
M 1/3 lb Black Patent
M 1 1/2 oz Bullion Hops (in boil)
M 1/2 oz Willamette Hops in last 10 minutes of boil
M 4 tsp Gypsum
M 1 Wyeast Irish Liquid Ale pack (strain #1084)
M 3/4 cup corn sugar for bottling
M
M Begin heating 5 gallons of water (or as much as possible).
M Steep crushed grains in water when heating until 170 degrees.
M Remove grains and add gypsum.
M Add Malt extracts (Slowly with the dry extract!) and Bullion Hops.
M Boil for 1 hour.
M After 50 minutes add Willamette Hops.
M Chill after boiling is completed and pour into primary fermenter
M along with yeast (wort should be around 70 degrees).
M Allow fermentation to complete (roughly 7 - 10 days).
M Prime and bottle.
M Allow to age 3 - 4 weeks in the bottle before drinking.
M
M This recipe was adapted from Papazian's Toad Spit Stout and is
M named Disharmonious because of the boil over I initially encountered
M which I theorize is due to the mixture of Irish and English ingredients.
M
M
DMackeson's Stout,Stout,5.0,6,Extract,1.040,1.010,T,gallons,0
M Mackeson's Stout
M
M Source: Marty Albini (hplabs!hpsd139!martya)
M Digest: Issue #244, 9/1/89
M
M Ingredients:
M
M 4 pounds dark malt extract
M 2 pounds soft brown sugar
M 8 ounces gravy browning (caramel)
M 1-3/4 ounces Fuggles hops
M ale yeast
M
M Procedure:
M
M Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract,
M caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast
M at correct temperature.
M
M As in the previous recipe, this can be brought to a gravity of 1.045 by
M increasing the extract by 1/4 pound, and lactose may also be added. A
M few drops of caramel may be added at this stage if sufficient color has
M not been achieved. Saccharine can be added at bottling to increase
M apparent sweetness.
M
M Comments:
M
M I haven't tried either of these, and I'm not about to go adding
M saccharin to my beer, so you're on your own from here.
M
M Specifics:
M
M Original Gravity: 1.040
M Final Gravity: 1.008-1.010
M
M
DMocha Stout,Stout,5.0,2,Partial Mash,1.053,1.015,T,gallons,0
M Mocha Stout
M by
M Ed Kupa - Allston, MA
M
M 4.5lb 2 row Harrington
M 0.5lb dextrine
M 0.33lb crystal 40L
M 0.33lb black patent
M 0.33lb roasted barley
M 4.5lb M+F amber malt extract
M 0.5oz Centennial leaf 11AA%
M 1/4gal starter Roughe Stout yeast
M 1tsp Burton water salts
M 3oz Ghiradelli baking chocolate
M 1.5cups brewed coffee (12 oz. wather, 2 tsp coffee,
M Maxwell House French roast)
M
M Mash
M added 2 row, dextrine and water salts to 1.25 gal 130 deg water
M temp 124 held 30 min.
M added 0.5 gal boiling water temp 150 help 10 min.
M used decoction to raise temp to 158 held 20 min.
M test
M added rest of grains
M raised temp with decoction slowly to 165 held 10 min.
M sparged with 2.25gal 176 degree water
M
M Boil
M Boiled and added hops
M At 50 min added coffee and chocolate
M at 60 min ended boil
M Cooled and strained into carboy with 2gal cold water
M
M Comments
M Good drinking stout nice flavors coffee is evident chocolate is not.
M
M
DTemplate - Stout,Stout,5.0,4,Extract,1.050,1.015,T,gallons,0
M Template - Stout
M
Mmalt: 6-7 lbs. Dark malt extract
Mspecialty malt: 3 c. crystal malt
M 1 c. black patent malt
M 2 c. Roasted barley
Mboiling hops: 1 1/2 oz. Bullion hops
Myeast: 2 packages ale yeast
M or
M 1 pack liquid ale yeast
Moptional: 1 pack Burton water salts
M or
M 2 tsp. gypsum (to harden water)
M
M
M
M
M
DBelgian Ale,Trappist Ale,5.0,12,Extract,1.070,1.017,T,gallons,0
M Belgian Ale
M by
M James Liddil
M
M 6 lbs Williams Pale English Extract
M 3 lbs Briess Light DME
M 3 oz. Hallertauer Hops (AA 3.5%)
M Chimay blue yeast from slant
M
M Starter Preparation:
M Prepare 1 gallon 1.040 wort. Innoculate and allow to ferment out.
M Refrigerate to settle yeast. On Brew day, remove from refrigerator
M and pour off supernatent. Add 500 ml fresh wort and shake. Leave
M out until ready to pitch.
M
M Recipe procedures:
M Boil wort in normal fashion adding 2 oz of Hallertauer Hops at start
M of boil and 1 oz during last 15 minutes.
M
M Pitch yease into cooled wort. Aerate for 5 hours with fish pump.
M Place airlock. Ferment 10 days in primary and 7 days in secondary.
M Bottle with 3/4 cup corn sugar.
M
M Just like Chimay! Much better after 3 months.
DG&D Abdij Bier,Trappist Ale,5.0,12,Full Mash,1.068,1.012,T,gallons,0
M G&D Abdij Bier
M by
M Dudley Leaphart
M
M 10 lb English Pale Malt
M 1 lb Crystal Malt 60 L
M 1/2 lb Special Roast Malt
M 1 oz Chocolate Malt
M 1.5 lb Dark Brown Sugar
M 1/2 lb Honey
M 2 oz Hallertau 4.5% 60 min
M Wyeast 1214 - Belgian (in starter)
M 1 t Irish Moss 15 min
M 1/2 c Dextrose (priming)
M
M
M Brewed 6/19/93
M Primary 4 days
M Secondary 8 days
M Bottled 7/1/93
M
M Mashed grains at 152 F for 2 hours.
M Boiled for 75 min, honey and sugar added to boil.
DScreaming Parrot Wheat,Wheat,5.0,3,Full Mash,1.042,1.012,T,gallons,0
M Screaming Parrot Wheat
M by
M Edward Escott
M
M 4 1/2 lbs 2 row English Pale Malt
M 3 lbs German Wheat Malt
M 1 1/4 tsp gypsum
M 5/8 oz Hallertauer pellets - boil - 60 minutes
M 3/8 oz Hallertauer pellets finishing - 10 minutes
M 1/8 oz Cascade leaves 10 minutes
M 1 tsp Irish Moss
M 1 pkt Wyeast American Ale Yeast (#1056)
M
M Step infusion mash.
M Protein rest at 124F for 30 minutes
M Mash at 155F for 60 minutes
M Mashout 165F for 10 minutes
M Sparge with 170F water
M Boil 60 minutes
