BEER AND ALE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AFTER-BURNER BREW (03/05/94) (23:10) INGREDIENTS: 3.3 POUNDS JOHN BULL AMBER MALT EXTRACT 1/2 POUND CRYSTAL MALT 1/2 POUND DARK DRY MALT 1/2 POUND CORN SUGAR 10 FRESH JALAPENO PEPPERS 2 OUNCES CASCADE HOPS MUNTON & FISON ALE YEAST PROCEDURE: CHOP UP JALAPENO PEPPERS AND BOIL THEM WITH THE WORT FOR 30 MINUTES OR SO. STRAIN THEM OUT WHEN POURING WORT INTO PRIMARY. RACK TO SECONDARY ABOUT 4 HOURS AFTER PITCHING YEAST. NOTE: WHEN HANDLING JALAPENOS, BE SURE TO WASH HANDS THOROUGHLY OR WEAR RUBBER GLOVES. YOU'LL FIND OUT WHY IF YOU ARE A CONTACT LENS WEARER. SPECIFICS: ORIGINAL GRAVITY: 1.020 FINAL GRAVITY: 1.002 PRIMARY FERMENT: 4 HOURS SECONDARY FERMENT: 8 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALCATRAZ PORTER (03/05/94) (19:22) INGREDIENTS (FOR 3 GALLONS): 4-1/2 POUNDS BARLEY (PALE MALT) 4 OUNCES WHEAT MALT 8 OUNCES MUNICH MALT 9 OUNCES CRYSTAL/CHOCOLATE MIXTURE 4 OUNCES BLACK PATENT 1/4 CUP MOLASSES 1.6 OUNCES CASCADE HOPS (5.8AAU) (BITTERING) 1/2 OUNCE MT. HOOD HOPS (3.8AAU??) (BITTERING) 0.4 OZ CASCADE (FINISH) WYEAST ENGLISH ALE PROCEDURE: ADD ALL GRAINS, CRUSHED, TO 6QTS WATER AT 55C. WAIT 30 MIN. RAISE TEMP TO 62C (ADDED 2QTS BOILING WATER) WAIT 75 MIN. RAISE TEMP TO 75C. WAIT 5 MIN. SPARGE WITH 75C WATER. BRING TO BOIL, ADD MOLASSES, CASCADE, AND MT. HOOD HOPS. BOIL ONE HOUR. ADD FINISHING HOPS. BOIL 5 MIN. COOL DOWN IN SINK. ADD YEAST FROM STARTER. SPECIFICS: ORIGINAL GRAVITY: 1.054 FINAL GRAVITY: 1.010 PRIMARY FERMENT: 10 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALL-GRAIN STOUT (03/05/94) (19:26) INGREDIENTS: 3 POUNDS KLAGES 3 POUNDS PALE MALT (DARKER) 2 POUNDS PALE MALT (VERY LIGHT) 2 POUNDS VIENNA MALT 2 POUNDS BARLEY FLAKES 1 POUND UNTYPED MALTED BARLEY 8 OUNCES ROASTED BARLEY 8 OUNCES BLACK PATENT 8 OUNCES CHOCOLATE 24 GRAMS BUILLION HOPS 30 GRAMS CASCADE HOPS 4 GRAMS HALLERTAUER HOPS WYEAST GERMAN ALE PROCEDURE: THE FLAKED BARLEY HAS NO HUSK, SO I SAW NO REASON NOT TO GRIND IT FINELY. MASH IN AT 130 DEGREES. LET REST 20 MINUTES OR SO. MASH AT 150 DEGREES FOR 115 MINUTES. SPARGE. LET THE SPARGINGS SETTLE. WHAT SEEMED TO BE 3 OR 4" OF HOT BREAK SETTLED OUT OF THE INITIAL SPARGINGS! BOIL FOR 2 HOURS. ADD HOPS AS FOLLOWS: 14 GRAMS BULLION AND 16 GRAMS CASCADE (VERY FRESH) FOR 1:45. 10 G BULLION AND 14 G CASCADE FOR 1:05. 4 GRAMS HALLERTAUER FINISH. CHILL WITH AN IMMERSION CHILLER, AND STRAIN THE WORT THROUGH THE HOPS. MAKES ABOUT 5.5 GALLONS OF 1.068 WORT. SPECIFICS: ORIGINAL GRAVITY: 1.068 PRIMARY FERMENT AT 65 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMERICAN I.P.A. (03/05/94) (12:10) INGREDIENTS: 90-92% 2 ROW PALE MALT 8-10% CRYSTAL 40 1-1.5 OUNCE WHOLE CASCADE 60 MINUTE BOIL 1 OUNCE CASCADE 30 MINUTES 2 OUNCES CASCADE ADDED A HANDFUL AT A TIME THE LAST 15 MINUTES-LAST 2 MIN. AMERICAN, LONDON, BRITISH OR GERMAN ALE YEAST (OR ANY CULTURED ALE YOU LIKE) PROCEDURE: MASH IN AT 123 DEGREES FOR 30 MINUTES. RAISE TO 153 DEGREES FOR 60 MINUTES. MASH OFF AT 172 FOR 10 MINUTES. FERMENT AT 60-68 DEGREES. DRY HOP WITH 1 OUNCE WHOLE CASCADES, PREFERABLY IN SECONDARY BUT PRIMARY WILL WORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLES IN THE SNOW (03/05/94) (23:17) INGREDIENTS: 6.6 POUNDS JOHN BULL LIGHT MALT EXTRACT (OR OTHER BRAND) 1 POUND CORN SUGAR 2 OUNCES HALLERTAUER HOPS (BOIL) 1/2 OUNCE HALLERTAUER HOPS (FINISH) 12 POUNDS APPLES (9 POUNDS GRANNY SMITH, 3 # MACINTOSH) WATER CRYSTALS 2 PACKS EDME ALE YEAST 3/4 CUP CORN SUGAR (PRIMING) PROCEDURE: CUT APPLES INTO 8-10 SLICES. PUT 1-1/2 GALLONS WATER INTO POT, ADD BOIL- ING HOPS AND BRING TO BOIL. ADD EXTRACT AND CORN SUGAR. BOIL 40 MINUTES. ADD FINISHING HOPS AND APPLES. STEEP 15 MINUTES. POUR WORT INTO 3-1/2 GALLONS COLD WATER. PUSH APPLES TO ONE SIDE AND PITCH YEAST. FERMENT 3 WEEKS. SPECIFICS: ORIGINAL GRAVITY: 1.050 FINAL GRAVITY: 1.015 PRIMARY FERMENT: 3 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT ALE (03/05/94) (23:28) INGREDIENTS: 4-1/2 POUNDS LIGHT DRY MALT EXTRACT 1 POUND GERMAN PILSNER MALT (STEEPED AT 150 F FOR 1 HOUR) 1/4 TEASPOON IRISH MOSS 1/2 TEASPOON SALT 1 OUNCE CHINOOK HOPS (12.2% ALPHA) 1/2 OUNCE MT. HOOD HOPS (5.3% ALPHA) 2 1/2 POUNDS FROZEN, PITTED, HALVED APRICOTS 1 PACKET ALE YEAST 3/4 CUP CORN SUGAR FOR BOTTLING PROCEDURE: STEEP PILSNER MALT AT 150 DEGREES FOR 1 HOUR. STRAIN AND SPARGE GRAIN. ADD MALT EXTRACT. BRING TO BOIL AND BOILE FOR 60 MINUTES. ADD 1 OUNCE CHINOOK HOPS AT 30 MINUTES. ADD MT. HOOD IN THE LAST 2 MINUTES. THE APRICOTS WERE ADDED AT THE END OF THE BOIL. THE WORT WAS THEN SPARGED INTO THE PRIMARY FERMENTOR, SAY ABOUT 10 MINUTES AFTER THE APRICOTS WERE ADDED. THE WORT WAS COOLED OVER NIGHT AND THE YEAST WAS PITCHED IN THE MORNING. AFTER A WEEK, THE BEER WAS RACKED TO THE SECONDARY. HERE IT RESTED FOR ONE MONTH (EITHER I'M BUSY OR PATIENT; I WISH I COULD SAY THE LATTER) BEFORE BOTTLING. SPECIFICS: ORIGINAL GRAVITY: 1.050 FINAL GRAVITY: 1.015 PRIMARY FERMENT: 1 WEEK SECONDARY FERMENT: 1 MONTH -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= B.W. LAGER (03/05/94) (12:15) INGREDIENTS: 7 POUNDS CRACKED LAGER MALT 5 POUNDS AMBER DRY MALT EXTRACT 1 TEASPOON GYPSUM 2500 MG ASCORBIC ACID 2 OUNCES TALISMAN LEAF HOPS 1 TEASPOON IRISH MOSS 1/2 OUNCE HALLERTAUER LEAF HOPS 1 OUNCE WILLAMETTE HOPS PELLETS RED STAR LAGER YEAST PROCEDURE: ADD GRAIN TO 2-1/2 GALLONS OF 170 DEGREE WATER GIVING AN INITIAL HEAT OF 155 DEGREES AND A PH OF 5.3. MAINTAIN TEMPERATURE AT 130-150 DEGREES FOR 2 HOURS. SPARGE. BRING TO BOIL. ADD EXTRACT, AND TALISMAN HOPS. IN LAST 20 MINUTES ADD IRISH MOSS. IN LAST 10 MINUTES ADD HALLERTAUER HOPS. STRAIN WORT AND COOL. ADD WILLAMETTE PELLETS FOR AROMA. PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.029 FINAL GRAVITY: 1.020 PRIMARY FERMENT: 30 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARLEYWINE (03/05/94) (23:02) INGREDIENTS: 12 POUNDS DRY PALE MALT EXTRACT 1/2 POUND HONEY 1 POUND DRY LIGHT MALT EXTRACT 1-1/2 POUNDS CORN SUGAR 2 OUNCES CHINOOK BOILING HOPS (13.2 ALPHA) 2 OUNCES CASCADE BOILING HOPS (5.5 ALPHA) 2 TEASPOON IRISH MOSS 2 OUNCES FUGGLES HOPS (FINISH) 2 TEASPOON SPARKELOID CHAMPAGNE YEAST PROCEDURE: BOIL MALT, BOILING HOPS, AND CORN SUGAR IN 1-1/2 GALLONS WATER FOR ABOUT 1 HOUR. IN LAST 30 MINUTES ADD IRISH MOSS, FUGGLES, AND SPARKELOID. ADD TO 3-1/2 GALLONS COLD WATER IN FERMENTER. PITCH YEAST AND FERMENT ABOUT 7 MONTHS. BOTTLE AND AGE. SPECIFICS: PRIMARY FERMENT: 7 MONTHS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARLEYWINE 1 (03/05/94) (23:04) INGREDIENTS (FOR 2 GALLONS): 5 POUNDS ALEXANDER'S PALE MALT EXTRACT 1 POUND CRYSTAL MALT 11 AAU NUGGET HOPS (BOIL) 1/2 OUNCE CLUSTER HOPS (FINISHING) 1/2 OUNCE CLUSTER HOPS (DRY) ALE YEAST PROCEDURE: THIS RECIPE MAKES 2 GALLONS. STEEP THE CRYSTAL MALT AND SPARGE TWICE. ADD NUGGET HOPS AND BOIL. IN LAST FEW MINUTES ADD 1/2 OUNCE CLUSTERS AND THEN DRY HOP WITH AN ADDITIONAL 1/2 OUNCE OF CLUSTERS. COOL WORT AND PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARLEYWINE 2 (03/05/94) (23:06) INGREDIENTS: 2 CANS MUNTON & FISON LIGHT MALT EXTRACT 2 POUNDS MUNTON & FISON LIGHT DRIED MALT EXTRACT 1/4 POUND DOMINO LIGHT BROWN SUGAR 3-1/2 OUNCES FUGGLES HOPS 1/2 OUNCE FUGGLES FOR FINISHING 2 PACKS MUNTON & FISON ALE YEAST PROCEDURE: WE DID A SINGLE STAGE FERMENTATION, SO I CAN'T ANSWER YOUR QUESTION ABOUT HOW LONG TO AGE IN SECONDARY. WE GAVE THE FINISHING HOPS 10 MINUTES. AS FAR AS CONDITIONING IN BOTTLES---WELL, IT'S BEEN 14 MONTHS NOW AND IT KEEPS GETTING BETTER. AT 2 MONTHS IT WAS OK, BUT CLOUDY ENOUGH THAT WE THOUGHT WE SHOULD HAVE USED GYPSUM. IT WAS ALSO VERY SWEET, BUT ALSO VERY HOPPY AND QUITE SMOOTH. BY 9 MONTHS IT WAS CLEAR, BUT QUITE HEAVY AND WE THOUGHT MAYBE LESS SUGAR. LAST WEEK IT HAD GOTTEN CONSIDERABLY DRIER AND VERY CLEAR. IT'S REALLY GOOD NOW, SO I DON'T KNOW IF IT'LL LAST LONG ENOUGH FOR ME TO GIVE YOU AN UPDATE LATER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARREL BOTTOM BLACK BITTER (03/05/94) (23:40) INGREDIENTS: 6 POUNDS AUSTRALIAN DARK MALT EXTRACT SYRUP 2/3 POUNDS CHOCOLATE MALT 1/3 POUND CRYSTAL MALT 2 OUNCES PERLE HOPS 1-1/2 OUNCES CASCADE HOPS BURTON LIQUID ALE YEAST PROCEDURE: SOAK MALT IN A POT OF HOT WATER FOR 1 HOUR. WHILE SOAKING, BEGIN BOILING AUSTRALIAN DARK MALT WITH THE PERLE HOPS. AFTER 1 HOUR, ADD CASCADE HOPS AND TURN OFF HEAT. STEEP ABOUT 30 MINUTES. STRAIN EVERYTHING INTO PRIM- ARY AND ADD COLD WATER TO BRING VOLUME TO 5 GALLONS. PITCH YEAST WHEN COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASS ALE (03/05/94) (3:01) INGREDIENTS: 6-7 POUNDS PALE MALT (2-ROW) 1 POUND CRYSTAL MALT 1 POUND DEMARARA OR DARK BROWN SUGAR 1 OUNCE NORTHERN BREWER HOPS (BOIL) 1 OUNCE FUGGLES HOPS (BOIL 30 MIN.) 1/2 OUNCE FUGGLES HOPS (FINISH) ALE YEAST PROCEDURE: THIS IS AN ALL-GRAIN RECIPE---FOLLOW THE INSTRUCTIONS FOR AN INFUSION MASH IN PAPAZIAN, OR ANOTHER TEXT. THE NORTHERN BREWER HOPS ARE BOILED FOR A FULL HOUR, THE FUGGLES FOR 1/2 HOUR, AND THE FUGGLES FINISHING HOPS AFTER THE WORT IS REMOVED FROM THE HEAT, IT IS THEN STEEPED 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASS ALE 1 (03/05/94) (3:05) INGREDIENTS: 7 POUNDS STEINBART'S AMERICAN LIGHT EXTRACT 1 POUND CRYSTAL MALT 40L 1 POUND DARK BROWN SUGAR BE DAMNED GERMAN PURITY LAW! 1 OUNCE NORTHERN BREWER (60 MINUTE BOIL) 1 OUNCE FUGGLE (30 MINUTE BOIL) 1/2 OUNCE FUGGLE (10 MINUTE BOIL) 1/2 OUNCE FUGGLE (15 MINUTE SEEP) YEAST PROCEDURE: STEEP CRYSTAL MALT AND REMOVE GRAINS BEFORE BOIL BEGINS. ADD MALT EXTRACT AND BROWN SUGAR. BRING TO A BOIL AND BOIL FOR 60 MINUTES. ADD 1 OUNCE NORTHERN BREWER AT BEGINNING OF BOIL, 1 OUNCE OF FUGGLE AT 30 MINUTES AND 1/2 OUNCE OF FUGGLE FOR THE LAST 10 MINUTES. TURN OFF HEAT AND ADD FINAL 1/2 OUNCE FUGGLE. LET STEEP FOR 15 MINUTES. COOL. PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.048 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASS-ALIKE (03/05/94) (12:12) INGREDIENTS: 2.2 POUNDS LIGHT DME 3.3 POUNDS PLAIN LIGHT MALT EXTRACT 2 OUNCES ROAST BARLEY 8 OUNCES CRUSHED CRYSTAL MALT. 2 OUNCES FUGGLES (PELLETS) 1 OUNCE GOLDINGS (PELLETS) 1/4 OUNCE GOLDINGS (PELLETS) 1/2 OUNCE GOLDINGS (PELLETS) ALE YEAST GYPSUM AND IRISH MOSS, IF NECESSARY PROCEDURE: THIS IS A 5 GALLON BATCH. BOIL UP A COUPLE OF GALLONS OF WATER, ADD DME AND LME, FUGGLES, AND 1 OUNCE OF GOLDINGS. MAKE TEA OUT OF ROAST BARLEY, AND STRAIN INTO MAIN BOILER. MAKE TEA OUT OF CRYSTAL MALT AND STRAIN INTO MAIN BOILER. (HALF WAY THROUGH BOIL ADD LOCAL WATER INGREDIENTS AND IRISH MOSS IF REQUIRED). AFTER BOIL, ADD 1/2 OUNCE OF GOLDINGS, COVER AND LET STAND FOR 15 MINUTES. POUR INTO PRIMARY, MAKE UP TO 5 GALLONS AND PITCH YEAST. RACK AND ADD 1/4 OUNCE GOLDINGS AND COMPLETE FERMENTATION. SPECIFICS: ORIGINAL GRAVITY: 1.031 FINAL GRAVITY: 1.010 PRIMARY FERMENT: 4 DAYS SECONDARY FERMENT: 2 MONTHS (I WAS TOO LAZY TO BOTTLE) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEAT ME OVER THE HEAD WITH A STICK BOCK INGREDIENTS: 6.6 POUNDS JOHN BULL LIGHT MALT EXTRACT 3 POUNDS KLAGES MALT 1/2 POUND CHOCOLATE MALT 2-3/4 OUNCE 4.7% AAU WILLAMETTE FLOWERS (60 MINUTE BOIL) 1/2 OUNCE 4.7% WILLAMETTE FLOWERS (2 MINUTE STEEP) LAGER YEAST (I USED MEV) 10 GRAMS BURTON SALTS PROCEDURE: BRING 3 QT + 2 CUPS OF WATER TO 130 DEGREES. ADD CRACKED KLAGES AND CHOCOLATE MALTS (TEMP = 122 DEGREES). REST 30 MIN. ADD 7 CUPS OF 200 DEGREES WATER TO BRING TEMP UP TO 150 DEGREES. REST 30 MIN. BRING UP TO 158 DEGREES WITH BURNER. REST 20 MINUTES. MASH OUT AT 170 DEGREES. SPARGE WITH 7 QUARTS OF 170 DEGREES WATER, RECYCLING THE FIRST RUNOFF. ADD MALT EXTRACT AND BOIL AS NORMAL. CHILL THE WORT AND PITCH. AERATE VIGOROUSLY WITH A HOLLOW PLASTIC TUBE...THERE'S NO NEED TO GET FANCY EQUIPMENT HERE. WITH THE HOLLOW TUBE I CAN WHIP UP A 3" HEAD OF FROTH ON THE CHILLED WORT. BUBBLING ACTIVITY IS ALMOST ALWAYS EVIDENT WITHIN 8-10 HOURS OF PITCHING A 12-18 OZ STARTER SOLUTION. FERMENT AS YOU WOULD A LAGER. SPECIFICS: ORIGINAL GRAVITY: 1.072 FINAL GRAVITY: 1.021 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BENGAL BUTT KICKER (03/05/94) (23:11) INGREDIENTS: 15 POUNDS KLAGES MALT 2-3/4 POUNDS MUNICH MALT 1 POUND AMBER CRYSTAL 1/4 POUND CHOCOLATE MALT 1 OUNCE NORTHERN BREWERS HOPS 10%AA (60MIN) 1 OUNCE NORTHERN BREWERS (15 MIN) 1/2 OUNCE CASCADES 5.9%AA (15MIN) 2 OUNCES FRESH FENNEL (15 MIN) 6 OUNCES FRESH ORANGE PEEL (15 MIN) 1/2 TEASPOON IRISH MOSS(15 MIN) 1 CUP AMERICAN LAGER YEAST SLURRY 10 BENGAL SPICE TEA BAGS, "DRY HOPPED" 3/4 CUP CORN SUGAR TO PRIME PROCEDURE: UPWARDS INFUSION MASH, LOW-TEMP CONVERSION. USED WATER WITH HIGH CARBONATE HARDNESS. SPECIFICS: ORIGINAL GRAVITY: 1.070 IBU: 35--40 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY LIQUEUR (03/06/94) (0:07) INGREDIENTS: 1 QUART FROZEN RASPBERRIES 1 QUART FROZEN BLUEBERRIES 1 CAN FROZEN GRAPE JUICE CONCENTRATE 1 QUART BRANDY SUGAR PROCEDURE: SOAK BERRIES, GRAPE JUICE AND BRANDY FOR AT LEAST ONE WEEK. STRAIN INTO A JAR, BEING SURE TO SQUEEZE ALL JUICE OUT OF FRUIT. INCREASE VOLUME BY 25-50% WITH A SUGAR SYRUP MADE FROM HALF WATER AND HALF SUGAR. COOL SYRUP TO ROOM TEMPERATURE BEFORE ADDING TO LIQUEUR MIX. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BETTER XINGU (03/05/94) (19:31) INGREDIENTS: 6.6 POUNDS M&F DARK EXTRACT 1 POUND CRYSTAL MALT 1/2 POUND CHOCOLATE MALT 1/4 POUND BLACK PATENT MALT 1/4 POUND ROAST BARLEY 1/2 POUND LACTOSE 2 OUNCES NORTHERN BREWER (BOILING ONLY. NO FINISHING HOPS.) GYPSUM 3/4 CUP DEXTROSE (PRIMING) WYEAST 1028 PROCEDURE: CRACK AND STEEP SPECIALTY GRAINS AT 150 DEGREES FOR ABOUT AN HOUR IN 1/2 GAL WATER. SPARGE WITH 1.5 GALLONS OF 165 DEGREE WATER. ADD THE EXTRACT AND GYPSUM. WHEN BOILING, ADD THE HOPS. BOIL FOR ONE HOUR. ADD THE LAC- TOSE TO THE BOIL FOR THE LAST 15 MINUTES. SPECIFICS: ORIGINAL GRAVITY: 1.042 FINAL GRAVITY: 1.021 PRIMARY FERMENT: 3-7 DAYS SECONDARY FERMENT: 7-14 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BITCH'S BREW OATMEAL STOUT (03/05/94) (19:29) INGREDIENTS: 6 POUNDS DARK DRY MALT EXTRACT 2 POUNDS AMBER DRY MALT EXTRACT 1 POUND CRYSTAL MALT, CRACKED 3/4 POUND ROASTED BARLEY, CRACKED 1/2 POUND BLACK PATENT MALT, CRACKED 2 OUNCES BULLIONS HOPS (BOILING) 1/2 OUNCE WILLAMMETTE HOPE (FINISHING) 2 CUPS QUAKER OATS 2 PACKAGES WHITBREAD ALE YEAST PROCEDURE: STEEP THE OATS, AND THE CRACKED GRAINS FOR 1/2 HOUR IN COLD WATER. HEAT MIXTURE AND REMOVE GRAINS AS BOIL IS REACHED. THROW IN MALTS AND MAKE YOUR WORT. BOIL BULLIONS FOR 45 MINUTES, WILLAMMETTE FOR 5-7 MINUTES. HAVE FUN. SPECIFICS: ORIGINAL GRAVITY: 1.052 FINAL GRAVITY: 1.029 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACKBERRY STOUT (03/05/94) (23:18) INGREDIENTS: 1 CAN MOUNT MELLICK FAMOUS IRISH STOUT EXTRACT 3 POUNDS M&F DARK DRY MALT EXTRACT 4 POUNDS FROZEN BLACKBERRIES 1 POUND DARK CRYSTAL MALT 1/2 POUND BLACK PATENT MALT 1/2 POUND ROASTED BARLEY 1-1/2 OUNCES HALLERTAUER HOPS 1/2 OUNCE FUGGLES HOPS ALE YEAST CORN SUGAR (PRIMING) PROCEDURE: START GRAINS IN BREWPOT WITH COOL WATER. REMOVE WHEN BOIL COMMENCES. ADD ALL MALT AND HALLERTAUER HOPS. BOIL 1 HOUR. ADD FUGGLES AND BOIL 5 MORE MINUTES. REMOVE FROM HEAT. ADD THAWED BLACKBERRIES AND STEEP 15 MINUTES. COOL. DUMP WHOLE MESS INTO PRIMARY. AFTER A COUPLE RACK TO SECONDARY, STRAINING OUT BERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK CAT STOUT (03/05/94) (19:12) INGREDIENTS: 6.6 POUNDS MUNTON & FISON DARK EXTRACT SYRUP 1 POUND MUNTON & FISON DARK DRY EXTRACT 1/2 POUND BLACK PATENT MALT 3/4 POUND CRYSTAL MALT 1/2 POUND ROASTED BARLEY 1/2 CUP DARK MOLASSES 3/4 OUNCE WILLAMETTE HOPS (BOIL) 3/4 OUNCE CASCADE HOPS (BOIL) 1 TEASPOON VANILLA 1/2 CUP FRENCH ROAST COFFEE 2 PACKS EDME ALE YEAST PROCEDURE: BREW A POT OF COFFEE WITH 1/2 CUP OF FRENCH ROAST COFFEE. STEEP SPECIAL- TY GRAINS IN WATER AS IT BOILS. REMOVE GRAINS. BOIL MALTS, HOPS, AND VANILLA 60 MINUTES. STRAIN WORT INTO FERMENTER. POUR IN POT OF COFFEE. ADD ICE WATER TO MAKE 5 GALLONS. PITCH YEAST. RACK TO SECONDARY AFTER 3 DAYS. BOTTLE 23 DAYS LATER. SPECIFICS: ORIGINAL GRAVITY: 1.069 FINAL GRAVITY: 1.028 PRIMARY FERMENT: 3 DAYS SECONDARY FERMENT: 23 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK DWARF IMPERIAL OATMEAL STOUT (03/05/94) (19:31) INGREDIENTS (FOR 6 GALLONS): 3.3 POUNDS LIQUID NORTHWESTERN AMBER 3.3 POUNDS LIQUID NORTHWESTERN DARK 3 POUNDS PALE 2 ROW 2 POUNDS DARK CRYSTAL (90 LOVIBOND) 2 POUNDS FLAKED BARLEY 1-1/2 POUNDS STEEL CUT OATS 1 POUND WHEAT MALT 3 CUPS ROASTED BARLEY 1-3/4 CUPS BLACK PATENT 1-1/2 CUPS MOLASSES <1 CUP CHOCOLATE 5 OUNCES MALTO DEXTRIN 1 STICK BREWER'S LICORICE 1-1/2 OUNCES NORTHERN BREWERS LEAF HOPS 1/2 OUNCE MT. HOOD PELLETS 2 OUNCES 3.0 ALPHA HALLERTAU 1 QUART+ STARTER---WYEAST IRISH ALE PROCEDURE: MASH ALL GRAIN LIKE SUBSTANCES FOR 1 HOUR AT 130-140 DEGREES IN 2-1/2 GALLONS WATER. ADD 1-1/2 GALLONS BOILING WATER TO BRING TO 160 DEGREES. HOLD THERE FOR 1-1/2 HOURS. THE HIGH TEMP IS USED TO GET A HIGH FINAL GRAVITY. SPARGE WITH 5 GALLONS FRESH 170 DEGREE WATER. BRING TO A BOIL, AND ADD NORTHERN BREWERS. BOIL FOR 60 MINUTES. ADD MT. HOOD AND IRISH MOSS 15 MINUTES BEFORE THE END OF THE BOIL. COOL, PLACE IN FERMENTER AND PITCH YEAST. DRYHOP WITH HALLERTAU IN SECONDARY. SPECIFICS: ORIGINAL GRAVITY: 1.090 FINAL GRAVITY: 1.032 PRIMARY FERMENT: 7 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLOW ME AWAY HOLIDAY ALE (03/05/94) (12:21) INGREDIENTS: 6 POUNDS WILLIAM'S WEIZENMALT SYRUP 2 POUNDS DARK DME 2-3/4 POUNDS BUCKWHEAT HONEY 1 POUND CRUSHED CRYSTAL MALT 1/4 POUND CRUSHED CHOCOLATE MALT 2-1/2 OUNCES CASCADE HOPS (BOIL) 1-1/2 OUNCES HALLERTAUER HOPS 3.6 ALPHA (BOIL) 3/4 OUNCE HALLERTAUER HOPS (FINISH) 4 TEASPOONS WHOLE ALLSPICE 1 TEASPOON IRISH MOSS YEAST 2/3 CUP CORN SUGAR (PRIMING) PROCEDURE: STEEP GRAINS IN 2 GALLONS WATER WHILE HEATING TO BOIL. REMOVE GRAINS. ADD EXTRACTS AND HONEY. BOIL 1 HOUR WITH BOILING HOPS, ADD 1 TEASPOON IRISH MOSS AT 30 MINUTES. SIMMER ALLSPICE IN WATER FOR 3 MINUTES, REMOVE ALLSPICE AND ADD WATER TO PRIMARY. AFTER FERMENTING, PRIME WITH CORN SUGAR AND BOTTLE. SPECIFICS: ORIGINAL GRAVITY: 1.090 FINAL GRAVITY: 1.025 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY ALE (03/05/94) (23:16) INGREDIENTS: 7 POUNDS BRITISH AMBER EXTRACT 1-1/2 POUNDS CRYSTAL MALT 2 OUNCES NORTHERN BREWER HOPS (BOIL) 1 OUNCE FUGGLES HOPS (FINISH) WHITBREAD ALE YEAST 2 POUNDS FRESH FROZEN BLUEBERRIES PROCEDURE: STEEP CRYSTAL MALT WHILE BRINGING TO BOIL. REMOVE GRAINS AND ADD EXTRACT AND BOILING HOPS. BOIL 60 MINUTES. ADD FINISH HOPS AND LET STEEP 15 MINUTES. SPARGE INTO ICE, MIX. RACK TO 7-GALLON CARBOY. AT PEAK OF FER- MENTATION ADD BLUEBERRIES. FERMENT 1 WEEK AND RACK TO SECONDARY. PRIME WITH CORN SUGAR. SPECIFICS: PRIMARY FERMENT: 1 WEEK -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY MEAD (03/05/94) (23:47) INGREDIENTS (FOR 6-1/2 GALLONS): 7-10 POUNDS FRESH BLUEBERRIES 1-2 POUNDS CORN SUGAR 1-2 OUNCES HOPS (CASCADES IS FINE) 10 POUNDS HONEY YEAST LEMON GRASS TEA (OPTIONAL) PROCEDURE: TO MAKE 6-1/2 GALLONS OF MEAD, BOIL THE HONEY, SUGAR, AND HOPS FOR AT LEAST AN HOUR (ALTHOUGH BOILING HONEY IS NOT FAVORED BY MOST DIGEST SUBSCRIBERS, IT WORKS FINE AND IS THE METHOD USED BY PAPAZIAN). CLEAN BERRIES AND MASH WELL. PUT MASHED BERRIES, HOT WORT, AND ENOUGH WATER TO MAKE 6-1/2 GALLONS INTO A FERMENTER. PITCH YEAST. AFTER ONE WEEK, STRAIN OUT BERRIES AND RACK TO SECONDARY. FERMENT AT LEAST ONE MORE MONTH AND THEN BOTTLE, PRIMING WITH CORN SUGAR AND PERHAPS SOME LEMON GRASS TEA. AGE 6 MONTHS TO A YEAR. SPECIFICS: PRIMARY FERMENT: 1 WEEK -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY MEAD RECIPE (03/06/94) (0:01) INGREDIENTS: 12 POUNDS WILDFLOWER HONEY 2 POUNDS BLUEBERRIES 2 TEASPOONS GYPSUM OR WATER CRYSTALS 3 TEASPOONS YEAST NUTRIENT 1 OUNCE HALLERTAUER LEAF HOPS 1 TABLESPOON IRISH MOSS 2 PACKS RED STAR PASTUER CHAMPAGNE YEAST PROCEDURE: BOIL HOPS, YEAST NUTRIENT AND WATER CRYSTALS FOR 30 - 45 MINUTES. ADD IRISH MOSS IN THE LAST 15-30 MINUTES OF THE BOIL. TURN OFF THE HEAT AND ADD THE HONEY AND THE BLUEBERRIES, STEEP AT 180-190 DEGREES FOR 15 MIN- UTES MINIMUM (30 MINUTES IS OK TOO). POUR THE WHOLE MIXTURE TO A BUCKET OR CARBOY AND LET COOL (OR USE A WORT CHILLER IF YOU HAVE ONE). ADD THE YEAST AT THE TEMPERATURE RECOMMENDED ON THE PACKET (85-90 DEGREES I THINK). LET IT FERMENT. RACK THE MEAD OFF THE FRUIT AFTER 6-7 DAYS (YOU CAN ACTUALLY LET IT GO LONGER IF YOU LIKE). LET FERMENT FOR 4 MORE WEEKS IN THE SECONDARY THEN BOTTLE. OTHER PEOPLE LIKE TO RACK THEIR MEADS AT 3-4 WEEK INTERVALS AND LET IT KEEP GOING IN THE CARBOY. I DON'T THINK TOO MUCH FERMENTATION WENT ON AFTER THE FIRST 4 WEEKS (I MADE THIS IN JULY SO IT FERMENTED FAST), SO IF YOU KEEP RACKING YOU'LL BASICALLY BE DOING SOME OF THE AGING IN THE CARBOY, OTHERWISE IT WILL AGE IN THE BOTTLES. SPECIFICS: PRIMARY FERMENT: 1 WEEK SECONDARY FERMENT: 4 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUE RIBBON (03/06/94) (0:15) INGREDIENTS: 1-3/4 POUNDS SUGAR 1 CAN BLUE RIBBON HOP-FLAVORED MALT SYRUP YEAST PROCEDURE: DISSOLVE SUGAR AND MALT SYRUP IN 6 QUARTS OF HOT WATER. STIR UNTIL DIS- SOLVED. POUR 14 QUARTS OF COLD WATER INTO A CROCK THAT HAS BEEN SCOURED WITH ARM & HAMMER BAKING SODA AND RINSED WITH CLEAR WATER. ADD HOT SOLU- TION OF MALT, SUGAR, AND WATER. THE TEMPERATURE SHOULD BE ABOUT 65F. DISSOLVE A CAKE OF COMPRESSED OR DEHYDRATED YEAST IN A SMALL QUANTITY OF LUKE WARM WATER (ABOUT 8 OUNCES OF 75F WATER) AND ADD TO CROCK. STIR THOROUGHLY. COVER CROCK WITH CLEAN CLOTH AND ALLOW TO FERMENT 4 OR 5 DAYS. SKIM OFF FOAM AFTER FIRST AND SECOND DAYS. SIPHON BEER INTO 12 OUNCE BOTTLES. BEFORE SIPHONING, PLACE A SCANT 1/2 TEASPOON OF SUGAR INTO EACH BOTTLE. CAP AND ALLOW TO REMAIN AT 60-70F FOR 7-10 DAYS. COOL AND CONSUME. THINGS TO REMEMBER: CLEANLINESS OF UTENSILS, INCLUDING BOTTLES, SIPHON HOSE, CROWNS AND CROCK IS ESSENTIAL FOR GOOD RESULTS. WASH EVERYTHING IN SODA SOLUTION OR DETERGENTBEFORE AND AFTER EACH BATCH. A 7 OR 9 GALLON CROCK CAN BE USED TO PREVENT MESSY FOAM-OVER. MANY CONSUMER FAILURES CAN BE AVERTED BY USING A STARTER CONSISTING OF: 1 PACKAGE OF YEAST, 2 OUNCES OF SUGAR, 1 PINT OF 72F WATER. LET STARTER STAND FOR 3-4 HOURS BEFORE MIXING INTO CROCK WITH MALT SOLUTION. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUE RIBBON 1 (03/06/94) (0:16) INGREDIENTS: 1 CAN HOP FLAVORED MALT SYRUP 3 OR 4 POUNDS SUGAR 1 CAKE YEAST OR VIERKA LAGER YEAST PROCEDURE: DISSOLVE MALT SYRUP AND SUGAR IN 2 QUARTS OF HOT WATER. POUR INTO CROCK AND ADD 18-20 QUARTS OF COLD WATER. MIX YEAST IN LUKEWARM WATER (70F). WITH WOODEN SPOON, GENTLY STIR INTO MALT AND SUGAR MIX. COVER WITH CLEAN CLOTH AND FERMENT AT ROOM TEMPERATURE (68-70F). SKIM OFF FOAM FOR FIRST 3 DAYS. FERMENTATION IS COMPLETE WHEN NO MORE BUBBLES APPEAR (ABOUT 4 OR 5 DAYS). IF TESTER OR HYDROMETER IS USED, BE SURE RED LINE IS AT SUR- FACE. GELATIN MAY BE USED TO SETTLE YEAST. DISSOLVE TWO SMALL ENVELOPES OF KNOX GELATIN IN HOT WATER. POUR GELATIN OVER TOP OF BREW IN CROCK ABOUT A DAY BEFORE YOU PLAN TO BOTTLE. WASH BOTTLES AND PUT SCANT 1/2 TEASPOON OF SUGAR IN EACH, FILL WITHIN AN INCH AND A HALF AND CAP. TIP BOTTLES UPSIDE DOWN ONCE AND STORE UPRIGHT IN WARM PLACE (70-75F). THINGS TO WATCH: 1) IF BEER IS CLOUDY OR GRITTY, YOU DISTURBED THE SEDI- MENT BY SHAKING OR POURING TOO FAST, 2) IF BEER TASTES FLAT, YOU EITHER BOTTLED TOO LATE OR DID NOT ALLOW IT TO AGE LONG ENOUGH, 3) IF BEER FOAMS UP OR TASTES AIRY, YOU BOTTLED TOO SOON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOCK AASSWARDS (03/05/94) (23:04) INGREDIENTS (FOR 15 GALLONS): 24 POUNDS MUNICH MALT 6 POUNDS VIENNA MALT 6 POUNDS 2 ROW KLAGES MALT 1-1/2 POUNDS 80L CRYSTAL MALT 200 GRAMS HALLERTAUR PELLETS BAVARIAN STYLE YEAST PROCEDURE: TREAT 10.5 GALLONS OF MEDIUM HARD WATER WITH 18 GRAMS OF CALCIUM BICARBONATE. MASH IN GRAIN. FOLLOW A MASH PROGRAM OF 50 MINUTES AT 50C, 20 MINUTES AT 58C, 40 MINUTES AT 65C, 90 MINUTES AT 70C, AND A MASH OFF FOR 15 MINUTES AT 77C. SPARGE FOR ABOUT AN HOUR AND A HALF. THIS WILL YIELD ABOUT 19 GALLONS AT THE END. (RUNOFF GRAVITY OF ABOUT 1.010). BOIL DOWN TO A VOLUME OF 15 GALLONS (ABOUT 3 HOURS AND 20 MINUTES.) ADD 200 GRAMS OF HALLERTAUR PELLETS ABOUT 2 HOURS INTO THE BOIL. COOL AND PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.075 FINAL GRAVITY: 1.022 PRIMARY FERMENT: 3 WEEKS AT 48 DEGREES SECONDARY FERMENT: 6 WEEKS AT 36 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOONESBURGER WINTERALE (03/05/94) (23:33) INGREDIENTS: 5 POUNDS LIGHT DRY EXTRACT 3 POUNDS 2-ROW PALE MALT 1/2 POUND CRYSTAL MALT (40L) 2 OUNCES ROASTED BARLEY 4 OUNCES WHEAT MALT 2 OUNCES DEXTRIN MALT 2 OUNCES CASCADE HOPS (5.2% ALPHA) 1/2 OUNCE TETTNANGER HOPS (4.9% ALPHA) 1/2 OUNCE PERLE HOPS (7.2% ALPHA) 1/2 OUNCE KENT GOLDINGS HOPS (5.2% ALPHA) 1 TEASPOON IRISH MOSS 1 PACK WYEAST IRISH PROCEDURE: I USED PAPAZIAN'S PARTIAL MASH METHOD, EXCEPT USED 2 GALLONS OF SPARGE WATER. I GOT 18 PINTS OF SPARGE AND ADDED TWO PINTS OF WATER TO THE BOIL, ALONG WITH THE DRY EXTRACT. BOIL 60 MINUTES. ADD 1 OUNCE CASCADE, 1/4 OUNCE PERLE, AND 1/4 OUNCE TETTNANGER AT 40 MINUTES. ADD 1/2 OUNCE CASCADE, 1/4 OUNCE PERLE, AND 1/4 OUNCE TETTNANGER AT 30 MINUTES. ADD 1/2 OUNCE CASCADE, AND 1/2 OUNCE KENT GOLDINGS IN HOP BAG AT 3 MINUTES. STRAIN INTO PRIMARY FERMENTER. TRANSFER HOPS BAG TO PRIMARY. SPECIFICS: ORIGINAL GRAVITY: 1.060 FINAL GRAVITY: 1.012 PRIMARY FERMENT: 3 DAYS SECONDARY FERMENT: 9 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAIN DEATH BARLEYWINE (03/05/94) (23:03) INGREDIENTS: 17-1/2 POUNDS PALE DRY EXTRACT 3 POUNDS CRYSTAL MALT 1-1/2 POUNDS FLAKED BARLEY 1-1/2 POUNDS WHEAT MALT 1 TEASPOON GYPSUM 1 TEASPOON IRISH MOSS 68 HBUS CHINOOK HOPS (BOIL) 20 HBUS CASCADE HOPS (BOIL) 2-1/2 OUNCES GOLDINGS HOPS (FINISH) 10 GRAMS CHINOOK HOPS (DRY HOP) 20 GRAMS GOLDINGS HOPS (DRY HOP) 50 GRAMS CASCADE HOPS (DRY HOP) SIERRA NEVADA ALE YEAST 1/2 - 1 POUND HERBAL HOPS SUBSTITUTE PROCEDURE: THIS RECIPE MAKES 5 GALLONS OF FULL-STRENGTH BARLEYWINE PLUS 4 GALLONS HALF STRENGTH. FOLLOW NORMAL PROCEDURES, BUT BREW IN A 7-GALLON KETTLE AND THEN DIVIDE THE WORT INTO SEPARATE FERMENTERS. THE SPECIAL HOPS SUBSTITUTE IS A MIX OF HOPS REPEATEDLY SOAKED AND SPARGED IN LUKEWARM WATER FOR AT LEAST 4 HOURS TO ELIMINATE WATER-SOLUBLE OFF-FLAVORS. SPECIAL HOPS ARE ADDED TO THE SECONDARY FERMENTER ABOUT 1 WEEK BEFORE KEGGING. QUANTITY USED DEPENDS ON QUALITY OF HERBS/HOPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREW FREE OR DIE ALE (03/05/94) (3:03) INGREDIENTS: 4 POUNDS MUNTON AND FISON LIGHT DME 4 POUNDS GEORDIE AMBER DME 1 POUND CRUSHED CRYSTAL MALT 1-1/2 OUNCES CASCADE LEAF HOPS (BOIL 60 MINUTES) 1-1/2 OUNCES CASCADE LEAF HOPS (FINISHING) 1 TEASPOON IRISH MOSS WYEAST #1056 CHICO ALE YEAST (1 QUART STARTER MADE 2 DAYS PRIOR) PROCEDURE: ADD THE CRYSTAL MALT TO COLD WATER AND APPLY HEAT. SIMMER FOR 15 MINUTES OR SO THEN SPARGE INTO BOILING KETTLE. ADD DME, TOP UP KETTLE AND BRING TO BOIL. WHEN BOIL STARTS, ADD BOILING HOPS AND BOIL FOR 60 MINUTES. 10 MINUTES BEFORE END OF BOIL ADD 1 TEASPOON OF IRISH MOSS. WHEN BOIL IS COMPLETE, REMOVE HEAT, ADD FINISHING HOPS AND IMMEDIATELY BEGIN CHILLING WORT. STRAIN WORT INTO FERMENTER AND PITCH YEAST STARTER. PRIMARY FER- MENTATION TOOK ABOUT 4 DAYS. LET THE BEER SETTLE FOR ANOTHER 2 DAYS AND THEN RACK TO A SANITIZED, PRIMED (1/3 CUP BOILED CORN SUGAR SOLUTION) AND OXYGEN PURGED KEG AND APPLY SOME CO2 BLANKET PRESSURE. COMMENTS: AFTER ONE WEEK IN THE KEG THE BEER WAS CLEAR, CARBONATED, AND VERY DRINKABLE ALTHOUGH IT HAD A VERY NOTICEABLE ALCOHOLIC NOSE. AFTER 2 WEEKS THE BEER WAS INCREDIBLY SMOOTH, BITTER, AND WONDERFULLY AROMATIC. SEVERAL FRIENDS RAVED ABOUT THIS BEER INCLUDING ONE WHO LIVED IN ENGLAND FOR A WHILE SAID THAT THIS WAS ONE OF THE BEST IPAS HE'S EVER HAD AND DEFINITELY THE BEST HOMEBREW HE'S EVER HAD. AFTER 2-1/2 WEEKS IT WAS ALL GONE BECAUSE WE DRANK THE WHOLE THING. SPECIFICS: ORIGINAL GRAVITY: 1.055 (DIDN'T MEASURE, JUST A GUESS) FINAL GRAVITY: 1.012 PRIMARY FERMENT: 6 DAYS SECONDARY FERMENT: 1 WEEK (IN KEG) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREWHAUS GOLDEN LAGER (03/05/94) (12:20) INGREDIENTS: 8 POUNDS 2-ROW KLAGES MALT 1/2 POUND 2-ROW GERMAN MUNICH MALT 1-1/2 OUNCES PERLE HOP PELLETS (6.2% ALPHA - BOIL) 1 OUNCE HALLERTAU HOP PELLETS (FINISH) 1 TEASPOON IRISH MOSS 1 TEASPOON GELATIN FININGS 1 TEASPOON GYPSUM LACTIC ACID (TO BRING MASH WATER TO PH 5.2) WYEAST #2308 2/3 CUP CORN SUGAR (PRIMING) PROCEDURE: MASH GRAINS AT 152 DEGREES FOR TWO HOURS, OR UNTIL CONVERSION IS COMPLETE. SPARGE WITH 170 DEGREE WATER TO COLLECT 6 GALLONS. BRING WORT TO A BOIL AND LET BOIL FOR 15 MINUTES BEFORE ADDING THE BOILING HOPS. BOIL FOR ONE HOUR. ADD IRISH MOSS. BOIL 30 MINUTES. (1 HOUR, 45 MINUTES TOTAL BOILING TIME). CUT HEAT, ADD AROMATIC HOPS AND LET REST FOR 15 MINUTES. FORCE COOL WORT TO YEAST PITCHING TEMPERATURE. TRANSFER COOLED WORT TO PRIMARY FERMENTER AND PITCH YEAST STARTER. FINE WITH GELETIN WHEN FERMENTATION IS COMPLETE. BOTTLE WITH CORN SUGAR BOILED IN ONE CUP WATER. SPECIFICS: ORIGINAL GRAVITY: 1.047 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREWHAUS I.P.A. (03/05/94) (12:12) INGREDIENTS: 11 POUNDS 2-ROW KLAGES MALT 1 POUND CRYSTAL MALT (40 LOVIBOND) 1/2 POUND TOASTED MALT (SEE BELOW) 1/2 TEASPOON GYPSUM (TO HARDEN WATER) LACTIC ACID (ENOUGH TO BRING MASH WATER TO PH 5.2) 2 OUNCES NORTHERN BREWER HOPS (7.1% ALPHA - BOIL) 1 OUNCE CASCADE HOPS (6.0% ALPHA - FINISH) 1/4 OUNCE FUGGLE OR STYRIAN GOLDING HOP PELLETS (DRY HOP) 1 OUNCE OAK CHIPS (OPTIONAL) ALE YEAST 1 TEASPOON GELATIN FININGS 1 TEASPOON IRISH MOSS 3/4 CUP CORN SUGAR (PRIMING) PROCEDURE: SPREAD 2-ROW KLAGES ON COOKIE SHEET AND TOAST AT 350 DEGREES UNTIL REDDISH BROWN IN COLOR. MASH GRAIN IN 12 QUARTS MASH WATER (TREATED WITH GYPSUM AND LACTIC ACID) AT 154 DEGREES UNTIL CONVERSION IS COMPLETE. SPARGE WITH 170 DEGREE WATER TO COLLECT 6 GALLONS. BRING WORT TO BOIL AND BOIL FOR 15 MINUTES BEFORE ADDING HOPS. ADD 1/2 OF BOILING HOPS. BOIL FOR 30 MINUTES AND ADD REMAINING BOILING HOPS. BOIL FOR ANOTHER 45 MINUTES AND ADD IRISH MOSS. BOIL FOR A FINAL 30 MINUTES. TOTAL BOILING TIME IS 2 HOURS. CUT HEAT, ADD AROMATIC HOPS, AND LET REST FOR 15 MINUTES, OR UNTIL TRUB HAS SETTLED. FORCE COOL WORT TO YEAST PITCHING TEMPERATURE. TRANSFER TO PRIMARY FERMENTER AND PITCH YEAST. ADD DRY HOPS AT END OF PRIMARY FER- MENTATION. TRANSFER TO CLEAN, STERILE CARBOY WHEN FERMENTATION IS COMPLETE. BOIL OAK CHIPS FOR ONE MINUTE TO STERILIZE AND ADD CHIPS AND GELATIN TO CARBOY. AGE UNTIL DESIRED OAK FLAVOR IS ACHIEVED. ALLOW BOTTLED BEER TO AGE TWO WEEKS BEFORE CONSUMING. SPECIFICS: ORIGINAL GRAVITY: 1.058 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREWHAUS PORTER (03/05/94) (19:35) INGREDIENTS: 8 POUNDS 2-ROW KLAGE MALT 1 POUND CRYSTAL MALT (90 LOVIBOND) 1 POUND DEXTRIN MALT 1/2 POUND CHOCOLATE MALT 1/2 POUND BLACK MALT 1/2 TEASPOON GYPSUM LACTIC ACID TO ADJUST MASH WATER TO PH 5.2 1-1/3 OUNCES NORTHERN BREWER HOP PELLETS (8.5% PELLETS) 1/2 OUNCE FUGGLE HOP PELLETS (3.7% ALPHA) 1 TEASPOON IRISH MOSS 1 TEASPOON GELATIN FININGS 3/4 CUP CORN SUGAR (PRIMING) ALE YEAST (HIGH TEMP. ALE YEAST) PROCEDURE: MASH GRAINS IN 11 QUARTS OF MASH WATER AT 152 DEGREES FOR TWO HOURS, OR UNTIL CONVERSION IS COMPLETE. SPARGE WITH 170 DEGREE WATER TO COLLECT 6 GALLONS. BRING WORT TO A BOIL AND LET BOIL FOR 15 MINUTES BEFORE ADDING THE 1-1/3 OUNCES NORTHERN BREWER HOPS. BOIL FOR ONE HOUR. ADD IRISH MOSS. BOIL 30 MINUTES. (1 HOUR, 45 MINUTES TOTAL BOILING TIME). CUT HEAT, ADD AROMATIC HOPS AND LET REST FOR 15 MINUTES. FORCE COOL WORT TO YEAST PITCHING TEMPERATURE. TRANSFER COOLED WORT TO PRIMARY FERMENTER AND PITCH YEAST STARTER. FINE WITH GELETIN WHEN FERMENTATION IS COMPLETE. BOTTLE WITH 3/4 CUP CORN SUGAR BOILED IN ONE CUP WATER. SPECIFICS: ORIGINAL GRAVITY: 1.050 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRITISH BITTER (03/05/94) (3:00) INGREDIENTS: 5 TO 6 POUNDS ALEXANDER'S PALE MALT EXTRACT 1/2 POUND CRYSTAL MALT, CRUSHED 10 OUNCES DEXTROSE (OPTIONAL) 1-1/4 OUNCES CASCADE HOPS (BOIL) 1/4 OUNCE CASCADE HOPS (FINISH) MUNTON & FISON ALE YEAST CORN SUGAR FOR PRIMING PROCEDURE: STEEP CRYSTAL MALT AND SPARGE TWICE. ADD EXTRACT AND DEXTROSE AND BRING TO BOIL. ADD CASCADE HOPS AND BOIL 60 MINUTES. IN LAST FEW MINUTES ADD REMAINING 1/4 OUNCE OF CASCADE (OR DRY HOP, IF DESIRED). CHILL AND PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.058 FINAL GRAVITY: 1.022 PRIMARY FERMENT: 4 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN ALE (03/05/94) (23:32) INGREDIENTS: 2 CANS GEORDIE EXTRA STRONG ALE 1 CUP DARK BROWN SUGAR 2 CUPS CORN SUGAR 1/2 POUND CRYSTAL MALT 1/2 CUP MALTODEXTRIN 1/2 TEASPOON IRISH MOSS 1 OUNCE WILLAMETTE LEAF HOPS PROCEDURE: BRING GRAIN TO BOIL IN 1 GALLON WATER; REMOVE GRAIN WHEN WATER STARTS TO BOIL. ADD ANOTHER 1/2 GALLON OF WATER AND BRING TO BOIL AGAIN. ADD EX- TRACT AND SUGARS, BOIL FOR 15 MINUTES. ADD IRISH MOSS AND HOPS FOR LAST 5 MINUTES OF BOIL. PUT IT IN FERMENTER WITH ENOUGH WATER TO MAKE 5 GALLONS. ADD ALE YEAST AND WAIT. SPECIFICS: ORIGINAL GRAVITY: 1.057 FINAL GRAVITY: 1.018 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN ALE 1 (03/05/94) (23:43) INGREDIENTS: 6 POUNDS ENGLISH AMBER MALT SYRUP 1/2 POUND LIGHT ENGLISH DRIED MALT EXTRACT 1/2 POUND CRYSTAL MALT (40L) 1/2 POUND CHOCOLATE MALT 1 POUND LIGHT BROWN SUGAR 10 HBU CASCADE 1 OUNCE CASCADE (FINISHING; 5.8% ALPHA) WYYEAST ENGLISH ALE YEAST COMMENTS: THIS BEER TASTES FINE. IT IS BROWN, MALTY, AND SLIGHTLY BITTER. I DON'T GET MUCH NUTTY FLAVOR, SO I WOULD INCREASE THE CHOCOLATE MALT. SPECIFICS: ORIGINAL GRAVITY: 1.064 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BURST BUBBLES, NO TROUBLES MUNICH DUNKEL (03/05/94) INGREDIENTS: 6 POUNDS KLAGES 1 1/2 POUNDS VIENNA 1 POUND LIGHT MUNICH 1 POUND DARK MUNICH 1 1/2 POUNDS DARK CRYSTAL 1/5 POUNDS CHOCOLATE MALT 1/2 OUNCE HERSBRUCKER PLUGS (2.9% ALPHA) 1/2 OUNCE NORTHERN BREWER PLUGS (7.5%) 1 OUNCE HERSBRUCKER PLUGS 1/2 OUNCE HERSBRUCKER PLUGS 1/2 OUNCE TETTNANGER LEAF HOPS 1/2 TEASPOON IRISH MOSS AT 30 MIN WYEAST #2308 MUNICH LAGER PROCEDURE: DOUGH IN AT 90 DEGREES AND RAISE TEMPERATURE TO 155 DEGREES OVER 60 MINUTES. SACCHARIFICATION REST OF 1 HOUR AT 155 DEGREES. HEAT TO MASH- OUT OVER 10 MIN AND HOLD FOR 5 MINUTES. MASHOUT TEMPERATURE: 164 DEGREES. SPARGE WITH WATER ACIDIFIED TO PH 6.0 WITH LACTIC ACID. BRING TO A BOIL AND ADD 1/2 OUNCE EACH OF HERBRUCKER AND NORTHERN BREWER HOPS. ADD 1 OUNCE OF HERSBRUCKER AT 30 MINUTES. ADD 1/2 OUNCE HERSBRUCKER FOR FINAL FIFTEEN MINUTES OF BOIL. DRY HOP (DURING LAGERING STAGE) WITH 1/2 OUNCE OF TETTNANGER HOPS. COOL. PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.059 FINAL GRAVITY: 1.014--1.016 PRIMARY FERMENT: 2 WEEKS AT 45--50 DEGREES SECONDARY FERMENT: 2--3 WEEKS AT 35--40 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARP ALE (03/05/94) (3:02) INGREDIENTS: 3 POUNDS MUNTON & FISON LIGHT DME 3 POUNDS M&F AMBER DME 1 POUND CRYSTAL MALT 2.6 OUNCES FUGGLES HOPS (4.7% ALPHA= 12.22 AAU) 1 OUNCE KENT GOLDINGS HOPS (5.9% ALPHA = 5.9 AAU) PINCH IRISH MOSS 1 PACK BREWER'S CHOICE #1098 (BRITISH ALE YEAST) PROCEDURE: BREAK SEAL OF YEAST AHEAD OF TIME AND PREPARE A STARTER SOLUTION ABOUT 10 HOURS BEFORE BREWING. BRING 2 GALLONS WATER TO BOIL WITH CRUSHED CRYSTAL MALT. REMOVE CRYSTAL WHEN BOIL STARTS. FILL TO 6 GALLONS AND ADD DME. AFTER BOILING 10 MINUTES, ADD FUGGLES. AT 55 MINUTES, ADD A PINCH OF IRISH MOSS. AT 58 MINUTES, ADD KENT GOLDINGS. COOL (I USED AN IMMERSION CHILLER) TO ABOUT 80 DEGREES. PITCH YEAST AND FERMENT FOR ABOUT A WEEK. RACK TO SECONDARY FOR 5 DAYS. KEG. SPECIFICS: FINAL GRAVITY: 1.016 PRIMARY FERMENT: 7 DAYS SECONDARY FERMENT: 4 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CASUAL DUNKELWEIZEN (03/05/94) (12:22) INGREDIENTS: 3.3 POUNDS NORTHWESTERN WEIZEN EXTRACT 3.3 POUNDS NORTHWESTERN AMBER EXTRACT 1/2 POUND CRYSTAL MALT (CRUSHED) 1/2 CUP BLACK PATENT MALT (LIGHTLY CRUSHED) 1 TEASPOON GYPSUM 1/2 TEASPOON IRISH MOSS 2 OUNCES MT. HOOD HOPS (8.6 AAU) WYEAST BAVARIAN WHEAT LIQUID YEAST PROCEDURE: THE BLACK PATENT WAS *VERY* LIGHTLY CRUSHED BECAUSE I JUST WANTED A LIGHT BROWN BEER---NOT A BLACK BEER. THE GRAINS WERE STEEPED TO JUST BEFORE BOIL AND STRAINED OUT. ADD EXTRACT AND ALL OF THE HOPS. BOIL 60 MINUTES. ADD TO COLD WATER IN FERMENTER AND PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAT'S PAW BROWN ALE (03/05/94) (23:32) INGREDIENTS: 7 POUNDS KLAGES MALT 1/4 POUND CHOCOLATE MALT 1/4 POUND BLACK PATENT MALT 1/2 POUND CRYSTAL MALT (90L) 1 OUNCE WILLAMETTE HOPS (BOIL) 4/5 OUNCE PERLE HOPS (BOIL) 1/2 OUNCE WILLAMETTE HOPS (FINISH) 1 TEASPOON GYPSUM 1/2 TEASPOON IRISH MOSS WHITBREAD ALE YEAST PROCEDURE: THE MASH WAS DONE USING PAPAZIAN'S TEMPERATURE-CONTROLLED MASH. THE BOILING HOPS (WILLAMETTE AND PERLE) EQUAL 9.84 AAUS. THE FINISHING HOPS ARE ADDED AFTER THE BOIL (WHILE CHILLING WITH AN IMMERSION CHILLER). THE ALE YEAST IS REHYDRATED IN 1/2 CUP OF 100 DEGREE WATER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHIMAY LIGHT (03/05/94) (23:40) INGREDIENTS (FOR 9 GALLONS): 15 POUNDS PALE UNHOPPED EXTRACT 3/4 POUND BROWN SUGAR 1 POUND CRYSTAL MALT 1 POUND FLAKED BARLEY 1 POUND PALE MALT 1/2 POUND WHEAT MALT 1/4 TEASPOON GYPSUM 1/4 TEASPOON SALT 1 TEASPOON IRISH MOSS 7 HBUS NORTHERN BREWER HOPS (BOIL) 14 HBUS CHINOOK HOPS (BOIL) 1 OUNCE SAAZ HOPS (FINISH) 1/2 OUNCE TETTNANGER HOPS (FINISH) CHIMAY YEAST PROCEDURE: THIS IS A 9-GALLON PARTIAL MASH RECIPE. USE STANDARD PROCEDURES, BREWING ABOUT 7 GALLONS OF WORT IN A 10-GALLON KETTLE, FOLLOWED BY A 7-GALLON PRIMARY AND 2 5-GALLON SECONDARIES. THEN KEG (OR BOTTLE). THE YEAST WAS CULTURED FROM A BOTTLE OF CHIMAY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHIMAY TRIPPEL (03/05/94) (23:41) INGREDIENTS (FOR 7 GALLONS): 3.3 POUNDS PALE UNHOPPED EXTRACT SYRUP 12 POUNDS PALE DRY EXTRACT 1 POUND 6-ROW PALE MALT 1 POUND WHEAT MALT 1 POUND VIENNA MALT 2 POUNDS LIGHT BROWN SUGAR 1/2 POUND CORN SUGAR 10 GRAMS CORIANDER 8 GRAMS ORANGE PEEL 4 HBUS SAAZ HOPS (BOIL) 4 HBUS HALLERTAUER HOPS (BOIL) 4-1/2 HBUS FUGGLES HOPS (BOIL) HANDFUL HOPS (FINISH) 1 TEASPOON IRISH MOSS CHIMAY YEAST CULTURE PROCEDURE: THIS IS A 7-GALLON PARTIAL MASH RECIPE. USE STANDARD PROCEDURES, BREWING ABOUT 7 GALLONS OF WORT IN A 10-GALLON KETTLE, FOLLOWED BY A 7-GALLON PRIMARY AND 2 5-GALLON SECONDARIES OR A 7-GALLON SECONDARY. THEN KEG (OR BOTTLE). THE YEAST WAS CULTURED FROM A BOTTLE OF CHIMAY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE POINT PORTER (03/05/94) (19:15) INGREDIENTS: 7 POUNDS UNHOPPED EXTRACT SYRUP 1 POUND CHOCOLATE MALT, NOT CRACKED 1/2 POUND BLACK PATENT MALT, NOT CRACKED 1/2 POUND CRYSTAL MALT (90 DEGREES L.) 1/2 POUND SUMATRA DECAF COFFEE 1-1/2 OUNCES CASCADE HOPS (BOIL) 1/2 OUNCE CASCADE HOPS (FINISH) YEAST PROCEDURE: PLACE CHOCOLATE, PATENT, AND CRYSTAL MALTS IN ABOUT 2 GALLONS OF WATER AND BRING TO ALMOST BOIL, SPARGE INTO BOILING POT. ADD 2 MORE GALLONS OF WATER. BRING TO BOIL AND ADD BITTERING HOPS. 30 MINUTES INTO THE BOIL, ADD 1/2 TEASPOON IRISH MOSS. BOIL ONE MORE HOUR. ADD FINISHING HOPS IN LAST 2 MINUTES OF BOIL. POUR INTO FERMENTER AND ADD COFFEE. PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS ALE (03/05/94) (2:59) INGREDIENTS (FOR 9 GALLONS): 9.9 POUNDS PALE UNHOPPED LIQUID EXTRACT 6.6 POUNDS LIQUID WHEAT EXTRACT 3 POUNDS HONEY 1 POUND FLAKED BARLEY 1 POUND PALE MALT 1 POUND MALTED WHEAT 10 GRAMS ORANGE PEEL 1 TEASPOON GYPSUM 1/2 TEASPOON SALT 1 TEASPOON IRISH MOSS 14 HBUS CHINOOK HOPS (BOIL) 7 HBUS NORTHERN BREWER (BOIL) 1 OUNCE KENT GOLDINGS (FINISH) 1 OUNCE CASCADE HOPS (FINISH) YOUNG'S YEAST CULTURE PROCEDURE: THIS IS A 9-GALLON PARTIAL MASH RECIPE. USE STANDARD PROCEDURES, BREWING ABOUT 7 GALLONS OF WORT IN A 10-GALLON KETTLE, FOLLOWED BY A 7-GALLON PRIMARY AND 2 5-GALLON SECONDARIES, THEN KEG (OR BOTTLE). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS ALE 1 (03/05/94) (23:12) INGREDIENTS (FOR 4 GALLONS): 4 1/4 POUNDS AUSTRIALIAN LIGHT EXTRACT MALT (LIQUID) 1/2 POUND CRYSTAL MALT 1/4 POUND CHOCOLATE MALT 1/8 POUND FLAKED BARLEY 1/2 CUP BROWN SUGAR 2 1/2 OUNCES NORTHERN BREWER HOPS 1/2 STICK CINNAMON 1 TEASPOON WHOLE CLOVE 1 OUNCE CASCADE (FINISHING) ALE YEAST PROCEDURE: ADD ALL THE GRAIN AND MALT INTO THE WATER AND BOIL. AFTER IT STARTS TO BOIL, ADD NORTHERN BREWER AND SPICES. AFTER ABOUT 45 MINUTES, TURN OFF HEAT, ADD THE CASCADE. AFTER 20 MINUTES, FILTER INTO CARBOY. PITCH YEAST WHEN COOL. CLARIFY AND BOTTLE IN A WEEK. SPECIFICS: PRIMARY FERMENT: 1 WEEK -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS ALE 2 (03/05/94) (23:12) INGREDIENTS: 8 POUNDS KLAGES MALT 2 POUNDS MUNICH MALT 8 OUNCES CHOCOLATE MALT 12 OUNCES HONEY (ADDED TO THE BOIL, NOT MASHED!) 1/2 OUNCE WILLAMETTE HOPS (5.4%) FOR 45 MIN 1/2 OUNCE WILLAMETTE HOPS (5.4%) FOR 30 MIN 6 OUNCE FRESH GINGER (PEELED, DICED) ZEST OF 4 ORANGES (VALENCIA) 1 TEASPOON WHOLE CLOVES 1 TEASPOON GROUND ALLSPICE 5 STICKS CINNAMON (CRUNCHED UP) ALE YEAST PROCEDURE: USE PAPAZIAN'S STEP MASH TECHNIQUE: 30 MINUTES AT 130 DEGREES. 30 MIN- UTES AT 155 DEGREES. SPARGE WITH 175 DEGREE SPARGE WATER. COLLECT ABOUT 6 GALLONS. BOIL WORT FOR ONE HOUR. ADD 1/2 OUNCE. OF WILLIAMATTE AT 15 MINUTES. AT 30 MINUTES ADD: 1/2 OUNCE WILLIAMETTE, GINGER, ORANGE ZEST, CLOVES, ALLSPICE, AND CINNAMON. COOL. PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.068 FINAL GRAVITY: 1.017 PRIMARY FERMENT: 36 HOURS AT 74 DEGREES SECONDARY FERMENT: 4 DAYS AT 67 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS ALE 3 (03/05/94) (23:14) INGREDIENTS: 3.3 POUNDS MUNTON AND FISON STOUT KIT 3.3 POUNDS MUNTON AND FISON AMBER MALT EXTRACT SYRUP 3 POUNDS MUNTON AND FISON LIGHT DRY MALT EXTRACT 1/2 OUNCE HALLERTAUER HOPS (BOIL) 1/2 OUNCE HALLERTAUER HOPS (FINISH) 3/4 POUND HONEY 5 3-INCH CINNAMON STICKS 2 TEASPOONS ALLSPICE 1 TEASPOON CLOVES 6 OUNCES GINGER ROOT 6 RINDS FROM MEDIUM SIZE ORANGES (SCRAPE THE WHITE INSIDES OF THE RIND AWAY) WYEAST NO. 1007 GERMAN ALE LIQUID YEAST 7 OUNCES CORN SUGAR FOR PRIMING PROCEDURE: CHRISTMAS BEER:ALESIMMER SPICES AND HONEY (45 MINUTES). BOIL MALT AND HOPS (50 MINUTES). ADD FINISHING HOPS AND BOIL (5 MINUTES). COOL, STRAIN AND PITCH YEAST. [NOTE: IT'S NOT MADE CLEAR, BUT THE HONEY/SPICE MIX IS ADDED TO THE WORT JUST BEFORE COOLING, THEY'RE NOT BOILED TOGETHER.] SPECIFICS: ORIGINAL GRAVITY: 1.069 FINAL GRAVITY: 1.030 PRIMARY FERMENT: 14 DAYS AT 61 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS LAGER (03/05/94) (23:14) INGREDIENTS: 3.3 POUND CAN MUNTON & FISON LIGHT HOPPED MALT SYRUP 2-3/4 POUNDS (APPROX.) LIGHT DRY MALT EXTRACT 2-1/2 POUNDS LIGHT CLOVER HONEY 1 POUND CRYSTAL MALT 2 TEASPOONS GYPSUM (SOFT WATER TREATMENT) 2 OUNCES CASCADE HOPS (4.5% ALPHA) 1 OUNCE CASCADE HOPS 1/2 OUNCE CASCADE HOPS 1/2 OUNCE CASCADE HOPS 2 TEASPOONS DRIED GROUND GINGER 2 TEASPOONS DRIED GROUND NUTMEG 3 TEASPOONS DRIED GROUND CINNAMON GRATED ORANGE PEEL FROM 4 ORANGES 1/4 TEASPOON IRISH MOSS 3/4 CUP CORN SUGAR FOR PRIMING 1 QUART STARTER M. EV. GERMAN LAGER LIQUID CULTURE PROCEDURE: STEEP CRYSTAL MALT IN BREW POT. REMOVE GRAINS BEFORE BOIL. ADD EXTRACTS AND HONEY AND BRING TO A BOIL. ADD 2 OUNCES CASCADE AT BEGINNING OF BOIL. ADD GINGER, NUTMEG, CINNAMON, ORANGE PEEL, AND IRISH MOSS IN LAST 10 MINUTES. ADD 1 OUNCE OF CASCADE HOPS TWO MINUTES LATER. ADD 1/2 OUNCE CASCADE IN LAST 5 MINUTES AND THE LAST 1/2 OUNCE IN THE LAST 2 MINUTES. SPECIFICS: ORIGINAL GRAVITY: 1.071 FINAL GRAVITY: 1.018 PRIMARY FERMENT: 12 DAYS AT 50 DEGREES SECONDARY FERMENT: 30 DAYS AT 40 DEGREES LAGER: 30 DAYS AT 30 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CIDER (03/06/94) (0:04) INGREDIENTS: 2 TO 2-1/2 GALLONS FRESH CIDER 1 GALLON WATER 1 POUND M&F LIGHT DME (UNHOPPED) 2 CUPS CANE SUGAR 1/2 CUP BROWN SUGAR DASH OF CINNAMON 7-14 GRAMS ALE YEAST (WHITBREAD RECOMENDED) PROCEDURE: COMBINE ALL INGREDIENTS EXCEPT YEAST. BOIL FOR ABOUT 30 MINUTES, SKIM THE TOP IF YOU FEEL LIKE IT. AFTER BOILING TAKE THIS OFF THE STOVE, AND ADD ABOUT 2 TO 2-1/2 GALLONS OF CHILLED FRESH CIDER. THIS SHOULD DROP THE TEMPERATURE TO BELOW 90 DEGREES, IF NOT CHILL IT TO BELOW 90 DEGREES, THEN ADD AN ALE YEAST, 7-14 GRAMS OF WHITBREAD OR SOME OTHER QUALITY ALE YEAST AS GOOD. I LET THIS FERMENT IN THE PRIMARY FOR 3-5 DAYS, THEN RACK TO A SECONDARY AND LET SIT ANOTHER 10-14 DAYS BEFORE KEGGING. I ARTIFICALLY CARBONATED THIS ONE, BUT AMOUNTS OF PRIMING SUGAR TYPICAL FOR ALES WOULD WORK WELL TOO. SPECIFICS: PRIMARY FERMENT: 3-5 DAYS SECONDARY FERMENT: 10-14 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLARA BELL (03/05/94) (2:41) INGREDIENTS: 7 POUNDS LIGHT, UNHOPPED SYRUP 1 POUND CARA-PILS MALT, CRACKED 1 POUND LIGHT CRYSTAL MALT, CRACKED 1-1/2 OUNCES HALLERTAUER HOPS PELLETS 1 TEASPOON SALT 1 TEASPOON CITRIC ACID 2-1/2 TEASPOONS YEAST NUTRIENT 2 TABLESPOONS IRISH MOSS 2 PACKS MUNTON & FISON YEAST PROCEDURE: PUT CARA-PILS AND CRYSTAL MALT IN 2 GALLON POT WITH 170-180 DEGREE WATER FOR ONE HOUR, STIR OCCASIONALLY. SPARGE INTO BOILING POT WITH ENOUGH WATER TO BRING VOLUME TO 3-1/2 GALLONS. ADD SYRUP AND 1 OUNCE OF HOPS. BOIL ONE HOUR, ADDING IRISH MOSS IN LAST 1/2 HOUR AND 1/2 OUNCE HOPS IN LAST 10 MINUTES. ADD SALT, CITRIC ACID, AND NUTRIENT. PUT IN PRIMARY WITH ENOUGH WATER TO BRING VOLUME TO 5 GALLONS. PITCH YEAST AT ABOUT 75 DEGREES. COMMENTS: THIS IS SIMPLE, YET A LITTLE DIFFERENT FROM ANY OF MY PREVIOUS BATCHES. INGREDIENTS WERE ORDERED FROM GREAT FERMENTATIONS OF SANTA ROSA---GREAT COMPANY...GOOD STUFF AND TWO-DAY DELIVERY. SPECIFICS: ORIGINAL GRAVITY: 1.059 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLEAN OUT THE CLOSET PORTER (03/05/94) (19:34) INGREDIENTS: 1 CAN IRONMASTER SCOTTISH MILD ALE EXTRACT 1 CAN BIERKELLER LIGHT LAGER EXTRACT 1 POUND CRUSHED CRYSTAL MALT 1 POUND MUNTON & FISON LIGHT DME 1/2 CUP LACTOSE 1 OUNCE BREWER'S GOLD HOP PELLETS 1 OUNCE CASCADE HOP PELLETS 1 PACKAGE WHITBREAD DRY ALE YEAST PROCEDURE: STANDARD PROCEDURE---PUT CRYSTAL MALT IN COLD WATER, HEAT TO JUST SHY OF BOIL AND SPARGE INTO BREWPOT. ADD MALT EXTRACTS AND WATER, BRING TO BOIL. ADD BREWER'S GOLD HOPS, BOIL A LITTLE OVER 1 HOUR. STOP BOIL, ADD CASCADE HOPS AND CHILL ON THE WAY INTO FERMENTER. I TOSSED THE DRY YEAST DIRECTLY INTO THE FERMENTER ATOP THE COOLED WORT. SPECIFICS: PRIMARY FERMENT: 4 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLORADO CRANKCASE STOUT (03/05/94) (19:12) INGREDIENTS: 3.3 POUNDS EDME SFX DARK MALT EXTRACT 3.3 POUNDS JOHN BULL DARK MALT EXTRACT 2 POUNDS AMBER DRY MALT EXTRACT 1 POUND CRYSTAL MALT 1 POUND ROASTED BARLEY 1 POUND CHOCOLATE MALT 3/4 POUND BLACK PATENT MALT 1/2 STICK BREWERS LICORICE 2 OUNCES BREWERS GOLD HOPS 2 OUNCES FUGGLES HOPS 1/2 POUND FRENCH ROAST COFFEE BEANS WYEAST #1028: BRITISH ALE PROCEDURE: STEEP GRAINS IN WATER WHILE HEATING. REMOVE GRAINS JUST BEFORE BOILING. DURING BOIL, ADD LICORICE AND EXTRACT. ADD 1 OUNCE OF BREWER'S GOLD FOR 60 MINUTES, 1 OUNCE FOR 45 MINUTES, AND 1 OUNCE OF FUGGLES FOR 30 MIN- UTES. COOL WORT AND PITCH YEAST. ADD UNGROUND COFFEE BEANS AND REMAINING OUNCE OF FUGGLES. THE NEXT DAY SKIM OFF ALL CRUD, INCLUDING COFFEE BEANS AND HOPS. ONE DAY LATER, RACK TO SECONDARY. FERMENT THREE WEEKS AND BOTTLE. SPECIFICS: ORIGINAL GRAVITY: 1.065 FINAL GRAVITY: 1.026 PRIMARY FERMENT: 2 DAYS SECONDARY FERMENT: 3 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORIANDER ALE (03/05/94) (23:13) INGREDIENTS: 6 POUNDS LIGHT UNHOPPED MALT EXTRACT 1 POUND LIGHT CRYSTAL MALT 1 OUNCE CASCADE HOPS, 5.5% ALPHA 1 OUNCE WHOLE CORIANDER SEED - 30 MIN 1 OUNCE WHOLE CORIANDER SEED - 10 MIN 1 TEASPOON IRISH MOSS - 10 MIN CHICO ALE YEAST (FROM A PREVIOUS BATCH) PROCEDURE: STEEP CRYSTAL MALT AT 160 DEGREES FOR 1 HOUR. SPARGE GRAIN AND ADD EXTRACT. BRING TO A BOIL AND ADD CASCADE HOPS. (BOIL FOR 60 MINUTES.) ADD 1 OUNCE CORIANDER AT 30 MINUTES AND THE FINAL OUNCE FOR THE LAST 10 MINUTES. STRAIN OFF THE HOPS AND CORIANDER SEED WHEN TRANSFERING TO THE PRIMARY. LEAVE IN THE PRIMARY FOR 5 DAYS, AND IN THE SECONDARY FOR AROUND 10 DAYS. SPECIFICS: ORIGINAL GRAVITY: 1.040 FINAL GRAVITY: 1.012 PRIMARY FERMENT: 5 DAYS SECONDARY FERMENT: 10 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBEERY ALE (03/05/94) (23:22) INGREDIENTS: 5 POUNDS PALE MALT EXTRACT SYRUP 1 POUND CORN SUGAR 2 OUNCES HALLERTAUER HOPS (BOIL) 1/2 OUNCE HALLERTAUER HOPS (FINISH) 6 POUNDS CRANBERRIES ALE YEAST CORN SUGAR (PRIMING) PROCEDURE: CRUSH CRANBERRIES. BOIL WORT. ADD CRANBERRIES TO WORT AT TIME FINISHING HOPS ARE ADDED. TURN OFF HEAT AND STEEP AT LEAST 15 MINUTES. POUR WORT INTO FERMENTER WITH ENOUGH WATER TO MAKE 5 GALLONS. PITCH YEAST. AFTER ABOUT 5 DAYS, STRAIN INTO SECONDARY FERMENTER, AVOIDING SEDIMENT. BOTTLE AFTER ABOUT 1 MORE WEEK. AGE BOTTLES ABOUT 2 WEEKS. SPECIFICS: PRIMARY FERMENT: 5 DAYS SECONDARY FERMENT: 1 WEEK -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY BEER (03/05/94) (23:29) INGREDIENTS: 6 POUNDS EXTRA LIGHT DRY MALT EXTRACT 1 POUND MUNICH MALT 1 OUNCE FUGGLES BOILING 3 BAGS FROZEN CRANBERRIES 1 OUNCE FUGGLES AS FINISHING HOPS YEAST PROCEDURE: I THAWED THE BERRIES AND BLENDED WITH ENOUGH WATER TO MAKE A LITTLE OVER 2 QUARTS OF SLUSH. MEANWHILE I DID A NORMAL EXTRACT BREW USING THE MUNICH MALT AS A SPECIALTY GRAIN (I.E., PUT IN A DOUBLE LAYERED PAIR OF CLEAN PANTY HOSE AND STUCK IN THE POT WHILE I BRING THE COLD WATER TO A BOIL). AT THE END OF THE HOUR OF BOILING I PUT IN THE FINISHING HOPS AND POURED IN THE CRANBERRY LIQUID FOR THE FINAL MINUTE OR TWO AS I TURNED OFF THE HEAT. I BOTTLED AFTER A WEEK. SPECIFICS: PRIMARY FERMENT: 1 WEEK -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY CIDER (03/06/94) (0:05) INGREDIENTS (FOR 3 GALLONS): 3 GALLONS FRESH CIDER 12 OUNCES OCEAN SPRAY CRANBERRIES (CHOPPED IN THE BLENDER) 1 PACK RED STAR EPERNAY YEAST PROCEDURE: TOSS ALL INGREDIENTS INTO A CARBOUY AT ROOM TEMPERATURE. PUT ON AN AIR- LOCK AND GO AWAY. RACK AFTER 2-3 WEEKS AND GO AWAY AGAIN. AFTER ANOTHER 2-3 WEEKS BOTTLE AND GO AWAY FOR A FEW MONTHS! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANKCASE STOUT (03/05/94) (19:11) INGREDIENTS: 1 POUND CRUSHED CRYSTAL MALT 1 POUND CRUSHED ROASTED BARLEY 1-1/2 POUNDS CRUSHED BLACK PATENT MALT 9 POUNDS MUNTON & FISON DARK DRY MALT EXTRACT 1 CAN JOHN BULL DARK HOPPED MALT EXTRACT 2 INCHES BREWERS LICORICE 2 OUNCES NUGGET LEAF HOPS 2 OUNCES GALENA LEAF HOPS 1 OUNCE CASCADE HOPS 2 PACKS DORIC ALE YEAST 1 OUNCE AMYLASE ENZYME PROCEDURE: PUT GRAINS INTO TWO GALLONS WATER AND BOIL. WHEN POT REACHES BOIL, RE- MOVE GRAINS. ADD DRY EXTRACT AND STIR. ADD HOPPED EXTRACT AND LICORICE. ADD NUGGET AND GALENA HOPS. BOIL 70 MINUTES. THIS WAS A BIG THICK MESS AND NEEDS A BIG POT---MINE BOILED OVER. ADD CASCADE FOR FINISHING. COOL AND PITCH YEAST AND AMYLASE. PUT IN A BIG FERMENTER WITH A BLOW TUBE--- MY BATCH BLEW THE COVER CREATING A MARVELOUS MESS ALL OVER THE WALL. EVENTUALLY RACK TO SECONDARY AND FERMENT A LONG TIME (AT LEAST 3 WEEKS). SPECIFICS: SECONDARY FERMENT: 3 WEEKS + -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM OF OATS STOUT (03/05/94) (18:41) INGREDIENTS: 6 POUNDS KLAGES 2-ROW PALE MALT 1/2 POUND DEXTRIN MALT 1-1/8 POUNDS ROLLED OATS 1/2 POUND CRYSTAL MALT 1/2 POUND CHOCOLATE MALT 1/4 POUND ROASTED BARLEY 1 OUNCE CLUSTERS BOILING HOPS (7.4 ALPHA) 1/2 OUNCE CASCADE HOPS 10 OUNCES LACTOSE 1/2 TEASPOON IRISH MOSS WYEAST #1007: GERMAN ALE PROCEDURE: MASH IN 3 QUARTS COLD WATER. RAISE TEMPERATURE TO 153 DEGREES AND HOLD UNTIL IODINE TEST INDICATES COMPLETE CONVERSION. TRANSFER TO LAUTER TUN AND SPARGE TO YIELD 7 GALLONS. BOIL 1 HOUR, ADDING BOILING HOPS. ADD FINISHING HOPS AND IRISH MOSS IN LAST 10 MINUTES. SPARGE, COOL AND PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.040 FINAL GRAVITY: 1.015 PRIMARY FERMENT: 7 DAYS SECONDARY FERMENT: 3 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS IN IRELAND (03/05/94) (19:25) INGREDIENTS: 4 POUNDS MOUNTMELLICK IRISH STOUT EXTRACT 3 POUNDS MUNTON & FISON AMBER DME 1/2 POUND (2 CUPS) CRYSTAL MALT (60 LOVIBOND) 1/4 POUND (1 CUP) BLACK PATENT MALT 1 OUNCE BULLION HOPS (BITTERING) 1/2 OUNCE HALLERTAU HOPS (FINISHING) 1 POUND CLOVER HONEY 12 INCHES CINNAMON STICKS (OR 6 TEASPOONS GROUND CINNAMON) 4 OUNCES GINGER ROOT, FRESHLY PEELED AND GRATED 2 TEASPOONS ALLSPICE 1 TEASPOON CLOVES 4 RINDS MEDIUM SIZE ORANGES, GRATED 1 PACKAGE WYEAST #1084 IRISH STOUT YEAST PROCEDURE: SIMMER HONEY AND SPICES IN COVERED POT FOR 45 MINUTES. ADD CRACKED GRAINS TO 2 GALLONS COLD WATER AND BRING TO A BOIL. AS SOON AS BOILING STARTS, REMOVE GRAINS WITH A STRAINER. ADD MALT EXTRACTS AND BITTERING HOPS AND BOIL FOR 55 MINUTES. ADD FINISHING HOPS AND BOIL FOR 5 MORE MINUTES. REMOVE FROM HEAT. STIR IN HONEY AND SPICE MIXTURE AND COOL. STRAIN INTO FERMENTER CONTAINING 3 GALLONS COLD (PREVIOUSLY BOILED) WATER AND PITCH YEAST (WHEN COOL). AFTER VIGOROUS PRIMARY FERMENTATION SUBSIDES, RACK INTO SECONDARY. BOTTLE WITH 7 OUNCES CORN SUGAR OR 1-1/4 CUPS DME WHEN FERMENTATION COMPLETES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRYING GOAT ALE (03/05/94) (3:04) INGREDIENTS (FOR 11 GALLONS): 19 POUNDS 2 ROW KLAGES 3 POUNDS MUNICH MALT 2 POUNDS 40L CRYSTAL MALT 1-1/2 POUNDS 2 ROW KLAGES, TOASTED (SEE BELOW) 2 POUNDS WHEAT MALT 2 OUNCES NORTHERN BREWER HOPS (AA 6.9) 6 OUNCES CASCADE HOPS (AA 5.1) 1 TEASPOON GYPSUM 2 TEASPOON IRISH MOSS CHICO ALE YEAST (WYEAST 1056) 1-1/2 CUPS CORN SUGAR TO PRIME PROCEDURE: TOAST 1-1/2 POUNDS OF 2 ROW KLAGES MALT IN OVEN AT 350 DEGREES FOR 40 MINUTES. ALLOW TO AGE A COUPLE OF WEEKS BEFORE USE. TREAT MASH WATER WITH 1 TEASPOON OF GYPSUM. MASH GRAINS IN A SINGLE TEMPERTURE INFUSION FOR 90 MINUTES AT 155 DEGREES. MASH OUT FOR 10 MINUTES AT 170 DEGREES. SPARGE WITH 11 GALLONS OF 168 DEGREE WATER. BRING TO A BOIL AND BOIL FOR 90 MINUTES. ADD 2 OUNCES OF NORTHERN BREWER HOPS AT 10 MINUTES INTO THE BOIL. ADD IRISH MOSS IN LAST 30 MINUTES OF BOIL. TURN OFF HEAT AND ADD 2 OUNCES OF CASCADE HOPS FOR A 10 MINUTE STEEP. CHILL. PITCH YEAST. AFTER ONE WEEK, RACK TO SECONDARY AND ADD 4 OUNCES OF CASCADE HOPS. BOTTLE OR KEG WHEN FERMENT IS COMPLETE. COMMENTS: THIS IS A BIG, HOPPY BREW, LOADED WITH AROMATIC CASCADE HOP FRAGRANCE. IT HAS THAT FRONT OF THE MOUTH BITTERNESS THAT CAN ONLY BE ACHIEVED WITH DRY HOPING, SO DON'T SKIP IT IF YOU REALLY WANT TO DUPLICATE THIS FLAVOR PROFILE. SPECIFICS: ORIGINAL GRAVITY: 1.070 FINAL GRAVITY: 1.020 PRIMARY FERMENT: 1 WEEK AT 65--68 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CYSER (03/05/94) (23:59) INGREDIENTS: 4 GALLONS FRESH CIDER (NO POT.SORB) 5 TO 6 POUNDS HONEY 1 GALLON WATER 1 LARGE STICK CINNAMON 5 CLOVES 2 PODS CARDAMOM 2 PACKS RED STAR PASTEUR CHAMPAGNE YEAST PROCEDURE: SIMMER THE SPICES IN THE WATER FOR 10 MINUTES. DISSOLVE HONEY. SIMMER AND STRAIN CRUD UNTIL THERE ISN'T ANY MORE. TRANSFER TO PRIMARY, ALONG WITH CIDER (THIS SHOULD BRING PRIMARY TO A GOOD PITCHING TEMPERATURE). PITCH YEAST AND WAIT 1 TO 2 WEEKS FOR THE FOAM TO DIE DOWN. TRANSFER TO SECONDARY. FERMENT IN SECONDARY 3-6 MONTHS. BOTTLE AND AGE ANOTHER 3 OR MORE MONTHS. SPECIFICS: PRIMARY FERMENT: 1-1/2 WEEK SECONDARY FERMENT: 3-6 MONTHS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DARK AS THE NIGHT STOUT (03/05/94) (23:17) INGREDIENTS: 6.6 POUNDS JOHN BULL DARK UNHOPPED MALT EXTRACT 8 CANS BLUEBERRIES (OR 10 PINTS FRESH OR 6# FROZEN) 1/2 POUND ROASTED BARLEY 1/3 POUND BLACK PATENT MALT 1 POUND CRYSTAL MALT 1-1/2 OUNCES FUGGLES HOPS (BOIL) 1/2 CUP CORN SUGAR (PRIMING) YEAST PROCEDURE: CRUSH AND BOIL BLUEBERRIES IN 1-1/2 GALLONS OF WATER FOR 10 MINUTES. STRAIN OUT BERRIES. ADD GRAINS AND STEEP. ADD EXTRACT AND HOPS AND BRING TO BOIL. STRAIN INTO FERMENTER WITH ENOUGH COLD WATER TO MAKE 5 GALLONS. PITCH YEAST. GIVE THIS LOTS OF TIME IN THE SECONDARY FERMENTER OR ADD CHAMPAGNE YEAST AFTER INITIAL FERMENTATION. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DARK OF THE MOON CREAM STOUT (03/05/94) (19:32) INGREDIENTS: 5 POUNDS DRY DARK MALT EXTRACT 2 POUNDS CRYSTAL MALT 40L 1-1/2 POUNDS CRYSTAL MALT 20L 12 OUNCE CHOCOLATE MALT 4 OUNCES ROASTED BARLEY 6 OUNCES DEXTRIN POWDER 1/2 TEASPOON CALCIUM CARBONATE 1/2 OUNCE EROICA HOPS (20 BU) 1/4 OUNCE CHINOOK HOPS (12 BU) 3/4 OUNCE NUGGET HOPS (12 BU) (SUBST. N. BREWER (? BU)) 1 OUNCE CASCADE HOPS (5 BU) 1 OUNCE EROICA HOPS (4 BU) WYEAST #1098 BRITISH ALE YEAST 1 CUP DME FOR PRIMING PROCEDURE: MADE A YEAST STARTER 3 DAYS BEFORE PITCHING. USED 2 TABLESPOONS DME AND 1 CUP WATER. NEXT TIME USE 2 CUPS WATER. CRACK ALL GRAINS AND STEEP FOR 30 MINUTES AT ABOUT 160 DEGREES ALONG WITH THE CALCIUM CARBONATE. STRAIN OUT GRAINS AND SPARGE INTO ABOUT 2-1/2 GALLONS PRE-BOILED WATER. TOTAL BOIL ABOUT 5 GALLONS. ADD DRY MALT AND DEXTRIN AND BRING TO A BOIL. ADD 1/2 OUNCE OF EROICA AND 1/4 OUNCE OF CHINOOK WHEN BOIL STARTS. 30 MINUTES LATER ADD 3/4 OUNCE NUGGET HOPS. CHILL WITH AN IMMERSION CHILLER. RACK TO A CARBOY, FILL TO 5 GALLONS AND LET SIT OVERNIGHT TO ALLOW THE TRUB TO SETTLE OUT. THE NEXT MORNING RACK IT TO A PLASTIC PRIMARY, PITCHED THE YEAST STARTER, AND ADD THE 1 OUNCE OF CASCADES AND EROICA HOPS. SPECIFICS: ORIGINAL GRAVITY: 1.053 FINAL GRAVITY: 1.020 PRIMARY FERMENT: 1 WEEK SECONDARY FERMENT: 1 WEEK -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DECENT EXTRACT PALE ALE (03/05/94) (3:00) INGREDIENTS: 7 POUNDS STEINBART'S AMBER ALE EXTRACT 1 POUND CRACKED CRYSTAL MALT 1/8 POUND CRACKED ROASTED MALT 2 OUNCES CASCADE OR OTHER STRONG HOPS 1/2 OUNCE KENT GOLDINGS HOPS YEAST PROCEDURE: ADD CRACKED GRAINS TO 2 GALLONS COLD WATER. BRING TO BOIL AND PROMPTLY STRAIN OUT GRAINS. ADD EXTRACT AND CASCADE HOPS. BOIL 30 MINUTES. ADD KENT GOLDINGS HOPS IN LAST FIVE MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEXTRINOUS PORTER (03/05/94) (19:10) INGREDIENTS: 8 POUNDS MUNTON & FISON 2-ROW PALE MALT 1-1/2 POUNDS CRYSTAL MALT 1/4 POUND CHOCOLATE MALT 1/4 POUND BLACK PATENT MALT 1/2 POUND FLAKED BARLEY 1 OUNCE WILLAMETTE HOPS (BOIL) 1/2 OUNCE CASCADE HOPS (BOIL) 1/2 OUNCE CASCADE HOPS (FINISH) YEAST PROCEDURE: MASH GRAINS. ADD BOILING HOPS AND BOIL 90 MINUTES. DRY HOP WITH 1/2 OUNCE CASCADE. SPECIFICS: ORIGINAL GRAVITY: 1.048 FINAL GRAVITY: 1.024 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE DIAMOND (03/05/94) (3:05) INGREDIENTS: 9 POUNDS PALE ALE MALT 1 POUND CRYSTAL MALT 3/4 POUND BROWN SUGAR 1/2 POUND MALTO-DEXTRINS (OR 3/4# CARA PILS) 2 OUNCES WILLIAMETTE (60M) 1/2 OUNCE WILLIAMETTE WHITBRED DRY YEAST PROCEDURE: THIS IS AN INFUSION MASH AT 156 DEGREES. SPARGE, AND ADD BROWN SUGAR, AND MALTO-DEXTRINS. BRING TO BOIL AND ADD 2 OUNCES WILLIAMETTE HOPS. AFTER 60 MINUTES, TURN OFF HEAT AND STEEP 1/2 OUNCE WILLIAMETTE HOPS FOR 10-15 MINUTES. SPECIFICS: ORIGINAL GRAVITY: 1.051 FINAL GRAVITY: 1.010 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE STOUT (03/05/94) (19:14) INGREDIENTS (FOR 2--1/2 GALLONS): 1/2 POUND CRYSTAL MALT 1/4 POUND ROASTED BARLEY 3.3 POUNDS MOUNTMELLICK STOUT KIT 1/2 POUND AMBER DRY MALT 1/2 TEASPOON GYPSUM 1/2 TEASPOON IRISH MOSS 1/4 OUNCE FUGGLES HOPS PLUG YEAST PROCEDURE: THIS IS A 2-1/2 GALLON RECIPE. STEEP THE GRAINS 30 MINUTES IN 1 QUART OF 150 DEGREE WATER. STRAIN OUT GRAINS AND BRING LIQUID UP TO 3 QUARTS. ADD STOUT KIT, AMBER MALT, GYPSUM AND BOIL 45 MINUTES. AFTER 15 MINUTES OF BOILING, ADD IRISH MOSS. AFTER REMOVING FROM HEAT, STEEP FUGGLES HOPS PELLETS FOR 4 MINUTES. STRAIN INTO ICE WATER AND PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE STOUT 1 (03/05/94) (19:25) INGREDIENTS: 3 GALLONS WATER 10 POUNDS DARK MALT EXTRACT 1 POUND BLACK PATENT MALT 2 POUNDS CRYSTAL MALT 1/2 POUND FLAKED BARLEY 1/4 POUND ROASTED BARLEY 1/2 STICK LICORICE 1 TEASPOON ASCORBIC ACID 1/2 TEASPOON CITRIC ACID 1 TEASPOON IRISH MOSS 2-1/2 OUNCE BULLION HOPS 1-1/2 OUNCE KENT GOLDING HOPS 2 TEASPOONS YEAST NUTRIENT 3/4 OUNCE ALE YEAST (THREE STANDARD PACKAGES) PROCEDURE: COMBINE WATER, DARK MALT EXTRACT, AND BULLION HOPS. BOIL FOR 20 MINUTES. ADD BLACK PATENT MALT THROUGH IRISH MOSS. BOIL FOR 5 MINUTES. REMOVE FROM HEAT AND ADD KENT GOLDING HOPS. STEEP FOR 5 MINUTES. COOL AND ADD YEAST NUTRIENT AND ALE YEAST. WHEN FERMENTATION HAS "STOPPED", ADD PRIMING SUGAR AND BOTTLE. SPECIFICS: ORIGINAL GRAVITY: 1.086 FINAL GRAVITY: 1.020 PRIMARY FERMENT: 7--11 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DRAUGHT BASS (03/05/94) (12:13) INGREDIENTS (FOR 5 IMPERIAL GALLONS): 7 POUNDS CRUSHED PALE MALT 8 OUNCES CRUSHED CRYSTAL MALT 3 IMPERIAL GALLONS WATER FOR BITTER BREWING (HARDENED) 2 OUNCES FUGGLES 1 OUNCE GOLDINGS FOR 30 MINUTES 1/2 OUNCE GOLDINGS FOR 15 MINUTES 1/4 OUNCE GOLDINGS FOR 10 MINUTES 1 TEASPOON IRISH MOSS 1 POUND INVERT SUGAR 2 OUNCES YEAST 1/2 OUNCE GELATIN 2 OUNCES SOFT DARK BROWN SUGAR PROCEDURE: RAISE THE TEMPERATURE OF THE WATER TO 60C AND STIR IN THE CRUSHED MALTS. STIRRING CONTINUOUSLY, RAISE THE MASH TEMPERATURE UP TO 66C. LEAVE FOR 1 1/2 HOURS, OCCASIONALLY RETURNING THE TEMPERATURE BACK TO THIS VALUE. CONTAIN THE MASHED WORT IN A LARGE GRAIN BAG TO RETRIEVE THE SWEET WORT. USING SLIGHTLY HOTTER WATER THAN THE MASH, RINSE THE GRAINS TO COLLECT 4 GALLONS (UK) (20 LITRES) OF EXTRACT. BOIL THE EXTRACT WITH THE FUGGLES HOPS AND THE FIRST BATCH OF GOLDINGS FOR 1 1/2 HOURS. DISSOLVE THE MAIN BATCH OF SUGAR IN A LITTLE HOT WATER AND ADD THIS DURING THE BOIL. ALSO PITCH IN THE IRISH MOSS AS DIRECTED ON THE INSTRUCTIONS. SWITCH OFF THE HEAT, STIR IN THE SECOND BATCH OF GOLDINGS AND ALLOW THEM TO SOAK FOR 20 MINS. STRAIN OFF THE CLEAR WORT INTO A FERMENTING BIN AND TOP UP TO THE FINAL QUANTITY WITH COLD WATER. WHEN COOL TO ROOM TEMPERATURE ADD THE YEAST. FERMENT 4-5 DAYS UNTIL THE SPECIFIC GRAVITY FALLS TO 1012 AND RACK INTO GALLON JARS OR A 25 LITRE POLYTHENE CUBE. APPORTION GELATINE FININGS AND THE REST OF THE DRY HOPS BEFORE FITTING AIRLOCKS. LEAVE FOR 7 DAYS BEFORE RACKING THE BEER FROM THE SEDIMENT INTO A PRIMED PRESSURE BARREL OR POLYTHENE CUBE. ALLOW 7 DAYS BEFORE SAMPLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DRY ALE (03/05/94) (2:45) INGREDIENTS: 3 POUNDS LIGHT SCOTTISH MALT EXTRACT 3 POUNDS 2-ROW PALE MALT 9 AAU KENT GOLDINGS HOPS EDME ALE YEAST 1 TEASPOON GELATIN 1 OUNCE POLYCLAR-AT 1 CUP CORN SUGAR (PRIMING) PROCEDURE: THIS BEER WAS MADE USING THE SMALL-SCALE MASH PROCEDURE DESCRIBED BY MILLER IN THE COMPLETE HANDBOOK OF HOME BREWING. COMMENTS: THIS BEER HAD AN UNPLEASANT "DRY" FEELING TO IT AND LEFT ME THIRSTY. POSSIBLY MY SPARGING PROCEDURE COULD BE AT FAULT WITH TOO MUCH HOT WATER BEING PASSED OVER THE GRAINS. IT IS ALSO POSSIBLE THAT THE YEAST WAS TOO ATTENUATIVE OR THAT THE FERMENTATION TEMPERATURES WERE TOO HIGH (AMBIENT TEMPERATURE FLUCTUATED BETWEEN 70 AND 90 DEGREES). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FALL CIDER (03/06/94) (0:04) INGREDIENTS (FOR 6 GALLONS): 6 GALLONS FRESH APPLE CIDER (NO PRESERVATIVES) 3 TEASPOON ACID BLEND 1 TEASPOON YEAST NUTRIENT 2-1/2 TEASPOON PECTIC ENZYME 1 CUP DEXTROSE (CORN SUGAR) 1-1/4 TEASPOON SULFITE CRYSTALS (POTASSIUM METABISULPHITE) 2 PACKS DRIED YEAST (EDME) PROCEDURE: MIX ALL INGREDIENTS EXCEPT THE YEAST INTO THE PRIMARY, COVER AND LET STAND FOR 24 HOURS TO DISSIPATE SO2 FROM SULFITE. HYDRATE YEAST IN 1 CUP WATER AT 95-104 DEGREES FOR 5-10 MINUTES AND THEN PITCH INTO CIDER WITH VIGOROUS STIRRING TO AERATE. PRIMARY FERMENT FOR 5 DAYS. SECONDARY FERMENT FOR 3 WEEKS. PRIME AND BOTTLE AS USUAL. SPECIFICS: ORIGINAL GRAVITY: 1.055 PRIMARY FERMENT: 5 DAYS SECONDARY FERMENT: 3 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FATHER ALE (03/05/94) (23:45) INGREDIENTS (FOR 10 GALLONS): 16 POUNDS 2-ROW BREWER'S MALT 2 POUNDS CRYSTAL MALT (40 LOVIBOND) 2 POUNDS CRYSTAL MALT (90 LOVIBOND) 2 OUNCES NORTHERN BREWER LEAF HOPS (FRESHOPS) 3 OUNCES HALLERTAUER LEAF HOPS (FRESHOPS) AFTER TURNING OFF HEAT YEAST PROCEDURE: CRUSH ALL MALTS. BRING 5+ GALLONS WATER TO 180 DEGREES, POUR INTO 40 QUART OR LARGER COOLER CHEST, STIR IN CRUSHED MALT. CHECK TEMPERATURE, SHOULD BE NEAR 155 DEGREES. MASH STIRRING EVERY 15 MINUTES FOR 2 HOURS. SPARGE WITH 170+ DEGREE WATER TO YIELD 12 GALLONS. BOIL FOR 1 HOUR, ADDING 2 OUNCES NORTHER BREWER AT 30 MINUTES. ADD 3 OUNCES HALLERTAUR AFTER TURNING OFF HEAT. COVER AND LET SIT 5 MINUTES. COOL AND PIPE ONTO THE YEAST CAKE FROM A PAST BATCH (SEE HB DIGEST #600). FERMENT AT LEAST 2 MONTHS AT 65 DEGREES. DRINK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FEELIX THE CAT DARK CHERRY LAGER (03/05/94) (23:17) INGREDIENTS: 3.3 POUNDS JOHN BULL DARK UNHOPPED MALT EXTRACT 2 POUNDS MUNTON & FISON LIGHT DRY EXTRACT 1/2 CUP BLACK PATENT MALT 2 OUNCES CASCADES HOPS 2 TABLESPOONS GYPSUM 1 TEASPOON SALT 3-5 POUNDS PITTED CHOPPED CHERRIES 1/2 OUNCE HALLERTAUER HOPS YEAST PROCEDURE: STEEP BLACK PATENT MALT IN 2 GALLONS OF WATER BRINGING TO BOIL. STRAIN OUT GRAIN. ADD EXTRACT AND BOIL WITH CASCADE HOPS, GYPSUM, AND SALT. BOIL 60 MINUTES. REMOVE FROM HEAT. ADD FINISHING HOPS AND CHERRIES. STEEP 30 MINUTES. STRAIN INTO FERMENTER WITH COLD WATER TO MAKE 5 GALLONS. PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRAMBOISE (03/05/94) (23:30) INGREDIENTS: 7 POUNDS LAGER MALT 7 POUNDS CRUSHED RASPBERRIES 3 POUNDS WHEAT FLAKES 1 OUNCE 2 YEAR OLD CLUSTER HOPS THAT HAD BEEN BAKED FOR 20 MIN. WYEAST #1056 AMERICAN ALE YEAST PROCEDURE: WE DID A BETA GLUCAN REST AT 120 DEGREES FOR 30 MINS, A PROTEIN REST AT 130 DEGREES FOR 30 MINS, AND A SACCRAFICATION REST AT 155 FOR 1 HOUR. BE EXTA CAREFUL WITH THE SPARGE BECAUSE IT HAS THE POTENTIAL TO BE VERY SLOW (ALTHOUGH WE MANAGED TO WHIP RIGHT THROUGH IN 45 MINS.). WE BOILED THE WORT FOR 2 HOURS, LEAVING THE HOPS IN FOR THE ENTIRE BOIL. COOLED WITH AN IMMERSION CHILLER TO 42 DEGREES AND STRAINED INTO A CARBOUY. AFTER 8 HOURS WE RACKED THE WORT OFF OF THE TRUB AND PITCHED THE YEAST. WE LEFT IT IN PRIMARY FOR 2 WEEKS AND THEN RACKED IT INTO A CARBOUY AND ADDED THE RASPBERRIES. SPECIFICS: PRIMARY FERMENT: 2 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRAMBOISE 1 (03/05/94) (23:22) INGREDIENTS: 6-7 POUNDS LIGHT MALT EXTRACT 1/4 POUND CRYSTAL MALT 2-1/2 CUPS RASPBERRY PUREE 1 OUNCE BOILING HOPS (HALLERTAUER, SAAZ, TETTNANGER) 10 CUPS RASPBERRY PUREE YEAST PROCEDURE: CRACK, STEEP, AND STRAIN CRYSTAL MALT BEFORE BOILING. ADD EXTRACT AND HOPS. BOIL. STRAIN INTO PRIMARY. ADD 2-1/2 CUPS RASPBERRY PUREE. ADD ENOUGH COLD WATER TO MAKE 5 GALLONS. PITCH YEAST. WHEN RACKING TO SECONDARY, ADD ANOTHER 10 CUPS RASPBERRY PUREE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRAMBOISE RECIPE (03/05/94) (23:26) INGREDIENTS: 6.6 POUNDS WHEAT MALT EXTRACT 1/2 POUND CRYSTAL MALT 1 OUNCE HALLERTAUER HOPS 1 PACK WYEAST #3056, BAVARIAN WHEAT 5 OR 6 BAGS FROZEN RASPBERRIES (12 OUNCE BAGS) PROCEDURE: THE WHEAT MALT SHOULD IDEALLY BE A 60-40 MIX OF WHEAT AND BARLEY. THE CRYSTAL MALT IS CRACKED AND STEEPED IN HOT WATER FOR 20 MINUTES, THEN STRAINED. THE HOPS ARE THEN ADDED AND THE MIXTURE IS BOILED FOR 45 MIN- UTES. CHILL AND ADD YEAST. ALLOW THE BEER TO FERMENT FOR 7 DAYS AND THEN PREPARE RASPBERRY MIXTURE BY DEFROSTING BERRIES AND USING BLENDER TO PUREE. PITCH IN FERMENTER AND AFTER 48 HOURS, BOTTLE. NEXT TIME I MAKE THIS, I WILL MODIFY THE RECIPE TO USE 1 CAN (6.6#) OF IREKS WHEAT MALT, 3-4 POUNDS OF LIGHT DME, 1 OUNCE OF HALLERTAUER (35 MINUTE BOIL), AND AGAIN, WYEAST #3056. BY USING A 100% WHEAT EXTRACT, SUCH AS IREKS, I CAN CONTROL THE AMOUNT OF BARLEY EXTRACT TO ASSURE 60% WHEAT TO 40% BARLEY. SPECIFICS: PRIMARY FERMENT: 7 DAYS SECONDARY FERMENT: 48 HOURS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT GALORE (03/05/94) (23:31) INGREDIENTS: 10 POUNDS KLAGES PALE MALT 1/2 POUND AMBER CRYSTAL MALT 2 OUNCES CASCADE(4.9%) 10 HBU'S 3 POUNDS PLUMS, DEPITTED & SLICED 7 ORANGES; FLESH SLICED, AND PEELS DICED (DIDN'T REMOVE PITH) 2 LEMONS; FLESH SLICED, AND PEELS DICED (DIDN'T REMOVE PITH) 1 TABLESPOON GROUND NUTMEG 3 TEASPOONS WHOLE CLOVES 5 2" STICKS CINAMMON 1/2 CUP FRESH GRATED GINGER ROOT WILLIAM'S ENGLISH BREWERY ALE YEAST (FROM 12-OUNCE STARTER) PROCEDURE: MASH KLAGES AND CRYSTAL MALT AT 158 DEGREES FOR 90 MINUTES. SPARGE. BRING WORT TO A BOIL AND ADD HOPS. BOIL FOR 1 HOUR. ADD FRUIT AND SPICES DURING FINAL 10 MINUTES OF BOIL. COOLED TO 80 DEGREES IN HALF-HOUR AND PITCHED. RACKED AFTER 5 DAYS, AND NOTED ROCKY HEAD FROM FRUIT PULP. ADDED 2 TABLESPOON DISSOLVED GELATIN AFTER 12 DAYS. BOTTLED AFTER 15 DAYS. NOTE: I FORGOT THE IRISH MOSS. SPECIFICS: PRIMARY FERMENT: 5 DAYS SECONDARY FERMENT: 12 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FULL MOON ALE (03/05/94) (23:32) INGREDIENTS: 6 POUNDS DARK AUSTRALIAN DME 1 POUND CARAMEL CRYSTAL MALT 1-1/2 OUNCES WILLAMETTE HOPS 1-1/2 OUNCES FUGGLES HOPS 1 PACK WYEAST #1098: BRITISH ALE 3/4 CUP CORN SUGAR (PRIMING) PROCEDURE: BOIL 2 GALLONS OF WATER AND TURN OFF HEAT. ADD CRYSTAL MALT AND STEEP ABOUT 15 MINUTES. STRAIN THROUGH MUSLIN INTO KETTLE. HEAT ANOTHER GALLON OF WATER TO 170 DEGREES. POUR THROUGH GRAIN INTO POT. HEAT TO BOILING AND ADD DME AND 1/3 OF HOPS. AFTER 45 MINUTES ADD ANOTHER 1/3 OF HOPS. TURN OFF HEAT AFTER 15 MINUTES AND ADD LAST 1/3 OF HOPS. STEEP. COOL WORT AND ADD 2 GALLONS OF COLD WATER. POUR IN WORT AND PITCH YEAST. RACK TO SECONDARY AFTER 4 DAYS TOP OFF WITH ENOUGH WATER TO MAKE 5 GALLONS. AFTER 4 WEEKS, PRIME AND BOTTLE. SPECIFICS: ORIGINAL GRAVITY: 1.055 FINAL GRAVITY: 1.017 PRIMARY FERMENT: 4 DAYS SECONDARY FERMENT: 4 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FULL SAIL ALE (03/05/94) (12:11) INGREDIENTS: 7 POUNDS AUSTRALIAN LIGHT MALT SYRUP 3/4 POUND LIGHT CRYSTAL MALT 2-1/4 OUNCE NUGGET HOPS (1-3/4 OUNCE FOR BOILING 1/2 OUNCE FOR FINISHING) 2 TEASPOONS GYPSUM 1 OUNCE DEXTRIN MALT 3/4 CUP CORN SUGAR (PRIMING) WYEAST LONDON ALE YEAST PROCEDURE: CRACK AND STEEP CRYSTAL MALT AT 155 - 170 F FOR ABOUT 45 MINUTES IN 1/2 GALLON OF WATER. ADD EXTRACT, GYPSUM, DEXTRIN AND 2 GALLONS OF WATER. BRING TO BOIL, THEN ADD 1 3/4 OZ. HOPS. BOIL FOR 45 MINUTES, THEN ADD 1/2 OZ. HOPS AT THE END OF THE BOIL FOR 15 MINUTES. SPECIFICS: ORIGINAL GRAVITY: 1.045 FINAL GRAVITY: 1.020 PRIMARY FERMENT: 3--5 DAYS SECONDARY FERMENT: 7--14 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC BEER (03/05/94) (23:07) INGREDIENTS: 1 CAN PILSNER LAGER HOPPED MALT EXTRACT 4 HEADS GARLIC, CLEANED 6 CUPS CORN SUGAR (DEXTROSE) YEAST PROCEDURE: BRING 2 GALLONS OF WATER TO BOIL. ADD DEXTROSE, MALT EXTRACT AND GARLIC. BOIL ABOUT 16 MINUTES OR SO. REMOVE FROM HEAT. YOU CAN EITHER MAKE SUPER-GARLIC BEER OR REGULAR-GARLIC BEER. FOR REGULAR GARLIC BEER, STRAIN OUT GARLIC. ADD WORT TO FERMENTER WITH ENOUGH WATER TO MAKE 5 GALLONS. PITCH YEAST. IF MAKING SUPER GARLIC BEER, RACK TO SECONDARY AFTER A FEW DAYS, STRAINING OUT GARLIC WHEN RACKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC BEER 1 (03/05/94) (23:11) INGREDIENTS: 4.5 KG MUNTON & FISON DARK MALT SYRUP 3/4 POUND 40L CRYSTAL MALT 1/4 POUND ROASTED BARLEY 2 OUNCES PERLE HOPS (7.5% ALPHA) 1 OUNCES WILLAMETTE (4.6% ALPHA) 3 LARGE GARLIC CLOVES CHOPPED FINE 1 OUNCE WILLAMETTE FOR FINISHING ALE YEAST PROCEDURE: STEEP CRYSTAL MALT AND ROASTED BARLEY FOR 30 MINUTES IN TWO GALLONS OF WATER. STRAIN OUT AND DISCARD SPENT GRAINS. ADD MALT SYRUP AND BRING TO A BOIL. ADD PERLE HOPS AND GARLIC AND BOIL FOR 1 HOUR. TOSS IN WILLAMETTE HOPS IN THE LAST TWO MINUTES. PITCH YEAST WHEN COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC BEER 2 (03/05/94) (23:13) INGREDIENTS: 6 POUNDS PLAIN LIGHT EXTRACT SYRUP (HOPPED? WHO KNOWS...) 2 OUNCES CASCADE LEAF (BOIL) 2 OUNCES CASCADE LEAF (FINISH) ONE BIG THING OF GARLIC (MAYBE HALF THE SIZE OF YOUR FIST) WHITBREAD DRY ALE YEAST PROCEDURE: THE PROCEDURE IS THE SAME AS FOR ANY SIMPLE EXTRACT BEER. CHOP UP THE GARLIC AND THROW IT INTO THE BOIL FOR THE FULL 60 MINUTES. IF YOU DON'T WANT QUITE SO MUCH GARLIC FLAVOR, STRAIN THE GARLIC BITS OUT BEFORE RACKING (WE DIDN'T). ADD 2 OUNCES OF CASCADE HOPS AT BEGINING OF BOIL AND AGAIN IN THE LAST TEN MINUTES. COOL. PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC BEER 3 (03/05/94) (23:15) INGREDIENTS: 8 1/2 POUNDS PALE MALT EXTRACT (WILLIAMS BULK EXTRACT.) 4 LARGE BULBS GARLIC PEELED AND CLEANED 1 OUNCE NORTHERN BREWER HOPS (AAU NOT AVAILABLE) WYEAST LONDON ALE (PRE-STARTED) PROCEDURE: SEPARATE AND PEEL THE CLOVES FROM FOUR ENTIRE BULBS OF GARLIC AND LIGHTLY SCORE THE SURFACE OF THE GARLIC CLOVES TO INCREASE SURFACE AREA DURING THE BOIL. ADD THE EXTRACT, HALF OF THE GARLIC, AND 1/2 OUNCE OF HOPS. TOTAL BOIL OF 60 MINUTES THE OTHER HALF OF THE GARLIC GOES IN FOR THE LAST 15 MINUTES ALONG WITH THE FINAL 1/2 OUNCE OF HOPS. AFTER THE BOIL, CHILL THE WORT AND STRAIN THE COOLED WORT INTO A 6-1/2 GALLON PRIMARY. AFTER THREE DAYS OF VIGOROUS FERMENT IN 6 1/2 GALLON PRIMARY (W/BLOWOFF TUBE) I RACKED IT TO A 5 GALLON SECONDARY. SPECIFICS: ORIGINAL GRAVITY: 1.060 FINAL GRAVITY: 1.018 PRIMARY FERMENT: 3 DAYS SECONDARY FERMENT: 2 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GERMAN MALZ BIER (03/05/94) (12:13) INGREDIENTS: 7 POUNDS LIGHT UNHOPPED SYRUP 2 POUNDS CARA-PILS MALT 2 POUNDS LIGHT CRYSTAL MALT 1 POUND EXTRA RICH CRYSTAL MALT 1/2 OUNCE HALLERTAUER (5.0% ALPHA) 1 OUNCE WILLAMETTE (4.5 ALPHA) 1 TEASPOON SALT 1 TEASPOON CITRIC ACID 1 TEASPOON YEAST NUTRIENT 1 TABLESPOON IRISH MOSS EDME ALE YEAST PROCEDURE: MASH CARA-PILS AND CRYSTAL MALT FOR 2 HOURS IN 140 DEGREE WATER. SPARGE TO MAKE 4 GALLONS. ADD SYRUP AND HALLERTAUER HOPS. BOIL 60 MINUTES, ADDING IRISH MOSS IN LAST 30 MINUTES. DECANT TO PRIMARY, ADDING ENOUGH WATER TO MAKE 5 GALLONS. ADD SALT, CITRIC ACID, YEAST NUTRIENT, AND DRY HOP WITH WILLAMETTE HOPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGANE (03/06/94) (0:11) INGREDIENTS: 1-2 POUNDS GINGER (YES, POUNDS!) 5-7 POUNDS CORN SUGAR 1-2 POUNDS SUCROSE (TABLE SUGAR) JUICE OF SEVERAL (3) CITROIDS (LEMON, LIME, GRAPEFRUIT, COMBINATION OF HIGH CITRIC FRUITS LIKE LIME WITH ORANGES) VARIOUS ADDITIVES (FRUITOIDS, SPICE THANGS, HERBS, HOPS, OR WHATEVER FLOATS YER BOAT) 2 PACKAGES CHAMPAGNE YEAST PROCEDURE: CHOP GINGER (LEAVE THAT SKIN ON!) IN DISCS AND BLEND WITH HOT WATER. USE PLENTY OF WATER, THEN FILTER HOMOGENIZED GINGER THROUGH SEVERAL LAYERS OF CHEESECLOTH. SQUEEZE DRY, THEN ADD MORE WATER AND SQUEEZE AGAIN. ADD WATER TO MAKE ABOUT 2 GALLONS, HEAT, AND DISSOLVE IN SUGARS. BRING TO BOIL, ADD CITROID JUICES, AND BOIL STIRRING FREQUENTLY (TO AVOID EXCES- SIVE SUGAR CARMELIZATION) FOR ABOUT 30 MINUTES. POUR INTO FERMENTER CONTAINING 2 + GALLONS COLD WATER CAREFULLY (TO AVOID HOT STUFF ON COLD GLASS) AND ADD MORE WATER TO MAKE ABOUT 5 GALLONS. PITCH. FERMENT. BOTTLE. DRINK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER BEER (03/06/94) (0:10) INGREDIENTS: 1/2 POUND FRESH GINGER, PEELED AND GRATED 1 LEMON 5 TEASPOONS CREAM OF TARTER 5 CUPS WHITE SUGAR 2-1/2 GALLONS WATER LAGER YEAST PROCEDURE: THIS STUFF IS DANGEROUS---DO NOT MAKE IT. WARNINGS: USE ONLY REAL CHAMPAGNE BOTTLES, BEER BOTTLES WILL EXPLODE. IF LEFT OUT OF FRIDGE MORE THAN 4 WEEKS, BOTTLES WILL EXPLODE. DO NOT LEAVE IN FRIDGE MORE THAN 4 WEEKS AFTER BOTTLES START TO SCARE YOU, OTHERWISE, BOTTLES WILL EXPLODE. SET OFF OUTSIDE---CORKS GO 60-70'. DO NOT LET BOTTLES SIT AROUND TOO LONG---I'M NOT KIDDING! PEEL AND GRATE GINGER. GRATE LEMON, SQUEEZE, AND CUT REMAINDER INTO SLICES. BOIL ALL INGREDIENTS, MIXING. COOL TO 80 DEGREES OR LESS AND ADD LAGER YEAST. FERMENT 3-7 DAYS, THEN BOTTLE IN CHAMPAGNE BOTTLES. WIRE DOWN PLASTIC CORKS. LEAVE OUT 1 WEEK, THEN MOVE TO COOL AREA. CHILL AND TEST OPEN 1 BOTTLE EACH WEEK UNTIL THEY START TO SCARE YOU, THEN PUT ALL BOTTLES IN FRIDGE AND DRINK WITHIN 2 WEEKS. SPECIFICS: PRIMARY FERMENT: 3--7 DAYS SECONDARY FERMENT: COUPLE WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER BEER 1 (03/06/94) (0:10) INGREDIENTS (FOR 1 GALLON): 1 GALLON WATER 3-4 OUNCES FRESH GINGER 2 LEMONS 2 CUPS SUGAR (SUCROSE OR BROWN SUGAR OR BOTH) YEAST PROCEDURE: PEEL THE GINGER AND SLICE INTO 1/8 INCH SLICES. MIX THE WATER WITH THE SUGAR AND PUT IN THE GINGER. BOIL AN HOUR OR SO. SLICE THE LEMONS, ADD TO THE BOIL, AND BOIL FOR ABOUT 15 MINUTES. ALLOW TO COOL TO ROOM TEMP- ERATURE. ADD YEAST. LET THE YEAST GROW OVERNIGHT. BOTTLE IN VERY STRONG BOTTLES. LET SIT AT ROOM TEMPERATURE FOR ABOUT 12 HOURS TO CARBONATE. PUT BOTTLES IN THE FRIDGE. OPEN VERY CAREFULLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER BEER 2 (03/05/94) (23:06) INGREDIENTS: 6 POUNDS LIGHT DRY EXTRACT 2-1/2 CUPS CRYSTAL MALT 4 OUNCES GRATED GINGER 1 OUNCE NORTHERN BREWER LEAF HOPS (14% ALPHA) 3/4 OUNCE BRAMBLING LEAF HOPS 1 PACK EDME ALE YEAST PROCEDURE: BOIL MALT, GINGER, AND NORTHERN BREWER HOPS IN FIVE GALLONS OF WATER FOR 60 MINUTES. REMOVE FROM HEAT AND ADD BRAMBLING HOPS. ALLOW TO STEEP 10 MINUTES. FORCE COOL, AND PITCH YEAST. COMMENTS: THIS BATCH TURNED OUT PRETTY GOOD. IT'S A LIGHT AMBER COLOR, WITH A LIGHT SWEETNESS. THE GINGER COMES THROUGH NICELY. LIGHT AND THIRST- QUENCHING FOR THE SUMMER MONTHS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER BEER 3 (03/05/94) (23:07) INGREDIENTS: 1 TRUE-BREW CONTINENTAL LIGHT BEER KIT 3.3 POUNDS MUNTON & FISON HOPPED LIGHT EXTRACT SYRUP 1 CUP CORN SUGAR 3 OUNCES FRESH GRATED GINGER ROOT 2 PACKS EDME ALE YEAST COMMENTS: THIS WILL PRODUCE A LIGHT BEER WITH A FAIRLY STRONG GINGER CHARACTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER BEER 4 (03/05/94) (23:09) INGREDIENTS: 3.3 POUNDS MUNTON & FISON DARK PLAIN MALT EXTRACT 1-1/2 POUNDS MUNTON & FISON PLAIN DARK DRY EXTRACT 1 CUP CORN SUGAR 3/4 POUND CRYSTAL MALT 1/2 POUND CHOCOLATE MALT HUNK GINGER, GRATED 2 OUNCES CASCADE HOPS (BOIL) 1 OUNCE FUGGLES HOPS (FINISH) ALE YEAST PROCEDURE: ADD CRUSHED GRAINS TO 2 GALLONS COLD WATER. WHEN MIXTURE BEGINS TO BOIL, REMOVE GRAINS. BOIL 1 HOUR WITH MALT EXTRACTS, GINGER AND CASCADE HOPS. TURN OFF HEAT, ADD FUGGLES AND STEEP FIVE MINUTES. STRAIN INTO PRIMARY, ADD WATER TO BRING TO 5 GALLONS AND FERMENT 3 DAYS. RACK TO SECONDARY. PRIME AND BOTTLE. SPECIFICS: PRIMARY FERMENT: 3 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERED ALE (03/05/94) (23:15) INGREDIENTS: 9 POUNDS PALE DRY MALT EXTRACT (M&F) 3/4 POUND CRYSTAL MALT, CRACKED 3 POUNDS LIGHT CLOVER HONEY 1 OUNCE HALLERTAU HOPS (BOIL) 1/2 OUNCE HALLERTAU HOPS (FINISH) 6 OUNCES FRESH GINGER, PEELED AND GRATED GRATED PEELS OF 4 ORANGES 1-1/2 TEASPOONS CINNAMON 1/2 TEASPOON NUTMEG 1-1/2 TEASPOONS IRISH MOSS WHITBREAD ALE YEAST PROCEDURE: ADD CRACKED CRYSTAL MALT. REMOVE AS WATER COMES TO A BOIL. ADD ALL FER- MENTABLE SUGARS. ADD 1 OUNCE OF HALLERTAU. ADD HALF (3 OUNCES I THINK) OF THE GINGER AND HALF OF THE ORANGE PEEL. ADD SPICES. BOIL FOR 60 MINUTES. IN THE LAST TEN MINUTES OF THE BOIL, ADD THE REMAINING GINGER, ORANGE PEEL, AND IRISH MOSS. COOL. PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.071 FINAL GRAVITY: 1.019 PRIMARY FERMENT: 6 DAYS SECONDARY FERMENT: 6 DAYS AGED: 1 MONTH -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLOG (03/06/94) (0:07) INGREDIENTS: 1 QUART CHEAP RED PORT 1 QUART CHEAP VODKA 1-1/2 CUPS SUGAR 4 CUPS WATER 8 PODS CARDAMOM 20 CLOVES 1 PEEL OF ORANGE 2 STICKS CINNAMON BROKEN 1 HANDFUL RAISINS 4 ALMONDS PROCEDURE: DISSOLVE SUGAR IN WATER AND ADD THE LAST 6 INGREDIENTS. BOIL 15 MINUTES THEN ADD VODKA AND PORT. BRING BACK TO BOIL AND REMOVE FROM HEAT. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREAT PUMPKIN BITTER (03/05/94) (23:23) INGREDIENTS: 1 CAN COOPER'S BITTER HOPPED MALT SYRUP 1-1/2 POUNDS M&F DRY MALT EXTRACT 1/4 POUND BLACK PATENT MALT 1 CUP BRER RABBIT MOLASSES 1/2 OUNCE TETTNANGER HOP PELLETS (BOIL 30 MINUTES) 1/2 OUNCE TETTNANGER HOPS PELLETS (FINISH) 2 STICKS CINNAMON 2-3 OUNCES FRESH GRATED GINGER 10 POUNDS PUMPKIN MUSH 1/2 CUP CHOPPED CILANTRO 1-2 OUNCES FRESH GRATED GINGER 2 PACKS PASTEUR CHAMPAGNE YEAST PROCEDURE: STEEP BLACK PATENT MALT. REMOVE GRAIN AND ADD EXTRACTS. BOIL WORT 60 MINUTES WITH 2-3 OUNCES GINGER, ADD BOILING HOPS AT 30 MINUTES. AT 10 MINUTES ADD CINNAMON. IN LAST COUPLE MINUTES, ADD FINISHING HOPS. PRE- PARE PUMPKIN WHILE WORT IS BOILING: PLACE PUMPKIN FLESH IN BLENDER OR FOOD PROCESSOR AND MUSH. MIX CHOPPED CILANTRO AND 1-2 OUNCES FRESH GINGER IN WITH MUSH. PLACE PUMPKIN MUSH, WORT, AND WATER TO MAKE 6-1/2 GALLONS IN PRIMARY FERMENTER. LET PRIMARY FERMENTATION PROCEED 1 WEEK. REMOVE PUMPKIN MUSH AND STRAIN REMAINING LIQUID INTO 5 GALLON CARBOY. RACK AGAIN AFTER 3 WEEKS. BOTTLE AFTER ANOTHER 2 MONTHS. SPECIFICS: PRIMARY FERMENT: 1 WEEK SECONDARY FERMENT: 2 WEEKS + 2 MONTHS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GROMMATOR (03/05/94) (23:02) INGREDIENTS: 1/2 POUND PALE MALT 1/2 POUND CRYSTAL MALT 1/2 POUND CHOCOLATE MALT 9.9 POUNDS DARK MALT EXTRACT SYRUP 1 POUND DRY AMBER MALT EXTRACT 3-1/2 OUNCES SAAZ HOPS (BOIL) 1/2 OUNCE HALLERTAUER HOPS (FINISH) LAGER YEAST 3/4 CUP CORN SUGAR (PRIMING) PROCEDURE: ROAST PALE MALT IN 325 DEGREE OVEN FOR 15 MINUTES OR UNTIL GOLDEN BROWN. CRACK GRAINS AND ADD TO 1-1/2 GALLONS COLD WATER. BRING TO BOIL. BEFORE SERIOUS BOIL STARTS, REMOVE GRAINS. ADD EXTRACT AND SAAZ HOPS. BOIL 60 MINUTES. ADD HALLERTAUER HOPS AND BOIL 5 MORE MINUTES. REMOVE FROM HEAT. COVER AND LET HOPS STEEP 15 MINUTES. STRAIN INTO 3-1/2 GALLONS COLD WATER. (BE SURE TO STRAIN OUT AS MUCH STUFF AS POSSIBLE.) PITCH YEAST AND FERMENT ONE WEEK AT ABOUT 65 DEGREES, THEN RACK TO SECONDARY. SECONDARY FERMENTATION SHOULD LAST ABOUT 3 WEEKS AT 45-50 DEGREES. PRIME AND BOTTLE. REFRIGERATE BOTTLES FOR ABOUT 1 MONTH. SPECIFICS: PRIMARY FERMENT: 1 WEEK AT 65 DEGREES SECONDARY FERMENT: 3 WEEKS AT 45-50 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALLOWEEN STOUT (03/05/94) (18:40) INGREDIENTS: 5 POUNDS PALE MALT 1 POUND CRYSTAL MALT 1 POUND CHOCOLATE MALT 3.3 POUNDS JOHN BULL UNHOPPED DARK MALT EXTRACT 1 OUNCE CLUSTERS HOPS PELLETS 1 OUNCE HALLERTAUER LEAF HOPS 1 TABLESPOON IRISH MOSS 1/2 OUNCE WILLAMETTE HOPS PELLETS 2 PACKS RED STAR ALE YEAST PROCEDURE: MASH MALTS IN 2-1/2 GALLONS OF 170 DEGREE WATER; 154 DEGREES, H 5.2, MAINTAIN AT 140-150 DEGREES FOR 90 MINUTES. (ENDING PH AS 4.8.). SPARGE AND BRING TO BOIL. ADD DARK EXTRACT. ADD CLUSTERS AND HALLERTAUER HOPS 20 MINUTES INTO BOIL. ADD IRISH MOSS AFTER ANOTHER 10 MINUTES. ADD WILLAMETTE HOPS IN LAST 15 MINUTES. COOL WORT AND ADD TO CARBOY. PITCH YEAST. SET CARBOY IN COOL BASEMENT WITH BLOW TUBE. ON SECOND DAY, RE- PLACE BLOW TUBE WITH AIRLOCK. BOTTLED AFTER 29 DAYS. SPECIFICS: ORIGINAL GRAVITY: 1.044 FINAL GRAVITY: 1.014 PRIMARY FERMENT: 29 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARD CIDER (03/06/94) (0:03) INGREDIENTS: 5 GALLONS SWEET CIDER 3 POUNDS BROWN SUGAR 3 POUNDS HONEY 2 PACKS CHAMPAGNE YEAST PROCEDURE: STRAIN 3 GALLONS OF CIDER INTO A 5-GALLON CARBOY. STRAIN 1/2 GALLON INTO POT AND HEAT ENOUGH TO ALLOW SUGAR AND HONEY TO THOROUGHLY DIS- SOLVE. POUR INTO CARBOY AND FINISH FILLING TO NECK. PITCH YEAST AND SEAL WITH AIRLOCK. WHEN FERMENTATION STOPS, BOTTLE. PRIME WITH SUGAR TO ADD CARBONATION. SPECIFICS: PRIMARY FERMENT: 3 WEEKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARD CIDER 1 (03/06/94) (0:03) INGREDIENTS: 1 GALLON UNFILTERED APPLE JUICE 1/3 PACKET YEAST PROCEDURE: REMOVE 1 PINT OF JUICE TO ALLOW ROOM FOR YEAST ACTIVITY. ADD YEAST. LET SIT 4-10 DAYS. REPLACE PINT OF JUICE. PLACE IN REFRIGERATOR AND ENJOY. SPECIFICS: PRIMARY FERMENT: 4--10 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HELLES BELLES MAIBOCK (03/05/94) (12:16) INGREDIENTS (FOR 10 GALLONS): 18 POUNDS PALE UNHOPPED EXTRACT 2 POUNDS CRYSTAL MALT 1 POUND LAGER MALT 1 POUND TOASTED MALT 1 TEASPOON IRISH MOSS 14 HBUS HALLERTAUER HOPS (BOIL) 14 HBUS TETTNANGER HOPS (BOIL) 1/2 OUNCE HALLERTAUER HOPS (FINISH) 1/2 OUNCE TETTNANGER HOPS (FINISH) ANHEUSER-BUSCH YEAST PROCEDURE: THIS IS A 10-GALLON PARTIAL MASH RECIPE. USE STANDARD PROCEDURES, BREW- ING ABOUT 7 GALLONS OF WORT IN A 10-GALLON KETTLE, FOLLOWED BY A 7- GALLON PRIMARY AND 2 5-GALLON SECONDARIES. THEN KEG (OR BOTTLE). THE TOASTED MALT WAS DONE 5 MINUTES IN A 350 DEGREE OVEN. THE YEAST WAS CULTURED FROM BAKERS YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY ALE (03/05/94) (23:08) INGREDIENTS: 7-1/2 POUNDS KLAGES MALT 1-1/2 POUNDS CRYSTAL MALT (90L) 1/4 POUNDS CHOCOLATE MALT 1/4 POUND BLACK PATENT MALT 1/2 POUND DEXTRIN POWDER 1/2 CUP MOLASSES 1 TEASPOON CARDAMOM 1 TEASPOON CINNAMON 1 TEASPOON GINGER GRATED RINDS OF 4 ORANGES 1-1/2 OUNCES NUGGET HOPS (BOIL) 1 OUNCE WILLAMETTE HOPS (FINISH) WHITBREAD ALE YEAST 1/2 CUP MOLASSES (PRIMING) PROCEDURE: MASH GRAINS. ADD DEXTRIN (I WAS OUT OF CARA-PILS), 1/2 CUP MOLASSES, SPICES, BOILING HOPS, AND ORANGE PEEL. BOIL 1 HOUR. ADD FINISHING HOPS IN LAST FEW MINUTES. STRAIN INTO FERMENTER. COOL AND PITCH YEAST. SPECIFICS: ORIGINAL GRAVITY: 1.045 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY CIDER (03/06/94) (0:06) INGREDIENTS: 5 GALLONS APPLE JUICE (GRAVENSTEIN/JONATHAN BLEND) 6 CUPS MAPLE SYRUP 7/3 TABLESPOON WHOLE CLOVES 1/2 TABLESPOON WHOLE NUTMEG, GRATED 10 4-INCH CINNAMON STICKS 3 LEMONS (JUICE AND ZEST) 2 INCHES GINGER ROOT, PEELED AND GRATED 1 PACK RED STAR CHAMPAGNE YEAST PROCEDURE: SIMMER 3/4 GALLON APPLE JUICE, SPICES AND GINGER (IN SPICE BAGS), SYRUP, AND LEMON JUICE AND ZEST FOR 45 MINS. ADD SIMMERED MIX TO 4--1/4 GALLON. PUT CIDER IN CARBOY. PITCH YEAST AND TOP OFF WITH MORE APPLE JUICE. FERMENT FOR 34 DAYS. RACK TO SECONDARY AND TOP OFF WITH MORE APPLE JUICE. PRIME WITH 3/4 CUP CORN SUGAR AND BOTTLE. AGE FOR 30 DAYS AND CONSUME. SPECIFICS: ORIGINAL GRAVITY: 1.100 FINAL GRAVITY: 0.998 PRIMARY FERMENT: 34 DAYS SECONDARY FERMENT: 22 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY ALE (03/06/94) (0:02) INGREDIENTS: 4 POUNDS BUCKWHEAT HONEY 4 OUNCES STYRIAN GOLDINGS HOPS 7 GRAMS RED STAR ALE YEAST 1 TEASPOON ACID BLEND 1 TEASPOON YEAST NUTRIENT 1 CUP CORN SUGAR PROCEDURE: BOIL HONEY AND 3 GALLONS WATER WITH 3 OUNCES HOPS FOR 47 MINUTES, ADD 1 OUNCE LAST 7 MINUTES. BEFORE ADDING HOPS, SKIM OFF THE SCUM THAT RISES TO THE TOP. COOL AND POUR INTO FERMENTER AND TOP TO 5 GALLONS. ADD ACID BLEND, NUTRIENTS AND RE-HYDRATED YEAST. WHEN FERMENTATION COMPLETES, MIX WITH 1 CUP SUGAR, A LITTLE YEAST AND BOTTLE. SPECIFICS: ORIGINAL GRAVITY: 1.031 FINAL GRAVITY: 0.997 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY BASIL ALE (03/05/94) (23:16) INGREDIENTS: 2-1/2 POUNDS BARLEY MALT 1/2 POUND WHEAT MALT 1/2 POUND 40L CRYSTAL MALT 2 POUNDS HONEY 1 POUND DRIED MALT EXTRACT (PALE) 2-1/4 OUNCES MT. HOOD HOPS (3.3%, BITTERING) 1/2 OUNCE CASCADE HOPS (5.9%) 1 OUNCE BASIL LEAVES WHITBRED DRY YEAST PROCEDURE: I DID MY PARTIAL MASH, THEN BOILED THE WORT WITH THE HONEY AND DME AND THE MT HOOD FOR 70 MIN. I THEN TURNED THE HEAT OFF, ADDED THE CASCADE AND BASIL, AND COVERED AND LET SIT FOR 30 MIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY GINGER BEER (03/05/94) (23:09) INGREDIENTS: 4 POUNDS HONEY 6 OUNCES GRATED GINGER 3 POUNDS LIGHT MALT EXTRACT 1 OUNCE BREWERS GOLD LEAF HOPS 1/2 OUNCE NORTHERN BREWER HOPS PELLETS 1/2 OUNCE SAAZ HOPS PELLETS YEAST PROCEDURE: USE TWO BREW KETTLES. IN THE FIRST, ADD 4 GALLONS WATER, HONEY, AND GINGER. MAINTAIN AT 180 DEGREES FOR 45 MINUTES. WHILE FIRST POT IS HEAT- ING, ADD MALT EXTRACT TO 3 GALLONS WATER IN THE SECOND POT. BRING TO BOIL. ADD 1 OUNCE OF BREWERS GOLD TO BOIL FOR 45 MINUTES. ADD 1/2 OUNCE OF NORTHERN BREWER AT 30 MINUTES. WHEN SECOND POT IS REMOVED FROM HEAT, ADD 1/2 OUNCE OF SAAZ HOPS AND STEEP. COMBINE POTS, COOL, AND PITCH. I ALSO BREWED A SECOND BATCH WITH THE SAME PROCEDURE, EXCEPT THAT I USED 8 POUNDS OF HONEY INSTEAD OF 4, 1/2 OUNCE OF NORTHERN BREWER HOPS REPLAC- ED THE 1 OUNCE OF BREWERS GOLD, AND 1/2 OUNCE OF GALENA REPLACED THE 1/2 OUNCE OF NORTHERN BREWER. SPECIFICS: ORIGINAL GRAVITY: 1.051 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT WEATHER ALE (03/05/94) (3:00) INGREDIENTS: 3 POUNDS PALE MALTED BARLEY 3 POUNDS BLUE RIBBON MALT EXTRACT 2 OUNCES WILLAMETTE HOPS 1/2 OUNCE KENT GOLDINGS HOPS 1 PACK RED STAR ALE YEAST 1 CUP CORN SUGAR (PRIMING) PROCEDURE: MASH THE 3 POUNDS OF PLAIN MALTED BARLEY USING THE TEMPERATURE-STEP PROCESS FOR PARTIAL GRAIN RECIPES DESCRIBED IN PAPAZIAN'S BOOK. BOIL 30 MINUTES, THEN ADD THE BLUE RIBBON EXTRACT (THE CHEAP STUFF YOU GET AT THE GROCERY STORE) ADD WILLAMETTE HOPS AND BOIL ANOTHER 30 MINUTES. ADD KENT GOLDINGS IN LAST 5 MINUTES. WHEN AT ROOM TEMPERATURE, PITCH YEAST. FERMENT AT ABOUT 68 DEGREES USING A 2-STAGE PROCESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY WHEAT ALE (03/05/94) (12:22) INGREDIENTS: 3 POUNDS BAVARIAN DRY WHEAT EXTRACT 2 POUNDS CLOVER HONEY 1/2 POUND BUCKWHEAT HONEY 1/2 POUND LIGHT CRYSTAL MALT (20 LOVIBOND?) 1 OUNCE CENTENNIAL HOPS 11.1% AAU'S 24 OUNCES WYEAST 1056 SLURRY (FROM PREVIOUS BATCH) PROCEDURE: BRING 1 AND A HALF QUARTS WATER TO 170 DEGREES AND TURN OFF HEAT. ADD CRYSTAL MALT AND STEEP FOR 40 MIN. TEMPURATURE WAS 155 DEGREES AFTER ADDING MALT AND STIRRING. IN ANOTHER POT, START 3 GALLONS WATER BOILING. WHEN IT CAMES TO A BOIL, STRAIN IN LIQUID FROM CRYSTAL MALT AND ALSO POUR ANOTHER QUART OF HOT WATER THROUGH THE GRAINS. ADD THE WHEAT EXTRACT AND HONEY. BRING TO A BOIL. SKIM THE SCUM OFF AND THEN ADD 3/4 OUNCE HOPS FOR 1 HOUR. TURN OFF HEAT AND ADD THE LAST 1/4 OUNCE HOPS. WHIRLPOOL AND LET STAND TO LET THE TRUB COLLECT. SIPHON INTO CARBOY AND TOP TO 5 GALLONS. ADD YEAST AND SHAKE VIGOROUSLY. BOTTLE WITH 4 OZ. CORN SUGAR. SPECIFICS: ORIGINAL GRAVITY: 1.050 FINAL GRAVITY: 1.005 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOUSE ALE (03/05/94) (3:03) INGREDIENTS: 9 POUNDS BRITISH ALE MALT 1/2 POUND BRITISH CRYSTAL 2 OUNCES FLAKED BARLEY 3/4 OUNCE EROICA HOPS 1 OUNCE MT. HOOD HOPS WYEAST AMERICAN ALE YEAST PROCEDURE: MASH WITH 3-1/2 GALLONS OF WATER AT 155 DEGREES (OUR WATER IS VERY SOFT; I ADD 4 GRAMS GYPSUM AND 1/4 GRAM EPSOM SALTS IN MASH; DOUBLE THAT IN THE SPARGE WATER) FOR 90 MINUTES OR UNTIL CONVERSION IS COMPLETE. SPARGE TO 6 GALLONS, BOIL 90 MINUTES. AFTER 15 MINUTES, ADD 3/4 OUNCE EROICA HOPS. AT END OF BOIL, ADD 1 OUNCE MT. HOOD HOPS. FERMENT AT 65 DEGREES WITH WYEAST AMERICAN ALE YEAST (IN STARTER). BOTTLE TWO WEEKS LATER, DRINK ONE WEEK LATER. SPECIFICS: PRIMARY FERMENT: 2 WEEKS AT 65 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IDES OF MARCH ALE (03/05/94) (23:42) INGREDIENTS: 1 CAN COOPERS ALE KIT 1-1/2 POUNDS LIGHT DRY MALT EXTRACT 1 POUND RICE SYRUP 1 CUP BREWED KENYA AA COFFEE 1/4 POUND BLACK PATENT MALT 1/4 POUND CHOCOLATE MALT 1/4 POUND 40 DEG CRYSTAL MALT 1-1/2 OUNCES WILLEMETTE WHOLE HOPS 1/2 CUP CORN SUGAR - BOTTLING FININGS (FOLLOW DIRECTIONS) PROCEDURE: IN THREE GALLONS OF BREWING WATER, PUT BLACK PATENT AND CHOCOLATE MALT. BRING TO A BOIL. AFTER BOIL JUST STARTS, STRAIN OUT GRAINS. ADD COFFEE, CRYSTAL MALT, RICE SYRUP, DRY ME AND 1.5 OUNCE WILLEMETTE HOPS. BOIL 45 MIN. ADD COOPER ALE KIT, AND CONTINUE TO BOIL 3 TO 5 MIN. (MUCH LONGER AND THE FINISHING HOPS IN THE COOPERS KIT MAKE THE BREW BITTER). COOL AND PITCH WITH ALE YEAST FROM THE COOPER KIT. FERMENT 7 DAYS. RACK AND ADD FININGS (OR POLYCHLAR). WHEN SETTLED, BOTTLE WITH CORN SUGAR. SPECIFICS: ORIGINAL GRAVITY: 1.046 FINAL GRAVITY: 1.012 PRIMARY FERMENT: 7 DAYS SECONDARY FERMENT: UNTIL CLEAR -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIA PALE ALE (03/05/94) (2:58) INGREDIENTS (FOR 2 GALLONS): 2-1/2 POUNDS PALE MALT 5 OUNCES CRYSTAL MALT (80L) 5.5 AAUS BITTERING HOPS (1 OUNCE OF 5.5% WILLAMETTE) 1/2 OUNCE FINISHING HOPS (WILLAMETTE) WYEAST #1028: LONDON ALE PROCEDURE: THIS IS A 2-GALLON BATCH. MASH IN 5 QUARTS 132 DEGREES (140 DEGREE STRIKE HEAT). ADJUST MASH PH TO 5.3. BOOST TEMPERATURE TO 150 DEGREES. MASH 2 HOURS, MAINTAINING TEMPERATURE AT 146-152 DEGREES. MASH OUT 5 MINUTES AT 168 DEGREES. SPARGE WITH 2 GALLONS OF 165 DEGREE WATER. BOIL 90 MINUTES, ADDING HOPS IN LAST HOUR. ADD FINISHING HOPS 5 MINUTES BEFORE END OF BOIL. FERMENT AT 70 DEGREES, 6 DAYS IN PRIMARY, 4 DAYS IN SECONDARY. SPECIFICS: ORIGINAL GRAVITY: 1.043 FINAL GRAVITY: 1.008 PRIMARY FERMENT: 6 DAYS SECONDARY FERMENT: 4 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIA PALE ALE 1 (03/05/94) (12:10) INGREDIENTS: 9 POUNDS PALE MALT 3/4 POUND CRYSTAL MALT 1/2 POUND CARAPILS MALT 1-1/2 OUNCE (4.9%) KENT GOLDINGS (60 MINUTES) 1-1/2 OUNCE (4.9%) KENT GOLDINGS (15 MINUTES) 1/4 OUNCE KENT GOLDINGS (DRY) 1 TEASPOON IRISH MOSS (15 MINUTES) 2 TEASPOONS GYPSUM 2 OUNCES OAK CHIPS WYEAST 1059 AMERICAN ALE PROCEDURE: MASH PALE MALT AT 153 F FOR 30-60 MINUTES. TEST AFTER 30 MINUTES. ADD CRYSTAL AND CARAPILS AND MASH-OUT AT 168 F FOR 10 MINUTES. SPARGE. BRING TO BOIL. IN A SAUCEPAN, BOIL THE OAK FOR NO MORE THAN 10 MINUTES, THEN STRAIN THE LIQUID INTO YOUR BOILING KETTLE. BOIL THE WORT, ADDING BOIL- ING HOPS AFTER 30 MINUTES AND THE FLAVOR HOPS AND IRISH MOSS AFTER 75 MINUTES. CHILL AND PITCH A QUART OF 1059 STARTER. DRY HOP IN THE SECONDARY FERMENTER. THE BEER WILL CLEAR IN THE BOTTLE. IT DOES TAKE THIS YEAST A LITTLE WHILE TO CLEAR. I FIND IT CLEARS FASTER IN THE BOTTLE THAN IN THE SECONDARY, SO I ONLY USE A SECONDARY FOR A FEW DAYS AS MY "DRY HOP TUN". SPECIFICS: PRIMARY FERMENT: 7 DAYS SECONDARY FERMENT: 5 DAYS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIAN SUMMER GINGERED ALE (03/05/94) (23:13) INGREDIENTS: 6 POUNDS DRY LIGHT MALT EXTRACT 1 POUND CRYSTAL MALT (40L) 3 OUNCES FRESH GINGER (BOIL) 1/2 OUNCE GALENA PELLETS (11.4%) (BOIL) 1 OUNCE FRESH GINGER (FINISH) 1 OUNCE HALLENTAUR PELLETS (4.?%) (FINISH) WYEAST BRITISH ALE YEAST (#1098?) PROCEDURE: CRUSH CRYSTAL MALT, ADD TO 2 GALLONS WATER AND BRING TO ABOUT 170 DEGREES. REMOVE GRAINS, ADD DRY EXTRACT, 3 OUNCES GINGER, BOILING HOPS AND BOIL FOR 1 HOUR. DURING LAST TEN MINUTES ADD FINISHING GINGER AND HOPS. CHILL. PITCH YEAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IRISH CREAM (03/06/94) (0:13) INGREDIENTS: 1 CUP SCOTCH WISKEY 1-1/4 CUPS HALF AND HALF 1 CAN SWEETENED CONDENSED MILK 3 DROPS COCONUT FLAVORING 1 TABLESPOON CHOCOLATE SYRUP PROCEDURE: MIX SCOTCH AND MILK. ADD 1/2 AND 1/2. ADD REST. STIR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JOHN'S RASPBERRY ALE (03/05/94) (23:27) INGREDIENTS: 6 POUNDS WILLIAMS' ENGLISH LIGHT MALT EXTRACT 1/2 POUND CRYSTAL MALT (UNKNOWN LOVIBOND) 2 OUNCES HALLERTAU HOPS (4.0 AA%) (45 MINUTES) 1/2 OUNCE HALLERTAU HOPS (4.0 AA%) (5 MINUTES) 4 POUNDS RASPBERRIES WYEAST LIQUID YEAST (LONDON ALE) PROCEDURE: PREPARE 1 QUART STARTER TWO NIGHTS BEFORE. PURCHASE SOME FRESH RASP- BERRIES (IF POSSIBLE. TRY LOCAL FARMER'S MARKET). FREEZE RASPBERRIES NIGHT BEFORE BREWING TO BREAK DOWN CELL WALLS. PRE-BOIL SOME WATER. COOLED SOME AND FREEZE SOME. PREPARE WORT AS USUAL BY STEEPING CRYSTAL MALT IN 150-160F WATER WHILE THE BREW POT WATER IS HEATING UP AND SPARG INTO THE BREWPOT. BOIL ABOUT AN HOUR. ADD 2 OUNCES HALLERTAU AT 15 MINUTES AND ANOTHER 1/2 OUNCES AT END OF BOIL. AT THE END OF THE BOIL, TOSS ALL THE RASPBERRIES INTO THE BREWPOT AND LET SIT FOR FIFTEEN MIN- UTES. WORT WAS PRETTY COOL BY THEN. TOSS *EVERYTHING* INTO THE FERMEN- TER. (WITH THE RASPBERRIES IN THERE, I FIGURED I COULDN'T GET ANY S.G. READINGS, SO I DIDN'T TRY.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KAHLUA (03/06/94) (0:12) INGREDIENTS: 4 CUPS WATER 5 TEASPOONS INSTANT COFFEE 2-1/2 CUPS SUGAR 1-1/2 CUPS VODKA