Hot Beverage Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= A Happy Marriage (12-02-93) (21:38) 2 - Cups Hot Chocolate, Cooled Or Hot 1 - Cup Strong Coffee, Cooled Or Hot Sugar To Taste 3/4 - Cup Brandy 3/4 - Cup Whipping Cream, Whipped 1/4 - Tsp Cinnamon Combine Chocolate And Coffee In Mixing Bowl. Sweeten To Taste. Whip Until Frothy. Stir In Brandy. May Be Served Hot Of Cold. Pour Into Two Tall Glasses Or Mugs. Garnish With Whipped Cream, Whipped With Cinnamon And 1 Tbsp Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Amaretto Coffee (05/15/93) (0:48) Servings: 2 1 1/2 C Warm Water 1 T Instant Coffee Crystals 1/3 C Amaretto 1 X Dessert Topping * * Dessert Topping Should Be In A Pressurized Can. In A 2-Cup Measure Stir Together Water And Instant Coffee Crystals. Micro-Cook, Uncovered, On 100% Power For About 4 Minutes Or Just Till Steaming Hot. Stir In Amaretto. Serve In Mugs. Top Each Mug Of Coffee Mixture With Some Dessert Topping. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Mulling Spice (5-16-98) 25 Cinnamon Sticks, Ea. 2 Inches Long (About 3 Ounces) 6 Whole Nutmegs (1 Ounce) 1/3 Cup Each: Chopped Dried Orange And Lemon Peel (Drying Instructions Follow) 1/4 Cup Each Whole Allspice And Whole Cloves 2 Tablespoons Finely Chopped, Crystalized Ginger (Optional) Put Cinnamon Sticks And Nutmeg In A Plastic Bag And Crush With A Rolling Pin Or Bottom Of A Small Heavy Skillet Until Broken In Small Pieces. (The Nutmeg Will Be Quite Stubborn.) Mix With Remaining Ingredients. Keep The Mix In A Glass Jar Until Ready To Use. Alternatively, You Could Place 3 Generous Tablespoons Of The Mix In A 5-Inch Square Of Cheescloth And Tie The Bundle With String. I Don't Care For This Method As I've Found You End Up With Little Floaters Of The Cheesecloth "String" In The Final Mulled Concoction. I Prefer To Put Some Of The Mix In A Silver Tea Ball Instead. The Actual Mulling Recipe Follows: Stir 1/2 Cup Water And 1/3 Cup Granulated Sugar In A Large Saucepan. Heat Over Medium Heat Until Sugar Is Dissolved. Add 3 1/4 Cups Of Wine (Red Or White) And The Spice Bag Or Teaball Filled With Spice Mix. Reduce Heat To Low, Cover And Heat Very Gently Until Mixture Is Very Hot But Not Boiling (About 20 Minutes). To Mull Apple Juice, Add A Spice Bag To 8 Cups Of Apple Juice. Bring The Mixture To A Boil, Reduce Heat, Cover And Simmer 30 To 35 Minutes. To Dry Citrus Peel: With A Vegetable Peeler, Remove The Colored Part Of Peel From 2 Large Oranges And 4 Lemons. Place In Single Layer On Plate; Cover With A Paper Towel And Let Stand At Room Temperature 1 Day Or Until Dried. Snip In Small Pieces With Kitchen Shears Or Chop Course. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Nog Serves 4 2 Quart Glass Bowl 2 Eggs Lightly Beaten 1/4 Cup Sugar 1 Teaspoon Cinnamon Dash Nutmeg 1 Cup Apple Juice 3 Cups Milk 4 Cinnamon Sticks In Glass Bowl, Combine All Ingredients Except Milk And Cinnamon Sticks. Gradually Stir In Milk. Cover; Cook On Roast (7) For 6 To 7 Minutes Or Just Until Mixture Is Steaming; Stirring Twice During Cooking. Pour Into Mugs And Serve With A Cinnamon Stick In Each Mug. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Breakfast Cocoa 1/3 Cup Cocoa (Regular Type, Dry) 1/3 Cup Sugar Dash Salt 1/2 Cup Water 3 1/2 Cups Milk 1/2 Teaspoon Vanilla In Saucepan, Mix Cocoa, Sugar, And Salt; Add Water. Bring To Boiling, Stirring Constantly. Boil 1 Minute. Stir In Milk; Heat To Boiling Point (Do Not Boil). Add Vanilla; Beat With Rotary Beater Just Before Serving. Float Dollops Of Marshmallow Cream Atop Each Serving. Makes 4 Cups Cocoa. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cafe Au Lait Pour Equal Amounts Of Hot Coffee And Hot Milk Simultaneously From Separate Pots Into Each Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cafe Mexicano (08-14-93) (18:43) Servings: 8 8 C Water; Cold 1/3 C Dark Brown Sugar; Packed 1/2 Oz Baking Chocolate; Fine Chop 2 Ea Cloves; Whole 1 Ea Cinnamon Stick;Broken In 1/2 1 C Coffee; Regular Grind, Dry 1 T Vanilla 1/4 C Brandy 8 T Coffee Liqueur Heat Water, Brown Sugar, Chocolate, Cloves, And Cinnamon To Boiling In 3-Quart Saucepan; Reduce Heat. Simmer, Uncovered, For 15 Minutes. Stir In Coffee. Remove From Heat; Cover And Let Stand 5 Minutes. Stir In Vanilla. Strain Coffee Through 4 Thicknesses Of Cheesecloth. Cafe Diablo: Cafe Mexicano Prepare Cafe Mexicano; Keep Hot In Saucepan After Straining. Heat Brandy Just Until Warm In Small, Long-Handled Saucepan. Remove From Heat; Ignite. Pour Flaming Brandy Over Coffee. Allow Flame To Burn Out; Stir. Pour Coffee Into Cups Or Mugs. Top Each With Whipped Cream And 1 T Liqueur. Garnish With Cinnamon Stick, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= California Coffee Prepare Strong Coffee (3 Level Teaspoons Ground Coffee To 3/4 Cup Water). For Each Serving Pour 2 Tablespoons Brandy Into Mug; Fill 2/3 Full With Coffee. Top With 1 Scoop (1/4 Cup) Chocolate, Vanilla, Peach Or Pecan Ice Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Campfire Coffee Heat 2 Quarts Water To Boiling. Mix 1 Cup Ground Coffee, 3 Tablespoons Cold Water And 1 Egg, Slightly Beaten. Tie Mixture Loosely In Large Cloth Bag, Leaving A Long Cord. Drop Bag Into Boiling Water; Immediately Remove Pot From Heat And Let Stand 5 To 10 Minutes. Move Sack Up And Down With Cord. Add 1/3 Cup Cold Water; Let Stand 3 Or 4 Minutes Longer. Makes 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cappuccino (08-14-93) (18:48) Servings: 6 1 Ea Coffee 1 Ea Water Fill Machine With Cold Water Up To Water Level For Desired Number Of Cups. Do Not Cover Safety Valve Hole With Water. Fill Brew Basket To Rim With Coffee. For 9 Cups, Remove The Reducer From The Brew Basket And Fill Entire Basket. For 3 Or 6 Cups, Use The Reducer As Follows: Long Stem Facing Down For 3 Cups; Short Stem Facing Down For 6 Cups. Clean Off Excess Grounds From Brew Basket Rim And O-Ring. Close And Tighten Down Knob As Far As Possible. Close Steam Valve. Place Machine On High Heat And Put A Carafe Under Valve To Catch Coffee. Coffee Will Begin To Drip Out Slowly After 3-10 Minutes, And Appear Very Dark. As Brewing Process Continues, Stream Will Become Strong And Steady, And Coffee Will Lighten. When Coffee Stops And Becomes Noisy, Close Coffee Valve And Remove Carafe. If You Are Making Cappuccino, Close Valve And Let Steam Build Up. Put Cream Or Milk In Cup And Open Steam Valve To Froth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cappuccino Mocha Mix (5-16-98) Makes 2 1/2 Cups Of Mix ( Enough To 10 Servings) 6 Tablespoons Plus 2 Tespoons Instant Expresso Coffee Powder 3 Tablespoons Plus 1 Teaspoon Unsweetened Cocoa 1 1/4 Cups Powdered Nondairy Creamer, Plain Or Irish Cream 1/2 Cup Plus 2 Tablespoons Granulated Sugar 2 Tespoons Ground Cinnamon In A Medium Bowl, Stir Together Espresso Coffee Powder, Cocoa, Nondairy Creamer, Sugar And Cinnamon. Store Tightly Covered. For A 1- Cup Serving: 2 Tespons Instant Expresso Coffee Powder 1tespoon Unsweetened Cocoa 2 Tablespoons Powdered Nondairy Creamer 1 Tablespoon Granulated Sugar Dash Cinnamon In A Cup Or Plastic Bag, Stir Together Espresso Coffee Powder, Cocoa, Nondairy Creamer, Sugar And Cinnamon. Store Tightly Covered. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chateau Spiced Burgundy Serves 2 2 Quart Glass Bowl 1 Bottle (25.4 Ounce) Burgundy 1 Cup Sugar 1 Orange Sliced 1/2 Teaspoon Cloves 2 Sticks Cinnamon 2 Cups Water In Glass Bowl, Combine All Ingredients Except Burgundy. Cook On High (9) For 8 Minutes Or Until Boiling. Strain Into Punch Bowl. Add Burgundy. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Coffee In Saucepan, Combine 2 Tablespoons Instant Coffee Powder, 1/4 Cup Sugar, Dash Salt, Two 1 Ounce Squares Unsweetened Chocolate, And 1 Cup Water; Stir Over Low Heat Until Chocolate Melts. Gradually Add 3 Cups Milk, Stirring Constantly. When Piping Hot, Remove From Heat And Beat With Rotary Beater Until Frothy. Pour Into Cups And Top With Dollops Of Whipped Cream. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cider Snap (05/15/93) (0:51) Servings: 2 2 C Apple Cider Or Juice 4 T Red Cinnamon Candies 4 Ea Thin Apple Slices (Opt.) In A 4-Cup Measure Combine Apple Cider And Cinnamon Candies. Micro-Cook, Uncovered, On 100% Power For 4 To 5 Minutes Or Till Candies Dissolve And The Cider Is Steaming Hot, Stirring Once. Serve In Mugs. Garnish With Apple Slices, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cocoa (04-01-93) (2:00) Ibm 1/2 Cup Cocoa 1/3 Cup Granulated Sugar 1/4 Cup Packed Brown Sugar 1/4 Teaspoon Salt 1/2 Cup Hot Water 2 Cups Light Cream 2 Cups Milk 1/2 Teaspoon Vanilla In Large Mixing Bowl Combine Cocoa, Granulated Sugar, Brown Sugar And Salt. Add Hot Water; Mix Until Smooth. Blend In Cream And Milk. Insert Temperature Probe And Set For 170 Degrees. Microwave At High For 10 To 12 Minutes, Or Until Hot. Stir In Vanilla. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coffee (08-14-93) (18:47) Servings: 6 1 Ea Coffee 1 Ea Water Fill Machine With Cold Water Up To Water Level For Desired Number Of Cups. Do Not Cover Safety Valve Hole With Water. Fill Brew Basket To Rim With Coffee. For 9 Cups, Remove The Reducer From The Brew Basket And Fill Entire Basket. For 3 Or 6 Cups, Use The Reducer As Follows: Long Stem Facing Down For 3 Cups; Short Stem Facing Down For 6 Cups. Clean Off Excess Grounds From Brew Basket Rim And O-Ring. Close And Tighten Down Knob As Far As Possible. Close Steam Valve. Place Machine On High Heat And Put A Carafe Under Valve To Catch Coffee. Coffee Will Begin To Drip Out Slowly After 3-10 Minutes, And Appear Very Dark. As Brewing Process Continues, Stream Will Become Strong And Steady, And Coffee Will Lighten. When Coffee Stops And Becomes Noisy, Close Coffee Valve And Remove Carafe. If You Are Making Cappuccino, Close Valve And Let Steam Build Up. Put Cream Or Milk In Cup And Open Steam Valve To Froth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry Sipper (12-02-93) (21:00) 4 - Tbsp Light Raisins 4 - Tbsp Rum, Optional 4 - Apple Slices 4 - Cinnamon Sticks Ground Cloves 3 - Cups Cranberry-Raspberry Or Cranberry-Apple Drink In Each Of Four 6 Oz Microwave Safe Mugs, Place 1 Tbsp Raisins, 1 Tbsp Rum, An Apple Slice, A Cinnamon Stick And A Dash Of Cloves. Pour 3/4 Cup Cranberry Drink Into Each Mug. Place Mugs In Center Of Microwave Oven. Micro Cook, Uncovered, On 100% (High) For 6 To 8 Minutes Or Just Until Mixture Starts To Boil. Cook On 50% (Medium) For 1 To 2 Minutes More. Cool Slightly Before Serving. Makes 4 - 6 Oz Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry "Tea" 1 Pound Cranberries 3 Quarts Water Juice Of 4 Lemons Juice Of 3 Oranges 2 1/2 Cups Sugar 1 Cup "Red Hots" (Cinnamon Candy) 10 Whole Cloves Add Cranberries And Cloves To 1 Quart Of Water. Cook Until Cranberries Are Tender And Soft. Put Cloth Over Colander And Strain The Above Mixture. Pour Second Quart Of Water Through Mixture In Colander To Thin. Add Sugar, Fruit Juices And Third Quart Of Water, Then Bring To A Boil For 2 Minutes. Keeps Well Under Refrigeration If Made In Advance Of Use. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Coffee Heat 6 Cups Water To Boiling. Beat 1 Egg And 2 Tablespoons Water; Stir 2 Tablespoons Egg Mixture Into 3/4 Cup Ground Coffee. Add Enough Cold Water To Completely Moisten Grounds; Pour Into Boiling Water. Heat To Rolling Boil. Remove From Heat; Add Dash Cold Water. Strain. Makes 6 To 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Nog 1/3 Cup Sugar 2 Egg Yolks 1/4 Teaspoon Salt 4 Cups Milk 2 Egg Whites 3 Tablespoons Sugar 1 Teaspoon Vanilla Brandy Or Rum Flavoring To Taste 1/2 Cup Whipping Cream, Whipped Ground Nutmeg Beat 1/3 Cup Sugar Into Egg Yolks. Add Salt; Stir In Milk. Cook Over Medium Heat, Stirring Constantly, Until Mixture Coats Spoon. Cool. Beat Egg Whites Until Foamy. Gradually Add 3 Tablespoons Sugar, Beating To Soft Peaks. Add To Custard And Mix Thoroughly. Add Vanilla And Flavoring. Chill 3 Or 4 Hours. Pour Into Punch Bowl Or Cups. Top With Islands Of Whipped Cream; Dash With Nutmeg. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Expresso (08-14-93) (18:49) Servings: 6 1 Ea Coffee 1 Ea Water Fill Machine With Cold Water Up To Water Level For Desired Number Of Cups. Do Not Cover Safety Valve Hole With Water. Fill Brew Basket To Rim With Coffee. For 9 Cups, Remove The Reducer From The Brew Basket And Fill Entire Basket. For 3 Or 6 Cups, Use The Reducer As Follows: Long Stem Facing Down For 3 Cups; Short Stem Facing Down For 6 Cups. Clean Off Excess Grounds From Brew Basket Rim And O-Ring. Close And Tighten Down Knob As Far As Possible. Close Steam Valve. Place Machine On High Heat And Put A Carafe Under Valve To Catch Coffee. Coffee Will Begin To Drip Out Slowly After 3-10 Minutes, And Appear Very Dark. As Brewing Process Continues, Stream Will Become Strong And Steady, And Coffee Will Lighten. When Coffee Stops And Becomes Noisy, Close Coffee Valve And Remove Carafe. If You Are Making Cappuccino, Close Valve And Let Steam Build Up. Put Cream Or Milk In Cup And Open Steam Valve To Froth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fiesta Hot Chocolate (08-14-93) (18:51) Servings: 4 1/2 C Cocoa 1 T Flour; Unbleached 1/4 C Dark Brown Sugar; Packed 4 C Milk 3 Ea Cloves; Whole 1 Ea Cinnamon Stick;Broken In 1/2 2 T Powdered Sugar 1 1/2 T Vanilla 1 X Whipped Cream 4 Ea Cinnamon Sticks Mix Cocoa And Flour In 2-Quart Saucepan. Stir In Brown Sugar, Milk, Cloves, And 1 Stick Cinnamon. Heat Just To Boiling Over Medium Heat, Stirring Constantly; Reduce Heat. Simmer Uncovered For 5 Minutes (Do Not Boil). Remove From Heat; Remove Cloves And Cinnamon. Stir In Powdered Sugar And Vanilla. Beat With Molinillo, Wire Whisk Or Hand Beater Until Foamy. Pour Into 4 Cups Or Mugs. Serve With Whipped Cream And Cinnamon Sticks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fireside Coffee (11-29-93) (3:14) Servings: 20 2 C Hot Cocoa Mix 2 On Dairy Creamer 1 C Instant Coffee 1/2 Sugar 1 T Cinnamon 1/2 Nutmeg Mix All Ingredients Together.. And Your Ready To Use On Those Cold Winter Nights In Front Of The Fireplace..(If You Don't Have One There's This Neat Video You Can Buy That Makes Your Tv A Fireplace).. For Individual Servings And This Makes More Than 20 Just Guesstimated, Boil Water , Put 2 To 3 Teaspoons In Your Cup Then Add Water. Stir And Ready To Drink.. You Can Add A Festive Touch By Adding Whipped Cream On Top Sprinkled With Cinnamon Or Nutmeg.. Note: This Recipe Can Be Halved.. And The Sugar Is Actually 1/2 C To 1 C Its A Sweeten To Your Sweet Tooth Recipe.. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fireside Punch (11-12-92) (3:41) 1 1/2 Cups Cranberry Juice Cocktail 1 1/2 Cups Water 4 Orange Herbal Tea Bags 2 Tablespoons Sugar In A Medium Saucepan Bring Cranberry Juice And Water To A Boil. Add Tea Bags; Cover And Brew 5 Minutes. Remove Tea Bags. Stir In Sugar. Garnish If Desired With Cinnamon Sticks. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger Tea (05/21/93) (0:27) A Refreshing Addition To Any Chinese Dinner. 2 Thin Slices Of Fresh Ginger 1 Cup Boiling Water Sugar To Taste Steep Fresh Ginger Slices In Boiling Hot Water For 10 Minutes. Add Approximately One Teaspoon Of Sugar Per Cup Of Water. Serves 1 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger Tea 1 (12-02-93) (20:46) 2/3 - Cup Sugar 1/2 - Tsp Ginger 1/4 - Cup Vinegar Water Fill 1 - 2 Liter Pop Bottle With Water, Leaving Room For Remaining Ingredients. Shake Well After Mixing And Before Serving Each Drink. Good Warm Or Cold. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Glogg (05/15/93) (0:52) Servings: 2 1 T Finely Shredded Orange Peel 1 Ea Inch Stick Cinnamon, Broken 1 Ea Whole Clove 1 Ea Cardamom Pod, Opened 1 3/4 C Sweet Red Wine 1/4 C Whiskey 2 T Raisins 1 T Honey 4 Ea Whole, Blanched Almonds For Spice Bag, Tie Orange Peel, Stick Cinnamon, Whole Clove And Opened Cardamom Pod In Cheesecloth. In A 4-Cup Measure Combine Wine, Whiskey, Raisins, Honey And Spice Bag. Micro-Cook, Uncovered, On 50% Power About 6 Minutes Or Till Heated Through, But Not Boiling. If Desired, Cover And Let Stand At Room Temperature For 2 To 3 Hours To Develop More Flavor. If Wine Mixture Is Allowed To Stand, Micro-Cook, Uncovered On 50% Power About 6 Minutes More Or Till Heated Through, But Not Boiling. Remove Spice Bag. Serve In Mugs. Add Some Almonds To Each Mug. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot And Sweet Mulled Cider (07-25-93) (11:24) Pour 2 Quarts Apple Cider Or Unsweetened Apple Juice Into Electric Percolator And Stir In 3/4 Cup Light Brown Sugar, Firmly Packed, To Dissolve. Place 2 Teaspoons Whole Allspice, 2 Teaspoons Whole Cloves And 4 Cinnamon Sticks In Percolator Basket. Brew As For Coffee. Serve Hot, Garnishing With Additional Cinnamon Sticks And Cloves, Makes 2 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Buttered Rum Serves 4 2 Quart Glass Bowl 1 Can (16 Ounce) Evaporated Milk 1 Cup Molasses 1/2 Cup Butter Melted 1 Teaspoon Vanilla 4 Jiggers Dark Rum In A Glass Bowl Combine Milk, Molasses And Butter. Stir Well. Cover; Cook On Roast (7) For 6 Minutes Or Until Bubbling; Stir Once During Cooking. Stir In Vanilla, Cinnamon And Rum. Serve Hot In Mugs -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Chocolate 2 1 Ounce Squares Unsweetened Chocolate 1/4 Cup Sugar Dash Salt 1 Cup Water 4 Cups Milk Combine Chocolate, Sugar, Salt, And Water In Saucepan. Stir Over Low Heat Until Chocolate Melts. Gradually Stir In Milk; Heat Slowly Just To Boiling. Beat With Rotary Beater. Serve In Heated Cups. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Chocolate Float (05/15/93) (0:52) Servings: 2 2 C Warm Water 2 Ea Envelope. Instant Cocoa Mix 1 X Ice Cream * * Ice Cream Should Be One Of The Following: Chocolate-Chip Mint Or Peppermint. In A 4-Cup Measure Micro-Cook Water, Uncovered, On 100% Power For 4 To 5 Minutes Or Till Steaming Hot. Stir In The Cocoa Mix. Pour Into Two Mugs. Top The Hot Chocolate Mixture In Each Mug With A Small Scoop Of Ice Cream. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Chocolate Float 1 (08-14-93) (18:56) Servings: 2 2 C Warm Water 2 Ea Envelope. Instant Cocoa Mix 1 X Ice Cream * * Ice Cream Should Be One Of The Following: Chocolate-Chip Mint Or --------------------------------------------------------------------- --- In A 4-Cup Measure Micro-Cook Water, Uncovered, On 100% Power For 4 To 5 Minutes Or Till Steaming Hot. Stir In The Cocoa Mix. Pour Into Two Mugs. Top The Hot Chocolate Mixture In Each Mug With A Small Scoop Of Ice Cream. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Chocolate Mix (05-01-93) (19:43) Servings: 10 2 Lb (1 Package) Nestles Quick 16 Oz (1 Jar) Coffeemate 14 Qt (1 Box) Powdered Milk 2 Lb Powdered Sugar Mix Ingredients Together And Mix Well. Use 1/3 Cup Of Mixture Per Cup Of Boiling Water. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Cider 3 Quarts Apple Cider 2 Quarts Apple Juice 1/2 To 1 Cup Sugar Lemon Peel Juice Of 1 Lemon 2 Or 3 Sticks Of Cinnamon Simmer All Ingredients 45 Minutes. Strain. Add Bourbon To Taste (Optional) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Chocolate With Cappuccino (12-02-93) (21:47) 1 - Qt Hot Chocolate 1 - Pt Cappuccino Ice Cream 1/2 - Tsp Freshly Ground Cinnamon Cinnamon Sticks Pour Hot Chocolate Into 4 Serving Mugs. Top With A Scoop Of Cappuccino Ice Cream; Sprinkle With Cinnamon. Garnish With Cinnamon Stick. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Cran Apple Cider In Large Kettle, Combine 2 Quarts Apple Cider, 1 1/2 Quarts Cranberry Cocktail, 1/4 Cup Brown Sugar (Packed), Four 3 Inch Sticks Cinnamon And 1 1/2 Teaspoons Whole Cloves. Heat To Boiling; Reduce Heat And Simmer 15 To 20 Minutes. Strain. Makes 25 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Cranberry Punch 2 48 Ounce Bottles Cranberry Juice Cocktail (12 Cups) 1 Cup Brown Sugar 9 Whole Cardamom Pods, Shelled 4 Inches Stick Cinnamon 1/2 Teaspoon Ground Allspice 2 Cups Brandy 1 Cup Bourbon In Large Kettle Or Dutch Oven Mix Cranberry Juice Cocktail And Sugar; Stir Until Sugar Dissolves. Add Spices. Heat To Boiling; Reduce Heat And Simmer 15 Minutes. Remove From Heat; Strain Through Sieve To Remove Whole Spices. Stir In Brandy And Bourbon. Serve In Small Mugs. Add A Pat Of Butter, If Desired. Makes 20 5 Ounce Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Mulled Cider Makes 1 Quart 2 Quart Glass Bowl 1 Quart Apple Cider 4 Cinnamon Sticks 1 Tablespoon Allspice 6 Whole Cloves 1 Tablespoon Honey 1 Orange Sliced 1 Lemon Sliced In Glass Bowl Combine All Ingredients. Cook On High (9) For 8 Minutes Or Until Boiling. Strain Into Mugs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Mulled Cider 1 1/2 Cup Brown Sugar 1 Teaspoon Whole Allspice 1 Teaspoon Whole Cloves 1/4 Teaspoon Salt Dash Ground Nutmeg 3 Inches Stick Cinnamon 2 Quarts Apple Cider Orange Wedges Combine Sugar, Allspice, Cloves, Salt, Nutmeg, Cinnamon, And Cider In Large Saucepan. Slowly Bring To Boiling; Cover And Simmer 20 Minutes. Remove Spices. Serve In Warmed Mugs With A Clove Studded Orange Wedge In Each. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Orange Tea 2 Jars (4 2/3 Ounces Each) Orange Flavored Instant Breakfast Drink 1 Jar (2 Ounces) Instant Tea 1/2 Cup Sugar 2 Packages (.15 Ounce Each) Presweetened Lemon Soft Drink Mix 1 Teaspoon Cinnamon 1/2 Teaspoon Allspice Mix All Ingredients; Store In Tightly Covered Container. To Serve, Measure 1 Teaspoon Mix Into Cup; Fill With Boiling Water. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Orchard Peach Cup (12-02-93) (20:51) 1 - 40 Oz Bottle Orchard Peach Juice 2 - Cinnamon Sticks 2 - Tbsp Butter Or Margarine 1/4 - Cup Brown Sugar, Packed 1/2 - Cup Peach Schnapps, Optional Combine Juice, Brown Sugar, Cinnamon And Butter In A 4 Quart Saucepan. Heat To Boil. Remove From Heat. Add Peach Schnapps. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Spiced Cider (02/09/94) (19:25) Servings: 16 2 Qt Apple Cider 1/4 C Sugar 12 X Whole Cloves 6 X Whole Allspice 4 X 3" Cinnamon Sticks Combine The Cider, Sugar And Spices In A Large Saucepan. Heat Slowly To Boiling. Boil 3-5 Minutes. Remove Spices. Serve Hot Garnished With Orange Slices, Lemon Slices, Or Rings Of Unpaired Red Apple With Whole Cloves Forced Through Peel. 16 Servings. If Desired, Chill Spiced Cider And Serve Over Ice Cubes Made From Apple Juice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Spiced Punch (12-02-93) (21:32) 1 - Qt Apple Cider 3 - Cinnamon Sticks 4 - Tbsp Lemon Juice 1 - Tsp Nutmeg 1 - Tsp Whole Cloves Simmer Cider, Cinnamon Sticks And Lemon Juice For 15 Minutes. Tie The Nutmeg And Cloves In A Small Cheesecloth Bag And Put It In The Simmering Cider Until It Reaches The Desired Taste. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= International Coffee In Heat Proof Container, Mix 1/3 Cup Instant Cocoa Mix And 1/4 Cup Instant Coffee. Pour In 4 Cups Boiling Water; Stir. Top Each Serving With Sweetened Whipped Cream. Makes 6 Servings (About 2/3 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Instant Cocoa Mix (5-16-98) 1 Lb Box Powdered Sugar, Sifted 6 Oz Jar Cremora Or Coffee Mate 1 Lb Box Hershey's Or Nestle's Quik 8 Oz Qt Box Instant Milk Sift All Ingredients And Mix Together. Fill Mug/Cup 1/3 Full, Fill With Boiling Water. Serves 40. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Irish Coffee Serves 1 8 Ounce Coffee Mug 3/4 Cup Strong Black Coffee 1 Jigger Irish Whiskey Whipped Cream In Serving Mug, Cook Coffee On High (9) For 2 Minutes Or Until Very Hot. Stir In Whiskey And Sugar. Top With Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Irish Coffee 1 1 Cup Chilled Whipping Cream 1/4 Cup Confectioners' Sugar 1 Teaspoon Vanilla 3/4 Cup Ground Coffee 3 Cups Water 4 Ounces (1/2 Cup) Irish Whiskey Or Brandy 4 To 8 Teaspoons Granulated Sugar Powdered Instant Coffee In Chilled Bowl, Beat Cream, Confectioners' Sugar And Vanilla Until Stiff. Refrigerate. Prepare Coffee Using 3/4 Cup Ground Coffee And 3 Cups Water. Heat 4 Mugs By Rinsing With Boiling Water; Drain. Add 1 Ounce (2 Tablespoons) Whiskey And 1 To 2 Teaspoons Granulated Sugar To Each Mug; Stir. Pour Hot Coffee Into Each Mug. Top With The Whipped Cream And Sprinkle With Instant Coffee. Serve Immediately. Makes 4 Servings 3/4 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Irish Coffee 2 (05/15/93) (0:47) Servings: 2 1 1/2 C Warm Water 1 T Instant Coffee Crystals 1/4 C Irish Whiskey 1 X Brown Sugar To Taste 1 X Dessert Topping * * Dessert Topping Should Be In A Pressurized Can. In A 2-Cup Measure Combine Water And Instant Coffee Crystals. Micro-Cook, Uncovered, On 100% Power About 4 Minutes Or Just Till Steaming Hot. Stir In Irish Whiskey And Brown Sugar. Serve In Mugs. Top Each Mug Of Coffee Mixture With Some Pressurized Dessert Topping. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Irish Coffee 3 (11-20-93) (20:29) 2 Ounces Kahlua Or Other Coffee Liqueur 4 C Hot Coffee, Organically Grown 2 Ounces Irish Whiskey 1/4 C Whipping Cream, Whipped Pour One-Half Ounce Coffee Liqueur In Each Cup. Add One-Half Ounce Irish Whiskey To Each Cup. Pour In Steaming Freshly-Brewed Hot Coffee And Stir. Gently Spoon Two Heaping Tablespoonful Of Whipped Cream On Top Of Each. Serve Hot. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Spice Tea (05/15/93) (0:50) Servings: 2 2 C Warm Water 1 T Honey 2 Ea Slices Lemon 2 Ea Inches Stick Cinnamon * 2 Ea Tea Bags 1 X Lemon Slices (Opt.) * Stick Cinnamon Should Be Broken Up Into Small Pieces. In A 2-Cup Measure Combine Water, Honey, Lemon Slices And Cinnamon. Micro-Cook, Uncovered, On 100% Power For About 4 Minutes Or Just Till Steaming Hot. Add The Teabags. Cover And Steep For 4 Minutes. Remove Tea Bags, Lemon Slices And Cinnamon. Pour Into 2 Mugs. Garnish With Additional Lemon Slices, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= London Town Gratitude Punch (05/19/93) (2:42) Servings: 1 1 C Tang 1/2 C Sugar 2/3 C Instant Tea Powder 3 Oz Package Wyler Lemonade Mix 1/2 T Ground Cinnamon 1/4 T Ground Cloves Combine All Ingredients. Use Two Tablespoons Per Cup Of Boiling Water. 2 Oz Rum May Optionally Be Added Per Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexican Chocolate Combine 4 Cups Milk, Five 1 Ounce Squares Semisweet Chocolate, And Three 2 Inch Cinnamon Sticks In Saucepan. Cook And Stir Just Until Chocolate Melts. Remove From Heat; Remove Cinnamon And Stir In 1 Teaspoon Vanilla. Beat With Rotary Beater Until Frothy. Serve In Warmed Mugs With Cinnamon Stick Stirrers. Makes 4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexican Coffee Serves 1 8 Ounce Coffee Mug 3/4 Cup Strong Black Coffee 1/4 Cup Milk Or Cream 1 Jigger Kahlua Whipped Cream In Serving Mug, Cook Coffee And Cream On Roast (7) For 2 Minutes Or Until Very Hot. Add Kahlua. Top With Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexican Coffee 1 (12-02-93) (21:39) 4 - Cups Water 1/4 - Cup Brown Sugar 2 - Cinnamon Sticks 4 - Cloves 4 - Tbsp Ground Coffee Beans Heat Water, Sugar, Cinnamon And Cloves Over Low Heat Until Sugar Is Dissolved. Add Coffee; Heat To Boiling. Cover; Remove From Heat; Let Stand 15 Minutes. Strain Through Cheesecloth, Optional. Makes 1 Quart. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mocha Coffee Serves 1 8 Ounce Coffee Mug 3/4 Cup Strong Black Coffee 1 Teaspoon Instant Cocoa 1/2 Jigger Coffee Liqueur 1/2 Jigger Chocolate Liqueur In Serving Mug, Cook Coffee And Cocoa On High (9) For 2 Minutes Or Until Very Hot. Add Liqueur. Top With Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mocha Dessert Coffee For Each Serving, Place 1 To 2 Tablespoons Of Chocolate Ready To Spread Frosting In Cup. Fill With Hot Coffee; Stir Until Blended. Garnish With Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mocha Mint Coffee Serves 1 8 Ounce Coffee Mug 3/4 Cup Strong Black Coffee 1 Teaspoon Instant Hot Cocoa 1 Jigger Creme De Cocoa 1/2 Jigger Creme De Menthe Whipped Cream In Serving Mug, Cook Coffee On High (9) For 2 Minutes Or Until Very Hot. Add Liqueurs. Top With Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Morning Glory Apple Juice (12-02-93) (0:27) 2 - 14 1/2 Oz Cans Clear Ready To Serve Chicken Broth 1 - Cup Apple Juice 2 - Cinnamon Sticks In A 2 Quart Microwave Safe Pitcher, Combine All Ingredients. Cover With Vented Plastic Wrap. Microwave On High For 5 Minutes Or Until Hot. Makes About 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mulled Cider 1/4 Cup Sugar 1/4 Teaspoon Salt 2 Quarts Apple Cider 1 Teaspoon Whole Allspice 1 Teaspoon Whole Cloves 13 Inch Stick Of Cinnamon Dash Nutmeg Mix Sugar, Salt, And Cider Together On Sauce Pan. Put Spices In Tea Ball Or Cheesecloth Sack And Add To Cider. Bring Slowly To A Boil And Simmer 20 Minutes. Remove Spices And Serve Hot. Serves 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mulled Cider 1 (12-02-93) (0:28) 2 - Sticks Cinnamon 2 - Tsp Allspice 1 - Gallon Apple Cider 12 - Whole Cloves 1/2 - Cup Brown Sugar Lemon Slices, Optional Tie Spices In A Cloth Bag. Place Bag In Cider And Brown Sugar Mixture. Simmer For 15 Minutes. To Garnish, Float Thin Slices Of Lemon On Top Of Each Serving And Add A Stick Of Cinnamon. Mulled Cider Can, Also, Be Done In A Crock Pot. Smells Great And Stays Warm All Day. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mulled Wine (04-01-93) (2:00) Ibm 4 Cups Rose Wine 1 Cup Port Wine 1/4 C Orange Flavor Liqueur 1 Stick Cinnamon 1/3 Cup Sugar 5 Whole Cloves 2 Slices Lemon 2 Slices Orange 1/4 Cup Raisins In Large Mixing Or Serving Bowl Combine All Ingredients. Set Temperature Probe For 170 Degrees. Microwave On High For 13 To 15 Minutes, Or Until Hot. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Old English Eggnog (12-02-93) (21:33) 4 - Eggs, Separated 1/4 - Cup Sugar, Divided 4 - Cup Milk, Scalded 1 - Tsp Rum Extract Few Grains Of Salt Heavy Cream Freshly Grated Nutmeg Beat Egg Yolks And 2 Tbsp Of The Sugar Until Lemon Colored. Beat Egg White Until Stiff. Add Remaining 2 Tbsp Sugar Slowly, Beating Constantly. Pour Scalded Milk Slowly Over Egg Yolks, Stirring Constantly. Stir Milk Into Egg Whites. Add Extract And Salt. If Desired, Garnish With Whipped Cream And Freshly Grated Nutmeg. Serves 4 To 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Paradise Fruit Nog (12-02-93) (0:19) 2 - Tbsp Margarine 1/2 - Cup Brown Sugar, Packed 1 - Cup Almonds, Lightly Toasted 1 - Cup Raisins 1/2 - Tsp Ground Cinnamon 6 - Cups Pineapple Juice Melt Margarine In A Dutch Oven. Stir In Sugar Until Blended. Stir In Almonds, Raisins And Cinnamon. Gradually, Stir In Pineapple Juice. Heat To A Simmer. Allow To Steep For 15 Minutes. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Hot Granny (12-02-93) (21:47) 3 - 10 1/2 Oz Cans Condensed Beef Broth (Bouillon) 1 1/2 - Cups Water 2 - Tsp Horseradish 1/2 - Tsp Dillweed Garnish: Lemon Slivers Or Parsley Combine All Ingredients, Through The Dill, In Medium Size Saucepan And Bring Just To A Boil. Reduce Heat And Simmer Briefly. Serve In Small Mugs Or Punch Cups, With A Sliver Of Lemon Or A Sprig Of Parsley For Garnish. Makes 8 Small Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Cider (04-01-93) (1:59) Ibm 6 Cups Apple Cider 6 Orange Wedges Studded With Whole Cloves 1 Stick Cinnamon 5 Whole Allspice In Large Mixing Bowl Combine All Ingredients. Insert Temperature Probe And Set For 170 Degrees. Microwave At High. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Coffee Serves 1 8 Ounce Coffee Mug 3/4 Cup Strong Black Coffee 1 Tablespoon Milk 2 Teaspoon Sugar 1 Stick Cinnamon Dash Nutmeg Whipped Cream In Serving Mug, Cook Coffee On High (9) For 2 Minutes Or Until Very Hot. Add Milk, Sugar And Nutmeg. Top With Whipped Cream And Serve With Cinnamon Stick. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Coffee 1 4 Cups Water 2 Tablespoons Brown Sugar Four 3 Inch Cinnamon Sticks Peel Of 2 Oranges 1/2 Teaspoon Whole Allspice 2 Tablespoons Instant Coffee In Saucepan, Combine All Ingredients Except Coffee; Heat To Boiling; Strain; Pour Liquid Over Coffee In Heat Proof Container. Stir Until Coffee Is Dissolved. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Coffee 2 2 Vanilla Beans, Split Lengthwise 6 (2 X 1/2 Inch) Strips Orange Rind 4 Cinnamon Sticks 10 Slices Candied Ginger 10 Cups Hot, Freshly Brewed Coffee 6 Ounces Semi-Sweet Chocolate, Grated Light Brown Sugar Warm Milk Wrap Vanilla Beans, Orange Rind, Cinnamon Sticks And Ginger In A Piece Of Cheesecloth And Tie It. Drop Bag Into The Coffee And Leave To Steep On A Warmer 20 Minutes. (Or If You Have A Drip Pot, Add Spice Bag To Pot Before Brewing.) Just Before Serving Remove Spices And Stir In The Chocolate. Serve Hot, Accompanied By The Sugar And Milk. Serves 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Hot Chocolate (11-20-93) (21:15) 1/2 C Sugar 1/4 T Ground Nutmeg 3 Ounces Unsweetened Chocolate 1 1/2 C Water 1 T Ground Cinnamon 4 C Milk 1/4 T Salt Cinnamon Stick Stirrers In A Saucepan, Combine Sugar, Cinnamon, Nutmeg And Salt. Stir In Water And Add Chocolate. Stir Over Medium Heat Until Chocolate Is Melted. Bring To A Boil, Reduce Heat, And Simmer For About 3 Minutes, Stirring Constantly. Add Milk And Heat Through. Serve With A Cinnamon Stick Stirrer In Each Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Juice To Each Cup Pineapple-Grapefruit Juice, Add 2 Whole Cloves And 1 Inch Stick Cinnamon. Simmer 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Tea 4 Cups Boiling Water 4 Teaspoons Loose Tea 6 Whole Cloves, Broken Into Pieces 1/2 Teaspoon Dried Orange Peel 1/8 Teaspoon Cinnamon Pour Boiling Water On All Ingredients In Heat Proof Container. Cover; Steep 3 To 5 Minutes. Stir And Strain. Makes Eight 1/2 Cup Servings 2 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Tea 1 6 Cups Water 1 Teaspoon Whole Cloves 1 Inch Cinnamon Stick 2 1/2 Tablespoons Black Tea 3/4 Cup Orange Juice 2 Tablespoons Lemon Juice 1/2 Cup Sugar Combine Water, Cloves, And Cinnamon. Heat To Boiling. Add Tea; Cover And Steep 5 Minutes; Strain. Heat Orange Juice, Lemon Juice, And Sugar To Boiling; Stir And Add To Hot Tea. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Tea 2 (12-02-93) (0:29) 1 - 18 Oz Jar Tang Instant Breakfast Drink 1 1/4 - Cup Sugar 3/4 - Cup Instant Tea 1/2 - Tsp Cloves 1 - Tsp Cinnamon Dash Of Salt 2 - Tbsp Powdered Lemon Drink, Optional Mix All Ingredients In Dry Form. Store In An Airtight Container. Mix 2 Teaspoons Of Mixture To One Cup Of Boiling Water Or To Taste, When Ready To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spicy Mexican Cocktail (12-02-93) (20:52) 1 - Can (10 1/2 Oz) Condensed Beef Broth 2 - Cups V - 8 Spicy Hot Vegetable Juice 1 - Tsp Lemon Juice 1/2 - Cup Vodka (Optional) Celery Sticks In 1 - Quart Saucepan, Combine All Ingredients Except Vodka And Celery Sticks. Cook, Over Medium Heat, Until Heated Through. Stir In Vodka. Serve In Mugs With Celery Sticks. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Super Bowl Wassail (12-02-93) (20:52) 2- Quarts Clear Apple Cider Or Apple Juice 1- Qt Cranberry Juice 1- Qt Orange Juice 12-15 Cloves 12-15 Whole Allspice 12-15 Stick Cinnamon Combine Apple Cider, Cranberry Juice, Orange Juice In A Gallon Container. Place Cloves, Allspice, 4 Sticks Cinnamon In Basket Of 8-10 Cup Electric Percolator. Be Sure Both Basket And Percolator Are Cleaned Of Coffee Taste. Pour Cider-Juice Mixture Into Percolator Until Desired Number Of Cups Is Reached. Insert Basket And Turn On Percolator. When Percolating Is Finished, Pour Beverage In Cups And Add 1 Stick Cinnamon Per Cup. Note: If You Wish It To Be Alcoholic, Add Dark Rum Or Brandy Or Apple Schnapps As Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tangy Mulled Cider (11-14-92) (0:11) 4 Whole Cloves 1 Medium Apple, Cored And Cut Into 4 Wedges 6 Cups Vegetable Juice 2 Cups Apple Cider 1 (3 Inch Long) Cinnamon Stick Insert 1 Clove Into Each Apple Wedge. In 3 Quart Saucepan Over Medium Heat Combine Vegetable Juice, Cider, Cinnamon Stick And Apple Wedges; Heat 15 Minutes. Discard Apple Wedges And Cinnamon Stick Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tea Nectar (12-02-93) (21:37) 4 - Cups Hot, Strong Brewed Tea 1 - 12 Oz Can Apricot Nectar 1/2 - Cup Lemon Juice 1/2 - Cup Orange Juice 1/4 - Cup Light Brown Sugar Lemon Slices Mint Sprigs Combine Hot Tea With Nectar, Lemon Juice, Orange Juice And Brown Sugar. Cover And Let Stand 10 Minutes To Blend Flavors. To Serve Hot, Reheat Gently But Do Not Boil. To Serve Cold, Chill Thoroughly And Pour Over Ice. Garnish With Lemon Or Mint. If Desired, Garnish Cold Tea With Lemon Sherbet. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tipsy Cocoa (04-01-93) (2:00) Ibm 1/2 Cup Cocoa 1/3 Cup Granulated Sugar 1/4 Cup Packed Brown Sugar 1/4 Teaspoon Salt 1/2 Cup Hot Water 2 Cups Light Cream 2 Cups Milk 1/2 Teaspoon Vanilla 1/4 Cup Creme De Menthe In Large Mixing Bowl Combine Cocoa, Granulated Sugar, Brown Sugar And Salt. Add Hot Water; Mix Until Smooth. Blend In Cream And Milk. Insert Temperature Probe And Set For 170 Degrees. Microwave At High For 10 To 12 Minutes, Or Until Hot. Stir In Vanilla And Creme De Menthe. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Toasted Almond Eggnog (12-02-92) (3:28) 6 Eggs, Separated 1/3 Cup Sugar 1/2 Teaspoon Salt 3/4 Cup Almond Flavor Liqueur 1/2 3 1/2 Ounce Can Sliced Blanched Almonds 3 Cups Milk 1 Cup Heavy Or Whipping Cream About 2 Hours Before Serving Or Early In Day: In Large Bowl With Mixer At Low Speed, Beat Egg Yolks, Sugar, And Salt Until Well Blended. At High Speed, Beat Egg-Yolk Mixture Until Thick And Lemon-Colored, About 15 Minutes, Frequently Scraping Bowl With Rubber Spatula. One Tablespoon At A Time, Beat In Almond-Flavor Liqueur. (Egg-Yolk Mixture Will Curdle If Liqueur Is Beaten In Too Quickly. ) Cover Bowl; Refrigerate Mixture Until Well Chilled. Meanwhile, In 10-Inch Skillet Over Medium Heat, Cook Sliced Almonds Until Lightly Browned On Both Sides, Shaking Skillet Frequently. About 20 Minutes Before Serving: In Chilled 3-Quart Punch Bowl, Stir Egg-Yolk Mixture And Milk Until Blended. In Large Bowl With Mixer At High Speed, Beat Egg Whites Until Soft Peaks Form. In Small Bowl, Using Same Beaters, With Mixer At Medium Speed, Beat Heavy Or Whipping Cream Until Stiff Peaks Form. With Rubber Spatula Or Wire Whisk. Gently Fold Egg Whites And Whipped Cream Into Egg-Yolk Mixture Just Until Blended. To Serve, Sprinkle Toasted Almonds Over Top Of Eggnog. Makes 8 Cups Or Sixteen 1/2-Cup Servings. . -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tom And Jerry 12 Eggs 1 Teaspoon Sugar 1/2 Jigger Of Rum 1/2 Jigger Of Brandy Hot Water Nutmeg Beat Whites Of 12 Eggs To Stiff Froth. Beat Yolks Until Smooth, Stir Into Whites, Add 1 Tablespoon Sugar Slowly While Beating To Stiff Batter, (More Sugar If You Prefer) To Serve, Fill Mug 1/4 Full Of Batter And Add 1/2 Jigger Of Brandy. Stir And Slowly Add Hot Water To Fill Mug. Sprinkle Fresh Ground Nut Meg On Top To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Warming Cran-Herbal Punch (11-12-92) (3:43) 3 1/2 Cups Water 2 1/2 Cups Cranberry Juice Cocktail 8 Orange Herbal Tea Bags 1/4 Cup Brown Sugar In A Large Saucepan Bring Water And Cranberry Juice To A Boil. Add Tea Bags; Cover And Brew 5 Minutes. Remove Tea Bags. Stir In Sugar. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wassail 6 Cups Apple Cider Or Juice 1 Cinnamon Stick 1/4 Teaspoon Nutmeg 1/4 Cup Honey 3 Tablespoons Lemon Juice 1 Teaspoon Grated Lemon Peel 1 Can (18 Ounces) Unsweetened Pineapple Juice (2 1/4) Cups) Orange Stars (Below) Cinnamon Sticks In Large Saucepan, Heat Cider And One Cinnamon Stick To Boiling; Reduce Heat. Cover Simmer 5 Minutes. Uncover; Stir In Remaining Ingredients Except Orange Stars And Cinnamon Sticks And Simmer 5 Minutes Longer. Serve In Punch Bowl; Float Orange Stars In Bowl. Use Cinnamon Sticks As Individual Stirrers. Makes 16 Servings (About 1/2 Cup Each). Orange Stars-Cut An Orange Into 1/4 Inch Slices. Insert 5 Whole Cloves At Equal Intervals In Edge Of Each Slice. Cut Out A Wedge Of Peel And Pulp Between Each 2 Cloves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Winter Punch (12-02-93) (0:22) 1 - Gallon Apple Cider 1 - 6 Oz Container Frozen Orange Juice Concentrate 1 - 6 Oz Container Frozen Lemonade Concentrate 1/3 - Cup Firmly Packed Brown Sugar 1/4 - Tsp Ground Cinnamon Place All Ingredients In A Large Kettle; Simmer At Least 1/2 Hour. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mach Guinness (03/05/94) (19:23) Ingredients: 5 Pounds Pale 2 Row British Malt 1 Pound Rolled Barley 1 Pound Roasted Barley 2 Pounds Light Dry Malt Extract 2 Cups Corn Sugar 2 Ounces Bullion Hops (1.5 Boiling, 0.5 Finishing) (Preferably Whole) 1 Package Whitbread Ale Yeast Procedure: Mash 5 Pounds 2-Row, Rolled Barley And Roasted Barley In At 132 Degrees. Protein Rest 30 Minutes. Starch Conversion 2 Hours At 153 Degrees. Mashed Out 15 Minutes At 168 Degrees. Sparged With 4 Gallons 172 Degree Water. Add The 2 Pounds Dry Me And The 2 Cups Sugar. Bring To A Boil. Add 1 1/2 Ounces Of Hops. Boil 1 Hour. Add 1/2 Ounce Of Hops, Turn Off Heat, And Let Stand For 15 Minutes. Cool Wort To 72 Degrees, Strain Into Fermenter, And Pitch Yeast. Bottling: One To Two Days Before Bottling, Sour Two Bottles Of Ale. To Do This, Pour Two Bottles Of Ale Into A Sterile Glass Container. Cover With A Clean Cloth Secured With String Or Rubber Band. Put In The Cup- Board (Or Somewhere Relatively Dark And Warm) And Let Stand One To Two Days. It Should Sour, But Not Mold. Add 2/3 Cup Corn Sugar To The Sour Ale And Boil For 10 Minutes. Pour Into Bottling Bucket. Add Sour Ale And Bottle As Usual. Comments: This Stout Is Creamy, But Not As Heavy As Some, With A Head That Takes Almost 30 Seconds To Form, Lightly Bitter, With That Back Of The Throat Sourness From The Soured Ale. Specifics: Primary Ferment: 7 Days Secondary Ferment: 6 To 9 Days Original Gravity: 1.066 Final Gravity: 1.016 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Maerzen Beer (03/05/94) (12:16) Ingredients: 4 Pounds Pale Malt 3 Pounds Light Dry Extract 1/2 Pound Crystal Malt (40l) 2 Ounces Chocolate Malt 1/2 Pound Toasted Malt 1/2 Pound Munich Malt 2 Ounces Dextrin Malt 2-1/2 Ounces Tettnanger Hops (4.2 Alpha) 1/2 Ounce Cascade Hops (5.0 Alpha) 3 Teaspoons Gypsum Vierka Dry Lager Yeast Procedure: Make Up Yeast Starter 2 Days Before Brewing. Grind All Grains Together, Dough-In With 5 Cups Warm Water. Use 3 Quarts Water At 130 Degrees To Bring Up To Protein Rest Temperature Of 122 Degrees. Set For 30 Minutes. Add 8 Pints Of Boiling Water And Heat To 154 Degrees. Set For At Least 30 Minutes. Bring To 170 Degrees For 5 Minutes For Mash Out. Sparge With 2 Gallons Water. Add Dry Extract, Bring To Boil. Boil 15 Minutes And Add One Ounce Of Tettnanger. Boil One Hour. Add 1 Ounce Of Tettnanger At 30 Minutes. Add 1/2 Ounce Of Tettnanger And 1/2 Ounce Of Cascade At 5 Minutes (With Irish Moss If Desired). Strain And Chill. Rack Off Trub. Pitch Yeast. Ferment At 68 Degrees For 3 Days. Rack To Secondary And Lager 18 Days At 42 Degrees. After 18 Days Keg And Lager An Additional 17 Days. Specifics: Original Gravity: 1.056 Final Gravity: 1.020 Primary Ferment: 3 Days Secondary Ferment: 15 Days -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Maple Syrup Stout (03/05/94) (23:10) Ingredients: 6 Pounds Australian Dark Extract Syrup 1-1/2 Ounces Bullion Hops (Boil) 12 Ounces Maple Syrup Ale Yeast 3/4 Cup Corn Sugar (Priming) Procedure: Add Six Ounces Of The Maple Syrup During The Boil And The Other 6 In The Last Couple Minutes Of The Boil (Much Like A Finishing Hops). Total Boil Time Was 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marigold Ale (03/05/94) (23:02) Ingredients: 10 Pounds Munton & Fison Light Unhopped Extract 2 Pounds Marigold Honey 4 Ounces Fuggles Leaf Hops (Boil) 1 Ounce Cascade Pellets (Finish) Munton & Fison Ale Yeast Champagne Yeast Procedure: Boil Malt, Honey, Fuggles For 60 Minutes. Add Cascades In Last Five Minutes. Pour In Fermenter With 3-1/2 Gallons Cold Water. Pitch Ale Yeast. When Fermentation Subsides, Pitch Champagne Yeast. When Clear, Rack To Secondary. Let Sit A Long Time And Then Bottle. Age At Least One Year. Specifics: Secondary Ferment: Long Time -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mead (03/06/94) (0:00) Ingredients (For 1 Gallon): 1 Gallon Bottled Water 2 Pounds Generic Honey 1 Medium Lemon Zest And Juice 1/4 Teaspoon Red Star Champagne Yeast Procedure: Simmer These Together And Skim Off The Scum As It Rises. If You Wait For It All To Rise So You Can Skim Just Once And You Miss The Moment, The Scum Sinks, Never To Rise Again. Pitch Yeast When Cool And Kept It At Room Temp (65-72) For 5 Weeks Where It Bubbled About Once Every 5 Seconds For The Whole Time. Specifics: Primary Ferment: 5 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mega Stout (03/05/94) (18:42) Ingredients: 2 Cans Munton & Fison Stout Kit 3 Pounds Munton & Fison Extra Dark Dry Malt Extract 2 Cups Chocolate Malt 2 Cups Black Patent Malt 2 Cups Roasted Barley 3 Ounces Fuggles Hops (Boil) 1/2 Ounce Cascade Hops (Finish) Ale Yeast 1/4 Teaspoon Irish Moss 3/4 Cup Corn Sugar (Priming) Procedure: Steep Whole Grains In 6 Cups Of Water And Bring To Boil. Remove Grains At Boil. Add Extract And Boiling Hops. Boil 1 Hour. Add Irish Moss In Last 15 Minutes. After Boil Add Cascade Hops And Steep 15 Minutes. Cool And Pitch Yeast. Specifics: Original Gravity: 1.071 Final Gravity: 1.020 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Melomel (03/06/94) (0:01) Ingredients: 16 Pounds Wildflower Honey 5 Gallons Water 5 Kiwis 3 Star Fruits 1 Pound Cranberries Acid Blend To .45 Tartaric Mev Liquid Mead Yeast Culture Procedure: Pasteurized The Honey And Fruit At About 180 Degrees For 10-15 Minutes, Ran Through A Chiller, Pitched With Very Vigorous Aeration. Let It Sit With The Fruit In For 7 Days, Then Rack Off. Specifics: Original Gravity: 1.124 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mild Ale (03/05/94) (2:58) Ingredients: 5 Pounds Klages 2-Row Malt 4 Pounds Mild Malt 2 Pounds Crystal Malt (80l) 1/2 Pound English Pale Malt 1/2 Pound Flaked Barley 1/5 Pound Chocolate Malt 1 Ounce Willamette Leaf Hops (5.9% Alpha) 1/8 Ounce Cascade Leaf Hops (6.7% Alpha) 1/8 Ounce Eroica Leaf Hops (13.4% Alpha) 1/2 Ounce Willamette Leaf Hops (Finish) Yeast Procedure: Water Was Treated With 2 Gm Each Mgso4, Caso4, Kcl, And Caco3. Mash Grains In 3 Gallons Of Water At 134 Degrees. Hold 120-125 Degrees For 55 Minutes, Raise To 157 Degrees For 55 Minutes. Raise To 172 Degrees For 15 Minutes. Sparge With 5-3/4 Gallons Water. Boil 15 Minutes. Add Bit- Tering Hops. Boil 55 Minutes. Add Finishing Hops And Boil 5 More Min- Utes. Chill And Pitch With Sierra Nevada Or Wyeast Northern Whiteshield Yeast. Ferment And Bottle Or Keg. Specifics: Original Gravity: 1.031 Final Gravity: 1.011 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mocha Java Stout (03/05/94) (19:21) Ingredients: 7 Pounds Glenbrew Irish Stout Kit 1/4 Pound (1 Cup) Flaked Barley 1/8 Pound (1/2 Cup) Black Patent Malt 1/2 Ounce Fuggles Hop Pellets (Bittering - 60 Min) 1/2 Ounce Fuggles Hop Pellets (Flavoring - 10 Min) 4 Ounces Ghirardelli Unsweetened Chocolate 2 Cups Brewed Coffee (Monte Sano Blend) 1 Package Wyeast #1084 Irish Stout Yeast 3/4 Cup Corn Sugar (Bottling) Procedure: Brew Coffee Using 2 Scoops Coffee To 12 Oz. Cold Water. Steep Flaked Barley And Cracked Black Patent For 45 Minutes. Bring 1.5 Gallons Water To A Boil In Brewpot, Sparge In Grains, And Add Extract And Boiling Hops. Boil For 50 Minutes. Add Chocolate And Flavoring Hops And Boil For 10 More Minutes. Remove From Heat And Carefully Stir In Coffee. Cool And Pour Into Fermenter Containing 3 Gallons Cold (Pre-Boiled) Water. Pitch Yeast. Rack To Secondary When Vigorous Fermentation Subsides. Bottle With 3/4 Cup Corn Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Modified Fillmore Ale (03/05/94) (23:42) Ingredients (For 10 Gallons): 12 Pounds Munton & Fison Dried Light Extract 2 Pounds Light Clover Honey 1 Pound Crystal Malt 5 Ounces Black Patent Malt 5 Ounces Cascade Hops 4 Ounce Leaf Tettnager 5 Teaspoons Yeast Nutrient 2 Orange Rinds 1 6" X 3/4" Root Of Ginger (Pre-Heat In Microwave ~ 20 Sec - Squeeze Juice Into Wort) 1 Teaspoon Whole Cloves (Slightly Crushed) 5 3-Inch Cinnamon Sticks (Slightly Crushed) 1 Teaspoon Irish Moss 1 1/2 Quart Jar New Cuttings From Blue Spruce Whitbread Dried Ale Yeast Procedure: Steep Crystal And Patent Malts. Remove Grain When Boil Begins. Add Ex- Tract, Honey, Cascade Hops And Yeast Nutrient. Boil For 40 Minutes. Add Irish Moss. Put Fruit And Spices In A Hop Bag And Add To Wort, Squeezing Bag Every Few Minutes With Tongs. Boil For Addition 10 Minutes. Add Tettnager Hops And Spruce Cuttings. Boil 2 Minutes. Turn Off Heat And Strain Hops, But Leave The Spruce Cuttings During Cool Down. Cool Wort For 20 Minutes And Then Remove Spruce Cuttings. Fill Primary Fementer And Pitch Yeast. Blow Off Tube Is Required! After A Week, Rack To Two 5 Gallon Carboys And Dilute To 5 Gallons Each. Specifics: Original Gravity: 1.092 (Before Diluting) Final Gravity: 1.010 Primary Ferment: 1 Week Secondary Ferment: 2 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Most Recent Oatmeal Stout (03/05/94) (19:21) Ingredients: 6.6 Pounds Munton & Fison Light Unhopped Extract 3.3 Pounds Munton & Fison Dark Unhopped Extract 1/2 Pound Cara-Pils Malt 1/2 Pound Black Patent Malt 1/2 Pound Roasted Barley 3/4 Pound Steel Cut Oats 1/2 Pound Malt-Dextrin 2 Ounces Sticklbrackt Hops (Boil) 1 Ounce Bullion Hops (Boil) 1 Ounce Cascade Hops (Finish) 1 Ounce Cascade Hops (Dry) 14 Grams Whitbread Ale Yeast Irish Moss/Water Crystals Procedure: Last In The Series Of Experiments In Brewing Oatmeal Stouts. It Is An Extract Brew, With Specialty Grains Being Added In The Standard Stove- Top Method And Removed At Boil. Grains Are Cracked With A Rolling Pin And Boiled For 30 Minutes Before Straining. The Sticklbrackt Are Added In 1/2 Ounce Batches At 20 Minute Intervals, The Bullion 1/2 Ounce At A Time In Between The Sticklbrackt. The Finishing Hops Are Added 5 Minutes Before The End Of The Boil. The Dry Hopping Is Done In The Primary. Specifics: Final Gravity: 1.030 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Most Wickid Ale (03/05/94) (23:43) Ingredients: 6 Pounds Pale Ale Malt 3/4 Pound Crystal Malt 1/4 Pound Black Patent Malt 1 Pound Corn Sugar 1 Cup Blackstrap Molasses (Strong Stuff. Don't Mess With Any Wimpy Brer Rabbit Stuff.) 10 Aau Northern Brewer, 60 Min. Boil 6 Aau Cascade, Steep Wyeast 1028 London Ale Yeast 1/2 Cup Corn Sugar To Prime Procedure: Mash Grains In 10 Quarts Water At 150 Degrees For 90 Min. Mash Ph 5.5. Mash-Out 5 Min. @ 168 Degrees. Sparge With 5 Gallons Water @ 168 Degrees. Disolved Sugar And Molases Into Runnings. Boil 90 Minutes. Add Northern Brewer Hops 30 Minutes Into Boil. Turn Off Heat And Add Cascades. Cool. Let Sit Over Night. Rack Off Trub And Pitch Yeast. Temp At Pitching: 62 Degrees. After Five Days In Primary, Rack To Secondary. Let Sit For Ten Days Then Rack Into Bottling Bucket With Disolved Prim- Ing Sugar And Bottled. Specifics: Original Gravity: 1.052 Final Gravity: 1.010 Primary Ferment: 5 Days At 60--65 Degrees Secondary Ferment: 10 Days At 60--65 Degrees -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Moult Scotch Ale (03/05/94) (23:45) Ingredients (For 4 Gallons): 8 Pounds English 2 Row Pale Malt 1-1/2 Pounds English Crystal Malt (40 L.) 1 Ounce Chocolate Malt 1/2 Pound Dark Brown Sugar 1 Pound Munton & Fison Light Dried Malt Extract 1-1/2 Ounces Kent Goldings (4.7 Alpha) 1/2 Ounce Styrian Goldings Gypsum (If Your Water Is Soft) 14 Grams Whitbread Dry Ale Yeast Procedure: Add 1 Teaspoon Gypsum (Nashua Water Is Very Soft) To 2 1/2 Gal Water. Heat To 165 Degrees, Add Grains And Dough In At 152 Degrees. Mash For For 75 Minutes (152 To 148 Degrees). Mash Out With 3 Quarts Boiling Water (Gives A Temp Of 160 Degrees. Should Be 165 Degrees). Draw Off A Quart And Recirclate For A Total Of 10 Times. Sparge With Five Gallons Water And 1 Teaspoon Gypsum At 168 Degrees. (Gravity Was Only 1.055 So Decided To Include 1 Pound Light M&F Dme.) Bring To A Boil. Add The Dme And 1/2 Pound Dark Brown Sugar. At 15 Minutes Into The Add 1 1/2 Ounces Of Kent Goldings. (At 62 Minutes, Gravity Was 1.070 And Volume Was Low, So Added A Gallon Of Boiling Water.) At 73 Minutes, Add 1/2 Ounce Styrian Goldings. At 90 Minutes, Start Wort Chilling. After Chilling, Rack To Carboy, Aerate By Gently Sloshing The Fermenter. Pitch Rehy- Drated Whitbread Ale Yeast, Slosh Carboy Again, Install Airlock. Specifics: Original Gravity: 1.070 (Estimated) Final Gravity: 1.019 Primary Ferment: 2 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Munich Beer (03/05/94) (12:18) Ingredients: 10 Pounds Pale Alt Malt 5 Pounds Munich Malt 1/2 Pound Dextrin Malt 1-1/2 Pounds Amber Crystal Malt 1 Ounce Gypsum 1/3 Ounce Burton H2o Salts 5-1/2 Grams Hallertauer 1-1/2 Ounces Cascade 60 Min 1/4 Ounce Cascade 30 Min 1/4 Ounces Cascade 15 Min 1/4 Ounce Hallertau (Dry Hop) Wyeast Munich Beer Yeast Polyclar Procedure: Use Standard Mashing Procedure. Sparge. Boil 90 Minutes. Add Hallertauer At Beginning Of Boil. Add 1-1/2 Ounces Cascades 30 Minutes Into Boil. Add 1/4 Oz Cascades At 60 Minutes. Add Final 1/4 Ounces Cascades For The Last 15 Minutes. Cool. Pitch Yeast. Ferment At 40 Degrees For 2 Months. Add Polyclar, Rack To Secondary And Dry Hop With 1/4 Oz Hallertau Pel- Lets Two Days Later. After A Week Move To Room Temperature And Let Sit For Another Week. Bottle. Specifics: Original Gravity: 1.077 (3 Gallons) Primary Ferment: 2 Months At 40 Degrees Secondary Ferment: 9 Days At 40 Degrees, 1 Week At Room Temp. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Munich Style Lager (03/05/94) (12:14) Ingredients: 7 Pounds Klages Malt 3 Pounds Vienna Malt 6 Ounces Pearl Barley 1-1/2 Ounces Hallertauer Leaf Hops 1/2 Ounce Hallertauer Hops (Finish) Wyeast #2206 Procedure: Soak The Pearl Barley Overnight In The Refrigerator, Mix It Into A Starchy Glue Using A Blender. Mash The Pearl Barley With The Grains. Boil 1-1/2 Ounces Of Hallertauer With The Wort. Add 1/4 Ounce Of Finish- Ing Hops In Last 10 Minutes And Steep 1/4 Ounce After Boil Is Complete. Pitch Yeast At About 76 Degrees. I Put The Fermenter In Fridge For 23 Days, Then Racked To Secondary For Another 49 Days Before Bottling. Specifics: Original Gravity: 1.052 Final Gravity: 1.015 Primary Ferment: 23 Days Secondary Ferment: 49 Days -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ne Cider (03/06/94) (0:05) Ingredients (For 3 Gallons): 3 Gallons Cider 4 Cups Cane Sugar Wild Yeast (Ie. Don't Add Any Yeast) Procedure: Toss 3 Gallons Of A Good Blend Of Cider Along With 4 Cups Of Cane Sugar Into A Carbouy. Shake Until The Sugar Dissolves. Put A Blow Off Hose Into The Top Of The Carbouy And Let Stand At Room Temperature. After A Few Days (Or Even Weeks) The Wild Yeast Will Take Off And Things Will Start Moving In The Carbouy And Blow Off Will Rise Up From The Cider. Be Sure To Empty The Blowoff Jar As Needed. Eventually Things Will Settle Down, Then Put An Airlock On And Take The Blow Off Hose Off. Place The Carbouy In A Cool Dark Place (45-55 Degrees). After 2-3 Months You Can Rack This Off To Another Carbouy. At This Point You Can Rack Onto Some Unpreserved Raisins Which Will Add Yeast Nutrients And Sugars And Kick In A Secondary Ferment. Let This Go For A Month Or Two More And Then Bottle. You Can Prime At Bottling Time If You Want A Sprakling Cider (Use Bottles That Can Handle Some Pressure Like American Champagne Bottles), Or Unprimed For A Still Cider. Specifics: Primary Ferment: 2--3 Months Secondary Ferment: 1--2 Months -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Nightingale Dopplebock (03/05/94) (23:06) Ingredients: 7 Pounds Light Scottish Malt Extract 1 Pounds Dry Dark Malt Extract 1-1/2 Pounds 80l Crystal Malt 6 Ounces Chocolate Malt 2 Ounces Black Patent Malt 8 Ounces Dextrin Malt 1/4 Teaspoon Brewing Salts 2 Ounces Perle Hops (Bittering) Alpha=7.6% 1 Ounces Hallertauer Hops (Aromatic) Alpha=3.9% 1/2 Teaspoon Gypsum 2 Packets Red Star Lager Yeast 2/3 Cup Corn Sugar For Priming Water To 5 Gallons Procedure: Mash Crushed Crystal And Dextrin Malts In A Pan Of Water At 150f For 1 Hour. Strain Through Collander Into Main Kettle And Sparge With 150f Water Until It Runs Clear. Add Enough Water To Kettle To Dissolve Extracts (Approx. 3 Gallons). Dissolve Extracts, Salt And Gypsum Into Kettle And Bring To A Rolling Boil. Stir In 1/2 Oz. Perle Hops And Boil 15 Min. Stir In 1 Oz. Perle Hops And Boil 15 Min. Stir In Choco Late And Black Patent Malts (Uncrushed!) And Boil 15 Min. Stir In 1/2 Oz. Perle Hops And Boil 15 Min. Add Hallertaur Hops In The Last Minute Of The Boil. Strain Though A Nylon Meshed Colander Into Primary Fer Mentor. Top Up To 5 Gallons With Cold Water. Cool Wort As Fast As Possible. (I Cool- Ed It To 80 Degrees In 9 Minutes.) At 80f Add Yeast. Ferment For 12 Days At 40-48 Degrees. Rack It Into The Secondary And Let It Sit And Ferment Very Slowly For 1 Month At 32-40 Degrees. Bottle And Let Age For A Full Month At 34 Degrees. Specifics: Original Gravity: 1.060 Final Gravity: 1.025 Primary Ferment: 12 Days @ 40--48 Degrees Secondary Ferment: 1 Month At 32--40 Degrees -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Norman Conquest Strong Ale (03/05/94) (23:03) Ingredients: 3.3 Pounds American Light Malt Extract Syrup 3.3 Pounds Coopers Bitter Ale Kit 3.3 Pounds Coopers Draught Ale Kit 1 Pound Amber Malt Extract 3/4 Pound Crystal Malt 2 Ounces Northern Brewer Hops (Boil) 2 Ounces Willamette Hops (Finish) 2 Teaspoons Gypsum 1 Pack Mev 031 High-Temp Ale Yeast Procedure: Start Yeast 2 Days Ahead And Add To Quart Of Sterile Wort 3 Hours Before Brewing. Add Gypsum To 2 Gallons Water, Add Crystal Malt. Bring To Boil. Strain Out Grain. After 10 Minutes Add Northern Brewer Hops. 30 Minutes Into Boil Add Willamette Hops. Boil A Few More Minutes. Remove From Heat. Strain Into Fermenter With Cold Water To Make 5 Gallons. Pitch Yeast. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= North East Holiday Beer (03/05/94) (23:09) Ingredients: 2 Pounds Crystal Malt 6 Pounds Amber Dry Malt Extract 2 Ounces Fuggles And Bullion Hops (Boil) 1-1/2 Ounces Saaz Hops (Finish) 3 Ounces Fresh Grated Ginger 1 Stick Cinnamon 1 Pack Edme Ale Yeast Procedure: Steep Crystal Malt Until Boil Is Reached. Strain Out Grain And Add Extract And Boiling Hops. Boil 60 Minutes. Add Saaz Hops, Ginger And Cinnamon In Last 15 Minutes Of Boil. Cool, Top Off Fermenter And Pitch Yeast. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Nothing Exceeds Like Excess (03/05/94) (23:04) Ingredients: 12 Pounds 2-Row Pale Malt 2 Pounds Munich Malt 2 Pounds Crystal Malt 4 Pounds Edme Light Extract 4 Pounds Alexander's Light Extract 4 Ounces Dark Molasses 1/4 Cup Priming Sugar 2-1/2 Ounce Northern Brewer @8% 1-1/2 Ounces Kent Goldings @5.2% 1/2 Ounce Hallertauer @2.8% 1/2 Ounce Cascade @5.2% Wyeast Vintner's Choice Champagne Yeast Procedure: Mash In 18 Quarts Water @148 Degrees (Adjust Ph To 5.3). Starch Conver- Sion 2 Hours At 150-141 Degrees. Mash Out 5 Minutes At 168 Degrees. Sparge At 168 Degrees. Boil Wort 2-1/2 Hours. 90 Minutes After Start Of Boil, Add Extracts, Molasses, And Northern Brewer Hops. 30 Minutes Later, Add Kent Goldings Hops. In Last 15 Minutes, Add Hallertauer And Cascade Hops. Specifics: Original Gravity: 1.126 Final Gravity: 1.092 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Not So Oatmeal (03/05/94) (19:20) Ingredients: 3.3 Pounds Munton & Fison Plain Light Extract 4 Pounds Alexanders Pale Unhopped Extract 1/2 Pound Black Patent Malt 1/4 Pound Roasted Barley 1/2 Pound Crystal Or Cara-Pils Malt 1/2 Pound Steel Cut Oats 1 Ounce Hallertauer Hops (Boil) 3/4 Ounce Fuggles Hops (Boil) 1 Ounce Cascade Hops (Finish) 1/2 Ounce Cascade Hops (Dry) 14 Grams Muntona Ale Yeast Irish Moss Water Crystals Procedure: This Is The Third Of A Series Of Experiments In Brewing Oatmeal Stouts. It Is An Extract Brew, With Specialty Grains Being Added In The Standard Stovetop Method And Removed At Boil. Grains Are Cracked With A Rolling Pin And Boiled For 30 Minutes Before Straining. The Finishing Hops Are Added 5 Minutes Before The End Of The Boil. The Dry Hopping Is Done After 4 Days In The Primary. Specifics: Final Gravity: 1.018 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oatmeal Stout (03/05/94) (18:40) Ingredients: 8 Pounds British Amber Extract 1/2 Pound Black Patent Malt 1/2 Pound Roasted Barley 1/2 Pound Chocolate Malt 1 Pound Steel Cut Oats 2 Ounces Eroica Hops (Boil) 1 Ounce Fuggles Hops (Finish) Whitbread Ale Yeast 1/2 Cup Corn Sugar (Priming) Procedure: Crack Grains Using A Rolling Pin. Add Grain And Oats To 2 Gallons Cold Water. Bring To Boil. Strain Out Grains. Add Extract And Eroica Hops. Boil About 1 Hour. Add Fuggles And Boil An Additional 2 Minutes. Steep 15 Minutes. Sparge Through Sieve Over Ice. Mix. Rack To 7-Gallon Carboy And Pitch Yeast. Bottle When Fermentation Is Complete (About 1 Week). Specifics: Original Gravity: 1.062 Final Gravity: 1.015 Primary Ferment: 1 Week -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oatmeal Stout 1 (03/05/94) (19:33) Ingredients: 3 Pounds English 2-Row Pale Malt 3.3 Pounds Dark Extract 3 Pounds Dark Dme 1 Pound Steel Cuts Oats 2 Ounces Centennial Leaf Hops (Au=11.1, Total=22.2 Whoops!) 1 Ounce Cascade Leaf Hops (Au=5) Wyeast Irish Ale Yeast Starter (#1084?) Procedure: Mash Pale Malt And Steel Cut Oats In 5 Quarts Of Water. Sparge With 2 1/4 English 2-Row Pale Malt, 1 Lb. Of Steel Cut Oats, Mashed In 5 Quarts. Added Dark Extract And Dark Dme To The Wort And Boiled With 2 Oz. Of Centennial Leaf Hops (Au=11.1, Total=22.2 Whoops!) Good Thing I Like Hops. Finished With 1 Oz. Of Cascade Leaf Hops. (Au=5) Pitched Wyeast Irish Ale Yeast Starter (#1084?), Took 24 Hrs. For Active Ferment. Specifics: Primary Ferment: 5 Days Secondary Ferment: 2 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oatmeal Wheat Stout (03/05/94) (18:42) Ingredients: 3.3 Pounds Edme Irish Stout Extract 3.3 Pounds Edme Light Beer Extract 3 Pounds Pale 2-Row Malt 2 Pounds Crystal Malt 1 Pound Wheat Malt 1 Pound Old-Fashion Oatmeal 2-1/2 Cups Roasted Barley 4 Cups Black Patent Malt 1 Pack Edme Ale Yeast 1 Stick Brewers Licorice 2 Ounces Hallertauer Leaf Hops 1 Ounce Tettnanger Leaf Hops 1/2 Teaspoon Irish Moss 1 Teaspoon Diastatic Enzyme Powder Procedure: Crush Pale And Crystal Malt. Loosely Crush Black Patent Malt. Place Oatmeal In Cheesecloth. Mash All Except 2 Cups Of The Black Patent Malt For 1-1/2 Hours. Add Diastatic Enzyme. Sparge And Begin Boil. Add Ex- Tracts And Licorice. After 15 Minutes Of Boil, Add 1 Ounce Tettnanger And Continue Boil. After Another 15 Minutes, Add 1/2 Ounce Hallertauer. During Last 15 Minutes, Add Irish Moss And 2 Cups Black Patent Malt. During Last 2 Minutes Of Boil Add 1 Ounce Hallertauer. Cool Rapidly And Pitch Yeast. Ferment In 5-Gallon Carboy With Blow Tube Attached. Proceed With Normal Single-Stage Fermentation. Specifics: Original Gravity: 1.078 Final Gravity: 1.032 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Old Peculier (03/05/94) (23:41) Ingredients: 4 Pounds Dark Malt Extract 1/2 Pound Roast Barley 1/2 Pound Crystal Malt 2 Pounds Dark Brown Sugar 2 Ounces Fuggles Hops 5 Tablets Saccharin Yeast Procedure: This Recipe Uses Saccharin, But I Will Not Use This In My Beer; Instead I May Add Brewer's Licorice Or Lactose For Sweetness. The Amount Of Fermentables Also Seems Low; I Would Add A Pound Or Two Of Light Extract To Increase The Gravity To The Mid-Fifties. The Recipe Also Calls For Priming With 3 Ounces Of Black Treacle, Which Is Molasses. This Seems Low, And It Also Seems That Different Brands Would Contain Different Amounts Of Fermentable Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Ginger Mead (03/06/94) (0:02) Ingredients (For 6 Gallons): 15 Pounds Clover Honey 181 Grams Grated Ginger 2 Tablespoons Gypsum 3 Teaspoons Yeast Energizer 1 Ounce Hallertauer Hops (Boil) 1/2 Ounce Hallertauer Hops (Finish) 4-5 Pounds Oranges Juice From 1 Orange 1/2 Teaspoon Irish Moss Champagne Yeast (Red Star) Procedure: Combine Honey, Ginger, Orange Juice, 1/2 Ounce Of Hops, And Yeast Ener- Gizer And Bring To A Boil. Remove A Small Amount Of Wort To Be Used For A Yeast Starter (Allow Starter To Cool, And Add Yeast). Boil The Remain- Ing Wort 30 Minutes. Add Another 1/2 Oz Hops And Boil For Additional 30 Minutes. Turn Off Heat. Cut 4-5 Lbs Of Oranges In Half, And Squeeze Into The Wort. Toss In Orange Halves After Squeezing. Let Sit 12 Min. Strain Into Fermenter Sparged Into Cold Water, While Removing The Orange Halves And Squeezing The Last Bit Out (With Clean Hands---Very Hot---Ouch!). Specifics: Original Gravity: 1.088 Final Gravity: 0.998 Primary Ferment: 12 Days At 65--70 Degrees Secondary Ferment: 1 Month -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Original Oatmeal Stout (03/05/94) (19:19) Ingredients: 6.6 Pounds John Bull Dark Extract 1-1/2 Pounds Plain Dark Extract 2 Ounces Bullion Hops (Boil) 1/2 Pound Steel Cut Oats 7 Grams Muntona Ale Yeast Irish Moss Water Crystals Procedure: This Is The First Of A Series Of Experiments In Brewing Oatmeal Stouts. It Is An Extract Brew, With Any Specialty Grains (Not In This Particular Recipe) Being Added In The Standard Stovetop Method And Removed At Boil. When Grains Are Used, They Are Cracked With A Rolling Pin And Boiled For 30 Minutes Before Straining. Specifics: Original Gravity: 1.042 Final Gravity: 1.021 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pale After Math Ale (03/05/94) (2:51) Ingredients: 6.6 Pounds American Classic Light Extract 1 Pound Crystal Malt 2 Pounds British Pale Malt 3 Ounces Fuggles Leaf Hops 1 Ounce Cascade Leaf Hops 2 Teaspoons Gypsum 1/2 Teaspoon Irish Moss 1 Pack Mev High-Temperature British Ale Yeast Procedure: Mash Grains At 155 Degrees. Sparge With 170 Degrees Water. Boil, Adding Extract And Boiling Hops; The Hops Were Added In Stages, 1 Ounce At 50 Minutes, 1 Ounce At 30 Minutes, And 1 Ounce At 20 Minutes. The Cascade Hops Were Sprinkled In Over The Last 10 Minutes Of The Boil. Specifics: Original Gravity: 1.054 Final Gravity: 1.018 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pale Ale (03/05/94) (2:47) Ingredients: 7-8 Pounds English 2-Row Malt 1/2-1 Pound Crystal Malt 3 Ounces Fuggles Hops (Boil) 3/4 Ounce Hallertauer Hops (Finish) Ale Yeast Procedure: You'll Get Good Yield And Lots Of Flavor From English Malt And A 1-Stage 150 Degree Mash. In The Boil, I Added The Finishing Hops In Increments: 1/4 Ounce In Last 30 Minutes, 1/4 Ounce In Last 15 Minutes, And 1/4 Ounce At The End (Steep 15 Minutes) Don't Have To Be Fuggles; Almost Any Boiling Hops Will Do, I Usually Mix Northern Brewer With Fuggles Or Goldings (Just Make Sure You Get .12-.15 Alpha). Conversion Will Pro- Bably Only Take 60 Minutes Rather Than 90. Depending On When You Stop The Mash Your Gravity May Vary As High As 1.050. That's A Lot Of Body! Specifics: Original Gravity: Up To 1.050 Final Gravity: Up To 1.020 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pale Ale 1 (03/05/94) (2:47) Ingredients: 5 Pounds Pale Malt 1 Pound Crystal Malt 1 Teaspoon Gypsum 3-1/2 Pounds Pale Dry Extract 1-1/3 Pounds Light Brown Sugar 1 Ounce Willamette Hops (Boil) 1-1/2 Ounces Hallertauer Hops 1 Teaspoon Irish Moss 1 Ounce Clusters Hops Pellets Red Star Ale Yeast Procedure: Mash Pale Malt, Crystal Malt, And Gypsum In 2-3/4 Gallons Of 170 Degree Water; This Should Give Initial Heat Of 155 Degrees (Ph 5.0). Maintain Temperature At 140-155 Degrees For 2 Hours. Sparge. To Wort, Add Extract And Brown Sugar. Boil With Willamette Hops. After 15 Minutes Add Hallertauer And Irish Moss. Dry Hop With Clusters And Steep. When Cool, Add Wort To Carboy And Pitch Yeast. Specifics: Original Gravity: 1.048 Final Gravity: 1.011 Primary Ferment: 23 Days -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pale Ale 2 (03/05/94) (2:50) Ingredients (For 2 Gallons): 2-1/2 Pounds Pale Ale Malt 2/5 Pound 80l Crystal Malt 1/2 Ounce Perle Hops (7.6 Alpha) (Boil) 1/2 Ounce Perle Hops (Finish) Wyeast #1028: London Ale Procedure: Recipe Makes 2 Gallons. Mash In 5 Quarts Water At 140 Degrees, Maintain Temperature Of 150-152 Degrees For 2 Hours. Mash Out 5 Minutes At 168 Degrees. Sparge In 2-1/2 Gallons At 160 Degrees. Boil 90 Minutes. Add Boiling Hops 45 Minutes Into Boil. Specifics: Original Gravity: 1.041 Final Gravity: 1.010 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Partial Mash Porter (03/05/94) (19:16) Ingredients: 3 Pounds 2-Row Pale Lager Malt 10 Ounces Black Patent Malt 6 Ounces Crystal Malt 4 Pounds Australian Dark Extract 11 Aaus Northern Brewer Hops Doric Yeast 1/2 Cup Corn Sugar (Priming) Procedure: Mash-In (6 Quarts Water) At 131-122 Degrees, Stir 3 Minutes. Adjust Ph To 5.0-5.5 (Using Calcium Carbonate Or Gypsum). Protein Rest 131-120 Degrees For 30 Minutes. Starch Conversion 155 Degrees For 60 Minutes. Mash Out At 168 Degrees For 5 Minutes. Sparge With 2 Gallons Of 168-160 Degree Water. Bring Liquid To Boil And Add Extract And Hops. Boil 60 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Melomel (03/05/94) (23:47) Ingredients: 6 Pounds Peaches 3/4 Pint Elderflowers 2-1/2 Pounds Acacia Honey 1/30 Ounce Tannin Graves Yeast 1/4 Ounce Tartaric Acid 1/4 Ounce Malic Acid Procedure: Press Peaches (After Removing Pits). Dissolve Honey In 4 Pints Warm Water, Blend In Peach Juice Along With Acid, Tannin, And Nutrients. Add 100 Ppm Sulfite (2 Campden Tablets). After 24 Hours, Add Yeast Starter, Allow To Ferment 7 Days Before Adding Elderflowers. Ferment On Flowers For 3 Days Then Strain Off Flowers And Top Off To 1 Gallon With Cold Water. Ferment Until Specific Gravity Drops To 10, Then Rack. Rack Again When Gravity Drops To 5, And Add 1 Tablet Campden. Rack Again When When A Heavy Deposit Forms, Or After 3 Months, Whichever Comes First. Add Another Campden Tablet. Rack Again Every 3-4 Months, Adding A Tablet After Every Second Racking. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Perle Pale (03/05/94) (2:58) Ingredients: 8 Pounds Klages Malt 1 Pound Flaked Barley 1/2 Pound Toasted Klages Malt 1/2 Pound Cara-Pils Malt 1-1/2 Ounces (12.4 Aaus) Perle Hops (Boil) 1/2 Ounce Willamette Hops (Finish) 1 Teaspoon Gypsum 1/2 Teaspoon Irish Moss 14 Grams Muntona Ale Yeast Procedure: The 1/2 Pound Of Klages Malt Was Toasted In A 350 Degree Oven For 10 Minutes. The Mash Was Done Using Papazian's Temperature-Controlled Method. The Willamette Hops Are Added After The Boil, While Chilling With An Immersion Chiller. The Yeast Is Rehydrated In 1/2 Cup Of 100 Degree Water. Comments: Perle Pale Was A Beautiful Light-Golden Ale, Crisp Yet Full-Bodied. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pick Of The Season Cherry Ale (03/05/94) (23:18) Ingredients: 6 Pounds Laaglander Light Dry Extract 1/4 Pound Crystal Malt 1/4 Pound Lactose 7-8 Pounds Fresh Sweet Cherries 1/2 Ounce Chinook Hops (Boil) 1/2 Ounce Chinook Hops (Finish) 1/2 Ounce Hallertauer Hops (Dry) 1/2 Teaspoon Irish Moss Whitbread Ale Yeast Procedure: This Recipe Makes 5-1/2 Gallons. Freeze Cherries A Couple Days Before Brewing. Defrost In The Fridge. While Wort Is Boiling, Remove Stems And Crush Cherries. After Boiling, Pour Wort Over Cherries In Fermenter. Add Cold Water And Pitch Yeast. After A Couple Days, Rack To Secondary, Straining Out Cherries. Specifics: Primary Ferment: 2 Days Secondary Ferment: 6--8 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pilsner (03/05/94) (12:16) Ingredients: 4 Pound Can Mountmellick Hopped Light Malt Extract 3 Ounces Crystal Malt 2 Teaspoons Gypsum 1/4 Ounce Saaz Hops (Boil) 1/2 Ounce Saaz Hops (Finish) Wyeast #2007 Procedure: This Recipe Makes 5-1/2 Gallons. Make 2-Quart Starter For Yeast. Steep Crystal Malt At 170 Degrees For 20 Minutes In Brew Water. Remove Grains. Boil Extract And Boiling Hops For 75 Minutes. Add Finishing Hops In Last 10 Minutes. Conduct Primary Fermentation At 47-49 Degrees For 3 Weeks. Lager For 4 Weeks At 30 Degrees. Specifics: Primary Ferment: 3 Weeks Secondary Ferment: 4 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pilsner Urquell (03/05/94) (12:17) Ingredients: 4 Pound Can Alexander's Pale Malt Extract Syrup 2-1/3 Pounds Light Dry Malt Extract 15 Aau's Saaz Hops Wyeast 2007 Bohemian Pilsner Yeast Procedure: Bring Extracts And 2 Gallons Of Water To Boil. Add 5 Aau's Of Saaz Hops At Beginning Of Boil. Add 5 Aau's Again At 30 Minutes And At 10 Minutes. Pitch Yeast When Cool. Specifics: Original Gravity: 1.050 Final Gravity: 1.010--1.008 Primary Ferment: 50 Degrees -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pleasing Porter (03/05/94) (19:25) Ingredients: 3.3 Pound Can John Bull Unhopped Dark 3.3 Pound Bag Northwestern Amber Malt Extract 1-1/2 Ounces Clusters 6.9% Alpha (Boil) 1 Ounce Cascades 5.6% Alpha (Finish) Ale Yeast (Your Choice) Procedure: Bring 2 Gallons Of Water And Malt To A Boil. Add 1/2 Ounce Clusters At Beginning Of Boil, 20 Minutes, And 40 Minutes. After 60 Min. Turn Off Heat, And Add Cascades. At This Point It Was Late In The Evening, I Poured The Wort Into My Sanitized Bottling Bucket And Brought The Quan- Tity Up To 5 Gals. And Stuck The Whole Thing In The Beverage Refrigera- Tor. Next Morning I Siphoned Off The Wort Into The Fermentor, Leaving All Those Hop Particles Behind, Pitched The Yeast. Put On The Blow Off Tube, And Put The Fermenter Back In The Refrigerator. I Had The Tempera- Ture Set At 50 Degrees. After A Week, I Replaced The Blow Tube With An Airlock, And Bottled After A Month Of Fermenting. Specifics: Original Gravity: 1.052 Final Gravity: 1.016 Primary Ferment: 1 Month At 50 Degrees -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Porter (03/05/94) (19:10) Ingredients: 1 Can Munton & Fison Dark Hopped Extract 1/2 Can Edme Bitters Kit 1 Stick Brewers Licorice 1/2 Pound Toasted Barley 1 Pound Flaked Barley 2 Ounces Cascade Hops Pellets 1 Ounce Northern Brewer Hops Pellets Edme Ale Yeast Procedure: Make Toasted Barley Into A Tea. Bring Flaked Barley To Boil. Sparge With Kitchen Strainer And Boiling Water. Boil Extracts And Cascade Hops. Add Northern Brewer. Cool And Pitch. Specifics: Original Gravity: 1.045 Final Gravity: 1.005 Primary Ferment: 2 Days Secondary Ferment: 5 Days -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Porter 1 (03/05/94) (19:14) Ingredients: 3 Pounds 2-Row Pale Lager Malt 10 Ounces Black Patent Malt 8 Ounces Wheat Malt 4 Pounds Scottish Light Malt Extract 12 Aaus Northern Brewer Hops (Boil) 1 Ounce Fuggles Hops (Finish) 3 Teaspoons Yeast Nutrient Edme Ale Yeast 1 Teaspoon Gelatin Finings 1/2 Cup Corn Sugar (Priming) Procedure: Mash-In 3 Minutes In 6 Quarts Of Water At 122 Degree (Strike Heat 126 Degree). Adjust Ph To 5.0-5.5. Protein Rest 30 Minutes At 131 Degrees. Starch Conversion 60 Minutes At 150-141 Degrees (Longer Is Better). Mash Out 5 Minutes At 168 Degrees. Sparge With 2 Gallons Of Water At 168-160 Degrees. Boil 60 Minutes. Add Extract, Yeast Nutrient And Bittering Hops At Start Of Boil. Add Finishing Hops 10 Minutes Before Boil Ends. Force Cool And Bring Volume To 5 Gallons. Pitch Yeast. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Prohibition Pilsner (03/06/94) (0:13) Ingredients: 1 Can Hop-Flavored Malt Syrup 3/4 Pound Granulated Sugar 1 Cake Compressed Yeast (Or Vierka Dry Lager Yeast) Procedure: Dissolve Syrup And Sugar In Boiling Hot Water---Pour Into Cold Water To Make Five Gallons---Allow To Further Cool For Two Hours, Then Add One Cake Yeast. Cover Crock Or Other Fermenting Vessel With Clean Cloth. Keep In A Cool, Dark Place. Watch Carefully And When Bubbles Of Gas Cease Coming To Surface Fermentation Has Been Completed And Liquor Should Be Quite Clear (Approximately Four Days). Now Siphon Off Clear Liquid To Another Clean Crock, Leaving The Thick Sediment Behind. To The Liquor In The Second Crock Add 1/4 Pound Granu- Lated Sugar And Stir Until Dissolved. Fill Into Bottle By Siphoning Or Pouring. Cap And Immediately Store In A Cool Dark Place. The Beverage Will Be Ready For Use When Clear---Requires One To Two Weeks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Purdue Red Hot Apple Ale (03/05/94) (23:27) Ingredients: 4 Pounds Mountmellick Brown Ale Kit (Hopped) 1 Pounds Light Dme 1 Pound Honey 1/2 Pound Crystal Malt 4 Pounds Sliced Winesap Apples (From Purdue Hort. Farms---Hence, The Name) 2 Teaspoons Cinnamon 1 Cup Cinnamon Imperials (Red Hots) 10 Grams Burton Salts 1 Teaspoon Irish Moss 1 Package Brewer's Choice London Ale Yeast (#1028) 2/3 Cup Dextrose To Prime Procedure: Bring 3 Gallons Water To Boil And Put In Brew Bucket To Cool. Bring 1.5 Gallons Water And Crystal Malt To Boil. Remove Grain. Add Extract, Honey, Burton Salts, And Irish Moss And Boil For 15 Minutes. Add Red Hot Candies. Turn Heat To Low After Candies Melt. Add Apples And Cinnamon And Steep 15 Minutes. Dump Into Brew Bucket, Then Transfer To Primary. (I Made Malted Applesauce Out Of The Apples By The Way!) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quaker Stout (03/05/94) (19:18) Ingredients: 6 Pounds Dry Amber Extract 1 Pound Crystal Malt 1/2 Pound Roasted Barley 1 Pound Quaker Oats 1 Ounce Eroica Hops (Boil) 1 Ounce Kent Goldings Hops(Finish) 2 Packs Edme Ale Yeast Procedure: In Two Gallons Of Cold Water, Add Crystal, Barley, And Oatmeal. Steep Until Water Comes To Boil. Sparge With About 1 Gallon Of Hot Water. Add Dry Extract. Bring To Boil. Add Eroica Hops. Boil 45 Minutes. In Last 5 Minutes Of Boil, Add Kent Goldings Hops. Cool To About 75 Degrees. Transfer To Primary And Pitch Yeast. Have A Homebrew And Wait. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Mead (03/05/94) (23:59) Ingredients: 3 Gallons Water 5 Pounds Honey 1/3 Cup Jasmine Tea 1/2 Teaspoon Ground Ginger 2 Teaspoons Cinnamon 1/2 Teaspoon Ground Allspice 1/2 Teaspoon Ground Cloves 1/2 Teaspoon Ground Nutmeg Ale Yeast Procedure: Boil Water, Adding Tea And Spices. Remove From Heat And Stir In Honey. (Some Mead Makers Boil The Honey, Skimming The Scum As It Forms). Cover Boiled Water, And Set Aside To Cool (This Usually Takes A Long Time, So Start On The Next Step). Make A Yeast Starter Solution By Boiling A Cup Of Water And A Tablespoon Or Two Of Honey. Add Starter To Cooled Liquid. Cover And Ferment Using Blow Tube Or Fermentation Lock. Rack Two Or Three Times To Get Rid Of Sediment. The Less Honey, The Lighter The Drink, And The Quicker It Can Be Made. 1 Pound Per Gallon Is The Minimum, 5 Pounds Per Gallon Is About The Maximum For A Sweet Dessert Wine. This Mead Is A Metheglin Because Of The Tea. The Yeast Is Pitched One Day After Starting The Batch, The Crud Skimmed About 10 Days Later, Then Wait 3 Days And Rack To Second- Ary. Wait 2 More Weeks And Bottle---About 4 Weeks From Start To Finish. Comments: Yield Is 3.1 Gallons. Excellent Clarity, Fairly Sweet Flavor, Slight Sediment, Light Gold Color. An Excellent Batch. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rainy Day Porter (03/05/94) (19:30) Ingredients: 2 Pounds Alexander Extract Syrup (Pale) 4 Pounds Yellow Dog Extract Syrup (Amber) 1-1/4 Pounds Brown Sugar 1/2 Pound Black Patent 1/4 Pound Roasted Barley 1/2 Pound Crystal (60 Degree L) 1/2 Pound Crystal (40 Degree L) 1/4 Pound Chocolate Malt 22 Aau (2 Ounce Nugget) 60 Minutes Boil 3 Ounce Fresh Grated Ginger; 10 Minutes Boil 1 Ounce Cascade Ale Yeast (See Comments) Procedure: Steep Grains At 150 Degrees For 40 Minutes Before Boil. Add Malt And Brown Sugar. Boil For 60 Minutes. Add Nugget Hops At Begining Of Boil. Add Ginger Last 10 Minutes Of Boil. Turn Off Heat And Add Cascade Hops. Allow To Steep For 10 Minutes. Cool Wort With Chiller. Rack Off Trub. Add Water To Make Total About 5.3 Gallons. Pitch Yeast. Bottle 3 Weeks Later. Specifics: Original Gravity: 1.057 Final Gravity: 1.016 Primary Ferment: 3 Weeks -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raspberry Cider (03/06/94) (0:05) Ingredients (For 3 Gallons): 3 Gallons Fresh Cider 4 6-Ounce Packages Red Raspberries, 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! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raspberry Imperial Stout (03/05/94) (23:26) Ingredients: 15-1/4 Pounds Bulk, Light Extract 3/4 Pound Roasted Barley 3/4 Pound Black Patent Malt 3/4 Pound Chocolate Malt 2 Pounds English Crystal Malt 3-3/4 Ounces Bullion Pellets (9.6 Alpha) 1-1/4 Ounces Northern Brewer Pellets (6.7% Alpha) 2 Ounces Kent Goldings Pellets 13 Pounds Fresh Raspberries 4 Teaspoons Gypsum Sierra Nevada Yeast 1 Cup Corn Sugar (Priming) Procedure: This Makes 6-1/2 To 7 Gallons. This Is Based On Papazian's Recipe From The Summer 1990 Issue Of Zymurgy, Except That I Use More Raspberries Than Charlie. Follow His Directions, Or E-Mail Me For Directions. (Directions Are Pretty Standard.) The Bullion Hops And Northern Brewer Are Used For Bittering And Are Added To The Boil. The Kent Goldings Pellets Are Used For Dry-Hopping. Specifics: Original Gravity: 1.087 Final Gravity: 1.022 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rat's Darkness (03/05/94) (19:35) Ingredients: 6.6 Pounds John Bull Dark Extract 1/2 Pound Crystal Malt 1/4 Pound Black Patent Malt 2 Ounces Saaz Hop Pellets (Boiling) 1/4 Ounce Cascade Hop Pellets (Finishing) 1 Pack Whitebread Dry Ale Yeast Procedure: Cracked The Grains And Put Them In 1.5 Gallons Of Water, Bring To Boil And Remover Grains After 5 Mins, Add Boiling Hops And Extract. Cook For 1 Hour, Add Finishing Hops For Last 10 Minutes. Add To Water In Fer- Menter, Bring Level Up To 5 Gallons. Ferments Out In About 8 Days, Tasted Good Right Out Of The Fermenter, Ready To Drink In About 8-10 Days. Bottled With 1 Cup Amber Dry Extract. Specifics: Original Gravity: 1.040 Final Gravity: 1.008 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Really Incredible Ale (03/05/94) (3:00) Ingredients: 5-7 Pounds Pale Malt 3 Pounds Crystal Malt 2 Pounds Wheat 2 Ounces Northern Brewer Hops 1 Ounce Hallertauer Hops 1/2 Ounce Cascade Hops Yeast Procedure: Mash All Grains Together. Add Northern Brewer At Beginning Of Boil. Boil 90 Minutes. During Last 1/2 Hour, Add The Hallertauer Hops. In Last 15 Minutes Add The Cascade. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Ale (03/05/94) (23:44) Ingredients: 6.6 Pounds Northwestern Amber Malt Extract 3/4 Pound 60 Degree L Crystal Malt 2-1/2 Ounces Fuggles Hop Plugs (4.6% Alpha) 1 Ounce Cascades Whole Leaf Hops. (5%-Ish Alpha) 1 Package Glen-Brew Ale Yeast Procedure: Steep Crystal Malt For 30 Minutes In 150 Degree Water. Sparge Into Brew Pot Of Hot Water And Add Malt Extract. Bring To Boil And Add 1 Ounce Fuggles. 20 Minutes Later Add Another Ounce. At The 40 Minute Mark, Toss In The Final Half Ounce Of Fuggles. (Almost Threw In A Full Ounce, But After Tasting Wort, Decided Against It---Plenty Bitter At This Point.) Turn Off Heat And Add Cascades. Stirred Down The Hops Slowly And Let Sit For About 10 Minutes. Strain All Into Fermenter Containing Ice Water. Cooled. Pitched Yeast. Single Stage Ferment. Keg, And Age A Few Days. Specifics: Original Gravity: 1.044 Final Gravity: 1.010 Primary Ferment: 10 Days -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Riesling Pyment (03/05/94) (23:48) Ingredients: 4-1/2 Pounds Wildflower Honey 5-1/2 Pounds Partial Blueberry Honey 2 Tablespoons Acid Blend 1 Tablespoon Pectic Enzyme 4 Pounds Alexander's Johanissberg Riesling Extract 1 Pack Red Star Champagne Yeast Procedure: Boil Honey, Acid, Enzyme And Riesling Extract For 1 Hour (I Have Since Learned That Honey Is Best Not Boiled; Subsequent Batches Have Been Made By Holding The Mixture For 2 Hours). Cool And Pitch Yeast. Rack To Secondary After 8 Days. Bottle After 4 Months. Specifics: Primary Ferment: 8 Days Secondary Ferment: 48 Days -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Russian Empirical Stout (03/05/94) (18:41) Ingredients (For 3--1/2 Gallons): 5-1/2 Pounds 2-Row Pale Malt 1 Pound Caramel Malt 1/4 Pound Chocolate Malt 1/4 Pound Black Patent Malt 4-1/2 Pounds Diastatic Malt Extract 2-1/2 Ounces Fuggles Hops 1/4 Ounce Chinook Hops 1 Teaspoon Irish Moss Leigh Williams Yeast Pasteur Champagne Yeast 1/4 Cup Corn Sugar (Priming) Procedure: This Will Yield About 3-1/2 Gallons At A Density Of 1106. Mash Grains Using Infusion Method For About 1 Hour. Boil Two Hours With All Hops Added---That's Right, No Finishing Hops. Cool And Pitch Williams Yeast. Ferment For 4 Days Then Rack To Glass Jugs. Rack Again On 24th Day. Add Champagne Yeast. Let Ferment Another 4 Months. Bottle. Specifics: Original Gravity: 1.106 Final Gravity: 1.032 Primary Ferment: 4 Days Secondary Ferment: 24 Days + 4 Months -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=