beer recipes 8

beer recipes 8

Sour Mash

Category Sour Mash

Recipe Type All Grain

Fermentables

5 lbs 2--row Klages (mash @ 158 for 14 hours)

10 lbs wheat malt

10 lbs 2--row Klages (infusion mash @155 for 1--1/2 hours)

2 lbs wheat malt

Hops

- 537 -

2 oz Centennial hops (12% alpha)

Other

.5 oz coriander (freshly crushed, added to fermenter)

Yeast yeast

Procedure Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the other is straight

infusion. I do how ever make a effort to minimize heat loss by using a ice chest and sealing the lid

with duct tape. If it smells rotten, it is OK. The bacteria at work are for the most part aerobic. If it

looks bad, it’s OK. After 14 hours no matter how bad you think you screwed up, its OK just see

the thing thru, it is worth it.

Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for 75 minutes, then

cool and split into two carboys. Pitch a Chimay culture into one and a Chico ale yeast into the

other. Add 1/4 ounce freshly crushed coriander to each. After 7 days fermentation, blend the two

batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4 cup corn sugar per 5

gallons. Counter pressure bottled after 2 weeks.

Sourdough Beer

Category Sour Mash

Recipe Type Extract

Fermentables

2.75 lbs hopped light extract

.5 lbs pale malt

2 oz crystal malt (40 L.)

2 oz wheat malt

1.5 cups sourdough starter (wheat flour

Hops

- 538 -

.5 oz Hallertauer hops

Yeast ale yeast

Procedure Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours.

Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled

1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast.

Ferment as usual.

Southside Steam Beer

Category Steam Beer

Recipe Type All Grain

Fermentables

8 lbs Klages malt

1 lbs light munich malt

.5 lbs 10L Crystal malt

.25 lbs 40L Crystal

.25 lbs 80L Crystal

Hops

- 539 -

2 oz Northern Brewer Hops (Whole) (7.5% a)

Other

1 tbsp Irish Moss

Yeast Wyeast #2112 California Lager yeast in 1/2 gallon starter

Procedure Mash in at 130F.

Protein rest at 122. (30 minutes)

Starch conversion at 150. (1 hour)

Mash-out at 166 F. (30 minutes)

Sparge at 170.

Add 1/2 ounce of Northern Brewer for boil, another 3/4 ounce and Irish moss after 30 minutes. In

last 5 minutes of boil, add 3/4 ounce of Northern Brewer. Chill and pitch yeast.

Sparky's After-Burner Brew

Category Spiced Beers

Recipe Type Extract

Fermentables

3.3 lbs John Bull amber malt extract

.5 lbs crystal malt

.5 lbs dark dry malt

.5 lbs corn sugar

Hops

2 oz Cascade hops

- 540 -

Other

10 ea fresh Jalapeno peppers

Yeast 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. (I discovered this the hard way---making pickles, not

beer.)

Special Bitter #9

Category Pale Ale

Recipe Type All Grain

Fermentables

7 lbs 2-row pale malt

1 lbs crystal malt (60 L.)

.5 lbs wheat malt

1 oz black patent malt

Hops

1 oz Centennial hops (10.9% alpha)

- 541 -

Yeast Wyeast 1028

Procedure Mash in: 12 qt. @ 140F

Mash: 60 min. @ 150-156 F pH 5.2

Mash out: 15 min. @ 170F

Sparge: 5 gal. acidified to pH 5.8 w/lactic acid. Boil: 90 minutes Hops: 1 addition, 45 min. from

end.

I used the theoretical values in Miller’s CHoHB, and the SG points avail- able from the grain bill

were 290. Multiply 58 by 5 and be amazed as I was! Yes, I got 100% of theoretical extraction, and

only sparged 5 gal.! How? I’ll describe my sparge procedure this time, because I believe herein

lies the key.

For lautering, I use the bucket in bucket tun. I’d suspect that it’s the same as many other brewers

use. It isn’t insulated, or anything fancy. Sparge water was acidified with lactic acid ala Miller.

Here’s the difference. I recirculated the initial runoff for the equivalent of 6 gal. Then I began the

sparge with 1/2 of the water heated to 170F and recirculated it once. I finished up with the last 2.5

gal., which was also recirculated once. Total sparge time was about 2.5 hours. The sparge was a

good bit longer than usual, but those results!!! The runoff was reheated between recirculations,

BTW. The last runnings had no preceivable tannic taste.

Speedball Stout

Category Stout

Recipe Type Extract

.

Fermentables

6 lbs Dark Australian malt extract

.5 lbs Dark Australian dry

4 oz black patent malt

4 oz Flaked Barley

4 oz Medium Crystal malt

4 oz molasses

- 542 -

Hops

2 oz cascade (bittering) at 4.7 AAU

2/3 oz northern brewer (aromatic)

Other

1/3 lbs Coffee

Yeast Sierra Nevada yeast culture

Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90

minutes. Add black patent malt and molasses at 45 minutes. Bittering hops in thirds each 30 min.

Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If

you don’t have a wort chiller you’d better wait until pitching. Remove the bag after about 24 hours

or when the fermentation is going strong, whichever is longer. Rack to secondary once initial

fermentation has died down, about 5 to 6 days.

Spiced Ale

Category Spiced Beers

Recipe Type Extract

Fermentables

7 lbs amber liquid extract (Alexanders

2 lbs crystal malt

1 lbs chocolate malt cracked

Hops

2 oz Hallertauer hops

2 oz Saaz hops

- 543 -

Other

4 oz fresh ginger

2 tbsp ground cinnamon

Yeast Wyeast American Ale (Sierra Nevada ?) yeast 1 pint starter

Procedure Steep crystal and chocolate malt in hot, but not boiling, water for about 1/2 hour. Strain

out grains, sparge with hot water. Add extract, stir until dissolved. Bring to a boil and add all the

Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to primary, and

add Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor.

Prime with 3/4 cup corn sugar and bottle when fermentation appears complete.

Spiced Brown Ale

Category Spiced Beers

Recipe Type Extract

Fermentables

7 lbs dark Munton & Fison malt extract syrup (2 cans)

.5 lbs crystal malt

1 lbs chocolate malt

Hops

1 oz Fuggles pellet hops -- boil

1 oz Fuggles pellet hops -- 15 minutes before end of boil

- 544 -

1 oz willamette pellet hops -- finish

Other

1 nutmeg grated -- 15 minutes before end of boil

1 oz sliced ginger root -- 15 minutes before end

Yeast Whitbread ale dry yeast in a 20 oz. starter

Procedure Grain steeped in a colander in 2 gallons of cold water and brought to boiling: grain

removed when boiling began. Some hops and spices allowed to pour into carboy. My notes don’t

mention fermentation times, so i would guess 1 to 1--1/2 weeks in primary, 2 weeks in secondary

as a rough estimate.

Spiced Chili Beer

Category Spiced Beers

Recipe Type Extract

Fermentables

5 lbs M&F light dry malt extract (unhopped)

.75 c. corn sugar for priming

Hops

1 oz Cascade pelletized hops (6.2% AA)

Other

- 545 -

6 each Chinese (Szechwan?) chiles

8 each chiles used for dry spicing (6 steamed, 2 unsteamed)

Yeast 1 pkg Yeast Lab Whitbread Ale Yeast

Procedure Removed stems and seed from chiles. Boiled extract and hops in ~3 gallons of water

for 1 hour. Steeped chiles from 10 minutes, then discarded them. Started yeast in a small yeast

starter. Pitched when wort cooled (I don’t have a wort chiller). Bottled approx. 10 days later with

priming sugar.

Before bottling I used a wine thief to taste the beer. Since the heat from the chile was low I

decided to steam a few chiles and "dry spice" in the bottle. I also made two bottles with

unsteamed chiles.

I’m not going to throw the chiles in the brew pot again. Very little spice was contributed from the

six chiles I steeped.

I’ll not put one chile in each bottle again, either. Fortunately, I limited this to 8 beers. The steamed

chiles made the brew overpowering. The unsteamed chiles were worse, with a mild infection that

caused those beers to become hazy. The problem is not the heat. The dry spiced bottles are

about as hot as Pace hot salsa. It’s the chile aroma that makes the beer undrinkable.

My next attempt will utilize dry spicing in the fermenter. I’ll try 6 to 8 steamed chiles in a musslin

bag. Also, I’ll put more hops in the boil (1.5 oz of similar bittering hops). The chiles seem to

provide heat and aroma, which leaves flavor wide open to bittering.

Spicy Xmas Beer

Category Spiced Beers

Recipe Type Extract

Fermentables

3.3 lbs Northwestern light malt extract

2 lbs dark malt extract

2 lbs wildflower honey

Hops

2 oz Hertsburger hops (boil)

.5 oz Goldings hops (finish)

- 546 -

Other

2 oz grated ginger (boil)

1 oz grated ginger (finish)

Yeast 2 packs Munton & Fison ale yeast

Procedure Start yeast. Boil malt extract, honey, boiling hops and boiling ginger for about 1 hour.

Strain. Add finishing hops and ginger. Cool rapidly in tub. Pitch started yeast. Ferment. Prime and

bottle.

Spray Centennial Commemorative Ale - Brown Ale - No. 7

Category Brown Ale

Recipe Type Extract

Fermentables

9.0 lb Light Malt Extract Syrup, Alexanders

1.5 lb Crystal Malt, 20L

0.5 lb Chocolate Malt

0.25 lb Cara-Pils Malt

0.5 lb Flaked Barley

- 547 -

Hops

1.0 oz Eroica 12.6 % Leaf, Bittering, 60 min

1.0 oz Fuggles 4.0 % Leaf, Finish, 15 min

Other

2.0 tsp Burton Water Salts

1.0 cup Priming Dextrose

Alderwood Artesian Water, preboiled

Yeast 1.5 qt Wyeast 1065 American Ale Yeast repitched #6

Procedure Steeped Grains and Flushed with Brewing Water Boiled the Wort for 60 Minutes

Added Finish Hops for the Last 15 Minutes of the Boil Cooled In Washbasin of Iced Water, 90 min

Strained Wort into Primary, Pitched @60F

6.0 gallons wort in 6.8 gallon carboy with blowoff OG 1.052 FG 1.011 Fermented 6 days Racked

to secondary carboy for another 8 days Racked again just before bottling Yield - 18 750 ml

bottles, 17 500 ml bottles

This one started fermenting on April 24th, 1995; 100 years to the day from when Joshua Slocum

sailed the Spray out of Boston harbor, to start the first single-handed circumnavigation of the

world.

Spread it on Toast Imperial Stout

Category Stout

Recipe Type Extract

Fermentables

6.6 lbs Northwestern Dark Unhopped Extract

3 lbs Laaglander Light DME

1 lb 40L Crystal malt

.5 lb Chocolate malt

.25 lb Flaked barley

.75 lb Roasted unmalted barley

- 548 -

Hops

1.5 oz 7%AA Cluster pellets (60min)

1.5 oz 5%AA Cascade pellets (60min)

0.6 oz 5%AA Cascade pellets (15min)

0.5 oz East Kent Goldings whole (dryhop)

Other

.25 tsp NaCl

.25 tsp CaSO4

1 tsp CaCO3

5 gal Palos Hills, IL (soft) tapwater

8 oz starter culture from 4 bottles of Sierra Nevada Pale Ale

Yeast

Procedure Steeped grains at 170F for 15 minutes in grain bags. Fermented at 65F. Bottled with

1/2 cup boiled corn sugar.

Spruce Beer

Category Spiced Beers

Recipe Type Extract

Fermentables

6.6 lbs Munton & Fison dark malt extract

3 lbs dry dark extract

Hops

3 oz Cascade hops (4.3 alpha)

1 oz Cascade hops

- 549 -

Other

3 tsp gypsum

.5 tsp Irish moss

.5 oz spruce essence

Yeast Leigh & Williams Beer & Stout yeast

Procedure Boil malt and boiling hops for 1 hour. In last 10 minutes add the 1 ounce of Cascade

finishing hops and the Irish moss. In the last 2 minutes add the spruce essence. Chill and pitch

yeast.

Spruce Beer

Category Spiced Beers

Recipe Type All Grain

Fermentables

10 lbs american 2-row malt

.5 lb crystal 40 Lovibond

1/3 lb chocolate malt

Hops

1 oz cascade hops (aa=7.6%, 60 minutes)

- 550 -

Other

1 pint fresh spruce growths (30 min.)

Yeast German Ale Yeast

Procedure I mashed all grains together and did a protien rest at 122 degrees for 30 minutes and

then mashed at 148-152 degrees for 1 hour.

Spruce Juice

Category Spiced Beers

Recipe Type Extract

Fermentables

5 lbs Premier Malt hopped light malt extract

1 lbs dried light plain malt extract

1/8 lbs roasted barley

Hops

2 oz Cascade hops

- 551 -

Other

20 oz cup loosely filled with blue spruce cuttings

Yeast Ale yeast

Procedure Bring extract and 1 1/2 gallons of water to boil. Add Cascade hops and boil for a total

of 45 minutes. Rinse spruce cuttings, then toss into the wort for the final twelve minutes of the

boil. Cool. Pitch yeast.

Stacie's Wicked Ale

Category Brown Ale

Recipe Type Extract

Fermentables

6.6 lbs Northwestern Malt Extract - Gold

4 oz Chocolate malt

8 oz Klages Malt

8 oz 60 Lovibond Crystal Malt

8 oz Black Barley

Hops

1.5 oz Northern Brew Hops at 60 min

- 552 -

1.0 oz Hallertau Mittelfreu at 10 min

0.5 oz Hallertau Mittlefreu dry (in secondary)

Yeast Bell’s amber ale yeast (or Wyeast 1056)

Procedure Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to

boil.

Primary for 3 weeks

Secondary for 3 weeks

Bottled for 2 weeks.

(I shoulda racked earlier. But I got busy... didn’t even read the HBD! Can you believe it?)

Stacie's Wicked Ale

Category Brown Ale

Recipe Type Extract

Fermentables

6.6 lbs Northwestern Malt Extract - Gold

4 oz Chocolate malt

8 oz Klages Malt

8 oz 60 Lovibond Crystal Malt

8 oz Black Barley

Hops

- 553 -

1.5 oz Northern Brew Hops at 60 min

1.0 oz Hallertau Mittelfreu at 10 min

0.5 oz Hallertau Mittlefreu dry (in secondary)

Yeast Bell’s amber ale yeast (or Wyeast 1056)

Procedure Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to

boil.

Primary for 3 weeks

Secondary for 3 weeks

Bottled for 2 weeks.

Steam Beer

Category Steam Beer

Recipe Type All Grain

Fermentables

9.5 lbs Klages malt

1.5 lbs Crystal malt 40L

.5 lbs Cara Pils malt

Hops

2.5 oz Northern Brewer whole hops

- 554 -

Yeast Wyeast #2007

Procedure Using a standard mash procedure: Protein rest of 30 minutes at 125 degrees. Raise

temperature to 155 degrees and hold for 90 minutes or until starch is converted. Sparge to collect

enough that a 1 hour boil will still leave you 5 gallons of beer (brewing -- art or science?). Bring

wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2 ounce at 30 minutes and 1/2

ounce for the last ten minutes.

Steam Beer

Category Steam Beer

Recipe Type Extract

Fermentables

6.6 lbs American Classic light malt extract

.5 lbs crystal malt (10 L.)

.5 lbs crystal malt (20 L.)

.5 cup honey (priming)

Hops

1.5 oz Tettnanger hops (60 minute boil)

- 555 -

.25 oz Tettnanger (30 minute boil)

.75 oz Hallertauer hops (30 minute boil)

.25 oz Tettnanger (10 minute boil)

.25 oz Hallertauer (10 minute boil)

1 oz Kent Golding hops (dry hop)

Other

1 tsp., salt

1.5 tsp., gypsum

Yeast Wyeast Steam beer yeast

Procedure Crack the crystal malt and add to 1 gallon of water and bring to a boil then strain off

the wort. Add the extract and return to a boil. Add the hops at the given times. Cool wort and pitch

yeast.

Stout

Category Stout

Recipe Type Extract

Fermentables

8.8 lbs unhopped dark malt extract

1 lbs roasted barley

1 lbs wheat malt

.5 lbs black patent malt

.5 lbs chocolate malt

Hops

- 556 -

4 oz Bullion hops (boil)

1 oz Cascade hops (finish)

Yeast yeast

Procedure The bullion hops are added 30 minutes into the boil. I used pelletized hops and there

was a huge amount of sediment when I racked it---not sediment in the normal sense---it was

mostly beer with hops floating in it, but it was too thick to go through the siphon.

Stout

Category Stout

Recipe Type All Grain

Fermentables

9 lbs. Pale malt

.75 lb. Black patent malt

.75 lb. Crystal malt

10 oz. Roasted Barley

Hops

1 oz. Bullion hops-pelleted

- 557 -

Yeast Edme dry Ale yeast

Stout

Category Stout

Recipe Type Extract

Fermentables

3.3 lb amber NW extract

6.6 lb dark extract

1 lb crystal

1 lb roasted barley

0.4 lb chocolate malt

- 558 -

0.5 lb black patent

Hops

2 oz brewers gold 15.2 (60 minute boil)

1 oz cluster 7.3 (60 minute boil)

0.5 oz willamette (10 minute boil)

1 oz cascades (10 minute boil)

0.5 oz hersbrucker (5 minute boil)

1 oz cascade (5 minute boil)

0.5 oz hersbrucker (5 minute boil)

0.5 oz willamette (5 minute boil)

Other

1 oz. roastaroma tea (10 minute boil)

1 oz. roastaroma (after turning off heat)

Yeast dry yeast and everything.

Stout ala Guinness

Category Stout

Recipe Type All Grain

Fermentables

8 lbs pale ale malt

.75 lbs of crystal

1 lbs roasted barley

1 lbs flaked barley

.25 lbs chocolate malt

.25 lbs wheat malt

- 559 -

Hops

12-12 HBU Hops

Yeast Wyeast Irish yeast

Procedure Standard mashing procedure used.

Stout or Is It Porter?

Category Porter

Recipe Type Partial Mash

Fermentables

1 lbs roasted barley (mash)

1 lbs crystal malt (100 L.)

1 lbs pale malt

2 oz black patent malt

1 can John Bull dark unhopped extract

1 can John Bull amber unhopped extract

.5 cup light dry extract (priming)

- 560 -

Hops

1 oz Galena hops (boil 45 minutes)

.5 oz Fuggles hops (5 minute boil)

1 oz Cascade hops (5 minute boil)

Other

.25 tsp Irish moss

Yeast Whitbread ale yeast

Procedure Crack grains, put in grain bag and put in Bruheat with 6 gallons or so of water. Rest at

110--115 for 15 minutes. Mash at about 150 for about 40 minutes (full conversion via iodine test

and wait a bit). There’s not much to convert. Sparge, but don’t cook the flippin’ hulls. Add extracts.

Bring to boil until hot break starts. Skim well. Add Irish moss. In last 5 minutes, add Fuggles and

Cascade. Before boil stops, bring volume to 5--1/2 gallons, of which you’ll use 5 gallons. Cool.

Rack to carboy. Pitch yeast.

Stout Stout

Category Stout

Recipe Type All Grain

Fermentables

10 lbs pale malt (2-row)

1 lbs roasted barley

1 lbs flaked barley

.5 lbs crystal malt

Hops

1+ oz Centennial whole hops (at 10.1 AAU) no finishing

- 561 -

Yeast Wyeast Chico ale slurry

Procedure Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes.

Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops

going it at beginning of boil.

Strawberry (or whatever...) Wheat

Category Wheat Beer

Recipe Type Extract

Fermentables

1.5 lbs honey

1 can Morgan’s Wheat

1.5 lbs light dried malt

2 lbs fresh or frozen berries

Hops

2 oz Tettnangers (reduce if you don’t like hoppy beers)

- 562 -

Yeast ale yeast

Procedure Boil the honey, an ounce of the hops, & the Irish moss in some water 15 minutes. Add

Morgan’s kit malt and bring back to a boil. Add fruit. Lower heat. Steep at 150 degrees 20

minutes with the second half of the hops.

That’s it! Toss in some cold water & yeast and let ’er go.

After 4 days, rack off into a secondary fermenter, leaving the fruit behind in the primary.

Strawberry Beer

Category Fruit Beers

Recipe Type Extract

Fermentables

1 lb. amber malt extract

1 lb. light crystal malt

9 pints fresh strawberries

Hops

2 oz. hops

- 563 -

Other

6 lb. pale male extract

a little irish moss

about 3 tsp. pectin enzyme

Yeast 1 pkg. WYEAST Belgian Ale

Procedure I cleaned and pureed all the strawberries in a blender, added about half a gallon of

water to them, and boiled them seperately from my wort for about 15 mins. (my pot wasn’t big

enough to fit ’em). Cooled them and my wort and added the rest of the water. Pithced the yeast.

The blowoff was amazing! (I probably lost about 1 1/2 gallons of beer). Tons of it. I heated the

pectin enzyme in a little water and added it to the secondary (to eliminate pectin haze). Let it sit in

a secondary for three weeks. When I bottled it it tasted tart as hell -- but a week later I started

drinking it and it was great! It’s a bit bitter, but the strawberry is very noticeable and everyone

seems to enjoy it (especially me!).

Strawberry Beer

Category Fruit Beers

Recipe Type Extract

Fermentables

3--1/2 lbs dry light malt

1 lbs crushed crystal malt

8 pints fresh strawberries

Hops

3.3 lbs M&F amber hopped syrup

- 564 -

1 oz Northern Brewer leaf hops

Other

4 tbsp pectin enzyme

Yeast Ale yeast starter

Procedure Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to

below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours.

Steep crystal malt in 1 gallon of water for a while, then "rinse" in another 1--1/2 gallons. (I

preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame

and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in

primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the

yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the

beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar.

Strawberry, Not Very Ale

Category Fruit Beers

Recipe Type Extract

Fermentables

7.2 lbs Alexander’s pale malt extract syrup

.5 lbs cracked crystal malt (10L)

6 pounds+ pureed previously-frozen strawberries

Hops

.75 oz Saaz hops (5.9% alpha)

1 oz Fuggles (5.3% alpha)

- 565 -

Other

Pectin enzyme

Yeast Wyeast #1214 Belgian ale yeast

Procedure I used two 8 quart stockpots to cook this. I boiled one full pot of water, and set the

seive in the top with the crystal malt after I cut the heat. Waited 20 minutes, then took the seive

out and threw out the grains. I split the "tea" between the two pots, filled with water and started

the boil. I added the extract and Saaz, boiled for 30 minutes, added the Fuggles, and boiled for

30 minutes more. I cooled the 4 gallons to 75 degrees and pitched the yeast. Then I boiled (!) the

strawberries with 1 gallon of water for 15 minutes, then cooled and racked the beer (lost some

trub here) onto the strawberry mix. 4 hours later, I racked the mix again, losing all of the trub (so

far). Primary fermentation was outrageous! With 5+ inches headroom in my primary, I blew the

Saran Wrap up 3 inches, then off 3 times! 3 days in the primary, then I racked to the secondary,

and added the pectin enzyme. After 8 days in the secondary, I bottled with 1 1/2 cups of dried

extract. I stored it for 3 weeks, then tried it.

Striped Cat I.P.A.

Category Pale Ale

Recipe Type Extract

Fermentables

6 lbs pale dry extract

1 lbs amber dry extract

1 lbs crystal malt

.75 lbs toasted pale malt

.25 lbs pale malt

.5 cup corn sugar for priming

- 566 -

Hops

1 oz Bullion hops (8.2 alpha)

.5 oz Brewers Gold hops (7.5 alpha)

1 oz Cascade hops (4.2 alpha)

Other

2 tsp. gypsum

.25 tsp. irish moss

Yeast 1 pack Wyeast #1098

Procedure Procedure is that described by Papazian...steep grains, boil 1 hour (boil Brewers Gold

and Bullion). Remove from heat and add the cascades. Cool wort. Pitch yeast.

Summer Chocolate Stout

Category Stout

Recipe Type Extract

Fermentables

1 lbs chocolate malt

1 lbs crystal malt

4 lbs light malt extract syrup

2.5 lbs dark malt extract powder

8 oz molasses

Hops

- 567 -

1.5 oz Perle (boil) - 60 min.

1 oz Fuggle (flavor) - (1/2 ounce for 15 minutes

.5 oz Willamette (leaf hops

Other

2 tbsp gypsum

Yeast Wyeast #1084 Irish Ale Yeast

Procedure Steep grains for 30 minutes at 180F in 3 gallons water. Sparge thoroughly with 2

gallons. Filter wort through leaf hops (this didn’t work well, and I don’t suggest it).

Summer Lemon Wheat

Category Wheat Beer

Recipe Type Extract

Fermentables

6.6 lbs Northwestern weizen extract

3 lbs light dry malt extract

2 lbs honey

2 oz pure lemon extract

1 cup corn sugar for priming

- 568 -

Hops

2 oz Hallertauer hops

Other

4 whole lemons

Yeast dry ale yeast

Procedure Boil 2 gallons of water, remove from heat and add the malt extracts and honey. Add 1-

1/2 ounces of the hops at this time. Return to heat and boil for 50 minutes. After removing from

heat, add the remaining 1/2 ounce of hops, the lemon extract, and the juice from the 4 lemons.

Chill wort to 72 degrees, transfer to primary fermenter and pitch yeast. Ferment for 7 days at 72

degrees. Rack to secondary fermenter and let sit another 7 days. Bottle and let sit for 4 weeks.

Summer Pale Ale

Category Pale Ale

Recipe Type All Grain

.

Fermentables

8 lbs 2-row pale malt

1 lbs Munich malt

.5 cup dextrin malt

Hops

20 grams Nugget leaf hops (14 alpha)

15 grams Brambling leaf hops

- 569 -

Other

1 tsp gypsum

1/4 tsp Irish moss

Yeast 1 pack Edme ale yeast

Procedure Use the standard temperature-controlled mash procedure described in Papazian. Use

a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158

degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish

moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort

and pitch.

SunWeiss

Category Wheat Beer

Recipe Type Extract

Fermentables

1 lbs Klages malt

1 lbs malted wheat

1 can John Bull unhopped light extract syrup

Hops

1 oz Saaz hops pellets

- 570 -

Other

.5 tsp irish moss

Yeast lager yeast

Procedure Microwave mash the Klages and wheat. Sparge with 1 gallon of water at 170.

Add extracts and 2/3 of the Saaz hops.

I used hot water to get to the protien rest temperature, and then from there used the microwave

temperature probe and it’s hold temp feature for the two conversion rests, and mash out to 170F.

I used MedHigh power, and stirred every 10 minutes or so. The emphasis in mashing was on

body, not fermentable sugar. It worked. The beer has considerably more malt flavor, body, and

the dry hopping gave it a bit more tang than it usually has. Old recipe just used 1/2 pound of

malted wheat, cold to boil, to add a bit of flavor.

Surprised Frog Lager

Category Lager Pale

Recipe Type Extract

Fermentables

3.3 lbs Munton & Fison extra light extract

~0.4 lbs (2/5 pound), Briess amber extract

.5 lbs crystal malt (40 L.)

12 oz clover honey

.5 cup corn sugar

Hops

- 571 -

1 oz Cascade hop pellets (60 minute boil)

Other

3 oz grated ginger root (15 minute boil)

1/3 licorice stick

Yeast Wyeast Pilsen liquid yeast

Procedure I measured the OG at 1026, although in hindsight I think the brew was still a little

warm. . . . Let’s call it 1035 or so.I put this in my fridge (42 F) on 9 December, in hopes that it

would be finished by the time I got back from Xmas break. It certainly wasn’t! On 16 January I

measured the specific gravity at 1021, and it was still pretty sweet. On 8 February, though I knew

that it was not done fermenting, I bottled with 1/2 cup corn sugar and put all the bottles back in

my fridge. A day later, I decided to move two bottles into my pantry, to see if anything interesting

would happen.

Swamp Dog Stout

Category Stout

Recipe Type Extract

Fermentables

7 lb dark plain extract

1.5 lb plain dark dried extract

.5 lb black patent malt

.5 lb roasted barley

1 cup corn sugar for bottling

Hops

2 oz Nugget hops (14 AA) boil

- 572 -

1 oz Chinook hops (13.2 AA) finish

1 tsp Irish moss (w/finish hops)

Yeast Munson dry yeast

Procedure This was my first batch. I just last week made another batch ‘cause I was down to only

a 6-pack of SDS. In the second, I also used 1# oatmeal and 1 cup of brown sugar. Left in the

primary for 7-10 days. Secondary for at least 4 weeks. Try it, you won’t be sorry!!!!

Sweet Tooth's Sheaf & Vine Stout

Category Stout

Recipe Type Extract

.

Fermentables

3.3 lbs John Bull Unhopped Dark Extract

3.0 lbs Laaglander Light DME

0.5 lbs Belgian Special-B

0.5 lbs Belgian Cara-Munich

0.5 lbs Belgian Roasted Barley

0.5 lbs Belgian Roasted Malt

.5 cup corn sugar for priming

- 573 -

Hops

2.25 oz Cascade 4.0% @ 60 minutes

1.15 oz BC Goldings 4.0% @ 15 minutes

Other

.25 tsp Burton Water Salts

0.5 lb lactose at bottling

Yeast Wyeast #1056 American Ale Yeast

Procedure Don’t boil the grains, just crush them and steep them in 2 gallons of 170F water, then

remove and add the rest of the 5.5 gallon boil water. If you don’t do a full wort boil, you will have

to increase the hop rates (say, 25% more for a 2.75 gallon boil) to compensate for the lower

efficiency. Better be very sure you keep good sanitation since lactobacillus can eat the lactose

and will certainly make for gushers (or worse) if you get an infection.

Fermented at 68F.

Sweetport Porter

Category Porter

Recipe Type Extract

Fermentables

3.3 lbs Munton & Fison dark malt extract syrup

2.2 lbs dark dried malt extract

1.1 lbs light dried malt extract

8.5 oz malto-dextrin powder

1.1 lbs crystal malt (40 L)

4-1/4 oz chocolate malt

4-1/4 oz black patent malt

- 574 -

1 cup light clover honey

1 cup brown sugar

1/3 cup blackstrap molasses

Hops

1 oz Clusters hop pellets (boil)

1 oz Cascade hop pellets (boil)

.5 oz Cascade hop pellets (finish)

Other

1 tsp gypsum

.25 tsp Irish moss (15 minutes)

.75 cup dextrose (to prime)

Yeast 1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084)

Procedure Crush grains and steep for 30 minutes in water at 158 degrees. Strain into boiling

vessel and sparge with 158 degrees water. Add malt extracts, dextrin, honey, brown sugar,

molasses and gypsum and bring to a boil. Add boiling hops 5 minutes into boil, Irish moss for the

last 15 minutes and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to at least 68

degrees before pitching yeast. Prime with dextrose as usual.

Swill Clone

Category Lager

Recipe Type Extract

Fermentables

3 cups 20LV ish crystal malt

3.3 lbs John Bull dark unhopped extract syrup

3.5 cups munton and fison unhopped plain amber dry malt extract (20 EBC ish)

Hops

1 oz Kent Goldings hop pellets (boiling)

.5 oz Cascade hop pellets (finishing)

- 575 -

Other

.5 tsp burton water salts (if needed)

.5 tsp gypsum (if needed)

.5 tsp Irish Moss

Yeast Lager Yeast (please use something good!)

Procedure Well, here goes... keep it simple and fun! Before you start... why not get your yeast

starter going?

Crack the crystal in a blender or whatever you like to crack with (dont powderize it!) bring it to a

boil with one gallon of cold water. At the first sign of a boil, strain the liquid into your normal

boiling pot (dont squeeze, smish, or squish the grain... just let the wort run out).

Add one gallon (or two if the pot is large enough) of water, the water salts, and extracts to the pot

and bring to a boil. Boil for fifteen minutes, then add the boiling hops and continue boiling for 30

minutes (keep on stirring, but try to keep the pot covered as much as possible).

Add the Irish moss, stir for one minute.

Add the finishing hops. Stir and cover for three minutes.

Place (chill first if you like) in the fermenter and top to 5.5 gallons.

Pitch when cool (as if you didnt know this part).

I normally use a two stage system. I’ll rack it once after the head falls. When the bubbler pharts 2

or less times per minute, i’ll bottle or keg. If you are bottling, i would suggest using somewhere

between 1/2 and 3/4 cup corn sugar, or 1/2 cup of honey for priming... I hope i didnt forget

anything...

Note: If you serve this beer to newbies or wimps, serve it COLD!

Taken Liberties Ale

Category Pale Ale

Recipe Type Extract

Fermentables

.5 lbs crystal malt (60L)

1 cup English 2--row pale malt

7 lbs light Munton & Fison dry malt extract

.5 cup corn sugar (priming)

Hops

.5 oz Galena pellets (12% alpha)

- 576 -

1 oz Cascade pellets (5.5% alpha)

1 oz Cascade pellets

Other

.5 oz Irish moss

Yeast Wyeast American ale #1056

Procedure Cracked grains and steeped in 2 (U.S.) quarts 150-155F water for 45 minutes.

Collected runoff and sparged with an additional 1--1/2 gallons 170F water. Added to brew kettle

with enough additional water to make 5- -1/2 gallons. Dissolved extract and boiled 65 minutes,

adding hops and Irish Moss as shown. Chilled with an immersion chiller down to 70F. Racked off

break and pitched onto dregs of the secondary of a previous batch, a la Father Barleywine. Active

fermentation in under 12 hours. O.G. = 1.056; IBU = approximately 33 (not counting the dry

hopping which would have added a point or two). Single-stage blowoff fermentation in the low

70’s. Primary was 4 days, after which I attached a fermentation lock and dumped in the dryhopping

hops. After another 19 days of secondary, I racked to a Cornelius keg primed with 1/2

cup of corn sugar. After waiting a week or so, I tapped, keeping 20 psi on the keg at all other

times.

Taking Liberty Ale

Category Pale Ale

Recipe Type All Grain

Fermentables

14 lbs Klages

4 oz 40L Crystal Malt

4 oz 90L Crystal Malt

Hops

.5 oz Chinook (12%)

1 oz Cascade (5.5%)

- 577 -

2 oz Cascade (5.5%)

Other

1 tsp Irish moss

.75 cup corn sugar to prime

Yeast Wyeast 1056 American ale

Procedure Mash all grains for 90 minutes at 150F, adjust PH as needed. Mashed off at 170F,

sparged with 170F water. This has a total BU of 43.7. If you don’t reach around 1.060, adjust the

dry hopping accordingly.

Tamalpais Wit

Category Wheat Beer

Recipe Type Extract

Fermentables

4-1/2 lbs light dry wheat malt extract

2 lbs orange honey

Hops

- 578 -

1 oz Hallertauer or Northern Brewer (7.5 HBU, boil)

1 oz Hallertauer or Hersbrucker (3 HBU finish)

Other

1.5 oz crushed coriander

.5 oz dried orange peel

Yeast Belgian Ale yeast (Wyeast 1214)

Procedure Bring 5 gallons of water to a boil, then add first three ingredients. Boil 45 minutes, then

add 3/4 oz. coriander. Boil 10 minutes, then add remaining coriander and orange peel. Boil 5

minutes, and add the finishing hops for a final 2 minutes. Chill immediately to 75 F, areate into 5

gallon carboy, and add yeast. Ferment using blow-off method, then prime with 3/4 cup corn sugar

and bottle.

TBones Game Warden Stout

Category Stout

Recipe Type Partial Mash

Fermentables

5 lb Briess 2 row

1 lb Flaked Barley

1.5 lb Crystal 40L

3.3 lb John bull dark

3.0 lb dark M&F DME

Hops

- 579 -

2 oz Eroica pellets

Other

2 inch Brewers Licorice

Yeast Danstar Nottingham yeast

Procedure Crush Grains and mash at 150 for 60 minutes, really I got the Briess only to convert

the flaked as an experiment in head and body. Sparge and get 3 gallons. Add to this (allready

surly lookin’ brew) the extract and hops. Boil 60-90 until 2.0 2.5 gals remain in pot. Pour in

primary with 2.5 cold water. Chill in ICE water to 76.

Pitched Danstar Nottingham...went off like a bomb... had to replace 1 1/4 inch blow off on day

2..was spooged out... and it worried me...well..not too worried... racked to secondary after one

week in secondary for 2 weeks...primed with 1.25 cup Dark DME...

Terminator Stout

Category Stout

Recipe Type All Grain

Fermentables

12.0 Lbs Great Western 2-row

1.0 Lbs Briess 40L Crystal Malt

1.0 Lbs Black Barley

1.0 Lbs Briess Munich

Hops

30 IBUS Cascade Hops

- 580 -

Yeast Wyeast #1056

Procedure Single step, upward infusion mash with strike temp at 157.

Cascade Hops, additions at boil, and at 1 hour. Shoot for 30 ibus. Total Boil time is 1.5 hours.

Use liquid Wyeast #1056 and ferment around 69 degrees.

Terminator Stout (Scale to size)

Category Stout

Recipe Type All Grain

Fermentables

80.0 % Great Western 2-row

7.0 % Briess 40L Crystal Malt

7.0 % Black Barley

6.0 % Briess Munich

Hops

30.0 ibus Cascade Hops

- 581 -

Yeast liquid Wyeast #1056

Procedure Single step, upward infusion mash with strike temp at 157. Hops- Cascade additions

at boil, and at 1 hour. Shoot for 30 ibus. Total Boil time is 1.5 hours. Use liquid Wyeast #1056 and

ferment around 69 degrees

Tessellator

Category Lager Bock

Recipe Type Extract

Fermentables

8 lbs Heidelberg Bavarian Bock Malt Dark

1 lb M&F dry light

.25 lb Chocolate Malt, crushed

1/8 lb Black Roasted Barley, crushed

.5 lb German light crystal, crushed

1 1/2 inches licorice, crushed

- 582 -

Hops

2 ozs, Fresh Bullion Hops

.5 oz Fresh Chinnok Hops

1 oz Fresh Perl Hops

.5 oz Compressed Kent Goldings Hops

Other

1 tsp Irish Moss

Yeast 2 pkgs Whitbred Ale yeast

Procedure Crush all grains, place in muslin bag in 6 qts water. Bring to a boil. Remove grains in

bag and add all malts. Boil 20 minutes. Add Bullion Hops. Boil 30 minutes. Add Chinook Hops,

Licorice, Irish Moss. Boil 15 minutes. Add 1/4 oz Perl hops. Boil 10 minutes. Add 1/4 oz Perl

hops. Boil 5 minutes. Chill wort and sparge into primary fermenter. Add water to 5 1/2 gals. Dry

hop 1/2 oz Kent Goldings in muslin bag. Pitch yeast.

Rack to secondary, removing hops after fermentation slows. Bottle with 1 1/4 cup M&F dry malt

for priming.

TGIF Pale Ale

Category Pale Ale

Recipe Type Extract

Fermentables

6 lbs Light Dry Malt Extract

1 lb Crystal Malt 40L

Hops

.5 oz Northern Brewer Hops 60 min. (pellets)

.5 oz Northern Brewer Hops 30 min. (pellets)

.5 oz Cascade Hops 10 min. (plug or whole)

- 583 -

.5 oz Cascade Hops dry (plug or whole)

Other

1 tsp Irsh Moss 30 min.

Yeast 1 pkg Whitbread dry yeast

The Claude Bonaire Belgian Strong Ale

Category Belgian Ale

Recipe Type Extract

Fermentables

6.5999999 Lbs Light DME

2.25 Lbs Amber DME

1.0 Lbs Dark Belgian Candi Sugar

1.0 Lbs Brown Sugar

8.0 Oz Belgian Special B

4.0 Oz Belgian Aromatic

- 584 -

2.0 Oz Malted Barley

Hops

1.0 Oz UK Kent Goldings (60)

0.75 Oz Hallertauer (45)

0.5 Oz Saaz (2min)

Other

2.0 Tbsp Corriander Seed (crushed)

5.0 Tbsp Sweet Orange Peel (last 15min w/ corriander)

1.0 Tbsp Cinnamon (boiled and added to secondary w/ the pound of Brown Sugar)

Yeast WLY500

Procedure all grains were in a grain bag. Brought to 150 and held for 10min. Raised to 175 for

20min. Finally, raised water to boiling and removed grain at 208, approximately 40min totaly time

Actual boil time:75Min. So I initially had no intention of putting the brown sugar in or the cinamon,

but when i racked to the secondary they yeast had attenuated so well in 7days, i figured id give

them something else to do, as they were almost done, and surely getting bored. Early on, it had a

very phenolic nose. Granted it was flat and 70. After that, the Special B really shined through with

good plum and a little bannana. NOthing too special... yet, but its only been 18days. we’ll see

what comes. The orange and Corriander are there, but just barely, i didnt use a lot considering

the "size" of the beer.

The Drive Pale Ale

Category Pale Ale

Recipe Type Extract

Fermentables

6.6 lb light, unhopped malt extract

5 lb light dry malt extract

2 cup corn sugar

.75 cup medium crystal malt

1/4 cup black patent malt

Hops

- 585 -

3.75 oz Cascade hops pellets (4.4 alpha)

1.5 oz Willamette hops pellets (4.0 alpha)

Yeast Whitbread ale yeast

Procedure This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh

bag until water reaches boiling. Remove grains. Follow standard extract brewing process, adding

extract and Cascade hops. I boiled the wort in an 8-gallon pot and added 4 gallons of cold water.

Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open container for 4 days, then

racked to glass carboys for 24 days.

The Grommator

Category Lager Bock

Recipe Type Extract

Fermentables

.5 lbs pale malt

.5 lbs crystal malt

.5 lbs chocolate malt

9.9 lbs dark malt extract syrup

1 lbs dry amber malt extract

- 586 -

.75 cup corn sugar (priming)

Hops

3-1/2 oz Saaz hops (boil)

.5 oz Hallertauer hops (finish)

Yeast lager yeast

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.

The Haircut Beer

Category Lager

Recipe Type Extract

Fermentables

3.3 lbs Australian lager malt extract (hopped)

3.3 lbs Australian plain light malt extract (unhopped)

3/4cup Corn Sugar for bottling

Hops

1 oz. Fuggles hops (boiling)

0.5 oz Cascade hops (boiling)

- 587 -

0.5 oz Cascade hops (finishing)

Yeast 1pkg. Superbrau yeast

This Pete's Wicked Red Ale

Category Pale Ale

Recipe Type Extract

Fermentables

2.5 oz roast barley

8.0 oz crystal malt (20 L)

5 lb Canadiana light malt extract

1 lb Edme light dried malt extract

Hops

- 588 -

28 g Northern Brewer pellet hops (aa 10%)

26 g Styrian Goldings pellet hops (aa 8.5%)

7 g Willimette leaf hops

7 g Cascade leaf hops

Other

2 oz 100% dextrine

1 tsp gypsum

3/8 tsp Irish Moss

Yeast 10 g (2 pkgs) Nottingham English Ale dried yeast

Procedure Steep grains in 3 qts H2O at 150 deg F, 45 min, then sparge with 170 deg H2O.

Boil (60 minutes) with extracts, dextrine, gypsum, Northern Brewer and Styrian Goldings. Add

Willamette, Cascade, and Irish moss in last 12 minutes of boil. Pitch 10 g (2 pkgs) Nottingham

English Ale dried yeast (hydrated warm H2O). Dry hop in secondary with 28 g Cascade pellet

hops.

Primary fermentation 5 days at 20 deg C (68 F), secondary 20 days at 18 deg C. OG 1032, FG

1005 (3.75 % alc by wt), est bitterness 57 IBU, est colour 15 SRM

Three Hour Tour Ginger Pale Ale

Category Pale Ale

Recipe Type Extract

Fermentables

8 lbs. Alexander’s Pale Malt Extract

.5 lb. crystal malt

.25 lb. toasted malt

1 1/4 cup pale dried malt extract (priming)

Hops

1 1/2 oz. Northern Brewer hops - 6.4%

- 589 -

.5 oz. Cascade hops - 5.9% (finishing)

.5 oz. Cascade hops - 5.9% (dry)

Other

.75 oz. fresh grated ginger

.5 tsp. Irish moss

Yeast pkg. Wyeast 1056 - American Ale Yeast

Procedure Put on Axis: Bold as Love by Jimi Hendrix. Steep crushed grains in muslin bag. When

water boils, add malt extract and Northern Brewer hops. After 45 minutes, add Irish moss and

ginger. Add Cascade hops during final two minutes of boil. Allow to steep for few minutes, cool

wort in Scottie’s Patented Wort Chillin’ Device. Sparge into fermenter. Pitch yeast when cool.

Ferment for about 1 week in primary and rack to secondary fermenter. Dry hop with 1/2 oz.

Cascades Allow to sit for 1-2 weeks. Prime with DME dissolved in 1 pint of water. Bottle and

enjoy!

Three Vice Stout

Category Stout

Recipe Type Extract

Fermentables

6.6 lbs Stout extract (2 cans if using cans)

.25 lbs flaked barley

1/8 lbs black patent malt

.75 cup brown sugar (priming)

Hops

.5 oz Fuggles hops (bittering)

.5 oz Fuggles hops (flavoring)

- 590 -

Other

4 oz unsweetened chocolate

5 cups brewed coffee

Yeast 1 package Wyeast #1084

Procedure Heat water to 160 degrees and steep barley and malt for 30 minutes. Remove grains

and heat to boiling. Add extact and coffee and return to boil. Add bittering hops and boil 50

minutes. Add chocolate and flavoring hops and boil for 10 minutes. Cool and pitch yeast (I used a

starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks.

When ready to bottle boil brown sugar with pint of water to prime.

Three X Autumn Ale

Category Bitter Ale

Recipe Type All Grain

Fermentables

6.0 Lbs 2 Row (1lb toasted)

2.0 Lbs Munich

8.0 Oz Cara-Pils

Hops

2.0 Oz Nugget (aroma)

0.5 Pints Northern Brewer (boil)

- 591 -

Other

0.25 Tsp Irish Moss

Yeast White Labs WLP001 California Ale yeast

Procedure Toasted 1 lb of 2 row @ 450 for 15 minutes. Single step mash 155 for 2 hours. Sparge

to collect 6 gallons. boil to 5 gallons.Cool. Rack.

Tina Marie Porter

Category Porter

Recipe Type All Grain

This was a marvelous bitter-sweet velvet black porter.

Fermentables

8 lbs Klages 2-row malt

1 lbs Munich malt

.5 lbs crystal malt (90L)

.5 lbs chocolate malt

.5 lbs black patent malt

.5 lbs roasted barley

- 592 -

Hops

.5 oz Northern Brewer hops (boil)

.5 oz Cascade hops (boil)

.5 oz Cascade hops (finish)

Other

1 tsp gypsum

.5 tsp Irish moss

Yeast 14 grams Whitbread ale yeast

Procedure The mash was done based on Papazian’s temperature-controlled method. The boiling

hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses

10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an

immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is

rehydrated in 1/2 cup of 100 degree water.

Too Dry Stout

Category Stout

Recipe Type Extract

Fermentables

1 lb British Crystal

.5 lb Black Barley

.25 lb Black Patent

7 lb Australian Dark

Other

2 oz. Perle (at begining of boil)

- 593 -

Yeast ale yeast

Procedure Steep specialty grains. Remove grains, add extract and hops. Boil.

Too Much Head

Category Pale Ale

Recipe Type All Grain

Fermentables

8 lb 2 row Klages malt

1 lb 20 L Crystal

.5 lb Cara-pils

.5 lb Malted Wheat

Hops

.5 oz Perle hops (60 min)

- 594 -

.5 oz Perle hops (30 min)

1.5 oz Cascade hops (30 min)

1 oz Cascade hops (2 min)

1.5 oz Cascade hops (dry)

Other

RO water with 2 tsp Gypsum/5 gal, 1/2 tsp Epsom salts/5 gal, 1/4 tsp NaCl/5 =

.25 tsp powdered Irish Moss (10 min)

Yeast Yeast Labs American Ale Yeast (16 oz starter)

Procedure Protein rest 30 min @ 122=B0F

Mash 154=B0F to conversion

Mashout at 175=B0F and sparge at 170=B0F

Boil for 60 min.

Too Sweet Ale

Category Pale Ale

Recipe Type Extract

Fermentables

.5 lbs crystal malt

3.3 lbs unhopped amber extract

3.3 lbs unhopped light extract

Hops

1.5 oz Northern Brewers hops (boil)

.25 oz Cascade hops (finish)

- 595 -

Yeast Whitbread ale yeast

Too Sweet Clone

Category Pale Ale

Recipe Type Extract

Fermentables

3.3 lbs M&F Unhopped Amber Extract (boil 30 mins)

3.3 lbs M&F Unhopped Light Extract (boil 30 mins)

.5 lbs Crystal Malt 60L

Hops

1 oz Northern Brewers Plugs (boil 30 mins)

.5 oz Northern Brewers Plugs (boil 20 mins)

- 596 -

.25 oz Cascade Pellets (boil 10 mins)

.25 oz Cascade Pellets (boil 0 mins, let sit for 20 mins)

Other

.25 tsp Irish Moss (boil 10 mins)

Yeast M&F Dry Ale yeast

Procedure Add Crystal malt to 1 1/2 galls of cold water and bring to a boil. Remove Crystal malt,

add extract and 1 oz of Northern Brewers Hops. Boil for 30 mins adding 1/2 oz of Norther

Brewers Hops at 20 mins, 1/4 oz of Cascade Hops at 10 minutes, Irish Moss at 10 minutes, and

1/4 oz of Cascade Hops at the end of the boil. Remove heat and let sit for 20 minutes. Strain into

primary fermenter. Add 3 1/2 galls of cold water. Cool using a submersion Wort Chiller to 70

degrees (f). Add yeast. Ferment at room temperature. After one week in primary, transfer to

secondary fermenter and let sit at room temperature for one week. Transfer to bottling bucket,

add 1 pint of boiled water with 3/4 cup of corn sugar for bottling. Bottle and wait.

Tooncinator Motley Cru

Category Belgian Ale

Recipe Type Extract

Fermentables

8 lbs Briess Wheat/Malt powder (2 big ziplocks)

2 lbs Vienna carapils malt (2 small ziplocks)

1 3/4 cups corn sugar

Hops

1 oz. Lublin(?) hops, A=3.1 boil (pellets)

1 oz. Hallertau hops, A=4.8 boil (pellets)

- 597 -

1 oz. Hallertau hops, A=4.8 finishing (pellets)

Other

.5 oz. coriander seed (freshly crushed)

about 1/2 oz. dried orange peel (Lawries?)

5 whole cloves (to make me feel good, imperceptable)

Crystal bottled water

Yeast 2 packages Red Star Ale yeast

Procedure Crushed and steeped carapils. >30 min @130F, 150F, 170F. Sparged, increased

volume to almost 4 gallons, heated and stirred in malt powder. Added hops in 4 portions after boil

began, about every 15 minutes until they were all in - boiled another 45 minutes after last

addition. Turned off heat, stirred in coriander seed, orange peel and cloves, started the chiller

about 2-3 minutes later. Siphoned into carboy, added water to about 5 gallons, pitched yeast

directly and shook to aereate. Wort didn’t taste unduly strange, kind of hoppy, not too spicy.

After secondary fermentation was complete I decided it should be hoppier and added the 2nd oz.

of hallertau pellets. 3 days later I reconsidered and racked off the hops. I further decided to test

out the scrubbing bubbles theory of hops reduction - I boiled 1 cup of corn sugar and steeped

another tsp orange peel and added it - got a fairly vigorous fermentation for several more days.

Trappist

Category Belgian Ale

Recipe Type All Grain

Fermentables

8--1/2 lbs pale malt

1 lbs mild malt (or Munich malt)

.5 lbs crystal malt

1 oz black patent malt

1 lbs dark brown sugar

Hops

- 598 -

2 oz Hallertauer hops (60 minute boil)

1 oz Kent Golding hops (60 minute boil)

Yeast Wyeast Belgian ale yeast (or culture Chimay)

Procedure Depending on your extract efficiency, this beer might come in at SG in mid-1060s or

so. This is not intended to be a 1.100 beer! If you can find it, instead of using dark brown sugar,

use 1 pound raw sugar crystals (seen at some gourmet food shops, but somewhat expensive).

Note the mixture of continental and English hops. As the beer ought to have some body, use a

starch conversion temperature of 155-8 degrees F.

Trappist Ale

Category Belgian Ale

Recipe Type Partial Mash

Fermentables

1 lbs Biscuit malt

.5 lbs Belgian Crystal (what is this 50L)

6 lbs Northwestern amber extract

Hops

35 IBUs hops (Tettnanger/Kent Golding plugs)

- 599 -

Other

.5 lbs Special B (120L ?)

.5 lbs Roasted Chocolate

Yeast Wyeast Belgian ale

Procedure Mash grains for 45 minutes or so, then sparge. Add extract and boil. Add hops in at

least 3 stages. Chill and pitch.

Trappist Ale

Category Belgian Ale

Recipe Type Extract

Fermentables

6.6 lbs M&F plain light extract

3.3 lbs M&F plain dark extract

1 lbs Clover honey

Hops

1 oz Fuggles leaf hops @ 3.3% alpha

- 600 -

1 oz Boullion leaf hops @ 7.1% alpha

1 oz Hallertauer leaf hops @ 5.4% alpha

1 oz Cascade leaf hops @ 6.4% alpha

Other

1 tsp Irish moss

Yeast Yeast Lab Trappist Ale liquid yeast culture

Procedure Add 1 oz Fuggles + 1/2 oz Boullion hops to 8 pt cold H2O, bring to boil. Add malts and

honey, bring back to boil for 60 min. At 30 min, add 1/2 oz Boullion + 1/2 oz Hallertauer + 1/2 oz

Cascade hops + 1 tsp Irish moss. At 5 min add 1/2 oz Hallertauer + 1/2 oz Cascade hops. Sparge

directly into 2 gal cold H2O in 5 gal carboy (note wort chiller *not* used...). Sparge water was

previously boiled and allowed to cool to about 175 deg F. Stopper and cool overnight in basement

(which at this time of year is a nearly constant 60-62 deg F). Rack into clean, sanitized carboy,

leaving trub behind. Pitch yeast (about 18 fluid ounces of starter, just after high krausen), attach

blowoff hose, cover to exclude light, and smile while having a homebrew.

Trappiste

Category Belgian Ale

Recipe Type All Grain

Fermentables

7 lbs domestic 2-row pale malted barley

4 lbs Munich malt

8 oz wheat malt

1.5 oz chocolate malt

1 lbs dark brown sugar (in boil)

Hops

- 601 -

1 oz Chinook (10.8% AA) (boil)

.5 oz Tettnanger (4.7%)

.5 oz Hallertauer (2.8%)

.5 oz Kent Goldings (5.2%) (finish)

Other

Priming: 1

Yeast yeast cultured from a bottle of Chimay Rouge

Procedure Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to

about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-

141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165

degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch

yeast.

Traquair House Ale

Category Scottish Ale

Recipe Type All Grain

Fermentables

18 lbs British pale malt

4 lbs British crystal malt

2 lbs toasted malt (homemade in oven - 10 min. @350F)

4 oz roast barley - in mash out only

1 lbs chocolate malt - in mash out only

Hops

- 602 -

1.25 oz centennial hops - 11.3 alpha for 75 minutes

.75 oz tettnager hops - 4.8 alpha for 15 minutes

Other

1 tsp salt in boil

1 tsp gypsum in boil

irish moss last 30 min.

Yeast Wyeast 1056 culture

Procedure Mash at 155F for 1--1/2 hours. Collect first runnings with no sparge. Strike with 8

gallons at 170F. Mash out with 3 gallons at 200F with chocolate and roast grains. Collect about 8

gallons, boil down to 5 gallons.

Triple Double IPA

Category India Pale Ale

Recipe Type All Grain

Fermentables

8.0 Lbs American 2Row Pale Malt

10.0 Oz 75L Crystal Malt

8.0 Oz Willamette Hops

Yeast Whitelabs Irish Ale Pitchable Liquid Yeast

Procedure Mash : Single Step Infusion, bring 10 Qts water to 160 & add grain. Hold at 146-152

for 2 hours. Rest at 168 Degrees for 5 minutes. Sparge: 4.5 Gallons of 168 Degree water for 45-

- 603 -

90Minutes. Boil: Boil wort for 90 minutes. After 1st 30 minutes add 6 oz Willamette hops. Add 2

oz Willamette hops at last 5 minutes of boil

Trolleyman ESB

Category ESB

Recipe Type Extract

Fermentables

6.6 lbs Alexander light malt extract syrup

10 oz. 60 degree Lovibond crystal malt (crushed)

4 oz. malto-dextrin

Hops

32 IBU Willamette hop pellets (boil)

- 604 -

1.0 oz Tettnang hop pellets (finish)

1.0 oz. Tettnang hop pellets (dry hop)

Other

1 tsp Irish moss

.75 cup corn sugar for priming

Yeast Wyeast # 1098 (British ale) liquid yeast

Procedure Steep crystal malt in 4 gallons 160 degree water for 30 minutes and strain out grains.

Bring water to boil and add malt extract syrup, malto-dextrin and Willamette hops for a 60 minute

boil. Add Irish moss for last 30 minutes of boil and add Tettnang hops for last two minutes of boil.

Turn off heat and allow to steep for 30 minutes while chilling your wort. Transfer to primary, top

off to 5 gallons and pitch yeast at 72 degrees.

Rack to secondary and add 1 oz. Tettnang hop pellets as dry hop. Add appropriate clarifiers, add

3/4 cup corn sugar and bottle.

Twelfth Lager

Category Lager Pale

Recipe Type All Grain

Fermentables

10 lbs lager grain

1 lbs light dry malt extract

9 oz Chinese yellow lump sugar

Hops

1 oz Talisman hops (leaf)

1 oz Hallertauer hops pellets

- 605 -

1 oz Cascade hops

Other

4000 mg ascorbic acid

1 tsp Irish moss

Yeast Red Star ale yeast

Procedure Add grain to 3 gallons of 170 degree water giving an initial heat of 155 degrees. Mash

at 130-155 degrees for 2 hours. Sparge and add extract and Chinese lump sugar. Boil. In last 20

minutes add Talisman hops. In last 10 minutes add Hallertauer hops and Irish moss. Strain. Add

Cascade hops and steep. Strain into fermenter when cool and pitch yeast.

Tyrant Ale

Category Pale Ale

Recipe Type Extract

Fermentables

6.6 lb amber LME (I used Northwestern)

1.0 lb amber DME

1.0 lb amber crystal malt

0.5 lb chocolate malt

0.75 cup corn sugar for priming

Hops

- 606 -

1.25 oz Brewers Gold Hops - boiling (60+ min)

1.00 oz Willamette Hops - aroma (end of boil)

0.50 oz Willamette Hops - dry

Other

1 tsp gypsum

1 tsp Irish Moss

Yeast Liquid Ale Yeast (I used William’s English Brewery Ale)

Procedure Add gypsum to 2 gal water, and steep grains @150 deg F for 30 min). Add boiling and

aroma hops at appropriate times; add Irish Moss whenever you think it’s the right time (I’ve

noticed widely varing opinions on this, and I think they’re all right) After about a week, transfer to

secondary fermenter and add dry hops - prime and bottle after another 2 or 3 weeks.

Tyson's Hefeweisen Amber

Category Wheat Beer

Recipe Type Extract

Fermentables

10.0 Oz "Special B" (60L) ground caramel malt

4.0 Lbs Dry Amber Malt Extract

3.3 Lbs Wheat Extract Syrup

Hops

2.0 Oz E.K.G. Hops (6.1%)

- 607 -

Other

5.0 Gallons Pre-boiled, purified water (Split 3 & 2)

Yeast WhiteLabs #WL300, or preferred Hefeweisen Ale yeast

Procedure Steep caramel malt in 3 galons hot (180+ degrees, but not boilig) water for 10 minutes

with steeping sock, squeezing most of moister out before throwing out. Put over high heat, adding

and dissolving dry malt and syrup before boiling starts, stirring to prevent clumping and settling.

Bring to boil, stirring ocasionally, preventing over-boil. After 30 minutes of boil, add 1 oz. of hops.

Stir and boil for another 20 minutes (50 total from beginning) and then add the other 1 oz. of

hops. Boil for 10 more minutes, for a total of 60 min. boil. Cool to 80F degrees and add remaining

2 gal. pre-boiled purified water at room temp. Pitch yeast at 76-80F degrees. Primary

fermentation should take 10 days at about 74F degrees (remember air-lock, dark place, etc...)

Recommend bottling over kegging. Secondary fermentation (for bottles) could take as few as 7

days, but 14 days is recommended. Serve cold. 7% Alc.

Uncle Bill's Porter

Category Porter

Recipe Type Extract

Fermentables

3 1/3 lb light liquid extract

1 lb light dry extract

8 oz chocolate malt

4 oz black patent malt

.5 cp molasses

Hops

- 608 -

1 oz bittering hops (about 5-6%)

1 oz Willamette

Yeast 1 pk ale yeast

Procedure Specialty malts were heated just short of boiling in 1 gal water, then removed. Malt

extracts and bittering hops were added, and boiled for 55 minutes. Willamette hops were added

right at the end of the boil, and this was poured into three gallons of cold water in the primary. I’ve

made this beer both with and without a yeast starter, depending on how ambitious I felt.

Ursa Major Stout

Category Stout

Recipe Type Extract

Fermentables

2 cans Munton & Fison stout kit

2 lbs Munton & Fison light dry malt extract

1 lbs crushed pale malt

1 lbs crushed crystal malt

.5 lbs dextrin malt

2 cups chocolate malt

2 cups black patent malt

- 609 -

2 cups roast barley

.75 cup corn sugar (priming)

Hops

2 oz Fuggles hops pellets (boil)

.5 oz Willamette leaf hops (finish)

Other

.25 tsp Irish moss

Yeast 2 packs M&F stout yeast

Procedure Mash grains in 1-2 gallons of water. Sparge with enough water to end with 2-3 gallons

in pot. Bring to boil. Stir in extract and bring to boil. Add boiling hops. Boil 40 minutes. Add Irish

moss in last 15 minutes. At end of boil, add aromatic hops and steep 15 minutes. Sparge into

primary with enough water to make 6 gallons. Cool and pitch yeast. Rack to secondary when

initial blow off subsides. Prime and bottle about a month later.

Usquepaugh Mild Brown Ale

Category Brown Ale

Recipe Type All Grain

Fermentables

4 lb. English 2-row pale malt

1 lb. Crystal malt

.75 lb. cracked wheat berries

Hops

1 oz. Cascade hops (start of boil)

.5 oz. Kent Golding hops (near end of boil)

- 610 -

Other

1.4 tsp. Irish moss

Yeast Edme ale yeast

Procedure I had some cracked whole wheat of the sort that can be cooked as a hot cereal. I panroasted

it in a dry iron skillet for about 30 minutes, turning it frequently, until it was fairly dark

(some was burned actually). This was cooked in about a quart of water for about 3/4 hour, and

added to the main mash at about 50 C at the start of the protein rest. All water used had 1/2 tsp.

Burton salts added per gallon. The boil was about 50 minutes, and there was quite a lot of hot

break. This recipe yielded about 3 gallons of wort at OG=1.050. I pitched one packet of Edme ale

yeast direct (no starter). FG was 1.018.

Vanilla Cream Ale

Category Spiced Beers

Recipe Type Extract

Fermentables

4.0 Lbs Alexander’s Pale Malt Extract

0.5 Lbs Crushed Caramunich Malt

1.0 Lbs Rice Solids

1.0 Lbs Lactose

Hops

1.25 Oz 4% AA Tettnanger (aroma)

- 611 -

0.75 Oz 4% AA Tettnanger (boiling)

Other

1.5 Tbsp Vanilla Extract

1.0 Tsp Irish Moss

Yeast WLP001

Procedure Steep crush grains in a muslin bag in 6 gallons water for 30 minutes at 150

Fahrenheit. Remove grains and discard. Bring Water up to a boil. Dissolve rice solids, lactose,

and LME. Let wort come to a boil again and add boiling hops. After 45 minutes add Irish Moss.

After an additional 10 minutes add aroma hops and vanilla extract. Turn off heat after a full 60

minutes of boiling, cool and pitch yeast.

VANILLA HONEY PORTER

Category Porter

Recipe Type Extract

Fermentables

6.6 Lbs Amber malt extract (Liquid)

2.0 Lbs Clover Honey

1.0 Lbs Chocolate Malt

Hops

2.0 Oz 4.4 Alpha Acid (Pellet, came with Kit)

- 612 -

Yeast Packet of dry yeast that came with kit.

Procedure Steeped grains for 25 minutes at 150 degrees. Brought to boil, added liquid extact and

honey. Added boiling hops (60 Minutes), added flavor hops (5 Minutes)

Vespa

Category ESB

Recipe Type Extract

Fermentables

4.0 Lbs Light Dry Malt Extract

2.0 Lbs Clover Honey

0.25 Lbs Chocolate Malt

0.75 Lbs 20 L Crystal Malt

0.5 Lbs Carapils Malt

Hops

- 613 -

1.0 Oz North Down (6.2% AA) 60 minute

1.0 Oz East Kent Goldings (5.6% AA) 20 minute

0.5 Oz EK Golding (5.6% AA) 1 minute

0.5 Oz Cascade (5.0% AA) 1 minute

0.5 Oz EK Golding (5.6% AA) dry hop

0.5 Oz Cacade (5.0% AA) dry hop

Other

1.0 Tbsp Gypsum

1.0 Tbsp Irish Moss (20 minute)

Yeast White Labs London Yeast (WLP013)

Procedure 1. Crush Grains and steep them in 5 gallons of water in a muslin bag for 25 minutes at

150 F. Remove and drain bag. 2. Bring the water to a boil, and dissolve DME and honey. 3. Add

boiling hops for 60 minutes 4. Add flavor hops and Irish Moss during the last 20 minutes of the

boil 5. Shut off heat and steep aroma hops for about a minute. 6. Cool wort and pitch yeast in a

fermenter Kept in primary fermenter (plastic) for 5 days Kept in secondary fermenter (and dry

hopped) for 11 days

Wacky Weizenbock

Category Wheat Beer

Recipe Type Extract

Fermentables

6 lbs Brewmaster Dried Wheat Extract

3 lbs Brewmaster Dried Amber Malt Extract

.5 lb chocolate malt

Hops

2 oz Hallertauer fresh hops (boiling - 1 hour)

.5 oz Hallertauer fresh hops (flavor - last 20 minutes)

- 614 -

.5 oz Hallertauer fresh hops (aroma - last 2 minutes)

Yeast Wyeast Liquid Wheat Beer Yeast

Procedure Prepare according to the standard Papazian method for extract beers. Starting gravity:

1.61 Starting Potential alcohol: 9% Ending gravity: 1.16 Ending Potential alcohol: 2% Primary and

Secondary fermentation took 1 month. I believe that the high alcohol content (7%) pickled the

yeast and stopped fermentation in it’s tracks. Bottled with 1 1/4 cup DME

Wake Up and Go To Sleep Stout

Category Stout

Recipe Type Extract

Fermentables

4 lb Dark Malt Extract

3 lb Light Malt Extract

1/8 lb Roasted Barley

1/8 lb Black Patent Malt

1/4 lb ChocolateMalt

1 lb Crystal Malt (90 lov)

- 615 -

Hops

1.5 oz Northern Brewer Hop Pellets (Boiling)

0.5 oz Willamette Hop Pellets (Finishing)

Other

2.5-3 cups Chocolate Cappucino (Espresso Ground)

Yeast 1 pkg Wyeast Irish Ale Yeast

Procedure Steep grains in 1.5 gal of water while bringing to a boil. Remove at boil. Add extracts

and boiling hops. Add coffee grounds last 5-10 minutes of boil. Add finishing hops last 2-5

minutes of boil. Sparge into fermenter and pitch yeast when cool. Primary (Plastic in my case)-5

days. Secondary (Glass for me)-10 days. Bottle with 3/4 cup corn sugar and let age for about 4

weeks for best results.

Washington Apple Ale

Category Fruit Beers

Recipe Type Extract

Fermentables

4 lbs Telford’s Yorkshire nut brown ale hopped malt

1 lbs honey

.5 lbs corn sugar

.5 lbs dark crystal malt

4 lbs red apples

Other

- 616 -

2 tsp cinnamon

Yeast ale yeast

Procedure In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil.

When boiling commences, remove grain and add Telford’s. Boil 15-20 minutes. Add sugar and

honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced

apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary.

Watson's Alementary Stout

Category Stout

Recipe Type Extract

Fermentables

6 lbs dark dry malt extract

1 lbs crystal malt

.75 lbs roasted barley

.25 lbs black patent malt

Hops

2 oz Galena hop pellets (30 minute boil)

- 617 -

1 oz Cluster hop flowers (1 minute boil)

Other

.75 cup corn sugar (prime)

Yeast Edme ale yeast

Procedure Add cracked crystal malt, roasted barley, and black patent malt to 1-- 1/2 gallons cold

water. Bring slowly to a boil. Remove spent grains and sparge with 2 quarts hottest tap water.

Add dry extract and return to boil. Add 1 ounce Galena hop pellets and boil 30 minutes. Add

second ounce Galena hop pellets and boil another 29 minutes. Add cluster hop flowers and boil 1

minute. I cool the wort with an immersion wort chiller, then pour the wort through a wire strainer

and sparge with 2 quarts boiling water. Pitch yeast (EDME works very well) when wort is at 75F.

Ferment out completely (about 1 week), prime (3/4 cup corn sugar), and bottle. Ready to drink in

1 more week, but improves steadily until it’s all gone (usually about 3 months if I ration it).

Wee Heavy/Old Ale

Category Scottish Ale

Recipe Type All Grain

Fermentables

10 lbs 2-row pale malted barley

2 lbs 80 Lovibond crystal malt

8 oz wheat malt

1 oz chocolate malt

1 lbs brown sugar (in boil)

.75 cup light dry malt extract (priming)

- 618 -

Hops

1 oz Northern Brewer (7.4 AAU) (boiling)

.5 oz Willamette

.5 oz Hallertauer

.25 oz Cascade

Yeast Wyeast 1098 "English" (Whitbread) ale yeast

Procedure Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 minutes at 130

degrees. Continue without a protein rest. Starch conversion of 60 minutes, 158-150 degrees.

Mash-out for 5 minutes at 168 degrees. Sparge with 5 gallons water at 168 degrees, ph 5.7. Add

brown sugar and boil for 90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce

each of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks later.

Weets Best Bitter

Category Pale Ale

Recipe Type All Grain

Fermentables

12 lbs of pale malt. Marris Otter if possible.

Hops

1 oz Target hops (boil 60 minutes)

1.5 oz East Kent Goldings or Mount Hood (boil 30 minutes)

0.5 oz East Kent Goldings or Mount Hood added after boil has finished for a ten minute hot

- 619 -

Yeast would be fine in my case a pet yeast strain from a local brewery

Procedure Mash at 150 F for 90 minutes. Sparge with 5 gallons at 180 F. Boil for 60 minutes.

Cool to 70 F and pitch an ale yeast.

Weissbier

Category Wheat Beer

Recipe Type Extract

Fermentables

1 ea 6 lb. can of Ireks wheat extract (100% wheat, BTW)

0.5 lb. malted wheat

1 ea 4 lb. can of Alexander’s "Kicker" barley extract

0.5 lb. light crystal malt

Hops

1.5 oz. Hersbrucker hop pellets

- 620 -

Yeast Brewtek German Wheat Yeast #1

Procedure Make a 500 ml starter several days ahead. Give yourself a week to get the slant

stepped up to this level.

Steep the malts in 1 gal water @ 170 F for 20 min. Remove grains and add extracts. Stir until

dissolved, then bring to a boil. Add 1oz hops. Boil 30 minutes, add remaining hops (0.5 oz).

Remove from heat. Chill and pitch yeast. Ferment - NOW HEAR THIS - at 75 to 80 F. At this

point (8 days in the primary; just had racked to the secondary) my air conditioner broke. We had

just packed up to leave for a week in Florida, so I left it. Middle of July in GA - no AC. It stayed in

the primary for 12 days. It bubbled furiously for most of the 20 day fermentation. I bottled it and

started drinking it in 2 weeks. Delicious!

Weizen Heimer

Category Wheat Beer

Recipe Type Extract

Fermentables

2/3 cup Honey or DME (priming)

Hops

1.5 oz. Cascades or Hallertauer hops (60 minute boil)

.5 oz. Cascades or Hallertauer hops (15 minute finish)

Other

- 621 -

.25 tsp Irish Moss

6.6 lb Wheat LME

1 lb crystal malt 40L (cracked)

Yeast 1 pkg. Wyeast 3068 Wheinstephen Wheat Yeast

Procedure Primary ferment: 3-5 days Secondary ferment: 5-8 days

Weizen Schmeizen

Category Wheat Beer

Recipe Type Extract

Fermentables

6.6 lbs IREKS wheat malt extract

6.6 lbs IREKS light malt extract

Hops

2 oz Hallertauer leaf hops (4.4% alpha) (60 minute boil)

1.5 oz Cascade hops (alpha 5.7%) (30 minute boil)

.5 oz Hallertauer plug

- 622 -

Yeast Wyeast #3056

Procedure Bring 3 gallons water to boil, remove from heat and add malt extract syrup (yes, all of

it). Bring mixture to boil, add Hallertauer bittering hops. After 30 minutes add Cascade bittering

hops, 15 minutes later add Hallertauer plug (I used hop bags for all 3 additions).

Cool wort (about 3.5 gallons) to about 100F, siphon onto another 3--1/2 gallons of cold tap water,

aerating vigorously. This produced 7 gallons of wort with a S.G.=1.065 (I get great extract

efficiency from my extracts!).

Rack to two carboys with about another 1--1/2 gallon water (total yield to 10 gallons). Pitch yeast

at about 75.

Weizenbock

Category Wheat Beer

Recipe Type Extract

Fermentables

1.5 light DME

1 can (3lb 10oz) of Glenbrew Brewmart Austrailian Dunkelbock

3 lbs of wheat DME

Hops

1 oz Hallerteau hops(3.7 alpha)

- 623 -

Yeast Glenbrew kit yeast

Procedure Boiled DME and hops for 15 mins in 1 1/2 gals of water. Added liquid malt and

continued boil for 10 mins. Added to 3 1/2 gals of cold water and used yeast from Glenbrew kit.

After 5 days I racked to the secondary and added the finnings from the Glenbrew kit. Leave in

secondary for 10 days then primed and bottled.

Wheat Ale

Category Wheat Beer

Recipe Type All Grain

Fermentables

4 lbs Harrington

3 lbs Belgian Wheat

.25 lbs Crystal (60L)

Hops

.5 oz Chinook (12aa) boiling

1 oz Mt Hood (5 mins before end of boil)

- 624 -

Yeast WY1056

Procedure 40-60-70 Mash Schedule / 90 min boil

Wheat Amber

Category Wheat Beer

Recipe Type Extract

Fermentables

3 lb light dry malt extract

1 can Kwoffit Bitter kit (hopped extract)

1 lb crystal malt

.5 lb wheat malt

Hops

? oz Fuggles Leaf Hops

- 625 -

Yeast Kwoffit yeast

Procedure Steep the crystal and wheat malts. Boil the resulting mixture with the Kwoffit kit and

the light extract. Add a small amount (up to 1/2 ounce) of the Fuggles hops in the last minute of

the boil.

Wheat Beer #1

Category Wheat Beer

Recipe Type Extract

Fermentables

6 lbs Wheat/Malt extract

1 lbs honey

3 cups crystal malt

1 lbs DME

Hops

2 oz Hallertauer (boil 60 minutes)

- 626 -

.5 oz Hallertauer (finish 2 mins)

Yeast Wyeast Bavarian wheat yeast

Procedure Cooled overnight outside. Rack to new carboy next day and pitch WYeast Bavarian

Wheat.

Wheat Beer #2

Category Wheat Beer

Recipe Type Extract

Fermentables

6 lbs Wheat/Malt extract

1 lbs honey

3 cups crystal

Hops

2 oz Tetnanger (alpha 3.6) boil 1 hr

.5 oz Tetnanger to finish 2 min

- 627 -

Yeast WYeast Bavarian Wheat (from a previous batch)

Procedure Cooled overnight outside, rack and repitch slurry from previous batch.

Wheat Berry

Category Wheat Beer

Recipe Type Extract

Fermentables

5-1/2 lbs light dried wheat malt extract

24 to 36 oz frozen raspberries

16 oz frozen blackberries

Hops

1-1/2 oz Hallertauer or Northern Brewer (boiling), 7 HBU

.5 oz Hallertauer Hersbrucker (finishing), 2-3 HB

- 628 -

Other

1 tsp vanilla extract

Yeast Belgian ale yeast (Wyeast 1214)

Procedure Boil 2-1/2 gallons of water, add malt extract and boiling hops, and boil for 55-60

minutes. Turn off heat, add finishing hops, cool to 190 F and add the frozen fruit and vanilla. Let

sit covered for 20 minutes, maintaining temperature at about 170 F and stirring occasionally. Cool

to below 100F, add to carboy pre-filled with 2-1/2 gallons of water, straining out and pressing the

fruit to extract most of the juice. Pitch the yeast, ferment at 70-72F, transfer to secondary after

two days, then ferment completely out (about another 7 days). Prime with 3/4 cup corn sugar and

bottle.

24 oz of raspberries gives a fairly subtle beer, with a mild tart raspberry underpinning that all of

my friends loved. 36 oz of berries give a more assertive, but not overwhelming, raspberry flavor.

Note that Belgian ale yeast will give stronger "clove" overtones when fermented at temperatures

of 75-78F, and milder flavors at 70-72F.

Wicked Ole Ale

Category Strong Ale

Recipe Type All Grain

Fermentables

12 lbs. British two row malt

1.5 lbs. 80L Crystal Malt

.5 lb. Special Roast

1 lb. of Invert sugar (for a boost!)

Hops

2 oz. Centennial whole leaf hops (60 minutes in boil)

- 629 -

1 oz. Fuggles whole leaf hops (last 5 min. of boil for aroma)

Other

1/4 tsp Irish Moss (last 15 min. of boil)

Yeast 1 pckge of Wyeast London Ale Yeast III

Procedure Pop yeast package and let it swell beyond an inch in thickness. After swelling pitch in

a yeast starter. Let starter ferment to post krausen (you will only pitch the slurry).

Mash in at 95 degrees (hold for 30 min.). Raise temperature to 122 degrees (hold for 30 min.).

Increase temp to 156 - 158 degrees for sacharification (check every 30 min. for conversion).

Raise temp to 170 degrees for 10 minutes and thouroughly mix mash. Take 1/4 of mash and

place in seperate pot and bring to a boil (take care not to burn the grains). Return mash into

mash-tun with rest of concoction and sparge with six gallons of water at 170 degrees.

Boil the wort (should yield 7 gallons) for ninety minutes. Add hops according to recipe. And, pitch

yeast at 170 degrees. Maintain temperature at 168 - 172 degrees throughout primary

fermentation. Rack into secondary fermenter and hold there until wort shows no further drop in

gravity. (You should keg this one! But, if you must bottle it is still enjoyable.)

Willy Wonka Porter

Category Porter

Recipe Type Extract

Fermentables

6.6 lbs Amber Extract (Ireks Bavarian, I think)

1.5 lb Dark Dry Extract

.5 lb Chocolate malt

.5 lb Crystal

.25 lb Black Patent Malt

8 oz Malto Dextrin

- 630 -

Hops

2 oz Northern Brewer (pellets) 6.9% AAU

.5 oz Cascade 4.9% AAU

Other

.75 lb Unsweetened Bakers Chocolate (Hersheys)

Yeast WYeast # 1056

Procedure Steep grains in 2 gallons of 150 F water. Strain out grains and add malt extracts. Bring

to a boil. Boil for 10 minutes and add 2 oz N. Brewer hops. Boil for 35 minutes and add 1/2 oz of

Cascade hops. Boil for 10 minutes and turn off heat. Cool, Transfer to Primary fermenter. Topup

to 5.5 gallons. Pitch yeast when cool. Ferment at 60 - 70 for 1 week. Rack to secondary and

ferment to completion. Prime with 3/4 cup corn sugar and bottle. Takes 4 weeks to carbonate

well.

Winter Warmer

Category Strong Ale

Recipe Type Extract

Fermentables

8 lbs Dogbolter hopped malt extract syrup

3 lbs rice syrup

Other

1 tsp Irish moss

Yeast Brewer’s Choice 1056 (American Ale) liquid yeast (in a pint of starter)

- 631 -

Procedure Bring 5 gallons of water to a boil. Add syrups, stirring vigorously until dissolved to

avoid scorching. Boil for 15 minutes, adding Irish moss for final 5 minutes. Cool. Strain into

carboy. Pitch yeast. Rack to secondary after about a week. After two weeks, rack to 5-gallon keg.

Force carbonate. Chill to cellar temperature and serve.

Winterbrew

Category Spiced Beers

Recipe Type Extract

Fermentables

7 lbs. dark malt extract

1 lb. Crystal malt

.5 lb. Chocolate malt

.25 lb. Black Patent

1 lb. honey (clover)

Hops

- 632 -

1 1/2 oz. Helletaur hops (bittering)

.5 oz. Helletauer hops (finishing)

Other

4 tsp. nutmeg

10 inch Cinammon stick

1 lb. bakers chocolate

Yeast 14 grams Australian ale yeast

Procedure The O.G. on my batch was a healthy 1.065, but as you probably have guessed...the

final gravity wasn’t anywhere near 0...which was good. It is the adjuncts and unfermentables in

this batch that give it that special holiday/winter character. I will definanely try this batch

again...but before next winter!

Winters Tavern Pale

Category Pale Ale

Recipe Type Extract

Fermentables

8 lbs Alexanders pale malt extract

.25 lbs Crystal 40L (light)

.25 lbs Crystal 80L (medium)

Hops

.5 oz Chinook (12%)

1 oz Cascade (5.5%)

- 633 -

1 to Cascade - Dry-hopped

Other

.75 cup corn sugar to prime

Yeast Wyeast #1056 American Ale Yeast

Procedure Let the initial primary fermentation go for a couple of days, I usually dump the wort into

a plastic bucket filled with cold water and get just about the right temp as well as a great cold

break. I let this sit for about an hour and rack to a 5 gallon carboy (to get rid of all the trub) and

then pitch my starter and relax...

After primary rack (without splashing!) to a secondary and add dry-hops. You can either use a

hop bag or just throw them in. I have not had any trouble siphoning off for bottling with that little

orange plug they give you with the racking tube. Let this go 1-2 weeks at about 65-68 degrees.

Bottle.

It should be drinkable after a week or two, but if you can hold out for 4-6 you will have a

magnificent brew...

Use a yeast starter for best results!

Winter's Tavern Winter Ale

Category Spiced Beers

Recipe Type Extract

Fermentables

7 lbs Alexanders Pale Malt Extract

20 oz Clover Honey

1 lbs British Cara-Pils

1 lbs Crystal (40L)

2 lbs klages 2-row (for partial mash of cara-pils)

.25 lbs Chocolate Malt

- 634 -

Hops

.5 oz Chinook Pellets (12%) (60 minute boil)

.5 oz Cascade Leaf (7%) (30 minute boil)

1 oz Hersbrucker Plugs (2.9%) (30 minute boil)

.5 oz Hersbrucker Plugs (10 minute steep)

.5 oz Hersbrucker Plugs (2 minute steep)

.5 oounce Cascade Leaf (7%) (Dry hopped in secondary)

Other

3 ea 3" cinnamon sticks

1 tsp whole cloves

1 tsp ground Allspice

2 oz grated fresh ginger

6 pods cardamom - slightly crushed

Yeast Wyeast American Ale

Procedure Performed partial mash of cara-pils, crystal and klages as described in CJOHB. Added

all other fermentables and brought to a rolling boil. Added hops as indicated as well as all spices

for the last 10 minutes of the boil. Cooled in ice bath for approximately 30 minutes before moving

to bucket with 2 gallons cold water to reduce oxidation. Let sit for 1 hour and then racked off trub

into primary. (Spices, etc. included in the primary fermenter.) Pitched approximately 1 liter yeast

starter, attached blow-off tube and had a cold one.

s

Wit

Category Belgian Ale

Recipe Type Partial Mash

Fermentables

4 lbs DeWolf-Cosyns "Pils" malt

3 lbs flaked (unmalted) wheat (cracked wheat works fine)

6 oz rolled oats

1 cup corn sugar (priming)

Hops

1 oz Saaz hops (3.2% AA)

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Other

1 oz bitter Curacao orange peel

.75 oz sweet orange or tangerine peel

.75 oz fresh ground coriander seed

.5 oz fresh ground anise seed

A pinch of ground cumin

10 ml 88% food-grade lactic acid (at bottling)

Yeast BrewTek "Belgian Wheat" yeast

Procedure Dough-in grains with 3 gallons of soft water at ~90F. Protein rests:

30 minutes @ 117F

30 minutes @ 122F

30 minutes @ 126F (at this point, the wheat appears dissolved)

Pull first decoction; thickest third of the mash

Heat decoction to 160F, rest 15 minutes

Heat decoction to boiling, boil 15 minutes

Return boiling decoction to rest mash and stir.

Mash temperature should be near 145F. Rest 15 minutes.

Pull second decoction; thickest third of the mash

Heat decoction to 160F, rest 10 minutes

Heat decoction to boiling, boil 10 minutes

Return boiling decoction to rest mash and stir.

Mash temperature should be near 162F. Rest 15 minutes.

Check starch. If not converted, rest longer.

Mash-out: 10 minutes @ 170F

Sparge: 5 gallons @ 170F

Boil 60 minutes, adding hops at the beginning. Spices are added in the last 10 minutes of the boil

or at knockout. I used a single- stage ferment (as I usually do). OG: 1.038. TG: 1.002.

Adding the lactic acid rather than biologically souring the beer is definitely a shortcut, and one

that adds time to the processing, as it takes longer after bottling for the flavors to "marry" than for

conditioning to develop. If you have a lactobacillus culture in your possession that will do the job,

have at it.

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Wit Christmas

Category Wheat Beer

Recipe Type All Grain

Fermentables

11 lbs German 2-row pils

1.5 lbs flaked oats

Hops

.5 oz Cascade 45 minutes

.5 oz Cascade 30 minutes

1 oz Saaz 15 minutes

1 oz Saaz steep

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Other

9-1/2 lbs flaked wheat

.75 oz Centennial 90 minutes

10 grams coriander in boil

70 grams curacao in boil

2.5 grams coriander in secondary

Yeast Belgian White Wyeast #3944

Procedure Mash in 110F (43.3C) 10 min. Boost to 128F (53.3C) 30 mins . Boost to 158F (70C)

50 mins.

Add spice 10 minutes before knockout.

WTO Wheat

Category Wheat Beer

Recipe Type Extract

Fermentables

3.3 Lbs Light Malt Extract

3.3 Oz Wheat Malt Extract

Hops

1.0 Oz Willamette Hops

1.0 Oz Fuggles Hops

0.5 Oz Hallertau Hops

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Other

0.25 Tsp Irish Moss

Yeast Windsor Ale English Ale Yeast 11 Grams

Procedure Total Brew Time: 90 minutes All Hops Pellets Willamette Hops at Start Fuggles with

30 Minutes left Hallertau with 15 Minutes left Irish Moss with 15 Minutes Left 2 Packages Windsor

Windsor Ale Yeast, Not Rehydrated

Xmas Ale

Category Spiced Beers

Recipe Type Extract

Fermentables

4 1/4 Austrialian light extract malt (liquid)

.5 lbs crystal malt

.25 lbs chocolate malt

1/8 lbs flaked barley

.5 cup brown sugar

Hops

2 1/2 Northern brewer hops

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1 oz cascade (finishing)

Other

.5 tsp cinnamon

1 tsp whole clove

Yeast 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.

Xmas Ale

Category Spiced Beers

Recipe Type All Grain

Fermentables

8 lbs Klages malt

2 lbs Munich malt

8 oz chocolate malt

12 oz honey (added to the boil

Hops

.5 oz Willamette hops (5.4%) for 45 min

.5 oz Willamette hops (5.4%) for 30 min

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Other

6 oz fresh ginger (peeled

1 tsp whole cloves

1 tsp ground allspice

Yeast Ale yeast

Procedure Use Papazian’s Step mash technique: 30 minutes at 130 degrees. 30 minutes 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.

Xmas Beer

Category Spiced Beers

Recipe Type Partial Mash

Fermentables

2 lbs Munich malt

.25 lbs dextrin malt

1 lbs crystal malt

1 lbs 2--row malt

.75 cup roast barley

.5 cup black patent malt

6 lbs Australian amber extract

2 lbs dark honey

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Hops

1 oz Chinook hops

Other

3 bags Spicy Duck spices (cinnamon

4 sticks cinnamon

2 tsp crushed cardamon

1/4 tsp Irish Moss

zest of lemon

2 tsp cloves (end)

2 sticks cinnamon (end)

1.5 tsp allspice (end)

1 dash nutmeg (end)

1.5 oz grated ginger (end)

Yeast Wyeast ale

Procedure Low temperature mash, 145F for 4 hours in 2 gallons of water treated with 2

teaspoons of gypsum. Sparge to 7 gallons. Bring to boil, adding extract, 1 ounce of Chinook, and

spices. After 45 minutes, add another ounce of Chinook and some Irish moss. After 1 hour, turn

off heat at add honey, orange zest, and spices denoted "(end)". Secondary had 2 more ounces of

hops (did not write down the kind).

Ye Olde Sloshingfroth

Category Stout

Recipe Type Partial Mash

Fermentables

4.25 lbs. English Pale malt

12 oz. Chocolate malt

8 oz. Flaked oats

6 oz. English crystal 37L

2.5 oz. Roasted barley

2 oz. Black patent

1 lbs. DME American Wheat

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Hops

0.5 oz. Northern Brewer 6.5% (60 min)

0.5 Kent Goldings 5.5% (15 min)

Yeast BrewTek British Draft CL-160 yeast

Procedure Mash water: 7.7 quarts (130 degF strike). 122 degF (30 min) 157 degF (55 min) 168

degF (5 min).

Sparge water: 9.2 quarts (170 degF) Sparge liquor: 3.3 gallons Desired final volume: 5 gallons.

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes. Pitch

when cool (65-75 degF). Ferment at 65-68 degF for 48 hours; rack to secondary when gravity has

dropped below 1.0 25. Continue secondary fermentation at 65-68 degF for 14 days. Prime with

3/4 cup corn sugar or equivalent and bottle. Store and serve at 55 degF.

Yeltsin's Best Imperial Stout

Category Stout

Recipe Type All Grain

Fermentables

15 lbs. English Pale 2-Row malted barley

2 lbs. English Crystal Malt

1 lb. Roasted Barley

.5 lb. Black Patent Malt

.5 lb. Chocolate Malt

Hops

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4 oz. Cascade hops (6.5 AAU) (bittering/full boil)

2 oz Tettnanger hops (3.4 AAU) (flavor/20 minute)

2 oz Tettnanger hops (3.4 AAU) (aroma/1 minute)

Other

1 tsp. Irish Moss (@30 minute mark)

a one pint starte

Yeast Wyeast London Ale (#1028) liquid yeast pitch with at least

Your Father's Mustache

Category Lager

Recipe Type Partial Mash

Fermentables

7 lbs. American six row malt (80%)

1.75 lbs. flaked maize (20%)

Hops

25 g. Cluster hops pellets @7.5% - 1hr boil

.25 oz. Styrian Goldings @5.2% - 10 min. boil plus

.25 oz. Styrian Goldings @5.2% - 15 min. settling

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Other

9 gallons moderately (temp.) hard well water boiled to soften

Yeast New Ulm yeast

Procedure Mash schedule:

Doughed in 8.5 qts. 58C water to get -->

50C protein rest, 30 min., (pH 5.5), then infused w/ 3 qts. boiling water to -->

60C sac. rest for 15 minutes, then boosted w/ burner to -->

70C sac. rest for 40 minutes, then boosted w/ burner to -->

76C mashoff for 10 min.

Lautered in insulated Zapap, collected 7 gal. @ 1.041 for 32.8 p/p/g. Note - Beautifully clear wort

with minimum recirculation, easy sparge. This six-row is beautiful to work with.

Boil - 1 hr, beautiful hot break, like egg drop soup

Hopped to 25 IBU target.

Counter current cooled to 64F, 4.75 gallons collected at 1.055, then diluted to 5.5 gallons at 1.048

in 7 gallon carboy, force chilled in snowbank to 50F. Pitched New Ulm yeast from bottom of 3 liter

starter. Fermented @ 50F - 52F 12 days, racked, lagered seven weeks @ 33F, kegged,

conditioned with 10 psi @ 38F, then dispensed at 42F-44F. The flavor showed best at mid 40sF

and when drawn to give a good head and reduced carbonation. (Most beer shows best like this).

Zoso White

Category Belgian Ale

Recipe Type All Grain

Fermentables

6 lbs Pils malt. (preferably from Belgium)

3 lbs malted wheat

3 lbs unmalted wheat

1 lbs malted oats

Hops

1 oz Tettnanger (5.4 AAU) for 60 minutes

0.75 oz Tettnanger for 20 minutes

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Other

0.5 oz e fresh ground coriander for 60 minutes

0.25 oz grated, dried orange peel for 60 minutes

0.25 oz coriander for 30 minutes

0.25 oz orange peel for 30 minutes

0.50 oz orange peel for 20 minutes

Yeast yeast (see note in description)

Procedure The mashing schedule for the Dixie Cup version is as follows:

Mash-In with 2.5 gallons (.75 quart/pound)

30 minutes @ 125F

Add hot water to mash to raise temperature to 148-150F

Hold there for 60 minutes

Sparge to 6 gallons in kettle with 170F water

Water used is untreated, Seattle City water

The next version, with the 3068 yeast, I did a simple single infusion at 154F for 60. Seemed to

work as well as the double infusion.

Zulu's X-mas Lager

Category Spiced Beers

Recipe Type Extract

Fermentables

2--3/4 lbs light dry malt extract

2.5 lbs light clover honey

1 lbs crystal malt

.75 cup corn sugar for priming

3.3 lbs Munton & Fison Light Hopped Malt Syrup

Hops

2 oz Cascade hops (4.5% alpha)

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1 oz Cascade hops

.5 oz Cascade hops

.5 oz Cascade hops

Other

2 tsp gypsum (soft water treatment)

2 tsp dried ground ginger

2 tsp dried ground nutmeg

3 tsp dried ground cinnamon

1 ea grated orange

.25 tsp Irish Moss

Yeast

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.