The Cat’s Meow3 Collected Recipes From Internet Homebrewing Forums

January 1997

B. Stevens

Edited by Mark Stevens and Karl Lutzen PREFACE

PAGE ii CAT’S MEOW 3 Preface

PREFACE

About Cats Meow... More Recipe Sources Future Cats Meows The Cat’s Meow is an archive of homebrew What? 1,000 recipes isn’t enough for At this time, we are not sure whether we recipes posted to a variety of Internet- you?? Okay, here are some other places to will continue developing or supporting based homebrewing forums, especially find recipes: Cats Meow. You can still contact us with Homebrew Digest and the Usenet news- any questions or comments about the col- group rec.crafts.brewing, although some lection, although we don’t guarantee that • Homebrew Favorites, Karl Lutzen and recipes also come from the Mead Lovers there will be a future update. Mark Stevens, Storey Publishing, 1994, Digest and the Cider Digest. ISBN 0882666134. “Official” versions of Cats Meow will still Similar organization to Cats Meow, but reside on the Brewery web server at http:// different recipes from non-Internet homebrew.com/brewery/ sources. Recipes are generally tested, Cheers! History solid recipes. 240 recipes. Mark Stevens The Cats Meow began sometime around [email protected] 1991 when Mark Stevens and Karl Lutzen • More Homebrew Favorites, Karl Lutzen [email protected] began archiving only recipes from Home- and Mark Stevens, Storey Publishing, Karl Lutzen brew Digest. The first Cats Meow con- 1997, ISBN 0882669680. 260 new and tained 84 recipes. The collection has grown [email protected] improved recipes, with more kfl@umr.edu since then, with this version containing just information about brewing to style and over 1,000 recipes. including tips on formulating recipes January 1997 that can win homebrew competitions.

• Zymurgy magazine. Every issue Copyright contains dozens of recipes, mostly This collection of recipes is Copyright © ribbon winners from the AHA National 1996 by Mark Stevens and Karl Lutzen. It Homebrew Competition. may not be reproduced or distributed for fee nor as part of any product or service for which a fee is charged without the express written permission of the copyright hold- ers. Individual homebrewers, homebrew clubs, and homebrew suppliers are granted an unlimited license to distribute copies of this collection free of charge by any means convenient to them. Internet service pro- viders may provide freely-downloadable copies of this collection only if the collec- tion is provided intact, as a whole, and including this copyright notice. Copies may not be masked, re-named, or other- wise identified as anything other than The Cats Meow 3. PREFACE

PAGE ii CONTENTS Contents

English Pale 12 Jeff’s ESBB Extra Special Chapter 1: Pale 1 American 12 Basenji 24 Al’s Pale Ale 13 Fullers ESB Clone 24 Clara Bell 1 Grizzly Peak Pale Ale 13 Boddington’s Bitter 25 Dry Ale 1 Mid-West 13 25 Yeast Test Recipe 1 Generic Ale 13 Liberty Ale Success 25 Pale Ale 1 English Bitter 14 Erik’s American IPA #1 26 Pale Ale 2 Ersatz Theakston’s Old Trolleyman ESB 26 Too Sweet Ale 2 Peculier 14 Roger’s 27 KGB Bitters 2 Rocky Raccoon Ale 14 Flaherty’s Red 27 Pale Ale #2 2 Minnesota Wild Rice Sierra Nevada Clone 27 Pale After Math Ale 2 Amber 14 IPA 28 The Drive Pale Ale 3 IPA 15 Amber Ale 28 Killer Party Ale 3 Sierra Nevada Pale Ale 15 My ESB 28 Summer Pale Ale 3 Winters Tavern Pale 15 Bob’s Sandia Pale Ale 28 Perle Pale 3 16 Arizona Pale Ale 29 Mild Ale 4 Citadel Summer Amber 16 Full Sail Amber 29 4 Northern Lights 16 Richard’s Red 29 Special Bitter 4 Taken Liberties Ale 16 Et Tu Brute? 30 1990 Christmas Ale 4 Granolabrau 17 Tyrant Ale 30 Decent Extract Pale Ale 5 Pete’s Wicked Clone 17 Pete’s Wicked Red Clone 30 Hot Weather Ale 5 Al’s Special London Ale 17 Pale Ale 30 Really Incredible Ale 5 Special Bitter #9E. 17 Pale Ale 31 British Bitter 5 Dana’s Smilin’ Irish Eyes Red Bass Ale Clone 31 Six Cooks Ale 5 Ale 18 Sister Star of the Sun Bass Ale 6 Not So Pale Ale 18 (1993) 31 Carp Ale 6 Orange Blossom Amber 18 Sister Star of the Sun 32 Samuel Adams Taste-Alike 6 Pete’s Wicked Clone 19 Fullers ESB Clone 32 Frane’s House Ale 6 Pale Ale 19 Rick’s Wicked Summer Brew Free or Die IPA 6 Dans Red Ale 19 Ale 33 Number 23 7 Red Hook ESB 20 Mittelfrueh Brew 33 Striped Cat I.P.A. 7 Fullers ESB 20 American Pale Ale 33 Crying Goat Ale 7 IRS IPA `92 20 Fullers London Pride 33 Double Diamond 8 Rusty Cream Ale 20 Light Pale Ale 34 Bass Ale 8 Pale Ale 21 Hot Summer Nights 34 India Pale Ale 8 First All-Grain 21 American Light 34 Mom’s Special Ale 9 Pete’s Wicked Clone 21 Heavy Weather 34 American I.P.A. 9 Best Pale Ale 21 TGIF Pale Ale 35 Taking Liberty Ale 9 Pirate Ale 22 Too Much Head 35 Snail Trail Pale Ale 9 Neshanic Bitter 22 Bass Clone 35 Full Sail Ale 10 Pyle Style Pale Ale 22 Celebration Ale Clone 35 Bass-Alike 10 Red Hook ESB Clone 23 Pale Ale 36 Brewhaus I.P.A. 10 Celebration IPA 23 Light Ale 36 Draught Bass 11 Anchor Liberty Clone 23 Pete’s Wicked Ale Clone 36 Mo’ Better Bitter 11 First Ames Brew American Cooper’s Sparkling Ale Liberty Ale 11 Pale Ale 23 Clone 36 Pale Ale 12 Da Beer 24 Dr. Bruce’s Skull and Goldenflower Ale 12 Crossbones 37

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Delightful IPA 37 Moretti Amber 52 Blow Me Away Holiday Too Sweet Clone 37 52 Ale 65 Alex’s Delicious E.S.B. 37 Red Hickory Lager 52 Wheat Amber 66 Groovy Time Pale Ale 38 Ersatz Urquell 52 Casual Dunkelweizen 66 Nebraska Red 38 Chuckweiser 53 66 Liquid Sunshine 38 Crystal-Malt Fest 53 Rocket J. Squirrel Honey India Pale Ale 39 Munich Fest 53 Wheat Ale 66 Pete’s Wicked Ale 39 Sam Atoms 53 Alcatraz Wheat Beer 66 Honey Bitter 39 Ersatz Baderbrau 54 Hoppy Amber Wheat 67 Basmati Pale Ale II 39 Fakin’ Gammel Brygd 54 Wheat Beer #1 67 Sierra Pale Ale 39 Bohemian Pilsner 54 Wheat Beer #2 67 Red Ale 40 Boxing Day Bock 54 67 IPA 40 Sierra Nevada Australian RedBack 68 This Pete’s Wicked Red Bock 55 Day After 1040A Wheat 68 Ale 40 Samuel Adams Taste-Alike SunWeiss 68 English Special Bitter 41 Beer 55 Simple Wheat Beer 68 Diaper Pail Ale 41 Pilsner-Urquel!!! 55 Simple Wheat Beer 68 Clean Out the Closet 41 Snowbound Pils 56 Hefeweizen 69 Marginally Pale Ale 42 The Haircut Beer 56 Bavarian Wheat 69 First All Grain 42 Oktoberfest 56 Weizen Schmeizen 69 Potluck Ale 42 George’s April’s Fool Bavarian Weiss 69 Simple Recipe 43 Bock 56 Franko’s Magnificent Vail Pale Ale 43 Maibock 57 Eichenweizzen 70 Weets Best Bitter 43 Your Father’s Mustache 57 Red Wheat Ale 70 America Discovers American Pre-Prohibition Drew’s Brew Wheat 70 Columbus 43 Lager 57 American Wheat 70 Floyds IPA 44 American Premium Al’s Amber Wheat Beer 70 Frosty Toad British Ale 44 Pilsner 58 Weiss Bier 71 Ordinary Bitter 44 Munich Madness 58 #8 Weizen II 71 Bass American Style 44 Sand In Your Shorts German Hefe Weiz 71 Pilsner 58 Wacky Weizenbock 72 Light Lager 58 Cat Claw Wheat 72 Octoberfest 59 Dunkelweizen 72 Chapter 2: Lager 47 Munich Lager 59 Dunkelweizen 73 Red Bock 59 Maple Wheat Ale 73 German Malz Bier 47 Bulwark American Lager 59 Old Bavarian Dunkles Munich Style Lager 47 Honey Amber 60 Weissbier 73 Lager 47 Pilsner 60 German Weisen Beer 73 B.W. Lager 48 Sam Adams 60 Hefeweizen 73 Lager 48 Hurricane Helles 60 Honey Wheat Beer 74 Twelfth Lager 48 Swill Clone 61 Weizenbock 74 Pilsner 48 Shiner 61 Dunkelweizen 74 Number 17 48 Piss Yeller 61 Franken-weizen 74 Maerzen Beer 49 Marly’s Wimp Beer 62 Weissbier 75 Helles Belles Maibock 49 Honey Ginger Lager 62 R Squared American Honey Dos Equis 49 Oktoberfest Ale 62 Wheat 75 Pilsner Urquell 49 Lazy Saturday Lager 63 Wheat Ale 75 Beat Me Over the Head with a Octoberfest 63 Honey Wheat 75 Stick Bock 49 Big Bang Pilsner Ale 63 Weizen Heimer 76 Light Wheat Lager 50 Mad Monk Oatmeal Honey Munich Beer 50 Wheat 76 High-Gravity Bock 50 Improvisational Wheat 76 Burst Bubbles, No Troubles Chapter 3: Wheat 65 Anglo-American Wheat Munich Dunkel 51 Beer 76 Brewhaus Golden Lager 51 Weizen? Why Not? 65 100% Wheat 77 Maibock 51 Weizen 65 Surprised Frog Lager 51

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Baer’s 89 Modified Redcoat’s Revenge Chapter 4: Steam, Smoked, Black Cat Stout #1 90 102 Sourmash, etc. 79 Colorado Crankcase Stout 90 Summer Chocolate Stout 102 Martin’s Porter 90 Imperial Stout 102 Ole Bottle Rocket Double Stout 90 Maple Syrup Stout 103 (Steam) 79 Chocolate Point Porter 91 Smooth Stout 103 Rauchbier 79 Partial Mash Porter 91 Vanilla Bean Stout 103 Anchor Steam-Style Stout 91 Hop Along Xmas Stout 103 Amber 79 All Grain Porter 91 Fissurin’ Porter 104 Not-So-Sweet Beer Sweet Darkness 91 Full Figured “North-of-the- (Steam) 79 Broglio’s Quaker Stout 92 Border” Porter 104 80 Original Oatmeal Stout 92 Spread it on Toast Imperial Desert Storm American Steam Second Try 92 Stout 104 Beer 80 Not So Oatmeal 92 Independence Cherry Frahnkensteam 80 Most Recent Oatmeal Porter 104 Sour Mash 80 Stout 93 Oatmeal Stout 105 Lazy Sunday Steam Beer 81 Mocha Java Stout 93 Al’s Medium-dry Stout 105 Steam Beer 81 Alcatraz Porter 93 Dry Rye Stout 105 Sourdough Beer 81 Speedball Stout 94 Sierra Nevada Porter Southside Steam Beer 81 Mach Guinness 94 Clone 106 Clubhouse Smoked Porter 82 Lutzen’s Pleasing Porter 94 Paul’s Chocolate Porter 106 Rauchbier 82 Double Stout 94 Clydesdale Stout 106 Mongrel Ale (Smoked) 82 Christmas in Ireland 95 Independence Porter 107 Rauchbier 83 All-Grain Stout 95 Yeltsin’s Best Imperial Ginger Steamer 83 Stout Stout 95 Stout 107 Batch #10 Gary’s Oregon Bitch’s Brew Oatmeal Sierra Nevada Porter 107 Steam Beer 83 Stout 95 Sweet Tooth’s Sheaf & Vine Peach Smoked Porter 83 Rainy Day Porter 96 Stout 108 Kentucky Sour Mash Beer 84 Sweetport Porter 96 Full Figured “North-of-the- Sour Mash Beer 84 Black Dwarf Imperial Border” Porter 108 California Common Beer 84 Oatmeal Stout 96 Amy’s Stout 108 Josh’s Better Xingu 97 Pumpernickel Stout 108 Dark of the Moon Cream Guinness Pub Draught Stout 97 Clone 109 Chapter 5: Stout and Porter Kahlua Stout 97 Revival Porter 109 85 Oatmeal Stout 98 Blackstrap Stout 110 Stout ala Guinness 98 Chocolate Stout 110 Oatmeal Stout 85 Clean Out The Closet Generic Stout 110 Mackeson’s Stout 85 Porter 98 P-Guinness 110 Mackeson’s Stout 85 Gak & Gerry’s #23: Anteater Grant’s Imperial Stout Basic Stout 86 Porter 98 Clone 111 Crying Over Spilt Stout 86 Rat’s Darkness 98 Sand Pit Special 111 David Smith’s Porter 86 Brewhaus Porter 99 Black Gold Stout 112 Mackeson Triple Stout Joan’s Potholder Oatmeal China Cat Stout No. 2 112 Clone 86 Stout 99 Historic Porter 112 Oatmeal Stout 86 Stout or Is It Porter? 99 Midnight Moon 113 Halloween Stout 87 Pumpernickel Porter 100 Brown Malt Porter 113 Cream of Oats Stout 87 Really Bitter Dregs 100 Maple Leaf Porter 113 Russian Empirical Stout 87 Porter? Porter? 100 Foggy Day Jumpin’ Java 114 Oatmeal Wheat Stout 88 Oatmeal Cream Stout 100 Sally MacLennane Stout 114 Mega Stout 88 Oatmeal Stout 101 Honey Porter 114 Ursa Major Stout 88 Watson’s Alementary Singularity Stout 114 Porter 88 Stout 101 Right Thing Oatmeal Dextrinous Porter 89 Irish Stout 101 Stout 115 Crankcase Stout 89 Full-Moon Porter 102 Stout 115 Tina Marie Porter 89 Krudge 102 No Decaff Here Stout 115 First Oatmeal Stout 115

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RIS Marital Bliss 115 Barney Flats Oatmeal High Altitude PMS Stout 116 Stout 129 Barleywine 142 New Stout II 116 Ohio Valley Mud Stout 130 All grain Barleywine 142 New Stout III 116 Bees and Bears Russian Wicked Ole Ale 142 Grapefruit Taste 117 Imperial Stout 130 Barleytooth 143 Anchor Porter Clone 117 Chocolate Mint Coffee Melbourne Stout 117 Stout 130 Stout 118 Maple Porter 130 Guinness Clone 118 Maple Porter 131 Chapter 7: Herb and Spice Oatmeal Stout 118 Beers 145 Too Dry Stout 118 Oatmeal Stout 119 Ginger Beer 145 Hell Gate Porter 119 Chapter 6: Barleywines, Spicy Xmas Beer 145 Honey Porter 119 Dopplebocks, and Strong Ales Ginger Beer 145 Wake Up and Go To Sleep 133 Garlic Beer 145 Stout 119 145 Stout 120 The Grommator 133 Holiday Ale 146 Three Vice Stout 120 Barleywine 133 Honey Ginger Beer 146 Coffee Stout 120 Marigold Ale 133 Ginger Beer 146 Drowsy Duck Imperial Norman Conquest Strong North East Holiday Beer 146 Stout 120 Ale 134 Maple Syrup Stout 147 March Hare Honey Brain Death Barleywine 134 Sparky’s After-Burner Porter 121 Nothing Exceeds Like Brew 147 Coffee Stout 121 Excess 134 Bengal Butt Kicker 147 Short and Stout 121 Barleywine 134 Garlic Beer 147 Oatmeal Stout 121 Bock Aasswards 134 Gak & Laurel’s Garlic 24 Black Silk 122 Wanking Fresh Beer 148 Extract Porter 122 Deathbrew 135 Legendary Mike Brown’s Klingon Stout 122 Nightingale DoppleBock 135 Spruce Ale 148 Lord Stanley Dark Ale 122 Barleywine 135 Xmas Ale 148 Schizophrenia Espresso Long Island Winter Xmas Ale 148 Porter 123 Warmer 136 Indian Summer Gingered Black Butte Porter Clone 123 Batch 25 136 Ale 148 Guinness Clone (ver 3.0) 123 Batch 29 136 Bob’s Coriander Ale 149 Happy Happy Joy Joy Breakfast Barleywine 136 Phil Fleming’s Christmas Stout 123 Fine Line Barleywine 137 Ale 149 Swamp Dog Stout 124 Dopplebock 137 Zulu’s X-mas Lager 149 Stout 124 Blind Squirrel 150 Simply Stout 124 Barleywine 137 Old-Time Jaspers Gingered Brown Stout 125 Bigfoot Jr. 137 Ale 150 TBones Game Warden Baumerator 138 Debbe’s Garlic Beer 150 Stout 125 BK Boiler 138 Spruce Juice 150 Ye Olde Sloshingfroth 125 138 Honey Basil Ale 151 Berghem Beamish 125 Longhorn Fog Leg 139 Ersatz Harpoon 1991 Winter Black Hole Stout 126 Winter Warmer 139 Warmer 151 Nestle’s Tollhouse Porter 126 Garvin’s Old Ale #159 139 Pepper Beer 151 Hopeless Condition Oatmeal Tessellator 139 Honey Ginger Beer 151 Stout 126 Holiday Barleywine 140 Easy Spiced 152 Coopers Clone 127 Extract Barleywine 140 Corey Ander’s RN Uncle Bill’s Porter 127 The Most Powerful Beer in Screw 152 Espresso Stout 128 the Universe 140 Xmas Beer 152 Willy Wonka Porter 128 Barleywine 140 Christmas in July 153 Kitchen Sink Porter 128 Revenge 141 Hershell Chanukah’s Mulled Minions of Evil 128 Buzzy Beer 141 Atheist Ale 153 Bumble Bee Porter 129 Easy, Delicious Old Ale 141 Winter’s Tavern Winter Oatmeal Stout 129 Ale 153

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Pale Maple Ale 153 Blackberry Stout 168 Finster’s Finest Chocolate Spiced Brown Ale 154 Basic 168 Raspberry Stout 181 Infamous Christmas Glogg 168 Free Time Raspberry Beer 154 Cranbeery Ale 169 Brew 182 Drinkable Spruce Beer 154 Great Pumpkin Bitter 169 Bronx Cheer 182 Christmas Ale 155 Washington Apple Ale 169 Pyramid Apricot Ale 182 Spruce Beer 155 Raspberry Imperial Cherry Fever Stout 182 Ginger Beer 155 Stout 169 Mr. Radz Raspberry Green Chili Beerito 156 My Framboise Recipe 170 Wheat 183 Spruce Beer 156 Purdue Red Hot Apple Raspberry Pilsner 183 Honey-Basil Ale II 156 Ale 170 Raspberry Wheat 183 Dragon’s Rest Ale 157 John’s Raspberry Ale 170 Butternut Porter 183 Emma Wedgewood’s Winter Strawberry Beer 170 Pumpkin Dunkel Welcome 157 Apricot Ale 171 Weizenbock 184 Green Chili Amber 157 Cranberry Beer 171 Raspberry Catastrophe 184 Spiced Chili Beer 158 Framboise 171 185 Honey Ginger Lager 158 Fruit Galore 171 Spiced Pumpkin Ale 185 Bad Chile Beer 158 Raspberry Ale 172 Michael’s Raspberry Ale 185 Honey Spruce Ale 159 Raspberry Ale 172 Framboise a la Palme 186 J.B.’s Hot Chocolate 159 Raspberry Porter 172 Cranberry Wheat 186 Merry Christmas! Ale 159 Cherry-Honey-Weiss 172 Cherry Weiss et cetera 186 Gak & Gerry’s Batch #75: Brown and Blue Ale 173 Blackberry Porter 186 Pepper Pale for Paris 159 Strawberry, Not Very Vic’s Cherry Stout 187 Three Hour Tour Ginger Pale Ale 173 Dog Gone Bad Cherry Wheat Ale 160 Ruby Tuesday 173 Ale 187 Mega Gingered Holiday Pumpkin Ale 174 Cherry Wheat 187 Ale 160 Blackberry Stout 174 Cranberry Ale 188 Winterbrew 160 Blackberry Weizen 174 Potato Beer 188 Christmas Ale 161 Cranberry Ale 174 Pumpkel Weizen 188 Liquid Fruit Cake 161 Pumpkin Stout 175 Christmas Cranberry Ale 188 Irish Christmas Stout 161 Punkin Ale 175 Strawberry (or whatever...) Puppy’s Surprise Spiced Extract Pumpkin Ale 175 Wheat 189 Wheat Ale 161 Pumpkin Ale 175 Bah Humbug Brew 189 Cinnimon Honey Ale 162 Charlie Brown Pumpkin Cherry Wheat 189 Countryside Ginger 162 Ale 176 RazzWheat#1 190 Maple Brew 162 Cat’s Claw Blackberry Blackberry Peach Lager 190 Holiday Porter 163 Ale 176 Harvey’s Blue Beer 190 Merry Christmas! Ale 164 Cranberry Ale 176 Berry Strawberry Ale 190 Holiday Ale 164 Rick’s 1994 BlueBeery Jolly Rancher Beer 191 English Strong Spice Ale 177 Summer Lemon Wheat 191 Ale 164 Lima Bean Ale 177 Mac’s Peach Ale 191 Hazelnut Brown 164 Wheat Berry 177 Cranberry Wit 191 Honey Basil 165 Rose Colored Glasses 178 Pumpkin Ale 192 Pumpkin Beer 165 KiWheat Ale 178 Cherry Wheat 192 Pumpkin Ale 165 Strawberry Beer 178 Peach Wheat Ale 178 JazzBerry Juice 179 Blackberry Wheat 179 Chapter 9: Belgian, Scottish, Chapter 8: Fruit Beers 167 Billy Bob’s Blueberry German, and Brown Ales 193 Bitter 179 Blueberry Ale 167 Slugbait Apricot Cobbler My Own Scotch Ale 193 Apples in the Snow 167 Ale 180 Sort of Nut Brown Ale 193 Feelix the Cat Dark Cherry Blueberry Lager 180 Full Moon Ale 193 Lager 167 Raspberry Brown Ale 180 Cat’s Paw Brown Ale 194 Dark as the Night Stout 168 Batch #14 Raspberry 181 Geordie Brown Ale 194 Pick of the Season Cherry Dark Raspberry Wheat 181 Boonesburger Winterale 194 Ale 168

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Barrel Bottom Black Kari’s Bitter Rye Ale 209 Firefly Witbier 224 Bitter 194 Scotto’s Rapier-Like Wit 209 All Grain American Chimight (Chimay Tooncinator Motley Cru 210 Brown 224 Light) 194 Old Man Pyle 210 Scotch Ale 224 Chimay Trippel 195 Wit 211 Alt 225 Old Peculier 195 Milhous Alt 211 Alt 225 Scottish Steamy Ale 195 Koelsch 211 Koelsch 225 Trappist Monkey 195 Rick Garvin’s Cherry Scottish Export 226 Ides of March Ale 195 Blossom Wit 211 White Sox Wit 226 Modified Fillmore Ale 196 Todd Enders’ Witbier 212 Export Scotch Ale 226 Lageresque Ale 196 Scotch Ale 212 Kiss My Abbey 226 Don’s Most Wickid Ale 196 Chuck’s Brown Ale 212 Brown Ale 227 Brown Ale 197 Beginner’s Luck Brown Scotch Ale 227 Trappiste 197 Ale 212 Extract Scotch Ale 227 Wee Heavy/Old Ale 197 The Mild One 213 American Brown Ale 227 7-Mile Red Ale 197 Wit 213 Celis Clone 228 Margarita’s Moult Scotch Flat Tyre 214 Nut Brown Ale 228 Ale 198 Belgian Ale 214 Celis Grand Clone 228 198 Motor City Madhouse Brown Rye Ale 228 Father Ale 198 Ale 214 Pale Rye Ale 229 Sour Brown Kriek 198 Dusseldorfer 215 Usquepaugh Mild Brown Kolsch 199 Belgian 215 Ale 229 Trappist 199 Bierre de Garde 215 Belgian Single 229 Red King Ale 199 Extract Kolsch 215 Scottish Ale 229 Blackout Brown Ale 200 Newcastle Brown 216 Scotch Ale 230 Alt 200 Spray Centennial Larsson’s Presque Orval 230 New Peculier 200 Commemorative Ale - Brown Wit Christmas 230 Traquair House Ale 201 Ale - No. 7 216 Triticale Wit 230 Scotch Ale 201 Brown Rye Ale 216 Enkel 231 Alt 201 Stacie’s Wicked Ale 217 Rye Wit 201 Beekeeper’s Brown 217 Heavyside Ale 202 My Mild 217 Fat Wanda’s Kolsch Ginger Wit 218 Chapter 10: Mead 233 Klone 202 Angie’s Ale 218 Old Beulah Wee Export 202 Undrinkable Trappist Basic Small Mead 233 Blown Top Braggart 202 Ale 218 Prickly Pear Cactus Batard de Belgique 203 Alt 219 Mead 233 Alt 203 Batch #28 219 Blueberry Mead 233 Trappist Ale 203 Batch #62 Brain Wipe 219 Peach Melomel 233 Belgian Strong Ale 203 Pete’s Wicked Clone 219 Riesling Pyment 234 Tamalpais Wit 204 220 Cyser 234 Belgian Wheat Ale 204 Corrales Blanco 220 Wassail Mead 234 Citadelle White 204 Kolsch 220 Quick Mead 234 Wit 205 Brown Ale 220 Sack Mead 235 Zoso White 205 Pete’s Wicked Clone 221 Mead 235 Pugsley’s Pseudo Celis White Alex’s Scottish Ale 221 Melomel 235 #5 205 Saunder’s Nut Brown Sweet Mead 235 Trappist Ale 206 Ale 221 Blueberry Mead Recipe 235 Brown Ale 206 Kolsch 221 Standby Mead 236 Alki Point Sunset 206 Scotch Ale 222 Honey Ale (Mead) 236 Old Peculier 207 Strong Scotch Ale 222 Orange Ginger Mead 236 Carla’s Rainy Day Belgian Strong Ale 222 Traditional Mead 236 Ryefest 207 Corn Beer 222 Ale Mead 237 Abbey Beer 208 Jim’s 90 Schilling Scotch Queen Elizabeth’s Mead 237 Wit 208 Ale 223 Maple Mead 237 Celtic Ale 209 Brown Ale #3 223 2nd Mead 237 Alt Bier 209 Alt 223 Mead Ale 238

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Mead 238 Summer’s Lease II Apricot Mankind’s Simplest Traditional Mead 238 Melomel 252 Brew 268 Maple Wine and Traditional Lemon Melomel 253 Big Bore Cider 268 Mead 238 Peach Melomel 253 Cider 268 Cranberry Mead 239 Rhubarb Melomel 253 Cider 268 Jamaica Blue Mead 239 Tracy’s Quick Mead 254 Cider 269 Mead 239 Firewater Orange Ginger Eric’s Awesome Autumn Forest Mead 239 Mead 254 Cider 269 Cyser 240 Bracket (Braggot) 255 Balm Mead 240 Tropical Ambrosia Borscht Mead 240 Melomel 255 Simple Cyser 240 (Mostly) Traditional Tupelo Chapter 12: Other Drinks 271 Strawberry Melomel 240 Honey 256 Pumpkin Mead 241 Shaolin Joy Juice 256 Glog 271 Mulberry Mead 241 Mead or Braggot 257 Berry Liqueur 271 Spicy Lemon-Ginger Pomegranate Mead 257 Rice Wine---Saki 271 Mead 241 Quick and Dirty Cyser 257 Chuck’s Homemade Ozark Lavender Mead 242 Orange Blossom Mead 258 Rootbeer 271 Apricot Melomel 242 Basilisk 258 Nathan’s Ginger Beer 272 Grapefruit Mead 242 Orange Melomel 258 Romulan Ale 272 Inspiration Mead 242 King Arthur’s Own 259 Jasmine Tea Liqueur 272 Maple Mead 243 MCMC Traditional Ginger Beer 272 MeadBerry Mead 243 Mead 259 Ginger Ale 272 Raspberry Melomel 243 Earl Grey Mead 260 Gingane 273 Rhubarb Mead 244 Earl Grey Mead (First) 260 273 Blue Mountain Mead 244 The Evil Californian’s Kvass 273 Lemon-Ginger Infamous Chili Mead 260 Root Beer 274 Metheglin 244 Happy Happy Mead! 261 Ginger Ale 274 The Great Pumpkin 244 Tropical Ambrosia Sima 274 Dry Mead 245 Melomel 261 Kahlua 274 Sweet Mead 245 Chocolate Malted Mead 261 Irish Cream 275 Medium Apricot Mead 245 Kwas 275 Thrilla from Vanilla 245 Dandelion Wine 275 Sweet Raspberry Mead 246 Dandelion Wine 275 Kiwi Mead 246 Chapter 11: Cider 263 Absinthe #1 275 Dandelion Mead 246 Absinthe #2 276 Banana Melomel 246 Hard Cider 263 Absinthe Wine 276 Braggot 247 Hard Cider 263 Ersatz Kahlua 276 Blackberry Melomel #1 247 Killer Cider 263 Elderberry Wine 276 Blackberry Melomel #2 247 Fall Cider 263 Elderberry Wine 276 Cyser 247 Cider 264 Professor’s Glogg 277 Apple Pie Mead 247 Cranberry Cider 264 Kumiss 277 Dry Table Mead 248 Raspberry Cider 264 Grandfather’s Glogg 277 Traditional Mead 248 NE Cider 264 Dull Clear Beer 277 Maple Braggot 249 Holiday Cider 264 Irish Cream Liqueur 278 Ale Mead 249 Hard Cider 264 DIY Bailey’s Irish Totally Excellent Cherry Nobs Cider 265 Cream 278 Mead 249 Hard Core XXX Cider 265 278 Mead 250 Scrumpy 265 Finnish Sahti 279 Raisin-Clove Melometh 250 Hard Cider, Take 1 266 Ginger Ale 279 Basil Metheglin 250 1st Attempt 266 Coffee Liquer 279 Barat’s Concord Pyment 250 Dry Cider 266 Yuppy Guppies Alcoholic First Mead! 251 Sweet and Strong Still Lemonade 280 Fast Mead 251 Cider 266 Lemon Cider 280 Latest Mead 252 First Time Cider 267 Cranberry-Ginger Ale 280 Mead 252 Cider 267 Garlic Lover’s Soda 280 Mixed Berry Mead 252 Bullwinkle Perry 267 Kvass I 281

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Kvass II 281 Lemon Beer 293 Kvass III 281 Philadelphia Beer 293 Gertie’s Crabapple A Superior Ginger Beer 293 Liquer 281 Improved English Strong Ginger Ale 281 Beer 293 Mint Kvas 282 Hop Beer 293 Negus: Grandma Lipshitz Al Capone’s Prohibition Secret Mulled Wine Beer 294 Recipe 282 Amaretto 282 Irish Cream 282 Brandy 283 Root Beer 283 Strawberry Wine 283 NA Beer 283 Sloe Gin 284 Raspberry Wine 284 284

Chapter 13: Historical Index by Brewer 295 Recipes 287

My Daddy’s Beer Recipe 287 Roses for Arthur 287 Prohibition Pilsner 287 Keyword Index 301 Blue Ribbon 1 288 Blue Ribbon 2 288 Major Thomas Fenner’s Receipt to Make Bear 288 Col. George Washington’s 288 Pumpkin Ale 289 Green Corn Stalk Beer 289 Malt Liquors 289 General Amherst’s Spruce Beer 289 Benjamin Franklin’s Spruce Beer 290 Metheglin of My Lady Windebanke 290 Sir TJ’s Mead 290 Weak Honey Drink 290 Prohibition Chicago Style 290 Lemon Beer 291 Old Fashioned Root Beer 291 Brown Stout Porter 291 London Ale 292 Table Beer 292 Thos Thrale’s Purl 292 Cock Ale 292 Spruce or Aromatic Beer 293

PAGE x CAT’S MEOW 3 PALE ALE

CATEGORY 1

of testing different yeasts. Fermentation Clara Bell Dry Ale was carried out at 75-85 degrees. Best Classification: pale ale, extract Classification: pale ale, extract results were obtained with Edme ale yeast which was well-rounded and slightly Source: Doug Roberts ([email protected]) Source: Martin Lodahl sweet. Some diacetyl, but nice balance. Issue #244, 9/2/89 ([email protected]) Whitbread ale yeast was lighter and This is simple, yet a little different from Issue #203, 7/18/89 crisper, but had a poorer head and some any of my previous batches. Ingredients This beer had an unpleasant “dry” feeling esters. CWE ale yeast was very dry but had were ordered from Great Fermentations of to it and left me thirsty. Possibly my sparg- a good head and no esters---fermentation Santa Rosa---great company...good stuff ing procedure could be at fault with too was frighteningly fast. and two-day delivery much hot water being passed over the grains. It is also possible that the yeast was Ingredients: Ingredients: too attenuative or that the fermentation • 6.6 pounds, M&F light unhopped malt • 7 pounds, light, unhopped syrup temperatures were too high (ambient tem- extract • 1 pound, Cara-pils malt, cracked perature fluctuated between 70 and 90 • 3/4 pounds, M&F light unhopped spray • 1-1/2 ounces, Hallertauer hops pellets degrees). • 3/4 pound, crystal malt • 1 teaspoon, salt • 1 teaspoon, gypsum • 1 teaspoon, citric acid Ingredients: • 2 ounces, clusters hops (boil) • 2-1/2 teaspoons, yeast nutrient • 3 pounds, light Scottish malt extract • 1/2 ounce, cascades hops (finish) • 2 tablespoons, Irish moss • 3 pounds, 2-row pale malt • ale yeast • 2 packs, Munton & Fison yeast • 9 AAU, Kent Goldings hops • Edme ale yeast Procedure: Procedure: • 1 teaspoon, gelatin This is a 7-gallon recipe. Steep crystal malt Put cara-pils and crystal malt in 2 gallon • 1 ounce, PolyClar-AT while bringing water to a boil. Remove pot with 170-180 degree water for one • 1 cup, corn sugar (priming) crystal malt and add extract. Boil. hour, stir occasionally. Sparge into boiling pot with enough water to bring volume to Procedure: 3-1/2 gallons. Add syrup and 1 ounce of This beer was made using the small-scale hops. Boil one hour, adding Irish moss in mash procedure described by Miller in The Pale Ale last 1/2 hour and 1/2 ounce hops in last 10 Complete Handbook of Home Brewing. Classification: pale ale, all-grain minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring Source: Rob Bradley volume to 5 gallons. Pitch yeast at about 75 ([email protected]) Issue degrees. #504, 9/26/90 Yeast Test Recipe This is a simple all-grain recipe for a good Classification: pale ale, extract Specifics: pale ale that lets the beginner concentrate Source: Jeff Casey on the mashing process. Hallertauer may • O.G.: 1.059 ([email protected]) Issue #512, not be traditional for ales, but neither is a 10/8/90 modern piano for sonatas. But I think Beethoven himself would have used one if he had one. This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose PALE ALES

Ingredients: tauer and Irish moss. Dry hop with clusters Ingredients: • 7-8 pounds, English 2-row malt and steep. When cool, add wort to carboy • 1 can, Alexanders Sun Country pale • 1/2-1 pound, crystal malt and pitch yeast. malt extract • 3 ounces, Fuggles hops (boil) The posted recipe called for 4 pounds of • 3.3 pounds, Northwestern Amber malt • 3/4 ounce, Hallertauer hops (finish) dry extract with 2 cups reserved for prim- extract • ale yeast ing. This seemed excessive and a good way • 1/2 pound, dark crystal malt to get exploding bottles, so we reduced the • 3 ounces, CFJ-90 Fresh hops Procedure: amount of extract to 3-1/2 pounds and • 1/4 teaspoon, Irish moss assumed that standard priming techniques • ale yeast You’ll get good yield and lots of flavor would be used, maybe replacing corn from English malt and a 1-stage 150 degree sugar with 3/4 to 1 cup of malt extract. -Ed. mash. In the boil, I added the finishing Procedure: hops in increments: 1/4 ounce in last 30 Specifics: Start grains in brewpot with cool water. minutes, 1/4 ounce in last 15 minutes, and • O.G.: 1.048 Remove when boil commences. Add malt 1/4 ounce at the end (steep 15 minutes) • F.G.: 1.011 extract and 1-1/2 ounce of hops. Boil 1 don’t have to be Fuggles; almost any boil- • Primary: 23 days hour. Strain out boiling hops and add 1/2 ing hops will do, I usually mix Northern ounce more hops and Irish moss. Boil 5 Brewer with Fuggles or Goldings (just minutes. Remove from heat and add make sure you get .12-.15 alpha) Conver- another 1/2 ounce of hops. Steep 10 min- sion will probably only take 60 minutes Too Sweet Ale utes and cool. Strain wort into primary fer- rather than 90. menter with cold water to make 5 gallons. Classification: pale ale, extract Depending on when you stop the mash Add final 1/2 ounce of hops. your gravity may vary as high as 1.050. Source: Bill Pemberton That’s a lot of body! (fl[email protected]) Issue #398, 4/13/90 This produced a wonderful beer, except Specifics: that it was just too sweet for my likings. I Pale Ale #2 shouldn’t complain too much, all my Classification: pale ale, all-grain • O.G.: up to 1.050 friends thought it was great! I tried several • F.G.: up to 1.020 variations of this, and all worked out well, Source: Todd Enders Issue #417, 5/15/90 but were too sweet for me. Several people Ingredients (for 2 gallons): suggested cutting back on the crystal and I may try that. I have also tried using a lager • 2-1/2 pounds, pale ale malt Pale Ale yeast to create a steam beer. • 2/5 pound, 80L crystal malt Classification: pale ale, all-grain • 1/2 ounce, Perle hops (7.6 alpha) (boil) Ingredients: • 1/2 ounce, Perle hops (finish) Source: Alex Jenkins • Wyeast #1028: London Ale ([email protected]) Issue #57, 1/24/89 • 1/2 pound, crystal malt • 3.3 pounds, unhopped amber extract Notice that I screwed up the hops: Clusters • 3.3 pounds, unhopped light extract Procedure: are for bittering, and Willamette (or Fug- • 1-1/2 ounces, Northern Brewers hops Recipe makes 2 gallons. Mash in 5 quarts gles) for aromatic. (boil) water at 140 degrees, maintain temperature Ingredients: • 1/4 ounce, Cascade hops (finish) of 150-152 degrees for 2 hours. Mash out 5 • 5 pounds, pale malt • Whitbread ale yeast minutes at 168 degrees. Sparge in 2-1/2 • 1 pound, crystal malt gallons at 160 degrees. Boil 90 minutes. • 1 teaspoon, gypsum Add boiling hops 45 minutes into boil. • 3-1/2 pounds, pale dry extract • 1-1/3 pounds, light brown sugar KGB Bitters Specifics: • 1 ounce, Willamette hops (boil) Classification: pale ale, extract • O.G.: 1.041 • 1-1/2 ounces, Hallertauer hops Source: Andy Wilcox • F.G.: 1.010 • 1 teaspoon, Irish moss ([email protected]fl.edu) Issue #415, • 1 ounce, Clusters hops pellets 5/9/90 • Red Star ale yeast Water was filtered with a simple activated Procedure: carbon system. This seems to make a big Pale After Math Ale Mash pale malt, crystal malt, and gypsum difference. Amateur judge commented, Classification: pale ale, extract in 2-3/4 gallons of 170 degree water; this “Beautiful color. A bit under carbonated. Source: Ken van Wyk should give initial heat of 155 degrees (pH Great hop nose and finishes very clean. ([email protected]) Issue #418, 5.0). Maintain temperature at 140-155 Good balance with malt and hops, but 5/16/90 degrees for 2 hours. Sparge. To wort, add lighten up on finishing hops a bit and it’s extract and brown sugar. Boil with Wil- perfect. Very marketable.” lamette hops. After 15 minutes add Haller-

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Ingredients: added 4 gallons of cold water. Pitch yeast • 6.6 pounds, American classic light at about 80 degrees. I fermented this in a Summer Pale Ale extract 20-gallon open container for 4 days, then Classification: pale ale, all-grain racked to glass carboys for 24 days. • 1 pound, crystal malt Source: Jackie Brown • 2 pounds, British pale malt Specifics: ([email protected]) Issue #134, • 3 ounces, Fuggles leaf hops • O.G.: 1.047 4/24/89 • 1 ounce, Cascade leaf hops • F.G.: 1.010 This ale is light in color, but full-bodied. If • 2 teaspoons, gypsum • Primary ferment: 4 days you want an amber color, add a cup of car- • 1/2 teaspoon, Irish moss • Secondary ferment: 24 days amel malt. I get a strong banana odor in • 1 pack, MEV high-temperature British most of my ales (from the Edme I believe) ale yeast which subsides after 2-3 weeks in the bot- tle. If you don’t have the capacity for 9 Procedure: Killer Party Ale pounds of malt, you could substitute some Mash grains at 155 degrees. Sparge with Classification: pale ale, extract extract for the pale malt. Just thinking about this makes me want to speed home 170 degrees water. Boil, adding extract and Source: A.E. Mossberg and have a cool one. boiling hops; the hops were added in ([email protected]) Issue #95, stages, 1 ounce at 50 minutes, 1 ounce at 30 3/7/89 minutes, and 1 ounceat 20 minutes. The Ingredients: This recipe comes from Craig McTyre at Cascade hops were sprinkled in over the • 8 pounds, 2-row pale malt last 10minutes of the boil. Wine & Brew By You. The Lyle’s syrup is available in many grocery stores, usually • 1 pound, Munich malt located near the pancake syrup. • 1/2 cup, dextrin malt Specifics: BrewMagic is some sort of yeast nutrient/ • 1 teaspoon, gypsum • O.G.: 1.054 additive. It is available from Wine & Brew • 20 grams, Nugget leaf hops (14 alpha) • F.G.: 1.018 By You. • 15 grams, Brambling leaf hops • pinch, Irish moss Ingredients: • 1 pack, Edme ale yeast • 2 cans, Pilsner/Lager or American light The Drive Pale Ale malt Procedure: Classification: pale ale, extract • 15 cups, corn sugar Use the standard temperature-controlled • 2 jars, Lyle’s golden syrup (22 oz.) mash procedure described in Papazian. Source: Dave Baer ([email protected]) • 2-1/2 ounces, Hallertauer hops Use a 30 minute protein rest at 122 Issue #73, 2/13/89 • 2 pounds, flaked degrees, 20 minutes at 152 degrees, and 20 This is a pale ale recipe I used for my class. • 1 pack, BrewMagic yeast minutes at 158 degrees. Sparge with 4 gal- I used M&F pale extract and grains were Procedure: lons of 180 degree water. Boil 1 hour with for demonstration more than flavor. I sug- In 1 gallon water, boil malt, golden syrup, Nugget hops. Add Irish moss in last 10 gest doubling grain quantities if you want sugar and 1-1/2 ounce hops for 8 minutes. minutes. Remove from heat and steep to get something out of them. Add remaining hops and boil another 2 Brambling hops for 15 minutes. Cool wort Ingredients: (for 10 gallons) minutes. Pour into primary fermenter with and pitch. • 6.6 pounds, light, unhopped malt 2 gallons water. extract Bring another gallon of water to a boil and Specifics: • 5 pounds, light dry malt extract add flaked maize. Turn off heat and 1/3 • O.G.: 1.045 • 2 cups, corn sugar pack of BrewMagic. Let sit 10 minutes. • F.G.: 1.015 • 3/4 cup, medium crystal malt Add another 1/3 pack of BrewMagic. Let • 1/4 cup, black patent malt sit 10 more minutes. • 3-3/4 ounce, Cascade hops pellets (4.4 Strain maize into primary fermenter, and alpha) rinse with cold water. Discard maize. Fill Perle Pale • 1-1/5 ounce, Willamette hops pellets primary to 5 gallon mark. Classification: pale ale, all-grain (4.0 alpha) • Whitbread ale yeast Specifics: Source: Doug Roberts (roberts%stud- [email protected]) Issue #378, 3/15/90 • O.G.: 1.090 Perle pale was a beautiful light-golden ale, Procedure: • F.G.: 1.015 crisp yet full-bodied. This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh Ingredients: bag until water reaches boiling. Remove • 8 pounds, Klages malt grains. Follow standard extract brewing • 1 pound, flaked barley process, adding extract and Cascade hops. • 1/2 pound, toasted Klages malt I boiled the wort in an 8-gallon pot and

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• 1/2 pound, Cara-pils malt hops and boil 5 more minutes. Chill and • 1-1/2 ounces (12.4 AAUs), Perle hops pitch with Sierra Nevada or Wyeast North- Special Bitter (boil) ern Whiteshield yeast. Ferment and bottle Classification: pale ale, E.S.B., bitter, • 1/2 ounce, Willamette hops (finish) or keg. extract • 1 teaspoon, gypsum Specifics: Source: Chuck Cox • 1/2 teaspoon, Irish moss ([email protected]) • 14 grams, Muntona ale yeast • O.G.: 1.031 • F.G.: 1.011 Issue #556, 12/18/90 Procedure: The 1/2 pound of Klages malt was toasted Ingredients: (for 10 gallons) in a 350 degree oven for 10 minutes. The • 15 pounds, pale unhopped dry extract mash was done using Papazian’s tempera- India Pale Ale • 2 pounds, crystal malt ture-controlled method. The Willamette Classification: India pale ale, I.P.A., all- • 1 pound, flaked barley hops are added after the boil, while chilling grain • 1 pound, pale malt with an immersion chiller. The yeast is • 1 teaspoon, gypsum Source: Todd Enders rehydrated in 1/2 cup of 100 degree water. • 1/2 teaspoon, salt ([email protected]) Issue #402, • 1 teaspoon, Irish moss 4/19/90 • 4-1/2 HBUs, Fuggles hops (boil) If you haven’t tried mashing yet, you really • 14 HBUs, Northern Brewer hops Mild Ale should. You can start small and grow as • 5 HBUs, Cascade hops (boil) equipment and funds permit. Also, by • 5 HBUs, Cascade hops (boil) Classification: mild ale, all-grain, brown starting small, you don’t have a large sum ale • 1/2 ounce, Fuggles hops (finish) invested in equipment if you decide mash- • 1 ounce, East Kent Goldings hops Source: Darryl Richman ing isn’t for you. • 26 grams, Fuggles hops (dry hop) ([email protected]), Issue #371, 3/5/90 Ingredients: (for 2 gallons) • 40 grams, East Kent Goldings (dry) This is the only beer I can make 10 gallons • Young’s yeast culture of on my stove. I mash and boil 5 gallons • 2-1/2, pounds pale malt • beechwood chips and then add 5 gallons of cooling water. • 5 ounces, crystal malt (80L) The Wyeast makes this a beer a bit sweet • 5.5 AAUs, bittering hops (1 ounce of Procedure: and rich beyond its gravity. 5.5% Willamette) This is a 10-gallon partial mash recipe. Use • 1/2 ounce, finishing hops (Willamette) Emphasis is on the malt, with crystal and standard procedures, brewing about 7 gal- • Wyeast #1028: London ale chocolate bringing up the rear; hops were lons of wort in a 10-gallon kettle, followed noticeable, but not in the foreground. by a 7- gallon primary and 2 5-gallon sec- Procedure: ondaries, then keg (or bottle). This is a 2-gallon batch. Mash in 5 quarts Ingredients: 132 degrees (140 degree strike heat). • 5 pounds, Klages 2-row malt Adjust mash pH to 5.3. Boost temperature • 4 pounds, mild malt to 150 degrees. Mash 2 hours, maintaining 1990 Christmas Ale • 2 pounds, crystal malt (80L) temperature at 146-152 degrees. Mash out Classification: pale ale, all-grain, holiday • 1/2 pound, English pale malt 5 minutes at 168 degrees. Sparge with 2 beer, christmas ale gallons of 165 degree water. Boil 90 min- • 1/2 pound, flaked barley Source: Chuck Cox (bose!syn- utes, adding hops in last hour. Add finish- • 1/5 pound, chocolate malt [email protected]) Issue #556, ing hops 5 minutes before end of boil. • 1 ounce, Willamette leaf hops (5.9% 12/18/90 alpha) Ferment at 70 degrees, 6 days in primary, 4 • 1/8 ounce, Cascade leaf hops (6.7% days in secondary. Ingredients: (for 9 gallons) alpha) • 9.9 pounds, pale unhopped liquid • 1/8 ounce, Eroica leaf hops (13.4% Specifics: extract alpha) • O.G.: 1.043 • 6.6 pounds, liquid wheat extract • 1/2 ounce, Willamette leaf hops (finish) • F.G.: 1.008 • 3 pounds, honey • yeast • Primary ferment: 6 days • 1 pound, flaked barley Procedure: • Secondary ferment: 4 days • 1 pound, pale malt Water was treated with 2 gm each MgSO4, • 1 pound, malted wheat CaSO4, KCl, and CaCO3. Mash grains in • 10 grams, orange peel 3 gallons of water at 134 degrees. Hold • 1 teaspoon, gypsum 120-125 degrees for 55 minutes, raise to • 1/2 teaspoon, salt 157 degrees for 55 minutes. Raise to 172 • 1 teaspoon, Irish moss degrees for 15 minutes. Sparge with 5-3/4 • 14 HBUs, Chinook hops (boil) gallons water. Boil 15 minutes. Add bitter- • 7 HBUs, Northern Brewer (boil) ing hops. Boil 55 minutes. Add finishing • 1 ounce, Kent Goldings (finish)

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• 1 ounce, Cascade hops (finish) • 1 cup, corn sugar (priming) - fermentation can be done in 24-72 hours. • Young’s yeast culture I hope you like this as much as I do. Procedure: Procedure: Mash the 3 pounds of plain malted barley Ingredients: This is a 9-gallon partial mash recipe. Use using the temperature-step process for par- • 5 to 6 pounds, Alexander’s pale malt standard procedures, brewing about 7 gal- tial grain recipes described in Papazian’s extract lons of wort in a 10-gallon kettle, followed book. Boil 30 minutes, then add the Blue • 1/2 pound, crystal malt, crushed by a 7-gallon primary and 2 5-gallon sec- Ribbon extract (the cheap stuff you get at • 10 ounces, dextrose (optional) ondaries, then keg (or bottle). the grocery store) Add Willamette hops • 1-1/4 ounces, Cascade hops (boil) and boil another 30 minutes. Add Kent • 1/4 ounce, Cascade hops (finish) Goldings in last 5 minutes. When at room • Munton & Fison ale yeast temperature, pitch yeast. Ferment at about • corn sugar for priming Decent Extract Pale Ale 68 degrees using a 2-stage process. Procedure: Classification: pale ale, extract Steep crystal malt and sparge twice. Add Source: Florian Bell extract and dextrose and bring to boil. Add (florianb%tekred.cna.tek.com) Issue #72, Cascade hops and boil 60 minutes. In last 2/11/89 Really Incredible Ale few minutes add remaining 1/4 ounce of Classification: pale ale, all-grain Cascade (or dry hop, if desired). Chill and This brew results in a chill haze, which I pitch yeast. don’t pay any attention to since I don’t care Source: T. Andrews (I don’t wash my windshield very often ([email protected]fl.edu) Issue Specifics: either). I am so impressed with this ale that #225, 8/11/89 I can’t seem to make enough of it. This is a The wheat helps make a beer very suitable • O.G.: 1.058 good pale ale, but not an excellent pale ale. to a warm climate. This has been a hot • F.G.: 1.022 It lacks sweetness and aroma. summer; it has topped 100 degrees (in the • Primary: 4 days shade) several times. Ingredients: • 7 pounds, Steinbart’s amber ale extract Ingredients: • 1 pound, cracked crystal malt • 5-7 pounds, pale malt Six Cooks Ale • 1/8 pound, cracked roasted malt • 3 pounds crystal malt Classification: pale ale, extract • 2 ounces, Cascade or other strong hops • 2 pounds wheat Source: Jeffrey Blackman • 1/2 ounce, Kent Goldings hops • 2 ounces Northern Brewer hops ([email protected]) Issue • yeast • 1 ounce Hallertauer hops #528, 10/31/90 • 1/2 ounce Cascade hops Procedure: • yeast This is more hoppy than most of the Old Style/Schaefer persuasion seem to prefer. Add cracked grains to 2 gallons cold water. If you think it’s too much, cut back. Bring to boil and promptly strain out Procedure: grains. Add extract and Cascade hops. Boil Mash all grains together. Add Northern Ingredients: 30 minutes. Add Kent Goldings hops in Brewer at beginning of boil. Boil 90 min- • 10 pounds, English pale malt (DME) last five minutes. utes. During last 1/2 hour, add the Haller- extract tauer hops. In last 15 minutes add the • 4 ounces, Cascade hops pellets (boil) Cascade. • 2 ounces, Hallertauer hops pellets (finish) Hot Weather Ale • 4 teaspoons, gypsum Classification: pale ale, partial mash • 2 packs, Edme ale yeast • 1-1/2 cups, corn sugar (priming) Source: Florian Bell British Bitter (florianb%tekred.cna.tek.com) Issue #132, Classification: pale ale, extract, bitter Procedure: 4/19/89 Source: Fred Condo (fredc@pro-human- This turned out refreshing, light in body ist.cts.com) Issue #528, 10/31/90 This recipe makes 10 gallons. Bring 3 gal- lons of water to a boil. Add 4 teaspoons of and taste, with a beautiful head (I used 1 This really shouldn’t be too highly carbon- gypsum, four ounces of hops, and 10 cup corn sugar in priming). ated. This is a well-balanced brew with pounds of the DME extract. Bring to boil. good maltiness and bitterness. It was good Ingredients: Boil 45 minutes. Add 2 ounces of Haller- when fresh, albeit cloudy, but this is okay tauer hops in last 1 minute of boil. Strain • 3 pounds, pale malted barley in a pale ale. After 2 months of refrigera- wort into large vessel containing additional • 3 pounds, Blue Ribbon malt extract tion, it is crystal clear and still delicious! 7 gallons of water (we used a 55 gallon • 2 ounces, Willamette hops (And there’s only 1 bottle left.) By the way, trash can). Allow wort to cool and siphon • 1/2 ounce, Kent Goldings hops Munton & Fison yeast is very aggressive-- • 1 pack, Red Star ale yeast into 5-gallon carboys. Add yeast.

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Caveat Brewor: Trash cans are generally Ingredients: finishing. Although I am a fanatic for liquid not food-grade plastic, digest wisdom calls • 3 pounds, Munton & Fison light DME yeast, I (grimaced and) added the dry Coo- for avoiding non-food-grade plastic. • 3 pounds, M&F amber DME pers yeast supplied with the kit to the Brewer discretion is advised. -Ed. • 1 pound, crystal malt cooled wort in the primary. I transferred to Specifics: • 2.6 ounces, Fuggles hops (4.7% alpha= secondary after two days. All fermentation 12.22 AAU) was at approximately 60 degrees. I primed • O.G.: 1.030 with 5/8 cup of corn sugar. • F.G.: 1.007 • 1 ounce, Kent Goldings hops (5.9% • Primary: 3 weeks alpha = 5.9 AAU) Specifics: • pinch, Irish moss • Primary: 2 days • 1 pack, Brewer’s Choice #1098 (British ale yeast) Bass Ale Classification: pale ale, all-grain, Bass Ale Procedure: Frane’s House Ale Source: Rob Bradley Break seal of yeast ahead of time and pre- Classification: pale ale, all-grain pare a starter solution about 10 hours ([email protected]) Issue #528, Source: Jeff Frane before brewing. 10/31/90 ([email protected]) Issue I’m a hophead (as you may have guessed). Bring 2 gallons water to boil with crushed #740, 10/8/91 crystal malt. Remove crystal when boil Purists may object to brown sugar in beer, Yummy. but a careful tasting of Bass reveals brown starts. Fill to 6 gallons and add DME. After sugar or molasses in the finish---not as boiling 10 minutes, add Fuggles. At 55 Ingredients: strong as in Newcastle, but present. British minutes, add a pinch of Irish moss. At 58 malt, in particular, can easily stand up to a minutes, add Kent Goldings. Cool (I used • 9 pounds, British ale malt bit of sugar, both in flavor and in gravity. an immersion chiller) to about 80 degrees. • 1/2 pound, British crystal Pitch yeast and ferment for about a week. • 2 ounces, Flaked barley Ingredients: Rack to secondary for 5 days. Keg. • 3/4 ounce, Eroica hops • 6-7 pounds, pale malt (2-row) • 1 ounce, Mt. Hood hops • 1 pound, crystal malt Specifics: • WYeast American Ale yeast • 1 pound, demarara or dark brown sugar • F.G.: 1.016 • 1 ounce, Northern Brewer hops (boil) • Primary: 7 days Procedure: • 1 ounce, Fuggles hops (boil 30 min.) • Secondary: 4 days Mash with 3-1/2 gallons of water at 155 • 1/2 ounce, Fuggles hops (finish) degrees (our water is very soft; I add 4 • ale yeast grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for Procedure: Samuel Adams Taste-Alike 90 minutes or until conversion is complete. This is an all-grain recipe---follow the Classification: pale ale, extract Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At instructions for an infusion mash in Papa- Source: Gene Schultz zian, or another text. The Northern Brewer end of boil, add 1 ounce Mt. Hood hops. ([email protected]) Issue #652, Ferment at 65 degrees with WYeast Amer- hops are boiled for a full hour, the Fuggles 6/5/91 for 1/2 hour, and the Fuggles finishing hops ican Ale yeast (in starter). Bottle two after the wort is removed from the heat, it Very similar in taste, body, and color weeks later, drink one week later. is then steeped 15 minutes. (where did the red come from?) to Samuel Adams, but just a hint of the flavor of Specifics: Anchor Steam Beer. • Primary: 2 weeks at 65 degrees Ingredients: (for 4 gallons) Carp Ale • 3.75 pounds, Cooper’s Ale kit Classification: pale ale, extract, Bass Ale • 1 pound, Crystal malt Source: Gary Mason • 3/4 pound, Saaz hops (boil) Brew Free or Die IPA ([email protected]) Issue • 3/4 ounce, Saaz hops (finish) Classification: pale ale, extract • Yeast from ale kit #529, 11/2/90 Source: Kevin L. McBride This is based on Russ Schehrer’s Carp Ale Procedure: ([email protected]) Issue #741, from the 1986 Zymurgy special issue. The 10/9/91 Steep one pound of crystal malt for 30 min- beer has a light hops flavor and could use After one week in the keg the beer was utes in 2 quarts of water heated to 170 some work on the mouth feel. It is also a bit clear, carbonated, and very drinkable degrees. Strain out grains. Add the syrup cloudy. although it had a very noticeable alcoholic from the kit, water, 3/4 ounce of Saaz hops nose. After 2 weeks the beer was incredibly and boil for 60 minutes, then remove the smooth, bitter, and wonderfully aromatic. heat and added 3/4 ounce of Saaz hops for

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Several friends raved about this beer lems. It was also my first attempt at cultur- I ave made this twice and both times it including one who lived in England for a ing yeast (from a Sierra Nevada Pale turned out fine. Nicely hoppy. while said that this was one of the best IPAs Ale), and for various reasons, it didn’t he’s ever had and definitely the best home- work very well. The other problem was I Ingredients: brew he’s ever had. After 2-1/2 weeks it used to much maltose, about 40%, which • 6 pounds, pale dry extract was all gone because we drank the whole made the result a little too light. This time • 1 pound, amber dry extract thing. I decided to use about 20% maltose, which • 1 pound, crystal malt Ingredients: IMHO, is just about right. I’ve also since • 3/4 pound, toasted pale malt perfected yeast culturing. The result is a • 4 pounds, Munton and Fison light DME • 1/4 pound, pale malt nice thirst quenching, summer ale, which, • 4 pounds, Geordie amber DME • 1 ounce, Bullion hops (8.2 alpha) with my favorite pizza, is heaven*2. Taste: • 1 pound, crushed Crystal Malt • 1/2 ounce, Brewers Gold hops (7.5 Excellent! • 1-1/2 ounces, Cascade leaf hops (boil alpha) 60 minutes) Ingredients: • 1 ounce, Cascade hops (4.2 alpha) • 1-1/2 ounces, Cascade leaf hops • 4 pounds, plain light malt extract syrup • 2 tsp., gypsum (finishing) • 1.1 pounds, (750 grams) Maltose • 1/4 tsp. Irish moss • 1 teaspoon, Irish Moss • 2/3 ounce, Chinook Hops, flower, (boil) • 1 pack, Wyeast #1098 • Wyeast #1056 Chico Ale Yeast (1 quart • 1/3 ounce, Cascade Hops, flower, • 1/2 cup, corn sugar for priming starter made 2 days prior) (finish) • handful steamed oak chips • 1/2 ounce, Cascade Hops, pellets, (dry Procedure: Procedure: hopped in secondary) Procedure is that described by Papa- Add the crystal malt to cold water and • Ale Yeast, cultured from Sierra Nevada zian...steep grains, boil 1 hour (boil Brew- apply heat. Simmer for 15 minutes or so Pale Ale, ers Gold and Bullion). Remove from heat then sparge into boiling kettle. Add DME, • Corn sugar (3/4 cup) at bottling and add the cascades. Cool wort. Pitch top up kettle and bring to boil. When boil yeast. starts, add boiling hops and boil for 60 Procedure: minutes. 10 minutes before end of boil add About a week before, make a starter from 2 Specifics: 1 teaspoon of Irish Moss. bottles of Sierra Nevada Pale Ale. Use • O.G.: 1.068 When boil is complete, remove heat, add about 4 tablespoons of plain light malt • F.G.: 1.020 finishing hops and immediately begin extract syrup and a couple of hop pellets. • Primary: 4 days chilling wort. Strain wort into fermenter Boil major ingredients, ala Complete Joy • Secondary: 10 days and pitch yeast starter. Primary fermenta- of Home Brewing, in 2 gallons of water. tion took about 4 days. Let the beer settle (60 minute boil). Add 1/3 ounce Chinook for another 2 days and then rack to a sani- hops at start of boil, 1/3 ounce Chinnook at tized, primed (1/3 cup boiled corn sugar 30 minutes and 1/3 ounce of Cascade hops Crying Goat Ale solution) and oxygen purged keg and apply in the last two minutes of the boil. Then Classification: pale ale, all-grain some CO2 blanket pressure. combine with 3 gallons of ice cold tap Source: Bob Jones water (which was boiled the previous ([email protected]) Issue #785, Specifics: night, and cooled in the freezer) in a 7 gal- 12/19/91 • O.G.: 1.055 (didn’t measure, just a lon carboy. Ferment in primary for a week. This is a big, hoppy brew, loaded with aro- guess) Put 1/2 ounce of Cascade pellets in bottom matic cascade hop fragrance. It has that • F.G.: 1.012 of secondary and rack beer into secondary. front of the mouth bitterness that can only • Primary: 6 days Bottle three weeks later. be achieved with dry hoping, so don’t skip • Secondary: 1 week (in keg) it if you really want to duplicate this flavor Specifics: profile. • O.G.: 1.036 at 74 degrees • F.G.: 1.006 @ 69 degrees Ingredients: (for 11 gallons) Number 23 • Primary: 1 week • 19 pounds, 2 row Klages Classification: pale ale, extract • Secondary: 3 weeks • 3 pounds, Munich malt Source: John S. Watson • 2 pounds, 40L crystal malt ([email protected]) Issue • 1-1/2 pounds, 2 row Klages, toasted #747, 10/24/91 (see below) Striped Cat I.P.A. • 2 pounds, wheat malt This a report on my second use of “mal- • 2 ounces, Northern Brewer hops (AA tose” (a cheap rice malt available from Classification: pale ale, extract, I.P.A., India pale ale 6.9) most Oriental Markets). In the previous • 6 ounces, Cascade hops (AA 5.1) attempt (“Number 17”, see HBD #541 or Source: Mark Stevens ([email protected]) • 1 teaspoon, Gypsum The Cat’s Meow:) there were a few prob- Issue #754, 11/14/91

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• 2 teaspoon, Irish moss Chico Ale yeast Specifics: (Wyeast 1056) • O.G.: 1.051 India Pale Ale • 1-1/2 cups, corn sugar to prime • F.G.: 1.010 Classification: pale ale, all-grain, India pale ale, I.P.A. Procedure: Source: Josh Grosse Toast 1-1/2 pounds of 2 row Klages malt in ([email protected]) 2/13/92 oven at 350 degrees for 40 minutes. Allow Bass Ale I’ve fallen head over heels in love with to age a couple of weeks before use. Treat Classification: pale ale, extract, Bass Ale 1059 American Ale Yeast. I find it gives mash water with 1 teaspoon of gypsum. Source: Ron Ezetta (rone@bad- wonderful pear and rasberry aromatics, Mash grains in a single temperture infusion blues.wr.tek.com) 1/15/92 and if I have a carboy filled to the shoulder, for 90 minutes at 155 degrees. Mash out for I *don’t* need a blow-off tube. It gives a I did a side by side comparison last night. 10 minutes at 170 degrees. Sparge with 11 very gentle fermentation with a relatively The real Bass is slightly darker, more malty gallons of 168 degree water. Bring to a boil short thick kraeusen. Worts in the 1.050’s and more bitter with less hop flavor than I and boil for 90 minutes. Add 2 ounces of take 5-6 days. I get the same type of fer- remember. I suspect that my sample bottle Northern Brewer hops at 10 minutes into mentations at 60 F or 72 F. the boil. Add Irish Moss in last 30 minutes of Bass was not freshest (but that’s one of It does take this yeast a little while to clear. of boil. Turn off heat and add 2 ounces of the reasons we homebrew!). The home- I find it clears faster in the bottle than in the Cascade hops for a 10 minute steep. Chill. brew Bass has significantly more fuggle secondary, so I only use a secondary for a Pitch yeast. After one week, rack to sec- hop aroma and flavor. I’d like to think that few days as my “dry hop tun”. ondary and add 4 ounces of Cascade hops. my version is a “Northwest style” Bass. To Bottle or keg when ferment is complete. better approach the real Bass, eliminate the 1/2 ounce of fuggles for the 10 minute boil, Ingredients: Specifics: and steep the finish hops for 5 minutes. I • 9 pounds, Pale Malt • O.G.: 1.070 would also try 80L crystal. • 3/4 pound, Crystal Malt • F.G.: 1.020 • 1/2 pound, Carapils Malt • Primary: 1 week at 65-68 degrees F. Ingredients: • 1--1/2 ounce, (4.9%) Kent Goldings (60 • 7 pounds, Steinbart’s American Light Minutes) Extract • 1--1/2 ounce, (4.9%) Kent Goldings (15 • 1 pound, Crystal malt 40L Minutes) Double Diamond • 1 pound, Dark brown sugar ; be damned • 1/4 ounce, Kent Goldings (dry) • 1 teaspoon, Irish Moss (15 Minutes) Classification: pale ale, all-grain, Double German purity law! • 2 teaspoons, Gypsum Diamond • 1 ounce, Northern Brewer (60 minute boil) • 2 ounces, Oak Chips Source: Brian Glendenning • 1 ounce, Fuggle (30 minute boil) • Wyeast 1059 American Ale ([email protected]) Issue #581, • 1/2 ounce, Fuggle (10 minute boil) 2/14/91 • 1/2 ounce, Fuggle (15 minute seep) Procedure: My notes say that it was close in flavour but • yeast a bit light in both colour and body com- Mash Pale malt at 153 F for 30-60 minutes. pared to the real thing. Test after 30 minutes. Add Crystal and Car- Procedure: apils and mash-out at 168 F for 10 minutes. Ingredients: Steep crystal malt and remove grains Sparge. Bring to boil. In a saucepan, boil • 9 pounds, Pale ale malt before boil begins. Add malt extract and the oak for no more than 10 minutes, then • 1 pound, crystal malt brown sugar. Bring to a boil and boil for 60 strain the liquid into your boiling kettle. • 3/4 pound, Brown sugar minutes. Add 1 ounce Northern Brewer at Boil the wort, adding boiling hops after 30 • 1/2 pound, malto-dextrins ( or 3/4# cara beginning of boil, 1 ounce of Fuggle at 30 minutes and the flavor hops and Irish Moss pils) minutes and 1/2 ounce of Fuggle for the after 75 minutes. Chill and pitch a quart of • 2 ounces, Williamette (60m) last 10 minutes. Turn off heat and add final 1059 starter. Dry hop in the secondary fer- • 1/2 ounce, Williamette Whitbred dry 1/2 ounce Fuggle. Let steep for 15 minutes. menter. The beer will clear in the bottle. yeast Cool. Pitch yeast. Specifics: Procedure: Specifics: • Primary: 7 days This is an infusion mash at 156 degrees. • O.G.: 1.048 • Secondary: 5 days Sparge, and add brown sugar, and malto- dextrins. Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes.

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and dry hop with Perle hops (pellets), let sit minutes at 150F. Mashed off at 170F, Mom’s Special Ale for 1 week. Prime with corn sugar and sparged with 170F water. Classification: pale ale, extract bottle. Source: Steve McRuiz Ingredients: ([email protected]), The Brewery, Specifics: • 14 pounds, Klages, 2-row Malt 12/2/96 • OG: 1.066 • 4 ounces, 40L Crystal Malt I used cinnamon sticks in the fermenter, • FG: 1.022 • 4 ounces, 90L Crystal Malt but they didn’t come out in the taste much • 6% abv • 1/2 ounce, Chinook (12%), 60 minutes at all, so I don’t consider it a spice beer. • 1 ounce, Cascade (5.5%), 30 minutes • 2 ounces, Cascade (5.5%), dry hopped This beer came out really good after only 2 • 1 teaspoon, Irish moss, 15 minutes weeks in the bottle. Balanced pretty nicely. • Wyeast 1056 American ale I was actually going for a McNally’s type American I.P.A. • 3/4 cup, corn sugar to prime Irish ale with some cinnamon spice added, Classification: pale ale, all-grain, India but the cinnamon is just barely present pale ale, I.P.A., Liberty Ale Procedure: (you wouldn’t know it was there unless you Source: (Jim Busch, knew it was in the ingredient list). [email protected]) r.c.b., Mash all grains for 90 minutes at 150F, It’s just barely fruity, definitely not estery. 2/13/92 adjust PH as needed. Mashed off at 170F, sparged with 170F water. This has a total The Morgan’s Caramalt contributed Think Liberty on this one. Enjoy. greatly to the colour, a deep reddish, with a BU of 43.7. If you don’t reach around touch of copper. Slightly alcoholic finish. Ingredients: 1.060, adjust the dry hopping accordingly. Makes for hoppy-tasting burps, too. Nice, • 90-92%, 2 row pale malt full bodied beer. After 4 weeks, it just • 8-10%, Crystal 40 keeps getting better. • 1-1.5 ounce, Whole Cascade 60 minute boil Snail Trail Pale Ale Ingredients: • 1 ounce, Cascade 30 minutes Classification: pale ale, all-grain, India • 6 lbs. English Light syrup malt extract • 2 ounces, Cascade added a handful at a pale ale, I.P.A. time the last 15 minutes-last 2 min. • 2 lbs. English Light dry mail extract Source: Josh Grosse • American, London, British or German • 2.2 lbs. Morgan’s Master Blend ([email protected]) Issue Ale yeast (or any cultured ale you like) Caramalt syrup malt extract #824, 2/14/92 • 1 lb. 80 L. crystal malt I’ve been busy trying to make the perfect • 2.5 oz. Fuggle hops (boil) Procedure: IPA. Here’s my latest recipe. • 1 oz. Challenger hops (finishing) Mash in at 123 degrees for 30 minutes. • 1 oz. Perle (7.3% alpha) hops Raise to 153 degrees for 60 minutes. Mash Ingredients: (aromatic) off at 172 for 10 minutes. Ferment at 60-68 • 9 pounds, Pale Malt • 1 tsp. Irish Moss degrees. Dry hop with 1 ounce whole Cas- • 3/4 pound, Crystal Malt • Wyeast #1968 London ESB yeast cades, preferably in secondary but primary • 1/2 pound, Carapils Malt • 10 cinnamon sticks (4”-5”) will work. • 1--1/2 ounce, (4.9%) Kent Goldings (60 • .75 cup corn sugar (priming) Minutes) • 1--1/2 ounce, (4.9%) Kent Goldings (15 Procedure: Minutes) Place 80 L. crystal malt in straining bag Taking Liberty Ale • 1/4 ounce, Kent Goldings (dry) and suspend in 3 gallons cold water, bring Classification: pale ale, all-grain, India • 1 teaspoon, Irish Moss (15 Minutes) to boil. Once water comes to boil, remove pale ale, I.P.A., Liberty Ale • 2 teaspoons, Gypsum spent crystal malt grains and feed to await- • 2 ounces, Oak Chips Source: Rick Larson • Wyeast 1059 American Ale ing birds outside. Add all syrup and dry ([email protected]) Issue #823, malt extracts, along with Fuggle hops for 2/13/92 the boil. Boil for 30 minutes, then stir in Procedure: In the 1990 Special Zymurgy Issue on Irish moss. Boil for an additional 25 min- Hops, Quentin B. Smith recommends Chi- Mash Pale malt at 153 F for 30-60 minutes. utes, then stir in Challenger hops. Boil for nook at 24 BU, Cascade at 12 BU, Cascade Test after 30 minutes. Add Crystal and Car- 5 more minutes, then remove pot from at 9 dry hopped (total 45BU). OG=1.062. apils and mash-out at 168 F for 10 minutes. flame. Cool until 100 degrees F., then mix Later, he wins first place in the Pale Ale Sparge. Bring to boil. In a saucepan, boil into fermenter holding 2 gallons cold catagory in the 1991 AHA Nationals with the oak for no more than 10 minutes, then water, top until 5 gallons total capacity. a recipe that uses 14 pounds Klages, 4 oz strain the liquid into your boiling kettle. Pitch with Wyeast #1968 yeast. Add cinna- 40L crystal, 4 oz 90L crystal (and of course Boil the wort, adding boiling hops after 30 mon sticks to primary fermenter and let sit different hops :-). This had a OG=1.062 minutes and the flavor hops and Irish Moss for 2 weeks. Rack to secondary fermenter and TG=1.010. He mashed all grains for 90 after 75 minutes. Chill and pitch a quart of

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1059 starter. Dry hop in the secondary fer- Specifics: menter. The beer will clear in the bottle. • O.G.: 1.045 Brewhaus I.P.A. • F.G.: 1.020 Classification: pale ale, all-grain, India Specifics: • Primary: 3-5 days pale ale, I.P.A. • O.G.: 1.056 • Secondary: 7-14 days Source: Ron Downer, Brewhaus • F.G.: 1.022 This beer is best when consumed young. It • Primary: 7 days will acquire a drier character as it ages. • Secondary: 5 days Bass-Alike Ingredients: Classification: pale ale, extract, Bass Ale • 11 pounds, 2-Row Klages Malt Source: Herb Peyerl (Herb.Peyerl@nova- • 1 pound, crystal malt (40 Lovibond) Full Sail Ale tel.cuc.ab.ca) r.c.b., 2/24/92 • 1/2 pound, toasted malt (see below) • 1/2 teaspoon, gypsum (to harden water) Classification: pale ale, extract, Full Sail This was a little hoppy for my taste. I’d • Lactic Acid (enough to bring mash Ale probably cut out the 1/4 ounce of Goldings water to pH 5.2) Source: Gene Schultz at the end... • 2 ounces, Northern Brewer hops (7.1% ([email protected]) Issue #825, Other than that, it made an incredible like- alpha - boil) 2/17/92 ness of Bass ale and have had several • 1 ounce, Cascade hops (6.0% alpha - About four years ago I ordered a bottle of friends comment on how much like Bass it finish) Full Sail Ale while having lunch in Port- really is... • 1/4 ounce, Fuggle or Styrian Golding land, Oregon. Full Sail was the most Ingredients: hop pellets (dry hop) expensive beer on the menu, and I figured • 1 ounce, Oak Chips (optional) • 2 pounds, light DME that at $2.75 a bottle I didn’t have much to • Ale yeast • 3 pounds, plain light malt extract lose. Several others who were with me did • 1 teaspoon, gelatin finings • 2 ounces, roast barley the same, and were pleasantly surprized--- • 1 teaspoon, Irish Moss Full Sail offers a reasonably complex (a • 8 ounces, crushed crystal malt hint of sweetness along with medium • 2 ounces, Fuggles (pellets) Procedure: strong hops and a rich malty flavor) taste • 1 ounce, Goldings (pellets) Toasted Malt: Spread 2-row Klages on and aroma in a medium-bodied ale. • 1/4 ounce, Goldings (pellets) cookie sheet and toast at 350 degrees until • 1/2 ounce, Goldings (pellets) Since I first tasted this ale, I had to rely on reddish brown in color. Mash grain in 12 • Ale yeast (I used Edme but wanted to others making trips to the Northwest to quarts mash water (treated with gypsum try Wyeast) bring back six packs of this ale. A few and lactic acid) at 154 degrees until conver- • gypsum and Irish moss, if necessary months ago, I visited the Hood River Brew- sion is complete. Sparge with 170 degree ing Company in Hood River, Oregon. I was water to collect 6 gallons. Bring wort to able to get enough information to experi- Procedure: boil and boil for 15 minutes before adding ment with a homebrew recipe for Full Sail This is a 5 gallon batch. Boil up a couple of hops. Add 1/2 of boiling hops. Boil for 30 Ale. My first experiment turned out gallons of water, add DME and LME, fug- minutes and add remaining boiling hops. remarkably similar to the real thing in gles, and 1 ounce of goldings. Make tea out Boil for another 45 minutes and add Irish body, aroma, and flavor. of roast barley, and strain into main boiler. moss. Boil for a final 30 minutes. Total Make tea out of crystal malt and strain into boiling time is 2 hours. Cut heat, add aro- Ingredients: main boiler. (Half way through boil add matic hops, and let rest for 15 minutes, or local water ingredients and Irish moss if until trub has settled. Force cool wort to • 7 pounds, Australian Light Malt Syrup yeast pitching temperature. Transfer to pri- • 3/4 pound, Light Crystal Malt required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 min- mary fermenter and pitch yeast. Add dry • 2--1/4 ounce, Nugget Hops (1--3/4 hops at end of primary fermentation. ounce for boiling, 1/2 ounce for utes. Pour into primary, make up to 5 gal- lons and pitch yeast. Rack and add 1/4 Transfer to clean, sterile carboy when fer- finishing) mentation is complete. Boil oak chips for • 2 teaspoons, Gypsum ounce Goldings and complete fermenta- tion. one minute to sterilize and add chips and • 1 ounce, Dextrin Malt gelatin to carboy. Age until desired oak fla- • 3/4 cup, Corn Sugar (priming) Specifics: vor is achieved. Allow bottled beer to age • Wyeast London Ale Yeast • O.G.: 1.031 two weeks before consuming. • F.G.: 1.010 Procedure: • Primary: 4 days Specifics: Crack and steep crystal malt at 155 - 170 F • Secondary: 2 months (I was too lazy to • O.G.: 1.058 for about 45 minutes in 1/2 gallon of water. bottle) Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes.

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heat, stir in the second batch of goldings Draught Bass and allow them to soak for 20 mins. Strain Liberty Ale Classification: pale ale, all-grain, Bass Ale off the clear wort into a fermenting bin and Classification: pale ale, extract, Liberty top up to the final quantity with cold water. Source: Pete Young Ale, India pale ale, I.P.A. When cool to room temperature add the (pyoung%axion.bt.co.uk) Issue #596, Source: Caitrin Lynch yeast. Ferment 4-5 days until the specific 3/14/91 ([email protected]) Issue #841, gravity falls to 1012 and rack into gallon 3/11/92 Gallons are British Imperial gallons, which jars or a 25 litre polythene cube. Apportion equal 1.2 U.S. gallons. Quantities will need gelatine finings and the rest of the dry hops About a month ago, I asked for suggestions to be adjusted if you use U.S. gallons. The before fitting airlocks. Leave for 7 days on how to duplicate Liberty Ale. This rec- recipe comes from Dave Line’s Brewing before racking the beer from the sediment ipe is based on Jim Busch’s suggestions. Beers Like Those You Buy. Water for bitter into a primed pressure barrel or polythene Everyone who replied emphasized dry brewing means hard water. If you’re on soft cube. Allow 7 days before sampling. hopping and Cascade hops. This seems to water (your kettle doesn’t fur up) then add have done the trick. some water treatment salts or even a couple Specifics: My best beer ever, and IMHO better than of spoonfulls of plaster of paris. Invert • O.G.: 1.045 most beer available in the local store sugar is sugar that has been cooked for a (cheaper too). I attribute the success of this couple of minutes over a low flame. I just beer entirely to the use of liquid yeast, or use the sugar (normally a soft brown suger, perhaps also merely to changing yeast. Pre- not that ‘orrible white granulated.) I use Mo’ Better Bitter vious brews were marred by a slight tang, isinglass finings instead of Gelatine, it’s which I eventually traced to the yeast less messy and does the same job (slightly Classification: pale ale, extract (thank you Jack Schmidling). The Ameri- more expensive though). Isinglass appar- Source: Peter Glen Berger, can ale yeast made all the difference in the ently comes from the sexual organs of cer- ([email protected]) 4/1/92 world. Everyone should at least try it, if tain fish. Makes you wonder what else the This is assertive and full-bodied, but drink- only in the spirit of fun. After all, thats why ancient brewers tried! able by all. Keep the fermentation temper- I brew in the first place. ature relatively high, around 68-70 Ingredients: (6 gallons---5 Imperial My next brew will be similar but I am aim- gallons) fahrenheit, as a nice dicetyl is necessary to round this out. ing for an English bitter. I plan to use the • 7 pounds, crushed pale malt same recipe, only more bittering hops, and • 8 ounces, crushed crystal malt Ingredients: subsituting Kent Goldings for the cascade. • 3 imperial gallons, water for bitter • 3 pounds, M&F dry light malt extract brewing (hardened) • 3 pounds, M&F dry amber extract Ingredients: • 2 ounces, Fuggles • 1--1/2 pounds, Laaglander dry light • 5--1/2 pounds, light malt extract • 1 ounce, Goldings for 30 minutes extract • 1/2 pound, crystal malt • 1/2 ounce, Goldings for 15 minutes • 1/2 pound, cracked toasted 2--row malt • 1--1/2 ounces, Fuggles hops plugs (60 • 1/4 ounce, Goldings for 10 minutes • small handfull, roasted barley minutes) • 1 teaspoon, Irish moss • 1 ounce, Galena hops 8% alpha (boil) • 1 ounce, Cascade hops (30 minutes) • 1 pound, invert sugar • 1 ounce, Fuggles hops 4% alpha (boil) • 1--1/2 ounces, Cascade hops (added • 2 ounces, yeast • 1/2 ounce, Fuggles (finish) handful at a time over last 10 minutes) • 1/2 ounce, gelatin • Wyeast Irish ale yeast • Wyeast American ale yeast • 2 ounces, soft dark brown sugar • 1--1/2 ounces, Cascade hops (dry hop- Procedure: ping) Procedure: Substitute boiling hops at will, as long as Raise the temperature of the water to 60C you end up with 12 HBU. The roasted bar- Procedure: and stir in the crushed malts. Stirring con- ley is to add a hint of red color and just a The brewing procedure was pretty much tinuously, raise the mash temperature up to touch of flavor; if you despise the taste of standard. Fermented from 1040 down to 66C. Leave for 1 1/2 hours, occasionally roasted barley use chocolate malt instead. about 1010 in two weeks. I dry hopped it in returning the temperature back to this The toasted barley is essential. I used the secondary for 1 1/2 weeks. Using only value. Contain the mashed wort in a large Wyeast Irish, but London ale would proba- whole cascades (apart from the fuggles for grain bag to retrieve the sweet wort. Using bly be even better. I wish I had dry hopped bittering), really made a differance in fla- slightly hotter water than the mash, rinse this batch with an extra 1/2 ounce of vour and aroma of the beer. the grains to collect 4 gallons (UK) (20 Fuggles. litres) of extract. Boil the extract with the fuggles hops and the first batch of goldings for 1 1/2 hours. Dissolve the main batch of sugar in a little hot water and add this dur- ing the boil. Also pitch in the Irish moss as directed on the instructions. Switch off the

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Ingredients: Steep the crystal malt for 30 minutes in Pale Ale • 3--1/2 pounds, Laaglander dry extra your water at 150 degrees F. Then strain the Classification: pale ale, extract light malt husks out, bring the water to boil, add the gypsum or salt, and add the dry malt. After Source: John Yoost • 1 pound, fragrant clover honey the wort has been boiling for 10 minutes, ([email protected]) Issue #847, • 8 grams, Galena hops (8% alpha) (boil) add the first hops and follow the hop sched- 3/19/92 • 1/2 ounce, Fuggles hops (dry hop) • Wyeast American ale yeast ule indicated above. Hops are English This was brewed trying to simulate Anchor hops. Brown sugar can be added as soon as Steam flavor. The taste is close to what I the boil starts. If you use dry packaged Procedure: want but the beer is cloudy. Also has a yeast, use the above brands. Others are somewhat `thin’ taste. I want more hop Boil water, malt, honey, and galena hops. lousy! If you like the recipe, vary only the nose so I am going to dry hop with about an Cool, transfer to fermenter (preferably yeast, and you get a somewhat different ounce of Nothern brewer next time and with blow-off tube) and add started yeast. beer next time! Whitbred dry yeast and probably use a different bittering hop than After krausen subsides, rack to carboy with Wyeast “British” ale are the same yeast. Willamette. Fuggles in it, ferment until hydrometer readings stabilize, about 5 days, probably. Ingredients: Bottle. Drink young. • 3.3 pounds, light M&F DME Primary fermentation should be around 68- American Pale Ale • 3 pounds, light unhopped M&F malt 71 degrees fahrenheit. Secondary should Classification: pale ale, extract extract be closer to 61-63. • 1 pound, crystal malt Source: Tony Babinec ([email protected]) • 2 ounces, Willamette hops Issue #864, 4/14/92 • Wyeast #1007 Somewhat in the style of Sierra Nevada English Pale Ale Pale Ale or Anchor Liberty Ale. Procedure: Classification: pale ale, extract Ingredients: Started yeast 48 hours prior to brew. Used Source: Tony Babinec ([email protected]) 1 cup DME boiled in 2 cups water for Issue #864, 4/14/92 • 5 pounds, unhopped light dry malt primer. extract This will be somewhat light, in the style of • 1/2 pound, dark crystal malt 1 ounce Willamette at start of boil 1, ounce Bass Ale. at end. Boiled 1/2 hour, sat 1/2 hour, • 1 ounce, Cascade hops (60 minute boil) strained into primary, pitched yeast, fer- Ingredients: • 1/2 ounce, Cascade (30 minute boil) mented at 78 in primary for 1 week, sec- • 4--1/2 pounds, unhopped light dry malt • 1/2 ounce, Cascade (10 minute boil) ondary for 2 weeks. Used bottled water extract • 1/2--1 ounce, Cascade (dry hop) because my water has a high concentration • 1/2 pound, dark crystal malt • Wyeast American ale yeast of calcium and no cholorine. • 1/2 pound, dark brown sugar • 1 ounce, Kent Goldings hops (60 Procedure: minute boil) “Dry hopping” consists of adding hops not • 1/2 ounce, Fuggles hops (boil 60 to the boil but after boil and especially after Goldenflower Ale minutes) fermentation. When your beer is done fer- • 1/2 ounce, Fuggles (boil 30 minutes) Classification: pale ale, extract, honey menting, you must rack it into a second • 1/2 ounce, Kent Goldings (10 minute sanitized vessel, preferably a glass carboy Source: Peter Glen Berger boil) for which you have a fermentation lock. ([email protected]) Issue #855, • 1/2 ounce, Kent Goldings (2 minute The beer and the hops are both added to 4/2/92 boil) that second vessel, and the beer is left from This may be the best beer I’ve ever brewed. • Whitbread ale yeast (or Munton & 1 to 3 weeks in the vessel. It isn’t ferment- It is without question the lightest. This is an Fison or Brewers Choice) ing, but it’s picking up flavors from the extremely estery beer...heavy on the pear • 1 teaspoon, gypsum or Burton salts hops. If you don’t want to do this, then and raspberry. If you want to understand Procedure: instead of dry-hopping, add that last hop the difference between ale and lager, brew addition 2 minutes until end of boil. When this one. It is the epitome of “fruity.” The Notice that the recipe calls for unhopped, you turn the flame off, let the beer sit with slight hop aroma and very mild bitterness, light, dry malt extract. Use unhopped the lid on for 20 minutes before chilling it tied with the lightness of the beer, really extract because you’re going to add your and racking it into the fermenter. But, I rec- allow the esters to shine through; I suspect own hops. Use light- colored extract ommend that you try dry hopping sooner or the honey aided them strongly. because you’re going to get some color from the crystal malt. Use dry malt because later, as it adds flavor and aroma that is just This is the easiest drinking beer I’ve ever you can measure it out, unlike syrups. The right for this beer! English Pale Ale (previ- made. Low alcohol, too. Make it make it crystal malt should be cracked. Your home- ous recipe) also benefits from dry hopping. make it make it make it. brew supply store can do that for you.

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Primary fermentation: 3 weeks in glass at The beer turned out much paler than I Al’s Pale Ale 66F. Dryhops added directly into fermenter imagined. To the eye it was just noticably Classification: pale ale, extract (no hop bag) after kraeusen falls (about 4- darker than pale malt. It smelled nutty and 6 days). No secondary. Boil the priming toasty, though. It was easy to differentiate Source: Al Korzonas ([email protected]) extract in 16 ounces of water for 15 min- from pale malt with the sense of smell. I Issue #866, 4/17/92 utes to sanitize. believe it to be 2-row. Here’s my foolproof Pale Ale extract+crys- tal recipe. It has a better nose than Bass, but Specifics: Ingredients: a little less than SNPA (the one I fondly • O.G.: 1.046 • 6 pounds, mild ale malt remember). The Wyeast #1028 “London • F.G.: 1.014 • 4 ounces, chocolate malt Ale” imparts a bit of a woody flavor. It has • 1--1/2 ounces, Fuggles (pellets) - boil had various names throughout it’s various • 1/2 ounce, Fuggles (pellets) - finish re-incarnations, but let’s call it: “AL’S • yeast PALE ALE.” Grizzly Peak Pale Ale Procedure: Hop rates based upon a *5.5 GALLON Classification: pale ale, all-grain BOIL*--- if you do a partial boil, you need Source: Nick Cuccia Bottled on day 13. At it’s best fresh; weeks to increase the boil hops to compensate for ([email protected]) Issue #867, 3-6. I believe the original gravity figure the higher boil gravity. See the Zymurgy 4/20/92 (which sugests more than 80% efficiency) Special Issue on Hops for the compensa- was in error. Around 1037 seems more Based on Jackie Brown’s Summer Pale Ale likely. tion formula. In any event, boil all the (see page 3.) water to sanitize it and drive off any chlo- rine. If you don’t like the woody taste, try Heavenly Kent Goldings aroma; big Specifics: substituting Wyeast #1056 American Ale mouthfeel; nice malt and hop flavors up • O.G.: 1.040 yeast, but the FG will be different. front, with a good hop bite going down. • F.G.: 1.014 Definitely not Lawnmower Brew. Ingredients: Ingredients: • 3.3 pounds, Munton & Fison Old Ale • 8 pounds, Klages malt extract (throw away yeast) • 1 pound, Munich malt (20 L.) Generic Ale • 3 pounds, Laaglander light dry malt • 1 cup, Cara-Pils malt Classification: pale ale, all-grain extract • 1--1/2 tablespoons, gypsum Source: Jack Schmidling, • 1/2 pound, crushed crystal malt (40 L.) • 1/2 teaspoon, Irish moss ([email protected]) Issue #908, • 1 ounce, Clusters pellets (60 minute • 3--1/2 ounces Kent Golding hops 6/23/92 boil) • 3/4 cup, corn sugar (priming) • 1/2 ounce, Fuggles pellets (15 minute • Wyeast Chico ale yeast As a born-again brewer, with a scientific boil) bent and perhaps a wooden tongue, I • 1 ounce, Goldings, Fuggles, Cascade, Procedure: decided that the best way to learn brewing or Willamette whole hops (dry hop) was to start with the most basic recipe and User Papazian’s temperature controlled • 1/3 ounce, Burton water salts process and find out just what basic beer, mash (30 minutes at 130--120 F., 120 min- • 5--1/2 gallons, water i.e. Generic Ale should taste like. Once I utes at 155--145 F., sparge at 170). Add 1 • Wyeast #1028 “London Ale” yeast had that firmly established, I could then ounce Kent Goldings at beginning of boil. • 5--1/2 ounces, Laaglander light dry venture into other “flavor elements” using Add another ounce 30 minutes later. In last extract (priming) Generic Ale as a standard. 15 minutes, add another ounce of Kent Procedure: Goldings and Irish moss. Chill, strain, If that recipe produces a “not tasty, thin, pitch yeast. flavorless” beer on the tongue of an expert, Steep the crushed crystal malt in a grain I certainly will not argue nor try to defend bag in the water as you bring it from cold it other than to say that, that is what one Specifics: to 170F, then remove. Don’t boil the gets when one uses those ingredients. That grains! I use two polyester hop bags, one • O.G.: 1.043 IS Generic Ale and it is my starting point for each addition, to simplify removing the • F.G.: 1.008 for new adventures. Everytime I try some- hops after the boil. The wort must be thing new, I have some GA as a standard to cooled to 70 or 80F before aeration. I use compare it with. I might also add that I am an immersion chiller, which brings it from glad that I am not expert enough to find it 212F to 70F in 15 minutes, and then pour Mid-West Mild Ale boring and tasteless. the beer through a large funnel into the fer- Classification: mild ale, all-grain, brown menter on top of the yeast. I recommend ale Ingredients: the blowoff method of fermentation---non- • 9 pounds, 2--row Harrington malt blowoff versions of this beer have tasted Source: Rob Bradley • Edme ale yeast harsh, astringent and too bitter. ([email protected]) Issue #902, 6/15/92 • 1 ounce, Chinook hops

PAGE 13 PALE ALES

Procedure: Source: Andy Phillips the taste was a little green. After another Use standard mashing procedure. I always ([email protected]) Issue #910, month the taste has mellowed out. This add 1/4 of the hops after the boil so a nom- 6/25/92 beer is turning into a favorite of my friends inal attempt at aroma is SOP. A good beer with a deep malty taste, a who don’t appreciate my usual heavy ales. dense, lasting head and a wonderful red- I enjoy it because it has more taste and dish-black colour---but otherwise totally body than BudMillCors! unlike OP. So---back to the drawing Ingredients: board... English Bitter • 1 can, M&F light malt extract Classification: pale ale, all-grain, bitter P.S. My last batch of “basic bitter” was an (unhopped) accidental experiment in altered mashing Source: ? • 3 pounds, clover honey conditions: I let the temperature rise to 75C • 2 ounces, Williamette hops (5.0 AAU’s) This comes out tasting something like in the first 30 minutes, so although I got a • Wyeast London liquid ale yeast draught Bass, or Fuller’s London Pride. To good conversion, a lot of this was unfer- • 1/3 cup, clover honey (priming) this recipe I add adjunts such as amber mentable (due to excessive destruction of malt, chocolate malt, roast barley, Fuggles the beta amylase, which produces maltose Procedure: instead of Goldings, etc to yield what looks from dextrins). So the starting gravity was The malt extract, honey, and 1 oz. of the and tastes a very different beer, but has 90- 1.048, but finished at 1.020. As Conn hops were boiled in 3 gallons of water for 95% identical ingredients. Copas noted in HBD 909, it is thus possible 1 hour; the remainder of the hops were then to produce a relatively low alcohol beer Ingredients: (for 5 UK gallons, 6 US added and steeped for 15 minutes. The which doesn’t taste too weak. In fact, it’s gallons, 22-1/2 litres) wort was passed through a strainer into a rather good, IMHO..... • 7--8 pounds, crushed pale malt plastic primary and diluted to 5 gallons. • 1/2 pound, crushed crystal malt Ingredients: (for 5 UK gallons, 22-1/2 After reaching room temperature, the yeast • 1 teaspoon, CaSO4 litres, 6 US gallons) was added. The intial SG was equal to • 1 teaspoon, Irish moss • 7 pounds, crushed pale malt 1.040. After 6 days in the primary (60-65 • 3 ounces, Goldings (60 minutes) • 2 pounds, wheat malt F) and 10 days in a glass secondary fer- • 1/2 ounce, Goldings (10 minutes) • 4 ounces, chocolate malt (for reddish mentor (60-65 F) the final SG was equal to • 1/2 ounce, Goldings (steep) hue) 1.000 (Ed: ???, 1.010??). The beer was • 1/4 ounce, Goldings (dry hop in • 4 ounces, roast barley then primed with honey and bottled. secondary) • 4 ounces of Fuggles hops (timing same • Edme ale yeast as in “English Bitter” recipe above) • Treacle (priming) Procedure: • 1 teaspoon, CaSO4 Minnesota Wild Rice Amber Mash in 3 gallons boiled water with 1 tea- • 1 teaspoon, Irish moss Classification: pale ale, extract, wild rice spoon gypsum (66 C., for 3 hours, or over- • Edme ale yeast Source: Steve Yelvington, night). Sparge to 4--1/2 gallons. Boil 1--1/ ([email protected]) r.c.b., 6/16/92 2 hours with 1 teaspoon Irish moss. Add Procedure: Rapid fermentation. The color is a nice hops as indicated above. Cool with immer- Mash in 3 gallons boiled water with 1 tea- gold, not too light, not too deep. It tastes sion chiller, rack and aerate. Pitch Edme spoon gypsum (66 C., for 3 hours, or over- good, not green at all. I’ll try not to drink it yeast. Rack to secondary after 4 days. Fine night). Sparge to 4--1/2 gallons. Boil 1--1/ all before it has a chance to age. :-) The if necessary. Dry hop with 1/4 ounce Gold- 2 hours with 1 teaspoon Irish moss. Cool wild rice isn’t noticeable. I might be ings in secondary. Keg or bottle after 2 with immersion chiller, rack, and aerate. tempted to double or triple the rice next weeks (primed with 3 ounces, malt Pitch Edme yeast. Rack to secondary after time and perhaps use an enzyme supple- extract). 4 days. Fine if necessary. Keg or bottle ment rather than rely on the enzymes from after 2 weeks (primed with 3 ounces, malt the barley malt. I also might try using a Specifics: extract). medium crystal or caramel malt and maybe • O.G.: 1.042--1.048 a little more of the Chinook hops, which • F.G.: 1.020 have a wonderful flavor.

Rocky Raccoon Ale Ingredients: Classification: pale ale, extract, honey • 3.1 pounds, Superbrau light unhopped Ersatz Theakston’s Old Source: Kevin Martin malt extract syrup Peculier ([email protected]) • 2 pounds, Gold dry malt extract (spray malt) Classification: pale ale, all-grain, Theak- Issue #910, 6/25/92 • 1/2 pound, 2-row malted barley ston’s Old Peculier • 1/2 pound, Special roast barley After two weeks in the bottle, the carbon- • 1/2 pound, Wild rice ation had reached an acceptable level, but

PAGE 14 PALE ALES

• 1/2 ounce, Chinook hop pellets, alpha dry hopping I doubt many will be able to signature bittering hop, while Cascades are 13.6 (boiling) tell the difference. With the above hopping for • 1/2 ounce, Willamette hop pellets, alpha levels this beer is not as bitter as, say, flavor and aroma. If I remember, SNPA 5 (aromatic) Grant’s IPA---but then I don’t like overly comes in at about 32-35 IBUs, and the • 1 pack, Windsor ale yeast (Canadian) hopped beers (shields up)---yet it is bitter above hop schedule should get you in the enough to make it an IPA and not just a ran- ballpark. I don’t believe Chico dry-hops Procedure: dom pale ale. SNPA, but go ahead if you so desire. I put all the grains into a saucepan with Ingredients: enough hot water to cover, and kept it hot • 7 pounds, GWM pale malt Ingredients: (not boiling) while stirring periodically for • 14 ounces, Carastan malt (36L) (Huge • 9 pounds, U.S. 2--row pale malt about an hour. The malted barley was sup- Baird) • 1/2 pound, crystal malt (60L) posed to supply enough enzymes to con- • 1/2 ounce, chocolate malt • 1/4 to 1/2 pound, cara-pils malt vert the wild rice’s starches into sugars. I • 7--1/4 gallons water, treated with 1/2 • 1 ounce, Perle (alpha 6.5), (60 minute don’t know how well it worked, but the ounce gypsum and pinch of chalk boil) resulting wort was amber and sweet. • 1/2 ounce, Chinook pellets (60 minute • 1/2 ounce, Cascade (alpha 6.3) (15 I sparged it into a brewpot by dumping the boil) minute boil) grains into a colander and running a bit of • 1/2 ounce, Willamette pellets (5 • 1/2 ounce, Cascade (steep at end of hot water through. I did recirculate once, minutes) boil) but it was a clumsy process and I wouldn’t • 1 ounce, Kent Goldings (5 minutes) • Wyeast “American Ale” yeast swear that I did a thorough job of either • 1/4 teaspoon, Irish moss (10 minutes) extracting or filtering. • 1/2 ounce, Cascade pellets (dry hop--- Procedure: see “Procedure”) I added the extracts and the boiling hops Mash at starch conversion temperature of • 1 ounce, Kent Goldings (dry hop---see (the latter in a bag), and boiled it for a little 153/5 degrees F. Hop according to sched- “Procedure”) over half an hour, then added the aromatic ule above. This recipe assumes 75% extract • Wyeast #1028 (London Ale) hops while I prepared the fermenter. This efficiency. Chill and pitch. was the first time I used a hop bag. I don’t Procedure: know if it cuts down on the extraction from Mash in with 8 quarts at 170F. for a target the pellets or not. I do know that it cut of 153-155. Conversion done in 30 min- down on the mess in the fermenter. utes. Mash out at 168. Sparge with remain- Winters Tavern Pale I poured the hot wort into the fermenter, ing supply liqour to collect 6--1/4 gallons. Classification: pale ale, extract, cream ale added three or four gallons of very cold 90 minute boil. Chill and pitch yeast. Fer- Source: Greg Winters water and pitched the yeast. ment at about 68F. ([email protected]) r.c.b., Rack to secondary after fermention dies 6/25/92 down and dry hop with Cascade pellets and Kent Goldings. Let sit until fermentation Ingredients: IPA completely done (e.g., pellet crud sinks)--- • 8 pounds, Alexanders pale malt extract Classification: pale ale, all-grain, India about a week or two. Prime and bottle or • 1/4 pound, Crystal 40L (light) pale ale, I.P.A. keg in the usual manner. • 1/4 pound, Crystal 80L (medium) Source: Larry Barello • 1/2 ounce, Chinook (12%), 60 min. boil ([email protected]) Issue Specifics: • 1 ounce, Cascade (5.5%), 30 min. boil #920, 7/7/92 • O.G.: 1.051 in 5-1/2 gallons • 1 to 1--1/2 ounce, Cascade - Dry- hopped This is based on an IPA recipe from Darryl • Wyeast #1056 American Ale Yeast Richman. Since it is such a fine beer I • 3/4 cup, corn sugar to prime thought I would share my latest effort with the HBD. The latest was modified a tad due Sierra Nevada Pale Ale Procedure: to material shortages---the changes Classification: pale ale, all-grain, Sierra shouldn’t affect the results too much. Nevada Let the initial primary fermentation go for a couple of days, I usually dump the wort The original recipe used 1 ounce each of Source: Tony Babinec ([email protected]) into a plastic bucket filled with cold water Willamette and Kent Goldings instead of Issue #926, 7/18/92 and get just about the right temp as well as the Chinook, and used Cascade instead of The crystal malt is fairly dark for some the Willamette in the second addition. a great cold break. I let this sit for about an color, the cara-pils is there for added body hour and rack to a 5 gallon carboy (to get Also, it used 12 ounces of 16L and 4 and sweetness. But, don’t overdo it with ounces of 70L crystal instead of the 36L rid of all the trub) and then pitch my starter the specialty grains. The relatively high and relax... stuff, above. The changes should yield the starch conversion temperature will pro- After primary rack (without splashing!) to same color and bitterness. The aroma and mote body and sweetness. Perles are the body will be a bit different, but with all that a secondary and add dry-hops. You can either use a hop bag or just throw them in.

PAGE 15 PALE ALES

I have not had any trouble siphoning off for Ingredients: (for 15 gallons) bottling with that little orange plug they • 3.3 pounds, American Classic light Taken Liberties Ale give you with the racking tube. Let this go liquid extract Classification: pale ale, extract, India pale 1-2 weeks at about 65-68 degrees. Bottle. • 1 pound, Laaglander light dry malt ale, I.P.A., Liberty Ale It should be drinkable after a week or two, extract Source: Frank Tutzauer but if you can hold out for 4-6 you will • 1/2 pound, crystal malt (40L) ([email protected]) Issue have a magnificent brew... • 1 teaspoon, Irish moss (10 minute boil) #969, 9/15/92 • 1/2 ounce, Cascade pellets (60 minute Use a yeast starter for best results! This recipe is an extract version of Rick boil) Larson’s “Taking Liberty Ale” (see • 1--1/2 ounces, Cascade pellets (20 Specifics: page 9). minute boil) • O.G.: 1.045 • 1 ounce, Cascade pellets (finish after Two weeks after priming, I did a side-by- boil) side with a bottle of Liberty Ale. The beers • 1 ounce, Cascade pellets (dry hop in were of a similar clarity and hue, although secondary) Liberty Ale is slightly lighter in color. Lib- Cream Ale • 2 packages, Munton & Fison ale yeast erty is also more Classification: pale ale, extract, cream ale (rehydrated) aggressively carbonated, but the heads are Source: Stephen Peters • 1/2 cup, corn sugar (priming) similar. Liberty Ale is slightly more bitter, but, paradoxically, it also has a slightly ([email protected]) Issue #937, Specifics: 7/29/92 maltier taste. (Incidentally, my Anchor • O.G.: 1.033 Steam clone has the same difference in I read in Papazian’s book that using malt • F.G.: 1.010 malt taste. I use M&F for it, too.) The Cas- for priming makes for different bubbles cade aroma of the two beers is similar, but that have a creamier texture. Sure enough, Liberty Ale has a more pronounced Cas- it does. The result was a light, refreshing cade flavor, and definitely a more pro- brew with a delicate delicious flavor that nounced Cascade aftertaste. My beer is leaves your tongue floating on a cloud. Northern Lights Classification: pale ale, all-grain, corn smoother and has more body. The brews Ingredients: flakes are similar enough that if you served mine • 3 pounds, dry light malt extract to someone who was expecting Liberty Source: John Wyllie ([email protected]) Ale, they probably would not be able to tell • 1 pound, dried rice solids r.c.b., 8/20/92 • 1/2 cup, roasted barley the difference, although a side-by-side • 1 ounce, Hallertauer hops (boiling) This is a light bitter ale, kinda modelled comparison would reveal the imposter. • 1/2 ounce, Hallertauer hops (aromatic, after some of Washington’s bitters. In par- Next time, I’m going to decrease the lovi- 10 minute boil) ticular the ESB and Ballard Bitter from bond of the crystal a little bit (to get a • 1/2 ounce Hallertauer hops (finish) Redhook. My landlord/friend had just been lighter color), and also use a little more • Wyeast American ale yeast there and brought a bunch back, and I was Cascades for finishing and dry hopping inspired. Now my brew didn’t have the (say on the order of a quarter ounce). same taste as these, but I think it became a Ingredients: nice bitter pale which many folks enjoyed the night we killed the keg. • 1/2 pound, crystal malt (60L) Citadel Summer Amber • 1 cup, English 2--row pale malt Classification: pale ale, extract Ingredients: • 7 pounds, light Munton & Fison dry Source: Phillip Seitz • 13 pounds, 2--row pale malted barley malt extract ([email protected]) Issue #945, • 2 pounds, 20L crystal malt • 1/2 ounce, Galena pellets (12% alpha), 8/11/92 • 1 pound, corn flakes 60 minute boil • 1/2 ounce, Irish moss, 15 minute boil The idea was to combine the gravity and • 1 pound, wheat malt • 1 ounce, Cascade pellets (5.5% alpha), carbonation of an English mild with the • 2 ounces, Cascade leaf hops (boil) 12 minute boil color and flavor of a Pacific Northwest • 1/2 ounce, Perle leaf hops (boil) • Wyeast American ale #1056 amber (Hale’s Moss Bay Extra is my favor- • 1/2 ounce, Fuggles leaf hops (boil) • 1 ounce, Cascade pellets, dry hop ite). The hop bitterness and flavor is quite • 1 ounce, Chinook leaf hops (boil) • 1/2 cup, corn sugar (priming) citrus- like, and dominates the flavor pro- • 1/2 ounce, Chinook leaf hops (finish) file. This is rather standard for West Coast • 1/2 ounce, Fuggles leaf hops (finish) beers but pretty explosive in comparison to • Wyeast German ale yeast #1007 Procedure: • 1 ounce per carboy, Northern Brewer ordinary commercial brews. It turned out Cracked grains and steeped in 2 (U.S.) hops pellets (dry hop in secondary) quite nicely, and amazingly fast: from ket- quarts 150-155F water for 45 minutes. Col- tle to beer glass in 15 days. Cheap, too. Procedure: lected runoff and sparged with an addi- I did a step mash, following normal proce- tional 1--1/2 gallons 170F water. Added to dure. brew kettle with enough additional water to make 5- -1/2 gallons. Dissolved extract and

PAGE 16 PALE ALES boiled 65 minutes, adding hops and Irish Mash malt, barley and gelatinized grains in Closest attempt yet to Young’s Special Moss as shown. Chilled with an immersion moderately hard water at 150F for 1-1/2 London Ale. Could use a bit more diacetyl. chiller down to 70F. Racked off break and hours. Raise to 168F to deactivate At the 1992 AHA National Conference, pitched onto dregs of the secondary of a enzymes. Sparge with hot water (168F) to Charlie said: “Great London Ale!” previous batch, a la Father Barleywine. collect 250+ degrees of extract (e.g., 6 gal- Ingredients: Active fermentation in under 12 hours. lons at S.G. 1.042). • 6.6 pounds, M&F unhopped light malt O.G. = 1.056; IBU = approximately 33 (not Boil 1-1/2 hours, adding all but 1/2 ounce counting the dry hopping which would extract of hops after 1 hour, honey towards end of • 1 pound 10 ounces, Laaglander light have added a point or two). Single-stage boil. Chill wort and add cold water to bring blowoff fermentation in the low 70’s. Pri- dried malt extract S.G. to 1.050. Pitch with working starter. • 1 pound, crushed 2-row british crystal mary was 4 days, after which I attached a Dry-hop with reserved hops in hopping fermentation lock and dumped in the dry- malt ~40L bag. Primary fermentation takes 5-7 days. • 1/2 teaspoon, Burton water salts hopping hops. After another 19 days of Wyeast 1007 will require 3-4 weeks in sec- secondary, I racked to a Cornelius keg • 2 ounces, Northern Brewer Pellets ondary fermenter to settle out. Bottle, then (6.2%AA) (60 min. boil) primed with 1/2 cup of corn sugar. After age 2 months. Drink and enjoy! waiting a week or so, I tapped, keeping 20 • 1/4 teaspoon, Irish Moss (15 minutes) psi on the keg at all other times. • 1/2 ounce, East Kent Goldings (whole) (5 minute boil) • 8 ounces, starter from Wyeast #1028 Pete’s Wicked Clone • 1 ounce, East Kent Goldings (whole) Classification: brown ale, all-grain, Pete’s (dryhop last 7 days before bottling) Granolabrau Wicked Ale • 1/2 cup, corn sugar for priming Classification: pale ale, all-grain, oatmeal, Source: Richard Stern corn, rice, honey Procedure: ([email protected]) r.c.b., 10/16/92 Source: Joseph Hall Start with 5--1/2 gallons tap water. Steeped I’ve requested a recipe for Pete’s Wicked ([email protected]) crushed crystal malt in a grain bag while Ale, but nobody sent one, so I guess I’m r.c.b., 9/23/92 the liquor and Burton water salts went from going to have to wing it. This recipe is tapwater temperature up to 165F. Removed An unusual tastethe honey, corn and millet based on the GABF program, which says “ grain bag and let wort drain out of it. After flavors are prominent and give this beer a Pete’s has: pale, crystal and chocolate boiling down to 5 gallons, OG was 1071, lovely character, especially when served malts, and Chinook and Cascade hops. so I added an additional 1/2 gallon of ice cold. This brew ages very well. I think OG: 14P” (Isn’t that 1.056?) boiled water (not a big deal, but hop utili- it is probably at its best starting at around 6 Pete’s is pretty malty with a low hop bitter- zation would have been different with a 6 months. It has a lagerlike character, but an ness and aroma. I think the malt combina- gallon boil). By the way, Chicago water is unusual flavor. The last batch I made had tion should be ok, as long as I get enough quite soft---I suspect distilled would be head retention that was just unbelievable-- body from the 155F mash temperature. close enough. a fine, creamy, featherweight froth that just sat atop the very pale beer. Fermentation in glass, with blowoff, at Ingredients: 68F. Dryhops simply stuffed into the pri- Ingredients: • 8-9 pounds, pale malt mary after fermentation ended, seven days • 6 pounds, 6-row cracked pale malt • 1 pound, crystal malt before bottling. • 1 pound, white or brown rice • 1/4 pound, chocolate malt mash at 155F • 1 pound, yellow corn grits or flaked • 1/2 ounce, Cascade (60 min boil) Specifics: maize • 1/4 ounce, Chinook (60 min boil) • O.G.: 1.064 • 6 ounces, flaked barley • 1/2 ounce, Cascade (10 min finish) • F.G.: 1.022 • 4 ounces, oatmeal • Wyeast #1056 • 4 ounces, millet • 1-1/2 pounds, clover or orange blossom Procedure: honey Mash malts at 155 F. Add 1/2 ounce Cas- Special Bitter #9E. • Hops to 12-15 HBU, e.g., 1 oz. cade and 1/4 ounce of Chinook for boil. Classification: pale ale, E.S.B., bitter, all- Hallertau + 1 oz. Centennial, or 3 oz. Use 1/2 ounce Cascade to finish. grain Goldings • Wyeast German ale yeast (#1007) Source: Todd Enders ([email protected]) Issue #1032, 12/14/92 Procedure: Al’s Special London Ale Cook rice, grits, oatmeal and millet Classification: pale ale, extract Ingredients: together in plenty of water for 3 hours to Source: Al Korzonas • 7 pounds 2-row pale malt gelatinize. The result should be a mushy, ([email protected]) Issue #996, • 1 pound crystal malt (60 L.) gummy mess. 10/22/92 • 1/2 pound wheat malt

PAGE 17 PALE ALES

• 1 ounce black patent malt what type but I believe Cascades are used) • 1/2 oz Herrsbrucker plug (15 min. boil) • 1 ounce Centennial hops (10.9% alpha) and Irish Ale yeast. After trying either of • 1/2 tsp Irish Moss • Wyeast 1028 these, you will realize just how pale a • 1/2 oz Herrsbrucker plug (add at end of reflection Killian’s is of this all but forgot- the boil; steep 15 min.) Procedure: ten style. Another victim of the American • WYeast 1098 (Whitbread) Mass Brewing monster. • Gelatine finings Mash in: 12 qt. @ 140F Ingredients: • 1/2 oz Herrsbrucker plug (dry hops, last Mash: 60 min. @ 150-156 F pH 5.2 5 days in secondary) • 6 pounds Alexander’s Pale Malt Extract Mash out: 15 min. @ 170F Syrup Procedure: Sparge: 5 gal. acidified to pH 5.8 w/lactic • 1 pound Orange Blossom Honey Infusion mash for 75 minutes at 150-155 F. acid. Boil: 90 minutes Hops: 1 addition, 45 • 1 pound ( 4 cups ) Belgian Special B ( 3 days in primary. 11 days in secondary. min. from end. 200 L ) Finings and dry hops added after day 6. I used the theoretical values in Miller’s • 3 ounces Cascade Hop Pellets CHoHB, and the SG points avail- able • 1 tsp Irish Moss Specifics: from the grain bill were 290. Multiply 58 • 1 pack Wyeast #1084 Irish Ale • O.G.: 1.045 by 5 and be amazed as I was! Yes, I got • F.G.: 1.012 100% of theoretical extraction, and only Procedure: sparged 5 gal.! How? I’ll describe my Place cracked grains in 2 quarts cold water sparge procedure this time, because I and bring temperature up to 170 degrees. believe herein lies the key. Steep for 15 minutes and sparge into brew- Orange Blossom Amber For lautering, I use the bucket in bucket pot. Add malt extract and 1 oz. hops and Classification: pale ale, amber ale, honey, tun. I’d suspect that it’s the same as many boil for 45 minutes. Add Irish moss, 1 oz. extract other brewers use. It isn’t insulated, or any- hops, and honey & boil for 15 more min- Source: Dave Fortner (Fortner- thing fancy. Sparge water was acidified utes. Remove from heat & add remaining 1 [email protected]), r.c.b., 1/5/93 with lactic acid ala Miller. Here’s the dif- oz. hops. Cool quickly, add to 3 gallons ference. I recirculated the initial runoff for cold water in primary fermenter, and pitch I sort started “grabbing things” in the brew the equivalent of 6 gal. Then I began the yeast. Rack to secondary after vigorous shop one day and this is what I ended up sparge with 1/2 of the water heated to 170F fermentation subsides. Bottle when fer- with. At all of my tasting parties this has and recirculated it once. I finished up with mentation completes. been a unanimous favorite. the last 2.5 gal., which was also recircu- Of all of the beers that I have shared with lated once. Total sparge time was about 2.5 friends, this is almost unanimously the hours. The sparge was a good bit longer favorite. I should note that it is very impor- than usual, but those results!!! The runoff tant to use Orange Blossom Honey, I made was reheated between recirculations, Not So Pale Ale Classification: pale ale, all-grain this once with Clover Honey and it had a BTW. The last runnings had no preceivable “grassy” after taste. I have noticed this tannic taste. Source: Rob Bradley “grassy” after taste in every beer recipe in ([email protected]), HBD Issue which I used Clover honey, USE Specifics: #1019, 11/24/92 ORANGE BLOSSOM HONEY, it pro- • O.G.: 1058 Here’s a question for you judges/style vides a residual sweetness that I find very gurus. I just bottled a beer which I had appealing in an amber ale like this. intended to be a pale ale. I often add 1/2 to 1 pound of crystal to a pale. I attempted to Ingredients: Dana’s Smilin’ Irish Eyes Red get the same color by using 2 ounces of • 6.6 pounds, Northwestern Amber Ale chocolate malt. I now know that <= 1 Extract ounce is the correct amount. So I now have • 2 cups Orange Blossom Honey (boil) Classification: pale ale, red ale, extract what I consider to be a very fine beer, true • 0.5 pound, crystal malt Source: Guy McConnell to pale ale style in every respect but that the • 1.5 ounces, Hallertauer hops (boil) ([email protected]) Issue colour is a dark amber (actually, it’s kind of • 0.5 ounce, Hallertauer hops (finish) #1069, 2/3/93 an orange colour!). Suppose I was entering • 1 tsp. Irish Moss The two best commercial examples of this it in a competition (I’m not); what category • M&F ale yeast (non?)style IMHO are Boulevard Brewing would achieve best results? • 5/8 cup Orange Blossom Honey (prim- Co. (of Kansas City MO.) “Irish Ale” and ing) Birmingham Brewing Co. “Red Mountain Ingredients: Red Ale”. I know the guy who started the • 8 lb Munton & Fison 2-row pale malt Procedure: Birmingham Brewing Co. and he gave me • 2 oz U. S. Chocolate malt Steep crystal malt while bringing water to the details of his recipe. It has 2-row pale • 1 oz Northern Brewer pellets (60 min. a boil. Remove crystal malt and add malt, Carapils, and Belgian Special B with boil) extract, honey and boiling hops. Boil for 15 “18-20” IBU of hops (he didn’t tell me • 1/2 oz Willamette flowers (30 min. boil)

PAGE 18 PALE ALES min., add Irish Moss, boil for another 30 • Goldings Pellets ~5% 30 min min. Add finishing hops for 1-2 min. boil. Pale Ale • Goldings Pellets 10 and 2 min After fermentation is complete, bottle Classification: pale ale, all-grain • Saazer Whole Plugs ~3% 2 min using 5/8 cup of honey with one pint water • Saazer Whole Plugs ~3% dry hopped Source: Jim Busch for priming. • Dominion ale yeast ([email protected]), HBD Issue #1237, 9/30/93 Notes: Since this is the time of year that I Procedure: run out of whole hops (mostly cascade and Add ~1 qt per lb hot water, gypsum and Pete’s Wicked Clone centennial), I was using up some inventory malt. Hold 20 min at 144F. Raise to 152- Classification: brown ale, Pete’s Wicked of Perle (good kettle hop) and goldings 154, hold 45-60 min, raise to 172, lauter. Ale, extract (great flavor hop). A brewer friend of mine Boil, hop..... Counter flow chill, add ~10% Source: Mike Lemons had a 5oz pack of saazer plugs that he boiled water to dilute to ~1.050 force oxy- ([email protected]), HBD Issue asked me to use (tough situation), so I gen, pitch thick Dominion Ale Yeast #1236, 9/29/93 brewed up the above recipe. I had just Tasting Notes: In a side-by-side compari- made an IPA of 1.060 gravity, so when this Specifics: son with Pete’s Wicked Ale, the two beers batch ended up at 1.063, I decided to con- • O.G.: 1.050 were nearly identical. The homebrew was tinue my experiments with pre ferment • F.G.: 1.008 preferred because the roasted-coffee-like dilution. I had already convinced myself flavor component was slightly stronger and prior to this that I could water down a batch much more persistent in the homebrew. considerably with no great impact on fla- vor, so I went for it here. I am using a coun- This was probably due to the freshness of Dans Red Ale the homebrew. (Who knows how long the terflow pipeline to run my wort from the Classification: pale ale, Killian’s Red, all- Pete’s Wicked Ale has been sitting on a brewery to the conditioning room, so I grain shelf!) merely hooked up the hot liquor tank to the counterflow pipeline and let 170F water Source: Michael R. Kenny ([email protected]), r.c.b., 10/ Ingredients: enter the pipeline, chilling and rinsing the line somewhat. After topping up the fer- 28/93 • 6 lb bag of William’s nut brown extract: menter, I added O2 and yeast. Here’s an all grain recipe that scored a 41 “includes a blend of pale, victory, Tasting: A good amber color, almost no and 43 in a recent judging. perhaps you crystal, detectable biscuit character, but this may could use a pale extract inplace of the pale • chocolate, dextrin, and other malts” change with more yeast dropping out. The malt. from Williams Brewing goldings flavor comes through real well but • 6 oz of crushed chocolate malt. Ingredients: (for 12 gallons) not too strong. The finish of saazer and (Lovibond 350) goldings adds a bit of complexity to the • 12 lbs Briess 2 Row Pale • 1 & 1/3 ounce cascade hops otherwise dominant saazer dry hopping. I • 4 lbs Briess 10L Munich • 1 cup of corn sugar for priming had never dry hopped with saaz before, and • 3 lbs American 6 row • Wyeast American/Chico Ale it is a great change from the norm. • 1 lb American Cara-pils • 3 oz Kent Goldings (5%) 60min Malt notes: Despite the well known limita- Procedure: • 2 oz Cascade (5.5%) 30min tions of american 2 row malt, I use it with- • 2 oz Cascade (5.5%) 5min Prepare the chocolate malt in a separate out difficulty. The key is to tailor your • 1 oz Cascade (5.5%) steep after burner boiling pot containing at least a gallon of recipe so that there are abundant flavoring off water. Add the chocolate malt to cold malts/caramel malts to give the body/dex- • 1 tsp Burton Salts water. Raise the temperature to 170 F. Pour trins/color desired. By adjusting the • Wyeast 1338 European Ale (1/2 gal the hot liquid through a strainer into the munich and caramel malts, a very full bod- starter) main brew pot to remove spent grains. ied beer can be brewed with a terminal Hops added : “Cascade” State: “Whole gravity as low as 1.008. 1992 4.6%” Amount: 0.95oz Boiled for: 70 Procedure: Hops added : “Cascade” State: “Whole Ingredients: Mash all grains at 155F 60min, mashout 1992 4.6%” Amount: 0.30oz Boiled for: 10 • 2 row american *breiss* base malt, 30min at 178F (this was an accident but it You probably could substitute a simple target OG 1.063 (total) must of helped). Sparge to collect 14gal pale ale extract with some crystal malt for • CaraVienna (DeWolf-Cosyns) 12% of and boil 90min starting hops after first the William’s nut brown extract. grist 30min. CF chilled into 2 7 gal glass car- • Munich (DeWolf-Cosyns) 6% of grist boys. Primary ferment 13 days and secon- Specifics: • Aromatic (DeWolf-Cosyns) 4% of grist day glass for 15 days. • O.G.: 1.043 • Biscuit (DeWolf-Cosyns) <1% of grist • F.G.: 1.012 • Gypsum in mash • US Whole Perle, ~8% alpha in Kettle- 60 min

PAGE 19 PALE ALES

Specifics: Also, the London Pride Cask is 4.0 ABV • 2 oz Bullion Pellets (%AA unknown) -- • O.G.: 1.060 @ 60 F. while the canned/bottled version is 4.7. (90 min boil) • F.G.: 1.018 @ 60 F. This is fairly typical in that you are • 1/2 oz East Kent Goldings Whole expected to pound 20 oz pints in the pub. (4%AA) (15 min boil) Ingredients: • 1 oz East Kent Goldings Whole (4%AA) (dryhop - last 7 days before • <10# 2-row bottling) Red Hook ESB • 1/2# crystal, 60L - 90L • 1/3 oz Wines Inc. Burton Water Salts Classification: pale ale, bitter, E.S.B., Red • 1/2# carapils • 1/2 lb 6 row Crystal Malt (40L) Hook, extract • 1# brown sugar, 60 minutes • 5 gallons distilled water Source: Al Vaughn • 2 oz Fuggles, 60 minutes • 1 gallon Chicago (soft) tapwater ([email protected]), r.c.b., 8/8/94 • .5 oz Kent Golding, 30 minutes • yeast recultured from 3 bottles of Sierra • .5 oz Kent Golding, 5 minutes Nevada Pale Ale I have been making a Red Ale that’s close • 1.5 oz Kent Golding, dry hopped in to Red Hook (maybe not but it tastes good secondary Procedure: to me) that I got from the local supply shop. • Wyeast London Ale (1028) yeast It is an extract based recipe. Nothing special -- crush the crystal (actu- ally, I used a rolling pin and a ziplock bag) The last batch turned out great and even my Procedure: and put the crystal into a mesh grain bag. wife likes it! (I must have done something Suspend the bag in the pot from the spoon wrong!) There is no Fuggles in ESB or any of the Fullers beers. They use English Target, as the water and Burton Water Salts go Ingredients: Challenger and Northdown. EKG is in the from cool to 165F. Remove and let drain. • 6 lbs of light malt extract syrup finish & cask hopping of both Chiswick Bring to boil, add malt extracts and hops in • 4 oz of crystal malt (40L) Bitter (very good bitter) and ESB. BTW hop bags at the proper times. Chill as • 4 oz of chocolate malt the kettle hops are Lupofresh ( challenger, quickly as possible. Aerate and pitch. Use • 4 oz of roasted barley 91) pellets from Kent and Worscester. They blowoff method. • 1.5 oz of Northern Brewer for Bittering “Burtonize” the brewing water using min- • 1 oz of Cascade for Finishing eral salts. A single temp infusion is Specifics: • ale yeast employed. The ESB is 1.052 OG (appar- • OG: 1071 ently this was reduced for the US market, • FG: 1020 Procedure: according to a brewer I was drinking with in the Pub next door). I was told they used I have also modifed this as of late to to use sugar but this is no longer required increase the ‘redness’ in the ale by increas- with the new mash tuns. I missed out on the ing the roasted barley and crystal malt to 6 Maize part so I do not know, but I assume Rusty Cream Ale oz and 10 oz respectively, while keeping George has this correct. Try 5- 10 % in the Classification: pale ale, cream ale, extract the chocolate the same. I did the usual mash. Skip the sugar, use caramel malts to Source: W. Mark Witherspoon batch by adding the specialty grains in a get the color and sweetness. ([email protected]), grain bag until 170F and then adding half HBD Issue #1257, 10/28/93 the bittering hops at 60 minutes and the Specifics: It ain’t cream ale. It looks and tastes like a other half at 30 minutes with the finishing • O.G.: 1.048 Killians Red clone. at the end with a simmer/steep for 10 min- • F.G.: 1.012 utes without heat and covered. Ingredients: • 2 lbs of pale malt • 1 lbs of flaked corn IRS IPA `92 • 1 lbs of crystal malt (about 50 l) Fullers ESB Classification: pale ale, India pale ale, • 4 lbs of Alexanders Pale Malt Classification: pale ale, bitter, E.S.B., extract • 1 oz of Tettanger Hops (3.8%) (boil @ Fuller’s, all-grain 45 min) Source: Al Korzonas • 1 oz of Liberty Hops (3.2%) (half and Source: Jim Busch ([email protected]), HBD Issue #1017, half boil/finish) ([email protected]), HBD Issue 11/20/92 #1163, 6/16/93 • Whitbread ale yeast This one works for me, but is a bit under- Procedure: In the brewery they serve Fullers ESB Cask hopped, I think. Conditioned Ale. This is near the gravity of It appears that the Whitbread yeast that I the draft US version but is cask hopped Ingredients: used was really atteuntuave. The % alco- with K. Goldings Hop Plugs (just like • 6.6 lbs Northwestern Gold Extract hol/vol is around 6.5. The preliminary homebrewers use). An interesting point is • 1 lb Laaglander Light Dried Malt tastes puts it nice, smooth, a bit thin (its’ that the UK bottles/cans and polypins are Extract been ageing about 2 weeks). It should have packaged with hop oil and therefore do not • 1.1 lb Roger’s (Canadian) Demerara- some character in about 1-2 months. have hop parts floating. Style Brown Sugar

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Specifics: the bucket. Anyway here is my first Procedure: • O..: 1.052 attempt. Mash-in 4 gallons at 57 C (135F) strike • F.G.: 1.012 I sure hope this batch turns out OK, heat. Falls to 52C (126F). Protein rest 30 because it sure was fun and not as hard as I minutes. Raise to 68C (154F), Saccrifica- had always thought it would be. tion 2 hours. No mashout due to brain- cloud. (You should mash out). Pale Ale Ingredients: Sparge with 6 gallons at 75C (167F) Got 7- Classification: pale ale, all-grain • 9 lbs. Munton & Fison Lager 1/2 ~ 7-3/4 gallons. Gravity is 1046. Extraction = 29.7 points/#/gallon. Source: Roy Rudebusch (purchased precrushed, don’t have a ([email protected]), HBD Issue mill) Boil 90 minutes. #1087, 3/1/93 • 1/2 lbs. same grain toasted for 10 min at Chill to 25C (75F). Pitch yeast. 350 in oven Ingredients: (for 11 gallons) • 1/2 lbs. Munton & Fison Crystal Malt If your extraction rates are routinely below (No idea about L. rating) mine, add grain accordingly in your recipe. • 14# U.S. 2-row Just add to the two-row, don’t bother to • 4# Munich, Ireks • 1 oz. Kent Goldings 60 min boil • 1/2 oz. Hersbrucker Hallertau 30 min adjust the specialty malts, its just not nec- • 4# CaraVienne essary. My water is fairly soft, and slightly • 2# Aromatic boil • 1/2 oz. Hersh. Hall. 10 min boil alkaline. I use two tsp gypsum in my mash • 30 HBUs Centennial water. Your mileage, of course, may vary. • 1 1/2 oz Centennial loose hops (boiled 5 • pinch Irish Moss 10 min boil • 1 pk Edme dry yeast If you want a 1055 beer, lose 1# of two- min.) row. But I like mine at 1060. FG was 1018. • Wyeast #1028 I had to add 1/2 gallon water at bottling to Procedure: bring volume up to 5 gallons. Procedure: I used a step mash ala Miller’s TCHOHB. Hop nose is achieved by boiling pellet hops Lauter-tun got filled up to the top with Specifics: for two min. and loose hops for 5 min. grain so there was no way to keep sparge • O.G.: 1.060 Dry-hopping seems to contribute mostly to water above the grain bed, still seemed to palate flavor. go smooth. I only have small pots so I had Feedback: to use 4 of them to hold and boil all of the The best way to achieve maximum hop From Jim Busch wort. I also split up the hops between the nose would be to utilize a “hop cage”. Run ([email protected]): pots so they all got some. I chilled with my hot wort through these hops on the way to While I think this is a fine recipe, for a new immersion chiller thanks to a none a counterflow chiller. This would be “dis- Petes Clone, try all Cascade for the hop- brewer friend that found a copper coil in tillation” of the volatile hop compounds. ping. I would also tone down the OG into his travels and gave it to me. Boy it sure the 1.052 - 1.055 range (as Tom indicated Chilled with immersion chiller. beats the cold bath tub bit. It is now fer- by suggesting less pale malt). One can also menting as we speak. I have also discovered that filtering tends to try the Worlds Greatest Yeast (tm): Wyeast *improve* the hop flavor and hop nose of a 1056/Narragansett/Dominion Ale. You can beer. The beer flavors are cleaned up thus also make a fine example of this beer with allowing the hop goodness to shine a single step infusion. In fact, the body may through. Pete’s Wicked Clone go up in the final product when a single Specifics: Classification: brown ale, Pete’s Wicked step is used due to the rapid conversion of • O.G.: 1.060 Ale, all-grain domestic pale malt between 130 and 150F. Source: Tom Leith ([email protected]), Tom certainly has plenty of body in his HBD Issue #1105, 3/25/93 1.060/1.018 beer, but if you try the Worlds Greatest Yeast (tm), the FG will approach Ingredients: 1.010- 1.012. By dropping both OG and First All-Grain FG, you will end up with roughly the same • 8# domestic 2-row Classification: pale ale, all-grain alcohol by volume. • 1# CaraMunich Source: Kenneth Haney • 1# CaraVienne ([email protected]), HBD Issue • 1# dark German #1090, 3/4/93 • 8 oz CaraPils Well I finally took the plunge and tried an • 6 oz chocolate Best Pale Ale all-grain beer. I am so excited I just had to • 4.4 aau Fuggles for 60 minutes Classification: pale ale, all-grain post it. Everything seemed to go amazingly • 4.4 aau Fuggles for 30 minutes Source: Richard Soennichsen smooth without any real hic-ups. I think I • 5.2 aau Kent Goldings for 2 minutes ([email protected]), r.c.b., 4/27/93 need to make a bigger lauter-tun, the one • Wyeast 1098 I’ve been using for partial mashes just isn’t I’ve just tryed my newest batch of ale and big enough, the grain comes to the top of it is my best yet!

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Ingredients: • 0.75 lb Belgian crystal malt • 9 lbs pale two row malt Neshanic Bitter • 1.00 oz Mt. Hood pellets (a=3.9) • .5 lbs pils 2-row Classification: pale ale, bitter, all-grain • 1.00 oz Cascade pellets (a=5.1) • .5 lbs crystal 55L Source: Mark Nevar • 0.60 oz Cascade leaf hops (a=5.6) from • 1 oz Perle at 45 min remaining ([email protected]), HBD Issue Mark Nightingale’s garden 1992 crop • .5 oz Cascade at 15 min remaining #1149, 5/26/93 • 1056 Wyeast American Ale yeast dated • 1 oz Hallertauer (10 min. steep) 6/23/93 made a one quart starter 24 • Wyeast American pale ale Ingredients: (for 13 gallons) hours in advance • 1.00 tsp Irish moss (added in last 10 • 16.0 lbs DeWolf-Cosyns Pale Ale minutes of boil) Procedure: • .9 lbs DeWolf-Cosyns Cara Munich • 0.75 c corn sugar for bottling I used a three step mash with a mash in of • .6 lbs DeWolf-Cosyns Wheat 132 f., conversion at 152 f., and mas h out • 1 Tbsp gypsum in mash Procedure: of 168. Sparged with 168. • 22.4 AAU Northern Brewer Whole Mash water was 9 qts of 168F water poured Suprisingly the beer was not exceptionly Hops (60 minutes) into a room temperature 48 qt rectangular hoppy with full body resembling a Full Sail • Wyeast Chico (second generation) cooler mash/lauter tun. Doughed in pale ale. malts only. Mash-in temperature was 150F Procedure: after stabilizing. Mashed at 145-155 I used wyeast amercan pale and my origi- (added 1 qt of 180F water when temp nal gravity was 1.053. I do not know the 8.5 gal mash water @ 175 F (a little to hot dropped to 145F). Conversion complete in final as I have broken my hydrometer. for this much grain, try 5 F less). Mash for one hour. Crystal was added at mash-out. Mash effiecincy was 75%. IBU’s were 35.7 1 hour. Recycle 1 quart. 8.5 gal sparge Dumped 20 qts of 180F water into tun and without the Hallertau steep and 41.7 with. water @ 180 F. Acidified with 10cc 88% lactic acid. 75 min boil. Counter-flow stirred (mashout and batch sparge in one Specifics: chilled. Fermenting @ 65 F. step). Sparge was very slow, nearly stuck twice, so I back flushed the copper mani- • O.G.: 1.053 Specifics: fold to loosen it up (need to adjust my grainmill!). Start of boil, the volume was • O.G.: 1.039 around 32 qts. Boiled down to 22 qts. at 1.045. Points of extract = (45pts. * 5.5 gal.) Pirate Ale / 9.75 lbs. = 25 pts/lb/gal. Classification: pale ale, all-grain Hopping schedule: Pyle Style Pale Ale Source: Riccardo Cristadoro 60 min: 0.50 oz MH IBU = 8.3 ([email protected]), HBD Issue Classification: pale ale, all-grain 30 0.50 MH 4.5 #1143, 5/18/93 Source: Norm Pyle 0.50 Cp 5.8 Ingredients: ([email protected]), HBD #1193, 7/ 30/93 10 0.50 Cp 2.5 • 8 # British 2-row This is a keeper. It is rare for me to brew a • .5 #British crystal malt dry 0.60 Cl 1.0 (leave on for 10 days) recipe more than once, but this one will • .5 # Wheat Malt Approximate Total IBU = 22.1 (Balanced happen again. This is only the second in 16 • .5 # Golden Brown sugar beer at 1.045 = 20 IBU) batches that I vow to repeat. Enter it in a • .75 oz Willamette (60 mins) A note about hopping: I was attempting to contest? Hah! I wouldn’t waste 3 bottles of • .50 oz East Kent Goldings (EKG) (60) - get most of my IBUs later in the boil to this on Michael Jackson... ---I had to use up some hops reduce some back of the tongue bitterness. • 1 oz EKG leaf hops (60) Color is pale, about like a Sierra Nevada I wanted this to be a hop flavored beer, • 1 oz EKG leaf hops (30) (the lightest colored brew I’ve ever rather than just have bitterness to balance • 1 oz EKG leaf hops (5) brewed). the malt. On most beers I try for 50-60% of • Irish Moss Hops! Cascades are all over the place, the bitterness at the 60 minute addition, but • Wyeat #1098 (British Ale) started two mostly aroma. This is not a bitter beer, but as you can see, I did not do that here. I days before in a starter is loaded with aroma. I expect some of this achieved my goal I think (see tasting to fade with time, bringing out the malt. At notes). Specifics: this point, the hops dominate, which I Full fermentation in 12 hours, high kraue- expected. • O.G.: 1.046 sen in 36 hours. Dry hops were just thrown Very clean tasting, very little esters. on top of beer in secondary.

Ingredients: Specifics: • 5.00 lb American pale malt from Briess • O.G.: 1.045 • 4.00 lb English pale malt from Hugh • F.G.: 1.008 Baird

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according to personal preference. I use • 1/2 lbs. Toasted 25L Red Hook ESB Clone either 1/2 cup dextrose in 1 pint of water or • 3 oz. Cascade (whole leaf) 5.5%, 60min Classification: pale ale, bitter, E.S.B., Red 3/4 cup Light DME. (Partial Boil) Hook, all-grain • 1 oz. Cascade (whole leaf) dry hop , one week Source: Charlie Gow • 1 tsp. gypsum ([email protected].fidonet.org), • 1tsp Irish Moss r.c.b., 9/16/93 Celebration IPA • Wyeast London Here’s a recipe that comes fairly close. Red Classification: pale ale, India pale ale, all- Hook ESB is the reason I took up home- grain Procedure: brewing. Can’t find it here in the beer Source: John Wyllie COYOTE If I were to use only 1/2 oz. dry hop I think wasteland, so I had to try to brew some- ([email protected]), HBD Issue #1320, 1/ they would be identical. Primary ferment thing close. Anyway... 10/94 was one week at 68 degrees. Secondary The only tricky thing is getting the appro- Soon it will be time to cask the IPA. I ferment was one week. For the dry hop I priate yeast. While Paul Shipman is fairly brewed it last monday, and it’s been hap- just threw them in the secondary. The hops reticent about his process, he does allow pily/hoppily blebbing away since. I’m hop- float so you can siphon from underneath that his yeast is a British Ale yeast. I have ing I can get it through 2ndary and them. The longer you dry hop the more the had good results with culture Sierra conditioned before the 22nd to celebrate hops get “water logged” and start to sink. Nevada Pale Ale yeast (Basically a and inebriate my birthday celebration. You may want to try 5 days instead of 7. Naragansett) and Wyeast #1098 British Good excuse to kill the entirety in one When I transferred it to the bottling bucket Ale Yeast. night! :) I did get some hops in there. Wracking to a second bottling bucket might help but I was This beer ages out fairly quickly (around 3 to lazy. weeks at 65F cellar temp). While it doesn’t Ingredients: (for 7 gallons) duplicate Red Hook (as if anything could), • 10# 2 row pale malt I did waste a little more beer than usual it comes pretty close. • 2# 2 row vienna malt during bottling trying to avoid the hops. It • 1.5 # 40L crystal is worth the extra effort to use whole hops. Ingredients: • 1.5 # 80L crystal The hop nose is awsome. • 3500gm Klages Two-Row Malt • 1 # Wheat If you do a full boil, you may want to cut • 575gm Toasted Klages Two-Row Malt • 1 ounce Chinook (13% alpha, boil) back on the bittering hops a bit. Mine was (Toast at 375F for 15 minutes) • 1/2 ounce Northern Brewer (7.6% nicely bitter (maybe a bit more than Lib- • 225gm 60L Crystal Malt alpha, flavor) erty). • 500gm Cara-Pils Dextrine Malt • 1/2 ounce Cascade (homegrown, finish) • 65gm 4.6% Alpha Willamette Whole • 1/2 ounce Northern Brewer (finish) Specifics: • yeast, then Bohemian Lager Hops (60 min) • O.G.: 1.053 • 20gm 4.6% Alpha Willamette Whole • F.G.: 1.010 Hops (20 min) Procedure: • 40gm 3.9% Alpha Tettnanger Whole Burton ale yeast, then bohemian lager. OG: Hops (10 min) 1.048 for 7 gallons. Fermented primary at • Sierra Nevada cultured yeast or Wyeast 70, 2ndary to 55. I plan to fine the 2ndary, #1098 British Ale yeast First Ames Brew American then rack/prime in cask. Low pressure! Pale Ale Classification: pale ale, all-grain Procedure: Specifics: Source: Dan A. Morey Use a one step infusion mash (Adjust water • O.G.: 1.048 ([email protected]), HBD Issue #1423, according to local conditions). Mash in at 5/16/94 145F, then raise mash to 156F for starch conversion. Hold at 156F for 75 minutes, It’s flavor reminds me of SNPA and has the boost to 168F and mash out for 10 minutes. Anchor Liberty Clone color of Bass. I hope some of you might be Sparge with sufficient water at 165F to able to get ideas from it. Classification: pale ale, India pale ale, yield 6.5 gallons of wort. I keep the mash Anchor Liberty, Liberty clone, extract temp on the high side to leave some resid- Ingredients: Source: Timothy Ball (ballti ual roundness in the finished product, and • 7 lbs pale malt the Crystal give the beer a hint of sweet- @uh2372p03.daytonoh.NCR.COM), HBD Issue 1423, 5/16/94 • 1 lb Munich malt ness. • 1 lb special roast malt (45L) Boil entire volume of wort for 90+ min- Ingredients: • 1/4 lb crystal malt (40L) utes, adding hops as indicated. Force chill • 6 lbs. Northwestern Pale liquid extract • 1/2 lb wheat malt to pitching temperature (app. 70F). Fer- • 1 lbs. Lagglander Pale dry extract • 1/4 lb dextrine malt ment at 64-68F for 6 days in primary, then • 1/2 lbs. Crystal 40L • 1/8 lb black patent rack to secondary for 14-21 days. Prime • 1 oz cascade hops 5.5% AA (1 hour)

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• 1 oz tettnang hops 3.8% AA (1 hour) • 3/4 oz hallertauer 2.6% AA (1/2 hour) Jeff’s ESBB Extra Special Fullers ESB Clone • 3/4 oz hallertauer 2.6% AA (10 Basenji Bitter Classification: pale ale, bitter, E.S.B., minutes) Classification: bitter, pale ale, E.S.B., all- Fuller’s, all-grain • 1/2 cup corn sugar priming grain Source: Larry Bristol (LBRISTOL • Wyeast American Ale #1056 Source: Jeff Guillet @SYSUBMC.BMC.COM), HBD Issue Procedure: ([email protected]), r.c.b., 7/26/94 #1509, 8/24/94 This was the first beer I brewed when I Turned out pert darn good, IMHO. Let me Fuller’s ESB is by far and away my favorite moved back to Ames, IA hence its name. know how you like it if you use it. (commercial) beer, and it has always been But enough of that. Crush all grains and a high priority with me to find a way to add to hot tap water (approximately 2.5 Ingredients: clone it. Several attempts have brought gallons). Let mash set for 15 minutes. • 2 lbs. British Crystal Cracked Grains forth some very pleasing beers, but they Raise temperature to 122 F for protein rest • 6 lbs. Dutch Amber Dry Malt Extract never quite matched up to the taste of the and hold for 35 minutes. Add 3/4 gallon of • 2-1/4 oz Northern Brewer Hops (for commercial variety. boiling water to bring mash to 140 F, hold brewing) Until the most recent attempt, that is! I for 30 minutes. Add additional 3/4 gallon • 1-1/2 oz Cascade Hops (finishing hops) think I have a very close clone on tap right of boiling water to bring temperature up to • 1 pkg. CWE A6 Dry Yeast now. I keg rather than bottle, and I am com- 155 F. Hold at this temperature for 1 hour. • 1 C+2 T English Light Dry Malt Extract paring this brew to the draught Fuller’s that Sparge till your hearts content and begin (for priming) is available in the Houston area; I would boil. Boil hops for indicated times (I put • 2 tsp Irish Moss (last 30 minutes of boil) suspect (hope, anyway) that the same rec- the hops in boiling bags). After 1 hour, stop • 2 tsp Sparkolloid (last 15 minutes of ipe, if bottled, would be comparable to the boil and chill wort and siphon into primary boil) bottled Fuller’s ESB species. fermenter. Pitch yeast from starter. • 1/2 oz Cascade Hops (for hop tea at Incidentally, I am just about 125% sure that bottling) Fuller’s does *NOT* use centennials in • If your water is soft, add 1/4 t Citric their ESB. This recipe is not an attempt to Acid and 1-1/2 t Gypsum. duplicate their processing or ingredients, Da Beer Procedure: just the flavor of the finished product. So no Classification: pale ale, Sierra Nevada pale Put British Crystal cracked grains in strain- flames about how this could not possibly ale, partial mash ing bag and add to 2 gal. cold water. Heat be an authentic recipe, please! A reason- Source: Jack Skeels (0004310587@mci- to boil, removing grains just before boil able substitute (and probably closer to real- mail.com), HBD Issue #1446, 6/10/94 starts. Sparge grains. Add Dutch Amber ity) would be to use all fuggles (about 2.75 This is less hopped than Sierra Nevada Pale DME. Boil 1 hour. Add Northern Brewer oz for equivalent bittering). Ale. in straining bag to wort. Boil. Add Cascade finishing hops 1 minute before end of boil. Ingredients: (for 5 gallons) Ingredients: (for 13 gallons) Remove from heat and let hops steep for 10 • 12# British pale ale malt • 10 lbs. Alexander’s pale malt extract minutes. Sparge. Make a starter from 1 cup • 1.5# British light carapils • 8 lbs. Klages 2-row wort and 1 cup water, add yeast. Add • 1# British medium crystal • 3 lbs Cara-Pils enough water to top off to 5 gal. Pitch • 1oz Centennial hops (11.2% AA) • 2 lbs Crystal 10L starter. Ferment for 1 week. Rack to carboy • 1oz British fuggles (4.0% AA) • 1 lbs Victory Malt (Brewtek) for 3 weeks. At bottling, siphon out 2 cups • 0.25oz Kent Goldings (5.2% AA) • 1 oz Perle (60 mins) of beer and warm on stove. Dissolve • 1/3 oz Burton water salts (treatment for • 1 oz Cascade (60 mins) English Light DME into hot beer and bring very soft water) • 2 oz Cascade (30 mins) to boil. Add 1/2 oz Cascade hops and steep • Wyeast #1968 (London ESB) • 1 oz Cascade (Steep while cooling) for 10 minutes. Pour primer in bottling bucket and siphon carboy into bucket. Bot- • SNPA Yeast Procedure: tle. Let bottles condition for 3 weeks. Mash at 154F (high temp to promote dex- Procedure: Specifics: trins) for 60 mins or until starch test nega- I used a Brewtek Lauter/Sparge rig made • O.G.: 1.060 tive. Sparge to collect 6 gallons. Boil for 20 from Phil’s-brand components and did the • F.G.: 1.015 minutes before hop addition. Boil centen- 14lbs partial (not) mash using it with what nials for 60 mins; add fuggles when 15 seemed like great success. mins remain; goldings for dry hopping in secondary. I calculate the hop rate at 12.2 HBU. Kegged and force carbonated at 8psi/40F, tapping after 18 days. At first, I was con- cerned that the dry hops had given it too much of a hop character, certainly more

PAGE 24 PALE ALES than present on the target. But after a few (54 C). When grist is thoroughly mixed in • 1 oz Cascades 5% AA 5 minutes more days, the hops had blended and soft- with no dry spots, add 4 quarts of boiling • 1 oz Mt Hood 3.9% AA 0 minutes ened quite a bit and seems to . be about brewing water and increase mash heat to • 1 teaspoon Gypsum right. If anything is wrong with the recipe, 152 degrees F (66-67 C). Hold for two • 2 tablespoons Irish Moss I think it gives a bit more body than hours, stirring and returning to proper heat • ale yeast Fuller’s, so I will probably cut back every 20 minutes or so. Mash out at 168 slightly (maybe reduce the carapils from degrees F (76 C) for 5 minutes. Sparge with Procedure: 1.5# to only 1#) next time. A 3 1/2 gallons of 170 degree F (77 C) brew- ing water. Top up kettle to 6-6 1/2 gallons Single step infusion mash at 152-150F Specifics: for full length boil. with Gypsum. Sparge with 170-190F water • O.G.: 1.060 to collect 15 gallons in 2 hours 30 minutes. Bring the wort to a boil along with the Fug- • F.G.: 1.016 Boil for 30 minutes before adding first hop gles hops and 3/4 ounce (21 g) of the E.K. addition. Add Irish moss for last 30 min- Goldings hops. Boil 1 1/2 hours, adding the utes. Use immersion chiller for 30 minutes cane sugar during the boil. Add the balance while setting up “counter flow” chiller. of the hops for the last 15 minutes of the Divide unfermented beer between 3 car- Boddington’s Bitter boil. If you use Irish moss, add 1 1/2 tsp. boys with air locks (blow off tubes? Not Classification: pale ale, bitter, ordinary bit- for the last 20 minutes of the boil. this decade). Add 1/3 gallon yeast starter to ter, all-grain, Boddington’s Force chill the wort, rack it off of the trub each (1.040 OG starter) at 62F. Shake to Source: Fred Hardy into the fermenter being sure to aerate well, aerate. Ferment in from of window AC. ([email protected]), r.c.b., 9/26/94 pitch the yeast starter and ferment to com- Krausen appears over night. pletion. Estimated FG of 1014. This recipe and the description of Bod- Specifics: dington’s Bitter are derived (sometimes Make up the dark brown sugar with a pint • O.G.: 1.052 copied) from the book Brew Your Own of water for priming, and bottle the brew. • F.G.: 1.009 Real Ale At Home, Graham Wheeler and Sample after two weeks. Roger Protz, CAMRA, St. Albans, Malt Extract Recipe: Herts, Eng., 1993. It is presented without Substitute 5 pounds (2270 g) of amber dry the consent of the publisher, but hopefully malt extract (not Laaglander’s, too dextrin- with their understanding. Liberty Ale Success ous) for the pale malt. No grains are Classification: pale ale, India pale ale, Lib- Target profile for this recipe: SG 1037, IBU needed. Bring 2 gallons (8 litres) of brew- erty ale, extract 31.6, SRM 8-9. Published recipe is for 23 ing water to a full boil. As soon as the water Source: Stephen Tinsley litres, and all units are metric. I have con- boils, remove it from the heat and add ([email protected]), HBD verted units to USA system and modified sugar and DME. Stir until they are com- Issue #1570, 11/4/94 recipe quantities to yield 5 US Gallons pletely dissolved. Only then can you return using my own Brew design model. the wort to the heat, add the hops as above, Good news from the home front, my Lib- Ingredients: (for 5 gallons) and return to a boil. Boil 1 hour, adding the erty Ale came out great! Three weeks ago I last batch of hop pellets for the final 15 began an attempt at Anchor Liberty Ale • 6 lbs. (2720 g) English 2-row pale malt minutes. Again, Irish moss is optional. (one of my all-time faves), which was also • 1 oz. (28 g) black patent malt my first foray into the partial-mash world. Force chill and make up to the full 5 gal- • 3 ozs. (85 g) Cane (white table) Sugar It was extremely hard work, having never lons (19 litres) with brewing water, aerate • 3/8 Cup (packed) soft dark brown sugar mashed before, and I was getting a little well and follow the directions for all grain for priming worried (apologies to Charlie) that it for fermentation and bottling. • 1 oz. (28 g) Fuggles hop pellets (4.5 wouldn’t come out. I got the base recipe off alpha acid) of the Cat’s Meow, then consulted with • 1 1/8 ozs. (38 1/2 g) E.K. Goldings hop some local homebrew club regulars to pellets (4.6 alpha acid) come up with some grain additions. • 1/8 oz. (3.5 g) Northern Brewer hop American Pale Ale Medium color, about like Anchor Liberty, pellets (7.6 alpha acid) Classification: pale ale, all-grain • 1 tsp gypsum added to mash water but not as “orange”. More of a light red Source: Rick Garvin ([email protected]), • 1 tsp gypsum added to sparge water color, reminiscent of Bass Ale. Serious hop HBD Issue #1210, 8/24/93 • 1/4 tsp Epsom Salts added to kettle nose! The cascade smell jumps right out of the glass. Good initial bitterness, Cascade • Wyeast #1968 Special London Ale (or Ingredients: (for 15 gallons) other suitable ale yeast) made up to a 1 is very assertive on the pallate, and finishes quart • 22 lbs Great Western 2 row with light orange notes and a hint of spice. • (1 litre) starter • 1 lb Dewolf-Cosyns Cara Munich 70 Pleasant aftertaste, and no off flavors. Lovibond Excellent mouth-feel, plenty of body. No Procedure: • 2 oz Perle 8.1% AA 60 minutes alcohol hotness at all, though the feeling in Crush all grains and mash into 9 quarts of • 2 oz Perle 8.1% AA 60 minutes my head tells me it’s all there! If I make brewing water preheated to 130 degrees F • 3 oz Perle 8.1% AA 30 minutes this one again, and I think I probably will, • 1 oz Mt Hood 3.9% AA 10 minutes I might use less Cascades for dry hopping.

PAGE 25 PALE ALES

I used nothing but hop pellets, but I think it is safe to post the recipe here without fear time I added all runnings to the main pot. next time I’ll try using plugs, at least in the of recrimination. When calculating the IBUs for the early secondary. I thought I was going to have a I was trying to come up with something additions I did not try to take into account problem with particles in the beer from the like Anchor liberty ale. I haven’t tried them the dramatic boost in OG over the last 25 hop pellets in the secondary, but they even- side by side so I won’t guess how close I minutes of the boil caused by the addition tually sank to the bottom, and I just came. of the LME. siphoned above them. The beer is perfectly The resulting beer was strong and well I cooled the wort over 40 minutes time in a clear. I would suggest this recipe for any- hopped. The FG of 1.016 left it with a covered kettle in a tub-full of cold water. one trying to emulate Anchor Liberty Ale. medium body and a slight residual sweet- Yeast was pitched at about 75F. Fermena- Ingredients: ness which was overbalanced by hop-bit- tion proceeded at 60F. Racked to carboy after 5 days, dry hopped for 8 before bot- • 8 lbs Munton and Fisons light malt terness. The flavor and aroma of the tling. extract cascades was quite evident after a month in • 1/2 lb 40L Crystal Malt the bottle. Specifics: • 1/2 lb Munich Malt This is my best beer to date, to make it bet- • O.G.: 1060 • 1/2 lb Cara Pils Malt ter I will probably boost the bittering hops • F.G.: 1016 • 1.5 oz Fuggles Hops (bittering) a bit and cut out the extract to replace it • 3.5 oz Cascade Hops (flavor, aroma, with more pale two-row. dry-hop etc) • Wyeast 1056 American Ale yeast cul- Ingredients: Trolleyman ESB ture • 6 lbs. American Pale 2-row Classification: ESB, bitter, pale ale, Red- • 0.75 lbs. 60L American Crystal hook ESB, extract Procedure: • 0.25 lbs. Carapils Source: Michael Lloyd • 4.25 lbs. M&F Bulk Pale LME (added Mash the Crystal, Munich and Cara Pils ([email protected]), HBD Issue at 25 minutes) malts in a couple of quarts of 150 degree $1630, 1/13/95 (all degrees in Farenheit, sorry non-US) • 0.5 oz. Nugget Hops (11.8%AA) @100 I am pleased to offer my mash-extract rec- water for about 30 minutes. Raise the tem- minutes to end ipe for a clone of Redhook ESB. I call it perature to 158 degrees, and hold it for 15 • 0.5 oz Nugget @40 Trolleyman ESB and the figures for a 5 gal- minutes. Raise the temperature to 168 • 0.5 oz. Cascade (6.5% AA) @30 lon batch are OG: 1.050 and FG: 1.013 degrees briefly, then sparge with another • 0.5 oz. Cascade @15 with a color of 12.1 SRM. quart or two of 170 degree water. Add a • 0.5 oz. Cascade @8 gallon of water to mash, then boil it with • 0.33 oz. Cascade @0 You will note that I use no water treatment. the malt extract for 60 minutes. At the • Wyeast 1028 London Ale During a Redhook brewery tour, I was told beginning of the boil add 1.5 oz Fuggles • 1-1/2 ounce Cascade (dry hop) that they use no water treatment. Since I Hops. At 30 minutes add 1 oz Cascades. At • 1/2 ounce Nugget (dry hop) live near Seattle and use the same water, I opted to not use gypsum. Our water is very 10 minutes add 1/2 oz Cascades. At the end Procedure: of the boil, turn off the burner and add 1/2 soft, your water may of course vary. I used 1 qt of water per lb of grain (7 qts oz of Cascades. Let this steep for 5-10 min- I have refined this recipe over several total, soft, pre boiled seattle water with 2 utes. Cool and strain (if you aren’t using batches. It cannot be told from Redhook tsp of Gypsum) I used a short 20 minute hop bags) into fermenter. Pitch yeast and ESB in a blind taste test. The fresh Tett- protein rest and a long 2 hr mash @156F top off with cold water. Rack it in 1 week, nang finish lasts longest when oxygen for some residual body and sweetness in and add 1.5 oz Cascades to the secondary absorbing caps are used on the bottles. the finished beer. fermenter. Wait one more week and bottle with 3/4 cups corn sugar. Wait one more I only collected about 4.5 galons of wort Ingredients: week and serve very cold. because I don’t have a big enough brew • 6.6 lbs Alexander light malt extract pot. I was within a point or two of my target syrup OG based on my assumed efficiency of • 10 oz. 60 degree Lovibond crystal malt 85% of Dave Miller’s optimal numbers. I (crushed) Erik’s American IPA #1 boiled about 3.5 gal wort with the hops in a • 4 oz. malto-dextrin 4 gal pot. In another pot I boiled the • 32 IBU Willamette hop pellets (boil) Classification: pale ale, India pale ale, all- remaining sweet wort and added it to the • 1.0 oz Tettnang hop pellets (finish) grain main pot as space became available. • 1.0 oz. Tettnang hop pellets (dry hop) Source: Erik Speckman (espe- All hops were whole hops from the Hop • 1 tsp Irish moss [email protected]), HBD Issue #1584, 11/ Source (good hops, good prices, no finan- • Wyeast # 1098 (British ale) liquid yeast 21/94 cial or personal interest). I adjusted my • 3/4 cup corn sugar for priming Several weeks ago I brewed my first partial IBU calculations for the estimated SG in mash where I used a significant amount of the main pot. I assumed a more-or-less lin- grain. It has been in the bottle about a ear increace in SG between the SG at the month now and after extensive QC I think start of the boil and the estimated SG at the

PAGE 26 PALE ALES

Procedure: Procedure: • 8 oz Briess Cara-Pils Steep crystal malt in 4 gallons 160 degree Bring cracked crystal malt just to the boil • 8 lbs Briess 2-Row (your 6-7 lbs of pale water for 30 minutes and strain out grains. in approx. 2 litres of water. Strain this “tea” extract is equiv.) Bring water to boil and add malt extract into your boiling pot, discarding the grains. • 1 potato, peeled and grated, added to syrup, malto-dextrin and Willamette hops Stir the dry malt into about 2 litres cold grist for a 60 minute boil. Add Irish moss for last water to dissolve. Mix the dissolved malt, • 1 oz Cascade (6%), boiling 30 minutes of boil and add Tettnang hops Cascade hops, and Burton water salts into • 1 oz Fuggle, finish for last two minutes of boil. the “crystal malt tea”. Boil for 1 hour. In • WYeast European Ale Turn off heat and allow to steep for 30 min- the last 15 minutes of the boil, add the Irish utes while chilling your wort. Transfer to moss. In the last 5 minutes, add the Wil- primary, top off to 5 gallons and pitch yeast lamette hops. Transfer immediately at 72 degrees. (through a strainer) into your primary fer- Sierra Nevada Clone mentor containing 2-3 gallons of cold Rack to secondary and add 1 oz. Tettnang Classification: pale ale, Sierra Nevada, water. Top up with cold water to 23L (5 hop pellets as dry hop. Add appropriate extract gal) mark. Check the temperature and pitch clarifiers, add 3/4 cup corn sugar and bot- Source: Patrick Humphrey yeast when ready (68-70F, 20-23C). Fer- tle. (HUMPHREY.PATRICK@ ment at about 68F until the foam subsides, igate.abbott.com), HBD #1681, 3/16/95 usually 3-4 days. Rack to a secondary fer- Specifics: mentor. Check the gravity in about 1 week. • O.G.: 1.050 When the readings are stable for 2-3 days, I recently brewed Tony Babinec’s Sierra • F.G.: 1.013 you are ready to bottle. Mix the 1 1/2 cups Nevada Pale Ale clone from the Cat’s dry malt in 1 1/2 cups cold water. Bring to Meow (see page 15). Tony helped me con- a boil, then stir into the beer as you rack it vert the recipe to a partial extract formula- into another container just prior to bottling. tion. Here it is. Roger’s Real Ale Bottle and leave to condition at room tem- A taste of the primary at racking was rather Classification: pale ale, extract perature for 1-2 weeks, then store in a dark bitter. Is this the style of an American ale of cool place for a few more weeks, or until it Source: John Grant this type? How long might it be before tastes right to you. ([email protected] some of this extra bitterness subsides? I like a hoppy brew but not extremely bitter. This is a version of CP’s Righteous Real Specifics: Tony suggests that the bitterness might be Ale from Roger at Defalco’s in Ottawa. It • OG: 1045 due to the very late addition of the Cas- is any easy recipe for anyone wanting to go • FG: 1020 cades. beyond the beer produced from kits. Roger writes: Tony Babinec’s Comments: “Perhaps I could have pushed the finishing Offline, Patrick reported that he found the gravity lower with aeration and/or enzyme beer to be “bitter” on racking. I wondered additives, but I like the residual sweetness Flaherty’s Red what the source of the perceived bitterness as it is. The beer is a light amber colour, Classification: pale ale, red ale, Irish red, might be. The Perle addition should con- with excellent body, pleasing hoppiness, all-grain, potato beer tribute more or less 30 IBUs of clean bitter- and low carbonation. These properties Source: Dennis Flaherty (den- ness. The Cascades will only contribute to make it similar (except in colour) to an [email protected]), r.c.b., 4/8/95 bitterness in a minor way, but ought to con- English Pale Ale. I like it but will probably The roast barley and 80L crystal should tribute their signature flavor and aroma. So, experiment with more bitterness in the next make for a deep red color, maybe too dark. the total bitterness of the beer ought to be batch. P.S. Don’t serve this beer too cold. I’ll have to see when it’s done. in the medium to high range. Note that the 55-60F is about right.” Roast barleys differ greatly in color. What AHA American Pale Ale style guidelines Ingredients: (for 5 imperial gallons, Briess sells, for example, is only 300L, call for high hop bitterness. Also, I think 23L) whereas De Wolf’s and other imports are SNPA weighs in at about 32-36 IBUs. In over 500L. If you use anyone else’s roast the end, I don’t see that the beer Patrick • 3 kg Light Dry Malt (hold back 1-1/2 barley, scale back the amount accordingly. brewed could be over- bitter, and am won- cups for priming) dering what he’s tasting in the beer. In any • 2 1/2 cups Crystal malt The victory and cara-pils malts are strictly event, the flavors should soften a bit with • 50g Cascade hop pellets (boiling) to taste, but the potato shouldn’t affect the time. The challenge in an SNPA clone is • 17g Willamette hop pellets (finishing) flavor in any way. The yeast is known to balancing the hopping with that elusive • 2 1/2 tsp Burton water salts finish sweet. delightful malt sweetness. Hopefully, the • 1 tsp Irish moss Ingredients: specialty grains help in this regard. • 2 pkgs Nottingham English Ale Yeast • 4 oz Briess Roast Barley • 8 oz Briess 80L Crystal • 8 oz Briess Victory

PAGE 27 PALE ALES

Ingredients: Procedure: • 6.6# light unhopped malt extract Amber Ale Note these are whole hops (5%), reduce if • 1/2# Cara-pils Classification: amber ale, pale ale, all-grain you use pellets. Mash 148F 10 min, raise to • 1/2# caramel Source: Rick Gontarek 152-4F for 45, raise to 170, lauter. • 1 oz. Perles (boil) 8.5 alpha ([email protected]), I actually brew this to an cast out OG of • 1/2 oz. Cascade 4.6(?) alpha (15 min. HBD #1654, 2/10/95 16.3P and dilute to 13.2P. If you brew a remaining) regular version, then go low or skip the • 1/2 oz. Cascade 4.6(?) alpha (5 min.) Ingredients: Munich malt. I dont list pounds of malt, • Wyeast 1056 • 10 lbs american 2-row pale malt since this will vary with each brewers sys- • 1 lb Vienna Malt tem. Procedure: • 1/2 lb Cara-pils malt Specialties steeped 1 hour at 155-160 deg. • 1 lb light Crystal malt Specifics: F (68-71 deg. C). 1 hour boil. The %AA of • 1/2 lb crystal malt (60L) • OG: 13.2 the Perles is higher than Tony’s recipe. His • 1/2 cup chocolate malt • FG: 3.2 calls for 6.5% The %AA of the Cascades • 1 ounce Cascade hops (boil) were lower (his, 6.3%). • 1/2 ounce Fuggles hops (flavor) • 1/2 ounce Cascade hops (finishing) Specifics: • 1000 ml Yeast starter- Wyeast Chico Bob’s Sandia Pale Ale Ale • OG: 1048 Classification: pale ale, extract • FG: 1010 Source: Robert Christner • Primary: 8 days Procedure: ([email protected]), 4/13/95 • Secondary 12 days + Mash grains in 4.3 gallons of water at 75 This is a recipe that appeals to just about degC, to bring temp to 67 degC. Hols at 64- everyone who has tried it. 67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH This brew has a fine gold color with a thick IPA was between 5.0 and 5.5). Collect wort, creamy white head. This yeast will produce a fine smooth flavor which combines well Classification: pale ale, India pale ale, IPA, boil for one hour etc etc. Chill with wort with the hops to make a brew you make extract chiller. Pour into fermenter, allowing pel- letized hops and cold break to settle for a again and again this recipe is great for try- Source: Carl Price ([email protected]), few hours. Rack wort to another clean fer- ing out different hop strategies. r.c.b., 4/1/95 menter. Aerate, pitch yeast. Ingredients: I made this recipe several months ago and was very pleased with the results. • 6 lbs light dry malt extract • 1 lb carapils malt Ingredients: • 1/4 cup malto dextrine • 5# Pale Malt Extract Syrup My ESB • 1 oz northern brewers pellets (boil) • 4# Amber Malt Extract Syrup Classification: ESB, pale ale, bitter, all- • 2 oz cascade plugs (aroma and dry hop) • 1# Crystal Malt grain • Wyeast (1968) london esb see note • 1/2# Toasted Malted Barley Source: Jim Busch below • 2 Tsp Gypsum ([email protected]), HBD • 2/3 cup dextrose and small amount of • 2 oz. Northern Brewers Hops (boil) #1656, 2/13/95 any brewers yeast for prime and bottle • 3/4 oz Cascade Hops (finishing) Its not Fullers ESB, but on an engine, its • Wyeast Britsh Ale (w/starter) close enough! Procedure: Start wyeast in usual fashion (at least 24 Procedure: Ingredients: hrs prior). Steep grains at 158F for 15min Hold grains at 150 for 30 mins. Remove, • Munton & Fison Pale ale malt in 1 gallon water, sparge with 1 gallon add extracts and proceed as normal with a • Dewolf Munich 3-5% ~170F. Start boil with this original 2 gal- o ne hour boil. This time I plan to toast my • Dewolf CaraVienne 3-5% lons add DME, malto dextrine, and north- own barley, add irish moss and use dry y • Dewolf CaraMunich 3-5% ern brewers pellets, boil 45 min, add 1/2 oz east because I don’t have time to wait for • 70g Styrian Goldings, 60 min cascade, boil 10 more minutes then add the starter (and I’m getting cheap :). S orry, • 15g Styrian Goldings, 25 min another 1/2 oz cascade and turn off heat. don’t have the O.G. and F.G. only the inge- • 36g East Kent Goldings, 0 min (finish) Let sit 5 minutes, cool and add to ~3.5 gal- dient list with me. • 36g East Kent Goldings, dry hop lons for a total volume 5 - 5.5 gallons. Pitch • British yeast like Wyeast 1098/1968 yeast (should be ~ 1 liter of starter). Note this yeast (wyeast 1968) activity is low and very little carbon dioxide is given off. This yeast is very flocculant and it will leave bottled beer flat, so just add a small

PAGE 28 PALE ALES amount of any other yeast with the dex- Procedure: Procedure: trose at bottling to get good carbonation, If using Victory malt, toasting is not nec- Mash at 152 F, 90 minutes. however it produces a very smooth charac- cessary since it already is. If not, use stan- I used a culture of Brewers Resource’s ter to the brew that makes it worth using. dard procedure for toasting grains--spread English Draft Ale, which has worked well Primary fermentation is complete in 4 the grains on a cookie sheet in a preheated for me in a couple of batches that I’ve made days. Rack to secondary and add 1/2 cas- oven, cook at 350 degrees for 10 minutes. with it. cade (dry hop). Bottle after ~ 7 days in sec- Combine all grains in a pot with 1 gallon ondary using 2/3 cup dextrose, and being water. I have found skipping a grain bag Specifics: careful to add additional yeast a 1/4 tsp of obtains a more intense color. Hold at 150 • OG: 1058 any dry yeast is plenty. degrees for 30 minutes. • 40 IBU (SUDS calculation) Specifics: In another pot, heat water for sparging, 1 • OG: 1048 gallon should do. Sparge grains into the • FG: 1008 brew pot. I fetched my water from a local • Primary ferment: 4 days Water Mart. This is Reverse Osmosis (RO) Richard’s Red • Secondary: 7 days water, and could be too thin for a (India) Classification: pale ale, red beer, extract, Pale Ale. Thus, I add gypsum. I could have Holy Cow added Burton Water Salts at the expense of quaffability. Source: R.E. Hawkins (rhawk- [email protected]), r.c.b., 4/25/95 Arizona Pale Ale Boil wort for 1 hour. Add the Cascade hops This beer is modeled on beer from the Holy Classification: pale ale, extract, oak chips and Irish Moss after the boil and for 5-10 minutes to sanatize, as well as obtain flavor Cow! brewery. Source: Jim Volker, instead of mearly imparting aroma. Sidenote: about 4oz of roast barley & ([email protected]) 03/01/95 I did not use a yeast started since the liquid maybe half a pound of dark (120) crystal As an Arizona resident, I wanted to create American Ale yeast was less than one will be enough to give you nice red. a brew compatable with the active life- month old when purchased. styles of myself and other ‘Zonies’. Ari- Ingredients: zona Pale Ale characteristics: is a copper Age four weeks in the bottle. colored (for the Copper State), alchohol • 1 lb munich Specific Gravities: content does not impare outdoor activities, • 1 lb dark crystal ale that is easily quaffable in the summer • Original: 1.054 • .75 lb cara pils heat, act as a base recipe allowing other fla- • Terminal: 1.015 • 1 lb toasted 2-row vor elements to be added. • .25 lb roast barley • 3.5 lbs light dry malt extract I have found this Ale is tasteful, alchohol is • 1.3 oz olympic hops at boil not prededominant like a full India Ale • 2/3 oz cascade hops when heat cut could be, the flavor of the Oak chips is in Full Sail Amber • Irish ale yeast the background, and the mouth feel is not Classification: pale ale, amber ale, all- • 1.5 oz oak chips heavy. In short, it fits my guidelines. This grain, Full Sail recipe also serves as a starting point for Source: Patrick Bardel Procedure: other Ales. ([email protected]), r.c.b., 4/27/95 Toast the 2-row grain for 10 minues in an I used hops for boiling (of course) and fla- I’d like to share a full mash recipe I created oven preheated at 350 before crushing. voring, not for aromatic qualities. and brewed recently for a beer something Crush all the grain. Ingredients: like the above mentioned. I actually like my recipe a bit better than the original. Its Put the 4 lbs of grain in a grain bag in 4 gal • 6-7 pounds, pale malt extract slightly darker, has a bit less malt flavor water. If you must use multiple bages, • 1 package Wyeast American Ale Liquid with a bit more assertive bitterness than make sure each bag has it’s proportion of yeast (#1059) FSA. munich malt; this is where the enzymes • 2 tsp. gypsum are. • Either: 1 pound Crystal malt, 1/2 pound Ingredients: toasted malted barley Heat the water to 160 and maintain for an • 10.5 lbs Klages malt hour and a half. Every 10 minutes or so • Or: 1 pound Crystal malt, 1/2 pound • 8 oz 90 L crystal malt Victory malt wring out the grain bag, & stir it around. • 2 oz chocolate malt This may be cut to as short as one-half hour • 2 ounces Northern Brewer hops • 3/4 oz chinook (11.3 %), 90 minutes (boiling): 10HBU if you use an iodine test and it confirms • 1 oz cascade plugs (5.7 %) 15 minutes conversion. • 1 ounce Cascade hops (finishing) • 1/2 oz cascade plugs (finish) • 1 tsp Irish Moss • 1/2 oz cascade plugs (dry hop) Wringe out the grain and put it into a col- • 2 cups steamed (sanatized) American • culture of Brewers Resource’s English lender (sp?), sieve, or strainer over the Oak Chips (secondary) Draft Ale yeast water. Slowly pour another gallon (or • 3/4 cups corn sugar (bottling) whatever it takes to get to 5 gallons,

PAGE 29 PALE ALES depending upon how much you boil off, I racked to a secondary after seven days, have already boilded, etc.) of 170 degree and gave it a 2-week secondary fermenta- Pete’s Wicked Red Clone water through it to wash off remainng sug- tion. I primed with 3/4 cup of M&F light Classification: pale ale, red ale, Pete’s ars. DME and bottled. Wicked Red clone, extract Raise to boil, add hops and extract as usual. Source: Phil Russo Steam the oak chips to sterilie them--i put ([email protected]), a bit of water into a pan, and hold them HBD Issue #1723, 5/5/95 above in a strainer with a lid over it for Tyrant Ale I tried reproducing Pete’s Wicked Red about 10 minutes. Classification: brown ale, Pete’s Wicked according to the label. Even the Michelob Toss the hops in the fermenter along with Ale, extract Light drinkers in my house liked it. This the wort,& add the oak as well (i suggest Source: Jeff Hewit was surprising because it came out way leaving them all in cheesecloth bags). ([email protected]), HBD #1719, darker than the red beer I was trying to rec- transfer the oak chips to your secondary as 5/1/95 reate. well. If you use a keg, toss them in. I’ve been trying to brew something close to Pete’s Wicked Ale, IMO one of the better Ingredients: widely available micros. I found a number • 1/2 lb Roasted Barley of recipes here and on RCB, all different. I • 1/2 lb Munich Et Tu Brute? merged what seemed to be the better sug- • 1/2 lb Caramel??? Classification: pale ale, Saranac, extract, gestions from these recipes, plus what I • one can of John Bull amber bitter read on the label (without looking, can any- • one can of M&F amber one tell me what two ingredients are indi- • 1 oz EKG fresh hops..bittering..@ 60 Source: Michael S Ferdinando cated on the neck label?) and came up with min to go ([email protected]), r.c.b., 4/25/95 Tyrant Ale (Tyrants are wicked, aren’t • 1 oz “ “ “ .. “ @ 30 min to go I wasn’t trying to copy it, but my recent “Et they?). • 1 oz Tettnanger hops.aroma @ 10 Min Tu Brute? Bitter” reminded me of Saranac This brew is a bit darker than the real thing, to go Pale Ale. It’s an all-extract recipe. but tastes very similar. I am very pleased • ale yeast It was drinkable in a week, not bad in two, with it, and will probably brew it again and pretty darn good now (five weeks in the someday. Procedure: bottle). I steeped the grains til the boil and then Ingredients: Ingredients: removed. I added the cans of malt extract • 2 lbs. (guesstimate) Munton & Fison • 6.6 lb amber LME (I used and boiled for about 60 min...adding the light DME Northwestern) hops as shown above. I forget the OG and • 3.3 lbs. Munton & Fison amber DME • 1.0 lb amber DME FG (I know the people on here love those • 1 lb crystal malt • 1.0 lb amber crystal malt figures) but it came out a little over 5% • 2-1/2 oz Cascade hops (boiling) • 0.5 lb chocolate malt alcohol. After it was done fermenting I put • 1 oz Fuggles hops (flavor) • 1.25 oz Brewers Gold Hops - boiling it in the beer ball and primed with a little • 1/2 oz Fuggles (aroma) (60+ min) over a half a cup of corn sugar. I threw out • Edme dry ale yeast (forgot to start the • 1.00 oz Willamette Hops - aroma (end the first cup full of yeasty beer but the rest Wyeast English Ale) of boil) was awesome. • 0.50 oz Willamette Hops - dry Procedure: • 1 tsp gypsum • 1 tsp Irish Moss I did the usual procedure of bringing 2-gal • Liquid Ale Yeast (I used William’s of water to a high-but-not-boiling tempera- Pale Ale English Brewery Ale) ture (I have no thermometer), and steeped Classification: pale ale, all-grain • 0.75 cup corn sugar for priming the crushed crystal malt for 30 min, then Source: Greg Tatarian (Ana- strained out. I then upped the heat to a boil, Procedure: [email protected]), HBD Issue #1725, 5/8/95 added the DME and stirred to dissolve. Add gypsum to 2 gal water, and steep I am not the most advanced brewer, and Then, I added the boiling hops. Boiled 1 grains @150 deg F for 30 min). Add boil- have tried to perfect my techniques with hour uncovered. I added the flavor hops, ing and aroma hops at appropriate times; rather simple ale recipes. This one is sim- boiled 10 min, covered, then added aroma add Irish Moss whenever you think it’s the ple, but has some subtle flavors. hops, boiled 2 min, removed from heat. I right time (I’ve noticed widely varing opin- This is the only recipe I’ve come up with skimmed out the hops, ran the hot wort ions on this, and I think they’re all right) that I am willing to use again without mod- through my chiller into my primary, and After about a week, transfer to secondary ifying - hope you like it. diluted to 5 gal. Then, I pitched the fermenter and add dry hops - prime and hydrated Edme yeast. bottle after another 2 or 3 weeks.

PAGE 30 PALE ALES

Ingredients: of aromatic would make things come alive • 9.5 lbs. Klages 2-row a little. Any suggestions are welcome. Bass Ale Clone • 1.5 lbs. Crystal 40L Note: I have already brewed pale #2 and, of Classification: pale ale, Bass clone, extract • 1 lb. Cara-Pils course, I changed too many damned vari- Source: Rick Hammerstone • 1 lb. Red wheat malt ables at once to determine the predominant ([email protected]), • 1.5 oz. Northern Brewers - 60 min. influences. Oh well, I have the rest of my r.c.b., 5/12/95 • .5 oz. Cascade - 60 min. life to work out the details. I made some of I tried some last night (couldn’t wait any • .5 oz. Northern Brewers - 30 min. the changes noted above, substituting longer), and it tasted, well, strange. It was • .25 oz. Cascade - 15 min. toasted malt for aromatic (use what you flat, which I can attribute to not enough • .75 oz. Cascade - dry hop in primary have), and threw in a half pound of malted time in the bottle, but the flavor was very • 2 Teaspoons gypsum in mash water wheat just for fun. Mash-in stabilized at fruity and very bitter. The overall taste was • 2 TBS Dextrin powder in boil 125 F and I immediately heated to rest @ somewhat reminiscent of grapefruit juice. • 1 Tsp. Irish Moss in boil 140 F for 30 min, then on to 156 for 1 hour. • 1/2 oz. Crushed coriander in boil (yeah, Perhaps this brief stint in the protein-rest I’m not sure where this flavor is coming yeah) range will aid in clarification. I also made from. Is the fruit/citrus flavor coming from • Wyeast 1056 Chico Ale yeast the classic mistake (read: adventure) of the brown sugar? Or is it from the yeast? I using a different yeast. I bought Wyeast don’t think that the amount of hops I used Procedure: 1084 Irish Ale for an oatmeal stout and should be making this as bitter as it seems 1.4 qts./lb. mash water then chickened out because I had no 6-row to be. Or should it? How much of this will Protein rest @ 125 deg. - 30 min. to aid sparging---couldn’t let that precious mellow away with age? Conversion @ 155 deg. - 60 min. yeast go to waste, so it ended up in pale ale #2. Any ideas what I will end up with here? Ingredients: Mash-out 170 deg. Brewing in style is over-rated anyway. ;-) • 3lb Munton & Fison Light DME 5.5 gal. sparge water, pH 5.5 w/citric acid The Irish is presently CRANKING away • 1/2lb Medium crystal (L ~50) Ferment w/Wyeast 1056 Chico Ale yeast - @ 64 F. • 1/2lb Dark brown sugar 68 - 70 deg. • 1 oz Fuggles @ 60 min Ingredients: 5 days primary, 12 days secondary, 10 days • 1/2 oz Kent Goldings @ 30 min bottle before drinking. • 9.0 lbs US 2-row • 1/2 oz Kent Goldings @ 2 min • 1.0 lbs 40L crystal • Wyeast 1098 • 0.5 lbs cara-pils • 1.0 oz BC Kent Goldings pellets---60 Procedure: Pale Ale min This was a three gallon batch. I steeped the • 0.5 oz “ 40 min crystal in 170F water for about 20 min or Classification: pale ale, all-grain • 0.5 oz “ 20 min so, and then added it to the pot. I pitched Source: Timothy Laatsch • 0.5 oz “ 5 min from a 1 pint starter at 75F, and fermented ([email protected]), HBD Issue • 0.5 oz “ steep for aroma (primary only) at about 62F for ten days. I #1726, 5/9/95 • 1.0 oz “ dry-hop, 3 weeks in secondary didn’t get an OG (forgot), but the FG was I just wanted to pass along some comments • Wyeast 1028 London Ale 500-ml down to 1.004, so I bottled it last weekend. on the first of a series of pale ales that I’m starter brewing in an attempt to hone my mashing/ Specifics: brewing technique. This beer came out Procedure: • FG: 1004 pretty good and I would only change a cou- Single Infusion ple things. 3.5 gallons Beautiful deep golden color, chill haze, 65 min @ 68 C (154 F) medium bodied, mild hop bitterness, very Sister Star of the Sun (1993) hoppy aroma and flavor (citrusy!), mild Mashout: Infused additional 1.5 qts. Held malty finish. 10 min @ 76 C (169 F) Classification: pale ale, IPA, all-grain I presume the chill haze is to be expected Sparge: Recirculated about 15 qts. Col- Source: David Brockington with a single infusion of klages. A brief lected 6.5 gallons over 1 hour period ([email protected]), submitted 06/22/95 protein rest might “clear” this up, but I Ferment: 1 week primary, 3 week second- don’t want to hurt the body. I would boost ary, 20 C (68 F) This beer won Best of Show at the 1993 the bittering hops a little and slightly CAMRA/Victoria homebrew competition. Force-carbonated in keg decrease the amount and duration of dry- Of all the beers in my repertoire, the IPA is hopping (maybe 0.5 oz for 1 weeks). I also Specifics: the one I have brewed the most, and make plan to use gelatin for clarification in future certain that I always have some around. I • OG: 1057 batches. The big deficiency from my per- like an IPA to have an assertive hop profile, • FG 1012 spective is maltiness---maybe a half pound and this beer certainly fits that bill. You • IBU: 22.7 (Suds 3.0)

PAGE 31 PALE ALES will find, however, that it also has a nice The base malt was changed from M&F to balancing maltiness. HB because the Hugh Baird is what I get in Fullers ESB Clone bulk; I do prefer it to most pale ale malts Classification: pale ale, Fullers ESB, extra Ingredients for Five Gallons: but M&F works well enough in this recipe. special bitter, extract Stay away from domestic 2-row for this • 13# Munton & Fison English Pale Source: Christopher R. Vyhnal (Christo- beer, or DeWolf-Cosyns Pale Ale malt. malted barley [email protected]), HBD Marris Otter- based malts, such as that • 3 oz Chinook hops (60 minutes) Issue 1766, June 27, 1995 offered by Crisp Malting, is a stunning • 2 oz East Kent Golding hops (15 malt in this beer. Here’s the Fuller’s recipe I’ve been work- minutes) ing on for awhile--I haven’t yet bottled this The conversion temperature had been • 1 oz imported Fuggle hops (1 minute) particular batch, but it tasted great at rack- reduced to 151, more in line with what a • 1 tsp. Irish Moss (@30 minute mark) ing. • Wyeast 1028 (London Ale) pale ale ought to be mashed at. The finish- ing hop has been doubled, and I now add You want an O.G. of around 1.052 - 1.054 (this recipe gave me 1.053). Bittering hops Procedure: that while chilling -- I do not boil the hop at that stage. When I keg this beer, (which in Fuller’s, from what I’ve read, are not Mash in a single infusion at 155F for 60 I will be doing today, in fact) I add a quar- Bullion but Challenger, Target, and/or minutes. The hops were, and always are, ter-ounce of fresh imported Fuggles to the Northdown (which can be tough to find). whole flower. Fermented in a controlled keg as a dry-hop. This beer does have an Any high AAU, British hop should get you environment at 65F for two weeks. This impressive hop profile. In the words of pretty close as long as you finish with batch did not use a starter for the yeast, Alan Marshall, this beer is “not for the hop Goldings. although I highly recommend using a one- virgin.” Marshall rated this beer **** on The flaked maize is a must and needs to be pint starter for ales. My system is some- his four-star scale. 8-10% of your total grain bill. I used the what inefficient, so your extraction may be dark Belgian candi sugar to try and get a higher than my reported gravities. As I Ingredients for Five Gallons: little closer to the right amber/orange color generally realize 26 points/pound, you • 13# Hugh Baird English Pale malted (my first try came out too light). should adjust the grain bill accordingly. barley If you don’t want to mash any grains, I’d This batch of beer resulted in some very • 1/4# Hugh Baird 135L crystal malt suggest using another can of M&F, and a nice comments from judges. Several lik- • 1/4# Great Western malted wheat pound of corn sugar instead of the grains. ened it to Anchor Liberty; in fact two • 3 oz Chinook hops (60 minutes) You could darken the beer a little by car- judges at the 1993 Dixie Cup initially • 2 oz East Kent Golding hops (15 melizing some of the extract (leave your believed it to be a ringer for Liberty. In minutes) kettle on the burner when you add the 1994 I incorporated several suggestions • 2 oz imported Fuggle hops (while extract). from better judging sheets, resulting in Sis- chilling) ter Star of the Sun, which has remained • 1 tsp. Irish Moss (@30 minute mark) Ingredients: unchanged since. • Wyeast 1028 (London Ale), pint starter. • 3.3# Munton & Fison extra light extract Specifics: syrup • O.G.: 1.061 Procedure: • 4.5# 2-row malt • F.G.: 1.013 Mash in a single infusion at 151F for 60 • 0.5# crystal (40 deg. L) minutes. The hops were, and always are, • 1.0# flaked maize whole flower. Fermented in a controlled • 0.25# dark Belgian candi sugar (275 environment at 65F for two weeks. My sys- deg. L) Sister Star of the Sun tem is somewhat inefficient, so your • 1 oz Bullion pellets (8.5 AAU) 60 mins • 1 oz Bullion pellets (8.5 AAU) 20 mins Classification: pale ale, IPA, all-grain extraction may be higher than my reported gravities. As I generally realize 26 points/ • 1 oz Goldings flowers (4.5 AAU) 20 Source: David Brockington pound, you should adjust the grain bill mins ([email protected]), submitted 06/ accordingly. • 0.75 oz Goldings flowers (4.5 AAU) 10 22/95 mins This is the current incarnation of my IPA. Specifics: • 0.25 oz goldings flowers dry-hopped in This is probably my favorite beer, and I secondary • O.G.: 1.060-65 make sure that I have some of it on tap or • Wyeast 1968 London Ale • F.G.: 1.012 in bottles at my house at all times. Every Procedure: batch that I have entered has won at least a second place ribbon at competition. The 1 step infusion, mini-mash @ 154 deg. F changes between this beer and the older for 70 minutes, or until conversion. Mash- version of Sister Star are minor but impor- out @ 170 deg. F for 20 minutes. Sparge w/ tant. The 135 crystal adds a coppery hue 3 gallons water @ 150 deg. F to collect and some caramel notes to the maltiness. 4.25 gallons. The wheat merely aids in head retention.

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Specifics: When bottling, add 3/4 cup corn sugar and • OG: 1052-1054 juice and zest from 2 lemons. American Pale Ale Classification: pale ale, American pale ale, Specifics: all-grain • OG: 1.052 Source: Timothy P. Laatsch Rick’s Wicked Summer Ale ([email protected]), HBD Issue Classification: pale ale, all-grain, Pete’s #1782, July 15, 1995 Wicked Summer Brew, lemon I recently purchased Terry Foster’s style- Source: Rick Gontarek Mittelfrueh Brew series book Pale Ale. I was quite disap- ([email protected]), Classification: pale ale, extract pointed that the American Pale Ale cate- gory was essentially ignored in this fine HBD Issue #1744, May 30, 1995 Source: Jeff Hewit treatise on British Pales. Thank goodness Hi everyone! A few have asked for a clone ([email protected]), HBD Issue for Norm Pyle’s most recent article in of Pete’s new Wicked Summer Ale. This is #1749, June 5, 1995 Brewing Techniques regarding emulating not a clone, but an attempt to create a quaf- I recently brewed a batch of ale using the and outbrewing your favorite micro, in fable, refreshing brew for summertime Mittelfrueh hops I received from Boston which he outlines the classic American consumption. It is basically a low-hopped Beer. Some previous postings described Pale style quite well. Because I am limited ale with wheat malt and some lemon added brew hopped with Mittelfrueh as unpleas- (financially/conveniently) to using Ameri- for flavor. IMHO, a fine brewski for enjoy- antly “earthy.” I have just tried my batch, can 2-row pale in my brews, I find myself ing along with some charcoal-grilled which I bottled just two weeks ago, and using more crystal malt than recommended swordfish, grilled red peppers, grilled vida- would also describe the aroma and flavor as by Foster to bump the malty character up a lia onions, and fresh Summer berries. Ah, “earthy.” However, I am very pleased with bit, usually around a pound per 5-gallon but I digress... my batch, and I hope I can control my batch (from various countries of origin and This is a nice refreshing brew with a hint of imbibing so it will have the opportunity to of various lovibond ratings). lemon. Let me know if you brew and enjoy age before it’s all gone. For anyone who’s this one! interested, here’s my recipe. Ingredients: • 9.0 lbs US 2-row pale malt (Briess) Ingredients: Ingredients: • 1.0 lbs crystal malt (combo of British • 4 lbs. American 2-row pale malt • 6.6 lb Amber LME (I used 50L, US 40L, Special B) • 3 lbs American 6-row pale malt (had Northwestern) • 0.5 lbs US dextrin malt some sitting around) • 1.0 lb Amber DME • 27-32 IBU from Goldings (bitterness) • 3 lbs wheat malt • 0.75 lb med crystal malt • 0.5 oz Cascade or Goldings (flavor) • 1/2 cup crystal malt (40L) • 0.25 lb chocolate malt • 0.5-1.0 oz Cascade or Goldings (aroma) • 1 oz cascade pellets (6.3%AAU) • 0.25 lb roasted barley • 0.5-1.0 oz Cascade or Goldings (dry- • 1/2 ounce Tettneng pellets -flavor- • 1.5 oz Cluster hops - bittering - 60+ min hop) (4.5%AAU) • 1.0 oz Mittelfrueh hops - 15 min • 1 tsp rehydrated Irish moss • Grated lemon peel from 2 lemons (do • 0.5 oz Mittelfrueh hops - end of boil • Wyeast Irish 1084 repitched *not* use the bitter white pith) • 1.0 oz Mittelfrueh hops - dry hop • gelatin finings • Juice from 2 lemons • 1.0 tsp gypsum • Wyeast 1056 500ml starter • 1.0 tsp Irish Moss Procedure: • Liquid ale yeast (I used William’s Mash: 1.5 qts per pound total water 90 min California Ale, aka Wyeast American) Procedure: @ 152 F. • 0.75 cup corn sugar - priming Step-mash: Add 2.25 gal of 54degC water Boil 90 minutes. 1 week primary, 2-week to crushed grains and stabilize to 50- Procedure: secondary, one of which is for dry-hop- 51degC for 30 min. Add 1.25 gallons of Steep grains with gypsum @ 150 deg F for ping. Add gelatin finings 2 days before 93degC water to bring temp to 65degC; 30 minutes. Add Irish Moss whenever you kegging. hold there for 90 min. Mash out, sparge, think it should be added. Ferment in pri- etc. mary for about 1 week, transfer to second- Bring wort to a boil and add Cascade hops. ary and add dry hops. Bottle after a few After 30 min, add 1/2 ounce tettnang hops, more weeks ( I waited 3). Fullers London Pride lemon peel, and lemon juice. Boil for Classification: pale ale, Fullers London another 30 min or so until volume is about Pride, all-grain 6 gallons. Chill wort, put into fermenter, let trub settle out for a few hours, transfer Source: Rob Haiber (RobHaiber clear wort to a sanitized glass carboy, and @eworld.com), in HBD Issue #1788, July pitch yeast. OG= 1.052 (for a lighter beer, 22, 1995 bring volume to six gallons) There is a book, Brew Your Own Real Ale at Home, that has scores of recipes using

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Challenger and other British hops. The • 1.5 oz cascade hops pellets Ingredients: book contains ACTUAL brewery recipes, • 1 packet dry ale yeast • 6lbs american light liquid extract and not gereric ones. The book retails for • 3/4 cup corn sugar (for bottling) • 1/2 lbs light crystal malt (lov 10) $14.99 (S&H included with pre-paid • 1 packet knox unflavored gelatin steeped before boil. orders) and may be purchased from: • 3/4 oz Cascade hops @ 5 min into boil The Info Devel Press Procedure: (1 hour boil) Reilly Road Add malt extract and 1 ounce hops pellets • 1/2 oz Cascade hops @ 30 min into boil • 1/2 oz hallertau @ 55 min (in sock and La Grangeville NY 12450 to 1.5 gallons boiling water. Boil for 30 minutes and add remainder of hops (0.5 left in primary) Roger Protz’s description: “An astonishing • Wyeast California Ale liquid yeast complex beer for its gavity, fine for drink- ounce). Boil for 10 more minutes. ing on its own, or with well-flavoured food. Place wort in primary fermenter and add A multi-layered delight of malt and hops, water to make 5 gallons. Wait for tempera- and a deep, intense finish, with hop and rip- ture to reach 70 degrees F and pitch yeast. Heavy Weather ening fruit notes. After most fermentation activity stops (3 to Classification: pale ale, summer brew, Note: for a partial mash recipe, replace the 4 days), rack to secondary fermenter. Dis- extract pale malt with 2,000gm of diastatic malt olve gelatine in one cup boiling water and extract such as Edme DMS. add to wort. Keep in secondary fermenter Source: [email protected], r.c.b., one week. 8/31/95 Ingredients: Dissolve 3/4 cup corn sugar in 2 cups boil- It’s been hot in NYC this summer, but as • Pale malt: 2750gm (65%) ing water, add to wort and bottle. This beer long as you’ve got a fridge (and a roomate • Crystal malt: 430gm (10%) clears nicely after one week. mellow enough to relinquish space in it in • Flaked maize: 430gm (10%) exchange for a homebrew) you can still • Invert cane sugar: 640gm (15%) brew a good beer. To wit: I put together a • Target hops: 20gm (start of boil) recipe I like to call Heavy Weather. • Challenger hops: 20gm (start of boil) 100 percent refrigerated ale. For those on • Northdown hops: 9gm (last 15min) Hot Summer Nights Classification: pale ale, light ale, extract upper floors who would rather spend • Irish moss: 1tsp (last 15-30min) money on new brewing equipment than on • ale yeast Source: Robert Balch ([email protected]), AC and electric bills. r.c.b., 7/11/95 Procedure: This beer is light and crisp with a great hal- Ingredients: Mash pale, crystal, and flaked maize. Sin- lertau aroma... • 1 can Munton’s yorkshire bitter gle infusion mash, 65 C, 90 minutes. • 2 lbs light malt extract Boil 2 hours. Add invert sugar and target Ingredients: • 1 lb dark malt extract hops to boil, then follow schedule listed • 6lbs extra light liquid malt extract (30% • 1 oz goldings hops above. corn in mash) • 1/4 tsp irish moss • 1/2 lb light crystal malt (Lov 10) • 1 whole vanilla bean (use 1/2 if you hate Specifics: steeped before boil. a sweetish beer) • OG: 1040 • 1 oz Hallertau 5 minutes into boil (1 • Munton’s ale yeast • FG: 1006 hour boil) • Bitterness: 30 EBU • 1/2 oz Hallertau in muslin bag @ 55 Procedure: • Alcohol: 4.6% min into boil, and left in primary Boil with 1 1/2 gals H2O for 60 mins. add • Wyeast German Alt liquid yeast 1/2 the hops, irish moss, and vanilla bean at 15 mins before end of boil. Toss the rest of the hops in 3 mins before done boiling. Light Pale Ale Have 3 1/2 gals chilled H20 in fermenter Classification: pale ale, American pale ale, American Light and filter in the wert through strainer. Get extract Classification: pale ale, American pale ale, the batch to 75f or so and pitch the yeast light ale, extract (rehydrated). Agitate the wort, stick on the Source: [email protected], r.c.b., 7/6/95 Source: Robert Balch ([email protected]), air lock, and lock it away in the fridge (35f) I brewed it in May and it made a very r.c.b., 7/11/95 for 9 days. Prime w/ 3/4 cup corn sugar and refreshing brew as hot weather set in... bottle away. It was quite drinkable after 2 This beer is more hoppy and has a distinct You might want to increase the hops weeks in bottles, but the longer it stays amber color. If you are using dry malt amount to 2 oz for extra hoppiness... there, the better it gets. extract you should use about 5lbs total per recipe. Ingredients: • 6 lbs Alexanders Pale malt extract

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• 1 1/2 oz Cascade hops (30 min) Boil for 60 minutes. Add Irish moss in last TGIF Pale Ale • 1 oz Cascade hops (2 min) 15 minutes of boil. Add finishing hops last Classification: pale ale, summer beer, • 1 1/2 oz Cascade hops (dry) 2 minutes of boil. After boiling cover pot extract • RO water with 2 tsp Gypsum/5 gal, 1/2 and set into cold water bath in sink for 30 tsp Epsom salts/5 gal, 1/4 tsp NaCl/5 = minutes. Add 2 1/2 gallons of cold water to Source: Ed Wyatt (XUUJ75A@prod- gal the 5 gallon carboy. Add cooled wort to igy.com), r.c.b., 5/26/95 • 1/4 tsp powdered Irish Moss (10 min) carboy. Shake carboy to add oxygen to This is a great lawn mower beer! • Yeast Labs American Ale Yeast (16 oz wort. Add yeast pkt., shake carboy again to starter) mix yeast. Ingredients: • 6 lbs Light Dry Malt Extract Procedure: Specifics: • 1 lb Crystal Malt 40L Protein rest 30 min @ 122F • OG: 1.045 • 1/2 oz Northern Brewer Hops 60 min. Mash 154F to conversion • FG: 1.011 (pellets) Mashout at 175F and sparge at170F • 1/2 oz Northern Brewer Hops 30 min. (pellets) Boil for 60 min. • 1/2 oz Cascade Hops 10 min. (plug or Celebration Ale Clone whole) Specifics: Classification: pale ale, Sierra Nevada Cel- • 1/2 oz Cascade Hops dry (plug or • OG: 1.052 ebration Ale, all-grain whole) • FG: 1.007 • 1 tsp Irsh Moss 30 min. Source: Jeff Frane ([email protected]), • 1 pkg Whitbread dry yeast r.c.b., October 13, 1995 There was an early issue of Amateur Procedure: Brewer (post-Eckhardt, pre-American Bass Clone Brewer, I believe) that had a recipe for Cel- Steep crushed grain for 60 min. @ 152F, Classification: pale ale, extract, Bass clone ebration Ale provided by one of the SN remove add DME boil 60 min. Source: Vance Sabbe brewers. ([email protected]), r.c.b., Here is a 10 gallon version, with a little fid- 8/15/95 dling. I’m pretty sure they harden the water This is the recipe of the month from our with gypsum; I know I had to with Port- Too Much Head store’s online newsletter. land’s soft water. Classification: pale ale, Sierra Nevada If you enjoy the taste of this famous I’ve subsequently made versions I liked clone, all-grain imported English Ale you will be pleased better, although they weren’t as true to the Source: Roy J. Bourcier to know that there is a homebrew recipe original. I substituted some dextrine malt ([email protected]), HBD Issue #1797, that is very close to the original Bass Ale. for some pale (about 2 pounds), and use August 2, 1995 Of course you must start by using ingredi- British caramel malt rather than (yuk) I’ve been brewing for about 1 1/2 years, all ents from England. American. Problem is, it’s richer and grain for 1 year. For the past 6 months, I’ve Ingredients: darker that way. been trying to refine my house pale ale. You can’t really over-hop this beer, and my • 6.6 lbs Munton & Fisons light Started out looking for a SNPA clone, but experience was that the dry-hopped beer unhopped liquid malt extract drifted into more “floral” brew (I LOVE reached its peak after about 4 weeks in the • 2 1/2 gallons Artesian bottled water or Cascades). With my last batch, I’m getting keg. Problem was that the beer usually ran boil and cool water, store in sanitized close - with one problem. The head on this out at about that point. The SN brewer plastic brew is TOO THICK. It’s somewhere made a similar comment about aging it on • milk jugs between whipped cream and lemon the hops (4-6 weeks, I remember) before • 1 1/2 lb Crystal Malt 20L meringue. Fun to have around to impress kegging/bottling. homebrew skeptics, but not what I’m look- • 1 oz. Kent Goldings hops 5.0 AA (boil) ing for. I figure I probably went overboard • 1/2 oz. Fuggle hops 4.8 AA (boil) Ingredients: (for 10 gallons) with the head retention malts. But maybe • 1/2 oz. Willamette hops (finish) • 20# Klages (Harrington’s these days) something is off in my procedure? Here’s a • 1 tsp Gypsum 1/2 tsp. Irish Moss • 3# Briess crystal malt rundown of the brew in question. • 1 pkg. #1098 British Ale Liquid Yeast • 2 oz Chinook after 30 min • 1 1/4 cup Light DME or 3/4 cup corn • 1.5 oz Cascade after 60 min Ingredients: sugar (priming) • 1.5 oz Cascade at end-boil • 8 lb 2 row Klages malt Procedure: • 1 oz Cascade dry-hopped • 1 lb 20 L Crystal Add crushed grains to 2 1/2 gallons of cold • Wyeast Chico ale yeast • 1/2 lb Cara-pils tap water, add gypsum. Heat to 170 • 1/2 lb Malted Wheat degrees, remove from heat cover and let sit Procedure: • 1/2 oz Perle hops (60 min) for 15 minutes. Remove grains from liquid, Mash at 150 F. for 90 minutes. • 1/2 oz Perle hops (30 min) add liquid malt extracts and boiling hops.

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Specifics: Total boil time 75 mins. • OG: 1.057 Light Ale -Boil for 15 mins, then add bittering hops. Classification: pale ale, light ale, extract -Continue for 50 mins, then add aroma Source: Andy Donohue hops (10 mins before knockoff) ([email protected]), r.c.b., 2/15/95 Cool to pitching temp, pitch yeast (build a Pale Ale I made a light ale for my wife that came out starter for the yeast) Classification: pale ale, extract good (after a little aging). Add dry hops after fermentation has com- Source: Alan P Van Dyke, It’s got much more hop character than Bud- pleted, so the escaping gas will not carry ([email protected]), HBD Issue swillers but you can leave out 1/2 the hops your hop aroma out of the airlock. I would #1622, 1/4/95 if that’s a problem. I might try something probably ferment in primary for a week, I finally, after a 3 month absence, got to like this again but with 2-row and real rice. rack to secondary and add the dry hops after activity had subsided. Others have brew a batch of beer on Saturday. Usually, Ingredients: I use liquid yeast, following the manufac- suggested using primary only, just wait till turer’s instructions & popped the yeast the • 4# light malt extract (Northwestern) all fermentation activity has subsided. day before. Unfortunately, that was Thurs- • 2# rice extract (from a Chinese grocery) day, being as that I thought I would get to • 1/2# crystal malt brew on Friday. Well, I thought that this • 2 oz low alpha hops was the perfect opportunity to do a proper • Wyeast Chico ale yeast Cooper’s Sparkling Ale Clone starter. So, following my local homebrew Classification: Adelaide sparkling ale, shop propietor’s suggestions, I boiled up a Cooper’s Sparkling Ale, pale ale, all-grain pint of H2O with a couple of tablespoons Source: Michael Hoopes (decadent@fish- of priming malt in the microwave, put a Pete’s Wicked Ale Clone net.net), r.c.b., 12/2/95 clean lid on it, & after it cooled, I added the Classification: brown ale, Pete’s Wicked already puffed up package of WYeast Brit- ale, extract I just formulated a recipe (“almost clone”) ish Ale (sorry, don’t recall the number). for an Adelaide Sparkling Ale . I based it Source: Tim Fields (74247.551@com- upon the known OG and hopping schedule This foamed up nicely, & I pitched it in the puserve.com), HBD #1872, 11/1/95 wort on the actual brewing day, Saturday. for Coopers Sparkling; I added black malt Here is a Pete’s Wicked Ale Clone recipe and Crystal 60L to give it some of the char- It’s supposed to be a pale ale. Anyway, the from Mother Earth News, Dec ‘94 or Jan acter it used to po ssess back when they problem is that it started to ferment rather ‘95 issue. blended stout with the golden ale. nicely, but the head never got more than 3/ 4 of an inch thick. The fermentation has Note:This recipe is by George Hummel, The yeast is probably t he most important been very active (it slowed down on Mon- owner of Home Sweet Homebrew in Phil- factor; I believe you can culture from a bot- day night some), & the yeast on top looks adelphia, PA. It appeared in “Mother Earth tle of Coopers or use YeastLabs A01 healthy, but it’s just not thick. I did use afil- News” December 1994, and is used in Cats (they’re the same). My recipe is partial ter on the funnel when I put the wort into Meow with the permission of the author. mash, with 1 l b. of Belgian candi sugar the carboy, & I had to top it off with about Ingredients: (5 gallons) (added to the boil or as a prime for the sec- ondary) a nd 1 lb. of pale DME. a gallon of preboiled water. I’m not wor- • 8 oz 2-row Klages Malt ried about it, but I am curious as to what’s • 8 oz 60 Lovibond Crystal Malt Ingredients: going on. Usually I get this head that’s 2 • 8 oz Special Roast Malt • 5.00 lbs. Harrington 2-row pale inches thick & looks alive. The temp has • 4 oz Chocolate Malt • 6.00 oz. English crystal malt 37L been sitting at 68, BTW. • 6.6 lbs Northwestern Gold Malt Extract • 4.00 oz. Crystal malt 60L A couple of observations unrelated to the (unhopped) • 2.00 oz. Black patent 525L above: Sam Adams Triple Bock tastes • 1.5 oz Brewer’s Gold Pellets (bittering, • 1.00 lbs. DME Australian Pale good on vanilla ice cream. Baptists don’t 60 minute boil) • 1.00 lbs. Belgian candi sugar (white) believe in drinking because most of them • 1 oz Brewer’s Gold Pellets (last 10 • 0.50 oz. Pride of Ringwood 9.5% (60 drink real cheap beer. minutes) min) Ingredients: • Wyeast 1056 American Ale yeast • 0.50 oz. Pride of Ringwood 9.5% (15 • 1/2 ounce Brewers Gold pellets (dry • 3/4# American Crystal malt min) hopping) • 1/2# Aromatic grains • 0.50 oz. Pride of Ringwood 9.5% (2 • 7# Alexander’s pale malt extract min) • 1/2# malto-dextrin Procedure: • Yeast: YeastLabs A01 • 1/4# turbinado Here is what I would suggest: • 2 tbsp Irish moss Add grains to a grain bag, steep in 2 Gal • hops galore (pellets) water at 155F for 45 mins to 1 hr, stirring • the yeast occasionally. Remove grains, add extract and bring to a boi l.

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• 1 oz. Willamette: put in nylon hop bag degrees (f). Add yeast. Ferment at room Dr. Bruce’s Skull and and pour the hot wort over it in the temperature. After one week in primary, Crossbones Old Ale primary. transfer to secondary fermenter and let sit • English brewers yeast at room temperature for one week. Trans- Classification: pale ale, all-grain fer to bottling bucket, add 1 pint of boiled Source: Bruce A Weisberg (baw2@colum- Procedure: water with 3/4 cup of corn sugar for bot- bia.edu), r.c.b., 10/20/95 tling. Bottle and wait. Thick, hoppy with a sexy reddish-amber You can carry the hop bag over into the sec- Specifics: color. You’ll love it! ondary if you rack. This English brewers is so fast it really finishes before you need a • OG: 1050 Ingredients: secondary. If you do rack, or when you bot- • FG: 1014 • 9 lbs light malt (6-row) tle, the hop nose will hit you like a baseball • 1 lb Cara-pils bat. Oh, its good. • 1 lb Crystal malt (medium or dark) • Ale yeats of your choice (I used Munton Alex’s Delicious E.S.B. dried yeast) Classification: pale ale, ESB, bitter, extract • 4 oz Fuggles hops Too Sweet Clone Source: [email protected], 12/22/95 • ale yeast Classification: pale ale, extract Ingredients: Source: John Herman Procedure: ([email protected]), HBD • 6 lbs munton’s amber dry malt extract Using light malt only, proceed with protien #1881, 11/11/95 • 1 lb 60l crystal • 4 ounces british chocolate malt (for a rest @ 122 degrees f for 30 minutes. Raise I just got done tasting My concoction of smoother, less burned flavor) temp to 158 f, and add toasted, cara-pils Bill Pemberton’s Too Sweet Ale (see • 1 oz. 5.3 alpha East Kent Goldings 60 and crystal malts. Mash until conversion is page 2) and let me tell you, my batch came minutes complete, raise temp to 180 and hold for 20 out perfect! This is the batch of beer I • 0.5 oz. 4.5 alpha Fuggles 30 minutes minutes. Sparge until 5-5.5 gallons is brewed that had white spots at the top. Be • 0.5 oz. 5.0 alpha tetnanger 10 minutes obtained. Use 2 oz. hops for boiling, 1 oz aware of the judging, I am not a judge, I • 1 oz. 3.5 alpha Saaz 5 minutes for flavoring 10 minutes before end of boil just judged it based on my experiences of • 1 oz. 3.5 alpha saaz dryhop in and another oz 2 mintues before for aroma. tasting English Brown Ales. Primary fermentation is one week, second- secondary ary ferm. for another week. Bottle. You Ingredients: • 2 tbsps of gypsum have to leave this stuff for a while to mel- • 1/2 t-spoon of irish mos fifteen minutes • 3.3 lbs M&F Unhopped Amber Extract low it out a bit. Yield will be less than 5 before end of boil (boil 30 mins) gallons, don’t worry as long as your OG is • wyeast London Ale Yeast • 3.3 lbs M&F Unhopped Light Extract about 1.050 (of course a little higher is fine • 1/2 c corn sugar to prime (boil 30 mins) Specifics: • .5 lbs Crystal Malt 60L Procedure: • OG: 1050 • 1 oz Northern Brewers Plugs (boil 30 Put grains in 1.5 gal of water and bring to a mins) boil. Remove grains, take pot off heat, and • .5 oz Northern Brewers Plugs (boil 20 add gypsum and malt extract. Stir well mins) until extract is thoroughly disolved. Put Delightful IPA • .25 oz Cascade Pellets (boil 10 mins) back on heat and bring to boil. Add Gold- • .25 oz Cascade Pellets (boil 0 mins, let ings. Wait thirty minutes and add fuggles. Classification: pale ale, India pale ale, Wild sit for 20 mins) Wait fifteen minutes and add irish moss. Goose IPA, extract • M&F Dry Ale yeast Wait another five minutes and add tet- Source: [email protected], r.c.b., 5/13/ • 1/4 teaspoon Irish Moss (boil 10 mins) nanger. Wait five minutes more and add 95 Procedure: Saaz. Cool when hour is up and sparge into Just thought I’d share my favorite IPA rec- fermenter. Pitch yeast. Rack after four days Add Crystal malt to 1 1/2 galls of cold ipe. It is a cleanly bitter ale with a floral and dryhop for three weeks in secondary. water and bring to a boil. Remove Crystal aroma that is modeled after Wild Goose, malt, add extract and 1 oz of Northern This beer should be fermented between from Cambridge, MD. This is using Brewers Hops. Boil for 30 mins adding 1/2 sixty five and seventy degrees. You want extracts from Williams Brewing. oz of Norther Brewers Hops at 20 mins, 1/ some esters in an ESB for complexity. The Ingredients: 4 oz of Cascade Hops at 10 minutes, Irish chocolate malt will give the beer a roasted taste in the background. I do not call this an • 0.5 lbs amber crystal, steep until boil Moss at 10 minutes, and 1/4 oz of Cascade english ESB because of the german and • 6 lbs. English light malt extract: boil 60 Hops at the end of the boil. Remove heat czech hops used for flavoring and aroma min. and let sit for 20 minutes. Strain into pri- but it’s every bit as tasty. • 1 oz. Galena (11% a.a.): boil 60 min mary fermenter. Add 3 1/2 galls of cold • 1 oz. Willamette whole leaf hops (4% water. Cool using a submersion Wort a.a.): boil 10 min. Chiller to 70

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Specifics: Specifics: • OG: 1050-1052 Nebraska Red • OG: 1062 • FG: 1010-1012 Classification: pale ale, red ale, extract • FG: 1015 • IBU: 32-33.5 Source: Paul McFarland, ([email protected]), HBD #1993, 3/25/96 I would like to thank those fine people that replied with advice about my Honey- Liquid Sunshine Groovy Time Pale Ale Wheat recipe. It will be racked and bottled Classification: pale ale, bitter, all-grain Classification: pale ale, extract soon, and I’ll post the result. Source: Mike Hughes, Source: Philip Scoggins I have been experimenting recently, trying ([email protected]), HBD #1993, 3/25/96 ([email protected]), r.c.b., 2/21/96 to make an amber - red ale (Along the lines Here’s a real simple one that resembles an After a week and a day in the bottle... it’s of a red dog clone) and have been moder- English Bitter This is what I brew most of GREAT! Think that the slow warming of ately successfull with the following recipe. the time, I call it “Liquid Sunshine”. the 2 gallons of water with the crystal malt My Friend George Shutelock has pro- Note: You may want to vary the amount might have produced some unfermentables nounced this recipe a Russian Red Bitter, and/or type of hops, depending on the bit- resulting in my high final gravity, but it’s a and since it practically blew the lid of my terness you desire. I have recently started great beer so who cares! fermenter, I dubbed it the “Red Russian making this using the “Early Hop Addi- Alright, that was my turn, let’s get some Atomic Ale”, after more consideration, tion” method discussed here in this very recipe trading going. I’m looking for a since it does not run true to any given style, forum. The results have been more than Black Dog Pale Ale taste alike in case any- I have renamed it...... enjoy. spectacular. I have started using Columbus one has replicated that one in particular... This ale is very lightly hopped, it does have hops (A=15%!!!) and just throwing them a nice balance between the sweetness Ingredients: into my boil kettle at the start of the sparge. added by the crystal malt and the hops that The beer has NOT been overly bitter as • .5 lb 120L Crystal Malt were used. Next time I try this recipe would be expected, but you can definitely • 6.6 lb Home Brewery Light Malt (Which will be soon) I will use more hops taste the hops (yum!). Also, I too use a con- Extract (3.3 hopped, 3.3 unhopped) to bring up the bitterness a little. But for verted keg system, and usually brew 15 • 1.5 oz Saaz Hops now, I have a very nice red ale that is highly gallon batches. One keg for mash tun, one • .333 oz. Fuggles Hops enjoyed by my friends that normally don’t keg for boil kettle. I use an 80 quart cooler • .5 oz. Cascades Hops light darker beers. fitted with a slotted copper manifold for my • Doric dry ale yeast lauter tun. You may want to consider doing • 3/4 cup corn sugar (priming) Ingredients: this, as I have been very happy with my • 6.6 Lbs Munton & Fison Amber Malt system. Procedure: Extract (Unhopped) In 2 Gallons of Water I Added the cracked • 1.0 Lbs Crystal Malt (Steeped 45 Ingredients: (for 10 gallons) Crystal Malt, heated and removed at 170 minutes at 150-170 F) • 16 Lbs. 2-row Barley deg. f (Approx 30 min) Added the hopped • 2.0 Oz Roasted Barley (Same as above) • 2 Lbs Crystal Malt (medium) and unhopped extract along with 1 oz. of • 1.0 Oz Cascade Hops (for bittering, • 3 Oz. Cascade hops the Saaz and .333 Fuggles at beginning of First wort Hopped, added with specialty • 1 Jar Grandma’s Molasses boil (boiled for 75 min total) Added .5 oz. grain, (unsulphered) Saaz last 10 minutes Added .5 oz. Cas- • steeped 45 minutes then boiled for one • Yeast 1098 liquid yeast cades then cut off the heat. hour) Had made a yeast starter of 4 Tbls of brew- • 0.5 Oz Cascade Hops ( For flavor, Procedure: Boiled 15 minutes) ing sugar in 2 cups of water (boiled) then 1) Add crushed grains to 4.5 Gallons of • 0.5 Oz Cascade hops (for aroma, Boiled poured into sanitized grolsh bottle with an 140 deg. water for protein rest @122 deg. 2 minutes) airlock on top, when it reached 90 deg. f I for .5 hr. • 1.0 Tsp Irish moss, (Rehydrated and pitched (2) 5 gram packs of Doric dry ale 2) Raise to 152 deg. for mash (1 - 1.5 hrs) yeast, it was bubbling like crazy when I added for fining added for last 15 minutes of boil.) 3) Sparge with 170 deg. water to get 11 gal- pitched it about 45 minutes after pitching lons. the yeast into the bottle. • 2 - 6 Gram packets of Muntons Dry yeast. (Rehydrated and started in a quart 4) Boil for 1 hr.(with molasses and hops) 5) I used Crystal Springs bottled spring water, of Cool wort and pitch yeast. nasty water in Smyrna Tennessee. • boiled / cooled water-extract slurry. Primed with 3/4 cup brewing sugar. Procedure: Specifics: Wort cooled to 85 F, aerated by stirring, • OG 1.048 and pitched the yeast starter at 85F. • FG 1.020

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Ingredients: (for 19 gallons) India Pale Ale Honey Bitter • 25 lb. Domestic Pale malt Classification: India Pale Ale, pale ale, Classification: bitter, honey ale, pale ale, • 1.5 lb. Carapils extract extract • 1 lb. Flaked Maize Source: Dale Hosack Source: Bruce Taber • 6 lb Basmati rice ([email protected]) ([email protected]), HBD • 1 Hindi aphorism , r.c.b., 3/8/96 #1980, 3/9/96 • 2 lb. Honey • 2 oz 5.3% Stryian Goldings 60 min I like this one, although it could use a little This is a real easy way to make an out- • 2 oz 5.3% Stryian Goldings 30 min more hops.(but then, I’m a hophead). standing brew. I never thought to combine • 1 oz 3.3% Saaz 15 min honey with a bitter until I tasted one that a • 1 oz 5.3% Stryian Goldings 5 min Ingredients: buddy made. Where the idea came from I • 1 oz 3.3% Saaz 0 • 4.00 lb. Amber Dry Malt Extract don’t know. If you don’t drink bitters, • Wyeast Irish and German ale yeast • 4.00 lb. Light Dry Malt Extract that’s OK. The residual sweetness of the • 1.00 lb. Crystal 20L honey blends beautifully with the bitter- Procedure: • 2 tsp gypsum ness resulting in a rich, amber ale the goes Before the mash, the rice was cooked for • 1 tsp Irish moss at 10 minutes down real easy. I’ve made ales with honey about 20 minutes in a larger than normal • 1.20 oz. Northern Brewer 7.9% 60 min before and didn’t like the aftertaste, but this amount of water - a sort of soupy texture. • 1.50 oz. Cascade 5.6% 5 min one has none of that. This prevented Paul’s housemates from • Wyeast 1056 Chico raiding the rice for lunch. Ingredients: Single infusion mash at 152F, sparged to Specifics: • 4 lb Brewmaker Victorian Bitter kit (1.8 16 gallons of wort. • OG: 1070 kg) About midway through the boil, invoke the • FG: 1017 • 2.2 lbs clover honey (1.0 kg) Hindi aphorism, thumb your nose in the • Alcohol: 6.8% • yeast as supplied in kit general direction of Munich, and say “Nicht Reinheitsgebot”. The OG of the Procedure: wort was 1.078. Yeasts used were stepped Half of supplied yeast nutrient in primary, up Wyeast strains : Irish and German ale (I Pete’s Wicked Ale other half goes in secondary. 15 min. boil. forget the numbers). Three batches had Classification: pale ale, Pete’s Wicked Ale I have only used this particular bitter kit but German, one had Irish. clone, extract if it isn’t available to you then just try The remaining 14.5 gallons left at the end another brand and let me know what you Source: Dale Strommer (dale@may- of the boil was split evenly into 4 glass car- think. field.hp.com), r.c.b., 3/14/96 boys for fermentation. 3/4 to 1.5 gallons of water was added to each primary to dilute Here is an extract recipe for Pete’s Wicked. Specifics: down a random amount, insuring that we Ingredients: • OG: 1030 won’t be able to exactly duplicate this rec- • 2 cans Unhopped light Extract • FG: 1005 ipe. The FGs ranged from 1.010 to 1.012. • 1 lb Crystal Malt • 1 oz. bullion hop Specifics: • 1 oz. Cascade hops • OG: 1.078 • 1 oz. Fuggles Basmati Pale Ale II • FG: 1.010-1.012 • Ale Yeast Classification: pale ale, rice, , all- grain Procedure: Source: Bart Thielges (bart.thielges@Xil- Put the 1 lb crystal malt in hop bag and put inx.COM), HBD Issue #1972, 2/29/96 Sierra Pale Ale in gallon of cold water. Bring water up to a We originally formulated this recipe Classification: pale ale, Sierra Nevada boil, then remove bag of crystal with because the Shade Tree Brewery (a.k.a clone, all-grain strainer and throw away(you made a tea Paul’s driveway) was prone to producing Source: Mark Redman (brew- with the cystal). Remove from heat and add deep, flavorful, chewy brews. Our friends [email protected]), HBD Issue #1975, 3/4/96 2 cans of Unhopped light extract. Bring “who don’t like beer” seemed to shy away back to a boil and add 1 oz bullion simmer This is what this group is all about! I from our keg and crack open a Coors Light for 30 minutes. Then add 1 oz. cascade hop recently posted a request for a recipe which instead. The solution - brew a rice beer for and simmer for another 15 minutes. Then clones Sierra Nevada Pale ale, and the them. add 1/2 oz Fuggles simmer for 15 minutes. response was fantastic. Most of the recipes At last minute add other 1/2 oz. of fuggles. Unexpectibly, we stumbled across a beer were very similar, so I would imagine they that tastes good to us too. I’d like to share are pretty close to the real thing. Anyway, the recipe. the resulting beer was just amazing! I’ve

PAGE 39 PALE ALES been all-grain brewing for a few years, and • 1.5 oz. Cascade hops (4.6 alpha) (dry most of my ales have been attempts to Red Ale hopping) reproduce traditional English ales (Hugh Classification: pale ale, red ale, extract • Wyeast American Ale Yeast Baird malt, Kent Goldings and Fuggles Source: John W. Braue, III (braue@ratsn- hops, British yeast, etc), but I’ve always est.win.net), HBD Issue #1936, 1/16/96 Procedure: felt something was “missing”. I realize now that it is my preference for American This is very lightly hopped; it was con- Crack grains and steep in two quarts 150- style ales. Whether it is the Cascade hops trived to match my wife’s tastes (she does 155 degree water for 45 minutes. Collect or the Chico yeast, I don’t know, I just pre- not like bitter or hoppy beers). Fermenta- runoff and sparge with additional 1.5 gal- fer the taste. Anyway, for those of you who tion time will be about one week; bottle lons water at 170 degrees. Add malt extract enjoy Sierra Nevada Pale Ale, but have aging time minimum of one month. I’ve & gypsum and bring to boil. Add Northern never tried to brew it, here’s my resulting got some left over from last August which Brew hops. After 30 minutes, add Cas- recipe. I intend to check out this weekend. cades. After another 15 minutes, turn off the heat, let cool and then strain into The resulting beer was above my expecta- Ingredients: enough cold water to make 5 gallons. Pitch tions. Great hop aroma, nice lingering bit- • 6 lb amber syrup (I use Stome Brewery) yeast once the wort’s at 75 degrees. Fer- terness with a balance of malt flavor. I ment for one week. Rack to secondary, didn’t dry hop, but the aroma is still very • 1 lb crystal malt • 2 oz roasted barley adding 1.5 oz. Cascade at this time. Bottle strong, so unless is disappears after a few after another week. Serve very cold. weeks I won’t bother with the dry hopping. • 1 1/2 - 2 oz Cascade hops for bittering If I close my eyes, I would swear I’m (depending on taste) drinking the real thing. Anyway, thanks for • 1/4 oz Cascade hops for flavor all the input from you folks, it was great. • 1/4 oz Cascade hops for aroma There is no way I could have received such • 115 g dry ale yeast This Pete’s Wicked Red Ale great info without this digest! Classification: pale ale, red ale, Pete’s Procedure: Wicked Red, extract Ingredients: Steep the speciality malts in 1 1/2 gal Source: Peter Blatherwick • 8 lbs. Great Western domestic 2-row water, remove grains, add syrup to liquor, ([email protected]), r.c.b., 1/5/96 malt and boil 60 minutes with bittering hops Deep, rich ruby-red colour, full bodied feel • 3/4 lb. 50L crystal malt Add flavor hops 10 min before end of boil, (esp for such a low alcohol brew), fairly • 1/2 lb. CaraPils malt add aroma hops end of boil and steep for 5 bitter with very floral/hoppy aroma and fla- • 1 oz. 8.3 AAU whole Perle hops (75 min Add 3 1/2 gal cold water and pitch at vour balanced by a trace of malt, good head min. boil) suitable temperature. retention especially after aging > 3 months. • 1/2 oz. 6.0 AAU whole Cascade hops A real nose full that won’t get you drunk in (15 min. boil) (Total IBU is about 33) Specifics: a big hurry. My personal favorite home • 1 oz. whole Cascade hops (steep while • OG 1.050 brew. Style-wise, I’d say its a California cooling) • FG 1.017 - 1.020 Red Ale, but NOT an immitation of the • 1 pint starter, Wyeast #1056 (Chico) commercial Pete’s Wicked Red (I like mine even better ;-). Procedure: Other Notes: - used dark malt to add rich- 1 1/2 tsp gypsum (my water is rather soft) IPA ness and malt complexity to otherwise very light ale - Canadiana malt extract picked in mash. Lactic acid added to sparge water Classification: pale ale, India pale ale, for redish colour, but any good quality for pH 5.7. extract extract would probably do just fine - dex- 122 degree protein rest for 30 min (I know Source: P.J. Maloney (70134.530@com- trine added to boost rich feel - dry hopped I could have skipped this, but I have never puserve.com), r.c.b., 1/1/6/96 with pellet since we have more reliable used this malt before), 155 degree saccha- I just finished my third IPA. All three have supply of pellet hops here in Ottawa, and rification rest for 60 min., mash out at 168 been wonderful, and I’ve never used oak this is a key ingredient in a running set of degrees for 10 min. Sparge, boil, pitch, chips. For my money, the hop selection is experiments (would prefer fresh leaf) - etc.etc. My pre-boil yield is about .033 pts/ key. Absolutely delicious! Nottingham yeast known to be high atten- gal/lb, but since I whirlpool and settle the uating and produce dry tasting result (rela- wort after chilling, then rack off from the Ingredients: tively low ester) trub, my yield drops to about .027 due to • 8 lb. Alexander’s Sun Country Pale the amount of wort left behind in the kettle. (Klages) Extract Ingredients: • 1 lb. 64l Crystal malt • 2.5 oz roast barley Specifics: • 2 tsp. gypsum • 8.0 oz crystal malt (20 L) • OG: 1.052 • 3/4 oz. Norther Brewer Hops (about 9.8 • 5 lb Canadiana light malt extract • FG: 1.010 alpha) • 1 lb Edme light dried malt extract • 1 oz. Cascade hops (4.6 alpha) • 2 oz 100% dextrine • 1 tsp gypsum

PAGE 40 PALE ALES

• 28 g Northern Brewer pellet hops (aa roof of the mouth, followed by hop bitter- 10%) ness at the back of the tongue. Hardly any Clean Out the Closet • 26 g Styrian Goldings pellet hops (aa malt flavors at all. I’d run this beer by a Classification: pale ale, extract 8.5%) beer tasting expert if I knew one that lived Source: Mike White (mike@data- • 7 g Willimette leaf hops within 100 miles of me! sync.com), HBD Issue #2018, 4/24/96 • 7 g Cascade leaf hops Ingredients: • 3/8 tsp Irish Moss Here’s the final results of my latest batch. • 10 g (2 pkgs) Nottingham English Ale • 6 1/2 lbs. English 2-row Actually it turned out very good. Nice and dried yeast • 8 oz. Belgian CaraMunich dark but no heavy burnt taste. It probably • 4 oz. Flaked Wheat could have used a little more hops, or Procedure: • 1 1/2 oz. Chocolate maybe fresher hops. The alcohol content is Steep grains in 3 qts H2O at 150 deg F, 45 • 35 IBU’s East Kent Goldings + 1 oz rather low and the flavor is excellent, good min, then sparge with 170 deg H2O. Goldings dry-hopped in the keg head too. This beer takes on a decidedly • Wyeast #1968 Boil (60 minutes) with extracts, dextrine, bitter taste when overchilled. Best con- gypsum, Northern Brewer and Styrian sumed cool but not cold. Goldings. Add Willamette, Cascade, and Procedure: Irish moss in last 12 minutes of boil. Pitch No process problems other than a difficult Ingredients: (for 2 gallons) 10 g (2 pkgs) Nottingham English Ale sparge (culprit: the flaked wheat?) • 1/4 lb. Munton’s Crushed Crystal 2-row dried yeast (hydrated warm H2O). Dry hop Primary fermentation 7 days @ 68F Malt in secondary with 28 g Cascade pellet • 1/4 lb. Roast Barley Crushed hops. Specifics: • 1/2 oz. Willamette Hops Pellets Primary fermentation 5 days at 20 deg C • OG: 1040 (boiling) (68 F), secondary 20 days at 18 deg C. OG • FG: 1007 • 1/2 oz. Northern Brewer Hops Pelletts 1032, FG 1005 (3.75 % alc by wt), est bit- (finishing) terness 57 IBU, est colour 15 SRM • 2 lbs. Laaglander Dark Dried Malt Extract Specifics: Diaper Pail Ale • 1 packet Canadian Ale yeast this came with an Ironmaster Canadian Ale Kit • OG: 1.032 Classification: pale ale, extract • 1 packet Irist Stout yeast this came with • FG: 1.005 Source: Fred Ogline (oglinef@netrun- a Mountmellick Irish Stout Kit ner.net), HBD Issue #2014, 4/18/96 • 1/2 to 3/4 cup of corn sugar When my daughter ws born last summer, I Procedure: commemorated the event with a hoppy What I did: Placed Munton’s & Roast Bar- English Special Bitter extract Pale Ale I named Diaper Pail Ale! Classification: pale ale, ESB, bitter, all- ley in grain bag and put in pot with 2 1/2 Turned out very nice and fruity, close to grain gallons of cold water. Brought water to a what I remembered from a cask condi- boil. Removed grain bag as soon as water Source: Dan Ritter (102446.3717@ tioned Full Sail Amber at the Pilsener started boiling. Added Willamette Hops CompuServe.COM), HBD Issue #2023, Room in Portland. and Laaglander DME. Boiled for 1 hour. 4/29/96 Maybe drop to 1 oz Nuggets at 45 to lower Added Northern Brewer hops and boiled 5 I recently brewed and kegged an English IBU a bit. more minutes. Cooled and added to fer- Special Bitter style ale using Wyeast 1968. menter. Pitched Canadian Ale yeast, oops The recipe looked like this. Ingredients: forgot to rehydrate it first. Waited 3 days, As I poured my first glass this afternoon no activity, yeast must have been too old. • 7.5 lb Coopers Light Malt Extract (drum roll), I carefully examined the color Repitched with rehydrated Irish Stout yeast Syrup (clear and appropriately deep amber), the which showed good activity within 8 • 0.75 lb. Crystal 40 L aroma (Goldings loud and clear - no hours. Fermented until done. Bottled with • 2 oz. Nugget hops (11% AA) diacetyl as I was expecting), and the taste 1/2 cup corn sugar. Aged 2 weeks • 1 oz Cascade hops (6.1% AA) (um...what’s this?...something I’ve never • 1 tsp gypsum Specifics: tasted in my ales..I guess it’s..ah.. • Wyeast 1056 American Ale FRUITY...yes VERY FRUITY!). • O.G. - 1.034 • F.G. - 1.019 I’ve used Wyeast #1056 exclusively until Procedure: this batch. I remember a warning from one Steep Crystal malt at 155 degrees F for 45 of you to be ready for something really dif- min. Add gypsum, extract, bring to boil for ferent when using #1968! The spec sheet 60 min. 1.5 oz Nugget @ 15 min 0.5 oz for #1968 refers to the taste as MILDLY Nugget @ 30 min 0.5 oz Nugget, 0.5 oz fruity and malty. The sensations as I drink Cascade @ 45 min Dry hop for 2 weeks this brew are: hops aroma, followed by with 0.5 oz Cascades. immediate in-your-face fruitiness on the

PAGE 41 PALE ALES

Ingredients: I had boiled down to 5 gallons, but was Marginally Pale Ale • 6 lbs Klages [I would boost this to 8+. - actually 6. (Haven’t put any sort of volume Classification: pale ale, all-grain -Ed.] markings in my Sankey keg boiler yet). Used a CF chiller, shook the 6 1/2 gal car- Source: Greg von Winckel (Eyesof- • 1 lb Crystal malt boy for about 5 minutes to oxygenate and [email protected]), r.c.b., 5/21/96 • 1 lb light DME (due to low extraction rate) [...and drop this.] pitched yeast. FG was only 1.032 at 60 deg In an interest to potentially revive a recur- • 1 oz Chocolate malt F. ring thread, what is everyone drinking and/ • 1 oz Hallertauer 8.5% for boiling No activity for 24 hours. After about 2 or brewing? I am drinking an especially • 1 oz Cascade 3% last 10 min of boil days, the krausen remained only about 2 malty/nutty pale ale to the tune of the fol- • 1 tsp Irish Moss (last 15 min.. Didn’t re- inches (My weakest ferment ever). Since lowing. hydrate) my first “mostly-grain” batch had a tre- It’s fantastic, the head is the best I’ve had, • 20 oz of starter. Wyeast #1028 (pack mendous amount of gray gunk floating on an inch and a half of richy creamy head that was over a year old and took 6 days to top of the foam, I definitely wanted it to hangs around as long as the beer. The flavor swell) blow out of my car-boy which had about 6 is nutty and malty and very pleasing - in inches of head space. So I added about 1 Procedure: retrospect I might have added another 1/2 tsp *each* of Yeast nutrient, Yeast ener- pound of pale ale malt. This beer has a I used about 3 gallons of mash water mak- gizer, and Amylase enzyme to 180 degree remarkably clean taste for an ale, in fact it ing for a soupy mash. Boosted the temper- water and then dumped it in. Also, I is reminiscent of a steam beer with ESB ature of the mash to 155 without any swirled the contents around in the carboy overtones. protein rest. I had used about 3 teaspoons hoping to get the yeast more active. BTW, of gypsum to get the mash down to a PH of I have no idea what the nutrient and ener- Ingredients: about 5.0. gizer consist of. • 7# Pale Ale (Hugh Baird) Put in insulated box for 2 1/2 hours. Ending • 8 oz EPC (CaraStan or 40 degree) temp was 145. The requirement was for • 7 oz D/C Aromatic Malt two hours, but getting the sparge water • 3 oz Biscuit Malt ready took longer than I wanted. Then I Potluck Ale • 2 oz Toasted Barley (such as Briess boosted to 168 degrees for mash-out. Classification: pale ale, partial mash Special Roast) (iodine test showed complete conversion). • 4 oz CaraPils Source: Chris Strickland ([email protected]), For the sparge water, I used an 8% Phos- HBD Issue #1967, 2/23/96 • 8 oz Flaked Barley poric acid solution to acidify 6 gallons of • 1/2 cup raw clover honey hot tap water. After 2 tsps, my PH strips A couple of weeks batch I started making a • 1/2 cup dark brown sugar looked like they were still above 6.0. Then, batch of beer without taking inventory first. • 4 oz E. Kent Goldings on the 3rd teaspoon, the PH abruptly Well, to make a long story short, the beer • Wyeast London ESB yeast (starter) changed, and the test strips remained yel- was pretty good. Kinda smooth, without low, indicating that it was now very acidic. the stronger tastes I prefer, but a crowd Procedure: I had to add about 3 more gallons of water pleaser. Here’s the recipe. I used a standard step-infusion mash before it got back up to about 5.0. Ingredients: schedule Sparge with 15 quarts water at I was expecting just a slow trickle for the • 4.5 lbs Klages 165 degrees. Prime with honey/brown sparge, but once I opened the spigot on my • 1.25 lbs 60lv Crystal Malt sugar (1 cup net). lauter tun, the wort hissed out. (Used the • 5.25 lbs Rice cylindrical cooler with sparge bag on SS • 1.5 lbs LME (all of my starter wort) Specifics: vegetable strainer) It never did slow to a • 1 lb clover honey • OG: 1.052 trickle as I was expecting. I slowed the flow • 2nd generation American Ale Yeast • FG: 1.014 of the output and input so that the sparge • 1 Tbs Gypsum would take about an hour. (The water was • 1/2 tps Irish Moss 168 degrees, Re-circulated 1st runnings • 3 oz Saaz (Only had finishing hops) until clear) NOTE: I don’t think the water was leaking thru the sides of the sparge Procedure: First All Grain bag, and it looked like it *was* filtering Classification: pale ale, India pale ale, all- through the grain bed OK, which was I ground up the klages and rice in my grain- grain always held in suspension. mill. Used Gypsum in my mash water. Mashed according to standard procedures. Source: Bob Wysong ([email protected]), Collected about 8 gallons of wort (ph of the Boiled until hot break finished. 1hr Added HBD Issue #2015, 4/19/96 runnings never dropped below 5.8 even the 1.5 lbs of LME (would have rather used I’ve just completed brewing my first all though the gravity dropped to about 1.010) grain, but this is potluck). Added 1oz Saaz grain batch after about 20 extract batches. and boiled for 90 minutes. A gravity read- (Why not, mild hop’s taste). Put Irish Moss For background, the recipe I was using was ing before the boil showed only about in hot tap water. 30 minutes Added 1oz based on the IPA from Miller’s Complete 1.020 (granted, it was 8 gallons) prompting Saaz 15 minutes Added Irish Moss Added Handbook of Home Brewing. me to add 1 lb DME. I thought Honey 5 minutes Added 1 oz Saaz Let cool

PAGE 42 PALE ALES in sink (with hops in wort) for about 45 crystal clear. There is no taste to the sedi- an O.G. of between 1050 to 1055. The minutes ~90F Poured in carboy with 2nd ment anyway and I have drank it straight mash system I use gives extraction rates of generation American Ale yeast. Fermented out of the bottle on occasion. Cheers. around 80% with an O.G. around 1055. If two weeks, Racked, in new carboy Let sit higher extraction rates are acheived the two weeks, then bottled with standard 3/4’s malt may have to reduced. cup corn sugar (boiled in water). An excellent strong mild can be achieved Vail Pale Ale by dropping the pale malt to 11 pounds, Classification: pale ale, India pale ale, all- adding 0.5 pound of wheat malt and 0.5 grain pound of chocolate malt. To reduce the bit- terness replace the Target with Fuggles or Simple Recipe Source: Wayne Waananen Willamette hops. Classification: pale ale, extract ([email protected]), HBD Issue #1863, Source: John Carey ([email protected] 10/21/95 Ingredients: NET.ns.ca), HBD Issue #1969, 2/26/96 I would like to share with everyone my IPA • 12 pounds of pale malt. Marris Otter if I’ve been reading all the high tech info on recipe that won two gold medals at GABF possible. brewing for the past week or so but don’t in ‘92 & ‘94 when I worked for the Hubcap • 1 ounce Target hops (boil 60 minutes) see much to help the average person who Brewey in Vail, CO. The same recipe won • 1.5 ounces East Kent Goldings or just wants to make a batch of suds as sim- the gold this year from the Hubcap in Dal- Mount Hood (boil 30 minutes) ply as possible. Hence, for the help of any las, TX. • 0.5 ounce East Kent Goldings or Mount such person on the HBD list I submit the [Wayne is now with the SandLot Brewery, Hood added after boil has finished for a following recipe which I have been using Coors Field, Denver.] ten minute hot soak for some twenty years or so with consider- • ale yeast, a Wyeast culture would be able success. Ingredients: (for 5 gallons) fine, in my case a pet yeast strain from a local brewery This makes 14 doz. bottles of brew. About • 10 lbs. Bairds English two-row Pale Ale 7% alcohol by vol. [I think that’s probably malted barley 1, 4, 1-4 or 1.4 doz bottles. --Ed.] • 1 lb. Bairds English two-row 50-60 Procedure: crystal malt Mash at 150 F for 90 minutes. Sparge with Ingredients: • 1.2 oz. Centennial hop pellets (90 min. 5 gallons at 180 F. Boil for 60 minutes. • 4 kg white sugar,(corn if preferred) boil) Cool to 70 F and pitch an ale yeast. • 2 cans (1.13kg) Brewmix malt • 1.2 oz. Centennial hop pellets (60 min. • 1 can doric malt boil) Specifics: • various types of hop pellets to taste. • 1.2 oz. Cascade hop pellets (10 min. • OG: 1050-1055 [Note heavy use of white sugar---this is a boil) recipe I would avoid like the plague. --Ed.] • 1.2 oz. Cascade hop pellets(end of boil) • yeast (1056 works well) Procedure: America Discovers Columbus Procedure: I start with half a preserving kettle of water Classification: pale ale, India pale ale, all- and when that is boiling I dissolve the Mash at 68 C. for 90 minutes. Boil 90 min- grain sugar therein. If I don’t forget, I usually utes. Force cool and ferment with your Source: Bruce Debolt add the hops first. Next I pour in the three favorite ale yeast (1056 works well). Rack ([email protected]), HBD Issue #2030, cans of malt stirring as I do so. When this into secondary, add finings and 1.2 oz. for 5/7/96 mix is about to return to a boil I shut off the Cascade whole hops. Let sit in secondary heat. I then put the mix in a clean hard fin- for three weeks, rack into serving vessel The purpose of this batch was two-fold - ish, plastic garbage pail (I thought that and force carbonate. ENJOY. Your equip- compare Wyeast’s new #1272 American might get to some of you.), and add suffi- ment may give you different results but Ale to #1056 American Ale and try Colum- cient water to make the 14 doz. bottles. what you want to shoot for is O.G. 1.055 bus as a bittering, flavor and dry hop. This was inspired by all the talk of Columbus The whole thing is then set on a wooden F.G. 1.016 IBU 62. hops in IPA’s (Rogue, Anderson Valley) case about a foot high with a light bulb and Delano Dugarm’s recipe posted Nov. under it. (40watts) I then cover the lot with a heavy quilt and leave it alone for 7 or 8 28, 1995. The departure from Delano’s rec- ipe was Columbus for the late and dry hop days. After that I check with the Hydrome- Weets Best Bitter ter to see if the SP is up to about 1.0. If it is vs. Cascade. They’ve been in the bottle for Classification: pale ale, bitter, all-grain I bottle it using a plastic syphon. 5 weeks. The 1272 version is great all Source: Peter Neave around - hop bitterness, flavor, and aroma. I prefer not to drink any of this for at least ([email protected]), r.c.b., No grassy notes from dry hopping. I’d have a month, preferably longer, but then I have 10/8/95 to say the hoopla over Columbus is well about 45 doz. bottles at my disposal. There justified. The 1056 version is just a little is a certain amount of sediment in the bot- This recipe should give (depending on too harshly bitter. Could be due to it being tles but if you pour carefully it comes out extraction rates) a premium best bitter with

PAGE 43 PALE ALES a little drier (lower gravity) or the 1056 will drink it but me. This was an attempt at 15 minutes before the end of the boil. Add yeast is letting all the flavors come through that, but I don’t think it was quite bitter the Fuggles when the heat is turned off. unscathed. In any case it should improve as enough. At one of our club meetings, there it ages longer. were about 6 “hop-heads” that liked it. I don’t think the slightly different finishing Everyone else just thought it was _way_ gravities are entirely due to yeast strain. too bitter. The Columbus hops were great! Ordinary Bitter I will be making this beer again and again. The 1056 was started from a fresh smack Classification: pale ale, ordinary, bitter, all- pack and probably a little healthier than the Ingredients: (for 10 gallons) grain 1272, which was started from a 4 month • 18# Hugh Baird Source: Greg Carter ([email protected] old 20 ml tube of “beer”. I typically add a • 2# 40 Crystal ton.edu), r.c.b., 9/12/96 fraction of a ml from a Wyeast pack to • 2# Belgian Biscuit malt autoclaved wort in 20 ml screw top tubes Here’s a ordinary bitter recipe that my • 2 oz Columbus, leaf, 15% alpha 60 min and allow to ferment out before storing in brewing buddy gave me. Hope you enjoy it • 1/2 oz Columbus, leaf, 15%, 20min the fridge. Not optimum yeast technique, as much as I did. It’s a recipe for 5 gallons. • 1/2 oz Columbus, leaf, 15%, 10min but it works. • 1 oz Columbus, leaf, 15% dryhopped Ingredients: Ingredients: (1/2 oz in each keg) • 5.5lbs pale malt • 11 lb Schreier 2-row pale malt • American Ale 1056 • 0.5lbs 60 Maris otter crystal malt • 1 lb DWC Munich • 0.5lbs corn sugar • 0.6 lb DWC CaraVienne Procedure: • 1oz Northern Brewer hops(7% alpha • 0.5 lb DWC Biscuit High temp mash (no steps) for big body. acid) - 60 min • 0.5 lb Gambrinus Honey Malt • 0.5 oz East Kent Goldings hops(5.2% • 0.25 lb DWC carapils Specifics: alpha acid) - 15min • 1.5 ounce Columbus hop pellets (12.5% • OG: about 1.062 • OPTIONAL: dry hop with 0.5 to 1.0 oz alpha, 60 minute boil) of Kent Goldings or Styrian Goldings • 1/2 ounce Columbus hops (15 minute • Yeast lab YLA01 liquid Australian ale boil) • 1/4 ounce Cascade hops (4.1% alpha, Procedure: 15 minute boil) Frosty Toad British Ale Single infusion mash 90 minutes a 150 to • 1/2 ounce Columbus (finish) Classification: pale ale, bitter, extract 151 degrees F. Raise to 168 degrees F for • 1/2 ounce Columbus (dry hop one week Source: [email protected], r.c.b., 7/21/96 mash out. Sparge with 170 to 175 degree F in primary) This one of the favorite extract recipes at water. Boil 90 minutes. Burtonize your • ale yeast (Wyeast 1272 or 1056---see our store. This is a full flavored, full bodied water. Ferment at 65 to 68 degrees F at notes) Ale that is sure to please. least seven days. Rack with priming sugar. Procedure: Mashed at 157-155F for 65 min. Water - Ingredients: Specifics: essentially deionized with = tsp gypsum • 1 CAN Edme DMS malt syrup (3.3 • OG: 1.036 I split a 5 gallon batch into two glass fer- LB.) menters. Wyeast 1272 was pitched into the • 3 LB. Amber Dry Malt Extract first 2 gallons siphoned out of the kettle and • 2 1/2 OZ. Cascade hop pellets (11 Wyeast 1056 got the last 2.5 gallons with a HBU) - (Boil) 60 min. Bass American Style • 1/2 OZ. Fuggles hop pellets - (Finish) little more trub. Both yeasts were pitched Classification: pale ale, Bass, all-grain from 3 cup starters. when heat is removed • 1 LB. English Crystal Malt 50/60 L Source: Nicholas Dahl ([email protected]), Specifics: • Liquid British Ale Yeast (Yeastlab A04 r.c.b., 11/8/96 Here’s one that’s not too bad...you can • OG: 1.059 or Wyeast 1098) modify it to make it more authentic, I’m • FG: 1.015-1.017 • 2 Tbsp. Gypsum • 1 tsp. Irish Moss (add 15 min. before sure. end of boil) Ingredients: (5-1/2 gallons) • 3/4 Cup Dextrose for priming or 1 1/4 • 7 pounds American Two-Row (the cup Dry Malt Extract Floyds IPA “American” style, remember!) Classification: pale ale, India pale ale, all- Procedure: • 1 pound Caravienne (substitute light grain Add the gypsum to cold water and heat to crystal malt, etc.) • 1 pound Brown Sugar Source: Kristine Perez (KrisPerez 170 degrees. Steep the crushed crystal malt • 1 oz. EKG (5.0%) 60 minutes @aol.com), HBD Issue #2035, 5/13/96 in a straining bag for 15 minutes at 170 degrees. Remove the straining bag, add • 1/2 oz. EKG (5.0%) 30 minutes One of my goals as a brewer is to come up malt extracts, the cascade hops and bring to • 1/2 oz. EKG (5.0) 5 minutes with a beer so bitter and hoppy that no one a boil. Boil for 60 minutes. Add Irish Moss

PAGE 44 PALE ALES

• 2 teaspoons Irish Moss, 30 minutes • Wyeast #1028

Procedure: Mash in 2.25 gallons of 176F water. Tem- perature should stabilize at 153F. Hold temperature for two hours. Add 1.25 gal- lons boiling water for mashout. Sparge with enough water to get 7 gallons of runnings. After boil is controlled (read: stops boiling over) begin 60 minute boil. Like the earlier post said, Wyeast #1028 is best, but I’ve used #1098 with no prob- lems, either. If you want it hoppier, dry hop in the secondary.

Specifics: • OG: 1.045 • FG: 1.011

PAGE 45 PALE ALES

PAGE 46 CAT’S MEOW 3 LAGER

CATEGORY 2

German Malz Bier Munich Style Lager Lager Classification: lager, malz bier, extract Classification: lager, Munich, all-grain, Classification: , extract Source: Doug Roberts ([email protected]) Andechs Source: Doug Issue #566, 1/16/91 Source: Norm Hardy ([email protected]) Issue A year or so ago I went to a party where the ([email protected]) Issue #511, 10/5/90 host had about 20 different types of good #515, 10/11/90 This beer tastes great and is very clean. beer. One was a German malz bier that was This is a wonderful Munich-style lager that There are, however, two things I will do delicious! It has a wonderful sweet, malty, I would like to think rivals Andechs (I aim next time: add more bitterness (perhaps 10- full-bodied flavor. Working on the assump- high). 11 HBUs), and second, add more malt. tion that its body is achieved with dextrin and crystal malt, I cooked up this recipe. Ingredients: Ingredients: The intent is to have all or most of the dex- • 7 pounds, Klages malt • 3.3 pounds, Northwest malt extract trin and caramelized maltose remain after • 3 pounds, Vienna malt • 1 pound, light dry malt fermentation for the malz taste and body. • 6 ounces, pearl barley • 1/2 pound, Munich malt • 1-1/2 ounces, Hallertauer leaf hops • 2 pounds, Klages malt Ingredients: • 1/2 ounce, Hallertauer hops (finish) • 1 ounce, Hallertauer hops (5.1 alpha) • 7 pounds, light unhopped syrup • Wyeast #2206 • 1/4 ounce, Nugget hops (11.0 alpha) • 2 pounds, Cara-pils malt • 1 ounce, Hallertauer hops (finish) • 2 pounds, light crystal malt Procedure: • Wyeast #2042: Danish • 1 pound, extra rich crystal malt Soak the pearl barley overnight in the • 1/2 ounce, Hallertauer (5.0% alpha) refrigerator, mix it into a starchy glue using Procedure: • 1 ounce, Willamette (4.5 alpha) a blender. Mash the pearl barley with the Start yeast ahead of time. Mash Munich • 1 teaspoon, salt grains. Boil 1-1/2 ounces of Hallertauer and Klages malts together. Sparge. Add • 1 teaspoon, citric acid with the wort. Add 1/4 ounce of finishing extract and boiling hops. Boil one hour. • 1 teaspoon, yeast nutrient hops in last 10 minutes and steep 1/4 ounce Add finishing hops. Chill to 75-80 degrees. • 1 tablespoon, Irish moss after boil is complete. Pitch yeast at about Pitch yeast. When airlock shows signs of • Edme ale yeast 76 degrees. activity (about 6 hours) put fermenter in I put the fermenter in fridge for 23 days, the refrigerator at 42 degrees. After one Procedure: then racked to secondary for another 49 week, rack to secondary and ferment at 38 Mash cara-pils and crystal malt for 2 hours days before bottling. degrees for two more weeks. Bottle or keg. in 140 degree water. Sparge to make 4 gal- lons. Add syrup and Hallertauer hops. Boil Specifics: Specifics: 60 minutes, adding Irish moss in last 30 • O.G.: 1.052 • Primary: 1 week minutes. Decant to primary, adding enough • F.G.: 1.015 • Secondary: 2 weeks water to make 5 gallons. Add salt, citric • Primary: 23 days acid, yeast nutrient, and dry hop with Wil- • Secondary: 49 days lamette hops.

• 1 ounce, Talisman leaf hops B.W. Lager • 1 teaspoon, Irish moss Pilsner Classification: amber lager, Vienna, all- • 1 ounce, Willamette hops pellets Classification: pale lager, pilsner, extract • Red Star lager yeast grain Source: Erik Henchal Source: Alex Jenkins (atj@ ([email protected]) Issue #128, mirror.tmc.com) Issue #57, 1/24/89 Procedure: 4/15/89 Tastes great, but low alcohol according to Add grain to 2-1/2 gallons 170 degree This recipe has produced one of the finest the measurements. Nice amber lager. water giving initial heat of 155 degrees. I have ever made. What could be Maintain temperature for two hours. simpler? Ingredients: Sparge and add malt extract. Bring to boil. • 7 pounds, cracked lager malt Add Northern Brewer hops, Talisman Ingredients: • 5 pounds, amber dry malt extract hops, and Irish moss in last 20 minutes of • 4 pound can, Mountmellick hopped • 1 teaspoon, gypsum boil. Dry hop with Willamette pellets and light malt extract • 2500 mg, ascorbic acid cool. Add water to make 5 gallons and • 3 ounces, crystal malt • 2 ounces, Talisman leaf hops pitch yeast. • 2 teaspoons, gypsum • 1 teaspoon, Irish moss • 1/4 ounce, Saaz hops (boil) • 1/2 ounce, Hallertauer leaf hops Specifics: • 1/2 ounce, Saaz hops (finish) • 1 ounce, Willamette hops pellets • O.G.: 1.046 • Wyeast #2007 • Red Star lager yeast • F.G.: 1.018 • Primary: 25 days Procedure: Procedure: This recipe makes 5-1/2 gallons. Make 2- Add grain to 2-1/2 gallons of 170 degree quart starter for yeast. Steep crystal malt at water giving an initial heat of 155 degrees 170 degrees for 20 minutes in brew water. and a pH of 5.3. Maintain temperature at Twelfth Lager Remove grains. Boil extract and boiling 130-150 degrees for 2 hours. Sparge. Bring Classification: pale lager, all-grain hops for 75 minutes. Add finishing hops in to boil. Add extract, and Talisman hops. In last 10 minutes. Conduct primary fermen- Source: Alex Jenkins (atj@ last 20 minutes add Irish moss. In last 10 tation at 47-49 degrees for 3 weeks. Lager mirror.tmc.com) Issue #57, 1/24/89 minutes add Hallertauer hops. Strain wort for 4 weeks at 30 degrees. and cool. Add Willamette pellets for Slightly hazy and very light colored. This aroma. Pitch yeast. should not lack body. Specifics: Ingredients: • Primary: 3 weeks Specifics: • 10 pounds, lager grain • Secondary: 4 weeks • O.G.: 1.029 • 4000 mg, ascorbic acid • F.G.: 1.020 • 1 pound, light dry malt extract • Primary: 30 days • 9 ounces, Chinese yellow lump sugar • 1 ounce, Talisman hops (leaf) Number 17 • 1 ounce, Hallertauer hops pellets Classification: pale lager, extract • 1 teaspoon, Irish moss Source: John Watson (watson@ Lager • 1 ounce, Cascade hops • Red Star ale yeast pioneer.arc.nasa.gov) Issue #541, 11/21/90 Classification: pale lager, partial mash Color similar to any American lager. Tastes Source: Alex Jenkins (atj@ Procedure: much better, very mellow. The goal was to mirror.tmc.com) Issue #57, 1/24/89 brew 5 gallons of beer while only spending Add grain to 3 gallons of 170 degree water Higher gravity than previous recipe (B.W. $10. This came to about $11. I’m not sure giving an initial heat of 155 degrees. Mash Lager) reflecting a more effective mash. what drives me to such frugalness, but hav- at 130-155 degrees for 2 hours. Sparge and On day 2 of ferment the bubbler got ing grown up with American beer, some- add extract and Chinese lump sugar. Boil. clogged and was replace with blow tube. times I would rather have it with certain In last 20 minutes add Talisman hops. In The resulting beer was fairly amber, not foods, like pizza. last 10 minutes add Hallertauer hops and too sweet, with a certain dryness in the Irish moss. Strain. Add Cascade hops and Ingredients: aftertaste. steep. Strain into fermenter when cool and • 3.3 pounds, plain light malt extract Ingredients: pitch yeast. • 2.2 pounds, maltose • 7 pounds, cracked lager malt • 3/4 ounce, Cascade hops (boil) • 1250 mg, ascorbic acid Specifics: • 3/4 ounce, Cascade hops (finish) • 3.3 pounds, light unhopped John Bull • O.G.: 1.043 • yeast, cultured from a Sierra Nevada malt extract • F.G.: 1.010 bottle • 1-1/2 ounces, Northern Brewer hops • Primary: 35 days pellets

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Procedure: utes. Add 1/2 ounce of Tettnanger and 1/2 • Hallertauer hops The maltose is a cheap rice-malt mix ounce of Cascade at 5 minutes (with Irish • yeast obtainable from oriental markets. Boil moss if desired). Strain and chill. Rack off malt, hops, and maltose in 2-1/2 gallons of trub. Pitch yeast. Ferment at 68 degrees for cold water. In last 2 minutes, add the finish- 3 days. Rack to secondary and lager 18 ing hops. The yeast was cultured from a days at 42 degrees. After 18 days keg and Pilsner Urquell lager an additional 17 days. bottle of Sierra Nevada pale ale. By the Classification: pale lager, pilsner, extract next day, the yeast did not seem to start, so Specifics: Source: Don McDaniel (dinsdale@ I added a packet of Vierrka lager yeast. • O.G.: 1.056 chtm.unm.edu) Issue #639, 5/17/91 Rack to secondary after one week. After • F.G.: 1.020 another week, prime with 3/4 cup corn The yeast I used produced a very clean, • Primary: 3 days sugar and bottle. clear beer and I’d recommend it highly. It • Secondary: 15 days you haven’t gotten into liquid yeast cul- Specifics: tures yet, do it for this batch. The differ- • O.G.: 1.038 ence is tremendous. Also I feel the key to • F.G.: 1.006 success here are: • Primary: 1 week Helles Belles Maibock • The lightest extract you can find. • Secondary: 1 week Classification: bock, helles, maibock, all- • Fresh hops or pellets packed in grain, pale lager Nitrogen (only Saaz will do). Source: Chuck Cox (bose!syn- • Liquid yeast fermented at a steady low [email protected]) Issue #556, temp. Maerzen Beer 12/18/90 Ingredients: Classification: amber lager, partial mash, Ingredients: (for 10 gallons) Vienna, Maerzen • 4 pound can, Alexander’s Pale malt • 18 pounds, pale unhopped extract Source: Florian Bell (flori- extract syrup • 2 pounds, crystal malt • 2-1/3 pounds, light dry malt extract anb%tekred.cna.tek.com@RELAY. • 1 pound, lager malt CS.NET) Issue #424, 5/24/90 • 15 AAU’s, Saaz hops • 1 pound, toasted malt • Wyeast 2007 Bohemian Pilsner yeast This brew was dark brown-red with a dis- • 1 teaspoon, Irish moss tinct nutty flavor coming from the toasted • 14 HBUs, Hallertauer hops (boil) Procedure: malt barley. A good head, little chill haze. • 14 HBUs, Tettnanger hops (boil) • 1/2 ounce, Hallertauer hops (finish) Bring extracts and 2 gallons of water to Ingredients: • 1/2 ounce, Tettnanger hops (finish) boil. Add 5 AAU’s of Saaz hops at begin- • 4 pounds, pale malt • Anheuser-Busch yeast ning of boil. Add 5 AAU’s again at 30 min- • 3 pounds, light dry extract utes and at 10 minutes. Pitch yeast when • 1/2 pound, crystal malt (40L) Procedure: cool. • 2 ounces, chocolate malt This is a 10-gallon partial mash recipe. Use • 1/2 pound, toasted malt standard procedures, brewing about 7 gal- Specifics: • 1/2 pound, Munich malt lons of wort in a 10-gallon kettle, followed • O.G.: 1.050 • 2 ounces, dextrin malt by a 7- gallon primary and 2 5-gallon sec- • 1.010-1.008 • 2-1/2 ounces, Tettnanger hops (4.2 ondaries. Then keg (or bottle). The toasted • Primary: 50 degrees alpha) malt was done 5 minutes in a 350 degree • 1/2 ounce, Cascade hops (5.0 alpha) oven. The yeast was cultured from bakers • 3 teaspoons, gypsum yeast. • Vierka dry lager yeast Beat Me Over the Head with a Stick Bock Procedure: Classification: bock, dark lager, partial Make up yeast starter 2 days before brew- Dos Equis extract ing. Grind all grains together, dough-in Classification: amber lager, Vienna, all- Source: Michael Zentner (zentner@ with 5 cups warm water. Use 3 quarts water grain ecn.purdue.edu) Issue #644, 5/24/91 at 130 degrees to bring up to protein rest Source: Len Reed (lbr%holos0@gat- Don’t worry...give partial mashing a try. temperature of 122 degrees. Set for 30 min- ech.edu) Issue #414, 5/8/90 utes. Add 8 pints of boiling water and heat Before doing it, my biggest worry was how to 154 degrees. Set for at least 30 minutes. Ingredients: to keep the temperature constant. During each phase of the mash, I only had to add Bring to 170 degrees for 5 minutes for • 3.3 pounds 6-row malt (1.6L) heat once to keep it within a degree or so. mash out. Sparge with 2 gallons water. Add • 1.1 pound 2-row malt (1.2L) dry extract, bring to boil. Boil 15 minutes • 1/3 pound Munich malt (9.7L) and add one ounce of Tettnanger. Boil one • 1/4 pound crystal malt (80L) hour. Add 1 ounce of Tettnanger at 30 min-

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Ingredients: • 3/4 ounce, Hallertauer (boiling) Procedure: • 6.6 pounds, John Bull light malt extract • 1/4 ounce, Hallertauer (finishing) Use standard mashing procedure. Sparge. • 3 pounds, Klages malt • 2 teaspoon, Gypsum Boil 90 minutes. Add Hallertauer at begin- • 1/2 pound, chocolate malt • 1/4 teaspoon, Alpha Amylase ning of boil. Add 1-1/2 ounces Cascades • 2--3/4 ounce, 4.7% AAU Willamette • 1 teaspoon, Irish Moss 30 minutes into boil. Add 1/4 oz Cascades flowers (60 minute boil) • 3/4 cup, Dextrose (for priming) at 60 minutes. Add final 1/4 ounces Cas- • 1/2 ounce, 4.7% Willamette flowers (2 • Wyeast Pilsner Culture cades for the last 15 minutes. Cool. Pitch minute steep) Procedure: yeast. Ferment at 40 degrees for 2 months. • lager yeast (I used MeV) Add polyclar, rack to secondary and dry Mash the wheat with Alpha Amylase at • 10 grams, Burton salts hop with 1/4 oz Hallertau pellets two days 135 degrees for 1-3 hours in 1 quart of later. After a week move to room tempera- water. Test with Iodine. Sparge with 3 ture and let sit for another week. Bottle. Procedure: quarts of water and boil before adding the Bring 3 qt + 2 cups of water to 130 degrees. extract to avoid enzymatic changes to the Specifics: Add cracked Klages and chocolate malts barley malt. Irish Moss for the last 10 min- • O.G.: 1.077 (3 gallons) (temp = 122 degrees). Rest 30 min. Add 7 utes of the boil and the finishing hops for • Primary: 2 months at 40 degrees cups of 200 degrees water to bring temp up the last 2 minutes. Ferment at 40-45 • Secondary: 9 days at 40 degrees, 1 week to 150 degrees. Rest 30 min. Bring up to degrees for 6 weeks to 3 months. I found at room temperature 158 degrees with burner. Rest 20 minutes. that all the starch completed conversion at Mash out at 170 degrees. Sparge with 7 the end of one hour. I held the mash temp at quarts of 170 degrees water, recycling the 130-135 in about 1 quart of water by mash- first runoff. Add malt extract and boil as ing in a microwave oven with a tempera- High-Gravity Bock normal. Chill the wort and pitch. Aerate ture probe. The dissolved sugars were Classification: bock, dark lager, dopple- vigorously with a hollow plastic fairly low. SG was 1.027. bock, all-grain tube...there’s no need to get fancy equip- Source: Tom Lyons (76474.2350@com- ment here. With the hollow tube I can whip Specifics: up a 3” head of froth on the chilled wort. puserve.com) Issue #811, 1/28/92 • O.G.: 1.027 Bubbling activity is almost always evident I brewed a high-gravity bock last weekend, • Primary: 6 weeks within 8-10 hours of pitching a 12-18 oz and wonder what I can do toget as com- • Secondary: 3 months at 40-45 degrees starter solution. Ferment as you would a plete a fermentation as possible. My SG lager. reading was 1.136, part of which I think is attributable to some trub in my sample, but Specifics: it still is chock full of fermentables. I • O.G.: 1.072 Munich Beer pitched Wyeast London Ale, cause it’s • F.G.: 1.021 Classification: pale lager, all-grain, what I had. Munich Ingredients: Source: Brian Bliss ([email protected]) Issue #738, 10/4/91 • 8 pounds, pale malt • 1 pound, Vienna malt Light Wheat Lager The wort really needed to to be dry hopped • 1/2 pound chocolate malt Classification: pale lager, extract, wheat longer---the pellets never really completely • 2--1/2 pounds, dark extract syrup Source: [email protected] dissolved, and kind of filtered themselves • 2--1/2 pounds, light DME Issue #732, 9/26/91 out in the siphon. Serve very cold or very • 1 ounce, Chinook 12.5% alpha boil warm. My thinking was that I wanted to extract as • 1 ounce, Hallertau finish much fermentable sugars as possible from Ingredients: • yeast the wheat I was using as an adjunct, as the • 10 pounds, pale alt malt wort is an extremely light one. I made it • 5 pounds, Munich malt Procedure: lightly hopped so that the hopping • 1/2 pound, dextrin malt wouldn’t overpower the tanginess of the Grains mashed in a RIMS. Extracts added • 1-1/2 pounds, amber crystal malt small amount of wheat. I also lagered to to boil. Forgot my Irish Moss . I used • 1 ounce, gypsum hopefully get a smoother, less estery qual- Wyeast London Ale because it’s what I • 1/3 ounce, Burton H2O salts ity. You might consider mashing wheat had. • 5-1/2 grams, Hallertauer with added enzymes. I did it because I par- • 1-1/2 ounces, Cascade 60 min tial- mashed; you might wish to do so Specifics: • 1/4 ounce, Cascade 30 min because of a high wheat to barley ratio. • O.G.: 1.136 • 1/4 ounces, Cascade 15 min Ingredients: • 1/4 ounce, Hallertau (dry hop) • Wyeast Munich beer yeast • 3.3 pounds, M&F light extract • Polyclar • 1 pound, Malted wheat

PAGE 50 LAGERS

• 1-1/2 ounces, Perle hop pellets (6.2% Procedure: Burst Bubbles, No Troubles Alpha - boil) 30-minute protein rest at 125 degrees Munich Dunkel • 1 ounce, Hallertau hop pellets (finish) Fmaibock 60-minute mash at 159 degrees • 1 teaspoon, Irish Moss Classification: dark lager, Munich, all- F 15-minute mashout at 170 degrees F Pri- • 1 teaspoon, gelatin finings grain mary and secondary fermentation insulated • 1 teaspoon, gypsum glass carboys at about 50 degrees F Source: Stephen Russell • Lactic Acid (to bring mash water to pH ([email protected]) Issue 5.2) Specifics: #788, 12/24/91 • Wyeast #2308 • 2/3 cup, corn sugar (priming) • O.G.: 1.061 Ingredients: • 6 pounds, Klages Procedure: • 1 1/2 pounds, Vienna Mash grains at 152 degrees for two hours, • 1 pound, light Munich or until conversion is complete. Sparge Surprised Frog Lager • 1 pound, dark Munich with 170 degree water to collect 6 gallons. Classification: pale lager, extract, honey • 1 1/2 pounds, dark crystal Bring wort to a boil and let boil for 15 min- Source: Jacob Galley, (gal2@mid- • 1/5 pounds, chocolate malt utes before adding the boiling hops. Boil way.uchicago.edu) Issue #831, 2/25/92 • 1/2 ounce, Hersbrucker plugs (2.9% for one hour. Add Irish moss. Boil 30 min- alpha) utes. (1 hour, 45 minutes total boiling Two weeks later (last night) I compared a • 1/2 ounce, Northern Brewer plugs time). Cut heat, add aromatic hops and let re-refrigerated finished-at- room-tempera- (7.5%) rest for 15 minutes. Force cool wort to ture bottle to one of the normal cold ones. • 1 ounce, Hersbrucker plugs yeast pitching temperature. Transfer The cold one had NO head, was still plenty • 1/2 ounce, Hersbrucker plugs cooled wort to primary fermenter and pitch sweet, mild carbonation, very distinct gin- • 1/2 ounce, Tettnanger leaf hops yeast starter. Fine with geletin when fer- ger character, and had a “final” specific • 1/2 teaspoon, Irish Moss at 30 min mentation is complete. Bottle with corn gravity of 1013. The warm one had a killer • WYeast #2308 Munich Lager sugar boiled in one cup water. head that headed down the side of the bot- tle and stuck to the glass. It was not at all Procedure: Specifics: sweet; the ginger apparently contributed a Dough in at 90 degrees and raise tempera- • O.G.: 1.047 significant amount of bitterness, and was ture to 155 degrees over 60 minutes. Sac- no longer very recognizable. It comes off charification rest of 1 hour at 155 degrees. as a rather hoppy pilsner “with a twist.” Heat to mashout over 10 min and hold for This is my best beer yet. 5 minutes. Mashout temperature: 164 Maibock Based on Charlie Papazian’s “Rocky Rac- degrees. Sparge with water acidified to pH Classification: bock, maibock, dark lager, coon.” 6.0 with lactic acid. Bring to a boil and add all-grain 1/2 ounce each of Herbrucker and North- Ingredients: ern Brewer hops. Add 1 ounce of Hers- Source: Jim Larsen, ([email protected]) r.c.b., 2/20/92 • 3.3 pounds, Munton & Fison extra light brucker at 30 minutes. Add 1/2 ounce extract Hersbrucker for final fifteen minutes of This was my first lager after 10 years of • ~0.4 pounds (2/5 pound), Briess amber boil. Dry hop (during lagering stage) with homebrewing many many ales. After rack- extract 1/2 ounce of Tettnanger hops. Cool. Pitch ing to secondary, I noticed many small • 1/2 pound, crystal malt (40 L.) yeast. bubbles rising to the surface and forming a • 12 ounces, clover honey Specifics: small head in the carboy (the sort of effect • 1/2 cup, corn sugar I’ve seen when dry-hopping), but the air- • O.G.: 1.059 • 1 ounce, Cascade hop pellets (60 lock remains flat. I fully expect the brew to minute boil) • F.G.: 1.014-1.016 take months to lager. • Primary: 2 weeks at 45-50 degrees • 3 ounces, grated ginger root (15 minute • Secondary: 2-3 weeks at 35-40 degrees Ingredients: boil) • 1/3 licorice stick • 10 pounds, Klages malt • Wyeast Pilsen liquid yeast • 3 pounds, Munich malt • 1 ounce, Mt. Hood loose hops (60 Brewhaus Golden Lager minute boil) Procedure: Classification: pale lager, all-grain • 1/2 ounce, Mt. Hood loose (30 minutes) I measured the OG at 1026, although in • 1/2 ounce, Mt. Hood loose (5 minutes) Source: Ron Downer, Brewhaus hindsight I think the brew was still a little • 1 teaspoon, Irish Moss warm. . . . • Wyeast 2308 (Munich), in 1 pint 1.022 Ingredients: Let’s call it 1035 or so.I put this in my starter (1/10) • 8 pounds, 2-row Klages malt fridge (42 F) on 9 December, in hopes that • 1/2 pound, 2-row German Munich malt it would be finished by the time I got back from Xmas break. It certainly wasn’t! On

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16 January I measured the specific gravity at 1021, and it was still pretty sweet. On 8 Bock Red Hickory Lager February, though I knew that it was not Classification: bock, dark lager, extract Classification: amber lager, extract done fermenting, I bottled with 1/2 cup Source: Michael Klett Source: chrisbpj@ldpfi.dnet.dupont.com corn sugar and put all the bottles back in ([email protected]) Issue #860, 4/9/9 my fridge. A day later, I decided to move rec.crafts.brewing, 3/10/92 two bottles into my pantry, to see if any- I made this batch after taking quite a while thing interesting would happen. Based on the “True Brew Maestro Series brewing a wheat beer. I pulled a couple of Bock” kit. bags of hops out of my freezer, grabbed Specifics: I’ve finally starting quaffing this beer - it two cans of malt, and threw together a • O.G.: 1.035 seems to keep improving as it ages in the quick-n-easy brew. The Bullion, Fuggles, • F.G.: 1.013 bottle but is very tasty already. It is good and Willamette all smelled so good, I heavy (tends towards the chewy side) brew couldn’t decide between them, and figured with lots of flavor. It definately holds its since they were only going in for a minute, own against pizza :-). I’m not a beer judge why not try all three! Well, it turned out so Moretti Amber Lager at all (beer is sort of like art - I don’t know good, I’ll be making quite a bit more! Classification: amber lager, Vienna, extract if its good or not but I know what I like). It I’ll probably try this as an ale next. It was has an interesting effect that a friend of quite clean as a lager, though with a good Source: Tom Gemmell mine pointed out with my Pale Ale (Mike’s hoppy aroma (not too much hops flavor...). ([email protected]) Issue #844, Pale Ale). When you take a sip you are Might try Whitbread ale yeast, or a clean- 3/16/92 rewarded with a great flavored beer. How- finishing Wyeast with some fruit subtleties. If anyone does this brew I would like to ever, as soon as the swallowing motion is Also, might boil some of the finishing hops compare notes. complete - there is no after taste at all - you a bit longer to try to get some hops flavor. Ingredients: might have just swallowed water! I’m find- Good quenching Summer beer! • 3/4 pound, crystal malt ing that I prefer this since most beers that I • 3/4 pound, Munich malt don’t like (Heineken comes to mind) have Ingredients: horrible after taste. When guests notice this • 6--1/2 pounds, Ireks Munich amber • 3.3 pounds, M & F amber malt extract effect I smile, shrug, and say, “Well, thats extract • 3.3 pounds, M & F light malt extract how FRESH beer is supposed to be.” • 1--1/2 ounces, Cascade hops (60 minute • 1 ounce, Saaz hops (60 minute boil) boil) Ingredients: • 2--3 pinches, Irish moss • 1 ounce, Hallertauer hops (steep 5 • 2 cans, M&F dark malt extract (3.3 • 1 ounce, Bullion pellets (boil 1 minute) minutes) pound cans) • 1 ounce, Fuggles hops (boil 1 minute) • Wyeast #2206 Bavarian • 1/2 pound, pale malt • 1 ounce, Willamette hops (boil 1 • 1 teaspoon, gypsum • 1/4 pound, chocolate malt minute) • 1 teaspoon, Irish moss • 1/4 pound, crystal malt • Whitbread lager yeast • 1 ounce, Hallertauer pellets • 3/4 cup, corn sugar (to prime) Procedure: • 1 ounce, Tettnanger pellets All malt boiled for an hour. I started a yeast • 1 pack, Red Star lager yeast culture in 22oz champange bottle to kick • 3/4 cup, corn sugar start the brew. Pitched at 83 degrees F and Ersatz Pilsner Urquell by morning it was at 50 degrees in the Procedure: Classification: pale lager, pilsner, all-grain, garage. It is now sitting in a spare refer at Roast pale grain in 350 oven for 10 min- Pilsner Urquell 40 degrees. Unfortunately I left the brew utes. Bring grains to boil in 2 cups water, Source: Tony Babinec ([email protected]) on the its trub for 3 weeks before becoming 1/4 pound at a time. Strain grain water into Issue #905, 6/18/92 enlightened about the nastiness that can brewpot and add water to 1--1/2 gallons. introduce. I must admit it has a bit of off- Add extract and Hallertauer. Boil 45 min- Ingredients: odor. No idea if this is normal or not. utes. Add Tettnang and boil 1 minute. Pour Use either Dave Miller’s or Greg Noonan’s 3--1/3 gallons cold water into bucket. grain bill... Siphon in wort. Pitch yeast. Ferment at 50- Specifics: Dave Miller’s grain bill: • O.G.: 1.056 55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle. • 8--1/2 pounds, 2--row pilsner malt • F.G.: 1.022 • 1/2 pound, crystal malt (20 L.) • 1/2 pound, cara-pils malt Specifics: Greg Noonan’s grain bill: • O.G.: 1.050 • 8 pounds, 2--row pilsner malt • F.G.: 1.010 • 1 pound, light Munich malt • 1/2 pound, cara-pils malt

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Other ingredients: Procedure: • 4 ounces, Saaz hops (about 3% alpha) Mash schedule: 30 min - Protein Rest Munich Fest • Wyeast Bohemian lager #2124 or @132F, 90 min - Slowly raise temp to Classification: amber lager, Munich, Munich lager #2308 155F, 15 min - @155F, 15 min - Mash-out Vienna, all-grain @170. Source: Tony Babinec ([email protected]) Procedure: Bring mash liquid to a boil, add bittering Issue #953, 8/24/92 Each recipe assumes 75% extract effi- hops (no hop bag for this one), boil 1hr. This recipe was derived from a Dave Miller ciency. Use the best German or Belgian pil- Add finishing hops, boil 5 minutes, steep recipe. 10 minutes, pour into primary, cool to 75F, sner malt you can find, rather than U.S. 2- The extract brewer can substitute some and pitch yeast starter. row or U.S. 6-row malt. Likewise, use Ger- good extract for the base malt, but ought to man or Belgian Munich malt if you can attempt a partial mash given the grain bill. find it. In the recipes, the crystal malt and Specifics: Munich malt impart some color, but other- • O.G.: 1.038 Ingredients: wise will have slightly different flavoring • F.G.: 1.008 • 6 pounds, pilsner malt properties. • 3 pounds, Munich malt Add hops following traditional German • 3/4 pound, cara-pils malt hop schedule: 2 ounces of Saaz 60 minutes • 1/4 pound, 40L crystal malt before end of boil, 1 ounce 30 minutes Crystal-Malt Fest • 1/4 ounce, black malt (for color) before end of boil, and 1 ounce in last 10 Classification: amber lager, Vienna, all- • 6--7 AAUs, Hallertauer, Tettnanger, minutes of boil. You could probably hop a grain Perle, or Mt. Hood hops bit more agressively than indicated. You Source: Tony Babinec ([email protected]) might make a final aroma addition of Procedure: another 0.5-1 ounce of Saaz right before Issue #953, 8/24/92 For the hop schedule, follow the sugges- end of boil. You also might consider dry- This recipe was derived from a George and tions in Fix’s recipe (above), with multiple hopping. Laurie Fix recipe; it assumes an 80% additions and the last addition 15 minutes extract efficiency. Water should be soft. before the end of the boil. For starch conversion, aim at 153-4 The extract brewer can substitute a good degrees F for 90 minutes. German extract for the pilsner malt. Specifics: Pilsner Urquell cold-conditions for • O.G.: 1.054 months, so you might try an extended Ingredients: lagering. • 10 pounds, German or Belgian pilsner malt • 6 ounces, German light crystal malt Sam Atoms (10L) Classification: amber lager, Vienna, Mae- Chuckweiser • 6 ounces, German dark crystal malt rzen, Samuel Adams, all-grain (60L) Classification: pale lager, American lager, • 6 ounces, English caramel malt (120L) Source: Bob Jones Budweiser, all-grain • 3/4 ounce, Tettnanger (4% alpha), 45 ([email protected]) Issue #968, Source: Chuck, minute boil 9/14/92 (KENYON%LARRY%erevax.BITNET@ • 3/4 ounce, Styrian Golding (5% alpha), This beer is a very close clone of Sam pucc.Princeton.edu) Issue #923, 7/15/92 30 minute boil Adams. There is some sort of synergy This recipe produces a light---but not thin • 3/4 ounce, Saaz (3% alpha), 15 minute between the cascade hops and kettle hops tasting---North American style lager boil used here that is hard to explain. The flow- (steam?). The Tettnanger finishing hops • Wyeast Munich or Bavarian lager yeast ery cascade nose is not present as you would expect. The nose is a more complex gave a really nice fresh aroma to the beer. Procedure: blend of malt and hops, sort of a spicy qual- Ingredients: Starch conversion rest at 150-152F for 90- ity. I hope you all make as good a beer as • 5 pounds, lager malt 120 minutes. this recipe made for me. • 1 pound, flaked maize • 1/2 pound, rice syrup/solids Specifics: Ingredients: (10 gallons) • 1 ounce, Hallertauer leaf (alpha 4.0) (1 • O.G.: 1.060 • 21 pounds, pale malt (adjust to get hour boil) specified O.G.) • 1 ounce, Saaz leaf (alpha 3.0) (1 hour • 2 pounds, crystal malt (40L), added in boil) mashout • 1/4 ounce, Tettnanger leaf (alpha 4.0) (5 • 1 pound, cara-pils minute boil, 10 minute steep) • 1 pound, wheat malt • Wyeast #2124 • 3 ounces, Tettnanger hops (4.5% alpha) • 1 ounce, Perle hops (7.6% alpha)

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• 2 ounces, Cascade hops (dry hop) Ingredients: • 4.0 lbs. Alexander’s Pale ME • 1 teaspoon, gypsum (in mash) • 8--1/2 pounds, pilsner malt • 2.0 oz. Saaz plugs (60 minutes- • 2 teaspoons, Irish moss (last 15 minutes • 1 pound, light Munich malt bittering) of boil) • 1/2 pound, crystal malt (40L) • 1.0 oz. Saaz plugs (30 minutes-flavor) • Wyeast #2206 lager yeast • 2 ounces, Saaz (3.1% alpha), 60 minute • 1.0 oz. Saaz plugs (2 minutes-aroma) boil • 1/2 oz Saaz plugs (dry hop) Procedure: • 1 ounce, Saaz, 30 minute boil • Wyeast Bohemian Yeast directly from the pack(no starter) Mash grains at 154F for approximately 60 • 1 ounce, Saaz, 10 minute boil minutes. Mashout at 170 for 10 minutes. • Wyeast Bavarian lager yeast Procedure: Hop schedule: Boil 2 ounces Tettnanger for I boiled the extract, 1 1/2 gallons water and 75 minutes. Boil 1 ounce Tettnanger for 50 Procedure: hops as indicated in the recipe for one hour. minutes. Add 1 ounce of Perle at end of Conduct step infusion mash with starch Added everything by siphoning into a plas- boil and steep for 10 minutes. Total boil conversion temperature around 152--153 F. tic water jug with 3 gallons cold water. time is 90 minutes. Primary ferment at about 50 and cold con- Topped off with cold water. Waited for everything to drop to 65 and pitched the Fermentation schedule: 2 weeks at 55. dition the beer in secondary. yeast. I let the stuff sit at around 65 for 1 Rack to secondary and dry hop with Cas- day and then placed it in the back room of cade. Lager 2--3 weeks at 45. Filter, keg, my basement where it sits at a nice 45 all and carbonate to approximately 2 volumes. day and night. Fakin’ Gammel Brygd Specifics: I racked to a secondary after 12 days (glass Classification: dark lager, extract, Gammel carboy) and dry hopped. It’s been in the • O.G.: 1.054 Brygd • F.G.: 1.016 secondary for two days now and I took a Source: ([email protected]) Issue SG reading and got 1.013. I had completely #974, 9/22/92 forgotten to take an OG reading, but look- I am trying to formulate a recipe that might ing at other Pilsner recipies, it seems 1.021 Ersatz Baderbrau approximate a Swedish beer called Gam- is a common final gravity. mel Brygd made by the Falocon Brewery. Classification: pale lager, all-grain, Bader- The last time I had it, I remeber it being Specifics: brau dark and sweet and very malty without • F.G.: 1013 Source: Tony Babinec ([email protected]) much hoppiness. Issue #968, 9/14/92 Ingredients: Many German light lagers are brewed • 6-7 pounds, German dark malt extract using only pale malts, and using a decoc- syrup tion mash. Most all-grain homebrewers, I Boxing Day Bock • 1 pound, crystal malt assume, use an infusion mash. So, to get Classification: lager, bock, all-grain • 1/2 pound, chocolate malt color, use some color malts. Baderbrau is Source: Spencer W. Thomas • 1-2 cups, brown sugar (just guessing) certainly a pilsner, but its color is almost ([email protected]), • 1 ounce, Hallertaur hops (boiling) too dark for the style. Other than that, it’s a HBD Issue #1101, 3/19/93 • 1/2 ounce, Goldings hops (finishing) fine beer. • lager yeast Well, I was going to wait until after this The grain bill assumes 70% extraction effi- beer won the Bock is Best competition :-) ciency, and will produce about a 1.048 to post this, but a friend asked for the rec- starting gravity. You might substitute 1/2 ipe, so I’ll kill two birds with one stone. pound U.S. cara-pils for an equal amount Bohemian Pilsner Since this was the first batch in my new of pilsner malt if you desire a bit more mash/lauter tun, the procedure required Classification: lager, pilsner, extract body. The combination of Munich and some fine-tuning. Thus the multiple infu- crystal malt will make the beer gold to light Source: Andy Pastuszak sions, etc. This may make it difficult to amber in color. The Saaz hops, assuming (GNT_TOX_%ALLOY.BITNET@ exactly reproduce the recipe! the alpha acid rating of recent Crosby and PUCC.PRINCETON.EDU), HBD Issue It came out as a borderline “Helles Bock.” Baker compressed foil packets, will pro- #1354, February 21, 1994 Probably should have left out the chocolate duce an IBU rating of about 37. Pilsners, I have a question about a Bohemian Pilsner malt. and Baderbrau in particular, are hoppy. I’m brewing. Well, I tasted the stuff in the This stuff is yummy. Wonderful malt nose Wyeast Bavarian lager yeast is said to be carboy. It’s REALLY SWEET, as com- & flavor. Nicely hopped. Friends have said used by a lot of German commercial brew- pared to most brews I’ve had, and color is it’s one of the best beers they have tasted. eries, and will produce that German lager a dark gold. character. Overall, it is important to use I have to attribute much of its goodness to good ingredients. Ingredients: the ingredients: Belgian malts and hops plugs. This is the first time I’ve ever really • 3.3 lbs. Northwestern Gold ME smelt the “spiciness” of Saaz hops. I won-

PAGE 54 LAGERS der whether the little decoction I did to get • 1/2 oz Cascade Whole Hops - Flavor Procedure: the mash temperature up had some effect • 1 oz Cascade Whole Hops - To Be Dry Remove label from Kit and stand in warm on the maltiness. Hopped Next Week water for 15-20 minutes. In a pot sufficient • 500 ml Starter of WYeast 1056 to boil 2 gallons of liquid, empty DME. Ingredients: Open can of malt and empty contents into • 10# Belgian Pilsener Malt Procedure: pot onto DME. Using one gallon hot water, • 3# Belgian Munich Malt (above Corona Mashed the pale ale malt and crystal in 13 rinse out can and add to pot. Turn on heat crushed) quarts treated (i.e. boiled) water at 150 F and carefully bring to a boil. Ass package • .5# M&F Crystal malt for 1.5 hr in a 10 gal Gott with a Phils of Hallertauer hops, Adjust heat and sim- • 2 oz chocolate malt (above pre-crushed Phalse Bottom. mer for 20 minutes. Add Tettnang hops and simmer for 10 minutes. Meanwhile, put 4 by roller mill at the HB shop) Sparged with 4+ gal acidified (1/8 tsp “acid • 4oz Hallertau plugs @ 2.9% gallons cold water into primary fermenter. blend”) to pH = 5.5 water at 170 F. Sparged When boil is complete, empty hot wort into • 2oz Saaz plugs @ 3.1% to 6.5 gal. The gravity at 6.5 gal was 1053. • Wyeast Munich Lager yeast (2308) cold water. When temperature reaches 80 This implies: (53 pts) X (6.5gal) / 10.5 lbs degrees Fahrenheit, open yeast and sprin- = 32.8 pts/lb/gal ! kle onto surface of the wort and cover Procedure: When boiled to 5.5 gal and racked to pri- tightly. Mix Pilsener & Munich malts in mash tun, mary that yields an OG of 62.6. What Place fermentation lock with water in lid. infuse 10.5qts H2O@170F (mash temp should I call this stuff? Sierra Nevada Allow beer to ferment for four days in pri- 137F -- oops!), infuse additional 3qt Potent Ale? mary fermenter, @boiling (mash temp to 145F - -- sigh!), Anyway, the mash went very well. The Transfer to clean secondary fermenter and decoct 3qts (pretty thick) to boiling (mash temperature drop was only two degrees temp to 156F -- finally!) Meanwhile, steep allow to ferment for an additional ten to over the 1.5 hrs (I preheated the Gott). Now fourteen days. crystal in 1qt H2O @165F. Mash 1hour. sparging, that is another story. I was some- Infuse 3gal @boiling to 165F, add crystal what overwhelmed by the sparging: I kept Syphon beer from secondary fermenter & chocolate malts & stir. 15min rest. Start drawing off wort and recirculating it but it into clean bottling bucket. Dissolve prim- sparge, recirculate 6 qts. Sparge to 6.5gal never seemed to clear the way I expected it. ing sugar in a small amount of beer and add (ending sparge gravity 1.010@150F == I finally said to hell with it and ran off the to bottling bucket. Fill clean bottles and 1.026??) initial wort and proceded to sparge with cap. Let stand for five days at room temper- Boil 1.5 hours. Hop schedule: water to 6.5 gal. There was still good sugar ature and then move to a cool place. 2 oz Hallertau @ 30 min in the sparge at this point. Beer will be carbonated in three weeks and will improve for several months. 1 oz each Hallertau & Saaz @ 60 min Specifics: 1 oz each @ 75 min • O.G.: 1.063 Chill & rack. Yield approx 4 gal @ 1.066. Pitch yeast from 1pt starter. Move to cellar Pilsner-Urquel!!! @58F. After two days, krauesen is evident, Classification: lager, pilsner, Pilsner move to fridge @50F. Primary time: 6 Samuel Adams Taste-Alike Urquell, all-grain weeks 24 hour diacetyl rest at end. Bottled Source: John Wyllie COYOTE at FG 1.022, lagered in bottle. Beer Classification: lager, Samuel Adams, Mae- ([email protected]), HBD Issue #1320, rzen, Vienna, extract 1/10/94 Source: aew@spitfire.unh.edu, HBD Issue Pilsner- Urquel!!! Just bottled after a #1315, 1/4/94 months lagering. And twice dry-hopped Sierra Nevada Helles Bock with....what else...Saaaaaaaaaaaaz it all! Classification: lager, bock, helles bock, all- *I* like the beer. And, hey, I haven’t been Yuuuuuum. It is light, clean, fairly malty, grain sued yet. I hope you get a whiter, lasting-er and slightly sweet, but crisp. And this baby Source: Michael D. Galloway (mgx@ head than the real SA. (AEW) - A friend of just screams saaaaaaz. But without being ornl.gov), HBD Issue #1084, 2/24/93 mine has brewed this several times with bitter. Too bad it’s a little late for the bay great success - he adds an additional pound area brewoff. I think it would fair well. (pat The recipe was supposed to be SNPA. All (total of 3) of DME. in all, an interesting adventure and it went on back....smack lips once more) much easier than I expected. Maybe Sierra Ingredients: Nevada Helles Bock? • 1 can Munton & Fison Premium Kit Ingredients: (for 8 gallons) • 1 Packet yeast (under cap) • 10 # Pilsner Malt. (german) Ingredients: • 2 1 lb. packages Amber DME • 1 # aromatic munich (belgian) • 10 lb British Pale Ale Malt • 1 1 oz package Hallertauer hop pellets • 1 # 40L Crystal • 0.5 lb British Crystal Malt (50 L) • 1 1 oz package Tettnang hop pellets • 0.5 # Biscuit (belgian) • 1 oz Perle (8.1%) • 1 cup corn sugar (for priming) • 1 oz N. Brewer (boil) • 1 oz Saaz (boil)

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• 3/4 oz Saaz (flavor) Ingredients: (for 20 litres) • 3/4 oz saaz (finish) The Haircut Beer • 5.5 kg Munich malt • 1/2 ounce Saaz (dry hop, primary) Classification: lager, extract • 40 g Hallertau hops (whole, 5.1% • 1/2 ounce Saaz (dry hop, secondary) Source: David J. Bianco (bianco@japon- alpha) • Wyeast Bohemian Lager yeast ica.cs.odu.edu), r.c.b., 11/5/92 • lager yeast I made this up last weekend and it seemed Procedure: to turn out pretty well, so I thought I’d Procedure: Dry hopped after primary ferment sub- share. The name,BTW, is shamelessly I make this with a 2-stage decoction mash, sided. Then secondary also. .5 oz/ea. Fer- ripped of from Ray Stevens, a really funny fairly high temperature (for German beer). mented at 52 deg F for 1 month. comedian-singer. Add strike water to get a temperature of This recipe was originally “Australian 53C (pH of the mash around 5.4) while Specifics: Spring Snow Golden Lager” a la Papazian, 60% is at this temp. Do a quick infusion • O.G.: 1.032 (a bit low) but when I got to the supply store, I found step of 67C with 40% of the mash (20 that I needed to come up with a variant rec- mins), boil (20 min) and back,(temperature ipe or try something else. I tasted some should be around 67C) rest 45 mins, boil 1/ when bottling, and it turned out pretty 3 of the mash for 10 minutes, back and rest Snowbound Pils good. I’ll let you know how it does in the 20 minutes (around 72C), sparge. Classification: lager, pilsner, extract bottle... Add 30 g of hops at the beginning of the boil, the remainder some 20 minutes before Source: Michael Sheridan Ingredients: the end. ([email protected]), HBD Issue #1361, 3/1/94 • 3.3 lbs Australian lager malt extract Pitch bottom fermenting yeast, primary at (hopped) 14C, secondary at 9C, lager at 6C for a I recently made a *boosted* copy of Papa- • 3.3 lbs Australian plain light malt month. zian’s Propensity Pilsene. (made during extract (unhopped) one of the many storms of January) • 1 oz. Fuggles hops (boiling) Specifics: Ingredients: • 0.5 oz Cascade hops (boiling) • O.G.: 1.053-1.057 • 6.5 # M&F light ME • 0.5 oz Cascade hops (finishing) • F.G.: 1.012-1.014 • 1 # crystal malt grains • 1pkg. Superbrau yeast • 2.5 # honey • 3/4cup Corn Sugar for bottling • 1 tsp. Irish moss added at 25 min into boil Specifics: George’s April’s Fool Bock • 2.5 oz Saaz (boiling, entire 47 min) • O.G.: 1.050 Classification: bock, lager, pale ale, alt, • .5 oz Tettnanger (boiled last 12 min) extract • .5 oz Saaz (aroma, boiled last 2 min) • 1 14 gr. package Red Star lager yeast Source: Rob Emenecker (robe@cadmus. • 3/4 cup corn sugar, for bottling com), HBD #1699, 4/6/95 Oktoberfest I picked up a 7 gallon carboy yesterday and Classification: lager, oktoberfest, vienna, Procedure: ingredients to make another batch of my maerzen, all-grain saturday’s quick brew (it has since been Crystal malt added to 1.5 gal cold water, Source: Marc de Jonge aptly named, “April’s Fool Bock”). By the brought to a boil, grains removed. Extracts ([email protected]), HBD Issue #1156, time I got started with the whole thing it and 2.5 oz Saaz added, boiled 35 min. 6/4/93 was about 11:00 PM in the evening. The Added Tettnanger, boiled 10 more minutes. beer is a faux bock (an ale instead of lager... Added .5 oz Saaz, boiled 2 minutes. Wort I decided to throw in another recipe for munich oktoberfest. This one is so simple please, no flames from the purists). Here is pot chilled in sink and transfered to fer- a run down of the recipe... just though that menter with cold water. Carboy topped off it’s hardly a recipe but the taste comes out great: Strong malty flavour, might do with I would pass it along. I’ll let you all know to 5 gal. O.G. was 1.042 (may be a bit low, how it turns out... I later discovered that our water is 0.990!) a bit more hops, the taste is definitely ‘in style’ (so the style might do with a bit more F.G. was 1.010, bottled 34 days after pitch- Ingredients: ing hops. • 4# Laaglander Dutch Bock Hopped The malts I’ve used for this recipe are Bel- Malt Extract gian munich and Munich munich, they Specifics: • 3.3# Beirkeller Dark Malt Extract come out a bit different (the German ver- • 0.5 oz Tettnanger Hops (4.3%AA)-- • O.G.: 1.042 sion was somewhat darker), but very nice. • 1.010 flavor, 15 minutes • 0.5 oz Tettnanger Hops aroma--added at end of boil • Wyeast 1007 German Ale Yeast

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Procedure: Procedure: to work with. Boil - 1 hr, beautiful hot Dissolved malts in 3 gallons of warm Add 2.25 gallons of 54degC water to break, like egg drop soup water. Boiled for 30 mins. Added flavor crushed grains, stabilize temp at 50degC. Hopped to 25 IBU target. hops and boiled an additional 15 minutes. Add 1.25 gallons boiling water to bring Counter current cooled to 64F, 4.75 gallons Removed from heat and stirred in aroma temp to 68-70degC. Hold for 90 minutes. collected at 1.055, then diluted to 5.5 gal- hops. Ice bathed for 20 minutes to 90*F. Sparge with 4 gallons of 77degC water. lons at 1.048 in 7 gallon carboy, force Added to *new* carboy (which I have Bring wort to a boil and add boiling hops. chilled in snowbank to 50F. Pitched New nicknamed “Bertha”) that had 2.5 gallons After 30 minutes, add flavor hops. 10 min- Ulm yeast from bottom of 3 liter starter. of cold tap water. Added more tap water to utes before end of boil, add finishing hops. Fermented @ 50F - 52F 12 days, racked, yield 5 gallons. Shook the hell out of the Chill, etc., pitch yeast. lagered seven weeks @ 33F, kegged, con- carboy (no I did not roll it around the floor My o.g. was a little low (1.050)...I am still ditioned with 10 psi @ 38F, then dispensed this time). Shook some more. trying to improve my extraction eficiency at 42F-44F. The flavor showed best at mid Pitched yeast and shook some more. :). If I were to do this again, I would have 40sF and when drawn to give a good head Popped an airlock onto the carboy and definitely used more grain; my impression and reduced carbonation. (Most beer went to bed at 1:00 AM. This morning I am is that for a Maibock, you want to target an shows best like this). happy to report I have a krausen starting. o.g of around 1.060 or so. Specifics: Specifics: Specifics: • OG: 1048 • OG: 1045 at 68 degrees F. • OG: 1050

American Pre-Prohibition Maibock Your Father’s Mustache Lager Classification: bock, maibock, lager, all- Classification: lager, American lager, pale Classification: lager, American lager, pil- grain lager, pilsner, corn, maize, all-grain sner, corn, maize, all-grain Source: Rick Gontarek (GONTAREK@ Source: Jeff Renner, HBD #1687, 3/23/95 Source: [email protected], in HBD FCRFV1.NCIFCRF.GOV), HBD #1699, This is a recipe for a Classic American Pil- #1688, 3/24/95 4/6/95 sner style beer from an excellent article on In HBD #1687 a fine upstanding young Hello everyone! Several people over the the style that Jeff posted to HBD. American known as Jeff Renner (neren- last few weeks have requested a recipe for Ingredients: [email protected]) wrote at great length a Maibock. I searched the Cat’s Meow and about his “ ***Great Success in Recreating • Water: 9 gallons moderately (temp.) several other publications with no luck. I Classic American Pilsner , a Shamefully hard well water boiled to soften and did find some clues, though, in one book...I Neglected Style!***” . I too read Dr. Fix’s eliminate bicarbonate alkalinity, think it was “Brewing Lager Beer” by article with great interest and formulated a racked, treated with 2 t. CaCl2(2H2O), Noonan. Anyway, I managed to come up recipe for a “corn beer’. I loved it. My target 60 ppm Ca. with the following recipe. I brewed this thirsty freeloading friends loved it. And I • 7 lbs. American six row malt (80%) past weekend, so I can’t comment on how agree with Jeff that red blooded Americans • 1.75 lbs. flaked maize (20%) good it is (yet!), but feel free to give it a should learn to love it again. This recipe is • 25 g. Cluster hops pellets @7.5% - 1hr whirl and modify it as you may see fit. a direct adaptation from the Brewing Tech- boil niques article by Dr. Fix. Ingredients: • 1/4 oz. Styrian Goldings @5.2% - 10 min. boil plus settling steep - 15 min. • 7 lbs Lager malt Ingredients: (for 10-1/2 gallons) • 1/4 oz. Styrian Goldings @5.2% - 15 • 2 lbs Munich malt • 5.00 lb. Flaked Maize min. settling steep • 1.5 lbs German light Crystal Malt • 17.00 lb. Pale Ale • New Ulm yeast • 1/2 lb home toasted lager malt • 1.25 oz. Chinook 13.9% 60 min • 1.5 ounces Hallertau pellets- boil (4.0% Procedure: • 2.25 oz. N. Brewer 7.9% 30 min aa) Mash schedule: Doughed in 8.5 qts. 58C • 1.00 oz. Tettnanger 6.2% 15 min • 1/2 ounce Tettnang pellets- boil water to get --> 50C protein rest, 30 min., • Bavarian lager yeast (3.4%aa) (pH 5.5), then infused w/ 3 qts. boiling • 1/2 ounce Hallertau pellets-flavor water to --> 60C sac. rest for 15 minutes, Procedure: (4.0%aa) then boosted w/ burner to --> 70C sac. rest Mash schedule = 95 for 15 min., 122 for 30 • 1/2 ounce Tettnang pellets-finishing for 40 minutes, then boosted w/ burner to - min., 138 for 15 min., 154 for 45 min., (3.4%aa) -> 76C mashoff for 10 min. mash out for 15 min. at 164. • Wyeast 2308 Munich Lager Yeast- 1.0 Lautered in insulated Zapap, collected 7 L starter gal. @ 1.041 for 32.8 p/p/g. Note - Beauti- Specifics: fully clear wort with minimum recircula- • OG: 1065 tion, easy sparge. This six-row is beautiful

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• FG: 1016 Add 1 oz Cascade -- boil 2 min -- Force Ingredients: (for 5 gallons) • Aging time: 2 weeks chill (if possible) -- rack to primary and • 3 lbs. pale 2-row malt (I use Klages) aerate -- • 3 lbs. extra light DME Rehydrate Nottingham yeast and pitch at • 6 AAU Saaz leaf (bittering) 65F -- Ferment for 4-7 days or until no • 3 AAU Saaz leaf (aroma) American Premium Pilsner noticeable airlock activity -- Rack to sec- • Wyeast #2112 (“California”) - 2 packs Classification: American lager, lager, pil- ondary -- Drop temp to 55F -- Pitch Wyeast • Irish moss, gypsum sner, all-grain #2112 starter (>=400ml) at 55F -- Drop temp to 34-40F for 4-6 weeks (or until you Source: Matthew Manning Procedure: decide to bottle) -- ([email protected]), r.c.b., 4/13/95 Toast 1/4 lb. 2-row at 400 degrees for 8-12 72 hours before bottling: Add 1 oz Cascade For anyone wishing to reproduce “Ameri- minutes, but don’t burn it. Bring 2.5 qts. directly to secondary -- 48 hours before can Premium-style” pilsner beer -- here is water to 110 degrees, add gypsum to bring bottling: Add your favorite clarifier (if nec- my all-grain offering for 5 gallons. pH to neutral. Steep the toasted malt for 30 essary), gelatine, polyclar, etc -- 24 hours minutes in a grain bag. This makes a remarkable beer with an before bottling: Raise temp to 60F: Bottle Discard the toasted malt. Add heat to 130 incredible Cascade nose and an edge-of- and let sit at 60F for 1 week, then drop degrees and add the remainder of the malt. the-tongue bitterness perception -- This is temp back down for either extended lager- Should equilibrate at 119-121 degrees. one to convince the ‘non-homebrewing’ ing (34-45F) or for drinking (48-55) -- friend that you really know what you are Add heat to 122 degrees and hold for 30 doing! minutes, stirring every five minutes. Add heat to 130 degrees, add 1.5 qts boiling I hope that some ambitious person with a water, and equilibrate at 150 degrees. Hold spare fridge can use this recipe -- it is 100% Munich Madness for 20 minutes. Add heat to 158 degrees, my own formulation -- if anyone finds Classification: lager, Vienna lager, Okto- hold for 20 minutes. Mash out at 165 something to adjust here, please let me berfest, wheat beer, extract degrees for 5 minutes. know and I’ll give it a try! Source: [email protected], r.c.b., Sparge into your boiler with one gallon of Ingredients: August 8, 1995 water at 170 degrees. Add DME and bitter- • 6 lbs Lager malt (I use 2-row, but 6-row OK, I don’t claim it’s exactly an Oktober- ing hops, boil for 55 minutes. Add aroma is appropriate for the amount of fest, but it’s pretty darn good. hops and Irish moss and boil for 5 minutes. ) Force cool to below 60 degrees and strain Another pointer... name your beer after it’s • 1 lb Mild ale malt into primary fermenter. Pitch a vigorous brewed... that’s what gave rise to my “Acci- • 1 lb Rice yeast starter and bring volume to 5 gallons. dental Brown Ale”. • 1/2 lb Flaked barley After 8-12 hours, rack off the trub and fit an • 1/2 lb Flaked maize Ingredients: airlock. Ferment out at 45-49 degrees. • 4 oz Malto-dextrin powder Rack to a glass carboy and store at 29-32 • 3/4 oz Saaz (4.2%AA for 90min) • 3.3 lbs NW Gold Malt degrees for four weeks. Rack into a bot- • 1/4 oz Saaz (4.2%AA for 30min) • 3.3 lbs NW Weizen Malt (Feel free to tling bucket and pitch a second smack pack • 1 oz Cascade (4.9%AA for 2min) substitute, final mix about 30% Wheat) of yeast, along with priming sugar. Bottle • 1 oz Cascade (4.9%AA for dry- • 1/4 lb Crystal (not authentic, but what I and return to the refrig for storage at 29-32 hopping) had on hand) degrees for another 1-2 weeks. If carbon- • Nottingham Ale yeast (dry -- I know, I • 1/2 oz Brewer’s Gold = 4 HBU ation isn’t to your taste, store the bottles for NEVER use dry yeast...) or Wyeast • 1 oz Tettnanger finishing a week at room temperature, then cold stor- #2112 • Wyeast 2007 Pilsen (again, what I had age for another week or two. • California Lager (optional) on hand) Specifics: Procedure: • OG: 1040 Boil rice for 30 minutes and add grains and • FG: 1009 water for mash --First rest at 94F for 30 Sand In Your Shorts Pilsner minutes to help breakdown the adjuncts -- Classification: pilsner, lager, partial-mash Raise temp to 122F for 30 minutes for pro- Source: Alan Harney (harney@ tein degradation -- Raise temp to 140F for mail.labmed.washington.edu), HBD Issue Light Lager 15 minutes for better head retention and #1798, August 3, 1995 Classification: lager, light lager, Heineken clarity -- Raise temp to 153F for 45 min- This recipe is based on Charlie Papazian’s clone, Fosters clone, extract utes for starch conversion -- Raise temp to “Is-it-the-truth-or-is-it-a-lie Pilsener”. Best 158F for 20 minutes for complete conver- Source: Vance Sabbe (sabbe@zymurgy. when enjoyed cold, by the gallon, under a sion -- Mashout at 168F for 10 minutes -- stortek.com), r.c.b., 9/1/95 beach umbrella. Clothing is optional. Sparge w/168F water at < 6 pH -- I tried this a couple of months ago and it Boil wort and add 3/4 oz Saaz -- boil 60 was a very good light bodied beer for the min -- Add 1/4 oz Saaz -- boil 30 min -- summer.

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The pilsner enzyme is an important addi- • 1 oz. Hallertau Herrsbrucker (3.8% A)- Specifics: tive because it will lower the final gravity -45 mins. • OG: 1050 of the beer giving you the light bodied beer • .6 oz. Northern Brewer (8.8% A)--15 like Fosters and Heineken. Some beer kits mins. include pilsner enzyme along with the • Wyeast Bavarian Lager (#2206) yeast (i.e. Brewmart’s Danish Pilsner and Red Bock Dry kits). Also, if your brewshop has Procedure: ‘Glenbrew Secret Yeast’ this brand of yeast Classification: bock, lager, partial-mash has pilsner enzyme mixed in with the yeast. Double decoction mash 45 min. boil Source: M. Marshburn (M.Marshburn/ Primary Fermentation: 7 days at 48 F [email protected]), HBD Ingredients: Secondary Fermentation: 14 days at 48 F Issue #1618, 12/30/94 • 1 Coopers Lager kit (3.75lbs) or any I brewed a partial mash red bock. It’s fer- lager or pilsner kit Lagering: 63 days at 34 F menting happily away in my garage. This • 2 lbs light dry malt OG--1.055 FG--1.016 is my first brew using one of the high AA • 2 Fresh packets of ale yeast Carbonated at 2.6 vols. hops, Eroica 1oz, as boiling hops. I added • 1 packet of pilsner enzyme (amylase increments and finish of homegrown tett- enzyme) Specifics: nang 2oz total. Regrew a thick slurry of • OG: 1.055 bavarian pils yeast from a real good red Procedure: • FG: 1.016 lager I made in Sept. My hydrometer Wort boiled for 15 minutes. This preserves slipped and busted on the garage floor, so the light color of the wort. no readings. I’ll let it ferment till the 31st, Fermentation will also take longer, about 3 rack to secondary and place in the fridge to 4 weeks at 68F, because the enzymes Munich Lager for 6 weeks. By then maybe I’ll have will take awhile to convert and unferment- Classification: lager, pale lager, Munich replaced the hyro and start taking readings. able sugar(body) to sugars the yeast can helles, all-grain Ingredients: convert to alcohol. Source: Patrick Murray (patrick.murray@ onlinesys.com), HBD Issue #1600, 12/9/ • 5 lb american 2 row Specifics: 94 • 1 lb 10L crystal • OG: 1.038 • 1 lb carapils I’m fairly new to all grain brewing, this is • FG: 1.000 • 2 3.3lb bags NW gold LME about my 8th batch. I’ve always used a sim- • 1 oz eroica boil ple infusion mash but I just finished a batch • 1/2 oz tettnang boil recently using a decoction mashing proce- • 1/2 oz tettnang +20 dure and was extremely impressed with the • 1/2 oz tettnang +40 Octoberfest results. Its my own twist on a Munich lager • 1/2 oz tettnang steep 10mins Classification: vienna, maerzen, october- and thought I would share it with you. • bavarian pils yeast slurry, temp in fest, amber lager, lager, all-grain Ingredients: garage 40-50F Source: Nick Franke ([email protected]), r.c.b., September 23, 1995 • 2 Kg of Canadian 2-row malt grain • 1 Kg of Munich Lager grain Procedure: It wouldn’t take much to make a better beer • 3-4 cups of light DME 3 step mash, added LME to hot sweet wort, than Samuel Adam’s Oktoberfest. That • 2 oz Hallertauer hops brought to boil, added boiling hops. Wort stuff is awful and a real disappointment • 1 Yeast Lab - Munich Lager yeast tasted great before pitching, was pale red in from the Boston Beer Company, whose color. I’m expecting great things from this products are usually very good. I also just Procedure: brew. The hop schedule may not be to bought a six-pack of their WinterFest and style, but it was all I had. am wondering whether I’ll be able to finish I used the decoction mashing procedure it. It has a real strong hop bite and is fairly found at sierra.stanford.edu in the awful. I’ve got a recipe for a Marzen that allgrain.faq. I tested the gravity before turned out pretty good. boiling and was just shy of 1.050 (what I was aiming for) so I added the 3 cups of Bulwark American Lager Ingredients: DME to bump it up. I added 1oz of the hops Classification: lager, American lager, • 9.5 # German Vienna malt at hot break and the rest just 5 minutes extract before the end of the boil. I did make a • 1 # German Munich malt Source: John Herman (jmherman@ starter for the yeast and fermentation was • .75# Belgian Aromatic malt gonix.gonix.com), HBD #1881, 11/11/95 • .75# German Caramel malt (10L) done on the 5th day. I racked it to second- (This brewer had some problems with this • .75# German Wheat malt ary and lagered for 2 weeks. Filtered, car- batch, but it’s likely related to tech- • .75# Cara-Pils bonated, relaxed and enjoyed! nique...the recipe looks sound. --Ed.) • .5# Flaked Oats

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Ingredients: Ingredients: • 3 lbs 5 oz Munton & Fison American • 6.5 pounds Amber extract (2 cans if Sam Adams Light Malt Syrup (boil 60 mins) using cans) Classification: Samuel Adams clone, lager, • 1 lb Munton & Fison Light Dried Malt • 2 cups honey extract Extract (boil 60 mins) • 1 pound crystal malt Source: Dale Strommer (dale@mayfield. • 1 oz Willamette Pellets (3.9% Alpha) • 1.5 ounces Hallertauer hops (boil hp.com), r.c.b., 3/20/96 (boil 45 mins) • 0.5 ounces Hallertauer hops (finishing) Here is a farly easy one. I have not tried it. • 1/2 oz Cascade Pellets (5.6% Alpha) • Wyeast #1056 (American) (boil 5 mins) • 5/8 cup honey (priming) Ingredients: • 1.75 oz WYeast #2035 American Lager • 2 cans Unhopped Light extract • 1 teaspoon Irish Moss (boil 10 mins) Procedure: • 1 oz. Cascade hop • 4 oz Malto Dextrin (boil 30 mins)(note: Heat water to 160 degrees and steep malt • 2 oz. Hallertau hops I have no idea why I used this in a beer for 30 minutes. Remove grains and heat to • Lager yeast that traditionally is not supposed to boiling. Add extract and honey and return have mouth fee l, but it was there to boil. Add boiling hops and boil for 45 Procedure: screaming to be used) minutes. Add finishing hops and boil for 15 Bring gallon of cold water to a boil. Procedure: minutes. Cool and pitch yeast (I used a Remove from heat and add 2 cans of Brewing Log: starter). When active fermentation sub- Unhopped light , Bring back to a boil. Add sides rack to secondary. Leave in second- On commencing of boil, I added the 1 oz. of Cascade hops and simmer for 30 ary for 4 weeks. When ready to bottle boil Extracts and let boil for 15 minutes. I minutes. Then add 1/2 oz. Hallertau hops honey with pint of water for 10 minutes added the Willamette and let boil for and simmer for 10 minutes; add another and prime another 15 minutes. I added the Malto Dex- 1/2 oz. Hallertau and simmer for another trin and let boil for 20 minutes. I added the 10 minutes; add another 1/2 oz. Hallertau Irish Moss and let boil for 5 minutes. I and simmer for another 10 minutes; At the added the Cascade and let boil for the final last minute of simmer add 1/2 Hallertau. 5 minutes. Pilsner I transferred the wort to my 5 gallon bucket Classification: lager, pale lager, pilsner, and let sit overnight. I transferred the wort extract from the 5 gallon bucket to my 7 gallon Source: Peter Berger (peterb@hoopoe. Hurricane Helles bucket, and aerated for 30 minutes using an psc.edu), r.c.b, 3/14/96 Classification: Munich helles, light lager, aquarium pump (all equipment sanitized in Ok, after 3 (!) days at 48 degrees fahren- German lager, all-grain bleach). I let the head settle down, pitched heit, my Pilsner has finally started ferment- Source: Marty Tippin ([email protected]), the yeast and let sit at room temperature. ing. Assuming it hasn’t gotten infected HBD Issue #1981, 3/11/96 Once the yeast started showing signs of during that period, I’d like to ask every- Here’s a nice Munich Helles lager recipe activity I moved the bucket to my garage one’s opinion about dry-hopping it. I’ve been using for the last year or so - which was at a temperature of 54 degrees Here’s the recipe I used. I haven’t brewed makes a very drinkable beer. It’s based on (f). After fermenting in the primary 1 week in 2 years, so I deliberately kept it simple. a recipe in Miller’s Complete Handbook of I transferred it to the secondary. I was considering dry-hopping with Home Brewing with adjustments for my another .5 oz of Saaz in the secondary, but extraction efficiency (about 28 pts/lb/gal). I read an article that essentially said that When I originally brewed this batch, it was dry-hopping wasn’t typically done with my first ever lager and second ever all- Honey Amber European style beers, and I’d kind of like a grain batch, and was the best beer I’ve ever Classification: honey amber, lager european tasting beer. Having never dry- made. Subesquent batches have been very Source: Randy Veazey ([email protected]), hopped before, I can’t say whether it would good as well, but you always remember r.c.b., 2/21/96 improve the beer, or just be distracting! your first... ;-) I’ve yet to have anyone not like this beer Ingredients: Ingredients: and 3 have said it’s the best beer they’ve ever had. I wish I could take credit for this • 6.75 lbs Laaglander extra-pale malt • 7# two-row lager malt but I got it from here last summer. I would (extract) • 1# vienna malt credit the person that came up with this but • 1 oz. tettnang (boil, 60 mins, 4.5 AAU) • 1# carapils I don’t remember his name and didn’t write • 1 oz. Saaz (finish, 15 min, 3.1 AAU • ~6-8 HBU Tettnang, 1 addition at 45 it down. So if the person who invented this • .5 oz. Saaz (finish, 1 min) minutes reads this message, thanks 1 million. • pitched Wyeast Bohemian • Wyeast 2308 Munich Lager, from 1/2 gallon starter

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Procedure: Procedure: It’s a bit hoppier & a little darker than Mash schedule: 30 minutes @ 122F, 30 Well, here goes... keep it simple and fun! shiner but quite good. minutes @ 140F, 30-60 minutes @ 155F, Before you start... why not get your yeast 10 minutes @ 165F, sparge 5 gallons @ starter going? Ingredients: 168F. Crack the crystal in a blender or whatever • 5 lbs American pale malt (Briess) Chill to 48F and pitch yeast. Ferment 2 you like to crack with (dont powderize it!) • 1.5 lbs munich 10L weeks @ 48F, rack to secondary and let bring it to a boil with one gallon of cold • 1 lb flaked Maize temperature rise to mid 50’s for diacetyl water. At the first sign of a boil, strain the • 1/8 lb black Patent rest for 2-3 days. Then back to 32F for liquid into your normal boiling pot (dont • 1 oz Centenial hops (bittering) lagering 4-6 weeks. squeeze, smish, or squish the grain... just • 1/2 oz Libertry hops (finishing) let the wort run out). • Wyeast #2178 Lager blend Specifics: Add one gallon (or two if the pot is large • OG: 1.049 enough) of water, the water salts, and Procedure: • FG: 1.008 extracts to the pot and bring to a boil. Boil Mash all grains at 155 degrees for an hour for fifteen minutes, then add the boiling boil for an hour adding Centenial a start of hops and continue boiling for 30 minutes boil & Liberty after 50 minutes cool (keep on stirring, but try to keep the pot quickly and pitch yeast Since the lager Swill Clone covered as much as possible). blend is twice as much yeast as normal Classification: lager, American lager, light Add the Irish moss, stir for one minute. packs I rarely make a starter with this one lager, Corona clone, Budweiser clone, Add the finishing hops. Stir and cover for Ferment 2 weeks @ 45 degrees rack & fer- extract three minutes. ment for 1 more week @ 40 degrees rack into a keg & prime set for two more weeks Source: [email protected], r.c.b., 1/17/96 Place (chill first if you like) in the fer- @ 35 degrees enjoy!! One of the biggest problems i have had is menter and top to 5.5 gallons. many of my friends insist that Budwieser Pitch when cool (as if you didnt know this and Corona are the best tasting beers part). (yuck). They simply have not been spoiled, I normally use a two stage system. I’ll rack Piss Yeller as many of us have been, with ‘good’ and it once after the head falls. When the bub- Classification: pale ale, American light ‘real’ beer. The following recipe normally bler pharts 2 or less times per minute, i’ll lager, all-grain wins the hearts of beer-flavored-water bottle or keg. If you are bottling, i would Source: Ron and Sharon Montefusco, (bio- drinkers as well as provides a stepping suggest using somewhere between 1/2 and [email protected]), HBD Issue #2130, stone for the non-brewers to experience 3/4 cup corn sugar, or 1/2 cup of honey for 7/31/96 good beer - home brewed. It it not exeed- priming... I hope i didnt forget anything... ingly hoppy, yeasty, or strong, but IS a The philosophy behind this beer is basi- Note: If you serve this beer to newbies or hearty and well balanced and full flavored cally this; to brew a lager-like ale that most wimps, serve it COLD! most beer lovers brew! people would recognize as “beer” and have will enjoy it warm to cool also! [This looks like it will come out substan- the taste characteristic lesser beer-educated tially darker and heavier than a Bud or Specifics: Americans associate with beer. The wheat Corona...neither would have crystal or • O.G.: I dunno is to serve the purpose of rice or corn in dark extract...-Ed.] • F.G.: I dunno American beers and “lighten” both the color and the mouth-feel. Fortunately, Ingredients: malted wheat is not an adjunct according to • 3 cups 20LV ish crystal malt the Reinheitsgebot and this is still an all- • 3.3 lbs John Bull dark unhopped extract Shiner . (Sharon is of German descent and enforces the purity law) The Saaz hops syrup Classification: lager, American light lager, give the beer a flavor that most educated • 3.5 cups munton and fison unhopped Shiner clone, all-grain plain amber dry malt extract (20 EBC beer palets will associate with a lager or Source: Dale Smith ([email protected]), HBD ish) pilsner beer, Ive found that the Saaz flavor Issue #2154, 8/21/96 • 1/2 tsp burton water salts (if needed) needs some mellowing time. I also carbon- • 1/2 tsp gypsum (if needed) I’ve used this recipe several times with ate this beer a little more heavily than most • Pinch of yeast nutrient (if using dry or much success. As you probaly know, ales (I add a cup or a cup and a quarter of ‘im really not sure’ yeast) shiner is a lager. They use lots of Maize in corn sugar to 5 gallons at botteling time). • 1 oz Kent Goldings hop pellets (boiling) their recipe & not very much hops. Overall, Once again this is to imitate the heavily • 1/2 oz Cascade hop pellets (finishing) it’s decent summer beer. It used to be my carbonated nature of American beers. • Lager Yeast (please, use something beer of choice until I became a beer snob. Hope you enjoy it, please let me know how good!) They have a new beer out, an unfiltered keg it turns out if you brew it. • Irish Moss (1/2 tsp or so) conditioned Honey Wheat Wiezen. It’s quite nice! Anyway here’s the recipe I use.

PAGE 61 LAGERS

Its not real involved unless you want to add lager the corn ale as well, though I’ve never a double decoction mash to bring out the done it. Honey Ginger Lager malt flavor (a la Warsteiner). Classification: lager, all-grain Ingredients: (for 5 gallons) Source: Jeff Stampes ([email protected]), Ingredients: (for 5 gallons) • 4-7/16 pounds 2-row pale malt HBD Issue #1659, 2/16/95 • 6 lb Belgian Pilzen Malt • 1-9/16 pounds rice I am making my first shot at formulating • 2 1/2 lb Wheat malt • 7/16 pound light crystal malt my own all grain recipes (until now, I have • 1oz 4.3% Willamet Hops • 1 ounce Cascade hops (full boil) either used other people’s, or have slightly • 1/2 oz Saaz Hops (adjust to taste) • 1/2 ounce Cascade (after boil) modified someone else’s). I thought I’d run • Wyeast #1056 American Ale Yeast or • 2 teaspoons Irish moss (30 minute boil) it by the collective wisdom of the hbd to Coopers dry • Munich lager yeast (16 ounce starter) collect feedback prior to brewing. What I’m shooting for is a Honey Ginger Procedure: Procedure: Lager. I want it to end up a little on the high Strike 10 qts at 126 deg. F and protein rest 2 tsp gypsum in boil, on top of very hard gravity side, full-bodied, good head reten- at 120 to 123 deg. for 30 to 45 minutes. las vega water (about 3/4 tsp for a 5 gallon tion, and not too hoppy. Increase to converstion temp of 150 to 155 batch). and hold for 45 minutes or until iodine test Boil the rice in 4 gallons of water for 30 Ingredients: is negative. (Decoction mashing proce- minutes. 3 was not enough and some • 8 pounds German 2-row pils malt dures single or double can be used instead) burned on. (1.5 gal. for 5 gallons). • 1/2 pound wheat malt Be sure to mash-out at 168 deg. for 5 min. Let it cool to 130 degrees, and add the rest • 1/2 pound dextrine malt this will help prevent a slow or stuck sparge of the grain. Leave at this temp for 45 min- • 1/2 pound crystal malt (10L) (why I don’t know but every time I brain utes. • 2 pounds light clover honey (boil) cramp and forget to mash-out the sparge • 1 ounce perle (8% alpha, 50 minute runs poorly) Sparge with 5 gallons of 168 Add boiling water to raise the temp for boil) deg. water and collect. Boil 90 minutes 158, and mash for another 45 minutes. • 1 ounce Willamette (4% alpha, 2 adding Willamet at start of boil and add the Miscellaneous notes: 1) i’ve used ale yeast, minutes) Saaz at end of boil (about 10 minutes). probably german ale, but that probably • lager yeast This beer benefits greatly from a week or won’t impress you. 2) *if* you can keep two of cold laggering in the bottle after car- tighht control over the temp during fermen- Procedure: bonation. The color is lighter than Sam tation, you might want to switch to pilsner/ I am adding the wheat malt, dextrine and Adams Boston Lager and the flavor is st. louis lager yeast. The munich lager crystal for body and head retention. I was somewhat similar. I’ve got to admit, I yeast, however, is tolerant of temperature planning a two temp mash (152F & 158F) started brewing this for my wife and some fluctuations. 3) I would not substitute a dif- unless someone can tell me why a protein of our less beer “aware” friends but I really ferent kind of hops unless you *really* rest would be needed. I will add two enjoy it myself also. know what you’re doing. I ruined a batch of the corn ale (below) by using fuggles; on pounds light clover honey to the boil. I will Specifics: a beer this light, fuggles gave a taste I also boil in 4 oz. grated ginger root. I know • OG: 1.048 thought resembled infection. 4) my notes it sounds like a lot, but I have used it in an • FG: 1.012-1.007 show initial gravity of 1.040, and final of extract beer with excellent results. It’s sort 1.004. I assume the final meant 1.014, or of toxic for the first 4 months, but after six maybe a broken hydrometer. 5) it’s been a it becomes a dry, snappy, excellent refresh- while, but it seems to me that I avoided the ing beer. Marly’s Wimp Beer vitamin-enriched rice. Which is nice, since Specifics: Classification: American light lager, rice the base stuff costs about half as much. 6) • OG: 1.060 lager, Budweiser clone, all-grain the rice gives a certain “crispnesss” to the taste, which is identifiable as the flavor dif- Source: Rick Hawkins (rhawkins@ ference between Budweisser (which uses iastate.edu), r.c.b., 4/27/95 rice) and other basic american swill (which This recipe was originally derived from use corn). 7) I was actually taking mugs of Oktoberfest Ale papazian’s rice--beer recipe, but further this rather than the stout on the next tap Classification: pale ale, vienna lager, okto- lightened. during the vegas summers. Though the first berfest, all-grain As a lager, it’s actually a nice, crisp, beer. few times i looked to make sure Marlys Source: Spencer Thomas (spencer@ As an ale, it will impress your Coors-type wouldn’t catch me.. 8) i don’t knwo what umich.edu), HBD Issue #2174, 9/5/96 friends, though you probably won’t think athe lovibund (sp?) is on the light crystal; it A proper Oktoberfest takes several months highly of it yourself. As a lager, it is better came from The Home Brewery as “light lagering. But if you’re attempting an “ale than the corn ale, but the corn ale is better crystal” clone”, then something like this should than this as an ale. I suppose you could work

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Ingredients: 1. Actual OG far less than planned due to This beer is smooth, packs a punch etc. I • 6lbs light DME lack of CHO extraction from specialty cannot say enough good about it. Why Big • 0.5lb CaraMunich crystal (or 60L grains. (The program apparently calculated Bang, brewed it for the 4th of July. crystal if you can’t find CaraMunich) these grains like a full mash/sparge.) Next • 0.5lb CaraVienne crystal (or 20L time should use 14 pounds of extract Ingredients: instead of 9. crystal if you can’t find CaraVienne) • 2 lbs Liquid extract • 2 oz Roasted barley (optional) 2. Used 400 cc starter/5 gallons, of BR’s • 3 lbs DME • 4 HBUs of Noble hops (Hallertau, Eastern European Lager yeast. Water was • 1 lbs Rice extract Tettnang) for 60 min. 10 gallons RO and 3 gallons bottled drink- • 1 1/2 oz Willamette for bittering • 4 HBUs of Noble hops for 30 min. ing water. • 1/2 oz Willamette for dry hopping • 4 HBUs of Noble hops for 15 min. 3. Fermented at 42-44F, took about 1 aroma • Wyeast 1056 month. Secondary/lagered for about 1.5 • American liquid Wyeast yeast months. Settled out nicely, never did filter Procedure: or Polyclar, although would do so if bot- Procedure: tling for competitions. Steep crushed crystal malt in 1 gallon of Boiled 1 hour OG 1.042 at 72 degrees hot (160F) water for at least 30 minutes, Added dry hops 3 days later when I moved and strain into boiling kettle. Specifics: the beer to a secondary fermenter. The dry For a full-volume boil, use the hopping • OG: 1.046 hopping gives a unique taste and the beer is schedule shown. For a 1/2-volume boil, • FG: 1.012 already at 3-4% alcohol to protect itself double the first two hop additions. from hop contamination. Use a neutral ale yeast (e.g. Wyeast 1056), make a starter and ferment cool (65-68F) to minimize esters. Octoberfest After bottling and conditioning, keep it in Classification: vienna, maerzen, oktober- the fridge near 32F for as long as you can fest, amber lager, lager, all-grain before drinking. Source: Richard Hunter ([email protected] com.com), r.c.b., 7/3/96 I recently brewed an Octoberfest that is delicious. Lazy Saturday Lager Ingredients: Classification: lager, light lager, American • 5.5 lbs DWC Pilsner Malt lager, extract • 4 lbs. Great Western Munich (8L) Source: Bruce Ross ([email protected]), • 0.5 lbs. DWC Belgium Aromatic r.c.b., 8/31/96 • 0.5 lbs Hugh Baird Carastan (30L) I made the following light lager recipe one • 0.25 lbs.Domestic Cara-Pils weekend when I was too lazy to make an • 0.25 lbs. Hugh Baird Crystal (50L) all-grain batch. It turned out very nicely, • 1.5 oz Tetnanger for 60 min (3.5%) after 1.5 months of lagering, and my Amer- • 1.0 oz Styrian Goldings 30 min (5%) ican lager-loving friends drank it all in a • 1.0 oz Saaz 15 min (3.9%) very short time. • Wyeast 2206: Bavarian

Ingredients: (10 gallons) Procedure: • 9.00 lb. Light Malt Extract Syrup Mash schedule is a 50-60-70 (Celsius) step • 2.50 lb. Cara-Pils Dextrine mash. • 2.50 lb. Munich Light Primary 8 days at 50 deg. F. Secondary 20 • 2.50 oz. Cz Saaz 3.6% 60 min days at 45 deg. F. Lagered at 33 deg F. for • 1.50 oz. Cz Saaz 3.6% 30 min 6 weeks • 2.00 oz. Cz Saaz 3.6% 0 min (Added at end of boil and allowed to steep for 10- 15 minutes.) • BR’s Eastern European Lager yeast Big Bang Pilsner Ale Classification: pilsner, lager, extract Procedure: Source: Craig Brown ([email protected] Water Evaporated during boil: 3.00 gal com.com), r.c.b., 10/9/96 Add 13 gal of water to yield 10 gal of wort

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PAGE 64 CAT’S MEOW 3 WHEAT BEER

CATEGORY 3

Weizen? Why Not? Weizen Blow Me Away Holiday Ale Classification: wheat beer, weizen, weiss- Classification: wheat beer, weizen, weiss- Classification: wheat beer, weizen, holiday bier, extract, honey bier, all-grain ale, honey, extract Source: Jason Goldman (jdg@hp-lsd) Source: Darryl Richman (darryl@ Source: Steve Conklin Issue #359, 2/16/90 ism780c.isc.com) Issue #186, 6/26/89 (...!uunet!ingr!b11!conk!steve) Issue This beer was a bit cloudy and should have The hot break in the boil was the most #319, 12/8/89 some Irish moss. I’m not really sure what unbelievable thing I’ve ever seen. It looked This beer turned out very well. It has just a the honey added to this beer (more experi- like egg drop soup. We took out a sight hint of the allspice, more in the aroma than mentation is in order). However, it turned glass and grabbed a bit and the flocks were the flavor, and is quite sweet tasting. There out so well that I won’t omit it in the future. huge---as much as 1/2 inch in diameter. is a slight bitter hops aftertaste, but I think This was a very good extract-based recipe that if it were any less bitter, the sweetness (it well nigh evaporated). Ingredients: (for 15 gallons) would be overpowering. This beer will • 14 pounds, wheat malt bring color to your cheeks. The spice can Ingredients: • 8 pounds, Munich malt be omitted with no great loss. • 6 pounds, Williams wheat extract • 6 pounds, 2-row malt • 1 pound, crystal malt • 90 grams, Hersbrucker hops (3.4% Ingredients: • 1/2 pound, toasted barley alpha) • 6 pounds, William’s Weizenmalt syrup • 1 pound, honey • 10 grams, calcium carbonate • 2 pounds, dark DME • 2 ounces, Cascades hops (boil) • Sierra Nevada yeast • 2-3/4 pounds, buckwheat honey • 1/2 ounce, Cascades hops (finish) • 1 pound, crushed crystal malt • 1 package, Wyeast wheat yeast Procedure: • 1/4 pound, crushed chocolate malt This is a 15-gallon batch. Our beer was • 2-1/2 ounces, Cascade hops (boil) Procedure: 50% malted wheat, 30% Munich, and 20% • 1-1/2 ounces, Hallertauer hops 3.6 Make a 2-quart starter before brewing. 2-row malt. Medium soft water was used alpha (boil) Steep crystal and toasted barley in 4 gal- with the addition of 10 grams CaCO4. • 3/4 ounce, Hallertauer hops (finish) lons water for 40 minutes (use grain bags to Mash with 1-1/4 gallons water per pound • 4 teaspoons, whole allspice make this easier). Add extract, honey and of grain with rests at 120 degrees (1-1/2 • 1 teaspoon, Irish moss bittering hops. Boil wort for 1 hour. hours), 135 degrees for 45 minutes, 148 • yeast Remove from heat. Add finishing hops and degrees for 30 minutes, and 156 degrees • 2/3 cup, corn sugar (priming) steep 2 minutes. Chill and pitch yeast. until converted. 172 degrees for 15 min- After 3 days, rack to secondary. Bottle after utes. We took our time with the sparge: 20 Procedure: minutes to settle in the lauter tun, at least 8 days. Steep grains in 2 gallons water while heat- 30 minutes of recycling, and 1-1/2 hours to ing to boil. Remove grains. Add extracts sparge. We cut it off at a gravity of 1.015 Specifics: and honey. Boil 1 hour with boiling hops, because we weren’t getting sweetness, just • O.G.: 1.050 add 1 teaspoon Irish moss at 30 minutes. grainy notes. • F.G.: 1.012 Simmer allspice in water for 3 minutes, • Primary Ferment: 3 days Specifics: remove allspice and add water to primary. • Secondary Ferment: 5 days • O.G.: 1.055 After fermenting, prime with corn sugar and bottle. WHEAT BEER

Specifics: • 2 ounces, Mt. Hood hops (8.6 AAU) Has a very nice floral honey/clove aroma. • O.G.: 1.090 • Wyeast Bavarian Wheat liquid yeast Nice clear golden color. My beers have • F.G.: 1.025 been much clearer since using the whirl- Procedure: pool technique to get rid of most of the trub before fermenting. Has a clove/wheat beer The black patent was *VERY* lightly flavor not much honey flavor. I didn’t want crushed because I just wanted a light brown to use too much buckwheat honey in order Wheat Amber beer---not a black beer. The grains were to let the wheat flavor come through. Classification: pale ale, wheat, extract steeped to just before boil and strained out. Ingredients: Source: Marc San Soucie Add extract and all of the hops. Boil 60 ([email protected]) Issue #191, minutes. Add to cold water in fermenter • 3 pounds, Bavarian dry wheat extract 7/1/89 and pitch yeast. • 2 pounds, Clover honey • 1/2 pound, Buckwheat honey The result is extravagantly tasty---very rich • 1/2 pound, light Crystal malt (20 and full-bodied, strongly hopped but not lovibond?) tart. I am quickly becoming a believer in • 1 ounce, Centennial hops 11.1% AAU’s the value of a little wheat malt for adding Wheat Beer • 24 ounces, Wyeast 1056 slurry (from flavorful body. It seems to work very well Classification: wheat beer, weizen, extract previous batch) with crystal malt. Body, crispness, sweet- Source: Gene Schultz (gschultz@ ness, hoppiness...heaven. cheetah.llnl.gov) Issue #660, 6/17/91 Procedure: Ridiculously simple, but very nice and Ingredients: Bring 1 and a half quarts water to 170 light. Most people who don’t like wheat • 1 can, Kwoffit Bitter kit (hopped degrees and turn off heat. Add crystal malt beers like this one, and many people think extract) and steep for 40 min. Tempurature was 155 that this is a commercial product, not • 3 pounds, light dry malt extract degrees after adding malt and stirring. In homebrew! The Telfords extract is proba- • 1 pound, crystal malt another pot, start 3 gallons water boiling. bly the major factor in the success of this • 1/2 pound, wheat malt When it comes to a boil, strain in liquid recipe--done just right. You need to put in • Fuggles leaf hops from crystal malt and also pour another some sugar to bring up the level of fer- • Kwoffit yeast quart of hot water through the grains. Add mentables, but don’t put in too much, or the wheat extract and honey. Bring to a you’ll get a cidery taste. Don’t follow Tel- boil. Skim the scum off and then add 3/4 Procedure: ford’s instructions, which say that this kit ounce hops for 1 hour. Turn off heat and Steep the crystal and wheat malts. Boil the can make five gallons---too watery. add the last 1/4 ounce hops. Whirlpool and resulting mixture with the Kwoffit kit and let stand to let the trub collect. Siphon into the light extract. Add a small amount (up to Ingredients: (for 4 gallons) carboy and top to 5 gallons. Add yeast and 1/2 ounce) of the Fuggles hops in the last • 1 can (3.75 pound), Telford’s Wheat shake vigorously. Bottle with 4 oz. corn minute of the boil. Beer extract sugar. • 2 cups, granulated sugar • 3/4 ounce, Saaz hops Specifics: • 1 package, Wyeast London Ale yeast • O.G.: 1.050 Casual Dunkelweizen • F.G.: 1.005 Classification: wheat beer, weizen, dunkel- Procedure: weizen, extract Bring two gallows of water to a boil, then Source: Mark Stevens ([email protected]) add extract. Add sugar. Add 1/2 oz. Saaz Issue #636, 5/14/91 hops to the boil for 30 minutes. Remove Alcatraz Wheat Beer heat. Add 1/4 oz. Saaz hops for aroma. Add Came out excellent. Not quite true to the Classification: wheat beer, weizen, weiss- cool water to bring wort volume to four German style, but a very drinkable light- bier, extract gallons. Cool to 75 - 80 degrees. Transfer bodied beer, without an overwhelming Source: Bryan Gros (bgros@sensitivity. to primary and pitch yeast. wheat character. berkeley.edu) Issue #746, 10/23/91 Ingredients: I primed half the batch (5 gal) with 1/3 cup corn sugar and the other half with 1/2 cup • 3.3 pounds, Northwestern weizen clover honey. After two weeks, the beer extract Rocket J. Squirrel Honey was great. The beer primed with honey, • 3.3 pounds, Northwestern amber extract Wheat Ale however, was way too carbonated. All you • 1/2 pound, crystal malt (crushed) Classification: wheat beer, weizen, weiss- can taste is bubbles. In direct taste tests, • 1/2 cup, black patent malt (lightly bier, honey, extract this beer has more body than WheatHook, crushed) Source: David Haberman (habermand@ and is slightly sweeter. Compared to EKU, • 1 teaspoon, gypsum afal-edwards.af.mil) Issue #722, 9/12/91 the beer is similar, but EKU Wiezen is • 1/2 teaspoon, Irish moss slightly sweeter.

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Ingredients: for 20 minutes. Steep the specialty malts • 2 ounces, Tetnanger (alpha 3.6) boil 1 • 3 pounds, dried wheat extract while bringing the rest of the water to a hr • 2 pounds, Wheat malt boil. Remove specialty grains and add • 1/2 ounce, Tetnanger to finish 2 min • 1 pound, Barley malt extracts and wort from the mash as boil • WYeast Bavarian Wheat (from a previ- • 1 pound, dried malt extract begins. Add Hallertau hops at beginning of ous batch) • 2--1/2 ounces, Mt. Hood hops boil. Add 1/2 ounce of Saaz at 40 minutes. • Wyeast Wheat beer yeast Turn off heat after 60 minutes, and add last Procedure: 1/2 ounce of hops. Cooled overnight outside, rack and repitch Procedure: Specifics: slurry from previous batch. Make a yeast starter two days beforehand. • Primary Ferment: 1 week Mash the three pounds of malt a la Miller. • Secondary Ferment: 10 days Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, Berliner Weisse and 1/2 ounce at 5 minutes. Cool and pitch Classification: Berliner weisse, wheat beer, yeast. Ferment. Bottle. Wheat Beer #1 all-grain Classification: wheat beer, weissbier, wei- Source: Aaron Birenboim, (abirnbo@ Specifics: zen, extract rigel.hac.com) Issue #828, 2/20/92 • O.G.: 1.057 Source: Mike Lang Next time I will try something more like: 3- • F.G.: 1.012 ([email protected]) Issue #675, 7/9/91 -1/2 pounds pale, 1 pound wheat flakes, 2- This one turned out good. Light amber -1/2 to 3 pounds wheat malt, 1--1/2 ounces color, a bit on the sweet side and I can taste hallertauer IN THE MASH. a hint of clove. Some comments from the Unfermentables Hoppy Amber Wheat (Denver area brew club): Classification: wheat beer, weizen, weiss- Ingredients: bier, extract • 6 pounds, Wheat/Malt extract Many commented that the sourness was in • 1 pound, honey fact different from the usual sour mash. Source: Michael Korcuska (korcuska@ Different, but not necessarily better or ils.nwu.edu) rec.crafts.brewing, 11/15/91 • 3 cups, crystal malt • 1 pound, DME worse. All said the beer was clean, which is After 2 weeks in the bottle, this was a • 2 ounces, Hallertauer (boil 60 minutes) unusual for sour mashes, a good point for VERY hoppy beer. In my opinion it was • 1/2 ounce, Hallertauer (finish 2 mins) my technique. too hoppy for the style. The color was a • Wyeast Bavarian wheat yeast Most said the souring (caried out to pH 3.4) beautiful amber and it was very clear. After was about right on, although I found it to be 2 months the hop bite subsided somewhat Procedure: a bit too sour for my taste. and it is now an excellent brew---crisp, clear and aggressive with a very white Cooled overnight outside. Rack to new car- Most said the hop level was about right on white head considering the color of the boy next day and pitch WYeast Bavarian (1 oz. hallertauer boil). beer. Wheat. The only consistent criticism was a grainy flavor. This could be due to many things. It Ingredients: may just be that letting the GRIST sour • 6.6 pounds, wheat malt extract extracted something nasty from the husks, • 1--1/2 pounds, dark dry malt Wheat Beer #2 etc. My fix for that problem would be to • 1--1/2 pounds, crystal malt Classification: weizen, weissbier, extract, sparge, then sour the LIQUOR with pills • 1 pound, wheat malt honey ONLY, no raw grain. • 1/2 pound, wheat flakes Source: Mike Lang Another souring method I’d like to use is a • 1/4 pound, chocolate malt ([email protected]) Issue #675, 7/9/91 prolonged acid rest in the mash (like 3--5 • 2 ounces, of Hallertauer hops (Alpha days at 90 F). One fellow said the best sour This ones a little lighter, I was expecting a 4.2) for full boil mashed beer he had was made with this big difference in the hop taste and aroma • 1/2 ounce, Saaz hops (Alpha ??) for 20 technique. minutes but the difference was very slight. Maybe Another guy said a brewery in Germany • 1/2 ounce, Saaz hops to finish there were too many fermentables to let the pitched pure Lactobacillus Delbrueckii • yeast hop taste through. Both brews have a good kick (sorry about the lack of gravities but I along with a standard ale yeast. brewed during finals week.) Procedure: Ingredients: Mash the crystal malt, wheat malt and Ingredients: • 5 pounds, pale malt flaked wheat with 2 1/2 gallons of water • 6 pounds, Wheat/Malt extract • 1 pound, Munich malt using your favorite mash method. I used a • 1 pound, honey • 1 pound, barley flakes step mash, holding for 20 minutes at 130 • 3 cups, crystal • 2 pounds, wheat malt degress, 30 minutes at 150 degrees and 155

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• 1 ounce, Hallertauer hops (boil) Ingredients: • acidopholous capsules Day After 1040A Wheat • 1 pound, Klages malt Classification: wheat beer, weizen, extract, • 1 pound, malted wheat Procedure: weissbier • 1 can, John Bull unhopped light extract This was a beer soured a la Papazian, Source: John Devenezia (devenzia@ syrup except that I added some acidopholis cap- euler.jsc.nasa.gov) Issue #879, 5/12/92 • 1 ounce, Saaz hops pellets • Irish moss sules to the souring mash. I believe that I have a delicious wheat beer coming out of • lager yeast most of the souring was due to the bacteria the bottle right now and I thought with in the capsules. summer here y’all might want to give it a try. This beer is the best I’ve made so far Procedure: and is also the first I’ve made with liquid Microwave mash the Klages and wheat. yeast. Draw your own conclusions, but I Sparge with 1 gallon of water at 170. Australian RedBack know I will be using the liquid stuff from Add extracts and 2/3 of the Saaz hops. now on. The taste is hard describe; flavor- Classification: wheat beer, weissbier, wei- I used hot water to get to the protien rest ful and slightly sour like a wheat beer zen, all-grain temperature, and then from there used the should be, with a nice hop to it. It has a Source: Allan Wright, (aew@spitfire. medium alcohol content. microwave temperature probe and it’s hold unh.edu) Issue #834, 3/2/92 temp feature for the two conversion rests, This wheat beer was so good I’m going to I was modeling this beer after the Austrail- and mash out to 170F. I used MedHigh make a variation of it for my next batch. It ian wheat beer RedBack. power, and stirred every 10 minutes or so. will be a raspberry wheat beer and I’ll be The emphasis in mashing was on body, not Ingredients: adding about 4 pounds of berries to it. fermentable sugar. It worked. The beer has • 7--3/4 pounds, mix of 66% malted considerably more malt flavor, body, and Ingredients: wheat extract and 33% barley malt the dry hopping gave it a bit more tang than extract • 1 pound, malted wheat it usually has. Old recipe just used 1/2 • 1 pound, crystal malt (steeped, removed • 4 pounds, Weizen extract pound of malted wheat, cold to boil, to add before boil) • 2 pounds, pale malt extract a bit of flavor. • 1 pound, amber unhopped dry malt • 1 ounce, Mt. Hood hops (boil) extract • 1 ounce, Hallertauer hops (finish) • 1--1/2 ounces, Kent Goldings hops • Wyeast Bavarian wheat yeast (5.6% alpha) (60 minute boil) Simple Wheat Beer • 1/2 ounce, Kent Goldings (10 minute Procedure: boil) Classification: weizen, weissbier, wheat Put 2.5 gallons of cold, filtered water into • 1/2 ounce, Kent Goldings (5 minute beer, extract pot. Added malted wheat (in muslin bag) to boil) Source: John DeCarlo (jdecarlo@ pot and brought the water to 180 degrees. • 1/2 ounce, Kent Goldings (in strainer, mitre.org) rec.crafts.brewing, 6/17/92 Steeped the wheat for 30 minutes. pour wort through) Removed bag of wheat and brought the Ingredients: • 1/2 ounce, Irish moss (15 minute boil) water to boil. Added malts and boiling • 3/4 ounce, Burton water salts • 6.6 pounds, wheat malt extract hops to pot and let boil for 60 minutes. • 2 packs, Doric ale yeast (started 2 hours • 1 ounce, Hallertauer hops (boil 60 Turned off the heat and added finishing prior to brew) minutes) hops. Force cooled the wort in an ice bath • Wyeast Bavarian wheat yeast Procedure: and put into primary fermenter. Added cold water to fermenter to bring the water level My primary ferment started in 1 hour and Procedure: to 5 gallon mark. Pitched yeast. was surprisingly vigorous for 36 hours. It Boil extract and hops. Dump in fermenter finished in 48 hours. It has been fermenting Specifics: with enough cold water to make 5 gallons. slowly for 5 days and now has stopped • O.G.: 1.038 Pitch yeast. blowing CO2 through the airlock at any • F.G.: 1.010 noticeable rate (less than 1 bubble every 3- • Primary Ferment: 4 days -4 minutes) I took a hydrometer reading • Secondary Ferment: 7 days last night and it read 1.018. This seems Simple Wheat Beer high for a F.G. in comparison to my other Classification: wheat beer, weizen, weiss- beers of the same approximate S.G. bier, extract The last 1/2 ounce of hops was put in a SunWeiss Source: Jon Binkley (binkley@boulder. strainer in a funnel and wort strained Classification: weissbier, weizen, wheat colorado.edu) rec.crafts.brewing, 6/17/92 through it on its way to the carboy, as beer, extract described in Papazian. A blow-off tube was If you want a Bavarian style wheat beer Source: Bill Crick ([email protected]) r.c.b., used. (Weizen), you need to use a special strain 6/24/92 of yeast called Saccaromyces delbruekii;

PAGE 68 WHEAT BEER the only commercially available form this Procedure: Ingredients: comes in is liquid culture. Mash in 11 quarts water and protein rest 30 • 6.6 pounds, IREKS wheat malt extract Impress your friends with what an authen- minutes at 130F. Starch conversion 90 min- • 6.6 pounds, IREKS light malt extract tic tasting Bavarian Weizen you’ve brewed. utes at 149F. Mash out and sparge 1 hour at • 2 ounces, Hallertauer leaf hops (4.4% If you still refuse to use liquid yeast, I’d 168F. Boil 1 hour, adding hops as indicated alpha) (60 minute boil) suggest going with more finishing hops--- above. • 1--1/2 ounce, Cascade hops (alpha maybe 3 additions of 1/2 oz. each, 15, 10, 5.7%) (30 minute boil) and 5 minutes boil time. Wheat malt has Specifics: • 1/2 ounce, Hallertauer plug, (15 minute boil) very little intrinsic flavor---Weizen gets • O.G.: 1.042 most of it’s flavor from the yeast. If you use • Wyeast #3056 a standard ale yeast, plus the low hopping rate traditionally used for weizens, then Procedure: you’ll get a pretty tasteless beer (like the Bavarian Wheat Bring 3 gallons water to boil, remove from worthless wheat beers most American heat and add malt extract syrup (yes, all of brewpubs and microbreweries sell). Classification: wheat beer, weizen, weiss- bier, all-grain it). Bring mixture to boil, add Hallertauer bittering hops. After 30 minutes add Cas- Source: Tony Babinec ([email protected]) Ingredients: cade bittering hops, 15 minutes later add Issue #927, 7/19/92 • 2 cans, Alexanders wheat malt extract Hallertauer plug (I used hop bags for all 3 Target starting gravity is in the range of • 1 ounce, Hallertauer hops (boil 60 additions). Cool wort (about 3.5 gallons) to 1.050-1.055, so adjust the above grain bill. minutes) about 100F, siphon onto another 3--1/2 gal- For a dunkelweizen, substitute a couple • 1/2 teaspoon, Irish moss (15 minute lons of cold tap water, aerating vigorously. pounds of Munich malt for some of the boil) This produced 7 gallons of wort with a pale malt, and substitute crystal malt for • 1/4 ounce, Hallertauer (10 minute boil) S.G.=1.065 (I get great extract efficiency the cara-pils. • Wyeast #3056 Bavarian wheat yeast from my extracts!). • 3/4 cup, corn sugar to prime Cracking the wheat malt correctly takes Rack to two carboys with about another 1- some practice. I set the Corona mill more -1/2 gallon water (total yield to 10 gallons). Procedure: finely than for barley malt. The idea is not Pitch yeast at about 75. to pulverize the wheat malt, but to crack it Boil extract and hops. Add hops and Irish well. moss as noted in ingredients section above. Dump in fermenter with enough cold water Ingredients: (for 15 gallons) to make 5 gallons. Pitch yeast. • 4--1/2 pounds, pale malt (barley) Bavarian Weiss • 4--1/2 pounds, wheat malt Classification: wheat beer, weizen, weiss- • 1/2 pound, cara-pils malt bier, extract • 4 AAUs, Hallertauer (or other German Source: Frank Dobner (fjdobner@ Hefeweizen hop) (bittering) ihlpb.att.com) Issue #937, 7/29/92 • light finishing hop (1/4--1/2 ounce, Classification: wheat beer, weizen, hefe- This was a much fuller bodied beer than Cascade, last 10 minutes (optional) weizen, weissbier, all-grain would be called for in this style beer. Also • Wyeast Bavarian wheat yeast Source: Jed Parsons (parsons1@husc. the color and the way light passes through harvard.edu) Issue #917, 7/6/92 the liquid is far from my idea of shining Procedure: This is not as heavy as the German variet- golden Bavarian Weiss. When mashing, an initial protein rest is ies, and does not have the clove-like taste: Ingredients: instead, I made it in pursuit of the taste of advised. If the usual protein rest is roughly Grant’s Weis Beer, which is much paler, 30 minutes, you might conduct a protein • 2 3.3 pound cans, M&F wheat malt and lighter of body; with a hoppier aroma; rest for 45 minutes at 122 degrees F before extract and drier, but not bitter, to the taste. boosting the mash to a starch conversion • 1--1/2 ounces, Hallertauer hops temperature of 153/5 degrees F. (boiling) Ingredients: • 1/2 ounce, Hallertauer hops (Finishing) • 5 pounds, wheat malt • 1/4 teaspoon, Irish moss • 3 pounds, 6 row lager malt • 3/4 cup, dry malt extract for bottling • 1 ounce, Tettnang hops (45 minutes Weizen Schmeizen (turned out to be too little) before end of boil - alpha 4.7%) Classification: wheat beer, weizen, weiss- • Wyeast Bavarian wheat liquid yeast • 1/2 ounce, Saaz (25 minutes - 3.8% bier, extract alpha) Source: KENYON%LARRY%erevax. Procedure: • 1/2 ounce, Saaz (10 minutes - 3.8% [email protected] Issue I brewed according to the standard proce- alpha) #931, 7/23/92 dures one finds in TCJoHB for an extract • Wyeast 1056 (“American Ale”)

PAGE 69 WHEAT BEER brew adding the Irish Moss in the last 10 • 1/3 ounce, Chinook Pellets for 45 one hour. 5) Add Cascade hops, return to minutes of boil. minutes (4 HBU) boil and remove from heat. 6) Steep 15 • 1/2 ounce, Cascade Pellets for 20 (2.5 minutes. 7) Chill with immersion chiller to HBU) 80F. 8) pour into clean fermenter and top • 1/2 ounce, Tettnanger Pellets for 10 up to 5.5 gallons total volume with cold Franko’s Magnificent minutes water. 9) shake up starter, pitch and vigor- Eichenweizzen • Whitbread ale yeast ously stir wort. 10) Ferment ~3 days at Procedure: ~68F. 11) Rack to secondary. 12) bottle Classification: wheat beer, weizen, weiss- when clear (~1 week) with 1.25 cups light bier, extract Treat 7 gallons water with 1/4 ounce gyp- dry malt extract. Source: Frank Bruno (fbruno@rapnet. sum. Mash in 8 quarts at 170F for a target sanders.lockheed.com) rec.crafts.brewing, of 156F. When beer is fermented, prime 9/2/92 with 1/2 cup sugar, fine with 1/2 teaspoon of gelatin, keg or bottle. Ingredients: American Wheat Classification: wheat beer, weizen, all- • 1 pound, light dry extract Specifics: grain • 1 3.3--kg can, Ireks wheat extract • O.G.: 1.040 • 1 ounce, Hallertauer (7.5% alpha) • F.G.: 1.015 Source: Dan Morey (dmorey@ • 1/4 ounce, Hallertauer (7.5 alpha) iastate.edu), HBD Issue #1351, 2/17/94 (finish) In this recipe, wheat made 27% of total • 1 teaspoon, Irish moss grist. I would note that this beer was fer- • 1 ounce, Oak chips Drew’s Brew Wheat mented warm (77F). The beer was very tart • Wyeast 3056 Bavarian Wheat and had hints of cloves in the nose. I have Classification: wheat beer, weizen, extract also made an *American Wheat* (about Procedure: Source: Andrew Lynch ([email protected]), year and a half ago) with wheat making HBD Issue #1066, 1/29/93 43% of the grist, fermented with Notting- Boil 1--1/2 gallon water. Add Irek’s wheat I’ve gotten a number of complements on ham dry ale yeast at cooler temperatures extract, 1 pound dry malt extract, and 1 my extract wheat beer, and a request for the (62F). This beer had the very same charac- ounce Hallertauer. Boil 40 minutes. Add 1/ recipe, so I thought I’d post it here. teristics, tart with a hint of clove! I still 2 ounce finishing hops, 1 ounce oak chips, beleive that the yeast plays the greatest role and 1 teasppon Irish moss. Let cool. Add This is about he simplest recipe I’ve ever in producing this clove character, but I water to bring volume to 5 gallons. Pitch made, and it tastes great. Clean and believe that the wheat plays a large role in yeast. refreshing, and a little on the light bodied side. I might lower the lovibond rating of this flavor than generally accepted in homebrew circles. One final note, a group Specifics: the crystal malt to get a color that more matches the flavor. I’ll be attempting to of brewer’s in my homebrew club did a not • O.G.: 1.045 recreate this with all grain this weekend. so scientific study of the affects of yeast. • F.G.: 1.012 One yeast, EDME dry, produced a wheaty Ingredients: characteristic (though the beers brewed • 2, 4 lb cans Alexanders 60% wheat 40% where not wheat beers). barley unhopped extract Red Wheat Ale • 1 lb 80L crystal malt, crushed Ingredients: Classification: wheat beer, weizen, weiss- • 2 oz 5.3 alpha Styrian Golding hop • 8 lbs pale 6-row bier, all-grain plugs • 3 lbs wheat • 2 oz 6.1 alpha Cascade whole hops • 1 oz N. Brewer (1 hour) Source: Larry Barello (uunet!polstra! • Wyeast #3056 Bavarian Wheat yeast • 1/2 oz Hallertauer (1 hour) larryba) rec.crafts.brewing, 9/21/92 • 1/2 oz Hallertauer (10 minutes) This is my most recent favorite all-grain Procedure: • Nottingham Dry Ale Yeast. ???? recipe. 3 days before brewing, pop the Wyeast Brown/Golden ale. Light, refreshing and a package. 2 days before brewing, pitch nice aroma of chocolate malt for interest. Wyeast package contents into a starter Could be made with extracts by using 1 can made from 2 cups water, 1 cup light dry Al’s Amber Wheat Beer each of pale malt and wheat extract syrup malt extract, and 1 Tettnanger pellet. I use Classification: wheat beer, extract (or powder). Easy drinking beer. this type of starter on all my batches and Source: Allan Wright Jr. (aew@spitfire. pitch *after* high krausen. Ingredients: unh.edu), HBD Issue #1166, 6/21/93 BrewDay: 1) “Teabag” the Crystal malt, • 3 pounds, pale malt This recipe produces an excellent summer and add to 3 gallons cold water. 2) Bring • 3 pounds, wheat malt beer. Light in body, but with a nice hop Fla- almost to a boil and remove the “teabag”. • 4 ounces, medium crystal (~40L) vor and nose to make it enjoyable to drink. 3) Add malt extract and bring to a boil. 4) • 1 ounce, chocolate malt I also use this as the base for my fruit beers. Add Styrian Goldings hops and boil for

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With 5 lbs. of blueberries added to the sec- not very liquid, and indeed, during boiling The recipe performed as expected for my ondary it is truly special! it gets pastey(starts sticking to bottom). set up with extraction of 29 SG points/lb for a decoction. I use a 48 qt cooler with the Ingredients: Specifics: copper slatted wort collector that we have all seen. I do not beleive that the geometry • 3.3# Can Mutton and Fisson Light • O.G.: 1.038 of the picnic cooler mash-tun (wider than Unhopped Extract tall) gives as good a grain bed, clarity, or • 2.0# Bag of Unhopped Wheat Dry malt extraction as I have gotten with the insu- • 1.0 oz. Cascade Leaf Hops (Boil) lated Zap-Ap style (taller than wide). But, • 0.25 oz. Cascade Leaf Hops (Flavor) #8 Weizen II the cooler is more workable for 14 gallon • 0.25 oz. Cascade Leaf Hops (Aroma) Classification: wheat beer, weizen, extract batches. • 1 tsp. Irish moss • 2 Packages Mutton and Fisson Ale Source: Lynn Kerby ([email protected]), Ingredients: r.c.b., 5/5/93 Yeast • 15 lbs Ireks Wheat Malt I brewed a couple of beers with the wyeast • 10.5 lbs DeWolf-Cosyns Pils Malt Procedure: wheat yeast last year and was satisfied with • 2 oz 4.6% German Hallertauer Pellets the results (one of the beers took 1st place Remove 1 1/4 cup of wheat malt and save (assume 25% utilization) 60 min in the HWBTA competition back in Febru- in zip-lock bag for priming. • Weihenstephan Weizan Yeast (96? 69?) ary). As far as temp ranges go, I believe Bring 1.5 Gallons water and Malts to a that I fermented in the low 70’s for both Procedure: boil. When boil starts fully set your stove primary and secondary. If you ferment too timer (watch, hourglass, whatever) to 45 warm (mid 70’s and up) I suspect that you 1.Preboil all water, chill, and siphon off mins. For leaf hops I don’t use a hop bag, will get a very phenolic brew. One of the of sediment. you can if it makes you feel good. judges in the HWBTA competition felt that 2.Mash in at 99F, hold for 15 minutes. 45 Mins: Add Boil Hops - 1.0 oz. I should try fermenting a little cooler to 3.Boost to 122F, hold for 15 minutes. reduce the phenolics - I thought it was per- 15 Mins: Add Irish moss - 1 tsp. 4.Perform first decoction with thickest fect and it was certainly the taste I was 10 Mins: Add Flavor Hops - .25 oz. 40% of mash. Heat in 15 minutes to 160F, shooting for! 2 Mins: Add Aroma Hops - .25 oz. hold 15 minutes. Heat in 15 minutes to Ingredients: boiling. Boil for 20 minutes. Mix back into 0 Mins: Pour through strainer and fun- mash tun over 10 minutes. nel(with strainer) directly int o carboy with • 5 lb Wheat Dry Malt Extract (from 2+ gallons of cold water as quickly as pos- GFSR) 5.Hold at 147F for 20 minutes. sible. Fill to top with more cold tap water. • 1 lb Bulk Pale Dry Malt Extract 6.Perform second decoction with 30% of swirl carboy to mix hot and cold evenly. • .75oz Hallertau - Northern Brewer Plug mash. Heat in 15 minutes to 160F, hold 15 Pitch yeast. Hops (leaf) 7.5%AA (60 minutes) minutes. Heat in 15 minutes to boiling. • .25oz Hallertau - Northern Brewer Plug Boil for 10 minutes. Mix back into mash Hops (leaf) 7.5%AA (30 minutes) tun over 10 minutes. • .125oz Saaz Leaf Hops 2.9%AA (15 7.Sparge at 172F to collect 15 gallons. minutes) Weiss Bier 8.Boil two hours. • .125oz Saaz Leaf Hops 2.9%AA Classification: weizen, wheat beer, all- (finish) 9.After hot break occurs collect one gal- grain • Wyeast 3056 Bavarian Wheat lon of speise (wort) for priming. Source: 10.Add hops for last 60 minutes. [email protected], HBD 11.Pitch yeast at 58F. Allow temperature Issue #1099, 3/17/93 Specifics: to rise to 65F over three days. This weekend I brewed a 1/2 batch (2.5 • SG: 1048 12.Bottle with 1 4/5 qts speise per 5 gal- gal) using a single decoction process (my • FG: 1010 lons. first time). This is the recipe. • Primary: Plastic, 3 days @ 70F • Secondary: Glass, 15 days @ 70-75F This process took about 10 hours from start Ingredients: (for 2-1/2 gallons) • IBUs: 26 to clean up excluding pre-boiling the water. • 3 pounds german wheat I am quite happy with this beer. It has a • 1.5 pounds american 6 row smoothnes that I have not tasted with my • 1/2 oz hallertau pellets other Hefe Weizen’s that I attribute to the • Wyeast Bavarian wheat (3056) German Hefe Weiz unhopped speise. I found Eric Warner’s Classification: wheat beer, weizen, hefe- book quite helpful and pretty much fol- Procedure: weizen, all-grain lowed his guidelines verbatim. I was sur- prised at the very easy sparge. I did stir I mashed in with 1 quart/pound of water. Source: Rick Garvin ([email protected]), after one hour and recirc 1/2 gallon. The My first question is: when I pull my decoc- HBD Issue #1168, 6/24/93 tion for separate heating and boiling it is run-off was clear and I had no stuck mash problems.

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some unknown reason (this batch smelled gray oily foam that comes to the top (sub- Wacky Weizenbock particularly good??), a fight broke out and sides after 5-10 minutes). Classification: wheat beer, weizen, weizen- the dog bought a mean shot from the cat on 5. Boil down to 13.5 gallons and add the bock, bock, extract the nose. I couldn’t call it whining pooch cascades. Boil for 60 minutes. wheat, could I?? Source: Jonathan Gibbens 6. Turn off heat and add the tettnanger. Let ([email protected]), HBD 3. Don’t fear the high wheat to pale ratio as steep for about 15-20 minutes. Run #1190, 7/27/93 far as a stuck mash drain. I had no problem through cooling unit to yield three four- I’m not sure about the “authenticness”, but whatsoever and even had to slow the drain gallon cuts to three 5 gallon fermenters. who cares? It turned out really good! Fruity rate down so as to not sparge too quickly. (I OG on my last run was 1.056. and dark with a very noticeable alcohol use a 6’ X 1/2” slotted coil as my mani- 7. Pitch 1 qrt. of well mixed starter to each smell. fold). fermenter. Ferment at 70 F. for 2-3 days, 4. EXTRACT BASED. I’ve made a good until things settle down. Lower temp to 67- Ingredients: extract based wheat using the same propor- 68 and ferment for another 11-12 days • 6 lbs Brewmaster Dried Wheat Extract tion of hops/time schedule and 3.3 #’s of (total 2 week ferment). I use the brewcap • 3 lbs Brewmaster Dried Amber Malt Northwestern Lq. Extract + 4 #’s of light system (except for !) and tap the Extract DME (domestic-Red Bank Brewing). << 5 yeast that settles. Final gravity should be • 1/2 lb chocolate malt gallon batch!!! around 1.015 to 1.018. • 2 oz Hallertauer fresh hops (boiling - 1 8. Siphon to keg, chill to 45 F. and C02 at hour) Ingredients: (for 13-1/2 gallons) 2.6 volumes (30 psi til it won’t take any • 1/2 oz Hallertauer fresh hops (flavor - • 15 pounds of wheat malt more, then go to about 17 psi). last 20 minutes) • 10 pounds of pale 6-row malt 9. Bottle and age for at least three weeks. • 1/2 oz Hallertauer fresh hops (aroma - • 1.5 oz. of fresh ‘93 cascade whole hops It’s good off the keg right at day 0 but last 2 minutes) • 0.75 oz. of fresh ‘93 tettnanger whole improves mucho by day 21! • Wyeast Liquid Wheat Beer Yeast hops • 3/4 # Laaglander light DME Specifics: Procedure: • Wyeast #3056 • O.G.: 1.056 Prepare according to the standard Papazian • F.G.: 1.015 method for extract beers. Starting gravity: Procedure: 1.61 Starting Potential alcohol: 9% Ending 1. Make a starter with the 3/4 # of DME gravity: 1.16 Ending Potential alcohol: 2% and 1 gallon of water. Boil down to 3/4 of Primary and Secondary fermentation took a gallon and cool with an airlock in place. Dunkelweizen 1 month. I believe that the high alcohol Pitch a _well puffed_ pack of 3056. Let Classification: wheat beer, weizen, dunkel- content (7%) pickled the yeast and stopped this go for two days. weizen, all-grain fermentation in it’s tracks. Bottled with 1 2. Preheat the mash chest with a quart or 1/4 cup DME. Source: Rich Lenihan (rlenihan@marcam. two of boiling water. Empty preheat water com), HBD Issue #1441, 6/4/94 and mash in the grains with about 5 gallons I just made a dunkelweizen this weekend. I of 140 F. to hit a protein rest around 122 F. would say, from reading Warner’s book, After about ten minutes, withdraw 4 quarts that the best way to add color is with dark Cat Claw Wheat of liquor from the bottom of the mash, munich malt. I don’t think (from memory) Classification: wheat beer, weizen, all- bring to a boil, and add back to the mash. that he used crystal or chocolate malt in grain (This was to hold temp., you might not any of his recipes. Since I could not find have to). Source: Glen A. Wagnecz (wagnecz@ any dark munich malt, however, I pica.army.mil), HBD Issue #1370 3/11/94 3. After another ten minutes (20 minutes “cheated” with crystal and chocolate malt. Here’s a recipe for a wheat beer I brewed total protein rest), use about 4-5 gallons of recently. It has a golden orange color and a boiling water to hit around 155 F. Hold for Ingredients: nice tang to it. Enjoy. 45 minutes. Additional boiling water can • 5 lbs wheat malt be used if necessary, but should be avoided • 3 lbs light munich 1. I’m finding more and more uses for Cas- if possible. (I like to hold the extra H20 for cades! • 1.25 lbs Briess 2-row sparge if I can). You can also withdraw a • 8 oz light crystal (20L) 2. It’s called “cat claw” wheat because of gallon at a time, bring to a boil, and return • 2 oz medium crystal (40L) an incident that occurred while brewing. it to the mash (2-3 times max.) to hold • 2 oz chocolate malt (400L) Both the cat temp. (Yes, I know that I’m over the 1 qrt./ • 1 ounce Hallertauer hops (4.9% alpha, and dog (65#shepard) are allowed to watch #grain recommendation...) boil) the brewing process but are not allowed to 4. Sparge right into the kettle using 7 gal- • wheat yeast (Wyeast Bavarian wheat or cross the line from the den into the work- lons of 175 F. water. Go right to the boil Yeast Labs W51) shop area. They normally are content to sit (that’s right, no mashout) and skim off the side by side and share the dooorway. For

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Procedure: This, along with a 90-minute boil, gave me Maple Wheat Ale German Weisen Beer the medium-amber color I was looking for. Classification: wheat beer, maple beer, Classification: wheat beer, weizen, extract Time will tell if the crystal and chocolate weizen, extract Source: Eric Pendergrass (pendeea3@ will give the beer an undesirable harshness. Source: Rob Mongeon (mr_spock@del- wfu.edu), r.c.b., 12/8/94 I think you’d want a fairly soft finish in any phi.com), r.c.b., 7/8/94 Here’s one which I just finished and which, weizen. I’ve tried this year’s SA Summer I used a 50/50 wheat/malt xtract for the IMHO, is excellent! After about 5 weeks, it Wheat (Dunkelweizen) and I think it’s too base with 1 quart of grade A Vermont is perfect. Enjoy! harsh, as well as under-carbonated. The maple syrup. (Vermont = #1 syrup) I kept color’s right, though. the flavor/aroma hops low so that the flavor Ingredients: of the syrup would shine through. • 1 can Irek Wheat Malt Extract (unhopped) Ingredients: • 1 lb Light DME Dunkelweizen • 6 lbs malt/wheat extract • 1 cup Cara-Pils Malt Classification: wheat beer, weizen, dunkel- • 1 qt. VT grade A maple syrup • 1 cup Crystal Malt-10L weizen, dark wheat, all-grain • .5 oz Nothern Brewers hops 60m = 9.8 • 1.5 oz. Hallertauer Hops (bittering) Source: Marvin Crippen (mandos@ IBU • 1 tsp. Irish Moss u.washington.edu), HBD Issue #1447, • 1oz H’Taur hops 40m = 4.0 IBU • .5 0z. Saaz Hops (for finishing) 6/11/94 • Wyeast 1056 chico, SN, Amer ale yeast • 1 pack Wyeast #3056 Wheat Yeast • 3/4 cup Priming Sugar I ended up repitching the yeast from a pre- vious batch (Room-mates bavarian weizen, Procedure: D&M Brockington) and the yeast didn’t Ferment at 68-70 for 3-4 days. X-fer to sec- Procedure: create the banana & clove taste, but the ondary for at least 2 weeks. Keg or bottle Crack all grains and place in grain bag. aroma was right on. I think the yeast had anytime after that. Dissolve can of malt and DME in 1-2 gal. just been used too many times. of water in the stock pot. Add the gab of The beer scored a 37 and NHC and a 30 at Specifics: grain to the pot and adjust the heat to Heart of the Valley. The NHC judges • O.G.: 1.049 achieve boiling temperature. The instant thought I’d used chocolate malt to get the • F.G.: 1.013 the water starts to boil, remove the grains color, go figure. I personally think the color from your stock pot. Add the bittering hops ended too dark. Next time I’m going to try and maintain the boil. After 25 minutes, 3 lb Caravienna, 2 lb English Pale, and 7 lb add the Irish moss and continue to boil. Wheat. Old Bavarian Dunkles After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Weissbier Ingredients: Remove the stock pot from the heat and Classification: dunkelweizen, weizen, attach a lid. Place the pot in a sink of ice to • 7 lb Dark Wheat Malt wheat beer, dark wheat beer, extract cool until it reaches 75-80 degrees. Pour • 2.5 lb Munich Malt Source: Edwin Sharp (esharp@ the cooled wort into a sanitized fermenter • 2 lb Caravienna Malt sage.cc.purdue.edu), r.c.b., 1/25/93 and top off to 5 gallons. Add the active • .5 lb Carapils Malt yeast starter. Once fermentation has • 1 oz Hallertaur Hersb.(2.9 AAU) 60 Ingredients: started, move the fermenter to an area of minutes • 4 Pounds Dark malt extract 55-65 degrees. • 1 oz Tettnanger (6.2 AAU) 15 minutes • 4 pounds wheat malt extract • 1 oz Hallertaur Hersb. (2.9 AAU) 1 • .8 g alpha acid (Tettnanger or Specifics: minute Hallertauer (2.8 HBU)) • O.G.: 1.045-1.052 • Wyeast #3068 • Liquid Weissbier yeast • F.G.: 1.008-1.014

Procedure: Procedure: Single Step Infusion (no protein rest) at Boil 70 minutes, adding 1/2 hops at start, 1/ 158 degrees F. 2 at 40 minutes, and small quantity of Hefeweizen Dunkel aroma hops at 55 minutes. Allow to com- Classification: wheat, weizen, dunkelwei- Specifics: plete fermenting (the book says 3-4 days) zen, extract Add 1 1/2 quarts of unhopped wort and • O.G.: 1.052 Source: Gary Welk (welkg@wolverine. some lager yeast, bottle. • F.G.: 1.010 cig.mot.com), r.c.b., 12/12/94 Specifics: It came out awesome, IMHO! Several friends that have been brewing for years • O.G.: 1.050 really liked it and are now trying the recipe as well. It was good from the start but after

PAGE 73 WHEAT BEER several months in the bottle, it has gotten This beer was delicious and went very really smooth and tasty. Even with the fast(1 week in the bottle and to the fridge ). Franken-weizen extra malt, it doesn’t seem to malty. Would Classification: wheat beer, weizen, all- you call this a dunkel-weizen-bock? Ingredients: grain Enjoy! • 1can (3lb 10oz) of Glenbrew Brewmart Source: Don Hatlestad (DHatlestad@ Ingredients: Austrailian Dunkelbock aol.com), HBD #1876, 11/6/95 • 6 lbs. Northwestern wheat (50/50) malt • 3 lbs of wheat DME In my usual fasion, I brewed a weizen with- extract • 11/2 light DME out ever having tasted a German weizen or • 3.3 lbs. Northwestern gold malt extract • 1 oz Hallerteau hops(3.7 alpha) weisbier. The taste of it was so surprising • 1/4 lb. Roasted barley • Glenbrew kit yeast that I ran out and bought a bottle of Ayinger • 1/4 lb. chocolate malt Brau-weisse just to see if the taste was • 1/4 lb. black patent Procedure: close. As it turns out, my weizen was • 3/4 oz. Hallertauer hops (4.6%) (@60 Boiled DME and hops for 15 mins in 1 1/2 somewhat similar with some exceptions. minutes) gals of water. Added liquid malt and con- Mine is a little big, a lot more malty, a little • 1/4 oz. Hallertauer hops (4.6%) (@2 tinued boil for 10 mins. Added to 3 1/2 gals under carbonated (though not much), and a minutes) of cold water and used yeast from Glen- tiny bit sweeter. Mine was similar in that it • 1/2 tsp. Irish Moss (@10 minutes) brew kit. After 5 days I racked to the sec- has just as much banana and clove aroma • Wyeast #3056 Bavarian wheat lager ondary and added the finnings from the as the Brau-weisse and I got the hops just yeast Glenbrew kit. Leave in secondary for 10 right. • 3/4 cup corn sugar for priming days then primed and bottled. The primary fermentation of this beer was so vigorous that it clogged the airlock and blew the lid off of my plastic-bucket pri- mary. I’ve never needed a blow-off tube for Honey Wheat Beer Dunkelweizen my plastic ferm before. Classification: honey wheat, wheat beer, Classification: wheat beer, weizen, dunkel- I got such surprising results from this wei- weizen weizen, extract zen that I thought I would pass along the Source: John E. Campbell Source: [email protected], r.c.b., October recipe. ([email protected]), 11, 1995 HBD Issue #1704, 4/12/95 Ingredients: I’ve never seen dark wheat malt but here’s About two weeks ago I bottled a batch of an extract recipe I concocted for a dark • 6.5# Wheat malt honey wheat beer that turned out rather wheat. It came out tasting like Sam Adams • 3# Vienna malt outstanding. Albeit I am an extract home- Dark Wheat Beer. It was pretty popular • 2# 2-Row malt brewer currently, it still was excellent! with my friends. Heres what I did: • 1 oz Tettnanger, 4.4%AA, 45 min Here’s the recipe for all that are inter- • 1 oz Saaz (Domestic), 4.0%AA, 15 min ested... Ingredients: (for 5 gallons) • Wyeast 3068 • 5 lbs Wheat Extract Ingredients: • 2 1/2 lbs Gold Extract Procedure: • 1 3kg can Ireks wheat/barley extract • 1/4 lb roasted barley My water is moderatly soft; added 2 tea- • 1.5 lb clover honey • 1/4 lb chocolate malt spoons of gypsum to the mash. • 1 oz Tetnang hops (3.4%AA ??) in the • 1/8 lb crystal Mash schedule: 40 minutes at 50C; added boil for 45 min • 1/4 lb black patent (optional) an infusion to raise to 60C, rest for 15 min- • 1 oz Hallertauer hops (German) • 1 oz Hallertau (pellets) @ 60 utes; added heat directly to raise to 70C, (4.5%AA ??) for last 10 min • 1 oz Tettanger (pellets) @ 10 rest for 60 minutes; raised temp to mash- • 1 pkg Wyeast Weihenstephan Wheat • 1/4 oz Sazz (Pellets) steep out. variety • tsp of Irish Moss • 3065 Bavarian Wyeast Primary ferment 7 days at 21-22C. Second- ary ferment at 20C for 12 days. Force car- bonated in the keg to 2.7 volumes of CO2. Procedure: Weizenbock 1 week in primary, 2 in second, drank in 4. Specifics: Classification: wheat beer, weizen, weizen- • OG 1.054 bock, extract Specifics: • FG 1.014 Source: Doug Wronka • FG: 1.011 ([email protected]), r.c.b., 8/18/95 Here’s a recipe for a Wiezenbock that I really liked, it was very much like one from our local micrbrewery.

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dorf Ale, WYeast American Ale, and they all had a common, distinctive charac- Weissbier BrewTek American White (2). The win- ter that I think specifically typified the Ore- Classification: wheat beer, weizen, extract ning recipe was brewed with the Canadian gon/Washington-area wheat beer. I prefer Ale, but my personal favorite was brewed these types over the German weizens/hefe- Source: Larry Johnson, (lilboybrew@ with the Dusseldorf Ale strain. It’s an off- weizens like Paulaner Hefeweizen. I am aol.com), r.c.b., 11/9/95 shoot of Papazian’s Rocky Raccoon Honey pleased with my wheat ale and would like If you’re interested in an extract recipe, this Lager that’s been converted to all-grain and to know if anyone has any insight as to the is the easiest, best beer I ever made. beefed-up. It’s a golden American Wheat particulars of those northwest wheat beers Everyone who’s tried it can’t believe the that’s refreshing and lightly hopped. The or any recipes for clones. I would like to story of how hot it fermented, because it perfect beer to brew for summer sipping. experiment (read drink) in this area for was great! Gonna try it again next year, but awhile. Ingredients: (5-1/2 gallons) the spousal unit sez the AC ain’t goin’ off for no beer. Ah, well; so it goes.... • 3 lbs. DWC Pale Ale Malt Ingredients: • 3 lbs wheat malt • 4 lbs Harrington Ingredients: • 1/2 lb Carapils malt • 3 lbs Belgian Wheat • 1 6.6 lb. can of Ireks wheat extract • 1/2 lb DWC Aromatic malt • .25 lbs Crystal (60L) (100% wheat, BTW) • 2 1/2 lbs clover honey • .5 oz Chinook (12aa) boiling • 1 1.4 lb. can of Alexander’s “Kicker” • 1 tsp gypsum • 1 oz Mt Hood (5 mins before end of barley extract • 1/2 oz 8.0 alpha Northern Brewer (60 boil) • 0.5 lb. light crystal malt minutes) • .5 cup of WY1056 slury from another • 0.5 lb. malted wheat • 1/2 oz 3.6 alpha Fuggles (15 minutes) primary • 1.5 oz. Hersbrucker hop pellets • 1/2 oz 3.6 alpha Fuggles (end of boil) • Brewtek German Wheat Yeast #1 • suitable ale yeast Procedure: • 7/8 cup corn sugar (priming) 40-60-70 Mash Schedule / 90 min boil Procedure: Make a 500 ml starter several days ahead. Procedure: Specifics: Give yourself a week to get the slant Two-step infusion mash. Gypsum added to • OG 1.042 stepped up to this level. increase calcium and lower PH. Protein • FG 1.008 Steep the malts in 1 gal water @ 170 F for rest at 122 degrees for 30 minutes. Raise to • Color- 6 SRM 20 min. Remove grains and add extracts. 152 degrees for conversion and hold for 1 Stir until dissolved, then bring to a boil. hour. Mash out at 165 degrees and hold for Add 1oz hops. Boil 30 minutes, add 5 minutes. Sparge with 3.5 gallons 170 remaining hops (0.5 oz). Remove from degree water. Bring to a boil and add Honey Wheat honey. Boil one hour and follow hop heat. Chill and pitch yeast. Ferment - NOW Classification: wheat beer, honey wheat, schedule. Chill, aerate, and pitch yeast. HEAR THIS - at 75 to 80 F. At this point (8 extract days in the primary; just had racked to the Source: John Meredith (johnm@byron. secondary) my air conditioner broke. We Specifics: apana.org.au), HBD Issue #1930, 1/9/96 had just packed up to leave for a week in • Primary fermentation: 1 week @ 68-70 Here’s my honey-wheat recipe (extract). Florida, so I left it. Middle of July in GA - degrees. The yeast I used was cultivated from a no AC. It stayed in the primary for 12 days. • Secondary fermentation: 2 weeks @ Fransiskaner Hefe-Weissbier. I’m unsure if It bubbled furiously for most of the 20 day 68-70 degrees. this is a bottling yeast, but the resulting fermentation. I bottled it and started drink- • O.G. 1.053 beer has a light body and good head reten- ing it in 2 weeks. Delicious! • F.G. 1.012 tion. A nice drinkable summer beer (IMHO).In retrospect I’d be inclined to use 1 lb of a stronger honey (Australian blue gum ;-) and 1lb of dry malt extract to give R Squared American Honey Wheat Ale better body. Wheat Classification: wheat beer, American Classification: wheat beer, weizen, honey wheat, all-grain Ingredients: wheat, all-grain Source: Jack Smith (qr1661@trotter. • 1 can Munton&Fison’s Premiere Source: [email protected] (private usma.edu), HBD Issue #1978, 3/7/96 Weizen • 2 lbs Light honey (strawberry clover) correspondence), 7/19/95 I recently brewed my first wheat beer try- • 1 lb Dextrose This beer took 1st place in category at the ing to replicate the types of wheat ales and • A suitable Weizen yeast (preferably Emerald Coast Brewfest in Ft. Walton hefeweizens I used to drink in the North- liquid) Beach, FL, in 1994. It’s been brewed 6 west; these types include Widmer Hefew- • 3/4 cup sugar or equivalent malt extract times with 4 different yeast strains; Yeast eizen, Pyramid Hefeweizen and Wheat Lab Canadian Ale (2), Yeast Lab Dussel- Ale, and many others I can’t remember; but

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Procedure: • 1/2-1 ounce of Cascade for Flavoring at grain bill to reach the same OG. About 23 Boil honey, Weizen extract and dextrose end of Boil or Dry Hopped IBU total for hops. for 15 minutes in 1.5 gal water. Tip into fer- Crush unmalted wheat separately from menter, and add water to make up 5 gal. other grains. Add water to cover and boil Allow to cool and add yeast. Fermentation 30 minutes, adding more water as neces- should be complete in around 3-4 days. Improvisational Wheat sary (the grains soak up a lot!). Stir often Bottle with priming sugar. Classification: wheat beer, American and watch for scorching. wheat, fruit beer, raspberry wheat, all-grain While wheat is cooking, mash-in remain- Specifics: Source: Marty Tippin ([email protected]), ing grains using abou 1.33 qt water per lb • OG : 1.040 HBD Issue #2116, 7/21/96 of grain at room temperature. Raise to 104F and hold 30 minutes. • FG : 1.008 This turned out to be probably the best beer I’ve ever made. I made an 11 gallon batch Add cooked wheat and raise temperature to so I could add raspberries to half of it for a 140F. Hold 45 minutes. Raise to 155F and raspberry wheat and have the other half as hold 90 minutes or until conversion is com- Weizen Heimer an American wheat. I was amazed at how plete. Mash-out at 168F for 10 minutes. Classification: wheat beer, weizen, extract well both came out and plan to do another Sparge at 168F pH 5.7 to collect 13 gallons batch when it cools off a little outside. for boiling. Source: Gabrielle Palmer (gabrielle- [email protected]), HBD Issue #1931, To make a raspberry wheat from half the Boil 90 minutes, adding hops during last 1/10/96 batch, I added 5 lbs of raspberries (pur- 45 minutes and 1 tbsp Irish Moss during chased frozen, thawed to room temperature last 15 minutes. Cool, aerate thoroughly Ingredients: and mashed with a potato masher) to a and pitch yeast starter. • 6.6# Wheat LME large fermenter and racked half of the Ferment 1 week at 68F, rack to secondary • 1#crystal malt 40L (cracked) batch into it after the secondary fermenta- and ferment another 2 weeks at 68. • 1#honey tion was complete. This fermented another Bottle with 3/4 cup of corn sugar per 5 gal- • 1-1/2 oz. Cascades or Hallertauer hops two weeks before bottling with 3/4 cup of lons or keg and force carbonate to 2.5 (60 minute boil) corn sugar. FG after raspberry fermenta- atmospheres. • 1/2 oz. Cascades or Hallertauer hops tion was 1.001 (!) (15 minute finish) The American Wheat half of the batch has Specifics: • 1 pkg. Wyeast 3068 Wheinstephen a nice citrusy flavor and is quite cloudy • OG: 1.049 Wheat Yeast (which I wanted). The raspberry half is a • FG: 1.006 • Irish Moss (clarifying) deep red color, and has a magnificent rasp- • honey or DME (priming) berry aroma and pronounced raspberry fla- vor. It had a real alcohol bite for several Procedure: weeks after bottling (due to the SG drop Anglo-American Wheat Beer from 1.049 to 1.001) but has mellowed Primary ferment: 3-5 days Secondary fer- Classification: wheat beer, American quite nicely in the last month or so - it still ment: 5-8 days wheat, all-grain packs quite a kick though! Source: Mark Peacock (mpeacock@ oeonline.com), HBD Issue #2051, 5/27/96 Ingredients: (for 11 gallons-- quantities can be halved for 5 gallons) I twisted the American Wheat Mad Monk Oatmeal Honey just slightly and came up with a very tasty • 3.0# Unmalted Wheat Wheat beer. • 3.5# Wheat Malt Classification: wheat beer, weizen, honey The resulting beer has the floral nose that is wheat, extract • 8.0# Klages Malt • 1.0# Carapils (Dextrine) Malt one of the chief characteristics of the Source: [email protected], r.c.b, • 1.5# Vienna Malt #1968 yeast. Indeed, with the low hopping 9/28/95 • 2.5 oz. Tettnanger (whole) 4.3% boil 45 in a wheat beer, the yeast nose comes I think yer looking at a approx 7+ % Alco- minutes through very clearly. I would perhaps add a hol content there. (Williams in CA make a • 1.0 oz. E. Kent Golding (pellets) 4.5% bit more late-addition hops, but my wife is Oatmeal Extract). boil 45 minutes very happy with the taste -- although she • BrewTek “American White Ale” CL- would prefer an increase in the carbon- ation. The color came out a touch darker Ingredients: 980; 1 gal starter built up from slant than what I had hoped -- more of a dirty • 6 pounds of Williams dark Oatmeal straw color -- but compared against a stan- Extract Syrup Procedure: dard pilsener, it’s not that much darker. • 3 pounds Dry Weizen Extract I get about 88% conversion efficiency from All in all, the Anglo-American Wheat is a • 1 pound Honey my system so you may need to adjust the nice summer beer that allows an assertive • 1/2-1 ounce of Cascade hops for yeast to show its stuff. bittering

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Ingredients: (for 4 gallons) Add the Ireks and boil hops (and honey) • 5 lbs wheat malt boil for an hour, add finishing hops last <10 • 1 lb British pale ale malt minutes. I also use the Wyeast Barvarian • 0.5 oz Cascade whole hops (alpha acid Wheat (don’t recall the #). It adds the = 5.5%) 60 min clove/banana flavor, but not too much, • 0.5 oz Cascade 10 min since its a mix of 2 strains. There’s a couple • 0.5 oz Cascade steep other Wyeast wheat strains, that vary in • Wyeast #1968 (London ESB) strength of clove/banana flavor, the Ger- man (#3333) leaning away from the clove and banana. With the above recipe, and Procedure: using the Barvarian Wheat, my first batch Mash Schedule: 30 min protein rest at was compared favorably by a friend to 125F 90 min mash at 145F Spaten Hefeweisen, though I was a bit I poured the cooled wort over the Wyeast more critical of it ;). Also, if you use the #1968 London ESB yeast cake from a Wyeast, make a starter. batch of pale ale and fermented at 60-65F. After 4 days, I racked to the secondary, more for clarity than for any additional attenuation. For bottling, I primed the batch with a scant 2/3c of corn sugar.

Specifics: • OG: 1.044 • FG: 1.014

100% Wheat Classification: wheat beer, weizen, extract Source: Bob Campbell ([email protected]), r.c.b., 7/1/96 I’ve done 2 100% wheat batches, and just brewed two more, with a recipe along the lines of this one. Ingredients: • 6# can of Irek’s Unhopped (orange print on label) • 1# Crystal barley Malt 20 lov (for steeping until boil) • 1# Wheat malt (also for steeping) • 1.5 - 2 oz Hallertauer Hops - I’m not a big hop fan, and this comes out lightly • hopped. 1 oz boiling, .5 - 1 oz for finishing • 1/2 to 1 pound honey (completely optional) • Wyeast Bavarian wheat or German wheat yeast

Procedure: For one I also added 5.5# frozen raspber- ries, though that started out almost like raspberry soda, it mellowed well, though a bit tart. I also use honey for priming instead of afterburner corn sugar. Steep the grains in a couple gallons of water over high temp. Strain out just before it starts to boil.

PAGE 77 WHEAT BEER

PAGE 78 CAT’S MEOW 3 STEAM, SMOKE, &

CATEGORY 4

This is basically a nice light beer, but with • 1/4-1/2 pound, crystal malt Ole Bottle Rocket (Steam) a definite smoke aftertaste. Mainstream, • 2 ounces, Northern Brewer hops (11 Classification: steam beer, California com- but with a non-commercial twist. alpha) (boil) mon, extract, Anchor • 1 ounce, Cascade hops (5.6 alpha) (finish) Source: Wayne Allen (wa%cadillac. Ingredients: • 2 packs, lager yeast [email protected]) Issue #348, 1/ • 7 pounds, light dry extract 31/90 • 1-1/2 teaspoons, liquid smoke Procedure: I’ve made many variations of steam beer, • 1-1/2 ounces, Tettnanger hops (boil) Pour 1 gallon water into brewpot. Crush but simple ones like this seem to turn out • 1 ounce, Tettnanger hops (finish) grains and add to brewpot. Bring to boil. best, not to mention being easy to make. I • 1/2 teaspoon, Irish moss Remove grains. Add malt extract. Add 1/3 usually use more Northern Brewer than • 2 packs, Red Star lager yeast of the boiling hops. After 20 minutes, add this, but then nobody will eat my chili another 1/3 of hops. After another 20 min- either. Procedure: utes add the last 1/3 of hops. After another Boil extract, liquid smoke, and boiling 20 minutes, remove from heat and add fin- Ingredients: hops in 2-3 gallons of water for 45 minutes. ishing hops. Cover wort. Pour 3 gallons • 6 pounds, light dry malt extract Add Irish moss and finishing hops and boil cold water into fermenter. Strain wort into • 1/2 pound, toasted malt 5 more minutes. Strain into fermenter, add fermenter along with enough water to • 3/4 ounce, Northern Brewer hops cold water to make 5 gallons, pitch yeast. make 5-1/2 gallons. Pitch yeast and put in pellets (boil) After 3 days rack to secondary. Allow to blowoff tube or airlock. • 1/4 ounce, Northern Brewer hops ferment an additional 3-4 weeks. pellets (finish) • 1 pack, lager yeast Specifics: • Primary Ferment: 3 days Not-So-Sweet Beer (Steam) Procedure: • Secondary Ferment: 3-4 weeks Classification: steam beer, California com- Toast grains on cookie sheet in 350 degree mon, Anchor, extract oven for about 10 minutes. Crush malt as Source: William Pemberton (flash@ you would grain. Put in 1-1/2 gallons water virginia.edu) HBD Issue #408, 4/30/90 and bring to boil. Strain out grain. Add Anchor Steam-Style Amber This was a steam beer that turned out really extract and boiling hops. In last 2 minutes Classification: steam beer, California com- well. It hasn’t aged very long, but I am of boil add finishing hops. Add to enough mon, Anchor, extract quite happy with the results. water to make 5 gallons and pitch yeast. Source: Clay Phipps (hplabs!garth!phipps) Ingredients: Issue #444, 6/21/90 • 6.6 pounds, M&F amber extract This recipe was offered in 1986 by the • 1/4 pound, toasted barley now-defunct Home Brewer shop in San Rauchbier • 1/4 pound, crystal malt Jose, California, as the best approximation Classification: , rauchbier, • 1-3/4 ounces, Northern Brewer hops to Anchor Steam possible with home- extract • Vierka lager yeast brew-scale extract brewing. Source: Ken Weiss (cckweiss@castor. ucdavis.edu) Issue #420, 5/18/90 Ingredients: • 7 pounds, John Bull plain light malt extract STEAM, SMOKED, & SOUR BEER

Procedure: took 2nd out of 30 amber beers at the Hud- • Wyeast #2035 American Lager yeast Steep toasted and crystal malts. Boil wort son Valley competition last March. With (cultured from a previous batch) with hops for 45 minutes. Chill and pitch. MeV kaput, I recommend using a sturdy • 3/4 cup, corn sugar for priming Age in carboy for 2 weeks. lager yeast or even an ale yeast for this one. Ingredients: Procedure: • 5 pounds, Klages lager malt Toasted pale malt in a 375 degree oven for • 4 pounds, Pale Ale malt 20 minutes. Cracked it along with the crys- Steam Beer • 1 pounds, crystal malt (40 or 60 deg tal and steeped in 2 quarts of 150-175 Classification: steam beer, California com- Lovibond) degree water for 20 minutes. Sparged with mon, all-grain, Anchor • 1/2 teaspoon, Irish moss approx. 1 gallon of water. Dissolved DME Source: Brian Smithey (smithey@esosun. • 1-1/2 ounces, Northern Brewer (alpha in sparge water plus cold water to make 3 css.gov) Issue #739, 10/7/91 8.0) and 1/2 gallons. Boiled for 60 min., adding • 1-1/2 ounces, Hallertauer (alpha 4.1) hops and Irish Moss for indicated times. Side by side with Anchor Steam, this beer • MeV High Temp Lager liquid yeast Chilled with a 2-gallon ice block and 20 was very close. The color of this beer was degree outdoor temps. Racked off hot/cold a bit darker, and the late hop additions gave Procedure: break, topped up to 5 gallons, pitching a 2- mine a bit more hop flavor than Anchor. 3 cup starter at about 90 degrees. IBUs Mash grains for 25 minutes at 125 degrees The bitterness was right on, but my water approximately 37. Single-stage fermenta- and 90 minutes at 150 degrees. Mash-out has pretty high sulfate content; if you have tion for 14 days; bottled with 3/4 cup prim- for 10 minutes at 168 degrees. Sparge. “better” water, you might want to bitter it a ing sugar. F.G. = 1.022, a little high, but Bring to boil and add Northern Brewer bit more. fermentation was definitely done. hops. Boil 60 minutes. At last minute toss Ingredients: in Hallertauer. Cool. Pitch yeast. Specifics: • 9-1/2 pounds, Klages malt • O.G.: 1.049 • 1-1/2 pounds, Crystal malt 40L • F.G.: 1.022 • 1/2 pound, Cara Pils malt • 14 days at 68--71 degrees • 2-1/2 ounces, Northern Brewer whole Frahnkensteam hops, 6.9% Classification: steam beer, California com- • Wyeast #2007 mon, extract, Anchor Source: Frank Tutzauer (COMFRANK@ Sour Mash Procedure: ubvmsb.cc.buffalo.edu) Issue #820, Classification: sour mash, all-grain Using a standard mash procedure: Protein 2/10/92 Source: Micah Millspaw, through Bob rest of 30 minutes at 125 degrees. Raise I did a side-by-side comparison of this Jones ([email protected]), 1/10/92 temperature to 155 degrees and hold for 90 brew to a bottle of Anchor Steam, and here Aluminum foil has nothing to do with sour minutes or until starch is converted. Sparge are the similarities/differences: This beer is to collect enough that a 1 hour boil will still mashing technique, CP is awfully vague exactly the same color as Anchor Steam, about this and most other topics. leave you 5 gallons of beer (brewing -- art but it’s a bit cloudier due to a little chill Yes it is malted wheat. The 20% barley or science?). Bring wort to boil. Add 1-1/2 haze. The head is neither as big nor as long malt is American grown 2-row klages, it ounces of Norther Brewer at beginning, 1/ lasting as Anchor Steam’s, but it clings to has an abundance of enzymes for starch 2 ounce at 30 minutes and 1/2 ounce for the the side of the glass better. This beer has conversion (plus there is a lot of time avail- last ten minutes. more body than Anchor Steam, and it is a able). The wheat seems to present a more bit maltier and sweeter; Anchor Steam is interesting flavour profile IMHO. As for Specifics: crisper with more hop bitterness. It is not as the sour mash contaminating your brewing carbonated as Anchor Steam, although it • O.G.: 1.054 environment, I’ve not had a problem with would not be considered undercarbonated. • F.G.: 1.015 it. All in all a very good beer. Ingredients: Ingredients: • 5 pounds, 2--row Klages (mash @ 158 Desert Storm American Steam • 1 cup, English 2-row pale malt for 14 hours) Beer • 1 cup, Crystal Malt, 60L • 10 pounds, wheat malt • 1 cup, Crystal Malt, 120L • 10 pounds 2--row Klages (infusion Classification: steam beer, California com- • 6 pounds, light M&F dried malt extract mash @155 for 1--1/2 hours) mon, Anchor, all-grain • 1--1/2 ounces, Northern Brewer hop • 2 pounds, wheat malt Source: Stephen Russell (srussell@ pellets (alpha = 6.5; 50 min.) • 2 ounces, Centennial hops (12% alpha) snoopy.msc.cornell.edu) Issue #756, • 1/2 teaspoon, Irish Moss (15 min.) • 1/2 ounce, coriander (freshly crushed, 11/6/91 • 1 ounce, Northern Brewer hop pellets (1 added to fermenter) Judges said it was perhaps a tad thin com- min.) • yeast pared to Anchor but otherwise OK and it

PAGE 80 STEAM, SMOKED, & SOUR BEER

Procedure: • ale yeast Notes: I sour 1/2 (one half) of the mash, the Steam Beer • 1--1/2 cups, sourdough starter (wheat high % wheat half, the other is straight Classification: steam beer, California com- flour, water, yeast) infusion. I do how ever make a effort to mon, extract, Anchor minimize heat loss by using a ice chest and Source: Subhash Chandra Roy Procedure: sealing the lid with duct tape. If it smells ([email protected]) Issue #862, 4/13/92 Dissolved extract in hot water, cooled and rotten, it is OK. The bacteria at work are added starter. Let rest covered for 24 hours. for the most part aerobic. If it looks bad, Ingredients: Crushed and mashed grains. Poured liquid it’s OK. After 14 hours no matter how bad • 6.6 pounds, American Classic light malt off sourdough sediment and strained into you think you screwed up, its OK just see extract wort. Boiled 1 hour and added hops at 40 the thing thru, it is worth it. • 1/2 pound, crystal malt (10 L.) minute mark. (Foul smelling boil!). Cooled Combine mashes for mash out @ 170F for • 1/2 pound, crystal malt (20 L.) and added ale yeast. Ferment as usual. 15 min. Sparge @ 170F. Boil for 75 min- • 1--1/2 ounces, Tettnanger hops (60 utes, then cool and split into two carboys. minute boil) Pitch a Chimay culture into one and a • 1/4 ounce, Tettnanger (30 minute boil) Chico ale yeast into the other. Add 1/4 • 3/4 ounce, Hallertauer hops (30 minute Southside Steam Beer ounce freshly crushed coriander to each. boil) Classification: steam beer, California com- After 7 days fermentation, blend the two • 1/4 ounce, Tettnanger (10 minute boil) mon, all-grain, Anchor batches together in a larger vessel. Ferment • 1/4 ounce Hallertauer (10 minute boil) Source: Nick Cuccia (cuccia@ 7 days longer. Keg with 1/4 cup corn sugar • 1 ounce, Kent Golding hops (dry hop) remarque.berkeley.edu) Issue #907, 6/22/ per 5 gallons. Counter pressure bottled • 1 tsp., salt 92 after 2 weeks. • 1--1/2 tsp., gypsum The beer, appearances-wise, is a dead Specifics: • 1/2 cup, honey (priming) • Wyeast Steam beer yeast ringer for Anchor Steam; my SO could not • O.G.: 15 degrees Balling tell the two apart on the basis of appear- • F.G.: 2 degrees Balling Procedure: ance. As I mentioned, the hop flavor isn’t Crack the crystal malt and add to 1 gallon as strong as it should be. In any case,darn of water and bring to a boil then strain off nice beer. the wort. Add the extract and return to a Lazy Sunday Steam Beer boil. Add the hops at the given times. Cool Ingredients: Classification: steam beer, California com- wort and pitch yeast. • 8 pounds, Klages malt mon, Anchor, extract • 1 pound, light munich malt Specifics: • 1/2 pound, 10L Crystal malt Source: [email protected] r.c.b., • 1/4 pound, 40L Crystal 4/7/92 • O.G.: 1.049 • F.G.: 1.009 • 1/4 pound, 80L Crystal With the recent addition of the WYeast • Primary: 10 days at 72 F. • 2 ounces, Northern Brewer Hops #2112 California Lager to the WYeast line, • Secondary: 26 days at 50 F. (Whole) (7.5% a) I’ve been thinking about making a Steam • 1 tablespoon, Irish Moss Beer. I formulated this recipe based on • Wyeast #2112 California Lager yeast in Papazian’s descriptions. 1/2 gallon starter Ingredients: Sourdough Beer • 3.3 pounds, pale malt extract syrup Classification: sourdough, extract Procedure: • 2 pounds, light dry malt extract Source: John Carl Brown, Mash in at 130F. Protein rest at 122. (30 • 3/4 pound, crystal malt (60 L.) ([email protected]), minutes) Starch conversion at 150. (1 hour) • 1--1/2 ounces, Northern Brewer hops rec.crafts.brewing, 5/21/92 Mash-out at 166 F. (30 minutes) Sparge at (35 IBUs) (boil 45--60 minutes) 170. Add 1/2 ounce of Northern Brewer for Very cloudy beer, aroma has a tinge of • 1/2 ounce, Hallertauer hops (dry hop in boil, another 3/4 ounce and Irish moss after sour. I’m not really sure how it tastes, kind secondary) 30 minutes. In last 5 minutes of boil, add 3/ of like beer kind of like sourdough bread • Wyeast #2112 California lager 4 ounce of Northern Brewer. Chill and but really like neither. Loads of body. The pitch yeast. sourness is not as clean as I would like, but Procedure: definitely comes through in the finish. Makes 5 gallons. Ferment at 60 F. Specifics: Ingredients: • O.G.: 1.054 • 2--3/4 pounds, hopped light extract • F.G.: 1.010 (16 days) • 1/2 pound, pale malt • 2 ounces, crystal malt (40 L.) • 2 ounces, wheat malt • 1/2 ounce, Hallertauer hops

PAGE 81 STEAM, SMOKED, & SOUR BEER

About the name--I know that smoked beer Clubhouse Smoked Porter Rauchbier is a German tradition, so I threw in some Classification: smoked beer, rauchbier, Classification: smoked beer, rauchbier, Munich and used German yeast. But, geez, porter, all-grain extract I had all this English malt and extract lay- ing around, hence “mongrel.” Also, I Source: Kevin McBride ([email protected]) Source: John Brown ([email protected]) decided to make an ale instead of a lager Issue #944, 8/10/92 Issue #922, 7/14/92 since it was the end of the summer and I The smoked porter served at Greg When I bottled I tasted the SG sample and hadn’t yet gotten a refridgerator. Finally, I Noonan’s Vermont Pub & Brewery whew boy was it smoky. The smoke has made a low gravity beer because I wanted inspired me to brew this. I love Greg’s ver- subsided a bit in the bottle enough so that to see how the smoke played out, and there- sion and tried to come up with something next time I might consider smoking the fore didn’t want a lot of other flavors, etc., similar. The smoke flavor is a little bit more grains longer or adding another pound. to get in the way. assertive than in Greg’s brew, but is not so overpowering as to be unpleasant. The Ingredients: Ingredients: sweetness of the crystal and cara-pils bal- • 6 pounds, light malt syrup • 1 lb smoked crystal (60 L) ance the bite of the dark malt so that the • 1 pound, smoked pale malt • 1/2 lb smoked pale English 2-row beer is pleasantly bittersweet, as a porter • 1 pound, smoked crystal malt • 1 lb Munich malt should be, and the smoke flavor just floats • 1/2 pound, wheat malt • 3 lbs amber M&F dried malt extract over your tongue. The finishing hops are • 1/2 pound, pale malt • 2 lbs light M&F dried malt extract barely noticeable. The smoke masks most • 1 ounce Hallertauer hops (60 minute • 1/2 oz. Galena pellets (alpha = 12.0; 60 of the hop flavor. boil) min.) • 1/2 ounce, Hallertauer hops (10 minute • 1/2 oz. Hallertauer pellets (alpha = 4.5; Ingredients: boil) 15 min.) • 8 pounds, M&F 2--row lager malt • Wyeast Pilsen lager yeast (#2007 ?) • 1/2 teaspoon, Irish Moss (15 min.) • 2 pounds, hickory smoked M&F 2--row • 1/2 oz. Hallertauer pellets (alpha = 4.5; pale malt Procedure: 1 min.) • Wyeast 1007: German Ale • 1 pound, Munich malt The pale malt and crystal malt is soaked • Heavy handed 3/4 cup corn sugar • 1 pound, crystal malt and then smoked over hickory for about 30 (priming) • 1/2 pound, chocolate malt minutes. (See the 2nd version of Papa- • 1/2 pound, black malt zian’s book for an all-grain recipe.) Procedure: • 1/2 pound, cara-pils malt Using a water smoker, I smoked the crystal • 1 ounce, (about 30 IBU) Northern and pale malt at about 170F over hickory Brewer hop plugs (boil 60 minutes) wood for 3-4 hours using heavy smoke. • 1 ounce, Cascade leaf hops (finishing, Mongrel Ale (Smoked) When finished, the malt smelled smokey, about 5 minutes) Classification: smoked ale, rauchbier, but didn’t taste smokey, so I took half the • Wyeast #1028 London Ale yeast extract crystal and gave it another 3-4 hours. This smelled REALLY smokey, but still didn’t Source: Frank Tutzauer (comfrank@ Procedure: taste smokey. ubvms.cc.buffalo.edu), Issue #1017, The smoked grain was done on a charcoal 11/20/92 On brew day, I cracked all grains and fired smoker with wet hickory chips. Total steeped them in 3 qts. of water for 45 min- This beer was a big hit at my homebrew smoking time was close to 45 minutes. I utes at 150-155F. I sparged with 1 (US) club. It is a beautiful amber, but has low would have cut the smoking time down, but gallon of 170F water, recirculating twice (I head retention. The first taste sensation is a I wet the grain first and it took that long for wanted that smoke, and was willing to get light sweetness at the front of the mouth; it to dry on the smoker. Struck mash at a few more tannins). I added the runoff and then a light bitterness, with a mild smokey about 120F for protein rest. Pulled a single extracts to the kettle, and topped up to 5 finish at the back sides of the tongue. I per- decoction, brought to a boil, held for about and 1/2 to 6 gallons of water. I boiled 65 sonally think that it could use a little more 10 minutes, and re-infused to raise temper- minutes adding the hops and Irish Moss as smoke, but my wife thinks it’s perfect. ature to about 155F which was held in a 5 shown. I calculated the IBUs to be about Also, I believe that the popularity of it at gallon Igloo cooler until conversion was 30, but the finished product doesn’t taste 30 my homebrew club is partly due to the fact complete. Sparged with 4--1/2 gallons of IBUs worth of bitter (maybe my calcula- that the smoke is not overwhelming--most 170F water. Yieled about 7 gallons of wort. tions were off; also my crude measuring people just aren’t used to heavily smoked Total boil time was about 70 minutes. Chill instruments mean that those quantities on foods. (But I am, which is why I think it and pitch starter. After 5 days in primary, I the hops are, er, approximate). Cooled with can use more.) The consensus at the home- racked to a keg and refrigerated. an immersion chiller and pitched the yeast brew club was that if one did want to from a starter. Specifics: increase the smokiness, you should smoke • O.G.: 1.052 more grains, rather than apply more smoke • F.G.: 1.016 to the original 1 and 1/2 pound quantity.

PAGE 82 STEAM, SMOKED, & SOUR BEER

Specifics: • 1 1/2 oz cluster hops (boiling) • O.G.: 1.042 Ginger Steamer • 1/2 oz cluster hops (finishing) • F.G.: 1.010 Classification: steam beer, spiced ale, • 1 package Wyeast California (2112) • Primary Ferment: 13 days extract • 3/4 cup corn sugar (bottling) Source: Gene Zimmerman (ezimmerm@ hp.uwsuper.edu), HBD Issue #1107, Procedure: 3/29/93 Starter made 2 days ahead instead of one. Rauchbier I’m an extract brewer that uses specialty Steep grains for 30 minutes. Sparge into Classification: rauchbier, smoked beer, all- grains and starter cultures that just brewed kettle. Boil extract and hops for 60 min- grain a Steam beer. utes. Source: Russell L. Oertel ([email protected]), r.c.b., 7/16/93 Ingredients: Specifics: Very good, at least if you can believe me • 6# unhopped Amber liquid extract • O.G.: 1.033 and several of my friends. The smoke fla- • 1# 120L Carmel Malt vor is just right - definitely noticeable, but • 1/2# Victory Malt (25L) (Oven Toasted not overpowering. Also, this beer is quite at 350F for 15 min) cloudy, but I didn’t brew it to look at, so as • 1/2# Double Malt (45L) Peach Smoked Porter • 1 oz Chinnok 13.6 % (Boil) long as it tastes good... Classification: smoked beer, rauchbier, all- • 1/2 oz Cascade (15 min left) grain Ingredients: • 1/2 oz Cascade (7 min left) Source: Matthew Gregory • 10 lbs. Belgian Pils malt • 1/2 oz Cascade (2 min steep) • ~1 oz fresh Ginger indiscriminatly put ([email protected]), HBD • 1 lb. smoked pale malt Issue #1726, 5/9/95 • .5 lb. 30L crystal malt in the last few minuets of the boil (15-5 • 3/4 oz. Buillion hops (boiling) min left) I have had success doing a few backyard • 3/4 oz. Hallertau hops (boiling) • 1/2 ounce Cascade (dry hop in grain smoking adventures, using pale and • 3/4 oz. Hallertau hops (added at end of secondary) pilsener malts. They seem to absorb more boil) • Wyeast’s California yeast of the smoke character than specialty • Whitbread dry ale yeast grains (ie crystal). • 3/4 cup corn sugar for priming I have had excellent results brewing with fruit-wood smoked grains. Fruit woods Procedure: Batch #10 Gary’s Oregon such as Peach & Apple give the grains a Steam Beer very nice smoky flavor. IMHO, woods such First, I smoked my malt on a barbeque as Hickory and Mesquite seem to give too Classification: steam beer, California com- grill. I built a frame out of wood and much of a backyard barbecue flavor. There mon, Anchor, extract attached aluminum window screen to it. I are other woods commonly used, including then started a some coals and, when they Source: Gary Arkoff Beech Wood & Alder. were ready, put them in the grill with a few ([email protected]), r.c.b., 12/2/94 handfuls of wet hickory chi ps. I smoked 1 The grains used for smoking should be I am please to say that I took third last year moist, which allows for more absorption of lb. of pale ale malt for 45 minutes - 1 hour in the NHC with this one. :) I have a few and yes it did get rather toasted by the heat, the smoke flavors. A quick immersion in suggestions added after the recipe/notes cold water, or spraying them down with but I don’t see that as a problem. I took the which I think would be improvments. gr ain off the grill before it got roasted dark water from a bottle works. A grill could be because I figured that would give it more of Med. amber color. Clean sweet taste. Hop used for smoking, but would have to allow a porter-like flavor that I was not looking very subtle. Quite close to Anchor Steam. enough room between the heat source and for. My notes do not include a mashing Silver award from NHC! Favorite beer yet! grains to prevent scorching the grains. Very quaffalbe. schedule, but since my temperature control Ingredients: in my mashing setup isn’t very good, it Future changes: I would use cascade for probably wouldn’t do much good. flavor and aroma. Perhaps 1/2 oz for ten • 3 lbs smoked 2-row pale malt, using Peach Wood & smoked as described I used a very old package of Whitbread dry minutes and 1/2 oz for finish. That may be a bit much. below yeast as I had trouble with my Wyeast • 7 lbs 2-row malt I might consider using a light malt extract, starter. It worked out OK but I would sug- • 1/2 lb Black Patent Malt possibly upping the chyrstal, maybe not. gest using Wyeast 1007 German Ale as I • 1/2 lb Med Crystal The judges all said my beer was a little had originally intended. • 1/4 lb Chocolate Malt dark. Specifics: • 1 oz N. Brewer 7.5% - 60 minutes • O.G.: 1.055 Ingredients: • 1/4 oz Goldings 5% - 30 minutes • F.G.: 1.015 • 7 lbs amber malt extract • 1/4 oz Goldings - Finish • 1 lb 20L chyrstal malt • Liquid Wyeast 1056 starter

PAGE 83 STEAM, SMOKED, & SOUR BEER

Procedure: • Yeast Labs American Ale yeast • Yogurt culture Here is my smoking method with a back- • American Ale yeast yard smoker. The smoker is similar to a Procedure: grill, but has a higher level for the smoking Add 2 lb of 2 row malt to 0.5 gal 130F Procedure: items and a tray in between the heat source water Mash malts 30 min @ 122F Add 1 pt Mash 2 lb of 2 row malt using 50-60-70 and smoking item, that holds water. The boiling water Mash malt 30 min @ 140F schedule Mashout @ 175=B0F for 5 min- water produces steam that keeps the grain Add 1 pt boiling water Mash malt 30 min utes Cool to 90=B0F and stir in yogurt cul- moist throughout the smoking. I cut 1/2” @ 158F Mashout @ 175F for 5 minutes ture Sour for two days Mash remaining alts pieces of wood from 2” diameter branches, Cool to 90F and stir in yogurt culture Sour using 50-60-70 schedule Mashout at then soak the wood for 20 minutes. The for 2 1/2 days Add remaining malt to 2.5 175=B0F for 5 minutes Combine mashes wood pieces ar then placed on top of hot gal 130F water Mash malts 30 min @ 122F Sparge at 170=B0F Boil for 90 min Cool charcoal, which produces smoke very Add 3 qt boiling water Mash malts 30 min and pitch yeast quick. Then the grains are placed on a @ 140F Add 3 qt boiling water Mash malts stainless steel screen on the smoker rack & 30 min @ 158F to conversion Add Black smoked for about 1 hour. Patent malt Mashout at 175F for 5 minutes (Low on hops for more smoke flavor char- Combine mashes Sparge at 170F Boil for California Common Beer acter). 75 min Cool and pitch yeast Classification: steam beer, California Single step Infusion Mash at 154 for 90 Specifics: Common, all-grain, Anchor Steam clone minutes. • OG: 1057 Source: Richard Seyler (tad@bimcore. Warning: This beer disappears very emory.edu), r.c.b., September 23, 1995 quickly when friends are around. For A couple days ago, someone asked for a Extract batches, the smoked & specialty recipe to clone Anchor Steam. This one grains can be steeped up to 170 for 45 min. Sour Mash Beer came quite close, IMHO. The variety of This should produce a beer in the 1050’s Classification: sour mash, rye, all-grain base malts I used exists because I was try- for starting gravity. Source: Roy Bourcier ing to finish up some nearly empty bags, ([email protected]), HBD Issue #1818, other- wise I would probably used all August 30, 1995 american 2-row, w/o the pilen or pale ale. Kentucky Sour Mash Beer A couple of weeks ago, I tried brewing a Ingredients: (for 10 gallons) minor spinoff of a sour mash beer recipe by Classification: sour beer, sourmash, all- • 10.0# Briess 2 Row Micah Millspaw which I found in Cats grain • 3.5# DC Pilsen Meow. It’s still in secondary, but already • 2.5# Hugh Baird Pale Ale Source: Roy J. Bourcier (rjbourc@ it’s apparent (to my taste) that this is some- • 2.0# Hugh Baird 30-39L Crystal nmia.com), r.c.b., September 7, 1995 thing worth pursuing. What (incredibly) • 2.0# Briess Vienna My second attempt to brew a Kentucky little I can find to read on this style suggests • 1.5 oz. Northern Brewer (8.8%) 60 min. Sour Mash beer just went into secondary. (nay, hints) that this is a truly native US • 1.0 oz. Northern Brewer (8.8%) 30 min. Tastes pretty interesting as of now - cer- style worthy of the same respect as Steam • 0.4 oz. Cascade dryhop 2 weeks in tainly worth pursuing. Here are my brew- Beer and Cream Ale. I’m presently work- secondary ing notes to date. ing on my second recipe, incorporating • Wyeast California common yeast several hints from Randy Mosher’s excel- Ingredients: lent book (no connection, yada, yada, • 8.5 lb American 2 row malt yada) and some suggestions posted by Bill Procedure: • 1.5 lb Rye malt Vaughan (I forget where). Mash in 25qts 125F 5 min (pH 5.3) • 1 lb Cara Pils malt Any comments on this formulation? Any- Slow (25 min) rise w/ steam injection to • 1 lb 120L Crystal malt body got a REALLY GOOD RECIPE? 155F • 1/4 oz Black Patent malt - finely C’mon, let’s bring this American classic 155F 40 min 170F mashout Sparge w/ 7 crushed back into vogue - I’m tired of having to gallons 170F. Add 0.5 gal water to kettle. • 2 tsp Gypsum per 5 gal RO water brewing funky European styles to dabble Boil 80 min. • 1/2 tsp Epsom salts per 5 gal RO water with bacterial “innoculations”. • 1/4 tsp table salt per 5 gal RO water Ferment at 62F with Wyeast Calif. Com- • 1 oz Galena hops (60 min) AA=11.5% Ingredients: (5 gallons) mon Lager yeast 1 week primary, 2 weeks • 1/2 oz Cascade hops (30 min) secondary, keg. • 8.5 lb American 2 row malt AA=4.6% • 1.5 lb Rye malt Specifics: • 1/2 oz Cascade hops (15 min) • 1 lb Cara Pils malt • OG: 1.057 AA=4.6% • 1 lb 95-115L Crystal malt • FG: 1.020 • 1/2 oz Fuggles hops (2 min) • 1 oz Galena hops (60 min) • 1/4 tsp powdered Irish Moss (10 min) • 1 oz Cascade hops (30 min) • yogurt culture • 1/4 tsp powdered Irish Moss (10 min)

PAGE 84 CAT’S MEOW 3 STOUT & PORTER CATEGORY 5

slightly higher gravity and a sweeter Oatmeal Stout Mackeson’s Stout palate. Classification: stout, oatmeal stout, extract Classification: stout, English stout, milk Source: Patrick Stirling stout, sweet stout, Mackeson’s, all-grain Specifics: ([email protected]) Issue #572, Source: Marty Albini (hplabs!hpsd139 • O.G.: 1.040 1/29/91 !martya) Issue #244, 9/1/89 • F.G.: 1.008-1.010 I really liked this beer! Dark and smooth This recipe is based on one presented by with a creamy mouth feel. No specific oat- Bob Pritchard in his book All About Beer. meal flavor, but lots of body. Light brown He also advocates adding saccharine. In head. The only problem I had was that after digest #245, Doug Roberts said that he Mackeson’s Stout about 3 months in the bottle it developed a made this beer and did not like the results. Classification: stout, sweet stout, English distinct off flavor. Could be from the ice, or He said, “I will never again make a batch stout, Mackeson’s, extract, brown sugar maybe it got oxygenated during bottling. with brown sugar as an ingredient (a little Source: Marty Albini (hplabs!hpsd139! honey or molasses, perhaps, but not cara- martya) Issue #244, 9/1/89 Ingredients: melized refined sugar). The recipe abso- I haven’t tried either of these, and I’m not • 8 pounds, amber malt extract lutely no resemblance to thick, rich, sweet about to go adding saccharin to my beer, so • 1/2 pound, black patent malt Mackeson. It was a thin, cidery sorry imi- you’re on your own from here. • 1/2 pound, roast barley tation. • 1/2 pound, chocolate malt Ingredients: • 1 pound, steel cut oats Ingredients: • 4 pounds, dark malt extract • 2 ounces, Eroica hops (boil) • 5 pounds, pale malt • 2 pounds, soft brown sugar • 1 ounce, Fuggles hops (finish) • 1/2 pound, crystal malt • 8 ounces, gravy browning (caramel) • Whitbread ale yeast • 1/2 pound, roast black malt • 1-3/4 ounces, Fuggles hops • 1 pound, soft brown sugar • ale yeast Procedure: • 1-3/4 ounce, Fuggles hops Crack all grains (except oats), add to 2 gal- • ale yeast Procedure: lons cold water, add oats, bring to boil. Boil hops in 20 pints of water for 1 hour. Remove grains with strainer when boil is Procedure: Strain and dissolve extract, caramel and reached. Add malt extract and boiling Treat the water with 1/4 ounce of magne- sugar. Boil for 15 minutes. Bring to 5 gal- hops. Boil 60 minutes. Add finishing hops sium sulfate and 1 ounce of common salt. lons, pitch yeast at correct temperature. and boil another minute or so. Remove Crush all grains and mash in 2 gallons of As in the previous recipe, this can be from heat, let steep 15 minutes. Put 4-6 water at 165 degrees for 2 hours. Sparge brought to a gravity of 1.045 by increasing inches of ice in bottom of plastic fermenter with 2 gallons of 170 degree water. A few the extract by 1/4 pound, and lactose may and strain wort into fermenter. Sparge. drops of caramel may be added at this stage also be added. A few drops of caramel may Bring volume to 5-1/4 gallons and mix. if proper color has not been sufficiently be added at this stage if sufficient color has The temperature should now be below 80 achieved. Boil 1-1/2 hours with hops and not been achieved. Saccharine can be degrees. Rack to 6 gallon glass carboy and sugar. Bring to 5 gallons, pitch yeast when added at bottling to increase apparent pitch yeast. Bottle when fermentation is at correct temperature. This recipe can be sweetness. done (about 2-3 weeks). brewed at an O.G. of 1.045 by adding 1/4 Specifics: pound of dark extract. May also add 1/4 pound of lactose in boil to provide a • Primary Ferment: 2--3 weeks STOUT & PORTER

Specifics: refers to a huge tragedy. I was filling car- Specifics: • O.G.: 1.040 boys and rocking them to knock down the • O.G.: 1.056 at 60 degrees • F.G.: 1.008-1.010 head. I must have rolled one over a pebble • F.G.: 1.024 because there came a distinct click noise and beer poured everywhere. Ingredients: (for 15 gallons) Basic Stout • 22 pounds, Klages 2-row malt Mackeson Triple Stout Clone Classification: stout, dry stout, Irish stout, • 2 pounds, roasted barley Classification: stout, sweet stout, English extract • 2 pounds, flaked barley stout, extract Source: Marc San Soucie (mds@ • 1/2 pound, chocolate malt Source: Doug Roberts ([email protected]) wang.wang.com) Issue #219, 8/3/89 • 4-5 ounces, high alpha hops (e.g., 4-1/4 Issue #229, 8/15/89 ounce of 10% alpha Eroica) There are scads of other additives that can • yeast It took me three tries, but I finally got a lobbed into a stout without damaging it. batch that was closer to the original Almost anything works when making Mackeson sweet stout than I could have Procedure: stout, but matching your own taste prefer- hoped for. It was wonderful! After aging ence is a matter of experimentation. Be This recipe makes 15 gallons. Give the about three months, it was as wonderfully prepared though to give up drinking com- beer a lot of temporary hardness (e.g., lots smooth, dark, and sweet as the real Macke- mercial bottled stouts, because frankly, of carbonate). son. Maybe better. nothing can match the taste of homemade. Specifics: Ingredients: Ingredients: • O.G.: 1.048 • 7 pounds, Australian light syrup • 6-8 pounds dark malt extract • 1 pound, chocolate malt, cracked • 1/2-1 pound roasted barley • 1-1/2 pounds, black patent malt • 1/2-1 pound black patent malt • 12 ounces, crystal malt, cracked • 3-4 ounces bittering hops (e.g., Bullion) David Smith’s Porter • 12 ounces, lactose • 2 ounces, Kent Goldings leaf hops • small amount aromatic hops (optional) Classification: porter, extract • ale yeast • 1 teaspoon, salt Source: David Smith, posted by Russ Pen- • 1 teaspoon, citric acid Procedure: cin (parcplace!pencin@ Sun.COM), Issue • 2-1/2 teaspoons, yeast nutrient #223, 8/9/89 To these skeleton ingredients I add other • ale yeast This recipe was modified from Papazian’s adjuncts, or remove things if the wind “Sparrow Hawk Porter” and won first place blows from the south. A nice beer is made Procedure: at the Santa Clara County Fair by using only dark malt and black patent Bring extract syrup and enough water to malt. A good strong bittering hops is key; Ingredients: make 3 gallons to boil. Add crystal malt. Bullion is lovely, as are Nugget or Chi- • 3.3 pounds, John Bull dark extract Boil 10 minutes. Add hops. Boil 5 minutes. nook. • 3.6 pounds, light Australian dry malt Turn off heat. Add chocolate and black There are no appreciable differences • 1 pound, black patent malt (coarsely patent malt in grain bag. Steep 10 minutes. between making stouts and other ales, save crushed) Sparge grain bag with 2 gallons boiling the larger quantities of grain. Beware of 9- • 2 ounces, Cascade hops water. Add lactose. Pitch yeast and fer- pound batches as these can blow the lids • 1/2 ounce, Tettnanger hops ment. When bottling, prime with malt off fermenters. • 1 ounce, Tettnanger hops (finish) extract. • 1 pack, Edme ale yeast • 3/4 cup, corn sugar (priming) Specifics: • O.G.: 1.057 Crying Over Spilt Stout Procedure: • F.G.: 1.022 Classification: stout, dry stout, Irish stout, Add crushed black patent malt to 1-1/2 gal- • Secondary Ferment: 5-6 weeks all-grain lons cold water. Bring to boil. (This recipe Source: Darryl Richman (darryl@ was made by boiling malt for 10 minutes, ism.isc.com) Issue #220, 8/4/89 however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add I would not leave flaked barley out of a Oatmeal Stout extract and dry malt and Cascade and 1/2 stout. This is what gives Guinness its Classification: stout, oatmeal stout, extract ounce Tettnanger hops. Boil 60 minutes. creamy white head and rounds out the Add finishing hops and boil 1 minute. Source: Patrick Stirling (pms@Corp. body. This beer will have a rich creamy Remove from heat and steep 1-2 minutes. Sun.COM) Issue #493, 9/11/90 body with a balanced bitterness. It is very Sparge into 3-1/2 gallons cold water. Cool This was one of my best beers yet. Black, dark, but not opaque. It makes a great sub- and pitch yeast. smooth and creamy. The oatmeal doesn’t stitute for your morning coffee. The name add a very pronounced flavor; I think it

PAGE 86 STOUT & PORTER rather contributes to the creaminess and Procedure: Specifics: smoothness, which is becoming more pro- Mash malts in 2-1/2 gallons of 170 degree • O.G.: 1.040 nounced as the beer ages. It has a fairly water; 154 degrees, ph 5.2, maintain at • F.G.: 1.015 dark brown head, presumably from roasted 140-150 degrees for 90 minutes. (Ending • Primary Ferment: 7 days barley---creamy with small bubbles. pH was 4.8.). Sparge and bring to boil. Add • Secondary Ferment: 3 weeks This recipe was derived from several dark extract. Add Clusters and Hallertauer posted by Jay H. in digest #459. hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette Ingredients: hops in last 15 minutes. Cool wort and add Russian Empirical Stout to carboy. Pitch yeast. Set carboy in cool • 8 pounds, British amber extract Classification: stout, Russian imperial basement with blow tube. On second day, • 1/2 pound, black patent malt stout, all-grain replace blow tube with airlock. Bottled • 1/2 pound, roasted barley after 29 days. Source: Rob Bradley (bradley@ • 1/2 pound, chocolate malt dehn.math.nwu.edu) Issue #417, 5/15/90 • 1 pound, steel cut oats Specifics: After two years this beer showed a little • 2 ounces, Eroica hops (boil) • O.G.: 1.044 oxidation, but by and large it was till in • 1 ounce, Fuggles hops (finish) • F.G.: 1.014 excellent shape. Viscous and black with • Whitbread ale yeast • Primary Ferment: 29 days light carbonation and a fine-beaded • 1/2 cup, corn sugar (priming) medium-brown head, it still had good bal- ance, although the hop bitterness had faded Procedure: with time to give predominance to the dark Crack grains using a rolling pin. Add grain Cream of Oats Stout malts. It was bittersweet and almost unbe- and oats to 2 gallons cold water. Bring to Classification: stout, oatmeal stout, sweet lievably long in the finish. boil. Strain out grains. Add extract and stout, all-grain Eroica hops. Boil about 1 hour. Add Fug- Ingredients: (for 3-1/2 gallons) Source: Glenn Colon-Bonet (gcb@ gles and boil an additional 2 minutes. Steep hpfigcb.hp.com) Issue #412, 5/4/90 • 5-1/2 pounds, 2-row pale malt 15 minutes. Sparge through sieve over ice. • 1 pound, caramel malt Very smooth, silky mouth feel. Great fla- Mix. Rack to 7-gallon carboy and pitch • 1/4 pound, chocolate malt vor, nice sweetness with mild roasted malt yeast. Bottle when fermentation is com- • 1/4 pound, black patent malt flavors. Somewhat thin for style. Will use plete (about 1 week). • 4-1/2 pounds, diastatic malt extract ale malt next time. Could also use more • 2-1/2 ounces, Fuggles hops dextrin and pale malt and possibly mash at Specifics: • 1/4 ounce, Chinook hops higher temperature. Overall, a very nice • 1 teaspoon, Irish moss • O.G.: 1.062 beer! • F.G.: 1.015 • Leigh Williams Yeast • Primary Ferment: 1 week Ingredients: • Pasteur champagne yeast • 1/4 cup, corn sugar (priming) • 6 pounds, Klages 2-row pale malt • 1/2 pound, Dextrin malt • 1-1/8 pounds, rolled oats Procedure: Halloween Stout • 1/2 pound, crystal malt This will yield about 3-1/2 gallons at a den- Classification: stout, Irish stout, dry stout, • 1/2 pound, chocolate malt sity of 1106. Mash grains using infusion partial-mash • 1/4 pound, roasted barley method for about 1 hour. Boil two hours • 1 ounce, Clusters boiling hops (7.4 with all hops added---that’s right, no finish- Source: Alex Jenkins (atj@mirror. alpha) ing hops. Cool and pitch Williams yeast. tmc.com) Issue #57, 1/24/89 • 1/2 ounce, Cascade hops Ferment for 4 days then rack to glass jugs. Ingredients: • 10 ounces, lactose Rack again on 24th day. Add champagne • 1/2 teaspoon, Irish moss • 5 pounds, pale malt yeast. Let ferment another 4 months. Bot- • Wyeast #1007: German ale • 1 pound, crystal malt tle. • 1 pound, chocolate malt • 3.3 pounds, John Bull unhopped dark Procedure: Specifics: malt extract Mash in 3 quarts cold water. Raise temper- • O.G.: 1.106 • 1 ounce, Clusters hops pellets ature to 153 degrees and hold until iodine • F.G.: 1.032 • 1 ounce, Hallertauer leaf hops test indicates complete conversion. Trans- • Primary Ferment: 4 days • 1 tablespoon, Irish moss fer to lauter tun and sparge to yield 7 gal- • Secondary Ferment: 24 days + 4 • 1/2 ounce, Willamette hops pellets lons. Boil 1 hour, adding boiling hops. Add months • 2 packs, Red Star ale yeast finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast.

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used as the basis for “Ursa Stout,” which • 2 cups, chocolate malt Oatmeal Wheat Stout follows. Ursa differs in the addition of pale, • 2 cups, black patent malt Classification: stout, oatmeal stout, wheat, crystal, and dextrin malts in place of some • 2 cups, roast barley extract of the dry extract. • 2 ounces, Fuggles hops pellets (boil) • 1-2 ounce, Willamette leaf hops (finish) Source: Don Wegeng (Wegeng.Henr@ Ingredients: • 2 packs, M&F stout yeast Xerox.COM) Issue #95, 3/10/89 • 2 cans, Munton & Fison stout kit • 1/4 teaspoon, Irish moss This recipe was developed by Kenneth • 3 pounds Munton & Fison extra dark • 3/4 cup, corn sugar (priming) Kramer who published it in the June 1986 dry malt extract issue of All About Beer magazine. I won’t • 2 cups chocolate malt Procedure: comment on the choice of hops. • 2 cups black patent malt Mash grains in 1-2 gallons of water. Sparge • 2 cups roasted barley with enough water to end with 2-3 gallons Ingredients: • 3 ounces Fuggles hops (boil) in pot. Bring to boil. Stir in extract and • 3.3 pounds, Edme Irish stout extract • 1/2 ounce Cascade hops (finish) bring to boil. Add boiling hops. Boil 40 • 3.3 pounds, Edme light beer extract • ale yeast minutes. Add Irish moss in last 15 minutes. • 3 pounds, pale, 2-row malt • 1/4 teaspoon Irish moss At end of boil, add aromatic hops and steep • 2 pounds, crystal malt • 3/4 cup corn sugar (priming) 15 minutes. Sparge into primary with • 1 pound, wheat malt enough water to make 6 gallons. Cool and • 1 pound, old-fashion oatmeal Procedure: pitch yeast. Rack to secondary when initial • 2-1/2 cups, roasted barley Steep whole grains in 6 cups of water and blow off subsides. Prime and bottle about a • 4 cups, black patent malt bring to boil. Remove grains at boil. Add month later. • 1 pack, Edme ale yeast extract and boiling hops. Boil 1 hour. Add • 1 stick, brewers licorice Irish moss in last 15 minutes. After boil, Specifics: • 2 ounces, Hallertauer leaf hops add Cascade hops and steep 15 minutes. • O.G.: 1.058 • 1 ounce, Tettnanger leaf hops Cool and pitch yeast. • F.G.: 1.016 • 1/2 teaspoon, Irish moss • 1 teaspoon, diastatic enzyme powder Specifics: Procedure: • O.G.: 1.071 Crush pale and crystal malt. Loosely crush • F.G.: 1.020 Porter black patent malt. Place oatmeal in cheese- Classification: porter, extract cloth. Mash all except 2 cups of the black Source: Gary Benson (inc@tc.fluke.COM) patent malt for 1-1/2 hours. Add diastatic Issue #124, 4/11/89 enzyme. Sparge and begin boil. Add Ursa Major Stout extracts and licorice. After 15 minutes of This makes what I consider to be an excel- Classification: stout, dry stout, Irish stout, lent porter. Fermentation seemed to take boil, add 1 ounce Tettnanger and continue extract boil. After another 15 minutes, add 1/2 off and I bottled within 7 days of brewing. ounce Hallertauer. During last 15 minutes, Source: [email protected] Issue #101, Fermentation took place at 74 degrees. 3/15/89 add Irish moss and 2 cups black patent Ingredients: malt. During last 2 minutes of boil add 1 This brew is so dark I think the Irish moss • 1 can, Munton & Fison dark hopped ounce Hallertauer. Cool rapidly and pitch may be superfluous. This was the most extract yeast. Ferment in 5-gallon carboy with active brew I’ve had in a while. Expect to • 1/2 can, Edme bitters kit blow tube attached. Proceed with normal use some sort of blow off method for pri- • 1 stick, brewers licorice single-stage fermentation. mary and then rack to secondary with an • 1/2 pound, toasted barley airlock. Very black! Thick, but not as much Specifics: • 1 pound, flaked barley as Guinness. Well rounded flavor and • 2 ounces, Cascade hops pellets • O.G.: 1.078 smooth with almost no bite. Very dark • 1 ounce, Northern Brewer hops pellets • F.G.: 1.032 head. Maybe using less roast barley and a • Edme ale yeast bit more black patent would lighten the head and keep the body from suffering. Everybody who tasted it really like it. I do Procedure: Mega Stout believe I’ve found my house stout. Make toasted barley into a tea. Bring flaked Classification: stout, dry stout, Irish stout, barley to boil. Sparge with kitchen strainer extract Ingredients: and boiling water. Boil extracts and Cas- cade hops. Add Northern Brewer. Cool and Source: [email protected], Issue #101 • 2 cans, Munton & Fison stout kit Pitch. 3/15/89 • 2 pounds, Munton & Fison light dry malt extract This recipe was developed by Doug • 1 pound, crushed pale malt Hinderks, president of the Northern Ale • 1 pound, crushed crystal malt Stars Homebrewers Guild. The recipe was • 1/2 pound, dextrin malt

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Specifics: completely enjoyable. Too much of too Procedure: • O.G.: 1.045 many good things. The mash was done based on Papazian’s • F.G.: 1.005 temperature-controlled method. The boil- • Primary Ferment: 2 days Ingredients: ing hops used were Northern Brewer and • Secondary Ferment: 5 days • 1 pound, crushed crystal malt Cascade, but other hops can be used, this • 1 pound, crushed roasted barley recipe uses 10.75 AAUs. The finishing • 1-1/2 pounds, crushed black patent malt hops are added after the boil and steep • 9 pounds, Munton & Fison dark dry while cooling with an immersion chiller. Dextrinous Porter malt extract The Irish moss is added in the last 20 min- utes of the boil. The yeast is rehydrated in Classification: porter, all-grain • 1 can, John Bull dark hopped malt extract 1/2 cup of 100 degree water. Source: Peter Klausler (pmk@bedlam. • 2 inches, brewers licorice cray.com) Issue #177, 6/16/89 • 2 ounces, Nugget leaf hops My mash temp was too high, as I mis- • 2 ounces, Galena leaf hops judged the quantity of strike liquor and the • 1 ounce, Cascade hops Baer’s Stout mash spent a lot of time in the 160-170 • 2 packs, Doric ale yeast Classification: stout, dry stout, Irish stout, degree range before I brought it down to • 1 ounce, amylase enzyme extract 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation Source: Michael Eldridge (dredge@ slowed to 1 bubble every 2 minutes, the Procedure: hitchcock.Stanford.EDU) Issue #380, gravity is 1.024. I suspect there’s nothing I Put grains into two gallons water and boil. 3/20/90 can do to turn this sweet porter into the dry When pot reaches boil, remove grains. Add This is based on one of the excellent reci- porter I intended so my question is, “Is dry extract and stir. Add hopped extract pes from Dave Baer (from this digest). This there some style I can claim to have and licorice. Add Nugget and Galena hops. one came out great! Apologies to Dave for intended in the first place?” I guess I need Boil 70 minutes. This was a big thick mess what we may have done to the original. some level of plausible brewability. and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch Ingredients: Ingredients: yeast and amylase. Put in a big fermenter • 1/4 pound, flaked barley • 8 pounds, Munton & Fison 2-row pale with a blow tube---my batch blew the cover • 1/4 pound, medium crystal malt malt creating a marvelous mess all over the • 6 pounds, dark Australian malt extract • 1-1/2 pounds, crystal malt wall. Eventually rack to secondary and fer- • 1/2 pound, dark Australian dry malt • 1/4 pound, chocolate malt ment a long time (at least 3 weeks). • 1/4 pound, black patent malt • 1/4 pound, black patent malt Specifics: • 1/2 cup, molasses • 1/2 pound, flaked barley • Secondary Ferment: 3 weeks + • 2 ounces, Cascade hops (boil) • 1 ounce, Willamette hops (boil) • 2/3 ounce, Northern Brewer hops • 1/2 ounce, Cascade hops (boil) (finish) • 1/2 ounce, Cascade hops (finish) • Wyeast British ale yeast • yeast Tina Marie Porter Procedure: Classification: porter, all-grain Procedure: Steep flaked barley and crystal malt for 50 Source: Doug Roberts (roberts% minutes at 153 degrees. Strain and boil 90 Mash grains. Add boiling hops and boil 90 [email protected]) Issue #378, 3/15/90 minutes. Dry hop with 1/2 ounce Cascade. minutes. Add 1/3 of boiling hops after 30 This was a marvelous bitter-sweet velvet minutes. Add black patent and molasses at Specifics: black porter. 45 minutes. After 60 minutes add 1/3 of • O.G.: 1.048 boiling hops. At end of boil add remaining • F.G.: 1.024 Ingredients: hops. Steep. Strain, cool, and ferment. • 8 pounds, Klages 2-row malt • 1 pound, Munich malt Specifics: • 1/2 pound, crystal malt (90L) • O.G.: 1.051 Crankcase Stout • 1/2 pound, chocolate malt • F.G.: 1.018 Classification: stout, Russian imperial • 1/2 pound, black patent malt stout, extract • 1/2 pound, roasted barley • 1/2 ounce, Northern Brewer hops (boil) Source: Marc San Soucie (hplabs!decvax • 1/2 ounce, Cascade hops (boil) !wang!mds) Issue #178, 6/16/89 • 1/2 ounce, Cascade hops (finish) An experiment in extravagance. Intimidat- • 1 teaspoon, gypsum ing. Heavy, strong, thick. Not really drink- • 1/2 teaspoon, Irish moss able after 4 months. Interesting, but not • 14 grams, Whitbread ale yeast

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After 1 month in bottles, the beer has low reduced by cutting back bittering hops to 8 Black Cat Stout #1 carbonation levels. I like it this way! The AAUs or so. Classification: stout, Irish stout, dry stout, beer feels thick and sweet. If you want a coffee, extract good sweet stout, like Mackeson, this rec- Ingredients: ipe with Wyeast #1028 is a good way to go. Source: Mark Stevens ([email protected]) • 3 pounds, 2-row pale lager malt This stuff is black! When you pour a bottle, Issue #349, 2/1/90 • 10 ounces, black patent malt it sucks all the light out of the room...you • 8 ounces, wheat malt This stout turned out pretty tasty and the have to drink it in the dark. Amazingly, • 4 pounds, Scottish light malt extract coffee flavor seems to come through more there isn’t much hops aroma and taste, but • 12 AAUs, Northern Brewer hops (boil) in the aftertaste with the predominant fla- with so many other flavors and aromas, you • 1 ounce, Fuggles hops (finish) vor being the dark malts. I should probably don’t miss it. have let it ferment in the secondary a bit • 3 teaspoons, yeast nutrient longer or not used anything for priming Ingredients: • Edme ale yeast because I got a few gushers after a couple • 3.3 pounds, Edme SFX dark malt • 1 teaspoon, gelatin finings months---but by then, most of the beer was extract • 1/2 cup, corn sugar (priming) gone anyway. • 3.3 pounds, John Bull dark malt extract • 2 pounds, amber dry malt extract Procedure: Ingredients: • 1 pound, crystal malt Mash-in 3 minutes in 6 quarts of water at • 6.6 pounds, Munton & Fison dark • 1 pound, roasted barley 122 degree (strike heat 126 degree). Adjust extract syrup • 1 pound, chocolate malt pH to 5.0-5.5. Protein rest 30 minutes at • 1 pound, Munton & Fison dark dry • 3/4 pound, black patent malt 131 degrees. Starch conversion 60 minutes extract • 1/2 stick, brewers licorice at 150-141 degrees (longer is better). Mash • 1/2 pound, black patent malt • 2 ounces, Brewers Gold hops out 5 minutes at 168 degrees. sparge with 2 • 3/4 pound, crystal malt • 2 ounces, Fuggles hops gallons of water at 168-160 degrees. Boil • 1/2 pound, roasted barley • 1/2 pound, French roast coffee beans 60 minutes. Add extract, yeast nutrient and • 1/2 cup, dark molasses • Wyeast #1028: British ale bittering hops at start of boil. Add finishing • 3/4 ounce, Willamette hops (boil) hops 10 minutes before boil ends. Force • 3/4 ounce, Cascade hops (boil) Procedure: cool and bring volume to 5 gallons. Pitch • 1 teaspoon, vanilla yeast. Steep grains in water while heating. • 1/2 cup, French roast coffee Remove grains just before boiling. During • 2 packs, Edme ale yeast boil, add licorice and extract. Add 1 ounce of Brewer’s Gold for 60 minutes, 1 ounce Procedure: for 45 minutes, and 1 ounce of Fuggles for Double Stout Brew a pot of coffee with 1/2 cup of French 30 minutes. Cool wort and pitch yeast. Add Classification: stout, extract roast coffee. Steep specialty grains in water unground coffee beans and remaining Source: Chip Hitchcock ([email protected]), as it boils. Remove grains. Boil malts, ounce of Fuggles. The next day skim off all Issue #520, 10/18/90 crud, including coffee beans and hops. One hops, and vanilla 60 minutes. Strain wort This recipe is based on the Double Stout day later, rack to secondary. Ferment three into fermenter. Pour in pot of coffee. Add recipe that appeared in Zymurgy magazine, weeks and bottle. ice water to make 5 gallons. Pitch yeast. but the quantities have been adjusted to Rack to secondary after 3 days. Bottle 23 make a half batch. days later. Specifics: • O.G.: 1.065 Ingredients: (for 2-1/2 gallons) Specifics: • F.G.: 1.026 • 1/2 pound, crystal malt • O.G.: 1.069 • Primary Ferment: 2 days • 1/4 pound, roasted barley • F.G.: 1.028 • Secondary Ferment: 3 weeks • 3.3 pounds, Mountmellick stout kit • Primary Ferment: 3 days • 1/2 pound, amber dry malt • Secondary Ferment: 23 days • 1/2 teaspoon, gypsum • 1/2 teaspoon, Irish moss Martin’s Porter • 1/4 ounce, Fuggles hops plug Classification: porter, partial-mash • yeast Colorado Crankcase Stout Source: Martin Lodahl (pbmoss!mal@ Procedure: Classification: stout, sweet stout, English hplabs.HP.com) Issue #315, 12/4/89 stout, Mackeson, extract, coffee This is a 2-1/2 gallon recipe. Steep the If this beer doesn’t have enough body, you grains 30 minutes in 1 quart of 150 degree Source: Tom Hotchkiss (trh@hpestrh. might try substituting unmalted barley for water. Strain out grains and bring liquid up hp.com) Issue #352, 2/6/90 the wheat malt and extend starch conver- to 3 quarts. Add stout kit, amber malt, gyp- Wyeast #1028 does not seem to have high sion rest to 2 hours. Bitterness can be sum and boil 45 minutes. After 15 minutes attenuation, causing high final gravity. of boiling, add Irish moss. After removing

PAGE 90 STOUT & PORTER from heat, steep Fuggles hops pellets for 4 • 6 ounces, crystal malt minutes. Strain into ice water and pitch • 4 pounds, Australian dark extract All Grain Porter yeast. • 11 AAUs, Northern Brewer hops Classification: porter, all-grain • Doric yeast Source: Doug Roberts (roberts% • 1/2 cup, corn sugar (priming) [email protected]) Issue #296, 11/4/89 This recipes is based on Papazian’s “Silver Chocolate Point Porter Procedure: Dollar Porter.” I suspect the difference in Classification: porter, extract Mash-in (6 quarts water) at 131-122 quality between this batch and an extract Source: Doug Roberts (roberts% degrees, stir 3 minutes. Adjust pH to 5.0- batch is going to be the difference between [email protected]) Issue #269, 10/2/89 5.5 (using calcium carbonate or gypsum). fresh-brewed coffee and instant. The wort Protein rest 131-120 degrees for 30 min- had a much better hot and cold break than Ingredients: utes. Starch conversion 155 degrees for 60 I’ve ever experienced using extracts, and it • 7 pounds, unhopped extract syrup minutes. Mash out at 168 degrees for 5 tasted better too. • 1 pound, chocolate malt, not cracked minutes. Sparge with 2 gallons of 168-160 • 1/2 pound, black patent malt, not degree water. Bring liquid to boil and add Ingredients: cracked extract and hops. Boil 60 minutes. • 8 pounds, American 2-row (Klages) • 1/2 pound, crystal malt (90 degrees L.) malt • 1/2 pound, Sumatra decaf coffee • 1 pound, Munich malt • 1-1/2 ounces, Cascade hops (boil) • 1/2 pound, crystal malt (90L) • 1/2 ounce, Cascade hops (finish) Stout • 1/2 pound, black patent malt • yeast Classification: stout, dry stout, Irish stout, • 1/2 pound, chocolate malt extract • 1/2 pound, roasted barley Procedure: Source: Allen Hainer (ajhainer@violet. • 1 teaspoon, calcium carbonate Place chocolate, patent, and crystal malts waterloo.edu) Issue #281, 10/18/89 • 1 ounce, Northern Brewer hops (boil) • 1/2 ounce, Cascade hops (boil) in about 2 gallons of water and bring to This is better than any stout I have ever almost boil, Sparge into boiling pot. Add 2 • 1/2 ounce, Cascade hops (finish) tasted. It is based on the stout recipe posted • Whitbread ale yeast more gallons of water. Bring to boil and by Marc San Soucie in Digest #219. add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more Ingredients: Procedure: hour. Add finishing hops in last 2 minutes • 8.8 pounds, unhopped dark malt extract Use Papazian’s temperature-controlled of boil. Pour into fermenter and add coffee. • 1 pound, roasted barley mash procedure. Sparge and boil. Pitch yeast. • 1 pound, wheat malt • 1/2 pound, black patent malt Specifics: • 1/2 pound, chocolate malt • O.G.: 1.051 • 4 ounces, Bullion hops (boil) Partial Mash Porter • 1 ounce, Cascade hops (finish) Classification: porter, partial-mash • yeast Source: Martin Lodahl (mal@pbmoss. Sweet Darkness Procedure: pacbell.com) Issue #274, 10/10/89 Classification: stout, sweet stout, English The result is sweet, but very tasty. My next The bullion hops are added 30 minutes into stout, Mackeson, extract the boil. I used pelletized hops and there batch of porter will be somewhat drier, Source: Marty Albini (martya@hp-sdd@ was a huge amount of sediment when I tending toward stout. Changes will include hplabs.csnet) Issue #298, 11/8/89 a less sweet extract (Scottish light), drop- racked it---not sediment in the normal This is based on Doug Roberts’ Mackeson ping the crystal malt altogether, bumping sense---it was mostly beer with hops float- Triple clone. This will be lighter than the the bittering hops up a point, adding an ing in it, but it was too thick to go through real Mackeson’s with a lighter head. Very ounce of Fuggles 10 minutes before the the siphon. similar aromas and head retention. Overall end of the boil for finish,and going to Edme a resounding success. One or two things yeast, which I believe to be more attenua- Specifics: I’ll do different next time: Reduce black tive. I’m also toying with the idea of adding • O.G.: 1.075 patent malt to 1/2 cup (crushed), add a bit 8 ounces of wheat malt to improve the • F.G.: 1.035 of dextrin to increase body, and maybe add head, which is the only real defect this beer a touch of roasted barley. I recommend this seems to have. to anyone who likes their coffee strong, with cream and sugar. Ingredients: • 3 pounds, 2-row pale lager malt • 10 ounces, black patent malt

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Ingredients: mary and pitch yeast. Have a homebrew Ingredients: • 7 pounds, Australian light syrup and wait. • 6.6 pounds, John Bull plain light extract • 1 pound, chocolate malt, cracked • 1-1/2 pounds, plain dark dry extract • 1-1/2 pounds, black patent, uncracked • 3/4 pound, black patent malt • 12 ounces, crystal malt, cracked • 1/4 pound, roasted barley • 12 ounces, lactose Original Oatmeal Stout • 1/2 pound, chocolate malt • 2 ounces, Kent Goldings hops (whole Classification: stout, oatmeal stout, extract • 1/2 pound, steel cut oats leaf) Source: Jay Hersch (75140.350@ • 7 grams, Muntona ale yeast • 1 teaspoon, salt compuserve.com) Issue #459, 7/14/90 • 1/2 ounce, Fuggles hops (boil) • 1 teaspoon, citric acid • 1 ounce, Hallertauer hops (boil) • 2-1/2 teaspoons, yeast nutrient These recipes rank among my best beers. • 1-1/2 ounces, Cascade hops (finish) • yeast This one probably had the most noticeable • Irish moss oat flavor of all the variations due to the • water crystals balance between the amount of malt and Procedure: oats. It had a nice deep dark head, opaque Procedure: Bring the wort to boil (water and syrup to color and smooth creamy flavor. I’d proba- This is the second of a series of experi- make 3 gallons), then add crystal. Boil 10 bly use an Irish liquid ale yeast or Whit- ments in brewing oatmeal stouts. It is an minutes, then add hops. Boil 5 minutes. bread if I did this again. extract brew, with specialty grains being Turn off heat and add chocolate and black added using the standard stovetop method patent malt in a grain bag. Steep about 10 Ingredients: and removed at boil. When grains are used, minutes. Sparge grain bag with about 2 gal- • 6.6 pounds, John Bull dark extract they are cracked with a rolling pin and lons of boiling water. Add lactose. Chill • 1-1/2 pounds, plain dark extract boiled for 30 minutes before straining. The and pitch. When fermented, try priming • 2 ounces, Bullion hops (boil) finishing hops are added in the last 5 min- with 3/4 cup of light dry malt extract. • 1/2 pound, steel cut oats utes of the boil. • 7 grams, Muntona ale yeast Specifics: • Irish moss Specifics: • O.G.: 1.057 • water crystals • O.G.: 1.050 • F.G.: 1.022 • F.G.: 1.022 Procedure: This is the first of a series of experiments in brewing oatmeal stouts. It is an extract Broglio’s Quaker Stout brew, with any specialty grains (not in this Not So Oatmeal Classification: stout, oatmeal stout, extract particular recipe) being added in the stan- Classification: stout, oatmeal stout, extract dard stovetop method and removed at boil. Source: Jim Broglio (microsoft!jamesb@ Source: Jay Hersch (75140.350@ When grains are used, they are cracked uunet.uu.net) Issue #334, 12/29/89 compuserve.com) Issue #459, 7/14/90 with a rolling pin and boiled for 30 minutes This is very lightly carbonated, but that I before straining. This turned out real fruity, probably can live with. Could use more hops. because of the Alexander’s. Dry hopping Smooth aftertaste. Overall, I give it a Specifics: also helped, again the amount of steel oats thumbs up. to other grains was too low. To get opaque- • O.G.: 1.042 Ingredients: ness it was necessary to use at least 1-2 • F.G.: 1.021 pounds of dark malt extract; because I • 6 pounds, dry amber extract didn’t do that, this was more of a brown ale • 1 pound, crystal malt in color and body. • 1/2 pound, roasted barley • 1 pound, Quaker oats Second Try Ingredients: • 1 ounce, Eroica hops (boil) Classification: stout, oatmeal stout, extract • 3.3 pounds, Munton & Fison plain light • 1 ounce, Kent Goldings hops(finish) extract Source: Jay Hersh (75140.350@ • 2 packs, Edme ale yeast • 4 pounds, Alexanders pale unhopped compuserve.com) Issue #459, 7/14/90 extract Procedure: The addition of grains made the oatmeal • 1/2 pound, black patent malt less noticeable. Color and hop balance In two gallons of cold water, add crystal, • 1/4 pound, roasted barley were good again. Irish ale yeast could yield barley, and oatmeal. Steep until water • 1/2 pound, crystal or cara-pils malt some nice results and I think the steel cut comes to boil. Sparge with about 1 gallon • 1/2 pound, steel cut oats oats need to be bumped up to 1 pound to of hot water. Add dry extract. Bring to boil. • 1 ounce, Hallertauer hops (boil) bring them to the fore. Add Eroica hops. Boil 45 minutes. In last 5 • 3/4 ounce, Fuggles hops (boil) minutes of boil, add Kent Goldings hops. • 1 ounce, Cascade hops (finish) Cool to about 75 degrees. Transfer to pri- • 1/2 ounce, Cascade hops (dry) • 14 grams, Muntona ale yeast

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• Irish moss utes before the end of the boil. The dry lons water to a boil in brewpot, sparge in • water crystals hopping is done in the primary. grains, and add extract and boiling hops. Boil for 50 minutes. Add chocolate and fla- Procedure: Specifics: voring hops and boil for 10 more minutes. Remove from heat and carefully stir in cof- This is the third of a series of experiments • F.G.: 1.030 fee. Cool and pour into fermenter contain- in brewing oatmeal stouts. It is an extract ing 3 gallons cold (pre-boiled) water. Pitch brew, with specialty grains being added in yeast. Rack to secondary when vigorous the standard stovetop method and removed fermentation subsides. Bottle with 3/4 cup at boil. Grains are cracked with a rolling Mocha Java Stout corn sugar. pin and boiled for 30 minutes before strain- Classification: stout, dry stout, Irish stout, ing. The finishing hops are added 5 min- coffee, extract utes before the end of the boil. The dry hopping is done after 4 days in the primary. Source: Guy McConnel (ingr!b11! mspe5!guy@ uunet.UU.NET) Issue #814, Alcatraz Porter 1/31/92 Specifics: Classification: porter, Anchor porter, all- The “Monte Sano blend” coffee is a mild grain • F.G.: 1.018 coffee (sorry I can’t remember exactly Source: Bryan Gros (bgros@sensitivity. which coffees are blended to make this) berkeley.edu) Issue #815, 2/3/92 that I buy locally in a coffee store. I wanted I recently tasted my all-grain porter against something mild for the first attempt so as Anchor’s and the big thing I notice was Most Recent Oatmeal Stout not to overdo it. This beer turned out won- Anchor Porter is thick, creamy. Mine is Classification: stout, oatmeal stout, extract derfully black and the chocolate and coffee low carbonated, but it does not have that come out nicely in the aroma and flavor. In Source: Jay Hersch (75140.350@ creamy feel. This was my first all-grain spite of the oils in the chocolate, it has a compuserve.com) Issue #459, 7/14/90 brew and my first porter. rich, creamy head that stays with it until the Darker and more astringent than the other bottom of the glass. The low hopping rate It has a good malt flavor. Next time I would recipes, also more boldly hopped but still is due to the fact that both the coffee and cut back on the hops some. well-balanced due to the higher gravity. A the chocolate add to the bitterness and I little like Xingu or Mackesons with its wanted their aromas to dominate this beer. Ingredients: (for 3 gallons) residual sweetness. It has been well received by all who have • 4--1/2 pounds, barley (pale malt) Ingredients: tried it. I called it “Three Passions Stout” • 4 ounces, wheat malt • 6.6 pounds, Munton & Fison light because three of my favorite tastes (from • 8 ounces, Munich malt unhopped extract the world of food and beverages anyway) • 9 ounces, Crystal/Chocolate mixture • 3.3 pounds, Munton & Fison dark are chocolate, coffee, and stout---not nec- • 4 ounces, Black Patent unhopped extract essarily in that order. I have set aside two • 1/4 cup, molasses • 1/2 pound, cara-pils malt six-packs of this to see how well it ages (if • 1.6 ounces, Cascade Hops (5.8AAU) • 1/2 pound, black patent malt I can leave it alone, that is). (Bittering) • 1/2 pound, roasted barley • 1/2 ounce, Mt. Hood Hops (3.8AAU??) • 3/4 pound, steel cut oats Ingredients: (Bittering) • 0.4 oz Cascade (finish) • 1/2 pound, malt-dextrin • 7 pounds, Glenbrew Irish Stout Kit • Wyeast English Ale • 2 ounces, Sticklbrackt hops (boil) • 1/4 pound ( 1 cup ), Flaked Barley • 1 ounce, Bullion hops (boil) • 1/8 pound ( 1/2 cup ), Black Patent Malt • 1 ounce, Cascade hops (finish) • 1/2 ounce, Fuggles hop pellets Procedure: • 1 ounce, Cascade hops (dry) (bittering - 60 min) Add all grains, crushed, to 6qts water at • 14 grams, Whitbread ale yeast • 1/2 ounce, Fuggles hop pellets 55C. Wait 30 min. Raise temp to 62C • Irish moss/water crystals (flavoring - 10 min) (Added 2qts boiling water) Wait 75 min. Procedure: • 4 ounces, Ghirardelli unsweetened Raise temp to 75C. Wait 5 min. Sparge Last in the series of experiments in brewing chocolate with 75C water. Bring to boil, add molas- oatmeal stouts. It is an extract brew, with • 2 cups, Brewed Coffee (Monte Sano ses, Cascade, and Mt. Hood hops. Boil one specialty grains being added in the stan- blend) hour. Add finishing hops. Boil 5 min. Cool dard stove- top method and removed at • 1 package, WYeast #1084 Irish Stout down in sink. Add yeast from starter. boil. Grains are cracked with a rolling pin Yeast and boiled for 30 minutes before straining. • 3/4 cup, Corn sugar (bottling) Specifics: The Sticklbrackt are added in 1/2 ounce Procedure: • O.G.: 1.054 batches at 20 minute intervals, the Bullion Brew coffee using 2 scoops coffee to 12 oz. • F.G.: 1.010 1/2 ounce at a time in between the Stickl- cold water. Steep flaked barley and cracked • Primary Ferment: 10 days brackt. The finishing hops are added 5 min- black patent for 45 minutes. Bring 1.5 gal-

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Very smooth, nice hop balance, but a bit Speedball Stout Mach Guinness heavy for a summer drink. Will try to save Classification: stout, dry stout, coffee, Classification: stout, dry stout, Irish stout, the rest for this fall. This might be consid- extract Guinness, all-grain ered a lager due to the refrigeration. It was only done because the ambient temperature Source: Stephen E. Hansen (hansen@ Source: Kevin L. Scoles (kscoles@ of my basement “brewing room” hits 75-80 gloworm.Stanford.EDU) Issue #747, pnet51.orb.mn.org) Issue #646, 5/28/91 Degrees during the summer heat. I brewed 10/24/91 This stout is creamy, but not as heavey as this in early spring as an ale (65 degrees) The last couple of times I’ve left the bag of some, with a head that takes almost 30 sec- and strangely enough, they taste very simi- coffee beans and hops until racking with- onds to form, lightly bitter, with that back lar. (Drink a bottle of one version, wait, out over doing the coffee flavor. This cuts of the throat sourness from the soured ale. drink a bottle of the other, results: Who down on the potential for contamination. cares. Both are great.) We’ve been using a Sierra Nevada yeast Ingredients: culture for the last few batches and it’s • 5 pounds, pale 2 row British malt Ingredients: been a very nice brew. Prestarted Wyeast • 1 pound, rolled barley • 3 pound can John Bull unhopped Dark British Ale yeast has worked well also. • 1 pound, roasted barley • 3 pound bag Northwestern Amber Malt Sierra Nevada yeast culture is not terribly • 2 pounds, light dry malt extract extract attenuative and the last batch was a bit • 2 cups, corn sugar • 1-1/2 ounces Clusters 6.9% alpha (boil) sweeter than I’d prefer. Next time I’ll use • 2 ounces, bullion Hops (1.5 boiling, 0.5 • 1 ounce Cascades 5.6% alpha (finish) Wyeast’s Irish Stout Yeast that Florian and finishing) (preferably whole) • Ale yeast (your choice) others have recommended. • 1 package, Whitbread Ale Yeast Procedure: Ingredients: Procedure: Bring 2 gallons of water and malt to a boil. • 6 pounds, Dark Australian malt extract Mash 5 pounds 2-row, rolled barley and Add 1/2 ounce Clusters at beginning of • 1/2 pound, Dark Australian dry roasted barley in at 132 degrees. Protein boil, 20 minutes, and 40 minutes. After 60 • 1/3 pound, Coffee, whole bean (I use rest 30 minutes. Starch conversion 2 hours min. turn off heat, and add Cascades. At Peet’s Costa Rican, a fairly dark roast) at 153 degrees. Mashed out 15 minutes at this point it was late in the evening, I • 4 ounces, black patent malt 168 degrees. Sparged with 4 gallons 172 poured the wort into my sanitized bottling • 4 ounces, Flaked Barley degree water. Add the 2 pounds dry ME bucket and brought the quantity up to 5 • 4 ounces, Medium Crystal malt and the 2 cups sugar. Bring to a boil. Add 1 gals. and stuck the whole thing in the bev- • 4 ounces, molasses 1/2 ounces of hops. Boil 1 hour. Add 1/2 erage refrigerator. Next morning I • 2 ounces, cascade (bittering) at 4.7 ounce of hops, turn off heat, and let stand siphoned off the wort into the fermentor, AAU for 15 minutes. Cool wort to 72 degrees, leaving all those hop particles behind, • 2/3 ounce, northern brewer (aromatic) strain into fermenter, and pitch yeast. pitched the yeast. Put on the blow tube, and • Sierra Nevada yeast culture Bottling: one to two days before bottling, put the fermenter back in the refrigerator. I sour two bottles of ale. To do this, pour two had the temperature set at 50 degrees. Procedure: bottles of ale into a steril glass container. After a week, I replaced the blow tube with Steep flaked barley and crystal malt for 50 Cover with a clean cloth secured with an airlock, and bottled after a month of fer- minutes at 153 degrees. Boil for 90 min- string or rubber band. Put in the cupboard menting. utes. Add black patent malt and molasses (or somewhere relatively dark and warm) at 45 minutes. Bittering hops in thirds each and let stand one to two days. It should Specifics: sour, but not mold. Add 2/3 cup corn sugar 30 min. Fill a hops bag with the coffee and • O.G.: 1.052 to the sour ale and boil for 10 minutes. Pour aromatic hops and add to the hot wort just • F.G.: 1.016 into bottling bucket. Add sour ale and bot- before chilling. If you don’t have a wort • Primary Ferment: 1 month at 50 degrees chiller you’d better wait until pitching. tle as usual. Remove the bag after about 24 hours or Specifics: when the fermentation is going strong, • Primary Ferment: 7 days whichever is longer. Rack to secondary • Secondary Ferment: 6 to 9 days Double Stout once initial fermentation has died down, • O.G.: 1.066 about 5 to 6 days. Classification: stout, Russian imperial • F.G.: 1.016 stout, extract Specifics: Source: Spencer W. Thomas (Spencer.W. • O.G.: 1.049--1.051 [email protected]) Issue #732, • F.G.: 1.017--1.020 9/26/91 • Primary Ferment: 5--6 days at 55 Lutzen’s Pleasing Porter My batch fermented in about a week degrees Classification: porter, extract (house temperature ranging between 60 Source: Karl Lutzen (lutzen@novell. and 68). It was barely drinkable after 6 physics.umr.edu) Issue #700, 8/13/91 weeks, but delicious after 3 months. It’s

PAGE 94 STOUT & PORTER now been almost 5 years, and the last few • 12 inches, Cinnamon sticks (or 6 spargings settle. What seemed to be 3 or 4” bottles are a little faded and mellow but teaspoons ground cinnamon) of hot break settled out of the initial sparg- still quite good. • 4 ounces, Ginger Root, freshly peeled ings! Boil for 2 hours. Add hops as fol- and grated lows: 14 grams bullion and 16 grams Ingredients: • 2 teaspoons, Allspice cascade (very fresh) for 1:45. 10 g bullion • 1 teaspoon, Cloves and 14 g cascade for 1:05. 4 grams haller- • 3 gallons, water • 4 Grated rinds from medium size tauer finish. Chill with an immersion • 10 pounds, dark malt extract oranges chiller, and strain the wort through the • 1 pound, black patent malt • 1 package WYeast #1084 Irish Stout hops. Makes about 5.5 gallons of 1.068 • 2 pounds, crystal malt Yeast wort. • 1/2 pound, flaked barley • 1/4 pound, roasted barley Procedure: Specifics: • 1/2 licorice stick Simmer honey and spices in covered pot • O.G.: 1.068 • 1 teaspoon, ascorbic acid for 45 minutes. Add cracked grains to 2 • Primary Ferment at 65 degrees • 1/2 teaspoon, citric acid gallons cold water and bring to a boil. As • 1 teaspoon, Irish moss soon as boiling starts, remove grains with a • 2 1/2 ounce, Bullion hops strainer. Add malt extracts and bittering • 1 1/2 ounce, Kent Golding hops hops and boil for 55 minutes. Add finishing Stout Stout • 2 teaspoons, yeast nutrient hops and boil for 5 more minutes. Remove Classification: stout, all-grain • 3/4 ounce, ale yeast (three standard from heat. Stir in honey and spice mixture packages) and cool. Strain into fermenter containing Source: Russ Gelinas (r_gelinas@ unhh.unh.edu) Issue #740, 10/8/91 Procedure: 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous Combine water, dark malt extract, and Bul- Ingredients: primary fermentation subsides, rack into lion hops. Boil for 20 minutes. Add black • 10 pounds, pale malt (2-row) secondary. Bottle with 7 ounces corn sugar patent malt through Irish moss. Boil for 5 • 1 pound, roasted barley or 1-1/4 cups DME when fermentation minutes. Remove from heat and add Kent • 1 pound, flaked barley completes. Golding hops. Steep for 5 minutes. Cool • 1/2 pound, crystal malt and add yeast nutrient and ale yeast. When • 1+ ounce, Centennial whole hops (at fermentation has “stopped”, add priming 10.1 AAU) no finishing hops sugar and bottle. • Wyeast Chico ale slurry All-Grain Stout Specifics: Classification: stout, all-grain Procedure: • O.G.: 1.086 Source: Brian Bliss ([email protected]) Mash in 3 gallons of water at 170 degrees. • F.G.: 1.020 Issue #736, 10/2/91 Starch conversion at about 90 minutes. • Primary Ferment: 7--11 days I had 374 out of 450 pt * gals of possible Mash out. Sparge with 170 degree water. extraction, so an efficiency of about 85%. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil. Ingredients: Christmas in Ireland • 3 pounds, Klages Classification: stout, dry stout, holiday • 3 pounds, pale malt (darker) beer, extract • 2 pounds, pale malt (very light) Bitch’s Brew Oatmeal Stout • 2 pounds, Vienna malt Source: Guy D. McConnell (uunet!ingr. Classification: stout, oatmeal stout, extract • 2 pounds, barley flakes com!b11!mspe5!guy) Issue #727, 9/19/91 Source: Peter Glen Berger (pb1p+@ • 1 pound, untyped malted barley andrew.cmu.edu) Issue #741, 10/9/91 I haven’t tried it yet but it smells great. I • 8 ounces, roasted barley hope it will become a favorite. Enjoy. • 8 ounces, black patent This beer improves substantially after Ingredients: • 8 ounces, chocolate about 2 weeks in the bottle, as hop aroma subsides and the large amount of roasted • 4 pounds, Mountmellick Irish Stout • 24 grams, Buillion hops • 30 grams, Cascade hops barley assumes it’s place in the forefront. Extract It’s my favorite beer to date, but if I were • 3 pounds, Munton & Fison Amber • 4 grams, Hallertauer hops • Wyeast German ale going to brew it again I might cut back on DME the roasted barley by about .25 pound, and • 1/2 pound (2 cups), Crystal Malt (60 lessen the boiling hops (either to 1 ounce of Lovibond) Procedure: Bullions, or 1.5 ounce of some lower alpha • 1/4 pound (1 cup), Black Patent Malt The flaked barley has no husk, so I saw no hop). Whitbread ale yeast was used • 1 ounce, Bullion hops (bittering) reason not to grind it finely. Mash in at 130 because of the low attenuation rate: this • 1/2 ounce, Hallertau hops (finishing) degrees. Let rest 20 minutes or so. Mash at stout is NOT sweet, but has lots and lots of • 1 pound, Clover Honey 150 degrees for 115 minutes. Sparge. Let body. the

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Ingredients: • 1/4 pound, Chocolate Malt • 1/4 teaspoon, Irish moss (15 minutes) • 6 pounds, dark dry malt extract • 22 AAU (2 ounce Nugget), 60 minutes • 3/4 cup, dextrose (to prime) • 2 pounds, amber dry malt extract boil • 1/2 quart (500 ml) Irish ale yeast culture • 1 pound, crystal malt, cracked • 3 ounce, Fresh Grated Ginger; 10 (WYeast #1084) • 3/4 pound, roasted barley, cracked minutes boil • 1/2 pound, black patent malt, cracked • 1 ounce, Cascade Procedure: • Ale yeast (see comments) • 2 ounces, Bullions hops (boiling) Crush grains and steep for 30 minutes in • 1/2 ounce, Willammette hope Procedure: water at 158 degrees. Strain into boiling (finishing) Steep grains at 150 degrees for 40 minutes vessel and sparge with 158 degrees water. • 2 cups, Quaker Oats before boil. Add malt and brown sugar. Add malt extracts, dextrin, honey, brown • 2 packages, Whitbread Ale Yeast Boil for 60 minutes. Add Nugget hops at sugar, molasses and gypsum and bring to a begining of boil. Add ginger last 10 min- boil. Add boiling hops 5 minutes into boil, Procedure: utes of boil. Turn off heat and add Cascade Irish moss for the last 15 minutes and fin- Steep the Oats, and the cracked grains for hops. Allow to steep for 10 minutes. Cool ishing hops in last 5 minutes. Total boil of 1/2 hr in cold water. Heat mixture and wort with chiller. Rack off trub. Add water 50 minutes. Cool to at least 68 degrees remove grains as boil is reached. Throw in to make total about 5.3 gallons. Pitch yeast. before pitching yeast. Prime with dextrose malts and make your wort. Boil Bullions Bottle 3 weeks later. as usual. for 45 minutes, Willammette for 5-7 min- utes. Have fun. Specifics: Specifics: • O.G.: 1.057 • O.G.: 1.066 Specifics: • F.G.: 1.016 • F.G.: 1.025 • O.G.: 1.052 • Primary Ferment: 3 weeks • Primary Ferment: 5 days • F.G.: 1.029 • Secondary Ferment: 3 weeks

Sweetport Porter Rainy Day Porter Classification: porter, extract Black Dwarf Imperial Classification: porter, extract Source: Mike Ligas (LIGAS@SSCvax. Oatmeal Stout Source: Chuck Coronella (coronellrjds@ CIS.McMaster.CA) Issue #743, 10/18/91 Classification: stout, oatmeal stout, extract che.utah.edu) Issue #744, 10/21/91 Although I tend towards all grain brewing Source: David Klein (paklein@ccit. I used two types of yeast pitched simulta- it seems I always come back to this one as arizona.edu) Issue #749, 10/28/91 neously for this brew. One was 5 grams my Porter. The rich body and residual A heavy thick brew. The flavor lasts for (rehydrated) Doric Ale yeast, and the other sweetness of this beer is something which upwards of a minute. (hops and dark grains was a “large” sample taken from a previous I have found hard to replicate in an all grain followed by full malt and grain flavor, fin- (cherry ale) brew a few weeks earlier, orig- recipe. This beer finished 2nd at the Cana- ishing with molasses. Bit alcoholic tasting inally Whitbred Ale yeast. Obviously, this dian Amateur Brewers Association when warm. is a very heavy ale, almost like a stout. I’d national competition in 1989 and a varia- Ingredients: (for 6 gallons) liken the flavor to Sierra Nevada’s porter, tion of this recipe finished 3rd in 1990. The but heavier, a little sweeter, and with (deli- yeast strain is critical as well as the molas- • 3.3 pounds, liquid Northwestern amber cious) ginger. After about 3 weeks in the ses to get the most out of this beer. • 3.3 pounds, liquid Northwestern dark bottle, it was, uh, WOW!!! Delicious!! • 3 pounds, pale 2 row What a combination of flavors! I’d say that Ingredients: • 2 pounds, dark crystal (90 Lovibond) this is the correct amount of ginger for such • 3.3 pounds, Munton & Fison dark malt • 2 pounds, flaked barley a dark, heavy ale (for my taste). I’ve had extract syrup • 1-1/2 pounds, steel cut oats (lighter) ales with too much ginger, but this • 2.2 pounds, dark dried malt extract • 1 pound, wheat malt was just right. • 1.1 pounds, light dried malt extract • 3 cups, roasted barley • 8.5 ounces, malto-dextrin powder • 1-3/4 cups, black patent Ingredients: • 1.1 pounds, crystal malt (40 L) • 1-1/2 cups, molasses • <1 cup, chocolate • 2 pounds, Alexander extract syrup • 4-1/4 ounces, chocolate malt • 5 ounces, malto dextrin (pale) • 4-1/4 ounces, black patent malt • 1 stick, brewer’s licorice • 4 pounds, Yellow Dog extract syrup • 1 cup, light clover honey • 1-1/2 ounces, Northern Brewers leaf (amber) • 1 cup, brown sugar hops • 1-1/4 pounds, Brown Sugar • 1/3 cup, blackstrap molasses • 1/2 ounce, Mt. Hood pellets • 1/2 pound, Black Patent • 1 ounce, Clusters hop pellets (boil) • 2 ounces ,3.0 alpha Hallertau • 1/4 pound, Roasted Barley • 1 ounce, Cascade hop pellets (boil) • 1 quart+, starter---Wyeast Irish Ale • 1/2 pound, Crystal (60 degree L) • 1/2 ounce, Cascade hop pellets (finish) • 1/2 pound, Crystal (40 degree L) • 1 teaspoon, gypsum

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Procedure: Specifics: • 3/4 ounce, Nugget hops (12 BU) (subst. Mash all grain like substances for 1 hour at • O.G.: 1.042 N. Brewer (? BU)) 130-140 degrees in 2-1/2 gallons water. • F.G.: 1.021 • 1 ounce, Cascade hops (5 BU) Add 1-1/2 gallons boiling water to bring to • Primary Ferment: 3--7 days • 1 ounce, Eroica hops (4 BU) 160 degrees. Hold there for 1-1/2 hours. • Secondary Ferment: 7--14 days • Wyeast #1098 British Ale yeast The high temp is used to get a high final • 1 cup DME for priming gravity. Sparge with 5 gallons fresh 170 Procedure: degree water. Bring to a boil, and add Made a yeast starter 3 days before pitching. Northern Brewers. Boil for 60 minutes. Dark of the Moon Cream Stout Used 2 tablespoons DME and 1 cup water. Add Mt. Hood and irish moss 15 minutes Classification: stout, cream stout, extract Next time use 2 cups water. Crack all before the end of the boil. Cool, place in grains and steep for 30 minutes at about fermenter and pitch yeast. Dryhop with Source: Steve Slade ([email protected]) Issue #764, 11/20/91 160 degrees along with the calcium car- Hallertau in secondary. bonate. Strain out grains and sparge into I had originally planned for a single stage Specifics: about 2-1/2 gallons pre-boiled water. Total fermentation, with bottling a week after boil about 5 gallons. Add dry malt and dex- • O.G.: 1.090 pitching. However, there was no time to trin and bring to a boil. Add 1/2 ounce of • F.G.: 1.032 bottle after a week, so I racked to a second- Eroica and 1/4 ounce of Chinook when boil • Primary Ferment: 7 days ary glass carboy to get the beer out of the starts. 30 minutes later add 3/4 ounce Nug- primary, which does not seal very well. get hops. Chill with an immersion chiller. The dry hopping should have been done in Rack to a carboy, fill to 5 gallons and let sit the secondary, but at the time I had no plans overnight to allow the trub to settle out. for using one. I suspect the hops did not Josh’s Better Xingu The next morning rack it to a plastic pri- spend much time in contact with the beer in Classification: stout, sweet stout, Xingu, mary, pitched the yeast starter, and add the the primary, as they got pushed up by the extract 1 ounce of Cascades and Eroica hops. krausen and stuck to the walls. When I bot- Source: [email protected] tled 2 weeks after brewing, I tried what Specifics: Issue #757, 11/7/91 might be called “wet hopping.” On the sug- • O.G.: 1.053 I’ve tried to duplicate Xingu, but reduce gestion of sometime brew partner Mike • F.G.: 1.020 some of the roast barley bite. I think I’ve Fetzer, I made a hop tea by steeping 1 • Primary Ferment: 1 week succeeded, though I haven’t done a side by ounce N. Brewer in 2 cups water after the • Secondary Ferment: 1 week side comparison. I believe that Xingu is water had just stopped boiling. This was what’s known in the UK as a milk stout, as kept covered for about 10 minutes. I bot- I believe that lactose is used to add body tled half the batch, then added the hop tea and to very slightly sweeten the flavor. and bottled the second half. The bottles Kahlua Stout Ingredients: aged in my closet for two weeks before tasting. Classification: stout, kahlua, all-grain • 6.6 pounds, M&F Dark Extract Source: Micah Millspaw, Posted by Bob • 1 pound, Crystal Malt This turned out to be a very nice dry stout. It is dark and thick, with a brown head that Jones ([email protected]) Issue • 1/2 pound, Chocolate Malt #820, 2/10/92 • 1/4 pound, Black Patent Malt lasts to the end and sticks to the side of the • 1/4 pound, Roast Barley glass. The “no tea” beer is not terribly aro- Ingredients: matic, and has a noticable bitter aftertase. • 1/2 pound, Lactose • 5 pounds, 2-row barley The “hop tea” beer is more aromatic, and • 2 ounces, Northern Brewer (Boiling • 2 pounds, 120L caramel malt has a smoother finish, with what I think is only. No finishing hops) • 2 pounds, 20L caramel malt a better blend of flavors. My fiancee likes • Gypsum • 2 pounds, British crystal the “hop tea” beer better as well, but a • 3/4 cup, Dextrose (priming) • 1 pound, wheat malt friend who only likes dark beers likes the • Wyeast 1028 • 1 pound, dextrin “no tea” beer better. • 1 pound, roast barley Procedure: Ingredients: • 2 ounces, Northern Brewer hops (boil Crack and steep specialty grains at 150 • 5 pounds, dry dark malt extract 75 minutes) degrees for about an hour in 1/2 gal water. • 2 pounds, crystal malt 40L • 1/2 ounce, Styrian Golding hops (boil Sparge with 1.5 gallons of 165 degree • 1-1/2 pounds, crystal malt 20L 75 minutes) water. Add the extract and gypsum. When • 12 ounce, chocolate malt • 1 bottle Kahlua liquor extract boiling, add the hops. Boil for one hour. • 4 ounces, roasted barley • Whitbread ale yeast Add the lactose to the boil for the last 15 • 6 ounces, dextrin powder minutes. • 1/2 teaspoon, calcium carbonate Procedure: • 1/2 ounce, Eroica hops (20 BU) Mash at 160 degrees F. Add kahlua extract • 1/4 ounce, Chinook hops (12 BU) to primary before pitching yeast

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Ingredients: Source: Richard Stueven (Richard.Stueven Oatmeal Stout • 8 pounds, pale ale malt @Corp.Sun.COM) Gerry Lundquist, Issue Classification: stout, oatmeal, partial-mash • 3/4 pounds, of crystal #746, 10/23/91 Source: Russ Gelinas (R_GELINAS@ • 1 pound, roasted barley Deep red color. Looks almost black in the UNHH.UNH.EDU) Issue #647, 5/29/91 • 1 pound, flaked barley fermenter. • 1/4 pound, chocolate malt My notes on it were that it was clean, • 1/4 pound, wheat malt smooth, and hoppy. The hops over- Ingredients: • hops to 10-12 HBU whelmed any oat flavor, but the oats may • 7--1/2 pounds, pale malted barley • Wyeast Irish yeast have added to the smoothness. Reduce the • 1 pound, crystal malt (10 Lovibond) hopping level by 1/2. Also, not enough • 1/2 pound, chocolate malt roasted barley “bite”. Increase RB from 1/ Procedure: • 2 ounces, black patent malt 3 oz. to 1/2 oz. at least, maybe 2/3 oz. Standard mashing procedure used. • 41.3 grams, Cluster - boil would be best. There was also 1/2 oz. of • 11.4 grams, Cascade - 10 min. crystal used. • 13.7 grams, Cascade - finish • Wyeast British Ingredients: Clean Out The Closet Porter Procedure: • 3 pounds, English 2-row pale malt Classification: porter, extract • 3.3 pounds, of dark extract Add grains to 3.5 gallons cold water. Heat Source: Kevin L. McBride (gounceer! • 3 pounds, of dark DME to 150 degrees and maintain for 90 min- [email protected]) Issue #674, 6/8/91 • 1 pound, steel cuts oats utes, stirring constantly. Used 4.5 gallons • 2 ounces, of Centennial leaf hops The yeast started flocculating within an 170 degree sparge water. Collected 6 gal- (AU=11.1, total=22.2 WHOOPS!) hour and by the next morning the air lock lons wort. Boiled 60 minutes. Add Cluster • 1 ounce, of Cascade leaf hops (AU=5) was burping continuously. Today, 4 days at beginning of boil. Add 11.4 grams Cas- • Wyeast Irish Ale yeast starter (#1084?) later, it is completely fermented out and cade at 50 minutes. Turn off heat after 1 I’m going to transfer it into secondary hour boil, and let last of Cascade hops Procedure: probably before I go to bed. steep. Cooled to about 75 derees and Mash pale malt and steel cut oats in 5 Ingredients: pitched. quarts of water. Sparge with 2 1/4 English • 1 can, Ironmaster Scottish Mild Ale 2-row pale malt, 1 lb. of steel cut oats, extract Specifics: mashed in 5 qts. Added dark extract and • 1 can, Bierkeller light lager extract • O.G.: 1.048 dark DME to the wort and boiled with 2 oz. • 1 pound, crushed crystal malt • F.G.: 1.014 of Centennial leaf hops (AU=11.1, • 1 pound, Munton & Fison Light DME total=22.2 WHOOPS!) Good thing I like • 1/2 cup, Lactose hops. Finished with 1 oz. of Cascade leaf • 1 ounce, Brewer’s Gold hop pellets hops. (AU=5) Pitched Wyeast Irish Ale • 1 ounce, Cascade hop pellets Rat’s Darkness yeast starter (#1084?), took 24 hrs. for • 1 package, Whitbread dry ale yeast Classification: porter, extract active ferment. Procedure: Source: Jack Green (lunatix!gparsons@ s.ms.uky.edu) r.c.b. 2/24/92 Specifics: Standard procedure---put crystal malt in • Primary Ferment: 5 days cold water, heat to just shy of boil and Ingredients: • Secondary Ferment: 2 weeks sparge into brewpot. Add malt extracts and • 6.6 pounds, John Bull Dark Extract water, bring to boil. Add Brewer’s Gold • 1/2 pound, Crystal Malt hops, boil a little over 1 hour. Stop boil, add • 1/4 pound, Black Patent Malt Cascade hops and chill on the way into fer- • 2 ounces Saaz hop pellets (boiling) Stout ala Guinness menter. I tossed the dry yeast directly into • 1/4 ounce, Cascade hop pellets the fermenter atop the cooled wort. Classification: stout, dry stout, Irish stout, (finishing) all-grain • 1 pack, Whitbread dry ale yeast Specifics: Source: Tony Babinec ([email protected]) Procedure: Issue #734, 9/28/91 • Primary Ferment: 4 days Cracked the grains and put them in 1.5 gal- The beer turned out very well, and I got lots lons of water, bring to boil and remover of good comments. It’s a matter of taste, grains after 5 mins, add boiling hops and but if you prefer it a bit drier, you might extract. Cook for 1 hour, add finishing hops reduce the crystal malt or drop it entirely, Gak & Gerry’s #23: Anteater for last 10 minutes. add to water in fer- or for this gravity of stout, perhaps up the Porter menter, bring level up to 5 gallons. fer- roasted barley to 1.25 pounds. Classification: porter, all-grain ments out in about 8 days, tasted good right out of the fermenter, ready to drink in about

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8--10 days. Bottled with 1 cup Amber Dry Note This was a little too thick, so use a lit- Extract. Joan’s Potholder Oatmeal tle more water. Mashed for 45 minutes, 170 Stout F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff Specifics: Classification: stout, oatmeal stout, Ander- to brew kettle to get boiling. Sparge SG ran • O.G.: 1.040 son Valley Barney Flats, all-grain from 1.09 down to about 1.025 when I had • F.G.: 1.008 Source: Paul Timmerman (ptimmerm@ enough wort. Added 3 lbs DME (Dark kathy.jpl.nasa.gov) r.c.b., 4/30/92 Australian) to bring wort to 1.06 SG. I This is an attempt to emulate Anderson added 8 oz. of lactose and a tsp. of dry Valley’s Barney Flats Oatmeal Stout. moss before killing the fire. Brewhaus Porter This beer is super thick and creamy. I think I pitched a large starter of the Irish Wyeast Classification: porter, all-grain the body is almost a dead ringer for Ander- strain and got lots of blow off. I had extra Source: Ron Downer, Brewhaus son Valley’s stout, as I did a side by side wort in a 4 liter auxillary. I used this to fill two nights ago. I would not go with dark Ingredients: up the secondary afer racking off the lees. DME if I was to do this again as a partial Dry hopping was done in the secondary • 8 pounds, 2-row Klage malt mash, as darker than the AV. The hops are with the cascade. After 2 weeks, the SG • 1 pound, crystal malt (90 Lovibond) quite different than AV’s, but I think nugget was only down to 1.03, and fermentation • 1 pound, dextrin malt / n. brewer / willamette or something closer was very slow. • 1/2 pound, chocolate malt will give a very close match to AV. I would • 1/2 pound, black malt also probably go with a chico yeast, since • 1/2 teaspoon, gypsum the irish adds prominent flavors at the 70 • lactic acid to adjust mash water to pH temperature of my fermentation. 5.2 Stout or Is It Porter? Hope you try out this gem, it’s the best I • 1-1/3 ounces, Northern Brewer hop Classification: porter, partial-mash done yet, except for the pale ale I racked to pellets (8.5% pellets) Source: [email protected] Issue #875, the secondary last night, of course. It does • 1/2 ounce, Fuggle hop pellets (3.7% 5/4/92 use the chico yeast, nugget, nor. brewer, alpha) willamet combination. I find it more inter- **NOTE** this beer has enough unfer- • 1 teaspoon, Irish Moss esting than straight cascade. mentable stuff in it that you do NOT want • 1 teaspoon, gelatin finings wild yeast in it, or you will get gushers that • 3/4 cup, corn sugar (priming) Ingredients: taste rather (as he mixes his metaphors) • Ale yeast (High Temp. Ale Yeast) like something you’d rather see in an old • 5 pounds, 2--row pale malt Godzilla movie. It conditions sorta slow, Procedure: • 1--1/2 pounds, steel cut oats it’s not dried out for about three weeks Mash grains in 11 quarts of mash water at • 1/2 pound, malted wheat here. This tastes a bit like Sheaf stout, but 152 degrees for two hours, or until conver- • 1--1/2 pounds, 80 L. crystal malt without the “I’m too old” flavor. After it sion is complete. Sparge with 170 degree • 1 pound, black patent malt sits on the tongue, it’s sweeter (but not at water to collect 6 gallons. Bring wort to a • 1 pound, chocolate malt first taste, you need to break some of the boil and let boil for 15 minutes before add- • 1 pound, roasted barley higher sugars with your pepsin first).It’s ing the 1-1/3 ounces Northern Brewer • 1/2 pound, Cara-pils malt hoppier, it could probably stand to condi- hops. Boil for one hour. Add Irish moss. • 3 pounds, dark Australian DME tion a while longer. I’ve thought to add Boil 30 minutes. (1 hour, 45 minutes total • 1/2 pound, lactose some cara-pils but I have yet to get around boiling time). Cut heat, add aromatic hops • 1 teaspoon, Irish moss to it. Head retention is so-so. and let rest for 15 minutes. Force cool wort • 1 ounce, Chinnok pellets (13.6% alpha) to yeast pitching temperature. Transfer (boil 60 minutes) Ingredients: cooled wort to primary fermenter and pitch • 1/2 ounce, Perle pellets (8% alpha) (boil • 1 pound, roasted barley (mash) yeast starter. Fine with geletin when fer- 35 minutes) • 1 pound, crystal malt (100 L.) mentation is complete. Bottle with 3/4 cup • 1/4 ounce, Hallertauer pellets (3% • 1 pound, pale malt corn sugar boiled in one cup water. alpha) (boil 35 minutes) • 2 ounces, black patent malt • 1/4 ounce, Tettnanger pellets (3.4% Specifics: • 1 can, John Bull dark unhopped extract alpha) (boil 35 minutes) • 1 can, John Bull amber unhopped • O.G.: 1.050 • 3/4 ounce, Hallertauer (steep for aroma) extract • 3/4 ounce, Tettnanger (steep for aroma) • 1 ounce, Galena hops (boil 45 minutes) • 1 ounce, Cascade (dry hop) • pinch, Irish moss • Wyeast Irish ale yeast • 1/2 ounce, Fuggles hops (5 minute boil) Procedure: • 1 ounce, Cascade hops (5 minute boil) • Whitbread ale yeast Single-step infusion mash, partial mash • 1/2 cup, light dry extract (priming) recipe. Strike Temperature 170 into 12 liters of treated water, alla burton on trent.

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Procedure: cups water. Adjust pH. Raise temperature Specifics: Crack grains, put in grain bag and put in to 150, put into oven set at 150 (my oven • O.G.: 1.046 Bruheat with 6 gallons or so of water. Rest will allow this). Starch conversion rest for • F.G.: 1.015 at 110--115 for 15 minutes. Mash at about 90 minutes at 150 . Sparge with 4 gallons 150 for about 40 minutes (full conversion 180 water. Add Molasses. Boil 90 minutes, via iodine test and wait a bit). There’s not one hop addition at 60 minutes before end of boil. After boil, shut off heat, let temper- much to convert. Sparge, but don’t cook the Porter? Porter? flippin’ hulls. Add extracts. ature drop to 195 and add cocoa powder and coffee. Let sit for 10 minutes, then cool Classification: porter, extract Bring to boil until hot break starts. Skim the wort (I put the covered pot into a tub of Source: KENYON%LARRY%erevax. well. Add Irish moss. In last 5 minutes, add cold water. It cools off within 45 minutes to [email protected] Issue #923, Fuggles and Cascade. Before boil stops, about 80.) Racked into a carboy, primed 7/15/92 bring volume to 5--1/2 gallons, of which with a starter batch of yeast. Fermented in you’ll use 5 gallons. Cool. Rack to carboy. This produces a well-balanced (there’s that the primary 10 days, secondary for 1 week. Pitch yeast. word again!) porter, neither too dry nor too Bottled with 2/3 cup dextrose. Age 5 sweet. I currently have a batch of this fer- weeks. menting with Wyeast Irish Stout Yeast to see if that will make it a wee bit drier. Pumpernickel Porter Ingredients: Classification: porter, rye, coffee, all-grain Really Bitter Dregs • 6.6 pounds, Telford’s porter (2 cans) Source: Mark Easter (easterm@ Classification: porter, all-grain • 1 ounce, Styrian Goldings plugs (alpha ccmail.orst.edu) Issue #889, 5/27/92 5.3) (1 hour boil) Source: Douglas DeMers (dougd@ • 1 ounce, Hallertauer plugs (alpha 2.9) The beer is complex, to say the least... It uts.amdahl.com) Issue #921, 7/10/92 has a substantial malt- molasses-and-cocoa (10 minute boil) Here’s a recipe for a brew I’ve particularly nose and my palate was satiated (almost • Wyeast #1056 liked. It’s somewhat in the style of a Brown overwhelmed) after one bottle. There are Porter, although really a little too hoppy for obvious molasses, coffee, and cocoa over- Procedure: that style. The recipe is toned down from tones, but the hop bitterness and flavor are Add the 2 cans of malt extract to 3 gallons the original hopping rate, but I believe even too subtle. The color is a marvelous choco- boiling water, bring the mix back to a boil, a hop-head will enjoy this brew. Tasty stuff, late-reddish brown, with a beautiful then add Bittering Hops. I used a hop bag, that! creamy brown head (ala Guinness) which so the utilization probably wasn’t that ter- subsides quickly (unfortunately). I think Ingredients: iffic, but then again the malts are pre- the beer would be improved by cutting the • 6 pounds, 2-row pale malt hopped some, so I wasn’t too concerned molasses, coffee, and cocoa in half and • 3 pounds, Munich Malt about that. Add finishing hops with 10 min increase the HBU’s to 11-12. Adding some • 1 pound, black patent malt left in the boil. Add tap water to 5 gallons, hops toward the end of the boil for flavor • 4 ounces, Crystal Malt (80L) cool to 75F and pitch yeast starter (~12oz). might be a nice addition, although the malt/ • 12 AAU, (~1.0 oz @11.6) Centennial Lag time is about 12 hours. molasses/cocoa nose is interesting and nice hops (bittering) (Oops!) so I would not add aroma hops. The beer is • 9.5 AAU, (~0.75 oz @12.6) Chinook Specifics: still “green”. Another month in the bottle hops (bittering) (Oops!) • O.G.: 1.048 should improve it. • 1/2 ounce, Cascades (steep) • F.G.: 1.020 Ingredients: • 1 ounce, Kent Goldings (dry hop at rack to secondary) • 5 pounds, 2--row pale malt • Wyeast 1084 (Irish Ale) • 3/4 pound, crystal malt (40L.) • 1--1/2 quart, gyle (or 1/2 cup corn • 1/2 pound, chocolate malt sugar) (priming) Oatmeal Cream Stout • 1 pound, flaked rye Classification: stout, oatmeal stout, • 4 ounces, cocoa powder Procedure: Young’s Oatmeal Stout, all-grain • 4 ounces, freshly ground coffee (Costa Pre-boil water and decant. Mash water: 11 Source: Chris Shenton (css@ Rican) quarts at 140F. Mash-in 3 minutes at 135 srm1.stx.com) Issue #929, 7/21/92 • 1 cup, unsulphured blackstrap molasses (pH 5.0). Step infusion. Conversion 30 • 8 HBUs, Willamette hops minutes at 145, 45 minutes at 155. Mash We did a taste test against Youngs Oatmeal • Wyeast out 5 minutes at 170. Sparge to 6 gallons at Stout, Sam Smiths Oatmeal Stout, and • 2/3 cup, corn sugar (priming) 170. Boil 90 minutes, adding Centennial Watneys Cream Stout. It came out tasting 30 minutes into boil. Add Chinook 60 min- very similar to Youngs: same hop charac- ter, a little heavier, sweeter, and slightly Procedure: utes into boil. At end of boil, add Cascades less roasty; a bit lighter in color (brown/red Cook flaked rye for 5 minutes in 1 quart and steep 45 minutes. Chill, pitch, ferment. Dry hop at rack to secondary. vs. brown/black). It was not as rich tasting water. Mash-in the grist at 132 with 10 and full-bodied as the Sam Smiths. It was

PAGE 100 STOUT & PORTER not as roasty or burnt as Watneys, nor as • 1/2 pound, light caristan (15--20L) Procedure: jet-black. Next time, I would reduce the • 1--1/4 ounce, Chinook pellets (13% Add cracked crystal malt, roasted barley, OG to about 1.050 to reduce alcohol a bit, alpha) (boil 60 minutes) and black patent malt to 1-- 1/2 gallons but add some dextrin malt for improved • Whitbread ale yeast cold water. Bring slowly to a boil. Remove body. I’d aim a little more toward the Wat- spent grains and sparge with 2 quarts hot- neys, as it’s one of my all-time faves: Procedure: test tap water. Add dry extract and return to slightly less lactose, but more roasted malt. Treat 7 gallons water with 5 grams gypsum boil. Add 1 ounce Galena hop pellets and Ingredients: and 1 gram chalk. Mash in with 8 quarts boil 30 minutes. Add second ounce Galena hop pellets and boil another 29 minutes. • 10 pounds, pale ale malt 137 F. water, target temperature 123. After Add cluster hop flowers and boil 1 minute. • 1 pound, roasted barley (500L) 30 minutes, step with 5 quarts boiling I cool the wort with an immersion wort • 1/2 pound, flaked barley (1.5L) water, target temperature 154. Conversion chiller, then pour the wort through a wire • 1/2 pound, crystal malt (60L) is done in 20 minutes or so. Mash out at strainer and sparge with 2 quarts boiling • 1/2 pound, chocolate malt (400L) 168. Sparge with remaining water to col- water. Pitch yeast (EDME works very • 1--1/3 pound, steel cut oats (from health lect 6 gallons. Boil 60 minutes with Chi- well) when wort is at 75F. Ferment out food store) nook hops. Chill, pitch with dry Whitbread completely (about 1 week), prime (3/4 cup • 1/2 pound, lactose yeast. corn sugar), and bottle. Ready to drink in 1 • 9 AAU, Bullion pellets (9% alpha), boil more week, but improves steadily until it’s 60 minutes Specifics: all gone (usually about 3 months if I ration • 1/2 ounce, Fuggles pellets (3.4% • O.G.: 1.054 it). alpha), boil 15 minutes • F.G.: 1.020 • 1/2 ounce, Fuggles pellets, steep • 2/3 stick, brewers licorice (boil) • Wyeast Irish ale #1084 Irish Stout Procedure: Watson’s Alementary Stout Classification: stout, dry stout, Irish stout, Mash with 5 gallons 18 oz (48 oz/#) at 155- Classification: stout, Irish stout, dry stout, extract 150F for 90 minutes. Sparge with 3 gallons Murphy’s, extract Source: William Bowen (mrbill@leland. water at 165F, collecting 6.5 gallons for Source: James Durham (js_durham@ Stanford.edu) r.c.b., 8/14/92 boil. Boil 75 minutes, then force chill. Save pnlg.pnl.gov) Issue #949, 8/17/92 2 quarts boiled wort for priming, ferment This beer is similar in alcohol and body to the rest. Here is my favorite stout recipe, which I draft Guinness, but it’s slighty more bitter, was given by Tom Bellinger, owner of has some hop aroma and a hint of coffee Specifics: “Jim’s Homebrew Supply” in Spokane, (from the chocolate malt, I think). WA. • O.G.: 1.062 • F.G.: 1.021 This recipe produces a full-flavored stout Ingredients: beer that will mask any off- flavors, includ- • 6 pounds, dark malt extract ing infection, O-rings on soda canisters, • 1/2 pound, 80L crystal malt etc. When kegged and kept at a pressure of • 1/2 pound, 120L crystal malt 25 psi, it resembles Guinness stout (the • 1/2 pound, roasted barley Oatmeal Stout Irish version) when poured into a glass. It’s • 1/4 pound, chocolate malt Classification: stout, oatmeal stout, all- taste, however, it somewhat sweeter than • 1/4 pound, black patent grain Guinness, more reminiscent of Murphy’s • 1 ounce, Bullion hops (Boil) Stout (another popular stout served in Ire- Source: Larry Barello (polstra!larryba@ • 1 ounce, Fuggles hops (Finish) land). This beer is the closest thing to a true uunet.uu.net) Issue #929, 7/21/92 • WYeast #1084 Irish stout that I have encountered in this This stout has a smokey aroma---probably • 1 tsp gypsum due to the large amount of roast barley. country. Even though it has a lot of hops, it seems Ingredients: Procedure: balanced. I think that Oatmeal makes the resulting beer quite sweet. If served too • 6 pounds, dark dry malt extract 1. Bring 1--1/2 gallons water to boil while cold (say 45 or below) it will be quite bitter. • 1 pound, crystal malt steeping the crystal malts. Boil for 5 min- At 50-55 it is like nectar. Sip, sip---writing • 3/4 pound, roasted barley utes, remove the grains. this article gave me a thirst so I opened up • 1/4 pound, black patent malt 2. Add the bullion hops and gypsum, boil a bottle. Mmm, good stuff. • 2 ounces, Galena hop pellets (30 minute for 50 minutes. boil) 3. Add the Fuggles, turn off the heat, put Ingredients: • 1 ounce, Cluster hop flowers (1 minute the lid on the brewpot. • 7 pounds, pale malt boil) 4. Sparge the wort into enough water to • 1 pound, roast barley • Edme ale yeast make 5 gallons. • 1 pound, rolled oats • 3/4 cup, corn sugar (prime)

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the other day!). No nasty caramel taste or After three weeks (in the bottle) it was very Full-Moon Porter other nasties. clean, clear, good carbonation and head Classification: porter, extract, coffee retention, has a grainy bite. Source: Dino Chiesa (Dino_P._Chiesa@ Ingredients: transarc.com) r.c.b., 8/14/92 • 1 can, M&F stout extract Ingredients: This was an extract brew, but contained • 1 pound, amber dry malt extract • 1 pound, chocolate malt, crushed about 1--1/2 pounds of specialty malts, as • 1 pound, dark malt extract • 1 pound, crystal malt, crushed well as some coffee. It looks very dark, and • 7 ounces, black patent malt • 4 pounds, light malt extract syrup smells great. • 7 ounces, chocolate malt • 2--1/2 pounds, dark malt extract powder • 7 ounces, roast barley • 8 ounces, molasses, unsulphered Ingredients: • 21 ounces, crystal malt • 1--1/2 ounces, Perle (boil) - 60 min. • 6 pounds, dark malt extract syrup • 1/2 ounce, gypsum • 1 ounce, Fuggle (flavor) - (1/2 ounce for • 1 pound, english dry dark malt extract • 2 ounces, Chinook hops (boil) 15 minutes, 1/2 ounce for 10 minutes) • 1/4 pound, black patent malt • 1 ounce, Centennial hops (boil) • 2 Tablespoons, gypsum • 1/4 pound, chocolate malt • 1 ounce, Cascade hops (finish) • Wyeast #1084 Irish Ale Yeast • 1/2 pound, roasted barley • ale yeast • 1/2 ounce, Willamette (leaf hops, fil- • 5 tablespoons, ground Vienna roast tered through) coffee Procedure: • 1 ounce, Bullion hops pellets Crush grains; steep at around 150F; sparge Procedure: • 1 ounce, Northern Brewer hops pellets with lots of cold water. Add extracts, gyp- Steep grains for 30 minutes at 180F in 3 • 2 ounces, Cascade hops pellets sum, boiling hops. Add finishing hops 5 gallons water. Sparge thoroughly with 2 • Porter yeast starter minutes before end; total time in copper gallons. Filter wort through leaf hops (this around 45 minutes. Chill brewpot on ice; didn’t work well, and I don’t suggest it). Procedure: bring to about 3--1/2 - 4 gallons. Primed I used Charlie’s “step infusion” for the spe- with corn sugar. Specifics: cialty grains, 125 F (20 minutes), 135 (15 • O.G.: 1.045 minutes), 155 (20 minutes), and 170 (15 • F.G.: 1.015 minutes). I did a mini-sparge with 170 water and a strainer. Modified Redcoat’s Revenge To the resulting wort, I added the extract Porter (syrup and dry). The full boil was about 50 Classification: porter, all-grain Imperial Stout minutes total. 15 minutes, then add 1 ounce Source: Mark Nevar ([email protected]) Classification: stout, Russian imperial Bullion and 1 ounce Northern Brewer, and Issue #960, 9/2/92 stout, all-grain boil 20 minutes, then add 1--1/4 ounce Source: Chris Campanelli (akcs.chrisc@ Cascade and boil 15 more minutes. Then, I Ingredients: (for 13 gallons) vpnet.chi.il.us) Issue #978, 9/28/92 added remaining Cascade, steeped 3 min- • 20--3/4 pounds, pale lager malt I have been brewing Imperial Stouts all utes, and added coffee, and steeped 1 • 1 pound, 60L crystal malt summer---10 batches altogether. (Talk minute. Cooled the wort in the sink ice • 1 pound, Cara-Pils malt about a beer out of season---rawlp!) Many bath. • 1--1/5 pound, chocolate malt interesting Imperial Stouts were produced. The yeast capsule sat in my fridge for at • 5 ounces, black malt The one I liked the most had all the trap- least a month, but I started it about 40 hours • 2--1/4 ounces, Chinook (12.6 AAU, 80 pings of an Imperial Stout but without that ahead of time, and it was bubbling along minutes) expected alcoholic flavor. A Big Beer with- nicely by the time I pitched. • 1 ounce, Cascade (10 minutes) out the Burn. The alcoholic strength was • 3/4 ounce, Kent Golding (steep) present but the corresponding alcoholic fla- • WYeast American ale Specifics: vor was masked by the “brick house” body. • O.G.: 1.060 The beer was so thick it looked like 10-40w Procedure: motor oil. Really. 2--1/2 hour sparge (remember the brew length). Ingredients: Krudge • 5--1/2 pounds, Belgian Pale malt Classification: stout, extract • 3 pounds, Dextrine malt • 3 pounds, Belgian Carapils Source: Paul Matulonis (paulm@ • 2 pounds, Belgian Special-B sci.ccny.cuny.edu) Issue #966, 9/10/92 Summer Chocolate Stout Classification: stout, extract • 1 pound, Wheat malt I still have about three bottles left of this • 1 pound, Crystal malt (60L) stuff and it still tastes great (had one just Source: Bill Shirley (shirley@ • 1 pound, Belgian Biscuit fdr.jsc.nasa.gov) r.c.b, 9/10/92 • 3/4 pound, Chocolate malt

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• 3/4 pound, Black Patent vanilla-flavored coffee. I noticed a lot of oil • 1/2 pound, Roasted Barley Smooth Stout from the beans in the secondary, though, • 2 pounds, dark brown sugar Classification: stout, all-grain and not surprisingly the head retention is • 2 Licorice sticks very poor. when you swirl the beer around Source: “Bob Jones” , HBD Issue #1030, • 1 ounce, Bullion hops (10%), 60 minute in the glass it foams up but then it just 12/10/92 boil slides down the sides in a kind of oily man- • 1 ounce, Cascade hops (5.9%), 45 Ok, for those that ask, here is the recipe for ner. The aroma is outstanding. I’m minute boil a Stout I made recently. This is the Stout extremely happy with the beer and will • 1 ounce, Kent Goldings (4.9%), 30 that was drinkable at 1 week old. I believe definitely do it again. I might cut back to 2 minute boil several things make this smoothness possi- or 3 beans, however, especially if i do a • 1 ounce, Fuggles (3.1%), 15 minute boil ble; adding roasted grains to the mashout, porter. • 1 ounce, Mt. Hood (3.5%), steep keeping black patent malt quantities small, • Wyeast Chico ale yeast adding some calcium carbonate and adjust- Ingredients: ing sparge water ph. • 2 pounds crystal (90L) Procedure: • 4 ounces chocolate malt Mashed 1 hour at 160 F. Collected 7 gal- Ingredients: (for 21 gallons) • 4 ounces black patent malt lons, boiled down to 5--1/2 gallons. • 21 pounds pale malt • 2 ounces roasted barley • 2 pounds roasted barley (added at • 6 pounds dark malt extract Specifics: mashout) • 1-1/2 ounces Northern Brewer (60 • O.G.: 1.092 • 1/2 pound black patent (added at minute boil) • F.G.: 1.032 mashout) • 1/2 ounce Eroica (finish) • 10 ounces chocolate malt (added at • Wyeast Irish (1098) mashout) • 2 pounds cara pils Procedure: Maple Syrup Stout • 2 pounds British crystal malt (80 L.) Mashed grains for 45 min. @ 152 F, • 2 teaspoons gypsum (in mash) Classification: stout, maple, extract sparged to kettle, added dme, etc. I did a • 1 teaspoon non-iodized salt (in kettle) normal primary ferment for about a week Source: Robert Nielsen (Robert_E_ • 2 teaspoons calcium carbonate (in and then racked to the secondary on top of [email protected]) Issue #983, kettle) 4 6” vanilla beans sliced lengthwise down 10/5/92 • 14 grams Whitbread dry yeast the middle to expose the good stuff. After Tasted good at bottling, although the maple (rehydrated) 3 or 4 days all signs of fermentation flavor was masked by the “greenness” of • 2 ounces Perle (7.6 % alpha) stopped with the gravity only at 1022. I let the beer. It took a few weeks to age, but • 1 ounce Cascade (6.7 % alpha) it sit a little while longer and got no then the sweetness and light flavor of the Procedure: improvement. I then pitched an 8oz culture maple syrup was perfect. of Narraganset ale yeast (from the yeast Single temp infusion mash at 154f for culturing kit) in an attempt to fire the thing Ingredients: 60min. Mashin with 7.8 gals water at 171 up again. I let it sit for about 3 more weeks • 6 pounds, dark extract (syrup) F. Add specialty grains noted above and before bottling. the final gravity was 1018. • 1--1/2 ounces, Bullion boiling hops mashout at 170f for 10 minutes. Sparge • 12 ounces, MacDonalds Pure Maple with 9 gals 168f water to collect 13 gals Syrup (No, not Ronald McDonald wort (sparge water treated with lactic acid syrup! ;-) ) to ph 5.7). Boil 90 minutes. Boil Perle for • 4 ounces, chocolate malt 75 mins. Boil Cascade for 60 mins. Total Hop Along Xmas Stout • 8 ounces, crystal malt IBU is about 40. Ferment at 68f for 1 week, Classification: stout, dry stout, extract • 1 pack, Whitbread Ale Yeast rack to keg, CO2 to 2.6 volumes. Source: Scott Lord (v-ccsl@microsoft. • 3/4 cup, corn sugar (priming) com), HBD Issue #1298, 12/15/93 Specifics: Made a Xmas beer last Sunday. Here it is. Procedure: • OG = 1068 What a hop nose. Place the grains in 150 water, steep for 1/2 • FG = 1023 hour. Remove grains. Add extract syrup. Ingredients: (for 15 gallons) Bring to boil, and add hops. I boiled for a • 19 1/2 lbs Munton &Fison Dark extract full hour, adding the Maple syrup during • 1/2 lb. Black Patent Malt the last five minutes of the boil, like a fin- Vanilla Bean Stout • 1/2 lb. Chocolate Malt ishing hop. I didn’t want to boil off the Classification: stout, dry stout • 5 oz. RoastedBarley maple aroma. • 5 oz. Dark Belgian Crystal 250L Source: Dave Ballard ([email protected] • 2 - 1oz Sticks of Brewers Licorice Ferment took place at about 65 degrees. ellcore.com), Issue #1032 12/14/92 this stuff fermented fast! I racked to the • 1 lb. Treacle black strap molasses secondary in 48 hours, and then bottled five Tthe final product has a really nice blend of • 8 oz Cascade boil 90min days later. roasted malt and vanilla, almost like a • 8 oz Cascade finish 15min

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• 8 oz Cascade End 2min I’ve gotten several requests for the recipes • 3 packs of Windsor Dry Yeast made in Full Figured “North-of-the- with which I’ve won awards. I believe all to a starter Border” Porter but the Imperial Stout and Dubbel-style have been posted. I won’t post the Dubbel- Classification: porter, all-grain Procedure: style, since I don’t agree with the judges -- Source: Jon Higby (unisql!jonh@ I thought the beer was quite a bit worse This was a full boil with 15 gallons. Put all cs.utexas.edu), HBD Issue #1431, 5/24/94 than they did. dark grains in cold water and raise to 180 F. Just wanted to share my most recent recipe. This Imperial Stout is less alcoholic than Then remove. Put in Licorice when water It came out absolutely wonderful. It will boils 5 min. Then all dark extract goes in. many others I’ve had -- this is partly due to bring tears to you eyes and inches to your the fact that the Laaglander extract is not Boil for 10 minutes then first hops goes in waist! 8 oz. This was Boiled down to 12 1/2 gal- very fermentable. The Laaglander is also lons then the finish hops 8 oz. were added. Absolutely wonderful. Very, very full partly responsible for the high FG. This is Tasted. Not to overly bitter. Put the remain- body. Chocolate malt comes thru nicely. a very creamy, smooth beer. Nice balance between hops and sweetness. der of the Hops in 8 more oz. Turned heat Ingredients: Great creamy head (brown color). Head off and pumped wort through counterflow • 6.6 lbs Northwestern Dark Unhopped wort chiller. and mouthfeel of a Guiness, taste of a por- ter. Best beer I’ve ever made! Sure am glad Extract I made 8 gallons of this one! • 3 lbs Laaglander Light DME • 1/4 tsp NaCl Ingredients: (for 8 gallons) • 1/4 tsp CaSO4 Fissurin’ Porter • 10 lbs of Pale 2-row • 1 tsp CaCO3 Classification: porter, extract • 0.4 lbs of Dextrin Malt (American • 1 lb 40L Crystal malt Source: Al Folsom ([email protected]), Carapils) • 1/2 lb Chocolate malt HBD Issue 1429, 5/21/94 • 0.4 lbs of Crystal 60 • 1/4 lb Flaked barley • 3/4 lb Roasted unmalted barley It is quite nice, a very middle-of-the-road • 0.4 lbs of Chocolate Malt • 5 gal Palos Hills, IL (soft) tapwater porter: nice flavor, not too heavy. Interest- • 0.1 lbs of Black Patent • 1.5 oz 7%AA Cluster pellets (60min) ingly, it is essentially a “use the leftovers” • 0.75 oz of Perle at 90 minutes • 1.5 oz 5%AA Cascade pellets (60min) recipe. The Northwestern Extracts were • 0.75 oz of Perle at 60 • 0.6 oz 5%AA Cascade pellets (15min) available at a great discount from the local • 0.75 oz of Willamette at 30 • 0.5 oz East Kent Goldings whole homebrew shop when you purchased more • 0.75 oz of Willamette at 15 (dryhop) than some amount, and all the rest of the • 1 lbs of Dark Brown Sugar • 8 oz starter culture from 4 bottles of ingredients were remainders from previous • .75 lbs of DME (light) Sierra Nevada Pale Ale batches. The name is a testimony to my • Wyeast American Ale yeast (used a 2 current employer, which has recently been qt. starter) Procedure: purchased by a major competitor. Procedure: Steeped grains at 170F for 15 minutes in Single temp infusion mash of 2-row pale grain bags. Fermented at 65F. Bottled with Ingredients: only @ 155F for 90 minutes. Added 1/2 cup boiled corn sugar. • 3 1/3 lb. Northwestern Gold Extract remaining grains to mash-out. Added Syrup DME & dark brown sugar at beginning of Specifics: • 3 1/3 lb. Northwestern Amber Extract boil. • O.G.: 1.090 Syrup Split between 2 carboys and added 1 gallon • F.G.: 1.037 • 1 lb. DARK brown sugar water to each. Fermented out in 3 days. • 3/4 lb. Crystal Malt (approx 60 deg.) Left in carboy for total of 13 days before • 1/2 lb. Chocolate Malt kegging and force carbonating. • 9 HBU Bittering hops. boiled 60 Independence Cherry Porter minutes. I used: Specifics: Classification: porter, extract, cherries • 1/2 oz 4.8% Tettnang pellets • O.G.: 1.055 Source: Elaine Boris (EBORIS@ • 1/2 oz 7.7% N. Brewer pellets • F.G.: 1.011 • 1/2 oz 5.8% Kent Golding pellets UGA.CC.UGA.EDU), HBD Issue #1232, • 1/2 oz. Hallertauer pellets for 10 9/23/93 minutes I was very pleased with the sample I had • Wyeast #1084 Irish Ale Yeast this weekend. The only problem is that the Spread it on Toast Imperial Specifics: carbonation is low, and no head to the beer. Stout There is enough so that you wouldn’t call it • O.G.: 1.052 Classification: stout, Russian imperial flat and it stays carbonated even with a • F.G.: 1.010 stout, extract slow sipper like myself. Source: Al Korzonas (korz@iepubj. I used cherry extract (w/pits, unpasteur- att.com), HBD Issue #1078, 2/16/93 ized) because several HBDers suggested it

PAGE 104 STOUT & PORTER and also the available cherries looked Ingredients: • 1 pkg Wyeast #1084 Irish Ale yeast unwholesome. I started with 8 oz that I • 6# William’s Oatmeal Dark Extract • 1/2 cup Corn Sugar for priming added to the primary fermenter, but when I • 1# William’s American Dark DME racked to the secondary and sampled a lit- • 1# William’s Weizenmalt DME (60% Procedure: tle, it had no cherry flavor so I added 8oz wheat, 40% barley) I just strongly suggest using the blowoff more. Now the cherry flavor is there but • 6 oz. Amber Crystal Malt (60^L) method, because if you don’t I feel this subtle • 3 oz. Dark Crystal Malt (120^L) beer will be much too astringent. Ingredients: (for 4 gallons) • 7.5 HBU Northern Brwer Hop Plugs (1 oz. @ 7.5 %alpha) - 60 min boil • 1 pound extra dark dry malt extract • 2.5 HBU E.K. Goldings Hops (whole) (minus 1 cup for priming) (1/2 oz, don’t really remember the alpha • 1 can Munton & Fison amber hopped content) - 60 min boil Dry Rye Stout malt extract • 1/2 tsp Irish Moss - 20 min boil Classification: stout, dry stout, rye, all- • 1 pound crystal malt • Wyeast Irish Ale yeast grain • 2 cups chocolate malt Source: Carlo Fusco (g1400023@nickel. • 1 cup black patent malt Procedure: laurentian.ca), HBD Issue #1100, 3/18/93 • 1 inch brewing licorice 1. For the crystal malt, I crushed the malt This has got to be the best stout I have ever • 1/2 teaspoon salt and put in a straining bag & put that in 6.5 made. Since I have made the move to all- • 1/2 teaspoon calcium carbonate gal of water at 120^F. • 2 teaspoons gypsum grain, this will be the only stout recipe for 2. Heated the water to 170^F & removed • 1 ounce Northern Brewer hop pellets me. The flavour is dry and what you would the heat. (60 minute boil) expect from a stout. The rye and the cara- • 1/2 ounce Northern Brewer (30 minute 3. Let steep at 170^F for 15 min. pils has made it very thick, just like boil) 4. Remove grains, bring pot to boil. Guiness. If I have to adjust anything, I would add more hops...say about another • 1/2 ounce Kent Golding pellets (5 5. Remove heat, add malt extracts. minute boil) 1/2 oz of Fuggles for the 1 hour boil. This • 1 pack Whitbread liquid ale yeast 6. Bring to boil, add hops & boil for 60 stout is thick, very dark, overly smooth and (Wyeast 1098) min. Add Irish moss 20 min from end. won’t stay in my glass for very long. • 8 ounces Cherry extract 7. etc, etc, etc, Ingredients: • 8 ounces cherry extract (added in For the new brewers out there, it took me a secondary) while to realize that I needed to do the first • 8 lbs 2 row malt • 1 cup dry extract for priming part of step 5. I used to add the extracts • 1.1 lbs flaked rye while the heat was applied and no matter • 1/2 lb cara-pils malt Procedure: how well I tried to stir, I would scorch • 3/4 lb roast barley I steeped the crushed grains 45 min in 150 some malt onto the bottom of the pan. • 1/4 lb black patent malt degree water and then sparged with warm Also, it should be obvious that this is a full- • 1/4 lb chocolate malt water into my brew kettle. I had a vigorous boil. If you only boil 2-3 gal, you’ll have to • 1/4 lb crystal malt [80L] fermantation going about 5 hours (that increase the amount of hops you use. • 3 oz Fuggles leaf hops [4.2%- for 60 evening when I checked) later. I racked to min. ->12.6 HBU] the glass secondary after about 4 days, bub- • 1 oz Goldings leaf hops [5.2%- for 10 bling had slowed but not stopped and then min.->0 HBU] bottled about 9 days after that. • pinch Irish moss Al’s Medium-dry Stout • WYeast London Ale[1028]--starter Classification: stout, dry stout, Irish stout, made from new packet Specifics: extract Procedure: • O.G.: 1.050 Source: Al Korzonas (korz@iepubj. • F.G.: 1.022 att.com), HBD Issue #1013, 11/16/92 Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature There was a time that I thought this was a should drop to 66C (152F). Mash for 2.5 dead-ringer for Guinness, but that was a hrs at 66C (152F). Mash out for 5 min at long time ago and I’ve switched to brewing 76C (169F). Sparge 6gal @71-76C (160F- Oatmeal Stout sweet stouts since then. Classification: stout, oatmeal stout, extract 169F). Boil for 1 hour. 3 oz of Fuggles for Ingredients: 60 minutes. 1 oz of Goldings and Irish Source: Jim Grady (grady@hpangrt. moss for last 10 minutes Cool, remove an.hp.com), HBD Issue #1239, 10/4/93 • 6.6 lbs John Bull Unhopped Dark Malt Extract trub, and pitch. Here is a recipe for an “oatmeal stout” I • 0.5 lb Roasted Un-malted Barley Ferment at room temperature 20C (68F) made using their extracts. I am quite • 0.5 lb Black Patent Malt until fermentation ceases. About 10 days. pleased with it. • 1/3 oz Wines Inc. Burton Water Salts A single stage fermentation was used. • 3 oz Cluster Pellets (60 min boil) Then bottle or keg as desired (I kegged it). • 6 gal Soft Tapwater in brewkettle

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Specifics: containing cold water. Add enough cold • O.G.: 1.060 Paul’s Chocolate Porter water to bring to five gallons. Pitch yeast • F.G.: 1.020 Classification: porter, cocoa, chocolate, when cool, ferment, and bottle as usual. • Primary Ferment: 10-14 days extract Source: Paul A. Lane ([email protected]), r.c.b., 4/25/93 The cocoa went in beautifully. I strongly Clydesdale Stout Sierra Nevada Porter Clone recommend making a cocoa syrup as I have Classification: stout, oatmeal stout, all- Classification: porter, all-grain to anyone interested in making a chocolate grain Source: Ed Kesicki (ek@chem. beer. The inspiration for this came from Source: Rick Cavasin ([email protected]), Mead UCSD.EDU), HBD Issue #1103, 3/23/93 The Joy of Cooking, as good in its idiom as Digest #118, 4/21/93 TCJOHB is in its. Here is a recipe for a clone of Sierra While CAMRA may very well make this Nevada Porter. I didn’t mean for it to come This recipe is underhopped. If you try it, I assertion, there is one major problem with out that way; in fact, I had never tasted SNP recommend doubling the hops (or using it, namely that Oats have been used in mak- until after I made this one (my 4th all-grain something with more bittering potential). I ing ale since at least the middle ages. batch). It is based on Dave Miller’s tradi- orignally wanted to use chocolate malt, but Maclay was making an Oatmeal stout in tional porter recipe. it wasn’t available locally. You could prob- 1909 (according to Old British Beers and ably do fine with 1 lb. chocolate malt How to Brew Them). Sounds to me like Ingredients: instead of the black patent/crystal malt they are being sticklers. I mean, it’s not like • 7 lb 2-row pale malt combination I chose. anyone is suggesting we use *maize*, or • 12 oz Black patent malt Now to the good stuff. This beer came out heaven forfend ...*rice*!! • 6 oz Barley flakes very nicely. It’s very dark, though if I look Here’s a partial mash Oatmeal stout that’s • .5 tsp gypsum through a narrow amount of it, it has a very given consistently good results for 4 or 5 • 2 oz Cascades loose hops, 5.5% aa, 60 nice reddish hue. The flavor is rich, with a batches (this is a robust, full bodied beer). min boil (= 11 AAU) nice chocolate undertone. If you really like • 0.5 oz English Fuggles plug hops, last 5 it, you could probably double the amount Ingredients: min of boil of cocoa in this recipe. • 300 g Roasted Barley • Sierra Nevada Yeast All in all, I consider the experiment a suc- • 300 g Chocolate Malt cess. I’m not sure how often I’ll make this • 600 g Crystal Malt (I’ve been using a Procedure: stuff, as I like porters, but LOVE pale ale. fairly low lovibond crystal) The yeast was cultured from two bottles In any event, Njoy. • 500 g Rolled Oats (actually it was the yeast cake from a pre- Relax. Don’t worry. Have a chocolate beer. • 2 kg pale malt vious batch). • 50g Northern Brewer (boil 60min) • 15g Northern Brewer (boil 15min) Mashing procedure: Ingredients: • 1 can dark John Bull malt extract syrup • 10g Northern Brewer (end of boil) Mash in: 130 deg. F 9 qts water (San Diego • 1/2 teaspoon Irish moss tap water) • 1 can amber John Bull extract syrup • 1/2 lb. black patent malt • Wyeast Irish ale yeast Protein rest: 125 deg F 30 min • 1/2 lb. cyrstal malt Mash temp: 154-142 deg F 1.5 hr • 4 oz. cocoa Procedure: Mash out: 168 deg F 5 min • 1 lb. dextrose (corn sugar) Infusion mash this stuff for about 45min., Sparge: approx 4-5 gal @ 170 deg F • 1 oz. cascade hops (boiling) initial strike temp. is 156 F. Do decoctions • 1 oz. cascade hops (flavor) as necessary to maintain temp. and then to Total boil time of 1.25 hr, hops additions as • ale yeast mash out. noted above, chilled. Fermented in glass, temp in the low 60’s Farenheit, blow-off After sparging, etc. add about 2kg dark Procedure: used. malt extract powder and 250g demerarra Add dextrose to 2 c. hot water. When dis- sugar plus the hops (all pellets). Specifics: solved, add cocoa. Bring this to a boil and No hops strained out or racking off trub. • O.G.: 1.050 stir while boiling for five minutes. Set That’s right, everybody into the pool. Top • F.G.: 1.017 aside. up to about 22 L or so. Pitch with Wyeast Crack crystal malt and add to 1.5 gallons Irish Ale yeast starter. water. Bring to a boil and remove crystal malt with strainer. Add malt extract syrups, Specifics: cocoa syrup, and boiling hops. Boil for 45- • O.G.: 1.070 (about) 60 min. • F.G.: 1.021 During last 1-2 min. of boil, add finishing hops to wort. Pour hot wort into fermenter

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ously for 30 - 60 seconds in a sanitized • Wyeast London Ale (#1028) liquid Independence Porter plastic gallon jug to aerate. This may also yeast, pitch with at least a one pint starte Classification: porter, extract help dechlorinate the tap water.] Some cold tap water was blended with warm to pro- Source: Tom Kaltenbach (tom@kalten. Specifics: duce a final temperature between 65 and 70 bach1.sai.com), HBD Issue #1149, 5/26/93 • O.G.: 1.086 degrees in the fermenter. The yeast was • F.G.: 1.024 This beer won first place in the Porter cate- pitched immediately. The original gravity gory in last month’s AHA-sanctioned com- was measured to be 1.060 at approx. 67 petetion held by the Upstate New York degrees --> 1.061 corrected. Fermentation Homebrewers Association (Rochester, was carried out at approximately 62 New York). degrees. Primary fermentation continued Sierra Nevada Porter to 18-Nov-92, when beer was racked to the Classification: porter, Sierra Nevada Por- Ingredients: secondary fermenter. Batch was kegged on ter, all-grain • 6.6 lbs Munton & Fison amber malt 7-Dec-92; final gravity: 1.015 @ 60 Source: John Palmer (palmer@ssdgwy. extract degrees --> 1.015 corrected. Alcohol con- mdc.com), HBD Issue #1361, 3/1/94 • 0.5 lbs Munton & Fison light dry malt tent was computed to be 6.0375% by vol- Here is my all-grain recipe for Sierra extract ume, 4.83% by weight. • 0.5 lbs chocolate malt, crushed Nevada Porter. I got the ingredients and • 2.5 oz Cascade hops pellets, boiling (55 Specifics: amounts straight from the brewer during a min) (note: for 2 oz, alpha = 5.4; for 0.5 tour there. Dividing by 500 gave me the • O.G.: 1.061 following recipe. oz, alpha = 4.7) • F.G.: 1.015 • 0.5 oz Hallertauer hops pellets, Ingredients: (for 6 gallons) finishing (steep during chilling) • 9.8 lbs of Pale 2row • 2 tsp gypsum • 0.4 lbs of Dextrin Malt (American • 1 pack Whitbread dry ale yeast Yeltsin’s Best Imperial Stout Carapils) Classification: stout, Russian Imperial • 0.4 lbs of Crystal 60 Procedure: stout, all-grain • 0.4 lbs of Chocolate Malt • 0.2 lbs of Black Patent The chocolate malt grains were crushed Source: David P. Brockington (bronyaur@ • about 45 IBU of Perle and Liberty Hops and added to approximately one gallon of stein2.u.washington.edu), r.c.b., 10/8/93 water and slowly heated. Before a boil was (60,30,15 minutes) reached, grains were removed and sparged Although I would hesistate to compare it to • Wyeast American Ale through two strainers, (one coarse and one Moss Bay Stout. In fact, I would hesistate medium). The malt extract, gypsum, and to classify Moss Bay as an Imperial Stout, Procedure: but that’s neither here nor there. boiling hops were added and boiled for 55 80 minute mash at 153F. minutes. About 15 minutes from end of Misc notes: I used hops that I had on hand I brewed this, and after 3 wks in the bottle boil, yeast was rehydrated by standard at the time; I would recommend replacing is it quite good. I currently have a Panel of method [note: standard method consists of the Tettnanger with Fuggles, perhaps, and Expert reviewing it, and when he tries it, removing 1 ladleful (approx. 1/4 cup) of also maybe the cascade with Kent Gold- we’ll know more on how to tweek the rec- boiling wort and diluting to 1 cup with cold ings. These swaps would make it a bit more ipe. Right now, I would say be careful of water in a sanitized 2-cup Pyrex measuring true to style. Also, don’t be surprised if the Black Patent, and cut back on the Dex- cup. It is then cool enough to add the yeast your gravity is higher than that listed; my trin Malt to maybe a quarter pound. I think immediately. The Pyrex cup is covered extraction rates are somewhat below aver- it has a bit too much of a sweet aftertaste. with plastic wrap, sealed with a rubber age. The Front-taste is fine, as is the Hop bal- band.] At end of boil, immersion wort Ingredients: ance, though next time I want to pull back chiller was placed into brewpot, the finish- a couple of tablespoons of the Black Patent ing hops was added, and the brewpot was • 15 lbs. English Pale 2-Row malted for my taste. removed from the heat. The pot was imme- barley diately transferred to the sink and the chill- • 2 lbs. English Crystal Malt For you extract brewers, I would say to use ing begun. The brewpot lid was placed over • 1 lb. Roasted Barley 6-7 lbs of Pale Extract and use all of the the chiller and the gap between pot and lid • 1/2 lb. Black Patent Malt specialty grains. was sealed with plastic wrap. After chilling • 1/2 lb. Chocolate Malt for approximately ten minutes, the wort • 4 oz. Cascade hops (6.5 AAU) Specifics: was transferred to the primary, straining (bittering/full boil) • O.G.: 1.058 out the hops pulp in the process. Wort was • 2 oz Tettnanger hops (3.4 AAU) (flavor/ • F.G.: 1.012 diluted to five gallons with jug-aerated 20 minute) water. [Note: jug-aerated water refers to • 2 oz Tettnanger hops (3.4 AAU) the following: cold tap water is added to (aroma/1 minute) the fermenter 1/2 gallon at a time to make • 1 tsp. Irish Moss (@30 minute mark) 5 gallons. Each 1/2 gallon is shaken vigor-

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Absolutely wonderful. Very, very full right-on with what I was aiming for. Too Sweet Tooth’s Sheaf & Vine body. Chocolate malt comes thru nicely. bad I didn’t make this in time for the Stout Nice balance between hops and sweetness. Nationals. Great creamy head (brown color). Head Classification: stout, cream stout, Watney’s Amy loves it, the party guests liked it, once and mouthfeel of a Guiness, taste of a por- Cream Stout, extract they got past the intimidating (to a beer ter. Best beer I’ve ever made! Sure am glad neophyte) blackness. Source: Al Korzonas (korz@iepubj. I made 8 gallons of this one! att.com), HBD Issue #1402, 4/19/94 If you really love the roasted coffee flavor Ingredients: (for 8 gallons) of roasted barley, the beer could easily take I have tried and tested this recipe and it has more of it, or maybe 1/4lb chocolate malt won quite a few awards. I’ve never com- • 10 lbs of Pale 2-row to “sharpen up” the flavor a bit. But it’s pared it side-by-side with Watneys, but • 0.4 lbs of Dextrin Malt (American darn good as it is, and tastes a lot “bigger” think it will put you in the ballpark. Carapils) • 0.4 lbs of Crystal 60 than you might expect from its OG. Ingredients: • 0.4 lbs of Chocolate Malt • 3.3 lbs John Bull Unhopped Dark • 0.1 lbs of Black Patent Ingredients: Extract • 0.75 oz of Perle at 90 minutes • 5.5 lb Hugh Baird Pale Ale malt • 3.0 lbs Laaglander Light DME • 0.75 oz of Perle at 60 • 0.5 lb Carapils malt (Hugh Baird) • 0.5 lbs Belgian Special-B • 0.75 oz of Willamette at 30 • 0.5 lb Hugh Baird 50L crystal • 0.5 lbs Belgian Cara-Munich • 0.75 oz of Willamette at 15 • 1.0 lb flaked oats (McCann’s Irish • 0.5 lbs Belgian Roasted Barley • 1 lbs of Dark Brown Sugar Quick Oats) • 0.5 lbs Belgian Roasted Malt • .75 lbs of DME • 0.7 lb roasted barley • .25 tsp Burton Water Salts • Wyeast American Ale yeast (used a 2 • 30g BC Kent Goldings flowers (5%) • 2.25 oz Cascade 4.0% @ 60 minutes qt. starter) (60 min) • 1.15 oz BC Goldings 4.0% @ 15 Procedure: • 15g Kent Goldings (15 min) minutes Single temp infusion mash of 2-row pale • 15g Kent Goldings (5 min) • Wyeast #1056 American Ale Yeast only @ 155F for 90 minutes. Added • Yeast Lab Irish Ale yeast • 0.5 lb lactose at bottling remaining grains to mash-out. • 1/2 cup corn sugar for priming Added DNE & dark brown sugar at begin- Procedure: Procedure: ning of boil. Step mash all grains together @61C for 30 Don’t boil the grains, just crush them and Split between 2 carboys and added 1 gallon min (3 gal strike), 65C for 30 min. (infuse steep them in 2 gallons of 170F water, then water to each. Fermented out in 3 days. 2qts boiling water). Sparged 5.8 gallons at remove and add the rest of the 5.5 gallon Left in carboy for total of 13 days before 1.038. boil water. If you don’t do a full wort boil, kegging and force carbonating. Yield: 4.7 gallons @ 1.046 (I did add some you will have to increase the hop rates (say, top-up water during the boil). 25% more for a 2.75 gallon boil) to com- Specifics: Fermented 1 week in glass at 19-22C with pensate for the lower efficiency. Better be • O.G.: 1.055 a pint starter of YeastLab Irish Ale. FG very sure you keep good sanitation since • F.G.: 1.011 1.012. lactobacillus can eat the lactose and will certainly make for gushers (or worse) if Bottled with 1/3c corn sugar into 2 5l mini- you get an infection. kegs and 18 bottles. Fermented at 68F. Amy’s Stout Specifics: Classification: stout, oatmeal stout, all- • O.G.: 1.046 Specifics: grain • F.G.: 1.012 • O.G.: 1.057 Source: Spencer Thomas (Spencer.W. • F.G.: 1.019 [email protected]), HBD Issue #1417, 5/6/94 My wife really liked Sam Adams Cream Pumpernickel Stout Stout when we had some last summer. I Classification: stout, rye, all-grain Full Figured “North-of-the- thought I’d try to make a beer with that nice Source: Jeff Renner (Nancy.Renner@ Border” Porter creamy, roasty flavor, but lower gravity, for um.cc.umich.edu), HBD Issue #1480, Classification: porter, all-grain her graduation party last weekend. 7/20/94 Source: Jon Higby ([email protected]), Tasting notes (after 1 week in bottle/keg): There has been some interest in my “Pum- r.c.b., 5/23/94 Yum! Initial roasty-malty aroma with a pernickel Stout” that I mentioned several Just wanted to share my most recent recipe, hint of hop flower-spice. Fills your mouth, issues ago, so I will share the recipe. In it came out absolutely wonderful! It’ll smooth, silky and medium-full body. checking my notes, I find that it was bring tears to your eyes and inches to your Sweet but not too much, balanced with March, 1985 (not 12 years ago). I wanted waist! hops but towards the sweet side. Really to make oatmeal stout, and (remember, we

PAGE 108 STOUT & PORTER didn’t have many references back then in • Handful (1/2 oz?) Tetnanger hops for Procedure: the dark ages) the best source I found was aroma To 2 gal cold water add grains in bag, and C.J.J. Berry’s “Home Brewed Stouts and • Red Star ale yeast gypsum. Bring to boil, boil 5 min., remove Ales,” 4th ed., 1970, on p. 81. It used 12 oz. grains. Add hops, boil 45 min. Sparge into rye, 6 oz. oatmeal, 8 oz. pale malt, 8 oz. Procedure: cold water to make 5 gal of wort. Rack black malt, 4 lb. sugar, 2 oz. hops, 2 t. cooled wort off of cold break, pitch yeast. brewing yeast and nutrient, 1/2 t. citric I corona milled the grains. Cook the rye meal and oatmeal with 1 gal water 45 min- acid, and 4 gal (Imp., = 5 gal US) soft Specifics: water. See what miserable information we utes, ad to 2-1/2 gal strike temp water and had to make do with? I knew from Dave rest of grains to achieve mash temp of • O.G.: 1.045 Line and experience that you couldn’t ~150^F. I believe I must have mashed • F.G.: 1.010 mash all that grain with a half pound of higher, like 153, since I got (and would pale malt, so I threw out everything except want) a dextrinous wort. I am surprised to the oatmeal and rye, and made the follow- see from my notes that I mashed for 3 hrs., ing recipe. Since I am a professional baker, longer than I do now. I do (and did) this by Revival Porter putting my kettle in the oven at 150^F. I used coarse rye meal, aka rye chop or Classification: porter, all-grain pumpernickel meal, hence the name. It is Sparged 7 gal, had a little trouble with it Source: Tony Babinec ([email protected]), the same consistency as or slightly finer sticking, so I stirred and reset it; rye will do HBD Issue #1026, 12/4/92 than we aim for with our grist. You can get this, but roller milled malt should help), rye berries from a health food store or food boiled 2 hrs to 5 gal. at 1.054 SG. Didn’t The Belgian Cara-Pils ARF mentions in a coop, or even a feed and seed store (don’t note whether I boiled the hops all two hrs., previous HBD is best thought of as a light get mercury treated seed!). probably just the last hr. Tetnanger for 10 crystal malt. It has a color rating of 8L. It min. steep after heat off. Counter current should not be confused with U.S. Cara- This resulted in a fine, creamy rich, bitter cooled, pitched with lots of (dry Red Star Pils, which has very little color, is very stout (more bitter than oatmeal style, but I Ale) yeast from previous secondary fer- hard and “glassy,” and is generally used to liked it). Over time, it became drier and menter. Open fermenter, skimmed, racked add dextrins, and therefore body, to the overcarbonated, but was still fine. The after three days, still quite active (beer beer. home roasted malt gave a fine, fresh roast filled air lock once). I continued to bubble coffee-like aroma and taste. This is some- It seems that the way to get caramel/crystal a long time, until I finally just bottled 4 oz malt flavor is to add larger proportions of a thing I often do for dark beers, and it is corn sugar a one month. No F.G. taken. worth it. I use an old steel stovetop lighter crystal malt to your grain bill. The Belgian Cara-Pils, at 8L, and Belgian popper that has a stirrer inside with a crank. Specifics: Cara-Vienne, at 20L, are two good lighter You could also oven roast it. I like to use • O.G.: 1.054 more of a lighter roasted grain for color and crystal malts for this. Being crystal malts, flavor, so I stop roasting before it is as dark these malts can be steeped. as choc. malt. To get malt flavor, use Belgian Munich (8L) or Belgian Aromatic (25L), or equiv- If I were to do this today, I would not Guinness Pub Draught Clone bother with two pale malts (I was probably alent German light or dark Munich malts, Classification: stout, Irish stout, dry stout, worried about not enough enzymes in pale in some proportion. Note that these malts Guinness, extract ale malt), and would use a good liquid must be mashed. yeast (not Irish for this style), perhaps a Source: William Bowen (mrbill@ The Belgian Biscuit malt can be used in fruity one like YeastLab Australian 01. As leland.Stanford.EDU), r.c.b., 12/9/92 recipes that call for “amber” malt. It has a a matter of fact, I think I will brew up a Here’s my interpretation of Guinness Pub color rating of about 22L, and has a “biscu- batch this next season. If anyone out there Draught (refined after 5 iterations!). ity” flavor. does, let me know how it turns out! This recipe represents the culmination of To make “brown malt,” take pale ale malt Ingredients: my year-long quest to replicate draught and toast it in your oven for 50 (that’s right!) minutes at 400 degrees F. This is a • 3/4 lb. medium ground rye berries Guinness. It’s close enough that my Guin- suggestion from Randy Mosher. • 6 oz. quick oats ness consumption will be significantly cur- • 1 lb lager malt, home roasted to light tailed! Some old recipes for porter called for 9 brown (or substitute 1/2 lb choc. malt Ingredients: parts pale malt, 5 parts amber malt, 5 parts brown malt, and 1 part black malt. So, in and 1/2 lb. • 6 lbs John Bull Pale Malt Extract that spirit, we offer the following recipe. • pale ale or lager malt) • 1 lb Flaked Barley • 3 lb. lager malt • 1/2 lb Roasted Barley Ingredients: • 3 lb pale ale malt • 1/4 lb Black Patent • 5 pounds pale ale malt • 1/2 lb crystal malt (I imagine this was • 1 oz No. Brewer whole hops (7.7%) • 2.5 pounds amber malt (Belgian 40 - 50^L) • 1 tsp gypsum Biscuit) • 3 oz black malt • Wyeast #1084 (Irish Ale) • 2.5 pounds brown malt (homemade, see • 3 oz. N. Brewer hops (no AA noted) • 1.5 cups Dry Malt Extract for priming above)

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• 0.5 pound dark (80L or dark) crystal recipe that calls for the kitchen sink. My malt variation is a partial mash. Generic Stout • 0.5 pound black patent malt Classification: stout, dry stout, Irish stout, • 10-15 HBUs Fuggles for bittering, plus Ingredients: all-grain whatever flavor and aroma additions • 2 lb Pale Ale malt Source: Al Richer ([email protected]. you want • 1 lb Munich malt COM), HBD Issue #1139, 5/12/93 • ale yeast • 1/2 lb 80L Crystal Recently I made a generic stout using Procedure: • 1/4 lb Chocolate malt Wyeast London Ale yeast, rather than my Your mileage may vary with the above • 1/4 lb Black Patent malt usual Irish Ale yeast. grain bill. Also, given that this is a revival • 3.3 lb American Classic Amber extract porter, you might adjust the grain bill so syrup Ingredients: that your starting gravity is higher, say • 3 lb Dutch DME (I don’t know the • 9 pounds klages 1.070, rather than adhere to current AHA brand, but it is high in dextrins) • 1/2 pound chocolate malt porter style guidelines. You’ll be brewing a • 1/2 lb brown sugar • 1/2 pound roast barley stout porter. • 2 oz fresh grated ginger • 1 pound 80L crystal • 1/2 inch brewers licorice • 3/4 stick brewers licorice • 3 oz unsweetened bakers chocolate • 2 ozs. fuggles • 1 oz Brewers gold (8.5 %alpha) hops - • 1 pound brown sugar Blackstrap Stout bittering • Wyeast London ale yeast • 1 tsp Irish moss Classification: stout, sweet stout, extract • 2 pkg dry whitbread yeast Source: Steve Mitchell (steve@caticsuf. Procedure: csufresno.edu) Procedure: I used my standard infusion mash @ 152F, [Note: I’d add the molasses to the boil and 5Q mash water, 2 1/2 (?) G Sparge water boiled for 90 min. with 3 hops additions, prime with corn sugar or DME, as usual. mash in at 138F, brought to 155F for 1 hr., force-chilled and pitched. The yeast (a 1-qt This amount of molasses looks insufficient mash out at 168F starter) took 36 hours to take off, then for use in priming. ---Ed.] Added extracts and sugar and brought to pumped up to a nice krauesen. boil. Added the ginger, licorice, chocolate, Ingredients: and hops after boil started. I was afraid that • 7.4 lbs. Dark malt extract syrup the chocolate would burn on the bottom of • 1 lb. Black Patent malt the boiler, so I set each 1 oz piece on my P-Guinness • 1 lb. Chocolate malt stiring spoon and dipped gently in the wort Classification: stout, Irish stout, dry stout, • 1/2 lb. Crystal malt until they melted. Guinnes, all-grain • 1/2 lb. Flaked barley The real interesting thing about the brew Source: Brian Bliss ([email protected]. • 1/2 cup Blackstrap molasses was that after pitching, a thick bubbly layer com), HBD Issue #1145, 5/20/93 • 3 ounces Cascade hops (bittering) of stuff formed on the surface of the beer in • 1 ounce Fuggles hops (finish) I’ve tried making sour-mashed p-guinness the carboy almost immediately after fer- before and also making it by adding sour • Edme dry yeast mentation started, and never left, even after • 3 ounces Blackstrap molasses to prime beer to the boil, and the latter works much I expected the Kraeusen to fall. There was better. The sour mash leaves somewhat of a the usual amount of activity in the beer, but raunchy flavor to the brew, whereas simply Procedure: never more than an inch of Kraeusen. adding to the boil a bottle or two of beer Standard procedures (with the exception of The good thing was that after racking to my from a previous batch that has acquired a forgetting the Irish Moss -- but I don’t secondary carboy, I left most of the stuff lactic infection produces a crisper, cleaner think that’s going to be a real big deal). that was sitting on the surface in my pri- sourness. mary, and almost all of the rest in my sec- How much to add is always subjective. To ondary when I racked to my bottling get you in the ballpark - if you can smell bucket. the soured beer a mile away, add 1-12 oz Chocolate Stout I primed with amber DME, and the results bottles in 5 gal. If you can actually drink it Classification: stout, chocolate, partial even after only two weeks are wonderful, w/o throwing up, add 3 or 4 bottles. If you mash however there is still a small layer of this got lucky and the soured beer actually sediment even in the bottle at the surface of Source: Bryan Cronk ([email protected]), tastes funky-lambic-like sour, add a gallon. the beer. r.c.b., 1/21/93 The boil will kill anything in the sour beer, but make sure you clean the bottle up and There are several recipes that I have seen Specifics: that use unsweetened bakers chocolate in anything outside the kettle that you may stouts and porters. I brewed my first porter • O.G.: 1.064 have splashed with the sour beer well a few weeks ago - a variation on Papazian’s • F.G.: 1.018 before the boil ends.

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Ingredients: Ammended Comments...Gravity Looks recipe is one of my most well received by • 8 lbs PILSNER malt Off: both beer and non-beer drinkers alike. • 1 lb roasted barley I just copied the recipe from my 1989 Some call it a “desert beer” because of its • 1 lb barley flakes brewers log without looking too closely. richness. • 4 oz. black patent As several have pointed out, there seems to Like Bob’s original recipe, it tastes OK • 1.75 oz GOLDINGS ~5% AA hop be way too much malt. Funny thing, that’s after about2 weeks in the bottle, but tastes plugs the way I remember brewing it, because it killer after about 6-8 weeks. Holds its good • 1-6 bottles of soured beer was so expensive. Obviously, my gravity taste for months after that... • Wyeast 1084 Irish ale yeast starter figures were off. It would have a much It’s called Sand Pit Special because the higher OG than 1.075. water comes from the spring that feeds the Procedure: Of course, I could have been drinking too sand pit out back... The whole idea is to keep the protein in the much home brew and imagined the entire beer, so you start with Pilsner malt & don’t thing. But I didn’t intend the post as a joke. Ingredients: (for 15 gallons) do a protein rest. Mash using you favorite Anyway, for your own peace of mind, try a • 25# 2-Row Pale technique, but keep it short - 1hr or so. lighter version and use one can of Edme • 3.5# 60 L Crystal Sparge w 170 F water (acidified). Do not and Alexanders instead of two. • 4.0# Carapils recirculate excessively. The short mash and Ingredients: (for 5 U.S. gallons) • 3# Shoprite Old Fashioned Oates the pilsner malt will help avoid a stuck run- • Two 3.3 lb cans Edme SFX dark (Rolled Oates), cooked for about 10 off. Bring the wort to a boil as quickly as unhopped extract minutes around posssible. Normally I boil 30 min to coag- • Two 4 lb cans Alexanders unhopped • 160 F. Use a big pot for this! (Prepared ulate the protein before I add hops, but i in extract seperately). this case, add the hops right at the start of • 3 lbs M&F dark dry extract • 1.75# Roast (steep after mashout) the boil, or even before. Use Goldings. Add • 1 lb clover honey • 0.25# Black Patent (steep after the soured beer - preferably soured from a • 1/2 lb chocolate malt mashout) lactic infection. Boil 1 hour, or 45 min if • 1/2 lb roasted barley • 1.0# Chocolate (steep after mashout) you used hop pellets instead of plugs. Cool • 5 oz cascade hops (in boil for 60 • 1/2 ounce Nugget (13% alpha) (boil) & pitch Wyeast 1084 Irish ale yeast starter. minutes) • 1 ounce East Kent Goldings (steep) SG should be 1.045-1.050 or so, unless you • 1 oz bullion hops (dry hopped for 3-4 • 2 ounces Fuggles (steep) get spectacular extraction rates (I don’t). days) • Wyeast Irish ale yeast (1084) Ferment 60-65F. • Wyeast 1084 Irish ale yeast Procedure: Now if you bottle, use 3-4 oz corn sugar Preheat the picnic cooler with boiling and let condiiton. If you keg, you’ve got an Procedure: water, dump, and add the grains (pale, added element in how you imitate guin- crystal, and carapils). Strike with between ness: Chill the beer to 50F, & turn the pres- Crush the specialty grains and do a partial 7 and 8 gallons of 175 F. degree water sure up to 10-15 PSI & Serve. Do not mash. (We added them to two gallons of (YMMV) to get to about 155 F. When the agitate the keg. The beer will have a head, cold water, heated just to boiling, and temperature is stable (10 minutes), add the but very little carbonation in the beer itself, strained.) Add the rest of the water, the prepared oatmeal and stir gently. Let sit for just like guinness. extract, honey, and cascade hops and boil for 60 minutes. Cool and pitch yeast. After 1 1/2 hours and begin sparge. Use enough primary fermentation, rack to secondary water (9-11 gallons) at 170 F. to collect 16 and dry hop with the bullion hops. gallons. Why 16? Because I like to drain 1 gallon off of the bottom for my next starter! Grant’s Imperial Stout Clone Specifics: After you’ve got the 15 remaining gallons Classification: stout, Russian Imperial in the boiler, ignite the jet engine or other stout, imperial stout, Grants Imperial stout, • O.G.: 1.075 • F.G.: 1.034 device capable of supplying the heat that extract this big thermal mass will soak up. My Source: Steve Armbrust (Steve_Armbrust experience is that I’m usually around 135 @ccm.co.intel.com), HBD Issue #1592, F. at the start. 11/30/94 Sand Pit Special Steeping. Take the specialty grains and This is an extract recipe (with specialty place them in a section cut from some Classification: stout, sweet stout, all-grain grains) that I made with a friend several nylon pantyhose and secure with a knot. years ago (we got the recipe somewhere, Source: Glen Wagnecz (wagnecz@pica. Tye a string to this and drop into the kettle. but I can’t remember where). The FG army.mil), HBD Issue #1630, 1/13/95 About every minute or so raise the bag and turned out a little high, but it tasted a lot This recipe was adapted from Bob Jones allow to drain slightly. Steal a clear glass of like Grant’s. The major problem with this “Smoooth Stout”. Further guidance regard- the wort and check it for taste (should taste recipe was that the ingredients for five gal- ing the use of oatmeal was provided by roasty and somewhat nutty, but not over- lons cost more than a five-gallon keg of the Spencer Thomas. The rest was just plain powering, because the sweetness that is original. experimenting (Evil Scientist/Boo!). This presently balancing the taste will be gone

PAGE 111 STOUT & PORTER after fermentation). My second test is the • 1/2 oz. Northern Brewer Hop Pellets black cat test. Glance pass the glass to the (20 min) Historic Porter black cat and color should be close. If you • 1.5 tsp. Single Fold Pure Vanilla Extract Classification: porter, all-grain don’t have a black cat, hold the glass up to • 3/4 C. Freshly Brewed Espresso Source: Jeremy Bergsman (jeremybb@ a medium light and you shouldn’t see • EDME dry ale yeast leland.Stanford.EDU), HBD #1600, through it. Take another sip. Yum. A word • 3/4 C. corn sugar for priming 12/9/94 of caution, if you don’t get the taste before Procedure: 165 > 170 F. (you probably will well The 5 gallon version was quite estery, before), kill the heat and finish the steep For this I used distilled water with 1 Tbsp. probably due to the OG and ferment temp. before proceeding. water crystals added. Steep specialty The 1 gallon was not very estery at all, grains then remove. Add although you wouldn’t mistake it for a The Boil. Approach the boil carefully (use vanilla,espresso,and extracts. Boil for an bock or anything. a thermometer). The same things that give hour and cool. Rack to primary and pitch this beer its nice creamy head just ask for a I always thought that Brettanomyces yeast. Within minutes activity was boilover. DO NOT TAKE YOUR EYES reduced esters eventually, but I looked it up observed. Within 12 hours active fermenta- OFF THE KETTLE UNTIL YOU GET A and I couldn’t find anything except a state- tion, *WARNING* after this stage you HOTBREAK. At boil, add 1/2 ounce of ment that they produced esters in WILL need to use a blow off rig. The activ- Nugget (13% AA) or the equivalent AA% (Lambic, Brewers Publications). It could ity subsided after 2 1/2 days then racked to of a similar bittering hop and boil for an be age, might be oxidation (I don’t think secondary for 12 days to ensure no bottle hour. so) or anything else (fermenter geome- bombs! Bottled with corn sugar and aged try?). Remove the Nugget, kill the heat. Add 1 @room temp for 8 days. It is now 3 weeks ounce of East Kent Goldings + 2 ounces of in the basement and better than ever. Ingredients: Fuggles (I use a hop bag so you may want to reduce this quantity some) and turn on • 9.7 pounds EDME pale malt the cooling. Pitch yeast starter around 75 F. • 0.5 victory • 0.8 biscuit YOU MUST USE A BLOWOFF TUBE China Cat Stout No. 2 • 0.7 brown FOR THIS ONE. I have never made this Classification: stout, dry stout, extract • 0.5 chocolate batch without experiencing a good day’s Source: Daniel Land • 0.75 British crystal (~60L) worth of eruptions. The Irish is nice, how- ([email protected]), r.c.b., 1/9/95 • 4 pounds California concentrates light ever, in that it finishes rather quickly, two extract weeks at most. Carbonate per your tastes. I like ‘em bitter too, but this one was a little too much for me (it has only been in th • 1.6 oz Nuggett (14.5%) @ 60 minutes ebottle for month though, and it is starting • 1 oz Goldings (5.7%) @ 5 minutes to mellow a little.) this was a six gallon • 0.2 oz Willamette (?%) @ 5 minutes • Wyeast #1007 European Black Gold Stout batch too. Classification: stout, dry stout, extract Ingredients: (for 6 gallons) Procedure: Source: Joseph Santos (jesantos@ • 5.0 lb Light Malt Extract Syrup, The high kilned malts were selected as wpi.edu), HBD Issue #1634, 1/18/95 Coopers what I had left over from a previous exper- Many will recognize the ingredients as a • 5.0 lb Dark Malt Extract Syrup, M&F imental series of beers, not by any deduc- combination of some of the favorite recipes • 2.0 oz Chinook 12.5% Leaf, Bittering, tive process. found in various homebrew books. This 60 min This was fermented rather warm for 5 days stout was an experiment in blending flavors • 1.5 oz Fuggles 4.0% Leaf, Finish, 2 min with WYeast 1007 (European). It was then to achieve the best of all things “I” desire in • 1.0 lb Crystal, 20L transferred to a 5 and a 1 gallon fermenter a stout.It is similar to Mark Stevens “Black • 0.5 lb Black Patent with the following dry hops proportioned Cat Stout #1” with a few changes. • 0.5 lb Roasted Barley up: .4 oz Goldings (5.7%) .2 oz Willamette It has a smooth, chocolaty, warm fuzzy fla- • 1.0 lb Flaked Barley (4.8%). The 1 gallon fermenter also vor perfect for sitting in front of the fire- • 0.7 tsp Burton Water Salts received some of Yeast Lab’s Brettanomy- place. • 4.0 sht Espresso, 30 min ces lambicus. • 1.0 qt Wyeast 1084 Irish Ale Yeast, 3 The 5 gallon was bottled after 16 more day start in wort Ingredients: days, the 1 gallon after 45 days, at which • 1.0 cup Priming Dextrose time it had some odd, hard-looking white • 6# M&F Dark Extract Syrup • Alderwood Artesian Water, preboiled • 1# M&F Dark DME colonies on top. FG’s were 27 and 26 (+/- • 8 oz. Black Patent Malt 2) respectively. • 12 oz. Chocolate Malt • 12 oz. Crystal Malt Specifics: • 1 oz. Chinook Hop Pellets (60 min) • OG: 1076 • 1/2 oz. Northern Brewer Hop Pellets (60 min)

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Ingredients: Midnight Moon Brown Malt Porter • 6.6 lbs Munton & Fison Dark Plain Classification: stout, sweet stout, vanilla, Classification: porter, all-grain Extract extract Source: John Palmer (johnj@ • 32 ounces maple syrup Source: fl[email protected], r.c.b., primenet.com), HBD #1667, 2/28/95 • 1.5 lbs Crystal Malt • 0.5 lbs Black Patent Malt 3/22/95 Well, Scott and I tapped my Brown Malt • 2-1/2 ozs Styrian Goldings Hop Pellets I remember seeing a question here while Porter Recipe for the first time over the • 2 pkgs Munton & Fison Ale Yeast lurking around a few weeks ago asking weekend, and its very good. Not as heavy a • 1 teaspoon Irish Moss about vanilla or vanilla bean use in beer. porter as Anchor or Sierra Nevada, more This weekend (3/18), I bottled a sweet like Samuel Smiths Taddy Porter. Has a stout in which I added vanilla extract. nice discreet bitterness to it from the Hugh Procedure: An official tasting hasn’t happened yet - I Baird Brown Malt and a rich flavor from 2 cans (16 oz each) of your favorite Maple usually wait 10 days to 2 weeks before try- Crystal and Special B. Syrup (I prefer to use “Amber” for a higher ing the first. However, when I bottled, the Great ruby red color from the Special B. It gravity and better taste, but any grade of hydrometer sample was very good but looks like a lot of Hops, but they balance syrup will do; as long as it is “PURE 100% lacking the vanilla odor and taste I was against this grain bill very well. SYRUP”, NOT the “pancake syrup” expecting. My palate isn’t great, but my junk!). wife also couldn’t detect a vanilla odor and Ingredients: (for 11 gallons) They explain to bring the grains to a boil in only a very faint vanilla taste. • 20 lbs of 2 Row a gallon of water, without boiling the I think the amount of vanilla was appropri- • 1.5 lbs of Special B grains; strain, and sparge with a quart of ate, but I think the vanilla should be added • 2 lbs of Crystal 70 hot water, into the brew kettle. after the primary fermentation has been • 2.5 lbs of Brown Malt Add a gallon of water to the brew kettle, complete. This would keep the odor from • 1.5 oz of Galina (11) at 60 and bring to a boil. At boiling, add the 2 being scrubbed out of the beer. • 2 oz of EKG (5) at 40 cans (6.6 lbs) of Munton & Fison Dark I’m partial to sweet stouts anyway, so I • 1.5 oz of Willamette (4.3) at 20 Plain Extract. Stir, don’t let it stick at the know I’ll be very happy with this beer. It • Nottingham English Ale dry w/Starter bottom. Bring to a boil, add 2 oz of the has a simple somewhat sweet flavor, with Styrian Goldings. Boil 30 minutes, add the enough roast barley taste and a very dark Procedure: two cans of syrup, and the teaspoon of Irish color to let you know this is a stout. I have medium carbonate water, low sul- Moss. Boil for 28 minutes more, add the phates. The mash was a little over an hour, remaining 1/2 oz of Styrian Goldings. Boil Ingredients: (for 3-1/2 gallons) (you know, sampling previous batches and two more minutes, and turn off heat. • 3 lbs M&F dark dry malt extract shootin’ the breeze), Single Temp infusion Usual procedure for wort cooling, addition • 1 lb M&F light dry malt extract at 155F. Boiled for almost 80 minutes total. of the yeast (pre-prepared) and bottling • 10 oz medium crystal malt Primary’d at 68F for a week, Secondary’d (use 3/4 cup corn sugar for bottling). • 4 oz roast barley for 3 wks at closer to 70F. Kegged and I chose to add the Maple syrup ONLY after • 2 oz black patent Force Carb’d. The Brown Malt was rather 30 minutes, mostly because I was a bit • 2 tablespoons vanilla extract harsh after the boil and at racking time still, worried that the wort my overflow because • 3/4 oz Kent Goldings (5.8% AA) whole but that time in the secondary really mel- of the syrup (that stuff, boiled solo, will hops lowed the edge. I will make this again. almost always overflow!). I was also con- • Wyeast Irish Ale cerned that the syrup would be “over- Specifics: cooked”. You may want to put it into the Procedure: • OG: 1058 brew kettle at first. All hops boiled for sixty minutes - don’t My fermentation was rather FAST, it took need hop odor getting in the way of the about 36 hours, and at that point, the air vanilla. Vanilla extract was added after the lock was only going about once every 2 boil was finished while cooling the wort. Maple Leaf Porter minutes. I bottled on the 10th day, to be sure. Fermented at about 68F for ten days in five Classification: porter, maple porter, extract gallon glass carboy (no racking this time - My O.G. was 1.070, but it may vary Source: J.P. ([email protected]), laziness got the better of me!) and then bot- depending on the syrup you use. My F.G. r.c.b., 4/27/95 tled. OG - 1.054; FG - 1.012 (a bit lower was 1.020, and again, it may vary. I found then I expected). I brewed it using Something’s Brewing that he color of the Porter will be mostly (Burlington, VT)’s “Cat’s Paw Porter”. As black, with a slight pull towards brown. I’ve mentioned it in previous post, I just bottled the beer, so I still do not know how Specifics: it’s going to come out. • OG: 1070 • FG:1020

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before the beer is even ready to be bottled, water to boil, turn off the heat before add- Foggy Day Jumpin’ Java but I’d like to correct for this factor if I can. ing the malt extract to avoid scorching. Classification: porter, extract For my palate, the sourness is a bit much; I Bring back to a boil and add boiling hops, can’t abide Rodenbach beer. Here’s the after 30 minutes add the flavor hops, and at Source: David Ashley (david.ashley@ recipe 55 minutes the finishing hops. Optionally wwwhbbs.com), r.c.b., 5/1/95 I had originally intended to hop with 60 g add 1 tsp. Irish Moss at 45 minutes into the Ingredients: Northern Brewer (boiling), 45 g Goldings, boil to help the break. Remove from heat, leaf (flavour), 15 g Goldings, leaf (aroma), cool to 70F, transfer to carboy topping up • 6.00 lb. Dark Dry Malt Extract but since the kit was hopped, I decided to to 5 gallons, and pitch yeast. • 1.00 lb. Crystal 40L cut back and use some Cascade I had in the • 0.50 lb. Roast Barley Specifics: freezer (It tasted okay). Perhaps I should • 0.25 lb. Black Patent • O.G. - 1.062 have cut down on the grains as well - the • 1.00 lb. Honey • F.G. - 1.016 sparge water was still coming out black • 2-3 measuring cups fresh-brewed • Primary: 1 week when my carboy was full. Incidentally, I espresso (yes, that’s right!) • Secondary: 4 weeks think this shows you can get any sour tang • 2 tsp gypsum for your Guinness just from your grains, if • 1 tsp Brewer’s Salts indeed the roast barley is culprit. Will this • 1/4 tsp Irish Moss, 20 min. boil taste subside? I really hope to learn to love • 1.50 oz. Nrthrn Brewer 7.5% 40 min the virtues of sweet Sally MacLennane. Singularity Stout • 2.00 oz. Hersbrucker 2.9% 10 min Classification: stout, all-grain, oatmeal • 2.50 oz. Cascade 6.1% 10 min steep Ingredients: stout • ale yeast • 1.8 kg Best Cellar Stout Kit (made in Source: Don Levey ([email protected]), Procedure: Ireland, I used the kit hoping to get Irish r.c.b., 5/7/95 Crack the specialty grains; Partial mash malts) The reviews for this have been good. with grain bag in 2 gal cold water; raise • 0.5 kg dark DME Smooth, drinkable, and delicious. My sec- temp. to 155 F for 45 min.; sparge into • 500 g flaked barley ond all-grain batch. brewpot with 1 gal 170 water; bring to boil • 500 g roasted barley & add malt; bring to boil again and add • 250 g crystal This is dark enough to actually absorb Northrn Brewer hops; boil for 30 min.; add • about 10 g Cascade (boiling) light. This, plus the high(er) OG, generated Hersbrucker hops and boil 10 min.; add • 40 g Goldings (boiling) the name. Cascade hops, honey and espresso, steep • 20 g Goldings (finish) Ingredients: • Wyeast 1084 Irish Ale for 10 min. and chill. Strain to fermenter; • 8 pounds Pale English 2-Row add water to make 1 gal., pitch started yeast • 1 Pound American 6-Row Crystal at 78; ferment @ 64-68. Transfer to sec- • 1 Pound Dextrin ondary fermenter after 7 days; let sit in sec- • 1.5 pounds Oatmeal ondary to clarify at least 3 weeks. Bottle Honey Porter • 0.5 pounds American 6-Row Chocolate with 1/4 cup honey. Age at least *2* Classification: porter, honey, extract, Sam- • 0.5 pounds American 6-Row Black months. Patience, they say, *is* a virtue! uel Adams Honey Porter • 0.25 pounds American 6-Row raosted Source: Tom Culliton (culliton@ barley ceres.srg.af.mil), r.c.b., 5/3/95 • 2 ounces fresh Northern Brewer’s hops • 0.5 ounces Clusters hop pellets This was posted in response to a request for Sally MacLennane Stout • Wyeast 1098 British yeast a Sam Adams Honey Porter clone. Classification: stout, dry stout, Irish stout, extract Ingredients: Procedure: Source: Mark Ragnar Hoenig (hoenig@ • 1/2 lb. black patent malt crushed 1-step infusion mash at 156 deg for 60 min- unixg.ubc.ca), r.c.b., 4/25/95 • 1/2 lb. chocolate malt crushed utes. 60 minute boil: at 30 minutes add N. Help! I’m having some trouble with my • 1 lb. medium crystal malt crushed Brewer’s, at 55 minutes add clusters. Sally MacLennane stout. Tasting the blow- • 6 lbs. amber malt syrup off from my primary convinved me that • 3 lbs. light honey Specifics: this would be perhaps my best dark yet, but • 1 oz. Perles - boiling (60 minutes) • OG: 1.055 a sample taken while racking revealed an • 1/2 oz. Fuggles - boiling (30 minutes) • FG: 1.006 overly powerful fruity/ /acidic/sour/red • 1/2 oz. Fuggles - finishing (5 minutes) • Alc: 6.63% by volume wine taste, most likely from the roasted • Wyeast 1084 “Irish Ale” barley, which I haven’t much experience with yet. I had thought of adding a hop tea Procedure: when the malt nose seemed strong, but I’m Steep the crushed specialty grains from not sure it would help this factor. Probably cold up to 160-170F and remove. Bring I am worrying too much

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• 1 oz. Bullion hops-pelleted Ingredients: Right Thing Oatmeal Stout • Edme dry Ale yeast • 6# unhopped dark malt extract Classification: stout, oatmeal stout, all- • 1# unhopped dry malt grain • 8 oz chocolate malt Source: Dennis Flaherty (dennisf@ • 6 oz roasted barley denix.elk.miles.com), r.c.b., 5/4/95 No Decaff Here Stout • 4 oz black patent malt • 8 oz rolled oats This is somewhat more harsh and bitter Classification: stout, all-grain • 1 tbs CaCO3 than most people like, but I’ve won awards Source: Rick Hawkins (rhawkins@ • 2 oz Northern Brewer - 8.2 AAU with it. It has a strong, bitter-coffee flavor. iastate.edu), r.c.b., 5/13/95 • 2 oz Fuggles - 4.2 AAU Briess Black Malt may be used instead of Being near my old notebook, i finally have • Irish Moss - 30 min Hugh Baird for an even more harsh and access to my coffe stout recipe. As i’ve • Liquid Irish Ale yeast astringent flavor. If you substitute another mentioned elsewhere, it uses no coffee. brand of roasted barley, you may have to It does, however, get a distinctly coffe Procedure: use less of it. aroma and some coffe taste. I cracked the grains using my food proces- The oats are added right to the grist-- quick (My father poured out a bottle i left him, sor in short bursts (worked great!). Trans- oats are already pre-gelatinized. An 18-oz telling me that it went bad and tasted like ferred them to a mesh strainer and shook to canister will do, but much more will result coffee! *(^*%(* Serves him right, it killed remove dust. I did this outside so as not to in hazy beer due to the oil. I refuse to doc- the plant he poured it into). tor my stouts with bacterial contamination contaminate the kitcken. These were then just because Guinness does. Ingredients: placed with the oats (unground) into a • 4 lbs 2 row 3 5/16 grain bag. I preheated a 10 qt. (12-pack) Ingredients: • 1 4/16 chocolate malt 1 1/16 cooler with boiling water, added the grain • 1-1/2 pounds Briess Roasted Barley • 8/16 black patent 7/16 bag and 175 deg. water. Water cooled to the • 8 oz Hugh Baird Black Malt • 12/16 roast barley 10/16 target of 160 deg. and steeped for 15 min- • 1 pound Briess Cara-Pils • 1 cara-pils (dextrine) 13/16 utes. Things were working beautifully. I • 1 pound Briess Wheat Malt • 1 8/16 dark cyrstal (about 120) 1 4/16 boiled the water and added the extract, • 7 pounds Briess 2-Row • 1 munich malt 13/16 CaCO3 and the steep liquor. This is where • 1 pound Quaker Quick Oats, added to • 1 flaked barley 13/16 I have the question. grist • 11 Total 9 3/16 In previous extract/grain batches I have • 2 oz Chinook, boiling (22 HBU’s) • 1.2 cascade (60 min) 1.00 steeped grains, then washed them in some • 1 oz Willamette, finishing • 1.2 cascde (30 min) 1.00 of the unboiled water until the water ran • WYeast London Ale (very dry finish) • 1 cascade (fresh, finishing) 0.83 “clear.” I started to do this with the black/ • 3.4 Total 2.83333333 chocolate malts but obviously with the • irish moss black grains it wouldn’t have run clear. • english ale yeast Eventually, the water I was using started to Stout Procedure: become the consistancy of thin syrup. If I continued to wash them I would have been Classification: stout, all-grain Protein rest at 125{ for 30 min. Mash at there for days until the liquid began to thin Source: Scott A. Friedman (knight@ 158 for 30 min and probably would have ended up with 10 indirect.com), r.c.b., 5/10/95 I’m slightly suspicious of the flaked barley; gallons of wort. I am an all-grain brewer and disagree with it seems to me that i balked at the $3/lb all the nay-sayers about how much black price at my local shop. malt you have. My stout recipe (to follow) has won 2nd place in the state fair here in RIS Marital Bliss Arizona: Classification: stout, Russian Imperial The crystal malt sweetens the overall beer- First Oatmeal Stout stout, imperial stout, all-grain probably counters the bitterness everyone Classification: stout, oatmeal stout, extract Source: Michael Wood (qkuporr@netcom. is warning you about. But try what you Source: Patrick E. Humphrey (HUM- com), r.c.b., 5/23/95 want-that’s why we are homebrewers. [email protected]), I’m planning on brewing a Russian Impe- Always try to be hoppy in your brewing HBD Issue #1721, 5/3/95 endeavours :) rial Stout for my wedding. The charteris- Well, last night I made my first oatmeal tics I’m looking for is a dark, full bodied, Ingredients: stout with extract and specialties. This is somewhat sweet, with light bittering (for the first stout I have made of any kind so I an imperial stout), and a hint of esters and • 9 lbs. Pale malt didn’t know what to expect. complexity. I’ll be brewing this thing as a • 3/4 lb. Black patent malt partial mash and figure on doing a single • 3/4 lb. Crystal malt step infusion mash at around 155 degrees • 10 oz. Roasted Barley for extra body. I was hoping to add 5# of

PAGE 115 STOUT & PORTER amber extract to get a little more specific Procedure: Procedure: gravity. I’d like to get some advice from Steep the chocolate malts for 30 min. in 2 Mash in a single infusion at 155F for 60 some brewers out there as to what you gal. water at 170 degrees. Sparge with 2 minutes. The hops were, and always are, might change or suggest. quarts of water, remove. Add crystal & whole flower. This batch did not use a Ingredients: black patents and bring to boil, sparge. Add starter for the yeast, although I highly rec- • 20# 2-row britsh extract, boil for 1 hr., during last 30 min- ommend using a one-pint starter for ales. • 2.5# Wheat utes add the hops, during last 10 add oat- My system is somewhat inefficient, so your • 2.5# Belgian Carapils meal (longer?) and hop bag full of cocoa. extraction may be higher than my reported • 2# Crystal (60L) Sparge cocoa with a few ounces of water, gravities. As I generally realize 26 points/ • 2# Munich 2-row then do the usual-- strain, cool, add yeast, pound, you should adjust the grain bill • 1# Belgian Special B etc. accordingly. • 1# Oats Judges generally embraced this beer • 1/2# Chocolate Malt (although a couple were turned off by the • 1/4# Black Patent large amount of roasted barley), but that • 5# Amber Extract New Stout II has not prevented me from tweaking • 6oz Northern Brewer (60min) Classification: stout, foreign-style stout, around the edges. While the above recipe • 3oz Fuggles (5min) all-grain served me throughout 1993, in 1994 I incorporated several suggestions from bet- • 1tsp Gypsum Source: David Brockington (daveb@ ter judging sheets, resulting in New Stout • 1/2oz Irish moss at end of Boil alpha.rollanet.org), submitted 06/12/95 • Yeast 1214 Belgian Liquid (And defi- III, which has remained unchanged since. nitely make a starter!) This is the beer which earned First Place in the Stout category at the 1993 National Specifics: Specifics: (calculated) Homebrew Competition. This batch is the • O.G.: 1.060 • OG: 1.101 result of a several-year quest to replicate • F.G.: 1.016 • FG: 1.027 Sphinx Stout from Hart Brewing Co. of • Color: 93 SRM Kalama, WA. It was not influenced by the • IBU: 47.5 classic stouts which define the “foreign- style” or Export substyle (e.g. Guinness New Stout III Export, or Tropical Guinness) but rather Classification: stout, foreign-style stout, the stouts of the Pacific Northwest in the all-grain PMS Stout United States. Several of these stouts seem to share a common theme -- a heavy reli- Source: David Brockington (daveb@ Classification: stout, extract ance on bitter, roasty notes to define the alpha.rollanet.org), submitted 06/12/95 Source: Lisa Clayton ([email protected]), character of the beer. Sphinx Stout used to This is the present incarnation of New r.c.b., 5/17/95 have these qualities, although it seems to Stout II, which earned First Place in the I realize this has been done to death, BUT have been toned down in the last couple of Stout category at the 1993 National Home- I’d like to make a really killer, dark choco- years. Now, I would say that Pike Place’s brew Competition. I tweaked around the late, so thick you could almost pour it on Stout is one of the better examples of this edges of that beer by changing the crystal top of the ice cream, PMS-bustin’ depres- “style”. Over the course of several batches, character a bit, adding some flaked barley sion relievin’ Chocolate Stout. I incrementially added more and more to smooth out the head, and completely I’ve been doing some research, but I am by roasted barley to the grain bill until it changing the hop schedule. I have also no means an experienced extract home- reached the three pound figure presently in reduced the conversion temperature from brewer, but here’s what I’ve come up with. the recipe. When this beer won at the NHC, 155 to 151. The new hopping plan adds I decided that three pounds was enough. more balancing bitterness to the beer while Ingredients: adding hop flavor and a hint of hop aroma. • 7 lbs. dark malt extract (powder) Ingredients: The overall result is a more sophisticated • 2 lbs. chocolate malt <------too much? • 9# Munton & Fison English Pale malted beer. Diminishing returns? barley • 1 lb. crystal malt (80 or 100) • 3# roasted barley (unmalted) Ingredients: • .5 lb. black patent malt <------for color, • 1/2# English Crystal malt(40L) • 9# Hugh Baird English Pale malted mainly • 1/2# Black Patent malt barley • 1/2 to 1 oz Bullion or Chinook hops • 2 oz East Kent Goldings hops (60 • 3# roasted barley (unmalted) • 10mg (or so) Oatmeal <------for head minutes) • 1/4# HB English Crystal malt(130L) retentio • 2 tsp. Irish Moss (@30 minute mark) • 1/2# Black Patent malt • Somewhere between 4-8 oz. Ghiradelli • Wyeast 1084 (Irish Ale) • 1/2# flaked barley or Droste cocoa, if advisable. • 1.5 oz Chinook hops (13.1 AA% for 60 • ale yeast minutes) • 1.5 oz EKG hops (15 minutes) • 0.5 oz EKG hops (1 minute)

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• 1 tsp. Irish Moss (@30 minute mark) burner and brought to boil. Added licorish days from boil to bottle (this was in • Wyeast #1084, Irish Ale, from a pint and Northern Brewer hops. Added irish November). starter. moss at 45 min. Boiled for 55 min and then added Cascade hops. Boiled for additional Specifics: 5 min and cooled in ice water bath. (total Procedure: • OG: 1055 boil 60 minutes). Mash in a single infusion at 151 or 152F • FG: 1016 for 60 minutes. Mash out between 168F Strained cooled wort into 2.5 gal of previ- and 176F. The hops are whole flower. My ously boiled and cooled water in primary system is somewhat inefficient, so your fermenter (6.7 gal plastic, closed fermenta- extraction may be higher than my reported tion). O.G. 1.078. Pitched yeast directly from smack pack at 78 deg F. Active fer- Melbourne Stout gravities. As I generally get 26 points/ Classification: stout, extract pound, you should adjust the grain bill mentation noticable after 12 hours. Pri- accordingly. mary fermentation was at approx 72 deg Source: Robert Balch ([email protected]), for five days. Racked to secondary (5 gal r.c.b., 9/3/95 glass) S.G 1.042, tasted fruity but not over- Specifics: I have made it twice with good success. powering. After 13 days total, all fermenta- This is sipping beer, it gets its bitterness • O.G.: 1.058-60 tion activity ceased. Bottled with 3/4 cup from the roasted barley and the fuggles. • F.G.: 1.014-16 honey. F.G. 1.030. And its sweetness from the australian Specifics: malts. • OG: 1078 I swear this beer is both sweet and dry at Grapefruit Taste • FG: 1030 the same time! Classification: stout, imperial stout, Rus- sian imperial stout, extract Ingredients: (5 gallons) Source: Jeffrey Johnson (76416.3306@ • 6 lbs Australian dark extract compuserve.com), HBD Issue #1785, July Anchor Porter Clone • 2 lbs Australian dark dry malt 19, 1995 Classification: porter, Anchor Porter, par- • 4 oz roasted barley (crushed) tial mash • 8 oz light crytal malt (crushed) I recently (7/3/95) brewed an Imperial • 1 oz English fuggles pellets Source: Chris Hill (jchill@. Stout that at bottling time had an overpow- (alpha=4.5%) dgsys.com), r.c.b., 7/27/95 ering grapefruit taste. I mean STRONG!! I • 1/2 oz English kent goldings pellets couldn’t taste anything else. I don’t know if I made a porter last year that was loosely (alpha=4.3%) it was due to the receipe or my technique or based on Miller’s partial mash recipe from • English brewery liquid yeast (wyeast) what. Brewing the Worlds Great Beers. It was not [Note: This recipe basically looks sound, intended to be a “clone,” but it did come Procedure: but the use of Cascade hops could be con- out tasting a lot like Anchor Porter. In a hop sock steep the roasted barley and tributing grapefruit-like flavors and aro- This came out with just the perfect bitter- light crystal malt as you bring your brew mas to the beer. Replace with another type sweet quality that I like in a porter. It had a kettle to a boil. Baby it, try to get every of hop of similar bitterness. ---Ed.] noticeable but not overpowering roasty fla- drop of flavor from the steeped grains. vor from the black malt. Ingredients: Before the boil begins remove the steeped • 9 lb “Dutch” amber dry malt extract Ingredients: grain (the husks can release unpleasent tan- • 1 lb Medium Brown Sugar • 4 lb British pale ale 2-row malt nins if left in when boiling). • 1/2 lb roasted barley • 1 lb black patent malt Remove pan from stove and add the malt • 1/2 lb chocolate barley • 1/2 lb dark crystal malt extracts. let dissolve and then bring the • 4 oz Northern Brewer hop pellets AA • 3.3 lbs M&F extra light syrup wort back to a boil for one hour. At 60 min- 8.8% • 12.8 AAU Northern Brewer (boil) utes add the fuggles. at 30 minutes add the • 2 oz Cascade hop pellets AA 5.4% • Wyeast #1084, the Fighting Irish goldings. • 1” piece of brewers licorish I start at about 1.050 and end around 1.015. • 1 tsp irish moss Procedure: • Wyeast #1084 Irish Ale yeast Mash all grains together in a single infu- Specifics: sion at 150F using 1-1/3 qt water per pound • OG: 1050 Procedure: of grain. Sparge with 11 qt water, dissolve • FG: 1015 I steeped roasted/chocolate barley in 1 gal syrup, add water to make 6-1/2 or 7 gal- 160 deg F water for 30 min, strained into lons. Boil 1 hour, using all the hops. Chill, kettle, and sparged with 1/2 gal 170 deg F aerate, pitch, etc. Gravities were 1.055 and water. Added an additional gal of water and 1.016. I used a two-step starter on the brought to a boil. Removed from heat and Wyeast, and did a secondary on the beer. 18 dissolved extract and sugar, returned to

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a higher og than the “draught” version. It is • 3/4 oz willamette (50 min) Stout suggested that a yeast starter is made from • 1 pkg wyeast irish ale yeast Classification: stout, extract a bottle of Guinness. As you probably know Guinness is bottle conditioned still Source: Kenneth Donahue (kedonahu@ Procedure: (in the stuff available in pubs at least). This lynx.dac.neu.edu), r.c.b., 9/3/95 Steep grains and oats at >180 deg. F and < is supposed to be a very good strain for all boiling while water foe extract is coming to If you are looking for an extract recipe with top fermenting English beers too. This rec- boil. Then add “tea” to boiling pot as water grains, I have a couple that came out great. ipe is supposed to give between og 1045 to comes to a boil. Add extract and boil for at This recipe comes from Barley Malt & og 1053 depending upon efficiency. Vine in Newton MA (617)630-1015. Very least 75 min. Use irish moss and do al the The Guinness available on draught in pubs nice place, very helpful. I don’t work for other stuff that you are used to doing. in England is a “keg” beer which has an og them, just a very happy costomer. I have found that fermenting in a carboy of around 1036 (Dilute the above to 6 and keeping the carboy submerged up to galls). It is unusual and different to the bot- Ingredients: (for 5 gallons) the neck in about 72 degree F water and tled version in that it is injected with Nitro- keeping a wet towel around the neck really • 6 lbs dark malt extract gen instead of Carbon Dioxide. This has helps to keep the fermentation temp. con- • 0.5 lbs roasted barley been tried with “a remarkable degree of stant due to the thermal mass chacacteris- • 0.5 lbs crystal success” by the author of the book. Person- tics of water. Try this if you are bewing in • 0.5 lbs chocolate malt ally I prefer the bottled stuff. • 0.33 lbs flaked barley hot weather this summer. I tried the recipe about five years ago and • 1.0 oz bittering hops (Nugget or Eroica) remember it as being a very good imitation. • 1.0 tsp CaC03 (calcium carbonate) to I served it from a barrel as a cask condi- reduce malt acidity tioned ale (is this what the Irish version is • 7-14 grams Ale yeast (Edme, muntons, like?). All of the beers in the book that I Too Dry Stout london) have tried or friends have are very true to Classification: stout, dry stout, Irish stout, • 3/4 cup Corn suger for priming the originals and I can thoroughly recom- extract mend it. Source: Chet Holt ([email protected]), Procedure: r.c.b., 9/15/95 Ingredients: (for 5 gallons) Place grains in a muslin bag with 2 gals I realize a stout is supposed to be somewhat cold water. Slowly bring the water to boil. • 7 pounds, Crushed pale malt bitter but my end result is quite alot more Remove grains before boil. Shut off heat • 2 pounds, Flaked barley than I expected. I’m not even sure if I can and add your malt extract. Stir well and • 1 pound, crushed roast barley pawn this off on my poor friends =). Any turn the heat back on. Add CaCO3 and • 1 ounce, bullion hops suggestions or advice on anything I could hops at beginning of boil. Boil for 45 min. • 3 ounces, northern brewer hops do to save this batch, perhaps adding some cool add water to make 5 gals. • 1 tsp. CaCO3 (if you are in a soft water sort of sugars or other sweet extracts? Or at Proof the yeast by adding 1 cup of 100 F area) least some advice on what not to do next water in a sterile glass. Sprinkle the yeast • yeast starter made from a bottle of time? I do realize adding the hops at the on top and cover with new tin foil for 15 Guinness beginning of the boil contributes to the bit- min. It should foam up and smell like fresh terness. dough. Pitch the yeast when the wort is Specifics: around 75 deg F. • OG: 1045-1053 Ingredients: • 1 lb British Crystal Specifics: • 1/2 lb Black Barley • OG: 1045 • 1/4 lb Black Patent • FG: 1015-1018 Oatmeal Stout • Australian Dark 7lbs • Alcohol: 4.0% ABV Classification: stout, oatmeal stout, extract • 2 oz. Perle (at begining of boil) • IBU: 30-40 • ale yeast Source: Rick Ellis ([email protected]), r.c.b., 8/26/95 Procedure: I hve been having very good luck and a Steep specialty grains. Remove grains, add tasty stout using the following recipe. Guinness Clone extract and hops. Boil. Classification: stout, Irish stout, dry stout, Guinness clone, all-grain Ingredients: (5 gallons) Source: Nick Hiams (oleum@spuddy. • 8 lbs british malt extract mew.co.uk), HBD #1790, July 25, 1995 • 1 LB roasted malt • 1/4 Lb black patent Dave Line’s book “Brewing Beers Like • 1 lb carapils Those You Buy” has a recipe for Guinness. • 1 lb rolled oats It is based on the bottled version which has • 1 oz eroica (boiling)

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Ingredients: Procedure: Oatmeal Stout • 6# Dark LME Single Infusion Mash, with treated water Classification: stout, oatmeal stout, partial- • 1# Amber or Dark DME stablized at 150 degrees for 1 hour. Mash mash • 1# 80-90 L Crystal out at 168 degrees. Sparge, SLOWLY, col- Source: Kirk Fleming (flemingk@ • 1/2# Chocolate lect 6 gallons of wort. Bring to boil. Boil earth.usa.net), r.c.b., 9/24/95 • 1/2 cup Black Patent wort, and Malto-Dextrin. Every 15 min- • 1 oz Cascade (60 min) utes, add Hallertaur hops, for 1 hour, last Here’s one I built up last year that we found • 1 oz Northern Brewer (30 Min) wanted 15 minutes,add honey,and all of the Brew- very satisfying...the recipe is for 2.8 gal 1 Kent Goldings (30 min) but forgot and ers Gold hops. Cool wort to 75-90 degrees. (don’t ask) so scale everything if you want bought NB Airate wort add Wyeast. to try it. • 1/2 oz Cascade (30 min) Ingredients: (for 2.8 gallons) • 1/2 oz Cascade (15 min) Specifics: • 1/2 oz Tettnanger (2 min) • 1.75 lb Hugh Baird pale ale • 1/2 oz Tettnanger (steep w/out boil) • OG: 1064 • 4 oz roasted barley • 1 c. Blackstrap Molasses • Primary: 7 days @ 70 degrees • 4 oz black patent • 1/2 c. Honey • Secondary: 8 days @ 70 degrees • 1 lb oats • Wyeast London Ale #1028 • 8 oz Briess 120L crystal • 26 oz Alexander’s Amber malt extract Procedure: • .75 oz 10.3% Bullion at 60 min Steep grains. 60 min. boil. hops to above Wake Up and Go To Sleep • 1 oz 3.2% Hallertauer at 60 min (that’s schedule misc. ingredients added at 45 min what my notes say--honest) Stout Cool pitched about a 20 oz. starter • 1 oz 4.5% East Kent Goldings @ 15 Classification: stout, coffee, extract min Primary @ room temp (68 F) 10 days Sec- Source: Toby Guidry (tobyguidry@ • ale yeast ondary @ same 8 days Bottled with 1 c. aol.com), r.c.b., 10/27/95 corn sugar. Drank after 1 week. YUM! Well, here’s one that uses actual coffee Procedure: Specifics: grounds. I think it turned out rather well. I entered it in the Dixie Cup in Houston on Hold all grain at 150F for 45 min prior to • OG 1.064 October 14, 1995 and took first place in the boil start, then add to pot at boil start time • FG 1.022 Novelty Beer category, so I’m evidently along with kettle hops. not the only one who liked it. Specifics: I used Chocolate Cappucino because of my • OG: 1.053 Honey Porter personal taste. That’s what I drink so I • FG: 1.013 knew I liked it. Any Coffee ground for Classification: porter, honey porter, all- espresso should work, but flavor will differ grain I’m sure with different flavors. I personally Source: Bryan Schwab (SCHWAB_ wouldn’t use anything other than espresso [email protected]), (finer) ground, though. Also I used gour- Hell Gate Porter 10/26/95 met coffee from a local shop, so quality Classification: porter, extract 3rd place Speciality Beer in the “1995 will vary depending on bean quality. Source: Jon Olsen, [email protected], Santa Rosa Brewfest”, Fort Walton Beach Ingredients: r.c.b., 12/2/94 Fl. • 4# Dark Malt Extract I’m happy to announce a new brew. It’s Ingredients: • 3# Light Malt Extract Matt and Jon’s Hell Gate Porter. I’m very • 2 lbs Aroma Malt • 1/8# Roasted Barley excited ‘cuz it’s like my fourth batch and • 5 lbs. British Pale • 1/8# Black Patent Mal tastes the best so far. It’s velvety smooth. • 5 lbs. Vienna • 1/4# Chocolate Malt Opaque. Excellent hop aroma and flavor. • 2 cups Cara-Pils 40L • 1# Crystal Malt (90 lov) The bitterness is rounded out by a roasted • 1 2/3 cups Chocolate Malt • 1.5 oz Northern Brewer Hop Pellets buttery sweetness (from the specialty • 1 tbsp. gypsum (Boiling) grains and molasses). Anyway, I had my • 8 oz. Malto-Dextrin • 0.5 oz Willamette Hop Pellets first taste on Wednesday and it was suffi- • 2 oz. Hallertaur Hops (Boil- 3.9% (Finishing) cient to give me liquid courage to propose AAU) • 2.5-3 cups Chocolate Cappucino to Leann. She said yes. (Sorry to brag • 2 oz. Brewers Gold (Finish- 8.9% (Espresso Ground) about myself and all...couldn’t help it AAU) • 1 pkg Wyeast Irish Ale Yeast though, I’m so excited!!). • 6 lbs. Honey • AMERICAN WYEAST 1056

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Procedure: I’ve made two coffee stouts from extracts. subsides. Leave in secondary 3-4 weeks. Steep grains in 1.5 gal of water while Both were good but the Three Vice Stout When ready to bottle boil the brown sugar bringing to a boil. Remove at boil. Add was the best (I used a recipe from Guy with a pint of water for priming. This came extracts and boiling hops. Add coffee McConnel from the Cat’s Meow as a out with the coffee a bit strong. Next time I grounds last 5-10 minutes of boil. Add fin- basis). (Coffee, Chocolate and beer are the try this I’ll probably cut back to 6 to 8 cups ishing hops last 2-5 minutes of boil. Sparge vices). of coffee. into fermenter and pitch yeast when cool. Ingredients: Primary (Plastic in my case)-5 days. Sec- • 6.6 pounds of Stout extract (2 cans if ondary (Glass for me)-10 days. Bottle with using cans) 3/4 cup corn sugar and let age for about 4 • 1/4 pound flaked barley Drowsy Duck Imperial Stout weeks for best results. • 1/8 pound black patent malt Classification: stout, imperial stout, russian • 1/2 ounce Fuggles hops (bittering) imperial stout, all-grain • 1/2 ounce Fuggles hops (flavoring) Source: Bryan Maloney, bjm10@cornell. • 4 ounces unsweetened chocolate edu, r.c.b., 2/19/96 Stout • 5 cups brewed coffee This recipe is based on an attempt at a Classification: stout, Irish stout, dry stout, • 1 package Wyeast #1084 brown ale that turned out to be half partial-mash • 3/4 cup brown sugar (priming) expected volume, very strong, and quite Source: Scott Bukofsky (scott.bukofsky@ drinkable. I decided to see if I could repli- yale.edu), HBD #1906, 12/11/95 Procedure: cate it intentionally, but with a liquid yeast I have a stout that finished with a higher Heat water to 160 degrees and steep barley culture. Some style reading showed me final gravity than I expected. and malt for 30 minutes. Remove grains that I had come up with something close to and heat to boiling. Add extact and coffee an “imperial stout” (as opposed to a Guin- Ingredients: and return to boil. Add bittering hops and ness-like dry stout). I don’t much like “burnt-grain” flavors, so I’m sticking with • 3 lb Schreier two-row boil 50 minutes. Add chocolate and flavor- chocolate malt instead of switching to • 1 lb Aromatic Malt ing hops and boil for 10 minutes. Cool and patent. Using 120L crystal malt should • 1/2 lb roasted barley pitch yeast (I used a starter). Rack to sec- make up for “lost darkness”, and imperial • 1/2 lb black patent ondary when active fermentation subsides. stout appears to be a flexible enough style • 1/4 lb flaked barley Leave in secondary 3-4 weeks. When to accomodate the difference (yes, I am • 3.5 lb M&F dark DME ready to bottle boil brown sugar with pint doing this with half an eye towards local • 1 oz Bullion hops 60 min of water to prime. contests). I also wanted to see what effect a • 1 oz Willamette 30 min wort priming would have instead of glu- • Wyeast Irish cose. Maybe it’s changing too many things at once, but I don’t quite have the patience Procedure: Coffee Stout to go through four batches of tiny changes. Classification: stout, coffee stout, extract Mashed grains at 155 deg. O.G. 1.063 I I’m thinking of buying “maris otter” pale pitched a very active starter, and had visi- Source: Randy Veazey ([email protected]), ale malt for this batch, just to see what will ble fermentation within 3 hours. The next r.c.b., 2/21/96 happen. Is it really worth the trouble to try morning, the fermentation was furious, and out or is it all hype? my fermometer read 75 deg. Concerned Ingredients: that the temp was too high, I draped some • 1 can Stout extract Ingredients: wet towels over the carboy. The next day • 6 pounds dark dutch bulk extract • 11 lbs. (5kg) British pale ale malt the temp was 64 degreres, and the yeast • 1 pound chocolate malt • 1 lb. (450g) crystal malt, 120L looked pretty sluggish. After the 3rd day, • 1 pound crystal malt • 8 oz. (225g) chocolate malt all activity stopped, I racked to secondary • 12 cups coffee • 2 lb. (900g) dark brown sugar with a gravity of 1.017. • 1 ounce Fuggles hops (bittering) • 20 HBUs Fuggles, 60 minutes • 1 ounce Fuggles hops (flavoring) • 5 HBUs Kent Golding, 10 minutes Specifics: • 1 package of Wyeast #1084 • Wyeast Irish Ale (#1084) • O.G.: 1063 • 3/4 cup brown sugar (priming) • wort equivalent to 6 oz. (340g) sugar • F.G.: 1017 • gypsum (optional) Procedure: • calcium carbonate (optional) Heat water to 160 degees and steep grains. Remove grains and heat to boiling. Add Procedure: Three Vice Stout extracts and coffee and heat to boil. Add Bring 4 gallons (15l) water to 140F (60C) Classification: stout, coffee stout, extract bittering hops and boil for 40 minutes. Add and add malts. Stir slowly until grist is flavoring hops and boil for 20 minutes. completely mixed into water. Add gypsum Source: Randy Veazey ([email protected]), Cool and pitch yeast (I used a starter). Rack or calcium carbonate to adjust mash pH to r.c.b., 2/21/96 to secondary when active fermentation 5.0 (to 5.3) if needed. Bring mash to 150F

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(65C) and stir thoroughly. Stir every 15 removed hop bag, poured to primary, Specifics: minutes and reheat to 150F (65C) every 30 brought to 6 gal volume, and added yeast • OG: 1070 minutes (starch conversion). After two @ 80 degrees F. • FG: 1034 hours, bring mash to 170F (77C) for 10 • Specifics: • Alcohol: 5.9% abv minutes. Sparge with 3 gallons (11l) 170F • O.G. 1.068 (77C) water. • F.G. 1.016 Boil 30 minutes and add hops. Boil for • %OH v/v = 6.83 another hour, adding finishing hops 10 Short and Stout minutes before end of boil. Classification: stout, dry stout, Irish stout, Chill to 50F, (10C) rack to secondary. all-grain Twelve to fourteen hours later, rack wort Coffee Stout Source: Jeff Imes (Jeff.Imes@DaytonOH. off trub and measure SG. Reserve and Classification: stout, coffee, extract ATTGIS.COM), r.c.b., 4/5/96 freeze wort equivalent to 6oz. (340g) sugar Source: John W. Braue, III (braue@ratsn- for priming, and pitch yeast starter in the Basically, you’d get none of the roasted fla- est.win.net), a.b., 3/8/96 rest. vor from using flaked barley as you would Yes, I have used coffee in stout, in amounts by using roasted barley. I use both in my Rack to carboy when primary fermentation ranging from 1 to 8 ounces per 5 gallon stouts, however, one is not a substitute for is done and settle yeast out with isinglas. batch. This was my latest effort (from my the other. I also use black patent malt and Prime with thawed gyle and bottle. brewing log). chocolate malt in my stouts. Just a little of Comments: this produced an intensely bit- all these (1/2 pound) will add boatloads to ter (which I like, but many don’t) brew with the final product. Also, don’t forget the ini- a very subtle coffee flavor and aroma to it. tial pale malt grains; I wouldn’t want you March Hare Honey Porter I had considerable difficulty in siphoning to have a black beer with a gravity of 1.020. Classification: porter, honey porter, extract the brew to the keg, which is still full of lit- Add at least 6 pounds of pale malt to the Source: Robert A. Tisdale, (rtisdale@ento- tle bits of coffee grounds. The point at grain bill and you’ll be fine. Here’s my Dry mology.msstate.edu), HBD #1993, 3/25/96 which coffee is added makes a *consider- Stout recipe. I made this recipe up myself and I’m call- able* difference in the flavor; next time I Quite dark, excellent head and lacework, ing it a honey porter but I really don’t if it go this route I may use the coffee as a “dry nice and creamy mouthfeel, good roasted is or not. Maybe it’s a stout. I don’t know?? hopping” agent before a secondary fer- flavor, but not overly so. Does any know what kind and how much ment. hops are in Premiere Light Malt Extract Ingredients: (hopped)? It was on special at the local gro- Ingredients: • 7# pale malt cery store so I bought some. I tasted this • 6# Stone Mountain Brewery amber • 0.5# roasted barley when I bottled and it was pretty good at malt syrup • 0.5# chocolate malt that time; I can hardly wait until it’s aged a • 3# Geordie light DME • 0.5# black patent malt bit. • 1# 10L crystal malt • 0.5# flaked barley • 8 oz. chocolate malt • 3/4oz. Northern Brewer (~8%AAU) for Ingredients: • 2 oz. roasted barley 60 min. • 6.6 lbs Premiere Light Malt Extract • 8 oz. Italian espresso beans • 3/4oz. Fuggles (~4.5%AAU) for 30 (hopped) • 6 oz. Cascade hops (5.2% AA), min. • 1 lb 40L crystal malt bittering • 3/4oz. East Kent-Goldings (~3%AAU) • 1 lb chocolate malt • 1 oz. Cascade hops, flvaoring and for 10 min. • 3 lbs honey aroma • Wyeast Irish Ale Yeast • 1 tbl gypsum • 15 g. Windsor dried ale yeast • 1 tbl yeast extract Specifics: • 1 oz cascade hops Procedure: • OG 1.046 • WYeast American Ale #1056 Ground speciality malts and steeped in 1 1/ • FG 1.010 • 3/4 cup corn sugar 2 gal. cold water. Brought water up to temp and held at 150 - 160 deg F for 1/2 hour. Procedure: Added extracts, brought to boil and added I brought 1 gal of water to 170 degrees F bittering hops. Boiled for 1 hour. Added 1/ Oatmeal Stout with both speciality grains in a muslin bag, 2 oz. hops and ground coffee 10 minutes Classification: stout, oatmeal stout, all- removed from heat, and let it steep for 2 before end of boil, added 1/2 oz hops at end grain hrs. I then sparged the grain with 1.5 gals of boil. OG 1.070. Kegged 18 January Source: Bruce Taber, HBD #1980, March hot water. Added all ingredients (except 1996; FG 1.034 (estimated alcohol, 5.9% 9, 1996 the yeast and hops), brought to a boil, and abv). Tapped keg 25 February 1996. let it cook for 2 hrs. Removed from heat This is one of my favorites. It is very dark and added hops in a boil bag. Cooled, and rich with a beautiful brown head. If

PAGE 121 STOUT & PORTER you like dark beers but aren’t too fussy on fermenter, top up with water. Pitched only 2 qt prune juice out of a 5 gal (20 qt ) the harsh flavors of some stouts, then this is starter @ 74x. Shook like hell. Bubbles in batch, or 10%. Thus a 12 oz bottle contains for you. The oatmeal adds a smooth rich- airlock within 12 hours. 1.2 oz of prune juice; not enough to trouble ness to the stout making it taste like one most GI systems. more. Specifics: I originally intended this as a sort of nov- Ingredients: • OG: 1.052 elty brew, but it came out excellent. The • 5.5 lbs 2 row malted barely (2.5 kg) • FG: 1.018 prune juice adds a velvety smoothness sort • 1.0 lbs 1 minute oatmeal (500g) • Alcohol: 4.6% of like oatmeal stout. Next time I might dry • 1.0 lbs roasted barely (500g) hop. Let me know what you think. You will • 1.0 lbs chocolate malt (500g) be a merry man! (That’s not sexist--another • 1.0 oz Fuggle hops - 60 min. (30g) Trek reference). • 1.0 oz Golding hops - 30 min (30g) Extract Porter Ingredients: • Wyeast # 1098 British Ale Classification: porter, extract • 6.6 lb dark malt extract syrup Source: Glenn Raudins (raudins@light- • 1 lb crushed crystal malt Procedure: scape.com), HBD Issue #1973, 3/1/96 • 1/2 lb black patent malt I used a 50-65-70 (122-150-158) mash • 1/3 lb roasted barley schedule and added the chocolate and roast Ingredients: • 1.5 oz Northern Brewers hops--boil 60 barely at the 70 degree step and held until • 3.3lbs M&F Dark Extract min. conversion (about 20 min.). I won’t go into • 4.0lbs Alexander’s Pale Extract • 1 oz Tettnanger hops --finishing last 2 my full procedure because everyone has • 0.5lb M&F Dark DME min. their own methods that they prefer. • 1.0lb Crystal Malt (90L) • 2 quarts prune juice WITH NO • 0.5lb Black Patent PRESERVATIVES!!!! Specifics: • 0.5lb Dark Roast • ale yeast • 3/4 c. corn sugar to prime • OG 1.048 • 1 oz. Willamette (Alpha=4.2) 60 min • FG 1.018 Boil • 1 oz. Willamette (Alpha=4.2) 2 min Procedure: Boil/Steep Steep grains 30 min at 150F. Strain into • Wyeast 1028 brew pot and rinse with one gal hot water. 24 Black Silk Add extract, boiling hops and additional Classification: stout, coffee stout, extract Procedure: gal. water and boil 1 hr. Add finishing hops last 2 min. Turn off heat and add prune Source: ([email protected]), HBD Issue Steep specialty grains separately. juice to pasteurize for 10 min(probably not #1970, 2/27/96 Specifics: necessary since the juice is already pas- Used bottled water. Used nylon grain bags • O.G: 1.056 teurized ). Pour into primary fermenter and for grains, hops and coffee. Racked to sec- • F.G: 1.018 top with cold water up to 5 gal. Pitch yeast ondary 1-16, uumm tastes very fine. when cool. Rack to secondary a week later. Ingredients: (for 6 gallons) Bottle when ready. Age at least 4 wk. • 8 lb. Mountmellick stout kit • 1/2 cup flaked barley Klingon Stout • 2 cups Quaker oats Classification: stout, extract, prune juice • 1/2 cup black patent Lord Stanley Dark Ale Source: Paul Busman (brewerpaul@ • 1/4 cup chocolate malt Classification: porter, dark ale, extract aol.com), r.c.b., 2/28/96 • 1/2 oz. Fuggles (60 min.) Source: Paul Brian ([email protected]), OK I’ll admit that I’m a Star Trek fan, • 1/2 oz. Fuggles (10 min.) HBD Issue #2021, 4/26/96 • 4 oz. unsweetened chocolate especially the Next Generation. One of my Trying to create an ale somewhat on the • 1/4 lb. ground coffee of choice favorite moments on that show came when lighter side of a porter, here’s the recipe if (Ghiradelli Chocolate Caramel this someone offered Worf, the fierce Klingon, anyone wants to comment. batch) a taste of prune juice. He tasted it and then with surprise and enthusiasm, declared it to • Yeast Lab A05 Irish Ale (starter) Ingredients: be “a warriors drink”. In that moment, a recipe was concieved. • 6 # light malt extract syrup Procedure: • 1+ # NW Gold dry malt extract Before all the prune juice jokes start, let me Steeped grains and oats 30 min. @ 140- • 8 oz crystal (60 L.) point out two things. Number one, the lax- 145, then up to 155 for 10 min. Add extract • 8 oz carapils ative effect of prune juice is due to it’s fiber & 0.5 oz Fuggles, boil 50 min. Add choco- • 4 oz chocolate malt content, most of which settles out follow- late. With 5 min. to go add rest of Fuggles. • 2 oz roasted malt ing fermentation. Number two(sorry, I At 60 min., kill heat, add coffee and let it • 1 oz perle pellets (boil) couldn’t help myself) , this recipe contains steep 20 min. Pull coffee, cool, transfer to • .5 oz cascade pellets (boil)

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• .5 oz cascade (flavor) ever) seen clone recipe for Deschutes Ingredients: (6 gallons) • 1 oz williamette (Aroma) Brewing’s Black Butte Porter! The first • 7.50 lb. Pilsner 2-row • 2 tsp gypsum attempt was VERY close, but lacked the • 0.50 lb. Cara-Pils Dextrine • Wyeast American Ale II roasty flavor overtone and sweetness of the • 2.00 lb. Flaked Barley Real Thing. I’ve adjusted the recipe • 1.50 lb. Roast Barley Specifics: accordingly, and here it is! • 0.50 oz. Chinook 12.8% 60 min • OG: 1.045 Ingredients: • 0.50 oz. Kent Golding 5.2% 60 min • 6 oz. chocolate malt • yeast • 6 oz. black patent malt • 8 oz. honey malt Procedure: Schizophrenia Espresso Porter • 8 oz. 10L crystal malt Boil temperature of water: 212F Classification: porter, extract • 4 oz. toasted barley (buy it pre-toasted, Grain Starting Temperature: 65F or DIY @ 350 deg./10minutes) Source: Jim Nasiatka-Wylde (Jwylde@ • 8 oz. malto-dextrin Desired Grain/Water Ratio: 1.5 quarts/ interaccess.com), HBD Issue #2024, • 6 lbs. Light malt extract syrup pound 4/30/96 • 1 lb. Light dry malt extract Strike Water: 4.31 gallons of water at 163F The whole thing turned out pretty good - • 1 1/2 oz. Galena hops (60 min. First Mash Temperature: 149F the beer itself seems to be about the best bittering) Second Mash Temperature: 153F we’ve done so far. It has a dark, bitter, • 1 oz. Cascade hops (1/2 hour bittering/ funky flavor from the coffee and the black finishing) Boiling Water to add: 0.34 gallons patent malt. Color is very black almost • 1 oz. Tettnanger hops (5 min. aroma) Water Absorbed by Grain: 1.15 gal chunky, and has good thick head - kinda • Wyeast #1338 European Ale yeast Water Evaporated during boil: 3.00 gal like Guiness in color and consistancy. • 2 tsp. each Gypsum and Burton Water Wort Left in Brewpot: 0.33 gal Salts (We have very soft H2O) Ingredients: Add 5.83 gal of water to yield 6.0 gal of • 3.3# M&F Amber Malt extract Procedure: wort • 3.3# John Bull Dark Malt Extract Add salts, gypsum to 1 1/2 gal. H2O. Steep Notes: • 1# Black Patent Malt grains for 1/2 hour @ 158 deg. Sparge with 1. Add 1 gallon soured beer to boil. (When • 1/4# Crystal Malt 1/2 gal. 170 deg. H2O, and strain out any cooled, return 1 gallon to the souring bottle • 1.5 oz Northern Brewers Hop Pellets - loose grain. Mix in extract and malto-dex- and letset with airlock until next batch is main boil trin, and top off with H2O to desired opti- brewed! • 1 oz Tettnanger Hop Pellets - finish mum level for your brew pot. Bring to a • 1/2# Espresso - coarsely ground boil, and boil for 10 minutes before adding 2. Use 2 Tbs gypsum and 1 tsp CaCo3 to • ale yeast Galena hops. After 30 more min., add Cas- mash water, acidify sparge to 5.2 pH with cade hops. Last 5 min. add Tettnanger lactic acid. Procedure: hops. Cool wort with hops in it. Remove Specifics: hops at pitching temp., and pitch yeast. Steep grains while bringing water to a boil • OG: 1045 Ferment to completion according to your (50 minutes); add extract return to boil add • FG: 1011 desired method. hops and boil for 45 min. Reduce heat and • Alcohol: 4.4% add Espresso - steep for 10 minutes; return to boil and add finishing hops for 5 min- utes; sparge, chill, and pitch. Guinness Clone (ver 3.0) Happy Happy Joy Joy Stout Classification: stout, dry stout, Irish stout, Specifics: Classification: stout, dry stout, Irish stout, Guinness clone, all-grain • OG: 1.060 all-grain Source: Bruce Ross ([email protected]), • FG: 1.025 Source: Larry Bristol (lbristol@flash.net), r.c.b., 5/13/96 r.c.b., 5/11/96 The following Guinness Clone recipe is There is probably no such thing as a perfect excellent, although next time I will use all clone, but I’ll share with you (and anyone British malts. By the way, N2 is essential Black Butte Porter Clone else watching) some of the things I have for two things: that extra creamy head and Classification: porter, Deschutes clone, all- been able to learn in my similar attempts. a particularly sweet head, neither of which grain None of this is authenticated by any factual has been accomplished when I used just Source: Guy Purdy (GUYPURDY@ source that I know of. CO2. worldnet.att.net), HBD Issue #2025, I do not think you HAVE to use N2 to 5/1/96 achieve the creamy head, but it would After months of research and development, surely help. Otherwise, the longer the beer here is the oft requested and seldom (if can be allowed to rest under CO2 at cool

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(serving) temperatures, the better the head. • London British ale yeast Quite a nice stout. A little on the sweet I keg and use forced carbonation. I will let • 0-40cc lactic acid (88% solution) to fin- side, some spice aroma, but only a wee bit the stout sit at serving temperature and ished beer (to taste) in the flavor. under serving pressure for a minimum of Hoppy, full-bodied, a sipping stout After 14 days before serving; it’s better after 30 Procedure: two months, “pretty fine; nice aroma and days. It seems to work! Mash 90 mins; target 154F and pH=5.2; spicing. Smooth, not overly strong - spices The first (and perhaps most interesting) soft water! reminiscent of Anchor xmas. I’d make this aspect of Guinness is that there appears to one again. Perhaps a touch bitter, but mel- be more than one recipe! The stout served low enough to enjoy. I wish I had more.” in Ireland is different from that sold in OK.. those comments make is sound pretty England and also from that exported to the Swamp Dog Stout yummy. Long gone tho.. I remember the US. I refer to these as the “Irish Stout”, an spices faded with time, so maybe in the Classification: stout, extract “English Stout”, and an “Export Stout”. first few months they were close to correct The priniple difference seems to have to do Source: Thom Middlestadt in the above quantity.. five gallon batch, by with the amount of sour mash flavor ([email protected]), r.c.b., 4/20/96 the way.. included in the brew. There could easily be Here’s a recipe that was given to me by a other differences as well. friend, and was my very first attempt at Ingredients: So when I brew my “Guinness-a-like”, I home brewing. It turned out FANTASTIC! • 3.3 # amber NW extract also need to decide which one of these tar- Ingredients: gets I am hoping to hit. I start with a basic • 6.6 # dark extract stout recipe (see below) that makes what I • 7# dark plain extract • 1 # crystal call the “English” version; it has NO sour • 1 1/2# plain dark dried extract • 1 # roasted barley mash taste. Or start with whatever recipe • 1/2# black patent malt • 0.4 # chocolate malt you think comes closest and adjust from • 1/2# roasted barley • 0.5 # black patent there. If I decide to make the “Export” or • 2 oz Nugget hops (14 AA) boil • 2 oz brewers gold 15.2 (60 minute boil) “Irish” version, I will sour the brew (after • 1 oz Chinook hops (13.2 AA) finish • 1 oz cluster 7.3 (60 minute boil) fermentation), with the “Iish” being the • 1 tsp Irish moss (w/finish hops) • 0.5 willamette (10 minute boil) most sour. • 1 cup corn sugar for bottling • 1 oz cascades (10 minute boil) • Munson dry yeast • 1 oz. roastaroma tea (10 minute boil) As I understand, Guinness actually allows • 0.5 hersbrucker (5 minute boil) part of the mash to get “infected” with a Procedure: • 1 oz cascade (5 minute boil) lacto-baccilli (why can I not think how to • 0.5 hersbrucker (5 minute boil) This was my first batch. I just last week spell this morning?). I did not want to fool • 0.5 willamette (5 minute boil) made another batch `cause I was down to around with that sort of thing (tough to • 1 oz. roastaroma (after turning off heat) only a 6-pack of SDS. In the second, I also control, lots of extra work, etc.), so I sour • Edme ale yeast Dry! Wow, this feels used 1# oatmeal and 1 cup of brown sugar. the beer by adding carefully controlled like ancient history, using dry yeast and Left in the primary for 7-10 days. Second- amounts of lactic acid after fermentation is everything. complete. I add it to the keg as I rack from ary for at least 4 weeks. Try it, you won’t the secondary fermenter; if I were bottling, be sorry!!!! I would add it along with the priming sugar. Simply Stout How much lactic acid? You’ll have to be Classification: stout, dry stout, Irish stout, the judge of that for yourself as you decide Stout all-grain how “Irish” versus how “English” you Classification: stout, extract Source: Keith MacNeal (kmacneal@ want your stout. The 5 gal-US batch I cur- Source: Nimbus Couzin (nimbus@bohr. aol.com), r.c.b., 4/15/96 rently have on tap contains 40cc of an 88% physics.purdue.edu), r.c.b., 5/16/96 solution of lactic acid; it is VERY sour. I entered the following recipe in a local I’ve used roastaroma to make a nice xmas You might want to try half that and adjust homebrew competition. Both judges called stout a couple years back. I must admit that according to your tastes. it a clean, well made beer but a miss on the I dont’ remember how closely I followed style with the beer being to malty and lack- the recipe. Ingredients: ing the neccessary roasted character (on a It turned out quite well, thought the spices 50 point scale I received a 28 and a 25). • 11.0# pale malt were a bit subdued. I would use more if I The recipe is based on Papazian’s Propen- • 1.0# British crystal (60L) were to try it again. So , assuming I fol- tious Stout, a recipe he claims is a dead • 0.5# black patent malt lowed directions (maybe not the best ringer for Guinness. • 0.5# roast barley assumption, but I probably would’ve for Ingredients: • 1.0oz Clusters hops (7.8%AA) (90 the spice quantity) increase the papazian mins) recommendation. • 7 lb. British 2 row pale malt • 0.5oz Willamette (4.8%AA) (30 mins) • 1 lb. flaked barley • 0.5oz EKG (5.2%AA) (30 mins)

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• 1 lb. roasted barley old Edme, and was bottled in 1 week with Ingredients: • 1/2 oz. gypsum (in mash water) the corn sugar for priming. It is great when • 4.25 lbs. English Pale malt • 1 oz. Bullion whole hops (10.3% AA, served cold but not icy. The head is thick • 12 oz. Chocolate malt 60 minutes) creamy and brown. • 8 oz. Flaked oats • Wyeast 1084 Irish Ale Yeast • 6 oz. English crystal 37L • 2.5 oz. Roasted barley Procedure: • 2 oz. Black patent Mash schedule: Protein rest at 124 deg. F TBones Game Warden Stout • 1 lbs. DME American Wheat for 50 minutes. Saccharification at 150 deg. Classification: stout, partial mash • 0.5 oz. Northern Brewer 6.5% (60 min) F for 3 hours. A sour mash was added to Source: Tim Walker (twalker@infosphere. • 0.5 Kent Goldings 5.5% (15 min) the main mash prior to the protein rest. com), r.c.b., 5/3/96 • BrewTek British Draft CL-160 yeast Anyway, this was pretty damn tasty going Specifics: in the bottles Procedure: • OG=1.050 Mash water: 7.7 quarts (130 degF strike). • FG=1.008 Ingredients: 122 degF (30 min) 157 degF (55 min) 168 • 5# Briess 2 row degF (5 min). • 1 #Flaked Barley Sparge water: 9.2 quarts (170 degF) Sparge • 1.5# Crystal 40L liquor: 3.3 gallons Desired final volume: 5 Brown Stout • .5# Roasted gallons. • .5# chocolate Classification: stout, foreigh stout, extract Add malt extract and water to top and bring • 2 inch Brewers Licorice to boil; add bittering hops after 30 minutes. Source: Evan L. Cooper (elcooper@ • 3.3 john bull dark Pitch when cool (65-75 degF). Ferment at chem.duke.edu), r.c.b., 5/3/96 • 3.0 dark M&F DME 65-68 degF for 48 hours; rack to secondary I just brewed a stout. It is quite pleasing in • 2 oz Eroica pellets when gravity has dropped below 1.0 25. taste, head and body, only the color is a bit • Danstar Nottingham yeast Continue secondary fermentation at 65-68 off. It’s only a very dark brown instead of degF for 14 days. Prime with 3/4 cup corn black. Procedure: sugar or equivalent and bottle. Store and I’d love to hear from anyone who trys this. Crush Grains and mash at 150 for 60 min- serve at 55 degF. Someone posted a stout recipe with Black utes, really I got the Briess only to convert Patent and no Roasted Barley. Forget it! the flaked as an experiment in head and Specifics: You can’t make a stout without Roasted body. Sparge and get 3 gallons. Add to this • OG: 1.055 Barley. I also think a real stout shouldn’t (allready surly lookin’ brew) the extract • FG: 1.026 have any flavoring or aroma hop additions. and hops. Boil 60-90 until 2.0 2.5 gals • IBU: 22 It just isn’t true to the style, IMHO. remain in pot. Pour in primary with 2.5 • Alcohol: 5.2% abv cold water. Chill in ICE water to 76. • Color: 51 SRM Ingredients: Pitched Danstar Nottingham...went off like • 3.3# Light Extract a bomb... had to replace 1 1/4 inch blow off • 3.3# Dark Extract on day 2..was spooged out... and it worried • 3/4# Crystal Malt (60L) me...well..not too worried... racked to sec- Berghem Beamish • 3/4# Roasted Barley (325L) ondary after one week in secondary for 2 Classification: stout, sweet stout, all-grain • 1 oz. Chinook Hops (pellet, 10.4 alpha) weeks...primed with 1.25 cup Dark DME... Source: Fredrik Stahl (fredriks@abel. • 1 pkt. Edme Ale Yeast math.umu.se), HBD Issue #2001, 4/3/96 • 1 cup Corn Sugar Specifics: I recently brewed a Beamish clone based • OG: 1.067 on a recipe by Graham Wheeler. Procedure: • FG: 1.014 The result is somewhat like Beamish but The crystal and roasted barley were there is still some difference. It has some cracked and steeped in 1 ga1. 170-180F nice roastiness with some chocolate, which water for 20 minutes, then sparged with seems to be right on, but is a bit too sweet. another 1 gal. 170-180F water. The grain Ye Olde Sloshingfroth It also has some fruity tones that I would water was then brought to a boil. The Classification: stout, sweet stout, oatmeal like to eliminate. Some ideas for improve- extract was added and then the wort was stout, partial mash ment: * change to cleaner and more attenu- brought to a boil. After the hot break, the ative yeast. Maybe YeastLab’s Irish yeast hops were added and boiling was contin- Source: Michael Hoopes (decadent@ is better? * ferment at lower temperature ued for 45 minutes. Transfer to carboy with fishnet.net), r.c.b., 5/6/96 (17-18C). dilution water. The yeast was pitched after rehydrating in 1/2 cup 90-100F water for The hop aroma is far too strong, and the 15 minutes. It fermented beautifully, good beer could need more of a “clean bite”. I

PAGE 125 STOUT & PORTER guess I will boil the last hop addition a bit Ingredients: (22 litres) • 4 ounces Styrian Goldings (2.5% alpha, longer, maybe for 30 min. or so. • 3.06 kg pale malt 60 minute boil) I chose to do a step mash at 40-60-70 to • 560 g flaked barley • 8 ounces Willamette hops (2.5% alpha, control the fermentability of the wort. The • 380 g roasted barley 15 minute boil) rest at 40C could well be shortened to 15 • 56 g Goldings, plugs, 4.5% AA @ 60 • 24 ounces Nestle’s Tollhouse baking min., and if you cannot do a step mash, use min cocoa powder (add 15 minutes before single infusion at about 63C to get high fer- • 25 g Goldings, plugs, 4.5% AA @ 10 knockout) mentability. (If I remember correctly Gra- min • 1 ounce Irish moss ham Wheeler states that Beamish has OG • Salts: 3 g CaCO3, 1 g CaSO4 and 0.6 g • Wyeast British ale yeast 39, FG 9.5 and IBU 40.) NaCl Procedure: • WYeast #1028 Ingredients: (for 22 litres) 52-1/2 quarts of mash water, strike temper- • 2.85 kg pale malt ature 109 F. During and following mash- • 160 g chocolate malt Procedure: out, and prior to transferring to the boil • 400 g roasted barley Single infusion 1 h 45 min @ 65C. Total kettle, remove a gallon at a time of the first • 400 g wheat malt (!) boil time: 60 min. runnings to a pot. Boil until caramellized • 200 g white sugar (in kettle) Fermented with WYeast #1028 at 20C. and return to the mash tun. Continue until • 23 g Northern Brewer, pellets, 6.3% AA Closed fermentation in primary for 9 days 1/4 to 3/8 of the final volume has been car- @ 120 min and secondary for 11 days. amellized. (Five gallons in the 20 gallon • 25 g Fuggles, leaf, 5% AA @ 120 min. case). Throw the first wort Perle into the • 11 g Fuggles, leaf, 5% AA @ 15 min. Specifics: boil kettle prior to beginning the sparge. • Salts: 3.6 g CaCO3, 0.5 g CaCl2, 1.3 g • OG: 1.044 Mashing Schedule: 15 minutes 104 F CaSO4 and 0.3 g NaCl. • FG: 1.013 15 minutes 140 F • WYeast #1084 Irish • IBU: 29 45 minutes at 158 F Procedure: 15 minute mashout at 170 F Step mash 30 min @ 43C, 45 min @ 60C, Fermented with starter in carboys. 3 days at 15 min @ 70C and 15 min @ 77C. Nestle’s Tollhouse Porter 60 F, 3 days at 63 F, 28 days at 66 F (You don’t _need_ to leave it this long. I didn’t Classification: porter, cocoa, chocolate, Total boil time: 120 min. get an opportunity to rack before then...) all-grain Fermented with WYeast #1084 Irish at Batch will require rousing. Transfer to sec- Source: Pat Babcock (pbabcock@oeon- 19.5C. Open fermentation in primary for 5 ondary will normally be sufficient, but an line.com), HBD Issue #2150, 8/19/96 days and closed in secondary for 8 days. occasional swirl after transfer will do no Specifics: About a month ago, Rich Byrnes alluded to harm. Transfer to secondary is HIGHLY this creation and had some requests for the recommended due to the incredible amount • OG: 1.041 recipe. I had some commercial plans for of sediment from the chocolate powder • FG: 1.011 the recipe (which I decided not to pursue. dropping out of suspension after the most Think I’d rather be a homebrewer...), so I vigorous fermentation has subsided. (Wait had asked him NOT to share it. until the kraeusen falls before racking.) After reading Don Trotter’s treatise on rec- Black Hole Stout Sub 8.5 # LME, 7.5 DME for pale malt for ipe sharing (yes, Don. I understand the vein extract/specialty grain based (5 gallons). Classification: stout, dry stout, Irish stout, in which you claim to have written it, but Scale everything else down accordingly. all-grain your insistence that you’ll not share recipes IBUs should scale fairly linearly. Source: Fredrik Stahl (fredriks@abel. is... well, let’s just say that it’s not in char- Specifics: math.umu.se), 4/2/96 acter with your claim.), and being a • OG: 1.060 I had the same problem with this as with devoted formulator of recipes, I decided to • FG: 1.027 Berghem Beamish---to sweet and too share this. much hop aroma (even a bit “grassy”). The Ingredients: (for 20 gallons) same comments as above apply, and maybe some other hop than Goldings should be • 26 pounds pale malt used. The roasted character was right on, • 1 pound black patent malt Hopeless Condition Oatmeal though. • 2 pounds chocolate malt Stout • 4 pounds crystal 80 malt Classification: stout, oatmeal stout, Guin- I chose #1028 instead of #1084 because of • 1 pound belgian malted wheat ness clone, partial-mash the higher attenuation. It’s still to sweet, so • 2 pounds flaked oats I probably need to lower the mash temp to • 2 ounces perle leaf hops (8% alpha, first Source: Orville Deutchman (orion@ 63C (or use a step mash similar to the one wort hopped) mdc.net), HBD Issue #2136, 8/7/96 above). • 2 ounces perle (60 minute boil) My buddy, Andy Q, and I have also been looking for the perfect Guiness lookalike.

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We spent weeks pouring over recipes from or 16 1/2 quarts. Remove the pot from the as well. Pride of Ringwood hops are cer- all sorts of sources. As we gathered data, heat and add remaining 2 pounds of dia- tainly used. there seemed to be some similarities in static liquid malt extract, and stir well to some of the better looking recipes. Fortu- dissolve. Raise the heat on the pot until a Ingredients: nately, for us, many of the references were rolling boil is achieved. Add 1 oz bullion • 9.5 pounds 2-row lager malt for partial grain type brews. Here’s our rec- hops At 30 minutes into the boil (30 min- • 1/4 pound chocolate malt ipe for the stout that we like a LOT! utes left), add 1 oz willamette hops At 45 • 3/4 pound crystal malt (60L) minutes into the boil (15 minutes left), add This recipe is the original creation of • 1.25 pound roast barley 1/2 oz fuggle hops, and 1/4 teaspoon Irish Orville Deutchman and Andrew Quinzani, • 1 pound dextrose Moss. Remove any hot break as it devel- and was first brewed at Q-Brew Brewery • 1 ounce Pride of Ringwood hops (9.5% ops! At the end of the boil, remove the pot on June 20, 1996 ( a special day, indeed!). alpha, 60 minute boil) from the stove, and chill with a wort chiller It was the very first attempt at an oatmeal • Yeastlabs Australian ale yeast (or to 110 degrees. Place 1 1/4 gallons (5 stout, and combined the best suggestions Wyeast London) for ingredients and technique from a multi- quarts) of cold tap water in the 6 gallon pri- tude of sources. It is a partial grain recipe. mary. Strain wort through previously Procedure: It was developed as a 6 gallon recipe. rinsed grain bag, into the primary, to remove cold break. Check temp to assure Single step infusion mash or step mash. Ingredients: (6 gallons) that it is near to 72 degrees (not much over Culture yeast from bottle of Coopers if • 1 1/4 pounds of quick (cut and rolled) 80 degrees). Record temp: Check specific available, otherwise use yeasts mentioned oats gravity and record: Stir vigorously to in ingredients list. • 2 pounds, 6-row pale malted barley incorporate lots of oxygen. Add yeast, and • 1/2 pound crystal malt seal with cover and air lock. • 1/4 pound dextrine malt After a week or so (maybe less?), transfer • 1/2 pound chocolate malt to secondary carboy. Record specific grav- Uncle Bill’s Porter • 1/4 pound roasted barley ity: When final gravity is about 1.011- Classification: porter, extract • 4 pounds light diastatic liquid malt 1.015 (a bit higher than some ales...), or Source: Joe Labeck (joe-sysop@cyber- extract when no fermenting is at all present, it is bury.net), HBD Issue #2087, 6/28/96 • 4 teaspoons gypsum time to keg and enjoy! Record final gravity: • 1 oz bullion hops Here’s one of my favorite recipes. It’s a It may be OK to do the initial partial mash • 1 oz willamette hops simple one, but I’m a simple guy. by just bringing mash temp up to 150 • 1/2 oz fuggle hops degrees for 1/2 hour, and then adding 2 Ingredients: • 1 1/2 packages of ale yeast (Irish) pounds of diastatic for 1/2 hour, and then • 3 1/3 lb light liquid extract Procedure: just going to full boil. However, it was felt • 1 lb light dry extract Place 5 1/2 quarts of water in a pot. Add 2 that closely following the suggestion of • 8 oz chocolate malt teaspoons of gypsum, and stir (gypsum Charlie Papazian was prudent for the first • 4 oz black patent malt won’t completely dissolve). Place malted try. While he may not even get any of this • 1/2 cp molasses grains (6-row pale, crystal, dextrine, choc- brew, this recipe was developed at the urg- • 1 oz bittering hops (about 5-6%) olate, and roasted barley) in a grain bag ing of Mike (Mr. Toast) Landry. The goal • 1 oz Willamette along with 1 1/4 pounds of oats, and place was somewhere between Mill City’s Oat- • 1 pk ale yeast in the pot. meal Stout, and Guiness Stout. Add heat slowly and carefully to raise the Specifics: Procedure: temp to 130 degrees. Hold at 130 degrees • FG: 1.011-1.015 Specialty malts were heated just short of for 1/2 hour. Add an additional 3 quarts of boiling in 1 gal water, then removed. Malt warm water (approx 130 degrees) to the extracts and bittering hops were added, and pot. (8 1/2 quarts total now) Add 2 pounds boiled for 55 minutes. Willamette hops of diastatic liquid malt extract, stirring Coopers Clone were added right at the end of the boil, and thoroughly, and raise temp to 150 degrees. this was poured into three gallons of cold Classification: stout, foreign stout, Coo- Hold at 150 degrees for an additional 15 water in the primary. I’ve made this beer pers Stout clone, all-grain minutes. Stir in the additional 2 teaspoons both with and without a yeast starter, of gypsum into an additional 2 quarts of Source: Andy Walsh ([email protected]), depending on how ambitious I felt. water (150 degrees) in a separate pot, and HBD Issue #2095, 7/8/96 then add to the pot. (10 1/2 quarts <2 1/4 It is basically a foreign style stout: quite Specifics: gallons>total water now) Raise the temp to bitter (maybe 45 IBU), alcoholic (6.8%), • OG: 1.045 158 degrees, and hold for 15 minutes. At coffeeish and oily. I believe Coopers use • FG: 1.017 this point, the extraction process should be dextrose in all their beers, including this complete, so sparge the bags of grain with one. My Roger Protz (a Pom) book says 1 1/2 gallons of 170 degree water. This they use lager malt, crystal and roast bar- brings the total in the pot to 3 3/4 gallons, ley. I would have guessed a little chocolate

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chocolate?) was the cause of mild head- Ingredients: (3 gallon batch) Espresso Stout aches for me (noone else seemed to get • 3 lbs Klages malt Classification: stout, sweet stout, coffee them though) Definitely a beer worth alter- • 3 lbs Munich malt stout, all-grain ing / repeating and I’m not even a big fan • 6 oz crystal malt (75L) of chocolate anything. Source: Charley Burns (cburns@spider. • 5 oz “Special B” (250L) lloyd.com), r.c.b., 5/3/96 Ingredients: • 5 oz chocolate malt • 1 oz black patent malt This is a killer “Espresso Stout” I just bot- • 6.6 lbs Amber Extract (Ireks Bavarian, I • 1 oz Northern Brewer (7%AA, boil) tled 3 weeks ago. I used Suds to formulate think) • 1/2 oz Cascades (5%AA, boil) it based on an extract recipe that I found in • 1 1/2 lbs Dark Dry Extract • 1/4 oz Cascades (10 minutes) “Brew Your Own” magazine. • 1/2 lb Chocolate malt • 1/2 lb Crystal • 1/4 oz Cascades (steep) Ingredients: (5 gallons) • 1/4 lb Black Patent Malt • Wyeast #1728 (Scottish) • 5/8 cup corn sugar (priming) • 8.00 lb. Pale Ale malt • 3/4 lb Unsweetened Bakers Chocolate • 0.25 lb. Black Patent (Hersheys) Procedure: • 0.50 lb. Chocolate malt • 8 oz Malto Dextrin Mash schedule: 30 minutes at 122F, 45 • 1.50 lb. Crystal 80L • 2 oz Northern Brewer (pellets) 6.9% minutes at 154F, 10 minutes at 158F. Total • 0.75 lb. Roast Barley AAU boil time 70 minutes. Ferment at 70F. • 0.50 oz. N. Brewer 7.2% 60 min • 1/2 oz Cascade 4.9% AAU • 0.50 oz. N. Brewer 7.2% 15 min • WYeast # 1056 Specifics: • 1/2 pound espresso coffee beans • OG: 1.062 (crushed, not ground, add at end of boil) Procedure: • FG: 1.016 • Wyeast Scottish #1728 Steep grains in 2 gallons of 150 F water. Strain out grains and add malt extracts. Procedure: Bring to a boil. Boil for 10 minutes and add Grain Starting Temperature: 65F Desired 2 oz N. Brewer hops. Boil for 35 minutes Minions of Evil Grain/Water Ratio: 1. quarts/pound Strike and add 1/2 oz of Cascade hops. Boil for 10 Classification: porter, extract Water: 2.75 gallons of water at 177F First minutes and turn off heat. Cool, Transfer to Source: Kevin Martin ([email protected]), Mash Temperature: 155F. Primary fermenter. Topup to 5.5 gallons. r.c.b., 7/23/96 Bottle conditioned with 1.25 cups of Light Pitch yeast when cool. Ferment at 60 - 70 Here is my favorite recipe of all times! DME. for 1 week. Rack to secondary and ferment to completion. Prime with 3/4 cup corn (Just brewed it..and a mead this past week- Only took 2 weeks for carbonation. Holds sugar and bottle. Takes 4 weeks to carbon- end!) head very well. Espresso coffee taste is ate well. overwhelming. Next time, limit espresso to Ingredients: 1/4 pounds. Specifics: • 2 cups flaked barley • OG: 1.065 • 2cups chocolate malt Specifics: • FG: 1.022 • 2 cups american 6 row • OG: 1.052 • 6 pounds Amber DME • FG: 1.011 • 4 pounds Dark DME • 1 pound Light DME Kitchen Sink Porter • 1oz Bullions (bittering) • 1oz Cascade(aroma) Classification: porter, all-grain Willy Wonka Porter • 2 7 gram packages Yeast Labs Lager Source: Mike Uchima (uchima@fncrdh. yeast(dry) Classification: porter, chocolate, extract fnal.gov), r.c.b, 8/13/96 Source: [email protected], in HBD For me, experimenting with recipes is one Procedure: Issue #1834, 9/18/95 of the most enjoyable aspects of home ***Optional (Yeast Energizer 4 tea- Here is our recipe for our 1st attempt at brewing -- right up there with actually spoons)(Yeast Nutrient 4 teaspoons) Irish brewing with chocolate. Sorta bastardized drinking the results. :-) Just make sure you Moss(1tablespoon 15 minutes before end Papazian. In my opinion, it was a little too write down what you did -- who knows, of boil) Mini-mash the flaked barley, choc- malty, maybe cut the Dark DME down to 1/ you may want to duplicate it someday! olate malt. american 6 row for about one 2 - 1 lb. Also, the chocolate left a white film In keeping with the general spirit of this hour at 155f add the eleven pounds of (cocoa butter?) around the edges of the car- thread, here’s the recipe for one of my DME and raise to a boil. When the boil boys (1st and 2nd) and even in the bottle. recent “experimental” batches. I count this starts add the bullions. If you want to use I’m pretty sure that it wasn’t bacterial, but one as one of the successes; it came out the Irish moss add it 12 minutes before the it was a PIA to remove. Anyway, it was quite nice. Note that the recipe is for *3* cascades. After 40 minutes add the cascade very chocolatey (not sweet, but bitter) and gallons; just multiply everything by 5/3 for for 3 minutes. If you have the nutrients and rich, more like a stout, also I think (the a 5 gallon batch

PAGE 128 STOUT & PORTER energizer add that when you add the cas- Once boil is established, begin hop sched- Procedure: cades . ule. I added two quarts distilled water 30 “Steep-Mash” process: Steep grains in I have made this brew ith and without the minutes into the boil (it was a warm day grain bag in 4-5 gallons water, for 45 min- optional stuff...it was good both ways. It and the boil was rolling nicely). I added my utes at 158-159F. Remove grain bag and comes out around 10-12 percent for me immersion chiller with 30 minutes remain- rinse grains with water at same tempera- when I do it. Be prepared to let this one sit ing. After cooling, I added 1/2 teaspoon ture, until about 5.5-6.0 gallons in brewpot. for a few months to get good...it tastes HopTech Foam control to a sanitized 6 gal- Add malt extract. Bring to boil, add hops pretty raw the first month or so. This brew lon carboy, then carefully poured the cool and boil for 60 minutes. Cool, pitch yeast. REALLY smooths and clears out and wort through a stainless steel strainer 1 week in primary, re-rack to secondary for makes a great New Years Celebration nested in a large funnel. After chilling the 1 more week. Bottle/Keg and enjoy! Brew. If you are like me and like strong wort further in a water bath to 58F, I aer- ales, barley wines, or Dopplebocks you ated the wort using an aquarium pump, will probably dig this. (Course TECHNI- 0.22 micron filter, and aquarium airstone for 30 minutes. CALLY its a “steam” or California Com- Barney Flats Oatmeal Stout mon beer since it uses lager yeast at ale The yeast, which came from a bottle of Classification: stout, oatmeal stout, Ander- temperatures.) Black Butte Porter, was stepped up to a son Valley Barney Flats, partial-mash 2000ml starter. I think the fermentation temperature might have been too cold Source: Thomas Wynsen (tcwynsen@ (60F) because it took almost 36 hours to ccgate.hac.com), r.c.b., 11/7/96 Bumble Bee Porter reach active fermentation. Temperture was This is an attempt to emulate Anderson maintained at 60F for seven days, then Valley’s Barney Flats Oatmeal Stout. Classification: porter, Deschutes, all-grain racked to secondary, where temperature This beer is super thick and creamy. I think Source: Nicholas Dahl ([email protected]), was allowed to stabilize at 65F for two the body is almost a dead ringer for Ander- HBD Issue #2269, 11/10/96 weeks. Bottled using 5/8 cups corn sugar. son Valley’s stout, as I did a side by side After working on this recipe for over a Allow at least four weeks in the bottle to two nights ago. I would not go with dark year, I think I can finally share it with the condition before taste testing. DME if I was to do this again as a partial brewing public. It is virtually identical to mash, as darker than the AV. The hops are the original, but I’ll let you be the judge. Specifics: quite different than AV’s, but I think nugget Special thanks to George De Piro and Hia- • OG: 1.049 / n. brewer / willamette or something closer watha for their input during the recipe’s • FG: 1.017 will give a very close match to AV. I would formulation. I really hope you enjoy it! also probably go with a chico yeast, since the irish adds prominent flavors at the 70 Ingredients: temperature of my fermentation. • 5 pounds American Two-Row (I used Oatmeal Stout Hope you try out this gem, it’s the best I Briess) Classification: stout, oatmeal stout, extract done yet, except for the pale ale I racked to • 1 pound Belgian Biscuit the secondary last night, of course. It does Source: Gary Eckhardt (gary_eckhardt@ • 1 pound DWC Munich use the chico yeast, nugget, nor. brewer, realworld.com), r.c.b., 11/7/96 • 12 oz. Belgian Special-B willamet combination. I find it more inter- • 8 oz. DWC Chocolate Malt Here’s a recipie that was created by the esting than straight cascade. • 8 oz. British CaraPils guys down at the brewshop here in town. I • 8 oz. Flaked Barley walked in one day and said: “I want to brew Ingredients: • 4 oz. DWC CaraMunich an Oatmeal Stout.....make me a recipie...” After about half an hour this came out and • 5 pounds, 2--row pale malt • 4 oz. DWC Aromatic • 1--1/2 pounds, steel cut oats • 2 oz. Black Patent I’ve made 3 batches of it, and have loved them all! • 1/2 pound, malted wheat • 0.5 oz. Galena (12.0%) 60 minutes • 1--1/2 pounds, 80 L. crystal malt • 0.5 oz. Galena (12.0%) 45 minutes Ingredients: • 1 pound, black patent malt • 0.5 oz. Cascade (5.9%) 30 minutes • 6.5 lbs light malt Extract • 1 pound, chocolate malt • 0.5 oz. Cascade (5.9%) 15 minutes • 1.5 lbs American 2-row malt • 1 pound, roasted barley • 1.0 oz. Tettnanger (3.8%) 5 minutes • 1 lb. flaked oats • 1/2 pound, Cara-pils malt • yeast cultured from Black Butte Porter • 1/2 lb. wheat malt • 3 pounds, dark Australian DME Procedure: • 3/4 lb. roasted barley • 1/2 pound, lactose • 1 teaspoon, Irish moss Mash with 1 quart/pound. Strike water: 2.5 • 1/4 lb. chocolate malt • 1 ounce, Chinnok pellets (13.6% alpha) gallons of 170F water. Add 0.5 gallons • 3/4 lb. crystal malt (boil 60 minutes) boiling water to raise mash to 158F. Recir- • 1 ounce Northern Brewer hops • 1/2 ounce, Perle pellets (8% alpha) (boil culated 4 quarts of mash, then drained 4 • Wyeast #1084 Irish ale yeast 35 minutes) quarts of mash and heated to boil. Returned • 1/4 ounce, Hallertauer pellets (3% to mash for mashout. Sparge with 5 gallons alpha) (boil 35 minutes) water.

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• 1/4 ounce, Tettnanger pellets (3.4% • 1/2 lb. Roasted Barley Specifics: alpha) (boil 35 minutes) • 3 tsp. Gypsum • OG: 1.087 • 3/4 ounce, Hallertauer (steep for aroma) • 1/2 oz. Cascade Leaf Hops • 3/4 ounce, Tettnanger (steep for aroma) • 1/2 oz. Cascade Leaf Hops • 1 ounce Cascade (dry hop) • 4 oz. Ghirardelli Unsweetened • Wyeast Irish ale yeast Chocolate Chocolate Mint Coffee Stout Procedure: • 2 cups brewed Moca Java blend coffee • 2 packs Muntons yeast Classification: stout, mint stout, chocolate, Single-step infusion mash, partial mash • 3/4 cup corn sugar coffee, extract recipe. Strike Temperature 170 into 12 Source: Robert Barnes (LVBob56@ Procedure: liters of treated water, alla burton on trent. gnn.com), r.c.b., 10/18/96 Note This was a little too thick, so use a lit- Bring 1 1/2 gallons of water, crushed black This beer tastes great but needs to be tle more water. Mashed for 45 minutes, 170 patent malt and roasted barley to a boil. served warmer to taste all the flavors. I F. proteolytic step for 10 minutes. Sparged Remove grains when boiling begins. think the chocolate and coffee flavors for almost two hours, while adding runoff Remove from heat and add malt extract, blend nicely with the dark roasted stout fla- to brew kettle to get boiling. Sparge SG ran bittering hops, and gypsum. Boil for 60 vors. I couldn’t taste as much coffee as I from 1.09 down to about 1.025 when I had minutes. During the last 10 minutes add wanted to so on my next batch I greatly enough wort. Added 3 lbs DME (Dark chocolate by putting the chocolate in a increasted the amount of coffee. It came Australian) to bring wort to 1.06 SG. I strainer and holding over or just in the boil out (I think) even better. added 8 oz. of lactose and a tsp. of dry until melted. During the last 2-3 minutes moss before killing the fire. I pitched a add the finishing hops. Remove from heat Ingredients: large starter of the Irish Wyeast strain and and stir in the coffee. Pour into 3 gallon of • 1 cup black patent got lots of blow off. I had extra wort in a 4 cold water and pitch yeast when cool. • 1 cup roasted barley liter auxillary. I used this to fill up the sec- • 1 cup chocolate ondary afer racking off the lees. Dry hop- • 1 can Telford Shamrock Stout (4 lb.) ping was done in the secondary with the • 3 lb. dark DME (Telford) cascade. After 2 weeks, the SG was only Bees and Bears Russian • 2 oz. Hershey’s unsweetened baking down to 1.03, and fermentation was very chocolate slow. Imperial Stout Classification: stout, imperial stout, russian • 1/4 cup Hershey’s Mint Chocolate Specifics: imperial stout, all-grain Syrup • 1/2 cup Hershey’s cocoa • OG: 1060 Source: Charles Capwell (chas@A119010. • 1/4 cup Chocolate Mint coffee (ground) sat1.as.crl.com), HBD Issue #2232, • 1 oz. Perle (8%) half at boil, half at 30 10/16/96 minutes I’m trying for a complex RIS and feel that • 1 oz. Hersbrucker (1.5%) finishing Ohio Valley Mud Stout with this recipe that I’m likely to achieve • 2 packs Nottingham ale yeast Classification: stout, coffee, chocolate, that. I’d just like some input on this recipe. extract Procedure: Ingredients: (2-1/2 gallons) Source: Kevin Ranta (kevin.ranta@day- Leave grains in for 10 minutes of the boil. tonoh.com), r.c.b., 11/7/96 • 4# English Pale Ale malt • .5# carapils malt Just thought I would share my recipe with • 6 oz English Roasted Barley those who like stouts. It recently won first • 6 oz English Black Roast place (Score=46) in the stout category in Maple Porter • 4 oz Flaked Barley Classification: porter, maple porter, extract The First Annual Dayton Homebrew Com- • 4 oz Flaked Wheat (considering using petition. It didn’t win best of show, but I’ll spelt) Source: Brett Taylor (btaylor@gem- try again next year. I also just brewed it for • 4 oz English Chocolate malt ini.oscs.montana.edu), r.c.b., 10/19/96 the second time and it turned out just as • 2 oz English Smoked (HB) (I’m [I enjoyed Jack Daniels Maple Porter at the good as the first batch, which only lasted considering leaving this out, may be GABF.] I decided to adapt my porter recipe two weeks. For those beginners out there, making the flavor too complex) and add some maple syrup to it and see try this one. I have only been brewing for • 1# Honey (Hence the “Bees” part) how it turned out. I just pitched the yeast about 7 months and had no idea it would • .5 oz Fuggles - 180 mins last night so I’m not sure what it tastes like win. I just wanted to get a professional • .5 oz Fuggles - 120 mins yet, but here’s my recipe. opinion on my beer. Enjoy! • .5 oz Fuggles - 90 mins Ingredients: Ingredients: • .25 oz EKG - 30 mins • .25 oz EKG - 15 mins • 7 lbs. of liquid amber extract • 6.6 lbs. Munton and Fison Old Ale Kit • .5 oz EKG - Dry hop • 0.5 lbs. of chocolate malt • 3.3 lbs. Plain Light Malt Extract Syrup • Wyeast #1318 London Ale III • 0.5 lbs. of black patent malt • 1/2 lb. Black Patent Malt • 24 oz of grade A maple syrup (amber) • 1 oz of Northern Brewer hops (boiling)

PAGE 130 STOUT & PORTER

• 0.5 oz of Fuggles hops (boiling) • 1 oz of Tettnanger hops (finishing) • Wyeast British ale yeast • 1-1/4 cups dry malt extract (priming)

Procedure: Start warming 2 gal of water and add grains - “stew” them for 20 min or so. Remove grains and bring water to a boil, adding extract and boiling hops. Add finishing hops for last 5 minutes of boil. Add water to 5 gals. total (after cooling) and pitch yeast. I used Wyeast British ale. Transfer to secondary and add maple syrup. Ferment to completion, prime with 1 1/4 cups of dry malt extract, and bottle. I am not sure if there wil be enough maple taste with only 24 oz of syrup so I may add addition syrup after testing it before bot- tling.

Maple Porter Classification: porter, maple porter, extract Source: Richard J. Daines (rdaines@ q.continuum.net), r.c.b., 10/20/96 Ingredients: • 6.6 lbs. unhopped light malt extract syrup • 2 lbs. light dry malt extract • 0.25 lbs. black malt • 0.5 lbs. roasted malt • 10 oz. chocolate malt • 0.75 lb. caramel (crystal) malt, (50- 60L) • 1.5 oz. Northern Brewer hops • 16 oz. maple syrup • Wyeast 1098

Procedure: Add the crushed grain in a grain bag to 1.5 gallons of water in the kettle. Bring to a boil. Remove the grain just before boil begins. Add the extract and bring to a roll- ing boil. Add hops, and boil for one hour. Pour in maple syrup two minutes before the end of boil. Strain the wort into a fer- menter containing 3.5 gallons of cold water. Top up the fermenter to 5 gallons. Pitch the yeast and wait for the goodnes

Specifics: • OG: 1.070 • FG: 1.016

PAGE 131 STOUT & PORTER

PAGE 132 CAT’S MEOW 3 STRONG BEERS

CATEGORY 6

45-50 degrees. Prime and bottle. Refriger- Specifics: The Grommator ate bottles for about 1 month. • Primary Ferment: 7 months Classification: dopplebock, bock, extract Source: Jack Webb (jack.l.webb@ Specifics: office.wang.com) Issue #575, 2/4/91 • Primary Ferment: 1 week at 65 degrees This dopplebock was based on a recipe • Secondary Ferment: 3 weeks at 45-50 Marigold Ale from Papazian’s book. In making this beer, degrees Classification: barleywine, extract I used hops plugs for the first time. Won- Source: Wayne Allen (wa%cadillac. derful stuff. They expand and give the [email protected]) Issue #567, appearance of fresh hops and they smell 1/18/91 great! This batch turned out really well. Barleywine This is the best beer I’ve ever brewed (and Very dark and smooth, lightly carbonated, Classification: barleywine, extract getting better by the year!) The hops may with a considerable alcoholic whammy. Source: Nick Thomas ([email protected]. not seem to be enough, but it is. Watch out, Great sippin’ beer. COM) Issue #566, 1/16/91 you can get addicted to barleywine! Ingredients: I made a batch of this about a year ago and Ingredients: it was so good that I’ve got two batches of • 1/2 pound, pale malt • 10 pounds Munton & Fison light it running in tandem. This has a nice bal- • 1/2 pound, crystal malt unhopped extract anced flavor. • 1/2 pound, chocolate malt • 2 pounds marigold honey • 9.9 pounds, dark malt extract syrup Ingredients: • 4 ounces Fuggles leaf hops (boil) • 1 pound, dry amber malt extract • 12 pounds, dry pale malt extract • 1 ounce Cascade pellets (finish) • 3-1/2 ounces, Saaz hops (boil) • 1/2 pound, honey • Munton & Fison ale yeast • 1/2 ounce, Hallertauer hops (finish) • 1 pound, dry light malt extract • champagne yeast • lager yeast • 1-1/2 pounds, corn sugar • 3/4 cup, corn sugar (priming) • 2 ounces, Chinook boiling hops (13.2 Procedure: alpha) Boil malt, honey, Fuggles for 60 minutes. Procedure: • 2 ounces, Cascade boiling hops (5.5 Add Cascades in last five minutes. Pour in Roast pale malt in 325 degree oven for 15 alpha) fermenter with 3-1/2 gallons cold water. minutes or until golden brown. Crack • 2 tsp., Irish moss Pitch ale yeast. When fermentation sub- grains and add to 1-1/2 gallons cold water. • 2 ounces, Fuggles hops (finish) sides, pitch champagne yeast. When clear, Bring to boil. Before serious boil starts, • 2 tsp., Sparkeloid rack to secondary. Let sit a long time and remove grains. Add extract and Saaz hops. • champagne yeast then bottle. Age at least one year. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Procedure: Specifics: Cover and let hops steep 15 minutes. Strain Boil malt, boiling hops, and corn sugar in • Secondary ferment: Long time into 3-1/2 gallons cold water. (Be sure to 1-1/2 gallons water for about 1 hour. In last strain out as much stuff as possible.) Pitch 30 minutes add Irish moss, Fuggles, and yeast and ferment one week at about 65 sparkeloid. Add to 3-1/2 gallons cold water degrees, then rack to secondary. Secondary in fermenter. Pitch yeast and ferment about fermentation should last about 3 weeks at 7 months. Bottle and age. STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

• Sierra Nevada ale yeast utes at 168 degrees. Sparge at 168 degrees. Norman Conquest Strong Ale • 1/2 - 1 pound, Herbal hops substitute Boil wort 2-1/2 hours. 90 minutes after Classification: strong ale, extract, barley- start of boil, add extracts, molasses, and wine Procedure: Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 min- Source: John Mellby (jmellby@ngst11. This recipe makes 5 gallons of full-strength utes, add Hallertauer and Cascade hops. csc.ti.com) Issue #364, 2/23/90 barleywine plus 4 gallons half strength. What I want to know is, how does the wort Follow normal procedures, but brew in a 7- Specifics: know exactly when my back is turned so it gallon kettle and then divide the wort into • O.G.: 1.126 can instantly boil over? I never see it start separate fermenters. The special hops sub- • F.G.: 1.092 to rise, but I turn to the sink for one second stitute is a mix of hops repeatedly soaked and when I turn around, the stove is cov- and sparged in lukewarm water for at least ered with molten wort! 4 hours to eliminate water-soluble off-fla- vors. Special hops are added to the second- Barleywine ary fermenter about 1 week before Ingredients: Classification: barleywine, extract kegging. Quantity used depends on quality • 3.3 pounds, American light malt extract of herbs/hops. Source: Fred Condo (fredc@pro-human- syrup ist.cts.com) Issue #566, 1/16/91 • 3.3 pounds, Coopers bitter ale kit • 3.3 pounds, Coopers Draught ale kit Ingredients: (for 2 gallons) • 1 pound, amber malt extract • 5 pounds, Alexander’s pale malt extract • 3/4 pound, crystal malt Nothing Exceeds Like Excess • 1 pound, crystal malt • 2 ounces, Northern Brewer hops (boil) Classification: barleywine, partial-mash • 11 AAU, Nugget hops (boil) • 2 ounces, Willamette hops (finish) Source: Martin Lodahl (pbmoss! • 1/2 ounce, Cluster hops (finishing) • 2 teaspoons, gypsum [email protected]) Issue #536, • 1/2 ounce, Cluster hops (dry) • 1 pack, MEV 031 high-temp ale yeast 11/13/90 • ale yeast This was not an easy batch. The yeast took Procedure: off immediately and blew out 1-1/2 gallons Procedure: Start yeast 2 days ahead and add to quart of through the blow tube. Once the yeast sub- This recipe makes 2 gallons. Steep the sterile wort 3 hours before brewing. Add sided, I let it sit for a week and then bottled. crystal malt and sparge twice. Add Nugget gypsum to 2 gallons water, add crystal I should have taken a sample and pitched hops and boil. In last few minutes add 1/2 malt. Bring to boil. Strain out grain. After some Red Star Pasteur champagne yeast ounce Clusters and then dry hop with an 10 minutes add Northern Brewer hops. 30 because it turns out the gravity was still additional 1/2 ounce of Clusters. Cool wort minutes into boil add Willamette hops. 1.091! The flavor is impossibly syrupy, but and pitch yeast. Boil a few more minutes. Remove from I’ll put in the cellar and forget about it for heat. Strain into fermenter with cold water a few months. This could be my most to make 5 gallons. Pitch yeast. expensive failure yet, then again, maybe not. Maybe I can pour it over ice cream... Bock Aasswards Classification: dopplebock, bock, all-grain Ingredients: Source: Darryl Richman (darryl@ Brain Death Barleywine • 12 pounds 2-row pale malt ism.isc.com) Issue #620, 4/22/91 Classification: barleywine, extract • 2 pounds Munich malt Source: Chuck Cox (uunet!bose!synchro! • 2 pounds crystal malt Ingredients: (for 15 gallons) chuck) • 4 pounds Edme light extract • 24 pounds, Munich malt • 4 pounds Alexander’s light extract • 6 pounds, Vienna malt Ingredients: • 4 ounces dark molasses • 6 pounds, 2 row Klages malt • 17-1/2 pounds, pale dry extract • 1/4 cup priming sugar • 1--1/2 pounds, 80L Crystal malt • 3 pounds, crystal malt • 2-1/2 ounce Northern Brewer @8% • 200 grams, Hallertaur pellets • 1-1/2 pounds, flaked barley • 1-1/2 ounces Kent Goldings @5.2% • Bavarian style yeast • 1-1/2 pounds, wheat malt • 1/2 ounce Hallertauer @2.8% • 1 teaspoon, gypsum • 1/2 ounce Cascade @5.2% Procedure: • Wyeast Vintner’s Choice • 1 teaspoon, Irish moss Treat 10.5 gallons of medium hard water • champagne yeast • 68 HBUs, Chinook hops (boil) with 18 grams of Calcium Bicarbonate. • 20 HBUs, Cascade hops (boil) Mash in grain. Follow a mash program of • 2-1/2 ounces, Goldings hops (finish) Procedure: 50 minutes at 50C, 20 minutes at 58C, 40 • 10 grams, Chinook hops (dry hop) Mash in 18 quarts water @148 degrees minutes at 65C, 90 minutes at 70C, and a • 20 grams, Kent Goldings hops (dry (adjust pH to 5.3). Starch conversion 2 mash off for 15 minutes at 77C. Sparge for hop) hours at 150-141 degrees. Mash out 5 min- about an hour and a half. This will yield • 50 grams, Cascade hops (dry hop) about 19 gallons at the end. (runoff gravity

PAGE 134 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK of about 1.010). Boil down to a volume of recently stripped of their beery covering. Hallertauer hops in the last minute of the 15 gallons (about 3 hours and 20 minutes.) Or be conventional, and use Whitbread Ale boil. Strain though a nylon meshed colan- Add 200 grams of Hallertaur pellets about from the packet). der into Primary fermentor. Top up to 5 gal- 2 hours into the boil. Cool and pitch yeast. [Note: Father Barleywine’s original post- lons with cold water. Cool wort as fast as Specifics: ing is extremely detailed. We edited it down possible. (I cooled it to 80 degrees in 9 for this compilation, but you should take a minutes.) At 80F add yeast. Ferment for 12 • O.G.: 1.075 days at 40-48 degrees. Rack it into the sec- • F.G.: 1.022 look in the archives at the original if you have the time. It is time well spent. --Ed.] ondary and let it sit and ferment VERY • Primary Ferment: 3 weeks at 48 degrees slowly for 1 month at 32-40 degrees. Bottle • Secondary Ferment: 6 weeks at 36 and let age for a full month at 34 degrees. degrees Specifics: • O.G.: 1.063 Specifics: • O.G.: 1.060 • F.G.: 1.025 Wanking Fresh Deathbrew • Primary Ferment: 12 days @ 40--48 Classification: barleywine, all-grain Nightingale DoppleBock degrees • Secondary Ferment: 1 month at 32--40 Source: Richard Ransom AKA: FATHER Classification: dopplebock, bock, extract degrees BARLEYWINE (rransom@bchm1. Source: Mark Nightingale (night@ aclcb.purdue.edu), Issue #732, 9/26/91 mapme7.map.tek.com) Issue #741, Oh yes, the gravity on my last Deathbrew 10/9/91 was about 1.063, which I consider on the This brew is not quite as strong as a tradi- Barleywine light side. Very nice red color. tional dopplebock. However, the resulting Classification: barleywine, extract Ingredients: (for 10 gallons) beer was none less than excellent. It had a good shot of malt flavor (esp. the choco- Source: Ann Nelligan, (anelliga@hamlet. • 20 pounds, 2-row brewer’s malt, late!). The head quite creamy. The hop Prime.COM) Issue #818, 2/6/92 crushed ping was perfectly balanced. It is the Ingredients: • 4 pounds, 80 L. crystal malt, crushed smoothest homebrew I’ve ever had. • 5 ounces, Fuggles Leaf hops • 2 cans, Munton & Fison Light Malt • 2 ounces, Hallertauer leaf hops Ingredients: Extract • Yeast • 7 pounds, Light Scottish Malt Extract • 2 pounds, Munton & Fison light dried • 1 pounds, Dry Dark Malt Extract malt extract Procedure: • 1--1/2 pounds, 80L Crystal Malt • 1/4 pound, Domino light brown sugar Add crushed malt to 5 gallons water at 135 • 6 ounces, Chocolate Malt • 3--1/2 ounces, Fuggles hops degrees, stir, add a bit of near boiling water • 2 ounces, Black Patent Malt • 1/2 ounce, Fuggles for finishing to get about 120 - 125 degree protein rest. • 8 ounces, Dextrin Malt • 2 packs, Munton & Fison ale yeast After thirty minutes of stir-well-every-10- • 1/4 teaspoon, brewing salts minutes (by the way, I use a pair of 40 quart • 2 ounces, Perle Hops (bittering) Procedure: cooler chests for mashing) add boiling alpha=7.6% We did a single stage fermentation, so I water gradually (usually takes 2 gallons) to • 1 ounces, Hallertauer Hops (aromatic) can’t answer your question about how long raise temperature to 155 degrees. Do this in alpha=3.9% to age in secondary. We gave the finishing stages...add a quart or two, stir well, stick • 1/2 teaspoon, Gypsum hops 10 minutes. As far as conditioning in in your thermometer, give it 5, read, add, • 2 packets of Red Star Lager yeast bottles---well, it’s been 14 months now and repeat. It takes a while to equilibrate tem- • 2/3 cup, corn sugar for priming it keeps getting better. At 2 months it was peratures in the porridge, and you can eas- • Water to 5 gallons OK, but cloudy enough that we thought we ily bring your mash to 170 degrees (a no Procedure: should have used gypsum. It was also no) if you add too fast. Let this sit with Mash crushed crystal and dextrin malts in a VERY sweet, but also very hoppy and periodic stirring for a few hours until con- pan of water at 150F for 1 hour. Strain quite smooth. By 9 months it was clear, but verted. Sparge with 11 gallons of water. through collander into main kettle and quite heavy and we thought maybe less Collect up all that good stuff (I sparge off sparge with 150F water until it runs clear. sugar. Last week it had gotten considerably between 11 and 13 gallons depending on Add enough water to kettle to dissolve drier and VERY clear. It’s really good now, how long I want to drink while boiling) and extracts (approx. 3 gallons). Dissolve so I don’t know if it’ll last long enough for boil roil troil and trouble. About 30 min- extracts, salt and gypsum into kettle and me to give you an update later. utes before you finally tire of boiling, add 5 bring to a ROLLING boil. Stir in 1/2 oz. ozs. Fuggles leaf hops. Rejoice in the Perle hops and boil 15 min. Stir in 1 oz. aroma! Turn off the boil. Caper briefly. Perle Hops and boil 15 min. Stir in choco- Add 2 oz. Hallertauer leaf hops. Cover. late and black patent malts Cool. Pour into fermenting vessel, pitch (UNCRUSHED!) and boil 15 min. Stir in yeast (the cake(s) from your last brew, 1/2 oz. Perle hops and boil 15 min. Add

PAGE 135 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

chill haze and the other said somewhat • 2--1/2 ounce, Fuggles hops (plug) Long Island Winter Warmer astringent. • 1 ounce, Hallertauer hops (leaf) Classification: old ale, winter warmer, pale Maybe it made a better scotch ale, But I • Belgian ale yeast ale, all-grain loved her, and she’s gone, captain. Source: Rob Bradley ([email protected] Procedure: phi.edu) Issue #902, 6/15/92 Ingredients: Add salts and gypsum to 4--1/2 gallons 145 My best batch of the winter, highly recom- • 20 pounds, lager malt water to make mash at pH 5.3. Protein rest mended. • 1/2 pound, crystal malt at 126--120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165-- I drank the last bottle on June 6 (brewed • 5 pounds, munich malt 170. Sparge to make 8--1/2 to 9 gallons Jan. 25). It was still in great shape: spicy on • 1 pound, roasted lager malt wort. Add Glenbrew extract and boil 90 the nose and creamy and full-bodied in the • 2 teaspoons, gypsum minutes. Add 1/2 ounce Fuggles and 1/2 mouth. Try this mild ale malt stuff....it’s • 1 ounce, Goldings leaf hops (5.6% ounce Hallertauer 15 minutes into boil. really good! alpha), boil 1 hour 40 minutes • 1 ounce, Hallertauer, boil 1 hour 40 Add another 1/2 ounce Hallertauer and 1 Ingredients: minutes ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining • 7 pounds, mild ale malt • 1 ounce Hallertauer, boil 50 minutes hops. Chill and pitch yeast. Ferment at 65- • 3 pounds, US 6-row malt • 1/2 ounce, Hallertauer, boil 40 minutes - 70F for 6 weeks. Bottle, priming with • 2 ounces, Cascade (leaf) - boil 75 min. • 1/2 ounce, Hallertauer, steep at end of corn sugar. • 1 ounce, Cascade (leaf) - boil 30 min. boil • 1/2 ounce, Cascade (leaf) - boil 15 min. • 3/4 teaspoon, Irish moss in last 10 Specifics: • 1/2 ounce, Cascade (leaf) - steep for 15 minutes of boil • Whitbread ale yeast • O.G.: 1.099 min. after the boil • F.G.: 1.031 • 1/2 ounce, Cascade (leaf) - dry hop in Procedure: the secondary 1 hour 15 minute protein rest at 132 --- • ale yeast 115F. Mash at 152F with 1/2 ounce amy- lase enzyme for 2--1/2 hours. Mash out at Breakfast Barleywine Procedure: 165--172. Sparge with 168 water to make Classification: barleywine, extract 11 gallons. Boil, adding hops as noted. The Cascade hops were fresh and very aro- Source: Greg Winters (Greg.Winters@ Cool and pitch yeast. Rack after 1 week, matic, from the fall ‘91 harvest. Alpha acid EBay.Sun.COM) Issue #961, 9/3/92 was about 5%; alas I didn’t write it down. I bottle a week later priming with corn sugar. used Edme yeast, although I doubt if I Delicious at bottling. would ever again usedried yeast on a beer Specifics: Six months later, only two bottles left. like this (or any beer?). Fortunately, I got • O.G.: 1.090 Probably should have let it age out for no infections. • F.G.: 1.034 another six months, but it just wasn’t meant to be... This was by far the best strong ale I Specifics: have ever made. Color and taste is out of this world. I also found that it seems to fair • O.G.: 1.057 better bottled in champagne bottles for • F.G.: 1.020 Batch 29 some reason. Much smoother carbonation. Classification: barleywine, all-grain Only problem is I have to find someone to Source: Brian Bliss ([email protected]) split it with! Issue #930, 7/22/92 Ingredients: Batch 25 The beer tastes more like a port than a bar- • 14 pounds, Alexander’s pale malt Classification: barleywine, Scotch ale, all- leywine. Very little hop character. It’s a extract grain belgian strong ale like I wanted, but not • 2 ounces, black malt Source: Brian Bliss ([email protected]) quite what I was aiming for. I’ll see what • 1 pound, golden brown sugar Issue #930, 7/22/92 time does to her. • 1 pound, honey I submitted it to the AHA’s homebrew con- Ingredients: • 2--1/2 ounces, Hallertauer NB plugs test this year. Both judges said “not enough • 10 pounds, Schreier 2--row malt (7.5% alpha, 90 minute boil) alcoholic punch” and “not enough hops” • 5 pounds, munich malt • 3--1/2 ounces, Fuggles plugs (4.2% for a barleywine, and both gave it a 27, • 1 pound, wheat alpha, dry hop 1 week) though from the breakdown of the scores, I • 3/4 pound, crystal malt • 3 teaspoons, gypsum got the impression that they agreed on the • 1/5 teaspoon, salt • Wyeast Belgian ale yeast (primary 27 beforehand, and then somehow tried to • 1/2 teaspoon, epsom salt ferment) justify it (since 27 corresponds to “not true • 1 tablespoon, gypsum • Vintner’s Choice Champagne yeast to style”). Both agreed that it was well- • 3 pound can, Glenbrew hopped scotch (secondary ferment) brewed, malty, estery. One judge said slight bitter

PAGE 136 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

Procedure: Procedure: anything.... which proves only that even a Primary ferment with the Belgian ale yeast, I used the standard “bring specialty malts blind squirrel sometimes finds the acorn. 1 week at 63F. (Very vigorous primary fer- to a boil” method, and boiled only about 3 mentation that took off within 12 hours). gallons of wort in my crappy ceramic Ingredients: Secondary ferment with the champagne coated pot which is about to become a bath • 6 pounds Williams light austrailian yeast, 5 weeks at 66. Racked off trub and chiller. syrup pitched champagne yeast. Not much activ- • 5 pounds Williams light austrailian dry ity. The Belgian must have done its trick. Specifics: • 1 pound 10-L crystal---steeped Still, some minor activity. • O.G.: 1.082 • 1 pound 40-L crystal---steeped • Gravity when pitching champagne • 3 ounces Chinook pellets aa%13 (60 Specifics: yeast: 1.059 min) • O.G.: 1.098 • F.G.: 1.022 • 1/2 ounce CFJ-90 pellets aa%9 (5 min) • F.G.: 1.024 • 1/2 ounce CFJ-90 (dry hopped in secondary) • 1 teaspoon gypsum at start of boil Dopplebock • 1 teaspoon Irish moss (30 minutes) • Whitbread dry ale yeast Fine Line Barleywine Classification: dopplebock, bock, partial- Classification: barleywine, extract mash Procedure: Source: Jacob Galley ([email protected] Source: Jed Parsons ([email protected] cago.edu), Issue #967, 9/11/92 vard.edu) Issue #963, 9/7/92 Primary fermentation - glass for 5 days at 65 degrees. Secondar in glass for 16 days at This recipe is an adaptation of Rob Brad- Ingredients: 65 degrees. Wort was boiled in 4 gal. pot (3 ley’s “Russian Empirical Stout” from page • 6 pounds, Dutch dry extract 1/2 volume) with 2 gal. water added to pri- 5--6 of Cats Meow II. • 4 pounds, pilsener malt mary fermenter. If I could do it all over again, I’d add more • 2 pounds, Munich malt rosemary and quaff a few ith a venison • 1 pound, German crystal malt steak. Rob Bradley had a very good idea • 1 pound, chocolate malt when he didn’t add finishing hops. The • 1--1/2 ounces, Hallertauer (60 minute Bigfoot Jr. chicory and malt alone give a hell of a nose boil) Classification: barleywine, Bigfoot, all- but Rob didn’t use chicory). • 3/4 ounce, Hallertauer (30 minute boil) grain By all means let it age a few months! • 1/2 ounce, Hallertauer (15 minute boil) Source: Ed Kesicki ([email protected]), Though it’s wonderful after one month, it • 1/4 ounce, Hallertauer (5 minute boil) HBD Issue 1120, April 15, 1993 becomes heavenly, as I’m finding out • Wyeast Bavarian lager yeast tonight! Here is a recipe for a beer similar in flavor to SN Bigfoot Ale, although it is not quite **Okay, okay, I know the original gravity Procedure: as high in alcohol content. (OG of 70 com- is a little low for a barleywine (and on the Eight quarts water to strike heat of 140 F. pared to 95 for the real bigfoot according to roasty side too); so sue me. No matter what Protein rest at 122 for 30 minutes. Starch M. Jackson). Let’s say it’s Bigfoot Jr. I it is, this is the first brew I’m confident conversion 1/2 hour at 153, then 1/2 hour at wasn’t attempting to make a clone, it just enough to enter in a competition, if there’s 149. Mash out at 169. Sparge with 4 gal- came out that way--maybe not surprising enough bottles left by Xmas. lons. Boil 60 minutes. since I used the SN yeast. In fact, I had Ingredients: never tasted SN Bigfoot until after I had • 5.3 pounds, Edme dark SFX made this one, and I found the flavor very • 6 pounds, Briess Amber DMX similar. • 1--1/2 pounds, Briess crystal malt (60L) Blind Squirrel Barleywine • 1/3 pound, Briess chocolate malt Classification: barleywine, extract Ingredients: (for 4-1/2 gallons) • 1/3 pound, Briess black patent malt Source: Jack Dawson (JSDAWS1@ • 10 pounds, 2-row pale malt • 2 ounces, Cluster pellets (90 minute PB1.PacBell.COM), Issue #1045, • 1/2 pound, dextrin malt boil) 12/30/92 • 1 pound, amber crystal malt (40 degrees • 1--1/2 ounces, Northern Brewer pellets Lovibond) This barleywine, which I’ve recently (90 minute boil) • 1/4 cup, chocolate malt named “Blind Squirrel Barleywine” took a • 1 teaspoon, dry rosemary (30 minute • 2 teaspoons, gypsum first place at the California State comps at boil) • 1-1/2 ounces Northern brewer leaf Stern grove, SF this fall, and just recently • 3 tablespoons, roasted chicory root (30 (5.7% alpha, 60 minute boil) won the AHA’s first-ever barleywine com- minute boil) • 1 ounce Cascade leaf (5.5% alpha, 60 petition. I call it blind squirrel because, it’s • ale yeast (primary ferment) minute boil) the first brew I’ve ever done which has won • champagne yeast (secondary ferment) • 1/2 ounce Hallertauer pellets (5 minute • 1/2 cup, corn sugar (priming) boil)

PAGE 137 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

• 1/2 ounce Hallertauer pellets (steep 10 Procedure: minutes) Protein rest 125 (30 min), Mash 154(90 Strong Ale • cultured Sierra Nevada yeast min), Mashout 168(10 min). Classification: strong ale, barleywine, all- Primary @ 50F for 18 days (racked after 3 grain Procedure: days). Diacital(sp?) reduction @ 64F for 2 Source: Rob Bradley ([email protected] Mash in: 130 deg. F 12 qts water (San days. Cold lagered @35-39F for 90 days. phi.edu), HBD Issue #1098, 3/16/93 Diego tap water, boiled+cooled) Back in December, I posted a speculative Protein rest: 125 deg F 30 min Specifics: article about brewing in the traditional Mash temp: 155-146 deg F 1.25 hr • O.G.: 1084 British “three runnings” method. To sum- • F.G.: 1020 marize, using information from Dave Mash out: 170 deg F 5 min Line’s Big_Book_of_Brewing and a little Sparge: approx 4-5 gal @ ~ 170 deg F algebra, it appeared that one could make: Total boil time of 1.5 hr, hops additions as Strong ale @ 1072 noted above, chilled, racked off trub Final BK Boiler Pale Ale @ 1046 volume was 4.5 gal Fermented in glass, Classification: strong ale, all-grain temp in the low 60’s Farenheit, used pri- Shandy @ 1043 Source: Sandy Cockerham (COCKER- mary+secondary. Two week fermentation by using, per US gallon of final yield for HAM [email protected]), HBD each of the three, 5 pounds UK 2-row malt Primed with 1/2 cup corn sugar, bottled 2.5 Issue #1341, 2/3/94 gallons like this, which became the Bigfoot and 2.2 US gallons of mash water. I recently brewed a very tasty strong ale. Jr. The remailing 2 gal. was diluted up to 3 As a variant, I scaled the recipe up to 2 gal- Thought I would share the recipe. Enjoy! gal with water, then bottled after adding a lons and collected and brewed the first run- little more corn sugar (~1or2 tbsp). This Ingredients: (for 4.25 gallons) nings according to the posted recipe. I produced a very very good pale ale (Not at • 9 lb. 2-row pale malt decided to sparge afterwards and collect all bigfoot-like!) with a more civilized • 8 oz. Belgian pale malt what amounted to the second and third run- alcohol content. • 1 lb. Vienna malt nings together. Given the desirability of a • 8 oz. Dextrin malt 5-gallon batch size, I figured I’d add a little Specifics: • 6 oz. wheat flakes water and malt extract to the kettle to stretch the brew length up to 5 gallons. (No • O.G.: 1.071 • 8 oz. toasted pale malt (10 min @ 350F) all-malt fixation here :-) • F.G.: 1.015 • 6 oz. Belgian Special B • 2 oz. Chocolate malt Summary: overall success!! As I sus- • 8 oz. light crystal (10 Lv) pected, I got more yield in the first run- • 8 oz. medium crystal(60 Lv) nings than predicted from Line’s figures. • 4 oz. m-otter crystal(?? Lv) And that was despite cutting the mash Baumerator • 2 tsp gypsum (in mash water) water down to 2 gallons. I compensated by Classification: dopplebock, all-grain • 1 oz. Perle (7.5% alpha) for 60 min adding a little more than a pound of dry Source: Jon Higby ([email protected]), • .75 oz. Perle (7.5% alpha) for 30 min malt extract. r.c.b., 2/4/94 • .5 oz. Tettnang (4.2% alpha) for 15 min Ingredients: (for 9 quarts) I’ve had great luck with this one. This is • .5 oz. Cascade (5.1% alpha) for 0 min • 10 lb Munton & Fison 2-row mild ale one of those brews that gets better with • 1 tsp Irish Moss (last 10 min) malt age. It is also best cold lagered for 3+ • 12 oz. clover honey (last 10 min) • 1 pound dry light extract months (if you can stand it). You also want • .25 cup Barbados molasses (end of boil) • 1 1/2 oz Willamette whole hops 60 to be sure to pitch tuns of yeast (i.e. use at • American Ale yeast (1056) minute boil - 4.2% alpha acid least a 1 qt. starter, preferably 2 qts.) Procedure: • 1/4 oz Willamette whole hops 30 Ingredients: Mashed 90 min @ 150F in Igloo 5 gal minute boil - 4.2% alpha acid • 10 pounds 2 row malt water jug. Sparged with 170F water. Chill, • 1/4 oz Willamette whole hops 10 • 3 pounds munich malt siphon into a 5 gal carboy and pitch Amer- minute boil - 4.2% alpha acid • 1/2 pound toasted malt ican Ale yeast (1056). Kegged and force • Wyeast 1056 (second generation, half • 1/2 pound chocolate malt carbonated. of a one-quart starter) • 1/4 pound roasted barley • 1/4 pound black patent malt Specifics: Procedure: • 1/2 crystal malt 90L • O.G.: 1.077 Mash with 2.5 gallons water at 151-154F. • 4 ounces Tettenger boiling hops (60 • F.G.: 1.015 Mash-out at 172F. Transfer to lauter tun min) with 1.5 gallons foundation water at 172F. • 1/2 ounce Tettenger finishing hops (10 Recirculate, let settle 30 minutes. Draw off min) first runnings (a little more than 2.5 gal- • Yeast Labs Bavarian Lager Yeast lons).

PAGE 138 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

Specifics: Secondary: Racking restarted fermentation This beer won a ribbon at the AHA • O.G.: 1080 -- next time I do this I will rack *and* national competition. • Primary ferment: 7 days splash going into secondary, since the • Secondary ferment: (length not gravity at this point was only down to Ingredients: (for 7 gallons) 1.060. Beer stayed in secondary for about 6 specified) • 14 pounds British Pale Ale malt weeks total. • Bitterness: 38 IBU • 1 pound 40 Lovibond Crystal malt Primed with 1/2c corn sugar. • 4 ounces Mt. Hood hop pellets, 3.7% AA. Boil 70 minutes Specifics: • 1 ounce Mt Hood hop pellets, 3.7% AA. Longhorn Fog Leg • O.G.: 1106 Boil 10 minutes Classification: barleywine, all-grain • F.G.: 1036 • 1 ounce BC Goldings hop pellets, 5.0% AA. End of boil Source: Greg Wolodkin ([email protected] • 1 tablespoon Irish Moss for last 15 keley.EDU), r.c.b., 4/10/93 minutes More work than a regular batch, but worth • 16 ounces thick slurry Sierra Nevada it once in a while. Winter Warmer strain yeast (Old Dominion Ale) Looking back, I think it would be possible Classification: strong ale, extract • 3/4 cup corn sugar to prime to mash a few more pounds of grain and Source: Charles Castellow (ccastell@ eldec.com), HBD 1164, 6/17/93 leave out the extract. Also I’m not sure the Procedure: Cascades were the right choice for dry- I thought that I’d try a “Winter Warmer”. I Single temperature infusion mash: Dough hopping in this beer, but I’m sure they will thought about using some specialty malts, in malt with 1.33 qts/lb water (5 gallons) fade with time. Right now it’s two months but figured anything they might add would water at 165F for a sacharification rest old and I’ve only tasted one!! 47 bottles of be overwhelmed by the malt and alcohol. beer on the wall... 154F-152F for 60 minutes. Sparge to col- This mades a very dark Strong Ale. I took lect 9 gallons. Boil sweet wort for 30 min- Ingredients: this to the same friend’s Christmas party utes before adding hops. Chill and pitch. this past year along with an extract/ spe- • 13 lb pale 2-row malt cialty malt Christmas ale (spices, oranges, • 1 lb crystal malt (40L) Specifics: etc.) Once again, both were emptied. How- • 4 oz chocolate malt • O.G.: 1.064 ever, those who had thought the stout was • 3 lb pale dry malt extract • F.G.: 1.014 too dark/heavy/chewy had no problem • 1 lb dark brown sugar • Primary Ferment: 1 week @ 65 degrees drinking this dark strong ale, which was • Sierra Nevada ale yeast (Wyeast 1056) F. quite dark and very potent! • Bittering hops (60 minute boil): • Secondary Ferment: 1 week at 65 1 oz Hallertau (4.6%) Ingredients: degrees F. 1 oz Kent Goldings (7.8%) • 8 lbs Dogbolter hopped malt extract 1 oz Northern Brewer (7.5%) syrup 1 oz Cascade (5.8%) • 3 lbs rice syrup • Finishing hops (steep): • 1 tsp Irish moss Tessellator 1.0 oz Kent Goldings • Brewer’s Choice 1056 (American Ale) Classification: dopplebock, bock, extract 0.5 oz Cascade liquid yeast (in a pint of starter) • Dry hop (in secondary, 2 weeks before Source: James S. Murphy (jsm@mse. cmu.edu), r.c.b., 12/14/92 bottling): Procedure: 0.5 oz Northern Brewer Based on a recipe from “Country Wines”, 0.5 oz Cascade Bring 5 gallons of water to a boil. Add syr- Pittsburgh, PA. ups, stirring vigorously until dissolved to Procedure: avoid scorching. Boil for 15 minutes, add- Ingredients: Mash: ing Irish moss for final 5 minutes. Cool. • 8 lbs Heidelberg Bavarian Bock Malt Mash water: 4 gallons Strain into carboy. Pitch yeast. Rack to sec- Dark ondary after about a week. After two • 1 lb M&F dry light Mash-in: 130-121F for 30 minutes weeks, rack to 5-gallon keg. Force carbon- • 1/4 lb Chocolate Malt, crushed Starch conversion: 150F for 2.5 hours ate. Chill to cellar temperature and serve. • 1/8 lb Black Roasted Barley, crushed Mash-out: 170 for 5 minutes • 1/2 lb German light crystal, crushed Sparge: 4 gallons at 170F • 2 ozs, Fresh Bullion Hops • 1/2 oz Fresh Chinnok Hops Boil three hours total. Add extracts and • 1 oz Fresh Perl Hops hops with one hour remaining. Garvin’s Old Ale #159 Classification: old ale, strong ale, all-grain • 1/2 oz Compressed Kent Goldings Primary fermentation: Kraeusen fell in 6 • 1 tsp Irish Moss Source: Rick Garvin ([email protected]), days.. your mileage may vary. • 1 1/2 inches licorice, crushed HBD Issue #1199, 8/9/93 • 2 pkgs Whitbred Ale yeast

PAGE 139 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

Procedure: Runnoff from first mash was boiling during Ingredients: (for 10 gallons) Crush all grains, place in muslin bag in 6 the second mash. When combined com- • 20 lbs. American Pale Malt Extract qts water. Bring to a boil. Remove grains in bined and brought to a boil hops were • 10 lbs. Rice Syrup bag and add all malts. Boil 20 minutes. added. Note: one gallon of mash runnoff • 5 lbs. Wheat Malt Extract Add Bullion Hops. Boil 30 minutes. Add was collected and reserved ( frozen ) to be • 3 lbs. Aromatic Malt Chinook Hops, Licorice, Irish Moss. Boil used for krausen later. • 1 lbs, Crystal 60 Malt 15 minutes. Add 1/4 oz Perl hops. Boil 10 Fermented 10 days at 70 F, racked to sec- • 0.5 lbs. Chocolate Malt minutes. Add 1/4 oz Perl hops. Boil 5 min- ondary with krausen and 1 pint vanilla • 0.5 lbs. Roasted Barley utes. Chill wort and sparge into primary extract, 2 tbs nutmeg, 2 tbs ginger. Second- • 3.5oz Chinook pellets (50 min) fermenter. Add water to 5 1/2 gals. Dry hop ary temp 60 -45 for one month, racked to • 2.0 oz Fuggle pellets (30 min) 1/2 oz Kent Goldings in muslin bag. Pitch soda kegs. • 3.0 oz Kent Goldings (5 min) yeast. Specifics: • 2.0 oz Kent Goldings (dry-hopped primary) Rack to secondary, removing hops after • O.G.: 25 P, or 1.100 fermentation slows. Bottle with 1 1/4 cup • 2 tsp Water Crystals M&F dry malt for priming. • 1.5 tsp Irish Moss (15 min) • Nottingham Yeast ~ 15 grams • Champange Yeast after 3 -4 days Specifics: Extract Barleywine • Repitch Champange after 2 weeks • O.G.: 1.053 Classification: barleywine, extract, strong • F.G.: 1.011 ale Procedure: Source: Pete Akerson, r.c.b., 4/9/95 Boil 50 minutes. With that much malt, the blow off was Specifics: really really REALLY wasteful (that is • OG: 1.126 Holiday Barleywine making 4.75 gal in a 5 gal carboy.) I had to • Alcohol: about 15% Classification: barleywine, all-grain reboil and repitch the 2 gallons of foam that Source: Micah Millspaw (MicahM1269@ settled back out into nice wort. I think 12# aol.com), HBD Issue #1621, 1/3/95 of syrup would have been sufficent. I had the oppurtunity to finaly tap into my Ingredients: 94 holiday beer. This home brew was so Barleywine • 9# light syrup, (M&F) incredible that I thought that I should share Classification: barleywine, strong ale, all- • 6# amber syrup the recipe. 5 gallons of this went to the grain • 4 oz hops to boil (Saaz, I think, but use SAAZ homebrew club X-mas party and Source: Spencer Thomas (spencer@ your favorite) was consumed rapidly. Also it is a exercise engin.umich.edu), HBD Issue #1819, • 2.5 oz hops to finish (Fuggles, again, in high gravity / first runnings brewing. August 31, 1995 use your fave) BTW the beer is a vanilla barleywine. • Wyeast European Ale yeast Here’s a BW I made recently. It hasn’t been Ingredients: (for 15 gallons) entered in competition because I think it’s Specifics: still too young, but friends who tasted it • 50# pale malt think it’s pretty good. This is my third or • 25# wheat malt • OG: 1122 fourth try at this style with this basic • 5# carastan • FG: 1030 method. I haven’t decided yet whether I • 2# light brown sugar ( last 15 min. of like this one better than the previous effort, boil ) but it’s close, anyway. • centennial hops 8.0 oz @ 8.1% alpha - Final result has medium-low carbonation 75 min The Most Powerful Beer in the • centennial hops 1.0 oz, dry in primary and a complex malt-hops nose. The malty after 3 days Universe sweetness is balanced by the agressive • yeast from previous pale ale batch Classification: barleywine, strong ale, hopping level, and high hop flavor. • 1 pint vanilla extract extract You could probably pump up the gravity of • 2 tbsp nutmeg Source: Bill Andreas , HBD Issue #1811, this another 8-10 points (and thus the alco- • 2 tbsp ginger August 18, 1995 hol by another 1% or so) by adding a pound We have been driven on a quest. Create the of sugar, with no deleterious flavor effects. Procedure: most potent brew possible without fortifi- Ingredients: cation and still have a pleasant taste and Grist was spilt into two equal mashes (so • 10lbs DWC(DeWolf-Cosyns Belgian) feel. This is our current work. Any sugges- what follows for mashing was done twice): Pilsener malt tions for improvement are extremely wel- 9 gallons @ 175 F for mash in - mash temp • 8 lbs DWC Pale malt come. averaged 152 F- 45 min mash 3.5 gallons • 1.5lbs DWC CaraVienne malt @ 180 F for mash out - 15 min collect first • 0.1lbs Roasted Barley runnings. • 0.5lbs DWC (Belgian) Munich malt

PAGE 140 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

• 2 oz Northern Brewer pellets (9%) 60 Homebrew Supplier and I wasn’t sure how drinkable a lot quicker and the buzz is ter- min the additional honey and boiling time rific after three and just gets better. • 1 oz BC Kent Goldings plugs (5%) 30 would effect the brew, but from the final Warning, I dont have a drinking problem...I min results I guess it was acceptable for a Par- havent run out of beer in a long time (grin). • 1/2oz BC Kent Goldings plug (5%) 15 tial Grain Recipe. min Ingredients: Ingredients: • 1/2oz BC Kent Goldings plug (5%) 5 min • 12 lbs. Alexander Pale Malt • 11 lbs DWC Pilsen malt • 1/2oz Fuggles plug (4.3%) 5 min • 12 oz. Light Crystal Malt • 8oz Ireks Wheat malt • London ale yeast • 8 oz. Cara-Pils Malt • 1.5 oz Black Patent • 2 oz. Pride of Ringwood Hops (boil) • 1/4 tsp Irish Moss Procedure: • 2 oz. Liberty Hops (finish) • 1oz Northern Brewer 8.1 aau in at 60 Mash schedule: Mash-in with 10qts @ 42C • 7 lbs. Clover Honey ( from the grocery minutes for a strike temp of 39C 20 minute beta- store) • 1/4 oz Hallertauer (last 15 minutes) glucan rest Add 10 qts at 100C (boiling) to • 1 tsp. Irish Moss • american ale, wyeast 1056 raise to 62C (aiming for 60C), 30 min. • Lalvin 1118 Yeast (DRY) beta-amylase rest Add 6 quarts @ 100C to Procedure: raise to 67C (aiming for 70C) 1:15 alpha- Procedure: Mash in and hold at 122-125 deg far for 1/ amylase rest. Take first runnings (drain all In 1 1/2 gallons of water add all of the 2 hour, raise to 145 deg far for 1 hour. I use liquid from mash tun without adding any grains to a hop sack and place in the brew 11 1/2 qts water in mash. Sparge to 7-7.5 further sparge water(*)) to get about 4-4.5 kettle. Bring water and grains up to 165 gal, boil 1 hour. You should have an OG of gallons @ 1.080. Boiling down to 3 gallons degrees. Hold and steep for 30 minutes. around 1.058 to 1.060 Use a very attenuat- will give an OG of 1.105 - 1.120. Whirl- Sparge grains before removing and con- ing yeast, I use american ale, wyeast 1056 pool, let settle for 15 minutes and siphon tinue to heat until wort is at a boil, at this Primary ferment for 7 days, rack to second- through counterflow chiller with aerating time add the gypsum. At the boil add the ary and let it sit another three to four days. cane on end. Pitch yeast slurry from a pre- extract. After 30 minutes of boil, add boil- Mine normally finishes at around 1.006. vious batch of Mild (probably YeastLab ing hops in another hop sack. Continue to London Ale (it’s a long story)). (By the boil for another 45 minutes and at this time, Specifics: way, this is my favorite way to pitch add the finishing hops and Irish Moss. ( If • OG: 1060 (Low for a strong ale. --Ed.) *enough* yeast for a barleywine.) Fermen- you have another hop sack, place them • FG: 1006 tation was active in 2 hours. Primary was both together in the sack and throw them about 2 months @ 65-70F, and dropped on in the kettle) Let the wort boil for from 1.105 to 1.038. another 15. Rack into secondary and add 1 oz of EKG Rehydrate the yeast by placing the yeast in Easy, Delicious Old Ale plugs for dry hopping. Bottle about 1 a cup of heated water 75-90 degrees and let month later. Added new yeast, but no prim- stand for 15 minutes. Classification: old ale, strong ale, extract ing sugar. Cool wort and add to enough water to bring Source: Todd W. Roat ([email protected]), (*) You can (I did) add more hot water to to a 5 gallon level in your fermentation HBD Issue #1979, 3/8/96 the remaining mash, and sparge out about 7 bucket. Airate this and pitch your yeast. Well, since the recipes have been dissemi- gallons more wort to make a Bitter at about nating insidiously on the HBD I couldnt 1.045. Specifics: resist posting me favorite (brewed every Specifics: other batch). Most of the recipe was crafted • Primary fermentation: 7 days 65-70 by GlynnB from aol.com (forget his real • OG: 1105-1120 degrees name)....Thanks GlynnB • FG: 1038 • Secondary fermentation ( in glass):108 days degrees DESCRIPTION: Clean tasting Brown ale • OG: 1.110 with great body, great head retension • FG: 1.020 which settles like a good old ale after about 20 minutes, bready/yeasty mouth-feel, Revenge plenty of malt flavor and not as bitter as the Classification: barleywine, strong ale, hop schedule would suggest (though hops extract are noticable). VERY satisfying. Source: Bryan Schwab, (SCHWAB_ Buzzy Beer Ingredients: [email protected]), Classification: strong ale, all-grain 10/26/95 Source: Andy Malone (andym@ • 1# British/English 2-row • 1# 37-64L crystal This Barleywine won me “BEST OF iadfw.net), r.c.b., 12/15/95 • 8# Alexanders Pale DMS (or SHOW” at the 1995 Santa Rosa Brewfest” Here it is, my recipe for buzzy beer. It isnt equivalent) held in Fort Walton Beach, FL. It was terribly strong beer like a Old Ale but is • 2/3 cup chocolate malt adapted from a recipe obtained from my • 1/3 cup blackstrap molasses (mmmm)

PAGE 141 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

• 1/2# clover honey (optional) Procedure: nated. Brewed as a single decoct. Strike • 2 oz Kent Golding (60 minute boil) Mash in at 115 deg f hold 30 min; add boil- temp of 144. Main mash at 154. • 2 oz Fuggles (15 minutes) ing water and heat to 140 deg f 30 min; add • 1 oz Hallertau - 5 minutes (aroma) heat to 156 deg f hold until conversion is Specifics: • 1 oz Hallertau - steep for 3 minutes with complete. Sparge with 7 gal 170 deg f • OG: 1.080 heat off (aroma) water for 60 min, collect approx 8 gal wort. • FG: 1.014 • Gypsum as needed Boil 60 min without hops, then boil • Irish moss at final 15 minute another 60 minutes, adding hops according • WYeast London Ale yeast or Williams to times listed above. Immersion chill for Brewing Triple Ale liquid yeast pack 20 min to 72 deg f. Allow to settle for 30 Wicked Ole Ale Procedure: min in boil pot. Split in to 2 2.5 gal batches. Add 0.7 liter wyeast british ale starter in Classification: old ale, pale ale, all-grain Mash grains at 148-158 degrees for 1 hour. 1.080 wort to each 5.2 gal final volume in Source: Jim Pierce ([email protected]), Also works well with simple “steep in carboys. r.c.b., 9/6/96 water until just before water boils method.” I do a “quickie” sparge with about a gallon Specifics: I love this ale! It’s dark, malty, and sweet. However, it does have a bite to it! It has a of 170 degree water (“quickie” meaning • OG: 1.092 slowly pouring gallon of 170 deg. water fine roasted character and it is moderately over grain bag in a strainer - Sshhh, I think strong (7% alc. by vol.) Here’s the recipe I heard an all-grainer gulp..:^). Bring to for a step infusion mash. Please e-mail me and tell me what you think. boil, add the extract and molasses (and All grain Barleywine honey if desired) and ....you know the rest. Ingredients: For a partial mash, this beer is simple and Classification: barleywine, strong ale, all- • 12 lbs. British two row malt yielding. All variations have worked won- grain • 1.5 lbs. 80L Crystal Malt derfully (ie, with honey and without; with Source: David Miller ([email protected]), • 1/2 lb. Special Roast 8# Alexanders pale ale DMS; with 6# Wil- r.c.b., 6/23/96 • 2 oz. Centennial whole leaf hops (60 liams Brewing pale DMS + 3# pale Here’s a recipe I put together last spring for minutes in boil) DME..etc.) my brother who wanted to brew an all- • 1 oz. Fuggles whole leaf hops (last 5 Specifics: grain barleywine. I have never tasted one min. of boil for aroma) previously but looked at a number of reci- • Irish Moss (last 15 min. of boil) • OG (1.058 -1.064) pes to come up with this one. I think this • FG (1.014-1.019) • 1 lb. of Invert sugar (for a boost!) one tastes wonderful. • 1 pckge of Wyeast London Ale Yeast III Ingredients: • 12# German Pils malt Procedure: High Altitude Barleywine • 3# Belgian Munich malt Pop yeast package and let it swell beyond Classification: barleywine, strong ale, all- • 12 oz British Chocolate malt an inch in thickness. After swelling pitch in grain • 2# British Medium Crystal malt a yeast starter. Let starter ferment to post • 1 oz Eroica (60 min) krausen (you will only pitch the slurry). Source: George Schamel (george.schamel • 2 oz Northern Brewer (60 min) @den.mmc.com), r.c.b., 6/21/96 Mash in at 95 degrees (hold for 30 min.). • 1 oz. Kent Goldings (30 min) Raise temperature to 122 degrees (hold for Here is an all-grain Barleywine that I did • 1/2 oz Kent Goldings (20 min) 30 min.). Increase temp to 156 - 158 about three weeks ago. This is the best that • 1/2 oz. Kent Goldings (finish) degrees for sacharification (check every 30 I can remember since I don’t have my notes • Irish Moss at 15 min min. for conversion). Raise temp to 170 with me. One more note, I live at 10000 ft • Wyeast Irish Ale Yeast (recultured) degrees for 10 minutes and thouroughly so my bittering hops are about 30% higher • Dry Champagne Yeast (secondary) mix mash. Take 1/4 of mash and place in than sealevel. seperate pot and bring to a boil (take care Ingredients: Procedure: not to burn the grains). Return mash into • 15# english 2-row The amount of grain here maxed out my mash-tun with rest of concoction and • 2# english crystal 53 deg bucket tun sparger. The alcohol here is only sparge with six gallons of water at 170 • 2# wheat about 9%, but then I sparged only enough degrees. • 2 oz centennial aa=10.2% for 60 min water to accumulate about 6 gallons for the Boil the wort (should yield 7 gallons) for • 3 oz cluster aa=7.2% for 45 min boil. Sparging for an 8 or 9 gallons and ninety minutes. Add hops according to rec- • 2 oz american northern brewer aa=7.7% then reducing to around 6 gallons when ipe. And, pitch yeast at 170 degrees. Main- 30 min adding the hops should add a boost to the tain temperature at 168 - 172 degrees • 2 oz am. NB. aa=7.7% 15 min alcohol content. Also, the Irish ale yeast throughout primary fermentation. Rack • 2 oz am. NB. 5 min brought the fermentation down to the final into secondary fermenter and hold there • 2 oz am NB. 2 min gravity. The champagne yeast brought no until wort shows no further drop in gravity. • Wyeast British ale yeast further fermentation and could be elimi-

PAGE 142 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

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

Specifics: • OG: 1.060 • FG: 1.011

Barleytooth Classification: barleywine, strong ale, all- grain Source: John Varady ([email protected]), HBD Issue #2267, 11/7/96 I am formulating a to brew as a 1 year brewing/birthday kinda thing. Please review and comment. Ingredients: (10 gallons) • 23 pounds American 2 Row pale malt • 5 pounds Munich malt • 4 pounds Biscuit malt • 3 pounds flaked oats • 3 pounds crystal (80L) • 1 pound chocolate malt • 1/2 pound roast barley • 1/2 pound black malt • 1-1/2 ounce Centennial (11.3% alpha, 60 minute boil) • 1-1/2 ounce Centennial (45 minute boil) • 1-1/2 ounce Centennial (30 minute boil) • 1-1/2 ounce Cascade (5.9% alpha, 15 minute boil) • 1-1/2 ounce Cascade (steep) • American ale yeast sludge Procedure: I plan on doing two mashes with this brew. The main mash will consist of everything except 5 lbs of pale and 5 lbs of munich, which will be mashed in a second vessel. I plan on mashing in the 30lb mash at 122F, and mashing in the 10lb mash at 155F. After the small mash has reached sacchari- fication, I would proceed to boil it for 30 mins and then add it back to the main mash which would be then raised to 158F to con- vert. The small mash is done to avoid having to decoct and to attempt to get more maltiness by boiling all the munich malt.

Specifics: • OG: 1.107

PAGE 143 STRONG BEERS: BARLEYWINE, OLD ALE, STRONG ALE, DOPPLEBOCK

PAGE 144 CAT’S MEOW 3 SPICED BEERS

CATEGORY 7

Ingredients: Ginger Beer • 3.3 pounds, Northwestern light malt Garlic Beer Classification: spiced ale, ginger beer, extract Classification: spiced ale, garlic beer, extract • 2 pounds, dark malt extract extract Source: (BROWN%MSUKBS.BITNET • 2 pounds, wildflower honey Source: A.E. Mossberg (aem@mth- @CUNYVM.CUNY.EDU) Issue #221, • 2 ounces, Hertsburger hops (boil) vax.cs.miami.edu) Issue #334, 12/29/89 8/5/89 • 1/2 ounce, Goldings hops (finish) • 2 ounces, grated ginger (boil) This batch turned out pretty good. It’s a Ingredients: • 1 ounce, grated ginger (finish) light amber color, with a light sweetness. • 1 can, Pilsner lager hopped malt extract • 2 packs, Munton & Fison ale yeast The ginger comes through nicely. Light • 4 heads, garlic, cleaned and thirst quenching for the summer • 6 cups, corn sugar (dextrose) months. Procedure: • yeast Start yeast. Boil malt extract, honey, boil- Ingredients: ing hops and boiling ginger for about 1 Procedure: • 6 pounds, light dry extract hour. Strain. Add finishing hops and gin- Bring 2 gallons of water to boil. Add dex- • 2-1/2 cups, crystal malt ger. Cool rapidly in tub. Pitch started yeast. trose, malt extract and garlic. Boil about 16 • 4 ounces, grated ginger Ferment. Prime and bottle. minutes or so. Remove from heat. You can • 1 ounce, Northern Brewer leaf hops either make super-garlic beer or regular- (14% alpha) Specifics: garlic beer. For regular garlic beer, strain • 3/4 ounce, Brambling leaf hops • O.G.: 1.049 out garlic. Add wort to fermenter with • 1 pack, Edme ale yeast • F.G.: 1.014 enough water to make 5 gallons. Pitch • Primary Ferment: 2 weeks yeast. If making super garlic beer, rack to Procedure: secondary after a few days, straining out Boil malt, ginger, and Northern Brewer garlic when racking. hops in five gallons of water for 60 min- utes. Remove from heat and add Bram- Ginger Beer bling hops. Allow to steep 10 minutes. Classification: spiced ale, ginger beer, Force cool, and pitch yeast. extract Spruce Beer Classification: spiced ale, spruce beer, Source: Jay Hersh (jhersh@ extract yy.cicg.rpi.edu) 11/18/88 Source: Louis Clark (hplabs!mage!lou) This will produce a light beer with a fairly Issue #453, 7/4/90 Spicy Xmas Beer strong ginger character. Classification: spiced ale, holiday beer, My tasting notes on this say that at 2-1/2 extract Ingredients: months after bottling it was “fair.” This Source: John Bates (bates%palmen.Colo- • 1, True-Brew continental light beer kit tells me that it was unremarkable. My rec- rado.EDU) Issue #518, 10/16/90 • 3.3 pounds, Munton & Fison hopped ollection is that it was drinkable but unex- light extract syrup This was based on a ginger beer recipe citing. Perhaps the dark extract • 1 cup, corn sugar from Papazian’s book. It was tasty after overwhelmed the spruce and more spruce • 3 ounces, fresh grated ginger root just one week in the bottle. This is a light essence should have been used. Where the • 2 packs, Edme ale yeast beer with a nice ginger aroma and flavor. bottle says “Sufficient for 8 gallons of HERB AND SPICE FLAVORED BEERS spruce beer” they may mean for a some- Procedure: Specifics: what lighter beer. Mash grains. Add dextrin (I was out of • O.G.: 1.051 Cara-pils), 1/2 cup molasses, spices, boil- Ingredients: ing hops, and orange peel. Boil 1 hour. Add • 6.6 pounds, Munton & Fison dark malt finishing hops in last few minutes. Strain extract into fermenter. Cool and pitch yeast. Ginger Beer • 3 pounds, dry dark extract Classification: spiced ale, ginger beer, • 3 ounces, Cascade hops (4.3 alpha) Specifics: extract • 3 teaspoons, gypsum • O.G.: 1.045 Source: Jackie Brown (brown@ • 1 ounce, Cascade hops MSUKBS.BITNET) Issue #618, 6/3/91 • 1/2 teaspoon, Irish moss • 1/2 ounce, spruce essence My long-term taste bud memory says this • Leigh & Williams Beer & Stout yeast was brown, bitter, and slightly sweet with a Honey Ginger Beer great ginger flavor and tingle at the back of Classification: spiced ale, ginger beer, the throat as it went down. It was overcar- Procedure: honey, extract bonated (7/8 cup of priming sugar is too Boil malt and boiling hops for 1 hour. In Source: Oliver Grillmeyer (topramen@ much!) I wish I could tell you how much last 10 minutes add the 1 ounce of Cascade ernie.Berkeley.EDU) Issue #101, 3/15/89 ginger I used, but I remember I wished it finishing hops and the Irish moss. In the were more. Go for it! I’ve found nothing Six ounces of ginger seems about right to last 2 minutes add the spruce essence. Chill better to drink with Chinese food. and pitch yeast. give a nice balanced flavor. The ginger was grated in food processor, but it had to strug- Ingredients: Specifics: gle as the ginger tends to break up into strands that get stuck in the blades. (I did • 3.3 pounds, Munton & Fison dark plain • O.G.: 1.040 not peel the ginger). This beer had an malt extract • F.G.: 1.018 amber color and all flavors were readily • 1-1/2 pounds, Munton & Fison plain apparent---hops, malt, ginger, and light dark dry extract honey. The color was a medium amber • 1 cup, corn sugar shade. • 3/4 pound, crystal malt Holiday Ale • 1/2 pound, chocolate malt • hunk, ginger, grated Classification: spiced ale, holiday beer, all- Ingredients: • 2 ounces, Cascade hops (boil) grain, Anchor Our Special Ale • 4 pounds, honey • 6 ounces, grated ginger • 1 ounce, Fuggles hops (finish) Source: Doug Roberts ([email protected]) • ale yeast Issue #317, 12/6/89 • 3 pounds, light malt extract • 1 ounce, Brewers Gold leaf hops During the boil the spices combined with • 1/2 ounce, Northern Brewer hops Procedure: orange peel and malt made the house smell pellets Add crushed grains to 2 gallons cold water. really good---kind of like a beer fruit cake. • 1/2 ounce, Saaz hops pellets When mixture begins to boil, remove After smelling and tasting the wort, I think • yeast grains. Boil 1 hour with malt extracts, gin- I’ve identified one of the Secret ingredients ger and Cascade hops. Turn off heat, add in Anchor’s Christmas Ale: cardamom. Procedure: Fuggles and steep five minutes. Strain into I’m guessing they use 1/4-1/2 teaspoon per primary, add water to bring to 5 gallons and five gallons. Use two brew kettles. In the first, add 4 gal- lons water, honey, and ginger. Maintain at ferment 3 days. Rack to secondary. Prime Ingredients: 180 degrees for 45 minutes. While first pot and bottle. • 7-1/2 pounds, Klages malt is heating, add malt extract to 3 gallons • 1-1/2 pounds, crystal malt (90L) water in the second pot. Bring to boil. Add Specifics: • 1/4 pounds, chocolate malt 1 ounce of Brewers Gold to boil for 45 • Primary Ferment: 3 days • 1/4 pound, black patent malt minutes. Add 1/2 ounce of Northern • 1/2 pound, dextrin powder Brewer at 30 minutes. When second pot is • 1/2 cup, molasses removed from heat, add 1/2 ounce of Saaz • 1 teaspoon, cardamom hops and steep. Combine pots, cool, and North East Holiday Beer • 1 teaspoon, cinnamon pitch. I also brewed a second batch with the Classification: spiced ale, ginger, beer, hol- • 1 teaspoon, ginger same procedure, except that I used 8 iday beer, extract • grated rind of 4 oranges pounds of honey instead of 4, 1/2 ounce of • 1-1/2 ounces, Nugget hops (boil) Northern Brewer hops replaced the 1 ounce Source: Jim Conroy (AS2JXC% • 1 ounce, Willamette hops (finish) of Brewers Gold, and 1/2 ounce of Galena BINGVMA.BITNET) Issue #325, • Whitbread ale yeast replaced the 1/2 ounce of Northern Brewer. 12/18/89 • 1/2 cup, molasses (priming)

PAGE 146 HERB AND SPICE FLAVORED BEERS

This batch had a furious fermentation and • 1 ounce, Northern Brewers (15 min) blew the blow tube off the fermenter, los- Sparky’s After-Burner Brew • 1/2 ounce, Cascades 5.9%AA (15min) ing about 1-1/2 quarts in the bargain. Classification: spiced ale, pepper beer, jal- • 2 ounces, fresh fennel (15 min) apeno pepper, chili beer, extract • 6 ounces, fresh orange peel (15 min) • 1/2 teaspoon, Irish Moss(15 min) Ingredients: Source: Marc Light ([email protected]. • 1 cup, American Lager yeast slurry edu) Issue #483, 8/28/90 • 2 pounds, crystal malt • 10 Bengal Spice tea bags, “dry hopped” • 6 pounds, amber dry malt extract The beer is amber, clear, has enough hops • 3/4 cup, Corn sugar to prime • 2 ounces, Fuggles and Bullion hops for me, and has a great spicy (bordering on (boil) hot) aftertaste. Procedure: • 1-1/2 ounces, Saaz hops (finish) Upwards infusion mash, low-temp conver- • 3 ounces, fresh grated ginger Ingredients: sion. Used water with high carbonate hard- • 1 stick, cinnamon • 3.3 pounds, John Bull amber malt ness. • 1 pack, Edme ale yeast extract • 1/2 pound, crystal malt Specifics: Procedure: • 1/2 pound, dark dry malt • O.G.: 1.070 Steep crystal malt until boil is reached. • 1/2 pound, corn sugar • IBU: 35-40 Strain out grain and add extract and boiling • 10, fresh Jalapeno peppers hops. Boil 60 minutes. Add Saaz hops, gin- • 2 ounces, Cascade hops ger and cinnamon in last 15 minutes of • Munton & Fison ale yeast boil. Cool, top off fermenter and pitch Garlic Beer yeast. Procedure: Classification: spiced ale, garlic beer, Chop up Jalapeno peppers and boil them extract with the wort for 30 minutes or so. Strain Source: Louis Clark (hplabs!mage!lou) them out when pouring wort into primary. Issue #580, 2/13/91 Maple Syrup Stout Rack to secondary about 4 hours after Next time I make this I’ll probably use Classification: stout, maple beer, spiced pitching yeast. more crystal and more hops. ale, extract [Note: When handling jalapenos, be sure Source: Jim Kipps, reposted by Robert to wash hands thoroughly or wear rubber Ingredients: Nielsen (robertn%[email protected]), gloves. You’ll find out why if you are a con- • 4.5 kg Munton & Fison dark malt syrup Issue #320, 12/11/89 tact lens wearer. (I discovered this the hard • 3/4 pound, 40L crystal malt way---making pickles, not beer.) --- Ed. ] This is a very good beer. I don’t typically • 1/4 pound, roasted barley drink stouts, but I really like this one. I • 2 ounces, Perle hops (7.5% alpha) Specifics: absolutely don’t like Guinness, but I do • 1 ounces, Willamette (4.6% alpha) like Young’s Oatmeal Stout and Rubicon • O.G.: 1.020 • 3 large garlic cloves chopped fine Stout. I think the maple stout is better than • F.G.: 1.002 • 1 ounce, Willamette for finishing any of these. It is very smooth going down, • Primary Ferment: 4 hours • ale yeast and has sweet but mellow maple flavored • Secondary Ferment: 8 days aftertaste. Thanks to Jim Kipps for posting Procedure: this recipe. Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out Ingredients: Bengal Butt Kicker and discard spent grains. Add malt syrup • 6 pounds, Australian dark extract syrup Classification: spiced ale, tea, all-grain and bring to a boil. Add Perle hops and gar- lic and boil for 1 hour. Toss in Willamette • 1-1/2 ounces, Bullion hops (boil) Source: Chad Epifanio (chad@ hops in the last two minutes. Pitch yeast • 12 ounces, maple syrup mpl.ucsd.edu) Issue #816, 2/4/92 • ale yeast when cool. • 3/4 cup, corn sugar (priming) So far, the young beer tastes great with an unusual taste that is difficult to describe. I Procedure: hadn’t seen mention of using fennel before, so I thought I’d mention it. The beer has a Add six ounces of the maple syrup during dark orange color. the boil and the other 6 in the last couple minutes of the boil (much like a finishing Ingredients: hops). Total boil time was 1 hour. • 15 pounds, Klages malt • 2--3/4 pounds, Munich malt • 1 pound, Amber crystal • 1/4 pound, Chocolate malt • 1 ounce, Northern Brewers hops 10%AA (60min)

PAGE 147 HERB AND SPICE FLAVORED BEERS

Procedure: Gak & Laurel’s Garlic Beer Place Crystal and chocolate malts in 1 gal- Xmas Ale Classification: spiced ale, garlic beer, lon cold water and raise temperatire to 158 Classification: spiced ale, holiday beer, all- extract degrees and immediately strain into the grain brew kettle and sparge with 2 cups of 158 Source: [email protected] Issue Source: Richard Stueven (richard.stu- degree water. Add malt extracts and water #734, 9/30/91 [email protected]) Issue #757, 11/7/91 to bring volume to 6 gallons. Add boiling I kept the hop rates pretty low given that sprigs when boil begins and boil for 60 Ingredients: the spicing would be best with a sweeter minutes. Add finishing sprigs and boil for • 6 pounds, plain light extract syrup flavor. 3 minutes. Chill via wort chiller. Pitch (hopped? who knows...) yeast at 68 degrees. Single stage ferment in • 2 ounces, Cascade leaf (boil) Ingredients: glass for 14 days then bottle using 1 cup • 2 ounces, Cascade leaf (finish) • 8 pounds, Klages malt corn sugar to prime. • one Big Thing of garlic (maybe half the • 2 pounds, Munich malt size of your fist) Specifics: • 8 ounces, chocolate malt • Whitbread dry ale yeast • O.G.: 1.046 • 12 ounces, honey (added to the boil, not • Primary Ferment: 14 days mashed!) Procedure: • 1/2 ounce, Willamette hops (5.4%) for The procedure is the same as for any sim- 45 min ple extract beer. Chop up the garlic and • 1/2 ounce, Willamette hops (5.4%) for throw it into the boil for the full 60 min- Xmas Ale 30 min • 6 ounce, fresh ginger (peeled, diced) utes. If you don’t want quite so much garlic Classification: spiced ale, holiday beer, • zest of 4 oranges (valencia) flavor, strain the garlic bits out before rack- extract ing (we didn’t). Add 2 ounces of Cascade • 1 teaspoon, whole cloves Source: Phoebe Couch (ithaca!amber! hops at begining of boil and again in the • 1 teaspoon, ground allspice [email protected]) Issue #750, last ten minutes. Cool. Pitch yeast. • 5 3” cinnamon sticks (crunched up) 10/29/91 • Ale yeast I had a party and everyone liked this brew Procedure: (1 month aging.) It has a medium head, a Use Papazian’s Step mash technique: 30 Legendary Mike Brown’s pleasant hint of spices (not strong but very noticeable) and smooth taste. minutes at 130 degrees. 30 minutes at 155 Spruce Ale degrees. Sparge with 175 degree sparge Classification: spiced ale, spruce beer, Ingredients: water. Collect about 6 gallons. Boil wort extract • 4 1/4 pounds, Austrialian light extract for one hour. Add 1/2 ounce. of Will- iamatte at 15 minutes. At 30 minutes add: Source: Mike Ligas (LIGAS@SSCvax. malt (liquid) 1/2 ounce Williamette, ginger, orange zest, CIS.McMaster.CA) Issue #733, 9/27/91 • 1/2 pound, crystal malt • 1/4 pound, chocolate malt cloves, allspice, and cinnamon. Cool. Pitch I didn’t like this beer at first because I felt • 1/8 pound, flaked barley yeast. that a spruce essence was lacking in the fla- • 1/2 cup, brown sugar vour. However, two months in the bottle • 2 1/2 ounces, Northern brewer hops Specifics: cured that problem and the beer was • 1/2 cinnamon stick exquisite and “sprucey” and improved with • O.G.: 1.068 • 1 teaspoon, whole clove further aging. • F.G.: 1.017 • 1 ounce, cascade (finishing) • Primary Ferment: 36 hours at 74 Ingredients: • Ale yeast degrees • 3.3 pounds, Steel City Ale Kit • Secondary Ferment: 4 days at 67 • 2.2 pounds, John Bull plain light malt Procedure: degrees extract Add all the grain and malt into the water • 1.1 pounds, plain light dried malt and boil. After it starts to boil, add North- extract ern brewer and spices. After about 45 min- • 1/3 pound, crushed chocolate malt utes, turn off heat, add the Cascade. After Indian Summer Gingered Ale • 1/4 pound, crushed crystal malt 20 minutes, filter into carboy. Pitch yeast Classification: spiced ale, ginger beer, • 6 ounces, fresh spring spruce sprigs when cool. Clarify and bottle in a week. extract (boil) Source: Jerry Gaiser (jerry@jaizer. • 8 spruce sprigs (finishing) Specifics: intel.com) rec.crafts.brewing, 10/25/91 • 2 cups, culture of Munton & Fison Ale • Primary Ferment: 1 week yeast Wonderful color and smells delicious. Should be in the bottle next weekend and I’ll report on how it turns out.

PAGE 148 HERB AND SPICE FLAVORED BEERS

Ingredients: Specifics: • 6 pounds, dry light malt extract • O.G.: 1.040 Zulu’s X-mas Lager • 1 pound, crystal malt (40L) • F.G.: 1.012 Classification: spiced lager, spiced ale, hol- • 3 ounces, fresh ginger (boil) • Primary Ferment: 5 days iday beer, extract • 1/2 ounce, Galena pellets (11.4%) (boil) • Secondary Ferment: 10 days Source: Mike Zulauf ([email protected] • 1 ounce, fresh ginger (finish) rado.EDU) Issue #743, 10/18/91 • 1 ounce, Hallertaur pellets (4.?%) This recipe makes a golden, rather than (finish) dark, Christmas beer. With the proportions • Wyeast British Ale yeast (#1098?) Phil Fleming’s Christmas Ale of hops and spices used, you get a complex Classification: spiced ale, holiday beer, mix of aromas, with none of them being Procedure: extract too dominant. Other than being a lager and Crush crystal malt, add to 2 gallons water Source: [email protected] Issue #747, using various temperatures, this is a very and bring to about 170 degrees. Remove 10/24/91 easy brew to make. If anyone else tries it out, I’d be curious to hear the results. grains, add dry extract, 3 ounces ginger, Note: This recipe appeared Vol.2, #10 of boiling hops and boil for 1 hour. During The Wort Alert, the Hop Barley & the Ingredients: last ten minutes add finishing ginger and Alers newsletter from Nov. 1990, entitled hops. Chill. Pitch yeast. “Anne’s Choice Christmas Ale”, and also • 3.3 pound can, Munton & Fison Light appeard in a Zymurgy special issue. There Hopped Malt Syrup was a lot of discussion relating to the addi- • 2--3/4 pounds (approx.), light dry malt tional 3 pounds of malt extract. The final extract Bob’s Coriander Ale word is that this is the correct recipe. • 2--1/2 pounds, light clover honey Classification: spiced ale, coriander, • 1 pound, crystal malt extract Ingredients: • 2 teaspoons, gypsum (soft water treatment) Source: Bob Murphy ([email protected] • 3.3 pounds, Munton and Fison Stout Kit • 2 ounces, Cascade hops (4.5% alpha) ogy.arizona.edu) Issue #753, 11/1/91 • 3.3 pounds, Munton and Fison amber malt extract syrup • 1 ounce, Cascade hops Each batch has been a bit different, but • 3 pounds, Munton and Fison light dry • 1/2 ounce, Cascade hops good. The coriander isn’t real strong, but is malt extract • 1/2 ounce, Cascade hops noticable. Some people have a hard time • 1/2 ounce, Hallertauer hops (boil) • 2 teaspoons, dried ground ginger identifying it. For some reason they all • 1/2 ounce, Hallertauer hops (finish) • 2 teaspoons, dried ground nutmeg seem to lack much head, maybe the oils in • 3/4 pound, honey • 3 teaspoons, dried ground cinnamon the coriander? Lack of head is not a prob- • 5 3-inch cinnamon sticks • grated orange peel from 4 oranges lem any of my other beers have. Overall a • 2 teaspoons, allspice • 1/4 teaspoon, Irish Moss nice slightly spicy light beer. Probably • 1 teaspoon, cloves • 3/4 cup, corn sugar for priming good for lawn mowing if I had a lawn. • 6 ounces, ginger root • M. eV. German Lager liquid culture in a Good right away but seems to get better • 6 rinds from medium size oranges 1 qt. starter after 3 to 4 weeks in the bottle. The flavors (scrape the white insides of the rind blend together a bit more with age. Procedure: away) Steep crystal malt in brew pot. Remove Ingredients: • Wyeast No. 1007 German ale liquid yeast grains before boil. Add extracts and honey • 6 pounds, light unhopped malt extract • 7 ounces, corn sugar for priming and bring to a boil. Add 2 ounces Cascade • 1 pound, light crystal malt at beginning of boil. Add ginger, nutmeg, • 1 ounce, Cascade hops, 5.5% alpha Procedure: cinnamon, orange peel, and Irish moss in • 1 ounce, whole Coriander Seed - 30 min Simmer spices and honey (45 minutes). last 10 minutes. Add 1 ounce of Cascade • 1 ounce, whole Coriander Seed - 10 min Boil malt and hops (50 minutes). Add fin- hops two minutes later. Add 1/2 ounce Cas- • 1 teaspoon, Irish Moss - 10 min ishing hops and boil (5 minutes). Cool, cade in last 5 minutes and the last 1/2 • Chico Ale yeast (from a previous batch) strain and pitch yeast. [Note: It’s not made ounce in the last 2 minutes. clear, but the honey/spice mix is added to Procedure: the wort just before cooling, they’re not Specifics: Steep crystal malt at 160 degrees for 1 boiled together.] • O.G.: 1.071 hour. Sparge grain and add extract. Bring • F.G.: 1.018 to a boil and add Cascade hops.(boil for 60 Specifics: • Primary Ferment: 12 days at 50 degrees minutes.) Add 1 ounce coriander at 30 • O.G.: 1.069 • Secondary Ferment: 30 days at 40 minutes and the final ounce for the last 10 • F.G.: 1.030 degrees minutes. Strain off the hops and coriander • Primary Ferment: 14 days at 61 degrees • Lager: 30 days at 30 degrees seed when transfering to the primary. Leave in the primary for 5 days, and in the secondary for around 10 days.

PAGE 149 HERB AND SPICE FLAVORED BEERS

ing for a full 8 or 9 seconds after little light on the hops, so the hops don’t Spiced Ale swallowing. shine through either. To me, it is a fairly Classification: spiced ale, extract Note: In retrospect, this could have used a well-balanced, heavy beer and everyone who has tried it has really liked it. Next Source: Ken Weiss ([email protected]) stronger bittering hop; after aging the gin- time, I think I’ll leave the garlic cloves in Issue #743, 10/18/91 ger asserted itself more and drowned out what hops there were. It was still great, the primary to see if I can get a more pro- Really nice balance of flavors. The dry- though. nounced garlic taste in the final product. hopped Saaz blended with the ginger and cinnamon aroma really well, and the ginger Ingredients: flavor is perfect. The cinnamon didn’t con- Ingredients: • 8 1/2 pounds, pale malt extract tribute much flavor, and seems to have led • 9 pounds, Pale dry malt extract (M&F) (Williams bulk extract.) to a muddier beer than I usually get. Prob- • 3/4 pound, crystal malt, cracked • 4 large bulbs garlic, peeled and cleaned ably would have been better to use stick • 3 pounds, light clover honey • 1 ounce, Northern Brewer hops (AAU cinnamon instead of ground... The color is • 1 ounce, Hallertau hops (boil) not available) much lighter than I would have expected. • 1/2 ounce, Hallertau hops (finish) • WYeast London Ale (pre-started) • 6 ounces, fresh ginger, peeled and Ingredients: grated Procedure: • 7 pounds, amber liquid extract • grated peels of 4 oranges Separate and peel the cloves from four (Alexanders, I think) • 1--1/2 teaspoons, cinnamon entire bulbs of garlic and lightly score the • 2 pounds, crystal malt, cracked • 1/2 teaspoon, nutmeg surface of the garlic cloves to increase sur- • 1 pound, chocolate malt cracked • 1--1/2 teaspoons, Irish moss face area during the boil. Add the extract, • 2 ounces, Hallertauer hops • Whitbread Ale yeast half of the garlic, and 1/2 ounce of hops. • 2 ounces, Saaz hops Total boil of 60 minutes The other half of • 4 ounces, fresh ginger, grated Procedure: the garlic goes in for the last 15 minutes • 2 tablespoons, ground cinnamon Add cracked crystal malt. Remove as water along with the final 1/2 ounce of hops. • Wyeast American Ale (Sierra Nevada ?) comes to a boil. Add all fermentable sug- After the boil, chill the wort and strain the yeast, 1 pint starter ars. Add 1 ounce of Hallertau. Add half (3 cooled wort into a 6--1/2 gallon primary. ounces I think) of the ginger and half of the After three days of vigorous ferment in 6 1/ Procedure: orange peel. Add spices. Boil for 60 min- 2 gallon primary (w/blowoff tube) I racked it to a 5 gallon secondary. Steep crystal and chocolate malt in hot, but utes. In the last ten minutes of the boil, add not boiling, water for about 1/2 hour. Strain the remaining ginger, orange peel, and Specifics: out grains, sparge with hot water. Add Irish moss. Cool. Pitch yeast. • O.G.: 1.060 extract, stir until dissolved. Bring to a boil • F.G.: 1.018 and add all the Hallertauer hops, the ginger Specifics: • Primary Ferment: 3 days and the cinnamon. Boil 1 hour. Chill the • O.G.: 1.071 • Secondary Ferment: 2 weeks wort, transfer to primary, and add Saaz • F.G.: 1.019 hops. Pitch the yeast. When the fermenta- • Primary Ferment: 6 days tion slows, transfer to secondary fermentor. • Secondary Ferment: 6 days Prime with 3/4 cup corn sugar and bottle • Aged: 1 month Spruce Juice when fermentation appears complete. Classification: spiced ale, spruce beer, extract Source: James P. Buchman (jpb@tesuji. Debbe’s Garlic Beer dco.dec.com) Issue #598, 3/18/91 Old-Time Jaspers Gingered Classification: spiced ale, garlic beer, Ale I tasted the sample which I took to measure extract the SG. The pine taste and smell were def- Classification: spiced ale, ginger beer, Source: Douglas DeMers (dougd@uts. initely present but not excessive; they extract, honey amdahl.com) rec.crafts.brewing, 10/4/91 added extra sharpness to the brew on top of Source: Peter Glen Berger (pb1p+@ The wort tasted very sweet and definitely the hops. Hard to say more from a flat, andrew.cmu.edu) Issue #765, 11/21/91 *GARLIC*! Lethal stuff! I mean it was sweet, yeasty sample only halfway fer- This brew is just barely sweet, at the stomp-on-your-tongue rip-the-back-of- mented. threshold of perception. A strong, heavy your-head-off _GARLIC_. Three weeks Ingredients: body follows, the ginger and orange blend- later my tongue still remembered the ing together and taking you through from assault and was braced for a similar attack, • 5 pounds, Premier Malt hopped light the middrink to the aftertaste. The finish is but the attack was not forthcoming. There malt extract incredibly long, both the high alcohol con- is absolutely no pronounced garlic taste! • 1 pound, dried light plain malt extract tent and the ginger-orange aftertaste linger- There is only a hint of something reminis- • 20 ounces, cup loosely filled with blue cent of garlic. I purposely made the brew a spruce cuttings • 1/8 pound, roasted barley

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• 2 ounces, Cascade hops • Ale yeast Ersatz Harpoon 1991 Winter Pepper Beer Warmer Classification: spiced ale, pepper beer, Procedure: Classification: spiced ale, holiday beer, chili beer, jalapeno peppers, serrano pep- Bring extract and 1 1/2 gallons of water to extract, Harpoon Winter Warmer pers, extract boil. Add Cascade hops and boil for a total Source: David Van Iderstine (orgasm!dav- Source: Paul Sherril (sherril_paul@tan- of 45 minutes. Rinse spruce cuttings, then [email protected]) Issue #844, 3/16/92 dem.com) Issue #871, 4/24/92 toss into the wort for the final twelve min- This is a composite recipe, designed to Most people said to introduce the peppers utes of the boil. Cool. Pitch yeast. mimick Harpoon’s latest Winter Warmer into the beer as late as possible, so I’m offering. I started with the spice list for going to just put a slice in a few bottles and Harpoon’s Winter Warmer, as published in see how it goes. This way I don’t blow a the Beer News (or whatever that fine news- whole 5 gallons on this little perversion. Honey Basil Ale print rag found in various lobbies is called). Classification: spiced ale, basil, honey, par- Armed with the spice list, I searched all my Ingredients: tial-mash HBD back-issues for each spice. Whenever • 6 pounds, Anderson light malt extract Source: Bryan Gros (bgros@sensitivity. I found one of the spices being used, I • 8 ounces, light crystal malt berkeley.edu) Issue #825, 2/17/92 looked for its relative weight as compared • 1--1/2 ounces, Cascade hops (boil) to all other ingredients in that particular • 1/2 ounce, Cascade hops (finish) The basil I added may be a lot; it was about recipe. By doing this for all the spices • Wyeast pilsner yeast 1/3-1/2 of the “bunch” I bought at the gro- listed below, I arrived at a statistical “aver- • several peppers (serrano, jalapeno), cery store. I talked to the brewmaster at the age” for the relative concentrations of all of sliced pub where I had the original Honey Basil them together. So maybe I should call this and he said they used four “bunches” in “Statistician’s Delight”? 800 gallons. So we’ll see. Procedure: Ferment at 50 degrees (primary). Second- Now it is fermenting, and is a pretty murky Ingredients: brown color. I didn’t think that much 40L ary at 45 degrees. At bottling place a piece Crystal would make it this dark; much • 6 pounds, Laaglander amber dry malt of pepper in a dozen bottles. Some serra- darker than I wanted. We’ll see what hap- extract nos, some jalapenos and a variety of sizes. pens when it is done---looks like I’ll need • 1/2 ounce, black patent malt to add the gelatin this time (I’ve had good • 12 ounces, crystal malt luck with this in the past). I’ll let you know • 1--1/2 ounces, chocolate malt what it tastes like. • 1 pound, honey (added with extract) Honey Ginger Beer • 1 ounce, Clusters pellets (6.5--7.5% And I hope the hops are light enough to let Classification: spiced ale, ginger beer, alpha) (boil) the basil and honey through. I think I have extract, honey • 1 ounce, Willamette pellets (aroma) a pretty heavy hand with hops usually. • Wyeast British ale yeast (#1098) Source: Don Veino (Don.Veino@ East.Sun.com) Issue #840, 3/10/92 Ingredients: • 1/2 teaspoon, nutmeg (8 minute boil) • 1--1/2 teaspoons, ground cinnamon (8 This is from Beer & Wine Hobby’s recipe • 2--1/2 pounds, barley malt minute boil) of the Month, May 1991....their comment: • 1/2 pound, wheat malt • 1/2 teaspoon, ground cloves (8 minutes • 1/2 pound, 40L Crystal malt “This makes a most delightful summer boil) • 2 pounds, honey beer, with a slight ginger taste, and a won- • 1 teaspoon, vanilla (5 minute boil) • 1 pound, dried malt extract (pale) derful mellow ginger aftertaste. Chill and • 1 tablespoon, gypsum • 2--1/4 ounces, Mt. Hood hops (3.3%, enjoy!!” • 1 tablespoon, Irish moss (10 minute bittering) Don’s comment: boil) • 1/2 ounce, Cascade hops (5.9%) • 3/4 cup, corn sugar (prime) Taste good/light. Very clear, with a golden • 1 ounce, Basil leaves brown to red color. Slight “apple” smell • Whitbred dry yeast Procedure: upon opening, but no fruity taste... just a Put water on to boil. Add gypsum. Add clean ginger flavor. Good head and strong Procedure: grains in boiling bag. Remove grains when carbonation (I think I’ll back off a bit on I did my partial mash, then boiled the wort boil begins. Add extract. After 15 minutes, the priming sugar next time). Improved with the honey and DME and the Mt Hood add bittering hops. Boil 1 hour. Chill. Add with age, 5+ weeks later it was great, still for 70 min. I then turned the heat off, added aromatic hops. Sparge, add yeast, fill car- getting better 4 months later (but only 4 the Cascade and Basil, and covered and let boy. After 1 week, rack to secondary. Bot- bottles left!). No chill haze. Medium alco- sit for 30 min. tle 2 weeks later. hol content. GREAT with asian foods (tasted similar to Tsing Tao, but better). I think I’m going to experiment a little with some fresh rosemary in the next batch, in

PAGE 151 HERB AND SPICE FLAVORED BEERS place of some/all of the ginger... we’ll see The flavors balance very nicely after only a how it goes! short aging time, but it gets better after a Xmas Beer couple of months. An excellent holiday Classification: spiced ale, holiday beer, Ingredients: beer. partial-mash • 1 can, John Bull light unhopped malt Ingredients: Source: David Klein ([email protected] extract • Mountmellick brown ale kit keley.edu) Issue #968, 9/14/92 • 1 ounce, Hallertauer hop plugs • 3--4 whole cloves This won 2 awards (small pools though) I • 3 pounds, honey • 3 whole cinnamon sticks would recomend not using Chinook (this • 3 ounces, diced ginger • 1/4 teaspoon, ground nutmeg was my first time using them, and I discov- • finings • 4 oranges ered I did not like them) less oranges, more • Glenbrew yeast • 1/8 cup, Hallertauer hops spicing. Unless you feel like boiling a long • 1 cup, corn sugar (priming) • ale yeast time or like wasting alot of your potential sparge, I would recoment at least using 3 lb Procedure: Procedure: of extract to bump the gravity. Started with 1--1/2 gallons cold filtered Simmer spices, hops, and zest of 1 orange water in stockpot. Added malt extract and in 1 quart water for 30-45 minutes. Make Ingredients: began heating. At steaming, added hops in Brown Ale according to 3.6 gallon recipe. • 2 pounds, Munich malt straining bag. After 15 minutes, added Add spice mixture (do not strain) and zest • 1/4 pound, dextrin malt diced ginger (actually, slices about as thick of other three oranges to wort. Ferment, • 1 pound, crystal malt as a nickel---I wanted the surface area strain, and bottle according to kit instruc- • 1 pound, 2--row malt, toasted at 350F increase). Continued simmer for 15 min- tions. for 15 minutes utes. Meanwhile, added 3 pounds honey to • 3/4 cup, roast barley fermenter (using some known weights, a • 1/2 cup, black patent malt fulcrum and a bit of mechanics, then mea- • 6 pounds, Australian amber extract suring the results, I figure this is about 40 Corey Ander’s RN Screw • 3 bags, Spicy Duck spices (cinnamon, ounces liquid measure). When simmer Classification: spiced ale, coriander, honey anise, fennel, fenubar, clove) completed, removed ginger and hops bag, • 4 sticks, cinnamon and poured hot wort into fermenter (7 gal- Source: Bill Slack ([email protected]) • 2 teaspoons, crushed cardamon lon glass carboy). Added cold filtered Issue #927, 7/19/92 • 1 ounces, Chinook hops water to make 5 gallons. Pitched yeast at This is a version of the Gran Cru extract • Irish moss about 80 deg F. Forgot to take initial SG recipe in Charlie Papazian’s new book. • 2 pounds, dark honey reading. Ingredients: • zest of 5 oranges • 2 teaspoons, cloves (end) • 5 pounds, light dry extract • 2 sticks, cinnamon (end) • 2--3/4 pounds, clover honey • 1--1/2 teaspoons, allspice (end) • 1 ounce, Hallertauer (60 minute boil) • dash, nutmeg (end) Easy Spiced Brown Ale • 1/2 ounce, ground coriander (15 minute Classification: spiced ale, brown ale, • 1--1/2 ounces, grated ginger (end) boil) • Wyeast ale extract • 1/2 ounce, Hallertauer (15 minute boil) Source: Jeff Benjamin (benji@hpfcbug. • 1/2 ounce, ground coriander (5 minute Procedure: fc.hp.com) Issue #920, 7/9/92, reposted to boil) Low temperature mash, 145F for 4 hours in Issue #985, 10/7/92 • 1/2 ounce, orange peel (5 minute boil) 2 gallons of water treated with 2 teaspoons I’ve used cloves for spiced ales, and my • 1/2 ounce, Hallertauer (finishing, 2 of gypsum. Sparge to 7 gallons. Bring to advice would be go easy. It doesn’t take minutes) boil, adding extract, 1 ounce of Chinook, much to add that character. I had good luck • yeast (Red Star or Belgian yeast) and spices. After 45 minutes, add another by simmering 3- 4 whole cloves (not ounce of Chinook and some Irish moss. crushed) in water, then adding the whole Procedure: After 1 hour, turn off heat at add honey, thing to the primary. The flaw with a lot of Rehydrate Red Star ale yeast or Belgian orange zest, and spices denoted “(end)”. commercial Xmas brews is that the spices yeast. Boil wort as usual. Ferment and Secondary had 2 more ounces of hops (did overwhelm the flavor of the beer rather prime as usual. not write down the kind). than complement it. I’m normally an all-grain brewer, but this is Specifics: a twist on a kit beer. I find that spices tend • O.G.: 1.047 to mask any sort of “canned” flavors, and • F.G.: 1.010 with the time you save you can brew a lot of it, like for a party. The spices balanced perfectly after a few weeks in the bottle.

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• 1 pound, British Cara-Pils Christmas in July Hershell Chanukah’s Mulled • 1pound, Crystal (40L) Classification: spiced ale, holiday beer, Atheist Ale • 2 pounds, klages 2-row (for partial mash of cara-pils) extract Classification: spiced ale, extract • 1/4 pound, Chocolate Malt Source: Tom Dimock (rgg@cornellc. Source: Aaron Birenboim • 1/2 ounce, Chinook Pellets (12%) (60 cit.cornell.edu), Issue #970, 9/16/92 ([email protected]) minute boil) It fermented slowly but steadily with daily rec.crafts.brewing, 9/9/92 • 1/2 ounce, Cascade Leaf (7%) (30 rousings for 30 days, at which point it At the risk of sounding immodest, it was minute boil) stalled at 1.040. I added 1/2 teaspoon of the best spiced ale I have ever had. • 1 ounce, Hersbrucker Plugs (2.9%) (30 amylase enzyme, which started it back up. The flavor is totally dominated by the crys- minute boil) On January 24, I bottled it with 3/4 cup tal, honey, and spices. Don’t fret too much • 1/2 ounce, Hersbrucker Plugs (10 corn sugar priming. The F.G. was 1.032. about the extract. Any amber will do. If all minute steep) After about three months in the bottle it you can get is pale, just add about 1 pound • 1/2 ounce, Hersbrucker Plugs (2 minute was interesting, but not what I was looking of “amber” malt to the crystal steep. steep) for---Steve Russel’s comment was “Well, Amber can be made by toasting pale malt • 1/2 oounce, Cascade Leaf (7%) (Dry it’s a very interesting ginger beverage, but at 350F for about 20 min. hopped in secondary) I’m not sure I’d call it beer!” Now, it has • 3, 3” cinnamon sticks matured quite nicely, and has a couple of Ingredients: • 1 teaspoon, whole cloves real fans. It is still VERY gingery, so unless • 1 3--kg can, Irek’s wheat extract • 1 teaspoon, ground Allspice you really like ginger I’d cut the ginger • 2 pounds, crystal malt (40L or lower) • 2 ounces, grated fresh ginger back by 1/2 or 2/3. • 2 pounds, honey (more if you want it • 6 pods, cardamom - slightly crushed stronger) • rind of 5 oranges - no bitter white stuff!! Ingredients: • 15 HBU, boiling hops • Wyeast American Ale • 8 pounds, light dry malt extract • 2 ounces, finishing hops (e.g., Cascade) (American Eagle) (2 minutes) Procedure: • 3/4 pound, crystal malt • 2 ounces, fresh ginger Performed partial mash of cara-pils, crystal • 3 ounces, roast barley • peels from 3 lemons and klages as described in CJOHB. Added • 3 pounds, clover honey • 10 cloves, lightly crushed all other fermentables and brought to a roll- • 1 ounce, Northern Brewer (boil) • 1 teaspoon, allspice, lightly crushed ing boil. Added hops as indicated as well as • 1/2 ounce, Northern Brewer (finish) • 2 cinnamon sticks all spices for the last 10 minutes of the boil. • 6 ounces, fresh grated ginger (1/2 boil, • 1/2 of a nutmeg, lightly crushed (or Cooled in ice bath for approximately 30 1/2 finish) less---maybe 1/4 nutmeg) minutes before moving to bucket with 2 • grated peel of 4 tangelos (1/2 boil, 1/2 • Irish moss for clarity gallons cold water to reduce oxidation. Let finish) • Whitbread ale yeast sit for 1 hour and then racked off trub into • 1 stick, cinnamon Procedure: primary. (Spices, etc. included in the pri- • 1--1/2 teasppon, nutmeg mary fermenter.) Pitched approximately 1 Add spices in last 10 minutes or so of boil. • 1--1/2 teaspoon, Irish moss liter yeast starter, attached blow-off tube • Whitbread ale yeast and had a cold one. Procedure: Specifics: The crystal and roasted barley were Winter’s Tavern Winter Ale • O.G.: 1.060 steeped in six gallons of water while it was Classification: spiced ale, holiday beer, heating. They were removed at 190 and the extract, honey DME, honey, boil hops, half of the ginger, Source: Greg Winters (gsw@thebrewery. half of the tangelo peel, the cinnamon stick EBay.Sun.com) rec.crafts.brewing, Pale Maple Ale and the nutmeg were added. The Irish 9/10/92 Classification: spiced ale, maple beer, Moss went in 40 minutes into the boil, and extract the rest of the ginger, tangelo peel and hops Smells heavenly and should have just the went in at 50 minutes. At 60 minutes, proper aging time to mellow the spices and Source: Mark Davis (Mark_Davis. cooled quickly (counter- flow chiller) and hops by xmas. (I may have added more [email protected]) Issue #978, let sit for 3 hours. Racked off the copious hops than I should have, but I just couldn’t 9/28/92 trub, aerated and pitched with a pint of resist, as I just love the taste.) With any I tried the ale after 5 days in the bottle and starter from two packages of Whitbread luck I will have a nice balanced and very was extremly pleased with the brew. The Dry Ale yeast (my all time favorite dry complex brew... only thing is that it is a little dry (lost some yeast). Ingredients: of it’s sweetness(maybe another 1/2 pound of crystal). I will do this one again, but I • 7 pounds, Alexanders Pale Malt Extract think that I will use another yeast type • 20 ounces, Clover Honey (maybe Wyeast European ale).

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Ingredients: Ingredients: Procedure: • 6 gallons, brewing water • 7 pounds, dark Munton & Fison malt Boiled for 30 minutes. Cooled to 70 deg. F. • 5 pounds, amber malt extract syrup extract syrup (2 cans) pitched yeast. Fermentation began within 8 • 1/2 pound, Scottish crystal malt (80L) • 1/2 pound, crystal malt hours. Finished within 3 days. • 1/2 pound, wheat malt (dry extract) • 1 pound, chocolate malt • 1 quart, Maple Syrup (Dark, Grade A) • 1 ounce, Fuggles pellet hops -- boil Specifics: • 1 ounce, Goldings hops (5.2%) 60 • 1 ounce, Fuggles pellet hops -- 15 • O.G.: 1.053 minute boil minutes before end of boil • F.G.: 1.008 (after 2 weeks) • 1/2 ounce, English Goldings, 30 minute • 1 nutmeg, grated -- 15 minutes before boil end of boil • 1/2 ounce, English Goldings, 10 minute • 1 ounce (approx.), sliced ginger root -- boil/steep 15 minutes before end of boil • 1/2 teaspoon, Irish Moss • 1 star anise -- 15 minutes before end of Drinkable Spruce Beer • 2 teaspoons, Gypsum boil Classification: spiced beer, spruce beer, all- • Wyeast #1028 London Ale yeast • 1 ounce, willamette pellet hops -- finish grain • Whitbread ale dry yeast in a 20 oz. Source: Ronald Moucka (rmoucka@ Procedure: starter OMN.COM), HBD Issue #1435, 5/28/94 1. Prepared yeast starter. Procedure: Believe it or not, it is possible to brew a 2. Steep cracked crystal malt in 2 quarts drinkable spruce beer. Thos you who were Grain steeped in a colander in 2 gallons of 150 F water for 30 min.(I put the pot in the lucky enough to attend the GABF a couple cold water and brought to boiling: grain 150 F preheated oven) Sparged the grain of years ago will remember Anchor’s ver- removed when boiling began. Some hops into the boiling pot with another 2 quarts of sion of a traditional spruce beer. Yuck! It and spices allowed to pour into carboy. My 170 water. Add enough water to bring vol- taste a combination of mint julep (sp?) and notes don’t mention fermentation times, so ume in pot to 5 gallons. Bring to boil. Listerine. Six packs of the stuff distributed i would guess 1 to 1--1/2 weeks in primary, 3. Add Malt Extract syrup, wheat malt, in a limited area around Denver, and I was 2 weeks in secondary as a rough estimate. gypsum, and 1 ounce of hops. Boil for 30 stupid enough to couple. At least at the minutes. time I thought it was stupid. Not anymore! Specifics: 4. After 30 minutes of boil, add Maple After two years of aging in the refrigerator, syrup and 1/2 ounce of hops. Boiled • O.G.: 1.023 at 67 it is now one of the most refreshing, light another 20 minutes. summer beers I’ve ever tasted. So don’t 5. At 50 minute mark of boil, add 2 tea- give up on th spruce beers. They take a long spoons of Irish Moss and the last 1/2 ounce time to mellow, but it’s worth the wait. own of hops. Boil another 10 minutes (covered), Infamous Christmas Glogg version of a spruce is coming up on 1 year turned of flame, and allow it to steep for 5 Beer old this month and is jus starting to taste minutes. Classification: spiced ale, extract like something resembling beer. Actually quite good. 6. Chill, strain, and rack to primary. Pitch. Source: Erik Zenhausern (c206gst%sju- Specifics: [email protected]), HBD Ingredients: Issue #1060, January 21, 1993 • O.G.: 1.054 • 5lbs 2 row Klages • F.G.: 1.008 This was a very quick and easy recipe; a • 3lbs 6 row Klages real plus around the holidays. The beer was • 1lb Crystal 10LV rather tasty, although the spices were rather • .5lbs Dextrin pronounced (covering up any defects if • 1oz Hallertauer 4.9 AAU 60min present). The yeast was very fast and atten- Spiced Brown Ale • 4oz fresh blue spruce tips (3-4” long) uative. I have some more of it, so I’ll post 60min Classification: spiced ale, brown ale, the results of that brew. • 1oz fresh blue spruce tips finish extract Ingredients: • 1tsp Irish Moss Source: Arthur Delano (ajd@itl. • Wyeast #2035 American Lager itd.umich.edu) rec.crafts.brewing 10/12/92 • 5 pounds, light malt extract syrup • 2 pounds, light clover honey This is the only spiced beer I’ve made; it • 1/2 ounce Saaz hops (boil) Procedure: came out very well. The recipe is based on • 1/2 ounce Saaz hops (steep 10 minutes) Temperature controlled step mash. Boil Dottie’s Brown Ale by Charles Lawhon, • 25 millileters alcohol-based glogg spice hops and spruce for full 60 minu I might which appeared in Zymurgy v. 14, Number (mix of ginger, cinnamon, cardamon, consider dropping the spruce to 3oz next 2. and cloves) time. Obviously, weath conditions will The spices more-or-less masked the flavor- • Windsor ale yeast (rehydrated) effect the strength of your spruce. Collect ing hops, so I might try reducing or remov- your spruce in the country where you’re ing them next batch. I also intend to add sure they haven’t been sprayed. Never tried cinnamon and/or dried orange rind. extract. Wouldn’t have a clue as to how

PAGE 154 HERB AND SPICE FLAVORED BEERS much to add. Most importantly, patient! add after the boil and steep with the Haller- • 2 ounces Mt. Hood hops (65 minute This stuff takes a looong time. tauer. boil) We added the crystal malts at mash out in • 2-1/2 cups blue spruce twigs (25 minute Specifics: an attempt to retain some body. The combi- boil) • 1 cup spruce (10 minute boil) • O.G.: 1.048 nation we used was based partly on what I • Irish moss (10 minute boil) • F.G.: 1.014 had left over from previous batches. We used a rectangular picnic cooler for the • 1/2 cup spruce (steep) mash/lauter tun. It did not hold the heat • ale yeast very well compared to the insulated box Procedure: method that we used on our all-grain but To bottle, make a tea from 1 cup of spruce Christmas Ale we feared that there was too much grain to twigs, then add priming sugar and boil Classification: christmas ale, spiced ale, use the tried & true method. partial mash momentarily. Specifics: Source: Jim Grady (grady@hpan- Specifics: grt.an.hp.com), HBD Issue #1239, 10/4/93 • O.G.: 1.056 • F.G.: 1.010 • O.G.: 1.047 For those who might be looking for a • F.G.: 1.010 Christmas Ale recipe, here is one that Curt Freeman and I made 2 weeks ago and I just bottled my share this afternoon. We took the spice list from Phil Fleming’s Christ- Spruce Beer mas Ale recipe that Kinney Baughman Classification: spiced ale, spruce beer, Ginger Beer posted here 2 years ago. Since we had had extract Classification: spiced ale, ginger beer, a lot of fun with our first all-grain batch a Source: Mark Taratoot (slndw@ extract week or so earlier we decided to do a par- cc.usu.edu), r.c.b., 6/23/93 Source: Dave Whitman (rsndww@rohm- tial mash (so we each would get 5 gal) and I recently made a spruce beer and thought I haas.com), HBD Issue #1088, 3/2/93 change it from a stout base to an amber would post some information about it as I’m in the middle of a batch of ginger beer, base. some people here have been curious about using a recipe which is a hodge-podge of At bottling time, it is very good. The cloves it. To be sure, it is a bit late for harvesting Cat’s Meow recipes and my own warped and allspice are more pronounced over pre- the new spring flush from spruce trees now, ideas. What I’m shooting for is something vious batches (I’ve made Phil’s version for but this may not be the case for more north- with a pronounced ginger flavor and the past 2 years) but that may be due to erly latitudes. Also, I saved (and froze) an aroma, good body, but a very light color. I finally following the directions! extra portion of spruce twigs, and if others think I’m going to hit all the goals except did also, now is a fine time for spruce beer. the ginger flavor, which is a problem given Ingredients: (for 10 gallons) I made spruce beer last year and only used that this is supposed to be a ginger beer. • 9# Pale Malt about a pint of twigs in a red ale. I also used Ingredients: • 0.75# Dark Crystal Malt (120^L) ginger, and the ginger masked the spruce • 0.5# Caramunich Belgian Malt (60- flavor. • 2 cans Munton & Fison extra light 80^L) extract (for light color) This year I made a light ale and used a • 1# German Dark Crystal Malt (20^L) • 0.5 lb. maltodextrin powder (for body quart of spruce twigs. Many of the com- • 10# Munton & Fison Light Malt Extract w/o color) ments here have recommended only using Syrup • 2 oz Hallertauer leaf hop (4.6% alpha) spruce in a dark beer. I must disagree. The • 2 oz (15 AAU) Northern Brewer Hop • 3 oz sliced ginger root (peeled for only problem I have with the light ale is it plugs (60 minute boil) lighter color) is cloudy. Big deal. • 1 oz Hallertauer Hop plugs (steep 10 • 4 each juice from fresh lemons minutes) After two weeks in the bottle, it has not • 1 pkt Whitbread ale yeast • 1.5# Honey cleared. The flavor is not what I expected at • 10 cinnamon sticks (3”) all. I anticipated a “piney” flavor (kind of Procedure: • 12 oz grated ginger root like retsina wine) but that is not what I got. The ginger and hops were boiled in the • zest from 12 oranges The flavor is more earthy. Kind of nice. It wort for 45 minutes, then lemon juice was • 4 Tbs Allspice (whole) will be a good beer for when the summer added along with my immersion chiller. • 2 Tbs Cloves (whole) finaly gets hot. After an additional 10 minute boil, the • Wyeast German Ale yeast (1007) Ingredients: batch was chilled to 65F. ph: 5.3 before Procedure: • 1 pound light dry malt extract lemon juice, 4.0 afterwards. To my chagin, Mash pale malt at 156 degrees F for 90 • 6 pounds light malt syrup the resulting wort had very little ginger fla- minutes. Add dark crystal, caramunich, • 2 cups 10 L crystal malt vor. and german dark crystal at mash out. Sim- • 1 cup 40 L crystal malt mer spices with honey for 45 minutes and • 1 cup bulgur wheat

PAGE 155 HERB AND SPICE FLAVORED BEERS

be able to guess that it was. Also, Papazian Green Chili Beerito says that spruce beer tastes something like Honey-Basil Ale II Classification: chili beer, spiced ale, extract Pepsi, but I think that takes a big stretch of Classification: spiced ale, basil, all-grain the imagination. There is no detectable hop Source: Brewed by Ken Kane, posted by Source: Bryan L. Gros (bgros@sensitivity. flavor and very little bitterness in this beer. Jeff Frane ([email protected]), berkeley.edu), HBD #1195, 8/3/93 Next time I brew this beer, I will probably HBD Issue 1165, 6/18/93 increase the hops a little. I think that I used I guess summer is the time for sequels, so I One of the advantages of running the Ore- the right amount of spruce. made another version of the honey basil ale gon State Fair competition has been access that I posted last year (and is in the Cat’s One important lesson I learned is that the to winning recipes -- and the permission to Meow, see page 151). The last try (my hops make a much better filter bed than the reproduce them at will. The following beer fourth or fifth batch as a homebrewer) was spruce needles. I brew in a keg with a cop- took 1st Place in the Specialty Beer cate- too bitter and overpowering as far as the per manifold on the bottom for draining. gory, and is, I thought, a really tasty item. basil. Since I added the hops first, they settled Ken Kane, of Portland, seems to brew first and made a nice filter bed. During Since then I have learned about IBUs and nothing but spiced and fruit beers, and has clean up, I noticed that after I removed the how to calculate them, my beers have gotten quite innovative and skillful at it. If hops, the needles kept clogging the copper become much more balanced and the bit- memory serves, he’s won this category manifold. terness more consistent. I learned what repeatedly (including a pumpernickel beer maltiness tastes like! and a sage beer). Here are some other things that may be of interest: The beer is great, not as thin as I feared, I realize there’s a little information miss- and complex. There is an alocohol note in Scott Stihler says that you can also dry ing, but it ought to provide a good start -- the taste, as you might have guessed. The “hop” with spruce. He also says that he has and it was a really tasty beer, for those who beer is smooth. The bitterness is very frozen spruce growths to use latter, but the like chili beers. slight, the maltiness is good and the basil is flavor diminishes a little, so you need to use subtle. There is a slight basil nose. It is very a little more. Ingredients: drinkable, which means all the alcohol Lisa St. Hilaire says she has also added • 7# Alexander’s Pale extract will sneak up behind you and knock you white fir to spruce beer, which has a tanger- • 1# Dextrin malt over the head. I was very happy with this ine-like aroma, but says to avoid using • 1# Vienna (presumably Briess) version. white spruce. • 1/4 oz Kent Golding & 1/4 oz. Clusters So for others who want to use herbs: I think So, that is about all I know about spruce after 5 min. 1/2 oz of basil in 5 gallons is fine. A little beer. So far, it seems like a good beer that • 1/4 oz KG & 1/4 oz. Clusters after 20 & more wouldn’t be bad, but 1 ounce is defi- is definitly worth brewing. 40 min. nately too much. I used rosemary once, and • 1/2 oz. Mt Hood after 58 min. it is a stronger herb, so go lighter. I would • 2 tsp. gypsum in 60 min. boil Ingredients: like to hear your experience with vanilla • 2 whole, roasted Hatch Chiis & 2 oz. • 10 lbs american 2-row malt beans: I’m thinking of putting one in the chopped New Mexico chilis • 1/2 lb crystal 40 Lovibond fermenter with a porter. Is one enough? (presumably in boil) • 1/3 lb chocolate malt • Whitbred Lager yeast • 1 oz cascade hops (aa=7.6%, 60 Ingredients: minutes) • 3 lbs 2-row barley Procedure: • 1 pint fresh spruce growths (30 min.) • 2 lbs Munich malt The grains are mashed at 122F for 30 min; • German Ale Yeast • 3 lbs honey (I used raw, wild mesquite 152F for 10 min; 158F for 20 minutes. honey from Trader Joe’s) Fermented at 65F for 10 days with Whit- Procedure: • 1/2 lb 10L crystal malt bred Lager yeast. I mashed all grains together and did a pro- • 1/2 oz basil (fresh leaf basil from tien rest at 122 degrees for 30 minutes and grocery store or farmer’s market) then mashed at 148-152 degrees for 1 hour. • 20 IBU Willamette hops • Wyeast American Ale yeast Spruce Beer Specifics: Procedure: Classification: spiced ale, spruce beer, all- • O.G.: 1.052 grain • F.G.: 1.010 Standard mash and boil. I added the basil and 3/4 oz hops at the end of the boil and Source: Darren Aaberge (dra@jsc-ws. turned off the heat. Cooled with immersion sharpwa.com), HBD Issue #1169, 6/25/93 chiller after 5 or 10 minutes. I bottled the beer last weekend and was able to sample a couple of glasses. You can Specifics: definitely tell that there is something differ- • O.G.: 1062 ent about this beer, but if I didn’t know that • F.G.: 1008 there was spruce in it I probably would not

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Specifics: Ingredients: Dragon’s Rest Ale • O.G.: 1.060 • 7.5 lbs British Pale DME Classification: pale ale, spiced ale, carda- • F.G.: 1.028 • 1.0 lb Pale Crystal (40L) mon, extract • 2 oz Roast Barley Source: Sam Klinkhoff, Katanka@ • 1 lb Clover Honey aol.com, HBD Issue #1399, 4/15/94 • 2 oz Malto-dextrin powder • 1.0 oz Fuggle plugs (4.3%) (boil) Here’s an excellent recipe I just finished. I Emma Wedgewood’s Winter • 1.25 oz Bullion pellets (9%) (boil) have named it Dragon’s Rest Ale because Welcome • 0.75 oz E. Kent Golding pellets (5.4%) after two bottles it was time to take a nap. Classification: spiced ale, christmas ale, (flavor) Gave me a great buzz (a gentle hummmmm extract • 0.25 oz Bullion pellets (flavor) really)(Did I hear Brahms?) Source: Gary Bell ([email protected]. • 0.5 oz E. Hallertauer pellets (4.7%) Barley Malt Syrup was purchased at a com), HBD Issue #1584, 11/21/94 (aroma) farmers market bulk store. The label reads. Last week I bottled 5 gallons of Winter Ale • 0.75 oz E. Kent Golding pellets (dry “100% Pure Barley Malt Syrup” and tastes that I created myself in the recipe formula- hopped) like table molasses but with the malt flavor. tor of SudsW 3.1. My target brew was • ale yeast (I used Mendocino from a bot- Must be a stage before it becomes extract “Samuel Smith’s Winter Welcome”. The tle of “Eye of the Hawk” and pitched because it doesn’t have that bitter edge. result is *so* good that I wanted to share it about 1/2 gallon starter) with y’all. This is my first recipe from Ingredients: Procedure: scratch. I wanted a spicy beer without • 3 Lbs. Laaglander Amber DME using spices so I used Bullion and Haller- Boil was about 3 gallons with extract, grain • 3 Lbs. Laaglander Light DME tauer hops to add their spicey overtones to broth, honey and maltose. Pitched @ 76 F • 2 Lbs. 100% Pure Barley Malt Syrup the beer. (used an immersion chiller). Initial fermen- • 4 Tbsp. Ground Cardamom tation was very fast - within only 3 days the Comments: This is a lovely winter ale • 3 Oz. Fuggles Hops 4.1% Alpha krausen had fallen and within 5 days there (IMNSHO). It is heavy-bodied but asser- (boiling) was almost no bubbling from the airlock. tively bitter and has a lovely, rich red color • 1 Oz. Kent-Golding Hops 5.0% Alpha Racked to secondary and dry hopped. Sec- almost bang-on for Sam Smith’s Winter (finishing) ondary was very slow, and took 3 weeks to Welcome. And it has the spiciness I was • 1 tsp. Irish Moss stabilize SG. I had heard that Mendocino looking for. But it certainly isn’t SSWW • 1 Pkg. Wyeast #1028 London Ale (in yeast is not a great attenuator, and also the and, in fact, I think I like it more because of starter of 3 cups water, 1 cup dry English DME finishes higher than Ameri- the hoppiness. It’s only been in the bottle a extract) can, but this is only 69% apparent attenua- week and I’d planned to condition it for 4 tion. This gives an actual attenuation of before serving: hope it lasts that long [;-)]. 57%. Wow! Procedure: I can’t tell yet about the head retention and Prepare yeast according to Pkg. Then make it will probably take the full 4 weeks for the I was originally going to prime with gyle starter from ingredients listed boil 10 mins. carbonation to fully develop, but I think it but there were too many variables on this Sanitize a Qt. beer bottle and pour starter will be fine. This is definitely the best beer one so I chickened out and primed with into bottle. Cool to pitching temperature I’ve ever brewed and it’s such a delight that corn sugar -- at this point I didn’t want to and add yeast from pkg. Fit with fermenta- it’s from my own recipe [:-D]. If I wasn’t risk screwing up my Christmas beer, and tion lock. Ferment. Be ready to pitch into already sold on SudsW, this would have such a great one at that. [Next time Spen- wort by high krausen (foamyness) (18-24 done it for sure [no affiliation, etc.]. cer, I promise!] Primed for a total of 2.2 volumes CO2 using 3.5 oz corn sugar. hrs) By the way the name, Emma Wedgewood’s Add extracts and barley syrup to 1 gallon Winter Welcome, needs some explanation. *Note: The hopping above gives the fol- cold water. Bring to boil. Add boiling hops I’m an evolutionary ecologist and all my lowing IBU’s based on different calcula- and 3 Tblsp. of the Cardamom, boil one recipes have evolution-oriented names. tion methods: (1) SudsW 43.2,(2) Rager hour. 10 minutes to end of boil add 1/2 oz. Emma was Charles Darwin’s wife. Emma 75.7, (3) Tinseth 66.9, (4) Garetz 56.7, (5) of the finishing hops, irish moss and the was actually from the Wedgewood family Papazian 58.9 O.G. 1.072, F.G. 1.022 rest of the cardamom. 3 minutes to end of of fine china fame, so old Chuck married (Approx. 6% alcohol) boil add 1/2 oz. of the finishing hops. into money, but I’m sure he still enjoyed a Sparge through cheesecloth into 4 gallons good pint at Christmas [;-)]! very cold water in primary fermenter. Cool If you try EMWW let me know what you and pitch starter. Agitate wort well (stir) think [if you’re not a dedicated hophead Green Chili Amber Boil primer ingredients 10 minutes. Cool. you might want to tone it down 10-20%]! Classification: spiced ale, chili beer, extract Add to beer and bottle. Happy, and in this case *very* hoppy, Source: Mark Carter ([email protected]), brewing. r.c.b., 2/28/95 I just made another batch but only had .25 lb crystal so i added 3 lbs of honey instead

PAGE 157 HERB AND SPICE FLAVORED BEERS of 2.5...OG was 1.062 I also cultured my • 3/4 c. corn sugar for priming • .5 Lbs Crystal Malt - 20L yeast off the bottom of a Bell’s amber • 8 chiles used for dry spicing (6 steamed, • 4 oz. grated Ginger root ale...it is a very good yeast. 2 unsteamed) • 2 lbs. honey Mike Wester originally gave me this recipe • 1 oz. Perle hops (boil) using .8 lb frozen peeled green chile-it is Procedure: • 1 oz. Tettnang hops (finish) • lager yeast one of my favorite beers (I’ve got one in the Removed stems and seed from chiles. keg and one fermenting as I type). Boiled extract and hops in ~3 gallons of Procedure: water for 1 hour. Steeped chiles from 10 Mash with no pretein Rest...Single 155F Ingredients: minutes, then discarded them. Started yeast infusion until conversion is complete. • 1/2 lb crystal malt in a small yeast starter. Pitched when wort Boil with 4 oz. grated Ginger root, 2 lbs. • 1 can light malt extract syrup 3.3 lb cooled (I don’t have a wort chiller). Bottled honey and 1 oz. Perle hops. • 1 can amber malt extract syrup 3.3 lb approx. 10 days later with priming sugar. Finish with 1 oz. Tettnang hops • 2.5 lb honey Before bottling I used a wine thief to taste • 2 oz cascade hops (mine were 5.5 aa) the beer. Since the heat from the chile was • ~1 lb roasted green chile---peel if you low I decided to steam a few chiles and want a less roasted flavor to your beer “dry spice” in the bottle. I also made two • ale yeast bottles with unsteamed chiles. Bad Chile Beer Classification: spiced beer, chile beer, chili, I’m not going to throw the chiles in the extract Procedure: brew pot again. Very little spice was con- Steep crystal malt in boiling pot until boil tributed from the six chiles I steeped. Source: Brian McGovney (chemist@ io.com), HBD #1770, July 1, 1995 is about to start then remove and add malt I’ll not put one chile in each bottle again, extract, honey, and hops. boil for one hour. either. Fortunately, I limited this to 8 beers. I’ve recently made my third batch of beer, Pasteurize chile by adding to very hot The steamed chiles made the brew over- a chile ale listed in the (Winter?) Zymurgy water (I just put mine in a saucepan and powering. The unsteamed chiles were as a silver medal winner. Opened it on May brought it to a boil-and the beer is not very worse, with a mild infection that caused 25, and it tasted .. pickled? Vegetal? Sulfu- cloudy). Add all to cold water in a fer- those beers to become hazy. The problem is rous? These words all come to mind, in that menter to bring up to 5 gallons then cool, not the heat. The dry spiced bottles are order. pitch yeasst and ferment. Bottle or keg about as hot as Pace hot salsa. It’s the chile So I let it sit for a month. Still there, very when fermentation is finished. aroma that makes the beer undrinkable. little diminishment. I’ll let it sit for a few My next attempt will utilize dry spicing in more months if neccesary (the recipe stated Specifics: the fermenter. I’ll try 6 to 8 steamed chiles it was judged after four months in the bot- • OG: 1062 in a musslin bag. Also, I’ll put more hops tle), but I must admit I am beginning to in the boil (1.5 oz of similar bittering Worry. My sanitary precautions are second hops). The chiles seem to provide heat and to none (my fiance often worrys about my aroma, which leaves flavor wide open to mental health re: kitchen anality), and I used bleach water on *everything*. Spiced Chili Beer bittering. Ingredients: Classification: spiced ale, chili beer, sze- chuan chili, extract • 5.5 lbs. light DME • 1 lb. Cara-Pils Malt Source: Robert Rybczynski (robert@ • 1.75 oz. Cluster Hops (boiling) 7.0% umbc.edu), HBD Issue #1706, 4/15/95 Honey Ginger Lager Classification: lager, honey beer, ginger alpha-acid About 2 months ago I asked a few ques- beer, spiced beer, all-grain • 1.25 oz. Willamette Hops (bittering) tions regarding the use of dry chiles in beer. 4.5% alpha-acid I received some interesting and helpful Source: Jeff Stampes ([email protected]), r.f.d., 5/1/95 • 0.75 oz. Willamette Hops (aroma) 4.5% suggestions. In the end I did my best to alpha-acid combine this collective wisdom, but my Ok, I have a Honey Ginger Lager recipe • 14 g. Yeast Labs Whitbread Ale Yeast first attempt is no stunning success. Neither that comes our pretty darn good. • 10 chopped serrano chile peppers is it a failure. It’s slightly warming with no This ferments and ages for several months • 0.75 c. dextrose (priming) chile aroma. Here’s the recipe for 5 gal- before it’s really good. If you’re shy about lons. ginger, use only 2 oz. The 4 oz. is TOXIC Procedure: and undrinkable for the first 4-5 months Ingredients: until it ages enough! Grains steeped for 15 min @ 150-165 F. • 5 lbs M&F light dry malt extract Hops added to boil at 0, 40, and 55 min, (unhopped) Ingredients: respectively. One hour boil. Chiles added • 1 oz Cascade pelletized hops (6.2% • 8.75 lbs German 2-row Pils malt at end of boil, pasteurized for 15 minutes, AA) • .5 lbs Wheat Malt threw all into carboy w/cold water. • 6 Chinese (Szechwan?) chiles • .5 lbs Dextrine • 1 pkg Yeast Lab Whitbread Ale Yeast

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Fermentation began VERY sluggishly 17 • 3.3 lb. can Morgan’s Amber extract Ingredients: (for 5-1/2 gallons) hours after pitching. Transferred to second- syrup • 6.60 lb. Northwestern Gold LME ary after one week. Toward the end of fer- • 1/2 lb. chocolate malt, crushed • 1.00 lb. Crystal 80L mentation, the sediment seemed to “creep • 1/2 lb. crystal malt, crushed • 0.50 lb. Chocolate malt up” the sides of the carboy a little. This • 1 cup molasses • 0.50 lb. Brown Sugar leads me to suspect contamination, dagna- • 2/3 lb. light honey • 0.50 lb. Honey bbit. • 4 oz. unsweetened baker’s chocolate, • 1.00 oz. Northern Brewer 7.8% 60 min chopped up into small pieces Specifics: • 1.00 oz. Fuggles Leaf 3.8% 15 min • 2 jalapeno peppers, fresh, cut in half • 1 tsp cardamom • OG: 1050 lengthwise • 2 oz grated ginger • FG: 1022 • 2 serrano peppers, fresh, cut in half • 5 3 inch cinnamon sticks lengthwise • Zest from rind of 4 large oranges • 2 yellow (pepperoncini?) peppers, fresh • 1 tsp Irish moss (don’t know what kind, look sort of like • 3/4 c. Dextrose (priming) Honey Spruce Ale jalapeno peppers, but yellow. Similar to • Wyeast #1056 American ale yeast Classification: spiced ale, honey ale, Jalapenos in hotness) • Yeast nutrient spruce beer, extract • 1.5 oz. Hersbrucker hops (2.9%) for 60 min. Procedure: Source: Philip Schniter (philipsc@ • .5 oz. Hersbrucker hops (2.9%) 5 min. mdhost.cse.tek.com), r.c.b., February 20, Prepare yeast starter. Crush specialty steep 1995 grains and steep for 30 min. Add LME, • 5 gallons spring water brown sugar, and bittering hops and begin We just had some really good luck with a • 2 pkgs. John Bull dry ale yeast boil. At 30 min, add honey, cinnamon, and honey-spruce ale. Despite all the com- cardamom and half of the orange zest and plaints of not getting good spruce brews, I Procedure: ginger. At 15 min, add Irish moss, flavoring believe it can be done quite easily. Put grains in cold spring water, heat to boil hops, and remaining ginger and orange One week after bottling, it is surprising and remove grains. Add malt extract, zest. Cool, aerate and pitch yeast. Ferment good. We plan to do it again, and next time molasses and honey. Return to boil. Add at 70-74^F. Rack to a secondary after 7 I may put 3/4 oz. spruce extract in, though chocolate, jalapeno and serrano peppers days and store at 70^F. After another 14 I have to think about it. and boiling hops. Boil 60 minutes. Remove days, bottle beer. I am sure it would benefit from liquid yeast from heat and add aroma hops. Steep for 5 as well. minutes. Strain hot wort into fermenter Specifics: with VERY cold spring water to make 5 • IBU: 28 (Rager) Ingredients: gallons. Rehydrate dry yeast in 1 cup 95 F • 4 lbs. light powerded malt extract water for 30 min, then pitch into 75 F wort. • 3 lbs. clover honey Primary fermentation 70-73 F for 7 days. • 2 oz. Mt. Hood hops (boiling) At this stage, pepper taste wasn’t very noticeable. Racked into secondary fer- Gak & Gerry’s Batch #75: • 2 oz. Hallertaur (misspelled?) hops Pepper Pale for Paris (finishing, @ 5 minutes) menter, roasted yellow peppers slightly, Classification: pepper beer, spiced beer, • 1 oz. Spruce extract then cut them into slices and add to second- jalapeno, all-grain • 1 package EDME (dried) ale yeast ary. Fermented additional 7 days at 60-63 F. Source: Richard Stueven (rstueven@net- com.com), r.c.b., September 27, 1995 Here’s a winner from my notebook. J.B.’s Hot Chocolate I’m usually pretty critical of my own beers, Merry Christmas! Ale Classification: pepper beer, spiced ale, but I’ve gotta say this one blew away abso- chocolate, jalapeno, serrano, extract Classification: spiced ale, holiday beer, lutely every microbrewed chili beer I’ve christmas ale, extract Source: Stephen M. Kranz (smkranz@ ever tasted! Forget about Ed’s Cave aol.com), r.c.b., March 6, 1995 Source: Philip Gravel (pgravel@ Creek...my #75 hurts Real Good and MCS.COM), r.c.b., 9/13/95 makes you thirst for more. This is an extract/grain recipe I recently made using Jalapeno and Serrano peppers Here’s one that I’ve shared with other peo- Ingredients: which has an extremely MILD pepper hint ple and gotten favorable comments on. and is a very drinkable beer. The beer Brew it by the middle of October so that it • 7.0 pounds British two-row friends I know have said this is one of the has a couple of months to age so the spices • 0.5 pounds British light caramel best beers they’ve ever had. to mellow out. • 35 grams Cascade (4.9%) - 60 minutes • 28 grams Cascade (4.9%) - 20 minutes Ingredients: • Wyeast American Ale yeast • 3.3 lb. can Morgan’s Light extract syrup • 10.5 ounces chopped jalapenos (in sec- ondary)

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Procedure: When water boils, add malt extract and • 1-1/2 tsp. grated orange peel Mash-in 2.75 gallons water at 130F Northern Brewer hops. After 45 minutes, add Irish moss and ginger. Add Cascade Rest at 122F for 45 minutes Procedure: hops during final two minutes of boil. Add 1 oz. fresh grated ginger, 6 inches cin- Rest at 152F for 60 minutes Allow to steep for few minutes, cool wort namon stick, and 1 tsp. orange peel in last Sparge to 6.5 gallons in Scottie’s Patented Wort Chillin’ Device. 15 minutes of boil. Before bottling simmer Sparge into fermenter. Pitch yeast when Boil 90 minutes, adding hops listed above 1/2 ounce ginger, 3 inches cinnamon, and a cool. Ferment for about 1 week in primary 1/2 tsp. orange peel (simmer for 5 minutes Chill, whirlpool, and rack and rack to secondary fermenter. Dry hop and then strained the resulting tea though a So far so good, eh? This was a fantastic with 1/2 oz. Cascades Allow to sit for 1-2 coffee filter and added it to the bottling beer even before I carbonated it. But you weeks. Prime with DME dissolved in 1 pint bucket.) asked for jalapenos, so here goes... of water. Bottle and enjoy! Added 10.5 ounces chopped jalapenos into Specifics: the secondary. Next morning, Gerry noticed spots of mold on top, so kegged, • OG: 1.056 carbonated, and tasted... • FG: 1.012 Winterbrew • Alcohol: 5.8% Classification: spiced ale, holiday beer, ...HOT! But it really does taste like a good • Tastes - Bittery and very fruity. The winter ale, extract beer too. ginger is very subtle, but noticeable. Source: Steven M Verdekel, (steven@ Peppers mellowing day by day. Should be cyber.cyber.net), HBD Issue #1638, outstanding in 2 weeks if the mold doesn’t 1/23/95 come back. I’m new here, but I have been brewing beer And guess what? The mold didn’t come Mega Gingered Holiday Ale for a good 4 years now. You guys all seem back, and the beer was well received by all. Classification: spiced ale, christmas ale, to be a little advanced in your techniques Be advised, it was HOT AS HELL! If I holiday beer, extract compared to me; an extract/grain brewer. ever brew something like this again, I’ll use This is good. I will learn new things here. one can (3.5 ounces) of peppers instead of Source: Paul Baker (bakerp@amhsgwy. Heres a recipe that I brewed earlier this three. Also, that mold growth was a sur- jpl.nasa.gov), HBD Issue #1630, January winter and found it to be one of my better prise...I’ll need to sanitize the peppers 13, 1994 recipes. Give this a try if you like dark, somehow, probably by parboiling them All of the great tasting holiday ales avail- robust, malty brews. before dropping them in the secondary. able last year have inspired me to make my own this year. I choose to make my first Ingredients: holiday ale a traditional one. • 7 lbs. dark malt extract The fermentation went normally and I bot- • 1 lb. Crystal malt tled after two weeks. It has been in the bot- Three Hour Tour Ginger Pale • 1/2 lb. Chocolate malt tle for six weeks now. Ale • 1/4 lb. Black Patent Classification: pale ale, ginger, spice ale, So here’s the problem: the ginger is com- • 1 lb. honey (clover) extract pletely overwhelming. It dominates the fla- • 4 tsp. nutmeg Source: [email protected], vor profile so much that only a touch of • 10 inch Cinammon stick October 4, 1995 cinnamon can be found. The orange peel is • 1 1/2 oz. Helletaur hops (bittering) nonexistent and the slightly dry finish that • 1/2 oz. Helletauer hops (finishing) the honey should have added is not there. Ingredients: • 1 lb. bakers chocolate In fact this holiday ale starts and ends with • 14 grams Australian ale yeast • 8 lbs. Alexander’s Pale Malt Extract mega ginger. None of the other spices have • 1/2 lb. crystal malt a chance of coming though. Hopefully, the • 1/4 lb. toasted malt ginger will mellow with age, but I am find- Procedure: • 1 1/2 oz. Northern Brewer hops - 6.4% ing it difficult to be optimistic. The O.G. on my batch was a healthy 1.065, • 1/2 oz. Cascade hops - 5.9% (finishing) but as you probably have guessed...the final • 1/2 oz. Cascade hops - 5.9% (dry) Ingredients: gravity wasn’t anywhere near 0...which • 3/4 oz. fresh grated ginger • 7 lbs. light DME was good. It is the adjuncts and unferment- • 1/2 tsp. Irish moss • 1/2 lb. light crystal malt ables in this batch that give it that special • pkg. Wyeast 1056 - American Ale Yeast • 1/2 lb. chocolate malt holiday/winter character. I will definanely • 1 1/4 cup pale dried malt extract (prim- • 1 lb. orange blossom honey try this batch again...but before next win- ing) • hops (don’t have the specifics on hand, ter! about 28 IBUs) Procedure: • BrewTek Belgian Ale #2 from slant (1 Put on Axis: Bold as Love by Jimi Hen- qt. starter) drix. Steep crushed grains in muslin bag. • 1-1/2 oz. fresh grated ginger • 9 inches cinnamon stick

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Ingredients: quite good at 4 weeks. I added nutmeg to Christmas Ale • 3 lbs Pale Ale Malt the mix, too. Also, be very careful with Classification: holiday beer, christmas ale, • 1 lb 40 degree Crystal simmering the honey. It boils over very spiced ale, extract • .5 lb Wheat Malt easily. Use a double boiler if you have one, or improvise; put one pan in another, bot- Source: Jeff Ireland (jeff@BluDol- • 3 oz Chocolate Malt tom one filled with water. Or substitue the phin.com), r.c.b., 11/3/95 • 3.3 lb Light Liquid Malt Extract (I used Munton & Fisson) brown sugar you already have. Cheers! I am sure that there are more than enough • 3 lb Laaglander Light DME people out there who know how to make a Ingredients: • 2 lb Orange Blossum Honey great Christmas brew. This is my first • 4 pounds, Mountmellick Irish Stout • 5 HBU bittering pellets, I used Styrian attempt at it and I have bought all of the Extract Goldings (60 minutes) ingredients needed, but I am not really sure • 3 pounds, Munton and Fison Amber • 1/2 oz Flavor Hops (Styrian Goldings on how to deal with the spices. Here is a list DME Again, 15 min) of my ingredients and potential spices. • 1/2 pound (2 cups) Crystal Malt (60 • 4 grams Nutmeg Lovibond) • 4 grams Mace Ingredients: • 1/4 pound (1 cup) Black Patent Malt • 2 inches Cinnamon Stick, broken up • 1 ounce Bullion hops (bittering) • 7lbs. British Pale Malt Extract • 2 inches Vanilla Bean, split • 1/2 ounce Hallertau hops (finishing) • 1lb. Belgian Pale Ale Malt Grain • Zest of 5 medium Oranges • 1 pound Clover honey • 1lb. Light Crystal Malt (10L) • 3 grams Nutmeg (dry spice in • 12 inches Cinnamon sticks or 6 • 8oz. Belgian Buscuit secondary) teaspoons ground cinnamon • 4oz. Dark Belgian Crystal (80L) • 2 inches Cinnamon Stick (dry spice in • 4 ounces Ginger root, freshly peeled • 1lb. Dark Brown Sugar (boil w/ extract) secondary) and grated • 2oz. Hallertauer pellets 3.1% AA • 2 inches Vanilla Bean (dry spice in • 2 teaspoons of Allspice • 1oz. Saaz 3.7% AA secondary) • 1 teaspoon Cloves • Wyeast #1214 • ale yeast • Coriander • 4 grated rinds from medium size oranges • Ginger Procedure: • Dried Orange Peel (very strong) • 1 package WYeast #1084 Irish Stout Generic Ale yeast. I used Brewtek CL-170 • Allspice Yeast last year, but was in a hurry and used Wyeast 1056 this year. Procedure: Procedure: A lot of stuff, eh? Mashed the grains at 122 Simmer honey and spices in covered pot I am planning to put some of spices about degrees for 30 minutes, at 152 degrees for for 45 minutes. Add cracked grains to 2 15 min. before the end of the boil and then 1 hour. Sparge, I collected about 3 1/2 gal gallons cold water and bring to a boil. As add some at the end. If you have any and added the various other extracts for the soon as boiling starts, remove grains with a recommedations on how much I should boil. Spices, honey, and orange was added strainer. Add malt extracts and bittering add, please post or send me mail. I have for last 15 minutes of the boil. After pri- hops and boil for 55 minutes. Add finishing looked at so many recipies and there are so mary, add the rest of the grains to second- hops and boil for 5 more minutes. Remove many diffret expreemes. I don’t want to ary, and let set for a week or two. from heat. Stir in honey and spice mixture over spice it, or under spice it. and cool. Strain into fermenter containing Specifics: 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous • OG: 1060+ primary fermentation subsides, rack into Liquid Fruit Cake secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation Classification: spiced ale, christmas beer, completes. holiday beer, partial-mash Irish Christmas Stout Source: Alan Folsom ([email protected] Classification: stout, spiced ale, christmas com.com), r.c.b., 11/7/95 beer, holiday beer, spiced stout, extract Well, everyone seems to be looking for hol- Source: Johnny Yen (juanyen@tezcat. Puppy’s Surprise Spiced iday ales. Here’s one I made last year that com), r.c.b., 11/3/95 Wheat Ale turned out well, I’ve started this year’s Here’s a holiday stout I did that turned out batch. Classification: wheat ale, spiced wheat, beautifully. orange peel, all-grain My notes say the OG last year was 1.060 Make the appropriate substitutions with which seems awfully low, and is probably Source: Bryan Maloney, bjm10@cornell. what you have. Note: The ginger will seem edu, r.c.b., 2/18/96 a mistake. This year I measured about like too much at first-- there’s a quarter This is inspired by a commercial brew, 1.080. The low hopping rate gives a fairly pound of it in there! But it mellows a lot as “Blue Moon Ale”, which claims to be sweet beer that lets the spices shine it ages, and blends with the other spices. 8 “Belgian” but tasted more like a spiced through, some may want to up this a bit. weeks is recommended, but it is already

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Weizen. My wife liked it enough to want to Boost temperature to 150F (65C) and rest 2 • 1 ounce, Hallertauer hop pellets try to do something similar, but with more hours, stirring every 15 minutes and heat- (finishing) clove aroma. Looking over the ingredient ing to 150F (65C) every 30 minutes. • Coopers Brewery ale yeast, 1 pkg. (7 list on the bottle and doing a little reading Sparge with 4 gallons (15l) water, pH 5.7, gms) dry led to the following. 170F (75C). • 1 < cup, Light dried malt (to prime) Since the original claimed to be “Belgian” in inspiration, I’m planning to use “Bel- Procedure: gian” malts. However, with all the wheat Put crystal malt into a hop bag, and fill and the oats, will the pale malt have enough Cinnimon Honey Ale large stew pot > full of cool water. Heat to enzymatic activity? Should I switch to Classification: spiced beer, cinnamon, pale about 1700 F. Remove the grains. Add dry klages or even to 6-row. ale, extract malt, 3 ounces ginger and Saaz hops. Boil I specified “sweet orange peel” for this rec- Source: Al Phillips ([email protected]. for one hour. ipe mostly from warnings I read against a com), r.c.b., 11/6/95 At 45 minutes, (15 minutes before end) add “Sunkist taste” from ordinary orange peel. Irish moss. Is it really that big a difference? I’ve heard Ingredients: of sweet orange (mediterranean) peel in At 50 minutes, (10 minutes before end) add • 0.75 lb. Crystal 40L baking, so I’m not confused about what Hallertauer hops and rest of ginger. • 3.00 lb. Honey this ingredient is. I’ve never compared Sparge to another large stew pot and back • 6.00 lb. Amber Malt Extract Syrup “eating” peel to “sweet” peel in cooking, to original to remove grains and hops. • 1.00 oz. Northern Brewers 7.0% 60 min so I don’t have direct experience with how • 0.50 oz. Cascade (leftover) 5.7% 60 min Sparge to 5 gallon fermenter = full of cool big a difference there really is. • 1.50 oz. Tettnanger (leftover) 4.5% 20 water and pitch yeast. I intend to pre-boil my water, dropping the min (aroma calcium to around 55ppm and carbonate to • 1 tb cinnimon at end of boil 40ppm. While I don’t do this for my dark • ale yeast ales, I think it will be necessary for this Maple Brew one. Procedure: Classification: maple beer, extract Ingredients: Crystal malt steeped at 150 for about 1 Source: Jeremy D. Pike (jpike@ • 3 lb. (1.35kg) Belgian pale malt hour. moose.uvm.edu), r.c.b., 4/12/96 • 5 lb. (2.25kg) Belgian wheat malt At bottling it seemed like all I could smell • 2 lb. (900g) rolled oats Specifics: and taste was alcohol and hops. But on a • 3 HBUs Styrian Golding hops (60 • OG: 1.065 second taste I think it’ll turn into a very minute boil) • FG: 1.017 good beer in a month or two.(I’ve been • 1.5 HBUs Styr. Golding hops (30 • Alcohol: 6.8% known to be wrong many many times minute boil) • IBU: 42.5 before, though) I hope SOME maple flavor • 0.5 oz (14g) Kent Golding hops (finish) comes through. Next time, I’ll rack to a • 0.5 oz (14g) sweet orange peel (30 secondary after 2-4 days (lots of trub and minute boil) gunk). Anyone have comments on this rec- • 0.25 oz (7g) sweet orange peel (10 Countryside Ginger ipe? Especially those who have brewed a minute boil) similar beer before, let me know if there Classification: ginger beer, spiced beer, • 0.75 oz (21g) crushed coriander (finish) are any obvious boo-boos I’ve made! extract • Wyeast Weihenstephen (#3068) Source: James Rigney (rigneyja@world- • 0.5c (120ml) corn sugar Ingredients: • gypsum or calcium carbonate net.att.net), r.c.b., 5/19/96 • 6 lb. extra light LME Just finished a recipe with ginger that fol- Procedure: • 0.5 lb. wheat malt lows. Nice summer drink, kind of lemony • 0.25 lb mild ale malt Boil oats in 3 gallons (11l) water until gela- in taste. Hope you like it. tinized. Replace lost volume with cold • 1 pint grade A med. amber maple water and adjust temperature to 125F Ingredients: syrup(freshly made) (52C). Add malts. Stir slowly until grist is • 2 - 3 pound bags, Muntons spray-dried • 5 gallons maple sap (4% sugar?---I completely mixed into water. Measure pH plain light malt (Unhopped) measured SG at 1.015) and adjust to 5.3 with gypsum. • 1 pound, crystal malt (40L) cracked • 1.5 oz. Kent Goldings hops plugs (5%) Heat to 130F (55C) if temperature has • 3 ounces, fresh ginger coarse-grated • 0.5 oz K. G. hops plugs (finish) fallen too low and rest at this temperature (boil) • 1 tsp irish moss 45 minutes, stirring every 15 and boosting • 1 ounce, Saaz hop pellets (boil) • Muntons dry ale yeast temperature as needed. • 1 tsp, Irish moss • 1 ounce, fresh ginger coarse-grated (finishing)

PAGE 162 HERB AND SPICE FLAVORED BEERS

Procedure: Procedure: above the 5 gal mark because the valve at I boiled and cooled 4 gal. of the sap to ster- Put the grains in a BIG grain bag so they the bottom of the bucket is about 1/2 inch ilize. The remaining gallon, I added my have plenty of room to allow water to flow above the bottom. Let it set for 30 minutes grains, steeped to just below boiling 15 min between after they swell up. Put the grain for solids to settle to the bottom of the and strained. bag in the cold water and bring the heat up bucket. Drain the wort into a 5 gal carboy leaving the solids (trub) at the bottom of I then added the malt extract, half the to 160 degrees F. “Steep” the grains like a the bucket. I use glass to keep characteris- maple syrup and boiling hops. After half an big teabag. Mix the grains around by tics from the last fermented batch, which hour of boiling, I added the rest of the squishing the outside of the bag with a plastic can retain, from getting into the next maple syrup and the irish moss. 3 min spoon, lift the bag out to drain the water batch. Add (pitch) the yeast starter and set before the end I added the finish hops. with the goodies into the pot. Mix squish and drain the stuff every 5 minutes for an up a blow off tube. I cooled in an ice bath and added the wort hour. DON’T let the temperature exceed Primary Fermentation: When the yeast to the 4 gal. sterile sap and aerated and 170 degrees F during the steep to keep tan- starts working you’ll get a bunch of foamy pitched my yeast. nin extraction (creates a bitter flavor, espe- gack (krausen) blowing out the tube. When the krausen subsides replace the blow off Specifics: cially with roasted and black grains) to a minimum. Pull out the grains and set them tube with an airlock. When the airlock • OG: 1.070 in a colander that hangs in the rim of your activity slows (one bubble in 2 seconds for • FG: 1.010 pot and pour a half gallon of clean water ale temp, one in 6 seconds for lager temp) through them (preferred), or put them in a use a racking tube to transfer (siphon) the colander in a bowl so you can capture the stuff to a secondary fermentation carboy stuff that runs out and add it back to your splashing as little as possible to minimize Holiday Porter boil. oxygenation. Classification: porter, spiced beer, extract I use pellet hops. Keep them in the fridge Secondary Fermentation: Here’s where Source: Daniel Fernandez (daniel.fernan- and use them as soon as possible. When you add dry hops for secondary, sometimes [email protected]), r.c.b., 10/5/95 done steeping the grains I add the first spices or fruit. At lager temps I prepare hop pellets by boiling 16 of water, adding the All the beer I make is from dry malt batch of hops (1 oz for this beer) and bring pellets to the hot water, and pouring the extracts and specialty grains. I don’t have the water to a boil. Turn off the burner, add green goo into the secondary fermenter the time to do, or the space to set up for, all the Malt extract and stir it in till completely before racking. At low temps pellets can grain brewing. dissolved. Turn the heat back on, bring to a boil and check the clock. Depending on float around the top like rabbit pellets and I like to use Maple Syrup if possible (if I’ve style you’ll add different hops at different never really break up. At ale temps just toss got the cash, about $7 a quart) for dark times. This recipe calls for 1 oz Perle at 60 them in. The action of racking often adds a beer. Not for the flavor, as a quart doesn’t minutes and 1 oz Perle at 30 min. You put trace of oxygen, fermentation picks up just effect flavor much if at all, but because I’ve the 60 min oz in first, then when there is 30 a little, and/or forces some carbon dioxide found it enhances attenuation, how com- min left to the boil you add the second oz out of solution, and the airlock activity may plete the fermentation ends (something in (add the spices here and maple syrup at end pick up a little. it the yeasties like). The beer generally of boil for this beer). Boiled hops add the I do a secondary fermentation primarily for ends up more “dry” if I use maple syrup. I bittering character, some recipes call for dry hopping and to help clarify the final like clean malt character without sweet- hops at end of boil (sometimes called brew (my beers normally have a light dust- ness. The beer I’m describing ferments out knockoff) which add aromatic character, ing of yeast at the bottom when finished to 1.004, that is a clean ferment for the some at transfer to secondary which really instead of a 1/4 inch of murk found in some amount of grains used. contributes to herbal or floral aromatics. A homebrews). I let it set a day or two after Ingredients: note regarding the boil, though a watched fermentation is complete and the hops (if I pot never boils, an unwatched pot of boil- used any have settled). Rack to the bottling • 3 lbs Amber Dry Malt Extract ing wort will boil over - WATCH IT. • .25 lbs Black Patent Malt, crushed bucket and DON’T SPLASH - minimize • .5 lbs Chocolate Malt, crushed Cooling and Transferring to Primary: oxygenation. If I dry hop I have a fine • .5 lbs 60 lovibond Crystal, crushed Folks use all kinds of containers and tech- nylon netting which I sanitize and put over • .5 lbs Klagus 2 row malt, crushed niques to cool and ferment, its a matter of the end of the racking cane before transfer- • .5 lbs Roast Barley, crushed choice. This is what I do. Transfer the pot ring to the bottling bucket. • 1 quart Grade C Amber Maple Syrup to my kitchen sink, fill the sink with ice and Bottling: Carefully add 3/4 cup corn sugar • 2 oz Perle hops, pellets cold water. Put 2 gallons of fermentation boiled in 16 oz water to the bottling bucket • 1 pkg Whyeast Scottish Ale liquid yeast temp water (yes I chill water for lagers, I and stir without splashing with a long san- • 2 Tbs Cinnamon have been called compulsive) in a sanitized itized spoon getting agitation from top to • 2 Tbs Allspice bottling bucket. Add the wort when it is bottom of the bucket to ensure consistent • 2 Tbs Cloves cooled to fermentation temp and add water priming. Bottle it. to 5 gallons (measure and make gallon • 1 Tbs Nutmeg Bottle Conditioning: Bottle condition, to marks on the outside of your bucket using develop carbonation and such, at the tap water). I fill the bucket to about 1/2 inch appropriate temperature. Room temp for

PAGE 163 HERB AND SPICE FLAVORED BEERS ale, lager temp for lager. Ales need 1 1/2 to spice schedule since I have not brewed a 2 weeks (sometimes less if you’re desper- Holiday Ale spice beer like this before. ate), lagers from 3 to 4 weeks. Classification: spiced ale, holiday ale, This is my beer making ritual. I’ve been christmas beer, all-grain Ingredients: doing it just like this for over 3 years with Source: Rick Gontarek (gontarek@ • 12 lbs 2-row pale (Gambrinus) never a spoiled batch. Always drinkable, voicenet.com), HBD Issue #2272, • 1/8 lb chocolate often great, and sometimes excellent 11/12/96 • 1/8 lb roasted barley results. Every experienced homebrewer • 1.5 lb munich (gambrinus) develops their own brewing rituals and Ingredients: • 1/2 lb victory preferences for ingredients and equipment. • 4 lbs. Klages 2-row pale malt • 1/2 lb malted wheat The matter of which is better is largely sub- • 3 lbs. Irek’s German Pils malt • 1/2 lb carapils jective. • 1 lb. crystal malt (40L) • 1.5 oz Chinook 60 min • 2 lbs. wheat malt • 1/2 oz Hallertauer 10 min • 1 lb. Victory malt • 1/2 oz Hallertauer 1 min • ~4 lbs. roasted pumpkin flesh • 1 tsp Irish moss for 15 min Merry Christmas! Ale • 2 oz Willamette hops (boil) • Wyeast London ESB #1968 Classification: spiced beer, extract • 1/2 oz. Saaz hops (finishing) • 1/2 oz. Ginger Source: Philip Gravel (pgravel@ • 2 tsp cinnamon • 9 inches of cinnamon stick MCS.COM), r.c.b., 10/5/95 • 1/2 tsp nutmeg • 1 oz sweet orange peel • 1/2 tsp ground cloves • 1/4 tsp Nutmeg Here’s one that I’ve shared and has gotten • 1L starter, Wyeast 1007 German Ale • 1/4 tsp Cloves favorable comments. Yeast Procedure: Ingredients: Mash using single-step infusion mash at • 6.60 lb. Northwestern Gold LME Procedure: 153 degrees F. Sparge as usual. Hop • 1.00 lb. Crystal 80L I have a 10 gallon Gott cooler with a Phil’s according to times listed. Ferment at 65- • 0.25 lb. Chocolate Phalse bottom. I added 3.0 gallons of 70, rousing after to 3 days to extend fer- • 0.50 lb. Brown Sugar 54degC water to the crushed grains and mentation. Rack to secondary at 50-55 for • 0.50 lb. Honey stabilized the temp at 50degC for 30 min- two weeks. Add spice tea to secondary. To • 1.00 oz. Northern Brewer 7.8% 60 min utes. Then I added 1.0 gallons of boiling do this, combine spices with boiling water • 1.00 oz. Fuggles Leaf 3.8% 15 min water along with the pureed pumpkin and steep for 3 minutes. Add tea with • 1 tsp cardamom (heated to around boiling) and got the temp spices to fermenter. • 1-1/2 oz grated ginger of the mash to 65degC. I held this temp in • 5 3” cinnamon sticks the cooler for just under 90 minutes. Iodine Specifics: • Zest from rind of 4 large oranges test confirmed starch conversion. I added 1 • Target OG: 1070 • 1-1/2 tsp Irish moss gallon of boiling water to mash out, let the • 3/4 c. Dextrose grain bed sit undisturbed for 10 minutes, • Wyeast #1056 American ale yeast gently recirculated about several quarts of • Yeast nutrient the runnings, then sparged with 4-4.5 gal- Hazelnut Brown Procedure: lons of 77degC water over a period of about 40 minutes. I collected 7 gallons Classification: brown ale, spiced ale, hazel- Prepare yeast starter. Crush specialty (just about all my pot will hold). After the nut, Longshot, extract grains and steep for 15 min. Add LME, sparge, I measured the gravity and got a Source: Kurt Meyer ([email protected]), brown sugar, and bittering hops and begin temperature corrected value of 1.042. HBD Issue #2276, 11/15/96 boil. At 30 min, add honey, cinnamon, car- damom and ginger. At 15 min, add Irish I made a similar recipe to the Longshot, moss, flavoring hops, honey, and orange except I wanted it to be richer, and a little zest. Cool, aerate and pitch yeast. Ferment less hazelnut. I based mine on a nut brown at 70-74^F. Rack to a secondary after 7 English Strong Spice Ale recipe (Millers) with honey (1 lb.) instead days and store at 70^F. After another 14 Classification: strong ale, spiced ale, all- of brown sugar and used 1 bottle of T. days, bottle beer. grain Noirot Hazelnut liqueur extract at bottling. Source: Edward J. Steinkamp (ejs0742@ Myself and a few friends said they liked it better because of its balance. Specifics: dop.fse.ca.boeing.com), HBD Issue #2273, 11/13/96 Since then I have gotten the original recipe • IBU (Rager): 28 I am brewing the following English Strong from my rep. at Northwestern Extracts. Spice Ale on Thursday and would like to This is how I received the recipe, as you invite some comments on the recipe. Spe- may notice no alpha ratings for the hops so cifically, I would like comments on the your guess is as good as mine. The T. Noirot should be available at your favorite

PAGE 164 HERB AND SPICE FLAVORED BEERS

H.B. store or they can order it if they buy • 1/4 oz. Cascade Hops (5.5AA) 60 from L.D. Carlson. Pumpkin Beer minutes Classification: pumpkin beer, spiced ale, • 1/2 lb. Dark Brown Sugar Ingredients: all-grain • 1/2 several drops Lorann Pumpkin Oil • 2 tsp. Cinnamon - 60 minutes • 6.6 lbs N.W. Gold liq. extract Source: Tim Robinson (timtroyr@ • 2 tsp Ginger - 60 minutes • 1/2 lb. M&F pale ale malt ionet.net), r.c.b., 10/20/96 • 2 tsp Allspice - 60 minutes • 1/2 lb. M&F crystal malt (60 L ?) Everybody seems to be clamoring for a • 2 tsp Nutmeg - 60 minutes • 1 lb. Cara-pils pumpkin beer. (Obviously for the season.) • 6 Whole Cloves - 60 minutes • 1.5 oz. Willamette (or Fuggle) 60 min. Mike Uchima and I started messing with • 1 tsp. Irish Moss - 30 minutes boil this near the end of summer and exchanged • 1/4 oz. Herzbrucker Hallertau Hops • 1 oz. Willamette or Fuggle (aroma) 5 notes. Frankly, we both hated working with (2.2AA) 30 Minutes minute steep canned pumpkin in the mash. I did it in the • 1/4 oz Herzbrucker Hallertau Hops • 1 tsp Irish Moss (15 min rrom end) boil once over a year ago and got VERY (2.2AA) 10 Minutes • 1.5 bottles All Natural Hazelnut hazy beer with a pumpkin-concrete slab at • ale yeast Flavoring at bottling the bottom of the primary. This time • 2 tsp. gypsum around, I cheated and used Lorann Oil. It’s Procedure: • Wyeast British Ale sold at many specialty shops. The local Mash 3 gallons water at 142F. Add grains brewshop is also a specialty coffee, spice and stabilize at 132F for 20 minutes. Add 2 Procedure: and cookware shop and the owner is also a gallons boiling water to raise temp and sta- brewer. (Mecca Coffee in Tulsa. If you’re Mash grain at 160 F. bilize at 158 for 45 minutes. Mash-out to ever there, it’s a fun store.) Anyway, be 170F and sparge with 3 gallons 170F water. careful with that stuff. The guy at the store Boil down to 5.75 gallons. (My brew setup suggested just a couple drops for 5 gallons. requires a little extra for assorted losses.) He wasn’t kidding. I put in a small dribble Honey Basil (4-5 drops?) and it tastes more pumpkiny Specifics: Classification: spiced beer, honey basil, in the boil than using the 3 cans of pumpkin basil, all-grain I did before. I think one of the 1/2 oz bot- • OG: 1.057 Source: William Pettit (Willardpet@ tles of oil would do 30 gallons easily. aol.com), Brewery, 11/6/96 Maybe more. I have brewed this beer, 4 times this year, My previous beers where I used clove have each time changing the recipe. This one been overly clovy, so I’ve been trying to be Pumpkin Ale was a good one. It won best of show, 1996 careful. I don’t think I’ll really know the Classification: pumpkin ale, spiced beer, Oregon Homebrewing festival in spice flavor until it’s finished. Anyway, I’m all-grain Albany,OR. tossing this out to the brewing community Source: Mike Uchima ([email protected]), before I really know if it’s any good. r.c.b., 10/21/96 Ingredients: If you are an extract brewer, I’ll take a stab This stuff smelled really weird in primary. • 8 pounds pale malt at some substitutions for you: Instead of Stinky. The bad smell eventually went • 3 lbs. crystal(40L) 10# of grain, use 2-3 kg light malt extract away, and by bottling time it actually tasted • 4 lbs. munich (depending on how strong you want this). OK, though the spice flavor was nearly • Mt Hood 1 oz. boil Use 1.5# Crystal 20L instead of the gone (that’s why I added more spice at bot- • Mt Hood 1 oz 45 minutes smoked, crystal 40L and honey malts. Take tling time). IMO it came out pretty good, • Wyeast, American ale # 1056 1/4# of that 20L crystal and get it soggy though it could have used more pumpkin • 1 lb. honey and then put it over hickory smoke (I’ll flavor. • 1 oz. FRESH basil leave construction of that to your imagina- The sparge got stuck 3 times; I had to cut tion since I just rig something with a colan- Procedure: the grain bed and recirculate to get it going der, pie-pan and charcoal starter) then dry again. Next time I plan to use some rice Mash at 122 F. for 20 minutes, 150 F. for 45 the grains at 150 in your oven or use a food hulls (and *more* pumpkin). minutes. Add honey and basil at the end of dryer. Keep the chocolate malt to give the boil. some redness to the beer. Ingredients: (for 3 gallons) • 4 lbs 6-row pale malt Ingredients: • 1 lb 2-row malt • 10 lb. American 2-row • 8 oz “Biscuit” malt • 1/4 lb. Hickory Smoked Grains • 4 oz “Special B” malt • 1/2 lb. Crystal Malt (40L) • 1 can (29 oz) pumpkin • 1/2 lb. Honey Malt (20-30L) • 6 oz brown sugar • 1/2 lb. Dextrine Malt • 1 oz Northern Brewer 7%AA (60 • 1 oz Chocolate Malt minutes) • 2 tsp McCormick pumpkin pie spice

PAGE 165 HERB AND SPICE FLAVORED BEERS

• Wyeast #1056 (American ale, 1 pint starter) • 3.5 oz brown sugar (priming) • 1/2 tsp pumpkin pie spice (at bottling)

Procedure: Mash-in at 122F; hold for 50 minutes. Boil pumpkin for 30 minutes in about 2 qts water; add to mash, and raise to 156F; hold for 45 minutes. Mash-out 168F. Boil for 60 minutes, adding spice 10 minutes before end. Pitched/fermented at 64F.

Specifics: • OG: 1.054 • FG: 1.012

PAGE 166 CAT’S MEOW 3 FRUIT BEERS

CATEGORY 8

Blueberry Ale Apples in the Snow Feelix the Cat Dark Cherry Classification: fruit beer, blueberry ale, Classification: fruit beer, apple ale, extract Lager extract Source: Shannon Posniewski (imagesys! Classification: fruit beer, cherry lager, Source: Patrick Stirling (pms@ [email protected]) HBD 521, 10/19/90 extract Corp.Sun.COM) Issue #493, 9/11/90 This is based on Papazian”s “Cherries in Source: Mike Herbert (michaelh@home- When I tasted this during the bottling stage the Snow.” We used Granny Smith and brew.wv.tek.com) Issue #441, 6/18/90 there was not much blueberry flavor. More Macintosh because we wanted high-fruc- This recipe came from Charlie Papazian blueberries may be required to give a stron- tose varieties---besides, we like them. Per- many years ago. This is supposed to make ger taste. The beer came out remarkably haps the use of Saaz or a more delicate a lager, but I’ve never actually produced a clear with a nice reddish tint. hops would be in order because this was lager with this recipe, only an ale. The too hoppy. Beer seems to improve with age cherries add a sweetness, but are not over- Ingredients: and after a few months the flavor was powering in a dark beer. I also tried another • 7 pounds, British amber extract described as “immaculate” but with bal- cherry beer called “Sinfully Red Cherry • 1-1/2 pounds, crystal malt ance tipped more toward hops than apple. Ale” from the Spring 1984 issue of Zym- • 2 ounces, Northern Brewer hops (boil) urgy. This used 10 pounds of cherries and • 1 ounce, Fuggles hops (finish) Ingredients: made a much lighter beer. • Whitbread ale yeast • 6.6 pounds, John Bull light malt extract • 2 pounds, fresh frozen blueberries (or other brand) Ingredients: • 1 pound, corn sugar • 3.3 pounds, John Bull dark unhopped Procedure: • 2 ounces, Hallertauer hops (boil) malt extract Steep crystal malt while bringing to boil. • 1/2 ounce, Hallertauer hops (finish) • 2 pounds, Munton & Fison light dry Remove grains and add extract and boiling • 12 pounds, apples (9 pounds Granny extract hops. Boil 60 minutes. Add finish hops and Smith, 3 pounds Macintosh) • 1/2 cup, black patent malt let steep 15 minutes. Sparge into ice, mix. • water crystals • 2 ounces, Cascades hops Rack to 7-gallon carboy. At peak of fer- • 2 packs, Edme ale yeast • 2 tablespoons, gypsum mentation add blueberries. Ferment 1 week • 3/4 cup, corn sugar (priming) • 1 teaspoon, salt and rack to secondary. Prime with corn • 3-5 pounds, pitted chopped cherries sugar. Procedure: • 1/2 ounce, Hallertauer hops • yeast Cut apples into 8-10 slices. Put 1-1/2 gal- Specifics: lons water into pot, add boiling hops and • Primary Ferment: 1 week bring to boil. Add extract and corn sugar. Procedure: Boil 40 minutes. Add finishing hops and Steep black patent malt in 2 gallons of apples. Steep 15 minutes. Pour wort into 3- water bringing to boil. Strain out grain. 1/2 gallons cold water. Push apples to one Add extract and boil with Cascade hops, side and pitch yeast. Ferment 3 weeks. gypsum, and salt. Boil 60 minutes. Remove from heat. Add finishing hops and Specifics: cherries. Steep 30 minutes. Strain into fer- • O.G.: 1.050 menter with cold water to make 5 gallons. • F.G.: 1.015 Pitch yeast. • Primary Ferment: 3 weeks FRUIT BEERS

Procedure: Dark as the Night Stout This recipe makes 5-1/2 gallons. Freeze Basic Fruit Beer Classification: fruit beer, stout, blueberry cherries a couple days before brewing. Classification: fruit beer, juice, extract stout, extract Defrost in the fridge. While wort is boiling, Source: John Isenhour (LLUG_JI%DENI- Source: Wayne Allen (wa@cadillac. remove stems and crush cherries. After SON.BITNET) Issue #177, 6/14/89 boiling, pour wort over cherries in fer- cad.mcc.com) Issue #312, 11/29/89 This recipe was described in the Summer menter. Add cold water and pitch yeast. This tastes like a normal stout, but after 4 1987 issue of Zymurgy. See the issue for After a couple days, rack to secondary, or 5 sips, a warm glow begins to suffuse procedural details. When I brew with fruit straining out cherries. your throat and tummy; great for winter I do not add fruit to the boil, this will set the nights. Don’t worry about pectin haze, you pectins to creating a haze. Instead add them definitely won’t see it! Specifics: after the boil and steep. I generally use a • Primary Ferment: 2 days wheat malt extract to emulate a lambic Ingredients: • Secondary Ferment: 6--8 weeks frambozen. Try a Lindemann Framboise to • 8 cans, blueberries (or 10 pints fresh, or see what you’re shooting for. They use 6# frozen) unmalted wheat in their beer. • 1/2 pound, roasted barley • 1/3 pound, black patent malt Blackberry Stout Ingredients: • 1 pound, crystal malt Classification: fruit beer, stout, blackberry • 4-pound can, Alexanders pale malt • 6.6 pounds, John Bull dark unhopped stout, extract extract malt extract • 1/2 pound, light dry extract Source: Andy Wilcox (andy@mosquito. • 1-1/2 ounces, Fuggles hops (boil) • 10 HBU, hops cis.ufl.edu) Issue #415, 5/9/90 • 1/2 cup, corn sugar (priming) • 1/4 teaspoon, Irish moss • yeast This stout reaches prime in 4-6 weeks and • 2 gallons, fruit juice (such as apple, rapidly deteriorates from there, acquiring a pineapple, cranberry, or raspberry) Procedure: winey flavor as the residual blackberry • yeast sweetness erodes. An amateur judge com- Crush and boil blueberries in 1-1/2 gallons mented, “Good and black. Good mouth of water for 10 minutes. Strain out berries. feel. Unbelievable finish---seems to last Add grains and steep. Add extract and hops forever! Fruit? I want the recipe. Nice job. and bring to boil. Strain into fermenter Framboise with enough cold water to make 5 gallons. Ingredients: Classification: fruit beer, raspberry ale, Pitch yeast. Give this lots of time in the • 1 can, Mount Mellick Famous Irish framboise, extract secondary fermenter or add champagne Stout extract Source: Cher Feinstein (crf@pine. yeast after initial fermentation. • 3 pounds, M&F dark dry malt extract circa.ufl.edu) Issue #402, 4/19/90 • 4 pounds, frozen blackberries I figured that I’ll sterilize anything I use to • 1 pound, dark crystal malt add the puree, while taking my chances • 1/2 pound, black patent malt with the puree itself (rather than heating it Pick of the Season Cherry Ale • 1/2 pound, roasted barley up and risking setting the pectins). Classification: fruit beer, cherry ale, extract • 1-1/2 ounces, Hallertauer hops • 1/2 ounce, Fuggles hops Source: Chuck Coronella (coronellrjds@ Ingredients: • ale yeast che.utah.edu) Issue #447 • 6-7 pounds, light malt extract • corn sugar (priming) I decided to use lactose because several • 1/4 pound, crystal malt people thought Papazian’s Cherries in the • 2-1/2 cups, raspberry puree Procedure: Snow was a bit dry. • 1 ounce, boiling hops (Hallertauer, Start grains in brewpot with cool water. Saaz, Tettnanger) Ingredients: Remove when boil commences. Add all • yeast • 6 pounds, Laaglander light dry extract malt and Hallertauer hops. Boil 1 hour. • 10 cups, raspberry puree • 1/4 pound, crystal malt Add Fuggles and boil 5 more minutes. • 1/4 pound, lactose Remove from heat. Add thawed blackber- Procedure: • 7-8 pounds, fresh sweet cherries ries and steep 15 minutes. Cool. Dump Crack, steep, and strain crystal malt before • 1/2 ounce, Chinook hops (boil) whole mess into primary. After a couple boiling. Add extract and hops. Boil. Strain • 1/2 ounce, Chinook hops (finish) rack to secondary, straining out berries. into primary. Add 2-1/2 cups raspberry • 1/2 ounce, Hallertauer hops (dry) puree. Add enough cold water to make 5 • 1/2 teaspoon, Irish moss gallons. Pitch yeast. When racking to sec- • Whitbread ale yeast ondary, add another 10 cups raspberry puree.

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• 1/2 ounce, Tettnanger hop pellets (boil When boiling commences, remove grain Cranbeery Ale 30 minutes) and add Telford’s. Boil 15-20 minutes. Classification: fruit beer, cranberry ale, • 1/2 ounce, Tettnanger hops pellets Add sugar and honey and boil another 10 extract (finish) minutes. Reduce heat so that boiling stops. • 2 sticks, cinnamon Add cinnamon and sliced apples and steep Source: Tim Phillips ([email protected]) • 2-3 ounces, fresh grated ginger 15 minutes. Remove apples with strainer Issue #327, 12/20/89 • 10 pounds, pumpkin mush and transfer wort to primary. This isn’t the best beer I’ve ever had, but • 1/2 cup, chopped cilantro the red color and mixture of cranberry, • 1-2 ounces, fresh grated ginger champagne, and beer tastes (in that order) • 2 packs, Pasteur champagne yeast together make wonderful conversation pieces. A perfect treat for the holidays. The Procedure: Raspberry Imperial Stout Classification: fruit beer, stout, Russian cranberry taste is quite dominating: I might Steep black patent malt. Remove grain and imperial stout, raspberry stout, extract try just 2 or 3 pounds of cranberries in the add extracts. Boil wort 60 minutes with 2- future. This recipe is based on Papazian’s 3 ounces ginger, add boiling hops at 30 Source: Dan Miles ([email protected] Cherries in the Snow. minutes. At 10 minutes add cinnamon. In ton.edu) Issue #483, 8/28/90 last couple minutes, add finishing hops. This had a very strong raspberry taste with Ingredients: Prepare pumpkin while wort is boiling: a slightly coffee/dark malt and hoppy/bitter • 5 pounds, pale malt extract syrup place pumpkin flesh in blender or food pro- aftertaste. The raspberry taste is accompa- • 1 pound, corn sugar cessor and mush. Mix chopped cilantro and nied by a sort of astringency or acidity that • 2 ounces, Hallertauer hops (boil) 1-2 ounces fresh ginger in with mush. will supposedly soften with age. It’s still • 1/2 ounce, Hallertauer hops (finish) Place pumpkin mush, wort, and water to very young for an Imperial stout. • 6 pounds, cranberries make 6-1/2 gallons in primary fermenter. • ale yeast Let primary fermentation proceed 1 week. Ingredients: Remove pumpkin mush and strain remain- • corn sugar (priming) • 15-1/4 pounds, bulk light extract ing liquid into 5 gallon carboy. Rack again • 3/4 pound, roasted barley after 3 weeks. Bottle after another 2 Procedure: • 3/4 pound, black patent malt months. Crush cranberries. Boil wort. Add cranber- • 3/4 pound, chocolate malt ries to wort at time finishing hops are Specifics: • 2 pounds, English crystal malt added. Turn off heat and steep at least 15 • Primary Ferment: 1 week • 3-3/4 ounces, Bullion pellets (9.6 alpha) minutes. Pour wort into fermenter with • Secondary Ferment: 2 weeks + 2 • 1-1/4 ounces, Northern Brewer pellets enough water to make 5 gallons. Pitch months (6.7% alpha) yeast. After about 5 days, strain into sec- • 2 ounces, Kent Goldings pellets ondary fermenter, avoiding sediment. Bot- • 13 pounds, fresh raspberries tle after about 1 more week. Age bottles • 4 teaspoons, gypsum about 2 weeks. • Sierra Nevada yeast Washington Apple Ale • 1 cup, corn sugar (priming) Classification: fruit beer, apple ale, extract Specifics: Source: Joe Shirey ([email protected] Procedure: • Primary Ferment: 5 days mont.edu) Issue #370, 3/2/90 • Secondary Ferment: 1 week This makes 6-1/2 to 7 gallons. This is This beer has a medium body with a hint of based on Papazian’s recipe from the Sum- apple flavor. It is very smooth with little or mer 1990 issue of Zymurgy, except that I no bitterness, but that can be changed by use more raspberries than Charlie. Follow adding finishing hops. Great Pumpkin Bitter his directions, or E-mail me for directions. Classification: fruit beer, pumpkin, extract Ingredients: (Directions are pretty standard.) Source: Barry Cunningham (abvax!calvin. • 4 pounds, Telford’s Yorkshire nut The Bullion hops and Northern Brewer are icd.ab.com!bwc) Issue #299, 11/9/89 brown ale hopped malt used for bittering and are added to the boil. • 1 pound, honey The Kent Goldings pellets are used for dry- This is quite aromatic and will make a good • 1/2 pound, corn sugar hopping. sipping beer for next halloween. It is defi- • 1/2 pound, dark crystal malt nitely not for consuming in large quantity. • 4 pounds, red apples Specifics: Ingredients: • 2 teaspoons, cinnamon • O.G.: 1.087 • 1 can, Cooper’s bitter hopped malt • ale yeast • F.G.: 1.022 syrup • 1-1/2 pounds, M&F dry malt extract Procedure: • 1/4 pound, black patent malt In cold water, place crushed dark crystal • 1 cup, Brer Rabbit molasses malt in a cheesecloth. Bring water to boil.

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in the extract, but he was pleasantly sur- Procedure: My Framboise Recipe prised. The red hot candies make a very Prepare 1 quart starter two nights before. Classification: fruit beer, raspberry ale, nice addition to the brew. I think they might Purchase some fresh raspberries (if possi- raspberry wheat, framboise, wheat, extract be good in some other styles, too. ble. Try local farmer’s market). Freeze Source: Cher Feinstein (crf@pine. Ingredients: raspberries night before brewing to break circa.ufl.edu) Issue #479, 8/22/90 • pounds, Mountmellick Brown Ale Kit down cell walls. Pre-boil some water. Cooled some and freeze some. Prepare I’ve been getting a large head with good (Hopped) wort as usual by steeping crystal malt in lace, and an enormous aroma of raspber- • 1 pounds, Light DME 150-160F water while the brew pot water is ries. The brew is also crystal clear, with a • 1 pound, Honey heating up and sparg into the brewpot. Boil deep ruby color (which I consider to be just • 1/2 pound, Crystal Malt about an hour. Add 2 ounces Hallertau at plain luck since wheat beers are character- • 4 pounds, Sliced Winesap Apples (from 15 minutes and another 1/2 ounces at end istically cloudy). As aging continues, any Purdue Hort. Farms-- hence, the name) of boil. At the end of the boil, toss all the hints of astringency are disappearing. It • 2 teaspoons, cinnamon raspberries into the brewpot and let sit for will probably need 4--6 months aging time, • 1 cup, Cinnamon Imperials (Red hots) fifteen minutes. Wort was pretty cool by quite possibly more. • 10 grams, burton salts • 1 teaspoon, Irish Moss then. Toss *everything* into the fermenter. (With the raspberries in there, I figured I Ingredients: • 1 package Brewer’s Choice London Ale Yeast (#1028) couldn’t get any S.G. readings, so I didn’t • 6.6 pounds wheat malt extract • 2/3 cup dextrose to prime try.) • 1/2 pound crystal malt • 1 ounce Hallertauer hops Procedure: • 1 pack Wyeast #3056, Bavarian wheat Bring 3 gallons water to boil and put in • 5 or 6 bags frozen raspberries (12 ounce brew bucket to cool. Bring 1.5 gallons Strawberry Beer bags) water and crystal malt to boil. Remove Classification: fruit beer, strawberry ale, grain. Add extract, honey, burton salts, and extract Procedure: irish moss and boil for 15 minutes. Add red Source: s94taylo%usuhsb.bitnet@cun- The wheat malt should ideally be a 60-40 hot candies. Turn heat to low after candies yvm.cuny.edu Issue #659, 6/14/91 mix of wheat and barley. The crystal malt melt. Add apples and cinnamon and steep is cracked and steeped in hot water for 20 15 minutes. Dump into brew bucket, then Crystal malt adds sweetness, and helps to minutes, then strained. The hops are then transfer to primary. (I made malted apple- bring out the essence of the fruit. One other added and the mixture is boiled for 45 min- sauce out of the apples by the way!) important ingredient was pectic enzyme, as utes. Chill and add yeast. Allow the beer to the pasteurization sets the pectin very well. ferment for 7 days and then prepare rasp- This results in a very nice looking crystal berry mixture by defrosting berries and clear beer with a pink-amber hue. using blender to puree. Pitch in fermenter John’s Raspberry Ale Ingredients: and after 48 hours, bottle. Next time I make Classification: fruit beer, raspberry ale, • 3.3 pounds, M&F amber hopped syrup this, I will modify the recipe to use 1 can extract • 3--1/2 pounds, dry light malt (6.6#) of Ireks wheat malt, 3-4 pounds of Source: John DeCarlo (jdecarlo@ • 1 pound, crushed crystal malt light DME, 1 ounce of Hallertauer (35 mitre.org) Issue #740, 10/8/91 • 1 ounce, Northern Brewer leaf hops, minute boil), and again, Wyeast #3056. By In spite of everything, this came out very (alpha=8.0%) 1 hour boil using a 100% wheat extract, such as Ireks, • 8 pints, fresh strawberries, washed, I can control the amount of barley extract very well, with rave reviews from every- one. stemmed, pureed to assure 60% wheat to 40% barley. • 4 Tablespoons, pectin enzyme Specifics: Ingredients: • Ale yeast starter • Primary Ferment: 7 days • 6 pounds, Williams’ English Light malt • Secondary Ferment: 48 hours extract Procedure: • 1/2 pound, crystal malt (unknown Make a yeast starter by boiling 1 cup dry Lovibond) malt extract in a quart of water and cool to • 2 ounces, Hallertauer hops (4.0 AA%) below 90 degrees F. Add four of Red Star Purdue Red Hot Apple Ale (45 minutes) Ale yeast and agitate. Let set for two hours. • 1/2 ounce, Hallertauer hops (4.0 AA%) Classification: fruit beer, apple ale, extract Steep crystal malt in 1 gallon of water for a (5 minutes) Source: Lynn Zentner Issue #607, 4/1/91 while, then “rinse” in another 1--1/2 gal- • 4 pounds, raspberries lons. (I preboil.) Add malt and boiling hops This ale is a nice light beer with little bit- • Wyeast liquid yeast (London ale) and boil liquid for 1 hour. Turn down heat terness. You can’t really taste the red hots to very low flame and add pureed strawber- too much, but the are definitely in the ries, heat for 15-20 minutes. Remove hops aroma. My husband had his doubts about then cool wort. Dump in primary fermenter this since the only hops were whatever was and add cold bottled water. The temp

PAGE 170 FRUIT BEERS should be around 65-70. Dump in the yeast • 7 pounds, crushed raspberries starter. The next day or sooner, add about 4 Cranberry Beer • 3 pounds, Wheat Flakes tablespoons of pectic enzyme, right into Classification: fruit beer, cranberry ale, • 1 ounce, 2 year old Cluster hops that the beer. Rack after 3- 4 days. Bottle with extract had been baked for 20 min. 3/4 cup corn sugar. • WYeast #1056 American Ale Yeast Source: Dave Bonar (eebonar@sn01. Specifics: sncc.lsu.edu) rec.crafts.brewing, 8/14/91 • F.G.: 1.008 I am finding it very tasty. After a month it Procedure: is somewhat sweet with a distince fruit fla- We did a beta glucan rest at 120 degrees for vor. I’m not sure that you can identify the 30 mins, a protein rest at 130 degrees for 30 flavor as cranberries without knowing mins, and a saccrafication rest at 155 for 1 Apricot Ale which fruit it is.. It turned out somewhat hour. Be extra careful with the sparge Classification: fruit, apricot ale, extract cloudy but the color is a pretty rose. because it has the potential to be very slow (although we managed to whip right Source: Michael Bass (lg562@ Ingredients: through in 45 mins.). We boiled the wort koshland.pnl.gov) Issue #743, 10/18/91 • 6 pounds, extra light dry malt extract for 2 hours, leaving the hops in for the How did it turn out? It was a fine light ale. • 1 pound, Munich malt entire boil. Cooled with an immersion Nice golden amber color with a good hop • 1 ounce, Fuggles boiling chiller to 42 degrees and strained into a car- bite. About half way through a mug, I start • 3 bags frozen cranberries boy. After 8 hours we racked the wort off of noticing the taste of cloves. But I didn’t • 1 ounce, Fuggles as finishing hops the trub and pitched the yeast. We left it in notice any apricot taste. I think it would be • yeast primary for 2 weeks and then racked it into worth trying it again only letting the apri- a carboy and added the raspberries. cots sit in the primary fermentor. At least Procedure: Specifics: that’s what I’d try next. I thawed the berries and blended with • Primary Ferment: 2 weeks Ingredients: enough water to make a little over 2 quarts • 4--1/2 pounds light dry malt extract of slush. Meanwhile I did a normal extract • 1 pound, German pilsner malt (steeped brew using the Munich malt as a specialty at 150 F for 1 hour) grain (i.e., put in a double layered pair of Fruit Galore clean panty hose and stuck in the pot while • 1/4 teaspoon, Irish moss Classification: fruit beer, plum ale, citrus I bring the cold water to a boil). At the end • 1/2 teaspoon, salt fruits, all-grain • 1 ounce, Chinook hops (12.2% alpha) of the hour of boiling I put in the finishing • 1/2 ounce, Mt. Hood hops (5.3% alpha) hops and poured in the cranberry liquid for Source: Chad Epifanio (chad@ • 2 1/2 pounds, frozen, pitted, halved the final minute or two as I turned off the mpl.UCSD.EDU) Issue #745, 10/22/91 apricots heat. I bottled after a week. There was too much particulate (orange • 1 packet, ale yeast pits, plum halves, etc) to get an original • 3/4 cup, corn sugar for bottling Specifics: SG, so I didn’t even bother with a FG. It tastes a bit tart, but the hops is a good bal- • Primary Ferment: 1 week Procedure: ance for the sweetness. It is quite clear, considering all the stuff that went in it. A Steep pilsner malt at 150 degrees for 1 pale yellow color. Probably not enough hour. Strain and sparge grain. Add malt spice character, namely the cloves and extract. Bring to boil and boile for 60 min- Framboise cinammon. All in all, quite drinkable, but utes. Add 1 ounce Chinook hops at 30 min- Classification: lambic ale, fruit beer, fram- the taste does stay with you for awhile. utes. Add Mt. Hood in the last 2 minutes. boise, Belgian ale, all-grain The apricots were added at the end of the Ingredients: boil. The wort was then sparged into the Source: Mike Charlton (umcharl3@ ccu.UManitoba.CA) Issue #589, 3/5/91 • 10 pounds, Klages pale malt primary fermentor, say about 10 minutes • 1/2 pound, amber crystal malt after the apricots were added. The wort was We had a bit extra so we are doing a small • 2 ounces, Cascade(4.9%) 10 HBU cooled over night and the yeast was pitched fermentation (without the raspberies) of • 3 pounds plums, depitted & sliced in the morning. After a week, the beer was about 3/4 of a gallon. To this we added a • 7 oranges; flesh sliced, and peels racked to the secondary. Here it rested for teaspoon of yogurt to try to get a lacto diced(didn’t remove pith) one month (either I’m busy or patient; I bacillus infection and produce lactic acid. • 2 lemons; flesh sliced, and peels wish I could say the latter) before bottling. If it produces anything interesting I’ll post diced(didn’t remove pith) the results. Anyway, I can’t comment on Specifics: • 1 tablespoon, ground nutmeg how this beer will taste as it is still in sec- • 3 teaspoons, whole cloves 5 2” sticks • O.G.: 1.050 ondary and is fairly expeimental. • F.G.: 1.015 cinammon • Primary Ferment: 1 week Ingredients: • 1/2 cup, fresh grated ginger root • William’s English Brewery Ale • Secondary Ferment: 1 month • 7 pounds, Lager Malt yeast(from 12ounce starter)

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Procedure: Specifics: • 2--1/2 pounds, Australian light DME Mash Klages and crystal malt at 158 • O.G.: 1.039 • 1 ounce, Chinook hops (13.7% alpha) degrees for 90 minutes. Sparge. Bring wort • F.G.: 1.010 • 3/4 ounce, Perle hops (7.8% alpha) to a boil and add hops. Boil for 1 hour. Add • 1--1/2 ounce, Cascade hops (5% alpha) fruit and spices during final 10 minutes of • Wyeast Irish ale yeast boil. Cooled to 80 degrees in half-hour and • 3 pounds, raspberries pitched. Racked after 5 days, and noted Raspberry Ale Procedure: rocky head from fruit pulp. Added 2 table- Classification: fruit beer, raspberry ale, Mash grains using single-step infusion spoon dissolved gelatin after 12 days. Bot- extract with 170 strike water, held at 150--160 for tled after 15 days. NOTE: I forgot the Irish 1 hour. Sparge into brewpot where other Moss. Source: Michael Yandrasits (michael@ frank.polymer.uakron.edu) Issue #857, grains were already steeped using sparging Specifics: 4/3/92 bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chi- • Primary Ferment: 5 days This beer has a very nice mild raspberry nook and 1/4 ounce Perle for 60 minutes. • Secondary Ferment: 12 days flavor, aroma, and color but the beer char- At 30 minutes, add 1/4 ounce Chinook, 1/4 acter is not lost either. ounce Perle and 1/4 ounce Cascade. In last Ingredients: few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cas- • 2 cans, Alexanders pale malt extract Raspberry Ale cade. Classification: fruit beer, raspberry ale, • 2 pounds, rice extract syrup extract • 1 ounce, Cascades hops Quickly racked to two five gallon primaries • 8 pounds, frozen raspberries using counter-flow chiller. Pitched Wyeast Source: Anthony Rossini (rossini% • Edme ale yeast Irish Ale Yeast from DME starter into biosun2@ harvard.harvard.edu) Issue 1.054 OG wort. Racked to secondary with #877, 5/6/92 Procedure: three pounds of rasperries (frozen) and dry This was first a proposed recipe on 4/2/92, hops. Bottled at unrecoreded FG. I used about 8 lbs (11 12oz pkgs) and it but with less raspberries and more hops--- turned out wonderfully, not at all overly the recipe presented here is Anthony’s final raspberry-like. I blended them with just recipe, posted on 5/6/92. [Eric Pepke and enough water to make a slurry and added it Michael Yandrasits posted critiques of to the cooled wort (seeds, skins and all). I Cherry-Honey-Weiss Anthony’s first recipe. Michael’s recipe fol- also added 2 campden tablets to ward off Classification: fruit beer, cherry wheat lows. ---Ed. ] infection. It seems to have worked. No pec- beer, honey, fall-grain It is a light beer, plenty of berry flavor and tin haze at all. I racked into a secondary and Source: Frank Dobner (fjdobner@ smell, a nice red color, and also tastes quite left most of the raspberry sludge behind. ihlpb.att.com) Issue #924, 7/16/92 good (though I should qualify that by say- ing that while I enjoy great beers, I’ve The batch does not taste bad although the never turned down swill, either...). cherry taste is none to prominent. Anyhow, a bit more hops might’ve been Raspberry Porter Ingredients: nice, but definitely not necessary, as some- Classification: fruit beer, porter, raspberry one suggested to me. • 6 pounds, 2 Row English Pale Malt porter, all-grain • 4 pounds, Malted Wheat Ingredients: Source: Paul Timmerman (ptimmerm@ • Gypsum (for adjusting PH) • 5 pounds, Munton & Fison light malt kathy.jpl.nasa.gov) r.c.b., 4/30/92 • Irish Moss (Clarity) extract Overall, Dark, Clean, with lots of yeast • 10--1/2 pounds, Cherries • 1/2 pound, crystal malt esters, fruit esters, and floral hop aromas • 1 pound, Honey • 48 ounces, frozen raspberries above the strong bittering, and less power- • 1 ounce, Saaz Hops - Boiling • 1--1/2 ounces, Cascade hops (boiling) ful burnt notes and fruit acids. All this on • 1/4 ounce, Saaz Hops - Finishing • 1/2 ounce, Cascade (finish) top of a very large mouth feel. Needs to age • yeast • yeast for several months, (at least) to reach peak. Procedure: Procedure: Ingredients: I mashed using 10 quarts at 140 F strike Added crystal to water, removed prior to • 5 pounds, 2--row pale malt (mash) heat for a protein rest at 130 F. Then added boiling. Boiled wort. Added 24 ounces of • 1 pound, Vienna malt (mash) an additional 5 quarts at 200 F to bring to a raspberries right after turning off stove. • 1/2 pound, Munich malt (mash) starch conversion at 150 F raised to 158 F, Chilled, pitched. Primary ferment about 1 • 1/2 pound, 90 L. crystal malt (mash) with a mash-out at 168 F. Sparged with 5 week. Rack to secondary and add another • 1/2 pound, 20 L. crystal malt (mash) gallons of water at 168 F recovering over 7 24 ounces of raspberries. Let sit 2 weeks in • 1 pound, chocolate malt (steep) gallons. Boiled for two hours. Chilled secondary. • 1/2 pound, Cara-Pils malt (steep) down to about 70 F, pitched yeast. • 1/4 pound, black patent malt (steep)

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Specifics: • O.G.: 1.040 Strawberry, Not Very Ale Ruby Tuesday Classification: fruit beer, strawberry ale, Classification: fruit beer, raspberry ale, extract extract Source: John Sanders (jsanders@ Source: Mitch Gelly ([email protected]) Brown and Blue Ale pyrtech.mis.pyramid.com) r.c.b., 7/7/92 Issue #947, 8/13/92 Classification: fruit beer, blueberry ale, all- I didn’t like it, my friends LOVE it. Very Color was absolutely phenomenal!! Ruby grain little malt, lots of strawberry, very dry, red and crystal clear. Not even chill haze. I Source: Jeff Benjamin (benji@ almost a wine. A few people mix it with was amazed at the clarity. Excellent rasp- hpfcbug.fc.hp.com) Issue #926, 7/18/92 Dry Blackthorn Cider, yummy! This berry nose and flavor, sort of like a rasp- becomes a true cooler. Next year, twice as berry wine. As the beer would sit in your There was lots of blueberry aroma coming much crystal, half as much strawberries. glass, the raspberry aromatics would get from the fermenter the first couple of days, stronger. Not sweet, kind of tart. Nice. On but not very much when I racked after 4 Ingredients: the down side, it was a little too raspberry days. I bottled after 4 more days in the sec- for some, not enough beer character. Next ondary. • 7.2 pounds, Alexander’s pale malt extract syrup time I will go for 9-10 pounds of extract. I think lots of aroma volatiles got lost with • 1/2 pound, cracked crystal malt (10L) I have a peach beer in the bottle a week all the outgassing in the primary; I think • 6 pounds+, pureed previously-frozen now, based on the same recipe except using next time I may wait to add the berries to strawberries 12 pounds of peaches and pale malt instead the secondary. I may also skip the roasted • 3/4 ounce, Saaz hops (5.9% alpha), 60 of crystal. Excellent summertime bever- barley, and use only 1/2 pound of 40L crys- minute boil ages, the women (and I) love it. tal so the blue from the berries is more • 1 ounce, Fuggles (5.3% alpha), 30 obvious. minute boil Ingredients: The next batch is going to be a cherry • Wyeast #1214 Belgian ale yeast • 7 pounds, light malt extract syrup wheat, with lots of tart baking cherries in • Pectin enzyme (to precipitate pectin) the secondary and a looong maceration. • 7 pounds, fresh wild raspberries Yum! • 1 pound, english crystal malt (had no Procedure: lovibond rating on pkg, I’d guess ~40) Ingredients: I used two 8 quart stockpots to cook this. I • 2/3 ounce, cascades whole hops (~3.5% • 6--1/2 pounds, pale malt boiled one full pot of water, and set the alpha) • 1/2 pound, wheat malt seive in the top with the crystal malt after I • 1 campden tablet • 3/4 pound, crystal malt (80L) cut the heat. Waited 20 minutes, then took • 1 pack, Edme ale yeast (11.5g) • 4 ounces, black patent malt (uncracked) the seive out and threw out the grains. I • 1/2 cup, corn sugar to prime • 2 ounces, roasted barley (uncracked) split the “tea” between the two pots, filled • 1 ounce, Goldings (4.9% alpha) with water and started the boil. I added the Procedure: • 1/2 ounce, Fuggles (4.5% alpha) extract and Saaz, boiled for 30 minutes, Brought 2--1/2 gallons water to boil with • 5 pounds, fresh blueberries added the Fuggles, and boiled for 30 min- crystal malt in grain bag (removed grain • Wyeast #1084 (Irish ale) utes more. I cooled the 4 gallons to 75 bag when water was at 170 F). Added degrees and pitched the yeast. Then I extract and brought to boil, boiled for 60 Procedure: boiled (!) the strawberries with 1 gallon of minutes. All of hops for 45 minutes. water for 15 minutes, then cooled and Mash in 2 gallons at 130F, protein rest 30 Chilled wort to ~100 F and strained into racked the beer (lost some trub here) onto minutes at 125F, add 1.25 gallons, mash 30 carboy (prefilled with 2--1/2 gallons cold the strawberry mix. 4 hours later, I racked min at 150F, raise temp to 158F until con- water). Rehydrated yeast in 90 F water for the mix again, losing all of the trub (so far). verted (15 minutes), mash out 10 minutes 15 minutes and pitched, topped off carboy Primary fermentation was outrageous! at 170F. Sparge with 4 gallons to yield 5- - with water, and mounted blowoff tube. With 5+ inches headroom in my primary, I 1/2 gallons at 1.046. Add Fuggles and 3/4 blew the Saran Wrap up 3 inches, then off After two days of healthy ferment (~75 F) ounce of Goldings after 20 minutes of boil, 3 times! 3 days in the primary, then I added fruit. Pureed raspberries with camp- boil 60 minutes, add last 1/4 ounce of racked to the secondary, and added the pec- den tablet, added to fresh carboy (better use Goldings and boil 15 minutes more. Rinse tin enzyme. After 8 days in the secondary, a 6 or 7 gallon carboy if you got it, the fruit blueberries in a dilute sulfite solution (after I bottled with 1 1/2 cups of dried extract. I takes up space!), purged carboy with CO2, weeding out the fuzzy ones), puree, and stored it for 3 weeks, then tried it. and racked beer into it. Swirled it around a add to primary along with yeast. little to mix it up (don’t shake it up) and put Specifics: blowoff tube back on. Let sit another week • O.G.: 1.046 (5--1/2 gallons) and bottle. I only used 1/2 cup corn sugar • F.G.: 1.010 to prime, and it was plenty. Didn’t take a final gravity.

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Specifics: • 3 pounds, blackberries (or raspberries) • O.G.: 1.040 Blackberry Stout • Wyeast Bavarian Wheat Classification: stout, fruit beer, blackberry stout, extract Procedure: Source: Charles S. Tarrio Same procedure as previous recipe. Pumpkin Ale ([email protected]) r.c.b, 10/7/92 Classification: fruit beer, pumpkin, extract This stuff is very tasty. Source: Kevin Dombroski Ingredients: ([email protected]), 10/7/92 Cranberry Ale • 6 pounds, dark DME I received this “recipe of the month” last Classification: fruit beer, cranberry ale, • 6-8 cups altogether, roasted barley, week from a local homebrew supply store. extract chocolate malt, black patent,crystal I HAVE NOT tried it, so you are on your Source: Carlo Fusco (g1400023@ • 1 ounce, Kent Goldings 60 minute boil own. nickel.laurentian.ca) Issue #991, 10/15/92 • 1/2 ounce, Fuggles 30 minute boil Ingredients: • 1/2 ounce, Fuggles, dry hop This is a variant of another recipe from Cat’s Meow 2 [Ed: probably Tim Phillips’ • 6 pounds, light Dried Malt Extract (or 2 • 3 pounds, blackberries recipe on page 169]. My cranberry ale cans light malt extract syrup) • Wyeast Irish Ale came out to be light and tart. It has a nice • 1--1/2 ounces, Mt. Hood Hop Pellets flavor profile on its own. Add it only if you • 6 pounds, Pumpkin meat (2 small) Procedure: want to change the flavor of the end prod- • 1 teaspoon, Burton Water Salt I used frozen blackberries and put them in uct to something sweeter, but try not to • 1 teaspoon, Irish Moss the bottom of a plastic primary, and poured overpower the cranberry flavor too much. • 1/2 teaspoon, Vanilla Extract the hot wort onto them to partially sterilize. • 1/2 ounce, Tettnager Hop Pellets No need to crush them up or anything; they Ingredients: • Wyeast #1007 Liquid Yeast (or #1214) were a faint pink by the time I racked to the • 5 pounds, light malt extract • 1 teaspoon, cinnamon secondary 5 days later. • 1 pound, sugar • 1/2 teaspoon, nutmeg • 1--1/4 ounce, Fuggles (Boiling 30 • 1/2 teaspoon, allspice minutes) • 1/2 teaspoon, mace • 3/4 ounce, Fuggles (Finishing 10 • 1/4 teaspoon, cloves Blackberry Weizen minutes) Procedure: Classification: fruit beer, blackberry wheat, • Irish Moss Peel and remove seeds from pumpkin and weizen, extract • Gypsum • Munton & Fison Dry Ale yeast cook until soft. In a large pot, heat 1--1/2 Source: Charles S. Tarrio • 3 pounds, pureed frozen Cranberries gallons of water - add your malt, Mt. Hood ([email protected]) r.c.b., 10/7/92 Hops and cooked pumpkin meat and boil • Brown sugar for priming This can be a raspberry weizen by substi- for 30 minutes. Add Burton Water Salt and tuting raspberries for the blackberries. 1 tsp. Irish Moss and boil for 15 minutes Procedure: I’ve made the raspberry with three different more. Add finishing hops and boil for 5 I used a little under 3 pounds of frozen recipes, I think I like the M & F better for minutes more. Remove from heat. Strain cranberries and pureed them right before flavored wheats and Ireks better for straight hops and pumpkin meat. Add boiled wort adding to the wort right after turning off the wheats. I’ve also made a dunkel with Ireks, to prepared fermentor -make up to 5--1/2 heat. Their semi-frozen state brought the adding two pounds of honey, 120 L crystal gallons. Add prepared Liquid Yeast. Fer- boil straight down. I had a strainer over the and some roasted barley. That started com- ment to SG 1030, transfer to Secondary funnel hole and would let the wort drip ing into its own after about three months. Fermenter, add the spices (BE SURE NOT through it. Then I would press it a bit with I’ve only done the blackberry once, and to add the spices until the secondary fer- the ladling spoon and scoop it out into a that’s taking a long time to come into its mentation or you will lose the intensity of bowl. This took a little while, and some of own too; I think I’ll increase the amount of the spices). Finish fermenting. Prime with the wort was left behind in the saturated blackberries to maybe 4-5 pounds next 3/4 cup corn sugar, bottle and age for 3 to 4 cranberries (I used hop bags and grain time. weeks or more. sacks so that there wasn’t a lot of other Specifics: Ingredients: stuff). But I topped it off with some tap water (gasp!) and got a nice two cases out • O.G.: 1.045 • 6.6 pounds, Ireks wheat or two 3.3 of it. • F.G.: 1.008 pound cans of M & F wheat • 1 cup, crystal Some of it was bound to get through • 1 cup, cara-pils though, and sometimes I find a cranberry • 1 ounce, Hallertauer or Saaz, 60 minute seed in the bottom of my beer. boil • 1/2 ounce, Hallertauer or Saaz, dry hop

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in the mash to a consistency similar to the Pumpkin Stout canned stuff. Anyone try this. Extract Pumpkin Ale Classification: fruit beer, pumpkin, stout, Classification: fruit beer, pumpkin, extract extract Specifics: Source: Jamey Moss (jamey@nucleus. Source: Anthony Johnston (anthony@ • F.G.: 1.015 amd.com), rec.crafts.brewing, 10/22/93 chemsun.chem.umn.edu), Homebrew I made this pumpkin ale last weekend and Digest #1327, 01/18/94 when I racked it, it tasted wonderful (at Here is a recipe that I formulated as an least I can tell that it will when it clears, experiment/modification of a previous rec- Punkin Ale carbonates, and ages). I based this recipe ipe that I posted. I had intended it to be a Classification: fruit beer, pumpkin, extract mostly on one posted on the HBD from the stout, but wimped out on the larege [email protected] account, but I Source: Philip J DiFalc (sxupjd@anubis), amounts of roasted barley and other dark changed the amounts and added a couple of rec.crafts.brewing, 10/22/93 malts necessary for the style at the last things. The following Punkin Ale Recipe was minute This made my kitchen smell better than fowarded to me by Dana Encarnacao any other beer I’ve ever made!! Ingredients: (uunet!ftp.com!DANAE). • 2 cans (29 ounces each) of Libby’s I reccomend that you leave the clove out of Ingredients: 100% Pumpkin (not pumpkin pie mix) the recipie. When I drank my first bottle, • 6 pounds Northwestern Golden malt • 8 ounces Flaked Barley and almost to my last bottle there was a extract • 4 ounces Belgian Special B strong taste of clove. I think it would have • 1 pounds amber malt • 6 ounces 60 L Caramel (Briess) tasted better without it. My opinion. • 10 ounces pure maple syrup • 3 ounces Chocolate Malt Ingredients: • 1-1/2 ounces Fuggles hops for 60 • 2 ounces Roasted Barley • 2 cans light malt extract (your choice) minutes • 1 3.3 pound can DMS diastatic malt • 6 pounds pumpkin meat (skin off) • 3 pounds sliced up pumpkin (smaller extract • 1--1/2 ounces Mount Hood hops “sweet” pumpkin, not the big halloween • 1 ounce Northern brewers Plugs 7.5% (boiling) kind) 60 mins • 1 pack burton salts • 1-1/2 teaspoon Nutmeg • 1/2 ounce styrian goldings 5.3% 30 • 1 teaspoon Irish Moss • 1-1/2 teaspoons Allspice mins • 1/2 ounce Tennanger hops (finishing) • 2 teaspoons Cinnamon • 1/2 ounce Hallertauer Hersbrucker • 1 package liquid yeast #1007 • 1-1/2 ounces fresh grated Ginger root 2.9% 10 mins • 1/2 teaspoon cinnamon • 1/2 ounce Fuggles finishing hops • 1 cinnamon stick (2 inches or so) • 1/2 teaspoon allspice • Wyeast #1056 (American Ale) • 1/4 teaspoon coriander, ground • 1/2 teaspoon nutmeg Procedure: • 1/4 teaspoon cardamon, ground • 1/2 teaspoon mace Cut the pumpkin into 1 inch cubes, but • 1/2 teaspoon ginger, ground • 1/2 teaspoon clove leave out the gooey inside and seeds. Add • 1 teaspoon vanilla extract Procedure: the pumpkin for the last 10 minutes of the “Mashed” malts, pumpkin, and extract at Procedure: boil along with all the spices. 150 F (65 C) for 30 mins, then sparged Bring to a boil 1 gallon and 1/2 water and Leave the pumpkin in the primary, then through grain bag. A real mess. Final vol- pumkin meat. Add 2 cans of malt, 1 and 1/ rack off the pumpkin after about 4 days. ume = ca.3 gallons Added 3.3 lbs of Amber 2 oz. Mount Hood hops, and Burton Salts. I’m going to leave mine in the secondary Briess Extract and commenced boiling. Boil for 45 mins. then add Irish Moss, and for two weeks, then bottle-age for another Yeast was Red Star Ale Yeast, rehydrated finishing hops. Boil for another 15 min. couple of weeks. I really can’t wait to taste in some cooled boiled wort. Beer was keg- Sparge into 3 and 1/2 gallons of water. Let this one! ged/force carbonated and almost com- cool and pitch yeast. Transfer to secondary pletely gone in one evening of Christmas fermenter at same time add all of your partying. spices. When fermentation is complete shipon, carbonate, and bottle. (After you Canned pumpkin dissolves into a horren- Pumpkin Ale siphon give a gentle shake to mix spices dously fine mush that will settle to the bot- Classification: fruit beer, pumpkin, extract around) tom of your primary and cause you to lose Source: Andrew Patrick (ANDINATOR@ up to 1 gallon or more (it does not firmly delphi.com), Homebrew Digest #1239, settle out.) Are the results worth it? I think 10/04/93 so, but I will only do 2 or 3 pumpkin brews I won 3rd place in the Novelty Beer cate- a year for the holidays, because it is messy. gory at the 1992 Dixie Cup Homebrew I would think that using fresh, cooked Competition with this recipe. To give credit pumpkin cut into 1” cubes or so might where it is due, I based this recipe largely strain out better, or they might break down on an extract recipe that was printed in Bar-

PAGE 175 FRUIT BEERS ley Malt & Vine’s (West Roxbury, Mass) store newsletter a few year’s back. I added Charlie Brown Pumpkin Ale Cat’s Claw Blackberry Ale 1 lb. light crystal malt and substituted Classification: fruit beer, pumpkin, extract Classification: fruit beer, blackberry ale, Chico Ale Wyeast #1056(aka American Source: Brian Walter (walter@ extract Ale) for the dried yeast they recommended. lamar.ColoState.edu), Homebrew Digest Source: Guy McConnell (gdmcconn@ I also modified (increased!) the spices #1000, 10/28/92 mspe5.b11.ingr.com) Issue #1069, 2/3/93 used. Made my second annual “It’s the Great This brew turned out quite well too with a Ingredients: Pumpkin Charlie Brown” Ale recently, and nice blackberry nose complimented by a • 6 pounds Northwestern Golden malt it has turned out wonderfully. So good in floral note from the Cascade hop tea added extract fact, that I thought I would share the recipe. at bottling. Enjoy! • 1 pounds British crystal malt :-) Not trying to boast, just want to share • 2 pounds sliced up pumpkin (NOT the with you other homebrewers. Ingredients: gross seedy junk, the stuff you carve!) It made a wonderful fall beer. (Almost too • 6 pounds Alexander’s Pale extract syrup • 1-1/2 ounces Fuggles hops for 60 good, as the wife and her friends like it a • 1 pound Orange Blossom Honey minutes little too much!! :-) The spices were a little • 1 pound ( 4 cups )Crystal Malt, 10L • 1 teaspoon Nutmeg strong for about two weeks, but then they • 1/4 pound ( 1 cup ) Victory Malt • 1 teaspoon Allspice mellowed nicely. By far one of the best • 1 ounce Cascade Pellets ( bittering - 60 • 1 teaspoon Cinnamon brews I have made (but then I always say mins ) • 1 ounce fresh grated Ginger root that :-). • 1/2 ounce Cascade Pellets ( finishing ) • 1 ounce fresh grated Ginger root • 1 pint WYeast #1084 Irish Ale Yeast ( • Wyeast #1056 (American Ale, alleg- Ingredients: recultured ) edly the same yeast used by SNBC) • 7 pounds light dried malt extract • 8 pounds Blackberries Procedure: • 1 pound 40 L Crystal malt • 2/3 cup Orange Blossom Honey ( for priming ) Add all the spices (including Ginger root) • 2 pounds pale ale malt for the last 10 minutes of the boil. OK, now • 1 whole pumpkin (10 - 15 lbs) there is some controversey over exactly • 1 teaspoon ground cinnamon Procedure: WHEN to add the pumpkin: the original • 1 teaspoon pumpkin pie spice Place crushed grain in cold water and steep newsletter said to add 2 inch cubes of • 2 ounces fuggles (90 min) for 45 minutes at 155 degrees. Sparge into pumpkin to the brew-kettle 10 MINUTES • 1 ounces hallertauer (90 min) brewpot and bring to a boil. Add extract before the end of the boil, and to “ferment • 1/2 ounce fuggles (5 min) and bittering hops and boil for 50 minutes. on” the pumpkin cubes. In the batch I made • 1/2 cup brown sugar mixed with 1 During the boil, mash berries through a for the Dixie Cup, I put the pumpkin cubes teaspoon cinnamon and 1 teaspoon strainer to extract the juice. Add honey and into the brew-kettle 30 minutes before the pumpkin pie boil for 10 more minutes, skimming off end of the boil. I’m not sure this was a good • spece (for priming) any scum that forms. Remove from heat idea - I think I boiled off some pumpkin • Wyeast liquid ale yeast, in starter and pour blackberry juice into the hot wort. crud (“crud” is a technical term) that got Procedure: Stir well and allow to steep for 15 minutes. into the final product. With the batch I just Cool and pour into primary containing 3 Clean and quarter the pumpkin, bake for 30 brewed, I am going to add mashed-up gallons cold (previously boiled) water. minutes at 350 F. Puree the pulp in food pumpkin to the secondary carboy, and rack Pitch yeast and aerate well. Rack to sec- processor or blender. The grains and pump- the contents of the primary on top of it. I ondary when vigorous fermentation sub- kin were mashed for 90 minutes at 154 F. used this method with excellent results on sides. When fermentation completes, make This thick mess was then strained into the a raspberry wheat beer recently. I also used a “hop tea” with the finishing hops. Cool, brewpot (a long process!), and then a stan- a very different hopping schedule in my add to bottling bucket along with honey dard 90 minute boil took place. When most recent batch: 60 minutes - 3/4 oz Wil- priming solution, and bottle. done, cooled with a chiller, and WYEAST lamette (4.5% alpha) 30 minutes - 1/4 oz starter was pitched. Sorry about the Willamette 1/2 oz Cascades (5.5% alpha) 5 WYEAST number, I forgot to record it. I minutes - 1 1/2 oz Cascades The original know it was an ale yeast, and most proba- recipe said to add finings to clear. I added 1 bly a German ale yeast to be specific, but I Cranberry Ale teaspoon of Irish Moss at 60, 30 and 10 am not certain. Standard fermentation and Classification: cranberry ale, extract minutes before the end of the boil. I am bottling, except the spices were added at Source: Polly Goldman (Polly.Goldman@ also considering finings or some other clar- priming time wiht the priming sugar. p2.f615.n109.z1.fidonet.org), r.c.b, ification agent in the secondary (pumpkin 10/28/93 has got some CLOUDY JUNK in it!). Someone recently posted a request for a cranberry beer recipe. This one is m ine and got good reviews by members of my brew club last year.

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Ingredients: • 300 ml Yeast starter of Wyeast 1056 Specifics: • 1 3.3 pound cans Munton & Fison extra Chico Ale • O.G.: 1.042 light unhopped extract • 1/2 pound 40 L crystal malt Procedure: • 1/2 pound barley flakes Mash grains in 1.25 gallons of 77C water • 1/2 pound corn sugar to bring temp to 69C. Hold at 69C for 1 Wheat Berry • 1 ounce Saaz (4.2% alpha) 1 hour boil hour until conversion is complete. Sparge Classification: wheat beer, weizen, fruit • 3/4 ounce Willamette 1 minute boil grains with 1.5 gallons of 77C water. Add beer, raspberry wheat, blackberry wheat, • 6 12-ounce bags of cranberries, juiced dried malt extract, honey, and Cascades to extract with pulp the sweet wort and boil for 1 hour. Turn off Source: Tom Childers (TCHILDER@ • Wyeast 1056 (Chico) heat, add finishing hops and 1 pound of fro- us.oracle.com) HBD Issue #1144, 5/19/93 zen (handpicked) blueberries. Steep 15 Procedure: minutes. Cool to pitching temp, and bring I’ve been playing with raspberry wheat beers for a few months now, and am drink- Cranberry juice and pulp were steeped volume to 6 gallons with water. Pitch yeast. After 4 days, place 4 1/2 pounds of thawed ing my third batch. You don’t need to go with boiled and slightly cooled water a nd all-grain, but you do need to sanitize the small amount of post-boil (and pre-chill) blueberries into secondary fermenter and rack beer over them. After seven days, I fruit somehow. There are two main wort for about 10 minutes, then strained choices: into carboy. transferred the beer to another carboy (a tertiary?), where I let it ferment out a few Add the fruit to the hot wort after the boil, Escaped pulp required use of a panty-hose more days until the hydrometer reading when the temp has cooled to perhaps 170F, (clean and sanitized) strainer over racking was steady. Bottle with 1 cup of corn sugar. and keep the fruit/wort at 160-190F for at wand. least 15 minutes to sanitize the fruit. If you let the temp get too high, or boil the fruit, Specifics: then you will set the pectin in the fruit and • O.G.: 1.050 Lima Bean Ale get very hazy beer. This method works well • F.G.: 1.010 for frozen fruit, which has generally been Classification: lima beans, beans, vegeta- turned to mush by ice crystal formation. bles, all-grain, pale ale, bitter Sanitize the whole fruit with a food-grade Source: Scott Bickham (bickham@ sanitizing solution (perhaps by soaking in Rick’s 1994 BlueBeery Ale lynx.msc.cornell.edu), r.c.b., 4/16/93 Everclear or 100-proof cheap vodka?), Classification: blueberry ale, partial mash I am what you might call a lima bean con- then add the fruit to the secondary and niseur, so a batches ago, I used 3 lbs. of fro- strain out during the priming/bottling pro- Source: Rick Gontarek (gontarek@ zen lima beans in an all-grain batch. Here’s cess. ncifcrf.gov), HBD Issue #1477, 7/16/94 the recipe. The mash was pretty cloudy, but I use the first option, which has the advan- This beer has a great blueberry taste!! Last any greenness was covered up by the red in tage of being easy and pretty bullet-proof. year I made a raspberry ale, but I lost most the crystal malt. The result is actually a The disadvantage is that you lose some of of the flavor because I added the berries to pretty nice English bitter, in spite of the the aromatic qualities of the fruit by heat- the primary. Adding the bulk of the fruit to unusual recipe. ing it. the secondary will ensure a berry aroma and taste! Notice I didn’t worry about bugs Here is my current wheat-raspberry recipe Ingredients: on the berries (I just washed the berries, (many thanks to Kathy Henley of Austin, that’s all). • 5# 6 row lager malt TX for getting me going in the right direc- • 3# lima beans, cooked and broken up tion). Sorry, but I don’t take specific grav- If you’re not prepared to do a partial grain, with a potato masher ity measurements. you can substitute one can of light malt • 1# crystal malt extract for the pale malt. I like Alexander’s • 0.75 oz. Northern Brewer Hops (60 Ingredients: Sun Country Pale Malt extract because it’s minutes) one of the lightest I’ve seen. • 5-1/2 lbs light dried wheat malt extract • 0.5 oz. homegrown hops (mixture, 20 • 1-1/2 oz Hallertauer or Northern Hope you enjoy this! I can’t wait until a minutes) Brewer (boiling), 7 HBU snowy night in January when I’ll pop one • 0.5 oz. homegrown hops (mixture, • 1/2 oz Hallertauer Hersbrucker of these and enjoy a taste of Summer! finish) (finishing), 2-3 HBU Ingredients: (for 6 gallons) • Wyeast 1098 • 24 to 36 oz frozen raspberries • 4 lbs pale malt • 16 oz frozen blackberries • 1/3 pound crystal malt Procedure: • 1 tsp vanilla extract • 1/2 pound cara-pils malt I did a step infusion mash and sparged to a • Belgian ale yeast (Wyeast 1214) • 3 lbs light dried malt extract volume of 6 gallons. I collected 4.5 gallons • 1 lb honey of 1.042 wort afterward and fermented • 1 ounce Cascade hops (boil) with Wyeast 1098. • 1/2 ounce Willamette hops (finish)

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Procedure: until kraeusen recedes, then rack to sec- Boil 2-1/2 gallons of water, add malt ondary. Add finings and let sit for 7 days or Strawberry Beer extract and boiling hops, and boil for 55-60 until the fermentation is complete. Bottle (I Classification: fruit beer, strawberry ale, minutes. Turn off heat, add finishing hops, used corn sugar for priming) and wait *at extract least* two weeks before tasting. cool to 190 F and add the frozen fruit and Source: Robert Blade vanilla. Let sit covered for 20 minutes, Specifics: ([email protected]), r.c.b, 7/15/94 maintaining temperature at about 170 F • O.G.: 1.049 I just finished a strawberry beer that I love. and stirring occasionally. Cool to below • F.G.: 1.008 100F, add to carboy pre-filled with 2-1/2 When I bottled it it tasted tart as hell -- but gallons of water, straining out and pressing a week later I started drinking it and it was the fruit to extract most of the juice. Pitch great! It’s a bit bitter, but the strawberry is the yeast, ferment at 70-72F, transfer to very noticeable and everyone seems to secondary after two days, then ferment KiWheat Ale enjoy it (especially me!). Classification: wheat beer, weizen, fruit completely out (about another 7 days). Ingredients: Prime with 3/4 cup corn sugar and bottle. beer, kiwi ale, extract • 6 lb. pale male extract 24 oz of raspberries gives a fairly subtle Source: Jim Grady (grady@hpangrt. • 1 lb. amber malt extract beer, with a mild tart raspberry underpin- an.hp.com), HBD Issue #1195, 8/3/93 • 1 lb. light crystal malt ning that all of my friends loved. 36 oz of I had intended to add more hops but mis- • 2 oz. hops (can’t remember what kind I berries give a more assertive, but not over- calculated (and I didn’t even have a home- used, but 1 oz. was for 60 min. boiling whelming, raspberry flavor. Note that Bel- brew while I was making it!). It is a rather and 1 oz gian ale yeast will give stronger “clove” light beer with a slight kiwi nose. As you • for 15 min.) overtones when fermented at temperatures drink it, it has a tartness that helps take the • 9 pints fresh strawberries of 75-78F, and milder flavors at 70-72F. place of added hop bitterness. It does not • 1 pkg. WYEAST Belgian Ale hold a head worth beans. • a little irish moss If I make this again, I think I will add a few • about 3 tsp. pectin enzyme more hops and leave it on the kiwis MUCH Rose Colored Glasses longer. I think that after I bottled I saw on Procedure: Classification: fruit beer, raspberry ale the digest that krieks are left on the cherries for 2-4 months. I guess I was a little too I cleaned and pureed all the strawberries in Source: Richard Bellavance (charlot@ a blender, added about half a gallon of CAM.ORG), r.c.b., 7/23/93 hasty to have my summer brew before the summer was over! water to them, and boiled them seperately Very, very good. The taste does change from my wort for about 15 mins. (my pot quite a bit during the first two or three Ingredients: wasn’t big enough to fit ‘em). Cooled them months in the bottle, going from more • 6# William’s Weizenmalt Extract (60% and my wort and added the rest of the fruity to more beer like, to a very pleasant wheat, 40% barley) water. Pithced the yeast. The blowoff was balance between the two. I may use more • 1.5 oz Hallertauer hops (2.9% alpha amazing! (I probably lost about 1 1/2 gal- raspberries the next time around, though... acid) - 60 min lons of beer). Tons of it. I heated the pectin • 1 oz Hallertauer hops - 5 min enzyme in a little water and added it to the Ingredients: (for 20 litres) • 0.5 tsp Irish Moss secondary (to eliminate pectin haze). Let it sit in a secondary for three weeks. When I • 1 can Unican Canadian Ale liquid malt • 7 # kiwi fruit bottled it it tasted tart as hell -- but a week extract • 2 campden tablets later I started drinking it and it was great! • 500 grams Light clover honey • Wyeast Belgian Ale yeast It’s a bit bitter, but the strawberry is very • 0.5 oz Northern Brewer hops noticeable and everyone seems to enjoy it • 600 grams Frozen raspberries Procedure: (especially me!). • 2 pounds Corn sugar (“dextrose”) <- Fermented at ~70^F. Yeah I know, no flames please... After 5 days, I peeled and diced about 7# of • Finings kiwifruit, added 2 campden tablets, and put • yeast them in the freezer overnight to help break- Peach Wheat Ale down the cell walls. The next day, racked to Classification: peach ale, wheat beer, Procedure: secondary and added the kiwifruit (brought extract Bring about 10 - 12 quarts of water to a up to room temperature. After 1 week, boil. Add the malt extract, honey, hops and when the secondary fermentation was Source: Mark Stevens (stevens@ corn sugar. Boil for 15 to 20 minutes. Turn complete, I bottled. stsci.edu), HBD Issue #1481, 7/21/94 off heat and remove pot from oven. Add the There’s an excellent article by Ralph Bucca slightly tawed raspberries and stir. Let cool Specifics: in the July/August 1994 issue of Barley- to pitching temperature (about 24 deg. Cel- • O.G.: 1.041 Corn that talks about various aspects of sius), sparge to primary fermenter and • F.G.: 1.009 brewing with fruit. He provides some gen- pitch yeast. Let ferment for about 5 days or eral info about handling fruit, when to add,

PAGE 178 FRUIT BEERS etc., and then provides a couple recipes. • 1# Malted Wheat • 1-2 lbs Amber Dry Malt Extract One of these is an extract-based Peach Ale • 1 oz. Mt.Hood Hop Pellets (boil) 5.5 • 2 cups Carapils that should be trivial to turn into a Peach AA • 1 1/2 oz Hallatter hops (bittering) Wheat recipe. Here’s how I’d change • 1 oz. Hallertauer Hersbrucker Plugs (at • 1 tsp Irish moss Ralph’s recipe to make it a peach wheat 45 min) 4.6 AA • 1/2 Saaz hops (finishing) beer. • 1/2 tsp Gypsum (rehydrated 20 min.) in • 3 1/2 quarts FROZEN blackberries Ingredients: boil added to help cool wort • 1/2 tsp Irish Moss (rehydrated 20 min.) • 1 cup corn sugar for priming • 6.6 pounds Northwestern wheat extract last 20 min. of boil • Wyeast #3056 and 1 quart starter syrup • 1 pkg Wyeast Bavarian Wheat Liquid Procedure: • about 5 AAU hops (maybe 1 ounce of Yeast (in starter) Mt. Hood, Hallertau, etc.) • 4.5 # Rasperries, frozen, thawed, Put cracked Carapils in cold water and • wheat yeast (Wyeast bavarian wheat) strained (48 oz of juice) leave in until just before boil. Add Wheat • 3/4 cup corn sugar (or malt extract) for • 5/8 c. Bottling Sugar to prime extract and DME and boil. Added Bittering carbonation hops boil 25min. Add Irish moss, boil • 4 pounds fresh peaches (pitted and Procedure: 30min. Add finish hops boil 2 min, skinned) Place wheat malt in bag, in cold 2.5 g water Remove from heat. Put pot in sink of cool/ in pot, bring to 160 deg. and hold 1 hour. cold water and add Blackberries. As they Procedure: Remove grain bag. Pour 2 cups or so of thaw crush berries with your spoon. Boil malt and hops for 1 hour. Add cold water over bag to rinse good stuff back into Remove hopbag(a lot easier than straining water to fermenter to bring to 5 gallons. the pot. Add LME, bring to boil. Add boil them out). Put everything in 6 1/2 gal Add wort. Pitch ale yeast. On 2nd day of hops and gypsum. at 40 min add Irish bucket or carboy fill to 6 gal mark with fermentation, skin, de-pit, and chop moss, at 45 min add HH hops. At 1 hour, water and pitch yeast. peaches. Add to fermenter. Three days cool pot in water bath (tub) till 70 deg., Start at 70 degrees F , after ferm starts later, rack to secondary. Bottle 10 days about 40 min. Strain into carboy holding 2 move to 60 F , xfer to 2ndary after 5-7 later. gal preboiled, cooled, filtered water. Aerate days. Leave in secondary 7-14 days(I go Fully. Pitch yeast starter, aerate again. My 14) you may want to use gelitin or polyclar ferment started at 6 hours. Rack to second- to help settle things out(5-7 days before ary after 5 days on top of the juice from the bottling). Bottle with 1 cup corn sugar. JazzBerry Juice raspberries. I bottled at 23 days. Wait 2 weeks and enjoy so good home- brew. Classification: wheat beer, fruit beer, rasp- Specifics: berry wheat beer, weizen, extract • O.G.: 1.051 Source: Dodger Posey • F.G.: 1.010 ([email protected]), HBD Issue #1505, 8/19/94 Billy Bob’s Blueberry Bitter Classification: fruit beer, blueberry ale, bit- Just thought I’d share this recipe I brewed ter, all-grain recently that drew many compliments. The Blackberry Wheat amount of fruit added was a geuss, and I Classification: wheat beer, weizen, black- Source: David P. Brockington (bronyaur@ ignored advice to sanitize in any way the berry wheat, extract stein2.u.washington.edu), r.c.b., 9/1/93 fruit addition cuz I’m just that way. Source: Curt Woodson (cdwood@lex- Here is the blueberry bitter I brewed up last The raspberries were from Trader Joe’s. mark.com), r.c.b., 2/5/93 summer. I was quite happy with it -- the blueberry flavor came through nicely, yet Listed as 100% fruit, no additives or pre- I posted about my summer in the briar servatives. Metal strainer with soup ladel to the malt/hops were evident enough that it patch picking Blackberries to make wine. tasted like beer. press. I was horrified when I did the sec- Then decided to ask for beer receipes for ondary on top of the juice. I was sure I the Blackberries. Thanks to John DeCarlo The finished beer was quite striking in ruined the batch, it looked horribly pink. and many others who responded and appearance -- purple color and purple head. After 2 weeks in the bottle it was “OK”, encouraged me to do it!! WELL I made a (The head color was kinda cool.) The hop- after 4 it was great, and I’m waiting to see Wheat Beer and added some of the hard ping was relatively light -- I would defi- if it gets better or worse. LOTS of rasp- worked for Blackberries for what has been nately use a low-alpha hop for bittering. berry FLAVOR, excellent carbonation, the BEST DAMN BEER I HAVE EVER The flavor hop (I used a half ounce of Cas- tastes great and most refreshing. Hope you DRANK!! cade for 30) could probably be eliminated. like it. Comments welcome regarding pro- It was yummy, but I don’t think it ages Note: I have made 3 batchs of this. All have cedure and process. well. been GREAT. I added more DME to one or two of the batches. Ingredients: Ingredients: • 6.6# Alexanders Unhopped Wheat Ingredients: • 9 pounds English Pale 2-row LME (60/40) • 6.6lbs Irks Wheat extract • 1.5 oz Cascade hops for 60 minutes

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• 0.5 oz Cascade hops for 30 minutes The wort tasted like a wheat muffin before watch out, I know of a good blueberry • 1.0 oz Kent Goldings hops for 1 minute yeast was pitched. When the beer was patch in Maine that’s going to get raided! • 1 tsp. gypsum added to mash racked to 2ndary, it was _very_ tart with a Anyways, this is a partial mash, and I sup- • 2 tsp. Irish Moss added 30 minutes prior wonderful fresh fruit flavor. At bottling the pose you could substitute 3 lbs of DME for to end of boil beer was _very_ tart, still with a nice fresh the 2-Row lager. • 10 pounds fresh blueberries fruit flavor but (gasp) SOAPY. A 2nd opin- • Wyeast American Ale yeast -- no starter ion told me not to worry, let it sit. So after Ingredients: Procedure: 10 weeks in the bottle, we had some a Thanksgiving. The beer is full bodied, well • 4 lbs 2-row Lager Mashed in single infusion. Starch conver- conditioned, tart, fruity and warming. The • 3 lbs Amber DME sion around 156F for 60 minutes. Mash out soapy flavor has dropped out. It is very rich • 5 lb Cara-Pils at 168F for five. Sparge water @ 170F. and goes very well with the heavier holiday • 5 lb Crystal 40L Exact amount of sparge water unknown; I foods (so far). • 1 lb Honey simply sparger until desired yield was • 1 oz Tettnang - 60 mins (plugs) reached. Ingredients: • 1 oz Willamette - 10 mins (plugs) The blueberries were crushed prior to add- • 5 lbs. British 2-row • 1/2 ounce Saaz (finish) ing to wort. They were added to wort after • 3 lbs. German Wheat malt • 1/2 ounce Saaz (dry hop) the end of boil, when temperature of wort • 4 oz. chocolate malt • 2 packages European lager yeast (one was lower than 180F. The blueberries were • 4 oz. munich malt for ferment, one at bottling) allowed to sit in hot wort for 15 minutes. • 1 lb. honey • 4 pounds, frozen blueberries The wort was then chilled with an immer- • 8” cinnamon stick sion chiller. Then, the whole shebang • 1 gallon fresh apricot puree - ~ 7 lbs. Procedure: (fruit, hops, and all) were poured into a (previously frozen ‘cots run through a Step infusion mash, 120 for 30 minutes, plastic fermenter for primary fermentation. juicer) 150 for 10 minutes, 158 for 15 minutes. Primary done for seven days, following • 3/4 oz. Hallertau (5.3 alpha for ~17 Sparge with 1-1/2 gallons water. Boil. Add which the beer was racked off of the gunk IBU) @ 60 mins. hops as indicated above. Add blueberries into glass. I think I left it in the glass for • Wyeast 3068 and finishing Saaz after cooling. Pitch two days; fermentation was pretty much yeast. complete. Oh -- a tsp. of polyclar added 24 Procedure: After one week, Boil 1/2 gallon water. hours prior to bottling. Mashed all grains with single infusion at Remove from heat. Add 3 pounds blueber- Specifics: 154F. Collected 6.5 gals. sweet wort, ries. Rack to secondary and add blueberry • O.G.: 1.060 boiled down to 5 gals. Honey and cinna- water mix. Add 1/2 ounce Saaz. Keep at • R.G.: 1.008 (rack gravity) mon went into the pot @ 10 mins. Chilled lower temperature (lager). • F.G.: 1.007 and pitched 1.5 qt. Wyeast 3068 (Weihen- After 3 weeks, add 1-1/4 cup dry extract to stephan). Fermented in primary 24 hours 3 cups of water. Boil 20 minutes. Cool. and racked onto pasteurized ‘cot puree in Pour into bottling bucket and add other clean, sanitized carboy. Left on the fruit for yeast pack. Siphon beer into bucket. Slugbait Apricot Cobbler Ale 5 days. Racked to 2ndary. Batch primed with corn sugar and bottled 10 days later. Classification: fruit ale, apricot ale, all- Specifics: grain • O.G.: 1.038 Source: Jerome Seipp (JanetF1054@ aol.com), r.c.b., 12/1/94 Blueberry Lager I tried the Apricot Ale and decided it tasted Classification: lager, fruit beer, blueberry Raspberry Brown Ale too “pitty”. So being the “I-can-brew-any- lager, all-grain thing-they-can” home brewer I am, I Classification: brown ale, raspberry ale, decided to brew my own. My first thought Source: John Ferlan (ferlan@ fruit beer, extract star.enet.dec.com), r.c.b., 1/12/95 was to call the brewery and ask about bit- Source: Bill Fullerton (full0042@ terness units and how they handle the fruit. This was my first attempt at a Lager - I had maroon.tc.umn.edu), r.c.b., 12/6/94 had a Blueberry Ale at a Brewshow in Port- I spoke to a brewer there and he said they One of the brews I concocted this fall that land, Me. and kind of got the fever for the go for 15 IBU and use an apricot exctract. turned out to be very good was this one. I decided to use fresh ‘cots and go for a flavor of.. well you know. I do have to give slightly higher IBU (my complete utiliza- some credit to a recipe in the Cat’s Meow 3 Ingredients: tion is probably(!) less than the brewer- from Rick Gontarek for his BlueBeery Ale • 3.3 lbs hopped dark liquid malt extract ies’). I also wanted something a little (page 167)—it helped me decide on how to • 3 lbs light dry malt extract nuttier and spicier. It ended up quite differ- perform this trick of putting blueberries in • 1 oz. cascade hops (1/2 brewing 1/2 ent from the Pyramid beer, but hey, it’s and getting the flavor to come out. Unlike finishing) mine. him, my blueberries weren’t hand picked - • 5 lbs fresh raspberries rather store bought - however, next year - • Wyeast liquid English Ale yeast

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Procedure: In my enthusiastic college days, we put cup of corn sugar (dissolved in a minimum I mixed the wort and cooked it for 30 min- together a wonderful brew, which I have of boiling water) and bottle. It should be utes then lowered the temp to 170 and kept never been able to drink more than three of ready in three to four weeks from bottling it there for about ten minutes. After one in an evening due to extreme intoxication time, which makes it the fastest wine that week I transferred the brew from primary (I’m a 185 lb. male.) At age of only 2.5 I’ve ever made, if it can be said to be such. to secondary fermenter. I kept it in the sec- weeks, it won 2nd in the Dixie Cup fruit Personally, I think it’s the best too. ondary fermenter for 3 1/2 weeks then bot- beer competition behind a blueberry ale tled. from Brassoria County, Texas. It, however, probably cannot be called a true beer to you purists out there, due to its raspberry con- Finster’s Finest Chocolate tent and strong wine flavors. I hesistate to call it a beer myself. It’s not a wine either, Raspberry Stout Batch #14 Raspberry so let us put it down as a scrumptious syn- Classification: stout, fruit beer, raspberry Classification: fruit beer, raspberry ale, thesis of the two. Just made some this stout, extract extract month and the recipe still works despite a Source: Kinstrey (kinstrmi@ Source: Gary Arkoff few years in the back of my head. I highly dso008.sch.ge.com), r.c.b., 2/8/95 ([email protected]), r.c.b., 12/13/94 recommend everything about it, except What I was brewing I call “Finster’s Finest Wine base cause massive restart of fer- cost per bottle (.80 - $1.00). Chocolate Raspberry Stout”. I substituted menation. Literally blew the lid off the car- frozen raspberries for the cherries, and boy! Tasted one week in bottle. Very Ingredients: added some baker’s chocolate. boring. Flavor varies a lot with temp. Lots • 3-4.5 lbs Laaglander dark powdered I’m going to try this recipe again, with of seeds in first bottle, other bottles clear. malt extract cherries, because I think the cherry taste is If I were to make this again, I would add • 3 lbs. dry or canned wheat extract more agreeable with the chocolate flavor. • 11 12oz. cans Knudsens frozen about 1/2 pound of chrystal malt (20L) to After 1 week in the bottle, this brew was Raspberry Nectar concentrate (Avail. in sweeten it a bit. Also, when racking and overpoweringly raspberry. No chocolate whole foods stores) adding the wine base, _put on a blow off taste at all. At 2 weeks in the bottle, the • 1.25 oz Hallertauer Hops (boiling) tube_ this stuff made a big mess! raspberry had really mellowed, and the • 0.25 oz Hallertauer Hops (finshing) chocolate came thru. Yummy. Next time, • 0.5 oz Saaz Hops (finishing) Ingredients: I’ll used 1-1.5 lbs of cherries or raspber- • 1 tsp North Sea Irish Moss • 5 1/2 lbs. dry light malt extract ries. I’m looking for just the barest hint of • 1 pkg Munton and Fison Ale yeast • 1 1/3 oz. willamette hop pellets 60 fruit flavor. I may only use 4-6 oz of choc. minutes {alpha 4.3, beta 3.3} also. I’m also looking for a dark-chocolate • 1/3 oz willamette hop pellets 10 Procedure: flavor in the stout, so I’ll have to continue minutes Be careful with this recipe. At all stages experimenting. Ultimately, I’m aiming for • 1/3 oz willamette hops 5 minutes prior to bottling, it it quite eager to escape a smooth stout that has overtones of those • 1 can (96 oz) raspberry wine base from whatever container it is placed in Mon-Cherie chocolate-covered cherry can- • 1 package wyeast Belgian ale yeast including the wort pot. Combine grain dies. • 1/4 teaspoon Irish moss extracts in your largest pot along with enough water to fill it 2/3 full (No more Ingredients: Procedure: than 3 1/2 gals.) and boil for 45 mins. 30 • 3.3 lbs John Bull plain dark extract Cultured the yeast in 1.020 starter 48 hours mins before end of boil, add boiling hops syrup in advance. Bring water to a boil. Add and Irish moss. Add finishing hops 5 mins. • 3 pounds plain dry malt extract extract. Add boiling hops after hot break. before end of boil. Upon completion, place • 1 pound crystal malt Flavor hops added as noted above. Add in primary fermentation container, add • 1/2 pound roasted barley Irish moss for last 15 minutes. Remove water to 4-4.25 gals. and allow to cool to • 1/2 pound black patent malt from heat. Cool. Sparge into carboy. Boil 150 deg F. Add six cans of the Raspberry • 1-1/2 ounce Northern Brewer hops more water. Cool. Fill carboy. Wine base Nectar, cover and allow to cool to body pellets added to secondary at time of racking. temp before pitching yeast. After a couple • 1/2 ounce Willamette hops pellets of days, when the head subsides, add the • gypsum to create hard water other five cans of raspberry concentrate. (It • 3 pounds frozen raspberries really likes to go out the top at this stage.) • 2 packages Edme dry ale yeast In two or three more days, the head should Dark Raspberry Wheat • 1-1/4 cups dry malt extract again subside, at which time it should be • 8 ounces baker’s chocolate Classification: wheat beer, barleywine, racked into a glass carbouy with a mini- raspberry wheat, extract mum of head space. Follow the progress of Procedure: Source: Ian Russell Ollmann (iano@ fermentation. When the ring of bubbles Heat 1.5 gal water to 170F. Add grains, scripps.edu), HBD Issue #1603, 12/13/94 dissappears at the neck of the carbouy, it is cover, and let sit for 30 min. stirring occa- time to bottle. Rack and combine with 3/4 sionally. Remove grains. Bring to boil.

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Add gypsum, malt extracts, NB hops, chocolate, and boil for 60 min. Turn off Bronx Cheer Pyramid Apricot Ale heat. Add raspberries to hot wort (be care- Classification: pale ale, fruit beer, rasp- Classification: apricot ale, fruit beer, ful of splashing). Cover, and let sit for 13 berry ale, partial mash extract, Pyramid Apricot Ale min. Add Willamette hops. Cover, and let Source: David Draper (Dave in Sydney) Source: Michael Lloyd (mlloyd@ sit for 2 min. Cool wort. Dump entire mess ([email protected]), r.c.b., 3/10/95 cuix2.pscu.com), HBD #1690, 3/27/95 into primary, aerate, and pitch yeast (I rehydrated it while waiting for the rasp. to Was fully drinkable in 2 weeks, and have I recently attempted to clone Pyramid steep in wort). just one bottle left after two months. This Apricot Ale. beer got very good reviews from friends, 4-5 days in primary. Rack *very carefully* I just sampled my first bottle. I was disap- but those who had never heard of the con- into secondary, to avoid racking fruit parti- pointed at the relative lack of apricot char- cept of a fruit beer (there are many down cles. 10-14 days in secondary (I went 14). acter. By the way, I used the ‘standard’ here) were not impressed. One labmate apricot essence that I bought from Specifics: pronounced it “pathetic”. He of course is HopTech but is readily available from a • O.G.: 1056 an unsophisticated philistine though, so I number of different vendors. I tried a side • FG.: 1018 don’t mind :-}. by side comparison with a bottle of Pyra- mid and noted that the commercial ale had Ingredients: (22 litres, 5.8 US gallons) a more pronounced apricot character. Now, • 2.5 kg (5.5 lb) pale malt I am not looking to make apricot nectar, but Free Time Raspberry Brew • 1 kg (2.2 lb) light extract syrup (I use I would have hoped for more apricot flavor. Classification: fruit beer, raspberry ale, Cooper’s) extract • 100 gr (3.5 oz) 80L crystal Ingredients: • 100 gr (3.5 oz) amber malt Source: Stephen McDonald (smmcdona@ • 4 lbs. Alexander wheat extract • 500 gr (1.1 lb) wheat malt watserv1.uwaterloo.ca), r.c.b., 1/8/95 • 1.4 lbs. Alexander wheat kicker • 150 gr (5.3 oz) flaked barley • 4 oz. malto-dextrin I made a raspberry lambic and it turned out • 25 gr (0.9 oz) 7.1%AA Willamette • 14 IBU domestic Hallertauer (60 great! In fact I enjoyed the first bottle flowers 60 min minute boil) today. It turned out better than possibly • 20 gr (0.7 oz) 4.3%AA Styrian • Wyeast # 1056 liquid yeast imagined: nice carbonation, subtle yet dis- Goldings flowers 2 min • 3/4 cup corn sugar tinct raspberry taste and a very unique • 600 gr (1.3 lb) frozen raspberries • 4 oz. apricot essence added to bottling colour. • gelatin finings bucket Ingredients: • Wyeast 1028 • .53 kg Dried malt extract Procedure: Specifics: • 1 kg Plain light malt extract Protein rest at 50C (122F) for 30 min, main • OG 1038 • .47 kg Dextrose mash at 68C (154F) for 90 min, mashout at • FG 1010 • 5 cans Welch’s Frozen conc. raspberry 77C (170F) for 10 min, sparge to recover • Bottled 2/27/95 cocktail (341 ml cans) about 15 litres (about 4 US gal). • 1.5 oz Tettnanger Hops (boiling) Boil 60 min total. At end of boil, stir in 600 • .5 oz Tettnanger Hops (finishing, 1 gr (1.3 lb) frozen raspberries and let steep min.) for 30 to 45 min. Chill, put in fermenter, Cherry Fever Stout • 1 pck Coopers Brewery Pure Brewers top up to final volume, pitch yeast. I use Classification: stout, fruit beer, cherry Yeast Wyeast 1028 for this, the slight woodiness stout, extract really complements the mild fruit flavors. Source: Fishstix ([email protected]), r.c.b., Procedure: OG about 1050, FG about 1014 for ABV 4/3/95 Boil wort for one hour. Sparge into glass about 4.8%. Add gelatin finings at racking Here is a great fruit beer recipe! This recipe carboy, then add raspberry conc. and water. if you like, to reduce pectin haze. Primed at is designed for the intermediate brewer. Starting SG: 1.049. Wait. Bottle. Wait. bottling with 6.3 g dextrose/glucose/corn Enjoy. The brew is named “FREE TIME” sugar per litre (about 0.8 oz per US gal) of Ingredients: because it was brewed on Oct. 29, 1994, beer. • 3.3 lbs. John Bull plain dark malt the end of day-light savings time. extract syrup • 2 1/2 lbs. Premier Malt hopped flavored Specifics: light malt extract syrup • O.G.: 1.049 • 1 1/2 lbs. plian dark dried malt extract • 1 lbs. crystal malt • 1/2 lbs. roasted barley • 1/2 lbs. black patent malt • 1 1/2 oz. Northern Brewer hops (boiling): 13 HBU

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• 1/2 oz. Willamette hops (finishing) Ingredients: which will cloud the beer (not critical, it • 8 tsp. gypsum • 3 lbs dried wheat malt extract just doens’t look as cool as it does when it’s • 3 lbs. sour cherries • 2 lbs laaglander extra light malt extract crystal clear and bubbling). • 2 lbs. choke cherries or substitute with 2 • Malto-dextrin at beginning of boil lbs. more sour cherries • 1 lb wheat Specifics: • 1-2 pkgs. ale yeast • 4oz raspberry extract added at end of • OG: 1048 • 3/4 c. corn sugar or 1 1/4 c. dried malt boil extract (for bottling) • 1 oz hallertau 45 mins Procedure: • 1 oz cascade 15 mins • irish moss 15 mins Add the crushed roasted barley, crystal and • Edme Ale Yeast Raspberry Wheat black patent malts to 1 1/2 gallons of cold Classification: wheat beer, weizen, rasp- water and bring to a boil. When boiling berry wheat, extract commences, remove the spent grains and Source: Tony Giaccone (tman@jagunet. add the malt extracts, gypsum and boiling com), r.c.b., 5/4/95 hops and continue to boil for 60 minutes. Raspberry Pilsner Add the 5 lbs. of crushed cherries (pits and Classification: fruit beer, lager, raspberry Ingredients: all) to the hot boiling wort. Turn off heat beer, pilsner, extract • 3.3 Kg, Ireks weizen and let the wort steep for 15 minutes (at Source: Ian M. Hall-Beyer • 1 1/4 lbs Bavarian Wheat temperatures between 160-180 degrees ([email protected]), r.c.b., 5/3/95 • 1 oz. Tettinger Hops for 20 min boil F{71-88 C} in order to pasturize the cher- I’ve made a raspberry from canned & • 1 Pkg WYeast Saaz Ale ries. Do not boil. Add the finishing hops 2 hopped malt (kit) with amazing results... • 5 lbs Frozen Raspberries minutes before you pour the entire contents Here’s my recipe.. into a plastic primary fermenter and cold Procedure: water. Pitch yeast when cool. After 4-5 Ingredients: days of primary fermentation, rack the fer- The OG was 36, and the carboy just fin- menting beer into a secondary fermenter. • 2 cans Ironmaster european pilsner ished a rather vigorous 3 day fermentation Secondary fermentation should last about • 3-5 lbs raspberries (fresh or frozen, be with the first blow-by out of my 7 Gal Car- 10-14 days longer. Bottle when fermenta- sure to sterilize*) boy. tion is complete. • 2-4 lbs blackberries (“) After 5 days, rack and add raspberries. • your choice of yeast To prepare the raspberries blend them fro- Specifics: • DME to bring OG to 1.048 zen and then nuke them until room tempra- • 1 tsp yeast nutrient • OG: 1064-1068 (16-17) ture (which should sterilize them). Place • FG: 1018-1026 (4.5-6.5) into secondary carboy and rack into the Procedure: carboy. One week in secondary, then into That’s the basic recipe.. experiment with it the bottles. a bit... I throw the berries on top of the wort Mr. Radz Raspberry Wheat in primary,and let the primary go until they Classification: wheat beer, raspberry have leeched all their color out. At that wheat, raspberry ale, extract point, I rack to secondary and let it all settle Butternut Porter (use finings if you feel the need, I didn’t). Source: Mr. Rad ([email protected]), r.c.b., Classification: squash beer, butternut By the time it’s done, you have a beautiful 4/4/95 squash, pumpkin ale, porter, partial-mash red brew that is then kegged, conditioned, I bottled just the other day and the little bit and aged for 3 months in the fridge. If you Source: Bill Shirley I drank off the siphon was GREAT. add sterilised the berries right, there’s not a ([email protected]), r.c.b., 4/8/95 priming sugar, of course. Have done a few trace of haze or cloudiness. It’s almost like When you want to make a pumkin ale and fruit beers, but this recipe is my latest and a raspberry champagne, and a great dessert procrastination gets the best of you,... you probably the best yet. For an ale, I would beer. The initial taste is beery, and then a make squash beer. (No fresh pumkin left in simply switch out the wheat extract for lingering fruity aftertaste. I used the pilsner the stores). light or amber extract and used crushed kit for its relatively low hop content, allow- Well, this stuff is definately yummy. I bot- crystal rather than wheat! The hops dont ing the fruitiness to come out a little more. tled some of it, but after sitting unattended matter that much since I am assuming u are (*) Sterilising the berries Because the ber- in the secondary for over a month, the yeast going for the fruit rather than a hop taste. I ries are susceptible to wild yeast on the was a bit settled, and I underprimmed a bit. wanted to use WYeast Bavarian Wheat, but canes, it is advisable to sterilise the berries Most, though, is in the keg, and like I said, was out of it at the time. I like Edme dry by heating them in water to a point a little yummy. It has great head retention (the yeast for a generic and it did its job quite below 85 degrees centigrade. (adding some squash?), and a very creamy head, it is very well from what I can tell. dextrose to the water will start leeching out sweet, but nicely chocolatty. I could stand the flavor and color). Any higer, and you more hops, but I think it’s good as it is. will release some pectin into the solution,

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Sorry for the mix of Standard/Metric, but • .5 oz. Hershbrucker (30 min) raspberries on the floor and walls. I pan- that’s what happens when a US brewer • .5 oz. Tettnang (0 min) icked, breaking the first rule of brewing: moves to Canada. Sorry, no SGs, either. • .5 oz. malto-dextrin powder (10 min) RDWHAHB. Once some brewing compa- I’m a bit lazy. • .25 oz. irish moss flakes (15 min) triots got me to relax. I immediately fitted Ingredients: • William’s weizen yeast the carboy with an airlock, boiled 0.5 lb of Laaglander DME (because I had it hanging • 1 butternut squash (2 kg) around) in 1.5 gallons of water, cooled it, • 1/2 lb chocolate malt Procedure: and added it to the brew. • 1 lb caramel malt (high L) Mash for 2 hr @ 155F , 1 tsp gypsum added • 3 lb 2-row pale malt to mash water. Add a couple gallons of My wife says it is the best beer I ever made. • 2 kg pale extract foundation in the bottom of Gott mash-tun. When I offered the beer to brewing gen- • 1 oz Goldings (60 mins) Then add grains. Add 2 cans of 29 oz size tiles, and told them what happened to the • 1 oz Fuggles (45 mins) pure pumpkin (the grain helps strain out brew, they were skeptical. I said it’s not like • 1/2 oz Goldings (30 mins) the goo, I DON’T stir the mash). A colan- I scraped the raspberries off the floor and • 1/2 oz Goldings (15 mins) der trimmed-to-fit used as a false bottom in back into the beer. I was thinking of it. • 1 pkg 1056 Wyeast - American Ale the Gott. Raspberries are expensive when you buy • 2.5 tbsp gypsum them in November. Everything turned out Sparge until runs off clear (collected a bit fine. There was a slight wine quality to over 4 gal) Did a 60 min boil. beer. Just a little tart. The longer it sat in the Procedure: Chill and siphon into 5 gal carboy. Pitch bottle the better the head and carbonation. Cut quash into pieces, bake 30 mins at William’s weizen yeast. If you can stand to wait about four weeks, 375F. This is a bit difficult, as butternut is 1/25/94 O.G. 1.075 racked to 2nd on 2/5/94 it’s great. A friend told me he had been sav- one tough squash! Put pieces into blender bottled with 2/3 cup corn sugar per 3.5 gal. ing a bottle and opened it last week (about with enough water to make it chop up nice. 3/9/94 F.G. 1.028 6 months in the bottle) and it was great. All grains crushed together: 4.5 quarts I’ll be making it again when the berry water, mash all grains and squash: took Specifics: prices come down later this season. Let me blended squash (which had some water) • OG: 1075 know how yours turns out. and water to 138F,: then added grains: • FG 1028 mashed in at 128F,: brought down to 125F, Ingredients: and covered for >30 mins: raised to 155F, • 1.5 kg Premier Reserve Gold Unhopped was at 158F after 15 mins, 150 at 60 mins,: Ale Extract mashed more than 90 mins Raspberry Catastrophe • 1.5 lb Muntons Plain Light DME Because of the squash, I extended the mash Classification: fruit beer, raspberry beer, • (0.5 lb Laaglander DME - see times a bit. extract comments) • 1.0 oz bittering Mt. Hood hop pellets Source: Eric Hale ([email protected]) or (3.6% alpha acid) ([email protected] • 1.0 oz flavoring Fuggle hop pellets net.com), HBD Issue 1749, June 5, 1995 (3.6% alpha acid) Pumpkin Dunkel Weizenbock This is my wife’s favorite beer of all time. • 6 x 12 oz Frozen Raspberries Classification: pumpkin beer, wheat beer, It is also the first fruit beer I ever made. If • 0.75 oz Fresh Raspberries weizenbock, partial mash it’s your first, learn from my mistake. The • Wyeast American Ale (No. 1056) Source: Sandra Cockerham, (COCKER- basis for this is just a simple Pale Ale and • 0.5 cup Priming sugar [email protected]), HBD add some fruit. Here’s my recipe for Rasp- berry Catastrophe (I’ll explain the name Issue 1750, June 6, 1995 Procedure: below). I’m an extract brewer and proud of In the future I want to repeat this recipe it. I can make some pretty good beer and I Boil 2.5 gallons of water with Extract, with either wheat dry malt extract or do an don’t have the time for all grain. DME, and bittering hops for 60 minutes. all grain batch. Add flavoring hops at 10 minutes before I made a big mistake. My normal primary/ the end of the boil. bottling-bucket was in use, so I used a 5 Ingredients: (for 3.75 gallons) gallon carboy as my primary. BIG MIS- Cool to almost pitching temperature. Add • 3# Belgian Pale TAKE. At least I was smart enough to use wort and frozen raspberries to AT LEAST • .5 # Belgian Aromatic a blow off tube. The stuff chugged along a six (6) gallon primary fermenter. Add • .5 # Wheat flakes nicely for a couple of days and then in another ~2.5 gallons (to make five gallons • 4 oz. ea (Choc. Malt, carapils, about two days... Kablooey! Raspberries total). Aerate (I put on lid and shake) and caravienne) everywhere. I mean everywhere! I swore pitch yeast. Fit primary with a blow off • 6 oz. 10 lv crystal someone tipped over the fermenter and tube, NOT AN AIR-LOCK. Primary for • 3 oz. 60 lv crystal didn’t bother to clean-up. I guess the sugars two (2) weeks (some place where you • 6 oz. Belgian munich malt in the fruit took a few days to complex into don’t care if it might erupt and check it • 3.3# Premier Wheat Kit (last 40 min) something the yeast REALLY liked to eat. daily), secondary for two (2) weeks, prime • 1 oz. Saaz (60 min) There was about 1.5 gallons of beer and then bottle and drink in another two weeks.

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didn’t need a step mash). I decided to reach • 1.5 gram gound nutmet, boil 15 minutes Pumpkin Ale a mash temperature of 155. Papazian said • 1 gram ground ginger, boil 15 minutes Classification: pumpkin ale, all-grain 16-18 degree temperature loss, so I got my • Wyeast American ale yeast water to 173 degrees and mixed it in a pic- • 6 grams cinnamon chips (dry spice) Source: Jim Starks ([email protected]), nic cooler only to find that the temp came • 3 grams nutmegs (dry spice) r.c.b., 9/18/95 in at 145F! I spent the next 15 minutes or • 2 grams ground mace (dry spice) Yesterday, I brewed my first all-grain batch so, boiling more water and heating small • 3 grams sliced ginger root and I thought I’d post my impressions in amounts of the mash on the stove, so I • 0.5 gram ground cloves case anyone is thinking about trying it. I’m could get starch conversion. After another Procedure: brewing a Pumpkin Ale for a Halloween 45 minutes I had full conversion, as per the Party, so I wanted to brew something palat- iodine test and started sparging in a double Steam Pumpkin for 10 to 15 minutes or able for the budmilloors drinkers, although bucket lauter tun system. I mixed the until tender, add to mash in progress. my tastes tend toward darker, richer beers. pumpkin in at this point, hoping the grain Single Step Mash at @ 152F until conver- My comments: Took a lot of effort to keep bed would filter out any pumpkin gook so I sion is reached. Mash for 1.5 hours. all that water heating (I used the amounts wouldnt wind up with a lot of pumpkin I used fresh pumpkin, but canned pumpkin suggested in TNCJHB) for the six hours or gook in the bottom of my fermenter. I should work. Cut into 1/2 inch to 1 inch so the whole process took. Next time, I’m sparged real slow, took me about 75 min- cubes. If its soft you can probably omit the going to keep another cooler handy with utes. I went from there to boil, and I added steaming part. For the Dry spice additions, boiled water and may raise my water heater all two ounces of cascade hops in the boil I boiled a cup of water, then added the temperature so that it takes less time to (advice from my brew shop owner). I kept spices (inside a hop bag). I let it steep for a boil. I’m also amazed at all the crud/trub the wort at a rapid boil for 60 minutes. I couple minutes, then transferred the whole whatever. cooled using tubing submerged in iced shebang to the fermenter. I racked it again I wound up with five and a half gallons in water and siphoned into my fermenter. a couple of days later. primary, but I must have two and a half gal- When the temp dropped to 80F, I pitched lons of sediment and it hasn’t even started the yeast, hooked in my blow off tube and fermenting yet! I’m hoping the trub com- had a bottle of homebrew. My SG was 1.048 right about where I wanted it. pacts a little bit more before I rack to sec- Michael’s Raspberry Ale ondary. I never had this much trub before, Classification: fruit beer, raspberry ale, even on partial mash batches. I’m planning Specifics: extract on adding Pumpkin Pie Spice (don’t know • OG: 1048 how much yet) and hops when I rack to Source: Michael Minter (minter@ secondary on Friday night. I’ll leave it all lsil.com), r.c.b., October 4, 1995 in secondary another 10 days or so and bot- I made a very nice Raspberry Ale this sum- tle. This was certainly a fun experience, but mer that got raves from all my friends. very time consuming. Anybody have any Spiced Pumpkin Ale Give it a try. Classification: pumpkin ale, all-grain comments? Anyone have any idea if I’ll get Ingredients: anything approaching five gallons when Source: Mike Clarke, MClarke950@ • 6.6lb Light Malt Extract (John Bull I’m done? Does this seem pretty par for the aol.com, HBD Issue #1818, 8/30/95 unhopped) course for the first time? Any comments on The majority of the taste/aroma came from • 0.5lb British crystal Malt (cracked) the recipe? I’m thinking 60L crystal was the ginger. The spices really came through. • 3 oz Hallertau hop pellets (3.1% Alpha) too dark...maybe 40L would have been bet- The hops and malt were balanced and nei- • 1 tsp Irish Moss ter? ther dominated. The pumpkin showed up • 5-12oz boxes of frozen Raspberries Ingredients: in the color, a nice orangish/ brown. I • Wyeast 1098 English Ale liquid yeast didn’t get much taste though. It was my • 8# 2-row English Pale Ale Malt wife’s favorite beer, it was also the hit of Procedure: • 1# 60L Crystal Malt the Christmas party. Good Luck I hope this • 2 cans (20 oz?) of Libbys Pumpkin (no helps. Steep cracked crystal malt in your brew pot preservatives, just Pumpkin) with 1-2 gals water coming to a boil. • 2 oz Cascade hops (60 minute boil) Ingredients: (5 gallons) Remove crystal at 170 F. Bring to rolling • 1 oz Hallertauer hops (dry hop in • 7.50 pounds Maris Otter 2 Row malt boil and added malt extract. Boil for 15min secondary) • 0.50 pound Crystal Malt L40 and then add 2.5oz Hallertau hops in a hop • Wyeast Liquid American Ale yeast • 3 oz. chocolate malt bag. Boil for 45 more minutes and add Irish • 0.5 pound wheat malt (HMD Belgian) Moss, 0.5oz Hallertau hops for aroma to Procedure: • 1 pound pumpkin flesh hop bag and the frozen Raspberries (previ- Through some lengthy discussions with the • 2 ounces Hallertauer (3.2 % alpha, boil ously rinsed and drained). Leave on heat proprietor my my brew shop, I decided that 60 minutes) for 5 more minutes. Turn off heat, remove I would use an infusion mash (a - because • 2 inches cinammon stick, boil 30 hop bag and let stand for 10 more minutes. it was my first all-grain batch and b - he minutes Cool, top off to 5 gals and pitch yeast. Be said the malt was highly modified and • 1.5 gram ground mace, boil 15 minutes sure to leave the raspberries in the wort

PAGE 185 FRUIT BEERS during the primary ferment. Transfer to a bucket with matching lid (sealed, but not secondary after 2-3 days and leave the airtight). Cherry Weiss et cetera raspberries behind. Bottling Procedure: 12/01/94: Bottled with Classification: fruit beer, cherry wheat, 3/4 cup corn sugar. Beautiful golden red- wheat beer, extract Specifics: dish color! Fermentation completely Source: Jason Affourtit ([email protected]), • FG: 1.014 stopped before bottling. Used 26 - 22 oz. Homebrew Digest #1895, November 28, 3bomber2 bottles. Bottle conditioned for 1995 four weeks before trying a bottle (I don’t Just a brief note, thanks to all for advice know how I held out that long!) What about the cherry vanilla weiss beer, it came aroma! What color! What taste! Framboise a la Palme out great! Classification: fruit beer, raspberry ale, After 7 days conditioning - WOW! extract Great stuff, i was very pleased, great pink Source: Andrew J. Milan (ajmilan@msma- Cranberry Wheat color also! cab.remnet.ab.com), r.c.b., October 4, 1995 Classification: fruit beer, cranberry beer, Ingredients: Ingredients: (for 5 gallons) all-grain, holiday beer, christmas ale • 3.3lbs wheat liquid extract (i used • 6# Dutch Light Liquid Malt Extract Source: Russ Brodeur (r-brodeur@ M&F) • 1/4# Crystal Malt (40L) ds.mc.ti.com), r.c.b. October 2, 1995 • 3 lbs light dme (i used wheat) • 1/4# Belgian Malt (120L) I have made a cranberry wheat for the hol- • 1 oz. 5% cascade hops • 1 Oz. Hallertaur Boiling Hops (Pellets) idays the past two seasons. • 3 cans good quality cherry juice concentrate (unfortunately couldn’t get • 1/2 Oz. Saaz Hops (Pellets) BIG cranberry aroma with this recipe. • 1/2 Oz. Saaz Finishing Hops (Pellets) my hands on • YeastLabs #A08 Belgian Ale Liquid I used Edme Ale yeast, but Wit or Lambic • cherries fresh or froz) Yeast strains would lend more “character”, I • american ale yeast (didn’t go with the • 8.5 pounds fresh-frozen raspberries think. weiss yeast to reduce those normally Ingredients: desired esters of banana and clove - wanted to preserve the cherry/vanilla Procedure: • 9# Schreier 2-row malt aroma the best i could) Yeast Procedure: On 10/28/94, approx. five • 9# dWC Wheat malt tablespoons of DME and two cups of water • ~20 IBU’s kettle hops (I used 1.35 oz was boiled for two minutes. This hot mix- Perle @ 7.5% alpha) Procedure: ture was then poured through a hot funnel • Edme ale yeast 3 gal. boil volume. • 12 pounds cranberries into a hot bottle, capped with an airlock Very rapid fermentation for 4 days, slowed (minus the water, but stuffed with a cotton _finally_ and racked to secondary after 8 ball), and allowed to cool to room temper- Procedure: days, left it 6 more days in carboy, great ature. Meanwhile, the liquid yeast was *No* finishing hops (want to taste the clarity! once in secondary i added 2tbs. removed from the refrigerator and allowed cranberries) Mash at 124 F/30 min, 145-50 pure vanilla extract for flavor and mostly to warm to room temperature. F/30 min, 158-60 F/30 min. aroma, and i tbs. cherry essence for aroma Wort Procedure: 11/01/94: Started with 1- Added 12# of chopped cranberries after (taste was grrrreat, didn’t need any more 1/2 gallons of water and crystal malt (in a krauesen fell. **note, a cheesecloth bag flavor, wanted better aroma). grain bag) and brought to boil. Removed with some sort of weighting would be At bottling added 8oz malto-dextrin for grain, added liquid extract and boiling hops advisable to **keep the berry pieces from better head and mouth feel - was of course (in hops bag). Boiled for 45 minutes. floating up & out of the liquid. very dry...and priming sugar. Added 1/2 oz. of Saaz hops and continued Fermented another 2 wks, then secondar- boil for five minutes. Removed brew pot ied ‘til clear & bottled. Specifics: from heat and added finishing hops for two • OG: 1.054 (could be off a bit) minutes. Removed all hops. Cooled wort in Specifics: ice bath. Added to four gallons of cool • OG: 1056 (before cranberries) water in five gallon carboy. • FG: 1.015 Fermentation Procedure: 11/01/94: Took O.G.. Pitched yeast at 64 degrees F. Blow- Blackberry Porter off tube fitted to carboy. 11/03/94: Blowoff Classification: porter, fruit beer, blackberry tube removed and airlock added. 11/24/94: porter, extract Primary fermentation done. Transferred to Source: Bryan Schwab (SCHWAB_ bottling bucket, added 8.5 lbs. of thawed, [email protected]), fresh-frozen (no sugar added) raspberries 10/26/95 for secondary fermentation. Covered

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Partial Grain Recipe, 3rd Place Fruit Beer Procedure: I let the primary go, left cherries in for 1 1995 Santa Rosa Brewfest, Fort Walton I used 30 pounds of sour cherries. Added to week, then racked off to carboy. At two Beach Fl. water brought to boil and then removed. It weeks, rack to bucket, boil 3/4 cup corn Next time I brew this, I would take special turned out very nice, just tart enough. sugar and stir into bucket, and bottle. precautions in my racking process to get all of the fruit seed out by employing some Specifics: means of filtration to the process. • OG: 1082 • FG: 1021 Cherry Wheat Ingredients: • Alcohol: 7.9% Classification: cherry wheat beer, wheat • 6.6 lbs Dry malt extract • Color: 294.3 SRM beer, extract • 3 cups Crystal Malt 40 L • Hops: 15.5 IBU Source: Mark Berk ([email protected]), • 3 cups Special B r.c.b., 11/15/95 • 1/2 cup Chocolate Malt • 1 in. Brewers Licorice Ingredients: • 2 tbls. Gypsum Dog Gone Bad Cherry Wheat • 6.6 pounds TRUMALT wheat extract • 8 oz. Malto Dextrin Ale syrup • 2 oz Liberty Hops ( 3.5 AAU) Classification: cherry wheat beer, wheat • 3 ounces Halletau hop pellets • 5 lbs. Frozen Thawed Blackberries ( beer, extract, fruit beer • 2 teaspoons Irish Moss added to the secondary) • 4 ounces Carlson cherry extract Source: Dave Baker (dbaker@monroe. • 2 pkgs. Muton/Fison yeast • Wyeast American Ale yeast #1056 ny.frontiercomm.net), r.c.b., 11/15/95 Procedure: Here’s an extract recipe I sort of did “on the Procedure: fly” - and it turned out to be real good. It’s Put grains in a hop sack and add to 2.5 gal Add the extract and 2 ounces of Hallertau my first (but not last!) stab at a cherry of treated water with gypsum. Bring to 160 (for bittering) to 1.5 to 2 gallons of water. wheat. degrees and hold for 15 minutes. Sparge The TRUMALT extract comes in these grains and remove, bring wort to boil, add This really turned out great... two weeks wierd foil bags (3.3 pounds per bag, I used D.M.E and licorice. Hold boil for 1 hour. after bottling the brew was very cherry- two bags). Boil for 45 minutes. Add the Last 15 minutes of boil, add Malto-Dextrin like, almost too much - but after 6-8 weeks Irish Moss (to aid in clearing) and 1/2 and Liberty Hops. Rehydrate yeast, cool it mellowed out to a much more subtle ounce Hallertau (for flavor) and boil 15 wort and add to enough water to your fer- brew. I think you’ll like it. minutes more. Sparge into your primary mentation bucket to a five gallon level. Ingredients: and add the yeast when under 80 degrees. I After 5 days , rack to secondary which has • 3 kg Ireks Weizenbier extract (hopped) would make a yeast starter to increase your within it the thawed frozen fruit. Leave in • 1/2 lb. Ireks wheat malt (grain) pitching rate. It’s not neseccary but secondary for 15-20 days. • 1/2 lb. Munich malt (grain) definetly recommended. Let ferment in pri- Specifics: • 5 lb cherries (I think I used Bing) mary for 7 days. Rack to secondary and let sit for 3 days. Add the remaining 1/2 ounce • OG: 1.076 • 2 oz. Ocean Spray Cranberry Juice Hallertau pellets right into your secondary. • FG: 1.024 Cocktail • 1 oz. Hallertau - alpha 2.4% (dry hopping). Let sit in the secondary for • 1 oz. Cascade - alpha 4.9% 7 more days. Add your cherry extract to • 1 pkg #3056 Wyeast Bavarian Wheat your bottling bucket along with your nor- mal 3/4 cup of prime sugar. Age at room Vic’s Cherry Stout yeast • 3/4 cup corn sugar for bottling temperature for 3 weeks. It will taste great Classification: stout, cherry stout, imperial after 4 or 5 weeks. One note, I used Carl- stout, extract son’s cherry extract for the cherry flavor Procedure: Source: Vic Hlushak (vhlushak@ and aroma. I felt that 4 ounces was not awinc.com), r.c.b., 12/12/95 Crack grains, bring to boil, remove @ boil enough. This stuff is so damn expensive. I add extract @ 30 min. add 1/2 oz. Cascade would suggest using 8 ounces. I heard Ingredients: (5 gallons) @ 58 minutes, add 1/2 Cascade + 1 oz. Hoptech makes a better concentrated • 3.00 lb. Corn Sugar Hallertau @ 60 minutes, remove hops and cherry syrup. I also heard that you can also • 1.00 lb. Roast Barley turn off heat add cranberry and crushed use 8-10 pounds of real cherries. Your sup- • 6.50 lb. Dark Malt Syrup Extract cherries (I removed pits) steep for 20 min- posed to freeze them until your ready to use • 1.00 lb. Black Patent malt utes - temperature @ 170 degrees pour all them. Then put them in some water and • 1.00 oz. Kent-Goldings 4.0% 60 min of wort (including cherries) into 5 gal. fer- heat them to 170 degrees. DON’T BOIL • 30.0 pounds cherries mentation bucket along with cold H20 to THEM unless you want cloudy beer. You • ale yeast fill Note: don’t use carboy - cherries will add the cherries to your secondary 7 days clog blow-off! add yeast when temperature before bottling. goes below 80 degrees

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• .5 oz. E. Kent Goldings 1 min. Ingredients: Cranberry Ale • ale yeast • 6.6 lbs NW Weizen LME Classification: fruit beer, cranberry ale, • 1.4 lbs Alexander’s Kicker Pale Malt extract Procedure: • 1.0 lb Crystal (lovi 60) Source: Neil Dryden (ndryden@ First, boil 8 lb. of well washed peeled pota- • 1.0 oz Perle 7.4 aau (boiling) unixg.ubc.ca), r.c.b., 11/18/95 toes until done. Throw out the boil water to • .5 oz Tettnang 4.4 aau (finishing) • 1 small roasted pumpkin (4 lbs for I’d second this opinion. I made a cranberry get rid of dirt remnants and green skin fla- about 4.5 cups) ale with 1.2 kg (2x600 g) frozen cranber- vors. Mash to a fine consistency adding • Wyeast 3068 Weihenstephan Wheat ries that turned out well IMHO. Nice subtle water as necessary. Allow temperature to cranberry flavor/tartness. The ingredients settle at 140 F. Add 2 oz. amylase enzyme were (if memory serves since the brew- and let sit as long as you have patience and Procedure: book isn’t handy). care to monitor the temperature. This time Cut pumpkin in half, seed, and roast in affects to a great extent your conversion. It oven at 375 for 1 1/2 hours. Peel away skin Ingredients: will become much thinner in consistency and food process to a pulp. Add grains to 3 and sweeten. When you finally lose your • 3 kg liquid pale malt extract qts water and bring to a boil. Strain grains, patience (3 hrs for me) add the soup to the • 1 kg honey add 5 qts water and bring to a boil. Add main mash and begin your protein rest for • 1.5 oz Hallertauer (~4% AAU) boiling LME, pumpkin mush, and Perle in hop- 1/2 hr. at 122 F. Raise temperature to 152 F hops (60 min) bag. Boil for 20 minutes and add Tettnang and mash for 2 hrs. Mash out at168 F. Now • 0.5 oz Hallertauer flavoring hops (5 in hop-bag. Boil another 15 minutes. you can add the Prerinsed rice hulls. Stir min) Remove hop bags and strain wort. Add them in well, but reserve 1/2 lb. for the bot- • 1.2 kg crushed frozen cranberries strained pumpkin material to 2 quarts of tom of your lauter tun. Sparge with pH 5.7 (steeped 10 min) water and bring to boil. Strain this back adjusted water. Adjust pH with either lactic • Wyeast German Ale #1007 into wort. Allow to cool and pitch yeast. acid or acid blend. Boil the wort 1 1/4 hrs. Secondary in 4 days and bottle when fer- Chill quickly. Divide wort into 2 carboys mentation ceases. Procedure: and allow to settle for about 2 hrs. or until Standard 1hr boil with 3 gal wort, cool in the cold break is well settled. Rack the wort Specifics: ice water, pour into 2.5 gal boiled, cooled into clean carboys, aerate well by shaking • O.G.: 1.053 water. Add yeast starter, rack after 7 days, the carboys, then pitch your yeast. Dry • F.G.: 1.013 bottle after 14 days with 3/4 cup corn Munton Fison Ale yeast is excellent for sugar. this. Ferment at 68 F. When ferment is almost done, rack to secondary adding 1 tsp. of polyclar to each carboy. Allow to Christmas Cranberry Ale settle. This unfortunately is not sufficient Classification: fruit beer, cranberry ale, Potato Beer to clarify the potato beer. After a week rack holiday beer, christmas beer, extract again and add 1 packet of dissolved gelatin Classification: potato beer, vegetable beer, Source: Tracy Williamson (williata@ all-grain (do not boil your gelatin) and set the carboy in as cool a place as you can find (not freez- is.dal.ca), r.c.b., 11/24/95 Source: Mearle Gates ([email protected]), ing). When clear rack into your cornelius After brewing six successful ales with malt r.c.b., 12/7/95 kegs and force carbonate. And/Or bottle. extracts, I decided to try something a bit Here is my tried and true recipe for potato Age 3 months for a very smooth mellow different for Christmas. I had picked about beer. ale with a faint mashed potato flavor. The 3 cups of cranberries just outside Halifax and since I don’t particularly like them on Ingredients: hops are very nice too. their own... • 9 lb. Gambrinus 2-row malt Specifics: The resulting brown ale is pretty good - but • 1/2 lb. British Munich Malt • O.G. 1.042 I wouldn’t be posting this recipe if I hadn’t • 8 lb. mashed potatos • F.G. 1.015 received some praise from fellow home- • 2 lb. Vienna Malt brewers. Anyway, the cranberries are defi- • 3 lb. Rice Hulls - absolutely necessary nitely noticeable but not overwhelming. (end of mash) They lent a distinctly sharp sourness and a • 1 tbsp. Irish Moss Pumpkel Weizen bit of extra sweetness. If I were to do it • 1.5 oz. Nugget Hops 1 hr. (Mine were Classification: wheat beer, pumpkin beer, again I’d use a different hop and possibly in home grown) vegetable beer, extract larger amounts. • 1 oz. E. Kent Goldings Hops 1/2 hr. Source: John Nicholas Varady • 1 oz. Wild Hops 15 min. (substitute Ingredients: Tettnanger) ([email protected]), r.c.b., 12/7/95 • 1 & 1/2 cups crystal malt • 2 oz. Ultra Hops 5 min. Mmmmm...It’s good. • 6.6 lbs Armstrong Amber malt extract • .4 oz. Ultra Hops 1 min. • 2 oz. Hallertauer hops (pellets)

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• 3 cups fresh cranberries • 2 oz Tettnangers (reduce if you don’t Procedure: • ale yeast like hoppy beers) Peel oranges with a Potato peeler, and set • 3/4 cup corn sugar to prime • 2 lbs fresh or frozen berries aside Add grains(in grain bag) to water and • Irish moss heat to 152F, steep for 15 min. Continue Procedure: • ale yeast heat to 170F and pull out the grains. Heat Brought 1 gal water to boil with crystal to boiling, remove from heat, and add malt, removed crystal malt, Added amber Procedure: honey, LME, and Willamet hops Boil for malt, Boiled 45 min., added 1 oz. hops, Boil the honey, an ounce of the hops, & the 30 min. Add spice and orange peel At 45 boiled 15 min., added 1 oz. H-T hops, Irish moss in some water 15 minutes. Add min add Kent goldings hops turn off heat at boiled 2 min. Morgan’s kit malt and bring back to a boil. 50 min and add cranberry juice conc. steep above 170F for 10 min Cool asap Ferment Cooked cranberries separately, added to Add fruit. Lower heat. Steep at 150 degrees primary with wort and filled to 5 gal(US). 20 minutes with the second half of the Specifics: hops. Now, I know boiling fruit releases the pec- • O.G.-1.062 tin, but I couldn’t figure a way around the That’s it! Toss in some cold water & yeast • F.G.-1.018(I think, I forgot to write it need to both pasteurize the berries and to and let ‘er go. down) break the skin. However, I can’t detect any After 4 days, rack off into a secondary fer- negative influences in my beer. By using a menter, leaving the fruit behind in the pri- two stage fermentation, I was able to mary. siphon off the beer and leave all the fruit Cherry Wheat pulp behind. The only thing really missing Classification: wheat beer, cherry wheat, from the beer is a hop aroma - the H-T hops extract were just too mild for the cranberries.... Bah Humbug Brew Source: Michael Ferdinando (msf2@cor- Classification: brown ale, cranberry, nell.edu), r.c.b., 11/15/95 Specifics: orange, extract We just made a cherry wheat beer two • OG: 1042 Source: Chickengrrl ([email protected] weeks ago. We followed an all-extract • FG: 1011 boldt.edu), r.c.b, 3/15/96 recipie from Charlie Papazian’s New Com- I used orange peel with good results once. plete Joy of Home Brewing called “Cher- I would like a litte more orange, so next ries in the Snow” with a little modification. time I think I will add it to the beginning of WARNING: This recipie is strictly from Strawberry (or whatever...) the boil in a slightly lesser quantity. memory. Wheat Rapid start with the fermentation. Some Ingredients: Classification: wheat beer, fruit beer, may want more hops, I don’t like my beer strawberry wheat beer, extract • 1 3.3-lb can of light malt extract syrup very bitter. This is a great winter brew and • 3 1-lb cans of wheat malt extract syrup Source: [email protected], HBD #1906, has some residual sweetness. I love it while • 1/2 lb crushed crystal malt 12/11/95 talking in front of the fireplace. The flavour • 2 oz Hallertauer hop pellets (boiling I’m new to this list, so I thought I’d drop a is very complex. I can taste orange and • 8 lbs. crushed sour cherries recipe for a KILLER strawberry wheat cranberry, but not sure about the spice. • Wyeast weizenbeer yeast beer that I’ve enjoyed immensely. “Fruit? Good body, little head, and does well with In Beer? Yuck!” Well, that’s what I said, a month or two of aging. Got great reviews Procedure: too, before a friend gave me a Rasperry from a the few that usually say,”I don’t like Bring three gallons of water to 160-deg F. Wheat or ten to taste... beer very much”(referring to the garbage in the grocery store no doubt) Steep the crushed crystal malt for 45 min. Scoff if you may, but this is a killer brew. Strain out. Bring to boil. Add the malt I’ve had the best luck with strawberry Ingredients: extract syrups and boiling hops. Boil 1 wheat (and one batch in particular...!), but • 8# Light LME hour. Remove from heat. Add the crushed I’ve tasted a couple heavenly rasperry • 2# honey cherries to the hot wort and steep for 10 wheats too. Cherry wheats never seem to • .25# Black Patent minutes. Pour the lot (cherries and all) into be too good for whatever reason. If you • 1# Crystal a primary fermenter and cool to yeast have good luck with a different kind of • 1oz willamet Hops pitching temperatures. Add the yeast cul- fruit, please let me know. Original credit • .5oz kent goldings(last 10 min boil) ture ans ferment 5-7 days in primary. for an earlier version of this recipe goes to • 1 pkg. EDME ale yeast Siphon the beer off the cherries into the Mike Raimey, Braumeister Ekstrordinar. • 2 Tbsp pumpkin pie spice secondary fermenter and let go another Ingredients: • 1 can Welch’s Cranberry juice seven days or until fermentation is com- plete. Bottle with 3/4 cup of corn sugar. • 1 1/2 lbs honey concentrate • 1 can Morgan’s Wheat • peels from 4 oranges(without the white • 1 1/2 lbs lt dried malt gunk) • 6.5 gallons water

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to crystal-clear beer, I guess you could try every summer. Beware, the addition of the RazzWheat#1 additives like Irish moss or PVP -- I don’t fruit will send the gravity into orbit so Classification: raspberry wheat, wehat know too much about their use, however. don’t juke up the malt unless you want a beer, extract The best thing is the taste (clean, tart-sweet barley blue beer. Fruit will increase the bit- fruitiness offset nicely by the Cascade ter finish so go light on the bittering hops. Source: Rob Ball (robball@intersource. aroma, and v. refreshing on a hot summer’s com), r.c.b., 5/13/96 Produces a beer with a blue head and hue day), followed closely by the glorious and a distinctive blueberry flavor. Varies This is a tart berry ale very fruity,triple the peachy-purple color. Decent head, too from season to season because of the qual- honey if you want a sweeter result. I use (something I generally seem to have a ity and sweetness of the berries. This is my this base wheat in all my fruit wheats,now problem getting). Enjoy! wife’s favorite brew. I add 2-3 lbs of wheat grain,in a partial mash, for a fuller wheat flavor. You can Ingredients: Ingredients: make any type of fruit beer. Here are • 4 lbs. Laaglander extra light dried malt • 5 1/2 lbs Hugh Baird Pale Malt amounts for other fruits: All types of ber- extract • 1/2 lb Crystal Malt ries 1-1.5#per gal; Peach-7.5-8#per 6 • 2.5 lbs. clover honey • 1 lb Wheat Malt gal(2# blended add to boil)5# primary; • 1.5 oz. Cascade hops (boiling) • 1/2 lb Corn Sugar Cherry-2#per gallon; Lemon-3 large in • .75 oz. Cascade hops (finishing -- final • 4 Cups Blueberries boil cut on all sides,3-5 large in primary. 4 minutes) • 1/2 oz Willamet Hops (boil) • 2 lbs. frozen blackberries (in retrospect, • 1/4 oz Saaz Hops (10 minutes) Ingredients: I would probably go w/ 2.5 - 3 lbs.) • Yeast of your choice, Wyeast 1056 or • 6# Breiss Weizen Wheat Extract • 3 lbs. fresh peaches (peeled, pitted & Coopers Dry is preferred by us • 40 ozs. Honey lightly mashed) • 1 oz.Mt.Hood (60 min) • 1 pkg. Yeast Lab European Lager yeast Procedure: • 3/4 oz.Hallertua (10-15 mins) Mash in 9 qts 140 F. water, raise to 152 F • 3068 Wyeast Procedure: and convert for 90 minutes. Mash out 5 • 60 ozs raspberries,added to cooling Extracts, honey, and boiling hops to 1.5 gal minutes at 168 F. Sparge with 5 gal. of 168 wort. boiling water; 1 hour boil. TURN OFF F acidified sparge water. Boil 60 min to 90 HEAT, allow wort to cool for a minutes min or until volume adequately reduced. Procedure: (ideally to temps between 160 &180F), and Mash berries with potato masher in bowl Leave in thru primary,remove going into add fruit, juice and all. Allow to steep. cov- with corn sugar untill a pulpy mess. Add to secondry. Bottled with 1-cup dextrose ered, for about 15 minutes; add finishing hot wort when it has cooled to about 180 F boiled in 3 qts water, cooled. Primary: 5-7 hops for final few minutes. Pour, unspar- and cover and let sit around 20 minutes, days; secondary 3-5 days. ged, into 3 gal. cold water in primary fer- then chill as normal (we use an imersion menter. Pitch yeast when cool; O.G. 1.052 chiller, berry bits could clog a counterflow) After 3-6 days fermentaion, rack beer into and ferment. secondary fermenter. (I had big problems Blackberry Peach Lager w/ this step due to chunks of fruit clogging up my siphon, and ended up losing like 1/2 Classification: fruit beer, blackberry lager, a gallon of beer. Renee suggested this solu- peach lager, extract Berry Strawberry Ale tion: a nylon stocking as a filter -- leave it Classification: fruit beer, strawberry ale, Source: faye@plainfield.bypass.com, to a gal, huh?) Then ya bottle the stuff. F.G. extract HBD Issue #1803, 8/9/95 1.018 . Pretty good after 12 days, better Source: [email protected], HBD Issue I’ve received several requests for this rec- after 3 weeks, delicious after a month. #2063, 6/8/96 ipe via private e, so I thought I’d go ahead Specifics: and post it to the list for all you extract Strawberries are in season. Heres a great brewers (both in and out of closet). Papa- • OG: 1.052 recipe for strawberry beer. zian fans may recognize the skeleton of • FG: 1.018 Ingredients: Rocky Racoon’s Honey Lager. I have tried to be pretty detailed, for the benefit of those • 1 lb cyrstel malt 30L who have never brewed w/ fruit. As • 3 lbs amber malt syrup always, questions and/or suggestions for Harvey’s Blue Beer • 3 lbs light malt syrup future attempts are welcome. Classification: fruit beer, blueberry beer, • 1 lb extra-light dry malt • 1 once Pride of Ringwood (boil 45min) The biggest flaw of this brew is the lack of all-grain • 0.5 once saaz (boil 15min) clarity -- I suspect this is due partly to the Source: Ron and Sharon Montefusco, (bio- • 0.5 once saaz (boil 1min) pectin of the fruit being “set” by the heat of [email protected]), HBD Issue #2110, • 5 quarts Strawberries cleaned and the wort, and of course to the high percet- 7/17/96 mashed nage of gross floating things that made it Blueberry beer is a tradition in our house- • 1 tablespoon fruit pectin thru my racking tubing. If you’re attached hold, we pick the berries, and craft the beer

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• 1 package Whitbread dry yeast • 10 lb. peaches • 3/4 c corn sugar (priming) Summer Lemon Wheat • Wyeast 1214 Belgian Ale Yeast Classification: wheat beer, weizen, fruit Procedure: beer, lemon beer, extract Procedure: Crush grain and bring to 170degs. Remove Source: Mike Haag ([email protected]. Add grains and gypsum to 8-2/3 qt. water grain and boil etc. com), 6/29/96 at 133 deg.F. Protein rest at 122 deg.F for After boil is completed turn down heat and This beer was the creation of making a 30 minutes. Raise temp. to 155 deg.F and add strawberries. Try to keep wort at smooth wiess like beer, but not as sharp, to hold for 1 hour. Sparge with 5 gallons 160degs for15min. Pour entire contents of satisfy my girlfriend’s love for lemon fla- water. Collect wort, add honey, boil for 75 pot into primary after cooling. vored beer. It’s pretty strong too. Very good minutes adding hops for last 45 minutes. Cool, pitch, ferment for 1 week. Ferment in primary for 5 days. Then rack lemon aroma and soft sweet aftertaste. I to secondary and add the fruit pectin. Let have made three batches and each has been Meanwhile, wash, split, and pit peaches. rest forthree weeks . After that if you can, great! Place in plastic bags and freeze. When drop the temp. of the beer to 35degs for 1 ready to rack beer into secondary, thaw week. If this isdone then you need to add Ingredients: peaches and mash them in the bags. Put about a teaspoon of yeast when racking to • 6.6 pounds Northwestern weizen peaches into bottom of 6 gallon carboy. bottleing pail. Let thebeer rest in bottles for extract Rack beer onto mashed peaches. Attach at least 3 weeks. The longer the better. • 3 pounds light dry malt extract blowoff hose to carboy. Leave in secondary • 2 pounds honey for at least 2 weeks. Bottle with 1 c. corn • 2 ounces pure lemon extract sugar. • 4 whole lemons Jolly Rancher Beer • 2 ounces Hallertauer hops Specifics: • 1 cup corn sugar for priming Classification: fruit beer, blueberry beer, • OG: 1.040 • dry ale yeast extract • FG: 1.002 Source: Mike Haag ([email protected]. Procedure: com), 6/29/96 Boil 2 gallons of water, remove from heat I was trying to make a light fruit ale for the and add the malt extracts and honey. Add hot days of summer, and this turned out Cranberry Wit 1-1/2 ounces of the hops at this time. pretty good, special thanks to Karrie & Classification: fruit beer, cranberry beer, Return to heat and boil for 50 minutes. Kieth Simon for all the difficult tasting ses- wit, all-grain After removing from heat, add the remain- sions. Source: Christopher Mort (cmort@ ing 1/2 ounce of hops, the lemon extract, expert.cc.purdue.edu), r.c.b., 11/13/96 This is a beer you can drink all day, it goes and the juice from the 4 lemons. down well and is very easy to make. I just brewed a Cranberry Wit about two Chill wort to 72 degrees, transfer to pri- weeks ago. Ingredients: mary fermenter and pitch yeast. Ferment • 3.3Lbs Liquid Light Malt Extract for 7 days at 72 degrees. Rack to secondary I used Cluster because I had a lot laying • 3.3Lbs Liquid Amber Malt Extract fermenter and let sit another 7 days. Bottle around and wanted to use them up. Some- • 3/4 cup priming sugar and let sit for 4 weeks. thing like Saaz or Kent Goldings may be • 1.5 oz hallertau hops better. This was my first time using the • Ale yeast packet White ale yeast, and I’m pretty happy with • 4.0 oz L.D. Carlson Blueberry Extract the results so far -- kinda fruity. I waited Mac’s Peach Ale until the secondary to add the cranberries Procedure: so they would come out more and become Classification: peach ale, fruit beer, all- more aromatic in the final product. A few Boil 1.5 gal cold water, add all malts and grain after being in the secondary and it had an .75oz hopps, at last 10 min, add balance of Source: Keith MacNeal (kmacneal@ almost lambic taste to it which I was hopps, and at 5 min add blueberry extract. aol.com), r.c.b, 7/2/96 expecting. It’s not a sweet flavor like Lin- I piched the yeast at 70 deg. and racked into It drew raves from friends when I first deman’s, but a very tasty brew. I’m expect- secondary after 3 - 4 days, and bottled after made it. The peach is very apparent, espe- ing to let this one mellow for awhile if it another 5 days. It is very smooth, and dfoes cially in the nose. makes it through the holidays. tast like a grape jolly rancher! Ingredients: (5 gallons) Ingredients: (4-1/2 gallons) Specifics: • 4 lb. British 2 row pale malt • 8# pale malt • OG: 1036 • 2.5 lb. wheat malt • 2# wheat malt • FG: 1006 • 1 tsp. gypsum • 1# honey • 1 lb. clover honey • 1 oz Cluster hops(6.5%) boil • 1 oz. Saaz hop pellets (3.2%AA) • 1 oz Hallertau hops(4.2%) 10 minutes • 0.5 oz dried orange peel

PAGE 191 FRUIT BEERS

• 3 bags of Oceanspray cranberries some of the yeast was in the head and • Wyeast #3944 White Ale didn’t help carbonate and also left a funk on top during the bottling fermentation Specifics: period. plan to mix up the bottles to loosen the yeast and hopefully the rest of the batch • OG: 1.062 will be better carbonated. Half the batch is plain what and the other half cherry wehat. both good, although the cherry is definetly there. however, i would Pumpkin Ale not reduce the amount of extract to add at Classification: pumpkin ale, fruit beer, bottling. anyway here is the recipe. extract Ingredients: Source: Erik Vanthilt ([email protected] com.com), HBD Issue #2238, 10/18/96 • 6.6 lb Northwestern Wheat Extract • 1 oz. Tettnang hops. (boiling hops- full As for the Pumpkin Ale, I just brewed 7.5 60 minutes) gal of the stuff, and my recipe seemed to • 1/2 oz. Tettnang (flavor hops- last 20 work well. I did an extract, I find it easier minutes of boil) with fruit beers, using specialty grains. • 1/2 oz. Tettnang (aroma- steep for 2 Haven’t tried it yet, bottle it today, but it minutes at end of boil) smells great. Good luck on your pumpkin • 4 oz. of ld carlson cherry extract, added ale. after 1/2 the batche was bottled, so only Ingredients: (5 gallons) one • case gets the extract • 7 lb pale malt extract syrup • Wyeast Weihenstephan wheat yeast • 1 lb crystal 60L • Irish moss (15 minute boil) • .5 lb cara-pils dextrine (optional) • Polyclar (bottling) • 1 oz cluster 60 min • gelatin (bottling) • .5 oz hallertaur 30 min • 2/3 tsp ground cinnamon Procedure: • 1/2 tsp ground ginger Total boil is 60 minutes. also added irish • 1/2 tsp ground nutmeg moss last 15 min of boil; glelatin and poly- • 1/2 tsp irish moss clar at bottling. next time will add polyclar • wyeast #1056 American ale when racking to the secondary.1 • 1 pumpkin, about 12 pounds

Procedure: Use a pumpkin about 12 pounds in size, carve, clean and peel. Do your grains... add extract... start boil, add hops, at 30 min add pumpkin and hallertaur hops, at 15 min add spices and irish moss. When boil is done, remove pumpkin, add to carboy containing 2.5 gal water, pitch yeast.

Cherry Wheat Classification: fruit beer, wheat beer, cherry wheat, extract Source: Don Leone ([email protected]. com), r.c.b., 9/20/96 Just wanted to send a message to those who gave advice or were interested in the results of my cherry wheat recipe. went well, but it seemed a little flat, as i inverted the bot- tles after adding polyclar and then set upright 45 minutes later before storing.

PAGE 192 CAT’S MEOW 3 BELGIAN, GERMAN, SCOTTISH, BROWN ALES

CATEGORY 9

Specifics: Specifics: My Own Scotch Ale • O.G.: 1.055 • O.G.: 1.051 Classification: Scotch ale, all-grain • F.G.: 1.015 Source: Todd Enders (enders@ • Primary Ferment: 2 days plains.NoDak.edu) Issue #566, 1/16/91 • Secondary Ferment: 5 days This is the first try at formulating my own Full Moon Ale recipe. It turned out quite nice, malty with Classification: Scotch ale, extract just a touch of hops. You may not be able Source: David Haberman (habermand@ to drink just one! This is one of the smooth- Sort of Nut Brown Ale afal-edwards.af.mil) Issue #106, 3/22/89 est batches I ever brewed. It is really Classification: brown ale, all-grain I thought that the final gravity of this beer smooth even after only 2 weeks in the bot- Source: Todd Enders (enders@ was a bit high, but the beer came out tasting tle. The rather intense malt flavor and low plains.NoDak.edu) Issue #448, 6/27/90 great and no bottles exploded. In order to hopping rate makes it a refreshing change The toasted barley probably had a Lovi- call this a porter it needs more hops, there- of pace from my steady production of IPA. bond rating around 80-100, the unfer- fore I think it is a Scotch ale. mented wort was delicious. This is similar Ingredients: Ingredients: to many stout recipes but the barley isn’t • 6 pounds, Klages 2-row malt roasted long enough to give it that much • 6 pounds, dark Australian DME • 1 pound, Munich malt (10L) darkness. • 1 pound, caramel crystal malt • 1 pound, Dextrin (Cara-pils) malt • 1-1/2 ounces, Willamette hops • 1/2 pound, crystal malt (80L) Ingredients: (for 2 gallons) • 1-1/2 ounces, Fuggles hops • 4 ounces, black patent malt • 2.4 pounds, pale ale malt • 1 pack, Wyeast #1098: British Ale • 1 cup, dark molasses • 0.4 pound, crystal malt (80L) • 3/4 cup, corn sugar (priming) • 3/4 ounce, East Kent Goldings hops • 1/4 pound, pan roasted barley (6.2 alpha) • 1/2 cup, dark molasses Procedure: • 1 pack, Wyeast #1028 London Ale • 1/2 ounce, Willamette hops (5.5 alpha) Boil 2 gallons of water and turn off heat. • 2/3 cup, corn sugar (priming) • Wyeast #1028 Add crystal malt and steep about 15 min- utes. Strain through muslin into kettle. Procedure: Procedure: Heat another gallon of water to 170 Mash in 2 gallons water at 138 degrees, This recipe makes 2 gallons. Raw degrees. Pour through grain into pot. Heat adjust pH to 5.2 using Calcium Carbonate. unmalted barley was roasted in a pan over to boiling and add DME and 1/3 of hops. Protein rest 30 minutes at 158 degrees. medium heat until the outside was quite After 45 minutes add another 1/3 of hops. Conversion rest 30 minutes at 158 degrees. dark but the inside was only tan---stir often Turn off heat after 15 minutes and add last Mash out 5 minutes at 168 degrees. Sparge to avoid scorching. Mashin in 132 degrees 1/3 of hops. Steep. Cool wort and add 2 with 5 gallons water at 165 degrees. Boil (5 quarts of water) at pH of 5.2 Mash 2 gallons of cold water. Pour in wort and 90 minutes, adding hops in last 30 minutes. hours at 152-153 degrees. Mash out 5 min- pitch yeast. Rack to secondary after 4 days Chill wort, pitch yeast and ferment 1-2 utes at 168 degrees. Sparge in 2-1/2 gallons top off with enough water to make 5 gal- days. Rack to secondary for 5 more days of 165 degree water. Boil 90 minutes add- lons. After 4 weeks, prime and bottle. and bottle. ing hops 30 minutes before end of boil. Chill and strain and pitch yeast. SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Specifics: • 1/2 teaspoon, Irish moss Specifics: • O.G.: 1.055 • 1 ounce, Willamette leaf hops • O.G.: 1.060 • F.G.: 1.017 • F.G.: 1.012 • Primary Ferment: 4 days Procedure: • Primary Ferment: 3 days • Secondary Ferment: 4 weeks Bring grain to boil in 1 gallon water; • Secondary Ferment: 9 days remove grain when water starts to boil. Add another 1/2 gallon of water and bring to boil again. Add extract and sugars, boil Cat’s Paw Brown Ale for 15 minutes. Add Irish moss and hops Barrel Bottom Black Bitter Classification: brown ale, all-grain for last 5 minutes of boil. Put it in fer- Classification: porter, brown ale, extract menter with enough water to make 5 gal- Source: Doug Roberts (roberts%studguppy Source: Ted Manahan (tedm@ lons. Add ale yeast and wait. @lanl.gov) Issue #378, 3/15/90 hpldola.hp.com) Issue #309, 11/23/89 This batch was what my fond memories of Barrel Bottom is a very dark, rich and bitter Specifics: drinking London Brown Ales in Canter- brew with a full head of tan foam. It could bury, UK were all about. A classic. • O.G.: 1.057 pass as a stout. The only bad part is that my • F.G.: 1.018 5 gallons is almost gone, in less than two Ingredients: months. Ingredients were obtained from • 7 pounds, Klages malt William’s Brewing, the Australian extract • 1/4 pound, chocolate malt is their darker variety. • 1/4 pound, black patent malt Boonesburger Winterale • 1/2 pound, crystal malt (90L) Classification: pale ale, holiday beer, Wid- Ingredients: • 1 ounce, Willamette hops (boil) mer Festbier, extract • 6 pounds, Australian dark malt extract • 4/5 ounce, Perle hops (boil) Source: Florian Bell (florianb@ syrup • 1/2 ounce, Willamette hops (finish) tekred.cna.tek.com) Issue #324, 12/15/89 • 2/3 pounds, chocolate malt • 1 teaspoon, gypsum • 1/3 pound, crystal malt • 1/2 teaspoon, Irish moss Twelve days in the bottle was sufficient. I • 2 ounces, Perle hops • Whitbread ale yeast prefer this over Widmer Festbier, after • 1-1/2 ounces, Cascade hops which it was patterned. It’s also a lot • Burton liquid ale yeast Procedure: cheaper. The mash was done using Papazian’s tem- Ingredients: Procedure: perature-controlled mash. The boiling • 5 pounds, light dry extract Soak malt in a pot of hot water for 1 hour. hops (Willamette and Perle) equal 9.84 • 3 pounds, 2-row pale malt While soaking, begin boiling Australian AAUs. The finishing hops are added after • 1/2 pound, crystal malt (40L) dark malt with the Perle hops. After 1 hour, the boil (while chilling with an immersion • 2 ounces, roasted barley add Cascade hops and turn off heat. Steep chiller). The ale yeast is rehydrated in 1/2 • 4 ounces, wheat malt about 30 minutes. Strain everything into cup of 100 degree water. • 2 ounces, dextrin malt primary and add cold water to bring vol- • 2 ounces, Cascade hops (5.2% alpha) ume to 5 gallons. Pitch yeast when cool. • 1/2 ounce, Tettnanger hops (4.9% alpha) Geordie Brown Ale • 1/2 ounce, Perle hops (7.2% alpha) Classification: brown ale, extract • 1/2 ounce, Kent Goldings hops (5.2% Chimight (Chimay Light) alpha) Classification: Trappist ale, Belgian ale, Source: Elaine May (elaine@hpmtlx. • 1 teaspoon, Irish moss Chimay, all-grain hp.com) Issue #362, 2/21/90 • 1 pack, Wyeast Irish The beer is a brown ale with sweetness Source: Chuck Cox (bose!synchro!chuck Procedure: from the sugars and crystal malt; not much @ uunet.UU.NET) Issue #556, 12/18/90 hop flavor. The maltodextrin contributes a I used Papazian’s partial mash method, Ingredients: (for 9 gallons) strange slightly syrupy quality (I think)---I except used 2 gallons of sparge water. I got might leave it out next time. Anyway, I 18 pints of sparge and added two pints of • 15 pounds, pale unhopped extract thought it was a nice, drinkable brown ale. water to the boil, along with the dry extract. • 3/4 pound, brown sugar Boil 60 minutes. Add 1 ounce Cascade, 1/ • 1 pound, crystal malt Ingredients: 4 ounce Perle, and 1/4 ounce Tettnanger at • 1 pound, flaked barley • 2 cans, Geordie Extra Strong ale extract 40 minutes. Add 1/2 ounce Cascade, 1/4 • 1 pound, pale malt • 1 cup, dark brown sugar ounce Perle, and 1/4 ounce Tettnanger at • 1/2 pound, wheat malt • 2 cups, corn sugar 30 minutes. Add 1/2 ounce Cascade, and 1/ • 1/4 teaspoon, gypsum • 1/2 pound, crystal malt 2 ounce Kent Goldings in hop bag at 3 min- • 1/4 teaspoon, salt • 1/2 cup, maltodextrin utes. Strain into primary fermenter. Trans- • 1 teaspoon, Irish moss fer hops bag to primary. • 7 HBUs, Northern Brewer hops (boil)

PAGE 194 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 14 HBUs, Chinook hops (boil) Line’s book Brewing Beers Like Those You Source: C.R. Saikley (grumpy!cr@ • 1 ounce, Saaz hops (finish) Buy. uunet.uu.net) Issue #606, 3/29/91 • 1/2 ounce, Tettnanger hops (finish) • Chimay yeast Ingredients: Ingredients: (for 6 gallons) • 4 pounds, dark malt extract • 8 pounds, Klages pale malt Procedure: • 1/2 pound, roast barley • 4 pounds, Munich malt (10L) This is a 9-gallon partial mash recipe. Use • 1/2 pound, crystal malt • 1 pound, crystal malt (40L) standard procedures, brewing about 7 gal- • 2 pounds, dark brown sugar • 1 pound, malted wheat lons of wort in a 10-gallon kettle, followed • 2 ounces, Fuggles hops • 1 pound, wheat flakes (unmalted) by a 7-gallon primary and 2 5-gallon sec- • 5 saccharin tablets • 1 pound, dark brown sugar ondaries. Then keg (or bottle). The yeast • yeast • 2 ounces, chocolate malt (uncracked) was cultured from a bottle of Chimay. • 2 ounces, Cascade hops (I didn’t have Procedure: time to age them 3 years!) This recipe uses saccharin, but I will not • 1 quart, starter cultured from Chimay use this in my beer; instead I may add dregs Chimay Trippel brewer’s licorice or lactose for sweetness. Classification: Trappist ale, Belgian ale, The amount of fermentables also seems Procedure: Tripple, extract low; I would add a pound or two of light Mash temp 158 degrees, pH 5.3, 1 hour Source: Chuck Cox (bose!synchro!chuck extract to increase the gravity to the mid- mash, final temp 155 degrees. Mash out @ uunet.UU.NET) Issue #556, 12/18/90 fifties. The recipe also calls for priming with 1-1/2 gallons boiling water, resultant with 3 ounces of black treacle, which is temp 168 degrees. Sparge @ 168 degrees, Ingredients: (for 7 gallons) molasses. This seems low, and it also sparge water acidified with lactic acid to • 3.3 pounds, pale unhopped extract seems that different brands would contain pH 6.5. Collect 8 gallons sweet wort. Add syrup different amounts of fermentable sugar. brown sugar. Boil for 1-1/2 hours. Add all • 12 pounds, pale dry extract hops 30 minutes into the boil. Cool to 70 • 1 pound, 6-row pale malt degrees (counterflow chiller). Pitch Chi- • 1 pound, wheat malt may starter. Ferment for 2 months in a sin- • 1 pound, Vienna malt Scottish Steamy Ale gle stage fermentation. Prime with 44 • 2 pounds, light brown sugar Classification: Scottish ale, extract ounce sweet wort (from the original brew, stored very carefully). Bottle, yield 6 gals. • 1/2 pound, corn sugar Source: Ken Ellinwood (!sun!suntzu! • 10 grams, coriander aimla!ken) Issue #299, 11/9/89 Specifics: • 8 grams, orange peel My last batch came out too light because I • O.G.: 1.072 • 4 HBUs, Saaz hops (boil) added only 1/2 pound of the crystal malt--- • F.G.: 1.014 • 4 HBUs, Hallertauer hops (boil) I was convinced it was in the 90 Lovibond • Primary Ferment: 2 months • 4-1/2 HBUs, Fuggles hops (boil) range. I also used 6.6 pounds of canned • handful, hops (finish) extract. The resulting beer was about 1/3 as • 1 teaspoon, Irish moss dark as the original. • Chimay yeast culture Ides of March Ale Procedure: Ingredients: Classification: pale ale, coffee, extract This is a 7-gallon partial mash recipe. Use • 6 pounds, M&F light dry extract Source: Kevin L. Scoles (kscoles@ standard procedures, brewing about 7 gal- • 1 pound, Scottish crystal malt (40L) pnet51.orb.mn.org) Issue #646, 5/28/91 lons of wort in a 10-gallon kettle, followed • 1 ounce, Northern Brewer leaf hops by a 7-gallon primary and 2 5-gallon sec- (boil) Ingredients: ondaries or a 7-gallon secondary. Then keg • 1/2 ounce, Northern Brewer (finish) • 1 can, Coopers Ale Kit (or bottle). The yeast was cultured from a • Brewers Choice American ale yeast • 1-1/2 pounds, light dry malt extract bottle of Chimay. • 1 pound, rice syrup Procedure: • 1 cup, brewed Kenya AA coffee Boiling hops are put in kettle for a 55 • 1/4 pound, Black Patent malt minute boil. The finishing hops are put in • 1/4 pound, chocolate malt Old Peculier for an additional 5 minutes. • 1/4 pound, 40 deg crystal malt Classification: strong ale, old ale, Old • 1-1/2 ounces, Willemette whole hops Peculier, extract • 1/2 cup, corn sugar - bottling • finings (follow directions) Source: Mike Fertsch (FERTSCH@ adcl.RAY.COM) Issue #225, 8/11/89 Trappist Monkey This recipe is for one of my favorite old Classification: Trappist ale, Belgian ale, ales---Old Peculier. It comes from Dave all-grain

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Procedure: 40 minutes. Add Irish Moss. Put fruit and Procedure: In three gallons of brewing water, put spices in a hop bag and add to wort, Dissolve the extracts in 5 gallons of brew- Black Patent and Chocolate malt. Bring to squeezing bag every few minutes with ing water. Bring to boil. After 15 minutes, a boil. After boil just starts, strain out tongs. Boil for addition 10 minutes. Add add bittering hops. Boil 60 minutes total. grains. Add coffee, crystal malt, rice syrup, tettnager hops and spruce cuttings. Boil 2 Turn off heat and add finishing hops. Cool dry ME and 1.5 ounce willemette hops. minutes. Turn off heat and strain hops, but as rapidly as possible to 60-70F. Rack to Boil 45 min. Add Cooper Ale Kit, and con- leave the spruce cuttings during cool down. fermenter, fill to 5 gallons, pitch yeast, tinue to boil 3 to 5 min. (much longer and Cool wort for 20 minutes and then remove relax, etc. the finishing hops in the Coopers kit make spruce cuttings. Fill primary fementer and the brew bitter). Cool and pitch with Ale pitch yeast. Blow off tube is required! yeast from the Cooper Kit. Ferment 7 days. After a week, rack to two 5 gallon carboys and dilute to 5 gallons each. Rack and add finings (or polychlar). When Don’s Most Wickid Ale settled, bottle with corn sugar. Specifics: Classification: porter, brown ale, all-grain Specifics: • O.G.: 1.092 (before diluting) Source: Don McDaniel (dinsdale@ • O.G.: 1.046 • F.G.: 1.010 chtm.eece.unm.edu) Issue #740, 10/8/91 • F.G.: 1.012 • Primary Ferment: 1 week Tasted quite smoky and bitter at bottling. • Primary Ferment: 7 days • Secondary Ferment: 2 weeks Kind of like a Porter rather than the brown • Secondary Ferment: Until clear ale I had in mind. Four weeks later...WOW! Both the smokyness and bit- terness had mellowed. The beer was very Lageresque Ale dark, very malty with a complex flavor Modified Fillmore Ale Classification: pale ale, extract from the molases and black patent malt. Classification: spruce beer, spiced ale, Source: Todd Enders (enders@ The malt was balanced perfectly by the extract plains.NoDak.edu) Issue #706, 8/21/91 hops. My best beer yet. Had a thick, rich, smooth and long lasting head. I’m not Source: Mal Card, ([email protected]) Ferment as cool as you can muster, to keep aware of any commercial brew with which Issue #695, 8/6/91 the esters down. If you can, rack the wort this beer can be compared. It sits between After only 3 weeks I sampled and it tasted off the trub before the fermentation really the brown ales available and something great. Orange and spruce flavor very evi- gets started (i.e. let it settle out for 4-6 like an imperial stout or Mackeson XXX. dent. Even my wife liked it until I told her hours, then rack, but pitch the yeast *first* Finally, don’t Knock the use of a pound of about the spruce cuttings. to avoid nasty suprises). Use an ale yeast sugar. It comes to only about 1/7 of fer- that is clean (i.e. produces few esters). Ingredients: (for 10 gallons) mentables, sugar is standard in British Reportedly, Wyeast #1056 (American Ale) brewing and most importantly IT • 12 pounds, Munton & Fison dried light is supposed to be the best yeast in this WORKED! extract regard. You can also culture this strain (or • 2 pounds, light clover honey one with a *very* similar flavour profile) Ingredients: • 1 pound, crystal malt from Sierra Nevada ales. Boil the full vol- • 6 pounds, pale ale malt • 5 ounces, black patent malt ume of your wort. The more dilute wort • 3/4 pound, crystal malt • 5 ounces, Cascade hops gives better hop utilization, and helps avoid • 1/4 pound, black patent malt • 4 ounce, leaf Tettnager carmelization of the wort. After bottling or • 1 pound, corn sugar • 5 teaspoons, yeast nutrient kegging and subsequent carbonation, let • 1 cup, blackstrap molasses (strong stuff. • 2 orange rinds the brew lager in the refrigerator for 4-6 don’t mess with any wimpy Brer Rabbit • 1 6” x 3/4” root of ginger (pre-heat in weeks. stuff.) microwave ~ 20 sec - squeeze juice into • 10 AAU, Northern Brewer, 60 min. boil wort) Ingredients: • 6 AAU, Cascade, steep • 1 teaspoon, whole cloves (slightly • 4 pounds, Alexanders light unhopped • Wyeast 1028 London Ale yeast crushed) malt extract • 1/2 cup, corn sugar to prime • 5 3-inch, cinnamon sticks (slightly • 1-1/2 pounds, Light dried malt extract crushed) (DME) Procedure: • 1 teaspoon, Irish moss • 5 AAU’s of your favourite bittering • newish cuttings from Blue Spruce Mash grains in 10 quarts water at 150 hops (e.g., 1/2 ounce. of 10% alpha sapling (~ 1.5 quart jar filled loosely) degrees for 90 min. Mash pH 5.5. Mash- chinook) • Whitbread dried ale yeast out 5 min. @ 168 degrees. Sparge with 5 • 1-1/2 ounces, Hallertauer or Tetnanger gallons water @ 168 degrees. Disolved Procedure: hops for finishing sugar and molases into runnings. Boil 90 Steep crystal and patent malts. Remove • Ale yeast (Wyeast American Ale minutes. Add Northern Brewer hops 30 grain when boil begins. Add extract, honey, #1056, aka Sierra Nevada *strongly* minutes into boil. Turn off heat and add cascade hops and yeast nutrient. Boil for recomended) Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62

PAGE 196 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN degrees. After five days in primary, rack to Ingredients: substitute 2 pounds dextrine malt or flaked secondary. Let sit for ten days then rack • 7 pounds, domestic 2-row pale malted barley (still mulling this over) for an equal into bottling bucket with disolved priming barley weight of pale malt, and smoke the cystal sugar and bottled. • 4 pounds, Munich malt more heavily. Specifics: • 8 ounces, wheat malt Ingredients: • O.G.: 1.052 • 1-1/2 ounces, chocolate malt • 10 pounds, 2-row pale malted barley • F.G.: 1.010 • 1 pound, dark brown sugar (in boil) • 2 pounds, 80 Lovibond crystal malt, • Primary Ferment: 5 days at 60--65 • 1 ounce, Chinook (10.8% AA) (boil) smoked degrees • 1/2 ounce, Tettnanger (4.7%), (finish) • 8 ounces, wheat malt • Secondary Ferment: 10 days at 60--65 • 1/2 ounce, Hallertauer (2.8%), (finish) • 1 ounce, chocolate malt degrees • 1/2 ounce, Kent Goldings (5.2%) • 1 pound, brown sugar (in boil) (finish) • 1 ounce, Northern Brewer (7.4 AAU) • yeast cultured from a bottle of Chimay (boiling) Rouge • 1/2 ounce, Willamette • Priming: 1 cup light dry malt extract Brown Ale • 1/2 ounce, Hallertauer • 1/4 ounce, Cascade Classification: brown ale, extract Procedure: • 3/4 cup, light dry malt extract (priming) Heat 14 quarts of mash water to 135 Source: [email protected] • Wyeast 1098 “English” (Whitbread) ale degrees. Mash-in for 3 minutes. Adjust pH rec.crafts.brewing, 1/16/92 yeast to about 5.3. Protein rest for 30 minutes for This beer tastes fine. It is brown, malty, and 131-128 degrees. Conversion of about 2 Procedure: slightly bitter. I don’t get much nutty flavor, hours at 150-141 degrees. Mash-out for 5 so I would increase the chocolate malt. Heat 18 quarts of mash water to 140 minutes at 168 degrees. Sparge with 5.5 degrees, ph 5.3. Mash-in for 5 minutes at Ingredients: gallons at 168-165 degrees. Boil 2 hours. 130 degrees. Continue without a protein • 6 pounds, English Amber malt syrup Add boiling hops at 60 mins and finish rest. Starch conversion of 60 minutes, 158- • 1/2 pound, Light English dried malt hops at end of boil. Chill. Pitch yeast. 150 degrees. Mash-out for 5 minutes at 168 extract degrees. Sparge with 5 gallons water at 168 • 1/2 pound, crystal malt (40L) Specifics: degrees, ph 5.7. Add brown sugar and boil • 1/2 pound, chocolate malt • O.G.: 1.078 for 90 minutes. Add boiling hops at 30 • 1 pound, light brown sugar • F.G.: 1.013 minutes. Dry hop with 1/2 ounce each of • 10 HBU, Cascade • Primary Ferment: 3 weeks Willamette and Hallertauer 3 days after • 1 ounce, Cascade (finishing; 5.8% • Secondary Ferment: 5 days pitching, and bottled 4 weeks later. alpha) • Wyeast English Ale yeast Specifics: • O.G.: 1.070 Specifics: Wee Heavy/Old Ale • F.G.: 1.020 • O.G.: 1.064 Classification: Scottish ale, wee heavy, old • Primary Ferment: 4 weeks ale, strong ale, all-grain Source: Martin A. Lodahl (hpfcmr.fc. hp.com!hplabs!pbmoss!malodah) Issue Trappiste #751, 10/30/91 7-Mile Red Ale Classification: Trappist ale, Belgian ale, It’s confession time. This was intended to Classification: pale ale, extract Chimay, all-grain be a Scottish Wee Heavy, but works much Source: Karl Lutzen (lutzen@novell. Source: Martin A. Lodahl (hpfcmr.fc. better as an Old Ale. I just haven’t quite physics.umr.edu) hp.com!hplabs!pbmoss!malodah) Issue captured that uniquely malty characteristic I came up with the name when helping #741, 10/9/91 of Scotch ales, but I’m still trying. I tried install a phone system and after the job was The only substantial change I’d make to the smoking the crystal malt over a peat fire, done, I had pulled over seven miles of hopping is to dry-hop rather than finish- which really wasn’t terribly successful in phone line...ugh! It’s a good ale, but not the hop, using the same quantities of the same imparting peaty flavors to the malt. Next “Great Ale” that I’m still looking varieties. After three weeks of fascinating time I’ll get the peat really soggy; perhaps for...maybe it’s in the fermenter now? fermentation, a strong beer was produced that will work better. It’s rich, vinous, with Ingredients: that was intriguingly complex and true to complex port-like ethers and not a hint of type. After a few months in the bottle it astringency (a common hard-water prob- • 6.6 pounds, of Northwestern amber acquired a strong banana-ester component lem) or off-flavors. Next time I brew it, malt extract in the nose that priming with corn sugar though, I’ll delete the wheat malt (plenty of • 3/4 pound, 60 degree L Crystal Malt rather than DME might have ameliorated. head, for the style, without it) and the • 2-1/2 ounces, Fuggles hop plugs (4.6% Good stuff, IMHO. brown sugar (the vinousness is too much alpha) for a Scotch ale),

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• 1 ounce, Cascades whole leaf hops. Should be 165 degrees). Draw off a quart 170 degrees. Sparge with 170 degree water. (5%-ish alpha) and recirclate for a total of 10 times. Boil 2 hours with hops added near the • 1 package, Glen-brew ale yeast Sparge with five gallons water and 1 tea- beginning. Cool. Pitch yeast. After 12 days spoon gypsum at 168 degrees. (Gravity I pitched the Pediococcus. I have to admit, Procedure: was only 1.055 so decided to include 1 I didn’t much care for the taste of either the pound light M&F DME.) Bring to a boil. beer or the starter solution. It only took Steep crystal malt for 30 minutes in 150 Add the DME and 1/2 pound dark brown about 10 days (and some premature hot degree water. Sparge into brew pot of hot sugar. At 15 minutes into the add 1 1/2 weather) to produce decided ropiness, so I water and add malt extract. Bring to boil ounces of Kent Goldings. (At 62 minutes, pitched the Brettanomyces. and add 1 ounce Fuggles. 20 minutes later gravity was 1.070 and volume was low, so Specifics: add another ounce. At the 40 minute mark, added a gallon of boiling water.) At 73 toss in the final half ounce of fuggles. minutes, add 1/2 ounce Styrian Goldings. • O.G.: 1.056 (Almost threw in a full ounce, but after At 90 minutes, start wort chilling. After • F.G.: 1.015 tasting wort, decided against it---plenty chilling, rack to carboy, aerate by gently • Primary Ferment: 12 days bitter at this point.) Turn off heat and add sloshing the fermenter. Pitch rehydrated • Secondary Ferment: 9 months Cascades. Stirred down the hops slowly Whitbread ale yeast, slosh carboy again, and let sit for about 10 minutes. Strain all install airlock. into fermenter containing ice water. Cooled. Pitched yeast. Single stage fer- Specifics: ment. Keg, and age a few days. Father Ale • O.G.: 1.070 (estimated) Classification: old ale, strong ale, all-grain Specifics: • F.G.: 1.019 Source: Father Barleywine (rransom@ • O.G.: 1.044 • Primary Ferment: 2 weeks bchm1.aclcb.purdue.edu) Issue #601, • F.G.: 1.010 3/21/91 • Primary Ferment: 10 days Ingredients: (for 10 gallons) Lambic • 16 pounds, 2-row brewer’s malt Classification: Belgian ale, lambic, all- • 2 pounds, crystal malt (40 Lovibond) Margarita’s Moult Scotch Ale grain • 2 pounds, crystal malt (90 Lovibond) • 2 ounces, Northern Brewer leaf hops Classification: Scotch ale, all-grain Source: Martin A. Lodahl (pbmoss!mal- (Freshops) Source: Bill Slack Issue #761, 11/15/91 [email protected]) Issue #681, 7/17/91 • 3 ounces, Hallertauer leaf hops Looks nice, malty smell and taste, notice- Marvelous! Crystal clear, with a pale (Freshops) after turning off heat ably alcoholic, a little harsh. It’s been in the amber color. A marvelous fruity aroma, • yeast bottle a little over a week now and is start- with a distinctive Brettanomyces tang. Sour, but not excessively so, nutty, fruity, ing to smooth out. I wish I had made more Procedure: of this. I like the Scotch Ale style, espe- with a sort of “old leather” note. Apple-like cially now that cool weather is coming. finish. Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger Ingredients: (for 4 gallons) Ingredients: cooler chest, stir in crushed malt. Check • 8 pounds, English 2 row pale malt • 7 pounds, 2-row Pale Malted Barley temperature, should be near 155 degrees. • 1--1/2 pounds, English crystal malt (40 • 3 1/2 pounds, brewers’ flaked wheat Mash stirring every 15 minutes for 2 hours. L.) • 1/2 pound, crystal malt Sparge with 170+ degree water to yield 12 • 1 ounce, chocolate malt • 1 ounce, Chinook hops gallons. Boil for 1 hour, adding 2 ounces • 1/2 pound, dark brown sugar • 1 ounce, Willamette hops Norther brewer at 30 minutes. Add 3 • 1 pound, Munton & Fison light dried • 1 ounce, Northern Brewer leaf hops ounces Hallertauer after turning off heat. malt extract • Wyeast 1007 (German Ale) yeast Cover and let sit 5 minutes. Cool and pipe • 1--1/2 ounces, Kent Goldings (4.7 • Pediococcus damnosus culture onto the yeast cake from a past batch (see alpha) • Brettanomyces bruxellensis culture HB Digest #600). Ferment at least 2 • 1/2 ounce, Styrian Goldings • 1 teaspoon, yeast nutrient months at 65 degrees. Drink. • gypsum (if your water is soft) • 3/4 cup, dextrose (priming) • 14 grams, Whitbread dry ale yeast Procedure: Procedure: Baked all hops for 1 hour at 300 degrees Sour Brown Kriek Add 1 teaspoon gypsum (Nashua water is and left 3 days in the open air. Mash grains Classification: kriek, Belgian ale, oud very soft) to 2 1/2 gal water. Heat to 165 and flaked wheat in 14 quarts of 130 degree brouin, all-grain degrees, add grains and dough in at 152 water with 1 tsp gypsum added, for 5 min- Source: Micah Millspaw, Issue #800 degrees. Mash for for 75 minutes (152 to utes. Protein rest for 20 minutes at 140 1/13/92 148 degrees). Mash out with 3 quarts boil- degrees. Starch conversion for 60 minutes ing water (gives a temp of 160 degrees. at 158-155 degrees. Mash out 10 minutes at

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Making a sour brown type beer is some- yeast is the tricky part, as to my knowledge For a Corsendonk-like brown ale, instead what easier than a lambic. So here is my there is no available Kolsch yeast. The of the black malt listed above, try 3 ounces recipe for an excellent sour brown kreik Goose Island Brewery in Chicago brews a of chocolate malt. beer. Kolsch using a Kolsch yeast from Ger- The lambic’s flavour/aroma is a result of a many. The Free State Brewery in Ingredients: unique fermentation process involving a Lawrence, Kansas, brews a Kolsch using Wyeast “European” ale. This yeast is sug- • 8--1/2 pounds, pale malt host of yeasts and bacteria, I recommend • 1 pound, mild malt (or Munich malt) J.X. Guinard’s Lambic book for more info. gested by Fred Eckhardt. I’ve used the yeast from time to time and think it’s a • 1/2 pound, crystal malt It is unfortunate that articles in Zymurgy • 1 ounce, black patent malt wriiten by CP lead people to beleive that great yeast, so use this in preference to any generic ale yeast. • 1 pound, dark brown sugar sour mashing is a part of lambic, perhaps • 1/2 pound honey (optional) he could read Guinards book after all isn’t Ingredients: • 2 ounces, Hallertauer hops (60 minute he the publisher! • 6 pounds, U.S. 2--row malt boil) Ingredients: (not sure of volume, • 1 pound, Vienna malt • 1 ounce, Kent Golding hops (60 minute probably 15 gallons) • 1 pound, wheat malt boil) • Wyeast Belgian ale yeast (or culture • 10 pounds, 2--row Klages • 1/4 pound, light crystal malt (10 L.) Chimay) • 15 pounds, wheat malt • 1 ounce, Hallertauer (2.9% alpha) (60 • 2 pounds, chocolate malt minute boil) • 1/4 ounce, Styrian Goldings • 1 ounce, Hallertauer (30 minute boil) Procedure: • 2 ounces, Clusters • 1/4 ounce, Tettnanger (3.8% alpha) (15 Depending on your extract efficiency, this • 16 ounces, cherry concentrate minute boil) beer might come in at SG in mid-1060s or • Cultures: (prise de mousse (S. baya- • 1/4 ounce, Tettnanger (2 minute boil) so. This is not intended to be a 1.100 beer! nus), Pediococus D., and Brettenomy- • Wyeast European ale yeast If you can find it, instead of using dark ces brown sugar, use 1 pound raw sugar crys- Procedure: tals (seen at some gourmet food shops, but Procedure: I’m assuming 80% extraction efficiency. somewhat expensive). Note the mixture of This is a single temperature infusion mash The hop schedule broadly follows the Ger- continental and English hops. As the beer at 165 degrees for 1--1/2 hours. prise de man method, and you can substitute Perle ought to have some body, use a starch con- mousse (S. bayanus) and Pediococus D. in or Spalt, and mix and match however you version temperature of 155-8 degrees F. the fermenter 7 day primary, 14 day sec- want. ondary kegged with 16 ounce cherry con- Following Fred Eckhardt’s description of centrate (68 brix) and Brettenomyces Widmer’s mash sequence, mash in at 122 culture. degrees F and hold for 30 to 45 minutes, Red King Ale and then raise to 158 degrees F for starch Classification: pale ale, brown ale, extract Specifics: conversion. Following conversion, raise to Source: Karl Lutzen ([email protected] • O.G.: 1.070 170 degrees F for mash out and hold for 10 ics.umr.edu) 3/9/92 minutes. • F.G.: 1.020 Killian’s Red is anemic compared to this. Primary fermentation should be done in the A nice brown-red ale and quite tasty. This mid-60s. This beer benefits from cold-con- can also be made as an Incredibly Edible ditioning, so rack to secondary and “lager” Red ale by cutting it down to a seven gallon Kolsch at 40 degrees for a couple weeks. batch. In which case it is a very red ale with Classification: German ale, kolsch, all- a lot of body, alcohol and a head that won’t grain go away. Source: Tony Babinec ([email protected]) Ingredients: (for 10 gallons) Issue #833, 2/28/92 Trappist Classification: Belgian ale, Trappist ale, • 6.6 pounds, Northwestern dark malt First, let’s look at the style. A Kolsch has Chimay, Corsendonk, all-grain extract starting gravity of 1.040 to 1.046, IBUs of • 6.6 pounds, Northwestern amber malt 20-30, and SRM of 3.5 to 5. The Zymurgy Source: Tony Babinec ([email protected]) extract description of a Kolsch is: Pale gold. Low Issue #848, 3/24/92 • 4 cups, crystal malt (60 L.) hop flavor and aroma. Medium bitterness. If I am remembering correctly, Chimay • 2 ounces, Northern Brewer hops (8.2% Light to medium body. Slightly dry, winy Red has SG of 1.063. Dave Line, in Brew- alpha) palate. Malted wheat okay. Lager or ale ing Beers Like Those You Buy, and Dave • 2 ounces, Clusters hops (6.9% alpha) yeast or combination of yeasts okay. Miller, in his book, give some suggestions • 2 ounces, Cascades hops Malts can be U.S. or continental, including for how to make a Trappist-style beer. So, • Glenbrew ale yeast a fraction of wheat malt if desired. Hop- taking their cue, here’s an all-grain recipe. ping should be continental noble hops. The

PAGE 199 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Procedure: • 1/2 pound, 80 L. crystal malt • 1/2 ounce, Kent Goldings (6.1% alpha) Crush crystal malt and steep for 20 min- • 1 ounce, Willamette hops (3.8% alpha) (boil) utes. Strain and sparge grain into boiling (boil 60 minutes) • 1 ounce, Hallertauer (2.9% alpha) pot. Add all extracts and enough water to • 4/5 ounce, Perle hops (8.5% alpha) (boil (finish) bring dangerously close to top of brew pot. 30 minutes) • Wyeast #1056 American ale yeast (Watch out for the massive boil-over! This • 1/2 teaspoon, Irish moss (boil 15 • 2/3 cup, corn sugar (priming) batch WILL BOIL-OVER!) Just before minutes) Procedure: this the foam gets to be nasty fill a pre-san- • 1/2 ounce, Willamette hops (3.8% alpha) (dry hop) Mash in 11 quarts water at 137 F. and pH atized 2-liter soda bottle with the hot wort 5.2. Protein rest 30 minutes at 131. Conver- and allow to cool (leave a three inch head • Wyeast English ale yeast • 3/4 cup, corn sugar (priming) sion rest 60 minutes at 155. Mash out 5 space). Pitch yeast in this when cool. Back minutes at 168. Sparge with 5 gallons of to the wort, add one ounce of Northern Procedure: water at 170. Boil 90 minutes. Add hops at brewer when the boil begins, and another I use Papazian’s temperature-controlled 45 minutes and 10 minutes before end of ounce 15 minutes later. Add the 2 ounces boil. of clusters at 40 minutes. At the end of the mash (30 minutes at 122, 90 minutes at 60 minute boil, turn off heat and add the 155--145, sparge at 170). Total boil time Specifics: Cascades. Cover and allow to steep for 10- was 1 hour. Cool and pitch yeast. After 6 15 minutes. Strain out and sparge hops. days, rack to secondary and dry hop. One • O.G.: 1.047 Pour rest of wort into fermenter. Add water week later, prime and bottle. • F.G.: 1.012 to bring to up to 6 gallons. (If your lucky enough to have a large enough fermenter, Specifics: bring to 10 gallons). Pour in starter when • O.G.: 1.042 wort is cool. One week later rack to 2 - five • F.G.: 1.008 New Peculier gallon carboys. Bring up to five gallon Classification: old ale, strong ale, Old mark in each one (if needed). Ferment Peculier, extract another week. Keg, age, drink. Source: Jeff Mizener ([email protected]. Alt com) Issue #878, 5/11/92 Specifics: Classification: German ale, alt, all-grain Based on the Elbro Nerkte recipe from • O.G.: 1.082 (6 gallons) Source: Todd Enders (enders@ Papazian. • F.G.: 1.016 (diluted to 10 gallons) plains.nodak.edu) Issue #867, 4/20/92 • Primary Ferment: 1 week at 60--65 Very nice, matured well. Dark but not degrees Although I can’t quite claim that this is an black, could use some more body, but defi- • Secondary Ferment: 1 week at 60--65 “authentic” altbier recipe (wrong yeast), it nitely not thin, lightly burnt taste (my degrees *is* good, and it would probably be just as wife’s words) that I attribute to the black good with Wyeast #1007 (German). Enjoy! patent malt. Tasty. Not lawnmower beer. This is a well balanced brew. To be closer And it was only my 4th batch... to authentic, you should age it for a month Ingredients: in the fridge after bottling and waiting for Blackout Brown Ale • 6.6 pounds, dark extract the brew to carbonate. It’s also quite nice Classification: brown ale, all-grain • 1/2 pound, crystal malt aged at room temperature. Source: Nick Cuccia (cuccia@eris. • 1/4 pound, black patent malt If one were to worry about the hops they berkeley.edu) Issue #867, 4/20/92 • 1--1/2 ounces, Fuggles (45 minute boil) were using, one could use a heap of Haller- • 1/2 ounce, Fuggles (10 minute boil) One word: Mmmm! I was aiming for an tauer for bittering, but I can think of better • 2 teaspoons, water crystals English mild, and missed---too dark and uses for such a fine hop. Perle would serve • 1 teaspoon, Irish moss too hoppy a nose for style. Nice body, with nicely for bittering. Of course, for finish- • Whitbread ale yeast a good balance between the malt and the ing/dry hopping you could go nuts with • 1/2 cup, black treacle hops; the first thing that hits you, however, various combinations of Hallertauer, Tet- is the Willamette nose. nanger, Saaz, etc. Procedure: Looking back at the process, I’m surprised Ingredients: at how easy it was (even with thunder- Put malts into a boiling bag and place into storms and blackouts while it was going • 4 pounds, U.S. 2--row malt (Klages/ 2--1/2 gallons of cold water. Bring to boil on---thank your choice of supreme being Harrington) and remove, sloshing about and draining for gas stoves). • 3--1/4 pound, Munich malt (10 L.) well (as one would with a [giant] tea bag). • 1/4 pound, crystal malt (80 L.) Add extract, 1.5oz fuggles and boil 45 min- Ingredients: • 1/2 pound, wheat malt utes. During the last 10 minutes add the • 7 pounds, Klages malt • 1/2 ounce, black patent malt remaining hops. Cool (I take my pot out- • 1/4 pound, chocolate malt • 1/2 ounce, Willamette hops (5.5% side and put it in a baby bathtub full of cir- • 1/4 pound, black patent malt alpha) (boil) culating cold water from the garden hose). Rack into a carboy and add yeast (I started

PAGE 200 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN the yeast with cooled-boiled water but Ingredients: recently I have taken to putting the yeast Scotch Ale • Pale malt, 90% of mash directly into the warm wort). I let it go for Classification: Scotch ale, all-grain • Crystal malt (40L), 7% of mash 4 days then racked into a second carboy Source: Jed Parsons (parsons1@husc. • Wheat malt, 3--10% of mash (vary where it sat for another week before bot- harvard.edu) Issue #917, 7/6/92 percents accordingly) tling. Bottle as usual. • 2 ounces, Perle hops (boil 60 minutes) This Scotch ale recipe yields, I think, a • 1 ounce, Perle (boil 30 minutes) superb beer. • Finish with Hallertauer or Tettnang Ingredients: • 1 litre, cultured German ale yeast Traquair House Ale • 9 pounds, pale ale malt Classification: Scotch ale, all-grain • 1 pound, crystal malt Procedure: Source: Micah Millspaw, Issue #910 • 1 pound, Munich malt Mash grains, sparge. Add hops according 6/25/92 • 1/2 pound, chocolate malt to schedule above. Chill and pitch yeast. I noticed a posting about the Scotch ale • 1/2 ounce, Bullion (60 minutes - 9% Ferment at 55 degrees for 1--2 weeks. Rack Traquair House. It is my personal opinion alpha) and cool to 40 degrees for 4 weeks. Dry that this is one of the best beers that I have • 2 ounces, Fuggles (30 minutes - 4.5% hop lightly, if desired. ever tasted, commercial or homebrewed! alpha) This amazing beer is available through • 3/4 ounce, Golding (10 minutes - 4.9% Merchant du Vin in Seattle, WA. but the alpha) price is very high. Since I like the stuff but • 1 teaspoon, Irish moss (30 minutes) Rye Wit • Whitbread or Wyeast 1007 (“German its not realistic to buy, I made quite an Classification: wit, rye, roggenbier, Bel- Ale”) effort to copy it. The effort has gained me a gian ale, all-grain lot of experience and quite a few ribbons in Source: Bill Slack (wslack.UUCP! Scotch ale (wee heavy) competitions. So I Procedure: will give you all my best and closest to [email protected]) Issue #927, 7/19/92 Heat 14 quarts for 140F strike heat. Mash Traquair House recipe, do not make substi- in, starch conversion 1--1/2 hour at 154F. Ingredients: tutes with inferior ingredients or the ale Mash out and sparge with 5 gallons at • 3 pounds, 6--row pale malt will suffer, and use the same yeast indi- 168F. Boil 1--1/2 hour, adding hops and • 1--1/2 pound, rye malt cated for the same reasons. Irish moss as indicated above. • 1--1/2 pound, wheat malt Ingredients: • 3 pounds, honey • 18 pounds, British pale malt Specifics: • 2 pounds, dry malt extract • 4 pounds, British crystal malt • O.G.: 1.055 • 1 ounce, Hallertauer (boil) • 2 pounds, toasted malt (homemade in • 1/2 ounce, Hallertauer (15 minute boil) oven - 10 min. @350F) • 1/2 ounce, Hallertauer (2 minute boil) • 4 ounces, roast barley - in mash out only • 1 ounce, whole cardamon • 1 pound, chocolate malt - in mash out Alt • 1 ounce, coriander seed only • 1/2 ounce, orange peel Classification: German ale, alt, all-grain • 1--1/4 ounces, centennial hops - 11.3 • Belgian ale yeast alpha for 75 minutes Source: Jim Busch, (ncdtest@nssdca. • 3/4 ounce, tettnager hops - 4.8 alpha for gsfc.nasa.gov) 3/11/92 Procedure: 15 minutes This can be a very hoppy beer by german Protein rest 120+F for 30 minutes, Mash • 1 teaspoon, salt in boil standards, up to 40 bitterning units, so you 150F for 90 minutes. Boil for 60 minutes, • 1 teaspoon, gypsum in boil can up the bittering hops as you like. adding 3 pounds honey, 2 pounds DME • irish moss, last 30 min. Kolsch is a very pale style only brewed in (enough to raise gravity to 1.050) and 1 • Wyeast 1056 culture Koln. Go light on anything assertively tast- ounce Hallertauer. In last 15 minutes of Procedure: ing. Follow same fermenting and aging boil add half of cardamon and half of cori- procedure. Noble hops are used. Mash at 155F for 1--1/2 hours. Collect first ander, and another 1/2 ounce of Haller- runnings with no sparge. Strike with 8 gal- German ales include: Alt (Dusseldorf), tauer. In last 5 minutes of boil add lons at 170F. Mash out with 3 gallons at Kolsch (Koln) and Weizens (Bavaria). Alt remaining cardamon and coriander and 200F with chocolate and roast grains. Col- is made from the German Ale yeast and orange peel. In last 2 minutes of boil add 1/ lect about 8 gallons, boil down to 5 gallons. then cold conditioned for up to four weeks. 2 ounce Hallertauer. Chill and pitch a Bel- These ales are usually fermented at colder gian ale yeast, such as the one newly Specifics: temps than British ones (55 fahrenheit) offered by Wyeast,or culture some yeast The longer cold maturation yields a from a fresh bottle of Chimay. • O.G.: 1.100, or 25 Balling smoother, cleaner ale than the British ones. Note: Crack the cardamom shell and lightly crush the coriander seed. Strain them out before moving wort to the fer-

PAGE 201 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN menter. The cardamom is not a traditional fruitiness. This beer took first prize in the • 1 ounce, Northern Brewer hop pellets spice for this beer, so leave it out if you pre- pale ale category at the local (Northern (6.5% alpha) fer. Colorado) AugustFest competition this • 2 ounces, Fuggles hop pellets (4.5% year. It’s not exactly like drinking in alpha) Specifics: Cologne, but darn close. • 3 teaspoons, gypsum Ingredients: • 1/4 teaspoon, Irish moss • O.G.: 1.050 • Wyeast #1028 London Ale yeast • F.G.: 1.008 • 7 pounds, pale malt • 3/4 cup, corn sugar (bottling) • 1--1/2 pounds, Vienna malt • 3/4 pound, wheat malt Procedure: • 1--3/4 ounce, Hallertauer (5.0%) Step mash. Crush grains and add to 3 qts Heavyside Ale • 1/2 ounce, Tettnanger (4.5%) water (with gypsum dissolved) at 130F. Classification: Scotch ale, extract • Wyeast European ale Maintain mash temperature at 125 for 30 min (protein rest). Add 3 quarts of boiling Source: Guy Derose ([email protected]) Procedure: water to mash and maintain temperature at Issue #952, 8/21/92 To keep hop aroma low, the last addition of 158 for 1 hour (saccharification rest). Drain Ingredients: hops should come no later than 20 minutes wort and sparge grains with 5 quarts water • 3.5 pounds, Glenbrew heavy 80 ale kit before the end of the boil. The trick to this at 170. Add to the wort in the brewpot the • 2--1/4 pounds, Laaglander dark dry beer is to cold condition it. After 4 days pri- malt extract and brown sugar. Bring to a extract mary and 4 days secondary fermentation at boil. After 30 minutes of boil, add 1/2 • 1/2 pound, crushed crystal malt (20L) ale temps (~65F), rack again and cold con- ounce of Northern Brewer hops and 1/2 • 1 ounce, Northern Brewer hops (steep dition at 40F for 12 days. Then prime and ounce of Fuggles hops. After 15 more min- last 10 minutes) bottle as usual. utes, add an additional 1/2 ounce of each • 2 packages, dry ale yeast (from kit) hop. Boil for a total of 1- -1/2 hours. Ten Specifics: minutes before the end of the boil, add the Procedure: Irish moss. Five minutes before the end of • O.G.: 1.042 the boil, add 1 ounce of Fuggles hops (for Prepare yeast by reconstituting in 16 • F.G.: 1.009 aroma). Cool the wort with a wort chiller ounces, warm tap water in a jar before and add to the primary fermenter with suf- brewing begins. Slowly bring 1 quart cold ficient water to make 5 gallons. Pitch yeast tap water with 1/2 pound crystal malt to a when temp of wort is below 75. Ferment at boil, about 30 minutes. Remove spent Old Beulah Wee Export 65 for 5 days. Rack to secondary and fer- grains by pouring the liquid through a Classification: Scotch ale, wee heavy, ment for 15 more days at 65. Bulk prime strainer into the main brewpot and sparging export, all-grain with corn sugar before bottling. with 1 quart boiling water. Add 3 US pints Source: Bill Ridgely (RIDGELY@a1. of water to brewpot and bring to a boil. Specifics: cyber.fda.gov) Issue #960, 9/2/92 Add can and dry extract and boil for 15 • O.G.: 1.060 To my knowledge, there is no beer pro- minutes. Steep hop pellets in hop bag for • F.G.: 1.015 duced in Scotland in the gravity range of 10 minutes with heat off, then remove hops • Alcohol: 6.0% (v), 4.8% (w) and pour concentrated wort into the fer- 1.055 - 1.070, so I made my own to 1.060 menter. Since I’ve marked the outside of and called it “Wee Export.” It uses tradi- the (plastic) fermenter in gallon incre- tional black malt for color and a bit of ments, I then added cold water to raise the brown sugar to boost the sweetness (per the level to the 5 gallon line. After cooling I style). Also, the mash was conducted at a Blown Top Braggart pitched the yeast, sealed it up, and attached somewhat higher temperature to bring out Classification: honey ale, braggot, mead, the fermentation lock. After less than 7 unfermentable sugars, and the yeast had a extract hours, the wort was bubbling like mad. relatively lower attneuation than some of Source: Subhash Chandra Roy Prime with 1 cup dark extract when fin- the other standard ale yeasts on the market. ([email protected]) 7/29/92 The beer ages well and is still wonderfully ished. The strength indicates a barley wine style, drinkable after a full year in the bottle. the liberal use of honey indicates a brag- Slainte! gart, and the use of wheat indicates I ran out of barley malt extract. Fat Wanda’s Kolsch Klone Ingredients: Ingredients: Classification: German ale, kolsch, all- • 2 pounds, 2--row Klages malt grain • 1/2 pound, crystal malt (60L) • 3.3 pounds, wildflower honey • 1/4 pound, black patent malt • 3.3 pounds, amber malt extract Source: Jeff Benjamin (benji@hpfcbug. • 1/4 pound, flaked barley • 2 pounds, wheat extract fc.hp.com) Issue #953, 8/24/92 • 5 pounds, amber malt extract syrup • 1 pound, light malt extract This beer should be very pale, and taste (American Classic) • 1/2 pound, 10L crystal malt clean like a lager but with an ale’s body and • 1 pound, dark brown sugar

PAGE 202 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 2 ounces, Northern Brewer hops Procedure: (8.0%), 30 minute boil Cook 1/2 pound 2--row malt and 2 pounds Trappist Ale • 2 ounces, Kent Goldings pellets (4.6%), of unmalted wheat in 4--5 quarts of water Classification: Belgian ale, Trappist ale, 20 minute boil until gelatinized (about 45 minutes). Mix partial-mash • 1/2 ounce, Kent Goldings pellets, 15 cooked wheat into main mash water and Source: Walter Gude ([email protected]) minute boil stir until well mixed. Mash in: 12 quarts at Issue #985, 10/7/92 • 1/2 ounce, Kent Goldings pellets, 138F. Protein rest: 30 minutes at 126-- I don’t know if Golding dry hops are finishing (10 minutes) 131F. Mash: 2 hours at 148--152. Mash appropriate but they’re spicy finish seems • Irish moss, last 5 minutes out: 5 minutes at 170. Sparge: 6--1/2 gal- like it should be OK. Besides they’re sooo • Whitbread ale yeast lons at 170. Boil 2--1/2 hours adding hops good I can’t resist. I’m I just hopelessly • 1/2 teaspoon, yeast energizer 60 minutes from the end of the boil. lame? Specifics: • O.G.: 1.070 (5--3/4 gallons) Ingredients: Batard de Belgique • F.G.: 1.011 • 1 pound, Biscuit malt • 1/2 pound, Belgian Crystal (what is this Classification: Belgian ale, all-grain 50L) Source: Todd Enders (enders@plains. • 1/2 pound, Special B (120L ?) nodak.edu) Issue #966, 9/10/92 Alt • 1/2 pound, Roasted Chocolate The long, rather cool mash seemed to Classification: German ale, alt, all-grain • 6 pounds, Northwestern amber extract break down the dexterine malt more than I • 35 IBUs, hops (Tettnanger/Kent would have liked, and I only had 1--1/2 Source: Tony Babinec ([email protected]) Golding plugs) ounces of hops around, so the batch is Issue #980, 9/30/92 • Wyeast Belgian ale underhopped. I didn’t notice a lot of Grains and hops used should be German. banana ester during the fermentation, and it Wyeast has two excellent yeasts from Procedure: tasted sweetish and has a somewhat strong which to choose, namely #1007 “German Mash grains for 45 minutes or so, then molasses note at bottling, with a noticible, ale” and #1338 “European ale.” Of the two, sparge. Add extract and boil. Add hops in but not too strong, banana component. as oft stated in HBD, #1338 produces a at least 3 stages. Chill and pitch. Underneath was the characteristic woody- maltier, more complex-tasting beer. If at all spicy accents I associate with Chimay. One possible, chill your fermenter at the end of week after bottling, the banana seemed to primary fermentation to about 40 degrees subside, and things seemed to be going F, then rack the beer to secondary and cold- along rather nicely. However, at two weeks condition the beer for a couple weeks. This Belgian Strong Ale after bottling, the banana component came is what the Germans do, and this practice is Classification: Belgian ale, Trappist ale, back with a vengence! I dropped off a 6- also recommended by Steve Daniel, who trippel, extract pack for one of my brewing comrades, and has won the Nationals numbers of times. Source: Joel Newkirk (newkirki@ he called me yesterday to say that it was The rationale for cold- conditioning is to hotcity.com) 10/16/92 “rudely banana.” drop the yeast out, for the fruity-yeasty fla- We brewed this a few weeks ago,aiming for vors found in English beers are not desired I hope the esters subside with age, as it is a Belgian Trippel, but the resulting brew in Alts. Both of the above Wyeasts drop out overpowering right now. On opening, a was a lovely golden ale color. At about 9-- well and you get a very bright, clear beer. bottle almost fills the room with the ripe 1/2 percent alcohol it seemed innapropriate banana smell. The taste is intensely A good starting point for a recipe is George to call it a double. After four days in the banana!!! Fermentation was at about 70- and Laurie Fix’s “Vienna Mild,” substitut- bottle, tasted room temperature, it was fan- 75, for what it’s worth.Only time will tell, ing an alt yeast for a lager yeast. tastic. No bananas yet, but we’re of course I guess... expecting them. Ingredients: Ingredients: This seemed like overhopping ad nauseum, • 8 pounds, pilsner malt (or 6 pounds but it came out wonderfully balanced. The • 6 pounds, U.S. 2--row malt light, unhopped dme) cinnamon, of course, is a drop in the ocean • 3--1/4 pounds, dexterine malt • 4 ounces, 10L crystal malt of flavor. • 2 pounds, unmalted wheat • 4 ounces, 60L crystal malt • 1 pound, light brown sugar • 4 ounces, 120L crystal malt (assumes Ingredients: • 1 cup, blackstrap molasses 75% extraction efficiency) • 3/4 cup, Belgian special roast malt • 1--1/2 ounce, East Kent Goldings hops • 6 - 7 AAUs, German hops (Hallertauer, • 3/4 cup, English crystal malt (80L) (6.1% alpha) Tettnang) • 10 pounds, Northwestern gold extract • Chimay yeast • Wyeast #1338 or #1007 • 1/4 pound, light brown sugar • 2/3 cup, corn sugar (priming) • 1/4 teaspoon, cinnamon Procedure: • 1 teaspoon, Irish moss Cold condition in secondary. • 1 ounce, Fuggles pellets (boil) • 3/4 ounce, Cascade pellets (boil)

PAGE 203 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 3/4 ounce, Saaz whole hops (1/2 hour) • 1/2 ounce dried orange peel Specifics: • 3/4 ounce, Styrian Golding pellets (1/2 • Belgian Ale yeast (Wyeast 1214) • O.G.: 1.044 hour) • 2 ounces, fresh Cascade (aroma, 15 Procedure: minutes) Bring 5 gallons of water to a boil, then add • 1/4 ounce, Saaz (finish) first three ingredients. Boil 45 minutes, • 1/2 ounce, Olympic pellets (finish) Citadelle White then add 3/4 oz. coriander. Boil 10 min- • 1/2 ounce, Cascade pellets (finish) Classification: Belgian ale, wit, wheat beer, utes, then add remaining coriander and • Wyeast #1214 Belgian all-grain orange peel. Boil 5 minutes, and add the Source: Phillip Seitz (0004531571@mci- Procedure: finishing hops for a final 2 minutes. Chill mail.com), Issue #1094, 3/10/93 Brought to boil the Belgian and English immediately to 75 F, areate into 5 gallon The arrival of Celis has spurred an interest crystal. Removed grains. Boiled 1 hour carboy, and add yeast. Ferment using blow- in brewing white beers, and in addition with extract, Fuggles and Cascade, brown off method, then prime with 3/4 cup corn some HBDers have expressed a desire for sugar, cinnamon and Irish moss. sugar and bottle. more recipes on the net. The following rec- ipe and comments should provide a good Specifics: start for people who want to get ready for • O.G.: 1.083 their summer white beer drinking. • F.G.: 1.009 Belgian Wheat Ale Lemon/gold color with a substantial haze Classification: wit, Belgian ale, wheat beer, and white head. Slightly orangey aroma. all-grain Light to medium body with full, almost Source: [email protected] (Derrick moussy carbonation. Light to moderate Tamalpais Wit Pohl), Issue #1152, 5/31/93 tartness with subtle but pleasant coriander Classification: wit, wheat beer, Belgian ale, Here’s an all-grain recipe for a lovely flavor, some orange present but faint. Hoegaarden, extract wheat ale I brewed last fall which uses Aftertaste mostly tart and coriander-ish. I Source: Tom Chilers (TCHILDER@ Wyeast’s Belgian Ale yeast rather than the wouldn’t go head to head with Celis White, us.oracle.com), Issue #1150, 5/27/93 Bavarian Wheat, with plenty of nice clove but this is unmistakably a white beer and aftertaste resulting. It is a light, refreshing will make for excellent hot-weather drink- A few months ago, I posted a barley malt beer, perfect for summer (pretty good for ing. extract wit beer recipe, and promised to try winter, too, which is when I drank it). the same with wheat malt. Well, the first Grain bill--The basic bill is 60% barley malt, 30% wheat malt, and 10% raw wheat. wheat malt batch finished a couple of Ingredients: weeks ago, and my friends and I are The latter was purchased at my local food quickly wiping out the results. The wheat • 1 teaspoon gypsum in mash water coop for $0.55/lb. I would increase the “bite” is great. This beer has a somewhat • 6 pounds pale malt gravity to 1.046 next time but think these higher FG than Hoegaarden Grand Cru, so • 3 pounds wheat malt proportions provide good results with little you may want to cut back the malt and/or • 1/4 pound crystal malt (light) trouble. The raw wheat was absolute hell to honey to try and emulate Hoegaarden accu- • 2/3 ounce Bramling Hops (boil 50 min.) grind, but there were no problems with the rately. • 1/3 ounce Bramling Hops (boil 10 min.) mash and sparge. Thanks to Jim Busch, the • 1/4 ounce Centennial Hops (boil 1 min., sultan of wheat beer, for help with the grain The keys to making this beer are (1) use then steep for 15 min.) proportions. belgian ale yeast, (2) crush the coriander • Wyeast Belgian Ale yeast yourself, so it is nice and fresh, (3) use orange honey, and (4) use the best Haller- Ingredients: tauer hops you can find. Papazian’s basic Procedure: • 5 pounds 2-row pale malt recipe is very flexible; I’ve made 5 differ- Two-stage mash: 50 deg C. for 30 min., • 3 pounds Belgian wheat malt ent beers so far by changing the malt com- then 66 deg C. for 45 min. • 3/4 pound hard red winter wheat binations, and I’ve liked them all. I like this The two-stage mash is because of the • 1/2 ounce Styrian Goldings (6.8% AA), one the best so far. wheat malt component. boiled for 60 minutes • 10 grams ground coriander (boiled 10 Fermented at cool room temperature Ingredients: minutes) (around 16 deg C.). • 4-1/2 pounds light dry wheat malt • zest of 4 oranges and one lime (added That’s it. The light hopping is to let the extract after end of boil) wheat and yeast flavours shine through, • 2 pounds orange honey • 12.5 ml 88% lactic acid (added at and they do, very nicely. Although this is • 1 ounce Hallertauer or Northern Brewer bottling) an ale, I found it tasted best well-chilled. It (7.5 HBU, boil) • 110 grams corn sugar in 4.75 gallons for also needed a little while (about a month) • 1 ounce Hallertauer or Hersbrucker (3 priming in the bottle for the yeast and hop flavours HBU finish) • Hoegaarden white yeast cultured from to reach an optimum balance. • 1-1/2 ounces crushed coriander brewery sample

PAGE 204 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Procedure: tion to 160F, rest 10 minutes Heat opportunity to have Michael Jackson try it Strike with 8 quarts @ 135F for 20 minute decoction to boiling, boil 10 minutes during a lunch at the NHC in July, and he protein rest at 122- 124F; Add 1 gallon Return boiling decoction to rest mash and liked it. (Of course, would he say otherwise boiling water to raise to 145F, then heat to stir. Mash temperature should be near in person?) We talked about the cumin pos- 158F for 30 minute saccrification; add 2 162F. Rest 15 minutes. Check starch. If not sibility, and he agreed that cumin probably gallons boiling water for 10-minute mash- converted, rest longer. Mash-out: 10 min- is not in Celis White. (and it certainly out at 170F; transfer to lauter tun and let sit utes @ 170F Sparge: 5 gallons @ 170F didn’t find its way into my beer -- have you 20 mins, then sparge with 6 gallons water Boil 60 minutes, adding hops at the begin- ever smelled fresh cumin?) @ 180F. I stopped sparging at 1.008, col- ning. Spices are added in the last 10 min- Ingredients: lecting 6.25 gallons at 1.037. Boiled for 90 utes of the boil or at knockout. I used a • 6 pounds Pils malt. (preferably from minutes and cooled with immersion chiller. single- stage ferment (as I usually do). OG: Belgium) 1.038. TG: 1.002. Specifics: • 3 pounds malted wheat • O.G.: 1.042 Adding the lactic acid rather than biologi- • 3 pounds unmalted wheat • F.G.: 1.012 cally souring the beer is definitely a short- • 1 pound malted oats cut, and one that adds time to the • 1 ounce Tettnanger (5.4 AAU) for 60 processing, as it takes longer after bottling minutes for the flavors to “marry” than for condi- • 0.75 ounce Tettnanger for 20 minutes tioning to develop. If you have a lactobacil- Wit • 0.5 ounce fresh ground coriander for 60 lus culture in your possession that will do minutes Classification: wit, Belgian ales, wheat the job, have at it. • 0.25 ounce grated, dried orange peel for beers 60 minutes Source: Martin Lodahl (malodah@ • 0.25 ounce coriander for 30 minutes pbgueuze.scrm2700.PacBell.COM), r.c.b., • 0.25 ounce orange peel for 30 minutes 10/19/94 Zoso White • 0.50 ounce orange peel for 20 minutes This is a test recipe that I especially liked, Classification: wit, Belgian ale, wheat beer, • yeast (see note in description) while writing the article in Brewing Tech- all-grain Procedure: niques, Jul/Aug 1994 on this style. Source: David P. Brockington (bronyaur@ The mashing schedule for the Dixie Cup Ingredients: stein3.u.washington.edu), r.c.b., 12/14/93 version is as follows: • 4 lbs DeWolf-Cosyns “Pils” malt I used three sources when formulating this Mash-In with 2.5 gallons (.75 quart/pound) • 3 lbs flaked (unmalted) wheat (cracked recipe -- Rajotte’s Belgian Ale, Jacksons 30 minutes @ 125F Add hot water to mash wheat works fine) New World Guide..., and Jackson/Gui- to raise temperature to 148-150F Hold • 6 oz rolled oats nard’s article on Belgium-Style Specialty there for 60 minutes Sparge to 6 gallons in • 1 oz Saaz hops (3.2% AA) in the 1991 special Zymurgy on traditional kettle with 170F water Water used is • 1 oz bitter Curacao orange peel beer styles. I have only brewed this twice, untreated, Seattle City water • 3/4 oz sweet orange or tangerine peel inspired when a friend came back from • 3/4 oz fresh ground coriander seed Belgium raving about Hoegaarden White, • 1/2 oz fresh ground anise seed and after Celis White was discovered in Seattle. My interest in the style was piqued, • A pinch of ground cumin Pugsley’s Pseudo Celis White • 10 ml 88% food-grade lactic acid (at to say the least. bottling) I used different yeasts and malted wheats #5 • 1 cup corn sugar (priming) in the two times that I brewed this. The first Classification: wit, Belgian ale, wheat beer, • BrewTek “Belgian Wheat” yeast batch used a wheat that was too dark, and Celis, all-grain Procedure: the resulting beer came out darker than it Source: Tony Storz (tony.storz@ should have. Also, I changed yeasts -- the cld9.com), HBD Issue #1310, 12/29/93 Dough-in grains with 3 gallons of soft first batch used Wyeast 1214 (Belgian Ale) water at ~90F. Protein rests: While this will not fool everyone into which worked ok but not well enough for thinking that this is the real Celis White, I 30 minutes @ 117F me. I switched to Wyeast 3068 (The new was very happy with the outcome. The 30 minutes @ 122F Weihenstephan Wheat) for the second spices are “up front” without being over- 30 minutes @ 126F (at this point, the batch. I will use the new Belgian Wit powering. However, some people like a wheat appears dissolved) Pull first decoc- Wyeast next time I brew this. wallop from the spices and you will need to tion; thickest third of the mash Heat decoc- The recipe seems to work -- Pierre Celis experiment with the spice amounts. tion to 160F, rest 15 minutes Heat judged it at the Dixie Cup this year and After a couple months the spices have decoction to boiling, boil 15 minutes gave it a 35. This was for the original ver- faded a bit, so next time I will double the Return boiling decoction to rest mash and sion (Wyeast 1214) and it lost a couple of spices and probably try Wyeast White beer stir. Mash temperature should be near points for color. It did do well enough to yeast. 145F. Rest 15 minutes. Pull second decoc- take Second in the Specialty category at the This recipe should give you a good starting tion; thickest third of the mash Heat decoc- Dixie Cup. I also had the amazing point with which to experiment. If anyone

PAGE 205 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN else has a recipe for a Celis White clone, or so that it was not much disturbed during the have any comments or questions on my racking to the fermenter. Brown Ale recipe, please feel free to E-mail me or This morning, when I went down to rack Classification: brown ale, extract post. the wort to the fermenter, there was less Source: Tim O’Keefe (tokeefe@utxvms. Ingredients: trub than before at the bottom of the car- cc.utexas.edu), r.c.b., 8/9/94 boy, only about 1 inch. It was quite fluid, • 4.5 lbs. 6 row (or 2 row) Here’s the recipe for a batch I made about not stuck together as usual, and it sloshed • 4.0 lbs. Unmalted Wheat (Bulgar from two months ago. It’s my favorite brewed gently about the bottom of the carboy at the Health Food Store) thus far! It’s kinda heavy and sweet, ad is slightest disturbance. Large (1-2 inch • 4 grams dried orange peel fairly close to a porter, though certainly not diameter), milky, gelatinous, stringy, and • 4 grams crushed corriander seeds the same. • 1 tsp. Alpha-Amalase enzyme irregularly shaped globs of precipitate • lactic acid were floating all throughout the wort. As I Ingredients: • 1 oz. Hallertauer racked into the fermenter, I could see these globs being sucked up into the siphon hose • 1/4 pound choc. malt • 1 pack Wyeast #3056 Bavarian Wheat • 1/2 lb. Briess special roast • optional: 1 tsp. gypsum and into the fermenter. Since I was having a homebrew, I didn’t worry, but went ahead • 1/2 lb. De Wolf-Cosyns special B malt and completed the racking, pitched the • 6 lb. amber syrup (I used Briess) Procedure: yeast, attached the blowoff hose, and cov- • 2 lb. dark syrup Bring 2 gallons water to boil. Add ered the carboy. But this time my smile was • 1 oz. Northern Brewer hops (boiling) unmalted wheat and hold at 185-195 slightly distorted by the furrow of puzzle- • 1/2 oz. fuggle hops (finishing) degrees for 20 minutes. Add cold water and ment that appeared upon my brow. • European Ale yeast 6 row malt to bring down to 130 degrees. • 3/4 cup corn sugar to prime Add 1 tsp. amalase and gypsum (pH 5.3). Ingredients: Allow protein rest for 25 minutes. Raise • 6.6# M&F plain light extract Procedure: temperature to 150 degrees and hold 20 • 3.3# M&F plain dark extract In case your homebrew store doesn’t have minutes. Complete conversion by raising • 1.0# Clover honey the secific brands of grains I listed here-- temperature to 158 degrees and holding for • 1 oz Fuggles leaf hops @ 3.3% alpha the “special roast” is toasted barley, about 20 minutes. Mashout at 168 degrees for 5 • 1 oz Boullion leaf hops @ 7.1% alpha 50 Lovibond, and the “special B” is a very minutes. Acidify sparge water to pH 5.7 • 1 oz Hallertauer leaf hops @ 5.4% dark crystal malt--221 Lovibond. If it’s not with lactic acid. Sparge with 4-5 gallons of alpha available, substitute in the darkest crystal 170-180 degree water. Boil wort for 90 • 1 oz Cascade leaf hops @ 6.4% alpha malt you can find. minutes. Add hops and crushed spices 15 • 1 tsp Irish moss You asked for specific directions, so here minutes before end of boil. Cool wort and • Yeast Lab Trappist Ale liquid yeast cul- goes: pitch yeast. ture 1) heat about 2 gal of water in your brew- Specifics: pot. Steep the choc malt, special B, and • O.G.: 1.041 Procedure: special roast while the water heats up. Put- • F.G.: 1.011 Add 1 oz Fuggles + 1/2 oz Boullion hops to ting the grains in a msulin steeping bag 8 pt cold H2O, bring to boil. Add malts and helps make removing the grains a lot eas- honey, bring back to boil for 60 min. At 30 ier. min, add 1/2 oz Boullion + 1/2 oz Haller- 2) When the water begins boiling, remove Trappist Ale tauer + 1/2 oz Cascade hops + 1 tsp Irish the grains, and add the amber syrup, dark Classification: Trappist ale, Belgian ale, moss. At 5 min add 1/2 oz Hallertauer + 1/ syrup, and Northern Brewer hops. 2 oz Cascade hops. Sparge directly into 2 extract 3) After 50 min, throw in the fuggle hops, gal cold H2O in 5 gal carboy (note wort and boil for 10 more minutes. Source: Rex Saffer ([email protected]), chiller *not* used...). Sparge water was r.c.b., 2/14/94 previously boiled and allowed to cool to 4) Cool down your wort, and add to your This is the third batch of this ale I’ve made about 175 deg F. Stopper and cool over- carboy with 3 gal water. When it’s all reah- in the last 5 days, each time propagating night in basement (which at this time of ced 78F, pitch your yeast. about 1-2 fluid ounces of yeast left over year is a nearly constant 60-62 deg F). from the previous starter after pitching, but Rack into clean, sanitized carboy, leaving this is the first one using Irish moss. Both trub behind. Pitch yeast (about 18 fluid previous batches showed a strong cold ounces of starter, just after high krausen), Alki Point Sunset break immediately after sparging, with attach blowoff hose, cover to exclude light, Classification: German ale, Kolsch, all- many, many particles about the size of and smile while having a homebrew. grain large sand grains settling slowly to the bot- Source: Charlie Gow (Charlie.Gow@ tom of the carboy. The morning after each f615.n109.z1.fidonet.org), r.c.b., 8/9/94 boil, about 2 inches of trub was visible at the bottom of each carboy, fairly cohesive

PAGE 206 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Here’s the recipe for the Koelsch that took Bring the wort to a boil along with the Cas- first place in German Ales/ California Old Peculier cade hops and 3/4 ounce of the Fuggles Common at the 1994 HWBTA Nationals. Classification: old ale, all-grain hops. Boil 1 1/2 hours, adding the invert sugar during the boil. Add the balance of After several discussions with some Source: Fred Hardy the Fuggles hops for the last 15 minutes of *knowledgeable* brewers, I plan to change ([email protected]), r.c.b., 8/3/94 to the hopping profile to only German the boil. Add Irish moss at the same time if This recipe and the description of Old noble hops (Hersbrucker & Spalt). The you choose to use it, though it should not Peculiar are derived (sometimes copied) honey will help dry the beer out, and the be necessary in a beer this dark. from the book Brew Your Own Real Ale At honey “tang” helps give the finished beer a Force chill the wort, rack it off of the trub Home, Graham Wheeler and Roger Protz, slightly winy nose and palate. into the fermenter, pitch the yeast starter CAMRA (The Campaign for Real Ale), St. and ferment to completion. Estimated FG Big thanks to Dave Brockington, Jim Albans, Herts, Eng., 1993. It is presented of 1014. Busch, and Scott Bickham for the recom- without the consent of the publisher, but mended tweaks. hopefully with their understanding. Make up the dark brown sugar with a pint of water for priming, and bottle the brew. “A dark and vinous old ale from Theak- Sample after two weeks. Ingredients: ston’s Masham brewery in North York- • 5.0# D-C Belgian Pilsener Malt shire. Toffee and roast malt in the mouth; • 1.625# D-C Belgian Wheat Malt deep, bitter sweet finish with delicate hop Malt Extract Recipe • 1.0# Ireks German Light Crystal underpinning.” Substitute 6 3/4 pounds of light dry malt • .125# Cara-Vienne AHA Classification: English Old Ale (the extract (not Laaglander’s, too dextrinous) • 1.25# clover honey (15 minute boil) actual starting gravity of this beer is below for the pale malt. • .50 oz. Tettnang (4.3% AA) 60 min. the AHA guidelines for this category, but Crush the specialty malts and add to 1 1/2 7.5IBU hey, they’re only guidelines): SG 1060- gallons of room temperature brewing • .50 oz. Liberty (4.3% AA) 60 min. 1072, IBU 30-40, SRM 10- 16. water. turn on heat to high and bring the 7.5IBU Target profile for this recipe: SG 1059, IBU water to a boil. As soon as the water boils, • .50 oz. Mt. Hood (4.5% AA) 60 min. 31.6, SRM 16.8. Published recipe is for 23 remove it from the heat and remove the 8.0IBU litres, and all units are metric. I have con- grains (use a grain bag, etc. to help, but get • .50 oz. Tettnang (4.3% AA) 30 min. verted units to USA system and modified the grains out). Old Peculiar is a brew with- 2.0IBU the recipe to yield 5 US Gallons using my out a hint of astringency, and left over • .25 oz. Liberty (4.5% AA) 10 min. own Brew design model. grains may leach tannins when the goods • Wyeast #2565 (Kolsch) are returned to a boil. Procedure: Ingredients: Add the sugar and DME and stir until they Mash In: 132F • 8 lbs. English 2-row pale malt are completely dissolved. Only then can Protein Rest: 30 min @ 124F • 1 lb. English 2-row crystal malt you return the wort to the heat, add the Cas- • 2 ozs. black patent malt cade and first batch of Fuggles, and bring Saccharification: 90 min @ 150F • 1 lb. Invert Sugar to a boil. Boil 1 hour, adding the last batch Mash Off: 10 min @ 168F • 1/2 Cup (packed) soft dark brown sugar of Fuggles pellets for the last 15 minutes. Sparge to collect 5.75 gallons of sweet for priming Again, Irish moss is optional. wort (or until SG of runoff is 1.010-1.012). • 1 1/4 ozs. Fuggles hop pellets (4.5 alpha Follow the directions for all grain for fer- Boil for 90 minutes. Adding 1.125# clover acid) mentation and bottling. honey for the last 15 minutes of the boil. • 1 oz. Cascade hop pellets (5.0 alpha acid) Force cool to 62F and pitch slurry from • 1 tsp gypsum added to mash water 1.25L starter of Wyeast #2565 Kolsch. • 1 tsp gypsum added to sparge water Carla’s Rainy Day Ryefest Specifics: • 1/4 tsp Epsom Salts added to kettle • Wyeast #1968 Special London Ale Classification: roggenbier, rye, all-grain • O.G.: 1.050 Source: David P. Brockington (bronyaur@ Procedure: • F.G.: 1.007 stein.u.washington.edu), r.c.b., 8/8/93 • Primary Ferment: 09 Days @ 62F in Crush all grains and mash into 9 quarts of It worked out quite well, if you like Rye. Glass brewing water preheated to 130 degrees F. The genesis was one evening I was sipping • Secondary Ferment: 10 Days @ 58F in When grist is thoroughly mixed in with no on some American whisky contemplating Glass dry spots, add 4 quarts of boiling brewing my brewing. As I tend to brew about four • Lagered: 14 Days @ 38F water and increase mash heat to 152 batches a month, I run out of new ideas degrees F. Hold for two hours, stirring and often. This particular evening, I was won- returning to proper heat every 20 minutes dering what I could add to my beer that or so. Mash out at 168 degrees F for 5 min- would be distinct, yet appropriate. The utes. Sparge with 4 1/2 gallons of 170 whisky I was drinking at the time was Old degree F brewing water. Overholt, which is a Straight Rye. Bingo.

PAGE 207 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

The name is from my favorite bar-tendress • 1-2 ounces of chocolate malt I was nervous about conversion and my at the pub that has been my home for the • 1 pound of honey or dark brown sugar starting gravity. Not to worry -- the deliber- past four years. The name used to apply to • 6 - 7 AAUs bittering hops, a mix of ate low temperature rests and long rest a different brew, which I scrapped. It will hallertauer and kent goldings (60 times did the trick, and I got about a 1.050 stick to this one. minute boil) beer. It has yet to be entered in any competition, • Chimay yeast, of course Ground coriander is a great spice, and I so I have no collection of comments for it, Procedure: thought that 20 gms would not be too unfortunately. The rye flavor is strong, but Add hops at 60 minutes before end of boil. heavy-handed. Incidentally, there are dif- not overwhelming, in my opinion. In fact, I You are not looking for high hop bitterness, ferent types of coriander seeds available. consider this beer a quaffer, and can easily nor should there be noticeable hop aroma. Instead of going to the spice rack of your down three in a session -- the rye flavor is favorite grocer, go to a spice specialty store noticable, but balanced. All in all, I am If you’re not an all-grain brewer, then don’t to seek out the larger coriander seed that is quite happy with this beer and will brew it use the 2-row or munich malt but use, say, more “noble” -- that is, aromatic and fla- again in a few brewing cycles -- probably 7 pounds light, unhopped dry malt extract vorful. August. instead. Use crystal and chocolate malt for color. The honey or brown sugar will boost Ideally, the orange peel should be from the Ingredients: the starting gravity as well as contribute to curacao orange. Here’s a thought -- use a dash of orange curacao liquor in the beer. I • 8 lbs. English Pale 2-row, preferably the flavor and body of the finished beer. used McCormick dried orange peel to no Marris Otter You might try doing the fermentation at a apparent bad effect. If I were to do things • 4 lbs. malted rye relatively “warm” temperature, say, 70 to again, I might up the amount a bit, or sub- • 2 oz Cascade [6.0 AAU] for 60 minutes 75 degrees F. This should lead to more of stitute something fresher. • 1 oz Hallertaur [4.7 AAU] for 15 that Chimay flavor in the finished beer. minutes And, don’t drink the beer all at once, as its Cardamom is a very elegant spice with a • 1 oz Hallertaur [4.7 AAU] for 1 minute flavor will evolve in the bottle over time. lemon-citrusy aroma and flavor. I use it • 2 tsp Irish Moss @ 30-minute mark lightly for background flavor and character. • Wyeast #2112 (California Common) Wyeast Belgian is a strong-gravity per- from a one pint starter former, but I used it here in a conventional- Wit gravity beer. It did contribute a bit of its Procedure: Classification: wit, Belgian ale, Celis own flavor, though somewhat muted. I racked onto the yeast cake from a just- Grains mashed in a single-step infusion @ white, wheat beer, all-grain racked beer, and maybe that contributed a 156F for 90 minutes. Source: Tony Babinec ([email protected]), bit of pleasant dryness to the beer. I’d love HBD Issue #1095, 3/11/93 All fermentation done in glass @ 65F for to get my hands on Hoegaarden or Celis 20 days. The reading I took at 14 days was Flaked wheat is available from homebrew yeast, and failing that, might use Wyeast 1.008, so the fermentation time could be shops, but can also be found in health food “London.” trimmed. stores or natural food sections of supermar- The suggestion in HBD to add a dash of kets. I MUCH prefer flaked wheat to raw lactic acid for some tartness sounds like Specifics: wheat berries. The flaked wheat is already something to try. As the acid is quite con- gelatinized. The raw wheat berries should • O.G.: 1.042 centrated, it shouldn’t take much. • F.G.: 1.006 be boiled and gelatinized, and that’s a mess. Also, there are different wheats Ingredients: available, and it’s not clear to me that • 5 pounds pale malt what’s available in the health food stores is • 1 pound wheat malt Abbey Beer the same wheat as the Belgians use. The • 2.5 pounds flaked wheat wheat malt in the above grain bill was a Classification: Belgian ale, Abbey beer, • 0.5 pounds flaked oats hedge, and in retrospect could have been Trappist, Chimay, all-grain • hersbrucker hops to 18 IBUs flaked wheat. • 20 gms ground coriander seed Source: Tony Babinec ([email protected]), Flaked oats are available from homebrew • 5 gms dried orange peel HBD #1071, 2/5/93 shops, but rolled oats (such as Quaker oats) • 2 gms ground cardamom The Chimay yeast is a very important com- could be used. • yeast: Wyeast Belgian ponent of making a Chimay clone. You Somewhere in Michael Jackson’s writings, might try to get your hands on Wyeast Bel- I’m pretty sure he says that Hoegaarden Procedure: gian ale yeast, though to me it doesn’t taste Wit has a grain bill as follows: like Chimay’s. Process was an upward step infusion mash: • 50 parts barley malt 110 degrees F for 45 minutes Ingredients: • 45 parts wheat 122 degrees F for 45 minutes • 9 pounds U.S. 2-row • 5 parts oats 144 degrees F for 30 minutes • 1.5 pounds Munich malt While my grain bill used a bit more barley 150 degrees F for 90 minutes • 0.5 pounds 60L (or darker) crystal malt malt than these proportions would suggest,

PAGE 208 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN mash out version at about 150-155 deg F. I won’t use Spices were added in the last 10 minutes of Alt Bier more than 3-4 ounces rye malt, because the the boil. Classification: alt, German ale, partial rye malt I use is very dark and quite bitter, mash so 7 ounces is simply too much. The hops I used were not exactly fresh, and didn’t Source: Timothy J. Dalton (dalton@ have any alpha rating, so I think 1/2 ounce mtl.mit.edu), HBD Issue #1098, 3/16/93 of fresh Northern Brewer will be enough Celtic Ale When I bottled this batch of Alt Bier last next time. When this beer was only few Classification: celtic ale, Grant’s Celtic week, it had a wonderful Saaz nose to it, weeks old, it was far too bitter and sharp, Ale, all-grain from dryhopping in the secondary. Now, a and the bitterness of rye malt was (too) Source: Rob Bradley ([email protected] week later, it’s carbonated, ready to drink, clearly distinguisable. So I let it age. Now, phi.edu), HBD Issue #1098, 3/16/93 and has no Saaz aroma at all... after 7 months it’s much smoother, but a bit This recipe is made using spent grains from Other than the loss of nose, it’s quite good! thin. It has a nice amber colour and a a batch of Strong Ale. Tasty and bitter. smooth long lasting head, and even my wife says it’s quite drinkable, so with these If I do say so myself, this is a _great_ low Ingredients: suggestions to improve it, I finally dare to alcohol beer. It was ready to drink after • 2.0 lbs Klages 2 Row post this recipe. about 5 days. It’s 4 weeks in the bottle • 0.75 lb Crystal, 40 Deg. L today and there’s hardly any left :-) • 0.5 oz Chocolate Malt Ingredients: (for 10 litres) Fred Eckhardt, in The Essentials of Beer • 4 quarts water • 4 pounds Finnish sahti malt mixture (= Style, lists Grant’s Celtic Ale at OG 1034, • 5.375 lbs Telfords light english extract 85% pilsner malt and 15% crystal malt) FG 1008, IBU 38. • 1 oz. galena (12%) (60 minutes) • 7 ounces Finnish rye (kalja) malt Ingredients: • 0.5 oz Nothern Brewer (7.1%) (60 • 1/2 pound British crystal malt • Spent grains from strong ale minute) • 1 ounce Northern Brewer hops (60 min • 5 oz Chocolate malt • 0.5 oz saaz (3.8%) 30 min boil) • 19 oz Light dry malt extract • Wyeast 1056 • 1/4 ounce Fuggles hops (30 min boil) • 1 oz Bullion pellets 60 minute boil - • 1/4 ounce Fuggles hops (10 min boil) unknown alpha acid Procedure: • 1/3 cup priming sugar • 1/2 oz Willamette whole hops 10 30 min 122F Protein Rest, 1 Hr. 152 F • yeast from a Tellford kit (not really rec- minute boil - 4.2% alpha acid Starch Conversion, 5 min 168 F mash out. ommended, I’ll use liquid yeast next • 1/2 oz Willamette whole hops 10 Sparge with ~ 2 gallons 170F. time) minute boil - 4.2% alpha acid Then add 5.375 lbs Telfords light english • 1/2 t. Irish moss 10 minute boil extract, total volume of boil, 5 gallons. 1 Procedure: • Wyeast 1056, second generation, half of oz. galena (12%), 0.5 oz Nothern Brewer 1.5 hours mash at 140-145 , sparge water a one-quart starter (7.1%) 60 min 0.5 oz saaz (3.8%) 30 min. temperature about 175 F. Total boiling time Boil 1 hr, chill with wort chiller to 60F 75 minutes. Yeast was dehydrated 2-3 Procedure: Repitch with Wyeast 1056 from seondary hours before pitching. O.G was about Steep chocolate malt in 1 pint water. Add of an Irish Ale. (Bottled previous day). 1040-42. Primary fermentation 4 days and secondary 7 days. to mash tun after draining first runnings for After 13 days, Dryhopped with 0.5 oz Saaz the strong ale. Add 2.5 gallons water at (3.8%) for 8 Days more. FG = 1.012 Won- Specifics: 172F to mash tun and let settle 15 minutes. derful Saaz aroma at bottling (3/4 cup corn Sparge as usual with water at 172F to col- sugar used). • O.G.: 1040-1042 lect 4.5 gallons. Add dry malt extract and sufficient water to boiling kettle. Specifics: Single-stage fermentation: 9 days. Bottled • O.G.: 1.042 with 5/8 cup corn sugar. Final gravity: Scotto’s Rapier-Like Wit 1011. Classification: wheat beer, wit, Belgian ale Specifics: Source: Scott Bukofsky (sjb8052@min- Kari’s Bitter Rye Ale erva.cis.yale.edu), r.c.b., 4/8/94 • O.G.: 1.035 Classification: rye, roggenbier, extract, My latest batch of beer seems to be taking • Bitterness: 24-37 IBU sahti • Primary Ferment: 9 days: an awful long time to ferment. It’s been a Source: Kari Nikkanen (NIKKANEN@ • F.G.: 1.011 total of 2 and 1/2 weeks now, and it has ntcclu.ntc.nokia.com), HBD #1200, only fallen to half of its O.G. There is still 8/10/93 some slow action in the airlock and bubbles There are some things I’ll change when I rising, but it looks like I’m in for another brew my next rye ale. First, I’ll do a tem- two weeks perhaps. This seems really long. perature controlled mash with starch con-

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Although this beer is labelled as a “wit”, a • 1 oz. Hallertau hops, A=4.8 boil about the “Old Ale” moniker, but I don’t true Belgian wit will be made with (pellets) know what. unmalted barley. Still, this is an interesting • 1 oz. Hallertau hops, A=4.8 finishing Tasting notes from the original OMP: approach to making an extract version (pellets) Wonderful complex fruity, malty, hoppy since I’m not sure how you’d handle • 1/2 oz. coriander seed (freshly crushed) (bitter, flavor, aroma), and alcohol palate. unmalted wheat in this case. ---Ed. • about 1/2 oz. dried orange peel The Fuggles work great in this brew (Lawries?) Ingredients: because they don’t dominate it as some • 5 whole cloves (to make me feel good, other aroma hops might. • 3 lb Dutch extra-light DME imperceptable) • 12 oz N. Western light DME • 2 packages Red Star Ale yeast Final notes: Chris Lyons mentions sucanut • 1 lb clover honey • Crystal bottled water (succanut?) as providing that Old Peculier • 3.3 lb N. Western Weizen extract (OP) flavor. It may be worth a try in this • 1.5 oz Hallertauer leaf hops Procedure: recipe. Also, OP has little or no hop aroma, • 2 oz coriander Crushed and steeped carapils. >30 min at least the OP I’ve tried here in the states. • 0.5 oz orange peel @130F, 150F, 170F. Sparged, increased Therefore, skip the dry hops (I hate to say • Wyeast Belgian white pitched from 32 volume to almost 4 gallons, heated and this, because this is a wonderful brew oz of 1.050 starter stirred in malt powder. Added hops in 4 WITH the dry hops). portions after boil began, about every 15 Procedure: minutes until they were all in - boiled Ingredients: The yeast was pitched when VERY active, another 45 minutes after last addition. • 7.0 # British pale 2-row malt and visible signs of fermentation were Turned off heat, stirred in coriander seed, • 1.0 # Vienna malt ween within 6 hours. O.G. was 1.060. orange peel and cloves, started the chiller • 1.0 # Munich malt Racked to secondary after 8 days, gravity about 2-3 minutes later. Siphoned into car- • 0.5 # 80L Crystal malt only 1.040. After a week in secondary, boy, added water to about 5 gallons, • 1.0 # 120L Crystal malt gravity is 1.032. Fermentation has taken pitched yeast directly and shook to aereate. • 0.25 # Chocolate malt place at an average temp of 65 degrees. Wort didn’t taste unduly strange, kind of • 0.5 # Dark brown cane sugar hoppy, not too spicy. • 0.5 oz. Northern Brewer pellets Specifics: After secondary fermentation was com- (AA=7.1) at 60 min. (IBU=15) • O.G.: 1.060 plete I decided it should be hoppier and • 0.5 oz. Northern Brewer pellets added the 2nd oz. of hallertau pellets. 3 (AA=7.1) at 30 min. (IBU=8) days later I reconsidered and racked off the • 1.0 oz. Fuggles plugs (AA=4.2) at 30 hops. I further decided to test out the scrub- min. (IBU=10) bing bubbles theory of hops reduction - I • 0.5 oz. Fuggles plugs (AA=4.2) at 5 Tooncinator Motley Cru boiled 1 cup of corn sugar and steeped min. (IBU=2) Classification: Trappist ale, Belgian ale, another tsp orange peel and added it - got a • 0.5 oz. Fuggles plugs (AA=4.2) dry Trippel, extract fairly vigorous fermentation for several hopped (IBU=0) Source: Steven W. Smith (SMITH_S@gc. more days. • Wyeast 1338 European Ale yeast (1-2 maricopa.edu), HBD Issue #1404, 4/21/94 1 week after the corn sugar fiasco I added pint starter) Having guzzled >$10.00 of Celis Grand another 3/4 cup and bottled. Pretty good, • 0.5 c. Corn sugar for bottling Cru I thought I’d try to create something hops are just about right, pretty light on the Procedure: similar. While the resulting beer is Damned coriander and orange peel. Very tasty after Mash pale, vienna, and munich malts at Tasty and seems to be on the right track, it’s about 2 weeks in the bottle. 154F for 1.5 hours. Add crystal and choco- spices are more subtle than I’d planned. late malts at mash-out. Add sugar to the Next time I’ll use more coriander seed (or boil; adjust amount to hit OG (not more crush finer) and orange peel, maybe differ- than 1# though). Hop as listed above; dry ent hops, different yeast (advice on hops Old Man Pyle hops added after primary fermentation and yeast most welcome). Without further Classification: old ale, pale ale, all-grain, slows. ado, the recipe and convoluted procedure Old Peculier for 5 gallons of Tooncinator Motley Cru. Source: Norm Pyle (npyle@n33. Specifics: Ingredients: stortek.com), r.c.b., 5/18/94 • O.G.: 1.057 • 8 pounds Briess Wheat/Malt powder (2 This recipe has been changed a bit from the • F.G.: 1.015 big ziplocks) original brew to allow for changes in my • 2 pounds Vienna carapils malt (2 small home brewery. The original was intended ziplocks) to dupe Old Peculier and it did an adequate • 1 3/4 cups corn sugar job at that. It did a much better job, though, • 1 oz. Lublin(?) hops, A=3.1 boil standing on its own as a fine strong ale. It (pellets) was best fresh, which says something

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Specifics: with a faint apple crispness caused by the Wit • O.G.: 1.038 yeast. I’ve made a partial mash recipie for Classification: wit, Belgian ale, wheat beer, • F.G.: 1.009 this brew that took 2nd place in ‘92 local all-grain AHA competition. Source: Martin Lodahl ([email protected] Ingredients: Bell.COM), r.c.b., 7/8/94 • 3 lbs Brit. pale malt Well, here’s my best attempt so far. Milhous Alt • 1.5 lbs wheat malt Classification: alt, German ale, extract • 3.3 lbs Munton & Fison light malt Ingredients: Source: Philip J DiFalco (sxupjd@ extract • 4 lbs DeWulf-Cosyns “Pils” malt fnma.com), r.c.b., 8/5/94 • 1.0 lb laaglander light dry extract (for a • 3 lbs brewers’ flaked wheat little body) This was my second batch of homebrew (inauthentic; will try raw wheat nest • hops (10 IBU) and really turned out well. It had a very time) • Wyeast Kolsch (Cologne) yeast hoppy flavor with just the right bitterness • 6 oz rolled oats for my taste. The cracked grains led to a • 1 oz Saaz hops (3.3% AA) Procedure: nice copper color. Some drinkers com- • 0.75 oz bitter (Curacao) orange peel pared it to Washington DC’s Old Heurich. Hop 7 IBU at beginning of boil, 3 at quarters (dried) 30minutes and the rest 10 minutes before For my next batch, I plan to reserve some • 1 oz sweet orange peel (dried) the end of boil. The key to this style beer is of the hops and add them during the last 5 • 0.75 oz coriander (cracked) the use of WYEAST KOLSCHE or minutes of the boil or dry hopping. Com- • 0.75 oz anise seed COLOGNE yeast and the use of wheat to bine with cold water to make 5 gallons, • one small pinch cumin give it the kolsche snap. • 0.75 cup corn sugar (priming) cool and pitch yeast at 75 degrees. Ferment • 10 ml 88% food-grade lactic acid (at until completion and bottle with corn bottling) sugar. • BrewTek “Belgian Wheat” yeast Ingredients: Rick Garvin’s Cherry Blossom Procedure: • 6.6 lbs - Ireks Amber malt extract Wit Mash-in to 3 gal water @ 100F; rest 10 • 1 oz - Northern Brewer hop pellets (7.4 Classification: wit, Belgian ale, wheat beer, minutes alpha) all-grain • 2 oz - Hallertau hop pellets (3.8 alpha) Protein rests: 20 minutes @ 117F Source: Rick Garvin ([email protected]), • 1/3 cup - chocolate malt (cracked) 20 minutes @ 122F reposted by Phil Seitz, HBD Issue #1508, • 1/8 cup - black patent malt (cracked) 8/23/94 20 minutes @ 126F • 3/4 cup - crystal malt (cracked) First decoction; thickest 40% of the mash • 14 gms - Muton and Fison ale Yeast (or Rick says: “The cherry tree was blooming when I made this and the wind kept blow- Heat to 160F; rest 15 minutes Wyeast #1007 or #1338) • 3/4 cup - corn sugar (to bottle) ing cherry petals into the boiler.” Boil 15 minutes, then return to rest mash [Phil’s notes: A superb recipe, particulary Adjust to ~145F; hold 10 minutes Procedure: for people like me who LOVE coriander. If you want something a bit more sedate you Second decoction, thickest 35% of the Add cracked grains to 3 gallons of cold might want to cut the coriander by 1/3] mash Heat to 160F; rest 10 minutes water and heat. Once boiling, remove Boil 10 minutes, then return to rest mash grains. Add extract and hops and boil for 1 Ingredients: (for 5 gallons) Adjust to 162F, rest at least 15 minutes, hour. • 4.0 lbs Pilsner malt (50%) check starch • 3.6 lbs Unmalted wheat (45%) Mash-out @ 170F; 10 minutes Specifics: • 0.4 lbs Rolled oats (5%) • 0.89 oz Styrian goldings (6.2%) boiled Sparge: 5 gallons at 170F • O.G.: 1.038 • F.G.: 1.014 for 60 minutes Boil 60 minutes, adding hops at the begin- • 0.36 oz Saaz (3.2%) boiled for 5 ning and spices at the end. minutes Add lactic acid to taste, at bottling. The • 14.5 grams Bitter orange peel boiled for mash is very bizarre, turning to a thinner Koelsch 20 minutes (0.75 grams/liter) gruel with each decoction. Low apparent • 35 grams ground coriander boiled for 5 Classification: kolsch, German ale, partial extract seems to be due to a much greater minutes (1.8 grams/liter) mash quantity of starch than this malt can con- • Ferment using Wyeast White (#3944) vert. I plan to try domestic 2-row, which is Source: Rob Mongeon (mr_spock@del- phi.com) ~25 degrees Lintner higher in diastatic Procedure: power. The Mountain Brewers of Long Trail Ale Dough in at 117F. 20-minute rests at 117F fame make an excellent Kolsche. They and 122F. 60 minute rest at 146F. Mash out brew in Vermont! It is a light bodied ale

PAGE 211 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN to 160F. Boil 30 minutes before adding the unrefined, and has an absolutely delightful • 1 oz Cascade Pellets, dry hop in first hop addition. Hint: do not puree the molasses taste to it. secondary bitter orange in a blender with water. It will Now that the yeast is firmly on the bottom • 0.5 t. Irish Moss sink to the bottom of the boiler and scorch. of the bottles, I can tell that there is very lit- • ale yeast tle molasses on the nose, and just a faint • corn sugar for priming aftertaste. Just for fun the other day, I went out and bought some MacAndrews and Procedure: McEwain’s Scotch ale to compare. Since I Todd Enders’ Witbier The choc. malt was steeped in 65’C water like the MacAndrews better, I’ll talk about Classification: wit, Belgian ale, wheat beer, for 20 min and then sparged (and IT. The first thing I noticed was a strong all-grain removed). The yeast was made from the malt/caramel nose and flavor. We’re talk- Source: Todd Enders (enders@plains. dregs of 10 bottles of beer (that got dumped ing strength like drugstore candy. More NoDak.edu), reposted by Phil Seitz, HBD due to excessive aluminum leaching) that caramel than malt, I think. Tasty. My Issue #1508, 8/23/94 had been in a starter for 3 days before hand. attempt doesn’t come close. MacAndrews The yeast for that batch came from the has more hop bitterness than mine does, Ingredients: (for 5 gallons) dregs of several bottles of stout, which was but with all that caramel it probably needs made with WYeast Irish Ale. (I think I • 4.0 lbs Belgian pils malt it. The color, body, gravity, head, and the could make beer from the dregs of the • 4.0 lbs raw soft red winter wheat rest are fine in the beer I made -- what’s brown ale, but that might be one to many • 0.5 lbs rolled oats missing is the caramel flavor. • 0.75 oz coriander, freshly ground generations!) Temperature of fermentation • Zest from two table oranges and two Ingredients: was 60 - 70’F, 6 days in primary, 9 days in secondary (with dry hops). lemons • 5# 2-row • 1.0 oz 3.1% AA Saaz • 4# Cara-Vienne Specifics: • 3/4 corn sugar for priming • 1# Cara-Munich • O.G.: 1.042 • Hoegaarden strain yeast • 1/4# Mexican Brown Sugar • F.G.: 1.010 • 7 HBU Kent Goldings bitter Procedure: • Wyeast 1098 Mash in: 12 qt. at 124F Protein rest: 15 mins. each at 124, 128, and 132 Saccrifica- Procedure: Beginner’s Luck Brown Ale tion: 30 minutes at 161F Mash out: 10 min- Mashed at 155 F to get unfermentables up. Classification: brown ale, extract utes at 170F Source: David Draper ([email protected]), Sparge with 5.5 gallons at 168-170 (may be r.c.b., 8/5/93 pH adjusted to 5.5) I humbly offer my malt-extract based Boil: 90 minutes Hops: 1 addition, 30 min- Chuck’s Brown Ale brown ale, named by my wife in a fit of utes from the end of the boil Coriander: 1 Classification: brown ale, extract charitability. My British colleagues say addition, 15 minutes from end of the boil Source: Chuck Coronella (CORONELLR- good things about it (and not just to me, in Peels: 1 addition, 10 minutes from end of [email protected]), HBD Issue order to be polite), maybe you will too. boil #1147, 5/24/93 Andrius is looking for an equivalent to Lactic acid can be added at bottling if Last night, I tasted the brown ale that I bot- Samuel Smith or Thomas Hardy; I make no desired. Use 10-20 ml of 88% lactic acid, tled just last Sunday. Wow!! I’m in love! claim to be -that- good! or to taste. It’s not clear yet, but it’s already carbon- Ingredients: ated, and delicious! Specifics: • 4 lb malt extract syrup • O.G.: 1.046 I can’t describe the taste so well, but it cer- • 6 oz crystal malt tainly is one of the best that I’ve ever made. • 1.5 oz black malt The hop nose is wonderful! I ran across the • 2 oz roasted barley tubinado in a health food store, and thought • 1 oz flaked or rolled barley why not? I believe that is added some Scotch Ale • 1 oz wheat malt residual sweetness to the beer. I hope that I • 2 oz Northern Brewer hops Classification: Scotch ale, MacAndrews, can duplicate this one some day. • 1 oz Goldings hops all-grain Ingredients: (for 4-1/2 gallons) • 28 oz dark brown sugar Source: Tom Leith ([email protected]), • 2 oz lactose HBD Issue #1131, 4/30/93 • 4 lb Alexanders Malt Extract • 0.5 lb Chocolate Malt • ale yeast I tried to make a Scotch Ale six weeks ago • 0.8 lb Turbinado or so, and I’ve just opened the first couple • ~2 fluid oz. Honey Procedure: of bottles. I used about 1/4 pound of “Mex- • 2.2 oz. Cascade Pellets (5.5% AA) 45 Hops: these are two of the six or so types ican” brown sugar in the five gallon batch. minutes. available here in the UK; I’m afraid I don’t Mexican brown sugar seems to be highly

PAGE 212 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN know what the US equivalents would be this a longstanding social tradition, and Sparge with 8 gal. untreated soft water. because I’ve been brewing only since my low gravity beers in general have been the Boil off 3.75 gal. during two hours, adding transplantation from the States in early ‘92. norm for their styles throughout this cen- ~24 IBUs of Kent Goldings hops (based on [If anyone knows a reasonable set of hops tury. (This is in part why they have become the final volume of the beer, in this case it equivalencies, I`m all ears.] Northern so restive with recent price rises that make was 170 gm of 6% alpha acid pellets). Brewer is a very sharp hop that is a prime- their pints about $2-$2.50, and why they The yeast starter was stepped up twice, requisite for British dark beers and stouts are so upset at short pours, where the gov- with a quart and then a half gallon of wort (and some pale ales); Goldings is a much ernment has basically said they won’t pros- starter. The primary finished in 4 days at “rounder” hop that is a prominent compo- ecute publicans who shave 5% from each 60F, and I racked into carboys for a week nent of southern-English bitters. US brew- pint.) of clarification before kegging. ers use yer best guesses, I guess. But even lower gravity beers than the The FG was 1.010, for a batch of beer that Procedure: 1.035-1.040 bitters come from the indus- was about 3.2% by volume, or about 2/3rds I treat my water with 0.25 tsp salt per gal- trial revolution and the large coal mining the strength of a standard beer. It was a lon to adjust pH; the water here (Bristol, in industry that was needed to feed it in the dark brown in color, with a sweet initial the SW) is fairly soft by UK standards but last century. These beers, called Mild Ale, palate and a (relatively) full body and a contains some dissolved CaCO3. I have usually have gravities in the low 30s, and dryish finish. The yeast character showed had no difficulties whatever using tap even down into the high 20s. (There are a through in the middle, although there water. I dissolve the malt extract and then few examples of milds into the 1.045 wasn’t a lot of fruitiness, probably due to boil the adjunct grains + hops in it for about range, but they are the exception that the low fermentation temperatures. proves the rule.) an hour. I then strain a couple of kettlesful Specifics: (kettlefuls?) of hot water into the primary What really distinguishes Mild from bitter through the spent grains and hops to rinse is that Mild has low hop bitterness. Mild is • F.G.: 1.010 them. I dissolve the sugar in a couple of usually darker than bitter, but there can be pints of warm water and add this to the substantial overlap in the amber range. wort, then top up with cold water to 5 gal- Some Milds have distinctive hop character lons. When the wort is cool, I then measure in the nose and flavor, but usually the bit- Wit OG (usually about 1035 to 1039), then add terness they have -- when they have it -- is Classification: Belgian ale, wit, wheat beer, the lactose and pitch the (top-fermenting) derived from roasted malt. This can give all-grain yeast. The lactose gives just a hint of resid- Milds a nutty character, which can be Source: Scott Bickham (bichkham@ ual sweetness in the final brew; if that’s not pleasing with a distinctive and fruity yeast. msc.cornell.edu), HBD Issue #1581, to your taste, omit it. This brew ferments to Brains’ Dark (1.035 OG) from Cardiff is a 11/17/94 quarter-gravity stage in about 3 days when fine example of this type of Mild. temperatures are about 20C (70F) and in The recipe for the wit that took Best of about 5 days when temps are about 10C Ingredients: (for 25 gallons) Show at the Spirit of Belgium is posted (mid-40s F). Final gravity is usually about below. You’ll notice that the amount of • Soft Seattle Water 8.75 gal for mash in coriander is only 5 grams per 5 gallons, but 1005, resulting in ABV’s of 4.5 to 5%. I with 4.5 gm CaCO3, 4 gm CaCl2, 2 gm prime my secondary fermentation vessel half is boiled for 15 minutes and the rest is MgSO4 added to the secondary. Although I haven’t with about 1 tsp of dark brown sugar, and • 8 lbs. US 2 row usually let it sit in the secondary 7 to 10 received the judges’ comments back, this • 17 lbs. Dewolf-Coysins Pale Ale tastes about right. I’ve also noticed that the days, adding finings after the first 48 hours • 3.5 lbs. Scottish Crystal (~35 L) or so. I have not tried dry-hopping this rec- flavor is more intense in the kegged portion • 2 lbs. Crystal 70L - it seems to mellow in the bottle. The cori- ipe. I prime my bottles with 1/2 tsp of • 1.25lbs. Chocolate brewer’s glucose; maturation is sufficiently ander should be a subtle flavor that is bal- • 24 IBU Kent Goldings hops (170 grams anced by yeast phenolics and bitter and complete in about 10 days, but obviously pellets at 6% alpha) the longer the better. sweet orange peel. Lactic acid or lactoba- • Wyeast 1028 cillus should be added to cut the sweetness, otherwise the wit would be cloying. Procedure: Ingredients: The Mild One I brewed 12 gallons of 1.073 wort and then added 13 gallons of boiled, cooled, aerated • 5# D-C pilsner malt Classification: mild ale, all-grain water to my primary fermenter. (BTW, this • 4# raw wheat flakes Source: Darryl Richman (darrylri@ was a 32 gallon food grade plastic “trash • 0.4# rolled oats microsoft.com), HBD Issue #1570, can” open fermenter.) In order to keep the • 0.9 oz. East Kent Goldings (60 11/4/94 body and flavor of the beer up, I boiled for minutes=20 IBUs) like low gravity, so-called “session beers” almost 2 hours, and my mash went for sac- • 0.25 oz. Saaz (15 minutes) because they are great for social occasions charification at about 158F. I also chose to • 2.5 g. freshly ground coriander (30 where it feels comfortable to have a glass use Wyeast 1028, which has a very distinc- minutes) in your hand, but nobody really wants to tive, woody character, so that the beer • 1 oz. organic orange peel from Israel get out of control. The British have made wouldn’t turn out bland and uninteresting. (15 minutes)

PAGE 213 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 2.5 g. freshly ground coriander • Wyeast 1056 American (aka Chico) • 1 oz. Hallertau (3.8%) (secondary) • Scant 3/4 cup of corn sugar for priming • 3/4 oz. Stryian Goldings(5.0%) • Wyeast #1214 • 1/2 oz. Saaz (3.5%) • lactobacillus Procedure: • 1 Tsp Irish Moss • 3/4 cup priming sugar • Chimay Yeast starter (1.5 Qts.) Add 1.5 gallons cold water and the grains (in a bag) to your boiling pot. Spend about Procedure: 30 mins bringing the water to a boil. I use Procedure: Step infusion mash: Dough-in at 110, hold medium high on my generic electric range, Mash in with 12 qts. water @ 122 degrees for 10 minutes and acidify the mash if the high boils too quickly and doesnt give the F. and rest 30 min. Raise to 140 F and rest pH is above 6. 30 minute protein rest at 128 grains enough soaking time. 10-15 min. Raise to 150 F and wait till F (normally 125 F, but I wanted to get more Remove the grain bag just before the water starch is converted(90 min.) Mash out at cloudiness), followed by a 60 minute boils. 168 F and rest 10 min. Sparge with 168 F starch conversion at 152-155 F. Mash out at Remove the pot from the heat (to prevent water to collect 23-24 litres(5.75-6.0 Gal- 170 for 5 minutes, and sparge to a volume scorching) and add the extract. lons) Boil for 70-90 min. with the follow- of 6 1/3 gallons. I boil off a little more than ing hop schedule.-- 1 oz. Hallertau for 65- a gallon in my set-up and end up with 5 gal- Replace on the heat and add 3/4 oz chinook 70 min. 1/2 oz. Stryian Goldings for 65 lons with a gravity of 1.052. hops - boil for 60 min. min.-- 1/4 oz. S. Goldings for 40 min. 1/2 Force chilling, pitched a 1 pint starter of Add 1 oz cascades for the last 15 minutes oz. Saaz for the final 3 min. -- Cool to Wyeast 1214, and fermented at 62 F. I think of the boil. pitching temperature(68-70F) and pitch I’ll use a more phenolic yeast in my next Cool to about 100F (chiller, ice bath, snow yeast starter. I racked this brew when pri- batch. Rack to the secondary after 5 days drift or divine intervention) Add cooled mary fermentation was done and added 1/4 and allow to ferment out. Here’s the key wort to 3 gallons cold water in your pri- oz. of Saaz to the secondary (dry hop) and ingredient: when bottling, add a 50-100 ml mary fermenter. let sit for 2 weeks before bottling. Added 3/ 4 cup of dextrose to prime. Make sure you starter of lactobacillus, along with 3/4 cup When the temp is less than 80F (should be let this beer condition in the bottle for at of priming sugar. The acidity gradually by now) add the yeast and shake the snot least 3 months before sampling. Actually it build in the bottle or keg, and is noticable out of it, um, I mean, aereate the wort. after 2 weeks. If you don’t want to bother gets better after 6 months in the bottle. By When fermentation is complete, make a with the bacteria, add USP lactic acid to the way, this recipe is for 5 U.S. gallons ‘hop tea’ by boiling the remaining 1/4 oz taste. and you may want to increase or decrease chinook hops (I know, not a classic aroma the amount of grains depending on the effi- Specifics: hop) with your priming sugar. Bottle, wait ciency of your system. My starting gravity • O.G.: 1.052 at least three weeks and enjoy. was 1.068 and finished off at 1.012.( about 7.4% A/V). Specifics: • Primary ferment - 3-5 days (1056 starts Specifics: Flat Tyre slow) • OG: 1068 Classification: Belgian ale, Trappist, Fat • Secondary ferment - 7 days • FG: 1012 Tire, extract • OG: 1.046 • FG: 1.016 Source: Roger Grow (grow@sumatra. mcae.stortek.com), HBD #1641, 1/26/95 The beer turned out great! Not exactly like Motor City Madhouse Ale Classification: brown ale, honey ale, all- Fat Tire (thus the name) but close enough Belgian Ale for me. It doesnt have that Fat Tire wheat grain taste, but I’m not a big wheat beer fan Classification: Belgian ale, all-grain Source: Kevin Emery (ksemery@cbda9. (shields up Mr. Data). The yeast is an Source: Robert Aves (robert.aves@softnet. apgea.army.mil), HBD #1698, 4/5/95 important part of the flavor so buy, beg, com), r.c.b., 2/26/95 While this beer did have some honey char- culture or pilfer some if you possibly can. In response to your request about a recipe acter, the alcohol taste was stronger. I don’t If you buy a packet, definately make a for Belgian style Ale, here is a full grain think creating a brew so high in alcohol starter because 1056 seems to start slow. recipe that i brewed and actually came out that the yeast quit, thereby giving the quite close to style.! honey flavor is the way to go. I think we Ingredients: just need to find a good yeast that will leave Ingredients: • 6 lbs light extract some of the honey profile. This one did • 2 lbs amber extract • 8.5 lbs. 2-row pale malt mellow a bit, but was not one of my better • 1/2 lb 20L crystal • 1.5 lbs. Munich Malt beers. • 1/2 lb dextrine malt (carapils) • 4 oz. Crystal Malt (35 Lovibond) I just recently brewed a honey beer from • 1 oz Chinook hops • 1 oz. Chocolate Malt canned malt..... Don’t remember the spe- • 1 oz Cascade hops • 1 lb. Demerrara sugar cifics but it was something like 3.3 pounds • 1/2 tsp Gypsum Mash & Sparge each

PAGE 214 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN liquid malt extract, 2 1/2 pounds clover Ingredients: Procedure: honey and other goodies...... I again used • 5 pounds, IREKS Munich Amber Soft water is recommended with a mash WYeast 1007, this time is was 3 times unhopped malt extract temperature (single infusion) of 150-152 removed from the packet. It fermented • 3.3 pounds, M&F Amber unhopped Deg F. everything. I now have a very pleasant malt extract brew, but no honey profile. • 3/4 pound, Crystal malt 40 Lovibond Specifics: One side note..... I don’t know if it’s • 1/8 pound, Black patent malt • OG: 1065 because of the honey, but the brews I have • 1/3 pound, Chocolate malt • FG: 1013 (both estimated) used it in all seem to be a bit more clear. • 1-1/4 ounce, Northern Brewer leaf Then again, it could just be the gelatin!!! hops; 10% alpha Ingredients: • 3/4 ounce, Tettnager leaf hops; T, 4.5% alpha • 8 pounds of English 2-row • 1/2 teaspoon, Irish moss Bierre de Garde • 1 pound of wheat • Yeast Labs #A06 Dusseldorf Altbier Classification: Biere de Garde, all-grain • 2 1/2 pounds of clover honey liquid yeast Source: Kit Anderson (kit.anderson@ • 1 oz Willamette acornbbs.com), HBD Issue #1705, 4/13/95 • 1 oz of hallertau Procedure: This was a recipe from a long, but very • Irish moss Crush grains, steep 20 min. in grain bag in good, description of the Bier de Garde • gelatin (secondary) 10 qt. 155 deg. F. H2O, drain & wring out. style. • WYeast 1007 Add 1/2 oz. NB + 1/4 oz. T, bring to boil. Remove from heat, add malt extracts, bring Best of Show at SNERHC. Judges com- Procedure: to boil for 60 min. At 30 min. add 3/4 oz. ments: Delicious, creamy. You captured the earthiness this style requires. Very The mash schedule was: NB + 1/2 oz. T, Irish moss. No aroma hops. Force chill to 70 deg. F, sparge, pitch 1 qt. bright. Head stays to the end of the beer. 41 95 degrees for 15 minutes (Acid Rest) yeast starter. points. 122 degrees for 30 minutes (Protein Rest) Ingredients: 152 degrees for 45-60 minutes (until Specifics: • 9 pounds, Vienna passed iodine test) • OG: 1045-1050 • 1/4 pound, Crystal 80 • FG: 1015-1018 • 1/2 pound, wheat Specifics: • IBU: 35 • 1/3 pound, aromatic • OG: 1064 • 1/2 ounce Northern Brewer (8.8%) 60 • FG 1010 minutes • ABV: 7.09% • 1/2 ounce, Northern Brewer 20 minutes Belgian Dubbel • 1/2 ounce Hallertau (5.25%) 2 minutes • Yeast Labs’ Munich Lager Classification: Belgian ale, Trappist, dub- bel, all-grain Procedure: Dusseldorfer Altbier Source: David Boe ([email protected]), Classification: alt, German ale, extract HBD #1654, 2/10/95 Infusion mash (RIMS) per Dr. Fix (40-60- 70C). Boil 120 minutes. Source: Rex Saffer ([email protected]), I used this recipe when I did my first mash- r.c.b., 3/27/95 ing. It came out dark and quite strong. Specifics: I made 4 5-gallon batches of Dusseldorf Since the bitterness is rather low it has a • 26 IBU Altbier using Yeast Labs liquid yeast cul- deceptive sweetness about it that masks it • 16 Lovibond- 40 EBC ture #A06, propagating the starter each true strength and a lot of body. Know your • OG 1063 time. They came out fantastic!! With limit. • FG 1015 nearly 100 extract batches under my belt Ingredients: • Primary 5 days @ 70F (literally!) I think they were some of my • Secondary 14 days @ 45F best beers ever. I bottled the last of them at • 9.5 lbs pale malt the end of November and I have none left. • 4 oz. Crystal malt (20 deg L) • 4 oz. Brown malt In my experience, the Yeast Labs cultures • 3/4 lbs Sugar take a day or two, sometimes longer, to get • 1 oz. Styrian (5% alpha) (bittering) going, but once active, they propagate in Extract Kolsch • .3 oz. Hallertauer (bittering) less than a day. If I can’t brew when they Classification: Kolsch, German ale, extract • .3 oz Saaz (aroma) are getting ready, I just pop the starter with Source: Daniel Glovier (doogs@MCS. • 3 oz priming sugar or 2-2.5 volumes of its airlock affixed in the refrigerator until I COM), r.c.b., 4/17/95 CO2 have time to brew. I like to make several • trappist ale yeast starter Here is an extract recipe for a Kolsch brew. batches from one culture so as to spread out I’m real happy with it, and I have several the higher cost of the liquid yeast. people to thank for this one. Being the

PAGE 215 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN dunderhead that I am, I have forgotten Ingredients: • 2.0 tsp Burton Water Salts some names (most notably the fine brewer • 3.3 lbs. British pale malt extract • 1.0 cup Priming Dextrose up in Alaska who assisted with my Kolsch • 3.3 lbs. British amber malt extract (or • Alderwood Artesian Water, preboiled yeast questions). It is based on the recipe less) found in Papazian’s “The Complete Hom- • 1 lbs. turbinado sugar (from health food Procedure: brewer’s Companion” (I think that’s the shop) Steeped Grains and Flushed with Brewing title), except for different malt counts and • 8 oz. British dark crystal yeast and fermentation. Water Boiled the Wort for 60 Minutes • 4 oz chocolate malt Added Finish Hops for the Last 15 Minutes Ingredients: • 4 oz. wheat of the Boil Cooled In Washbasin of Iced • 2 ozs Fuggles at 45 minutes • 6.00 lb. Light Dry Malt Extract Water, 90 min Strained Wort into Primary, (williamette or styrain goldings good • 0.25 lb.lb. Wheat Pitched @60F as) • 0.50 oz. G. Northern-Br. 6.9% 75 min 6.0 gallons wort in 6.8 gallon carboy with • .5 oz Fuggles at 10 minutes (optional) • 0.75 oz. American Spalt 4.0% 15 min blowoff OG 1.052 FG 1.011 Fermented 6 • Wyeast 1028 London ale yeast • 1.25 oz. G. Hallertau 3.1% 15 min days Racked to secondary carboy for • 1/2 C. priming sugar • 0.50 oz. Czek Saaz 3.5% dry hopped another 8 days Racked again just before • 0.50 oz. G. Hallertau 3.1% dry hopped Procedure: bottling Yield - 18 750 ml bottles, 17 500 • 1 teaspoon of Irish Moss Steep grains in a bag 30 minutes in 1 Gal. ml bottles • Kolsch Wyeast of 150 degree water. Rinse a bit with 170 This one started fermenting on April 24th, degree water. Add extracts. 60 minute boil, 1995; 100 years to the day from when Procedure: chill to 75 degrees, rack to leave behind Joshua Slocum sailed the Spray out of Bos- The .25lb. crushed wheat grain was placed cold break, pitch with 1.5 Qts of yeast and ton harbor, to start the first single-handed in a grain bag, put in the cold water (2.5 starter. Aerate 12 hours with air and a .22 u circumnavigation of the world. gallons), and raised to 165 degrees where it air filter. Rack at end after 3-4 days. Rack steeped for 10 minutes. I then raised the it at 2 weeks and bottle. Style has low hops Specifics: to a boil, added the boiling hops (the and low carbonation. Nut flavor I think is • O.G.: 1.052 Northern) and the DME. After 60 minutes from the barely refined sugar. The english • F.G.: 1.011 I added the flavor hops (.75 oz. of the spalt have a dark brown sugar (raw sugar??) that and 1.25 oz. of the Hallertau) and 1 tea- we in the states do not, british recipes call spoon of Irish Moss. I then let this boil for for it. 15 minutes (75 minutes total). Brown Rye Ale I then put in my primary and added the Classification: brown ale, rye, roggenbier, Kolsch Wyeast (liquid, natch). This is an sucanat, all-grain interesting yeast. I let it ferment at around Spray Centennial 62-64 for about 1 1/2 weeks, until it Commemorative Ale - Brown Source: Jacob Galley ([email protected] cago.edu), HBD Issue #1764, June 24, seemed just about done. Threw it in the Ale - No. 7 fridge at 42 degrees for about 2 weeks. 1995 Classification: brown ale, extract When I took it out, the yeast appeared The inspiration for this recipe is the recipe upset by the sudden temperature change Source: Daniel Land for Brown Ale in the back of Dave Miller’s and it fermented rather energetically for ([email protected]), r.c.b., 5/10/95 book. The rye flavor is prominent, even about 1/2 day or so, then it slowed down. This one started fermenting on April 24th, with this small amount of rye. I think that Specific gravity was 1.08. Done. (I screwed 1995; 100 years to the day from when more than two pounds would be overpow- up the starting gravity. Ooops). Joshua Slocum sailed the Spray out of Bos- ering in this style. (Maybe more in a I primed and bottled. Let it sit for two ton harbor, to start the first single-handed stout??) circumnavigation of the world. weeks, then placed it in the fridge. Let it sit Ingredients: in teh fridge about 1 week before drinking, Ingredients: • 5 lbs Mild Ale Malt (Munton & Fison) and MMMMMM.....good stuff. • 9.0 lb Light Malt Extract Syrup, • 1.5 lbs Rye Flakes (in the bulk section Alexanders of your health food store) • 1.0 oz Eroica 12.6 % Leaf, Bittering, 60 • 8 oz Cara-Munich (DeWolf-Cosyns) min • 3 oz Roasted Barley (DeWolf-Cosyns) Newcastle Brown • 1.0 oz Fuggles 4.0 % Leaf, Finish, 15 • 1 lb of Sucanat (evaporated cane juice, Classification: brown ale, extract min ie. natural brown sugar) Source: Peter Graves (z920951@ • 1.5 lb Crystal Malt, 20L • 2.0 oz = 8.0 AAU Fuggles (60 min) uprc.com), r.c.b., 4/10/95 • 0.5 lb Chocolate Malt • 1.5 oz = 5.2 AAU Spalt (10 min) • London Ale or German Ale Wyeast The recipe is from Miller’s “Brewing the • 0.25 lb Cara-Pils Malt World’s Great Beers”. OK, it started out • 0.5 lb Flaked Barley from his recipe. • 1.5 qt Wyeast 1065 American Ale Yeast, repitched #6

PAGE 216 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Procedure: Procedure: Bottled Sun 14 May, F.G.: 1.000 (*) Mash malt and rye at 142 for 90 minutes. Steep grains in 150 to 160 degree F water Sampled today, 21 May, and it’s already The three times I’ve made this, the mash for 60 minutes. Remove grains and bring to *VERY* nice! (*) It needed that full two temperature has always been on the low boil. weeks---as usual with honey, the ferment- side. The beer came out great every time, Primary for 3 weeks ing started very early, went full steam for a so I’m not worried. long, long time, and went very much to Secondary for 3 weeks Sparge as usual. Add sucanat and boil 60 completion. Bottled for 2 weeks. minutes. (I shoulda racked earlier. But I got busy... Chill as usual. The original gravity comes Specifics: didn’t even read the HBD! Can you believe to 1.048 (for 5 gallons). • OG 1045 it?) Pitch London Ale or German Ale Wyeast. • FG 1000 Actually, I’m going to try the California Steam/Lager yeast next time. It sounds like the steamy esters would complement the rye flavor quite nicely. Beekeeper’s Brown My Mild Classification: brown ale, honey brown, Classification: mild ale, all-grain Specifics: J.W. Dundee’s, extract Source: Spencer Thomas (spencer@ Source: Jim Graham ([email protected]. • OG: 1048 med.umich.edu), HBD Issue #1739, May com), HBD #1738, May 23, 1995 24, 1995 It’s been quite a while since I’ve had a good I made this recently. It came out very recipe to post to the digest, but this one def- nicely. It’s a nice recipe because you can initely deserves to be passed along! This Stacie’s Wicked Ale make 10 gallons on the stove top. Patterned one is for the extract brewers---I’m limited Classification: brown ale, Pete’s Wicked after Darryl Richman’s Mild from the Cat’s by space, $$$, etc. (mostly space), and still Ale, extract Meow. (See “The Mild One” on page 213). brew from certain kits (i.e., the ones I Source: Eric Hale ([email protected]), really like) every now and then. Ingredients: (for 10 gallons) HBD Issue #1743, May 29, 1995 Comments: medium bodied brew, nice full • 6 lbs Belgian (DWC) Pale Malt I just cracked a bottle of a Pete’s Wicked flavor, and generally a very nice brown. I’d • 5 lbs Belgian (DWC) Aromatic Malt Ale clone. I take no credit for the recipe. I like to think that I’ll be able to save some • 1 lb English (M&F?) 50L crystal got a copy of it from Steve Bailey at the for when my mom and step-father (who is • 1 lb light brown sugar Home Brewing and Wine Making Empo- from England) arrive in town next month, • 0.25 lb Malted wheat rium (my favorite home brew store - 800 but I’m not so sure that’s going to happen. • (0.25 lb Flaked Barley -- oops forgot to 455-BREW). *Not an ADVERTISE- add it!) MENT - just an ACKNOWLEDGMENT* I’m not sure how I found time to brew this • 0.1 lb Chocolate malt I’ve renamed after my wife... one during that time period (I was busy working on a huge network upgrade at • 1 ounce Northern Brewer pellets @ 9% Anyway, there are a bazillion Pete’s clones work, which I’m glad to say went (60 min) out there. This one is sorta close to Pete’s. extremely well!), but I’m glad I did! • 0.5 oz Fuggles plug @ 4.3% (30 min) It’s got the flavor and color. It’s much more • 0.5 oz Fuggles plug at end of boil Not too long ago, I decided to brew a rich, though. More hoppy, too. Probably a • The yeast was one of: brown ale using, along with the standard little too much Barley and Choc Malts. I’ll * YeastLab A03, several generations stuff for the kit, honey. The result is every cut them back by 25% next time. repitched, or bit as good as I’d hoped. I hope you’ll * Cultured from the bottom of a Coo- Ingredients: enjoy it, too. Basically, I took the Ironmas- pers Stout bottle • 6.6# Northwestern Malt Extract - Gold ter Brown Ale kit, used corn sugar instead • 4 oz Chocolate malt of malt (I was feeling really cheap that Procedure: • 8 oz Klages Malt day), and added honey. I call it Beekeeper’s Mash-in at 50C for a 15 minute protein rest • 8 oz 60 Lovibond Crystal Malt Brown, and it goes something like this: (1.5 gallons water @ 66C) Raise to 68C • 8 oz Black Barley with 1.75 gallons of boiling water, hold for • 1.5 oz Northern Brew Hops at 60 min Ingredients: 60 mins. Mash-out by bringing 1 gallon of • 1.0 oz Hallertau Mittelfreu at 10 min • 1 Ironmaster Brown Ale beer kit liquid to a boil and returning to mash (70C, • 0.5 oz Hallertau Mittlefreu dry (in • about 5.5 cups corn sugar, as with just not high enough). Sparge with 6 gallons of secondary) about any kit water at 80C. (Collected about 7 gallons). • Bell’s amber ale yeast (or Wyeast 1056) • 2 lbs honey (*NOT* boiled) Boil 60 minutes. CF chilled to 20C for • 1/2 cup corn sugar for priming pitching. Mix with 5 gallons of pre-boiled, cooled & Procedure: aerated water. Started Sun 30 April, O.G.: 1.045

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Fermented in an open bucket for 2 days, • 3 g. freshly ground grain of paradise Ingredients: then “dropped” (racked) into carboys. For • YeastLab W52 Wit (Bruges), sediment • 6 lb - Light Liquid Malt Extract one, I siphoned with normal care to avoid from 1 liter starter • 1 lb - Crystal Malt 60L aeration. For the other, I deliberately let the • 2 oz - Fuggles Hops (3.6% AA 30 min) beer fall from the neck of the carboy to the Procedure: • 1 oz - Willamette Hops (4.3% AA 10 bottom to get some aeration. The second The water was boiled and decanted (to min) batch (with aeration) had a “rounder”, • 5 gal - Bottled Drinking Water more pleasant (IMHO) flavor, with a nice soften) well water plus 2 tsp. CaCl2*2H2O in 12 gal. • 1/2 tsp - Non-Iodinized Salt hint of butterscotch (diacetyl). • 1 pkt - Nottingham Dry Ale Yeast The hops were intended to hit a target IBU • 3/4 cup - Corn Sugar (priming) Specifics: of 18. • OG 1.034 The spices were all boiled 7 minutes plus a Procedure: • FG 1.010 30 minute steep during water bath cooling before counter current cooling (with hops). Place Crystal Malt in a grain bag and heat with 2 gallons water in a pasta pot. Remove Mash 30 minutes each at 50, 60 and 70^C, grain at 160 F. Mix grain tea and Malt mashout at 76^C. Ginger Wit Extract in a cool brew pot, and add another Fermented at 69^F ambient, 71^F beer gallon or two of hot water. Bring to a boil Classification: wit, wheat beer, Belgian ale, temp (this yeast gets sleepy below ~65^F) ginger wit, all-grain, spiced ale add hops and salt. Cool wart. Rehydrate 12 days, racked to secondary for 4 days, yeast, and pitch at 80 F. Ferment in primary Source: Jeff Renner (nerenner@ bottled with 7.4 oz. dextrose. for 4 days at room temp. Rack to Second- umich.edu), HBD Issue #1789, July 24, Specifics: ary. Ferment for additional 10 days at room 1995 • OG: 1047 temp. My ginger wit is bottled and tastes great. It is a wonderfully refreshing summer cooler Specifics: that even non-beer drinkers seem to like. The ginger is present but not “in your face,” • OG: 1.050 and the orangey coriander makes it recog- Angie’s Ale • FG: 1.010 nizably a wit. The cardamom and grain of Classification: Flanders brown, brown ale, • Alcohol: 5.2% paradise are at present subliminal, as are Belgian ale, extract • IBUs: 20.5 the flavor and aroma hops. I expect it to Source: Lev K. Desmarais ([email protected]), evolve further. r.c.b., 7/28/95 I substituted ginger for the more traditional I just cracked open a bottle of my home- Undrinkable Trappist Ale bitter orange peal, but I feel that this is a brew batch number 3. It’s only been in the variable style where “traditional” is hard to bottle since last Saturday, so it’s not quite Classification: Belgian ale, Trappist ale, pin down, and this kind of recipe is in keep- carbonated all the way yet, but damn this extract ing with the spirit of tradition. The subtle beer turned out great. Source: Jai Harpalani ([email protected]), ginger “bite” seems to substitute nicely for I have been slowy making my batches r.c.b., 7/11/95 the omitted lactic acidity. At 19 days from more complex. I added some Crystal Malt I used the ingredients listed below to make mash to mouth, there’s still time to brew grain to this batch. It added some really a trappist ale. The recipe I followed was and enjoy this summer! nice flavor to the beer. While my first two based on one in “Winner’s Circle”. Unfor- tunately, two months after bottling, the ale Ingredients: (for 7-1/2 gallons) batches turned out pretty good. They lacked the character the grain added to this has an incredibly strong alcoholic kick to • 6 lb. American 6-row malt (for its batch. it, and is undrinkable. I realize the recipe higher enzyme levels) (50%), roller calls for quite a bit of extract and honey, but milled If there are any extract brewers out there who haven’t tried adding a pound of grain shouldn’t the ale be at least drinkable by • 5 lb, 6oz. soft, white, winter, Michigan now? Should I continue to let it age? Will wheat (45%), double ground in Corona to their brews, I highly recommend you give it a try. It’s not very difficult. You need the alcoholic content decrease with time? to a coarse meal Any suggestions? • 11 oz. rolled oats (5%) not mash to add a nice grain taste to your beer. Just make some grain tea, but don’t • 1 oz. Liberty plugs @ 5.9% alpha acid, Ingredients: boil the grain or you will leach nasties out 80 minutes boil • 6.6 lbs M&F Old Ale Hopped Malt • 1 oz. ditto, 12 minutes boil of the grain husks. Yank the grain at about 160 F. Extract • 1 oz. ditto, at strike out, plus 30 minute • 3.3 lbs M&F Light Malt Extract Here’s my recipe for batch number 3. Suds steep during water bath cooling before • 1 lb Clover Honey rates it as a Flanders Brown Ale (Well Hi- counter current cooling • 1 oz Hallertauer Hops (for finish) dilly-ho Neighbor!). I call it Angie’s Ale • 3.2 oz peeled fresh ginger, pureed • 1 oz Wyeast Belgian Abbey Ale Yeast (Angie is my border collie mix pup dog). • 1 oz. freshly ground coriander • 3/4 cup corn sugar • 5 g. freshly ground cardamom

PAGE 218 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Procedure: • 0.5 ounce Liberty, 5 minute boil Ingredients: Boiled 2 gallons of water, extract, and • Wyeast 1338 or Wyeast 1084 • 10 lbs Dewolf and Cosyn pilsner malt honey for one hour. Finished with hops. • 1 lb. Briess 2-row malt Fermented in plastic at 70 degrees F for Procedure: • 1.5 lbs. Corn sugar nine days. Bottled using corn sugar. Mash at 156-155 for 60 min. • 2 lbs Laglaander Extra pale dry malt extract Wort split into two fermenters, with a one • 1.5 oz. Tettenager (4.4%) 60 min. quart starter of each yeast. Fermented at • 0.5 oz. Tettenager (4.4%) 5 min. 66-70F in primary for 7 days, 72-80F in • Wyeast White beer yeast Alt secondary for 10 days. O.G. 1.053, SG for Classification: alt, german ale, pale ale, all- both yeasts 1.018 grain, yeast Procedure: Source: Bruce DeBolt, posted by Keith Mashed malts with step infusion mash, 30 Frank ([email protected]), HBD min. 122 F., 75 min. 150 F., 10 min. 168 F. #1791, July 26, 1995 Batch #28 Boil thirty minutes. Add corn sugar, malt Since Wyeast 1084 makes such good stouts Classification: Belgian ale, Trippel, Trap- extract, 1st hop addition. Boil 55 minutes. and porters I wanted to compare it to my pist ale, extract Add 2nd hop addition. Cool and pitch yeast standard alt yeast (Wyeast 1338) using the Source: Delano Dugarm (dugarm@world- (2 liter starter). Ferment 65-70 until com- same wort. The original recipe came from bank.org), r.c.b., August 11, 1995 pletion. Zymurgy’s Winter 1994 article on Alt, with modifications from HBD input and gut Ingredients: feel. I’ve been trying to duplicate Otter • 10 lbs Northwest Gold liquid malt Creek , but it’s been so long extract Pete’s Wicked Clone since I drank one (Texas is a long way from • 1.5 lb. corn sugar Classification: brown ale, American brown Vermont) I can’t honestly say how this • 1.3 oz Hallertauer hops (4%) 60 min. ale, Pete’s Wicked Ale, extract compares. • .3 oz Saaz hops (3%) 60 min. Source: Jon ([email protected]), r.c.b., • .3 oz Saaz hops (3%) 2 min. Comments - I prefer the 1084 overall. At a 5/23/95 recent club meeting the vote was for 1084. • Wyeast 1214 Belgian ale yeast I’ve lost the original post, but someone Both beers are good, but the 1084 flavor is requested a Pete’s Wicked Red Ale clone. more distinct. With a lower FG or more bit- Procedure: Actually, if it’s Pete’s Wicked Ale (and not tering hops it would be just what I’m after. Boil extract, sugar, 1st hop addition 58 a red ale) we’re talking about then we’re minutes. Add 2nd hop addition and boil 2 Flavor comparison after two months in the really talking about a bitterly hopped minutes. Cool and pitch yeast (I used a 1.5 bottle: - Malt aroma - 1338 a little more American Brown ale. Here’s a recipe I liter starter). Ferment cool (about 60 F.). pronounced than 1084 - Malt flavor - 1338 think would produce a Pete’s Wicked Ale Bottle when fermentation completes. is smoother, but I prefer the slightly taste-a-like. “rougher” flavor of 1084 - Bitterness - Brewer’s Gold is the signature hop of 1338 has a pleasant slight bitterness in the Specifics: Pete’s Wicked ale and this ale is definitely finish, 1084 a little more pronounced - • OG: 1080 dry hopped. Good luck in your brewing! 1338 has a fruitiness that is not as notice- able in 1084. Note:This recipe is by George Hummel, owner of Home Sweet Homebrew in Phila- Ingredients: (for 5 gallons) delphia, PA. It appeared in “Mother Earth Batch #62 Brain Wipe News” December 1994, and is used in Cats • 7 lb Shrier 2 row pale Classification: Belgian ale, trippel, Trap- Meow with the permission of the author. • 1 lb German Munich pist ale, all-grain • 1 lb German Vienna Ingredients: Source: Delano DuGarm (dugarm@world- • 1/2 lb Brit. Carapils bank.org), r.c.b., 8/11/95 • 8 oz. 2-row Klages malt • 1/2 lb Belgian 50 Lov. crystal • 8 oz. 60 deg. lov. crystal malt • 1/2 lb Brit. 50 Lov. crystal The most important aspect of brewing this • 8 oz. special roast malt • 1/2 DWC Aromatic sort of beer is the yeast. Normal ale yeasts • 4 oz. chocolate malt • 1/2 lb German wheat need not apply. You have to find a Belgian • 6.6 lbs. light malt extract • 1 oz. Roast Barley added last 10 min. of that works well in your brewery, that is pro- • 1 1/2 oz. Brewer’s Gold hops 60 min. mash duces the right esters without turning your (don’t know hbu) • 1/2 tsp gypsum in very soft mash water beer into bananabrau. I highly recommend • 1 oz. Brewer’s Gold hops 10 minutes • Tettnanger 0.7 oz. (3.8%) 70 minutes avoiding the Wyeast 1214 for this reason. • 1/2 oz. Brewer’s Gold hops (dry hop) boil The Wyeast White beer yeast (#3944) is an • Wyeast #1056 American Ale • Liberty 0.6 oz. (5.2%) 70 minutes boil excellent replacement, though it performs • 0.5 ounce Liberty, 30 minute boil sluggishly for me at low temps (below 65 • 0.5 ounce Liberty, 15 minute boil F). YMMV, of course.

PAGE 219 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 10 ml 88% Lactic Acid at bottling Specifics: Schwarzbier • 1 cup Curacao liquer at bottling • Original Gravity 1.045 Classification: schwarzbier, black beer, all- • Terminal Gravity 1.008 grain, lager Procedure: • Bitterness ~25 IBU Source: [email protected], r.c.b., Sep- Add 2.5 gal 130F water to grains. • Color ~4 L tember 30, 1995 Mash malts 30 min @ 122F. I hammered out this recipe after a trip to Add 1 gal boiling water to grains. Kulmbach - it’s pretty decent. It’s just shy Mash 30 min @ 140F. of technically being a bock by gravity and Brown Ale somewhat darker than a Winter Bock. Add 1 gal boiling water to grains. Classification: brown ale, extract Heat and mash at 158F to conversion. Source: Tom Culliton (culliton@ Ingredients: Mashout at 175F for 5 minutes. clark.net), r.c.b., January 24, 1995 • 1 lb Pale 2-Row Malt Sparge at 170F. When I’m looking for a batch with a quick • 8 lbs Munich Malt Boil for 90 min. turn around, it’s time to whip up this • 1 lb 60 degree Crystal Malt Brown Ale recipe. It’s ready to drink • 3 oz Chocolate Malt Cool and pitch yeast. within 3 weeks and excellent within the • 10-12 AAUs of Northern Brewer Hops month. (Bittering) 45 minutes Specifics: • 1/2 oz Tettnanger Hops (Flavoring) 15 • OG: 1.053 Ingredients: minutes • FG: 1.008 • 1 Lb. Special ‘B’ malt (VERY dark • Wyeast 2206 Bavarian Lager yeast Crystal) • 6 Lbs. Amber malt syrup Procedure: • 1 oz. Fuggles hop pellets - 45 minutes Recommend Kraeusening with Extra Light Kolsch • 1/2 oz. Fuggles hop pellets - 5 minutes Malt Extract. Classification: Kolsch, German ale, all- • Wyeast 1084 - Irish Ale yeast • 3/4 cup corn sugar boiled in 2 cups Primary Fermentation: 14 Days (45 grain water for priming degrees F) Secondary: 7 Days Bottle and Source: Don Rudolph, (76076.612@com- Lager for 6-8 weeks (32-35 degrees F) puserve.com), HBD #1594, December 2, Procedure: 1994 Specifics: Add the grains to the cold water in the pot, Entered in local competition, 2nd Place, 33 • Color: 28.8 SRM heat nearly to boiling (180-190 degrees), points average. Most negative comments • Bitterness: 34 IBU remove and sparge with more hot water (I were on DMS and astringency which relate • OG: 1.059 use the tea kettle and a SS colander). Bring to poor technique but not recipe formula- • FG: 1.015 to a boil, turn off heat and add malt syrup tion. The yeast flocculated very poorly, I • Alcohol: 5.9% and dissolve (this is to avoid burning it to had to filter. But some I did not filter did the bottom of the pot). Bring back to a boil, clear after cold lagering. This beer should add the boiling hops, and after 40-45 min- be fermented at relatively low temps and utes add the finishing hops. Remove from lagered COLD. Came out with subdued heat, cool (I put the whole pot in an ice Corrales Blanco fruitiness, medium body, and dry crisp fin- water bath), transfer to carboy and top up Classification: wheat beer, wit, Belgian ale, ish. Good luck! to 5 gallons if needed. Pitch yeast, mix and all-grain Ingredients: aerate thoroughly. Source: Roy J. Bourcier (rjbourc@ Fermentation should be done in a week, but nmia.com), r.c.b., October 3, 1995 • 7.5 lb Belgian Pils Malt • 1 lb Wheat Malt I leave it sit for another just to be sure. Here’s Corrales Blanco - a basic all-grain • .25 lb 40L Crystal After bottling it should be carbonated and Wit. Effervescent, tart, and just plain good. • 1.5 oz Tettnanger (aa = 5.5%) 60 min tasty in another week. If you come up with an interesting spice • .25 oz Tettnanger 20 min My water is fairly hard so a dose of brew- addition for this, let me know. • .25 oz Saaz (aa = 2.8%) 20 min ing salts might also be in order. Ingredients: • .25 oz Tettnanger 5 min • 5 lb Belgian Pils malt • .25 oz Saaz 5 min Specifics: • 4 lb red winter wheat berries • 1 tsp Irish Moss • OG: 1040 • 1 lb steel cut oats • 1.5 qt Wyeast Kolsch yeast starter • FG: 1012 • 1 oz coriander (steep) • 1 oz Saaz hops (60 min) Procedure: • 0.5 oz Hallertauer Hersbrucker hops (45 Rest 25 min @ 135F, 25 min @ 145F, 60 min) min @ 155F. • Yeast Labs Belgian White yeast

PAGE 220 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• Scottish Ale Yeast Pete’s Wicked Clone • 3/4 c dextrose priming Kolsch Classification: brown ale, Pete’s Wicked Classification: kolsch, German ale, extract Ale, extract Specifics: Source: Tom Culliton (culliton@ Source: Richard H. Clark (richard@ • OG: forgot to check clark.net), r.c.b., 11/8/95 tis.com), r.c.b., 3/6/95 • FG: they drank it too fast to check If you want a quick recipe, you need a (Clark commented that a previously posted quick yeast. The fastest one that I know is recipe from Home Sweet Homebrew was the Wyeast 1007 “German Ale”, using it not even close to duplicating the taste of you can have a batch ready in under 3 Pete’s Wicked Ale....suggested this as an Saunder’s Nut Brown Ale weeks. Here is a nice extract based Kolsch alternative. ---Ed.) Classification: brown ale, Newcastle clone, recipe using it. Easy, quick, plenty of char- I just brewed one very similar to this, and it extract acter for the real beer drinkers, but still something almost anyone can enjoy. came out remarkably like Pete’s, but better, Source: Michael Hoopes, (decadent@fish- of course! Mostly because I wanted some- net.net), r.c.b., 10/26/95 thing along the same lines, but don’t partic- Ingredients: This is based on Charlie Papazian’s recipe ularly care for Pete’s. I left out the toasted • 4 lb can Alexanders Pale Malt Extract for a good “nut brown ale”. I was very sat- barley, and swapped the Northern Brewer • 1.4 lb can Alexanders Pale Malt Extract isfied with the results. I assume you’re an for Chinook (my fav!), and used Wyeast “Kicker” extract brewer. 1728 Scottish instead of the 2112. I used • 1 lb rice syrup solids Morgan’s dark, and Cooper’s light extracts. Ingredients: • 1 oz Liberty hop pellets (5.2%), boiling, • Crystal 60 1.5 pounds 45-60 minutes Ingredients: • Chocolate 2.5 ounces • 1/3 oz Saaz hop pellets (54.%), flavor, • 3.5 lb unhpped dark extract (Morgans) • Roasted Barley 2.5 ounces 15 minutes • 1.75 lb unhopped light extract • DME light 5.5 pounds • 2/3 oz Saaz hop pellets (5.4%), (Coopers) • Styrian Goldings 1.0 ounces 60 min 5.5 finishing, 5 minutes • 2 oz toasted barley (yes, toasted, for that % AA plug • 1 tsp Irish moss, 20 minutes (optional) bitter burnt taste!) • Styrian Goldings 1.0 ounces 15 min 5.5 • Wyeast 1007 “German Ale” yeast - • 8 oz chocolate malt (for brown head!) % AA plug started 24 hours ahead • 1 oz Northern Brewer bittering (Boil 1 • Cascade 0.3 ounces 3 min 5.7 % AA hour!) leaf Procedure: • BrewTek British Draft Ale yeast • 1.5 oz Cascade (last 10 minutes) Bring 5 gallons of water to a boil, remove • 1 cup corn sugar, priming • Wyeast 2112 California heat, dissolve malt and rice syrup solids, and bring back to a boil. Add boiling hops Procedure: Procedure: and boil for 30-45 minutes. Add Irish Notes: FERMENT WARM - 70F ! Made a yeast starter: 500.0 ml , starter: 10 moss. Add flavor hops and boil for 10 more minutes, add finish hops and boil 5 more Ferment only about a week. mL SuperStarter; 500 mL SuperWort; Pitched at high krausen. minutes. Remove heat & cool wort as rap- Bottle for 2 weeks. idly as possible. Transfer to carboy, pitch If you insist on using dry yeast, try Not- Done! yeast and mix/aerate vigorously. Ferment tingham English Ale. In liquid yeast, use (primary only) for ~10 days at 70-75F. Wyeast Y-1968 London ESB. I prefer mak- ing mine from slants (either my own or Prime with 3/4 cup (5 oz) corn sugar dis- BrewTek’s); saves a lot of money in the solved in 2 cups (16 oz) of boiling water, at Alex’s Scottish Ale long run, and boasts greater variety. If you bottling time. Should bottle condition in 7 Classification: scottish ale, extract can’t find Styrian Goldings in the form you to 10 days. Source: Alejandro Midence (alejandro. want (German plug hops are expensive) try Notes: Using a shorter boil will help keep [email protected]), Homebrew East Kent Goldings pellets (especially in the color light, but will decrease hops char- Digest #1880, 11/10/95 the second addition). acter and protien precipitation. BE Here’s a (proven) rec for the winter WARNED! Wyeast 1007 ferments vigor- months. Specifics: ously, even volcanically. Make sure that • OG: 1056 (13.7 P) you have enough head space in your car- Ingredients: • FG: 1016 (4.2 P) boy, or use a large diameter blow off tube. • 8 lbs munton’s amber malt extract syrup • Alcohol: 4.1% (abw), 5.2% (abv) • 2/3 lb crystal Specifics: • 1/3 lb roasted barley • OG - 1.041 • 2 oz. east Kent Goldings (10.6 hbu) • FG - 1.010 • 1 oz. goldings ten minutes

PAGE 221 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 1 oz Northern Brewer 7.2 AA 45 min ment at 75F for 10 days and rack to second- Scotch Ale boil ary. Ferment at 65F for 3 more weeks, Classification: Scotch ale, Scottish ale, • Wyeast Scottish ale 1728 closed up in a SS fermenter to naturally McAndrews Scotch Ale, McEwens Scotch carbonate it with a pressure relief valve set Ale, extract Procedure: at 25psi. Cold condition at 38F for two months. Rack to serving keg. Source: Randolph Beltz (rbeltz@rap- Mash grains in a single infusion at 156 deg net.sanders.lockheed.com), r.c.b., 10/23/95 F. Pitch between 1.5 and 2 oz of yeast Will yield an SG of about 1.090 and a FG of about 1.016. Enough alcohol for you?? I also love McAndrews Scotch Ale...not to slurry per gal. Primary 1 week, secondary be confused with McEwens Scotch Ale. Its 3 weeks. also pricey here when available. I have a Specifics: recipe that very closely approximates it. Specifics: • OG: 1090 Is malty and strong. Has a very nice dark • OG 1.132 • FG: 1016 amber color. This is a sipping ale; Acl % by • FG 1.034 vol is about 8%!

Ingredients: Corn Beer • 3.1 lbs of Superbrau Light Malt Extract Belgian Strong Ale Classification: corn beer, American lager, • 3.0 lbs of Laanglander DME Classification: strong ale, Belgian ale, Bel- light ale, all-grain • 3.0 lbs of bulk malt extract gian strong, van Steenberge Golden Source: Pete Akerson (akerson@ (Laanglander) Dragon, all-grain clark.net), r.c.b., 11/21/95 • 2 oz of Northern Brewers (boiling) Source: Dion Hollenbeck (hollen@ • 5 oz Cascade (FInishing) OK, ‘corn beer’ always gets slammed here, vigra.com), r.c.b., 12/13/95 • 1 lb Crushed Crystal and I had never made any, So, instead of • 1 pkg Red Star or Nottingham yeast This is as close to the original Golden just going along with the usual hype and Dragon as I have been able to get and it is chit-chat, I made a corn beer as follows. It gets rave reviews by brewers I respect - Procedure: darn close. Golden Dragon took first place in its category at the California Beer Festi- until I mention corn. ;-). - Put gain in muslin bag into 1.5 gal of cold val and another van Steenberge beer, Ingredients: water; bring to boil - Remove grain; add Piraat, took Best of Show. These are excel- malt extracts, DME, and Northern hops; lent beers, and IMHO, mine is right up • 5 lbs cracked corn, sold as bird food boil for ~35min - Last 10min add Cascade there with them. • 8 lbs light barley malt hops and Irish Moss (1 tb) • 1/2 lb Crystal (40L.) Ingredients: • yeast from the bottom of a Saisson Specifics: • 18# pale malt Dupont bottle • O.G: 1.060 to 1.070 • 1 lb. Belgian amber candi sugar • 4 oz whole Hallertau • 1 oz. of Fuggles • 1/2 oz. Tettnanger Procedure: • 1/2 oz. coarsely ground coriander seeds Mash corn at 110, for an hour, then 140 for Strong Scotch Ale • 1/2 oz. sweet orange peel another hour. Stir lots, since its sticky. • yeast grown up from a bottle of van Classification: Scotch ale, Scottish ale, Mash malted barley as usual at 110, 148, Steenberge Golden Dragon Belgian extract 140, 160. I used a separate pot for the 110 Strong Ale Source: [email protected], r.c.b., 12/ 1/2 hour protein rest, and then just tossed 15/95 into the corn grits. Procedure: If you’re not a scotch drinker you may want Mash water was around 26-30 quarts. Mash in and protein rest at 122F for 25 to go much lighter on the peat smoked and Sparge to about 6 gallons after at least 3 min. Raise to 151F, rest for 90 min. Raise increase the pale ale malt. Age 6 to 9 hours in the 140-160 range. to 168F, rest for 10 min. Sparge. Collect months and enjoy!! This is a 4 gallon batch Hops to taste, depending on what you’re 7.5 gals. Add 1 lb. Belgian amber candi (you’ll need the headspace for blowoff). making. The yeast from the bottom of a sugar when it begins to boil. 1 oz. of Fug- Saisson Dupont bottle really does well Ingredients: (4 gallons) gles at 90 min., 1/2 oz. Tettnanger at 30 with the corn content, but make sure you min. 1/2 oz. coarsely ground coriander • 1 # 50 L Crystal like that kind of beer first. 4 oz whole Hal- seeds and 1/2 oz. sweet orange peel at 10 • 5 # Light DME lertau for 7 gallons of wort sounds about min. Collect 5 gals (about 1 gal left behind • 5 # Pale Ale right, but hey, adjust to your tastes. • 2# Peat Smoked malt in boiler - since I cannot get the last bit out, • 2 # Brown sugar this is the recipe you get). • 2 oz Northern Brewer 7.2 AA 90 min Pitch at 75F with two liters of healthy yeast boil grown up from a bottle of van Steenberge Golden Dragon Belgian Strong Ale. Fer-

PAGE 222 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

and condition at ~60 degrees F for six to I have never had an alt in Dusseldorf, Jim’s 90 Schilling Scotch Ale eight weeks. although I have had a few that were hand Classification: scotch ale, all-grain carried back by several AABG members.) Source: Jim Schultz, r.c.b., 2/19/96 Specifics: My recipe was based on my interpretation of general recipe descriptions in Norm Someone recently asked for an all-grain • O.G. 1.058 (72 F), 14.5 Balling Hardy’s article in BT on alts (Jan/Feb, 95). Scotch ale recipe. Although mine is not I notice that hardly anyone uses a base of ready quite yet, I thought I would post the Munich malt, but I’ve had great success recipe. I think it will be quite good in a cou- with it in this and dark continental lagers, ple of months. Brown Ale #3 even at 100%. Classification: brown ale, extract Ingredients: Ingredients: (for 7-1/2 gallons) Source: Joseph M. Pollard, (jpollard@ • 8 Lbs British Pale Ale Malt 2-row cts.com), r.c.b., 3/18/96 • 10# Durst Munich (83%) • 1 Lb Carapils Malt • 1# Durst 50L crystal (8%) • 1 Lb Peated Malt Not real strong, but very smooth. I am • 1# US wheat malt (8%) • 1 Lb Biscuit Malt drinking one of these right now. Only 10 • 45 g. N. Brewer plugs @ 9.3% 70 min. • 1 Lb 90L Crystal Malt days in the bottle! • 30 g. German Hallertauer plugs @ 2.6% • 3 Oz Roasted Barley If you have not used steeping grains before, 25 minutes • 3 Oz Kent Goldings 5% alpha acid leaf you are in for a treat. Does a lot to add • 30 g. German Hallertauer plugs @ 2.6% hops body, and is very, very easy. Just remember at heat off, began chilling immed. • 2 Oz Fuggles 4% alpha acid plug hops to take the bag out as the boil begins. • 1/2 c. thick slurry of NCYC 1187 • 3 teaspoons Irish moss Nice hop flavor. Great head retention. Only • 10 Gallons artesian drinking water did a primary, no secondary. In the primary Procedure: • #1728 WYeast Scottish ale liquid yeast only about one week. Water - well water with fairly high levels of • 1 2/3 cup gold dry malt for bottling temp. hardness, untreated for mash, boiled/ Ingredients: decanted plus CaCl2 for sparge. Procedure: • 7 lbs. Alexander’s Dark LME Mash: Modified 50/60/70 - 1/2 hr. at 55C, PREPARATION: Prepare a 2-3 quart yeast • 1/2 lb. #60 Crystal malt grains heated (5 min.) to 60C for 1/2 hr rest, starter ahead of time. Scotch ale needs a • 1/4 lb. Chocolate malt grains heated (20 min.) to 70C for 1/2 hour rest. high pitching rate. • 1/4 lb. Black patent malt grains Hops (37 IBU per Glenn Tinseth’s on line MASH: Use a single step infusion mash for • 2 oz. Fuggles (4.5%) boiling calculator. • 1/2 oz. Willamette (5.3%) finishing all 12 lbs. of grain. Mill grains and add to 3 Yeast: 1/2 c. thick slurry of NCYC 1187 (I gallons Artesian water at 180 degrees F in • 2 tsp. Gypsum • 2 tsp. Ground cinnamon know, this is not an alt yeast, but I was test- the mash tun. Mash should stabilize at ing it for Dan McConnell and it worked ~158 degrees F. The mash should be on the • 1 pkg. Brewer’s choice (Wyeast) #1095 British ale yeast great), pitched at 68F, 1 hour aeration after thick side. Hold temp at about 158 degrees pitching by continuing recirculation of F for 90 minutes for conversion. Stir in the chiled wort in boiler with hops and break roasted barley about 5 minutes before Procedure: on false bottom, and spraying hose outlet, sparging. Sparge with 5 gallons water ini- Cinnamon and finishing hops went in dur- then ran out into fermenter. tially at 180 degrees F. This will stop con- ing last 10 minutes of boil. version for the mash out. Sparge slowly for Fermentation - Fermented in Sankey, Sorry didn’t do SG or FG. But, experience about 45 minutes. You should get about ambient temperature and beginning wort tells me it is about 4.5%. Another pound or 5.5-6.0 gallons of wort. temp. of 64F, rose to upper 60’s, very rapid two of the LME would probably raise the fermentation. Three day primary, then two BOIL: Total boil time 90 minutes. Bring to alcohol level to about 5.5% or so. weeks “lagering” at 48F, kegged and a boil rapidly and stir after 2-3 minutes. served at 48F w/ 6 psi. This will lightly carmelize the wort to enhance the flavor. Add all 5 ozs. of hops. Tasting notes (mine): “This is great beer! Scotch ale does not have a flavor or aroma Spicy Hallertauer hops very evident on hop profile. Keep a rolling boil and stir Alt nose. Rich chocolate maltiness - very Ger- well for good hop utilization. You will lose Classification: altbier, alt, German ale, all- man. Fairly fruity, very creamy. Has that about 1 gallon of water to evaporation. Add grain elusive German “beeriness,” whatever that Irish moss about 15 minutes before the end Source: Jeff Renner (nerenner@ is (noble hops?). Nice bitterness, not “in of the boil. Cool in cold water sink bath or umich.edu), HBD Issue #1981, 3/11/96 your face.” Fruitiness perhaps a little high for style. Make again with alt yeast!” wort chiller. Filter into primary fermenter Jerry Cunningham saw Jim’s “never and cool to 75 deg. F. brewed” recipe and raised him a “it was I have done just that with YeastLab A06, FERMENT: Pitch yeast starter. Rack to great;” Al K saw this with “VERY close to and it is lagering at 40F. secondary after 5-8 days. Leave in second- Zum Uerige’” I’ll see and call with my ary until fermentation is complete. Bottle “incredibly Germanic.” ;-) (Unfortunately,

PAGE 223 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Specifics: Ingredients: • OG: 1.049 All Grain American Brown • 6.6 lb Ireks munich light LME • FG: 1.014 Classification: brown ale, all-grain • 2.0 lb Ireks munich malt (10L ?) Source: Glenn Raudins (raudins@light- • 0.5 lb M&F crystal malt (60L) scape.com), HBD Issue #1973, 3/1/96 • 0.5 lb Ireks crystal malt (20L) • 3.0 oz M&F chocolate malt (350L) Firefly Witbier Ingredients: • 4.0 oz white wheat malt (2L) • 2.0 oz Hugh Baird peat smoked malt Classification: Wit, Belgian ale, wheat • 9lbs 2-Row (Old) (2L) beer, all-grain • .75lb Crystal Malt(40L) • .6lb Belgian Choc Malt • 1.0 oz East Kent Goldings (whole, 60 Source: Jay Reeves ([email protected]), HBD min boil) Issue #1985, 3/15/96 • .5tsp Gypsum (Adjusting mash ph) • 1 oz Northern Brewer (Alpha=10.0) 60 • 1.0 oz Fuggles (whole, 15 min boil) With spring & summer just around the cor- min boil • 1 tsp Irish moss (rehydrated, 15 min ner (for the northern hemisphere anyway), • .5 oz Cascade 15 min boil boil) this is a great refreshing beer to drink lots • .25 oz Cascade Dryhop (upon transfer • Wyeast 1338 (european ale, 1 qt starter) of on a warm day, being moderate in alco- to secondary) • 4.5 oz corn sugar (primimg) hol. The name comes from the fact that • Wyeast 1028 several fireflies (lightening bugs - Lampy- Procedure: ridae family) magically appeared in the - mashed all the grains in 4 qts of 156F mash. This one won first place in the 2nd Procedure: water for 1 hr Annual Naked Pueblo Competition. Mash: Protein Rest: 123F for 30 min Bump - sparged with 4 qts of 170F water to 154 for 90 min (or what suits you.) - SG of runnings: 1.036 in ~7 qts Ingredients: (for 6-1/2 gallons) Ferment at 60F and condition at 13psi of - added LME, made volume up to 3 gal, • 6lb Belgian Pils CO2 for carbonation. boiled for 1 hr • 4.6lb White Summer Wheat • 9.6oz Flaked Oats Specifics: - chilled with immersion chiller, aerated, • 1.0oz 5.2% EK Goldings - 60min • O.G: 1.052 made volume up to 5 gal, aerated some • 0.5oz 5.2% Styrian Goldings - 10min more, pitched 1 qt starter • 0.5oz 5.2% Styrian Goldings - - fermented at 65 - 68F @knockout I use a grain bag from Williams Brewing • 0.5oz Curacao Orange Peel Scotch Ale (800-759-6025) that is made to fit inside a • 0.5oz Sweet Orange Peel Classification: Scotch ale, extract bucket type lauter tun. It also fits perfectly • 2.0oz Coriander Seed inside my 3 gallon SS kettle. • 5ml Lactic Acid Source: Jeff McNally (mcnallyg@ • Wyeast #3944 Belgian White Ale Yeast in83b.npt.nuwc.navy.mil), HBD Issue To do the mash on my stove, I just heat up • Several Fireflies #1976, 3/5/96 the mash water to ~165F (in my kettle) then drop in the grain bag containing the This recipe was formulated after looking at crushed grains. Stir real well, let it sit for a many scotch ale recipes (cat’s meow, Procedure: minute, then check the temp. If its to low Noonan’s book, HBD, etc.) and posting Mash & sparge your favorite way and don’t (which it will be) either add small amounts some questions to the digest (#1833). I’d forget the fireflies. Boil 10 minutes for of boiling water (1 cup at a time, stir, let it like to thank everyone who has contributed break material then 60 minutes following sit for a minute, then check the temp) or to this great forum we call the HBD, and in the hop schedule. Add 1/2 of the orange add heat with the stove burner on medium particular those who have helped answer peels and 1/2 the coriander 10min to heat while gently stirring constantly. After questions that I have had. knockout and the remaining orange peels/ you hit the mash temp, cover it up and let it coriander 5 minutes to knockout. Chill & I’ve sent this recipe to several people via sit for 1 hour. At the end of the 1 hour, I lift pitch. Ferment @ 65F. Mix 5ml of lactic private email in the past and one of these the grain bag just above the surface of the acid to batch at bottling. people (Gabrielle Palmer ) recently posted wort and sparge by pouring the sparge a question about his version of this brew (in It takes about 3 months for this beer to water over the grains gently with a measur- #1960) that has prompted the recent “scot- come into it’s own: the lactic taste (sour) ing cup. tish ale/hoppiness” thread. blended in real well after that period. As you can see, my mash setup/technique Since I have recently entered this brew in a is pretty simple and does’nt require a lot of Specifics: homebrew competition, I’ve also included extra equipment. I’m not trying to get the the judges comments. BTW, this took first max possible extraction from the grains, • OG: 1.051 (12.5 plato) place in the combined english and scottish • FG: 1.016 (4.0 plato) only the flavor/body that was missing ale category at the war-of-the-worts home- before I started doing these partial mashes. • Color: 4 SRM brew competition sponsored by the Key- Since this setup/technique produces wort • IBU: 20 stone Hops (1/20/96). • Alcohol: 4.6% abv. that is rather cloudy with grain particles, I’ve often wondered if it will lead to some

PAGE 224 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN astringency in the finished beer. Some of • 40 BUs German spalt • 1/2 lb. Belgian 2-row Caramunich the judges comments (see below) lead me • 5-10 BUs spalt or H. hallertaur (~64L) to believe that this does happen. Kirk • 2+ litres Alt yeast • 1/2 lb. German wheat (?L) Fleming asked about this in HBD #1968. • 3.25 oz. Crystal (pellets, 3.3%) 60 min. Does this stovetop mashing sound similar Procedure: • 0.75 oz. Crystal “ 30 min. to what you do? • 1007 German Ale yeast German Pils and Munich malts, Ireks, Specifics: Durst or Weyermann are good choices. Procedure: • OG: 1.055 Munich malt at 20-30% of the grist. Cara- I mashed (single infusion) at 152F for 1.5 • FG: 1.018 Munich at 3-5% of grist. I would avoid hours. Primary fermented at around 55- Roasted barley. Dough in at 104F, rest 15- 60F for 6 days. I split the batch after the Tasting Notes and Judges Comments: 20 mins. Raise to 122F for 20 mins, pull primary - put 1 gallon in my fridge at When I put together this recipe (my first decoction. Hold decoction at 148F for 30 around 38F for two weeks, while the other Scotch ale), I was trying to clone St. mins, then boil for 20 mins. Combine 4 gallons sat in a carboy in my basement at Andrews Scotch Ale (Belhaven Brewery, mashes and rest at 148-150F for 30-45 around 70F. The beer was very spicy (from Edinburg). It ended up with a little to much mins, raise to 158 for 10 mins, then 170F the 1007?) at first, but mellowed out nicely smokey flavor and not quite enough hop and lauter. Boil 30 mins then add 40 BUs after about 4 weeks. The cold-conditioned bitterness. In general it came out almost German spalt. Boil this for 60 mins. At 30 gallon was smoother, and more drinkable identical to Sam Adams Scotch Ale (Bos- min before knock out add 5-10 BUs spalt at an earlier age (~2 weeks after bottling) ton Beer Co., Boston). or H. hallertaur. Some might want 50 BUs than the warm-conditioned portion. The for the first hopping. Chill to 60F, pump cold-conditioned beers were also *bril- Here are the judges comments. I’ve sepa- large amounts of oxygen in and pitch dregs liantly clear*! It was perfectly balanced (to rated the two judge’s comments with a of 2+ litres Alt yeast. Ferment 60F for 10- me), with a complex maltiness that I slash (/): 14 days, then rack to conditioning tank. haven’t had in any of my past beers. The bouquet/aroma: pleasant malt, low hop / Hold secondary in 32F frige for 2-4 weeks, IBU’s were around 36, using Tinseth’s cal- malt, no hop OK keg and force prime or krausen to carbon- culator. The color was perfect (dark cop- appearance: good clarity, head retention, ate. If you cant get spalt, try Tettnanger per?), though the alcohol was probably a overcarbonated / slight reddish brown, Tettnang. bit on the high side for the style. good clarity, head good Specifics: Specifics: flavor: nice for scottish, light smoke, pleasant sweetness, just slightly overcar- • OG 12-12.5P • OG 1053 bonated for scottish ex, lingering aftertaste • FG 2P • FG 1011 slight astringent / malt OK, low hops OK, condition OK but would lower a little to make smooth, needs more malt sweetness & caramel, to dry for style, slight phenolic Alt Koelsch or solvent Classification: alt, German ale, all-grain Classification: kolsch, German ale, all- body: good body / carb level thins a bit Source: Jerry Cunningham (gcunning@ grain drinkability & overall impression: linger- Census.GOV), HBD Issue #1979, 3/8/96 Source: Marty Tippin ([email protected]), ing aftertaste from other than malt or hops This recipe was originally from Bruce r.c.b., 1/31/96 / it is drinkable but needs fullness (more DeBolt (I changed it a bit), and my I’ve brewed the kolsch in Miller’s book malt or less atten yeast) attempts to thank him via email have been about 5 times - it’s probably not an authen- scores: 34 / 30 bouncing all over the place. I have brewed tic kolsch, but it’s pretty darn tasty never- some of my best beers from recipes I’ve theless. Even my non-homebrew-swilling received from you kind folks on the HBD, friends think it’s a good beer. while I can’t believe some of the stuff I see I’ve used the Wyest german ale (1007), Alt in other places on the net! The digest has an Wyeast Kolsch (???) and BrewTek Kolsch incredibly high signal to noise ratio (please Classification: alt, German ale, all-grain - the german ale was the best so far (but the pause and pat yourselves on the back), and BrewTek batch is still in the secondary and Source: Jim Busch (busch@eosdev2. it’s great for some of us who aren’t master is looking promising) - the Wyeast Kolsch gsfc.nasa.gov), HBD Issue #1979, 3/8/96 brewers to grab a recipe or two from some- yeast gave an odd mineral-like flavor that I I should preface this with the comment that one we can trust. didn’t care for - but that may be closer to Ive never brewed an Alt but heres some the real thing - not having ever tasted an Ingredients: suggestions (I really should brew this!). authentic kolsch, I have no idea whether • 8 lbs. Belgian 2-row Pilsen (1.5L) this thing is close or not. Ingredients: • 2 lbs. Belgian 2-row Munich (~4L) I’ve had to adapt his recipe, though, to my • 1/2 lb. Belgian 2-row Aromatic (~21L) • Munich malt at 20-30% of the grist style - MIller’s extraction efficiency runs • 1/2 lb. Belgian 2-row Carapils (?L) • CaraMunich at 3-5% of grist around 34 points while I only get about 28

PAGE 225 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN or 29 - I didn’t know that when I did this and steep crystal and chocolate malts for 1026 and bottle at SG 1015. Mature for a one for the first time and consequently, I 15 minutes. Return to heat and at around month. Drink. had to use 1 lb of dry malt extract to get the 170 deg, remove malts. Add DME, brown OG where it needed to be. Here’s my rec- sugar, hops, and salts (if necessary). Boil Specifics: ipe in case you’re interested. down to ~3.5 gal for 1 hour. During last 15 • OG 1052 minutes of boil, add Irish Moss. Cool and Ingredients: • FG 1011 add to carboy. Pitch yeast at 70 deg F. • 7 lb british pale malt or german pilsner Shake well, keep in dark area at 70 deg F. malt (or 3.5 lbs of each) • 1 lb vienna malt Specifics: • 1/2 lb wheat malt • OG 1.068 Export Scotch Ale • 12 AAU Tettnanger 60, 30, 10 • FG *1.015 (should be, still fermenting) Classification: Scotch ale, export, partial- • Wyest german ale (1007), Wyeast mash Kolsch, or BrewTek Kolsch Source: [email protected], HBD Issue #1919, 12/26/95 Procedure: White Sox Wit I’m going to brew an Export Scotch Ale Step-Mash according to Miller’s recipe. Classification: wit, Belgian ale, wheat beer, Thursday. I’d like to get feedback on my all-grain Specifics: recipe before I start the brew. Source: Robert Bush ([email protected]), Ingredients: • OG 1.048 HBD Issue #1916, 12/22/95 • FG 1.007 • 0.25 lb. Belgian Special-B: DeWolf Surely you must be able to find Hoe- • 5.00 lb. 2-Row: Maris Otter Crisp gaarden in the States? Too me that’s the • 1.00 lb. Munich: DeWolff: German original Wit (which is the real (Flemish) • 3.30 lb. Light Syrup: EDME DMS name of the style) even though it’s not. If I • 0.50 lb. Biscuit: Belgium: DeWolff Scottish Export remember correctly it was revived by • 1.00 lb. Crystal 10L Classification: Scottish ale, extract Pierre Celis before he moved to Texas from • 0.75 oz. Willamette 4.0% 45 min Belgium and started brewing Celis White Source: Jeff Imes ([email protected]. • 0.50 oz. Saaz 3.5% 45 min and Grand Cru. It is now brewed by brew- attgis.co), r.c.b., 12/21/95 • 0.25 oz. Saaz 3.5% 90 min ery De Kluis in Belgium and contains a live Hi! I just brewed a combo extract/specialty • Scottish ale yeast malt Export Scottish Ale as you would like yeast strain that successfully can be used in your own batch. No need to hand out a lot to make. It has no finishing hops, as all Procedure: scottish and scotch ales should be. Here’s of money, plus you get to drink a beer! my recipe. Here’s a recipe I made a couple of years My goal is to get a rich carmel flavor with ago, I remember liking the end product low alcohol content. I plan on mashing the The vigorous initial fermentation is over extract and grains at about 155 degrees now (3.5 days after pitching) and the CO2 then (sorry I only made 10 litres to try it, so it’s a small batch). until it passes an iodine test (experience released smells wonderful! It’s a dark tells me this could take up to 2 hours). I’ll amber color, but not quite brown. If you Ingredients: (for 10 litres---about 2-1/ adjust for a mash pH of 5.1 to 5.4 and a ket- want it to be darker like McEwan’s, try 2 gallons) tle pH below 5.3. using amber DME. • 1000 grams Pilsner malt One trick I’d like to try is to bring a small Ingredients: • 900 grams Wheat malt amount (2 qts) of wort to a rapid boil in a • 6gals water • 120 grams Flaked oats separate pan to help carmelize the wort. • 6# light DME • 13 grams Saaz @ 3.6% (90 min) • 1# crystal malt 60L • 5 grams Saaz @ 3.6% (15 min) • 1/2# chocolate malt ~340L • 8 grams dried Curacao orange peel (15 • 1# dark brown sugar min) Kiss My Abbey • 2oz. Fuggles pelletized hops (~3.5% • 12 grams ground Coriander Classification: abbey beer, Belgian ale, AAU) • Hoegaarden culture Trappist ale, all-grain • 1tsp Irish Moss Source: Gary McCarthy (gmccarthy@ • 1/2tsp Burton salts (if needed) Procedure: dayna.com), HBD Issue #1902, 12/6/95 • and a good ale yeast (Wyeast Scotch Step-infusion mash with rests at 52 degrees A while back I posted a recipe asking for Ale yeast is preferred) C (20 min), 63 degrees C (50 min) and 72 opinions on the content. I received one degrees C (30 min). Run-off att 78 degrees reply :-( , advising me to put like 4 oz of Procedure: C. chocolate malt in as I was trying to get a Pre-boil and cool 2 gals of water and store Boil for 90 minutes. Cool and pitch with a Brown out of the recipe. Well, I didn’t lis- in closed carboy. Add 4 gals water to kettle culture of Hoegaarden White. Ferment at ten, and ended up with more of an IPA than and heat to 150 deg F. Remove from heat 18 degrees C. Drop to secondary at SG a Brown. But thats okay too. The taste is

PAGE 226 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN sweet and very hoppy. I reccomend this Specifics: • 1/2 oz Hallertau at boil + 15 minutes recipe, with the addition of 4 oz chocolate • O.G. 1.046 • 1 tsp Irish Moss at boil + 15 minutes and the subtraction of 8 oz of the carastan. • F.G. 1.015 • 12 grams Munton Ale Yeas

Ingredients: Procedure: • 7 lbs 2-row (Next time, I’m going to try it with another • 3 lbs Munich (prob 10. L) Scotch Ale 1/2 oz of hops at boil + 25 minutes). • 1 lb carastan malt Classification: Scotch ale, all-grain Started yeast with about a quart of warm • 1 lb brown malt Source: [email protected], r.c.b., 5/13/ water and a little DME & sugar. (Next • 1 oz Columbia (alpha-15%) 96 time, I’m going to try a liquid yeast.) • 1 oz Chinook (alpha-12%) In the primary from 96.03.23 to 96.03.28 • Belgian ale yeast Here’s one I make in 10 gallon batches & friends suck it down faster than I can brew (5 days); in the secondary from 96.03.28 to it. 96.04.08 (11 days); Primed with 3/8 cup Procedure: corn sugar and 3/4 cup DME and bottled on Despite fairly high alcohol, this beer is Protein rest - 15 min at 121.F. Starch con- 96.04.08. ready to begin drinking just a few weeks version - 2 hrs at 151-141.F, 30 mins at after brewing. Enjoy! 160. F. Mash out - 5 min at 168.F. Sparge, boil, add all hops at 60 min before end of Ingredients: (for 10 gallons) boil. SG - 1.060. FG - 1.020. Bottled 30 - • 17# British 2 row (I use Marris Otter American Brown Ale 12oz and 16 pints. from Beeston Malting) Classification: brown ale, all-grain • 3# Belgian Munich (I know, it’s not Source: Jerry Cunningham (gcunning@ Specifics: authentic, but it has a good slightly Census.GOV), HBD Issue #1867, • OG: 1.060 peaty-roasted flavor 10/26/95 • FG: 1.020 • 1# 120L Crystal • 1/4# chocolate malt I was wondering if some of you experi- • 3 to 4 oz’s 5.3 AAU Kent’s Golding enced all grainers could check out this rec- • Wyeast Scottish liquid yeast (make a ipe for me and see what you think - I’ve good starter only made 5-6 batches of all grain so far, all Brown Ale “proven” recipes. This is the first one I’ve Classification: brown ale, Newcastle clone, formulated on my own, through a highly extract Procedure: scientific technique (I got all of my leftover Source: Horacio Lertora (NHOMEBREW One temp mash at 152F for 75 min’s. Boil stuff from the closet/freezer). @ids.net), r.c.b, 5/15/96 for 75 min’s. Add hops & 1tsp irish moss 45 min’s before end of boil. Beginning SG Ingredients: This is very similar to Newcastle. is 1062. Ending SG is around 1016. • 5.33 lbs. Klages Ingredients: • 2 lbs. D-C Pilsen • 1 can Munton’s Plain Amber Malt Specifics: • 2 lbs. Vienna (American 6-row) Extract 3.3 lbs • OG: 1.062 • 0.5 lbs. D-C Aromatic • 2 lbs. Munton’s Plain Light Dry Malt • FG: 1.016 • 0.5 lbs. German wheat Extract • 0.5 lbs. Caravienne • 1 lb. Crushed Grain Mix (1/2 50 L • 0.5 lbs. Caramunich Crystal & 1/2 Chocolate) • 0.5 lbs. chocolate malt • 2 oz. Willamette Whole Flower Hops Extract Scotch Ale • 0.125 lbs. black malt 4.9% • 1.5 oz. Cascade (5.8%) 60 min. Classification: Scotch ale, extract • Prime with 3/4 cup Corn Sugar • 0.5 oz. Tettnang (3.4%) 10 min. • 1 teaspoon irish moss 1/2 way thru boil Source: Peter T. Sabin ([email protected]), • 0.5 oz. Cascade (5.8%) finish • WYeast #1028 London Ale or RTP r.c.b., 4/17/96 • 1056 American English Ale Yeast Bottled the following on 96.04.08. Sam- pled a bottle last night--was good then Procedure: (although no carbonation to speak of) and Procedure: Single-step infusion 155F, ~1 hr. may get much better. We’ll see. Steep grain until boiling, remove - add extracts - bring to boil, drop in hops for Ingredients: entire 45 min. boil ( irish moss 25 min. into • 4 # Brewmaker Scotch Heavy 80l kit boil) 2 weeks fermentation. 2 weeks bot- (save the yeast and nutrient for tled. All at room temp. emergencies) • 2 # Munton & Fison Lite Dry Malt • 1 # Lite Brown Sugar • 1/2 oz Hallertau at boil

PAGE 227 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

The batch I tasted was the one with 6 tsp of Celis Clone Nut Brown Ale coriander. Classification: wit, Belgian ale, wheat beer, Classification: brown ale, extract all-grain Source: Lou Heavner (lheavner@frmail. Ingredients: (for 14-1/2 gallons) Source: Andy Kligerman frco.com), HBD Issue #2151, 8/20/96 • 29 lbs pale malt (USA domestic) ([email protected]), HBD Issue The following one is a standard for me and • 1 lb carapils #1801, 8/7/95 was responsible for making my father a • 3 lbs Belgian Biscuit malt Hi Y’ Ale, As we say in the South. I beer drinker. I’ve used different yeasts and • 4.5 lbs granulated sugar thought I would report on my attempt at a different water, but it always turns out • 3 tsp Irish moss (30 minute boil) Celis Clone following Rick Garvin’s pretty good. • 2 oz 5.6% Cascade whole hops (60 Cherry Blossom Wit. (page 211). minute boil) • 2 oz Curacao orange peel (60 minute Compared directly with Celis White after 1 Ingredients: boil) month in bottle. • 3/4 # Cara-Munich Crystal • 2 oz 5.6% Cascade (30 minute boil) Color was almost exactly the same and • 1/4 # Special B • 1/8 # Chocolate Malt • 2 oz 3.3% Saaz plugs (15 minute boil) both had pure white heads. However, the • 1.5 oz 3.3% Saaz plugs (10 minute boil) Celis had a longer lasting head. My clone • 6.5 # Amber Malt Extract Syrup • 1 oz Brewers Gold - 60 min • 1.5 oz 3.3% Saaz plugs (5 minute boil) was much drier and lacked the sweet fruit- • Wyeast Belgian Wit yeast iness found in the actual Celis white. Com- • 1 oz Fuggle - 5 min paring the two beers, I liked the actual • ale yeast Procedure: Celis better because of its sweetness and Mash temperature was about 151 F for fruit flavor which my clone only has hints Procedure: about 70 minutes. of. Single stage fermentation between 65 and This was split evenly into 3 five gallon 72 Deg F (ie room temp) for 1 to 2 weeks. glass carboys and innoculated with Wyeast Ingredients: The original recipe (from Austin Home- Belgian Wit yeast that had been stepped up • 0.4 lbs rolled oats brew Supply) called for Whitbread dry to one liter the previous day. In addition, • 3 lbs. 10 oz. flaked wheat yeast, but I’ve also used Windsor & Not- ground coriander was added to two of the • 4 lbs. DWC pilzen malt tingham dry and Wyeast 1098 & 1968 all batches. One batch got 2 teaspoons, the • 1.3 oz of Tetnang. pellet AA 4.3 for 70 with good results. I’ve used tap water, bot- other got 6 teaspoons - both in the form of min boil tled water, and softened water w/ water a solution of boiling water with the corian- • 1/2 oz bitter orange peel last 20 min of crystals. Occasionally I’ve used Irish der added for 1 minute. The remaining boil Moss, but I don’t think it does anything. batch had no coriander (the “control”). • 1.25 oz of coriander seed (crushed) (last 5 minutes of boil Specifics: Specifics: • 0.5 oz of Saaz pellets last 5 min. of boil • OG: 1.045-1.050 • OG: 1.084 • Wyeast 394 • FG: 1.011-1.015 • FG: 1.014 • 120 grams of dextrose • 5 ml of 88% lactic acid

Procedure: Celis Grand Clone Brown Rye Ale Step infusion mash with 1 hr at 124 F; 1 hr Classification: Belgian ale, Celis Grand Classification: brown ale, rye ale, sucanat, 10 min at 145 to 150 F; mash out at 160 and Cru clone, all-grain all-grain sparge at 160 with 1.5 h sparge to get 6 .75 Source: Bart Thielges (bart.thielges@xil- Source: Jacob Galley (jgalley@tezcat gallons. Used 1.3 oz of Tetnang. pellet AA inx.com), HBD Issue #2089, 7/1/96 com), HBD Issue #2034, 5/11/96 4.3 for 70 min boil, 1/2 oz bitter orange peel last 20 min of boil; last 5 min added I’ve been trying to emulate Celis Grand The other interesting thing about this rec- 1.25 oz of coriander seed (crushed); and Cru for a few batches so far and came rea- ipe, besides the rye flakes, is the sucanat. I about 0.5 oz of Saaz pellets. Chilled and sonably close in the last experiment. The got this idea from a brown ale recipe in one pitched with Wyeast 3944. (5 gallons with following recipe is the result of suggestions of Dave Miller’s books, which called for o.g. 1.040). Fermented between 70 to 74 F. and various tidbits of info from other brown sugar. It’s hard to describe, but the Racked 8 days later with gravity at 1.011. homebrewers interesting in emulating this cane flavor complements the rye-spiciness Bottled with 120 grams of dextrose at f.g. recipe. quite well! of 1.011. Added 5 ml of 88% lactic acid to The batch that I got differs from the real Ingredients: last 2.25 gallons bottled. thing in at least two ways that my amateur palate detects : Its hoppier than Celis and • 5 lbs Mild Ale Malt (Munton and Fison) Notes: Sparge went beautifully with no • 1.5 lbs Rye Flakes (in the bulk section problems. Hard time grinding coriander also higher alcohol. In the next batch, I’ll back off on the bittering hops and sugar. of your health food store) seeds with mortar and pestle. • 8 oz Cara-Munich (DeWolf-Cosyns) • 3 oz Roasted Barley (DeWolf-Cosyns)

PAGE 228 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• 1 lb of Sucanat (evaporated cane juice, fermented beers. I found both quite aro- ie. natural brown sugar) Usquepaugh Mild Brown Ale matic, with lots of yeast derived aromas, • 2.0 oz = 8.0 AAU Fuggles (60 min) Classification: mild ale, brown ale, wheat, perhaps some spicing as well. Hopping • 1.5 oz = 5.2 AAU Spalt (10 min) all-grain was low. • ale yeast Source: Rolland Everitt ([email protected] As a first guess, I would essentially brew a net.gov), HBD Issue #1840, 9/25/95 , but cut all ingredients back to give an OG in the 1050 or so range; hopping and Procedure: I wanted to make a brown ale, but had no spicing should be reduced also. Mash at about 142 F for 90 minutes. chocolate or black malt on hand, so I tried Sparge as usual. Boil wort 60 minutes with an experiment. If anyone brews this, I’d be happy to sam- ple a bottle and give you my opinion :-). sucanat, hop as indicated above. Chill as After 4 weeks in the bottle, this is a very usual. The original gravity comes to 1.048 drinkable brown ale with a pleasant flavor. (for 5 gallons). Pitch any of the plethora of I named it for the village of Usquepaugh, Ingredients: (10 gallon batch) British and German ale yeasts marketed by RI, home of Kenyon’s Mill (no affiliation), • 14 lb Belgian pilsner malt Wyeast. (I generally use London Ale.) which is to milling what a good micro is to • 2 lb corn sugar brewing. I bought the wheat there. They • 1.6 oz Saaz leaf hops (alpha ~ 3) Specifics: offer a line of stone-ground meals and • 1.25 oz EK Goldings (alpha ~4.5) • OG: 1.048 flours at their shop, and by mail order. • 8 grams coriander seed • 5 grams dried orange peel Ingredients: • Belgian ale yeast (Westmalle or La • 4 lb. English 2-row pale malt Chouffe) Pale Rye Ale • 1 lb. Crystal malt Procedure: Classification: pale ale, rye ale, all-grain • 3/4 lb. cracked wheat berries • Burton salts I’d boil all of the hops for 60 minutes Source: Kristine Perez (KrisPerez@ • Edme ale yeast except for a smidge added the last 5 min- aol.com), HBD Issue #2035, 5/13/96 • 1 oz. Cascade hops (start of boil) utes. Grind the spices before using and boil This one is not bitter at all and the taste of • 1/2 oz. Kent Golding hops (near end of for 15 minutes. the rye really comes through. I like to keep boil) You could shade the color of the beer and this one around in the summer so my • 1.4 tsp. Irish moss add complexity by replacing a small friends don’t have to give me “bitter beer amount of the pilsner malt with carapilsner face” when I serve them my IPA. Procedure: or carvienne malt; likewise a touch of I take no credit for this recipe, it is from I had some cracked whole wheat of the sort malted wheat could be used to advantage. Sep/Oct 93 issue of Brewing Techniques that can be cooked as a hot cereal. I pan- Assuming 30 pts/lb for the malt and 44 pts/ (out of print), page 23. roasted it in a dry iron skillet for about 30 lb for the sugar, you should get an of about I usually use Harrington or whatever is minutes, turning it frequently, until it was 1.050. IBU’s calculate out to be ~20. cheap for the 2-row. I also usually double fairly dark (some was burned actually). Use a good Belgian ale yeast. Westmalle this to make 10 gallons. Five is nowhere This was cooked in about a quart of water (reportedly Wyeast 3787) or La Chouffe near enough. YES!! I know that the rye is for about 3/4 hour, and added to the main (available from YCKC or RTP orJeff 30% of the grain bill. ** Do it anyway**. mash at about 50 C at the start of the pro- Frane) would both be appropriate. This is an excellent beer. Even people who tein rest. All water used had 1/2 tsp. Burton don’t like beer, like this beer. My favorite salts added per gallon. The boil was about Specifics: variation of this substituted 2 lbs of Victory 50 minutes, and there was quite a lot of hot • OG: 1.050 for 2 lbs of the 2-row, and used an altbier break. This recipe yielded about 3 gallons yeast. I remember it fondly :) of wort at OG=1.050. I pitched one packet Ingredients: of Edme ale yeast direct (no starter). FG was 1.018. • 8 lbs pale malt Scottish Ale • 4 lbs rye malt Classification: Scottish ale, all-grain • 1/2 oz Centennial 6.6% bittering Source: John Richardson (shrink1@bham. • 3/4 oz Northern Brewer, finish mindspring.com), r.c.b., 6/14/96 • 1/2 oz Centennial, finish Belgian Single • Irish moss Classification: Trappist ale, Belgian ale, Ingredients: single, enkel, all-grain • Sierra Nevada yeast or Wyeast 1056 • 10.00 lb. British Pale Grain M&F Source: Steve Stroud (STROUDS@ • 2.00 oz. Roast Barley Procedure: cliffy.polaroid.com), Lambic Digest #948, • 2/3 ounce Kent Goldings hops (5.7% Single-step infusion mash or step mash. 90 9/26/96 alpha, 60 minute boil) minute boil. I have tasted both the Witkap pater and La • Wyeast #1728 (Scottish ale) Trappe’s Enkel. Both are pale, somewhat delicate (well, in a Belgian ale sense) top

PAGE 229 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

Procedure: • 0.63 kg light syrup • 1 ounce Saaz 15 minutes Strike Water: 2.53 gallons of water at 152F. • 1.56 g AA St. Golding (plugs) • 1 ounce Saaz steep First Mash Temperature: 152F. 1 1/4 hour • 0.83 g AA Tettnanger (pellets) • 10 grams coriander in boil mash. Mash-out 168 for 10 minutes. • S.cerevisiae culture from Orval • 70 grams curacao in boil Pitched with 1/2 gal. starter. Fermentation • mixed culture from a bottle of Orval • 2-1/2 grams coriander in secondary had begun within ~2 hours Racked to sec- • 48 g St. Goldings plugs (dry hop) • Belgian White Wyeast #3944 ondary after 3 days - fined with Polyclar • 10 g table sugar per liter (priming) Procedure: Bottled two weeks later. Procedure: Mash in 110F (43.3C) 10 min. Boost to Mash 30 minutes at 59 C, 60 minutes at 68 128F (53.3C) 30 mins . Boost to 158F Specifics: C. (70C) 50 mins. • OG: 1.050 Primary fermentation: 1 week with pure Add spice 10 minutes before knockout. • FG: 1.014 S.cerevisiae culture from Orval secondary fermentation: 3 weeks with dregs from an Specifics: earlier attempt at a wheat based beer fer- • OG: 1.049 mented by a mixed culture from a bottle of Scotch Ale Orval. The FG indicates some Brettanomy- Classification: Scotch ale, extract ces activity. Triticale Wit Source: Peter and Kristi Sabin Specifics: ([email protected]), r.c.b, 6/28/96 Classification: wheat, triticale, wit, Bel- • OG: 1059 Here’s an extract based Scotch Ale. It was gian ale, all-grain • FG: 1004 my second batch of beer ever. Tasted Source: John Richard Taylor, (jrt@min- • BU: 32 *much* better after some of it stayed in the yos.its.rmit.EDU.AU), r.c.b., 10/25/96 bottle for eight weeks. “Triticale is a man-made grain produced by Ingredients: crossing wheat and rye. ... It combines the high lysine content of rye with overall high • 4# Brewmaker Scotch Heavy 80l kit Wit Christmas protein content of wheat. ...its flavour is • 2# Munton & Fison Lite Dry Malt Classification: wit, wheat beer, Belgian ale, better than wheat, yet more not as strong as • 1# Lite Brown Sugar all-grain rye.” Package notes:- Lowan Whole Foods • 1/2 oz Hallertau at boil Source: John Varady ([email protected]), Wholegrain - Triticale Flakes. • 1/2 oz Hallertau at boil + 15 minute HBD Issue #2222, 10/9/96 • 1/2 tsp Irish moss The “raw” flakes have a nice pale/light • 12 oz Muntons Dry Yeast, rehydyrated Following is the wit recipe I built and why. brown colour, a crunchy texture and good Any comments would be appreciated. taste (not at all floury, unlike rolled oats for Procedure: Reasons for what you see: instance). I was intrigued when I first saw this grain in the supermarket, so I though I used the curacao/coriander schedule from The next time I make this, I’ll use liquid I’d try making beer with it. Charlie Papa- this recipe which won Best of Show at the yeast and probably about 1/2” of 80 crystal zian mentions this grain, but I have not “Spirit of Belgium” competition in 1994. malt. found any existing recipes with Triticale as (See page 213). an ingredient. The Wit style of beer seemed I went to the Celis page and read up on the to be the most suitable type as I could sim- hops for Celis white (I was happy to see ply substitute the Triticale flakes for the Larsson’s Presque Orval Cascades). (unmalted) wheat normally used. The rec- Classification: Belgian ale, Trappist ale, I like cascades and figured using them and ipe is based on various Wit recipes I found all-grain centennial would compliment the curacao in Cats Meow 3, etc. Source: Mikael Larsson (Mikael.Larsson citrusness. I picked Saaz for flavor/aroma Ingredients: (for 5 liters) @idt.ntnu.no), Lambic Digest #989, since the style chart in NCJHB say ‘nobel 11/23/96 type’ for hop flavor/aroma. • 600 g “Franklin” Malt (lightest available local malt - Pils equivalent?) I made an attempt at copying Orval earlier I am undecided if I should just buy the • 300 g Wholegrain Triticale Flakes this summer. Since I am now connected to Wyeast Belgian White, or if I should cul- • 120 g Wheat Malt this mailing list, I thought I might go ask ture it from Hoegarrden... • 60 g Rolled Oats you experts out there what you think of my Ingredients: • 125 g Castor Sugar (to correct low recipe. • 11 pounds German 2-row pils OG... Bummer!) Ingredients: (20 liters) • 9-1/2 pounds flaked wheat • 5.0 g Kent-Goldings (6.1% AA) Boiled • 2.97 kg lager malt • 1-1/2 pounds flaked oats 60 mins (bittering) • 0.46 kg crystal malt (should be Cara- • 3/4 ounce Centennial 90 minutes • 2.5 g Hallertauer (3.4% AA) Boiled 5 Vienna, I know) • 1/2 ounce Cascade 45 minutes mins (aroma/flavour) • 1/2 ounce Cascade 30 minutes

PAGE 230 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

• Zest (only) of a small orange and (most “I have tasted both the Witkap pater and La of) a small lemon Trappe’s Enkel. Both are pale, somewhat • 1 1/4 Tblsp Coriander - slightly crushed delicate (well, in a Belgian ale sense) top (= 5.5 g approx.) fermented beers. I found both quite aro- • 1 small Cardamon pod - slightly matic, with lots of yeast derived aromas, crushed perhaps some spicing as well. Hopping • 1/8 tsp Anise - slightly crushed was low. • 1/2 tsp Gypsum As a first guess, I would essentially brew a • Pinch Epsom Salts tripel, but cut all ingredients back to give • Pinch Salt an OG in the 1050 or so range; hopping and • 1/2 tsp Irish Moss (natural, dried) spicing should be reduced also. • Wander premium dry beer yeast (cheap Haven’t tried the Witkap pater Tripel, but and quite neutral - a good general pur- I’m fairly certain the Witkap pater Stimulo pose beer yeast - and it was all I had :-) uses honey, which might be worth consid- Procedure: ering. Otherwise, if you want a delicate brew, I would second the use of glucose (as I followed an upward step infusion mash opposed to sucrose). At the risk of bringing from another Wit recipe: the wrath of Belgo-philes down upon my 110 F for 45 minutes head, I would question the use of orange 122 F for 45 minutes peel here. Many of the Wallonian brews are 144 F for 30 minutes way over-stated in the spice department IMHO, and that includes favourites like La 150 F for 90 minutes Chouffe. If you are heavy handed with the Mash out coriander then it is not a big problem, I added the castor sugar to the primary to because it will blend in with maturity. The increase the OG to above 1.044 - I could/ citrus nose, however, just stays there for- should have used light dry malt extract ever, and often dominates the yeast as far as instead, but: 1) I forgot I still had some... 2) I am concerned. It tends to be messy stuff to work with (it sticks to everything!) and probably should Ingredients: (for 10 gallons) be boiled for sterilization, etc. • 14 lb Belgian pilsner malt The total boil time was 60 minutes. The • 2 lb corn sugar Irish Moss was added 30 minutes before • 1.6 oz Saaz leaf hops (alpha ~ 3) the end of the boil. The zests and spices • 1.25 oz EK Goldings (alpha ~4.5) were added 10 minutes before the end of • 8 grams coriander seed the boil. Hops added as specified in the • 5 grams dried orange peel ingredients list. • Trappist ale yeast I don’t know if it’s anything like a true Wit, but I thought it tasted great! I can’t seem to taste the spices, so you could increase the amounts or maybe boil them for longer if you wanted to. As this was my first attempt, I didn’t want to risk using too much spices.

Specifics: • OG: 1044

Enkel Classification: Belgian ale, single, Trappist ale, all-grain Source: Conn Copas (Conn.Copas@ dsto.defence.GOV.AU), Lambic Digest #951, 9/30/96

PAGE 231 SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN

PAGE 232 CAT’S MEOW 3 MEAD

CATEGORY 10

and put back in refrigerator for 12 hours. Ingredients: (for 6-1/2 gallons) Basic Small Mead Add 1/4 cup vodka to kill yeast. Rack to • 7-10 pounds, fresh blueberries Classification: mead, metheglin fresh jug. Refrigerate 3-4 days. Bottle. • 1-2 pounds, corn sugar Source: Cher Feinstein (crf@pine. • 1-2 ounces, hops (Cascades is fine) circa.ufl.edu) Issue #267,9/30/89 Specifics: • 10 pounds, honey • yeast This is a quickie mead, drinkable in 2 • Primary Ferment: 2 days • lemon grass tea (optional) weeks, however, it does improve with age. • Secondary Ferment: 2 weeks Aging at least a couple months is recom- mended. This mead is excellent chilled. Procedure: To make 6-1/2 gallons of mead, Boil the Ingredients: Prickly Pear Cactus Mead honey, sugar, and hops for at least an hour • 2-3, cloves Classification: mead, prickly pear cactus (although boiling honey is not favored by • 2 sticks, cinnamon most digest subscribers, it works fine and is Source: John Isenhour (LLUG_JI.DENI- • 2 thin, slices ginger the method used by Papazian). Clean ber- SON.BITNET) Issue #177, 6/15/89 • 2-4 teaspoons, orange peel ries and mash well. Put mashed berries, hot • 2 pounds, honey yeast This is Dave Spaulding’s version that won wort, and enough water to make 6-1/2 gal- • 1/4 cup, vodka or grain alcohol the grand prize at the 1986 Arizona State lons into a fermenter. Pitch yeast. After one Fair. week, strain out berries and rack to second- Procedure: Ingredients: ary. Ferment at least one more month and then bottle, priming with corn sugar and In a 1-gallon pot, simmer cloves (lightly • 20 pounds, Mesquite honey perhaps some lemon grass tea. Age 6 cracked), cinnamon (broken), and ginger. • 75-100, ripe prickly pear cactus fruits months to a year. Add orange peel. The amount of orange • 2 packs, sherry wine yeast peel will vary depending on type of honey Specifics: used. Use less orange peel with orange Procedure: • Primary Ferment: 1 week blossom honey, for example. Simmer. See Papazian’s book. This recipe was Add water to bring volume to 3 quarts. based on it. Return to simmer. Add honey, stirring con- stantly. Do not boil! Skim off any white Specifics: Peach Melomel scum. If scum is yellow, reduce heat. When • O.G.: 1.158 Classification: mead, melomel, peach no more scum forms, remove from heat, • F.G.: 1.050 mead cover pot, and leave overnight. The next • Secondary Ferment: 5 months day, strain to remove as much spice parti- Source: Michael Bergman (bergman% cles as possible. Pitch yeast. Replace pot odin.m2c.org@ RELAY.CS.NET) Issue cover. Twelve hours later, rack mead to 1- #90, 3/1/89 This recipe is based on procedures outlined gallon jug, leaving dregs of yeast. Top off Blueberry Mead jug, bringing to base of neck. Take a piece in Making Mead, by Bryan Acton and Classification: mead, melomel, blueberry of clean paper towel, fold into quarters, and Peter Duncan. They advocate the use of put over mouth of jug. Seal with rubber Source: Jonathan Corbet (gaia!jon@hand- campden rather than boiling because they band. Ferment for 36 hours, replacing ies.ucar.edu) 11/28/88 feel that after boiling for a long time most paper towel whenever it becomes fouled. This mead usually comes out quite dry. of the essences of the honey are gone. Read Refrigerate 8-12 hours. Rack to new jug This recipe makes 6-1/2 gallons. MEAD the “Basic Procedures” section of Acton & batches have been made by holding the Add this to 1-1/2 gallons of cold water in Duncan for more info. mixture for 2 hours). Cool and pitch yeast. the primary fermenter. Pitch yeast when Rack to secondary after 8 days. Bottle after the temperature reaches 70-75 degrees. Ingredients: 4 months. Use a blow off tube if you use a carboy. Allow fermentation to proceed for 3 weeks • 6 pounds, peaches Specifics: or more (up to several months). When the • 3/4 pint, elderflowers • Primary Ferment: 8 days mead becomes fairly clear, rack to second- • 2-1/2 pounds, acacia honey • Secondary Ferment: 48 days ary. Attach air-lock. Leave the mead to sit • 1/30 ounce, tannin at least 3 weeks. When yeast settles to bot- • Graves yeast tom and is clear, it is ready to bottle. Add- • 1/4 ounce, tartaric acid ing 3/4 cup of corn sugar at bottling will • 1/4 ounce, malic acid Cyser produce a sparkling mead. Sparkling Classification: Cyser meads should not be made with an original Procedure: Source: Arun Welch ([email protected] gravity higher than 1.090. Press peaches (after removing pits). Dis- state.edu) Issue #537, 11/14/90 solve honey in 4 pints warm water, blend in Specifics: peach juice along with acid, tannin, and Ingredients: • O.G.: 1.100 nutrients. Add 100 ppm sulfite (2 campden • 4 gallons, fresh cider (no Pot.Sorb) • F.G.: 1.000 tablets). After 24 hours, add yeast starter, • 5 to 6 pounds, honey allow to ferment 7 days before adding • 1 gallon, water elderflowers. Ferment on flowers for 3 days • 1 large stick, cinnamon then strain off flowers and top off to 1 gal- • 5 cloves Quick Mead lon with cold water. Ferment until specific • 2 pods, cardamom Classification: mead, metheglin gravity drops to 10, then rack. Rack again • 2 packs, Red Star Pasteur champagne when gravity drops to 5, and add 1 tablet yeast Source: Kevin Karplus (karplus@ararat. campden. Rack again when when a heavy ucsc.edu) Issue #538, 11/16/90 deposit forms, or after 3 months, which- Procedure: Yield is 3.1 gallons. Excellent clarity, fairly ever comes first. Add another campden sweet flavor, slight sediment, light gold Simmer the spices in the water for 10 min- tablet. Rack again every 3-4 months, add- color. An excellent batch. utes. Dissolve honey. Simmer and strain ing a tablet after every second racking. crud until there isn’t any more. Transfer to Ingredients: (for 3-1/2 gallons) primary, along with cider (this should bring • 3 gallons, water primary to a good pitching temperature). • 5 pounds, honey Pitch yeast and wait 1 to 2 weeks for the • 1/3 cup, jasmine tea Riesling Pyment foam to die down. Transfer to secondary. • 1/2 teaspoon, ground ginger Classification: mead, pyment Ferment in secondary 3-6 months. Bottle • 2 teaspoons, cinnamon Source: Jackie Brown (BROWN@ and age another 3 or more months. • 1/2 teaspoon, ground allspice MSUKBS.BITNET) Issue #184, 6/24/89 • 1/2 teaspoon, ground cloves This is more winey than your straight Specifics: • 1/2 teaspoon, ground nutmeg mead, but very pleasant. Medium dry and • Primary Ferment: 1--1/2 week • ale yeast spritzig---very nice as a table wine. Those • Secondary Ferment: 3--6 months of you set up to crush your own grapes Procedure: might try a grape honey mix. A drink of Boil water, adding tea and spices. Remove noble history! from heat and stir in honey. (Some mead Wassail Mead makers boil the honey, skimming the scum Ingredients: Classification: mead as it forms). Cover boiled water, and set aside to cool (this usually takes a long time, • 4-1/2 pounds, wildflower honey Source: Mal Card [email protected], so start on the next step). Make a yeast • 5-1/2 pounds, partial blueberry honey Issue #538 11/15/90 • 2 tablespoons, acid blend starter solution by boiling a cup of water • 1 tablespoon, pectic enzyme Ingredients: and a tablespoon or two of honey. Add • 4 pounds, Alexander’s Johanissberg • 12-1/2 pounds light clover honey starter to cooled liquid. Cover and ferment Riesling extract • 4 teaspoons acid blend using blow tube or fermentation lock. Rack • 1 pack, Red Star champagne yeast • 5 teaspoons yeast nutrient two or three times to get rid of sediment. • wine yeast The less honey, the lighter the drink, and Procedure: the quicker it can be made. 1 pound per gal- Boil honey, acid, enzyme and Riesling Procedure: lon is the minimum, 5 pounds per gallon is extract for 1 hour (I have since learned that Add honey, acid blend, and yeast nutrient about the maximum for a sweet dessert honey is best not boiled; subsequent to 2 gallons of water and boil for 1/2 hour. wine. This mead is a metheglin because of the tea. The yeast is pitched one day after

PAGE 234 MEAD starting the batch, the crud skimmed about Ingredients: 10 days later, then wait 3 days and rack to • 1 gallon, bottled water Sweet Mead second- ary. Wait 2 more weeks and bottle- • 2 pounds, generic honey Classification: mead, metheglin --about 4 weeks from start to finish. • 1 Medium lemon, zest and juice Source: Rob Derrick ([email protected]) • 1/4 teaspoon, Red Star Champagne posted this recipe from C. J. Lindberg, yeast Issue #610, 4/4/91

Sack Mead Procedure: Ingredients: (for 1 gallon) Classification: mead, metheglin Simmer these together and skim off the • 5 pounds, Honey (Smith’s brand) Source: Kevin Karplus (karplus@ararat. scum as it rises. If you wait for it all to rise • 1 teaspoon, Citric Acid ucsc.edu) Issue #538, 11/16/90 so you can skim just once and you miss the • 1/4 pint, Strong Tea Sweet, smooth, potent. A dessert wine. moment, the scum sinks, never to rise • 1 package, Champagne Yeast This is perhaps the best of my 20 or more again. Pitch yeast when cool and kept it at • Yeast Nutrient batches of mead. room temp (65-72) for 5 weeks where it bubbled about once every 5 seconds for the Procedure: Ingredients: (for 3.7 gallons) whole time. Boil 1 quart of water, honey and citric acid • 3 gallons, water for seven minutes. Then the add the tea and • 16 pounds, honey Specifics: boil for five more minutes. The mixture • 1/4 cup, keemun tea • Primary Ferment: 5 weeks was then added to 48 FL. oz. of cold water • 1/4 cup, oolong tea in the one gallon jug. The wort was then • 2 teaspoons, cinnamon cooled overnight to 70 degrees. Add yeast • 1/2 teaspoon, whole anise seed and yeast nutrient. Ferment for four • 18 clusters, cardamom, crushed Melomel months. • 20 allspice, crushed Classification: mead, melomel, kiwi mead, • 1 inch, galingale root, crushed star fruit mead, cranberry mead Specifics: • yeast • O.G.: 1.153 • unflavored gelatin (fining) Source: Michael Zenter (zentner@ecn. purdue.edu) Issue #592, 3/8/91 Procedure: Now for the weirdness. I pitched at about 6 PM. No real activity the following day Boil water, adding tea and spices. Remove until about 4 PM when all of the sudden, Blueberry Mead Recipe from heat and stir in honey. (Some mead there was a violent eruption of foam out of Classification: mead, melomel, blueberry makers boil the honey, skimming the scum the airlock. No warning at all. mead as it forms). Cover boiled water, and set Source: Jay Hersh ([email protected]. aside to cool (this usually takes a long time, Ingredients: mit.edu) Issue #643, 5/23/91 so start on the next step). Make a yeast • 16 pounds, wildflower honey This mead had a terrific rose color. It took starter solution by boiling a cup of water • 5 gallons, water over 8 months to really age, and was fan- and a tablespoon or two of honey. Add • 5 kiwis tastic after 2 years. It had a nice blueberry starter to cooled liquid. Cover and ferment • 3 star fruits nose to it, and quite a kick. using blow tube or fermentation lock. Rack • 1 pound, cranberries two or three times to get rid of sediment. • acid blend to .45 tartaric Ingredients: This recipe took about 6-1/2 months from • MeV liquid mead yeast culture • 12 pounds, Wildflower Honey brewing to bottling. First rack took place • 2 pounds, blueberries 15 days after brewing. 2nd rack 3 weeks Procedure: • 2 teaspoons, gypsum or water crystals later. 3rd rack 3 months later. Gelatin Pasteurized the honey and fruit at about • 3 teaspoons, yeast nutrient added 1 month later. Bottled about 2--1/2 180 degrees for 10-15 minutes, ran through • 1 ounce, Hallertauer Leaf hops months later. Yield 3.7 gallons. a chiller, pitched with VERY vigorous aer- • 1 tablespoon, Irish Moss ation. Let it sit with the fruit in for 7 days, • 2 packs, Red Star Pastuer Champagne then rack off. yeast

Mead Specifics: Procedure: Classification: mead, traditional mead • O.G.: 1.124 Boil hops, yeast nutrient and water crystals Source: Carl West ([email protected]. for 30 - 45 minutes. Add Irish Moss in the ileaf.com) Issue #591, 3/7/91 last 15-30 minutes of the boil. Turn off the It was still bubbling when I bottled. Yes, I heat and add the honey and the blueberries, plan to begin drinking it soon, before it steep at 180-190 degrees for 15 minutes becomes a grenade six-pack. minimum (30 minutes is ok too). Pour the whole mixture to a bucket or carboy and let

PAGE 235 MEAD cool (or use a wort chiller if you have one). pose wine yeast will do). Bottle after two Add the yeast at the temperature recom- weeks (while it’s still sweet and still quite Orange Ginger Mead mended on the packet (85-90 degreesI active). Refrigerate the bottles after Classification: mead, metheglin think). Let it ferment. Rack the mead off another two weeks (to avoid the glass gre- Source: Brian Bliss ([email protected]) the fruit after 6-7 days (you can actually let nade syndrome and to make the yeast settle Issue #618, 4/18/91 it go longer if you like). Let ferment for 4 out of the mead). After several months it’s just getting drink- more weeks in the secondary then bottle. Specifics: Other people like to rack their meads at 3- able now. If I let a bottle sit in the fridge for 4 week intervals and let it keep going in the • Primary Ferment: 2--3 weeks about a week, and decant very carefully, carboy. I don’t think too much fermenta- it’s very good, and gives one heck of a tion went on after the first 4 weeks (I made buzz. this in July so it fermented fast), so if you keep racking you’ll basically be doing Honey Ale (Mead) Ingredients: (for 6 gallons) some of the aging in the carboy, otherwise Classification: mead • 15 pounds, clover honey • 181 grams, grated ginger it will age in the bottles. Source: David Haberman (habermand@ • 2 tablespoons, gypsum afal-edwards.af.mil) Issue #722, 9/12/91 Specifics: • 3 teaspoons, yeast energizer This was the very first beer I ever made and • Primary Ferment: 1 week • 1 ounce, Hallertauer hops (boil) 7 years ago most people I knew didn’t • Secondary Ferment: 4 weeks • 1/2 ounce, Hallertauer hops (finish) worry about the bittering units of the hops. • 4-5 pounds, oranges I would guess that they were around 3% • juice from 1 orange AAU’s. Red star was the main yeast used at • 1/2 teaspoon, irish moss the time. Yeast nutrient is necessary since • champagne yeast (Red Star) Standby Mead the honey does not have the required food Classification: mead for the beasties. I used buckwheat honey Procedure: Source: Michael Tighe (tighe@inmet. because I like the flavor. Do not drink this camb.inmet.com) Issue #697, 8/8/91 beer until at least 1 month after bottling. Combine honey, ginger, orange juice, 1/2 Since it is made from honey the ale ounce of hops, and yeast energizer and To quote the original source: “It will be bring to a boil. Remove a small amount of quick and pleasant from the very start and improves with age. A bottle that I saved for 4 and a half years tasted so good that I wish wort to be used for a yeast starter (Allow will keep for a month or more.” Other vari- starter to cool, and add yeast). Boil the ations inclued: Add lots more honey and let I had saved more! The beer had a very nice honey aroma and flavor. The hops were remaining wort 30 minutes. Add another 1/ it ferment till it stops. Bottle and wait a 2 oz hops and boil for additional 30 min- month or more, you get champagne. enough to balance the sweetness. I don’t think that I would change anything except utes. Turn off heat. Cut 4-5 lbs of oranges Use some other citris fruit peel, such as try to make more and keep it a while before in half, and squeeze into the wort. Toss in lemon or grapefruit. drinking. orange halves after squeezing. Let sit 12 Add some other fruit flavoring (crushed min. Strain into fermenter sparged into berries of some sort). Ingredients: cold water, while removing the orange halves and squeezing the last bit out (with Load up on the ginger (my friend makes • 4 pounds, Buckwheat honey clean hands---very hot---ouch!). Death by Ginger by using pounds of ginger • 4 ounces, Styrian Goldings hops per gallon!) • 7 grams, Red Star Ale yeast Specifics: • 1 teaspoon, acid blend • O.G.: 1.088 Ingredients: (for 1 gallon) • 1 teaspoon, yeast nutrient • F.G.: 0.998 • 1 gallon, Water • 1 cup, corn sugar • Primary Ferment: 12 days at 65--70 • 2 pounds, honey degrees • 1 Thumb size piece of ginger Procedure: • Secondary Ferment: 1 month • 2 Tablespoons, Orange peel (no white Boil honey and 3 gallons water with 3 pith please) ounces hops for 47 minutes, add 1 ounce • Champagne yeast last 7 minutes. Before adding hops, skim off the scum that rises to the top. Cool and Traditional Mead Procedure: pour into fermenter and top to 5 gallons. Classification: mead, traditional mead Add acid blend, nutrients and re-hydrated Bring the honey and water to a boil skim- Source: John Carl Brown (brown@ yeast. When fermentation completes, mix ming off the white and brown foam as you cbnewsh.cb.att.com) 3/12/92 heat it. Simmer/skim for about 5 minutes with 1 cup sugar, a little yeast and bottle. However, I plan to make this a sparkling per gallon (5 gallons == 20 min). When the mead by priming with 1/2 cup of corn boiling is almost done, add the ginger and Specifics: sugar when bottling. orange peel. Cool (I usually let it cool “nat- • O.G.: 1.031 urally”). Work with yeast (Werka Mead • F.G.: 0.997 Yeast is good, champagne or general pur-

PAGE 236 MEAD

Ingredients: and allow to ferment to completion, skim- primary. Taste the wine daily until the fla- • 12--1/2 pounds, honey (6--1/2 of clover, ming off the yeast as you would for a beer. vor extracted from the herbs is satisfactory, of wildflower) Allow to settle for a few days after the fer- then remove the bag of herbs. Mature for at • 4 teaspoons, acid blend mentation ceases, then rack into quart bot- least an additional 6 months, racking every • 5 teaspoons, yeast nutrient tles, adding one level teaspoonful of sugar 2 months to aid clearing. • 2 packages, Red Star Pasteur Cham- to each bottle. Seal the bottles, store in a pagne yeast warm place for 2-3 days to ensure that bot- tle fermentation begins, then move to a cooler location to assist clarification. Sub- Procedure: Maple Mead sequently treat as a bottled beer. Priming is Classification: mead, maple mead On process, there is contention about the not essential, and, after fermentation, the need to boil honey. I’ve seen suggestions to ale mead may be matured as a draught beer Source: [email protected] Issue #881, use campden tablets, to pasteurize by hold- and drunk after a few months. 5/14/92 ing at 170 degrees, and to boil for only 15 If you are going to make a small quantity of minutes. Honey itself inhibits bacterial this brew, I sugget that you follow this rec- activity but does not kill organisms. Advo- ipe fairly closely. cates of non-boiling feel too much flavor Queen Elizabeth’s Mead and aroma are lost by boiling. On the other Ingredients: Classification: mead, metheglin hand boiling is said to ensure a clean wort • 3--1/4 pounds, maple syrup Source: [email protected] r.c.b., and aid in clearing. I boiled, rehydrated the • 7 pints, water 4/19/92 yeast and pitched at 80 degrees and then • 1/2 teaspoon, acid blend have kept the carboy in a 70 degree room. Queen Elizabeth’s own royal recipe for • 3/4 teaspoon, yeast energizer mead has survived to this day, although no • 1 campden tablet brewer in his senses would want to make • 1 package, Red Star champagne yeast such a sickley concoction. This is a modern Ale Mead adaptation of Her Majesty’s recipe which Procedure: should prove satisfactory insofar as the Classification: mead It’ll take about a day to really get ferment- herbs are infused in the finished mead. This Source: [email protected], r.c.b., ing, and should go like crazy for 4 to 6 enables the brewer to exercise much 4/19/92 weeks. Rack off the yeast sediment at that greater control over how much herb flavor time and then re-rack at least 3 times at 3 This was part of a long series of messages is imparted to the drink. posted by justcoz on the history of mead. month intervals. It’ll be ready to bottle by This recipe was preceded by a discussion Preceding this message was a discussion of 9 or 10 months of age, but the longer it sits, of how, during Elizabethan times, sweet- economic factors that caused the decline in the mellower and smoother it becomes. ners, spices, etc., were added to meads and popularity of mead and an explanation of how a range of pyments and metheglins how, at one time, most meads (such as Ingredients for 5 gallon batch: came into existence. those consumed by the Vikings) were of • 1 1/2 gallons of maple syrup low strength, such as this mead. Ingredients: (for 1 gallon) • 4 gallons water • 3--1/2 pounds, honey • 2 tsp acid blend Ingredients: (for 1 gallon) • 1/4 teaspoon, acid blend • 4 tsp yeast energizer • 1 pound, honey • 1 tablespoon, yeast nutrient • 1 campden tablet • 1 ounce, hops • 1/2 ounce, rosemary • 1 pkg Red Star champagne yeast • 1/4 ounce, citric acid (or juice of 2 small • 1/2 ounce, bay leaves lemons) • 1/2 ounce, thyme • 2 tablespoons, yeast nutrient • 1/4 ounce, sweet briar • 1 package, brewers yeast (ale yeast) • 1 campden tablet 2nd Mead • 1 gallon, water • 1 package, Madeira yeast Classification: mead • 1 gallon, water Source: Jacob Galley ([email protected] Procedure: cago.edu) Issue #897, 6/5/92 Procedure: Dissolve the honey in 6 pints hot water and This stuff smells incredible---slightly bring to the boil. Add the hops and boil vig- In the primary, dissolve the honey, acid orange, slightly fruity, very much like orously for about 45 minutes. A few of the blend, yeast nutrient and yeast in 1 gallon flowers. The grape juice had not fermented hops should not be added initially, but put of luke-warm water. Add the campden tab- out completely (it’s not explosive, yet), but in about 5 minutes before the wort reaches let. Attatch airlock and let sit until ferment neither was it noticeably sweet. The grape the end of the boiling period. Strain off the is complete (about 3 - 5 weeks). Syphon off masks whatever young-taste the mead still hops, add the citric acid and nutrients, sediment into secondary and let sit for 6 has in it (not much). After two weeks it was allow to cool overnight (covered closely), months. When wine is 6 months old, rack then bring the volume up to 1 gallon with back into primary. Place herbs in nylon lightly carbonated and a very clear pink. cold water. Add the yeast to the cool wort straining bag (securely tied) and place in

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Ingredients: • 1/2 pack, Red Star champagne yeast the yeast starter by boiling 1 pint or so of • 7 pounds, clover honey (60 min boil) • Apple cider to fill to 1 gallon water and adding 1 cup of dry malt extract. • 5 pounds, orange blossom honey (60 Hydrate yeast per package instructions and minutes) Procedure: add to cooled extract mix. When yeast begins to give off CO2, add 2 more cups of • 1 pound, chopped raisins (dark) (30 Heat (not boil) 1/2 gallon apple cider, yeast extract and shake. When yeast looks active, minutes) nutrients, and honey to about 170 degrees. add to must. Aerate. • 1 teaspoon, thyme (30 minutes) Hold at 170 for 30 minutes. Skim off any • 1 pack, Red Star champagne yeast foam that develops, although my honey When mead ferments below 1.010, prepare • yeast nutrient was very “clean” and had no foam develop. the second addition of honey in the same Transfer to 1 gal cider jug and fill to within way as the first addition. After letting it rest 1” of top with cool apple cider. Wait for a couple days, add to the fermenter with the temperature to drop below 80 degrees first addition. Mix well. Mead Ale (refridgerator is nice place to cool this one) Specifics: Classification: mead, metheglin and then pitch the yeast. • O.G.: 1.140 Source: James Smith • F.G.: 1.025 (SMITH%[email protected]. Specifics: gov) Issue #922, 7/14/92 • O.G.: 1.130 My hypothesis, which has a little data to • F.G.: 1.030 support it, is that boiling the honeywort Maple Wine and Traditional reduced fermentation time (while also Mead removing a lot of the honey essence, I Classification: mead, maple mead imagine). Note that the above is a 5 gallon Traditional Mead Source: John Gorman ([email protected]) batch. I don’t have a hydrometer so I can’t Classification: mead, traditional mead guess the OG or FG, but this stuff is pretty Mead Digest #19, 10/17/92 Source: Roy Rudebusch (roy.rudebusch% thin. Fermentation takes 2-3 weeks, some- The question was asked: “what would a [email protected]) r.c.b., 9/28/92 times I rack, sometimes not. Basically I mead made with pure maple syrup taste don’t put much effort into this stuff; hell, If the mead should ferment too dry, dilute like?” Now on my sixth batch, I can say it’s 97 degrees here and I’m not running my 1/2 pound honey with an equal part of “like ambrosia. AC enough to get the temperature down water and treat with SO2 and pectic Maple wine becomes crystal clear with a past 80, so why try to make anything enzyme and add to mead. beautiful sherry color within 60 days. I find award-winning when it’s doomed to fail- If you do everything as described this mead that mead will usually clarify in 90-120 ure? should ferment out in less than a month. days. If you choose to bottle the mead Bottle when the mead does not throw any before it is clear, it will clarify in the bot- Ingredients: sediment for a three month period. tles, leaving an unsightly but delicious sed- iment. • 5--7 pounds, honey (usually the stuff Ingredients: from Sam’s Club in the 1/2 gallon jug) First addition: Ingredients: • 2 cracked cinnamon sticks • 7 pounds, Mesquite honey dissolved in • 8-9 quarts, maple syrup or about 5--1/2 • 20 cracked allspice up to 2--1/2 gallons water quarts, honey • other flavorings (ginger, hops, orange • 1/2 teaspoon, Sodium Bisulfite • 5 teaspoons, yeast nutrient peel, nutmeg, etc.) • 1 teaspoon, regular strength pectic • 15 grams (1 pack), champagne or any • maybe a couple pounds of fruit enzyme white wine yeast • Edme ale yeast • 2 teaspoons, yeast nutrient • 1 teaspoon, acid blend Procedure: • wine yeast (Prise De Mouse) Hydrate the yeast in warm water and dis- In the Second addition: solve the yeast nutrient in hot water. Mix Mead • 13 pounds, mesquite honey, dissolved the maple syrup or honey with cold water Classification: mead, cyser in up to 2--1/2 gallons water in a large open container to almost 5 gal- Source: Rudyard A.K. Porter • 1/8 teaspoon, Sodium Bisulfite lons at your target specific gravity. Splash ([email protected]) r.c.b., 7/23/92 • 2 teaspoons, pectic enzyme or spray the water to oxygenate the must so that the yeast can multiply rapidly. I bottled one with a little coriander and one • 2--1/2 teaspoons, yeast nutrient with some cinnamon. These should be • 2 teaspoons, acid blend Pitch the dissolved yeast and yeast nutri- interesting...... ent, dregs included, into a glass carboy. Procedure: Then splash in the must and slosh around Ingredients: (for 1 gallon) Dissolve honey in water and add other min- until well mixed, oxygenated, and full. • 2--1/2 pounds, clover honey erals etc. Stir well and let sit in warm place Use a blow off tube for the first few days • 2 teaspoons, yeast nutrient for 2--5 days. On second day, start building and then switch to a water trap. After about

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60 days, when the maple wine is crystal • 1.5 pounds Corn Sugar require the legendary 1 year of aging. I’ll clear and you can shine a flashlight beam • 2 ounces Freshly Minced Ginger Root try to go easy on it so I can see how it right thru the carboy onto the wall, bottle • 4 each 3.5” Cinnamon Sticks, cracked develops! your maple wine. It is ready to drink imme- • 1.5 tsp. Gypsum diately. Make some for Christmas! • 3 tsp. Yeast Extract Ingredients: • 1/4 tsp. Irish Moss Powder I always use yeast nutrient and plenty of • 5-1/2 pounds Madhava’s “Mountain yeast for starter, so the fermentation takes • 1 gallon Alabama Blueberries • 2 each Lemons, halved Gold” Western Wildflower honey off with a bang and the rapidly rising alco- • 3-1/2 pounds Madhava’s “Mountain hol content quickly kills anything else. For • 1 pack WYeast #1214 Belgian Ale • 3/4 cup Corn Sugar (bottling) Gold” Colorado Clover honey this reason I have never heated the maple • 3-1/2 teaspoons “Yeast Food” (from syrup or honey, and have had no problems Procedure: Great Fermentations of Santa Rosa) with contamination. Add honey, corn sugar, gypsum, Irish • 2-1/2 teaspoons wine acid blend (citric, Specifics: moss, and yeast extract to 1.5 gallons of malic, tartaric) • O.G.: 1.120---1.130 water in brewpot. Simmer for 10 minutes, • 1/4 teaspoon grape tanning (powder) • F.G.: 1.015---1.030 skimming the foam with a strainer. Add • water to 3-1/2 gallons ginger root and simmer for 10 more min- • 10 grams rehydrated Prise de Mousse utes without skimming. Remove from heat, (S. bayanus) dry yeast (from GFSR) squeeze lemons into brewpot, and throw in Cranberry Mead lemons. Cover and let stand for 15 minutes. Procedure: Strain out lemon halves and ginger and add Classification: mead, melomel, cranberry Simmered all ingredients (except yeast!) at blueberries. Chill and pour mixture into mead approx. 170 F. for 1 hour, skimming foam. primary. Pitch yeast starter, shake well, and Chilled, racked to 5 gallon carboy, pitched Source: John Wyllie ([email protected]) attach blowoff hose. After gravity falls to yeast, and attached air-lock. Racked to 3 Mead Digest #25, 10/23/92 1.020 or within 7 days, whichever comes gallon carboy with air-lock after 1 month. Ingredients: (for 2 gallons) first, rack to secondary leaving fruit Bottled 4 months later, mead was crystal behind. Age for 1 - 2 months in secondary. clear and no air-lock activity for a month. • 1 gallon, ocean spray cranberry juice When fermentation is complete, prepare a (included a nice 1 gal glass ferementer!) This is a still mead, no priming was added tea by simmering cinnamon for 30 minutes at bottling time. • 5 pounds, clover honey in a covered pot. Cool and add to bottling • 1/2 teaspoon, yeast nutrient bucket with priming solution. Bottle, age Specifics: • 1/2 teaspoon, acid blend for 6 - 12 months, chill, and enjoy! • a handful of raising Red star champagne • OG: 1.111 yeast Specifics: • FG: 1.014 • O.G.: 1.050 Procedure: I added a campden tablet to the juice (24 hrs) then pasteurized the honey with water Forest Mead to make 1 gallon. I have two 1 gallon jugs Mead Classification: mead, metheglin for fermenting. I’m still waiting for the lag Classification: mead, traditional mead Source: Jacob Galley ([email protected] to end and ferement to begin. It has gotten cago.edu), Mead Digest #50, 12/5/92 cool in the basement, so I brought one Source: Brian Smithey (Brian.Smithey@ upstairs, and pitched another sachet of Central.Sun.com), Mead Digest #39, I brewed my juniper metheglin last night. yeast into the two jugs. 11/19/92 This is my fifth mead (in my first year of I used a good portion of that wildflower meading), but there were some lot of firsts. honey, and it really comes through in both Ingredients: the aroma and flavor of this medium strong • 5 lbs Buckwheat honey and sweet mead. Jamaica Blue Mead • 3 lbs Clover honey Classification: mead, metheglin, blueberry This mead has a golden, almost orange • 1/2 cup Fresh juniper berries, ground up mead color, whereas most of the lighter, dry • 1 oz Fresh rosemary leaves meads that I’ve consumed have been more Source: Guy D. McConnell (guy@mspe5. • 2 Bay leaves light and pale. There is a noticable honey b11.ingr.com), Mead Digest #32, 11/11/92 • 1 pot Really strong pu--erh tea (very aroma, distinctively wildflower. The flavor earthy flavor, high tannin) This is my first mead---it is a takeoff on is a bit sweet, like a dessert wine, but not • Belgian ale Wyeast Papazian’s Barkshack Ginger Mead. heavy or viscous like a liqeur. I’ve only tasted a few bottles as this mead was just Ingredients: Procedure: bottled a couple of months ago, but there • 6 pounds Clover Honey, raw are no unpleasant flavors present; I was I tried not to boil the must, for the first time. • 1 pound Orange Blossom Honey, raw expecting “young” flavors that would But then I didn’t want to skim the white

PAGE 239 MEAD scum off too quickly, because I was afraid mary fermentation container with the balm able after 3 months, and is truly dangerous of removing the juniper pulp before it leaves. (I took a strip of peel around the cir- after a year. It is just sweet enough to could flavor the mead. So I waited about an cumference.) Add the juice of the orange. deceive the unwary as to its true alcoholic hour first. By this time, all the scum had Pour the must over the balm leaves and strength. I just bought enough honey and disappeared! and I had nothing to skim. orange peel. It should be VERY hot, since cider to make a 1/2 bbl batch. you are essentially making balm tea, at this Ingredients: (for 7 gallons) point. Cover, and leave to cool. When down to blood-warm, add yeast to the top • 10 pounds clover honey • 10 pounds wildflower honey Cyser and cover. Rack to secondary fermenter after three days and filter out the balm • 5 gallons cider Classification: mead, cyser leaves at this time. Cork with a lock. • 6 campden tablets Source: Mark Taratoot ([email protected]. • ale yeast edu), HBD Issue #1066, 1/29/93 Procedure: Ingredients: Borscht Mead My standard procedure: • 1/2 gallon, snowberry honey (5-6 Classification: mead, beets, carrots Mix everything except the yeast. Let sit in pounds) loosely covered fermenter for 24 hours. Source: Brewed by Bob Grossman, posted • 4 gallons fresh cider Add yeast. Rack to secondary when fer- by Daniel F. McConnell (Daniel.F.McCon- • 12 ounces Seneca granny smith apple mentation slows. Rack to keg when still. [email protected]), MLD #99, 3/18/93 juice concentrate Force carbonate if desired. Condition for as • 3 teaspoons acid blend It was brewed by Bob Grossman of Had- long as you can stand it. Drink liberally. • 3 teaspoons yeast nutrient dington Heights, NJ, for the 1st Mazer Cup Fall over. • 10 campdon tablets Mead Competition. • yeast Ingredients: (for 3-1/2 gallons) Specifics: • 5 lb clover honey Strawberry Melomel • O.G.: 1.082 • 3 lb wildflower honey Classification: mead, melomel, strawberry • 6 lb organic carrots mead • 4 lb orgnic beets Source: Robert Crawford (betel@cam- • Red Star Prise de Mousse yeast elot.bradley.edu), MLD #100, 3/19/93 Balm Mead Procedure: It’s only been two months, but it’s already Classification: mead, metheglin, balm very nice. In fact, it’s half gone :-) Vegetables were stewed in 180 deg water Source: Jane Beckman (jane@stratus. for 15 min before being put through a I’m planning another batch, this one with swdc.stratus.com), MLD #51, 12/8/92 juicer. Honey boiled 15 min, cooled to 80 three pounds of honey and two pounds of I’m trying a mead variant on balm wine. deg before adding juice. strawberries. Needless to say, this one will Why use sugar when you can make a mead have more strawberry flavor and more variation, right? Specifics: alcohol... This is a 1 gallon test batch, partly because • O.G.: 1.110 Ingredients: (for 1 gallon) I didn’t want to cut down the entire patch of • F.G.: 1.005 • 2.5 lbs Clover Honey lemon balm, hoping our warm weather will • Primary: 1 month at 60-65 degrees • 1 lb frozen strawberries keep it going through the winter. • Secondary: 3 months at 60-65 degrees • acid blend (dosage as per the package’s instructions) Ingredients: (for 1 gallon) • grape tannin • 3 lbs honey • 1 Campden tablet • 1 gallon water Simple Cyser • pectic enzyme • 1 orange Classification: mead, cyser • Montrachet yeast • 1/2 gallon packed fresh balm leaves Source: Chuck Cox (chuck@syn- Procedure: chro.com), MLD #100, 3/19/93 Procedure: I boiled and skimmed the honey with nine Here’s a very simple recipe that produces Boil the honey and water together. (I sim- pints of water, put the strawberries in a an excellent medium-sweet cyser. Fall is mered it until black, ropey gunk stopped must bag, then poured the hot honey water the perfect time of year to start a cyser. If rising---what IS this stuff? Anyone ever over the strawberries, Campden, tannin, you saw a lot of senior beer/mead judges encounter the like? This time, it took about and acid blend. A day later I added the pec- staggering around the last national home- 20 minutes to get all the scum off, less than tic enzyme, and a day later the yeast. brew conference late at night, a keg of this normal, but it was mostly this truly gross was to blame. The honey and cider were all After a week in the primary, I removed the black gunk that was rising.) Put modest from New England. This was quite drink- horribly changed strawberries and amounts of the orange peel into the pri-

PAGE 240 MEAD siphoned into a secondary. Three weeks attenuative so that a slight residual sweet- later the fermentation had stopped, and it Mulberry Mead ness remains in the finished product (sorry had cleared. (Honestly -- I’ve never had the Classification: mead, melomel, mulberry but I dont have numbers on SG and FG). year-long ferments that others have men- mead We’ve now made two batches of a spiced tioned.) I stabilized it with potassium sor- mead (no fruit) and both were completely Source: Thomas Manteufel (thomas@ct. bate, sweetened it with table sugar, and clear and ready to bottle after spending 1 med.ge.com), Mead Digest #148, 6/6/93 bottled it. wk in the primary and only about 3 wks. in This mead recently (March 20) won a first the secondary. Other yeasts I have tried in the mead/cider category of the Brewer’s (including Red Star Pasteur Champagne, Of South Suburbia (south suburban Chi- and Eppernay 2) have taken much longer to Pumpkin Mead cago) regional homebrew competition. It’s clear out and have finished a bit dry for my a simple recipe that lends itself well to taste. Classification: mead, pumpkin mead, fruit, many different melomels. This was a We also experienced very quick (about 5 melomel medium mead. If I want a sweeter taste, I wks.) clearing on our the one melomel we Source: Jane Beckman (jane@stratus. use 3 pounds of honey, and a pound of fruit, made using this strain (a Kiwi mead with swdc.stratus.com), MLD #30, 10/31/92 varying according to the fruit’s strength. 8lbs honey and 12lbs crushed kiwi fruit). A I’ve never tried it with pumpkin, but I’ve strawberry melomel (8-10lbs light honey Ingredients: (for 1 gallon) made a lot of meads with canned fruit as a and 15lbs frozen strawberries picked last flavoring agent. Based on the density of • 2# wildflower honey weekend) is on the list for tomorrow. canned pumpkin, I would reduce the fruit • 12 ozs. frozen mulberries Believe it or not, this stuff tastes great after amount to one can, and use pumpkin pie • water up to 1 gallon only a month or two in the bottle. It has a spice, increasing the spice amount to a • Red Star Montrachet yeast mouthfeel thats not unlike a medium sweet tablespoon, to get that real pumpkin pie fla- champagne, but of course, the flavor is vor. Procedure: mead all the way. I’ve been using this recipe as a base for fif- Pasturized and skimmed honey at 170F for For melomel, I generally cut back to about teen years, and have gotten some really 1/2 hour. Added frozen mulberries at end 8lbs of honey and replace the sugar with 8- interesting meads by adjusting the fruits of heating. Pitched with rehydrated Red 15 lbs of crushed fruit. My best results, and the ratio of ingredients. Although I Star Montrachet yeast. Used NO nutri- though done with different yeast, have never had the courage to re-try the one ment. been with black rasberries (fresh picked adaptation that turned the bottles into gey- Racked to secondary after 9 days, as ber- then frozen before use), and a combination sers that all shot their corks and contents ries were beginning to bleach. Bottled of peaches and strawberries (yummy). I’ve out, within a two-hour period, four months when 2 months old. heard of different techniques, but we’ve after bottling... :-( had good luck and no unwanted innocula- Ingredients: Specifics: tions just adding the thawed and crushed • 2 gallons of water • O.G.: 1.082 fruit to the hot honey wort just at the end of • 5 lbs honey • F.G.: 1.002 the boil and steeping (read pasturizing) the • 3 8-oz cans of fruit fruit for 15min. Oh, BTW the spices should • 1 tsp spices also be cut back or deleted all together to • twist of orange peel let the fruit character come through. • yeast Spicy Lemon-Ginger Mead Classification: mead, metheglin Ingredients: Procedure: Source: Mark A Fryling (mfryling@mag- • 10-15lbs light (clover, orange blossom Boil, skimming, for one hour. Strain out nus.acs.ohio-state.edu), HBD Issue #1162, etc) honey the fruit and transfer to the fermentation 6/15/93 • 1/4 oz good flavor hops (I like cascade container and add the orange peel. Cool or hollertau) overnight, add your favorite yeast and stop- With all the recent posts on the network • 4 oz grated fresh ginger per with your fermentation lock. Ferment regarding summer brewing and specifically • 1/4 oz good aroma hops approximately 3-4 weeks. (Makes a killer the use of summer fruits in brewing, I felt • a strong tea made from 1 oz dried pear mead and cherry melomel.) Both fruit compelled to share some info about the lemongrass, and several (5 or so) bags and spices can be adjusted to taste. The excellent results we’ve had on our last few of your general finish turns out on the dry side, so batches of mead. In particular I’ve found • favorite blend (we have used if you like really sweet mead, you may also that Lalvin 71B-1122 (s. cerevisiae) is a chammomile and constant comment) want to increase the amount of honey. very good yeast for meads and melomels • 1.25 tsp yeast energizer (mead with fruit). The reason I like this • 2 pkgs (10g total) of Lalvin S. stuff so much is that the samples seem to be Cerevisiae rehydrated yeast quite fresh (high apparent percentage of • 3/4 cup corn sugar (priming, optional) viable cells), the fermentation is active and very quick, and the strain is not overly

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Procedure: attempt at a mead (although I’ve made beer Bring honey to a boil with 2gal good brew- before). I basically used Papazian’s “Bark- Grapefruit Mead ing water. Boil 15 minutes. Add tea, hops, shack Ginger Mead” recipe, with some Classification: mead, melomel, grapefruit and ginger at the end of the boil and steep variations. mead for 15 min. Cool to about 75F and dilute to Ingredients: Source: John Wyllie COYOTE (SLK6P@ 5gallons. Add 1.25 tsp yeast energizer, and • 9 lbs. wildflower honey cc.usu.edu), Mead Digest #214, 9/24/93 2 pkgs (10g total) of Lalvin S. Cerevisiae • 4 oz. grated ginger root This was a Grapefruit Melomel Mead rehydrated according to instructions. • 1 1/2 t. gypsum brewed in Feb, ‘92. I didn’t take gravity When completely cleared in secondary, • 1 t. citric acid readings, but it was a pretty light mead. It bottle with 3/4 cup corn sugar if a sparkling • 1 T. yeast nutrient was bottled maybe 2 or 3 months later. mead is desired. • 1/2 t. irish moss After a month or two in the bottle it had • 3 lbs. apricots carbonated, but smelled like vomit. Had a • 2 pkgs. Red Star Pasteur champagne sour citrusy aftertaste. yeast I put it away for a LONG time, and a year Lavender Mead • 5+ gal. Poland Springs bottled water (my tap water tastes AWFUL) later it was clear, sparkling, and smelled Classification: mead, lavender mead nicely citrus. The puky smell had cleared. Source: Leigh Ann Hussey (leighann@ It did taste like grapefruit, but gently so. It Procedure: sybase.com), Mead Digest #177, 7/21/93 may have been a bit too acid. A nice cham- This is based on H.E. Bravery’s Rose Heated 2.5 gal. of water, added all ingredi- pagne like presentation. You could even Mead, from Home Brewing Without Fail- ents up to the fruit. Brought slowly to 210 make raisin submarines in it. (if you’ve ures. degrees F., skimming off the foam (and never tried this, drop a wrinkly raisin in a much of the ginger). glass of clear sparkly mead, and be Ingredients: Washed, pitted, and “juiced” the aprocits to amazed!!! Fun for the whole family!) • 4lb honey produce 1 1/2 quarts of delicious juice - • 1 pint lavender flowers added to hot must and turned off the heat Ingredients: • 1/2t champagne yeast for about 1/2 hour. Temperature was 190 • 7 lb Clover Honey • 1/4t citric acid degrees after adding fruit - dropped to • 6 (medium) grapefruit. Grated peel, • 1/2t tannin powder about 180 degrees. Ran the must through juiced. Add juice after boil. ...add peel • 1t yeast nutrient my (new counterflow) wort chiller - in 15 into boil. minutes brought the temperature down to • Add juice when heat goes off. Procedure: 80 degrees - and into 7 gallon glass carboy. • 1 Tbsp fresh grated ginger Boil together honey and 1/2gal water for 5 Pitched yeast and fit the carboy with a fer- • Dash of acid blend min. Put flowers with citric acid and tannin mentation lock. • Added 1/2 oz cascade hops used as in a gallon jug and pour the hot liquid over. The must looks like raw apple cider at this finishing hops in a light ale Let cool in a sink of cold water to room point - cloudy and orangy/brown. I drank • Pectic Enzyme (tbsp) and sparkalloid temperature, then add yeast and nutrient the must used for the gravity sample, and added to secondary and further water to make a gallon plus a had a hard time stopping myself from sam- • yeast pint. Add the airlock. Let ferment 1 week, pling more - it was sweet, with a strong then strain out flowers. Set the lock on tartness of ripe apricots and undercurrents again and ferment until all quiet. Bottle and of ginger complimenting it nicely - tastes age. much better than beer wort! I was worried Inspiration Mead about too little fruit or too much ginger, but Classification: mead , cyser it seems very well balanced at this point - I Specifics: Source: Dave Polaschek, (DAVEP@ hope the finished product keeps the same • Second Ferment: 112 days county.lmt.mn.org), Mead Digest #256, blend of tastes. • Aging (so far): 109 days and already 1/16/94 Next morning: vigorous fermentation (3-5 great. Here’s a recipe off the top of my head bubbles/second) and about 1/2 inch of (based on the Crazy-Good Mead recipe I “kreusen” on the must. The smell is heav- posted a month or so back). enly - like concentrated apricots, a little bit yeaste. I plan on racking to a secondary Ingredients: Apricot Melomel after a week, at which time I’ll take another Classification: mead, melomel, apricot sample for gravity and tasting. • 8 lbs honey mead • 3 lbs raisins Specifics: Source: Mike Lindner (mpl@cmprime. • 1 to 1.5 gallon pasteurized unpreserved att.com), Mead Digest #190, 8/11/93 • O.G.: 1.052 apple cider • Herbs to taste (frankly, I don’t know if Well, I finally took the plunge. On Satur- I’d use any at all) day I made an apricot melomel, my first • (optionally) 1/2 to 1 oz Saaz hops

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• 1 tsp Irish Moss last one. carbonation was little low for my • 1 tsp Yeast Nutrient Maple Mead liking but a very good after dinner mead Classification: mead, maple mead with desert. A must to repeat, no pun intended. Procedure: Source: [email protected] Bring about 3 gallons of water to a boil. (RON), Mead Digest #269, 2/22/94 Ingredients: Add 1 tsp yeast nutrient. Add 1 tsp irish 3 weeks after bottling had a dry - light • 1/2 gal Motts apple juice moss. Add honey. “Bristol Cream” taste. Now has a great • 1/2 gal Fresh Apple Cider Bring back to a boil (yes, a full boil, which light mead flavor with a tangy maplish dry • 10 lbs Clover Honey will almost certainly carmelize some of the undertone. Now I think 10 lbs of honey, • 5 tsp yeast nutrient honey, which will make for a little bit of light boiling and a different yeast to • 3 tsp acid blend nice residual sweetness) sweeten it up a bitand would make for a • 1 - 12 oz pkg frozen Blueberry • 1 - 12 oz pkg frozen Raspberry Turn down the heat and let the temp drop more flavorful maple mead. • 2- 12 oz pkg frozen Blackberry back to about 170F add raisins (ideally in a • 1 lb fresh Strawberry hop/grain boiling bag, so you don’t have to Ingredients: • 1 lb+ fresh Cherry - pitted fish out the skins later) • 6 lb Canadian Honey • juice of 1 orange Let the raisins steep in hot must/wort for • 32 oz container of Canadian Grade A Dark Amber Maple Syrup • 1/4 orange peel (boil) about a half hour, maintaining temp in the • 1/4 orange peel (fin) 170-180F range. • 1 tsp. gypsum • 3/4 tsp. pectin Optionally add 1/2 - 1 oz saaz hops (some • 1 tsp. yeast nutrient Procedure: don’t like ‘em. I do. Using Saaz hops will • 1 tsp. table salt make for fairly minimal bittering) Macerated fruit and cider in blender, boiled • 1 tsp. acid blend everything for 45 min, added yeast nut. and Put cold cider in sterilized, rinsed carboy. • 1 pkg. M&F ale yeast in 2 cup wort - acid blend last 5 min. Ice bath for around Pour in the hot stuff yeast starter 30 min. Poured the wort (must?) through Add water to bring total to 5 gallons • 1 oz. Saaz cube hops (1/2 boil, 1/2 fin) cheese cloth and ran boiling water through Wait for it to cool to 70F and pitch 2 packs it and squeezed the remainder out. Used a yeast. I recommend either a) Red Star Procedure: M&F Ale yeast starter. 4 weeks racked - Champagne or b) Wyeast liquid champage Added gypsum and salt to 1.5 gal filtered tasted like cough syrup, acidic. 8 weeks yeast about equally. The Red Star is water, boiled, removed from heat, added bottled with 1 cup same Clover Honey cheaper and provides me with good results. honey and maple syrup, back to heat, hops above to 4.1 gal of secondary - had a dry I double up on the yeast because when I added (10 min), pectin, yeast nut., acid fruity port taste. only pitch one pack, I’ve had some slow blend added (25 min), yeast starter started, starts, but never with two packs. boiling well, skimmed off albumin (sp?), Specifics: When S.G. has dropped below 1.000, rack heat off and fin hops(45 min), chilled in ice • OG: 1.070 and bottle. If you add no priming sugar, bath (~30min), put in 6 gal carboy, pitched • FG: 1.000 this will end up very lightly carbonated. yeast and enough water to make 5.5 gal. Racked in 2 weeks. Bottled 10 weeks later At an age of 3 months after bottling, this w/ 1/3 cup corn sugar + 1/2 cup Florida should be very drinkable. At a year after Orange Blossom Honey. bottling, it should do well in contests. The Raspberry Melomel main change between this and the Crazy- Specifics: Classification: mead, raspberry mead, Good Mead recipe I posted is that one had • O.G.: 1.080 melomel blueberries and this one has raisins. More • F.G.: 1.005 Source: Martin J. Preslar (mpreslar@prai- than 3 lbs of raisins in a 5 gallon batch will rienet.org), r.c.b., 7/7/94 be too winelike for my taste. Earlier in its life, the fruit flavors will be stronger. They Ours turned out good, but a bit dry. If you want a sweeter melomel, try using a bit mellow with age. Depending on the color MeadBerry Mead of the raisins, you should end up with more honey when you rack to the second- Classification: mead, melomel, blueberry ary (maybe 4 or 5 #). Also, you may want something pink, from almost clear to mead, raspberry mead, blackberry mead, white-zin color. a stronger fruit flavor than we got. With strawberry mead, fruit mead only 4# of fruit we got a very subtle fruit Source: [email protected] flavor, but it was appropriate with the dry (RON), Mead Digest #269, 2/22/94 character of the melomel. 6 months later - low carbonation, fruity, Ingredients: (for 4 gallons) very tasty. 1 year - carbonation varies from bottle to bottle, very tasty has a Linder- • 1 Gallon of Honey (about 13#) mans Framboise Lambic (sp?) taste and • 4# raspberries carbonation. 2 years&2months later had • 2 Tsp gypsum

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• 5 tsp yeast nutrient starter of yeast was pitched. SG of honey Book, Elizabethan Country House Cook- • 1/2 tsp Irish Moss mixture (before fruit) 1.092. Racked to ing, by Hilary Spurling, Elisabeth Sifton • 1 package Pasteur Champagne Yeast secondary after about 1 month, bottled Books-Viking Penguin, 1592-6. when still with priming sugar. Elinor was the wife of Sir Richard Fetti- Procedure: Specifics: place of Appleton Manor in Oxfordshire, Dilute honey with 3 gallons of water and • O.G.: 1.092 and she put her recipes in a small handwrit- add gypsum, yeast nutrient, and irish moss ten book in 1604. and bring to a boil for 5 minutes. Skim the top of the honey to remove the scum that Ingredients: (for 5 gallons) forms a few times. Lower temperature to Blue Mountain Mead • 7.1 lbs honey (2.5 qts) about 190 deg F. add raspberries & steep Classification: mead, metheglin, mint • 5 lbs sugar for about 10 minutes. Cool and pitch the mead • 3 Tbs sliced ginger yeast. The primary fermentation will need • 1- tsp ground mace Source: posted by Spencer W. Thomas to be in a bucket rather than a carboy due to • 1+ tsp fresh rosemary ([email protected]), the fruit. • 8 large lemons brewed by Robert Pollard, Mead Digest Rack off the fruit to a secondary fermenter • 4 slices of whole-wheat bread #342, 8/24/94 in a few days. (If you can think of a good • Vierka Mead Yeast (started) method to keep raspberries out of the I was a judge on this flight, and this partic- siphon hose, let me know!) Add some more ular mead had a wonderful combination of Procedure: honey and mint flavor, and was light and honey when you rack, we added 1# at this Dissolve sugar & honey in water, heat, and time. refreshing. We rated it first partially because he had managed to get such char- skim. Just before the boil, add ginger, Wait until it clears and bottle. acter into such a light mead. I’m sure if I mace, rosemary, bread, the grated peel of tried it, I’d end up with a watery mess. (I the lemons. Peel the pith from the lemons wonder, now, if he pasteurized it to stop at and throw it away. Cut the lemons in half, 1.019?) squeeze them into the wort, breaking them Rhubarb Mead up into smallish pieces. Put them in the Classification: mead, melomel, rhubarb Ingredients: (for 5 gallons) wort, too. Pasteurize all at about 180F for mead • 5.5 lbs Blue Ridge Mountain honey 20-30 minutes. Force cool, put all into car- boy, top up to 5.5 gallon-mark with pre- Source: Robert C. Santore (rsantore@ • 0.5 oz Irish Moss • 1 oz mint extract boiled and cooled water, if necessary. Pitch mailbox.syr.edu), Mead Digest #326, yeast starter. 7/10/94 • 1 t. water salts Specifics: I like fruited meads to have dominate fruit Specifics: flavor but I don’t think that 7 cups rhubarb • O.G.: 1.088 per gallon was at all excessive. At bottling • O.G.: 1.041 • F.G.: 1.026 this was sour with some sweetness, hot • F.G.: 1.019 alcohol flavor typical of young mead. Overall very nice. I am looking forward to tasting this in the future. The Great Pumpkin Lemon-Ginger Metheglin Classification: mead, pumpkin mead Ingredients: (for 1-1/2 gallons) Classification: mead, metheglin, lemon Source: Lee Bussy ([email protected]), • 1 gallon water mead, ginger mead Mead Digest #358, 10/23/94 • 1 tsp yeast nutrient (ammonium Source: Joyce Miller (jmiller@genome. This is one that has turned out quite well phosphate) wi.mit.edu), Mead Digest #345, 9/1/94 • 3.5 cups wildflower honey (between 2.5 for me in the past. and 3 lbs) The bread was a wierd idea I had to avoid Some people add traditional pumpkin pie • 7 cups chopped fresh rhubarb using yeast nutrient. It certainly didn’t spices to this but I feel it is a wonderfull • sweet mead yeast seem to hurt! mead without any such additions. Darker (Brewed 9/4/93, Bottled 10/10/93). honeys such as Mesquite do very well in Procedure: 11-01-93: Pretty drinkable, very small this recipe. Water was boiled to drive off chlorine, then amount of bitterness. Should be really This does much better as a still mead. nutrient and honey added to dissolve, good in 1 month. brought back to just boil then heat turned 08-15-94: This mead won 2nd place in the Ingredients: (for 2 gallons) off and rhubarb added. Allowed to cool Metheglin category of the 1994 Mazer Cup • 4 lbs Pumpkin meat covered in pan overnight. Next day the Competition. • 7 pints Water mixture was poured back and forth • 2-1/4 lb Honey This recipe was originally for 3 gallons, between pan and plastic fermenter to aer- • 2-1/2 tsp Acid Blend and it’s from: Elinor Fettiplace’s Receipt ate. Then the yeast sediment from a 1 qt • 1/4 tsp Tannin

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• 1 tsp Yeast nutrient to another carboy. Bottle or keg when mead • 2 pounds fresh, raw wildflower (or other • 1 Campden tablet (crushed) is CRYSTAL clear. dark) honey • 1 pkg Wine yeast • 7 pounds fresh frozen or fresh apricots, crushed Procedure: • 2 pounds fresh frozen or fresh apricots, Sweet Mead crushed (in secondary) Wash pumpkin thoroughly before cutting • 2 teaspoons Great Fermentations of Classification: mead, sweet mead open. Remove seeds and stringy material. Santa Rosa mead yeast nutrient (made Peel skin. Grind or mash pumpkin into Source: brewed and posted to CompuServe up to Roger Morse’s formula in the nylon straining bag. (Note: Extraction may by Dan Fink, reposted to Mead Digest by book Making Mead) be aided by freezing the pumpkin over- Steve Stroud, 10/2/92 • 2 packets Champagne Yeast (dry or liq- night to break down the structure of the uid) fruit.) Keeping all pulp in straining bag, Ingredients: (for 5 gallons) squeeze juice into primary fermenter, tie • 15 pounds fresh, raw alfalfa or clover Procedure: top and leave bag in primary fermenter. honey Add honey, nutrient and 1.5 gallons water Stir in all other ingredients except yeast. • 3 pounds fresh, raw wildflower (or other to the brewpot. Crush fruit, add to brewpot. Cover and allow to sit overnight. After 24 dark) honey Bring the whole mess slowly to 170 hours add yeast. Cover primary. • 3 teaspoons Great Fermentations of degrees F and hold for 30 minutes to pas- Stir daily and press pulp lightly to aid Santa Rosa mead yeast nutrient (made teurize. Skim off any white scum from the extraction. up to Roger Morse’s formula in the surface as it forms. Pour into a fermenter book Making Mead) containing cold water, top off with water to After 3-5 days (SG should be below 1.040) • 2 teaspoons acid blend (you might want 5 gallons. Since you won’t be able to shove lightly press juice from bag and remove more -- depends on the honey you use) the fruit thru a carboy neck, you’ll need to bag. Rack off of sediment into glass sec- • 2 packets Montrachet, Steinberger or K- use a plastic or stainless steel fermenter. it ondary and fix airlock. 1 wine yeast (you might try Flor-sherry MUST be closed! Pitch yeast when cooled • yeast if you like a nutty taste) to 80 degrees F. This will take awhile due to sugar content. Ferment at 65-70 degrees Procedure: F for 1-2 weeks. Don’t leave your mead on Dry Mead the fruit for much longer than this to avoid Classification: mead, dry mead Add honey, nutrient, acid and 2 gallons spoilage! Carefully rack mead off of fruit water to the brewpot. Bring slowly to 170 Source: brewed and posted to CompuServe parts into a carboy. Ferment until clearing degrees F and hold for 30 minutes to pas- by Dan Fink, reposted to Mead Digest by is evident (usually 4-5 months). At this teurize. Skim off any white scum from the Steve Stroud, 10/2/92 point, rack to another carboy. After mead is surface as it forms. Pour into a carboy con- fairly clear, pasteurize the other 2 pounds Ingredients: (for 5 gallons) taining cold water, top off with water to 5 of crushed fruit in a little water and add to • 10 pounds fresh, raw alfalfa or clover gallons. Pitch yeast when cooled to 80 must. . Bottle or keg when mead is CRYS- honey degrees F. This will take awhile due to TAL clear. If this takes a long time, rack off • 2 pounds fresh, raw wildflower (or other sugar content. Ferment at 65-80 degrees F of fruit parts after no longer than a month. dark) honey until some clearing is evident (usually 6 • 2 teaspoons Great Fermentations of months, sometimes as long as a year). High Santa Rosa mead yeast nutrient (made tempratures (up to 80 or so) won’t hurt mead (unlike beer). At this point, rack to up to Roger Morse’s formula in the Thrilla from Vanilla book Making Mead) another carboy. Bottle or keg when mead is Classification: mead, metheglin, vanilla • 2 packets Champagne Yeast (dry or liq- CRYSTAL clear. This could take awhile! mead uid) Source: Forrest Cook (cook@stout. Procedure: atd.ucar.EDU), Mead Digest #123, 5/1/93 Kelly Jones asks about whether vanilla Add honey, nutrient and 2 gallons water to Medium Apricot Mead works with mead. I respond with YES! the brewpot. Bring slowly to 170 degrees F Classification: mead, apricot mead, very well, indeed. I had a chance to try and hold for 30 minutes to pasteurize. melomel some last summer and was very impressed. Skim off any white scum from the surface Source: brewed and posted to CompuServe I did not get a recipe, so I had to wing it as it forms. Pour into a carboy containing by Dan Fink, reposted to Mead Digest by when it came to making my own. cold water, top off with water to 5 gallons. Steve Stroud, 10/2/92 Pitch yeast when cooled to 80 degrees F. The unfermented beverage tasted great, it’s Ferment at 65-80 degrees F until some Ingredients: (for 5 gallons) been bubbling away for over a month. I don’t know how many vanilla beans are in clearing is evident (usually 3 months). • 13 pounds fresh, raw alfalfa or clover one bottle, but I’ve heard that they are High tempratures (up to 80 or so) won’t honey hurt mead (unlike beer). At this point, rack rather potent.

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Ingredients: (for 7 gallons) into primary fermenter and add water to • 6 campden tabs • 9 Lbs of mesquite honey bring the volume of the must up to the • package champagne yeast • 2 Tbsp gypsum appropriate level. Pitch yeast into must. ( I • 1 4 ounce bottle of Madagascar vanilla just pour the liquid yeast into the must Procedure: without making a starter.) It was fermented extract added after the must cooled Mix all ingrediants well. 24 hours after at about 70 degrees F. (room temperature in • Canadian champagne yeast adding campden tablets, add one package my kitchen). of champagne yeast. As the mead’s gravity A word of advice learned from previous falls to 1.05, add another 3 lbs. of honey. experiences: If you use a carboy as your Do this until desired sweetness is reached. Sweet Raspberry Mead primary frementer, use one with a LOT of extra headspace, or use a wide blow-off Classification: mead, melomel, raspberry tube. If you do not, the raspberry pulp will mead foam up and will plug the airlock. This will Source: Steve Mercer (mercese@anubis. cause a pressure buildup which can pop the Dandelion Mead network.com), Mead Lovers Digest #369, stopper off of the carboy and spray your Classification: mead, dandelion mead 12/5/94 walls with sticky raspberry stuff. I hear that Source: Matt Maples (mattm@teleport. This is a sweet, still melomel intended for it can also cause your carboy to explode, com), MLD 396, 4/10/95 use as a dessert wine. leaving an even bigger mess. Dan McFeeley was interested in the dade- The mead was entered into competition at Rack after about three weeks, when the lion mead recipe I was talking about in my age nine months (one month after bottling. fruit pulp has settled. Rack again at month last post so here it is. I would also like to The competition included beers, wines, 2, 4, and 6. Bottle at month 8. The mead hear from others that have a good dadelion meads, and flavoured liqueurs. This mead had cleared and was finished fermenting by recipe. won “Best of Show”. Judges comments the racking at month six. During the last Ingredients: (for 1 gallon) included things like “Excellent blend, two months in the fermenter there was no couldn’t improve upon it. A winner”. airlock activity at all, and nothing more set- • 7 cup Dandelion petals (yellow only no tled out. I waited the extra two months to green) Ingredients: (for EACH gallon) be certain that the fermentation was com- • 1 cup simillon white wine concentrate • 4.5 pounds filtered, unprocessed plete. There is still some residual sugar, • 1 gallon hot water (about 140) wildflower honey and I did not want the mead to continue fer- • 2 lb clover honey • 1.5 pounds red raspberries menting in the bottles. • 3 tsp acid blend • Juice of one lemon • .25 tsp tannin • Juice of one orange • .5 tsp yeast energizer • 3 tablespoons of strong-brewed black • 1 campden tab English tea Kiwi Mead • cote de blanch yeast • 1 teaspoon yeast nutrient (generic, Classification: mead, melomel, kiwi mead, white crystals) cyser • Water to make one US Gallon (boiled and then cooled) Source: Matt Maples (mattm@teleport. Banana Melomel com), Mead Digest #390, 3/15/95 • Ferment with Yeastlab Sweet Mead Classification: mead, melomel, banana yeast M62 (Steinberg Riesling) Yet another glowing testimonial for kiwi mead mead! The following was one of the first Source: Matt Maples (mattm@teleport. Procedure: meads I ever made. After it aged for a year it turned out great. I only found one person com), MLD #396, 4/10/95 The honey was purchased in bulk at a who didn’t like it and she didn’t care for the Although I have never tried it I do have a nearby grocery co-op store. The raspber- smell the yeast imparted. I guess the apple recipe for bannana melomel. I have been ries were frozen to help break down the cell juice would make this a cyser and not a thinking of trying it for some time but walls, and they were crushed by hand (in melomel but no need to pick at nits. I did never got around to it. If you do try this rec- plastic bags) while thawing. The lemon manage to strain out 70% of the seeds but ipe all I ask is for you to let me know how and orange juice were to provide acids. The in retrospect it wansn’t really necessary. it turns out. tea was to provide tannins. I do not know what the nutrient is, but I suspect that it Ingredients: (for 3 gallons) Ingredients: (1 gallon) supplied nitrogen. • 1 gallon kiwi puree (strained) • 3 Lb bananas Boil the honey in some water for 30 min- • 2 gallon apple juice • 1.5 cup grape concentrate utes, skimming off any scum, wax, bee • 3 gallon water • 7 pt water parts, etc. that rise to the surface. Remove • 3 cups cane sugar • 2.25 lb honey from heat and add berries, tea, juice, and • 6 lb clover honey • 3 tsp acid blend nutrient. Let sit, covered, for a few minutes • 6 tsp acid blend • .25 tsp tannin to let the heat sanitize the fruit. Chill to • 1.5 tsp yeast nutrient • 1 tsp nutrient room temperature in an icewater bath. Put • wine yeast

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Procedure: Ingredients: Slice washed bananas (skins and all) and Blackberry Melomel #1 • 15 lb Blackberry Honey put into a nylon bag and tie. In 1.5 Qt water Classification: mead, blackberry mead, • 15 lb Blackberries bring to a boil and simmer for 30min. melomel • 1 pk W’Yeast Pastuer Red yeast Remove bag and pour hot liquour over Source: Dave Cushman (76463.2461@ honey and grape conc. Add the rest of the compuserve.com), Mead Digest #400, Procedure: ingriedients and enough water to make 1 4/27/95 Interesting note about malolactic fermenta- gallon. Pitch when at 70 deg. Keep me I have tried a couple batches with dubious tion: while it will help control overly acid- updated on its progress. results. Two things I have noticed in work- ified meads by converting harsh malic acid ing with blackberries is that they are more to softer lactic acid, it should not be used in Specifics: acidic and have higher tannin levels than meads which have a large concentration of • OG: 1095 other similar berries. I believe that the ber- citric acid - these cultures (leuconostoc • FG: 1000 ries by themselves will provide an accept- oenus) will also convert citric acid to acetic able environment for the yeast, and also a acid >-O. The berries will have some citric great finished product. acid, but I have not had any negative results The brew was overly acidic, which I cor- from this - in fact the nose resulting from rected by inducing malolactic fermenta- ML is really nice and earthy, like a French Braggot Burgundy. Classification: braggot, honey beer, mead, tion. This softened the flavour and bracket, braggert introduced some complexity but the mead was still drier than I intended. It really took Source: Arne Thormodsen over two years to become drinkable. ([email protected]), r.c.b., 4/27/95 Cyser Don’t know if they are good, but I have Ingredients: Classification: mead, metheglin made a few braggots I like. Just tried one • 10 lb clover honey Source: Janelle ([email protected]), r.c.b., last night in fact. • 6 lb wild blackberries 5/19/95 If you leave out the largeish amount of • 10 gm acid blend (60% tartaric, 20% crystal malt you will get a product that is each malic and citric) Ingredients: more “winey” than “beery”, and kind of • 2 pk W’Yeast Pasteur Champagne (one • 12-15# honey thin. If you use a darker crystal malt the to prime) • 1 cup juice (orange, lime, pineapple are malt flavor begins to overwhelm the honey. the ones I use) I like it with the crystal malt in, but a friend • 1 packet yeast(montrechet, if you are of mine prefers it without. Without the patient; epernay if you aren’t) crystal you will get an impressively pale • pinch epsom salt product. Blackberry Melomel #2 Classification: mead, blackberry mead, • 1 qt strong black tea Do not use finishing hops, they mask the melomel floral character of the honey. Honey seems Procedure: to not add much of a taste component, but Source: Dave Cushman (76463.2461@ an incredible aroma. compuserve.com), Mead Digest #400, Simmer the honey with the tea, stir and 4/27/95 remove foam. Cool to 90 degrees syphon to Ingredients: (for 2-1/2 gallons) This is the second of two recipes posted. carboy add other ingredients and enough • 2 lbs light malt extract This is the one that worked. Read first rec- bottled water to fill to the “shoulder” level. • 2 lbs honey (The more “wild” the better, ipe that didn’t work. Add your air lock and wait until the air lock I have been using Mesquite) is not doing anything much. (ie: weeks to This batch has a more pronounced black- • About 0.5 lb 20l crystal malt months) rack to clean gallon jars with lids. berry character. My fatal flaw was in using • boiling hops to taste (NO finishing Keep racking as sediment appears. I like to too small of a primary fermenter. I hops) wait a year before passing judgement, but intended to put all of the berries into the • Your favorite yeast (Most recently used others are happy with results after 2-3 primary for the couple weeks because I Yeast Lab’s Dry Australian Ale) months. really wanted to acheive a deep color. As it was, the color has turned out as something Procedure: lighter than a Pinot Noir The fermenter Steep the grains and boil the malt and hops wasn’t big enough (6 gal carboy). For the like normal. Add the honey at the end of next batch (I will definitely do this again), Apple Pie Mead the boil, like you would with finishing I have a 7.5 gallon carboy and I will prob- Classification: mead, cyser hops. Ferment, bottle and drink. ably continue with the above recipe. Source: [email protected], r.c.b., 5/21/95 I’ve been wanting to share a recipe for a batch I’m enjoying now that is fantastic

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(and leaves your senses reeling). The and as a brewer I’ve never used it--I don’t EXTRA AMOUNT of boiling water: 1 spices are subtle, so don’t be afraid to add know if winemakers use it. If they do you quart more... should probably use for these mead recipes as they are closer to wine than beer. Rose Petal Mead Ingredients: (for 5 gallons) Ingredients: (makes about 1 gallon) 3 pints of rose petals • 1 Gal Honey (12 lbs) • 3.5 lb honey EXTRA AMOUNT of boiling water: 1 • 2 Gal Pure, Unfiltered Apple Cider • 1/4 oz citric acid pint (pasteurized!) • 1/4 pint strong freshly made tea • 3 Cinnamon Sticks • yeast Gorse Mead • 5 Cloves • nutrient (a beautiful pale gold wine) • 2 Nutmeg “Buttons”, grated 3 pints of gorse flowers • ~4 Tbs Acid Blend Procedure: • Wyeast Dry Mead Yeast EXTRA AMOUNT of boiling water: 1 Mix honey with about 1/2 gallon of hot pint • Yeast Energizer water, slowly bring to boil and boil for 2 minutes. Pour into you pail, add citric acid Dandelion Mead Procedure: and tea, and make up to one gallon with 2-3 pints dandelion petals Boil honey in 2 1/2 gallons water for 30 boiling water. Cool to about 65 degrees F, They should be gathered on a dry sunny minutes; skim scum as it rises. Add all add yeast and nutrient. Ferment as with day. Petals only should be used, hold the spices and yeast energizer in final 5 min- beer in a warm place for 10-14 days. Then gree calyx in one hand and the petals in utes; cover and let steep for 15 minutes. pour into a gallon jar leaving as much another and pull apart (if this is done a few Add must to cider in fermenter. Test for deposit behind as possible, leave in warm hours after gathering the heads will have acid and add acid blend as desired. Pitch a place with fermentation lock until all fer- closed up making this easier). Be careful big, healthy starter of yeast. Rack in 2 mentation has ceased (may take several not to let the tiniest part of the stem get into weeks, again in another 4 weeks, again in months). Once fermentation is done and the mixture otherwise the bitterness of dan- another 4 weeks. Bottle when crystal clear mead is clear siphon to a jar and bung or delion “milk” will get into the wine. and prime at your own risk. bottle and age for a year. May improve fur- EXTRA AMOUNT of boiling water: 1 ther with age. pint Specifics: Medium-Sweet Mead • OG: 1.112 4-4.5 pounds honey, rest same as above Elderflower Mead • FG: 1.004 1 pint elderflowers Sweet Mead EXTRA AMOUNT of boiling water: 4.5-5 pounds honey, rest same as above NONE

Dry Table Mead Flower Mead Hawthorn (May-flower) Mead Classification: mead All flower are meads prepared as above 1 pint Hawthorn flowers with addition of the flowers (specified Source: Eric J Schwarzenbach EXTRA AMOUNT of boiling water: below) which should be loosely packed, ([email protected]), r.c.b., 5/24/95 NONE not pressed down hard. Follow instructions WARNING: Beware of substitution other This is from the book Home Brewing With- above, (recipes in book use 4 lbs but the flowers types unless you know that they are out Failures, by H. E. Bravery (British-- author notes that if you want it dry use 3.5, non-poisonous! I’m not sure how old the book is a good 20 if you want it sweet use 4.5 to 5 lbs) but add years a least perhaps considerable more). I the flowers to the pail before pouring in the have to admit I’ve never tried these recipes initial honey-water mixture. Then after but intend to soon. I’ve paraphrased these making up to a gallon, add another from the book to save space. My apologies EXTRA AMOUNT of boiling water (as Traditional Mead for any mistakes or omissions. specified below for different types) to Classification: mead, traditional mead, Gallon: The gallon used here is the British make up for the space occupied by the metheglin Imperial gallon, about apout a pint over the flowers (reagrdless of how many pints of Source: S. Pursley ([email protected]), U.S Gallon. Just add an extra pint for every flowers you used). After 5 or 6 days strain r.c.b., August 2, 1995 gallon. out the flowers, and let it continue ferment- I have made about 100 batches of mead ing for another 5 or 6 before siphoning into Nutrient: He describes this as chemicals (since you don’t know who I am, at least the gallon jar for the rest of the fermenta- used to aid the growth of the yeast, such as you will know I have messed up enough tion phase as per the above instructions. the nutrient tablets used by winemakers. batches of mead to have learned some- He even uses it in his beer recipes. This Clover Mead thing). This is a very basic (but historically stuff may have been written before modern accurate). yeasts and perhaps it is no longer neces- 2-3 pints clover heads (use purple, some- sary. He uses it in his beer recipes as well, times called mauve, clover)

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Ingredients: (for a 5 gallon batch) • 15-25 lbs. honey (3-5 lbs. per gallon) Maple Braggot Ale Mead Sometimes I use 6 lbs per gallon. Classification: braggot, honey beer, maple Classification: mead, metheglin • 5 tsp. yeast nutrient beer, extract Source: Todd Saulnier (af659@cfn. • 1.25 tsp. yeast energizer Source: [email protected], r.c.b., 2/26/95 cs.dal.ca), r.c.b., April 27, 1995 [...not exactly a braggot unless we consider I have recipe for an ale mead. I don’t know Procedure: maple sugar to be equivalent to honey, but how similar it might be but you might try it. Simmer honey and water till scum stops there’s not good category that this recipe [While some mead makers do not think forming (this can take a few minutes to an fits into. --- Ed.] hops belong in mead, I see no problem with hour or more depending on the honey). While no expert, I recently racked a batch considering them to be like any other herb, Skim off the scum. of brew similar to a braggot. So far it tastes and thus appropriate to the metheglin style. When cool, add yeast nutrient, energizer pretty good, but is very strong (~10% alc.). ---Ed.] and pitch a large volume of liquid yeast Tasting notes (so far): Light cinnamon and Ingredients: (for 1 gallon) culture. For the higher honey content maple. Moderate nutty-malt flavor. a bit meads, use a more alcohol tolerant yeast. light on the hops with regard to the alcohol • 1 lb Honey Traditionally, mead was a sweet drink, not flavor (which is strong), but the hops seem • 1 oz Hops dry (though I do have some documentation appropriately balanced for the malt con- • Brewers Yeast suggesting that dry meads were not tent. • 1 oz Citric Acid unheard of). • 1 gal water If you like you can add all sorts of stuff: Ingredients: • nutrients • 1-5 sticks cinnamon • 1.5 lbs Crushed Crystal • 1/4-1/2 oz. allspice (or however you • 0.25 lbs Chocolate Procedure: spell it) • 6 oz. dark molases Boil honey & water and most of hops for • 1/2-3 oz. fresh grated ginger root (takes • 7 lbs amber malt extract (liquid) 45 min. Add remainder of hops about the longer to age, but then again, so do all • 2 lbs light DME 40 min. mark. Strain hops. Add citric acid meads) • 2.5 lbs honey & nutrients. Let cool overnight. then add • And a whole bunch of other types of • 3.5 lbs maple syrup water to 1 gal mark. add yeast and let fer- stuff • 2 well rounded tablespoons cinnamon ment to completion, skimming off yeast • 2 oz. Kent Golding for 60 min daily as for beer. Allow to settle for a few Whatever you decide to add (if anything), • 5 oz. Kent Golding for 30 min days after fermentation. Bottle in 1 qt bot- do not add it to the simmering honey/water • 5 oz. Kent Golding for 15 min tles with 1 tsp suger in bottles. after 2-3 (called must). Make a tea and then add that • 5 tsp irish moss for 15 min days in warm area (so that bottle fermen- to the carboy. One thing, some recipes you • 5 oz. Kent Golding for finishing (turn taion occurs) place in cool area and treat as will run across (the Cats Meow comes to off heat, add hops and cool) bottled beer. mind), say to add hops. Ick. Hops belong in • Scottish ale yeast beer, not in mead. Mead does not need the preservative antiseptic qualities of hops, Procedure: honey does that quite nicely. Nor does Steep crystal and chocolate malts for 20 mead need the hop bitterness to balance the min in 1.5 gallons water. Strain and sparge Totally Excellent Cherry Mead sweetness of the honey. Mead SHOULD with addl. 1/2 gallon water. Add molasses, Classification: mead, melomel, cherry be sweet (either just a little or a whole amber malt extract, light dry extract, mead bunch, depending on the type). honey, maple syrup, cinnamon, and boiling Source: Rodney Boleyn ([email protected] On the second day shake the carboy vigor- hops and boil 60 minutes. mens.com), r.c.b., August 14, 1995 ously. This stimulates yeast growth. Since Cool to 80 degrees. Pitch pre-started scot- This weekend I had the rare opportunity to mead is somewhat slow to ferment (I had tish ale yeast (Wyeast). Aerate vigorously taste a batch of 10-year-old cherry mead! It one batch actively bubbling away for a year for 10 minutes (I pour back and forth was probably the smoothest, yummiest and a half), it needs all the help it can get. between two large pots and let the wart fall liquor I’ve ever had the pleasure of tasting. Shake it once a day till you get out gassing, 3 feet. Pure O2 would be better). The person who let me taste it got it from then stop. At this point, shaking the carboy Expect LOTS of kreusen. I couldn’t keep “this crazy old guy in my neighborhood”, can put mead on the ceiling. the lid on my 6.7 gallon pail--even with a who apparently has been homebrewing The most important thing to remember blow-off tube. Rack after 5-7 days to glass since prohibition days. It was very sweet, about mead is that it is slow. Slow to fer- and store for ??? weeks (I have a post presumably due to the bread yeast, and had ment, slow to clear, and slow to age. A myself requesting info on this). just a hint of cherry flavor, but a beautiful batch can take several weeks to get started rouge color. After 10 years, there were no (if you don’t use yeast nut. and energizer), Specifics: weird yeast flavors or anything, just pure drinking satisfaction! several months to ferment to completion, • OG: 1.091 and several years to age. • FG: 1.014 Anyway, my friend had some details about the production, so I thought I’d pass it

PAGE 249 MEAD along in case anyone wants to try it. This is days) rack into gallon container and add apparently a 2 to 3 gallon recipe.... air-lock. When the fermentation has ended Basil Metheglin rack into bottles and store. LEAVE AT Classification: mead, metheglin, basil Ingredients: (for 2-3 gallons) LEAST 12 WEEKS BEFORE SAM- mead PLING!! If you really want to spice the • 2 gallons water Source: Joel Stave ([email protected]), mead, I would not recommend adding the • 12 pounds (approx 1 gallon?) fresh Mead Digest #429, September 7, 1995 spice prior to fermentation: this could honey cause a bad haze, or even inhibit fermenta- I made this metheglin for cooking, and so • bread yeast tion (this is just a guess). Instead, try heat- wanted a strong basil flavor. It can be • 2 buckets of cherries ing some finished mead with some cloves sipped, but only if you *really* like basil. and nutmeg. Also, when I say “gallon” I mean U.S. gal- Procedure: lon. Let ferment a while (I got the impression the primary ferment was allowed to go a Ingredients: (for 1 gallon) couple weeks) Raisin-Clove Melometh • ~2.5 lbs clover honey • 6 cups freshly picked sweet basil leaves Add “2 buckets” of cherries (Again, the Classification: mead, metheglin, melomel, (loosely packed) impression was about 2 half-bushel bas- raisin mead kets). Preparation unknown, but probably • water to 4 liters Source: Sam Bennet (sam_bennett@om. minimal. Also, I’d say these were sweet • 1 tsp acid blend cv.hp.com), Mead Digest #427, 8/25/95 cherries, not sour. • 1 tsp yeast nutrient This is a recipe that I invented, and has • pasteur champagne yeast Let ferment on cherries for 3 days. Rack become one of my favorites. It has a fairly off. strong flavor and is great when mulled. I Procedure: Age 10 years before bottling. didn’t know whether to call it a metheglin 8/18/94 Heated water and honey. Skimmed or a melomel as it has both spices and fruit, and simmered about 5 minutes. When cool, so I decided to give up and coin my own added acid blend and nutrient and pitched word “melometh”. yeast. SG 1.080 Mead This can be drinkable after 3 or 4 months 8/19/94 picked and crushed basil leaves, Classification: mead, traditional mead but its best to wait a full year to age prop- put into a straining bag and added to the Source: Murray Ballard (murray@bal- erly. must. Ferment was going pretty well by lams.demon.co.uk), r.c.b., 9/17/95 this time. Here is an easy recipe for mead. Ingredients: (for 5 gallons) 8/24/94 Racked to a 4 liter jug - SG 1.042 I also have recipes for Cider, and beers/ales • 20 lb. honey (strong flavored ones work 9/20/94 racked to 1 gallon jug (4 liters to 1 including Nettle, Elderflower, Bran, best) gallon almost always works without having Spruce, Parsnip and Ginger. Please note • 2 lb. dark raisins (haven’t tried white to top up or having any left over) SG 1.000 that these are UK varieties, and may not be ones yet) It cleared *very* quickly after this. suitable in some countries. • 2 tblsp whole cloves (DON’T use 12/11/94 bottled in half-bottles. SG 0.996. All weights and measures are UK Imperial. ground ones) • 1 oz. citric acid 9/5/95 (last night) opened a bottle. pale Ingredients: (for 1 gallon) • 1 package yeast (I use Red Star Montra- green, crystal clear, *very* strong basil fla- vor and aroma. Definately drinkable if you • 4 pounds honey chet) like basil - might be good with pesto. • 1/4 oz. citric acid • 2 tbs. of freshly made tea Procedure: Specifics: • 1 tsp. grape tannin Dissolve honey in water, add raisins and • OG: 1080 • Brewer’s yeast cloves, & bring to a simmer (don’t boil) for • FG: 0996 • Yeast nutrient about 5 minutes. Let cool to 95 degrees or so, reserving a small portion to start yeast. Procedure: Start yeast and add to must in primary fer- Bring half a gallon of water to the boil, stir mentation container. Rack to carboy after a Barat’s Concord Pyment week, removing raisins and cloves and top- in honey and simmer for 30 mins. If you Classification: mead, pyment, grape mead want it spiced, add 5 - 8 cloves and two tsp. ping off with water. Rack again after 3 mo. Source: Stephen Pursley (barat@ionet. ground nutmeg at this stage. When cool and bottle @ 6 mo. net), Mead Digest #433, 9/29/95 enough, transfer to your fermentation ves- sel and add a further 4 pints of water (pre- Try this one, it has been winning award and viously boiled) with the citric acid and tea has put smiles on many faces. or tannin. Allow to cool to 19 - 21 centi- The color is a deep, dark bluish purple. It grade, (65 - 70 F) and add the yeast with tends to be crystal clear (without adding nutrient. After the main fermentation (7-10 any clarifying agents, use them if you like).

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Wonderful flavor. Be warned, I prefer When fermentation tapers off, feed it. Treat mead, before adding it to the berry juice sweet meads (dry meads are mostly mod- the extra 3 lbs. the same way you do the was interesting. Kind of tart with a cider- ern in design), and this is a sweet mead. first 12 lbs. You will need about 1/2-2/3 sweet background, and the honey was still Where to get concord grape concentrate? gal. of water. Add this to the fermenter (did there. I can’t wait to taste it when it’s The highest quality source I have been able I mention that I use 7.5 gal. carboys for 5 finished. to find is Welches Concord Grape Juice gal. batches?) If you have to, remove some Ingredients: Concentrate (really). This stuff is made of the pyment from the fermenter and store it in a 1 gal. bottle (with an airlock). You • 6lb. Grade A honey and 5lb. raw honey with the best concord grapes around, has • 1/2 tsp. gypsum no preservatives (except for a small quan- can then add this 1 gal. back into the main batch at bottling time. • 1/2 tsp. yeast energizer tity of added vitamin C). Sometimes you • 1-1/2 tsp. acid blend can find wine grade concord concentrate, The Shaker Method: • 2 gal water but both brands I have found are produced When making mead, pitch a large quantity • 2 packs Red Star Flor Sherry yeast from the same vineyards as Welches grape • Berries or spices to taste (see notes) juice, and taste just the same. of yeast (liquid cultures are preferred, they tend to be a lot healthier than powdered This stuff is good straight out of the fer- yeasts). Use yeast energizer and yeast Procedure: menter, no aging required. Sometimes you nutrient in the amounts listed on the pack- Heat to 210 F remove and add 3 gal chilled will get a little acid tang. If this happens, ages. The next day, shake the carboy hard water, cool to 75 F and pitch 2 packets Red just let it sit about two months in the bottles for one or two minutes. Repeat this shaking Star Flor Sherry yeast. before drinking. I have just finished a batch every day till you start to get out-gassing Ferment 3 months, then split batch in half. of this mead sparkling. Oh My! from the mead. At this point STOP. If you Crush fruit. Bring 2-1/2lb. cherries, 1lb. One note. This is not a true pyment. don’t, you will end up with mead flavored each raspberries & blackberries 1/2lb. Pyment in the historical sense was wine ceiling. This shaking method is used in blueberries, and 1/4 gal apple cider with with honey added at drinking time to mycology labs to grow production quanti- water to make it a gal. to 160 F for 20 min. increase the sweetness. If you like, call it a ties of many yeasts. It tends to accelerate Cool to 75 F, pour in carboy add 2-1/2gal grape melomel. growth by a factor of ten or more (depend- mead. The other 1/2 was done with 4-1/2 ing on the yeast strain and growth media in Ingredients: lbs. blueberries and 2-1/2 oz fresh ginger use). • Honey (clover, orange blossom or any made into a tea. The berries were pastur- other light flavored honey) - 15 lbs. (12 If you don’t use yeast nutrient and ener- ized the same as above. lbs. to start, feed with 3 more) gizer, expect initial fermentation to take • Concord Grape Concentrate - 120 oz. several months (assuming 65-75 deg. F Specifics: ambient temperature). With this method, • Yeast Nutrient - 5 tsp. • OG: 1075 you can cut initial fermentation (primary • Yeast Energizer - 1 1/4 tsp. • FG: 1005 • Wyeast Sweet Mead Yeast fermentation if you like) down to a few weeks to a month. This method does not affect the flavor of the mead at all. I have Procedure: done several side by side comparisons. Bring 2.5 gal. water to boil. Remove from Some boiled, some not boiled. Some with Fast Mead heat. Stir in 12 lbs. honey. Return to heat. energizer and/or nutrient, some without. Classification: mead, traditional mead Bring to a boil then immediately reduce Some with shaking, some without. And Source: Donald Kackman (dkackman@ heat to a light simmer. Scum will form combinations of all of these. No change in soils.umn.edu), r.c.b., October 11, 1995 (white to light tan). Skim it off till it stops flavor or aroma was found. showing up (10 min. to and hour and a half. Yeasties require a number of things not Depends on the honey). If the scum form- available in honey. I just brewed a batch ing is dark tan or brown, turn the heat down with this recipe for 5 gallons. fast. Remove from heat and immediately Also, I have read that in general the darker add the concord grape concentrate. Cover First Mead! the honey the longer it will take to finish. and let sit for 15 min. This pasteurizes the Classification: mead, traditional mead, melomel juice, but is not hot enough to set the pectin Ingredients: (5 gallons) (not much pectin in the grape juice, it’s Source: B.J. Davis ([email protected]), Mead • 12 lbs clover honey mostly in the skins). Fill your carboy with Digest #436, October 15, 1995 • 7 tablets Ammonium phospahte - a little less than 1 gal. of cold water. Add Wow, I made my first mead! That was fun! provides nitrogen the must to the carboy. Add yeast nutrient My beer brewing roomie helped lots. She • 1 tsp. gypsum - calcium and energizer. Put an airlock on the carboy. has made lots of great beer, but this was her • 1 tsp. epsom salts - magnesium Do not agitate it at this stage. When the first mead too. We made a basic mead rec- • the juice from 10 lemons - citric acid temperature is down to 70-80 deg. F pitch ipe, and let it go 3 mo. Today we split it into • 3/4 cups of very strong tea - provides the yeast. Let it sit for a day. Then use the 2 batches. To my half we added mixed ber- tannin shaker method to up the yeast count (more ries and some cider to sweeten. To hers • one package dry champagne yeast on this in a moment). blueberries and ginger. A taste of the base

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Procedure: Started Saturday morning by generating ~6 Treat as usual for any country wine (rack- Bring 1 1/2 gallons of water to a boil. Add gal RO (Reverse Osmosis) water. Then ing, bottling, etc.) Should be allowed to age the honey and boil for about 15 minutes treating it with 1 tsp. gypsum, 1tsp. for two years before it is ready for drinking (just to sterilize it and get it dissolved) then CaCO3, 1 tsp Sea Salt. Brought to a full (sigh). add all the other stuff. Pour into your car- boil in 8gal brew pot for 30 min. Heat off, This book recommends using a yeast boy and fill to 5 galons. Mix, let cool, pitch let sit till finished eating and cool to 90 (all starter; 3 oz (75gm) sugar tip of a tsp. citric yeast. temps in C) added Honeys and syrup (75 acid half a pint of water yeast min). Temp dropped to 75. Back on heat. You could also be more scientific about this Stirred a few times for 30 min. (45 min) and add specific amounts of citric and tar- Temp up to 77. Added rest of yeast nutrient taric acid as well as specific amounts of the and acid blend. Added lemon juice (40 salts and whatnot but for me that seems a min). Chopped peels and corriander in Mixed Berry Mead bit anal. I like to treat brewing like cooking chopper and added (35 min). Small amount Classification: mead, melomel, honey, not a like chemistry experiment. of Irish Moss added (15 min). Temp at 80. berry mead, raspberry mead, blueberry Started to get some hot break and moving mead, blackberry mead, cherry mead around quicker. Let sit 10 min. Final Temp Source: Jason Shepherd, ([email protected]), at 82. Heat off, sat 5 min. Stirred well rec.crafts.winemaking, 12/19/95 Latest Mead (whirlpooled). Covered with saran wrap, I just made a batch of Blueberry/Cherry/ Classification: mead, metheglin put lid back on and ice bathed for 2 hrs. blackberry/raspberry mead using about Source: Ron Raike, ron@laser. Removed saran wrap to find a nice conical 10lbs of honey and 9lbs of fruit. the recipe creol.ucf.edu, Mead Digest #381, 1/24/95 forming upward from the center of the is below. brew pot. Crystal clear with spices and fruit The last and first time I used the Wyeast mostly in the center. Racked to carboys. 2.5 Ingredients: Sweet Mead was on a Maple Mead that gal. got the Ale yeast and 3.5 gals. got the went from OG-1.116 to FG-1.050. This • 5 Kg honey Mead yeast. OG was 1.079. Nice citric mead has taken a few ribbons. • 4tsp Acid blend smell and taste. Will try to keep temp at 68- • 1 tbsp gypsum Key for beginners: let the stuff sit - ingore 75F for fermenting. Will post results 6 • 4 tsp yeast nutrient it - rack at 3-4 weeks and againor not at 6 months to a year from now. • 1 package all purpose wine yeast months. Have had great meads with differ- • pinch of irish moss ( 1 tablet ) ent yeasts. • 3 1/2 lbs Frozen Mixed berries Ingredients: • 4 lbs frozen pitted Bing Cherries • 12 lbs. Florida Wildflower Honey Mead • 2 lbs. Honey blend (Sam’s - cheap) + 2 Classification: mead, traditional mead Procedure: cups for starter Source: Ross W. Powell (Arcadia@mind- Boil 1 1/2 gallon (6l) of water and stir in • 1.5 cups New York Maple Syrup - Grde link.bc.ca), r.c.b., 2/14/95 honey. Add other ingredients(nutrient,gyp- A - Med. Amber For those looking for a Mead recipe, here is sum,acid blend) and reduce boil to simmer • 2 oz. Yeast Nutrient - from Beverage a very basic traditional one from a book on add Irish Moss 10 minutes before finishing People - w/hulls (I think???) country wines called Winemaking Month allow to cool and sparge into carboy with 2 • 1 tsp Acid Blend by Month. I have never made mead, or three lites of room temperature water • 1/2 fresh lemon juice some pulp (although I intend to try very soon) so I do add water to 1 below neck of carboy. Allow • 4 pieces dried orange peel not know how this would turn out. to cool to room temperature. Rehydrate • 5 pieces dried tangerine peel yeast to instructions and add to must. • 3 pieces dried lemon peel Ingredients: (for 1 gallon) Allow to set for 24 hrs. Then add thawed • 1 oz. corriander fruit slightly mashed. • 4 lbs honey (3 lbs. for a dryer Mead) • 1/4 tsp Irish Moss • 2.5 tsp citric acid • Wyeast sweet mead yeast • yeast nutrient Procedure: • yeast Yeast starter. 1.5 liter - 1 week and 2 days Summer’s Lease II Apricot old Wyeast Sweet Mead yeast. In 1.75 liter Procedure: Melomel bottle. Starter from 2 cups honey blend and Combine in a sterilized bottle. Cover open- Classification: mead, melomel, apricot 1 tsp. of Yeast Nutrient above. Boiled and ing with cling-wrap and keep in a warm mead chilled. place for about 48 hrs. (until the starter is Source: Michael L. Hall ([email protected]. Other Yeast Starter - 1.2 liter - 3 day old working vigorously). When this is ready, lanl.gov), Mead Digest #444, 11/18/95 Wyeast American 1056. in 1.75 liter bottle. place honey in sterilized primary and add 4 Started with 1.5 cups light DME with a few pints (2 litres) of boiling water. Let cool to Ingredients: (for 2.77 gallons) hop cones. Boiled and chilled. 21 C. (70 F.) and add acid, nutrient and • 5.47 lb. Questa Honey yeast starter. • 0.55 lb. Sourwood Honey

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• 0.10 lb. Star Thistle Honey sediment (the chalk), but otherwise good Note: “B.P.” is Beverage People, a supplier • 1.47 lb. Clover Honey (at end) clarity. In the future I will try to wait until in California. --Ed. • 9.0 lb. Apricot juice from Phoenix the chalk precipitates out to bottle, but at Orchard (0.985 gal, SG=1.095) that time I needed to free up the carboy. Ingredients: (5 gallons) • 2 pkts. Lalvin K1V-1116 (Montpelier) You can see a chalk layer in the bottom of • 5 Qts./ 15 lbs. starthisle honey wine yeast - hydrated each bottle, but the mead can be easily • 1.5 ozs. B.P. mead yeast nutrient • 2 tabs. Sodium Benzoate (at end) decanted off of it. • 1 gals. tap water (wendsday) • 0.5 tsp. Vitamin C (at end) Specifics: • 2.5 gal peach blanching water (tasted • 1 oz. Calcium Carbonate (at end) • OG: 1.127 too good to throw out) Procedure: • FG: 1.023 • 35 lbs peaches(seconds) prior to On 9/25/94, I put together the first three • Alcohol: 13.95% (abv), 10.83% (abw) blanching/pealing/pitting honeys listed along with a gallon of apricot • B.P. acid blend. adj. to .71% juice and enough water to make 2.55 gal- • priese de mousse yeast lons. There was no reason for the strange • 1 tbs pectin enzime selection of honeys; I was just cleaning out Lemon Melomel the cupboard. The apricot juice came from Classification: mead, lemon mead, Procedure: apricots from a tree in my backyard. I melomel acid tested at fermentation - .9% pureed the apricots to get a thick paste, acid tested at first racking - .8% 9/20/95 froze the paste for about a year, then Source: Donna Maurer (doantm@netinfo. thawed it out and left it sitting in a gallon com.au), MLD #453, 1/20/96 I ended up with 7 gal of dry peach mead. I jug in a refrigerator for several months. I made a lemon melomel last year (around racked1 gal. + of dry , I added 2 qts of s. From past experience I knew that the solids 8 months ago I think). I used a grapefruit thisle honey to 5 gals. for sec. ferm. would almost never clear out of the mead, melomel recipe and just substituted freshly so I waited until the juice separated and just squeezed lemons. Here is the recipe (for a used the clear juice. At any rate, I pasteur- gallon). ized this concoction for 90 min at 150 F We tried this, chilled, at Christmas and it Rhubarb Melomel and pitched the yeast. The SG was 1.115 wasn’t bad. It was pretty acidic and kept a Classification: mead, melomel, rhubarb and the must tasted rather sour, even with good lemon flavour. No sweetness at all. I mead all that honey. I thought that I might need think it will improve with age. Source: Robert Alexander ([email protected]), to correct the sourness somehow later. I also made a grapefruit melomel at the MLD #451, 1/6/96 I didn’t touch the mead again until 4/15/95 same time - at the last tasting it still tasted Wanted to pass on a rhubarb melomel rec- (my son was born on 10/20/94, so I was like vomit. I don’t think I’ll ever like grape- ipe that I came up with about two years very busy). At this point I racked the mead, fruit. ago, and got quite positive comments on. which was still sour, but had a nice apricot We have a drink in Australia called Two This recipe came about when I wanted to character. I measured the acid content at Dogs, which they call an alcoholic lemon- create a mead that had a higher acidic con- 1.3% as tartaric, 8.5 ppt as sulphuric. The ade. It is carbonated, around 5% alcohol tent, but without adding a commercial acid SG was 1.001 and the clarity was good. and has great lemon flavour. I’m going to blend. I wanted to get the acid from a more On 5/16/95 I removed a sample and give this a go as my next lemon drink. ‘natural’ source. So I got thinking, and adjusted its acidity to 6.5% tartaric with Ingredients: (1 gallon) maybe this is a wierd concept, but, ‘what’s CaCO3, decided that was too much (too the opposite taste to honey?’ I finally • 1.2 L lemon juice (43 fl oz) chalky) and tried to adjust acidity of whole decided that rhubarb was probably the • 900g mixed honey (2 lb) volume to 9.25% tartaric by adding one closest; sour and acid v/s sweet and soft. • Yeast nutrient ounce of CaCO3. I measured it to be 9.3%. My goal was a strong, balanced mead, with • 15g tartaric acid (0.5oz.) I then added sodium benzoate to kill the a bit of residual sweetness. Considering the • Yeast (I can’t remember what yeast I yeast and some extra clover honey (20 min champagne yeast, I’d have to continue used, but it was possibly a bordeaux at 160 F with 1 pt water) to counteract the ‘feeding’ it honey until the yeast pooped yeast.) residual acidity and give honey character. I out. Here’s how I made it. let it sit overnight for the chalk to precipi- My notes end here. The stuff tasted so bad, tate out before bottling. I just wrote it off as a bust effort. I know I I entered this melomel in the 1995 NM racked and added honey one more time State Fair as part of their wine competition Peach Melomel (what the hell). It seemed the yeast would (8/27/95). It received a Gold Medal and a Classification: mead, peach mead, NEVER poop out. After that the stuff was score of 6.80/10, which was the highest melomel just ignored. I figured I’d get around to rated mead, and the second highest rated Source: [email protected], MLD dumping it when I needed an empty car- wine (highest was 7.04). Judges noted #454, 1/25/96 boy. excellent acidity-sweetness balance, good I started a peach mead last fall. I’m happy As it turned out, it’s a good thing I have a apricot and honey character, some spici- with it so far. Here’s the recipe I used. few extra carboys. :-) When I next tasted ness (maybe the Questa honey?), and some

PAGE 253 MEAD the stuff, it was seven months later; March water. BTW, my water comes from a well, about 2.5 months, hence teh name Quick of 95. Most of the harsh, solvent tastes and and is VERY hard, so I didn’t feel the need Mead). strong acid had mellowed (probably due to to add any minerals, like gypsum, to the You can also ferment this one with a wine malo-lactic fermentation, I’m guessing) must. yeast or Mead yeast if you choose. I have and both the rhubarb and honey notes were 94/06/12 S.G. 1.080 Pitched yeast into pri- found that it is fairly dry and gingery. Quite present, though subdued. Good legs, too. mary tasty infact. The mead was still VERY dry, but that 94/06/13 Going like crazy! turned out to be OK; the overall presenta- tion was similar to a chablis -- steely, 94/06/21 S.G. 0.996 ! Racked to carboy. earthy, complex. Didn’t check the finish Added ~ 1 K. (2.2lb) honey, which raised S.G., just started drinking it, but I guess it S.G. to 1.016. Topped up with water. Firewater Orange Ginger was around 0.990. Alc. around 15%. 94/08/01 S.G. 0.994 Rack. Clearing well. Mead Much of this mead was drunk by just tap- Tastes horrible, acidic and solvent-y. My Classification: mead, metheglin ping it from the carboy, so there was con- notes say I added .5 K. kilo honey, which Source: Daniel Gurzynski (daniel@buff- siderable oxidation over the next few raised the S.G. to 1.016. Looking back, that net.net), Mead Digest #472, 4/8/96 months. Though I know this is bad form, it doesn’t seem to make sense, but THAT’S After seeing the many articles on mead didn’t seem to harm the taste. (Why?) what the notes say. *shrug* :-) sweetness, I thought I would contribute my Maybe it helped? Oh, and about half of the two cents worth. Over the last year I’ve had Specifics: quantity was stored in a small oak cask for several batches of mead with varying about a month (Aug 95), then remixed back • OG: 1080 amounts of residual sweetness, not by put- into the carboy. In any case, I finally got ting in a heroic amount of honey but by some bottled, and the few I have left are using a yeast with less tolerance to alcohol. still improving. (I think the oak flavour was One that stands out in my mind was an important.) Tracy’s Quick Mead apple mead with just a little cinnamon, This mead was a real hit, especially among Classification: mead, metheglin using a london ale yeast. The cinnamon was not noticeable really but the tartness of my grape-wine drinking friends (and espe- Source: Kurt Schilling ([email protected]), the apple was complemented by the honey cially among the ones who’ve been condi- Mead Digest #468, 3/19/96 tioned to turn their noses up at anything and it was ready start to finish in 3 months. Morgaine Nidana’s posting in MD 467 that’s not BONE dry). The alcohol content was only about 6 % with questions about a quick mead recipe The procedure I took to make this mead but the taste was memorable. Here’s gotme to thinking. So I went back into my another recipe that was quite drinkable in a was full of accident and serendipity: I’d files and found one recipe that I have had hate to try and reproduce it exactly. But I reasonable time, and won’t knock you many times and enjoyed. I am submitting it down. think there’s good info in the recipe, which here in hopes that some one may also get can be applied to other attempts. some enjoyment for an old recipe. Ingredients: This is an ale strenght mead that is just fine Ingredients: (5 gallons) • 17 cups Wildflower honey (approx 11.5 for a medieval feast or fro whooping it up • 5 Kilos raw honey (11 lbs) not sure lbs) on St Paddy’s Day or Lammas. what type, but probably clover. From a • 6 oz. macerated ginger farmer’s stand Ingredients: (for 1 gallon) • 12 oz. can frozen orange juice • 4 - 4.5 K rhubarb, chopped (8-10 lbs) I • 2 to 2.5 lbs raw honey (any kind is OK) • 5 gallons spring water didn’t weigh this, and may be over- • 1 quartered orange • Lalvin EC-1118 yeast in starter estimating slightly • 1 Tbsp. fesh grated ginger • 2.5 tsp nutrient • 1/4 tsp. acid blend Procedure: • 1/4 tsp tannin • ale yeast Skimmed and heated honey to 170 degrees • Lalvin Champagne yeast in 1 gal water for 30 min. Added 6 oz.. gin- • water Procedure: ger and OJ, and let sit for another 30 min Combine honey, water, quartered orange, on the stove with no heat. Mixed in 4 gal. Procedure: grated ginger in brew pot and bring to boil. more water with must in primary. Heated and skimmed the honey (with some Skim froth from surface. Remove orange Starting S.G. 1.082, on 11/17/95. water) for about 20 min., and then added and ginger with a sanitized strainer after 30 11/24/95 Racked off ginger mead, SG was the chopped rhubarb and let simmer for minutes. Cool and pour into fermenter. 1.067, mainly to get it off sediment. about an hour to extract the flavour and Pitch yeast when must is 70-75 degrees F. 12/10/95 Took an a SG reading of the other components. Actually, because of the Rack the mead when fermentation slows orange ginger mead. S.G. 1.030. size of my pot, I had to do this operation (after about 1 week) to secondary. Addi- Extremely sweet and gingery, should be twice, with half the ingredients each time. tional rackings may be necessary.The really good when it goes dry. Aprox 6.5%. 94/06/11 This mixture was then put into a mead is drinkable when cleared, but impor- 12/17/95 Racked off Orange-ginger mead large primary pail, and topped up with ves with aging. Total time til drinkable is into one 5 gal. carboy. Small bottle we

PAGE 254 MEAD tasted last week had an S.G. 1.020 and Ingredients: (per gallon) Procedure: large carboy had S.G. of 1.040. Loads of • 1 lb (450g) pale ale malt I heated 2 gallons of water, then added 5 crud on the bottom of both containers. • 4 oz (100g) crystal malt quarts of the honey, got it all stirred in, then Tasted both. Big bottle sample way too • 1 lb (450g) honey brought the temp. up to about 180F. Kept it sweet, small bottle sample sweet but get- • water to make 1 gallon (4 liters) there for 30 min. Everything went fine until ting to a drinkable stage. Strong ginger • hops I started adding the fruit to the must. I taste in both samples. Time will tell. Small quickly realised that the pot I was cooking sample already at 7.8% alcohol and is not Procedure: in was running out of room, and I still had nearly done. plenty of fruit to go! Mash the grains as you would for beer. Add 1/6/96 Tested Orange-Ginger batch. S.G. hops to your own taste. I use only a small I grabbed my half-gallon pyrex cup & 1.026. Still very sweet but getting there, amount of hops and add it at the end of the scooped out about 3 pints, and added the need time for this batch to mature. boil for aromatics, only. After removing rest of the fruit to it, stuck it in the micro- 1/14/95 Racked off Orange-ginger mead. the wort from the heat, add the honey and wave & zapped it several times, stirring S.G. 1.020. Ginger taste is becoming stir well. Ferment as normal. Bottle and after each zap, while struggling to get a prominent., honey taste is quite noticable. allow several months for carbonation and completely-full 4-gallon pot off the stove Overall fruity and sweet, honey Moselle ageing (remember, this will probably be and i nto to sink to cool. *sigh* Not all the kind of flavour. about 7% alcohol, not 3% or 4%). must made it. 2/5/96 Racked off Firewater mead still at The stuff was thick as anything and S.G.1020. Fine fruity and gingery smell *extremely* sweet (apparently even more and taste. so than my first must (SG=1.1225)), so I 2/25/96 Bottled Firewater. S.G. 1.020. A Tropical Ambrosia Melomel figured I’d better dilute it some...oops, then poignant smell, certainly can taste the gin- Classification: mead, melomel, fruit cock- I had 6.5 G of must filling up my 6.5 G fer- ger in it. tail, mangoes, tangerine menting bucket! *sigh* Now it’s a two-car- boy b atch...at least there was room for the Source: Charlie Moody, chmood@photo- yeast! Specifics: books.atdc.gatech.edu, Mead Digest #465, • OG: 1.082 3/5/96 Ever try to pick up a *full* 6.5 G bucket & • FG:1020 pour it *all* into a funnel perched on top of What an incredible mess I’ve made!!! a carboy? *sigh* Of course you haven’t, Sevananda, the local co-op, had some real and neither have I: I started bailing into the nice orange blossom honey, and the idea funnel, and making an incredible wreck of here is to use fruits that will support and the kitchen...which I managed to track all Bracket (Braggot) enhance the flavor of the honey. I thought over the carpet.... Classification: braggot, bracket, honey the cranberries would make a nice counter- By this time, I had fruit clogging the fun- Source: Marc Shapiro (mshapiro@ point to all the sweet fruit, and that the t ea nel, pools of fresh honey-glue creeping nando.net), r.c.b., 3/6/96 might add depth, or character, or some- across my kitchen counters and floor, thing. The earliest recipes which I have found for sticky spots on the floor throughout the braggot are in The Closet of Sir Kenelme Ingredients: house, and two open carboys, but I finally Digby Knight Opened, originally printed in got the fruit distributed between the bot- • 14.5 # orange blossom honey 1669 by Sir Kenelme’s son after Sir tles, got the fruit *rammed* through the (unprocessed?) Kenelme’s death. These recipies were col- funnel and *into* the carboys (*grrr*), • 4.5 G spring water lected during the first half of the Seven- locks installed, and everything cleaned up • 2 pineapples, from maui, peeled & teenth Century and certainly have roots (or at least, wiped down). chunked going even farther back. There are two • 4 mangoes, from mexico, peeled & No, I’m fine, really...*pant*pant*pant*.... recipies in the book and they have their chunked The result? I now have +/- 7 gallons of similarities, as well as their differences. • 1 tangerine, organic (kimmow?), sliced fruit-punch melomel producing CO2 in Both call for the brewing of ale and then & seeded industrial quantities: bubbling about every adding honey and fermenting a second • cranberries, dried (no sulphites), 2 cups 1.5 seconds. The stuff smells and tastes time. I simply add the honey after I finish • ginger juice, hawaiian baby, 7 ounces heavenly, but the must is really much too mashing the grain and ferment only once • tea, strong, black, 1 cup sweet for me to drink, even though the prior to bottling. The first recipe uses a • zest of 2 limes starting gravity is ‘only’ 1.090. larger amount of honey, proportionate to • love of 3 oranges (no, I mean zest! ;) the ale, while the second calls for the addi- This batch was much more work than my • yeast hulls, 3.5 tsp tion of herbs and spices, including hops. first one, even though the first batch took • 7 yeast energiser tablets (B-1 & lactose) The first recipe calls for forty gallons of ale me a full 2 days, what w/ the herbs and all. • 1 qt yeast starter: bread yeast, 3 packets and 5 gallons (approx 60 lbs or 27 kg) of Partly, I was thrown by my mis-calculation water, boiling, 2.5 pints honey, generic, honey. The second recipe uses only eight to of the must’s volume, and that had me 1 cup yeast, RS Premier Couvee, 2 ten lbs of honey (3.6 to 4.5 kg) in 20 gal- playing catch-up from then on. packets lons of ale.

PAGE 255 MEAD

03/04/96 - After 48 hours, it’s bubbling then added water to 3 pints. When it had This recipe is a starting point for my own once every second, and still smelling cooled t o about 80F, I added 2 packets of investigations, and is certain to mutate con- incredible! premier couvee yeast, poured it off into a siderably before it becomes a balanced and 03/05/96 - I just noticed what seems to be half-gallon jug, capped it & shook. Within recommendable tonic. Your health, safety a crack in the 5-gallon carboy, and (very) an hour, the lid was chattering away hap- and comfort are YOUR responsibility: minor seepage around it. Was this crack pily. mess around w/ chinese herbs and you do there before? Did I somehow knock the After sterilising everything, I brought 2 G so *e ntirely* at YOUR *OWN* RISK! bottle against another, and if so, is there of spring water to a boil, added 4 quarts of Ingredients: *loose* *glass* in my mead??? I suppose tupelo honey from the local co-op, brought • Spice/herb extract as described below CARE FUL racking might take care of it.... it up to 180F & kept it there for 30 min. • 10 lbs honey, generic (Sam’s Club) I would *hate* to have to throw this out! Turned off the stove & added the “acid • 1 gal water, spring blend”. I thought the lemon would be a n • flavorings: ginger, 8 oz peeled, thin- ice note w/ the tupelo, and the cranberries’ sliced, and soaked in honey tartness a nice contrast. The tea was added • cardamom seeds, green, 3 pods’ worth for ‘depth’ (?). Then the hulls & energiser (Mostly) Traditional Tupelo • limes, 2, thin-sliced got stirred well in, and the whole thing sat • raisins, 1 cup Honey in an ice bath in the sink for an hour or so. Classification: mead, traditional mead • mace, 1 tsp Poured the must into 1.5 gallons of cold • cinnamon, crushed, 1 stick, in a tied Source: Charlie Moody, chmood@photo- water, & quickly scooped some up for the muslin bag books.atdc.gatech.edu, Mead Digest #465, gravity test: 1.100, on the nose! The flavor • cloves, crushed, 1 tsp, in a tied muslin 3/5/96 is much milder than I’d expected, and bag; That’s it. Nothing fancy about this one, but there’s less of a sense of sweetness than my • nutmeg, crushed, 1 nut, in a tied muslin so what? My first two meads were real pro- other musts (generic/1.1225, orange/ bag duction numbers! 1.090). • 1 pint yeast starter: raisins, mashed, .25 I’d like this one to end up as a sippin’ I still have a quart of that same honey, and cup mead, with just enough sweetness to bal- I’ll probably be feeding this one as it goes • honey, generic, .50 cup ance the tupelo signature & the “acid along, if the premier couvee is as attenua- • water, boiling, 1.50 cup blend” (‘course, who knows if there’s tive as everyone says. • yeast, RS Pasteur Champagne, 1 pkt enough of any of that to make a differ- 03/04/96 - bubbling once every 2 seconds. Procedure: ence?). Smells remarkably like tupelo honey.... This was my second batch of mead in two Creating an extraction from the herbs took days, and it was a marked contrast to last pretty much all of 2/3/96 (9am-1am); dou- night’s performance. Very businesslike: I ble-container water bath method, three rounds. was well set-up, knew what I wanted to do, Shaolin Joy Juice ran thru it dry, then just did it. I had no 1 part each: Classification: mead, metheglin desire to repeat last night’s mess (and its • tang kuei Source: Charlie Moody, chmood@photo- laborious cleanup)! • polygonum multiflorum books.atdc.gatech.edu, Mead Digest #465, • lychii fruit 3/5/96 Ingredients: • schizandra berries • 12.5 # tupelo honey (unprocessed?) I’ve been interested in medicine and her- • asparagi • 3.5 G spring water bology (particularly Chinese) for a long • rehmannia (processed) • 1.0 pt “acid blend”: cranberries, dried, 1 time, and so when I read about metheglyns, • licorice root cup tea, strong, black, 1 cup lemon my interest (already high) definitely perked • morindae juice, from 2 lemons up. Naturally, I wanted to make a medi- • atractylodis • 1.0 T yeast hulls cine-metheglyn: one w/ tonic herbs, not 2 parts each: • 6 each yeast energiser tablets (B-1 & just s pices, but it seems that none of the lactose (?)) recipes (save those, perhaps, of Sir Digbie) • ginseng, chinese • .75 G yeast starter: bread yeast, 3 pack- use, or even discuss tonic herbs...just fla- • astragalus ets water, boiling, 2.5 pints honey, vorings. • ginseng, american • jujube dates generic, 1 cup yeast, RS Premier Cou- Undaunted, I burrowed my way into my vee, 2 packets health shelf for info on tonic herbs, even 1/2 part: while I was inhaling NCJoH and the MLD • eucommia bark archives, and after a while, pieced together Procedure: trace/pinch: a tonic herbal recipe. Fixed up the starter this afternoon: emptied • peony root NOTICE: this recipe is EXPERIMENTAL the bread yeast into a 1/2 G pyrex measur- • gum frankincense - do NOT try this at home!!! ing cup (thank the gods for pyrex!), • gum myrrh whisked it into a cup of boiling water; added a cup of honey & whisked that in,

PAGE 256 MEAD

Result: 3 quarts of fluid extract. use a little hop when I racked it after the ates than the first few sips. Try a gourmet So: I boiled 1 gal. water, added 1 gal honey, primary fermentation was complete. grocery store, or possibly a middle-eastern and all the flavorings, and brought the tem- So, what have I got here? Braggot? Meth- grocery store for the pomegranate juice. perature up; I figured I’d let the scum rise eglyn? I think it’s a braggot, but I don’t & skim it off, but not actually boil it. Didn’t know, it depends on how it turns out. It will Ingredients: occur to me that a lot of the flavorings not be carbonated, all my meads are still, • 10 pounds raw alfalfa honey from Terry would float.... almost always dry and cork finished. I Dorsey (a local beekeeper) I skimmed off the scum (and most of the don’t expect much hop flavor. I don’t • 5 t yeast nutrient raisins & mace & lime), and pulled out expect much malt flavor either (but lots of • 1 t gypsum about half the ginger (the more I thought color). If there is some malt character, I • Eldorado Springs water - enough for 5 about it, the more I began to doubt using so might call it a braggot, if not I might call it gallons much...). Eventually, the scum slowed *Mead*. In any case, I’ll still be happy. I • 1 package Lalvin (EC-1118 we think) down; I cut the heat off, added the herb won’t HAVE to call it anything unless it is Yeast (started 3 days earlier in honey extract, and set it in the sink to cool (that good enough to enter in a competition, then water) was the weekend it was 50 below in Min- I’ll deal with it and force-fit it into some • 6 qts. R.W. Knudsen Pomegranate juice nesota, so no ice was necessary ;)). category. Because of the herbs, I kept the pot cov- What’s my point? I’m making this to Procedure: please myself and try something different, ered. In future batches, I’ll just add the Heat honey with water to almost boiling. a little wacked, something that I’ve never already-pasteurised extract to the pitching Add gypsum and yeast nutrient. Skim tasted before. I am definately NOT making bucket & save myself the extra grief. scum. Keep hot for about 10 minutes to this with braggot competition guidelines in When the must had cooled to 95F, I poured pasturize. Add juice and let sit covered mind. That is simply too restrictive and it’s it into the bucket, along with a half-gallon (heat off) for 20 minutes. Cool, pour into much more fun to color outside the lines. of ice water, snapped on the lid, and shook carboy and add water to make 5 gallons. it hard for a while. Pulling the lid off, I This mead may be great or it may be a dis- Pitch yeast. Stir and store with blow-off dipped a test sample, and pitched the mal failure. It sure smells good now (I tube. think the hops were a good idea). See ya in starter. Racked on July 7, 1995. about three years. Original gravity is 1.1225 (!) Hydrometer reading (8/2) = 0.995. Ingredients: (6-7 gallons) After repeating the shaking, I poured off Hydrometer reading (10/12) = 0.995. into a 3-gal carboy. O gawd, it’s filling up • 2 lb Dark DME 3/4 cup corn sugar boiled with 1 cup water. too fast - do I have another jug? Found a • 40 gr Corriander Pour liquid sugar into pail, rack mead into half-gallon jug, did a quickie sterilisation • 40 gr Bitter Orange pail and stir before bottling. Bottled Octo- on it (difficult to do w/ crossed fingers), • 48 gr Hallertau Hop Plugs ber 12, 1995. and gave it the rest. (Turns out I have • 1 gal Fruit Blossom Honey (cherry, almost *exactly* 3 gallons, but hey....) peach, apricot) Eighteen hours later, it’s bubbling once • YCKCo W22 wine yeast every 10 seconds! Quick and Dirty Cyser 03/04/96 - After a month, it had slowed to Procedure: Classification: mead, cyser once in 40 seconds, so yesterday afternoon, Bring extract to boil and add spices and I poured the half-gallon into the carboy, hops. Boil 15 minutes and add honey. Kill Source: Marc Shapiro (mshapiro@ added 3 yeast energiser tablets, and 2 tea- heat, steep, cool and ferment. nando.net), r.c.b., 4/15/96 spoons of yeast hulls. As of 19:52 today, I want this to ferment to dryness, or off-dry. it’s bubbling every 7 seconds. Ingredients: (for 1 gallon) • 3 quarts apple juice • 2 1/2 lbs honey Pomegranate Mead • 5 to 7 cloves • 1 stick cinnamon Mead or Braggot Classification: mead, melomel, pomegran- • 3 slices ginger root (make sure they are Classification: mead, braggot, metheglin ate mead thin slices) Source: Dan McConnell (danmcc@umich. Source: Rebecca Sobol (sobol@ofps. • yeast edu), Mead Digest #455, 1/29/96 ucar.edu), Mead Digest #473, 4/14/96 I wasn’t planning to add the hops, but the This mead still has a nice red color, but it’s Procedure: recent discussion *made* me do it. It hurts fading to orange. Good pomegranate flavor Mix the honey and apple juice. Heat to 150 too much to sit on the fence, besides the comes through nicely. It’s pretty dry and F for a few minutes. Put the spices in a batch that I made last weekend (almost doesn’t really sparkle. Still has a bite that I muslin, or cheesecloth bag and allow to identical but with Light DME, Grains-of- associate with a young mead that needs steep in the hot must. Cover the must and Paradise and Star Anise in addition to the more aging. The last few sips from my allow it to stand overnight. While this is coriander and orange) tasted like it could glass tasted better and more like pomegran- going on, re-hydrate your yeast and get a

PAGE 257 MEAD starter solution going. Add this to the must 0.7% acid. This was too acidic, so I added levels. Possibly contaminated, but a sip of the next day. Ferment ant treat using nor- the calcium carbonate. After another the dandelion wine told no such tale. mal methods and precautions. month, the numbers were 1.015, 3.7, and (Though it was very immature, it didn’t 0.6%. I then added the sodium benzoate to taste contaminated.) I topped it off with kill off the yeast and another half pound of pre-boiled and partially cooled (could have honey. Three days later I added the sparka- done better, but it mixed in okay) water. Orange Blossom Mead loid and polyclar. Then one week later with 2 days later, it still hadn’t started, and then a specific gravity of 1.019, I bottled Classification: mead, traditional mead I remembered that I had forgotten to aerate straight from the carboy. I should have it. There was an airlock on the mead, so I Source: Gordon Olson (olson99@mack. waited longer to add the clarifiers and even wasn’t terribly worried. I shook that jug Rt66.com), Mead Digest #438, 10/21/95 longer to bottle. Then I would have had less mightily, aerating with vigor. It is now fer- This mead was started in August of 1994 sediment in the bottle. menting merrily, about 1 week later. I think and bottled in December of that year. At this should probably be the last time I use the first round of the AHA National Com- that yeast. petition in May 1995, the judges (in Texas) did not recognize the orange blossom Basilisk aroma and thought it was “yeasty.” They Classification: mead, metheglin scored it at 29 points. In June at the Mazer Cup Competition, the judges thought that Source: Russell Mast, Mead Digest #430, Orange Melomel the orange blossom aroma was excellent, 9/13/95 Classification: orange mead, melomel, tea but the mead needed more complexity. I always like reading about (and drinking Source: Michael Cuccia (Finadd1620@ They gave it 36 points. At the New Mexico about!) new (to me) varieties of honey. If I aol.com), Mead Digest #472, 4/8/96 State Fair competition for wines and meads were you, I would try to brew it with For what it’s worth, my first mead was a 3 it received a gold medal and the best of exactly the same recipes and procedures of gallon batch of orange melomel that I show in the amateur division. The wine another mead you made with a different started on January 16, 1996 (actually 2-1/2 judges were impressed by the wonderful honey, and then compare, and try to take gallons in a 3 gallon carboy since I was bouquet. maturity effects into account. warned to be prepared for very active fer- This is a very simple mead that get all of its A rule of thumb I’ve read, but haven’t thor- mentation using fruit). I used “Just Pik’t” character from the honey. This particular oughly tested, is that darker honeys tend to fresh frozen OJ (not from concentrate, batch of honey had the best aroma of any be stronger in flavor and take longer to age unpastuerized; expensive but you could orange blossom honey that I have ever to maturity. I have found that darker honeys taste the difference). I basically followed experience. It is worthwhile to hunt out are stronger in flavor. Tupelo tends to be the orange melomel recipe (#11) in Acton good smelling and good tasting honeys. pretty strongly flavored for it’s light color, and Duncan’s “Making Mead.” Ingredients: (for 3 gallons) and matures rather quickly. [Although note above says 3 gallon batch, • 8.5 pounds American Meadmaker Ingredients: (for 1 gallon) the recipe in MLD was based on per gallon Ultimate Orange Blossom Brewing • ~3.5 lbs. clover honey amounts, so ingredient list below reflects 1 Honey • 4-5 cups fresh sweet basil leaves, gallon batch size. --Ed.] • 3 tsp. Beverage People yeast nutrient loosely packed, picked about a week • 1.5 tsp. yeast hulls earlier Ingredients: (for 1 gallon) • Lalvin K1V-1116 yeast (pint of starter) • “the house yeast” • 1 liter orange juice • 3 tsp calcium carbonate to adjust acidity • 2.4 pounds honey (med-light colored • 3 tablets sodium benzoate Procedure: local wildflower vs. 3 pounds orange • 1 T sparkaloid First, I boiled a few pints of water with the blossom as recommended by Acton and • 1 tsp polyclar basil leaves, to make a tea. Leaving the Duncan). leaves (pardon the pun) in the pot, I added • WYeast Labs liquid “sweet mead” yeast Procedure: the honey. The temp was right about 150F w/8oz. apple juice starter Initially, only six pounds of the honey was at that point, so I let it sit for a few minutes • 2 teaspoons very strong tea (for tannin) added to preboiled water and pasteurized at to pasteurize. I covered the pot, and put it • 1 teaspoon yeast nutrient 150 F for 15 minutes with the yeast nutri- in a sink filled with ice water. About 20 • 1-1/4 teasppon acid blend ent and hulls. After cooling with an immer- minutes later it had cooled to about 60F, • pinch of epsom salt sion chiller, the yeast starter was added and and I transfered it to a 1-gallon jug which air was pumped through the must for 25 had the dregs from a dandelion wine in it. Procedure: The dandelion wine was the fourth or fifth minutes with an aquarium pump. Treated with 1 dissolved campden tablet reculturing of a yeast I’ve been using for After one month the specific gravity per gallon. I waited 36 hrs (w/fermentation about a year now. It’s a mix of Wyeast dropped to 1.008, so the mead was racked lock on) before pitching the yeast starter. European Ale yeast and Wyeast Cham- and two more pounds of honey were added. As recommended in the book, I brought the pagne yeast, probably pretty heavy on the After another five weeks, the gravity was room temp up to the upper 70s for the first Champagne at this point, due to alcohol 1.020, the pH was 3.2, and the acidity was couple of days and gradually brought it

PAGE 258 MEAD down to the mid to upper 60s for the year’s Mazer Cup. For those who might be For using malt extract: remainder of the fermentation. The fer- interested, here’s the way it was made. Make and crush amber malt as above. Soak mentation was active w/in 12 hrs. At its This is an all-grain recipe. I have included crushed amber malt in 1/2 gal. water at 65 peak, it was bubbling like a coffee percola- an extract approximation which will be degrees C (150 F) for 30 minutes. Pour the tor (2-3 times per second) for the first few close. water and grains through a kitchen strainer days. into at least a 3 gallon pot. Rinse with 1/2 A 1”-2” thick orange foam formed at the Ingredients: (6 gallons) gallons of hot water, catching the rinse surface which I resuspended by “swirling” • 7 1/2 lbs. British Mild Malt water in the pot. Discard the grains. Add the carboy w/ the fermentation lock on (2x/ • 1 lb. Home-made amber malt another 1/2 gallon to the pot and bring to a day for the first few days only). The fer- • 1 lb. Vienna malt boil. Remove from heat and add 7 3/4 mentation lasted less than 10 days. On the • 1-1/4 tsp. Irish moss (15 minute boil) pounds of amber dry malt extract and dis- 12th day, I took a gravity reading of 0.994! • 6 pounds wildflower honey (boil 15 solve completely. Return the pot to heat The recipe recomended first racking at a minutes) and bring to a boil (watch for boil-over). reading of 1.005; I would have taken read- • Wyeast #1728 (Scotch ale) When malt mixture has settled into a nice ings more frequently if I realized how boil, add the honey, boil and skim for 15 quickly it would go. At that time, it tasted minutes. Procedure: dry (no sweetness), somewhat harsh, with Have ready a fermenter with 3 gallons of For both recipes, first make a pound of little orange flavor or aroma. cool water in it. Dump the honey/malt mix- amber malt. Using pale malt, spread to a The color has been a deep orange brown ture into the cool water, aerate and pitch depth of 3/4 inch in a glass or aluminum and has been very clear since fermentation yeast when temperature is below 25 foil lined baking dish. Preheat the oven to ended. After 2-1/2 months, it’s dry but degrees C (77 F). It helps to cool the pot a 100 degrees C (230 F) and bake for 45 min- seems to be improving; more of a tangy bit before dumping into the fermenter. Pro- utes to dry the malt. Increase the tempera- orange taste. I used my new acid testing kit ceed as above. ture to 150 degrees C (300 F) and continue to get an acidity reading of 0.6%; right at to bake for another 45 minutes. Cool and the recom. level for fruit wines. Specifics: set aside for a week or so in an air-tight zip Only speculation at this point, but next • OG of malt: 1.057 lock bag. This allows the malt to mellow • OG of braggot: 1.083 time, I would use more honey and begin and avoids possible harsh flavors. fermentation in smaller containers without • FG: 1.012 Crush malts and mash in to stabilize at 60 the juice, rack at a gravity of around 1.050 degrees C (140 F). Hold for 20 minutes. (while fermentation is still active) into a Raise temperature to 68 degrees C (155 F) larger carboy onto the juice. Hopefully, this and hold for 60 minutes for full conversion. would lead to a slower fermentation with MCMC Traditional Mead Mash out and sparge with 4 3/4 gallons less of the honey and juice flavors going Classification: mead, traditional mead (US) water. “up in smoke” so quickly. I’d also try to Source: Ron Raike (ron@mail. Boil 60 minutes. Add 1 1/4 tsp. Irish Moss have less head space to avoid possible oxi- creol.ucf.edu), MLD #500, 9/26/96 dation problems. If I added any acid it for the last 15 minutes of the boil. After 60 Mazer Cup Mead Competition First place would only be malic and/or tartaric (OJ minutes, add 6 pounds of wildflower honey recipe for Traditional Mead - still - sweet. should have been plenty of citric already). and boil for 15 minutes, constantly skim- Lastly, I’d ferment at 60degrees and maybe ming and discarding the foam. Ingredients: finish off around 75 degrees for a short Force chill, aerate and pitch with 1 qt. yeast • 18 lbs. Blended Wildflower Honeys - time only after the fermentation slowed. starter. I used (and recommend) Wyeast # raw - from a baker My other mead batches have started strong 1728 (Scotch Ale). • 2.0 cups New York Maple Syrup - and done well at this temperature. Oh yeah, Primary fermentation: 30 days at 18 Grade A - Med. Amber I’m also ordering some Florida fresh degrees C (165 F) in glass • 32 oz. fresh lemon and lime juice some orange blossom honey. Secondary: 130 days (same temp, in glass) pulp - 12 lemons and 8 limes • 4 pieces (1/8 fruit) dried orange peel At bottling, make up a cup of yeast starter, Specifics: • 5 pieces dried tangerine peel and inoculate with a pack of Wyeast # 1056 • OG: 1.100 • 3 pieces dried lemon peel (Chico ale) a day before bottling. Adding • 2 oz. coriander this fresh yeast to the bottling bucket will • Wyeast sweet mead yeast get carbonation going faster. Carbonate with 1/2 cup white table sugar (sucrose) King Arthur’s Own boiled for 5 minutes in 1 1/2 cups of water Procedure: Classification: braggot, honey beer, mead (cool before adding to bottling bucket). Started by generating ~4 gal RO water. Sample after 2 weeks. Improves greatly Then treating it with 1/2 tsp. gypsum, 1/2 Source: Fred Hardy (fcmbh@access. with age. tsp. CaCO3, 1/4 tsp Sea Salt. Brought to a digex.net), MLD Issue #500, 9/26/96 full boil in 8 gal. brew pot for 30 min. Heat I was delighted to learn that King Arthur’s off, added some orange and some lime Own braggot won the category at this peels and 1/2 oz coriander (all ground

PAGE 259 MEAD together), let sit and cool to 90C. Added and give a better flavor and keep the mead Honey and maple syrup. Temp dropped to Earl Grey Mead from “drying out”. 80C. Back on heat. Added strained juice of Classification: mead, metheglin For fining the wine, take the shell from an 6 fresh off the tree Florida lemons and 4 Source: William Drummond (ronan@digi- egg that has been dried and powder it with fresh Florida limes - 16 oz. talexp.com), Mead Digest #509, 11/14/96 a pinch of salt. Take this and add it to the Stirred a few times for 30 min. Temp back white of one egg and some wine from your up to 90 - kept there. Added juice with pulp Ingredients: vat and gently stir all back into the brew. - 6 more lemons and 4 limes. Some hot Let set for about 2 to 4 days and then filter • 10 Earl Grey tea bags break forming and moving. Chopped and bottle the wine. This is a nice natural • 2 lbs. raw honey remainder peels and coriander in chopper way with out the use of chemicals. • 1 1/3 cup sugar and added. Let sit 10 min. Heat off. Final • 2 pinches savory Temp at 90C. Stirred well (whirl pooled). • 2 pinches rosemary Covered with saran wrap, put lid back on • 1 pinch thyme and ice bathed (lots of ice) for 2.5 hrs. • 1 pinch of bread yeast The Evil Californian’s Removed saran wrap to find a nice conical • 1 leaf grey desert sage forming upward from the center of the Infamous Chili Mead • water to fill brew pot - from whirl pooling. Clear with Classification: honey, metheglin, pepper • 2 pinches citric acid spices and fruit mostly in the center. Some mead, chili mead, habanero • a bit of dregs for a starter haze in suspension. Racked to carboys. 2.5 Source: Leigh Ann Hussey (leighann@ gal. got the a champagne yeast starter and sybase.com), Mead Digest #507, 11/3/96 Procedure: 3.5 gals. got the Wyeast Mead Sweet yeast You can get “chili honey” from the manu- starter. Both were started with a honey Place all ingredients in a Dutch oven to facturer by calling 505-758-4350, or based starter solution at ~1.050 - 1.5 liters boil. Add two egg whites to collect scum. through some hot sauce catalogs. To make for 1 week repitched twice. Boil for an hour, pulling scum off often. an acceptable substitute, grind 2 parts dried OG of the must was ~1.14 - only way to Let cool. Place in bottles for fermentation. hot red NM chilis with 1 part honey in a measure was to cut in half with water and Over the course of the fermentation pro- food processor until pasty. This would also measured 1.070. Nice citric smell and cess, add sugar occasionally to speed up work well with 3 lb honey for a sweeter taste. Tried to keep temp at 68-75F for fer- fermentation. Once fermentation stops, cap mead. menting. Champagne carboy was racked at tightly and age. 40 days and bottled 35 days later, very Ingredients: (1 gallon) clear and went straight into bottles. FG is • 2 lb honey (I usually use “Wild 1.020. Kinda hot for my liking. Mountain” coz it’s cheap) Racked the Wyeast Sweet carboy in 2 Earl Grey Mead (First) • 8 oz Taos brand “chili honey” weeks down to 1.065 and bottled 2 months Classification: mead, metheglin • 1 t crushed dried habanero later, very clear and still, no prime - Source: William Drummond (ronan@digi- • 1/2 t tannin powder straight into bottles. FG is 1.045. This may talexp.com), Mead Digest #509, 11/14/96 • 1/4 t citric acid be considered by some to be a metheglin • 1/2 t champagne yeast but the honey and alc’s really come through Ingredients: • 1 t yeast nutrient and balance well with the fruit and spice • 24 oz pear juice, unstrained flavor. No nutrients were used. This is the • 2 lb honey Procedure: 1st place traditional mead for the ‘96 • 2 lb sugar Boil the honeys together with 1 gal water MCMC. Judge comments include:”Excel- • 100 oz water (about) for 5 minutes; add crushed dried chili right lent cacophony of flavors - - this is so big • 10 bags of Earl Gray Tea at the end. Pour into a gallon wine jug, add yet well balanced to the Nth degree - clean, • 1/4 teaspoon of bread yeast acid and tannin and let cool, then add yeast not burning or rough” - “Well balanced and • 1 egg white and nutrient. Set airlock on it and let fer- very mellow - clean finish and big strength ment until clear. You may want to rack it - great job!” ... Thanks. Procedure: off the lees at least once during the fer- Specifics: Boil honey, water and tea for 1 hour. Near ment. Bottle and age as desired. • OG: 1.140 the end add a little cinnamon, ginger, clove, • FG: 1.020 rosemary and the egg white. Remove from heat and let stand till warm as removing the scum. Now add the yeast, dissolved in warm water. This brew can be drank in as little as 48 hours, but will be extremely raw. After a weeks time, add 1 lb of sugar and let ferment. After about 2 weeks more, add the rest of the sugar. This will strengthen it

PAGE 260 MEAD

gle 6.5 G & let it sit. Average temp 85F. By this time, I had fruit clogging the fun- Happy Happy Mead! Color is of apple juice, only richer & nel, pools of fresh honey-glue creeping Classification: mead, metheglin deeper, and clear as a bell. Flavor is mel- across my kitchen counters and floor, low, fruity, and rich (IMO), still, and just sticky spots on the floor throughout the Source: Richard Bainter (pug@inter- sweet enough - no bite, no off-flavors. house, and two open carboys, but I finally val.net), r.c.b., 10/16/96 Delicious and refreshing - especially got the fruit distributed between the bot- Ingredients: chilled! tles, got the fruit *rammed* through the Ingredients: funnel and *into* the carboys (*grrr*), • 12 lbs Honey (preferably local) locks installed, and everything cleaned up • 5 lbs White Granulated Sugar • 14-1/2 # orange blossom honey (or at least, wiped down). • 6 to 8 Small Lemons • 4-1/2 gallons spring water • 2 Large Oranges • 2 pineapples, peeled, cored & chunked • 1 1/2 Cups Orange Juice • 4 mangoes, peeled and chunked • 1 4” pc Ginger Root (bruise with the flat • 1 tangerine, sliced and seeded of a knife) • 2 cups dried cranberries Chocolate Malted Mead • 3 sticks Cinnamon • 7 ounces ginger juice Classification: mead, metheglin • 6 bags Twinning Earl Grey Tea • 1 cup strong black tea Source: Charlie Moody, (chmood@photo- • 2 whole Star Anise • zest of 2 limes books.atdc.gatech.edu), Mead Digest • 1/8 tsp Cardamom (no more than 1/8 • zest of 3 oranges #465, 3/5/96 • 2 pkgs Champagne or Ale Yeast • 3-1/2 tsp. yeast hulls I bought a “kit” beer from Harry a week or • 7 yeast energizer tablets so ago, and he sent a 2-lb tub of amber malt Procedure: • 1 quart of yeast starter ( - bread yeast, 3 extract with me. The stuff *smells* packets - water, boiling, 2.5 pints - In a large pot, bring 1 gal. water to a boil. yummy, and I got to thinking (yes, a dan- honey, generic, 1 cup - yeast, RS Pre- Add honey slowly, keeping near boiling. gerous thing!) that this is the same stuff mier Couvee, 2 packets) Bring mixture back to full boil. Remove they put into malted milk...I’m a big fan of sudsy foam. This is beeswax and will kill Procedure: ma lted milk, especially with chocolate.... the yeast. I heated 2 gallons of water, then added 5 So, of course, a Chocolate Malted Mead. Add sugar and dissolve. Cut oranges and quarts of the honey, got it all stirred in, then lemons into halves and squeeze into mix- brought the temp. up to about 180F. Kept it Ingredients: ture. (use strainer) Add Orange juice. Add there for 30 min. Everything went fine until • 1/3 honey, mild squeezed peels. (use cheese cloth bag) I started adding the fruit to the must. I • 1/3 malt, light Remove from heat. Add tea and rest of sea- quickly realised that the pot I was cooking • 1/3 honey/malt mix, carmelised sonings. After 45 min. remove teabags. in was running out of room, and I still had carefully plenty of fruit to go! • 2/3 milk Let cool to 98 degrees and add yeast. Let • 1/3 cream cool to 80 degrees and remove all season- I grabbed my half-gallon pyrex cup & • chocolate / cocoa ings. (I recommend letting this cool at scooped out about 3 pints, and added the • 2-3 vanilla beans room temp. so that the seaonings will have rest of the fruit to it, stuck it in the micro- • 1-2 nutmegs? time to steep.) wave & zapped it several times, stirring after each zap, while struggling to get a • 1-2 cinnamons? Pour into 5 gal. carboy and add water to 5 completely-full 4-gallon pot off the stove gal. Mix as best as possible. I’d recom- and into to sink to cool. *sigh* Not all the mend shaking the bottle once 3/4 full, mix- must made it. ing a full carboy is difficult. The stuff was thick as anything and Seal with airlock and store in cool dry *extremely* sweet (apparently even more place. so than my first must (SG=3D1.1225)), so Rack after 2-3 months. Mead should start I figured I’d better dilute it some...oops, to clear after about 3 months. (This is when then I had 6.5 G of must filling up my 6.5 I usually rack it.) G fermenting bucket! *sigh* Now it’s a two-carboy batch...at least there was room for the yeast! Ever try to pick up a *full* 6.5 G bucket & Tropical Ambrosia Melomel pour it *all* into a funnel perched on top of Classification: mead, melomel a carboy? *sigh* Of course you haven’t, Source: Charlie Moody (chmood@photo- and neither have I: I started bailing into the books.com), Mead Digest #503, 10/13/96 funnel, and making an incredible wreck of the kitchen...which I then managed to track NOTE: I pretty much left it alone all sum- all over the carpet.... mer, except to rack both carboys into a sin-

PAGE 261 MEAD

PAGE 262 CAT’S MEOW 3 CIDER

CATEGORY 11

Ingredients: Hard Cider • 1 gallon, unfiltered apple juice Fall Cider Classification: cider • 1/3 packet, yeast Classification: cider Source: ([email protected]) Source: Mike Ligas (LIGAS@SSCvax. Issue #508, 10/2/90 Procedure: CIS.McMaster.CA) Issue #733, 9/27/91 For this recipe to turn out well, do not use Remove 1 pint of juice to allow room for This stuff is peaking after 3 months in the pasteurized apple juice. My last batch took yeast activity. Add yeast. Let sit 4-10 days. bottle, IMHO. 3 weeks to ferment. If you notice unpleas- Replace pint of juice. Place in refrigerator ant smells during this time, you can ignore and enjoy. Ingredients: (for 6 gallons) them. Boy, does this turn out great! • 6 gallons, fresh apple cider (no Specifics: preservatives) Ingredients: • Primary Ferment: 4--10 days • 3 teaspoon, acid blend • 5 gallons, sweet cider • 1 teaspoon, yeast nutrient • 3 pounds, brown sugar • 2-1/2 teaspoon, pectic enzyme • 3 pounds, honey • 1 cup, Dextrose (corn sugar) • 2 packs, champagne yeast Killer Cider • 1-1/4 teaspoon, sulfite crystals (potassium metabisulphite) Classification: cider Procedure: • 2 packs, dried yeast (Edme) Source: Al Taylor ([email protected] Strain 3 gallons of cider into a 5-gallon car- net) Issue #723, 9/13/91 boy. Strain 1/2 gallon into pot and heat Procedure: enough to allow sugar and honey to thor- Ingredients: (for 1 gallon) Mix all ingredients except the yeast into oughly dissolve. Pour into carboy and fin- • 1 gallon, pasteurized apple cider the primary, cover and let stand for 24 ish filling to neck. Pitch yeast and seal with • 12 ounce can (Seneca?) 100% Granny hours to dissipate SO2 from sulfite. airlock. When fermentation stops, bottle. Smith apple juice concentrate Hydrate yeast in 1 cup water at 95-104 Prime with sugar to add carbonation. • 1 cup white sugar degrees for 5-10 minutes and then pitch • Champagne yeast into cider with vigorous stirring to aerate. Specifics: Primary ferment for 5 days. Secondary fer- • Primary Ferment: 3 weeks Procedure: ment for 3 weeks. Prime and bottle as Pour out enough cider to make room in the usual. glass jug for the concentrate and the sugar and the re-hydrated yeast (I would recom- Specifics: Hard Cider mend using champagne yeast). Mix thor- • O.G.: 1.055 Classification: cider oughly and put an airlock on it. Come back • Primary Ferment: 5 days about a week later, check the gravity and if • Secondary Ferment: 3 weeks Source: A.E. Mossberg (aem@mth- it bottoms out, prime it with 1/5 of 3/4 cup vax.miami.edu) of white sugar, then bottle it in two 2-liter Sometimes I rack the cider before placing plastic soda bottles, well-cleaned, of in refrigerator because there is a heavy course. Let it condition for about a week build up of dead yeast and particulate mat- and...enjoy! ter from the apple juice. CIDER

Specifics: Cider Raspberry Cider • Primary Ferment: 2--3 months Classification: cider Classification: cider, raspberry cider • Secondary Ferment: 1--2 months Source: Jay Hersh (hersh@expo. Source: Jay Hersh (hersh@expo. lcs.mit.edu) Cider Digest #59, 11/1/91 lcs.mit.edu) Cider Digest #59, 11/1/91 Drink in the spring, Yumm! Ingredients: Holiday Cider • 2 to 2-1/2 gallons, fresh cider Ingredients: (for 3 gallons) Classification: cider, maple cider, spiced • 1 gallon, water • 3 gallons, Fresh Cider cider • 1 pound, M&F Light DME (unhopped) • 4 6--ounce packages, Red Raspberries, Source: Nick Cuccia ([email protected] • 2 cups, Cane Sugar chopped in the blender ley.edu) Cider Digest #94, 12/17/91 • 1/2 cup, Brown Sugar Dash of • 1 pack, Red Star Epernay Yeast Good sparkle, mildly yeasty (not careful Cinnamon enough with my secondary racking), com- • 7-14 grams, Ale Yeast (Whitbread Procedure: plex flavor, some spice in the nose, too recomended) Toss all ingredients into a carboy at room much alcohol (my calcs say that the alco- temperature. Put on an airlock and go hol content is about 15%, but it tastes much Procedure: away. Rack after 2-3 weeks and go away stronger). In general, I’m pretty pleased; Combine all ingredients except yeast. Boil again. After another 2-3 weeks bottle and almost everybody who’s tried it has been for about 30 minutes, skim the top if you go away for a few months! pleased as well. feel like it. After boiling take this off the stove, and add about 2 to 2-1/2 gallons of Ingredients: chilled fresh Cider. This should drop the • 5 gallons, Apple Juice (Gravenstein/ temperature to below 90 degrees, if not NE Cider Jonathan blend) chill it to below 90 degrees, then add an Classification: cider • 6 cups, Maple Syrup Ale Yeast, 7-14 grams of Whitbread or Source: Jay Hersh (hersh@expo. • 7/3 tablespoon, Whole Cloves some other quality Ale Yeast as good. I let lcs.mit.edu) Cider Digest #59, 11/1/91 • 1/2 Whole nutmeg, grated this ferment in the primary for 3-5 days, • 10 4 inch cinnamon sticks then rack to a secondary and let sit another Ingredients: (for 3 gallons) • 3 lemons (juice and zest) 10-14 days before kegging. I artifically car- • 3 gallons, Cider • 2 inches, ginger root, peeled and grated bonated this one, but amounts of priming • 4 cups, cane sugar • 1 pack, Red Star Champagne Yeast sugar typical for Ales would work well too. • wild yeast (ie. Don’t add any yeast) Specifics: Procedure: • Primary Ferment: 3--5 days Procedure: Simmer 3/4 gallon apple juice, spices and • Secondary Ferment: 10--14 days Toss 3 gallons of a good blend of Cider ginger (in spice bags), syrup, and lemon along with 4 cups of cane sugar into a car- juice and zest for 45 mins. Add simmered boy. Shake until the sugar dissolves. Put a mix to 4--1/4 gallon. Put cider in carboy. blow off hose into the top of the carboy and Pitch yeast and top off with more apple Cranberry Cider let stand at room temperature. After a few juice. Ferment for 34 days. Rack to second- ary and top off with more apple juice. Classification: cider, cranberry cider days (or even weeks) the wild yeast will take off and things will start moving in the Prime with 3/4 cup corn sugar and bottle. Source: Jay Hersh (hersh@expo. carboy and blow off will rise up from the Age for 30 days and consume. lcs.mit.edu) Cider Digest #59, 11/1/91 cider. Be sure to empty the blowoff jar as Drink in the spring, Yumm! For a variation, needed. Eventually things will settle down, Specifics: substitute 24 ounces of frozen raspberries then put an airlock on and take the blow off • O.G.: 1.100 for cranberries. Equally yumm! hose off. Place the carboy in a cool dark • F.G.: 0.998 place (45-55 degrees). After 2-3 months Ingredients: (for 3 gallons) • Primary Ferment: 34 days you can rack this off to another carboy. At • 3 gallons, Fresh Cider • Secondary Ferment: 22 days this point you can rack onto some unpre- • 12 ounces, Ocean Spray Cranberries, served raisins which will add yeast nutri- chopped in the blender ents and sugars and kick in a secondary • 1 pack, Red Star Epernay Yeast ferment. Let this go for a month or two more and then bottle. You can prime at bot- Hard Cider Procedure: tling time if you want a sparkling cider (use Classification: cider Toss all ingredients into a carboy at room bottles that can handle some pressure like Source: Tom Maszerowski temperature. Put on an airlock and go American Champagne bottles), or ([email protected]) Issue #833, 2/28/92 away. Rack after 2-3 weeks and go away unprimed for a still cider. I can almost hear the howls of protest now, again. After another 2-3 weeks bottle and “what, no boil, no sulfites to kill wild go away for a few months!

PAGE 264 CIDER yeasts”, but this has worked for me. One Procedure: Ingredients: important caveat, champagne yeasts cause You may try crushing the apples yourself • 3 gallons, cider (allegedly made from a COMPLETE fermentation of the avail- using a juice press. You may then try partly Johnagolds) able sugars in the cider. My first batch to sterilize in some way. Don’t try to steril- • 6 Campden tablets smelled like cider but was the dryest tasting ize by heating: this imparts a cooked taste • 3 ounces, lactose beverage you could imagine. Hydrometer to the cider. You could try a very small • 12 ounce can, frozen concentrated reading indicated a F.G. of 1.001. This quantity of sodium metabisulphite for a Seneca Granny Smith apple juice batch was more like an apple wine than few hours (see recipes for wine-making • 16 ounce, can frozen concentrated anything else. The batch using ale yeast from fruit). Pitch the yeast (and I would TreeTop apple juice was much sweeter, much lower in alcohol add some yeast nutrient) and ferment for • Vintner’s Choice Pasteur Champagne content but not as clear. My advice is about 2-4 weeks. This can be drunk imme- yeast experiment, and enjoy the mistakes. diately (“rough cider”) or racked into sec- I’ve made hard cider two years running, ondary for up to 3 months. Don’t worry Procedure: both times in the Fall, during the apple har- about the clarity: it’s unlikely to drop clear, vest. I used the same method both times due to all the pectins. If you’re really con- Pour cider into 3 gallon carboy with 6 and had a fair amount of success. fident about your sterilization, cider crushed Campden tablets. Add yeast after matures well in bottle. two days. Ferment for three weeks at Ingredients: (for 3 gallons) approximately 68 degrees. One way of cutting down on contamination • 3 gallons, preservative-free cider would be to boil a small quantity of the Oops! That’s a little too dry. Rack to keg, • 1 package, champagne yeast or Whit- juice and make up a starter with the yeast - adding three ounces lactose. Force carbon- bread ale yeast this large inoculum should compete out ate for two weeks. any unwanted strains, and the cooked taste Damn! Still doesn’t taste quite right. Add Procedure: from the small volume of starter won’t be some apple juice concentrate to get an Place cider in sanitized carboy, add yeast, noticeable. apple taste. and fix airlock. It may take upwards of 7 Filter with 0.5 micron filter and force days to ferment out, depending on yeast recarbonate. Bottle using counter-pressure chosen. Bottle with corn sugar as you bottle filler. would with beer, if you want a sparkling cider, or without for still. Hard Core XXX Cider Classification: cider Source: Charles Castellow, Issue #921 7/10/92 Scrumpy Nobs Cider This recipe won the AHA cider competi- Classification: cider, scrumpy, meat Classification: cider, spiced cider tion this year. Source: Neal Raisman (Neal.Raisman@ uc.edu) Issue #933, 7/25/92 Source: Andy Phillips (phillips@ The most important thing I’ve found is get- lars.afrc.ac.uk) Issue #921, 7/10/92 ting fresh juice (freshness shouldn’t be a This is a recipe for a strong British cider problem if you’re pressing your own) that called scrumpy. It is really strong. One Fermentation relies on infection by wild tastes like apples. This is sometimes a little glass and the world begins to glow. A sec- yeasts from the air. You could try this, but I harder than it might sound. In Washington, ond glass, makes it all go. wouldn’t recommend it---there is no guar- the majority of apples grown are “eating” antee that a suitable wild yeast will fall It is wonderful served cold when mature. I apples, rather than juice or cooking apples. from the heavens, and there will be plenty have let it sit for a year and it is quite fine. The Johnagold apple juice I used didn’t of other bugs waiting their chance to turn have sufficient apple taste, so after the your apple juice into cider vinegar. Your Ingredients: sugar had fermented away, there wasn’t best bet is to try to sanitize the apple juice • 12 pounds, mixed apples (make sure much taste left. I put some apple taste in in some way, and then add a starter of pure they’re clean with no blemishes) with the concentrates. (The current batch yeast. • 1/2 pound, raisins I’m making uses juice from Red Delicious • 1/2 pound, raw meat This would turn out more like an apple and Granny Smith apples, but still doesn’t • 1 gallon, water at 70 degrees wine, probably, and I would use a wine have a strong apple taste, even before fer- • champagne yeast (tradition calls for yeast if you can’t get hold of any unpas- menting.) I’m told that blends of different bakers yeast) teurized cider to culture from. types of apples work better than juice from a single type. Ingredients: (for 1 gallon) Procedure: You might want to keep on eye (taste bud?) • 1 UK gallon, apple juice (i.e., 1--1/4 Chop all ingredients. Then grind the apples on the fermentation and stop it before it U.S. gallon) and raisins. A food processor is helpful. completes, or use a different type of yeast • 3/4 pound, chopped muscatel raisins Toss the ingredients into the water and stir. that won’t take it so far. Mine was bone dry • 1/2 ounce, crushed ginger root Add the yeast and seal the brew bucket after three weeks, so I sweetened it up • 2 inch stick of cinnamon with an airlock. Each day, stir the ingredi- some with the lactose. • juice of 1 orange ents by swirling the ingredients in the

PAGE 265 CIDER closed bucket. After the first fermentation kraeusen like I see on my homebrew) slows, about 8-10 days, move to a second- formed at the top and the mixture was start- Dry Cider ary fermenter. If you like a dry cider, add a ing to get cloudy. We popped the air lock Classification: cider, Woodpecker cider, second dose of yeast to the secondary fer- on it and went away. The next day the cider Blackthorn cider menter. Seal with an airlock. Let sit until it was fermenting like all heck and there was Source: Mark A. Fryling (mfryling@mag- the fermentation slows to a very slow, an actual *kraeusen* on the top! I can actu- nus.acs.ohio-state.edu), HBD Issue #1435, almost imperceptable bubble. Move to a ally hear the stuff fizzing if I sit next to the 5/28/94 carboy to get out more of the particulates. carboy! (I am immensely pleased, can’t Let it sit for about a week and bottle. you tell? :) Anyway, the entire apartment First of all let me say that the quality of the finished product depends heavily on the The scrumpy will need to mature for about smells like hard cider and the most won- flavor of the cider that you start with. Being four months before you will want to even derful smell is coming out of the air lock. here in Ohio we dont really get the best try it since it will give off a strong unpleas- Just like when I make apple butter in the cider apples so the quality is probably not ant smell and almost vinegary taste. The fall. quite up to what you can get in New longer it is allowed to mature, the better, Specifics: England. I hear that Northern Spy is one of smoother and drier it will get. • O.G.: 1.040 the very best cider apples. That said though, any good quality, fresh, unpasteur- ized cider will make a perfectly acceptable hard cider. Hard Cider, Take 1 1st Attempt Classification: cider Ingredients: Classification: cider Source: Diane Palme (dspalme@mke. • 5 gallons cider Source: Bridget Cullinan (BCULLIN@ ab.com), Cider Digest #293, 6/30/93 • good quality wine yeast ( (I find Lalvin american.edu), Cider Digest #290, 5/25/93 I thought I would share my first attempt at 71B-1122 Narbonne to be excellent) a cider with you. I picked up 4 gallons of Ingredients: • 3/4 cup corn sugar (priming) unfiltered cider at my local Fruit Ranch • 4 gallons unpreserved store-bought (great place for fresh produce and the cider Procedure: farmer’s market was closed) and jumped in • 1 quart “Oregonberry” juice Simply pitch a good quality wine yeast (I head first. • 1 can treetop frozen apple juice find Lalvin 71B-1122 Narbonne to be concentrate excellent) into your fresh, unpasteurized Ingredients: • 3 cups cane sugar and unfiltered cider. Rack after 1 week and • 3 1/2 Gallons unfiltered apple cider • 1 lb honey bottle with corn sugar (3/4c for 5 gal) when (contains .1% Sodium Benzoate) • camdem tablets - crushed the cider is crystal clear. • 1 1/2 Gallons water • champagne yeast - Note #1: My experience is that cider has • 1# Gold dry malt extract a SG of 1.040 - 1.055 so the resulting hard • 2 cups dry maple sugar Procedure: cider will be in the 5% abv range. • 1 cup brown sugar It fermented for about 9 days - original - Note #2: Some folks like to kill off the • 1 packet Whitbread Ale Yeast gravity 1.052. I then racked it into the sec- wild yeast with bisulfite before pitching ondary and added 12 oz frozen rasberries their wine yeast, but I find that this is Procedure: which I thawed and pureed. I also added unnecissary and leads to unplesant residual Rehydrate ale yeast in 1 cup of water and 3 some pectin enzyme for clearing. sulfur taste. tablespoons of DME. Boil water and malt For bottling, I used 1 can frozen seneca mixture for 5 minutes, cool, pitch yeast and granny smith concentrate and 1/4 cup corn cover. sugar for conditioning/carbonation. Final Boil water with DME, maple sugar and gravity = .994 Sweet and Strong Still Cider brown sugar for 30 minutes. Pour into car- Classification: cider, sweet cider Specifics: boy on top of apple cider. Cool and pitch Source: Mark A. Fryling (mfryling@mag- yeast. Attach blow-off tube. O.G. was • O.G.: 1.052 nus.acs.ohio-state.edu), HBD Issue #1435, ~1.040 at 70 degrees. • F.G.: 0.994 5/28/94 At first, the yeast fell to the bottom of the Definitely something to be enjoyed in carboy and the cider/water mixture was moderation. It is however absolutely won- almost clear. We noticed that there were derful. The spices give it a kind of christ- clumps of fluffy-looking things suspended mas-y feel that just makes me feel all warm in the liquid which seemed to either float or and fuzzy (or maybe thats the alcohol 8*). sink without any pattern. The blow-off tube This would also make some absolutely was bubbling verrrrrry slowly and the solu- WICKED apple-jack if someone were to tion remained clear for a day. By the end of freeze some of the finished product the second day, a thick brown foam (not a

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(though I would never advocate such irre- Champagne yeast will give you dry cider, • 14 whole cloves sponsible, illegal and dangerous behaviour ale yeast a sweeter cider (which I prefer). • 1 cinamon stick ;-). Ferment to completion, rack to carboy, age • 1 tsp ground nutmeg one month, bottle with 3/4 cups corn or • 1 tsp. allspice Ingredients: (for 3 gallons) brown sugar (try using 1 litre PET bottles). • 1 pound extra-light M&F dry malt extract • 3 gal fresh (unpasteurized etc.) apple For best results, use the second set of ingreds. to make a starter mixture with 0.5 • 1 Package Whitbread Ale Yeast cider • 1 Pound Brown Sugar • 4 lbs light brown sugar cups sugar in 1 cup boiled water on the first • 1 lb dark brown sugar day and pitch the lot the second day. Procedure: • 9 grams of crushed cinnamon stick For most predictable (sp?) sweet cider Mix the Lot of it together, boil for about 20 • 10 whole cloves (crushed before results, use champagne yeast. When com- minutes. Remove cinamon stick and adding) plete and aged, add sulphite to kill the cloves. Cool to 80, pitch yeast. Ferment in • 1 tsp yeast energizer (the kind that’s a yeast, add 10+ oz Wine Conditioner for primary for about a week. Ferment in the mixture of urea and B-vitamins) sweetnes (to taste), filter, and sparkle with secondary about another week. Let it rot in • 10 g of Lalvin 71B-1122 CO2. (too much work for me) the bottle for yet another week. With champagne yeast this goes to comple- This stuff came out EXTREMELY potent. Procedure: tion rather fast (<1 week). Note that with OG was like 1.085 (dont have my logs in Dissolve sugar in cider (you can warm it to ale yeast you’re fermenting close to the front of me). If you prime it, you get a help the sugar dissolve) and add everything yeast’s alc tolerance (this finishes at quite champagne type apple cider, which every- to your fermenter. low FG), so fermentation may go on slowly one seemed to enjoy. for quite some time (2+ weeks). Fermeneted wildly in primary for about 2 weeks then took about 7 weeks in second- Unlike beer, this gets _much_ better over Specifics: ary to clear sufficiently to bottle. I dont time (it’s apple wine, I guess). My 2-year- • O.G.: 1085 remember what the abv works out to be on old first batch is really great now, even this stuff but its HIGH. though it tasted sort of yeast-y at first. I’d wait at least a month before drinking, Specifics: though you may want to open a few early for the holidays. Bullwinkle Perry • O.G.: 1.120 Classification: cider, perry, pears • F.G.: 1.002 (pretty impressive huh?) Specifics: Source: Fred Hardy (fcmbh@access. • O.G.: 1060 digex.net), HBD Issue #1780, 7/13/95 • F.G.: 0.997 - 0.960 Bullwinkle is a golden semi-dry pear cider which has the character of a white wine First Time Cider with modest pear aroma and pears in the Classification: cider, hard cider flavor. Pears are not as aggressively fla- Source: Eric Schweikert (eric.schweik- Cider vored as apples, so perry (pear cider) has [email protected]), HBD Issue #1590, 11/28/94 Classification: cider subtle flavors enhanced by the sugars and I’ve had really outstanding luck with a rec- Source: Rob (mckeownd@qucdn. acids used in preparation. quennsu.ca), HBD Issue #1583, 11/19/94 ipe out of a wine-making book, which I Ingredients: thought I’d include here. Some of the Dont be so sure you are going to save • 5 gallons pear squeezings (juice) OG = ingredients are wine-specific, but I found money! I made Cider this year, and it’s not 1.052 them all in my local brew shop. cheap. A Gallon of that cider runs you • 2 lb. light brown sugar about $3.99 to $4.99 for 1 gallon of unpas- Ingredients: (for 5 gallons) • 4 lb. white table sugar turized, perservitive free cider. Add yeast • 1 tsp. grape tannin • 5 gallons unpreserved cider cost (if you use liquid) and its over $20, im • 2 tsp acid blend • sugar or apple concentrate to raise O.G. sure the taste however will be much • 3 tsp tartaric acid to 1060 improved over an extract. • 2 tablespposn pectic enzyme • 5 tsp malic acid • 2 teaspoons liquid tannin (or dry tannin) Shoot for Brown Sugar instead of corn • 1 1/2 tsp citric acid • 1-1/2 campden tables sugar. It added a nice color to my cider, • 2 5 gm packets Red Star Pasteur Cham- • 1 or 2 packs champagne yeast or ale along with a nice flavor. My first batch was pagne dried yeast yeast rather sour for my tastes and for the next one I intend to use Lactose to sweeten it up • 1 or 2 packs yeast nutrient Procedure: since its unfermentable. Make sure everything has been sanitized, Procedure: Ingredients: (for 2 gallons) and do not worry about camden tablets, Mix all but yeast and nutrient, wait one day • 2 Gallons Unpasturized, No boiling stuff, etc. This is a no-sweat recipe. for sulphites to dissipate. Pitch yeast. Perservitive Cider

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Heat 1 gallon of the juice enough so you 6. Rack and prime bottles with 1 teaspoon BTW, I wouldn’t recommend drinking can dissolve the sugars and additives in it. of sugar or corn syrup *more* than two of these in an evening ;-) Stir until the sugar is dissolved. 7. Drink or lay it down Meanwhile reconstitute the dry yeast in a Ingredients: (2 gallons) cup of warm (90-100 degrees F) water. Specifics: • 2 gallons unfiltered unpreserved apple When the sugars are dissolved, dump the • Alcohol: 3% abv juice (mainly gravenstein) whole mess into a 5- gallon carboy, fit a • 2 lbs honey, thinned with a little boiling blowoff tube and pitch the yeast. watch the water liquid level in the carboy, and top up with • 1 Tsp di-ammonium phosphate fresh pear juice as needed. Fermentation Big Bore Cider • Poured onto yeast cake from an ale sec- will drop off in about a month. When it ondary , Coopers yeast Classification: cider does, rack to a second carboy and top up with fresh cider. Source: Scott Bratlie (bratlie@selway. Procedure: umt.edu), r.c.b., September 20, 1995 Wait 45 days before bottling. Sample about With this huge amount of yeast the fermen- 4 months after bottling. My last batch was I made a farely good and potent cider a tation took off like a bomb. If you use the made on 9/20/94, racked to the secondary couple months ago. It is modified from one yeast from the package (Coopers is a dry on 10/20/94 and bottled 12/4/94. We began that I got from The Cats Meow 3 called yeast) you might want to use a couple or drinking it in April, and it was good and Sweet and Strong Still Cider (page three. With no sulfites in this recipe I was still improving. I am confident it will be all page 266). afraid that if I didn’t start with enough gone long before it reaches theoretical Since then I have started to read the real yeast a wild one might take over. When it peak flavor. cider and perry page and real cider is sup- was done primed it with 1/2 cup honey and posed to be made with ale yeast. Well next bottled like beer. Specifics: batch I’ll try it this way. • OG: 1.095 Ingredients: • FG: 0.96 • 18 cans Seneca apple juice • Alcohol: ~12.3% abv • 4 lbs brown sugar Cider • 10 cloves Classification: cider • 10 cinnamon sticks Source:Jeffrey Daniels (jad@saucer. • lavlin ec-1118 yeast cc.umr.edu), r.c.b., 3/19/96 Mankind’s Simplest Brew I did a batch for Christmas last year. I used Procedure: Classification: cider, hard cider the following. Source: [email protected], r.c.b., 8/8/95 I put all this into a carboy, no boiling or sulfites no nothing, lete site for two weeks, Ingredients: (for 3 gallons) This makes a light apple cider/wine (3% by fermentation took about 50 hrs to start, • 8 cans of el-cheapo frozen apple juice volume), but it is crisp and delicious when racked to a secondary with spices going • 1 lb, honey well chilled. For more kick, go to a recipe too. bottled about two weeks latter with 3/ • 1 lb. corn sugar which adds honey and brown sugar to the 4 primming sugar (corn sugar). lete site for • 1 lb. brown sugar juice (1/2 pound each to a gallon of juice). two more weeks (really needs 2 months to • 2 tablespoons of cinnamon Ingredients: clear or maybe irish moss to help). Drink • ale yeast • 1 gallon jug of commercial apple juice this stuff as cold as you can get it, but (not “apple cider”, it seems to have less watch it’ll get ya. Procedure: sugar) I added enough water to yield about 3 gal- • 1/2 packet of Cote de Baum yeast lons of some very potent hard cider. Even (Champagne yeast eats too much of the with the ale yeast it was about 11% if I natural sugars, leaves a tart product) Cider remember. After about a month of aging it Classification: cider was too strong, dry, and sharp. It was closer Procedure: Source: Arne Thormodsen (arnet@ to an apple wine. We drank less than a gal- 1. Reserve 1 cup of juice (put back after cv.hp.com), r.c.b., 10/24/95 lon and left the rest in a nice dark closet. Some months later I gave it another try, fermenting) I like the result much more than a similar delicious, still strong as hell, a couple of 2. Add yeast and shake (pitch) recipe using champagne yeast. Last night I glasses will get you going. 3. Airlock and leave at room temperature tasted one of each back to back, the one with the ale yeast was sweeter and 4. Fermentation will last 2 to 3 days in smoother, and primed faster (2 weeks vs 3- warm weather 4 with the champagne yeast). However the 5. Put in frig for 1 or two days one with the champagne yeast cleared bet- ter. They were both OK.

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Procedure: Cider Instructions and what I did to make a still Classification: cider cider: Source: Todd Kirby ([email protected]), - got 24L of fresh pressed juice of unknown HBD Issue #1966, 2/22/96 blend from a local orchard I recently attempted (for the first time) a - crushed 5 campden tablets, stirred them cider. After looking through Cat’s Meow at in and let stand for 2 days the various recipes, I came up with the fol- - checked SG of juice (1.052) added 2kg of lowing. clover honey to bring it up to 1.076. Tech- nically, adding honey makes this a “cyser”. Ingredients: - add yest energizer, pectic enzyme, acid • 5 Gallons Apple Juice (no Na- blend, and tannin. stir well Benzoate) • 2 Lbs Brown Sugar - pitch yeast • 1 Lb Honey - let ferment for 4-5 days until SG ~1.015 • 1 Cup Sucrose (didn’t quite have then rack into secondary enough brown sugar) - let ferment finish to FG ~1.000 (mine was • Dry EDME Ale Yeast (1 packet) 1.006) and cider to clear. I used sparkalloid finings to speed things up. Procedure: - add 2-1/2 tsp potassium sorbate and wait Several recipes in CM3 and other places for cider to finish clearing recommended boiling for a short while (15 - bottled in glass wine bottles. min) so I did and all seemed well. This stuff fermented madly for nearly 2 weeks, For a sparkling cider, follow the above then slowed to a more steady rate and except: seems about finished (2 weeks later). I have - bring OG to ~1.060 a feeling that I “pectinized” the cider by - do NOT add potassium sorbate at the end boiling, as it is extremely cloudy and of the ferment! shows no signs of settling. I’m wondering - add 3/4 cup of corn sugar to 2 cups of how (if) I can clear it some, but I’m unsure water and bring to a boil. Add to primary whether the cloudiness is due to yeast, pec- fermentor and siphon cider from secondary tin, or both. to primary. Bottle and cap. Let stand for 2 weeks at room temperature to allow car- bonation. Eric’s Awesome Autumn Cider Classification: cider, apple cider Source: Stuart Paynter ([email protected]), r.c.b., 9/18/96 This is based on a recipe from Defalco’s Supplies, Ottawa, ON. The result was a quite dry “apple wine” with a medium to strong apple taste that has been improving with age! Ingredients: • 25L soft cider (to allow for loss in transfer) • 5 campden tablets • corn sugar to O.G. 1.060 (~2kg) • 1-1/4 tsp tannin • 1-1/4 tsp yeast energizer • 2-1/2 tsp pectic enzyme powder • 2 tsp acid blend • 1 pkg Lalvin EC1118 (white wine) yeast

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PAGE 270 CAT’S MEOW 3 Other Beverages

CATEGORY 12

Procedure: • 3 teaspoons, acid blend Glog Soak berries, grape juice and brandy for at • 3/4 teaspoon, yeast energizer Classification: glog least one week. Strain into a jar, being sure • 1 tablet, Campden • 1 pack, sherry yeast Source: A.E. Mossberg (aem@mthvax. to squeeze all juice out of fruit. Increase miami.edu) 12/25/88 volume by 25-50% with a sugar syrup made from half water and half sugar. Cool This is a traditional Swedish holiday drink. Procedure: syrup to room temperature before adding It cures the common cold. Wash and crush rice. Place rice in nylon to liqueur mix. straining bag and place in primary. Pour Ingredients: hot water over rice and stir in all ingredi- • 1 quart, cheap red port ents except yeast and engergizer. Wait 48 • 1 quart, cheap vodka hours. Add yeast and energizer and cover • 1-1/2 cups, sugar Rice Wine---Saki primary. Stir daily, checking gravity and • 4 cups, water Classification: sake pressing pulp lightly. When gravity reaches • 8 pods, cardamom Source: David Herron (mailrus!ukma! 1.050 (2-3 days), add another 1/4 pound • 20 cloves davids.UUCP!david) Issue #48, 1/10/89 dissolved sugar or honey per gallon. When • 1 peel, of orange gravity drops to 1.030 (6-7 days) strain any This recipe came from a collection of wine • 2 sticks, cinnamon broken juice from bag. Rack to secondary. Attach recipes by Raymond Massaccesi titled • 1 handful, raisins airlock. Rack again in 2 months, if neces- Winemakers Recipe Handbook. Various • 4 almonds sary. Bottle when ready. It is possible to digest subscribers question the authenticity continue building up alcohol by adding of this recipe. Sake should contain only Procedure: additional sugar until fermentation ceases. rice---no corn sugar, grape concentrate, or For a sweeter drink, add 1/2 teaspoon sta- Dissolve sugar in water and add the last 6 honey. Authentic sake should also be inoc- bilizer and 1/4 pound dissolved sugar. ingredients. Boil 15 minutes then add ulated with koji. There is a sake brewery in vodka and port. Bring back to boil and Berkeley, California, that will conduct NOTE: Any additional sugar added should remove from heat. Serve warm. tours for those interested in learning more be corn sugar, not cane sugar. about sake. Sake is discussed by Fred Eck- hardt in Best of Beer and Brewing Vol. 1-5, available from the AHA. Koji is available Berry Liqueur from Great Fermentations of Santa Rosa. Chuck’s Homemade Ozark Classification: liquer Note to 2nd Edition: Fred Eckhardt is now Rootbeer putting out a brief newsletter, on an infre- Classification: root beer Source: Nicolette Bonhomme quent periodic basis, geared strictly toward ([email protected]) 12/21/88 Source: Chuck Cox (bose!chuck@ the sake brewer. He lists various places to uunet.UU.NET) Issue #338, 1/9/90 Ingredients: buy koji, sources of polished rice, commer- I thought the molasses taste was a bit harsh cial sake brewers, etc. • 1 quart, frozen raspberries and will try either regular molasses, or use • 1 quart, frozen blueberries less. I will also try substituting 2 ounces of • 1 can, frozen grape juice concentrate Ingredients: sarsaparilla extract for 2 ounces of the root- • 1 quart, brandy • 2-1/2 pounds, rice (husked or raw) beer extract. This recipe makes a strong • sugar • 1/2 pint, grape concentrate tasting rootbeer with about half the sweet- • 7 pints, hot water ness of commercial rootbeers. This was • 2-1/2 pounds, corn sugar or honey made with artificial carbonation, but it OTHER BEVERAGES could be adapted to make alcoholic root- 1 bottle each week until they start to scare Procedure: beer by substituting malt extract for some you, then put all bottles in fridge and drink Steep the tea in the rum for 24 hours, and of the sugar. within weeks. remove. Make the sugar syrup by boiling 1 cup of sugar in 1/2 cup of water (it will be Ingredients: Specifics: VERY thick). When the syrup cools, add to • 2 ounces, birch beer extract • Primary Ferment: 3--7 days the rum. It’s ready to drink immediately. • 10 ounces, root beer extract • Secondary Ferment: Couple weeks • 1 pound, honey • 1 cup, blackstrap molasses • 1 cup, grade B maple syrup Ginger Beer • 1 gallon, sugar (about 8 pounds) Romulan Ale Classification: ginger beer, soda Classification: romulan ale, mixed drinks Source: Eric Pepke ([email protected]. Procedure: Source: Karl Wolff (wolff@aqm. fsu.edu) Issue #630, 5/6/91 This recipe makes 15 gallons. Mix all ssc.af.mil) Robert N. (robertn@fml. Every time I did not peel the ginger, the ingredients in a standard keg. Add water to intel.com) Issues #531 and #532, 11/6/90 yeast did not multiply properly. There may fill keg. Carbonate. Drink. Robert comments that this is done in shots be a causal relationship. The more you let because the average human cannot stand the lemons boil, the more bitterness will be up to a tall cool glass of Romulan ale; he extracted from the peels. For a result a lot suggests that Karl’s recipe may be fit for like Canada Dry’s Bitter Lemon, increase Nathan’s Ginger Beer human consumption. the number of lemons to 4, let the lemons Classification: ginger beer boil for about 1/2 hour, and cut back on the Ingredients: Source: ginger. Karl’s recipe: I’ve been making this for many years. It is Ingredients: (for 1 gallon) very carbonated, and quite refreshing. • 1 fifth Bacardi 151 • 1 gallon, water Also, because it has a limited shelf life • 1 fifth Blue Curaco • 3-4 ounces, fresh ginger (after which it explodes), it prompts lots of • 2 liters Sprite or 7-Up • 2 lemons impromptu ginger beer parties. I call sev- Robert’s Recipe: • 2 cups, sugar (sucrose or brown sugar or eral friends to say “I’m setting off a dozen • 1 fifth Bacardi 151 both) ginger beers tomorrow afternoon. Wanna • 1 fifth Everclear • Yeast come?” • 1 fifth Blue Curaco Ingredients: Procedure: • 1/2 pound, fresh ginger, peeled and Procedure: Peel the ginger and slice into 1/8 inch grated Mix all ingredients. Chill for approxi- slices. Mix the water with the sugar and put • 1 lemon mately 3 hours and serve. in the ginger. Boil an hour or so. Slice the • 5 teaspoons, cream of tarter lemons, add to the boil, and boil for about • 5 cups, white sugar 15 minutes. Allow to cool to room temper- • 2-1/2 gallons, water ature. Add yeast. Let the yeast grow over- • lager yeast Jasmine Tea Liqueur night. Bottle in very strong bottles. Let sit at room temperature for about 12 hours to Classification: liquer, tea Procedure: carbonate. Put bottles in the fridge. Open Source: Paul L. Kelly ([email protected] very carefully. This stuff is dangerous---do not make it. due.edu) Issue #594, 3/12/91 WARNINGS: Use only real champagne bottles, beer bottles will explode. If left out This is a very nice after dinner liqueur, but of fridge more than 4 weeks, bottles will you may drink it any time you want to. If explode. Do not leave in fridge more than 4 the tea flavor is too strong, try steeping for Ginger Ale a shorter time, cutting down on the amount, weeks after bottles start to scare you, other- Classification: ginger beer, soda wise, bottles will explode. Set off outside-- etc. Likewise, the amount of sugar may be a bit excessive for many tastes, so experi- Source: Jack Schmidling (arf@ddsw1. -corks go 60-70’. Do not let bottles sit mcs.com) Issue #709, 8/26/91 around too long---I’m not kidding! ment. I recommend that you do not alter the rec- Peel and grate ginger. Grate lemon, Ingredients: ipe on the first batch. On subsequent squeeze, and cut remainder into slices. Boil • 1 pint, dark rum batches you can alter the amount of ginger, all ingredients, mixing. Cool to 80 degrees • 1/2 cup, jasmine tea sugar and vanilla to suit your own taste. or less and add lager yeast. Ferment 3-7 • 1 cup, sugar syrup days, then bottle in champagne bottles. Ingredients: (for 1 gallon) Wire down plastic corks. Leave out 1 week, • 1 Gallon, Water (for ale) then move to cool area. Chill and test open

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• 2 cups, water (for making extract) up) and it is very similar to champagne Ingredients: • 2 ounces, Fresh Ginger root (high gas pressure) so I would ask you to • 500 grams Rye-bread • 2 cups, sugar be very careful with your bottles (use • 8 litres, water • 1 tablespoon, vanilla extract _only_ champagne bottles) or avoid the • 25 grams yeast (the book mentions • 1/8 teaspoon, yeast danger of explosion and use a Cornelius yeast to make bread) keg. Don’t let this stuff ferment out com- • 225 grams sugar Procedure: pletely so it has a bit of residual sweetness • 4 spoons of luke warm water to mask any slight off flavours...being • 1 lemon Slice the ginger into thin sections and add made of sugar and ginger, it has no body to them to two cups of boiling water. Simmer • 2 spoons of raisins mask imperfections. Fruit is also a nice • 2 branches of peppermint this on very low heat for 20 minutes. While addition, either with the pre-fermented this is simmering, boil the gallon of water mass or in the Dutch style as a final addi- and two cups of sugar for one minute and tion a few hours (1 day tops) before bot- Procedure: set aside. Pour the pan with the ginger into tling. Put the slices of rye-bread in the oven (200 a blender and blend on high for about one degrees Celsius) for about 45 mins, until minute. Strain this extract into the sugar Ingredients: they’re dried. Boil the 8 liters of water. water. With a soup ladle, pour a few cups of • 1-2 pounds, ginger (yes, pounds!) Crumble the dried rye-bread, put it in the the hot brew through the pulp to extract a • 5-7 pounds, corn sugar boiling water for about 5 mins. Let it the bit more of the ginger flavor. Cool to room • 1-2 pounds, sucrose (table sugar) water, and rye-bread rest for 4 hours, cov- temperature. When cool, add vanilla. Add • juice of several (3) citroids (lemon, ered with a tea-cloth. Crumble the yeast, 15 yeast, stir and let sit for about 30 minutes. lime, grapefruit, combination of high mins before the 4 hours are over. Mix the Then bottle and age. citric fruits like lime with oranges) crumbled yeast with some sugar and the The simplest and least expensive bottles various additives (fruitoids, spice luke warm water. Let it rest for 15 mins. are one-litre plastic soft drink bottles with thangs, herbs, hops, or whatever floats Filter the water-rye-bread mix in a kitchen screw caps. These can be sterilized by rins- yer boat) sieve. Carefully extract all water from the ing in a mixture of household bleach and • 2 packages, champagne yeast rye- bread. Wash, and peel the lemon. Add water and then rinsed with clean water. the lemon-peel, the sugar, the yeast and the After filling, the bottles should be set aside Procedure: pepermint. Stir the solution, and let it rest at room temperature for about 48 hours, or (covered) for 8 hours. Sieve the solution Chop ginger (leave that skin on!) in discs (tea-cloth). Bottle it.Put some raisins, a bit until hard (check by squeezing). Then and blend with hot water. Use plenty of refrigerate to finish the aging process. of lemon-peel, and a fresh leaf of pepper- water, then filter homogenized ginger mint in every bottle, close the bottles, and Leaving the bottles at room temperature through several layers of cheesecloth. keep them in a cool place. too long will cause overcarbonation. Using Squeeze dry, then add more water and glass rather than plastic bottles can cause squeeze again. Add water to make about 2 Ready when the raisins start floating. shattered bottles. gallons, heat, and dissolve in sugars. Bring Sieve the stuff one more time in a tea-cloth. to boil, add citroid juices, and boil stirring Put the Kvas in the fridge 4 hours before frequently (to avoid excessive sugar car- drinking. melization) for about 30 minutes. Pour into Gingane fermenter containing 2 + gallons cold Classification: ginger beer, gingane water carefully (to avoid hot stuff on cold glass) and add more water to make about 5 Kvass Source: Richard Ransom (rransom@ gallons. Pitch. Ferment. Bottle. Drink. bchm1.aclcb.purdue.edu) AKA: FATHER Classification: kvass, rye, bread BARLEYWINE, Issue #710, 8/27/91 Source: message header lost, posted to If adding fruit, do so 5 minutes after you r.c.b., 2/11/92 stop boil and give it 10 minutes to pastuer- Kvass This recipe is from the book Wines, Beers ize a bit. Dump the whole bleeding thing Classification: kvass, rye and Spirits by Maurice Hanssen and Jac- into the fermenter, and strain off the fruit queline Dineen, Baronet Publishing Co. when passing into secondary (or just fergit Source: Ronald Leenes, (romix@bsk. New York, 1978. the secondary and strain when bottling). I utwente.nl) Issue #819, 2/7/92 Kvass is very refreshing on a hot summer’s personally prefer to make a fruit extract I got this recipe from a book called diner- day and is quickly made from black bread (blend fruit and strain off juice) and add the party a la perestrojka. I tried it once, it and yeast. It is quite like weak beer and is juice to the finished product. Remember to tasted terrible, but that was probably due to fermented and slightly alcoholic, but must bottle before fermentation stops, and be the fact that the rye-bread was almost be stored in the refrigerator using corks, careful about the priming (1/2 to a maxi- burned. not screw-in stoppers or else it will go on mum of 3/4 cup). This is more or less the description the fermenting and blow. There are a couple of considerations....this book gives. Remember this is a recipe for stuff is high octane brew (10% alcohol and non-brewers. It is a cookbook after all.

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This, to me, looks very similar to the Sum- tergreen extract, and the yeast dissolved in Ingredients: erian recipe which Anchor Brewery of San 2/3 cup warm water. Stir the mixture thor- • 1/2 kilogram, brown sugar Francisco recreated a couple of years ago. oughly and allow it to mellow for several • 1/2 kilogram, white sugar hours. You can then siphon off the root • 2-3 lemons Ingredients: (for 10 bottles) beer into a clean container before bottling, • 5 liters water or fill the bottles immediately. Makes about • 1/4-1/2 teaspoon, yeast • 1 pound (1/2 k), Dry Black Bread two dozen 12-ounce bottles. • 24 cups, Boiling Water • raisins and sugar for bottling • 1 1/2 lbs (3/4 k) Sugar • 2 ounces (56g), Fresh Compressed Procedure: Yeast Wash the lemons thoroughly and peel the • 1/2 cup, Sultanas (yellow seedless rai- Ginger Ale yellow skin. Pour the boiling water on the sins) Classification: ginger ale, soda lemon skins and sugars. Remove the white Source: Bob Gorman (semantic!bob@ skin from the lemons and slice the lemons Procedure: uunet.UU.NET) Issue #685, 7/23/91 crosswise. Add the slices into the slightly Put the bread into a large container and Recipes from Early American Life, August cooled liquid. Let cool until the liquid is at then add the boiling water. When the mix- 1975, Pg 12, titled “Making Your Own body temperature. Add the yeast and let ture is lukewarm squeeze the liquid from Soda Pop”, by Caroline Kitchen Riddle. ferment for a day to day and a half. When the bread very thoroughly, making sure the drink is bottled, remove the lemon that the bread itself does not come through Ingredients: (for 2--1/4 gallons) slices and skins. Add a spoonful of sugar and some raisins to every bottle. Close the because this clouds the drink. • 2 5/8 cups, honey bottles loosely. After a day, tighten the caps Add the sugar and yeast, mix, cover and • 5 cups, sugar and move the bottles to refrigerator. The leave for ten hours. Pour the drink into • 2 gallons, water drink is ready when the raisins have risen clean bottles, and three sultanas to each, • 3 beaten egg whites from the bottom to surface. put the corks and tie them down---then • 1 tablespoon ginger, moistened with a refrigerate immediately. little water • Juice of 4 lemons • 1/4 teaspoon, yeast • 1 whole lemon Kahlua Root Beer Classification: kahlua, coffee liquer, liquer Classification: root beer, soda Procedure: Source: Eric Anderson, (randerson@cud- nvr.denver.colorado.edu) rec.food.drink, Source: Bob Gorman (semantic!bob@ Dissolve the honey or sugar in 2 gallons 10/28/91 uunet.UU.NET) Issue #685, 7/23/91 water. Add the beaten egg whites and gin- ger. Bring to a boil and skim. Most of the This recipe has been passed on through Recipes from Early American Life, August flavor of the ginger will have been given time immemorial from college student to 1975, Pg 12, titled “Making Your Own out, so don’t worry that you loose much of college student where I went to school, and Soda Pop”, by Caroline Kitchen Riddle. it in the skimming. Add the whole lemon was drunk late at night, often in the form of Ingredients: (for 2-1/4 gallons) and set the mixture aside to cool. When it khalua and cream, and as far as I can tell is • 2 gallons of water is lukewarm, add the lemon juice and the indestinguishable from the original, and a • 1 1/2 cups, honey yeast dissolved in 1/4 cup warm water. Stir lot cheaper. • 3 tablespoons, ground sarsaparilla well and let stand for a while for the sedi- • 1 tablespoon, sassafras ment to settle to the bottom. Strain through Ingredients: a cloth into a clean container. Give it a few • 1 heaping tablespoon, hops • 4 cups, water more minutes to settle and you are ready to • 1/4 teaspoon, ground coriander • 5 teaspoons, instant coffee bottle. • 1/4 teaspoon, wintergreen extract • 2--1/2 cups, sugar (Almost all natural) • 1--1/2 cups, vodka • 1/4 teaspoon, yeast • 1 tablespoon, chocolate syrup

Procedure: Sima Procedure: Place the sarsaparilla, sassafras, hops, and Classification: sima Boil water. Add cofee. Add sugar. Simmer, coriander into an enameled or stainless Source: Laura Tiilikainen (laura@vipunen. 20 min. Remove from heat, add chocolate. steel pan. Cover them with water and bring hut.fin) rec.food.drink, 1/15/92 Allow to cool. Add vodka (or don’t cool if to a boil. Reduce the heat and allow them Sima is a Finnish homebrew. It is mild and you want some of the alcohol to boil off). to just barely simmer for 12 hours, making non-alcoholic; its main purpose is for serv- sure the water does not all evaporate. Strain ing to children during May 1st celebrations out the solids and add the liquid to 2 gal- (the biggest carnival day in Finland). lons of water that has been boiled and (Comments by Heikki Putknonen cooled to lukewarm. Stir in the honey, win- ([email protected].fi)).

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Procedure: Irish Cream Cut the bread into small pieces and put Dandelion Wine Classification: liquer, Irish cream them into a crock or barrel. Boil the water Classification: dandelion wine Source: Eric Anderson (randerson@cud- and pour it over the bread. Add the cut-up Source: Jack Schmidling nvr.denver.colorado.edu) rec.food.drink, raisins. Cover the crock well with a table- ([email protected]) Issue #873, 10/28/91 cloth and let the liquid stand untilit cools. 4/30/92 Filter it through a napkin or towel, but do It is possible to purchase better, but this My wife and I were poring over my collec- not squeeze it. Pour into the liquid the isn’t bad, and is just fine for using in mixed tion of winemaking books trying to inte- molasses (or honey); use a greater amount drinks, or college students on a tight bud- grate all the recipes and procedure into one if you want a sweet wine. Mix thoroughly. get. that makes sense. Talk about contradictions Dissolve the yeast in 1/2 cup warm water and momilies... and pour it in, and also add the flour. Ingredients: Steep one day... steep seven days. Cover and place in a warm room (65 - 70). • 1 cup, Scotch whiskey Remove all the green calixes.. don’t bother. • 1--1/4 cups, half and half Let the must stand until it starts ferment- • 1 can, sweetened condensed milk ing, then filter it. Pour it into bottles, put- Steep in boiling water... never boil. • 3 drops, coconut flavoring ting two raisins into each bottle. After a Don’t steep at all, just ferment the whole • 1 tablespoon, chocolate syrup few days, it should be good to drink. mess.

Procedure: Ingredients: Mix scotch and milk. Add 1/2 and 1/2. Add • 4 gallons, dandelions rest. Stir. Dandelion Wine • 4 gallons, water Classification: dandelion wine • 8 lemons Source: Michael Yandrasits (michael@ • 4 pounds, raisins frank.polymer,uakron.edu) Issue #872, • 10 pounds, sugar Kwas 4/27/92 • yeast Classification: kvass, rye, bread I’ve just picked 21 pints of dandelion flow- Procedure: Source: Lee Katman Issue #827, 2/19/92 ers and plan on scaling this recipe up to make 5 gallons of wine. Bring water to boil. Dump in the stuff and There are many ways of making kwas. The pitch when cool. method varies with the locality. In Bukow- Ingredients: (1 gallon) ina, a province of Austria where there are • 4 pints, dandelion flowers (as little many Slavic folks, kwas was made with green as possible) apples and had a pleasant cidery, slightly • 18 ounces, chopped sultanas (white sourish taste. Absinthe #1 raisins) Classification: absinthe, liquer I have chosen the simplest of the recipes, • 1--1/2 pounds, corn sugar Source: Originally from Jolly Pancakes and you can try it, making it once for the • 3 teaspoons, citric acid ([email protected]) Reposted by sheer novelty of it. It is modified from a • 2 campden tablets Chris Shenton ([email protected]) recipe of Harry Rubin and Vasily Le Gros, • yeast of the Monastery of Our Lady of Kursk, 6/9/92 about a mile from my farm. The kwas is Procedure: There’s a book which was published a year made at the monastery by one of the or two ago called Absinthe: History in a monks. The recipe calls for making a “dandelion Bottle. It covers the socio-political circus tea” by steeping the flowers in a warm At the monastery, the priest makes it some- surrounding absinthe, the proto-prohibi- water for 24 hours. I’ve done this part and what differently, using little syrup and no tionist attitudes of the time, and the even- the “tea” is a yellow- brown color with a raisins. The result is a very sour drink. tual politically-expedient outlawing of the very grassy smell and taste. Is this what is drink. Also talks about the artists, poets, In Bukowina, small whole apples were put supposed to happen? I’ve tasted and writers, etc. who did drink and write about in the water before boiling it, and one was smelled the flowers very carefully and it. Fun reading. It concludes with some put into each glass of kwas when you quite frankly they don’t taste like much at chemical analysis, diagrams, and finally, bought it. all. Will some “magic” happen durring the author’s successful search for illicite Ingredients: fementation and aging (not at all uncom- absinthe in Europe. mon in this type of endevor)? • 3 pounds, stale well-baked rye bread There was a fine article in Scientific Amer- • 5 gallons, water ican a couple years back which described • 3 pounds, raisins the production of absinthe by the Pernod • 2 pounds, dark molasses (or honey) company, complete with their recipe. Rec- • 1/2 ounce, yeast (2 packs) ommended. (The recipe does involve dis- • 1 tsp., whole wheat flour tillation and such.)

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There is also an Absinthe FAQ document sugar is dissolved, remove from heat. that was written by Matthew Baggot. Absinthe Wine Allow the sugar syrup to return to room Classification: absinthe, liquer temperature. Ingredients: Source: Originally from Jolly Pancakes Add the syrup to the alcohol mixture. Store • 1 pint, vodka ([email protected]) Reposted by in a tightly capped glass bottle. The liqueur • 2 teaspoons, anise seed Chris Shenton ([email protected]) is better when aged for 3 or more months. • 4 cardamon pods 6/9/92 • 1/2 teaspoon, ground coriander • 1--2/3 cups, sugar syrup Ingredients: • 2 teaspoons, crumbled wormwood • 2 teaspoons, peppermint Elderberry Wine (dried) • 2 teaspoons, thyme Classification: elderberry wine • 1/2 teaspoon, fennel seed • 2 teaspoons, hyssop Source: J. Wyllie ([email protected]) • 1 teaspoon, marjoram • 2 teaspoons, sage 8/25/92 • 2 teaspoons, chopped angelica root • 2 teaspoons, dried wormwood This recipe comes from “The Art of Wine- • 2 teaspoons, lavender making.” Procedure: • 2 teaspoons, marjoram Try adding 8 ounces dried banana. Place vodka in large jar with tight fitting • 2 pints, port lid. Add wormwood and shake well; steep Ingredients: (for 1 gallon) 48 hrs and strain out. Crush seeds and pods Procedure: • 6 ounces, dried eldberberries in mortar. Add them and all remaining All herbs are dried. • 1 pound, raisins spices to vodka and steep in a warm place Steep herbs one week, filter and bottle. My • 1 gallon, water 1 week. Filter and sweeten. (The sugar notes describe this as “bitter, aromatic and • 2 pounds, white granulated sugar syrup mentioned above is your standard potent”. • 1/2 teaspoon, yeast nutrient simple syrup.) • 3 level teaspoons, acid blend • 1 campden tablet • wine yeast Ersatz Kahlua Absinthe #2 Procedure: Classification: kahlua, coffee liquer, liquer Classification: absinthe, liquer Chop raisins. Add Wine Arts antioxidant at Source: Yashodhara Pawar bottling (after a long time!) Source: Originally from Jolly Pancakes ([email protected]) 6/12/92 ([email protected]) Reposted by Chris Shenton ([email protected]) Ingredients: Specifics: 6/9/92 • 3 ounces, medium to dark roast coffee, • O.G.: 1.090 finely ground Ingredients: • 2 3/4 cups, Vodka, 80 proof • 1 cup, vodka • 3/4 cups, Brandy, 80 proof • 1 teaspoon, crumbled wormwood • 4 teaspoons, Good quality instant coffee Elderberry Wine • 1 tablespoon, Vanilla extract • 2 tablespoons, chopped peppermint Classification: elderberry wine leaves • 1 teaspoon, Chocolate extract Source: Conn Copas (C.V.Copas@ • 1 piece, lemon peel, 3/4” x 2” • 1 teaspoon, Glycerine (at most lut.ac.uk) 8/25/92 • 1/3 to 1/2 cup, sugar syrup pharmacies) • 1 drop, Red food colouring (optional) Elderberry wine is a misnomer, because Procedure: • 7/8 cups, Distilled water the fruit is rarely sweet enough to make a • 1--3/4 cups, Granulated sugar wine with sufficient body on its own. What Steep wormwood in vodka for 48 hours. it is good for is providing red colour, a Strain out and add peppermint leaves and moderate amount of flavour, and tannin for lemon peel. Steep for 8 days, strain nd Procedure: imitation claret wines. It needs to be sup- sweeten. Smells good but is more bitter Place the ground coffee in a large wide- plemented with something like apples, rai- than #1. mouthed glass bottle. Add the vodka and sins, sultanas, redgrape concentrate or, for the brandy. Allow the mixture to sit that matter, grape juice, in order to avoid approximately 18 to 20 hours. Use coffee making awine which is too thin. Some filters to remove the coffee from the alco- fresh red fruit or freshly pressed juice is hol -- discard the spent grounds. Add the also useful to provide bouquet. If you like instant coffee, the extracts, the glycerine, claret, it is hard to go past blackcurrants, as and the food colour to the mixture. Set this aroma is characteristic of the Cabernet aside. Sauvignon grape. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the

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Ingredients: (for 1 imperial gallon) • 10 whole cloves CO2 buildup inside the bottle and it might • 3 pounds, fresh elderberries (any more • 1 piece, about 2” fresh ginger explode. The kumiss should be ready in and the tannin will be too high and you • 1 stick cinnamon three to five days. won’t be able to drink it for about 7 • 12 ounces, Aquavit Hints: use sweet, cream-free milk. Agitate years, like a good claret!) • 1--1/2 cups, sugar the bottles at least three times a day, uncork • 8 pounds, fresh apples or 2 pounds, • 2 cups, whole blanched peeled almonds each bottle once a day to release gasses and raisins, or 2 pints, grape concentrate Procedure: then recork it and at least twice a day set the bottle upright to allow the gasses to • 1--1/2 pounds, blackberries or 6 ounces, Mix all the ingredients up to and including gather at the top. When opening the bottle, fresh blackcurrant juice the 1 stick of cinnamon in a 6--8 quart take extreme care lest the bottle explode or • 1--1/2 pounds, sugar enamel pot. Let stand, tightly covered, at the cap take to the skies violently - or into • oak (no more than 1 ounce) room temperature for at least 12 hours. someone’s face - Kumiss is a very touchy • nutrient Shortly before serving, add Aquavit and beverage! • acid blend (unlikely to be required) sugar. Mix well. Heat rapidly to full boil. • water to give balance of 1 imperial Remove from heat as soon as mixture gallon) boils. Add almonds. Serve hot, in small • red wine yeast (claret or bordeaux) cups. Procedure: Grandfather’s Glogg Classification: glogg A standard procedure is to pulp ferment the fruit for around 5 days, strain off, then add Source: Jan Lien ([email protected]), the balance of sugar. Primary fermentation Kumiss rec.food.drink, 11/22/92 around 2-3 weeks. Rack and let settle for Classification: kumiss another 3 weeks. Optionally fine with Source: Tom Brady (BRADY@VTVM1. Ingredients: gelatine if having clearing problems and/or CC.VT.EDU), Mead Digest #111, 4/8/93 • 1 bottle Red wine tannin content is too high. When reason- The following information is taken from • 1/2 bottle Madeira ably clear, add a generous dose of oak The Compleat Anachronist #5: The CA • 3-5 clove, alternatively 2-3 teaspoon shavings and mature for 3 months, for a Guide to Brewing. This is a publication of ground cardamon professional touch. the Society for Creative Anachronism, an • 1-2 pieces cinnamon international organization dedicated to the • 10 to 15 cl sugar (about 3.5 to 5 us fl.oz) recreation of the arts and sciences of the • shredded peel of 1/4 lemon, without the middle ages. white part. Organic for your own health. Professor’s Glogg First, a definition : Kumiss is a Russian and Classification: glog, mixed drinks Mongolian fermented milk beverage (orig- Procedure: Source: Phil Hultin (hiltinp@qucdn. inally mare’s milk). (sounds appetizing, Mix wine and spices, and heat it under queensu.ca) Issue #993, 10/19/92 no?) cover some minutes on low heat - DO NOT This is the recipe my family has used every BOIL. Add sugar, lemon peel and stir. Christmas for the last 20 years or so. It Ingredients: Keep on heat and covered for a few more comes from Brown, D. Foods of the World: • 12 oz. fresh milk minutes. Serve with raisins and almonds. The Cooking of Scandinavia, Time-Life • 4 oz. water (You have to throw the almonds in boiling Books, New York, 1968. • 150 grains brown sugar water for maybe a minute, and peel of the brown ‘coating’. They should be white for The drink is quite chunky, and we usually • 24 grains yeast (about 1.5 grams) [no use with glogg.) put a small spoon in each cup to eat the rai- specific yeast type mentioned - T.] sins and almonds with. It goes to your head • 15 grams lactose (milk sugar) very sneakily and tastes really good so peo- ple tend to drink a lot of it! The Aquavit is Procedure: important, the caraway flavour is notice- Dissolve the lactose in the water, add it to Dull Clear Beer able in the glogg so don’t substitute vodka the milk, mix the yeast and brown sugar Classification: clear beer, Zima or any such stuff. thoroughly, adding a little of the milk mix- Source: Mike Gerard (mgerard@engin. ture to make it a thin paste, then add that to umich.edu), HBD Issue #1093, 3/9/93 Ingredients: the rest of the milk solution and stir well. There is a recipe in Cat’s Meow called Bottle this in very strong bottles (cham- • 2 quarts, dry red wine “Sima” (page 274) that calls for brown pagne bottles are recommended) and hold • 2 quarts, muscatel sugar and priming sugar bittered with lem- at 50 - 60 degrees F. Each day wrap each • 1 pint, sweet vermouth ons. It sounds like this new “Zima” is prim- bottle individually in several layers of cloth • 2 tablespoons, Angostura Bitters ing sugar with lemons (or something before shaking the bottle gently for about • 2 cups, raisins similar). • 1 orange peel (without white part) ten minutes to prevent the casein from Result: A clear beer with no body (what a • 12 whole cardamoms, bruised in mortar coagulating. The cloth is necessary as a great marketing strategy)! & pestle safety precaution, as there is a great deal of

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Ingredients: • 1 tablespoon water Filtering • 5 gallons water • 1 teaspoon vanilla essence The junipers are used for filtering the • 1 lb rice mash. The filtering device should be big • 1 lb corn sugar Procedure: enough to fit all of the mash. Traditional • 4 lbs priming sugar Whisk everything together for 10 minutes. Finnish filtering device, “kuurna” is a U- • 1 oz cheap hops shaped longish device. The profile is about • yeast as follows, the dimensions about • priming sugar 150x40x30 cm (lxwxh) Sahti Procedure: I I Classification: sahti, indigenous beers I I Boil hops alone for 1 hour (there’s nothing ImmmmmmmmmmmmmmmmmmmmmI Source: Simo Juvaste ([email protected]. ImmmmmmmmmmmmmmmmmmmmmI <- the mash to be added to the water/wort). Ferment. \:::::::::::::::::::/ <- the juniper twigs fi), r.c.b., 5/7/93 \------/ <- wooden support for Add priming sugar. \ / juniper twigs After posting some information on using ------||------rye malts in beer and on Finnish 100 % rye- malt low-alcoholic beer, kotikalja, I got several requests to post a recipe for Finnish Of course, any filter will do. The 20 kg Irish Cream Liqueur sahti. I guess that the motivation for the batch fits well on a 40 cm x 150 cm filter Classification: Irish cream, liquer requests was that Michael Jackson in his consisting of a layer of juniper twigs. Source: Gary Nazelrod New World Guide to Beer mentions sahti as About 3-5 cm layer of junipers is thick ([email protected]), r.f.d., 4/20/93 one of the most special beers in the world. enough. This recipe is not only easy to make, but is Since sahti is traditionally brewed by each Boil the junipers for a while before laying amazingly close to the commercial brands. household themselves, there is no a single them to the filter. Put the mash to the juni- Ingredients: accurate recipe for sahti. Each brewer has per filter. Allow to filter, rinse with boiling his/hers own version, and since the recipe water to add to the required volume of the • 3 eggs isn’t in a written form but as a “awareness wort. 40-50 liters of wort gives fairly good • 1 tablespoon vanilla of the process”, the recipe usually varies sahti. Allow to filter. Boil the wort for a • 2 teaspoons coconut extract more or less between the brews. while. Filter the wort again through the • 3 tablespoons chocolate syrup juniper-mash filter, rinse with boiling • 1 14-oz can sweetened condensed milk Ingredients: (for 35-60 litres) water. • 2 cups Irish whiskey • 20 kg sahti malt mix, a mixture of pale The wort is ready. barley malt and pilsner malt and Procedure: possibly some dark caramel will do Variations Combine all ingredients in blender for 3 well The juniper taste can be strengthened by minutes. Refrigerate until thick, approxi- • 2 kg dark rye malt using juniper’s boiling water to the mash- mately 3-4 weeks. • juniper twigs ing. This is quite a usual routine, but it • yeast (traditionally baking yeast) gives quite a strong juniper taste and most people will dislike it until they get used to Procedure: it. To remove the juniper taste one can use DIY Bailey’s Irish Cream This recipe is for 35-60 liters of sahti, something else as a filter. Straws are the traditional alternative to juniper twigs. Classification: Irish cream, Bailey’s Irish smaller batches can be made by using the Cream, liquer ingredients in smaller amounts. The less water in the wort, the stronger sahti. Also, the first wort to come out of the Source: Claire Sanford (claire@NeoSoft. Mashing filter can be used to produce stronger sahti, com), r.f.d., 4/18/93 Put the malts to one or several big enough the rest to produce thinner sahti. The more but not too deep containers, two 40 liters This recipe is the simplest thing in the important party the stronger sahti, the more containers will do well. Add ~5 litres of world to prepare. important drinkers the stronger sahti. A boiling water, stir well. During next ~6 Use Irish whiskey - it tastes better ;<). I’ve not-so-strong sahti is usually called “naist- hours: twice an hour add ~2.5 liters of boil- found that a mild whiskey like Crested 10 ensahti”, women’s sahti. ing water and stir. The amount of water and Old is better; however, you can experiment time are approximate. This method will not The amount of rye can be varied. E.g. 20 % to suit your own taste. keep the temperature near the optimal 65- instead of the above 10 % would give a bit Ingredients: 68, but I believe that the time will do the stronger rye taste. • 14 oz can evaporated milk thing. A hot place to mash would probably The yeast used can affect on the taste. The • 14 oz can condensed milk raise extract rates, though I don’t know if it Finnish baking yeast is quite effective and • 2 teaspoons glycerine is worth it. Insulating the containers would it will give quite a sour taste. I don’t know • Just under 1 tablespoon coffee powder also help. how beer yeasts will do. I believe that those • 1 1/2 cups whiskey would do well. Anyway the sourness is quite characteristic for sahti.

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All instructions given above are approxi- Put the juniper branches on the bottom of what flat, not-very-sweet soda. Please mate. I myself would consider it dull to the lauter tun and add the mash. Recircu- don’t use regular beer bottles. Champagne make beer or sahti using same recipe (or late the first turbid run off to get clear wort. bottles are much stronger. 2l PET bottles any accurate recipe) every time. Perhaps Sparge slowly with boiling water. (The use work very well because you can squeeze other Finnish readers of this news-group of boiling water is another major difference them to see how carbonated they are, and (or HBD) could give some other sahti reci- between making sahti and beer.) Collect 12 relieve pressure if you’re worried. Make pes. litres of wort. Original gravity of the wort sure you store the ginger ale in the fridge. I was also asked about suggestions how to should be about 1100. Take 1/2 litres of This will help minimize any unwanted fur- use sauna in brewing. A warm sauna (60- wort and cool it to 25 C temperature and ther fermentation. pitch the yeast. Boil the rest of the wort 70 C) is an excellent place to mash since it Ingredients: (for 1 gallon) is easy to keep the mash at desired temper- quickly and add hops. Cool the boiling • 1 gallon water ature however long you want to. Besides, wort rapidly to pitching temperature (25 • 1 pound white sugar (either granulated sauna has been traditionally considered as C), put it in the fermentation bin and add or corn will do) the cleanest place of a Finnish household. the starter culture. It is better to keep the fermentation temperature below 20 C. So • 1/2 oz cream of tartar the fermentation takes a longer time but the • 1 oz grated ginger taste is better. • 1 lemon • your favorite ale yeast Finnish Sahti Let the sahti ferment for about a week so that the spesefic gravity is around 1030 - Classification: sahti, rye, Finland, juniper 1040. It shoud still have a bit sweet taste. Procedure: Source: Jukka Heino (jheino@ntc01. Bottle the sahti to bottles with easily open- Boil water, stir in sugar, cream of tartar, tele.nokia.fi), r.c.b., 3/7/94 able caps and put in a cool (10 C) place. ginger, and zest of lemon (yellow part of Sahti is a traditional finnish beverage. It’s You should let the extra CO2 out from the peel). Cool to pitching temperature (<75F), close to some sort of strong beer but it has bottles for every second day or you may add juice of lemon. Transfer the whole some considerable differences. Normally, use loose caps. After a few days you should mess to a sanitized fermentation vessel, sahti is not bottled to bottles that can keep taste the sahti. When the sweetness is opti- pitch yeast, and cap with an airlock. the pressure and that’s why sahti has quite mal (it depends on your taste), fix the caps Bottle after 48 hours, using strong bottles low CO2 content. For making sahti you and put sahti in a cold place. The lagering (champagne or 2l soda pop bottles work need normal equipment for making full temperature should be close to freezing well). Let condition at room temperature mash beer. Here is a recipe for making a point but not below. Let it mature for some for 2-3 days, then refrigerate. small patch. days. Adding hops to sahti is not necessary. Drink and enjoy. Optimal serving tempera- Many traditional recipes don’t include ture is about 8 C. hops. Coffee Liquer Classification: coffee liquer, kahlua Ingredients: Source: Stuart Mennitt (smennitt@oasys. • 5 kg barley malt Ginger Ale dt.navy.mil), r.c.b., 12/14/94 • 1/2 kg rye malt Classification: ginger ale, soda This recipe is from COFFEE: A guide to • 7.5 l water (for making the mash) Source: Jeff Benjamin ([email protected]), Brewing and Enjoying by Kennith Davids. • juniper branches or berries HBD #1635 1/19/95 My personal suggestions are shown in • hops Helpful Hints: brackets. • ale yeast This stuff retains a lot of unfermented Ingredients: sugar, so it can be explosive if you’re not Procedure: • 1 part water careful. Make it in small (~1 gal) batches Put all barley and rye malt to a big kettle. • 1 part finely ground coffee and drink within a month or so. Used gal- Add 1.5 litres of water of temperature • 1 part brown sugar lon juice jugs make great small fermenters. about 40 degrees centigrade. Add another • 1 part 90 or 100 proof vodka You can use more ginger (up to 3-4 oz per 1.5 litres of water every half an hour. Stir • 1 inch fresh vanilla bean per cup ground gallon) to get spicier ginger ale. The spicier the mash when you add more water. Every coffee batches take a little more to aginge, but are time, the added water should be warmer • 1 tsp glycerin per cup ground coffee, tastier IMHO (but then, I like lots of spicy than previously added. The last 1.5 litres optional stuff). The jury is still out on whether it is should be boiling. necessary to peel the ginger. I peel it sim- Boil the mash shortly and stir it continu- ply because it’s easier to grate that way. Procedure: ously. (This is the biggest difference Don’t second guess the fermentation time, Use a filter cone or pot to make the coffee. between making beer and sahti.) The mash and don’t be worried if the air lock is still Slit the vanilla bean and add it to the water: should became a bit reddish in colour. perking after 48 hrs. If you let it go past 48 bring the water just to boiling and simmer hrs, you will probably end up with some- for 15 minutes, covered. Remove the vanilla bean and reserve. Pour the hot

PAGE 279 OTHER BEVERAGES water over the coffee slowly, making sure I am currently brewing a batch, based on Procedure: to wet all the grounds. Pour the resulting “Two Dogs”, an Adelaide (Australia) brew Wash and slice lemons. Remove seeds. concentrated coffee through the grounds a from one of my old locals. I have made up Rinse raisins. place in fermentation vessel. second time. [use resulting super-brew as the recipe and it needs some refinement, Pour on water. When cooled pitch yeast. the 1 part measure, not the original 1 part the recipe below is based on observations When fermentation slows remove fruit and water. Just brew with equal parts water and from the current batch, using 10 lbs of rack to secondary. After a week filter and coffee and use the resulting liquid as the 1 sugar and 24 lemons it’s a bit thick, so for bottle.I have not tried this recipe yet, but part.] this recipe I’ve toned things down. The pri- plan to in the near future. I will update with [what works better is to make the coffee mary fermentation is now on day 9 and still results. If anyone else tries this please let Turkish style in a big sauce pan, bring it up going strong (as you’d expect with this me know how it turns out and the processes to 190-200F, let it steep for a while, then much sugar). used. strain it into a collander lined with cheese- As I said, a preliminary taste test on the cloth and a giant paper filter, available at weekend showed the result to be a little places that use those giant brew urns] thick but the sugar is still fermenting and it Immediately dissolve the sugar in the hot could take a while yet. I will be happy to Cranberry-Ginger Ale update anyone interested in the result. concentrate. Add the vodka and the Classification: cranberry soda, ginger ale, Does anyone know if I needed the yeast reserved vanilla bean, and refrigerate in a soda sterilized , stoppered bottle for a few days. nutrient? I added this after reading Papa- Source: John Glaser ([email protected]. Taste: when you can begin to distinguish zian’s comments on making mead. arizona.edu), HBD Issue #1784, 7/18/95 the vanilla flavor, discard the vanilla bean Ingredients: and store the liqueur in a second bottle, or Ingredients: (for 1 gallon) pour and serve. If you’re impatient, substi- • 6-10 pounds of cane sugar (I’m not that tute vanilla extract for the bean. Add 2 or 3 fussy) • 3.25 qts water drops per cup of vodka any time after • 12-24 lemons, sliced up, or put through • 1 cup honey you’ve brewed the coffee. If you want your a food processor, including the peel • 1oz freshly grated ginger liqueur to have the very heavy body of the • 0-2 oz fresh ginger, crushed • 3cups cranberry juice (yes, pure juice, commercial product, add the glycerine • 1 teaspoon yeast nutrient not that juice cocktail stuff!) before refrigerating. Variations: Substitute • 1 package ale yeast (I’m using Cooper’s light rum for the vodka, or add a dash of Ale Yeast) Procedure: tequila to every cup of rum or vodka. • Water to make up 5 gallons of wort Dissolve honey in water. Bring to boil, and The simple addition of chocolate turns cof- add ginger. Simmer 30 min. Cool to room fee liqueur into Mocha Liqueur. Thor- Procedure: temp or colder, and mix in cranberry juice. oughly mix one part hot water and one part I boiled a gallon of water, added the sugar, Bottle, chill, and carbonate. Use 50 psi if unsweetened cocoa powder. Add 1/2 table- lemons and ginger and let it go for about 20 you want to recap. Delicious! It even has a spoon of this mixture to every cup of the minutes, added the yeast nutrient and then little head retention. finished coffee liqueur, and mix thor- strained the hot wort into a glass carboy oughly. with cold water added to make up the vol- [1] Styles of coffee liqueurs differ. Before ume, pitching dried yeast when cool, ie making your own, I suggest you determine standard ale procedure. I use iodine sanitis- Garlic Lover’s Soda which style you prefer: Kahlua, for exam- ing solution for all equipment. Classification: garlic soda, soda ple, is heavy-bodied and based on a dark- Source: John Glaser ([email protected]. roast coffee; others, like Tia Maria or arizona.edu), HBD Issue #1784, 7/18/95 liqueurs based on Kona coffee, use a That Red-Dog-drinkin’ Devil spoke to me lighter roast. If you prefer Kahlua, use a Lemon Cider thru those beer-stealing aliens and made dark-roasted coffee and go a little heavier Classification: lemonade, lemons, raisins me write this. on the vanilla and (if you use it) glycerin; if Source: John Dittmann (jason@world. you prefer one of the liqueurs based on a std.com), r.c.b., 4/20/95 Ingredients: (for 1 gallon) lighter roast, use a medium-roast, acidy • 4 qts water coffee, like a Costa Rican This is a recipe from the book Popular Lithuanian Recipes, Josephine Dauzvardis, • 1 cup honey Lithuanian Catholic Press, Chicago, 1955. • 5 minced fresh garlic cloves Ingredients: (for 1 gallon) Procedure: Yuppy Guppies Alcoholic • 8 lemons Dissolve honey in water. Bring to boil, and Lemonade • 1 C raisins add garlic. Simmer 10 min. Cool to room Classification: cooler, lemonade, lemons • 2 Gallons boiling water temp or colder. Bottle, chill, and carbonate. Source: Matthew Sorell (msorell@bass. • 2 1/2 lb Sugar Use 50 psi if you want to recap. Now if you gmu.edu), r.c.b., 4/25/95 • Champagne yeast have read this far, go check yourself into a nut house for even thinking of making

PAGE 280 OTHER BEVERAGES something this disgusting. Yecch! Eew!!! Procedure: Instead of crabapples, you can also use (And I’m a garlic lover, too!) Put bread into a big pan or earthenware chokecherries (with scotch); raspberries crock & pour boiling water over it. Allow (with rum), or saskatoons (with gin). I’ve to cool till lukewarm, then carefully also tried cantelope (with vodka), which squeeze the liquid from the bread & strain wasn’t bad, and plum (with vodka), but this Kvass I the liquid through a muslin cloth so the turned out rather prunish tasting. Classification: kvass, rye, Russian kvass, kvass will not be cloudy. Add the sugar & Ingredients: (for 1 quart) black bread, ethnic brews yeast, stir & cover. Let stand 10-12 hours. • 4 quarts crabapples Source: [email protected], r.c.b., Novem- Pour the kvass into clean bottles & add 2 or • 4 cups sugar ber 17, 1994 3 raisins to each. Cork & tie down & refrig- • 3 cups vodka These are from the Old Country, so use at erate immediately. If not chilled at once it your own risk. When I was an undergradu- will continue to ferment and shatter the Procedure: ate & Bud came out with the screwtop bottle if it cannot blow its cork. Take a 4 quart mason jar, and fill it with quart, kvass had a brief vogue, but real dark crabapples that have been washed and rye was hard to find! quartered (you could take the stems and cores out, but it makes no difference and is Ingredients: (for 1 gallon) Kvass III a lot more work). Add 4 cups of sugar and • 1 loaf dry dark rye bread (approx 24 Classification: kvass, kvast, rye, dark three cups of vodka. Store the jar on its slices) bread, Russian brew, ethnic brews side, turning once every day for 16 days to • 1-1/2 gal boiling water Source: [email protected], r.c.b., Novem- get the sugar to dissolve. After 16 days, fil- • 3 c sugar ber 17, 1994 ter out the fruit bits (Gertie recommends • 2 pkgs yeast using a knee-high nylon stocking, as this • 1/4 c golden raisins Ingredients: can be suspended for a few days to get every last drop out), and bottle. This recipe • 2 lb dark rye bread can be done on nearly any scale from 1 qt. Procedure: • 1 oz yeast to 4qt. (I’ve never seen a mason jar more Put bread in a tea towel & tie bundle • 8 oz sugar than 1 gallon), and two bottles of vodka securely with string. Put bundle in crock & • 1 oz mint will normally yield about five bottles of pour in boiling water. Cover & let set until • 2 oz raisins liqueur. water is lukewarm. Remove bundle & let • 16 pints water drip into clean pan. Pour drip water back into crock, making sure no bread is in the Procedure: water. Add sugar, then yeast, stir & cover. Cut the bread into slices & bake in a mod- Ginger Ale Set in a warm place 10 to 12 hours. erate oven until crisp. Place bread in a large There will be a slight yeast settlement. saucepan & pour in boiling water. Let stand Classification: ginger ale, soda, soft drink Pour the clear liquid into a jug & add rai- for 3 to 4 hours. Strain off liquid & com- Source: Lincoln T. Cat (linc@halcyon. sins. Cork the bottle or put a lid on the jar, bine with yeast & mint. Cover with a cloth com), r.c.b., 8/21/95 but not too tightly, or the cork will blow. & allow to ferment in a warm place for 6 Warning: I’ve made this several times. The Refrigerate for 5 days, then strain before hours. When the first froth appears, strain first time I used Beck’s bottles, and several serving. Yield will be about a gallon. again & pour into bottles containing 1 or 2 exploded. Since then I’ve used Champagne raisins in the bottom. Cork firmly (or use bottles with corks. If you use beer bottles beer bottles with screw caps) & store in a (and I don’t suggest you do) keep them cool place for 3 days before serving. COOL, and even then be prepared for the Kvass II worst! The problem is the yeast ferments Classification: kvass, rye, dark bread, Rus- the cane sugar in the bottle, producing the sian brew, ethnic brews desired carbonation, but continues to fer- ment until the bottle explodes. Source: [email protected], r.c.b., Novem- Gertie’s Crabapple Liquer ber 17, 1994 Classification: liquer, crabapple liquer, Ingredients: (for 1 gallon) spirits • 1 cup cane sugar Ingredients: Source: Darren George (Darren.George@ • 1 lemon, cut into disks, with peel • 1 lb dried out sliced black bread UAlberta.CA), September 14, 1995 • 1 gallon, boiled water • 24 c boiling water This recipe is basically a sophisticated ver- • 1 oz thinly sliced fresh ginger root • 3 c sugar sion of a ‘Yuckaflux’ (which, for those of Yeast: 1/4 - 1 tsp dry ale yeast • 2 oz fresh yeast you not educated in Alberta, involves an • 1/2 c golden raisins extremely large pail, several kilos of fruit, Procedure: several botles of alcohol, and a baseball The process is to boil water, add honey bat), but is much, much better. and/or cane sugar. Boil the sugar and water

PAGE 281 OTHER BEVERAGES with ginger & lemon for 15-30 minutes. Sprinkle the yeast and 1/4 teaspoon of the ily. I thought I’d pass on the recipe to you Cool and add yeast, and bottle immedi- sugar over the 1/4 cup of lukewarm water in hopes of being invited over this Christ- ately. and stir to dissolve the yeast completely. mas.” Set aside in a warm, draft-free spot (such as an unlighted oven) for about 10 minutes, or Ingredients: until the mixture almost doubles in vol- • 1 1/2 cups water Mint Kvas ume. Stir the yeast mixture, the remaining sugar and the mint into the strained bread • 2 1/2 cups sugar Classification: kvass, rye, bread, mint water, cover with a towel, and set aside for • 4 dozen whole cloves kvass at least 8 hours. • 6 sticks of cinnamon Source: Dave Vaness (vaness@bowler. • 3 crushed nutmeg Strain the mixture again through a fine dacc.wisc.edu), r.c.b., September 22, 1995 • peel of 3 lemons and 2 oranges sieve set over a large bowl or casserole, The following quotation and recipe are • 4 cups hot lemon or lime juice then prepare to bottle it. You will need 2 - • 4 bottles of red wine from Russia of the Time-Life Foods of the 3 quart-sized bottles, or a gallon jug. Pour World series. the liquid through a funnel 2/3 of the way Procedure: “For drink the peasant diet had kvas, which up the sides of the bottle. Then divide the was much like the ‘small beer’ of Western raisins among the bottles and cover the top Add to the water the sugar, cloves, cinna- Europe. It could be made from grain and of each bottle with plastic wrap, secured mon, nutmeg, and citrus peels. Boil for 5 malt, but was often made from leftover with a rubber band. Place in a cool -- but minutes. Strain the syrup into a large pot, dark bread soaked in hot water and allowed not cold -- spot for 3 - 5 days, or until the and add the citrus juice. Heat well. Add the to ferment for a few hours; sugar, fruit or raisins have risen to the top and the sedi- 4 bottles of wine (this is goping to be a honey was customarily added as a sweet- ment has sunk to the bottom. Carefully good recipe isn’t it!). Keep covered on low- ener. The finished brew could be drunk on pour off the clear amber liquid and re-bot- est heat. Serve with lemon slice and/or cin- the spot or bottled for later use; in some tle it in the washed bottles. Refrigerate namon stick. households a part of the brew served as a until ready to use. Although Russians drink fermented stock for soups. Homemade kvas as a cold beverage, it may also be used kvas is somewhat effervescent and only as a cold-soup stock in okroshka (chilled slightly alcoholic. It has never enchanted vegetable soup with meat) or botvinia Amaretto many non-Russians, but it had an impor- (green vegetable soup with fish). Classification: liquer, amaretto tant place in the peasant diet. It was cheap Source: Kevin Fons (KFONS@china. and the yeast suspended in it, like the veg- qgraph.com), HBD Issue #1611, 12/22/94 etables in shchi [cabbage soup] or borshch (beet soup), formed a nutricious supple- Negus: Grandma Lipshitz Ingredients: ment to a limited diet.” Secret Mulled Wine Recipe • 2 Cups Sugar Ingredients: (for 6 cups) Classification: mulled wine • 2 Cups Water • 1 pound day-old black bread or Danish Source: John H. Grant (74444.3034@com- • 2 Cups Vodka pumpernickel puserve.com), HBD Issue #1596, 12/5/94 • 2 Cups Brandy • 2 tablespoons active dry yeast • 1 Ounce Almond Extract This festive recipe comes from Eric at • 1 cup sugar Defalco’s in Ottawa. Eric writes: “One of • 1/4 cup lukewarm water (110 - 115F)1/ Procedure: my fondest childhood memories was of the 4 cup lukewarm water (110 - 115F) sleigh rides we would take at Christmas Combine sugar and water in a medium • 2 tablespoons fresh mint leaves or 1 time. Family and friends would all go out sauce pan, bring to a boil. Reduce heat and tablespoon crumbled dried mint for hours on a horse drawn sleigh. My simmer uncovered for 10 minutes, stirring • 2 tablespoons raisins grandmother would stay at home and pre- occasionally. Remove from heat. Stir in pare a secret recipe of Negus (mulled wine) liquor and extract. Transfer to tightly cov- Procedure: which had been in the family for genera- ered bottles. Makes 6 Cups. Preheat the oven to 200F. Place the bread in tions. We would all come home and thaw the oven for about 1 hour, or until it is thor- ourselves by her fire while the grown ups oughly dry. With a heavy knife, cut and would proceed to get ‘weird’ on grandma’s chop it coarsely. Bring 6 quarts of water to special brew. That spicy aroma which per- Irish Cream a boil in an 8-quart casserole and drop in meated my grandma’s house will always be Classification: liquer, cream liquer, the bread. Remove from heat, cover the smell of Christmas to me. Now that I’m Bailey’s, Irish cream loosely with a kitchen towel, and set it an adult, a Christmas party wouldn’t be Source: Kevin Fons (KFONS@china. aside for at least 8 hours. Strain the con- complete without my Grandma’s Negus. qgraph.com), HBD Issue #1611, 12/22/94 tents of the casserole through a fine sieve To make a long story short, on a recent visit set over another large pot or bowl, pressing to my grandmother’s house I found the rec- down hard on the soaked bread with the ipe and took it. It was discovered missing back of a large spoon before discarding it. and I have since been disowned by my fam-

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Ingredients: This recipe came out of an American book • 2 gallons water • 1-3/4 Cups of your favorite liquor (Irish so it likely uses those small gallons. I • 2# dark brown sugar Whiskey, brandy,rum,burbon, scotch) haven`t tried this one yet, but I cant see any • 6# light brown sugar • 1 (14 oz.) Can Sweetened Condensed reason not to bottle it and will try it one Milk (not evaporated) day. Procedure: • 1 Cup (1/2 pint) Whipping or Light Ingredients: 0. Added to half gallon of the water, boiled Cream • 1 1/2 lb burdock roots and cooled,then stirred into the must of • 4 eggs • 1/2 cup corn kernels roasted until strawberries and water this is the begining • 2 tablespoons chocolate flavored syrup browned batch, made like any standard wine. • 2 teaspoons instant coffee • 2 oz dried sassafras or sassafras roots Week #: • 1 teaspoon vanilla extract • 2 oz hops • 1/2 teaspoon almond extract • 5 gal water 1. 2lbs brown sugar to 2 cups water • 2 1/2 lb white or brown sugar boiled cooled, and fed to wine Procedure: • 1 pkg self-starting wine yeast In a 6 cup blender, at low speed, combine • yeast nutrient 2. same as above all ingredients. Blend until smooth. Store in a tightly covered container in the refrig- Procedure: 3. 2lbs. white sugar to one cup water erator, up to one month. Shake or stir Burdock is a big leafed plant that grows fed. before serving. abundantly in the country or in vacant city lots, but digging its roots will require a 4. 2lbs. brown sugar to one cup water strong back. Rinse roots thoughly so that fed. no dirt remains (discard the leaves). Cut the Brandy roots into pieces, place into a large pot with 5. 1lb white sugar to one cup water. Classification: spirits, brandy the corn, sassafras, and hops. Cover with 3 gallons of water. 6. 1lb brown added to racking, plus 1/2 Source: Mike Aesoph, (aesoph%ncemt.ctc tsp tannin. [email protected]), HBD #1902, Bring the mixture to a boil, cover the pot 12/6/95 and allow to boil for 20 minutes.Strain into When this has stopped bubbling add 3 a large fermenting vessel and add enough Just thought I would post a Brandy Recipe campden tablets and let settle for 1 week additional water to make 5 gallons and add given to me by a friend. Give it a try. naturally. Rack again, fine with gelatin, and the sugar (specific gravity should be about let sit for another week. Finally add 1/4 - 1/ It’s really kind of disappointing brewing 1.025 which should equate to an alcohol 2 oz american un-toasted oak chips and let anything but beer. Wine, Brandy, liquors content of about 3% , and acceptable for age in carboy for 2 months. When this is and other stuff generally don’t require boil- root beer). sufficiently clear, bottle, and there you ing... No boiling, no good smell. As a mat- When the temperature of the liquid reaches have it. ter of fact, a wine making friend of mine 70 degrees stir in the yeast nutrient and stir says, “There’s no such thing as a bad bug!” in, then sprinkle the yeast over but do not Ingredients: stir. cover and let stand overnight. • 3 Qt Fruit Stir in the yeast, recover and allow to fer- NA Beer • 3 Gal. Water at 112F ment for 2 days before chilling and drink- Classification: non-alcohol beer, low alco- • 1 Small Cake Champagne Yeast ing. The beer probably will not be clear by hol beer • 10# Sugar, best is Cane, not Bee then, but should taste delicious. Source: Wade Wallinger (WAWA@chev- • 3 Quartered Lemons ron.com), HBD Issue #1710, 4/20/95 Procedure: My father is no longer able to consume alcohol, and has become quite the partaker Stir once everyday for 7 days. Add 4# rai- Strawberry Wine of na beer. as a rule, the americans are sins. Let stand 21 days and remove fruit Classification: wine, strawberry wine again way behind the europeans in terms of and siphon. Let stand 5 days, siphon and Source: Douglas Thomas (thomasd@ quality. I wanted to homebrew a beer that bottle. uchastings.edu), Mead Digest #478, he could drink AND enjoy. 5/14/96 Ingredients: (1 gallon) Ingredients: • 1/2# carapils (mashed by ‘steeping’ in 1 Root Beer • 12# strawberrys gallon of water as it heated) Classification: soda, soft drink, root beer • 12 oz molasses • 1/2oz hallertau hops (3.1% alpha, 15 min boil) Source: Keith McLeod (furry@opus. • 2tsp yeast nutrient • 1/2oz hallertau hops (3.1% alpha, 1 min freenet.vancouver.bc.ca), r.c.b., 1/25/96 • 2tsp acid blend • 1tsp pectic enzyme boil) • champagne yeast • 1 packet of ale yeast (dry)

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Procedure: The wine is quite nice now, if you like rasp- I let this sit for about two weeks in a gallon Raspberry Wine berries. The wine has a nice raspberry fla- jug with an airlock at room temp (about Classification: raspberry wine vour but it isn’t too overwhelming. I’ll probably bottle soon so I can start a batch 70f) - no airlock activity. It took two weeks Source: Desmond Power of blueberry wine. to ‘clear’ enough to comfort me that it was (des@[email protected]), r.c.w. 9/19/96 time to bottle. I used 1 oz corn sugar in 1/2 I just tasted a raspberry wine that I have Specifics: cup water to prime. OG was 1.010, FG was had settling for about 5 weeks now, it is • OG: 1.090 1.009 (well within the repeatability of the based on a number of recipes that I got test, I believe). from the net and from my homebrew store. Well, my father visited for easter, and rated I combined all the recipes together to get the beer to be as good as the european ver- this... Chicha sions he has come to enjoy. A homebrew- Classification: chicha, corn beer, central ing buddy of mine also enjoyed the taste, Ingredients: (23 liters) america, native america and wants to make a batch for himself for • 18 lb. Red Raspberries (store bought) the summer afternoons when he needs to Source: Scott Kaczorowski (kacz@delta1), • 2.5 t Yeast Nutrient HBD Issue #2224, 10/10/96 retain his composure. The beer primed • 2.5 t Yeast energizer wonderfully. the only drawback is that the • 2.0 t Acid Blend Bill Ridgely posted to the HBD about two sediment does not become firm, and is dif- • 2.5 t Pectic Enzyme years ago (?) regarding another one of his ficult to keep from the glass when pouring • 1 t Grape Tannin beery adventures: Chicha (corn beer). from the bottle. • 3 cans frozen concentrated apple juice Chicha is made in South and, to a lesser Specifics: • 6-8 lb. Sugar (to bring sg up to 1.090) extent, Central America. Unlike African opaque beer, it is not brewed commercially, • OG: 1010 • 1 packet Lavelin 1118 Yeast (I think this is the correct number) but instead is made and served in what • FG: 1009 sound to me like wee tiny brewpubs. An abbreviated version is also made in peo- Procedure: ple’s kitchens. Chicha is consumed whilst I checked the acid on this, and it worked still fermenting and so is low in alcohol. It Sloe Gin out to roughly 6.7%, assuming it did the is often spiced and may also be served with Classification: liquer, sloe gin acid titration right (I just bought the kit a fruit. little while ago) Source: Sutart Binnie ([email protected] With Bill’s help and a little patience, a wick.ac.uk), r.c.b., 9/22/95 The problem with raspberry wine is getting friend and I recently completed a batch. rid of the seeds. I read a post some time Try and get hold of a copy of Straightfor- This was a very interesting and satisfying back explaining how the raspberry seeds ward Liqueur Making by Gerry Fowles. Its endeavour which included growing and can give the wine off flavours if left in the full of good recipies. malting the corn used. Every step of the wine for extended periods. I used the fol- process was very simple, and I highly rec- Ingredients: lowing procedure... ommend attempting this at home. My sec- • 16 ounces (450g) sloes Freeze and thaw berries. Mash berries in a ond crop of corn is about to come in and the • 1 bottle (700ml) gin bucket and add pectin enzyme. Wait two results were good enough that I will be • 9 ounces (250g) sugar days then remove juice from pulp (this is doing this again in the near future. • 1 teaspoon (15 ml) glycerine the difficult part). To do this, I scooped the pulp into cheese cloth and tied it up in bags. Ingredients: (for 1-1/2 gallons) Procedure: The 18 1bs of berries required about 6 • 1.5 lbs jora (malted corn) Rinse the sloes and prick each one a dozen 1.5’x1.5’ cheeze cloth squares wrapped up. • 1 lb piloncillo (akin to brown sugar) or so times. (alternatively freeze for 2 I then squeezed most of the juice from the • Spices weeks then defrost) Place all the ingredi- pulp (don’t throw the pulp away yet). • Nottingham dry yeast ents in a suitable container and shake at Add the rest of ingredients and bring sg up regular intervals for a period of 6 to 8 to 1.090 with sugar. Add yeast AND pulp Procedure: weeks. When the liqueur has acheived a bags to the must. While the must is fer- Mash for 90 minutes at 160F. deep red colour remove the sloes and allow menting over the next 5 days, squeeze pulp We did two 1.5 gallon batches, each spiced to mellow for a further month. As an alter- bags daily to remove extra flavour and differently (one with curacao/coriander, native to sloes you can also use damsons. colour from pulp. Remove pulp bags the other with allspice/cinammon). We (squeeze out wine) and rack when gravity would rather have used a higher proportion has dipped to 1.005 or less. of jora, but on brewday we discovered that Then, you can rack every three weeks until our ability to determine the weight of clear (or follow whatever procedure you things is seriously imparied. Instead of the normally follow). I fined with gelatin last 4.5lbs we thought we had, we found we week to remove most of the extra yeast and had only 3lbs of jora. the wine is quite clear now.

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Rather than readjust (the OG would have been more appropriate at ~1.045 in any case), we added more sugar, a course of action that was inspired by homebrewed Weizen as much as anything else. The result is a very tasty beverage, pretty big all the way around on corn, and yet the flavor is quite subtle. Be warned that chicha is at its peak 2 to 4 days after pitch- ing while it still retains some sweetness and body. Once the chicha ferments out, you are left with a fairly bland beverage that reminds me of iced tea more than any- thing else. If I’d been thinking (chicha lends itself to gulping), I would have keg- ged the stuff on the third day after pitching and stuck it in the fridge. While we took the trouble to grow our own (blue) corn, I see no reason why one could not start with good ol’ yellow corn from the grocery store (domestic 20-row?) In fact, I plan on doing this if only to see what kind of chicha it makes. More details are available on the Chicha page. Specifics: • OG: 1.055 • FG: 1.012

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PAGE 286 CAT’S MEOW 3 HISTORICAL INTEREST

CATEGORY 13

vessel, using a water seal. All vessels and My Daddy’s Beer Recipe Roses for Arthur tubing should be entirely clear and sanitary Classification: historical, prohibition Classification: historical interest, rose before use. A 2-3% warm lye solution is an excellent one for the purpose. Rinse with Source: Stephen Hansen (hansen@glo- Source: Ye Olde Batte (mhalley% water after the use of lye solution. Use of worm. Stanford.edu) Issue #462, 7/18/90 mun.BITNET) 11/31/88 Hydrometer is not necessary if the above Back when I first started making beer This recipe comes from a booklet called directions are followed. The specific grav- (about 20 years ago now) I actually made The Delicious Rose by Geraldine Duncann. ity at the time of bottling will however, be several batches using this recipe. The It was called Rose Melemell, although it 1.012 - 1.016. results varied from barely drinkable to has no honey. This is an effervescent brew This is the third and final installment of tra- snail bait. I especially like his comparison with a hint of summer roses. ditional “Prohibition Pilsner” recipes in the last line of the original---”This received anonymously, presumably from should make 5 cases of pint bottles of beer Ingredients: the makers of Blue Ribbon malt syrup, in equal to or superior to Millers High Life.” • rose petals the mid-1970’s. Previous installments of • water Historical Homebrew appeared in Home- Ingredients: • sugar brew Digest # 795 and # 800. This is posted • 1 can, Blue Ribbon malt • dry yeast here purely for historical interest, and not • 1 pack, Fleishmann’s yeast as a recommended recipe, although the • 1 cup, rice Procedure: techniques called for here seem to be much • 1 tablespoon, salt Fill a glass container with rose petals. closer to currently recommended proce- • 5 pounds, powdered cane sugar Cover with water and let set, covered by a dures for beginning brewers, than in the clean cloth, for 3 days. Strain water earlier historical postings. The format of Procedure: through a cloth and measure. Add to it, one the original is retained as much as possible. In a large (3 gallon) porcelain pan, add 3 quarter of its volume of white sugar. Set in quarts water and bring to boil. Add sugar, a glass jar or crock, add a pinch of dry yeast Ingredients: stirring. Bring back up to boil and add 1 and stir well. When it is sparkling (3 days • 1 can, hop-flavored malt syrup can of malt. Return to boil again and let to a week), put into beer or champagne bot- • 3/4 pound, granulated sugar simmer for 15 minutes. Fill large glass 1/2 tles and cap. Age 1-6 months. • 1 cake, compressed yeast (or Vierka dry full of luke warm water (not over 130 lager yeast) degrees) and add rice, yeast, and salt. Clean crock and fill 1/3 full of warm water. Procedure: Pour in wort. Add cold water to within 3 Prohibition Pilsner Dissolve syrup and sugar in boiling hot inches of top. Add yeast solution and Classification: historical, prohibition water---pour into cold water to make five cover. After 6- 10 hours remove foam with Source: Robb Holmes (RHOLMES@uga. gallons---allow to further cool for two wire strainer. Let sit until hydrometer says cc.uga.edu) Issue #805, 1/20/92 hours, then add one cake yeast. Cover “bottle.” Fill bottles, adding 1/2 teaspoon crock or other fermenting vessel with clean One crock can be eliminated if the liquid is sugar to each. Cap and let stand 21 days. cloth. Keep in a cool, dark place. Watch siphoned directly into the bottles from the carefully and when bubbles of gas cease fermented crock. In this case, place 1/2 tea- coming to surface fermentation has been spoon sugar in each pint or one teaspoon in completed and liquor should be quite clear each quart bottle. Best consistent results (approximately four days). can be obtained if a five gallon bottle is used instead of a crock for the fermenting HISTORICAL INTEREST

Now siphon off clear liquid to another Things to remember: Cleanliness of uten- clean crock, leaving the thick sediment sils, including bottles, siphon hose, crowns Major Thomas Fenner’s behind. To the liquor in the second crock and crock is essential for good results. Receipt to Make Bear add 1/4 pound granulated sugar and stir Wash everything in soda solution or deter- Classification: historical, 1700s until dissolved. Fill into bottle by siphon- gentbefore and after each batch. A 7 or 9 ing or pouring. Cap and immediately store gallon crock can be used to prevent messy Source: Thomas Manteufel, (tomm@pet. in a cool dark place. The beverage will be foam-over. med.ge.com) Issue #748, 10/25/91 ready for use when clear---requires one to Many consumer failures can be averted by Ingredients: two weeks. using a starter consisting of: 1 package of Original ingredients description: One yeast, 2 ounces of sugar, 1 pint of 72F ounce of Sentry Suckery or Sulindine one water. Let starter stand for 3-4 hours before handful Red Sage or Large 1/4 Pound mixing into crock with malt solution. Shells of Iron Brused fine take 10 quarts of Blue Ribbon 1 Water Steep it away to Seven and a quart of Classification: historical, prohibition, Molases Wheat Brand Baked Hard. one 1970s quart of Malt one handful Sweeat Balm Source: Robb Holmes (rholmes@uga. Blue Ribbon 2 Take it as Soone as it is worked. cc.uga.edu) Issue #795, 1/6/92 Classification: historical, 1970s Around 1975 or ‘76, the first time I got Source: Robb Holmes (rholmes@uga. Translated ingredients description: interested in brewing, I bought a can of the cc.uga.edu) Issue #795, 1/6/92 • One ounce of the dried leaves of the mysterious Blue Ribbon malt syrup. The This recipe also came from the mimeo- senna tree, chicory, or celandine. label invited me to write to Premier malt graphed sheet of beer recipes provided by • One handful of red sage or crushed 1/4 products for a recipe book, and I did. A few Premier Malt Products in the 1970’s. pound shells of iron [which may be the weeks later it arrived: a well-produced, hop-like fruit from an ironwood, Ostrya four-color print job with recipes for using Ingredients: Virginica, also known as the malt syrup in cakes, cookies, biscuits and • 1 can, hop flavored malt syrup hophornbeam. The ironwood is known the like, but not a word about making beer. • 3 or 4 pounds, sugar as hophornbeam because the fruit it A few weeks later a plain brown envelope • 1 cake of yeast, or Vierka lager yeast produces look so much like hop bracts, with no return address appeared in the unlike the fruit of the American mail. Inside were two mimeographed Procedure: Hornbeam, which don’t.] sheets of beer recipes---including this rec- • 10 quarts of water, boiled down to Dissolve malt syrup and sugar in 2 quarts ipe. seven. of hot water. Pour into crock and add 18-20 • A quart of molasses. Ingredients: quarts of cold water. Mix yeast in luke- • A cake of hard baked wheat bran. warm water (70F). With wooden spoon, • 1-3/4 pounds, sugar • A quart of malt. gently stir into malt and sugar mix. Cover • 1 can, Blue Ribbon hop-flavored malt • One handful of barm. [brewers yeast with clean cloth and ferment at room tem- syrup cake from a previous batch] • yeast perature (68-70F). Skim off foam for first 3 days. Fermentation is complete when no Procedure: Procedure: more bubbles appear (about 4 or 5 days). If Drink it as soon as it’s fermented. Dissolve sugar and malt syrup in 6 quarts tester or hydrometer is used, be sure red of hot water. Stir until dissolved. Pour 14 line is at surface. Gelatin may be used to quarts of cold water into a crock that has settle yeast. Dissolve two small envelopes been scoured with Arm & Hammer baking of Knox gelatin in hot water. Pour gelatin over top of brew in crock about a day Col. George Washington’s soda and rinsed with clear water. Add hot Small Beer solution of malt, sugar, and water. The tem- before you plan to bottle. perature should be about 65F. Dissolve a Wash bottles and put scant 1/2 teaspoon of Classification: historical, 1700s cake of compressed or dehydrated yeast in sugar in each, fill within an inch and a half Source: Thomas Manteufel, (tomm@pet. a small quantity of luke warm water (about and cap. Tip bottles upside down once and med.ge.com) Issue #748, 10/25/91 8 ounces of 75F water) and add to crock. store upright in warm place (70-75F). I made this after two Civil War beers (bay Stir thoroughly. Cover crock with clean Things to watch: 1) If beer is cloudy or leaf/ginger and the spruce beer). I had cloth and allow to ferment 4 or 5 days. gritty, you disturbed the sediment by shak- molasses and the barm from the second Skim off foam after first and second days. ing or pouring too fast, 2) If beer tastes flat, Civil War beer, so I brewed this. I used 2 Siphon beer into 12 ounce bottles. Before you either bottled too late or did not allow ounces of hops. (It really doesn’t make siphoning, place a scant 1/2 teaspoon of it to age long enough, 3) If beer foams up much difference what kind. The water is sugar into each bottle. Cap and allow to or tastes airy, you bottled too soon. pretty bitter after boiling for an hour.) I let remain at 60-70F for 7-10 days. Cool and it ferment a week before bottling. It is consume. undrinkable by modern standards. The only flavor is the bitterness of the molasses,

PAGE 288 HISTORICAL INTEREST followed by the hop bitterness. The flavors to scald your other Vessels with; always never melded; there is just the distinct dou- Green Corn Stalk Beer taking care to have a Copper of Liquor hot ble bitterness. One pound of molasses is Classification: historical, 1700s to lay on, upon the malt when you draw off about one pint in volume. Most of these the first Wort, and this will be for small Source: Thomas Manteufel, (tomm@pet. historical beer recipes can be found in Beer. The three hours now expired; let go med.ge.com) Issue #748, 10/25/91 Brewed in America, by Stanley Baron. (as the Term is) which is let the first wort Published in the Virginia Gazette on Feb. Procedure: run off, putting into the Vessel which 14, 1775. A family recipe by Landon receives it a pound of Hops; when all To Make Small Beer: Carter. drawn off lay on the hot Liquor for your Take a large Siffer [Sifter] full of Bran The stalks, green as they were, as soon as small Beer, clean out your Copper and put Hops to your Taste. - Boil these 3 hours pulled up, were carried to a convenient the wort, Hops and all into the Copper and then strain out 30 Gall[ons] into a cooler trough, then chopped and pounded so boil it for two hours; strain it then off thro: put in 3 Gall[ons] Molasses while the Beer much, that, by boiling, all the juice could a Sieve into your Vessels to cool it; and put is Scalding hot or rather draw the Melasses be extracted out of them; which juice every your small Beer into Copper and the same into the cooler & St[r]ain the Beer on it planter almost knows is of saccharine a hops that come out of the first Beer and boil while boiling Hot. let this stand till it is lit- quality almost as any thing can be, and that it an hour. When both are almost cool add tle more than Blood warm then put in a any thing of a luxuriant corn stalk is very Yeast to them; to set it to work, breaking quart of Yea[s]t if the Weather is very Cold full of it, ... After this pounding, the stalks the head in every time it rises; till it works cover it over with a Blank[et] & let it Work and all were put into a large copper, there itself clear and tun in; Bung it up with Clay in the Cooler 24 hours then put it into the lowered down it its sweetness with water, and keep it in your Cellar, in three months Cask - leave the bung open till it is almost to an equality with common observations you may bottle the strong Beer, the other in don[e] Working - Bottle it that day Week it in malt wort, and then boiled, till the liquor a weeks time will be fit to drink. was Brewed. in a glass is seen to break, as the breweres term it; after that it is strained, and boiled again with hops. The beer I drank had been made above twenty days, and bottled off General Amherst’s Spruce Pumpkin Ale about four days. Beer Classification: historical, 1700s, pumpkin Classification: historical, 1700s, spruce ale beer Source: Thomas Manteufel, (tomm@pet. Malt Liquors Source: Thomas Manteufel, (tomm@pet. med.ge.com) Issue #748, 10/25/91 med.ge.com) Issue #748, 10/25/91 Classification: historical, 1700s An anonymous recipe for pumpkin ale From the journal of General Jeffrey Source: Thomas Manteufel, (tomm@pet. appeared in the papers of the American Amherst, governor-general of British med.ge.com) Issue #748, 10/25/91 Philosophical Society in February, 1771. North America. The author notes that he obtained this rec- From the letters of Joseph Clarke, general Take 7 Pounds of good spruce & boil it ipe from someone who claimed this tasted treasurer of the Rhode Island colony, well till the bark peels off, then take the like malt ale, with only a slight “twang”. sometime around 1775. spruce out & put three Gallons of Molasses After two years in the bottle, this twang You are first to have ready the following to the Liquor & and boil it again, scum it had mellowed to an acceptable level. Implements, a mash Vat, to put your malt well as it boils, then take it out the kettle & Receipt for Pompion Ale: in; a Vessel under this to receive the Wort put it into a cooler, boil the remained of the Let the Pompion be beaten in a Trough and in; a Copper to boil in; a Rudder to stir your water sufficient for a Barrel of thirty Gal- pressed as Apples. The expressed Juice is malt with, and Vessels to cool your Liquor lons, if the kettle is not large enough to boil to be boiled in a Copper a considerable in; First then fill your Copper with water, it together, when milkwarm in the Cooler Time and carefully skimmed that there take then 6 Bushels of Malt and put into put a pint of Yest into it and mix well. Then may be no Remains of the fibrous Part of your mash Vat, leaving about a Peck to put it into a Barrel and let it work for two the Pulp. After that Intention is answered sprinkle over the Liquor when in, Let your or three days, keep filling it up as it works let the Liquor be hopped cooled fermented water simper, and be in the next degree of out. When done working, bung it up with a &c. as Malt Beer. boiling but not boil; lay it on upon the Malt Tent Peg in the Barrel to give it vent every well ground, and when you have laid on now and then. It may be used in up to two such a quantity as you can draw off a Barrel or three days after. If wanted to be bottled of Wort, stir the malt well together with it should stand a fortnight in the Cask. It your Rudder; and then sprinkle the remain- will keep a great while. ing Peck of Malt over all covering it up with Cloths to keep the heat in; for three hours; only when it have stood an hour and half draw off a pail full or two; and lay it on again to clear your tap hole. This done the next Business is to boil a Copper of Water,

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off the fire. When it is cold, put six spoon- nutmeg instead. This produces a very low Benjamin Franklin’s Spruce fuls of barm to it, and let it work twelve alcohol drink,yet well-carbonated and Beer hours at least; then Tun it, and put a little sweet to the taste, though not cloying.) A Limon-peel into it: and then you may bottle few other things: Metheglin is fun to make: Classification: historical, 1700s, spruce it, if you please. what I did was used honey/water ratios beer suggested for a generic mead, then went to Source: Thomas Manteufel, (tomm@pet. the local health-food store and browsed in med.ge.com) Issue #748, 10/25/91 the spice section (“This smells good - grab Translated from the french while he was Sir TJ’s Mead a handful”) Nothing scientific about this--- stationed in France. a little of this and that. DON’T boil these Classification: mead, metheglin, historical, herbs and spices in your wort! Instead, Ways of Making Beer with Essence of 1600s Spruce: make a “tea” and add that to the wort as Source: you pitch your yeast. For a Cask containing 80 bottles, take one I’ve never tried this recipe, so I can’t vouch pot of Essence and 13 Pounds of Molases. For any spices or herbs you use, never use for how good it is, but the basic elements - or the same amount of unrefined Loaf the powdered stuff outof the jar if you can are there. Recipe is based on The Closet of Sugar; mix them well together in 20 pints avoid it. Powdered cloves just don’t have the Eminently Learned Sir Kenelme Digby of hot Water: Stir together until they make the same taste as whole cloves (by the way, Kt. Opened: Whereby is Discovered Sev- a Foam, then pour it into the Cask you will for nutmegs: if you don’t have a nutmeg eral ways for making of Metheglin, Sider, then fill with Water: add a Pint of good grinder, use a hammer!) Cherry-Wine, &c.. Yeast, stir it well together and let it stand 2 Finally: to boil or not to boil. A friend or 3 Days to ferment, after which close the made an unboiled mead and when he bot- Ingredients: Cask, and after a few days it will be ready tled it wound up with a wax deposit on the to be put into Bottles, that must be tightly • 3 pounds, honey per gallon of water bottom 1/2 inch in his bottles. No harm, but corked. Leave them 10 or 12 Days in a cool • 1/2 ounce, ginger root, sliced, per esthetically icky. Cellar, after which the Beer will be good to gallon drink. • 2 medium oranges (meat & peel with all Procedure: pith removed) for 5 gallons Put in a six-quart pot one pint of honey and • 3 whole cloves nine pints of water (spring water is sug- gested but not necessary). Stir well, dis- Metheglin of My Lady Procedure: solving the honey. Boil for about 30 minutes, skimming off the foam as it rises Windebanke Combine the above ingredients with 1/2 gallon of water per total gallons desired, to the surface. About 1 minute before you Classification: mead, metheglin, historical, boiling and skimming until no more scum remove the liquid from the heat, throw in a 1600s ap ears. Pour into primary fermenter, add: teaspoon of rinsed, sliced, or broken ginger Source: Jacob Galley, (gal2@midway. 1 stick cinnamon and top off to five gallons (powdered will not do the right thing) and uchicago.edu) Issue #761, 11/15/91 with cool water. Upon the wort reaching 75 about the same amount of the rind of an This is from The Closet of Sir Kenelme degrees F, pitch Red Star Chanpagne yeast orange (eat the rest of the orange). Set the Digbie, Kt. Opened (London: H. Brome, and cap with a ferment- ation lock. Upon a mead aside for a few hours till it be luke- 1669) (Reproduced without permission, visible cessation of fermentation (around 3 warm (5 hours is more than enough) and naturally.) weeks) rack into a secondary fermenter then add yeast to the mead, stirring well. Mead yeast is the real yeast to use, but any Take four Gallons of water; add to it, these with fermentation lock and allow to age. wine yeast will do. Do not use brewer’s Herbs and Spices following. Pellitory of Rack every month after until drunk. May yeast or ale yeast. Let the mead stand a day the Wall, Sage, Thyme, of each a quarter of be drunk after 3 weeks. (he suggests also or two (you can wait as much as a week if a handful, as much Clove gilly-flowers, adding 2 tbsps of lemon juice and a cup of you want); then bottle it in clean bottles. In with half as much Borage and Bugloss strong black tea.) a few days it is drinkable, I like to wait a flowers, a little Hyssop, Five or six Eringo- week. roots, three or four Parsley-roots: one Fen- nel-root, the pith taken out, a few Red-net- tle-roots, and a little Harts-tongue. Boil Weak Honey Drink these Roots and Herbs half an hour; Then Classification: historical, 1600s Prohibition Chicago Style take out the Roots and Herbs, and put in the Source: Spices grosly beaten in a Canvass-bag, viz. Classification: historical, prohibition, Cloves, Mace, of each half an Ounce, and This recipe was taken from the SCA’s 1920s Known World Handbook in an article writ- as much Cinnamon, of Nutmeg an Ounce, Source: Bruce T. Hill, (dannet!bruce@ ten by Michael Tighe (Sir Michael of with two Ounces of Ginger, and a Gallon of uunet.UU.NET) Issue #788, 12/23/91 Honey: boil all these together half an hour York). My sister-in-law’s mother gave this follow- longer, but do not skim it at all: let it boil in, (My notes on this recipe: play with the fla- ing recipe to me. It dates back to the and set it a cooling after you have taken it vorings! If you don’t likeginger, try using 1930’s. They grew up in a predominantly

PAGE 290 HISTORICAL INTEREST

Polish part of Chicago where it was tradi- Procedure: tional to make home-made beer for festive Lemon Beer Wash roots well in cold water. Add juniper occasions (like Christmas!). The recipe is Classification: historical, 1880s berries (crushed) and hops. Pour 8 quarts pretty rough by our modern homebrewing Source: Steve Stroud (stroud%gaia@ boiling water over root mixture and boil standards, but it shows that the homebrew- leia.polaroid.com) Issue #839, 3/9/92 slowly 20 minutes. Strain through flannel ing spirit was alive and well several bag. Add sugar and remaining 8 quarts According to Reliable Receipts, an 1889 decades ago. water. Allow to stand until lukewarm. Dis- compilation of recipes from the Ladies of solve yeast in a little cool water. Add to Ingredients: the Central Congregational Church in root liquid. Stir will. Let settle then strain • one 3--pound can, hop-flavored malt Newtonville, MA, when it comes to bever- again and bottle. Cork tightly. Keep in a syrup ages, the lemon “surpasses all other fruits.” warm room 5 to 6 hours, then store in a • 3 pounds, corn sugar This fizzy concoction is “reminiscent of a cool place. Put on ice as required for use. • 1 package, settler light beer (to keep the gentlemen happy) • 1 cake, Fleischmann’s yeast without containing any demon alcohol.” Good luck (maybe this could be turned into Procedure: a real beer by replacing the sugar with Bring one gallon water to boiling point malt). Brown Stout Porter using a pan large enough to hold water, Classification: porter, stout, historical, malt syrup and corn sugar. Add malt syrup Ingredients: (for 1 gallon) 1820s and stir until mixed. Stir in corn sugar • 2 large lemons (about 12 ounces total) Source: [email protected] slowly until dissolved. Settler should be • 1 gallon, water mail.ethz.ch, HBD Issue #1115, 4/8/93 mixed in with sugar at this time for best • 2 cups, sugar From Historical Recipes by F Accum, results.history:prohibition recipes • 1 cake, fresh yeast 1821, translated by Rob Thomas. Place crock on box or chair (not on floor), All recipes are adjusted to give 4 UK gal- pour in three gallons of luke warm water, Procedure: lons of beer at fermentation (i.e., 5 US gal- then add hot ingredients. Now add suffi- Slice the lemons thinly. Heat the water to lons). All measurements are UK units cient luke warm water to make 5 and 1/2 110 degrees F. in a large stockpot. Remove (same as US, except gallon US = 0.8 gallon gallons of liquid in the 6 gallon crock. from the heat, add the lemon slices and UK). Dissolve yeast in cup of luke warm water remaining ingredients and stir to dissolve and 1 teaspoon sugar. Allow mixture to the sugar and yeast. Cover and set aside at Ingredients: stand until yeast starts working, usually room temperature overnight. Serve over • 13.99 lb malt (1/5 pale, 1/5 amber, 3/5 within 1/2 hour. Add the working yeast to ice. brown) mixture in crock and stir until mixed • 5.3 oz. hops throughly. • yeast Chill before serving. When pouring, slant bottle and glass and pour slowly to prevent Old Fashioned Root Beer Procedure: clouding. Classification: root beer, historical, 1910s, Mashing. If it is cloudy or tastes gritty, you have dis- soda Mash 1: 2.375 gall of water at 165 F, 1.5 turbed the sediment by shaking it up or by Source: Thomas D. Feller (thomasf@des- hours. pouring too fast. chutes.ico.tek.com) Issue #930, 7/22/92 Mash 2: 1.875 gall of water at 160 F, 1.5 If it tastes “flat” you either bottled it too This was from Excellent Recipes for Bak- hours. late, or did not allow it to age long enough. ing Raised Bread, from the Fleishman Mash 3: 1.938 gall of water at 186 F, 3/4 If it tends to foam up or tastes “airy”, you Company, 1912. I have never tried this rec- hours. ipe...always used extract from the local bottled it too soon. The mixture had not Boiling. completed. homebrew store. mash 1 boiled with the hops for 1.5 hours. Use of tester. Tester is accurate when it is Ingredients: kept at uniform 65 or 70. The tester will mash 2 boiled with the used hops for 1.75 • 1 cake, compressed yeast settle the first day between 3 and 6. This is hours. • 5 pounds, sugar the approximate alcohol content. When the mash 3 boiled with the used hops for 2.5 • 2 ounces, sassafrass root tester settles to 1/2% or the red line “B” it hours. • 1 ounce, hops or ginger root is ready to bottle. If the test settles to “W” • 2 ounces, juniper berries Produces 4 gallons at 1071. it means it is too flat. Taste to determine if • 4 gallons, water Specifics: it has turned sour. If not, then add one tea- • 1 ounce, dandelion root spoon of sugar to the quart of 1/2 teaspoon • O.G.: 1.071 • 2 ounces, wintergreen to the pint before capping, to restore life to it. In the event it has soured, it is spoiled.

PAGE 291 HISTORICAL INTEREST

Procedure: Galanga, to the best of my knowledge is London Ale Mashing. galingale, for which I have as yet to find a source; Classification: pale ale, London ale, histor- Mash 1: 2.880 gall of water at 160 F, 0.75 ical, 1820s hours, then add a further 1.71 gall at 160 F, The orange peel is almost certainly the Source: [email protected] 1.5 hours. Curacao peel, still used by some Belgian brewers; mail.ethz.ch, HBD Issue #1115, 4/8/93 Mash 2: 2.700 gall of water at 180 F, 1.25 From Historical Recipes by F Accum, hours. Mash 3: 1.980 gall of water at 185 F, The ales appear to be normal in all 1821, translated by Rob Thomas. 1.25 hours. respects; All recipes are adjusted to give 4 UK gal- Boiling. I have no idea what 2 dozen of Wormwood refurs to (bunches, roots?). lons of beer at fermentation (i.e., 5 US gal- mash 1 + 1/2 mash 2 boiled with the hops lons). All measurements are UK units for 1 hour. rest of mash 2 + mash 3 boiled (same as US, except gallon US = 0.8 gallon with the used hops for 2 hours. UK). Produces 4 gallons at 1035. Cock Ale Ingredients: Classification: cock ale, historical, 1500s, • 25.45 lb pale malt Specifics: chicken, meat • 9.29 oz. hops • O.G.: 1.035 Source: Chris Sutherland (Christo- • yeast • F.G.: 1.0125 [email protected]), 6/20/93 Procedure: The recipe for authentic Cock Ale has finally arrived. Boy it sure is scary: Mashing. COCK ALE (circa the 1500’s) A real rec- Mash 1: 1.820 gall of water at 175 F, 0.5 Thos Thrale’s Purl ipe from some obscure text found in the hours, then add a further 0.91 gall at 175 F, Classification: 1800s, purl, historical Scottish Highlands... 2 hours. Source: Rob Thomas (THOMASR@ Enjoy.... Mash 2: 2.180 gall of water at 180 F, 1.75 EZRZ1.vmsmail.ethz.ch), HBD Issue hours. Mash 3: 1.270 gall of water at 150 F, #1147, 5/24/93 Procedure: 1.25 hours. Someone asked for a recipe for Purl a while “Take 10 gallons of ale and a large cock, Boiling. ago. Well, after rooting around in my note the older the better; parboil the cock, flay books I found one copied by a book on mash 1 boiled with the hops for 1.5 hours. him, and stamp him in a stone mortar until brewing in London, by Thomas Threale mash 2+3+4 boiled with the used hops for his bones are broken (you must gut him (aka Thrale) ca. 1800. He was at the time 3 hours. when you flaw him). Then, put the cock one of the biggest London brewers, with an into two quarts of sack, and put to it five Produces 4 gallons at 1068. annual output a little more than Whitbread, pounds of raisins of the sun - stoned; some so presumably he knew his stuff. I found blades of mace, and a few cloves. Put all Specifics: the book on microfische at the Manage- these into a canvas bag, and a little before • O.G.: 1.068 ment Library of UCLA. But that’s all I you find the ale has been working, put the • F.G.: 1026 noted down. Anyway, here it is. bag and ale together in vessel. Procedure: In a week or nine days bottle it up, fill the Take Roman Wormwood, two dozen, bottle just above the neck and give it the same time to ripen as other ale.” Table Beer Gentian root, 6 lb, Classification: table beer, historical, 1820s Sweetflag root, 2 lb, Alternate recipe: Source: [email protected] Galanga root (galingale?), 1-2 lb, mail.ethz.ch, HBD Issue #1115, 4/8/93 Brutal, eh? I was also given a modern rec- horseradish, 1 bunch, ipe written by some guy named C.J.J. From Historical Recipes by F Accum, Dried orange peel from the Indies (Cura- Berry.... Here goes this one... 1821, translated by Rob Thomas. cao?), 2 lb, “Take a few pieces of _cooked_ chicken All recipes are adjusted to give 4 UK gal- Juniper berries, 2 lb, and a few chicken bones (approx one tenth lons of beer at fermentation (i.e., 5 US gal- Seville orange seeds, dried, 2 lb, of the edible portion of the bird) well lons). All measurements are UK units crushed or minced. (same as US, except gallon US = 0.8 gallon Cut and bruise all the ingredients, put in a UK). butt, (capacity 126 US gallons) and top up Also take half of pound of raisins, a very with pale or mild ale. Store for one season. little mace, and one or maybe two cloves. Ingredients: Add all these ingrediants to half a bottle of • 10.1 lb pale malt Notes: string country white wine. Soak for 24 hrs. • 1.92 oz. hops Gentians are protected flowers in Europe; Then make on gallon of beer as follows: • yeast Sweetflag is a type of Sedge;

PAGE 292 HISTORICAL INTEREST

• 1 lb Malt extract hold your hand in it without burning, or it with less expense; but it is not so elegant • 1 Oz Hops some 70 degrees of heat; put in 1 1/2 pint a drink as this. • 1/2 lb demerarra sugar hops or brewer’s yeast worked into paste as • 1 gallon water for cider, with 5 or 6 oz. of flower; let it • Yeast and nutrient work over night, then strain and bottle for Add the whole of the chicken mixture to use. This will keep a number of days. Improved English Strong Beer the beer at the end of the second day. Fer- Classification: historical, strong beer mentation will last six or seven days longer Source: John Grant, 74444.3034@com- than usual and the ale should be matured at puserve.com, HBD Issue #1594, 12/2/94 least one month in the bottle. This cock ale Philadelphia Beer This is taken from “Young’s Demonstra- is of the barley wine type. Classification: historical, lemon tive Translation Of Scientific Secrets; Or A Source: John Grant, 74444.3034@com- Collection Of Above 500 Useful Receipts puserve.com, HBD Issue #1594, 12/2/94 On A Variety Of Subjects” by Daniel This is taken from “Young’s Demonstra- Young. Printed by Rowsell & Ellis, King Spruce or Aromatic Beer tive Translation Of Scientific Secrets; Or A Street East, Toronto, Canada, 1861. Classification: historical, spruce Collection Of Above 500 Useful Receipts If you have malt use it, if not, take 1 peck Source: John Grant, 74444.3034@com- On A Variety Of Subjects” by Daniel of barley, and put it into a stove oven, and puserve.com, HBD Issue #1594, 12/2/94 Young. Printed by Rowsell & Ellis, King steam the moisture from them, grind This is taken from Young’s Demonstrative Street East, Toronto, Canada, 1861. coarsely, and pour into them 3 1/2 gallons Translation Of Scientific Secrets; Or A Take 30 gallons of water, brown sugar 20 of water, at 170 or 172 degrees. (If you use Collection Of Above 500 Useful Receipts lbs., ginger root bruised 1/4 lb., cream tar- malt it does not need quite so much water, On A Variety Of Subjects by Daniel Young. tar 1 1/4 lb., carbonate of soda 3 ounces, oil as it does not absorb so much as the other. Printed by Rowsell & Ellis, King Street of lemon 1 teaspoonful, put in a little alco- The tub should have a false bottom with East, Toronto, Canada, 1861. hol, the white of 10 eggs well beaten, hops many gimblet holes to keep back the Take 3 gallons of water, 2 1/2 pints molas- 2 ounces, yeast one quart. The ginger root grain.) Stir them well and let stand 3 hours ses, 3 eggs well beaten, 1 gill yeast, put into and hops should be boiled for 20 or 30 min- and draw off, put on 7 gallons more water two quarts of the water boiling hot, put in utes in enough of the water to make all at 180 or 182 degrees, stir well, let stand 2 50 drops of any oil you wish the flavour of, milk warm; then strain into the rest, and the hours and draw off, then put 1 gallon or 2 or mix one ounce each, oil sarsafras, yeast added and allowed to work itself of cold water, stir well and draw off; you spruce, and wintergreen; then use the 50 clear as the cider and bottled. should have about 5 or 6 gallons; mix 6 drops. For ginger flavour take 2 ounces gin- lbs., coarse brown sugar in equal amount of ger root bruised and a few hops, and boil water, add 4 oz. of good hops, boil for 1 1/ for 30 minutes in one gallon of the water, 2 hour; you should have from 8 to 10 gal- strain and mix all; let it stand 2 hours and A Superior Ginger Beer lons when boiled; when cooled to 80 degrees, put in a teacupful of good yeast bottle, using yeast, of course, as before. Classification: historical, ginger beer and let it work 18 hours covered with a Source: John Grant, 74444.3034@com- sack. Use sound iron-hooped kegs, or por- puserve.com, HBD Issue #1594, 12/2/94 ter bottles, bung or cork tight, and in two This is taken from “Young’s Demonstra- weeks it will be good sound beer, nearly Lemon Beer tive Translation Of Scientific Secrets; Or A equal in strength to London porter, or good Classification: historical, lemon Collection Of Above 500 Useful Receipts ale, and will keep a long time. Source: John Grant, 74444.3034@com- On A Variety Of Subjects” by Daniel puserve.com, HBD Issue #1594, 12/2/94 Young. Printed by Rowsell & Ellis, King This is taken from Young’s Demonstrative Street East, Toronto, Canada, 1861. Translation Of Scientific Secrets; Or A Take of sugar 10 lbs., lemon juice 9 oz., Hop Beer Collection Of Above 500 Useful Receipts honey 1/2 lb., bruised ginger root 11 oz., Classification: historical, strong beer water 9 galls., yeast 3 pints, boil the ginger On A Variety Of Subjects by Daniel Young. Source: John Grant, 74444.3034@com- in the water until the strength is all Printed by Rowsell & Ellis, King Street puserve.com, HBD Issue #1594, 12/2/94 East, Toronto, Canada, 1861. extracted, which you may tell be tasting the root, then pour it into a tub, throwing the This is taken from “Young’s Demonstra- To make 20 gallons, boil 6 ounces of ginger tive Translation Of Scientific Secrets; Or A root bruised, 1/4 lb. cream-tartar for 20 or roots away, let it stand until nearly luke warm, then put in all the rest of the ingredi- Collection Of Above 500 Useful Receipts 30 minutes in 2 or 3 gallons of water; this On A Variety Of Subjects” by Daniel will be strained into 13 lbs. of coffer sugar ents, stir well until all dissolved, cover it over with a cloth, and if it be in the evening, Young. Printed by Rowsell & Ellis, King on which you have put 1 oz. oil of lemon Street East, Toronto, Canada, 1861. and six good lemons all squeezed up let it remain until next morning, then strain together, having warm water enough to through cloth, and bottle it, and in a short Take of hops 6 oz., molasses 5 quarts, boil make the whole 20 gallons, just so you can time it will be fit for use. Some use less the hops in water till the strength is out, sugar, and some less lemon juice, to make strain them into a 30 gallon barrel, add the

PAGE 293 HISTORICAL INTEREST molasses and a teacupful of yeast, and fill 7. Sparge with 165 F water to collect 5 1/2 up with water, shake it well and leave the gallons of wort. bung out until fermented, which will be in 8. Boil wort for 1 hour using the following about 24 hours; bung up, and it will be fit hop schedule: for use in about 3 days. A most excellent 60 minutes - 1 1/2 oz Hersbrucker 6% summer drink, smaller quantities in pro- alpha-acid portion. 30 mnutes - 1/2 oz - Hallertauer 5% alpha- acid 10 minutes - 1/8 oz Hersbrucker 6% alpha- Al Capone’s Prohibition Beer acid Classification: pre-prohibition lager, 9. Add 1/2 oz of Hallertauer after turning American lager, historical, prohibition, all- off the boil and cover brew kettle. grain 10. Cool to 55 F. Source: Zane Anderson (bander2@usa. 11. Pitch with about 14 grams Red Star pipeline.com), r.c.b., 9/14/96 lager Yeast - Remember this is 1924! This recipe is allegedly from the Sieben 12. Ferment & Condition at 55 F. Brewery of 1924 - which was owned by Al 13. O.G. - 1.040; T.G. 1.010 Capone at the time. 14. Bottle with 3/4 cup priming sugar In addition to six-row malt and rice, this recipe calls for soy beans! They probably For A Better Brew: were used as filler. When you think about it Underlet prior to sparge to make run-off though, back then in the mid-west, they easier. Use sift brewing water (this is a Pil- were used to seeing truckloads of soy sner-style beer, after all). Add 1 tsp. Irish beans brought to warehouses in Chicago - Moss 20 minutes before end of boil. Trans- it didn’t attract as much attention as truck- fer to secondary keg for matural carbon- loads of malt would have!! ation when gravity is about 1.016 It is supposedly typical of speakeasy beer, with overtones of a German pilsner. Specifics: • OG: 1.040 Ingredients: • FG: 1.010 • 6 lbs. six-row lager malt • 2 lbs rice (ground) • 1/2 lbs soy grits ( from health food store) • 1 1/2 oz Hersbrucker 6% alpha-acid • 1/2 oz - Hallertauer 5% alpha-acid • 1/8 oz Hersbrucker 6% alpha-acid • 1/2 oz of Hallertauer • Red Star lager Yeast

Procedure: 1. Cook rice in 1 gallon plus 3 cups water for 30 minutes. 2. Preheat mash tun and add 1 3/4 gallons of 120 F water. 3. Adjust rice temperture to 190 F with 1 gallon hot water. 4. Add rice to mash tun and immediately mash in malt and soy grits. 5. The temperature should end up between 150 F and 155 F. 6. Hold at 150 - 155 F for one hour and 30 minutes.

PAGE 294 INDEX OF BREWERS

Index by Brewer

A Beckman, Jane 240, 241 Broglio, Jim 92 Bell, Florian 5, 49, 194 Brown, Craig 63 Aaberge, Darren 156 Bell, Gary 157 Brown, Jackie 3, 146, 234 Aesoph, Mike 283 Bellavance, Richard 178 Brown, John 81, 82, 236 Affourtit, Jason 186 Beltz, Randolph 222 Bruno, Frank 70 Akerson, Pete 140, 222 Benjamin, Jeff 152, 173, 202, 279 Buchman, James 150 Albini, Marty 85, 91 Bennet, Sam 250 Bukofsky, Scott 120, 209 Alexander, Robert 253 Benson, Gary 88 Bunning, Bill 75 Allen, Wayne 79, 133, 168 Berger, Peter 60 Burns, Charley 128 Anderson, Eric 274, 275 Berger, Peter Glen 11, 12, 150 Busch, Jim 9, 19, 20, 28, 201, 225 Anderson, Kit 215 Bergman, Michael 233 Bush, Robert 226 Anderson, Zane 294 Bergsman, Jeremy 112 Busman, Paul 122 Andreas, Bill 140 Berk, Mark 187 Bussy, Lee 244 Andrews, T. 5 Beyer, Ian 183 Arkoff, Gary 83, 181 Bianco, David 56 Bickham, Scott 177, 213 Armbrust, Steve 111 C Ashley, David 114 Binkley, John 68 Aves, Robert 214 Binnie, Stuart 284 Birenboim, Aaron 67, 153 Camparelli, Chris 102 Blackman, Jeffrey 5 Campbell, Bob 77 Blade, Robert 178 Campbell, John 74 B Blatherwick, Peter 40 Capwell, Charles 130 Bliss, Brian 50, 95, 110, 136, 236 Card, Mal 196, 234 Babcock, Pat 126 Boe, David 215 Carter, Greg 44 Babinec, Tony 12, 15, 52, 53, 54, Boleyn, Rodney 249 Carter, Mark 157 69, 98, 109, 199, 203, 208 Bonar, Dave 171 Casey, Jeff 1 Baer, Dave 3 Bonhomme, Nicolette 271 Casey, John 43 Bainter, Richard 261 Boris, Elaine 104 Castellow, Castellow 265 Baker, Dave 187 Bourcier, Roy 35, 84, 220 Castellow, Charles 139 Baker, Paul 160 Bowen, William 101, 109 Cat, Lincoln 281 Balch, Robert 34, 117 Bradley, Rob 1, 6, 13, 18, 87, 136, Cavasin, Rick 106 Ball, Rob 190 138, 209 Charlton, Mike 171 Ball, Timothy 23 Brady, Tom 277 Chiesa, Dino 102 Ballard, Dave 103 Bratlie, Scott 268 Childers, Tom 177, 204 Ballard, Murray 250 Brau, John 40 Christner, Robert 28 Bardel, Patrick 29 Braue, John 121 Clark, Louis 145, 147 Barello, Larry 15, 70, 101 Brian, Paul 122 Clark, Richard 221 Barnes, Robert 130 Bristol, Larry 24, 123 Clarke, Mike 185 Bass, Michael 171 Brockington, David 31, 32, 107, Clayton, Lisa 116 Bates, John 145 116, 179, 205, 207 Cockerham, Sandy 138, 184 Batte, Ye Olde 287 Brodeur, Russ 186 Colon-Bonet, Glenn 87

PAGE 295 INDEX OF BREWERS

Condo, Fred 134 Dobner, Frank 69, 172 Fryling, Mark 241, 266 Conklin, Steve 65 Dombroski, Kevin 174 Fullerton, Bull 180 Conroy, Jim 146 Donahue, Kenneth 118 Fusco, Carlo 105, 174 Cook, Forrest 245 Donohue, Andy 36 Cooper, Evan 125 Downer, Ron 10, 51, 99 Copas, Conn 231, 276 Draper, Dave 182 Corbet, Jonathan 233 Draper, David 212 G Coronella, Chuck 96, 168, 212 Drummond, William 260 Couch, Phoebe 148 Dryden, Neil 188 Gaiser, Jerry 148 Couzin, Nimbus 124 Dugarm, Delano 219 Galley, Jacob 51, 137, 216, 228, Cox, Chuck 4, 49, 134, 194, 195, Durham, James 101 237, 239, 290 240, 271 Galloway, Michael 55 Crawford, Robert 240 Garvin, Rick 25, 71, 211 Crick, Bill 68 Gates, Mearle 188 Crippen, Marvin 73 E Gelinas, Russ 95, 98 Cristadoro, Riccardo 22 Gelly, Mitch 173 Cronk, Bryan 110 Easter, Mark 100 Gemmell, Tom 52 Cuccia, Michael 258 Eckhardt, Gary 129 George, Darren 281 Cuccia, Nick 13, 81, 200, 264 Eldridge, Michael 89 Gerard, Mike 277 Cullinan, Bridget 266 Ellinwood, Ken 195 Giaccone, Tony 183 Culliton, Tom 114, 220, 221 Ellis, Rick 118 Gibbens, Jonathan 72 Cunningham, Barry 169 Emenecker, Rob 56 Glaser, John 280 Cunningham, Jerry 225, 227 Emery, Kevin 214 Glen-Berger, Peter 95 Cushman, Dave 247 Enders, Todd 2, 4, 17, 193, 196, Glendenning, Brian 8 200, 203, 212 Glovier, Daniel 215 Epifanio, Chad 147, 171 Goldman, Jason 65 Everitt, Rolland 229 Goldman, Polly 176 D Ezetta, Ron 8 Gontarek, Rick 28, 33, 57, 164, 177 Dahl, Nicholas 44, 129 Gorman, Bob 274 Daines, Richard 131 Gorman, John 238 Dalton, Timothy 209 F Gow, Charlie 23, 206 Daniels, Jeffrey 268 Grady, Jim 105, 155, 178 Davis, B.J. 251 Feinstein, Cher 168, 170, 233 Graham, Jim 217 Davis, Mark 153 Feller, Thomas 291 Grant, John 27, 282, 293 Dawson, Jack 137 Ferdinando, Michael 30, 189 Gravel, Philip 159, 164 de Jonge, Marc 56 Ferlan, John 180 Graves, Peter 216 DeBolt, Bruce 43, 219 Fernandez, Daniel 163 Green, Jack 98 DeCarlo, John 68, 170 Fertsch, Mike 195 Gregory, Matthew 83 Delano, Arthur 154 Fields, Tim 36 Grillmeyer, Oliver 146 DeMers, Douglas 100, 150 Fink, Dan 245 Gros, Bryan 66, 93, 151, 156, 197 Derose, Guy 202 Flaherty, Dennis 27, 115 Grosse, Josh 8, 9, 50 Derrick, Rob 235 Fleming, Kirk 119 Grossman, Bob 240 Desmarais, Lev 218 Folsom, Alan 104, 161 Grow, Roger 214 Deutchman, Orville 126 Fons, Kevin 282 Gude, Walter 203 Devenezia, John 68 Fortner, Dave 18 Guidry, Toby 119 DiFalco, Philip 175, 211 Frane, Jeff 6, 35 Guillet, Jeff 24 Dimock, Tom 153 Franke, Nick 59 Gurzynski, Daniel 254 Dittmann, John 280 Friedman, Scott 115

PAGE 296 INDEX OF BREWERS H I L

Haag, Mike 191 Imes, Jeff 121, 226 Laatsch, Timothy 31, 33 Haberman, David 66, 193, 236 Ireland, Jeff 161 Labeck, Joe 127 Haiber, Rob 33 Isenhour, John 168, 233 Land, Daniel 112, 216 Hainer, Allen 91 Lane, Paul 106 Hale, Eric 184 Lang, Mike 67 Hall, Joseph 17 Larsen, Jim 51 Hall, Michael 252 J Larson, Rick 9 Hammerstone, Rick 31 Larsson, Mikael 230 Haney, Kenneth 21 Jenkins, Alex 2, 48, 87 Leenes, Ronald 273 Hansen, Stephen 94, 287 Johnson, Jeffrey 117 Leith, Tom 21, 212 Hardy, Fred 25, 207, 259, 267 Johnson, Larry 75 Lemons, Mike 19 Hardy, Norm 47 Johnston, Anthony 175 Lenihan, Rich 72 Harney, Alan 58 Jones, Bob 7, 53, 103 Leone, Don 192 Harpalani, Jai 218 Juvaste, Simo 278 Lertora, Horacio 227 Hatlestad, Don 74 Levey, Don 114 Hawkins, Rick 29, 62, 115 Lien, Jan 277 Heavner, Lou 228 Ligas, Mike 96, 148, 263 Heino, Jukka 279 K Light, Marc 147 Henchal, Erik 48 Lindner, Mike 242 Herbert, Mike 167 Kackman, Donald 251 Lloyd, Michael 26, 182 Herman, John 37, 59 Kaczorowski, Scott 284 Lodahl, Martin 1, 90, 91, 134, Herron, David 271 Kaltenbach, Tom 107 197, 198, 205, 211 Hersh, Jay 92, 93, 145, 235, 264 Kane, Ken 156 Lord, Scott 103 Hewit, Jeff 30, 33 Karplus, Kevin 234, 235 Lutzen, Karl 94, 197, 199 Hiams, Nick 118 Katman, Lee 275 Lynch, Andrew 70 Higby, Jon 104, 108, 138 Kelly, Paul 272 Lynch, Caitrin 11 Hill, Bruce 290 Kenny, Michael 19 Lyons, Tom 50 Hill, Chris 117 Kerby, Lynn 71 Hitchcock, Chip 90 Kesicki, Ed 106, 137 Hlushak, Vic 187 Kipps, Jim 147 Hoenig, Mark 114 Kirby, Todd 269 M Hollenbeck, Dion 222 Klausler, Peter 89 Holmes, Robb 287, 288 Klein, David 96, 152 MacNeal, Keith 124, 191 Holt, Chet 118 Klett, Michael 52 Malone, Andy 141 Hoopes, Michael 36, 125, 221 Kligerman, Andy 228 Maloney, Bryan 120, 161 Hosack, Dale 39 Klinkhoff, Sam 157 Maloney, P.J. 40 Hotchkiss, Tom 90 Korcuska, Michael 67 Manahan, Ted 194 Hughes, Mike 38 Korzonas, Al 13, 17, 20, 104, 105, Manning, Matthew 58 Hultin, Phil 277 108 Manteufel, Thomas 241, 288, Humphrey, Patrick 27, 115 Kranz, Stephen 159 289, 290 Hunter, Richard 63 Maples, Matt 246 Hussey, Leigh Ann 242, 260 Marshburn, M. 59 Martin, Kevin 14, 128 Mason, Gary 6 Mast, Russell 258 Maszerowski, Tom 264

PAGE 297 INDEX OF BREWERS

Matuloris, Paul 102 N Pierce, Jim 142 Maurer, Donna 253 Pike, Jeremy 162 May, Elaine 194 Nasiatka-Wylde, Jim 123 Pohl, Derrick 204 McBride, Kevin 6, 82, 98 Nazelrod, Gary 278 Polaschek, Dave 242 McCarthy, Gary 226 Neave, Peter 43 Pollard, Joseph 223 McConnell, Dan 257 Nelligan, Ann 135 Porter, Rudyard 238 McConnell, Guy 18, 93, 95, 176, Nevar, Mark 22, 102 Posey, Dodger 179 239 Newkirk, Joel 203 Posniewski, Shannon 167 McDaniel, Don 49, 196 Nielsen, Robert 103 Powell, Ross 252 McDonald, Stephen 182 Nightingale, Mark 135 Power, Desmond 284 McFarland, Paul 38 Nikkanen, Kari 209 Preslar, Martin 243 McGovney, Brian 158 Price, Carl 28 McLeod, Keith 283 Purdy, Guy 123 McNally, Jeff 224 Pursley, Stephen 248, 250 McRuiz, Steve 9 O Pyle, Norm 22, 210 Mellby, John 134 Mennitt, Stuart 279 O’Keefe, Tim 206 Mercer, Steve 246 Oertel, Russel 83 R Meredith, John 75 Ogline, Fred 41 Meyer, Kurt 164 Ollmann, Ian 181 Raike, Ron 252, 259 Middlestadt, Thom 124 Olsen, Jon 119 Raisman, Neal 265 Midence, Alejandro 221 Olson, Gordon 258 Milan, Andrew 186 Ransom, Richard 135, 198, 273 Miles, Dan 169 Ranta, Kevin 130 Miller, David 142 Raudins, Glenn 122, 224 Miller, Joyce 244 P Redman, Mark 39 Millspaw, Micah 80, 97, 140, Reed, Len 49 198, 201 Palme, Diane 266 Reeves, Jay 224 Minter, Michael 185 Palmer, Gabrielle 76 Renner, Jeff 57, 108, 218, 223 Mitchell, Steve 110 Palmer, John 107, 113 Richardson, John 229 Mizener, Jeff 200 Pancakes, Jolly 275, 276 Richer, Al 110 Mongeon, Rob 73 Parsons, Jed 69, 137, 201 Richman, Darryl 4, 65, 86, 134, Montefusco, Ron and Sharon 61, Pastuszak, Andy 54 213 190 Patrick, Andrew 175 Ridgely, Bill 202 Moody, Charlie 255, 256, 261 Pawar, Yashodhara 276 Rigney, James 162 Morey, Dan 23, 70 Paynter, Stuart 269 Ritter, Dan 41 Mort, Christopher 191 Peacock, Mark 76 Roat, Todd 141 Moss, Jamey 175 Pemberton, Bill 2, 79 Roberts, Doug 1, 3, 47, 86, 89, 91, Mossberg, A.E. 3, 145, 263, 271 Pendergrass, Eric 73 146, 194 Moucka, Ronald 154 Pepke, Eric 272 Robinson, Tim 165 Murphy, Bob 149 Perez, Kristine 44, 229 Ross, Bruce 63, 123 Murphy, James 139 Peters, Stephen 16 Rossini, Anthony 172 Murray, Patrick 59 Pettit, William 165 Roy, Subhash 81, 202 Peyerl, Herb 10 Rudebusch, Roy 21, 238 Philips, Al 162 Rudolph, Don 220 Phillips, Andy 14, 265 Russell, Stephen 51, 80 Phillips, Tim 169 Russo, Phil 30 Phipps, Clay 79 Rybczniski, Robert 158

PAGE 298 INDEX OF BREWERS

S spiced beer V pepper 159 Sabbe, Vance 35, 58 Stahl, Fredrik 125, 126 Van Dyke, Alan 36 Sabin, Peter 227 Stampes, Jeff 62, 158 Van Iderstine, David 151 Sabin, Peter and Kristi 230 Starks, Jim 185 van Wyk, Ken 2 Saffer, Rex 206, 215 Stave, Joel 250 Vaness, Dave 282 Saikley, C.R. 195 Steinkamp, Edward 164 Vanthilt, Erik 192 San Soucie, Marc 66, 86, 89 Stern, Richard 17 Varady, John 143, 188, 230 Sanders, John 173 Stevens, Mark 7, 66, 90, 178 Vaughn, Al 20 Sanford, Claire 278 Stirling, Patrick 85, 86, 167 Veazey, Randy 60, 120 Santore, Robert 244 Storz, Tony 205 Veino, Don 151 Santos, Joseph 112 Strickland, Chris 42 Verdekel, Steven 160 Saulnier, Todd 249 Strommer, Dale 39, 60 Volker, Jim 29 Schamel, George 142 Stroud, Steve 229, 291 von Winckel, Greg 42 Schilling, Kurt 254 Stueven, Richard 148, 159 Vyhnal, Christopher 32 Schmidling, Jack 13, 272, 275 Sutherland, Chris 292 Schniter, Philip 159 Schultz, Gene 6, 10, 66 Schultz, Jim 223 T W Schwab, Bryan 119, 141, 186 Schwarzenbach, Eric 248 Waananen, Wayne 43 Taber, Bruce 39, 121 Schweikert, Eric 267 Wagnecz, Glen 72, 111 Taratoot, Mark 155, 240 Scoggins, Philip 38 Walker, Tim 125 Tarrio, Charles 174 Scoles, Kevin 94, 195 Wallinger, Wade 283 Tatarian, Greg 30 Seipp, Jerome 180 Walsh, Andy 127 Taylor, Al 263 Seitz, Phillip 16, 204 Walter, Brian 176 Taylor, Brett 130 Seyler, Richard 84 Watson, John 7, 48 Taylor, John 230 Shapiro, Marc 255, 257 Webb, Jack 133 Thielges, Bart 39, 228 Sharp, Edwin 73 Wegeng, Doug 88 Thomas, Douglas 283 Shenton, Chris 100 Weisberg, Bruce 37 Thomas, Nick 133 Shepherd, Jason 252 Weiss, Ken 79, 150 Thomas, Rob 292 Sheridan, Michael 56 Welch, Arun 234 Thomas, Spencer 54, 62, 94, 108, Sherril, Paul 151 West, Carl 235 140, 217, 244 Shirey, Joe 169 White, Mike 41 Thormodsen, Arne 247 Shirley, Bill 102, 183 Whitman, Dave 155 Tiilikainen, Laura 274 Skeels, Jack 24 Wilcox, Andy 2, 168 Tilghe, Michael 236 Slack, Bill 152, 198, 201 Williamson, Tracy 188 Timmerman, Paul 99 Slade, Steve 97 Winters, Greg 15, 136, 153 Timmerman, paul 172 Smith, Dale 61 Witherspoon, W. Mark 20 Tinsley, Stephen 25 Smith, David 86 Wolff, Karl 272 Tippin, Marty 60, 76, 225 Smith, Jack 75 Wolodkin, Greg 139 Tisdale, Robert 121 Smith, James 238 Wood, Michael 115 Tutzauer, Frank 16, 80, 82 Smith, Steven 210 Woodson, Curt 179 Smithey, Brian 80, 239 Wright, Allan 68, 70 Sobol, Rebecca 257 Wronka, Doug 74 Soennischsen, Richard 21 U Wyatt, Ed 35 Sorell, Matthew 280 Wyllie, John 16, 23, 55, 239, 242, Speckman, Erik 26 276 Uchima, Mike 128, 165

PAGE 299 INDEX OF BREWERS

Wynsen, Thomas 129 Wysong, Bob 42

Y

Yandrasits, Michael 172, 275 Yelvington, Steve 14 Yen, Johnny 161 Yoost, John 12 Young, Pete 11

Z

Zenhuasen, Erik 154 Zentner, Lynn 170 Zentner, Michael 49, 235 Zimmerman, Gene 83 Zulauf, Mike 149

PAGE 300 INDEX Index

A allspice B in cider 267 abbey beer 226 in dark ale 149, 152 Baderbrau 54 see "Trappist ale" or "Belgian in pale ale 148 Bailey’s Irish Cream 275 ale" or "trippel" or in wheat beer 65, 153 banana "dubbel" or "enkel" almond melomel 246 absinthe 275, 276 amaretto liquer 282 barleywine 133–143 Adelaide sparkling ale 36 alt 200, 201, 203, 209, 211, 215, Barney Flats Oatmeal Stout adjuncts 223, 225 see also "Anderson Valley" corn 17 amaretto 282 99, 129 lima beans 177 amber ale basil oatmeal 17, 76, 85, 88 see "pale ale" metheglin 250, 258 oats 143 amber lager with honey 151, 156, 165 rice 17 see "" Bass Ale 6, 8, 10, 11, 31, 35 rice, Basmati 39 American ale Bavarian lagers, see "lager" rye 100, 105, 108 see "pale ale" bay leaf see also "fruit beers" American lager 53, 57, 58, 59, 61, in metheglin 237 wheat 88 62, 222 Beamish Stout 125 wild rice 14 see also "lager" bean alcohol American wheat 69, 70 lima, in ale 177 no-alcohol beer 283 see also "wheat" beets ale 190 Amherst, General 289 mead 240 brown 4 Anchor Liberty Ale Belgian ale 193–231 cream 16 see "Liberty Ale" coriander ale 152 mild 4 Anchor Porter 117 cranberry wit 191 old Anchor Steam Beer 79, 80, 81, 84 strong ale 203, 222 pale 1–45 Andechs 47 see also "Trappist", "lambic", see "alt" Anderson Valley Barney Flats "wit" see "barleywine" Oatmeal Stout 99, 129 Berliner Weisse 67 see "Belgian ale" apple berry see "brown ale" ale 169, 170 liquer 271 see "fruit beer" cider 263 Bier de Garde 215 see "India pale ale" crabapple liquer 281 Bigfoot see "pale ale" in ale 167 see "Sierra Nevada" see "porter" apricot bitter 1–45 see "Scottish ale" ale 171, 180, 182 Black Butte Porter see "spiced beer" melomel 242, 245, 252 see "Deschutes" see "stout" blackberry strong ale 176 wild rice 14 lager 190

PAGE 301 INDEX

melomel 243, 247, 252 Carp Ale 6 perry 267 porter 186 carrots scrumpy 265 stout 168, 174 mead 240 cinnamon wheat beer 174, 177, 179 Celebration Ale 35 candy, in apple ale 170 blueberry 190 see also "Sierra Nevada" in brown ale 152 ale 173, 177, 179, 191 Celis 204, 205, 208, 228 in cider 267 in pale ale 167 Celis Grand Cru 228 in cyser 234 in stout 168 celtic ale 209 in dark ale 149, 152 lager 180 Central America in pale ale 9, 146, 148, 149, melomel 233, 235, 252 chicha 284 150, 153 bock 49, 50, 51, 52, 54, 56, 57 cherry in spiced ale 161 dopplebock 133, 134, 135, honey wheat 172 see also "spiced beer" 137, 138, 139 in lager 167 with honey 162 helles 55 in porter 104 citrus fruit maibock 57 melome 249 ale 171 weizenbock 72, 74 melomel 252 clove see also "lager" pale ale 168 and raisin, mead 250 Boddington’s Bitter 25 stout 182, 187 cloves borscht wheat beer 186, 187, 189, in brown ale 152 mead 240 190, 192 in cider 264 braggot 202, 247, 255, 257, 259 chicha 284 in pale ale 148, 153 maple 249 chicken cock ale 292 brandy 283 see "cock ale" cocoa bread chicory in porter 126 kvass 273 in barleywine 137 in stout 130 brown ale 193–231 chili peppers see also "chocolate" mild 4, 13 in amber ale 157 coffee raspberry 180 in mead 260 in pale ale, 195 robust 17, 19, 21, 30, 36 in pale ale 147, 151, 156, 158 in porter 123 spiced 152, 154, 164 see also "pepper," and "spiced in stout 93, 94, 112, 114, 115, brown sugar beer" 119, 120, 121, 122, in stout 85 with chocolate 159 128, 130 Budweiser 53 Chimay 194, 195, 199 kahlua 274 Chinese herbs see also "kahlua" C mixed, metheglin 256 Cooper’s Sparkling Ale 36 chocolate Coopers Stout 127 cactus in mead 261 coriander prickly pear mead 233 in porter 126, 128 in Belgian ale 152 California Common 79, 80 in raspberry stout 181 in pale ale 149 candy in spiced ale 160 corn see also "chocolate" in stout 130 chicha 284 see also "Belgian" or "Trap- see also "cocoa" green stalk 289 pist" with pepers 159 see also "maize" or "Ameri- cardamom Christmas beer can lager" in cyser 234 see "holiday beer" Corsendonk 199 cardamon cider 263–269 crabapple in dark ale 152 cranberry 264 liquer 281 in pale ale 157 maple 264

PAGE 302 INDEX cranberry extra special bitter ginger ale 169, 171, 174, 176, 188, see "pale ale" in pale ale 145, 146, 150, 153, 189 160 cider 264 F in steam beer 83 ginger ale 280 in wheat beer 153 melomel 235, 239 Falcoon 54 see also "spiced beer" wheat beer 186 Fat Tire 214 with honey 151 wit 191 Fenner, Major Thomas 288 ginger ale 274, 279, 281 cream ale 16, 20 fest beer ginger beer 146, 148, 150, 155, cream stout 97, 108 see "Vienna", "Märzen", and 272 cream stout "lager" historical (1860s) 293 see also "stout" 97 Finland see also "ginger" and "spiced cyser 234, 240, 242, 247, 257 sahti 278, 279 beer" spiced 234 sima 274 glogg 271, 277 see also "cider" or "mead" flowers see also "mulled wine" clover 248 gorse D dandelion 246 flowers 248 elderflower 248 Grant’s Celtic ale 209 dandelion gorse 248 Grant’s Imperial Stout 111 mead 246 hawthorn 248 grape wine 275 lavender 242 pyment, concord 250 dark lager 49, 51 mixed, metheglin 248 grapefruit see also "lager" rose 248 melomel 242 see also "schwarzbier" Foster’s 58 grapes dark wheat Franklin, Benjamin 290 riesling pyment 234 see "dunkelweizen" fruit beer 167–192 green corn stalk 289 Deschutes Black Butte Porter basic recipe 168 Guinness Stout 94, 98, 101, 109, 123, 129 Full Sail Ale 10, 29 110, 118, 123 dopplebock 50, 133, 134, 135, Fuller’s ESB 20, 24, 32 see also "stout" 137, 138, 139 Fuller’s London Pride 33 see also "bock" H Dos Equis 49 G Double Diamond 8 habañero dubbel 215 galingale metheglin 260 dunkels in mead 235 hard cider see "dark lager" Gammel Brygd 54 see "cider" 263 dunkelweizen 66, 72, 73, 74 garlic Harpoon Winter Warmer 151 in dark ale 147 hawthorne flowers E in lager 145 mead 248 in pale ale 148, 150 hazelnut E.S.B. 4, 17, 20, 23, 24, 28, 37, 41 soda 280 in brown ale 164 see also "pale ale" German ale 193–231 hefe weizen elderberry see also "Kölsch" and "alt" see "wheat beer" wine 276 gin Heineken 58 elderflowers sloe 284 helles bock mead 248 gingane 273 see "bock" enkel 229, 231 herbs 145–166 espresso as hop substitute 134 see "coffee"

PAGE 303 INDEX historical recipes 287–294 I L 1500s 292 1600s 290 I.P.A. 7, 8, 9, 15, 31 lager 47–63 1700s 288, 289 see also "india pale ale" American 53, 57, 58, 61, 62 1820s 292 india pale ale 1–45, 15, 20, 23, 26, American light 222 1860s 293 28, 31, 37, 43, 44 American, pre-prohibition 57 1920s 290 see also "Liberty Ale" blackberry peach 190 1970s 288 invert sugar blueberry 180 cock ale 292 in old ale 142 bock 54, 56, 57 ginger beer 293 Irish ale 18 cherry 167 lemon beer 293 see "pale ale" dark 49 London ale 292 Irish cream 282 helles bock 55 mead 290 liquer 275, 278 light 51, 58, 61, 62, 63 prohibition 294 Irish dry stout, see "stout" 88 maibock 57 pumpkin beer 289 Irish red ale 197 Märzen 49, 52, 53, 55, 56, 58, spruce beer 289, 290, 293 see also "pale ale" 59 stout 291 Munich dunkels strong ale 293 J Munich helles 47, 50, 60 Hoegaarden 204, 205 pilsner 48, 52, 54, 56, 58, 60 J.W. Dundee’s Honey Brown 217 see also "Celis" Vienna 48, 49, 52, 55, 56, 58, jalapeño peppers holiday beer 59, 62, 63 in pale ale 147, 151 cranberry ale 188 wheat 50 see also "chili peppers," "pep- see also "spiced beer" lambic 198 per," and "spiced ale" spiced ale 159 lavender juniper spiced dark ale 148, 152 mead 242 in metheglin 239 spiced pale ale 145, 146 lemon sahti 278 spiced wheat beer 65 in spiced beer 153 Holy Cow! Brewery 29 mead 253 honey K melomel 253 brown ale 217 kahlua 274, 276, 279 wheat beer 191 cherry wheat 172 in stout 97 lemon beer 291, 293 in amber lager 60 Kentucky common beer lemonade in barleywine 141 see "Kentucky sour mash" alcoholic 280 in lager 51 Kentucky sour mash 80, 84 Liberty Ale 9, 11, 16, 23, 25 in pale ale 18, 39 Killian’s 19 light lager in porter 114, 119, 121 kiwi fruit see "lager" in spiced ale 153 melomel 235, 246 lima bean in spiced beer 145, 149, 151 wheat beer 178 ale 177 in wheat beer 65, 66, 74, 75 Kölsch 199, 202, 206, 211, 215, liquer see also "mead" 220, 221, 225 amaretto 282 with basil 151, 156, 165 kriek 198 berry 271 with cinnamon 162 kumiss 277 brandy 283 with spruce 159 kvass 273, 275, 281, 282 coffee 279 Hood River Brewing Company crabapple 281 10 Irish cream 275, 278, 282 kahlua 274, 276, 279 sloe gin 284 tea 272

PAGE 304 INDEX

Longshot Hazelnut Brown Ale mixed berry 243, 252 in cider 267 164 mixed fruit 255 in dark ale 152 mulberry 241 in pale ale 149 M orange 258 in spiced ale 161 peach 233, 253 in wheat beer 153 mace pomegranate 257 in spiced ale 161 rapsberry 243 O Mackeson’s Stout 85, 86, 90 raspberry 246 maibock 51, 57 rhubarb 244, 253 oatmeal malz bier 47 star fruit 235 in barleywine 143 mangoes strawberry 240 in wheat beer 76 melomel 255 metheglin 233, 290 stout 85, 86, 87, 92, 93, 95, maple basil 250, 258 98, 99, 101, 105, 106, braggot 249 chili pepper 260 108, 111, 115, 118, cider 264 dandelion 246 119, 121, 125, 126, in pale ale 153, 162 juniper 239 129 in porter 130, 131 mint 244 stout, imperial 96 in spiced beer 163 mixed Chinese herbs 256 Oktoberfest in stout 103, 147 raisin and clove 250 see also "lager" in wheat beer 73 tea 235 old ale 142, 195, 198, 200, 207, mead 237, 238, 243, 252, 259 vanilla 245 210 porter 113, 163 mild 217 see also "holiday beer" or Märzen 49, 52, 53, 55, 56, 58, 59, mild ale 4, 13, 213 "strong ale" 63 milk Old Peculier 14, 195, 200, 207, see also "lager" kumiss 277 210 mead 233–261, 290 mint Old Style 5 braggot 202, 247 in stout 130 orange cyser 234 kvass 282 in brown ale 152 dandelion 246 metheglin 244 in dark ale 149, 152 maple 237, 238, 243, 252, 259 molasses in pale ale 149, 153 pumpkin 241, 244 in barleywine 141 melomel 258 pyment 234 in stout 100 ordinary sack 235 Moretti 52 see "bitter" or "pale ale" see also "melomel", "metheg- mulberry Orval 230 lin", "cyser", "brag- melomel 241 oud broun 198, 218 got", "honey" mulled wine 282 meat see also "glogg" P in scrumpy 265 mulling spices see also "cock ale" pale ale 1–45 see "holiday beer" or "spiced Adelaide sparkling ale 36 melomel beers" apricot 242, 245, 252 honey basil 156 Munich helles 47, 50, 60 maple 153, 162 banana 246 Murphy’s Stout 101 blackberry 247 wild rice 14 blueberry 233, 235 N pale lager cherry 249 see "lager" cranberry 235, 239 Newcastle Brown 216 peach grapefruit 242 Newcastle Brown Ale 221, 227 ale 178, 191 kiwi 235, 246 nutmeg lager 190 lemon 253 in brown ale 152 melomel 233, 253

PAGE 305 INDEX

smoked porter 83 prune juice robust brown ale wheat beer 178 in stout 122 see "brown ale" pears pumpkin roggenbier 201, 207, 209, 216 perry (cider) 267 ale 165, 169, 174, 175, 176, romulan ale 272 pepper 185, 192 root beer 271, 274, 283 chinese 158 ale, historical 289 historical 291 green chili 156, 157 mead 241, 244 rose 287 habañero 260 squash as replacement 183 flowers, mead 248 jalapeño 147, 151, 159 stout 175 rosemary pepperoncini 159 weizenbock 184 in barleywine 137 serrano 151, 158 wheat beer 188 in metheglin 237 with chocolate 159 pumpkin oil Russian imperial stout 87, 89, 94, perry 267 spiced ale 165 102, 104, 107, 111, 115, Pete’s Wicked Ale 17, 19, 21, 30, purl 292 117, 120, 130 36, 39, 196, 217, 219, 221 pyment with oatmeal 96 Pete’s Wicked Red 30, 40 concord grape 250 rye 201, 207, 209, 216, 228, 229 Pete’s Wicked Summer Brew 33 riesling 234 in stout 100, 105, 108 pilsner 48, 52, 56, 58, 60 see also "mead" kvass 273, 275, 281 Bohemian 54 Pyramid Apricot Ale 182 kvass, mint 282 raspberry 183 sahti 278 see also "lager" R see also "roggenbier" Pilsner Urquell 49, 52, 55 plum raisin S ale 171 cider 265 pomegranate mead 250 sack mead 235 melomel 257 raspberry sahti 209, 278, 279 porter 85–131, 194, 196 ale 170, 172, 173, 178, 181, sake 271 Anchor 117 182, 184, 185, 186 saki, see "sake" blackberry 186 brown ale 180 Samuel Adams Boston Lager 6, cherry 104 melomel 243, 246, 252 53, 55, 60 chocolate 126 pale ale 168 Samuel Adams Honey Porter 114 coffee 123 pilsner 183 Samuel Smith’s Winter Welcome historical (1821) 291 porter 172 157 honey 119, 121 stout 169 Saranac Pale Ale 30 maple 113, 130, 131, 163 wheat 183 Schaefer 5 raspberry 172 wheat ale 171 schwarzbier 220 Sierra Nevada 106, 107 wheat beer 177, 179, 181 scotch ale 136, 193, 197, 198, smoked 82, 83 wine 284 201, 202, 212, 222, 223, spiced 163 with chocolate 181 224, 226, 227, 230 squash 183 rauchbier 79, 82 see also "scottish ale" potato see also "smoked beer" scottish ale 193–231, 195, 229 ale 188 red ale 18, 19, 30, 38 export 226 pre-Prohibition American lager see also "pale ale" strong ale 136 see "American lager" Red Hook E.S.B. 20, 23, 26 see also "scotch ale" prickly pear cactus red lager scrumpy 265 mead 233 see "Märzen" or "lager" serrano peppers prohibition 290 RedBack 68 in pale ale 151 pilsner 287 rhubarb Shiner 61 see "historical recipes" melomel 244, 253 Sierra Nevada Bigfoot Ale 137

PAGE 306 INDEX

Sierra Nevada Celebration Ale 35 spruce beer 145, 148, 150, 154, sucanat 228 Sierra Nevada Pale Ale 15, 24, 27, 155, 156, 159, 196, 289, sweet briar 39 290, 293 in metheglin 237 Sierra Nevada Porter 106, 107 with honey 159 syrup sima 274 squash see also "maple" sloe gin 284 porter 183 small beer 288 star fruit T smoked beer 79–84 melomel 235 peach 83 steam beer 79–84 tangelos porter 82 with ginger 83 in spiced beer 153 soda see also "Anchor" see also "orange" cranberry ginger ale 280 stout 85–131 tangerine garlic 280 blackberry 168, 174 melomel 255 ginger ale 274, 279, 281 blueberry 168 tea ginger beer 272 cherry 182, 187 in mead 234, 235, 260 root beer 271, 274, 283 chocolate 130, 181 in pale ale 147 sour mash 80, 84 coffee 93, 94, 112, 114, 115, liquer 272 see also "Kentucky sour 119, 120, 121, 122, Theakston’s Old Peculier 14 mash" or "sourdough" 128, 130 see also "Old Peculier" and sourdough beer 81 cream 97, 100, 108 "old ale" spiced beer 4, 145–166 English 85 Trappist ale 194–231, 195, 197, brown ale 152, 154, 164 English sweet 90 199, 203, 206, 210, 214, cardamon 157 historical (1821) 291 215, 218, 219, 229, 230 chocolate and chili 159 Irish dry 86, 87 Chimay 194 cinnamon 9 kahlua 97 Traquair House 201 coriander 149 maple 103, 147 Trippel 219 cyser 234 mint 130 trippel 210 fruit beer 171 oatmeal 85, 86, 87, 92, 93, 95, Chimay 195 garlic 145, 147, 148, 150 98, 99, 100, 101, 105, triticale 230 ginger 145 106, 108, 111, 115, ginger steam 83 118, 119, 121, 125, V hazelnut 164 126, 129 van Steenberge Golden Dragon holiday ale 148 oatmeal wheat 88 222 honey basil 151, 156 prune juice 122 vanilla maple 162 pumpkin 175 in mead 245 pepper 147, 151, 156, 157, raspberry 169, 181 in spiced ale 161 158 Russian imperial 87, 89, 94, in stout 103, 113 porter 163 104, 107, 120, 130 vegetable beer pumpkin beer 165 rye 100, 105, 108 see "fruit beer" see also "maple" strawberry Vienna 48, 52, 53, 55, 56, 58, 59, see also "metheglin" ale 170, 173, 178, 190 62, 63 see also "smoked beer" melomel 240, 243 see also "lager" spruce 145, 148, 150, 154, wheat beer 189 155, 156, 159 wine 283 tea 147 strong ale 133–143, 195, 198, wheat 161 200, 207, 210 historical (1860s) 293 see also "old ale", "barley- wine"

PAGE 307 INDEX

W wit 201, 204, 205, 208, 209, 211, 212, 213, 218, 220, 224, Washington, George 288 226, 228, 230 wassail cranberry 191 see "holiday beer," "metheg- lin," and "mead" X Watney’s Cream Stout 108 wee heavy 197, 202 Xingu 97 see also "scotch ale" weissbier Y see "wheat beer" or "weizen" Young’s Oatmeal Stout 100 weizen Young’s Special London Ale 17 hefe-weizen 71 weizen beer 65–77 weizenbock 72 Z weizenbock 74 Zima 277 wheat beer 65–77 American wheat 70 Berliner Weisse 67 blackberry 174, 177 cherry 186, 187, 189, 190, 192 cherry and honey 172 cranberry 186 dark 66 dunkelweizen 66, 72, 73 kiwi fruit 178 lager 50 lemon 191 maple 73 oatmeal 76 peach 178 pumpkin 188 pumpkin weizenbock 184 raspberry 177, 179, 181, 183 see also "wit" spiced 153, 161 strawberry 189 weizenbock 72, 74 wit 204 wild rice in pale ale 14 wine absinthe 276 dandelion 275 elderberry 276 mulled 282 raspberry 284 strawberry 283

PAGE 308