Cats Meow Edition 3 PDF

The
Cats Meow3
Collected Beer Recipes From
Internet Homebrewing Forums
January 1997
B. Stevens
Edited by Mark Stevens and Karl Lutzen

PREFACE
PAGE ii
CATS MEOW 3
Preface
P R E FA C E
About Cats Meow... More Recipe Sources Future Cats Meows

The Cats Meow is an archive of homebrew What? 1,000 recipes isnt 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 dont 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. Official versions of Cats Meow will still
ISBN 0882666134.
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 stevens@alpha.rollanet.org
1991 when Mark Stevens and Karl Lutzen More Homebrew Favorites, Karl Lutzen stevens@stsci.edu
began archiving only recipes from Home- and Mark Stevens, Storey Publishing,
brew Digest. The first Cats Meow con- Karl Lutzen
1997, ISBN 0882669680. 260 new and lutzen@alpha.rollanet.org
tained 84 recipes. The collection has grown improved recipes, with more
since then, with this version containing just kfl@umr.edu
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 Ale 12 Jeffs ESBB Extra Special
Chapter 1: Pale Ales 1 American Pale Ale 12 Basenji Bitter 24
Als Pale Ale 13 Fullers ESB Clone 24
Clara Bell 1 Grizzly Peak Pale Ale 13 Boddingtons Bitter 25
Dry Ale 1 Mid-West Mild Ale 13 American Pale Ale 25
Yeast Test Recipe 1 Generic Ale 13 Liberty Ale Success 25
Pale Ale 1 English Bitter 14 Eriks American IPA #1 26
Pale Ale 2 Ersatz Theakstons Old Trolleyman ESB 26
Too Sweet Ale 2 Peculier 14 Rogers Real Ale 27
KGB Bitters 2 Rocky Raccoon Ale 14 Flahertys 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 Bobs Sandia Pale Ale 28
Perle Pale 3 Cream Ale 16 Arizona Pale Ale 29
Mild Ale 4 Citadel Summer Amber 16 Full Sail Amber 29
India Pale Ale 4 Northern Lights 16 Richards 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 Petes Wicked Clone 17 Petes Wicked Red Clone 30
Hot Weather Ale 5 Als Special London Ale 17 Pale Ale 30
Really Incredible Ale 5 Special Bitter #9E. 17 Pale Ale 31
British Bitter 5 Danas 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 Petes Wicked Clone 19 Fullers ESB Clone 32
Franes House Ale 6 Pale Ale 19 Ricks 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
Moms Special Ale 9 Petes 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 Petes Wicked Ale Clone 36
Mo Better Bitter 11 First Ames Brew American Coopers Sparkling Ale
Liberty Ale 11 Pale Ale 23 Clone 36
Pale Ale 12 Da Beer 24 Dr. Bruces Skull and
Goldenflower Ale 12 Crossbones Old Ale 37
PAGE iii
CONTENTS
Delightful IPA 37 Moretti Amber Lager 52 Blow Me Away Holiday

Too Sweet Clone 37 Bock 52 Ale 65
Alexs Delicious E.S.B. 37 Red Hickory Lager 52 Wheat Amber 66
Groovy Time Pale Ale 38 Ersatz Pilsner Urquell 52 Casual Dunkelweizen 66
Nebraska Red 38 Chuckweiser 53 Wheat Beer 66
Liquid Sunshine 38 Crystal-Malt Fest 53 Rocket J. Squirrel Honey
India Pale Ale 39 Munich Fest 53 Wheat Ale 66
Petes 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 Berliner Weisse 67
IPA 40 Sierra Nevada Helles Australian RedBack 68
This Petes 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 Georges Aprils Fool Bavarian Weiss 69
Simple Recipe 43 Bock 56 Frankos Magnificent
Vail Pale Ale 43 Maibock 57 Eichenweizzen 70
Weets Best Bitter 43 Your Fathers Mustache 57 Red Wheat Ale 70
America Discovers American Pre-Prohibition Drews Brew Wheat 70
Columbus 43 Lager 57 American Wheat 70
Floyds IPA 44 American Premium Als 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 Dunkel 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 Marlys 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 Beers 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
PAGE iv
CONTENTS
Baers Stout 89 Modified Redcoats Revenge

Chapter 4: Steam, Smoked, Black Cat Stout #1 90 Porter 102
Sourmash, etc. 79 Colorado Crankcase Stout 90 Summer Chocolate Stout 102
Martins 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 Broglios Quaker Stout 92 Border Porter 104
Steam Beer 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 Als 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 Lutzens Pleasing Porter 94 Pauls 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 Yeltsins Best Imperial
Ginger Steamer 83 Stout Stout 95 Stout 107
Batch #10 Garys Oregon Bitchs Brew Oatmeal Sierra Nevada Porter 107
Steam Beer 83 Stout 95 Sweet Tooths 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 Amys Stout 108
Joshs 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
Oatmeal Stout 98 Blackstrap Stout 110
85 Stout ala Guinness 98 Chocolate Stout 110
Oatmeal Stout 85 Clean Out The Closet Generic Stout 110
Mackesons Stout 85 Porter 98 P-Guinness 110
Gak & Gerrys #23: Anteater Grants Imperial Stout
Mackesons Stout 85
Porter 98 Clone 111
Basic Stout 86
Rats Darkness 98 Sand Pit Special 111
Crying Over Spilt Stout 86
Brewhaus Porter 99 Black Gold Stout 112
David Smiths Porter 86
Joans Potholder Oatmeal China Cat Stout No. 2 112
Mackeson Triple Stout
Stout 99 Historic Porter 112
Clone 86
Stout or Is It Porter? 99 Midnight Moon 113
Oatmeal Stout 86
Pumpernickel Porter 100 Brown Malt Porter 113
Halloween Stout 87
Really Bitter Dregs 100 Maple Leaf Porter 113
Cream of Oats Stout 87
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 Watsons 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
PAGE v
CONTENTS
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 Garlic Beer 145
Stout 119
133
Spruce Beer 145
Stout 120 Holiday Ale 146
The Grommator 133
Three Vice Stout 120 Honey Ginger Beer 146
Barleywine 133
Coffee Stout 120 Ginger Beer 146
Marigold Ale 133
Drowsy Duck Imperial North East Holiday Beer 146
Norman Conquest Strong
Stout 120 Maple Syrup Stout 147
Ale 134
March Hare Honey Sparkys After-Burner
Brain Death Barleywine 134
Porter 121 Brew 147
Nothing Exceeds Like
Coffee Stout 121 Bengal Butt Kicker 147
Excess 134
Short and Stout 121 Garlic Beer 147
Barleywine 134
Oatmeal Stout 121 Gak & Laurels Garlic
Bock Aasswards 134
24 Black Silk 122 Beer 148
Wanking Fresh
Extract Porter 122 Legendary Mike Browns
Deathbrew 135
Klingon Stout 122 Spruce Ale 148
Nightingale DoppleBock 135
Lord Stanley Dark Ale 122 Xmas Ale 148
Barleywine 135
Schizophrenia Espresso Xmas Ale 148
Long Island Winter
Porter 123 Indian Summer Gingered
Warmer 136
Black Butte Porter Clone 123 Batch 25 136 Ale 148
Guinness Clone (ver 3.0) 123 Batch 29 136 Bobs Coriander Ale 149
Happy Happy Joy Joy Breakfast Barleywine 136 Phil Flemings Christmas
Stout 123 Fine Line Barleywine 137 Ale 149
Swamp Dog Stout 124 Dopplebock 137 Zulus X-mas Lager 149
Stout 124 Blind Squirrel Spiced Ale 150
Simply Stout 124 Barleywine 137 Old-Time Jaspers Gingered
Brown Stout 125 Bigfoot Jr. 137 Ale 150
TBones Game Warden Baumerator 138 Debbes Garlic Beer 150
Stout 125 BK Boiler 138 Spruce Juice 150
Ye Olde Sloshingfroth 125 Strong Ale 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
Nestles Tollhouse Porter 126 Garvins Old Ale #159 139 Pepper Beer 151
Hopeless Condition Oatmeal Tessellator 139 Honey Ginger Beer 151
Stout 126 Holiday Barleywine 140 Easy Spiced Brown Ale 152
Coopers Clone 127 Extract Barleywine 140 Corey Anders RN
Uncle Bills 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 Chanukahs Mulled
Minions of Evil 128 Buzzy Beer 141 Atheist Ale 153
Bumble Bee Porter 129 Easy, Delicious Old Ale 141 Winters Tavern Winter
Oatmeal Stout 129 Ale 153
PAGE vi
CONTENTS
Pale Maple Ale 153 Blackberry Stout 168 Finsters Finest Chocolate
Spiced Brown Ale 154 Basic Fruit Beer 168 Raspberry Stout 181
Infamous Christmas Glogg Framboise 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
Dragons Rest Ale 157 Johns Raspberry Ale 170 Butternut Porter 183
Emma Wedgewoods 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 Pumpkin Ale 185
Honey Ginger Lager 158 Fruit Galore 171 Spiced Pumpkin Ale 185
Bad Chile Beer 158 Raspberry Ale 172 Michaels 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 & Gerrys Batch #75: Brown and Blue Ale 173 Blackberry Porter 186
Pepper Pale for Paris 159 Strawberry, Not Very Vics 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...)
Puppys 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 Cats Claw Blackberry Blackberry Peach Lager 190
Holiday Porter 163 Ale 176 Harveys Blue Beer 190
Merry Christmas! Ale 164 Cranberry Ale 176 Berry Strawberry Ale 190
Holiday Ale 164 Ricks 1994 BlueBeery Jolly Rancher Beer 191
English Strong Spice Ale 177 Summer Lemon Wheat 191
Ale 164 Lima Bean Ale 177 Macs 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 Bobs 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 Cats 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
PAGE vii
CONTENTS
Barrel Bottom Black Karis Bitter Rye Ale 209 Firefly Witbier 224
Bitter 194 Scottos 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 Garvins 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
Dons Most Wickid Ale 196 Chucks Brown Ale 212 Brown Ale 227
Brown Ale 197 Beginners 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
Margaritas Moult Scotch Flat Tyre 214 Nut Brown Ale 228
Ale 198 Belgian Ale 214 Celis Grand Clone 228
Lambic 198 Motor City Madhouse Brown Rye Ale 228
Father Ale 198 Ale 214 Pale Rye Ale 229
Sour Brown Kriek 198 Dusseldorfer Altbier 215 Usquepaugh Mild Brown
Kolsch 199 Belgian Dubbel 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 Larssons 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 Stacies Wicked Ale 217
Rye Wit 201 Beekeepers Brown 217
Heavyside Ale 202 My Mild 217
Fat Wandas Kolsch Ginger Wit 218 Chapter 10: Mead 233
Klone 202 Angies 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 Petes Wicked Clone 219 Riesling Pyment 234
Tamalpais Wit 204 Schwarzbier 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 Petes Wicked Clone 221 Mead 235
Pugsleys Pseudo Celis White Alexs Scottish Ale 221 Melomel 235
#5 205 Saunders 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
Carlas Rainy Day Belgian Strong Ale 222 Traditional Mead 236
Ryefest 207 Corn Beer 222 Ale Mead 237
Abbey Beer 208 Jims 90 Schilling Scotch Queen Elizabeths 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
PAGE viii
CONTENTS
Mead 238 Summers Lease II Apricot Mankinds 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 Tracys Quick Mead 254 Cider 269
Mead 239 Firewater Orange Ginger Erics 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 Chucks Homemade Ozark
Lavender Mead 242 Orange Blossom Mead 258 Rootbeer 271
Apricot Melomel 242 Basilisk 258 Nathans Ginger Beer 272
Grapefruit Mead 242 Orange Melomel 258 Romulan Ale 272
Inspiration Mead 242 King Arthurs 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 Kvass 273
Blue Mountain Mead 244 The Evil Californians 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 Professors Glogg 277
Apple Pie Mead 247 Cranberry Cider 264 Kumiss 277
Dry Table Mead 248 Raspberry Cider 264 Grandfathers 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 Baileys Irish
Totally Excellent Cherry Nobs Cider 265 Cream 278
Mead 249 Hard Core XXX Cider 265 Sahti 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
Barats 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 Lovers Soda 280
Mixed Berry Mead 252 Bullwinkle Perry 267 Kvass I 281
PAGE ix
CONTENTS
Kvass II 281 Lemon Beer 293

Kvass III 281 Philadelphia Beer 293
Gerties 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 Capones 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
Chicha 284
Chapter 13: Historical Index by Brewer 295

Recipes 287
My Daddys Beer
Recipe 287
Roses for Arthur 287
Prohibition Pilsner 287 Keyword Index 301
Blue Ribbon 1 288
Blue Ribbon 2 288
Major Thomas Fenners
Receipt to Make Bear 288
Col. George Washingtons
Small Beer 288
Pumpkin Ale 289
Green Corn Stalk Beer 289
Malt Liquors 289
General Amhersts Spruce
Beer 289
Benjamin Franklins Spruce
Beer 290
Metheglin of My Lady
Windebanke 290
Sir TJs 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 Thrales Purl 292
Cock Ale 292
Spruce or Aromatic Beer 293
PAGE x
CATS MEOW 3
PA L E A L E
C AT E G O RY 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 (dzzr@lanl.gov) Source: Martin Lodahl
sweet. Some diacetyl, but nice balance.
Issue #244, 9/2/89 (pacbell!pbmoss!mal@hplabs.HP.COM)
Issue #203, 7/18/89 Whitbread ale yeast was lighter and
This is simple, yet a little different from
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 (bradley@dehn.math.nwu.edu) Issue
degrees. #504, 9/26/90
Yeast Test Recipe This is a simple all-grain recipe for a good
Classification: pale ale, extract pale ale that lets the beginner concentrate
Specifics:
Source: Jeff Casey on the mashing process. Hallertauer may
O.G.: 1.059 (casey@alcvax.pfc.mit.edu) 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
Youll 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. Procedure:
mash. In the boil, I added the finishing
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
dont 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 utes and cool. Strain wort into primary fer-
rather than 90.
Too Sweet Ale
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
Thats a lot of body! (flash@virginia.edu) 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
shouldnt complain too much, all my
O.G.: up to 1.050 Classification: pale ale, all-grain
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
1/2 pound, crystal malt Wyeast #1028: London Ale
(atj@mirror.tmc.com) Issue #57, 1/24/89
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 F.G.: 1.010
Source: Andy Wilcox
1 teaspoon, Irish moss
(andy@mosquito.cis.ufl.edu) Issue #415,
1 ounce, Clusters hops pellets
5/9/90
Red Star ale yeast
Water was filtered with a simple activated
Procedure: Pale After Math Ale
carbon system. This seems to make a big
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. (ken@oldale.pgh.pa.us) 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 its
extract and brown sugar. Boil with Wil- perfect. Very marketable.
lamette hops. After 15 minutes add Haller-
PAGE 2
PALE ALES
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
1 pound, crystal malt racked to glass carboys for 24 days.
Source: Jackie Brown
2 pounds, British pale malt Specifics: (Brown@MSUKBS.BITNET) 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 dont 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
170 degrees water. Boil, adding extract and about this makes me want to speed home
Source: A.E. Mossberg
boiling hops; the hops were added in and have a cool one.
(aem@mthvax.miami.edu) Issue #95,
stages, 1 ounce at 50 minutes, 1 ounce at 30 3/7/89
minutes, and 1 ounceat 20 minutes. The Ingredients:
Cascade hops were sprinkled in over the This recipe comes from Craig McTyre at
Wine & Brew By You. The Lyles syrup is 8 pounds, 2-row pale malt
last 10minutes of the boil. 1 pound, Munich malt
available in many grocery stores, usually
located near the pancake syrup. 1/2 cup, dextrin malt
Specifics: 1 teaspoon, gypsum
BrewMagic is some sort of yeast nutrient/
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, Lyles golden syrup (22 oz.) mash procedure described in Papazian.
Source: Dave Baer (dsbaer@Sun.COM)
2-1/2 ounces, Hallertauer hops Use a 30 minute protein rest at 122
Issue #73, 2/13/89
2 pounds, flaked maize 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- Nugget hops. Add Irish moss in last 10
In 1 gallon water, boil malt, golden syrup,
gest doubling grain quantities if you want minutes. Remove from heat and steep
sugar and 1-1/2 ounce hops for 8 minutes.
to get something out of them. Brambling hops for 15 minutes. Cool wort
Add remaining hops and boil another 2
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 Source: Doug Roberts (roberts%stud-
Specifics:
guppy@lanl.gov) Issue #378, 3/15/90
O.G.: 1.090
Procedure: Perle pale was a beautiful light-golden ale,
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
PAGE 3
PALE ALES
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
O.G.: 1.031 (bose!synchro!chuck@uunet.UU.NET)
14 grams, Muntona ale yeast
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 Papazians 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
(enders@plains.nodak.edu) Issue #402,
4/19/90
4-1/2 HBUs, Fuggles hops (boil)
If you havent tried mashing yet, you really 14 HBUs, Northern Brewer hops
should. You can start small and grow as 5 HBUs, Cascade hops (boil)
Mild Ale equipment and funds permit. Also, by
Classification: mild ale, all-grain, brown 5 HBUs, Cascade hops (boil)
starting small, you dont have a large sum 1/2 ounce, Fuggles hops (finish)
ale invested in equipment if you decide mash- 1 ounce, East Kent Goldings hops
Source: Darryl Richman ing isnt for you. 26 grams, Fuggles hops (dry hop)
(darryl@ism.isc.com), Issue #371, 3/5/90 40 grams, East Kent Goldings (dry)
Ingredients: (for 2 gallons)
This is the only beer I can make 10 gallons Youngs 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) standard procedures, brewing about 7 gal-
Emphasis is on the malt, with crystal and
Wyeast #1028: London ale lons of wort in a 10-gallon kettle, followed
chocolate bringing up the rear; hops were
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
1/2 pound, flaked barley gallons of 165 degree water. Boil 90 min-
Source: Chuck Cox (bose!syn-
1/5 pound, chocolate malt utes, adding hops in last hour. Add finish-
chro!chuck@uunet.UU.NET) Issue #556,
1 ounce, Willamette leaf hops (5.9% ing hops 5 minutes before end of boil.
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) 6.6 pounds, liquid wheat extract
O.G.: 1.043
1/2 ounce, Willamette leaf hops (finish) 3 pounds, honey
F.G.: 1.008
yeast 1 pound, flaked barley
Primary ferment: 6 days
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)
PAGE 4
PALE ALES
1 ounce, Cascade hops (finish) 1 cup, corn sugar (priming) - fermentation can be done in 24-72 hours.
Youngs 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, Alexanders pale malt
standard procedures, brewing about 7 gal- tial grain recipes described in Papazians 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
Source: T. Andrews pitch yeast.
dont pay any attention to since I dont care
(I dont wash my windshield very often (ki4pv!tanner@bikini.cis.ufl.edu) Issue
#225, 8/11/89 Specifics:
either). I am so impressed with this ale that
I cant 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, Steinbarts 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
(blackman@hpihouz.cup.hp.com) 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 its 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
British Bitter 1-1/2 cups, corn sugar (priming)
Source: Florian Bell
(florianb%tekred.cna.tek.com) Issue #132, Classification: pale ale, extract, bitter
4/19/89 Procedure:
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-
and taste, with a beautiful head (I used 1 lons of water to a boil. Add 4 teaspoons of
This really shouldnt be too highly carbon-
cup corn sugar in priming). gypsum, four ounces of hops, and 10
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
3 pounds, pale malted barley tauer hops in last 1 minute of boil. Strain
in a pale ale. After 2 months of refrigera-
3 pounds, Blue Ribbon malt extract wort into large vessel containing additional
tion, it is crystal clear and still delicious!
2 ounces, Willamette hops 7 gallons of water (we used a 55 gallon
(And theres only 1 bottle left.) By the way,
1/2 ounce, Kent Goldings hops trash can). Allow wort to cool and siphon
Munton & Fison yeast is very aggressive--
1 pack, Red Star ale yeast into 5-gallon carboys. Add yeast.
PAGE 5
PALE ALES
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, Brewers Choice #1098 (British
ale yeast)
Bass Ale
Classification: pale ale, all-grain, Bass Ale Procedure: Franes House Ale
Source: Rob Bradley Break seal of yeast ahead of time and pre- Classification: pale ale, all-grain
(bradley@math.nwu.edu) Issue #528, pare a starter solution about 10 hours
Source: Jeff Frane
10/31/90 before brewing.
(70670.2067@compuserve.com) Issue
Im a hophead (as you may have guessed). Bring 2 gallons water to boil with crushed #740, 10/8/91
Purists may object to brown sugar in beer, crystal malt. Remove crystal when boil
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
minutes, add a pinch of Irish moss. At 58 Ingredients:
strong as in Newcastle, but present. British
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
instructions for an infusion mash in Papa- 15 minutes, add 3/4 ounce Eroica hops. At
Source: Gene Schultz end of boil, add 1 ounce Mt. Hood hops.
zian, or another text. The Northern Brewer (gschultz@cheetah.llnl.gov) Issue #652,
hops are boiled for a full hour, the Fuggles Ferment at 65 degrees with WYeast Amer-
6/5/91 ican Ale yeast (in starter). Bottle two
for 1/2 hour, and the Fuggles finishing hops
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
Carp Ale 3.75 pounds, Coopers 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
(mason@habs11.enet.dec.com) Issue 3/4 ounce, Saaz hops (finish) Classification: pale ale, extract
#529, 11/2/90 Yeast from ale kit
Source: Kevin L. McBride
This is based on Russ Schehrers Carp Ale (gozer!klm@uunet.UU.NET) Issue #741,
Procedure:
from the 1986 Zymurgy special issue. The 10/9/91
beer has a light hops flavor and could use Steep one pound of crystal malt for 30 min-
After one week in the keg the beer was
some work on the mouth feel. It is also a bit utes in 2 quarts of water heated to 170
clear, carbonated, and very drinkable
cloudy. degrees. Strain out grains. Add the syrup
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
PAGE 6
PALE ALES
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 didnt
hes ever had and definitely the best home- work very well. The other problem was I Ingredients:
brew hes 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. Ive also since 3/4 pound, toasted pale malt
perfected yeast culturing. The result is a 1/4 pound, pale malt
4 pounds, Munton and Fison light DME
nice thirst quenching, summer ale, which, 1 ounce, Bullion hops (8.2 alpha)
4 pounds, Geordie amber DME
with my favorite pizza, is heaven*2. Taste: 1/2 ounce, Brewers Gold hops (7.5
1 pound, crushed Crystal Malt
Excellent! alpha)
1-1/2 ounces, Cascade leaf hops (boil
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
(BJONES@NOVA.llnl.gov) Issue #785,
Specifics: night, and cooled in the freezer) in a 7 gal-
12/19/91
O.G.: 1.055 (didnt measure, just a lon carboy. Ferment in primary for a week.
Put 1/2 ounce of Cascade pellets in bottom This is a big, hoppy brew, loaded with aro-
guess)
of secondary and rack beer into secondary. matic cascade hop fragrance. It has that
F.G.: 1.012
Bottle three weeks later. front of the mouth bitterness that can only
Primary: 6 days
be achieved with dry hoping, so dont 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
(watson@pioneer.arc.nasa.gov) 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 (stevens@stsci.edu) 1 teaspoon, Gypsum
The Cats Meow:) there were a few prob- Issue #754, 11/14/91
PAGE 7
PALE ALES
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 (jdg00@amail.amdahl.com) 2/13/92
oven at 350 degrees for 40 minutes. Allow Bass Ale Ive 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 *dont* need a blow-off tube. It gives a
10 minutes at 170 degrees. Sparge with 11 I did a side by side comparison last night.
very gentle fermentation with a relatively
gallons of 168 degree water. Bring to a boil The real Bass is slightly darker, more malty
short thick kraeusen. Worts in the 1.050s
and boil for 90 minutes. Add 2 ounces of and more bitter with less hop flavor than I
take 5-6 days. I get the same type of fer-
Northern Brewer hops at 10 minutes into remember. I suspect that my sample bottle
mentations at 60 F or 72 F.
the boil. Add Irish Moss in last 30 minutes of Bass was not freshest (but thats one of
the reasons we homebrew!). The home- It does take this yeast a little while to clear.
of boil. Turn off heat and add 2 ounces of
brew Bass has significantly more fuggle I find it clears faster in the bottle than in the
Cascade hops for a 10 minute steep. Chill.
hop aroma and flavor. Id like to think that secondary, so I only use a secondary for a
Pitch yeast. After one week, rack to sec-
my version is a Northwest style Bass. To few days as my dry hop tun.
ondary and add 4 ounces of Cascade hops.
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, Steinbarts 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)
German purity law! 1 teaspoon, Irish Moss (15 Minutes)
Classification: pale ale, all-grain, Double
1 ounce, Northern Brewer (60 minute 2 teaspoons, Gypsum
Diamond
boil) 2 ounces, Oak Chips
Source: Brian Glendenning Wyeast 1059 American Ale
1 ounce, Fuggle (30 minute boil)
(bglenden@NRAO.EDU) 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.
PAGE 8
PALE ALES
and dry hop with Perle hops (pellets), let sit minutes at 150F. Mashed off at 170F,
Moms Special Ale for 1 week. Prime with corn sugar and sparged with 170F water.
Classification: pale ale, extract bottle.
Source: Steve McRuiz Ingredients:
(stevem@tulsa.com), 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 didnt come out in the taste much 6% abv 1/2 ounce, Chinook (12%), 60 minutes
at all, so I dont 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.
American I.P.A. Wyeast 1056 American ale
I was actually going for a McNallys type
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
(you wouldnt know it was there unless you Procedure:
Source: (Jim Busch,
knew it was in the ingredient list). ncdstest@nssdca.gsfc.nasa.gov) r.c.b., Mash all grains for 90 minutes at 150F,
Its just barely fruity, definitely not estery. 2/13/92 adjust PH as needed. Mashed off at 170F,
The Morgans Caramalt contributed sparged with 170F water. This has a total
Think Liberty on this one. Enjoy.
greatly to the colour, a deep reddish, with a BU of 43.7. If you dont 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.
2 lbs. English Light dry mail extract time the last 15 minutes-last 2 min.
Source: Josh Grosse
2.2 lbs. Morgans Master Blend American, London, British or German
(joshua.grosse@amail.amdahl.com) Issue
Caramalt syrup malt extract Ale yeast (or any cultured ale you like)
#824, 2/14/92
1 lb. 80 L. crystal malt
Ive been busy trying to make the perfect
2.5 oz. Fuggle hops (boil) Procedure:
IPA. Heres 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 (rick.larson@adc.com) 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- Mash Pale malt at 153 F for 30-60 minutes.
Hops, Quentin B. Smith recommends Chi-
utes, then stir in Challenger hops. Boil for Test after 30 minutes. Add Crystal and Car-
nook at 24 BU, Cascade at 12 BU, Cascade
5 more minutes, then remove pot from apils and mash-out at 168 F for 10 minutes.
at 9 dry hopped (total 45BU). OG=1.062.
flame. Cool until 100 degrees F., then mix Sparge. Bring to boil. In a saucepan, boil
Later, he wins first place in the Pale Ale
into fermenter holding 2 gallons cold the oak for no more than 10 minutes, then
catagory in the 1991 AHA Nationals with
water, top until 5 gallons total capacity. strain the liquid into your boiling kettle.
a recipe that uses 14 pounds Klages, 4 oz
Pitch with Wyeast #1968 yeast. Add cinna- Boil the wort, adding boiling hops after 30
40L crystal, 4 oz 90L crystal (and of course
mon sticks to primary fermenter and let sit minutes and the flavor hops and Irish Moss
different hops :-). This had a OG=1.062
for 2 weeks. Rack to secondary fermenter after 75 minutes. Chill and pitch a quart of
and TG=1.010. He mashed all grains for 90
PAGE 9
PALE ALES
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)
Classification: pale ale, extract, Full Sail 1/2 teaspoon, gypsum (to harden water)
This was a little hoppy for my taste. Id
Ale Lactic Acid (enough to bring mash
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%
(gschultz@cheetah.llnl.gov) 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 hop pellets (dry hop)
Ingredients:
expensive beer on the menu, and I figured 1 ounce, Oak Chips (optional)
that at $2.75 a bottle I didnt have much to 2 pounds, light DME
Ale yeast
lose. Several others who were with me did 3 pounds, plain light malt extract
1 teaspoon, gelatin finings
the same, and were pleasantly surprized--- 2 ounces, roast barley
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) reddish brown in color. Mash grain in 12
Since I first tasted this ale, I had to rely on
Ale yeast (I used Edme but wanted to quarts mash water (treated with gypsum
others making trips to the Northwest to
try Wyeast) and lactic acid) at 154 degrees until conver-
bring back six packs of this ale. A few
gypsum and Irish moss, if necessary sion is complete. Sparge with 170 degree
months ago, I visited the Hood River Brew-
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.
PAGE 10
PALE ALES
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. Ale, India pale ale, I.P.A.
Source: Pete Young
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 (lun6@midway.uchicago.edu) Issue #841,
gravity falls to 1012 and rack into gallon
Gallons are British Imperial gallons, which 3/11/92
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 Lines Brewing before racking the beer from the sediment ipe is based on Jim Buschs 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 youre on soft cube. Allow 7 days before sampling. hopping and Cascade hops. This seems to
water (your kettle doesnt 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 vious brews were marred by a slight tang,
isinglass finings instead of Gelatine, its
Mo Better Bitter
Classification: pale ale, extract which I eventually traced to the yeast
less messy and does the same job (slightly
Source: Peter Glen Berger, (thank you Jack Schmidling). The Ameri-
more expensive though). Isinglass appar-
(pb1p+@andrew.cmu.edu) 4/1/92 can ale yeast made all the difference in the
ently comes from the sexual organs of cer-
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.
Ingredients: (6 gallons---5 Imperial ature relatively high, around 68-70
fahrenheit, as a nice dicetyl is necessary to My next brew will be similar but I am aim-
gallons) ing for an English bitter. I plan to use the
round this out.
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
PAGE 11
PALE ALES
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
1 pound, fragrant clover honey gypsum or salt, and add the dry malt. After
Source: John Yoost
8 grams, Galena hops (8% alpha) (boil) the wort has been boiling for 10 minutes,
(yoost@judy.indystate.edu) Issue #847,
1/2 ounce, Fuggles hops (dry hop) add the first hops and follow the hop sched-
3/19/92
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
want but the beer is cloudy. Also has a Procedure:
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 (tony@spss.com)
2 ounces, Willamette hops Issue #864, 4/14/92
Wyeast #1007 Somewhat in the style of Sierra Nevada
Pale Ale or Anchor Liberty Ale.
English Pale Ale
Procedure: Classification: pale ale, extract
Started yeast 48 hours prior to brew. Used Ingredients:
Source: Tony Babinec (tony@spss.com)
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 ounce Willamette at start of boil 1, ounce 1/2 pound, dark crystal malt
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) menting, you must rack it into a second
Classification: pale ale, extract, honey
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.
(pb1p+@andrew.cmu.edu) 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 Ive ever brewed. Whitbread ale yeast (or Munton & 1 to 3 weeks in the vessel. It isnt ferment-
It is without question the lightest. This is an Fison or Brewers Choice) ing, but its picking up flavors from the
extremely estery beer...heavy on the pear 1 teaspoon, gypsum or Burton salts hops. If you dont 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
Notice that the recipe calls for unhopped, addition 2 minutes until end of boil. When
this one. It is the epitome of fruity. The
light, dry malt extract. Use unhopped you turn the flame off, let the beer sit with
slight hop aroma and very mild bitterness,
extract because youre going to add your the lid on for 20 minutes before chilling it
tied with the lightness of the beer, really
own hops. Use light- colored extract and racking it into the fermenter. But, I rec-
allow the esters to shine through; I suspect
because youre going to get some color ommend that you try dry hopping sooner or
the honey aided them strongly.
from the crystal malt. Use dry malt because later, as it adds flavor and aroma that is just
This is the easiest drinking beer Ive ever right for this beer! English Pale Ale (previ-
you can measure it out, unlike syrups. The
made. Low alcohol, too. Make it make it ous recipe) also benefits from dry hopping.
crystal malt should be cracked. Your home-
make it make it make it.
brew supply store can do that for you.
PAGE 12
PALE ALES
Primary fermentation: 3 weeks in glass at The beer turned out much paler than I
Als 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 (korz@ilpl.att.com)
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.
Heres 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 its various 1/2 ounce, Fuggles (pellets) - finish
re-incarnations, but lets call it: ALS yeast
PALE ALE. Grizzly Peak Pale Ale
Classification: pale ale, all-grain Procedure:
Hop rates based upon a *5.5 GALLON
BOIL*--- if you do a partial boil, you need Source: Nick Cuccia Bottled on day 13. At its best fresh; weeks
to increase the boil hops to compensate for (cuccia@eris.berkeley.edu) 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 Browns 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 dont 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
(arf@ddsw1.mcs.com) 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 Papazians temperature controlled process and find out just what basic beer,
1/3 ounce, Burton water salts
mash (30 minutes at 130--120 F., 120 min- i.e. Generic Ale should taste like. Once I
5--1/2 gallons, water
utes at 155--145 F., sparge at 170). Add 1 had that firmly established, I could then
Wyeast #1028 London Ale yeast
ounce Kent Goldings at beginning of boil. venture into other flavor elements using
5--1/2 ounces, Laaglander light dry
Add another ounce 30 minutes later. In last Generic Ale as a standard.
extract (priming)
15 minutes, add another ounce of Kent
If that recipe produces a not tasty, thin,
Procedure: Goldings and Irish moss. Chill, strain,
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
to 170F, then remove. Dont boil the Specifics:
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 boring and tasteless.
the beer through a large funnel into the fer-
Mid-West Mild Ale
Classification: mild ale, all-grain, brown
menter on top of the yeast. I recommend Ingredients:
ale
the blowoff method of fermentation---non-
Source: Rob Bradley 9 pounds, 2--row Harrington malt
blowoff versions of this beer have tasted
(bradley@adx.adelphi.edu) Issue #902, Edme ale yeast
harsh, astringent and too bitter.
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 (phillipsa@lars.afrc.ac.uk) 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 dont 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:
English Bitter board...
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 3 pounds, clover honey
Source: ?
conditions: I let the temperature rise to 75C 2 ounces, Williamette hops (5.0 AAUs)
This comes out tasting something like in the first 30 minutes, so although I got a Wyeast London liquid ale yeast
draught Bass, or Fullers 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
and tastes a very different beer, but has 90- The malt extract, honey, and 1 oz. of the
1.048, but finished at 1.020. As Conn
95% identical ingredients. hops were boiled in 3 gallons of water for
Copas noted in HBD 909, it is thus possible
1 hour; the remainder of the hops were then
Ingredients: (for 5 UK gallons, 6 US to produce a relatively low alcohol beer
added and steeped for 15 minutes. The
which doesnt taste too weak. In fact, its
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/ (steve@thelake.mn.org) 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. Ill 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 isnt 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 Theakstons Old Source: Kevin Martin malt extract syrup
Peculier (kmartin@magnus.acs.ohio-state.edu) 2 pounds, Gold dry malt extract (spray
Issue #910, 6/25/92 malt)
Classification: pale ale, all-grain, Theak-
1/2 pound, 2-row malted barley
stons 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) Grants IPA---but then I dont 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 dont 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 rices starches into sugars. I 7--1/4 gallons water, treated with 1/2 1 ounce, Perle (alpha 6.5), (60 minute
dont 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 wouldnt 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 dont 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.
(gsw@thebrewery.EBay.Sun.com) 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
(polstra!larryba@uunet.uu.net) 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
to material shortages---the changes Procedure:
Classification: pale ale, all-grain, Sierra
shouldnt affect the results too much. Nevada Let the initial primary fermentation go for
The original recipe used 1 ounce each of a couple of days, I usually dump the wort
Willamette and Kent Goldings instead of into a plastic bucket filled with cold water
Issue #926, 7/18/92
the Chinook, and used Cascade instead of and get just about the right temp as well as
The crystal malt is fairly dark for some a great cold break. I let this sit for about an
the Willamette in the second addition. color, the cara-pils is there for added body
Also, it used 12 ounces of 16L and 4 hour and rack to a 5 gallon carboy (to get
and sweetness. But, dont overdo it with rid of all the trub) and then pitch my starter
ounces of 70L crystal instead of the 36L the specialty grains. The relatively high
stuff, above. The changes should yield the and relax...
starch conversion temperature will pro-
same color and bitterness. The aroma and After primary rack (without splashing!) to
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) (comfrank@ubvmsb.cc.buffalo.edu) Issue
have a magnificent brew... 1 teaspoon, Irish moss (10 minute boil) #969, 9/15/92
Use a yeast starter for best results! 1/2 ounce, Cascade pellets (60 minute
This recipe is an extract version of Rick
boil)
Larsons Taking Liberty Ale (see
Specifics: 1--1/2 ounces, Cascade pellets (20
page 9).
minute boil)
O.G.: 1.045 Two weeks after priming, I did a side-by-
1 ounce, Cascade pellets (finish after
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,
(sp2q+@andrew.cmu.edu) Issue #937, but, paradoxically, it also has a slightly
Specifics: maltier taste. (Incidentally, my Anchor
7/29/92
O.G.: 1.033 Steam clone has the same difference in
I read in Papazians 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
Northern Lights nounced Cascade aftertaste. My beer is
leaves your tongue floating on a cloud.
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 (skl6p@cc.usu.edu) 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 Washingtons bitters. In par- Next time, Im 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 didnt 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
(0004531571@mcimail.com) 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 pound, wheat malt 1/2 ounce, Irish moss, 15 minute boil
The idea was to combine the gravity and
2 ounces, Cascade leaf hops (boil) 1 ounce, Cascade pellets (5.5% alpha),
carbonation of an English mild with the
1/2 ounce, Perle leaf hops (boil) 12 minute boil
color and flavor of a Pacific Northwest
1/2 ounce, Fuggles leaf hops (boil) Wyeast American ale #1056
amber (Hales Moss Bay Extra is my favor-
1 ounce, Chinook leaf hops (boil) 1 ounce, Cascade pellets, dry hop
ite). The hop bitterness and flavor is quite
1/2 ounce, Chinook leaf hops (finish) 1/2 cup, corn sugar (priming)
citrus- like, and dominates the flavor pro-
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:
ordinary commercial brews. It turned out 1 ounce per carboy, Northern Brewer
Cracked grains and steeped in 2 (U.S.)
quite nicely, and amazingly fast: from ket- hops pellets (dry hop in secondary)
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 Youngs 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).
O.G. = 1.056; IBU = approximately 33 (not 6.6 pounds, M&F unhopped light malt
Boil 1-1/2 hours, adding all but 1/2 ounce extract
counting the dry hopping which would of hops after 1 hour, honey towards end of
have added a point or two). Single-stage 1 pound 10 ounces, Laaglander light
boil. Chill wort and add cold water to bring dried malt extract
blowoff fermentation in the low 70s. Pri- S.G. to 1.050. Pitch with working starter.
mary was 4 days, after which I attached a 1 pound, crushed 2-row british crystal
Dry-hop with reserved hops in hopping malt ~40L
fermentation lock and dumped in the dry- bag. Primary fermentation takes 5-7 days.
hopping hops. After another 19 days of 1/2 teaspoon, Burton water salts
Wyeast 1007 will require 3-4 weeks in sec- 2 ounces, Northern Brewer Pellets
secondary, I racked to a Cornelius keg ondary fermenter to settle out. Bottle, then
primed with 1/2 cup of corn sugar. After (6.2%AA) (60 min. boil)
age 2 months. Drink and enjoy! 1/4 teaspoon, Irish Moss (15 minutes)
waiting a week or so, I tapped, keeping 20
psi on the keg at all other times. 1/2 ounce, East Kent Goldings (whole)
(5 minute boil)
8 ounces, starter from Wyeast #1028
Petes Wicked Clone 1 ounce, East Kent Goldings (whole)
Classification: brown ale, all-grain, Petes (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 Procedure:
corn, rice, honey
(rstern@col.hp.com) r.c.b., 10/16/92 Start with 5--1/2 gallons tap water. Steeped
Source: Joseph Hall
Ive requested a recipe for Petes Wicked crushed crystal malt in a grain bag while
(joeseph@joebloe.maple-shade.nj.us)
Ale, but nobody sent one, so I guess Im the liquor and Burton water salts went from
r.c.b., 9/23/92
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 Petes 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 (Isnt that 1.056?) boiled water (not a big deal, but hop utili-
it is probably at its best starting at around 6 zation would have been different with a 6
Petes is pretty malty with a low hop bitter-
months. It has a lagerlike character, but an gallon boil). By the way, Chicago water is
ness and aroma. I think the malt combina-
unusual flavor. The last batch I made had quite soft---I suspect distilled would be
tion should be ok, as long as I get enough
head retention that was just unbelievable-- close enough.
body from the 155F mash temperature.
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
Hops to 12-15 HBU, e.g., 1 oz.
Mash malts at 155 F. Add 1/2 ounce Cas- Special Bitter #9E.
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
(enders@plains.NoDak.edu) Issue #1032,
12/14/92
Procedure: Als 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, (iepubj!korz@ihlpa.att.com) 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 Killians 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 1/2 oz Herrsbrucker plug (dry hops, last
Ingredients:
Mash: 60 min. @ 150-156 F pH 5.2 5 days in secondary)
6 pounds Alexanders Pale Malt Extract
Mash out: 15 min. @ 170F Procedure:
Syrup
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 Millers 3 ounces Cascade Hop Pellets
CHoHB, and the SG points available 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? Ill 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. Id suspect that its the same as many boil for 45 minutes. Add Irish moss, 1 oz. extract
other brewers use. It isnt insulated, or any- hops, and honey & boil for 15 more min-
thing fancy. Sparge water was acidified Source: Dave Fortner (Fortner-
utes. Remove from heat & add remaining 1
with lactic acid ala Miller. Heres the dif- D@3mail.ksc.nasa.gov), r.c.b., 1/5/93
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
(bradley@adx.adelphi.edu), HBD Issue which I used Clover honey, USE
Specifics: #1019, 11/24/92 ORANGE BLOSSOM HONEY, it pro-
O.G.: 1058 Heres 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:
Danas Smilin Irish Eyes Red get the same color by using 2 ounces of 6.6 pounds, Northwestern Amber
chocolate malt. I now know that <= 1 Extract
Ale 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)
(gdmcconn@mspe5.b11.ingr.com) Issue colour is a dark amber (actually, its 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 (Im 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 Procedure:
8 lb Munton & Fison 2-row pale malt
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 didnt 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
(busch@daacdev1.stx.com), 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
Petes Wicked Clone centennial), I was using up some inventory malt. Hold 20 min at 144F. Raise to 152-
Classification: brown ale, Petes 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-
(mikel@netlink.nix.com), 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 Petes 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-
This was probably due to the freshness of vor, so I went for it here. I am using a coun-
terflow pipeline to run my wort from the Dans Red Ale
the homebrew. (Who knows how long the
brewery to the conditioning room, so I Classification: pale ale, Killians Red, all-
Petes Wicked Ale has been sitting on a
merely hooked up the hot liquor tank to the grain
shelf!)
counterflow pipeline and let 170F water Source: Michael R. Kenny
enter the pipeline, chilling and rinsing the (mkenny@cbnewsb.cb.att.com), r.c.b., 10/
Ingredients:
line somewhat. After topping up the fer- 28/93
6 lb bag of Williams nut brown extract: menter, I added O2 and yeast. Heres 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) 12 lbs Briess 2 Row Pale
goldings adds a bit of complexity to the
1 & 1/3 ounce cascade hops 4 lbs Briess 10L Munich
otherwise dominant saazer dry hopping. I
1 cup of corn sugar for priming 3 lbs American 6 row
had never dry hopped with saaz before, and
Wyeast American/Chico Ale 1 lb American Cara-pils
it is a great change from the norm.
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-
Prepare the chocolate malt in a separate 2 oz Cascade (5.5%) 5min
out difficulty. The key is to tailor your
boiling pot containing at least a gallon of 1 oz Cascade (5.5%) steep after burner
recipe so that there are abundant flavoring
water. Add the chocolate malt to cold off
malts/caramel malts to give the body/dex-
water. Raise the temperature to 170 F. Pour 1 tsp Burton Salts
trins/color desired. By adjusting the
the hot liquid through a strainer into the Wyeast 1338 European Ale (1/2 gal
munich and caramel malts, a very full bod-
main brew pot to remove spent grains. starter)
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 Williams 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
(al.vaughn@castles.com), 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 thats 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
There is no Fuggles in ESB or any of the Suspend the bag in the pot from the spoon
wrong!)
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 Rusty Cream Ale
Maize part so I do not know, but I assume
oz and 10 oz respectively, while keeping Classification: pale ale, cream ale, extract
George has this correct. Try 5- 10 % in the
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. (mwithers@hannibal.ATL.GE.COM),
grain bag until 170F and then adding half
HBD Issue #1257, 10/28/93
the bittering hops at 60 minutes and the Specifics:
other half at 30 minutes with the finishing It aint cream ale. It looks and tastes like a
O.G.: 1.048
at the end with a simmer/steep for 10 min- Killians Red clone.
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 @
Fullers, all-grain 45 min)
Source: Al Korzonas
Source: Jim Busch 1 oz of Liberty Hops (3.2%) (half and
(korz@iepubj.att.com), HBD Issue #1017,
(busch@daacdev1.stx.com), HBD Issue half boil/finish)
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 Rogers (Canadian) Demerara- some character in about 1-2 months.
have hop parts floating. Style Brown Sugar
PAGE 20
PALE ALES
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.
(purchased precrushed, dont have a Extraction = 29.7 points/#/gallon.
Source: Roy Rudebusch
(roy.rudebusch@travel.com), 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, dont 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 Millers 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 From Jim Busch
The best way to achieve maximum hop
wort. I also split up the hops between the (busch@daacdev1.stx.com):
nose would be to utilize a hop cage. Run
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
Chilled with immersion chiller. the 1.052 - 1.055 range (as Tom indicated
beats the cold bath tub bit. It is now fer-
by suggesting less pale malt). One can also
I have also discovered that filtering tends to menting as we speak.
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. Petes Wicked Clone go up in the final product when a single
Specifics: Classification: brown ale, Petes 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 (trl@photos.wustl.edu), 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
Classification: pale ale, all-grain 8# domestic 2-row
alcohol by volume.
1# CaraMunich
Source: Kenneth Haney
1# CaraVienne
(haney@soul.ampex.com), 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 (rich1@netcom.com), r.c.b., 4/27/93
need to make a bigger lauter-tun, the one Wyeast 1098
Ive been using for partial mashes just isnt Ive just tryed my newest batch of ale and
big enough, the grain comes to the top of it is my best yet!
PAGE 21
PALE ALES
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 (man@lcwdw1.att.com), HBD Issue Mark Nightingales 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 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-
8.5 gal mash water @ 175 F (a little to hot (added 1 qt of 180F water when temp
nal gravity was 1.053. I do not know the
for this much grain, try 5 F less). Mash for dropped to 145F). Conversion complete in
final as I have broken my hydrometer.
1 hour. Recycle 1 quart. 8.5 gal sparge one hour. Crystal was added at mash-out.
Mash effiecincy was 75%. IBUs were 35.7
water @ 180 F. Acidified with 10cc 88% Dumped 20 qts of 180F water into tun and
without the Hallertau steep and 41.7 with.
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:
Source: Riccardo Cristadoro Pyle Style Pale Ale
60 min: 0.50 oz MH IBU = 8.3
(rcristad@weber.ucsd.edu), HBD Issue Classification: pale ale, all-grain
#1143, 5/18/93 30 0.50 MH 4.5
Source: Norm Pyle
(npyle@n33.stortek.com), HBD #1193, 7/ 0.50 Cp 5.8
Ingredients:
30/93 10 0.50 Cp 2.5
8 # British 2-row
This is a keeper. It is rare for me to brew a dry 0.60 Cl 1.0 (leave on for 10 days)
.5 #British crystal malt
recipe more than once, but this one will Approximate Total IBU = 22.1 (Balanced
.5 # Wheat Malt
happen again. This is only the second in 16 beer at 1.045 = 20 IBU)
.5 # Golden Brown sugar
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 wouldnt 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 Ive 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. sen in 36 hours. Dry hops were just thrown
O.G.: 1.046
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
PAGE 22
PALE ALES
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
(Charlie.Gow@f131.n109.z1.fidonet.org),
Celebration IPA 1tsp Irish Moss
r.c.b., 9/16/93
Wyeast London
Heres 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. Cant 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- (slk6p@cc.usu.edu), 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 its been hap- just threw them in the secondary. The hops
reticent about his process, he does allow pily/hoppily blebbing away since. Im 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
Ingredients: (for 7 gallons) to lazy.
weeks at 65F cellar temp). While it doesnt
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:
Hops (60 min) Burton ale yeast, then Bohemian Lager
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
Procedure: Specifics:
Source: Dan A. Morey
Use a one step infusion mash (Adjust water O.G.: 1.048
(dmorey@iastate.edu), 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, Its flavor reminds me of SNPA and has the
boost to 168F and mash out for 10 minutes. color of Bass. I hope some of you might be
Anchor Liberty Clone able to get ideas from it.
Sparge with sufficient water at 165F to
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:
ual roundness in the finished product, and Source: Timothy Ball (ballti
@uh2372p03.daytonoh.NCR.COM), 7 lbs pale malt
the Crystal give the beer a hint of sweet- 1 lb Munich malt
ness. HBD Issue 1423, 5/16/94
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)
PAGE 23
PALE ALES
1 oz tettnang hops 3.8% AA (1 hour)

3/4 oz hallertauer 2.6% AA (1/2 hour) Jeffs ESBB Extra Special Fullers ESB Clone
3/4 oz hallertauer 2.6% AA (10 Basenji Bitter Classification: pale ale, bitter, E.S.B.,
minutes) Fullers, all-grain
Classification: bitter, pale ale, E.S.B., all-
1/2 cup corn sugar priming
grain Source: Larry Bristol (LBRISTOL
Wyeast American Ale #1056
Source: Jeff Guillet @SYSUBMC.BMC.COM), HBD Issue
Procedure: (jeff.guillet@lcabin.com), 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 Fullers 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 Fullers 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 Fullers 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)
Fullers 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 flames about how this could not possibly
Put British Crystal cracked grains in strain-
ale, partial mash be an authentic recipe, please! A reason-
ing bag and add to 2 gal. cold water. Heat
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. Alexanders 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
SNPA Yeast bucket and siphon carboy into bucket. Bot-
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 Phils-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
Fullers, 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: with Gypsum. Sparge with 170-190F water
for full length boil.
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-
Boddingtons 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, Boddingtons 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.
(fcmbh@access4.digex.net), r.c.b., 9/26/94 pitch the yeast starter and ferment to com- Krausen appears over night.
This recipe and the description of Bod- pletion. Estimated FG of 1014.
Specifics:
dingtons 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 Laaglanders, too dextrin- Liberty Ale Success
with their understanding.
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
litres, and all units are metric. I have con- Source: Stephen Tinsley
boils, remove it from the heat and add
verted units to USA system and modified (a207613@sun278.dseg.ti.com), HBD
sugar and DME. Stir until they are com-
recipe quantities to yield 5 US Gallons Issue #1570, 11/4/94
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 (one of my all-time faves), which was also
minutes. Again, Irish moss is optional.
1 oz. (28 g) black patent malt my first foray into the partial-mash world.
3 ozs. (85 g) Cane (white table) Sugar Force chill and make up to the full 5 gal-
It was extremely hard work, having never
3/8 Cup (packed) soft dark brown sugar lons (19 litres) with brewing water, aerate
mashed before, and I was getting a little
for priming well and follow the directions for all grain
worried (apologies to Charlie) that it
1 oz. (28 g) Fuggles hop pellets (4.5 for fermentation and bottling.
wouldnt come out. I got the base recipe off
alpha acid) of the Cats 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
pellets (7.6 alpha acid) Medium color, about like Anchor Liberty,
Classification: pale ale, all-grain but not as orange. More of a light red
1 tsp gypsum added to mash water
Source: Rick Garvin (rgarvin@btg.com), color, reminiscent of Bass Ale. Serious hop
1 tsp gypsum added to sparge water
HBD Issue #1210, 8/24/93 nose! The cascade smell jumps right out of
1/4 tsp Epsom Salts added to kettle
Wyeast #1968 Special London Ale (or the glass. Good initial bitterness, Cascade
Ingredients: (for 15 gallons) is very assertive on the pallate, and finishes
other suitable ale yeast) made up to a 1
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 its 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 Ill 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 havent tried them the dramatic boost in OG over the last 25
hop pellets in the secondary, but they even- side by side so I wont 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 I cooled the wort over 40 minutes time in a
The resulting beer was strong and well
clear. I would suggest this recipe for any- covered kettle in a tub-full of cold water.
hopped. The FG of 1.016 left it with a
one trying to emulate Anchor Liberty Ale. Yeast was pitched at about 75F. Fermena-
medium body and a slight residual sweet-
Ingredients: ness which was overbalanced by hop-bit- tion proceeded at 60F. Racked to carboy
terness. The flavor and aroma of the after 5 days, dry hopped for 8 before bot-
8 lbs Munton and Fisons light malt
cascades was quite evident after a month in tling.
extract
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:
ture
Trolleyman ESB
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
Mash the Crystal, Munich and Cara Pils 4.25 lbs. M&F Bulk Pale LME (added
(mllody@cuix.pscu.com), HBD Issue
malts in a couple of quarts of 150 degree at 25 minutes)
$1630, 1/13/95
(all degrees in Farenheit, sorry non-US) 0.5 oz. Nugget Hops (11.8%AA) @100
minutes to end I am pleased to offer my mash-extract rec-
water for about 30 minutes. Raise the tem-
0.5 oz Nugget @40 ipe for a clone of Redhook ESB. I call it
perature to 158 degrees, and hold it for 15
0.5 oz. Cascade (6.5% AA) @30 Trolleyman ESB and the figures for a 5 gal-
minutes. Raise the temperature to 168
0.5 oz. Cascade @15 lon batch are OG: 1.050 and FG: 1.013
degrees briefly, then sparge with another
0.5 oz. Cascade @8 with a color of 12.1 SRM.
quart or two of 170 degree water. Add a
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
10 minutes add 1/2 oz Cascades. At the end opted to not use gypsum. Our water is very
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 arent 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 dont 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 Millers optimal numbers. I (crushed)
boiled about 3.5 gal wort with the hops in a 4 oz. malto-dextrin
Eriks American IPA #1 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
ckma@reed.edu), 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 Classification: pale ale, Sierra Nevada,
Rack to secondary and add 1 oz. Tettnang
water. Top up with cold water to 23L (5 extract
hop pellets as dry hop. Add appropriate
gal) mark. Check the temperature and pitch Source: Patrick Humphrey
clarifiers, add 3/4 cup corn sugar and bot-
yeast when ready (68-70F, 20-23C). Fer- (HUMPHREY.PATRICK@
tle.
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 Babinecs Sierra
F.G.: 1.013 you are ready to bottle. Mix the 1 1/2 cups Nevada Pale Ale clone from the Cats
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.
Rogers 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 this type? How long might it be before
Source: John Grant
tastes right to you. some of this extra bitterness subsides? I
(as160@FreeNet.Carleton.CA
like a hoppy brew but not extremely bitter.
This is a version of CPs Righteous Real Specifics: Tony suggests that the bitterness might be
Ale from Roger at Defalcos in Ottawa. It due to the very late addition of the Cas-
OG: 1045
is any easy recipe for anyone wanting to go cades.
FG: 1020
beyond the beer produced from kits. Roger
writes:
Tony Babinecs Comments:
Perhaps I could have pushed the finishing
Offline, Patrick reported that he found the
gravity lower with aeration and/or enzyme
Flahertys Red beer to be bitter on racking. I wondered
additives, but I like the residual sweetness
Classification: pale ale, red ale, Irish red, what the source of the perceived bitterness
as it is. The beer is a light amber colour,
all-grain, potato beer might be. The Perle addition should con-
with excellent body, pleasing hoppiness,
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 nisf@denix.elk.miles.com), 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. Dont serve this beer too cold. Ill have to see when its 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 Wolfs and other imports are SNPA weighs in at about 32-36 IBUs. In
over 500L. If you use anyone elses roast the end, I dont 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)
The victory and cara-pils malts are strictly dering what hes tasting in the beer. In any
2 1/2 cups Crystal malt
to taste, but the potato shouldnt affect the event, the flavors should soften a bit with
50g Cascade hop pellets (boiling)
flavor in any way. The yeast is known to time. The challenge in an SNPA clone is
17g Willamette hop pellets (finishing)
finish sweet. balancing the hopping with that elusive
2 1/2 tsp Burton water salts
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 (GONTAREK@FCRFV1.NCIFCRF.GOV), 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 since this will vary with each brewers sys-
10 lbs american 2-row pale malt
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 Tonys 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
Ale
Bobs Sandia Pale Ale
OG: 1048 Classification: pale ale, extract
FG: 1010
Source: Robert Christner
Primary: 8 days Procedure:
(rchris@jemez.varad.unm.edu), 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
boil for one hour etc etc. Chill with wort a fine smooth flavor which combines well
Classification: pale ale, India pale ale, IPA,
chiller. Pour into fermenter, allowing pel- with the hops to make a brew you make
extract
letized hops and cold break to settle for a again and again this recipe is great for try-
Source: Carl Price (dzyn@msg.ti.com), ing out different hop strategies.
few hours. Rack wort to another clean fer-
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 (busch@eosdev2.gsfc.nasa.gov), 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 dont have time to wait for 70g Styrian Goldings, 60 min cascade, boil 10 more minutes then add
the starter (and Im getting cheap :). S orry, 15g Styrian Goldings, 25 min another 1/2 oz cascade and turn off heat.
dont 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 Resources
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 Ive 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) Richards 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-
ins@iastate.edu), 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, Sidenote: about 4oz of roast barley &
instead of mearly imparting aroma.
(jimv@sunnet.chotel.com) 03/01/95 maybe half a pound of dark (120) crystal
I did not use a yeast started since the liquid
As an Arizona resident, I wanted to create will be enough to give you nice red.
American Ale yeast was less than one
a brew compatable with the active life-
month old when purchased.
styles of myself and other Zonies. Ari-
Age four weeks in the bottle. Ingredients:
zona Pale Ale characteristics: is a copper
colored (for the Copper State), alchohol 1 lb munich
Specific Gravities: 1 lb dark crystal
content does not impare outdoor activities,
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
other Ales. Procedure:
(prbardel@ucdavis.edu), r.c.b., 4/27/95
I used hops for boiling (of course) and fla- Toast the 2-row grain for 10 minues in an
Id like to share a full mash recipe I created
voring, not for aromatic qualities. oven preheated at 350 before crushing.
and brewed recently for a beer something
like the above mentioned. I actually like Crush all the grain.
Ingredients:
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 its 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 Resources 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- Petes 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, Petes
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 (RUSS4036@splava.cc.plattsburgh.edu),
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 Petes Wicked Red
about 10 minutes. Classification: brown ale, Petes 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). (jhewit@freenet.vcu.edu), 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. Ive been trying to brew something close to
Petes 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 anyone 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
(msf2@cornell.edu), r.c.b., 4/25/95
Tyrant Ale (Tyrants are wicked, arent 1 oz .. @ 30 min to go
I wasnt trying to copy it, but my recent Et they?). 1 oz Tettnanger hops.aroma @ 10 Min
Tu Brute? Bitter reminded me of Saranac to go
This brew is a bit darker than the real thing,
Pale Ale. Its an all-extract recipe. ale yeast
but tastes very similar. I am very pleased
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 Williams Pale Ale
of water to a high-but-not-boiling tempera-
English Brewery Ale) Classification: pale ale, all-grain
ture (I have no thermometer), and steeped
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: tum@aol.com), 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 its the ple, but has some subtle flavors.
hops, boiled 2 min, removed from heat. I right time (Ive noticed widely varing opin-
skimmed out the hops, ran the hot wort This is the only recipe Ive come up with
ions on this, and I think theyre all right)
through my chiller into my primary, and that I am willing to use again without mod-
After about a week, transfer to secondary
diluted to 5 gal. Then, I pitched the ifying - hope you like it.
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 (hammer@quasar.eng.pko.dec.com),
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 (couldnt 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 Im 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 dont 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---couldnt 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: 1/2 oz Kent Goldings @ 30 min
5 days primary, 12 days secondary, 10 days
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:
min This was a three gallon batch. I steeped the
Pale Ale 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
(LAATSCH@kbs.msu.edu), 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 didnt 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 Im 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,
medium bodied, mild hop bitterness, very 65 min @ 68 C (154 F)
hoppy aroma and flavor (citrusy!), mild Mashout: Infused additional 1.5 qts. Held
Sister Star of the Sun (1993)
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 (daveb@alpha.rollanet.org), submitted
protein rest might clear this up, but I 06/22/95
Ferment: 1 week primary, 3 week second-
dont 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 Of all the beers in my repertoire, the IPA is
decrease the amount and duration of dry-
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 like an IPA to have an assertive hop profile,
batches. The big deficiency from my per-
FG 1012 and this beer certainly fits that bill. You
spective is maltiness---maybe a half pound
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 pher.R.Vyhnal@Dartmouth.EDU), 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 Heres the Fullers recipe Ive been work-
malt in this beer.
minutes) ing on for awhile--I havent yet bottled this
1 oz imported Fuggle hops (1 minute) The conversion temperature had been
particular batch, but it tasted great at rack-
1 tsp. Irish Moss (@30 minute mark) reduced to 151, more in line with what a
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
that while chilling -- I do not boil the hop (this recipe gave me 1.053). Bittering hops
Procedure: in Fullers, from what Ive read, are not
at that stage. When I keg this beer, (which
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 dont want to mash any grains, Id
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)
tem is somewhat inefficient, so your 1 oz Bullion pellets (8.5 AAU) 60 mins
Sister Star of the Sun
extraction may be higher than my reported 1 oz Bullion pellets (8.5 AAU) 20 mins
Classification: pale ale, IPA, all-grain
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
(daveb@alpha.rollanet.org), 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 Wyeast 1968 London Ale
make sure that I have some of it on tap or
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.
PAGE 32
PALE ALES
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
Ricks Wicked Summer Ale (LAATSCH@kbs.msu.edu), HBD Issue
Classification: pale ale, all-grain, Petes #1782, July 15, 1995
Wicked Summer Brew, lemon I recently purchased Terry Fosters style-
Source: Rick Gontarek Mittelfrueh Brew series book Pale Ale. I was quite disap-
(GONTAREK@FCRFV1.NCIFCRF.GOV), Classification: pale ale, extract pointed that the American Pale Ale cate-
HBD Issue #1744, May 30, 1995 gory was essentially ignored in this fine
Source: Jeff Hewit
treatise on British Pales. Thank goodness
Hi everyone! A few have asked for a clone (jhewit@freenet.vcu.edu), HBD Issue
for Norm Pyles most recent article in
of Petes 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 its all gone. For anyone whos
this one! interested, heres 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 Williams
Mash: 1.5 qts per pound total water 90 min
Procedure: California Ale, aka Wyeast American)
@ 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
PAGE 33
PALE ALES
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
to 1.5 gallons boiling water. Boil for 30 1/2 oz hallertau @ 55 min (in sock and
La Grangeville NY 12450
minutes and add remainder of hops (0.5 left in primary)
Roger Protzs 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.
ening fruit notes. After most fermentation activity stops (3 to
Heavy Weather
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: thaddeus@panix.com, r.c.b.,
one week. 8/31/95
Ingredients: Its been hot in NYC this summer, but as
Dissolve 3/4 cup corn sugar in 2 cups boil-
Pale malt: 2750gm (65%) ing water, add to wort and bottle. This beer long as youve 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 (balch@nmt.edu), 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 Muntons 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 Muntons 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: tgnee@uno.edu, r.c.b., 7/6/95
Source: Robert Balch (balch@nmt.edu), air lock, and lock it away in the fridge (35f)
I brewed it in May and it made a very for 9 days. Prime w/ 3/4 cup corn sugar and
r.c.b., 7/11/95
refreshing brew as hot weather set in... bottle away. It was quite drinkable after 2
This beer is more hoppy and has a distinct weeks in bottles, but the longer it stays
You might want to increase the hops
amber color. If you are using dry malt there, the better it gets.
amount to 2 oz for extra hoppiness...
extract you should use about 5lbs total per
recipe.
Ingredients:
6 lbs Alexanders Pale malt extract
PAGE 34
PALE ALES
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 (jfrane@teleport.com),
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. brewers.
Source: Vance Sabbe
(sabbe@zymurgy.stortek.com), r.c.b., Here is a 10 gallon version, with a little fid-
8/15/95 dling. Im 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 stores online newsletter. lands soft water.
Classification: pale ale, Sierra Nevada
If you enjoy the taste of this famous Ive subsequently made versions I liked
clone, all-grain
imported English Ale you will be pleased better, although they werent as true to the
Source: Roy J. Bourcier to know that there is a homebrew recipe original. I substituted some dextrine malt
(rjbourc@nmia.com), 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)
Ive been brewing for about 1 1/2 years, all ents from England. American. Problem is, its richer and
grain for 1 year. For the past 6 months, Ive darker that way.
Ingredients:
been trying to refine my house pale ale. You cant really over-hop this beer, and my
Started out looking for a SNPA clone, but 6.6 lbs Munton & Fisons light
experience was that the dry-hopped beer
drifted into more floral brew (I LOVE unhopped liquid malt extract
reached its peak after about 4 weeks in the
Cascades). With my last batch, Im getting 2 1/2 gallons Artesian bottled water or
keg. Problem was that the beer usually ran
close - with one problem. The head on this boil and cool water, store in sanitized
out at about that point. The SN brewer
brew is TOO THICK. Its somewhere plastic
made a similar comment about aging it on
between whipped cream and lemon milk jugs
the hops (4-6 weeks, I remember) before
meringue. Fun to have around to impress 1 1/2 lb Crystal Malt 20L
kegging/bottling.
homebrew skeptics, but not what Im 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 (Harringtons these days)
something is off in my procedure? Heres 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.
PAGE 35
PALE ALES
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)
(andy2@hogpe.ho.att.com), 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, Its got much more hop character than Bud- pleted, so the escaping gas will not carry
(llapv@utxdp.dp.utexas.edu), 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 thats 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
brew a batch of beer on Saturday. Usually, after activity had subsided. Others have
Ingredients: suggested using primary only, just wait till
I use liquid yeast, following the manufac-
turers 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
Wyeast Chico ale yeast
was the perfect opportunity to do a proper Coopers Sparkling Ale Clone
starter. So, following my local homebrew Classification: Adelaide sparkling ale,
shop propietors suggestions, I boiled up a Coopers 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 Petes Wicked Ale Clone net.net), r.c.b., 12/2/95
clean lid on it, & after it cooled, I added the Classification: brown ale, Petes Wicked
already puffed up package of WYeast Brit- ale, extract I just formulated a recipe (almost clone)
ish Ale (sorry, dont 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 Petes Wicked Ale Clone recipe and Crystal 60L to give it some of the char-
Its 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 its just not thick. I did use afil- News December 1994, and is used in Cats (theyre 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-
a gallon of preboiled water. Im not wor- ondary) a nd 1 lb. of pale DME.
8 oz 2-row Klages Malt
ried about it, but I am curious as to whats 8 oz 60 Lovibond Crystal Malt Ingredients:
going on. Usually I get this head thats 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 Brewers Gold Pellets (bittering, 1.00 lbs. DME Australian Pale
good on vanilla ice cream. Baptists dont 60 minute boil) 1.00 lbs. Belgian candi sugar (white)
believe in drinking because most of them 1 oz Brewers 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 min)
3/4# American Crystal malt
hopping) 0.50 oz. Pride of Ringwood 9.5% (2
1/2# Aromatic grains
7# Alexanders 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.
PAGE 36
PALE ALES
1 oz. Willamette: put in nylon hop bag degrees (f). Add yeast. Ferment at room
Dr. Bruces 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-
fer to bottling bucket, add 1 pint of boiled
Source: Bruce A Weisberg (baw2@colum- water with 3/4 cup of corn sugar for bot-
bia.edu), r.c.b., 10/20/95 Procedure:
tling. Bottle and wait.
Thick, hoppy with a sexy reddish-amber You can carry the hop bag over into the sec-
ondary if you rack. This English brewers is Specifics:
color. Youll love it!
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 Alexs Delicious E.S.B.
dried yeast) Classification: pale ale, ESB, bitter, extract
4 oz Fuggles hops Too Sweet Clone
ale yeast Source: alex@conline.com, 12/22/95
Classification: pale ale, extract
Ingredients:
Source: John Herman
Procedure: (jmherman@gonix.gonix.com), HBD 6 lbs muntons amber dry malt extract
Using light malt only, proceed with protien #1881, 11/11/95 1 lb 60l crystal
rest @ 122 degrees f for 30 minutes. Raise 4 ounces british chocolate malt (for a
I just got done tasting My concoction of
temp to 158 f, and add toasted, cara-pils smoother, less burned flavor)
Bill Pembertons Too Sweet Ale (see
and crystal malts. Mash until conversion is 1 oz. 5.3 alpha East Kent Goldings 60
page 2) and let me tell you, my batch came
complete, raise temp to 180 and hold for 20 minutes
out perfect! This is the batch of beer I
minutes. Sparge until 5-5.5 gallons is 0.5 oz. 4.5 alpha Fuggles 30 minutes
brewed that had white spots at the top. Be
obtained. Use 2 oz. hops for boiling, 1 oz 0.5 oz. 5.0 alpha tetnanger 10 minutes
aware of the judging, I am not a judge, I
for flavoring 10 minutes before end of boil 1 oz. 3.5 alpha Saaz 5 minutes
just judged it based on my experiences of
and another oz 2 mintues before for aroma. 1 oz. 3.5 alpha saaz dryhop in
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, dont 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
.25 oz Cascade Pellets (boil 10 mins) back on heat and bring to boil. Add Gold-
Delightful IPA .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: mattj1066@aol.com, r.c.b., 5/13/ 1/4 teaspoon Irish Moss (boil 10 mins) nanger. Wait five minutes more and add
95 Saaz. Cool when hour is up and sparge into
Procedure:
Just thought Id 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, This beer should be fermented between
malt, add extract and 1 oz of Northern
from Cambridge, MD. This is using sixty five and seventy degrees. You want
Brewers Hops. Boil for 30 mins adding 1/2
extracts from Williams Brewing. some esters in an ESB for complexity. The
oz of Norther Brewers Hops at 20 mins, 1/
Ingredients: 4 oz of Cascade Hops at 10 minutes, Irish chocolate malt will give the beer a roasted
Moss at 10 minutes, and 1/4 oz of Cascade taste in the background. I do not call this an
0.5 lbs amber crystal, steep until boil
Hops at the end of the boil. Remove heat english ESB because of the german and
6 lbs. English light malt extract: boil 60
and let sit for 20 minutes. Strain into pri- czech hops used for flavoring and aroma
min.
mary fermenter. Add 3 1/2 galls of cold but its every bit as tasty.
1 oz. Galena (11% a.a.): boil 60 min
1 oz. Willamette whole leaf hops (4% water. Cool using a submersion Wort
a.a.): boil 10 min. Chiller to 70
PAGE 37
PALE ALES
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,
(Bucket@aol.com), 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 Ill post the result. Source: Mike Hughes,
Source: Philip Scoggins I have been experimenting recently, trying (mikehu@lmc.com), HBD #1993, 3/25/96
(recorde9@telalink.net), r.c.b., 2/21/96 to make an amber - red ale (Along the lines Heres a real simple one that resembles an
After a week and a day in the bottle... its 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 its 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, lets get some Atomic Ale, after more consideration, tion method discussed here in this very
recipe trading going. Im 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 into my boil kettle at the start of the sparge.
Ingredients:
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 dont 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 Grandmas 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:
ing sugar in 2 cups of water (boiled) then Boiled 15 minutes)
1) Add crushed grains to 4.5 Gallons of
poured into sanitized grolsh bottle with an 0.5 Oz Cascade hops (for aroma, Boiled
140 deg. water for protein rest @122 deg.
airlock on top, when it reached 90 deg. f I 2 minutes)
for .5 hr.
pitched (2) 5 gram packs of Doric dry ale 1.0 Tsp Irish moss, (Rehydrated and
added for fining added for last 15 2) Raise to 152 deg. for mash (1 - 1.5 hrs)
yeast, it was bubbling like crazy when I 3) Sparge with 170 deg. water to get 11 gal-
pitched it about 45 minutes after pitching minutes of boil.)
2 - 6 Gram packets of Muntons Dry lons.
the yeast into the bottle.
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
PAGE 38
PALE ALES

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
(dhosack@frasier.ssd.lmsc.lockheed.com) (BRUCE.TABER@NRC.CA), 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, Im 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
Ingredients: 1 oz 5.3% Stryian Goldings 5 min
buddy made. Where the idea came from I
1 oz 3.3% Saaz 0
4.00 lb. Amber Dry Malt Extract dont know. If you dont drink bitters,
Wyeast Irish and German ale yeast
4.00 lb. Light Dry Malt Extract thats 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. Ive made ales with honey about 20 minutes in a larger than normal
1.20 oz. Northern Brewer 7.9% 60 min before and didnt 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 Pauls 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
Petes Wicked Ale other half goes in secondary. 15 min. boil. forget the numbers). Three batches had
Classification: pale ale, Petes Wicked Ale I have only used this particular bitter kit but German, one had Irish.
clone, extract if it isnt available to you then just try The remaining 14.5 gallons left at the end
another brand and let me know what you of the boil was split evenly into 4 glass car-
Source: Dale Strommer (dale@may-
think. boys for fermentation. 3/4 to 1.5 gallons of
field.hp.com), r.c.b., 3/14/96
water was added to each primary to dilute
Here is an extract recipe for Petes Wicked. Specifics: down a random amount, insuring that we
Ingredients: OG: 1030 wont 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, light beer, 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 Classification: pale ale, Sierra Nevada
We originally formulated this recipe
boil, then remove bag of crystal with clone, all-grain
because the Shade Tree Brewery (a.k.a
strainer and throw away(you made a tea
Pauls driveway) was prone to producing Source: Mark Redman (brew-
with the cystal). Remove from heat and add
deep, flavorful, chewy brews. Our friends man@vivid.net), HBD Issue #1975, 3/4/96
2 cans of Unhopped light extract. Bring
who dont like beer seemed to shy away This is what this group is all about! I
back to a boil and add 1 oz bullion simmer
from our keg and crack open a Coors Light recently posted a request for a recipe which
for 30 minutes. Then add 1 oz. cascade hop
instead. The solution - brew a rice beer for clones Sierra Nevada Pale ale, and the
and simmer for another 15 minutes. Then
them. response was fantastic. Most of the recipes
add 1/2 oz Fuggles simmer for 15 minutes.
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. Id like to share are pretty close to the real thing. Anyway,
the recipe. the resulting beer was just amazing! Ive
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 Ive always Procedure:
est.win.net), HBD Issue #1936, 1/16/96
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 wifes tastes (she does 155 degree water for 45 minutes. Collect
or the Chico yeast, I dont 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. Ive & gypsum and bring to boil. Add Northern
never tried to brew it, heres 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- enough cold water to make 5 gallons. Pitch
Ingredients:
tions. Great hop aroma, nice lingering bit- yeast once the worts at 75 degrees. Fer-
terness with a balance of malt flavor. I 6 lb amber syrup (I use Stome Brewery)
1 lb crystal malt ment for one week. Rack to secondary,
didnt dry hop, but the aroma is still very adding 1.5 oz. Cascade at this time. Bottle
strong, so unless is disappears after a few 2 oz roasted barley
1 1/2 - 2 oz Cascade hops for bittering after another week. Serve very cold.
weeks I wont bother with the dry hopping.
If I close my eyes, I would swear Im (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 Petes Wicked Red Ale
great info without this digest! Classification: pale ale, red ale, Petes
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, (blather@bnr.ca), 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 wont 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, Id 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 Petes 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
in mash. Lactic acid added to sparge water light ale - Canadiana malt extract picked
Classification: pale ale, India pale ale,
for pH 5.7. for redish colour, but any good quality
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 Ive 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
Ingredients: uating and produce dry tasting result (rela-
wort after chilling, then rack off from the
tively low ester)
trub, my yield drops to about .027 due to 8 lb. Alexanders 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. Id 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 Heres 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 IBUs 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 bitter taste when overchilled. Best con-
Boil (60 minutes) with extracts, dextrine,
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. Muntons 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: 1 packet Canadian Ale yeast this came
Diaper Pail Ale 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
English Special Bitter extract Pale Ale I named Diaper Pail Ale!
What I did: Placed Muntons & Roast Bar-
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 gallons of cold water. Brought water to a
grain
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. forgot to rehydrate it first. Waited 3 days,
Ingredients:
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...whats this?...something Ive never
1 tsp gypsum Specifics:
tasted in my ales..I guess its..ah..
Wyeast 1056 American Ale O.G. - 1.034
FRUITY...yes VERY FRUITY!).
F.G. - 1.019
Ive 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. (Havent put any sort of volume
Classification: pale ale, all-grain -Ed.] markings in my Sankey keg boiler yet).
1 lb Crystal malt Used a CF chiller, shook the 6 1/2 gal car-
Source: Greg von Winckel (Eyesof-
1 lb light DME (due to low extraction boy for about 5 minutes to oxygenate and
World@worldnet.att.net), r.c.b., 5/21/96
rate) [...and drop this.] pitched yeast. FG was only 1.032 at 60 deg
In an interest to potentially revive a recur- F.
1 oz Chocolate malt
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.. Didnt re- inches (My weakest ferment ever). Since
lowing.
hydrate) my first mostly-grain batch had a tre-
Its fantastic, the head is the best Ive 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
retrospect I might have added another 1/2 Procedure:
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 (cstrick@iu.net),
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. Heres 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 dont 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 (bob@ocs.com), 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
Ive 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 hops 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 Millers 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 3/4s 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-
Simple Recipe Source: Wayne Waananen
terness replace the Target with Fuggles or
Classification: pale ale, extract Willamette hops.
(SandBrew@aol.com), HBD Issue #1863,
Source: John Carey (careyj@clan.Tartan- 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
Ive 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 dont 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
This makes 14 doz. bottles of brew. About local brewery
10 lbs. Bairds English two-row Pale Ale
7% alcohol by vol. [I think thats 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
I start with half a preserving kettle of water Procedure:
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 dont 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
(bdebolt@dow.com), 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 Wyeasts 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 IPAs (Rogue, Anderson Valley)
case about a foot high with a light bulb
and Delano Dugarms 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 Delanos rec-
days. After that I check with the Hydrome- ipe was Columbus for the late and dry hop
Weets Best Bitter vs. Cascade. Theyve been in the bottle for
ter to see if the SP is up to about 1.0. If it is
Classification: pale ale, bitter, all-grain 5 weeks. The 1272 version is great all
I bottle it using a plastic syphon.
Source: Peter Neave around - hop bitterness, flavor, and aroma.
I prefer not to drink any of this for at least
(peter@weets.demon.co.uk), r.c.b., No grassy notes from dry hopping. Id 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
This recipe should give (depending on justified. The 1056 version is just a little
is a certain amount of sediment in the bot-
extraction rates) a premium best bitter with too harshly bitter. Could be due to it being
tles but if you pour carefully it comes out
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 dont 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 dont 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
The 1056 was started from a fresh smack I will be making this beer again and again.
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 (gcarter@u.washing-
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 Heres a ordinary bitter recipe that my
autoclaved wort in 20 ml screw top tubes
2 oz Columbus, leaf, 15% alpha 60 min brewing buddy gave me. Hope you enjoy it
and allow to ferment out before storing in
1/2 oz Columbus, leaf, 15%, 20min as much as I did. Its a recipe for 5 gallons.
the fridge. Not optimum yeast technique,
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
Classification: pale ale, bitter, extract Single infusion mash 90 minutes a 150 to
1/2 ounce Columbus (finish)
151 degrees F. Raise to 168 degrees F for
1/2 ounce Columbus (dry hop one week Source: abrews@aol.com, 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
little more trub. Both yeasts were pitched 1/2 OZ. Fuggles hop pellets - (Finish)
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 (ndd3@psu.edu),
Liquid British Ale Yeast (Yeastlab A04 r.c.b., 11/8/96
Specifics:
or Wyeast 1098) Heres one thats not too bad...you can
OG: 1.059
2 Tbsp. Gypsum modify it to make it more authentic, Im
FG: 1.015-1.017
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.)
170 degrees. Steep the crushed crystal malt 1 pound Brown Sugar
Source: Kristine Perez (KrisPerez
in a straining bag for 15 minutes at 170 1 oz. EKG (5.0%) 60 minutes
@aol.com), HBD Issue #2035, 5/13/96
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 Ive 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
CATS MEOW 3
LAGER
C AT E G O RY 2
German Malz Bier Munich Style Lager Lager

Classification: lager, malz bier, extract Classification: lager, Munich, all-grain, Classification: pale lager, extract
Source: Doug Roberts (dzzr@lanl.gov) Andechs Source: Doug
Issue #566, 1/16/91 Source: Norm Hardy (dreger@seismo.gps.caltech.edu) Issue
A year or so ago I went to a party where the (polstra!norm@uunet.UU.NET) 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.
LAGERS
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
grain Red Star lager yeast
Source: Erik Henchal
Source: Alex Jenkins (atj@ (henchal@wrair.ARPA) 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. pilsners 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 ounce, Cascade hops Source: John Watson (watson@
Lager pioneer.arc.nasa.gov) Issue #541, 11/21/90
Red Star ale yeast
Classification: pale lager, partial mash
Color similar to any American lager. Tastes
Source: Alex Jenkins (atj@ much better, very mellow. The goal was to
Procedure:
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. Im 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
PAGE 48
LAGERS
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
bottle of Sierra Nevada pale ale. By the lager an additional 17 days.
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. chtm.unm.edu) Issue #639, 5/17/91
O.G.: 1.056
Rack to secondary after one week. After
F.G.: 1.020 The yeast I used produced a very clean,
another week, prime with 3/4 cup corn
Primary: 3 days clear beer and Id recommend it highly. It
sugar and bottle.
Secondary: 15 days you havent 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
chro!chuck@uunet.UU.NET) Issue #556, temp.
Maerzen Beer 12/18/90
Classification: amber lager, partial mash, Ingredients:
Vienna, Maerzen 4 pound can, Alexanders Pale malt
18 pounds, pale unhopped extract extract syrup
Source: Florian Bell (flori- 2 pounds, crystal malt
anb%tekred.cna.tek.com@RELAY. 2-1/3 pounds, light dry malt extract
1 pound, lager malt 15 AAUs, Saaz hops
CS.NET) Issue #424, 5/24/90 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: boil. Add 5 AAUs of Saaz hops at begin-
1/2 ounce, Tettnanger hops (finish)
4 pounds, pale malt Anheuser-Busch yeast ning of boil. Add 5 AAUs 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-
temperature of 122 degrees. Set for 30 min- Dont worry...give partial mashing a try.
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
Bring to 170 degrees for 5 minutes for each phase of the mash, I only had to add
3.3 pounds 6-row malt (1.6L)
mash out. Sparge with 2 gallons water. Add heat once to keep it within a degree or so.
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-
PAGE 49
LAGERS
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
Procedure: ture and let sit for another week. Bottle.
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...theres no need to get fancy equip-
ment here. With the hollow tube I can whip Source: Tom Lyons (76474.2350@com-
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 its
F.G.: 1.021 Classification: pale lager, all-grain, what I had.
Munich
Ingredients:
Source: Brian Bliss (bliss@csrd.uiuc.edu)
Issue #738, 10/4/91 8 pounds, pale malt
Light Wheat Lager 1 pound, Vienna malt
The wort really needed to to be dry hopped
Classification: pale lager, extract, wheat 1/2 pound chocolate malt
longer---the pellets never really completely
2--1/2 pounds, dark extract syrup
Source: joshua.grosse@amail.amdahl.com 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
My thinking was that I wanted to extract as warm.
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 Procedure:
5 pounds, Munich malt
lightly hopped so that the hopping
1/2 pound, dextrin malt Grains mashed in a RIMS. Extracts added
wouldnt overpower the tanginess of the
1-1/2 pounds, amber crystal malt to boil. Forgot my Irish Moss . I used
small amount of wheat. I also lagered to
1 ounce, gypsum Wyeast London Ale because its what I
hopefully get a smoother, less estery qual-
1/3 ounce, Burton H2O salts had.
ity. You might consider mashing wheat
5-1/2 grams, Hallertauer
with added enzymes. I did it because I par-
1-1/2 ounces, Cascade 60 min Specifics:
tial- mashed; you might wish to do so
1/4 ounce, Cascade 30 min O.G.: 1.136
because of a high wheat to barley ratio.
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 F 15-minute mashout at 170 degrees F Pri-
Classification: dark lager, Munich, all-
1 teaspoon, gelatin finings mary and secondary fermentation insulated
grain
1 teaspoon, gypsum glass carboys at about 50 degrees F
Source: Stephen Russell Lactic Acid (to bring mash water to pH
(srussell@snoopy.msc.cornell.edu) Issue 5.2)
#788, 12/24/91 Specifics:
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-
1/5 pounds, chocolate malt Source: Jacob Galley, (gal2@mid-
utes before adding the boiling hops. Boil
1/2 ounce, Hersbrucker plugs (2.9% way.uchicago.edu) Issue #831, 2/25/92
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
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 Papazians 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, (jal@techbook.com)
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
small head in the carboy (the sort of effect
Specifics: 1/2 cup, corn sugar
Ive seen when dry-hopping), but the air- 1 ounce, Cascade hop pellets (60
O.G.: 1.059 lock remains flat. I fully expect the brew to
F.G.: 1.014-1.016 minute boil)
take months to lager. 3 ounces, grated ginger root (15 minute
Primary: 2 weeks at 45-50 degrees
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) hindsight I think the brew was still a little
Source: Ron Downer, Brewhaus
1 teaspoon, Irish Moss warm. . . .
Ingredients: Wyeast 2308 (Munich), in 1 pint 1.022
Lets call it 1035 or so.I put this in my
8 pounds, 2-row Klages malt starter (1/10)
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 wasnt! On
PAGE 51
LAGERS
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
(klett@ghill.enet.dec.com) Issue #860, 4/9/9
my fridge. A day later, I decided to move
rec.crafts.brewing, 3/10/92 I made this batch after taking quite a while
two bottles into my pantry, to see if any-
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: two cans of malt, and threw together a
Ive finally starting quaffing this beer - it
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 couldnt 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 :-). Im 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 dont know good, Ill be making quite a bit more!
Classification: amber lager, Vienna, extract if its good or not but I know what I like). It Ill 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 (Mikes hoppy aroma (not too much hops flavor...).
(tomge@microsoft.com) 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! Im 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 dont like (Heineken comes to mind) have Ingredients:
6--1/2 pounds, Ireks Munich amber horrible after taste. When guests notice this
3.3 pounds, M & F amber malt extract
extract effect I smile, shrug, and say, Well, thats
3.3 pounds, M & F light malt extract
1--1/2 ounces, Cascade hops (60 minute how FRESH beer is supposed to be.
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 (tony@spss.com)
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 Millers or Greg Noonans
3--1/3 gallons cold water into bucket. grain bill...
Specifics: Siphon in wort. Pitch yeast. Ferment at 50-
Dave Millers 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 Noonans 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
PAGE 52
LAGERS
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 (tony@spss.com)
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.
sner malt you can find, rather than U.S. 2- 10 minutes, pour into primary, cool to 75F,
The extract brewer can substitute some
row or U.S. 6-row malt. Likewise, use Ger- and pitch yeast starter.
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 6--7 AAUs, Hallertauer, Tettnanger,
Classification: amber lager, Vienna, all-
minutes of boil. You could probably hop a Perle, or Mt. Hood hops
grain
bit more agressively than indicated. You
might make a final aroma addition of Source: Tony Babinec (tony@spss.com)
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 Fixs recipe (above), with multiple
hopping. Laurie Fix recipe; it assumes an 80%
additions and the last addition 15 minutes
Water should be soft. extract efficiency.
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, Source: Bob Jones
6 ounces, English caramel malt (120L)
Budweiser, all-grain (bjones@novax.llnl.gov) Issue #968,
3/4 ounce, Tettnanger (4% alpha), 45
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
gave a really nice fresh aroma to the beer. would expect. The nose is a more complex
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)
PAGE 53
LAGERS
2 ounces, Cascade hops (dry hop) Ingredients: 4.0 lbs. Alexanders 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
1 ounce, Saaz, 10 minute boil the pack(no starter)
Mash grains at 154F for approximately 60
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
dition the beer in secondary. everything to drop to 65 and pitched the
Fermentation schedule: 2 weeks at 55.
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.
Specifics:
Fakin Gammel Brygd
I racked to a secondary after 12 days (glass
Classification: dark lager, extract, Gammel
O.G.: 1.054 carboy) and dry hopped. Its been in the
Brygd
F.G.: 1.016 secondary for two days now and I took a
Source: (cw06gst@sjumusic.bitnet) 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
approximate a Swedish beer called Gam- is a common final gravity.
Ersatz Baderbrau mel Brygd made by the Falocon Brewery.
Classification: pale lager, all-grain, Bader- The last time I had it, I remeber it being
brau Specifics:
dark and sweet and very malty without
Source: Tony Babinec (tony@spss.com) F.G.: 1013
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 Boxing Day Bock
tion mash. Most all-grain homebrewers, I
1 pound, crystal malt Classification: lager, bock, all-grain
assume, use an infusion mash. So, to get
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 (Spencer.W.Thomas@med.umich.edu),
1 ounce, Hallertaur hops (boiling)
too dark for the style. Other than that, its 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 Ill kill two birds with one stone.
pound U.S. cara-pils for an equal amount Since this was the first batch in my new
Bohemian Pilsner mash/lauter tun, the procedure required
of pilsner malt if you desire a bit more
Classification: lager, pilsner, extract some fine-tuning. Thus the multiple infu-
body. The combination of Munich and
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. Im brewing. Well, I tasted the stuff in the This stuff is yummy. Wonderful malt nose
Wyeast Bavarian lager yeast is said to be carboy. Its REALLY SWEET, as com- & flavor. Nicely hopped. Friends have said
used by a lot of German commercial brew- pared to most brews Ive had, and color is its 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 Ive 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
by roller mill at the HB shop) simmer for 10 minutes. Meanwhile, put 4
Sparged with 4+ gal acidified (1/8 tsp acid gallons cold water into primary fermenter.
4oz Hallertau plugs @ 2.9% blend) to pH = 5.5 water at 170 F. Sparged
2oz Saaz plugs @ 3.1% When boil is complete, empty hot wort into
to 6.5 gal. The gravity at 6.5 gal was 1053. cold water. When temperature reaches 80
Wyeast Munich Lager yeast (2308) 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
decoct 3qts (pretty thick) to boiling (mash Transfer to clean secondary fermenter and
temperature drop was only two degrees allow to ferment for an additional ten to
temp to 156F -- finally!) Meanwhile, steep over the 1.5 hrs (I preheated the Gott). Now
crystal in 1qt H2O @165F. Mash 1hour. fourteen days.
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 Urquell, all-grain
weeks 24 hour diacetyl rest at end. Bottled
Samuel Adams Taste-Alike
Beer Source: John Wyllie COYOTE
at FG 1.022, lagered in bottle. (slk6p@cc.usu.edu), HBD Issue #1320,
Classification: lager, Samuel Adams, Mae-
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 havent 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 its 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)
PAGE 55
LAGERS
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) alpha)
Source: David J. Bianco (bianco@japon-
Wyeast Bohemian Lager yeast lager yeast
ica.cs.odu.edu), r.c.b., 11/5/92
I made this up last weekend and it seemed
Procedure: to turn out pretty well, so I thought Id 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
good. Ill let you know how it does in the 20 minutes (around 72C), sparge.
Snowbound Pils
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.
(mikesher@acs.bu.edu), 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.
zians 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: Georges Aprils 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, ingredients to make another batch of my
Procedure: maerzen, all-grain saturdays quick brew (it has since been
Crystal malt added to 1.5 gal cold water, Source: Marc de Jonge aptly named, Aprils Fool Bock). By the
brought to a boil, grains removed. Extracts (dejonge@geof.ruu.nl), 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 its hardly a recipe but the taste comes out
great: Strong malty flavour, might do with I would pass it along. Ill 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
F.G. was 1.010, bottled 34 days after pitch- style (so the style might do with a bit more
Ingredients:
ing hops.
4# Laaglander Dutch Bock Hopped
The malts Ive used for this recipe are Bel-
Malt Extract
Specifics: gian munich and Munich munich, they
3.3# Beirkeller Dark Malt Extract
come out a bit different (the German ver-
O.G.: 1.042 0.5 oz Tettnanger Hops (4.3%AA)--
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
PAGE 56
LAGERS
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 ditioned with 10 psi @ 38F, then dispensed
My o.g. was a little low (1.050)...I am still
this time). Shook some more. at 42F-44F. The flavor showed best at mid
trying to improve my extraction eficiency
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 Fathers 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: Yeastbud@aol.com, 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: ner@umich.edu) wrote at great length
a Maibock. I searched the Cats Meow and about his ***Great Success in Recreating
several other publications with no luck. I Water: 9 gallons moderately (temp.)
Classic American Pilsner , a Shamefully
did find some clues, though, in one book...I hard well water boiled to soften and
Neglected Style!*** . I too read Dr. Fixs
think it was Brewing Lager Beer by eliminate bicarbonate alkalinity,
article with great interest and formulated a
Noonan. Anyway, I managed to come up racked, treated with 2 t. CaCl2(2H2O),
recipe for a corn beer. I loved it. My
with the following recipe. I brewed this target 60 ppm Ca.
thirsty freeloading friends loved it. And I
past weekend, so I cant comment on how 7 lbs. American six row malt (80%)
agree with Jeff that red blooded Americans
good it is (yet!), but feel free to give it a 1.75 lbs. flaked maize (20%)
should learn to love it again. This recipe is
whirl and modify it as you may see fit. 25 g. Cluster hops pellets @7.5% - 1hr
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. Ingredients: (for 10-1/2 gallons)
7 lbs Lager malt
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 Specifics:
gal. @ 1.041 for 32.8 p/p/g. Note - Beauti-
fully clear wort with minimum recircula- OG: 1065
tion, easy sparge. This six-row is beautiful
PAGE 57
LAGERS
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 Procedure:
Source: Matthew Manning
decide to bottle) --
(memann@tyrell.net), 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 minutes, but dont burn it. Bring 2.5 qts.
For anyone wishing to reproduce Ameri-
directly to secondary -- 48 hours before water to 110 degrees, add gypsum to bring
can Premium-style pilsner beer -- here is
bottling: Add your favorite clarifier (if nec- pH to neutral. Steep the toasted malt for 30
my all-grain offering for 5 gallons.
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
incredible Cascade nose and an edge-of- Discard the toasted malt. Add heat to 130
and let sit at 60F for 1 week, then drop
the-tongue bitterness perception -- This is degrees and add the remainder of the malt.
temp back down for either extended lager-
one to convince the non-homebrewing Should equilibrate at 119-121 degrees.
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 Ill give it a try!
Source: depthought@aol.com, 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 ing hops, boil for 55 minutes. Add aroma
OK, I dont claim its exactly an Oktober-
is appropriate for the amount of hops and Irish moss and boil for 5 minutes.
fest, but its pretty darn good.
adjuncts) Force cool to below 60 degrees and strain
1 lb Mild ale malt Another pointer... name your beer after its
into primary fermenter. Pitch a vigorous
1 lb Rice brewed... thats what gave rise to my Acci-
yeast starter and bring volume to 5 gallons.
1/2 lb Flaked barley dental Brown Ale.
After 8-12 hours, rack off the trub and fit an
1/2 lb Flaked maize airlock. Ferment out at 45-49 degrees.
Ingredients:
4 oz Malto-dextrin powder
3.3 lbs NW Gold Malt Rack to a glass carboy and store at 29-32
3/4 oz Saaz (4.2%AA for 90min)
3.3 lbs NW Weizen Malt (Feel free to degrees for four weeks. Rack into a bot-
1/4 oz Saaz (4.2%AA for 30min)
substitute, final mix about 30% Wheat) tling bucket and pitch a second smack pack
1 oz Cascade (4.9%AA for 2min)
1/4 lb Crystal (not authentic, but what I of yeast, along with priming sugar. Bottle
1 oz Cascade (4.9%AA for dry-
had on hand) and return to the refrig for storage at 29-32
hopping)
1/2 oz Brewers Gold = 4 HBU degrees for another 1-2 weeks. If carbon-
Nottingham Ale yeast (dry -- I know, I
1 oz Tettnanger finishing ation isnt to your taste, store the bottles for
NEVER use dry yeast...) or Wyeast
Wyeast 2007 Pilsen (again, what I had a week at room temperature, then cold stor-
#2112
on hand) age for another week or two.
California Lager (optional)
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- clone, Fosters clone, extract
This recipe is based on Charlie Papazians
utes for starch conversion -- Raise temp to
Is-it-the-truth-or-is-it-a-lie Pilsener. Best Source: Vance Sabbe (sabbe@zymurgy.
158F for 20 minutes for complete conver-
when enjoyed cold, by the gallon, under a stortek.com), r.c.b., 9/1/95
sion -- Mashout at 168F for 10 minutes --
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.
PAGE 58
LAGERS
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. Brewmarts Danish Pilsner and
Dry kits). Also, if your brewshop has Red Bock
Procedure: Classification: bock, lager, partial-mash
Glenbrew Secret Yeast this brand of yeast
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 D202@cgsmtp.comdt.uscg.mil), HBD
Ingredients:
Secondary Fermentation: 14 days at 48 F Issue #1618, 12/30/94
1 Coopers Lager kit (3.75lbs) or any
Lagering: 63 days at 34 F I brewed a partial mash red bock. Its fer-
lager or pilsner kit
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. Ill 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 Ill 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
convert to alcohol. Ingredients:
Source: Patrick Murray (patrick.murray@
onlinesys.com), HBD Issue #1600, 12/9/ 5 lb american 2 row
Specifics: 1 lb 10L crystal
94
OG: 1.038 1 lb carapils
Im fairly new to all grain brewing, this is
FG: 1.000 2 3.3lb bags NW gold LME
about my 8th batch. Ive 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 (nafrank@ibm.net),
r.c.b., September 23, 1995 2 Kg of Canadian 2-row malt grain
1 Kg of Munich Lager grain Procedure:
It wouldnt take much to make a better beer
3-4 cups of light DME 3 step mash, added LME to hot sweet wort,
than Samuel Adams 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. Im 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
I used the decoction mashing procedure style, but it was all I had.
am wondering whether Ill be able to finish
it. It has a real strong hop bite and is fairly found at sierra.stanford.edu in the
awful. Ive 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
1 # German Munich malt before the end of the boil. I did make a
Source: John Herman (jmherman@
.75# Belgian Aromatic malt starter for the yeast and fermentation was
gonix.gonix.com), HBD #1881, 11/11/95
.75# German Caramel malt (10L) done on the 5th day. I racked it to second-
ary and lagered for 2 weeks. Filtered, car- (This brewer had some problems with this
.75# German Wheat malt
bonated, relaxed and enjoyed! batch, but its likely related to tech-
.75# Cara-Pils
nique...the recipe looks sound. --Ed.)
.5# Flaked Oats
PAGE 59
LAGERS
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- 1 oz. of Cascade hops and simmer for 30
On commencing of boil, I added the
ary for 4 weeks. When ready to bottle boil minutes. Then add 1/2 oz. Hallertau hops
Extracts and let boil for 15 minutes. I
honey with pint of water for 10 minutes and simmer for 10 minutes; add another
added the Willamette and let boil for
and prime 1/2 oz. Hallertau and simmer for another
another 15 minutes. I added the Malto Dex-
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 (martyt@sky.net),
the yeast and let sit at room temperature. ing. Assuming it hasnt gotten infected HBD Issue #1981, 3/11/96
Once the yeast started showing signs of during that period, Id like to ask every- Heres a nice Munich Helles lager recipe
activity I moved the bucket to my garage ones opinion about dry-hopping it. Ive been using for the last year or so -
which was at a temperature of 54 degrees makes a very drinkable beer. Its based on
Heres the recipe I used. I havent brewed
(f). After fermenting in the primary 1 week a recipe in Millers Complete Handbook of
in 2 years, so I deliberately kept it simple.
I transferred it to the secondary. Home Brewing with adjustments for my
I was considering dry-hopping with
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 wasnt typically done with my first ever lager and second ever all-
Honey Amber European style beers, and Id kind of like a grain batch, and was the best beer Ive ever
Classification: honey amber, lager european tasting beer. Having never dry- made. Subesquent batches have been very
Source: Randy Veazey (randyvz@io.com), hopped before, I cant 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... ;-)
Ive yet to have anyone not like this beer
and 3 have said its the best beer theyve
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 dont remember his name and didnt 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
PAGE 60
LAGERS
Procedure: Procedure: Its 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 50s 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
covered as much as possible). blend is twice as much yeast as normal
Swill Clone
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: ifc@pe.net, 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. Ill 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, ill lager, all-grain
wins the hearts of beer-flavored-water bottle or keg. If you are bottling, i would
drinkers as well as provides a stepping Source: Ron and Sharon Montefusco, (bio-
suggest using somewhere between 1/2 and
stone for the non-brewers to experience hazrd@graceba.net), HBD Issue #2130,
3/4 cup corn sugar, or 1/2 cup of honey for
good beer - home brewed. It it not exeed- 7/31/96
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 malt beer. (Sharon is of German descent
Shiner
syrup and enforces the purity law) The Saaz hops
Classification: lager, American light lager,
3.5 cups munton and fison unhopped give the beer a flavor that most educated
Shiner clone, all-grain
plain amber dry malt extract (20 EBC beer palets will associate with a lager or
Source: Dale Smith (des@io.com), HBD pilsner beer, Ive found that the Saaz flavor
ish)
Issue #2154, 8/21/96 needs some mellowing time. I also carbon-
1/2 tsp burton water salts (if needed)
1/2 tsp gypsum (if needed) Ive 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) its 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. Its
quite nice! Anyway heres the recipe I use.
PAGE 61
LAGERS
Its not real involved unless you want to add lager the corn ale as well, though Ive 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 (jeff@neocad.com),
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 peoples, or have slightly
1/2 oz Saaz Hops (adjust to taste) 1/2 ounce Cascade (after boil) modified someone elses). I thought Id 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 Im 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. 1/2 pound dextrine malt
Let it cool to 130 degrees, and add the rest
this will help prevent a slow or stuck sparge 1/2 pound crystal malt (10L)
of the grain. Leave at this temp for 45 min-
(why I dont know but every time I brain 2 pounds light clover honey (boil)
utes.
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) ive 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 wont 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/
st. louis lager yeast. The munich lager I am adding the wheat malt, dextrine and
Adams Boston Lager and the flavor is
yeast, however, is tolerant of temperature crystal for body and head retention. I was
somewhat similar. Ive got to admit, I
fluctuations. 3) I would not substitute a dif- planning a two temp mash (152F & 158F)
started brewing this for my wife and some
ferent kind of hops unless you *really* unless someone can tell me why a protein
of our less beer aware friends but I really
know what youre doing. I ruined a batch rest would be needed. I will add two
enjoy it myself also.
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. Its 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) its been a it becomes a dry, snappy, excellent refresh-
while, but it seems to me that I avoided the ing beer.
Marlys 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
papazians 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, its 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 wouldnt catch me.. 8) i dont knwo what umich.edu), HBD Issue #2174, 9/5/96
friends, though you probably wont 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 youre 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
PAGE 62
LAGERS
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 cant find CaraMunich) these grains like a full mash/sparge.) Next
0.5lb CaraVienne crystal (or 20L time should use 14 pounds of extract Ingredients:
crystal if you cant find CaraVienne) instead of 9.
2 lbs Liquid extract
2 oz Roasted barley (optional) 2. Used 400 cc starter/5 gallons, of BRs 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 (rhunter4@ix.net-
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 (saxthorpe@aol.com), 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.)
BRs Eastern European Lager yeast
Big Bang Pilsner Ale
Classification: pilsner, lager, extract
Procedure:
Source: Craig Brown (cbrown9@ix.net-
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
PAGE 63
LAGERS
PAGE 64
CATS MEOW 3
W H E AT B E E R
C AT E G O RY 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. Im not really sure what unbelievable thing Ive 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 wont 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, Williams 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:
8 days. minutes to settle in the lauter tun, at least
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
Specifics: sparge. We cut it off at a gravity of 1.015
and honey. Boil 1 hour with boiling hops,
because we werent 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 didnt 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.
Add extract and all of the hops. Boil 60 Ingredients:
Source: Marc San Soucie
(wang!mds@uunet.UU.NET) 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
Wheat Beer 1 ounce, Centennial hops 11.1% AAUs
the value of a little wheat malt for adding
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:
Ingredients: Ridiculously simple, but very nice and
Bring 1 and a half quarts water to 170
light. Most people who dont 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 dont put in too much, or
the wheat extract and honey. Bring to a
youll get a cidery taste. Dont follow Tel-
Procedure: boil. Skim the scum off and then add 3/4
fords 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
Ingredients: (for 4 gallons) let stand to let the trub collect. Siphon into
the light extract. Add a small amount (up to
carboy and top to 5 gallons. Add yeast and
1/2 ounce) of the Fuggles hops in the last 1 can (3.75 pound), Telfords 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 (stevens@stsci.edu) 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 Classification: wheat beer, weizen, weiss-
Came out excellent. Not quite true to the
cool water to bring wort volume to four bier, extract
German style, but a very drinkable light-
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
slightly sweeter.
PAGE 66
WHEAT BEER
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 (mike@chtm.unm.edu) 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 a bit too sour for my taste.
Procedure:
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 Another souring method Id like to use is a
Source: Mike Lang
1/4 pound, chocolate malt prolonged acid rest in the mash (like 3--5
(mike@chtm.unm.edu) Issue #675, 7/9/91
2 ounces, of Hallertauer hops (Alpha days at 90 F). One fellow said the best sour
4.2) for full boil This ones a little lighter, I was expecting a
mashed beer he had was made with this
1/2 ounce, Saaz hops (Alpha ??) for 20 big difference in the hop taste and aroma
technique.
minutes but the difference was very slight. Maybe
there were too many fermentables to let the Another guy said a brewery in Germany
1/2 ounce, Saaz hops to finish
hop taste through. Both brews have a good pitched pure Lactobacillus Delbrueckii
yeast
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
PAGE 67
WHEAT BEER
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
sules to the souring mash. I believe that Irish moss
I have a delicious wheat beer coming out of
most of the souring was due to the bacteria lager yeast
the bottle right now and I thought with
in the capsules. summer here yall might want to give it a
try. This beer is the best Ive made so far Procedure:
and is also the first Ive 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.
Classification: wheat beer, weissbier, wei- now on. The taste is hard describe; flavor-
I used hot water to get to the protien rest
zen, all-grain ful and slightly sour like a wheat beer
temperature, and then from there used the
should be, with a nice hop to it. It has a
Source: Allan Wright, (aew@spitfire. microwave temperature probe and its hold
medium alcohol content.
unh.edu) Issue #834, 3/2/92 temp feature for the two conversion rests,
This wheat beer was so good Im 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 Ill 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
wheat extract and 33% barley malt Ingredients:
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)
1/2 ounce, Kent Goldings (10 minute Procedure:
Simple Wheat Beer
boil) Classification: weizen, weissbier, wheat
Put 2.5 gallons of cold, filtered water into beer, extract
1/2 ounce, Kent Goldings (5 minute
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) Ingredients:
Removed bag of wheat and brought the
1/2 ounce, Irish moss (15 minute boil)
water to boil. Added malts and boiling 6.6 pounds, wheat malt extract
3/4 ounce, Burton water salts
hops to pot and let boil for 60 minutes. 1 ounce, Hallertauer hops (boil 60
2 packs, Doric ale yeast (started 2 hours
Turned off the heat and added finishing minutes)
prior to brew)
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 Procedure:
My primary ferment started in 1 hour and
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 (crick@bnr.ca) r.c.b., (Weizen), you need to use a special strain
used.
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 youve 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, Id 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
very little intrinsic flavor---Weizen gets boil)
O.G.: 1.042
most of its flavor from the yeast. If you use Wyeast #3056
a standard ale yeast, plus the low hopping
rate traditionally used for weizens, then Procedure:
youll get a pretty tasteless beer (like the Bring 3 gallons water to boil, remove from
worthless wheat beers most American
Bavarian Wheat
Classification: wheat beer, weizen, weiss- heat and add malt extract syrup (yes, all of
brewpubs and microbreweries sell). it). Bring mixture to boil, add Hallertauer
bier, all-grain
bittering hops. After 30 minutes add Cas-
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 additions). Cool wort (about 3.5 gallons) to
1 ounce, Hallertauer hops (boil 60
1.050-1.055, so adjust the above grain bill. about 100F, siphon onto another 3--1/2 gal-
minutes)
For a dunkelweizen, substitute a couple lons of cold tap water, aerating vigorously.
1/2 teaspoon, Irish moss (15 minute
pounds of Munich malt for some of the This produced 7 gallons of wort with a
boil)
pale malt, and substitute crystal malt for S.G.=1.065 (I get great extract efficiency
1/4 ounce, Hallertauer (10 minute boil)
the cara-pils. from my extracts!).
Wyeast #3056 Bavarian wheat yeast
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
Classification: wheat beer, weizen, hefe- light finishing hop (1/4--1/2 ounce,
This was a much fuller bodied beer than
weizen, weissbier, all-grain Cascade, last 10 minutes (optional)
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: golden Bavarian Weiss.
This is not as heavy as the German variet-
ies, and does not have the clove-like taste: When mashing, an initial protein rest is
advised. If the usual protein rest is roughly Ingredients:
instead, I made it in pursuit of the taste of
Grants 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% BITNET@pucc.Princeton.EDU 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
Frankos Magnificent minutes water. 9) shake up starter, pitch and vigor-
Whitbread ale yeast ously stir wort. 10) Ferment ~3 days at
Eichenweizzen ~68F. 11) Rack to secondary. 12) bottle
Classification: wheat beer, weizen, weiss- Procedure:
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
Specifics: Classification: wheat beer, weizen, all-
1 pound, light dry extract
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 mented warm (77F). The beer was very tart
Drews Brew Wheat
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
Source: Andrew Lynch (atl@kpc.com), year and a half ago) with wheat making
Procedure:
HBD Issue #1066, 1/29/93 43% of the grist, fermented with Notting-
Boil 1--1/2 gallon water. Add Ireks wheat
Ive 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 Id post it here. teristics, tart with a hint of clove! I still
2 ounce finishing hops, 1 ounce oak chips,
This is about he simplest recipe Ive ever beleive that the yeast plays the greatest role
and 1 teasppon Irish moss. Let cool. Add
made, and it tastes great. Clean and in producing this clove character, but I
water to bring volume to 5 gallons. Pitch
refreshing, and a little on the light bodied believe that the wheat plays a large role in
yeast.
side. I might lower the lovibond rating of this flavor than generally accepted in
the crystal malt to get a color that more homebrew circles. One final note, a group
Specifics: of brewers in my homebrew club did a not
matches the flavor. Ill be attempting to
O.G.: 1.045 so scientific study of the affects of yeast.
recreate this with all grain this weekend.
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 Als 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.
Ingredients: pitch *after* high krausen.
unh.edu), HBD Issue #1166, 6/21/93
3 pounds, pale malt BrewDay: 1) Teabag the Crystal malt,
This recipe produces an excellent summer
3 pounds, wheat malt and add to 3 gallons cold water. 2) Bring
beer. Light in body, but with a nice hop Fla-
4 ounces, medium crystal (~40L) almost to a boil and remove the teabag.
vor and nose to make it enjoyable to drink.
1 ounce, chocolate malt 3) Add malt extract and bring to a boil. 4)
I also use this as the base for my fruit beers.
Add Styrian Goldings hops and boil for
PAGE 70
WHEAT BEER
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 (lfk@veritas.com), Ingredients:
Yeast r.c.b., 5/5/93
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 (assume 25% utilization) 60 min
Remove 1 1/4 cup of wheat malt and save
in the HWBTA competition back in Febru- Weihenstephan Weizan Yeast (96? 69?)
in zip-lock bag for priming.
ary). As far as temp ranges go, I believe
Bring 1.5 Gallons water and Malts to a that I fermented in the low 70s for both
boil. When boil starts fully set your stove Procedure:
primary and secondary. If you ferment too
timer (watch, hourglass, whatever) to 45 warm (mid 70s and up) I suspect that you 1.Preboil all water, chill, and siphon off
mins. For leaf hops I dont 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.
15 Mins: Add Irish moss - 1 tsp. reduce the phenolics - I thought it was per-
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.
Weiss Bier minutes)
8.Boil two hours.
.125oz Saaz Leaf Hops 2.9%AA
Classification: weizen, wheat beer, all- 9.After hot break occurs collect one gal-
(finish)
grain lon of speise (wort) for priming.
Wyeast 3056 Bavarian Wheat
Source: 10.Add hops for last 60 minutes.
CHUCKM@PBN73.Prime.COM, HBD
Specifics: 11.Pitch yeast at 58F. Allow temperature
Issue #1099, 3/17/93
SG: 1048 to rise to 65F over three days.
This weekend I brewed a 1/2 batch (2.5
FG: 1010 12.Bottle with 1 4/5 qts speise per 5 gal-
gal) using a single decoction process (my
Primary: Plastic, 3 days @ 70F lons.
first time). This is the recipe.
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 Weizens that I attribute to the
Wyeast Bavarian wheat (3056) German Hefe Weiz unhopped speise. I found Eric Warners
Classification: wheat beer, weizen, hefe- book quite helpful and pretty much fol-
Procedure: weizen, all-grain lowed his guidelines verbatim. I was sur-
I mashed in with 1 quart/pound of water. prised at the very easy sparge. I did stir
Source: Rick Garvin (rgarvin@btg.com),
My first question is: when I pull my decoc- after one hour and recirc 1/2 gallon. The
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.
PAGE 71
WHEAT BEER
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 couldnt call it whining pooch cascades. Boil for 60 minutes.
wheat, could I??
Source: Jonathan Gibbens 6. Turn off heat and add the tettnanger. Let
(jgibbens@polyslo.csc.calpoly.edu), HBD 3. Dont 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-
Im 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. Ive 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 stouts!) 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 wont 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 Its 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 its 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 Warners 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 dont 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
Source: Glen A. Wagnecz (wagnecz@ have to).
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.
Heres 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. Im 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. Its 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 Im 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 (thats right, no mashout) and skim off the
side by side and share the dooorway. For
PAGE 72
WHEAT BEER
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 youd want a fairly soft finish in any phi.com), r.c.b., 7/8/94 Heres one which I just finished and which,
weizen. Ive tried this years 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 its 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
colors right, though. Ingredients:
the flavor/aroma hops low so that the flavor
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 HTaur 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 didnt 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 Id 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 Im 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. After 20 minutes, add the finishing hops
Old Bavarian Dunkles and boil for an additional 2 minutes ONLY.
Ingredients:
Weissbier 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
O.G.: 1.052 Add 1 1/2 quarts of unhopped wort and
Source: Gary Welk (welkg@wolverine.
F.G.: 1.010 some lager yeast, bottle.
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 doesnt 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. Ive 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: rictorsan@aol.com, r.c.b., October recipe.
(m950936@holloway.nadn.navy.mil), 11, 1995
HBD Issue #1704, 4/12/95 Ingredients:
Ive never seen dark wheat malt but heres
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
Heres 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
(doug.wronka@mbbs.com), r.c.b., 8/18/95
Heres a recipe for a Wiezenbock that I
really liked, it was very much like one from
our local micrbrewery.
PAGE 74
WHEAT BEER
dorf Ale, WYeast American Ale, and they all had a common, distinctive charac-
Weissbier BrewTek American White (2). The winter 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. Its an off- weizens like Paulaner Hefeweizen. I am
aol.com), r.c.b., 11/9/95
shoot of Papazians Rocky Raccoon Honey pleased with my wheat ale and would like
If youre interested in an extract recipe, this Lager thats 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. Its a golden American Wheat particulars of those northwest wheat beers
Everyone whos tried it cant believe the thats 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 aint 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 Alexanders 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
heat. Chill and pitch yeast. Ferment - NOW honey. Boil one hour and follow hop
Classification: wheat beer, honey wheat,
HEAR THIS - at 75 to 80 F. At this point (8 schedule. Chill, aerate, and pitch yeast.
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
Florida, so I left it. Middle of July in GA - Heres my honey-wheat recipe (extract).
degrees.
no AC. It stayed in the primary for 12 days. The yeast I used was cultivated from a
Secondary fermentation: 2 weeks @
It bubbled furiously for most of the 20 day Fransiskaner Hefe-Weissbier. Im unsure if
68-70 degrees.
fermentation. I bottled it and started drink- this is a bottling yeast, but the resulting
O.G. 1.053
ing it in 2 weeks. Delicious! beer has a light body and good head reten-
F.G. 1.012
tion. A nice drinkable summer beer
(IMHO).In retrospect Id 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&Fisons Premiere
Source: bunningw@ns.acc.af.mil (private usma.edu), HBD Issue #1978, 3/7/96 Weizen
correspondence), 7/19/95 2 lbs Light honey (strawberry clover)
I recently brewed my first wheat beer try-
This beer took 1st place in category at the 1 lb Dextrose
ing to replicate the types of wheat ales and
Emerald Coast Brewfest in Ft. Walton A suitable Weizen yeast (preferably
hefeweizens I used to drink in the North-
Beach, FL, in 1994. Its been brewed 6 liquid)
west; these types include Widmer Hefew-
times with 4 different yeast strains; Yeast 3/4 cup sugar or equivalent malt extract
eizen, Pyramid Hefeweizen and Wheat
Lab Canadian Ale (2), Yeast Lab Dussel- Ale, and many others I cant remember; but
PAGE 75
WHEAT BEER
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 (martyt@sky.net), 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
FG : 1.008 104F and hold 30 minutes.
This turned out to be probably the best beer
Ive 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-
palmer@e-mail.com), 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
two weeks before bottling with 3/4 cup of Bottle with 3/4 cup of corn sugar per 5 gal-
1-1/2 oz. Cascades or Hallertauer hops
corn sugar. FG after raspberry fermenta- lons or keg and force carbonate to 2.5
(60 minute boil)
tion was 1.001 (!) atmospheres.
1/2 oz. Cascades or Hallertauer hops
(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
Primary ferment: 3-5 days Secondary fer- from 1.049 to 1.001) but has mellowed
Classification: wheat beer, American
ment: 5-8 days quite nicely in the last month or so - it still
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 Beer style
Mad Monk Oatmeal Honey just slightly and came up with a very tasty
Wheat 3.0# Unmalted Wheat
beer.
Classification: wheat beer, weizen, honey 3.5# Wheat Malt
8.0# Klages Malt The resulting beer has the floral nose that is
wheat, extract one of the chief characteristics of the
1.0# Carapils (Dextrine) Malt
Source: midgard@nycmetro.com, 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-
980; 1 gal starter built up from slant ation. The color came out a touch darker
Ingredients:
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, its 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
PAGE 76
WHEAT BEER
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 (dont 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. Theres 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
(bob@raf.atd.ucar.edu), r.c.b., 7/1/96
Ive done 2 100% wheat batches, and just
brewed two more, with a recipe along the
lines of this one.
Ingredients:
6# can of Ireks 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 - Im 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
CATS MEOW 3
STEAM, SMOKE,
& SOUR BEER
C AT E G O RY 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)
Ingredients: (finish)
Source: Wayne Allen (wa%cadillac.
2 packs, lager yeast
cad.mcc.com@mcc.com) Issue #348, 1/ 7 pounds, light dry extract
31/90 1-1/2 teaspoons, liquid smoke Procedure:
Ive 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 hasnt 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 Jose, California, as the best approximation
1/4 pound, crystal malt
Classification: smoked beer, 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.
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 break, topped up to 5 gallons, pitching a 2-
Procedure:
mine a bit more hop flavor than Anchor. 3 cup starter at about 90 degrees. IBUs
The bitterness was right on, but my water Mash grains for 25 minutes at 125 degrees
approximately 37. Single-stage fermenta-
has pretty high sulfate content; if you have and 90 minutes at 150 degrees. Mash-out
tion for 14 days; bottled with 3/4 cup prim-
better water, you might want to bitter it a for 10 minutes at 168 degrees. Sparge.
ing sugar. F.G. = 1.022, a little high, but
bit more. Bring to boil and add Northern Brewer
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 (bjones@nova.llnl.gov), 1/10/92
temperature to 155 degrees and hold for 90 brew to a bottle of Anchor Steam, and here
minutes or until starch is converted. Sparge Aluminum foil has nothing to do with sour
are the similarities/differences: This beer is mashing technique, CP is awfully vague
to collect enough that a 1 hour boil will still exactly the same color as Anchor Steam,
leave you 5 gallons of beer (brewing -- art about this and most other topics.
but its a bit cloudier due to a little chill
or science?). Bring wort to boil. Add 1-1/2 Yes it is malted wheat. The 20% barley
haze. The head is neither as big nor as long
ounces of Norther Brewer at beginning, 1/ malt is American grown 2-row klages, it
lasting as Anchor Steams, but it clings to
2 ounce at 30 minutes and 1/2 ounce for the has an abundance of enzymes for starch
the side of the glass better. This beer has
last ten minutes. conversion (plus there is a lot of time avail-
more body than Anchor Steam, and it is a
able). The wheat seems to present a more
bit maltier and sweeter; Anchor Steam is
Specifics: interesting flavour profile IMHO. As for
crisper with more hop bitterness. It is not as
the sour mash contaminating your brewing
O.G.: 1.054 carbonated as Anchor Steam, although it
environment, Ive not had a problem with
F.G.: 1.015 would not be considered undercarbonated.
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
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 (roy@mcnc.cnc.org) 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
its OK. After 14 hours no matter how bad off sourdough sediment and strained into
6.6 pounds, American Classic light malt
you think you screwed up, its OK just see wort. Boiled 1 hour and added hops at 40
extract
the thing thru, it is worth it. minute mark. (Foul smelling boil!). Cooled
1/2 pound, crystal malt (10 L.)
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)
7 days longer. Keg with 1/4 cup corn sugar Source: Nick Cuccia (cuccia@
1 ounce, Kent Golding hops (dry hop)
per 5 gallons. Counter pressure bottled remarque.berkeley.edu) Issue #907, 6/22/
1 tsp., salt
after 2 weeks. 92
1--1/2 tsp., gypsum
1/2 cup, honey (priming) The beer, appearances-wise, is a dead
Specifics:
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 isnt
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: stephen@sdg.dra.com r.c.b.,
O.G.: 1.049 1/4 pound, 40L Crystal
4/7/92
F.G.: 1.009 1/4 pound, 80L Crystal
With the recent addition of the WYeast 2 ounces, Northern Brewer Hops
Primary: 10 days at 72 F.
#2112 California Lager to the WYeast line, (Whole) (7.5% a)
Secondary: 26 days at 50 F.
Ive been thinking about making a Steam 1 tablespoon, Irish Moss
Beer. I formulated this recipe based on Wyeast #2112 California Lager yeast in
Papazians 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.) (brown@cbnewsh.cb.att.com), 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
1/2 ounce, Hallertauer hops (dry hop in Very cloudy beer, aroma has a tinge of
boil, another 3/4 ounce and Irish moss after
secondary) sour. Im not really sure how it tastes, kind
30 minutes. In last 5 minutes of boil, add 3/
Wyeast #2112 California lager of like beer kind of like sourdough bread
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
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 (klm@mscg.com) Source: John Brown (jcb@homxb.att.com)
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 hadnt yet gotten a refridgerator. Finally, I
Noonans 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 Gregs 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 didnt 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 Gregs 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.)
1 pound, Munich malt Wyeast 1007: German Ale
The pale malt and crystal malt is soaked
1 pound, crystal malt Heavy handed 3/4 cup corn sugar
and then smoked over hickory for about 30
1/2 pound, chocolate malt (priming)
minutes. (See the 2nd version of Papa-
1/2 pound, black malt zians 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, When finished, the malt smelled smokey,
about 5 minutes)
Mongrel Ale (Smoked)
Classification: smoked ale, rauchbier, but didnt taste smokey, so I took half the
Wyeast #1028 London Ale yeast crystal and gave it another 3-4 hours. This
extract
smelled REALLY smokey, but still didnt
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 its 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 doesnt 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 arent 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
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 Im 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
(russo@risc.sps.mot.com), 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 didnt brew it to look at, so as 1/2# Double Malt (45L) Peach Smoked Porter
long as it tastes good... 1 oz Chinnok 13.6 % (Boil)
Classification: smoked beer, rauchbier, all-
1/2 oz Cascade (15 min left)
grain
Ingredients: 1/2 oz Cascade (7 min left)
1/2 oz Cascade (2 min steep) Source: Matthew Gregory
10 lbs. Belgian Pils malt (Matthew_Gregory@avid.com), HBD
1 lb. smoked pale malt ~1 oz fresh Ginger indiscriminatly put
in the last few minuets of the boil (15-5 Issue #1726, 5/9/95
.5 lb. 30L crystal malt
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) Wyeasts 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 Garys 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
grill. I built a frame out of wood and Classification: steam beer, California com-
much of a backyard barbecue flavor. There
attached aluminum window screen to it. I mon, Anchor, extract
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 (arkoff@sun.lclark.edu), 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 dont 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.
schedule, but since my temperature control Very quaffalbe.
Ingredients:
in my mashing setup isnt very good, it Future changes: I would use cascade for
probably wouldnt do much good. flavor and aroma. Perhaps 1/2 oz for ten 3 lbs smoked 2-row pale malt, using
minutes and 1/2 oz for finish. That may be Peach Wood & smoked as described
I used a very old package of Whitbread dry below
yeast as I had trouble with my Wyeast a bit much.
7 lbs 2-row malt
starter. It worked out OK but I would sug- I might consider using a light malt extract,
1/2 lb Black Patent Malt
gest using Wyeast 1007 German Ale as I possibly upping the chyrstal, maybe not.
1/2 lb Med Crystal
had originally intended. The judges all said my beer was a little
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
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 1050s
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,
(rjbourc@nmia.com), HBD Issue #1818, otherwise 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)
Classification: sour beer, sourmash, all- minor spinoff of a sour mash beer recipe by
10.0# Briess 2 Row
grain Micah Millspaw which I found in Cats
3.5# DC Pilsen
Meow. Its still in secondary, but already
Source: Roy J. Bourcier (rjbourc@ 2.5# Hugh Baird Pale Ale
its apparent (to my taste) that this is some-
nmia.com), r.c.b., September 7, 1995 2.0# Hugh Baird 30-39L Crystal
thing worth pursuing. What (incredibly)
My second attempt to brew a Kentucky 2.0# Briess Vienna
little I can find to read on this style suggests
Sour Mash beer just went into secondary. 1.5 oz. Northern Brewer (8.8%) 60 min.
(nay, hints) that this is a truly native US
Tastes pretty interesting as of now - cer- 1.0 oz. Northern Brewer (8.8%) 30 min.
style worthy of the same respect as Steam
tainly worth pursuing. Here are my brew- 0.4 oz. Cascade dryhop 2 weeks in
Beer and Cream Ale. Im presently work-
ing notes to date. secondary
ing on my second recipe, incorporating
Wyeast California common yeast
several hints from Randy Moshers 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 Cmon, lets bring this American classic 155F 40 min 170F mashout Sparge w/ 7
crushed back into vogue - Im 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% Specifics:
1.5 lb Rye malt
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
CATS MEOW 3
STOUT &
PORTER C AT E G O RY 5
slightly higher gravity and a sweeter

Oatmeal Stout Mackesons Stout palate.
Classification: stout, oatmeal stout, extract Classification: stout, English stout, milk
Source: Patrick Stirling stout, sweet stout, Mackesons, all-grain Specifics:
(pms@sfsun.West.Sun.COM) 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 Mackesons 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, Mackesons, 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-
lutely no resemblance to thick, rich, sweet I havent tried either of these, and Im not
8 pounds, amber malt extract
Mackeson. It was a thin, cidery sorry imi- about to go adding saccharin to my beer, so
1/2 pound, black patent malt
tation. youre on your own from here.
1/2 pound, roast barley
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.
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 (dzzr@lanl.gov)
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 Smiths Porter 12 ounces, lactose
small amount aromatic hops (optional) 2 ounces, Kent Goldings leaf hops
Classification: porter, extract
ale yeast 1 teaspoon, salt
Source: David Smith, posted by Russ Pen- 1 teaspoon, citric acid
cin (parcplace!pencin@ Sun.COM), Issue 2-1/2 teaspoons, yeast nutrient
Procedure:
#223, 8/9/89 ale yeast
To these skeleton ingredients I add other
This recipe was modified from Papazians
adjuncts, or remove things if the wind
Sparrow Hawk Porter and won first place Procedure:
blows from the south. A nice beer is made
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 Oatmeal Stout
I would not leave flaked barley out of a
extract and dry malt and Cascade and 1/2 Classification: stout, oatmeal stout, extract
stout. This is what gives Guinness its
ounce Tettnanger hops. Boil 60 minutes.
creamy white head and rounds out the Source: Patrick Stirling (pms@Corp.
Add finishing hops and boil 1 minute.
body. This beer will have a rich creamy Sun.COM) Issue #493, 9/11/90
Remove from heat and steep 1-2 minutes.
body with a balanced bitterness. It is very This was one of my best beers yet. Black,
Sparge into 3-1/2 gallons cold water. Cool
dark, but not opaque. It makes a great sub- smooth and creamy. The oatmeal doesnt
and pitch yeast.
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 Source: Rob Bradley (bradley@
after 29 days.
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 5-1/2 pounds, 2-row pale malt
hpfigcb.hp.com) Issue #412, 5/4/90
15 minutes. Sparge through sieve over ice. 1 pound, caramel malt
Mix. Rack to 7-gallon carboy and pitch Very smooth, silky mouth feel. Great fla-
yeast. Bottle when fermentation is com- vor, nice sweetness with mild roasted malt
plete (about 1 week). flavors. Somewhat thin for style. Will use
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
O.G.: 1.062 1 teaspoon, Irish moss
beer!
F.G.: 1.015 Leigh Williams Yeast
Primary Ferment: 1 week Ingredients: Pasteur champagne yeast
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---thats 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 yeast. Let ferment another 4 months. Bot-
5 pounds, pale malt
Wyeast #1007: German ale tle.
1 pound, crystal malt
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.
PAGE 87
STOUT & PORTER
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)
Ingredients: 1-2 ounce, Willamette leaf hops (finish)
Source: Don Wegeng (Wegeng.Henr@
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 wont 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 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: rogerl@Think.COM Issue #101, Fermentation took place at 74 degrees.
add Irish moss and 2 cups black patent 3/15/89
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 Ive 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
O.G.: 1.078 2 ounces, Cascade hops pellets
smooth with almost no bite. Very dark
F.G.: 1.032 1 ounce, Northern Brewer hops pellets
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 Ive 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-
2 cans, Munton & Fison stout kit cade hops. Add Northern Brewer. Cool and
Source: rogerl@Think.COM, Issue #101
2 pounds, Munton & Fison light dry Pitch.
3/15/89
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
PAGE 88
STOUT & PORTER
Specifics: completely enjoyable. Too much of too Procedure:

O.G.: 1.045 many good things. The mash was done based on Papazians
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-
1 can, John Bull dark hopped malt utes of the boil. The yeast is rehydrated in
Classification: porter, all-grain
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 Baers 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 theres 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:
Procedure: Steep flaked barley and crystal malt for 50
Source: Doug Roberts (roberts%
Mash grains. Add boiling hops and boil 90 minutes at 153 degrees. Strain and boil 90
studguppy@lanl.gov) 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
PAGE 89
STOUT & PORTER
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 (stevens@stsci.edu) 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
This stout turned out pretty tasty and the 8 ounces, wheat malt
have to drink it in the dark. Amazingly,
coffee flavor seems to come through more 4 pounds, Scottish light malt extract
there isnt much hops aroma and taste, but
in the aftertaste with the predominant fla- 12 AAUs, Northern Brewer hops (boil)
with so many other flavors and aromas, you
vor being the dark malts. I should probably 1 ounce, Fuggles hops (finish)
dont 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 Brewers 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 (cjh@ileaf.com),
as it boils. Remove grains. Boil malts, ounce of Fuggles. The next day skim off all Issue #520, 10/18/90
hops, and vanilla 60 minutes. Strain wort crud, including coffee beans and hops. One
This recipe is based on the Double Stout
into fermenter. Pour in pot of coffee. Add day later, rack to secondary. Ferment three
recipe that appeared in Zymurgy magazine,
ice water to make 5 gallons. Pitch yeast. weeks and bottle.
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
Martins Porter 1/4 ounce, Fuggles hops plug
Classification: porter, partial-mash yeast
Colorado Crankcase Stout Source: Martin Lodahl (pbmoss!mal@
Classification: stout, sweet stout, English Procedure:
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 doesnt have enough body, you
Source: Tom Hotchkiss (trh@hpestrh. grains 30 minutes in 1 quart of 150 degree
might try substituting unmalted barley for
hp.com) Issue #352, 2/6/90 water. Strain out grains and bring liquid up
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%
studguppy@lanl.gov) Issue #296, 11/4/89
This recipes is based on Papazians 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
studguppy@lanl.gov) 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 Ive 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)
in about 2 gallons of water and bring to 1/2 ounce, Cascade hops (boil)
This is better than any stout I have ever 1/2 ounce, Cascade hops (finish)
almost boil, Sparge into boiling pot. Add 2 tasted. It is based on the stout recipe posted
more gallons of water. Bring to boil and Whitbread ale yeast
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 Papazians 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
pacbell.com) Issue #274, 10/10/89 Procedure:
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
batch of porter will be somewhat drier, the boil. I used pelletized hops and there
Source: Marty Albini (martya@hp-sdd@
tending toward stout. Changes will include was a huge amount of sediment when I
hplabs.csnet) Issue #298, 11/8/89
a less sweet extract (Scottish light), drop- racked it---not sediment in the normal
sense---it was mostly beer with hops float- This is based on Doug Roberts Mackeson
ping the crystal malt altogether, bumping
ing in it, but it was too thick to go through Triple clone. This will be lighter than the
the bittering hops up a point, adding an
the siphon. real Mackesons with a lighter head. Very
ounce of Fuggles 10 minutes before the
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:
Ill do different next time: Reduce black
tive. Im 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
PAGE 91
STOUT & PORTER
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. Id 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.
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
Broglios 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 Alexanders. 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 ness it was necessary to use at least 1-2
Ingredients: F.G.: 1.021 pounds of dark malt extract; because I
6 pounds, dry amber extract didnt 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
2 packs, Edme ale yeast Source: Jay Hersh (75140.350@
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 1/4 pound, roasted barley
In two gallons of cold water, add crystal,
were good again. Irish ale yeast could yield 1/2 pound, crystal or cara-pils malt
barley, and oatmeal. Steep until water
some nice results and I think the steel cut 1/2 pound, steel cut oats
comes to boil. Sparge with about 1 gallon
oats need to be bumped up to 1 pound to 1 ounce, Hallertauer hops (boil)
of hot water. Add dry extract. Bring to boil.
bring them to the fore. 3/4 ounce, Fuggles hops (boil)
Add Eroica hops. Boil 45 minutes. In last 5
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)
PAGE 92
STOUT & PORTER
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 Classification: porter, Anchor porter, all-
Specifics:
The Monte Sano blend coffee is a mild grain
F.G.: 1.018
coffee (sorry I cant 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
Anchors 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
Source: Jay Hersch (75140.350@ come out nicely in the aroma and flavor. In
creamy feel. This was my first all-grain
compuserve.com) Issue #459, 7/14/90 spite of the oils in the chocolate, it has a
brew and my first porter.
rich, creamy head that stays with it until the
Darker and more astringent than the other It has a good malt flavor. Next time I would
bottom of the glass. The low hopping rate
recipes, also more boldly hopped but still cut back on the hops some.
is due to the fact that both the coffee and
well-balanced due to the higher gravity. A
the chocolate add to the bitterness and I
little like Xingu or Mackesons with its Ingredients: (for 3 gallons)
wanted their aromas to dominate this beer.
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)
1/2 pound, malt-dextrin 0.4 oz Cascade (finish)
7 pounds, Glenbrew Irish Stout Kit
2 ounces, Sticklbrackt hops (boil) Wyeast English Ale
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 stovetop 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-
PAGE 93
STOUT & PORTER
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 Ive 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.)
Weve been using a Sierra Nevada yeast Ingredients:
culture for the last few batches and its 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 Id prefer. Next time Ill use 2 ounces, bullion Hops (1.5 boiling, 0.5 1 ounce Cascades 5.6% alpha (finish)
Wyeasts 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
Peets 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:
30 min. Fill a hops bag with the coffee and sour, but not mold. Add 2/3 cup corn sugar
O.G.: 1.052
aromatic hops and add to the hot wort just to the sour ale and boil for 10 minutes. Pour
F.G.: 1.016
before chilling. If you dont have a wort into bottling bucket. Add sour ale and bot-
Primary Ferment: 1 month at 50 degrees
chiller youd 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
once initial fermentation has died down,
Secondary Ferment: 6 to 9 days Double Stout
O.G.: 1.066 Classification: stout, Russian imperial
about 5 to 6 days. F.G.: 1.016 stout, extract
Specifics:
Source: Spencer W. Thomas (Spencer.W.
O.G.: 1.049--1.051 Thomas@med.umich.edu) Issue #732,
F.G.: 1.017--1.020 9/26/91
Primary Ferment: 5--6 days at 55 Lutzens 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. Its
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
2 teaspoons, yeast nutrient Stout Stout
hops and boil for 5 more minutes. Remove
3/4 ounce, ale yeast (three standard Classification: stout, all-grain
from heat. Stir in honey and spice mixture
packages) and cool. Strain into fermenter containing Source: Russ Gelinas (r_gelinas@
3 gallons cold (previously boiled) water unhh.unh.edu) Issue #740, 10/8/91
Procedure:
and pitch yeast (when cool). After vigorous Ingredients:
Combine water, dark malt extract, and Bul-
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 (bliss@csrd.uiuc.edu) 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) Bitchs Brew Oatmeal Stout
2 pounds, Vienna malt Classification: stout, oatmeal stout, extract
Source: Guy D. McConnell (uunet!ingr.
2 pounds, barley flakes
com!b11!mspe5!guy) Issue #727, 9/19/91 Source: Peter Glen Berger (pb1p+@
1 pound, untyped malted barley
I havent tried it yet but it smells great. I andrew.cmu.edu) Issue #741, 10/9/91
8 ounces, roasted barley
hope it will become a favorite. Enjoy. 8 ounces, black patent This beer improves substantially after
8 ounces, chocolate about 2 weeks in the bottle, as hop aroma
Ingredients:
24 grams, Buillion hops subsides and the large amount of roasted
4 pounds, Mountmellick Irish Stout barley assumes its place in the forefront.
Extract 30 grams, Cascade hops
4 grams, Hallertauer hops Its my favorite beer to date, but if I were
3 pounds, Munton & Fison Amber going to brew it again I might cut back on
DME Wyeast German ale
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
PAGE 95
STOUT & PORTER
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:
2 ounces, Bullions hops (boiling) Ale yeast (see comments)
Crush grains and steep for 30 minutes in
1/2 ounce, Willammette hope Procedure: water at 158 degrees. Strain into boiling
(finishing) vessel and sparge with 158 degrees water.
Steep grains at 150 degrees for 40 minutes
2 cups, Quaker Oats Add malt extracts, dextrin, honey, brown
before boil. Add malt and brown sugar.
2 packages, Whitbread Ale Yeast sugar, molasses and gypsum and bring to a
Boil for 60 minutes. Add Nugget hops at
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. Id national competition in 1989 and a varia-
tion of this recipe finished 3rd in 1990. The Ingredients: (for 6 gallons)
liken the flavor to Sierra Nevadas porter,
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! Id 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). Ive 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
4-1/4 ounces, chocolate malt <1 cup, chocolate
2 pounds, Alexander extract syrup
4-1/4 ounces, black patent malt 5 ounces, malto dextrin
(pale)
1 cup, light clover honey 1 stick, brewers licorice
4 pounds, Yellow Dog extract syrup
1 cup, brown sugar 1-1/2 ounces, Northern Brewers leaf
(amber)
1/3 cup, blackstrap molasses hops
1-1/4 pounds, Brown Sugar
1 ounce, Clusters hop pellets (boil) 1/2 ounce, Mt. Hood pellets
1/2 pound, Black Patent
1 ounce, Cascade hop pellets (boil) 2 ounces ,3.0 alpha Hallertau
1/4 pound, Roasted Barley
1/2 ounce, Cascade hop pellets (finish) 1 quart+, starter---Wyeast Irish Ale
1/2 pound, Crystal (60 degree L)
1/2 pound, Crystal (40 degree L) 1 teaspoon, gypsum
PAGE 96
STOUT & PORTER
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 Next time use 2 cups water. Crack all
Classification: stout, cream stout, extract
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 (sslade@ucsd.edu)
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
O.G.: 1.090 boil about 5 gallons. Add dry malt and dex-
pitching. However, there was no time to
F.G.: 1.032 trin and bring to a boil. Add 1/2 ounce of
bottle after a week, so I racked to a second-
Primary Ferment: 7 days Eroica and 1/4 ounce of Chinook when boil
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.
Joshs Better Xingu for using one. I suspect the hops did not
The next morning rack it to a plastic pri-
Classification: stout, sweet stout, Xingu, spend much time in contact with the beer in
mary, pitched the yeast starter, and add the
extract the primary, as they got pushed up by the
1 ounce of Cascades and Eroica hops.
krausen and stuck to the walls. When I bot-
Source: joshua.grosse@amail.amdahl.com
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
Ive tried to duplicate Xingu, but reduce gestion of sometime brew partner Mike F.G.: 1.020
some of the roast barley bite. I think Ive Fetzer, I made a hop tea by steeping 1 Primary Ferment: 1 week
succeeded, though I havent 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
whats 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
aged in my closet for two weeks before
Kahlua Stout
Ingredients: Classification: stout, kahlua, all-grain
tasting.
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 (BJONES@NOVA.llnl.gov) 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:
1/2 pound, Lactose matic, and has a noticable bitter aftertase.
5 pounds, 2-row barley
2 ounces, Northern Brewer (Boiling The hop tea beer is more aromatic, and
2 pounds, 120L caramel malt
only. No finishing hops) has a smoother finish, with what I think is
2 pounds, 20L caramel malt
Gypsum a better blend of flavors. My fiancee likes
2 pounds, British crystal
3/4 cup, Dextrose (priming) the hop tea beer better as well, but a
1 pound, wheat malt
Wyeast 1028 friend who only likes dark beers likes the
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
PAGE 97
STOUT & PORTER
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.
My notes on it were that it was clean,
1/4 pound, wheat malt Ingredients:
smooth, and hoppy. The hops over-
hops to 10-12 HBU 7--1/2 pounds, pale malted barley
whelmed any oat flavor, but the oats may
Wyeast Irish yeast 1 pound, crystal malt (10 Lovibond)
have added to the smoothness. Reduce the
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
3 pounds, English 2-row pale malt Procedure:
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-
klm@uunet.UU.NET) 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
Im going to transfer it into secondary hour boil, and let last of Cascade hops
probably before I go to bed. steep. Cooled to about 75 derees and
Procedure:
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, Brewers Gold hop pellets
hops. (AU=5) Pitched Wyeast Irish Ale 1 ounce, Cascade hop pellets
yeast starter (#1084?), took 24 hrs. for
Rats Darkness
1 package, Whitbread dry ale yeast
active ferment.
Source: Jack Green (lunatix!gparsons@
Procedure:
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 Brewers 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. (finishing)
all-grain 1 pack, Whitbread dry ale yeast
Specifics:
Primary Ferment: 4 days Procedure:
Issue #734, 9/28/91
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. Its a matter of taste,
grains after 5 mins, add boiling hops and
but if you prefer it a bit drier, you might
Gak & Gerrys #23: Anteater extract. Cook for 1 hour, add finishing hops
reduce the crystal malt or drop it entirely,
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
PAGE 98
STOUT & PORTER
8--10 days. Bottled with 1 cup Amber Dry Note This was a little too thick, so use a lit-
Extract. Joans Potholder Oatmeal tle more water. Mashed for 45 minutes, 170
Stout F. proteolytic step for 10 minutes. Sparged
Specifics: for almost two hours, while adding runoff
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
Valleys 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 Valleys 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 up the secondary afer racking off the lees.
Ingredients:
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 AVs, 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, its the best I Classification: porter, partial-mash
1-1/3 ounces, Northern Brewer hop
done yet, except for the pale ale I racked to
pellets (8.5% pellets) Source: jj@research.att.com 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) **NOTE** this beer has enough unfer-
willamet combination. I find it more inter-
1 teaspoon, Irish Moss mentable stuff in it that you do NOT want
esting than straight cascade.
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 youd rather see in an old
5 pounds, 2--row pale malt
Procedure: Godzilla movie. It conditions sorta slow,
1--1/2 pounds, steel cut oats
its 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 Im too old flavor. After it
sion is complete. Sparge with 170 degree 1 pound, black patent malt
sits on the tongue, its 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).Its
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. Ive 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)
O.G.: 1.050 1 can, John Bull amber unhopped
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.
PAGE 99
STOUT & PORTER
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). Theres not one hop addition at 60 minutes before end
much to convert. Sparge, but dont cook the of boil. After boil, shut off heat, let temper-
ature drop to 195 and add cocoa powder Porter? Porter?
flippin hulls. Add extracts.
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 BITNET@pucc.Princeton.edu 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 This produces a well-balanced (theres that
youll use 5 gallons. Cool. Rack to carboy.
the primary 10 days, secondary for 1 week. word again!) porter, neither too dry nor too
Pitch yeast.
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, Telfords 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@
The beer is complex, to say the least... It 1 ounce, Hallertauer plugs (alpha 2.9)
uts.amdahl.com) Issue #921, 7/10/92
has a substantial malt- molasses-and-cocoa (10 minute boil)
Heres a recipe for a brew Ive particularly Wyeast #1056
nose and my palate was satiated (almost
liked. Its somewhat in the style of a Brown
overwhelmed) after one bottle. There are
Porter, although really a little too hoppy for Procedure:
obvious molasses, coffee, and cocoa over-
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 wasnt 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 wasnt too concerned
molasses, coffee, and cocoa in half and 3 pounds, Munich Malt about that. Add finishing hops with 10 min
increase the HBUs 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 Oatmeal Cream Stout
sugar) (priming)
1 pound, flaked rye Classification: stout, oatmeal stout,
4 ounces, cocoa powder Procedure: Youngs 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-
utes into boil. At end of boil, add Cascades ter, a little heavier, sweeter, and slightly
Procedure:
and steep 45 minutes. Chill, pitch, ferment. less roasty; a bit lighter in color (brown/red
Cook flaked rye for 5 minutes in 1 quart vs. brown/black). It was not as rich tasting
water. Mash-in the grist at 132 with 10 Dry hop at rack to secondary.
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. Id aim a little more toward the Wat- spent grains and sparge with 2 quarts hot-
neys, as its one of my all-time faves: Procedure: test tap water. Add dry extract and return to
slightly less lactose, but more roasted malt. boil. Add 1 ounce Galena hop pellets and
Treat 7 gallons water with 5 grams gypsum
Ingredients: and 1 gram chalk. Mash in with 8 quarts boil 30 minutes. Add second ounce Galena
137 F. water, target temperature 123. After hop pellets and boil another 29 minutes.
10 pounds, pale ale malt
30 minutes, step with 5 quarts boiling Add cluster hop flowers and boil 1 minute.
1 pound, roasted barley (500L)
water, target temperature 154. Conversion I cool the wort with an immersion wort
1/2 pound, flaked barley (1.5L)
is done in 20 minutes or so. Mash out at chiller, then pour the wort through a wire
1/2 pound, crystal malt (60L)
168. Sparge with remaining water to col- strainer and sparge with 2 quarts boiling
1/2 pound, chocolate malt (400L)
lect 6 gallons. Boil 60 minutes with Chi- water. Pitch yeast (EDME works very
1--1/3 pound, steel cut oats (from health
nook hops. Chill, pitch with dry Whitbread well) when wort is at 75F. Ferment out
food store)
yeast. completely (about 1 week), prime (3/4 cup
1/2 pound, lactose
corn sugar), and bottle. Ready to drink in 1
9 AAU, Bullion pellets (9% alpha), boil
more week, but improves steadily until its
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
Procedure:
Irish Stout
Watsons 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 Murphys, 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 This beer is similar in alcohol and body to
2 quarts boiled wort for priming, ferment
the rest. Here is my favorite stout recipe, which I draft Guinness, but its slighty more bitter,
was given by Tom Bellinger, owner of has some hop aroma and a hint of coffee
Specifics: Jims 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
Oatmeal Stout 1/2 pound, roasted barley
Irish version) when poured into a glass. Its
Classification: stout, oatmeal stout, all- 1/4 pound, chocolate malt
taste, however, it somewhat sweeter than
grain 1/4 pound, black patent
Guinness, more reminiscent of Murphys
1 ounce, Bullion hops (Boil)
Source: Larry Barello (polstra!larryba@ Stout (another popular stout served in Ire-
1 ounce, Fuggles hops (Finish)
uunet.uu.net) Issue #929, 7/21/92 land). This beer is the closest thing to a true
WYeast #1084
This stout has a smokey aroma---probably Irish stout that I have encountered in this
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)
Edme ale yeast 4. Sparge the wort into enough water to
1 pound, roast barley
3/4 cup, corn sugar (prime) make 5 gallons.
1 pound, rolled oats
PAGE 101
STOUT & PORTER
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; didnt work well, and I dont suggest it).
Procedure: bring to about 3--1/2 - 4 gallons. Primed
I used Charlies 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 Redcoats 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 (man@kato.att.com) 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
utes, and added coffee, and steeped 1 I have been brewing Imperial Stouts all
1 pound, 60L crystal malt
minute. Cooled the wort in the sink ice summer---10 batches altogether. (Talk
1 pound, Cara-Pils malt
bath. about a beer out of season---rawlp!) Many
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-
Specifics: WYeast American ale
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@
Summer Chocolate Stout 2 pounds, Belgian Special-B
sci.ccny.cuny.edu) Issue #966, 9/10/92
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
PAGE 102
STOUT & PORTER
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. Im
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:
2 pounds British crystal malt (80 L.)
Maple Syrup Stout 2 teaspoons gypsum (in mash)
Mashed grains for 45 min. @ 152 F,
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
Nielsen@ccm.hf.intel.com) 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 improvement. I then pitched an 8oz culture
Procedure:
maple syrup was perfect. of Narraganset ale yeast (from the yeast
Single temp infusion mash at 154f for
Ingredients: culturing kit) in an attempt to fire the thing
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 didnt want to boil off the Classification: stout, dry stout 5 oz. RoastedBarley
maple aroma. 5 oz. Dark Belgian Crystal 250L
Source: Dave Ballard (dab@donner.cc.b
Ferment took place at about 65 degrees. 2 - 1oz Sticks of Brewers Licorice
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
PAGE 103
STOUT & PORTER
8 oz Cascade End 2min Ive gotten several requests for the recipes
3 packs of Windsor Dry Yeast made in Full Figured North-of-the- with which Ive won awards. I believe all
to a starter Border Porter but the Imperial Stout and Dubbel-style
have been posted. I wont post the Dubbel-
Procedure: style, since I dont 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.
Then remove. Put in Licorice when water This Imperial Stout is less alcoholic than
It came out absolutely wonderful. It will many others Ive had -- this is partly due to
boils 5 min. Then all dark extract goes in. bring tears to you eyes and inches to your
Boil for 10 minutes then first hops goes in the fact that the Laaglander extract is not
waist! very fermentable. The Laaglander is also
8 oz. This was Boiled down to 12 1/2 gal-
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.
der of the Hops in 8 more oz. Turned heat Nice balance between hops and sweetness.
Ingredients:
off and pumped wort through counterflow Great creamy head (brown color). Head
and mouthfeel of a Guiness, taste of a por- 6.6 lbs Northwestern Dark Unhopped
wort chiller. Extract
ter. Best beer Ive ever made! Sure am glad
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 (folsom@fp.com), Carapils) 1/2 lb Chocolate malt
HBD Issue 1429, 5/21/94 0.4 lbs of Crystal 60 1/4 lb Flaked barley
0.4 lbs of Chocolate Malt 3/4 lb Roasted unmalted barley
It is quite nice, a very middle-of-the-road
0.1 lbs of Black Patent 5 gal Palos Hills, IL (soft) tapwater
porter: nice flavor, not too heavy. Interest-
0.75 oz of Perle at 90 minutes 1.5 oz 7%AA Cluster pellets (60min)
ingly, it is essentially a use the leftovers
0.75 oz of Perle at 60 1.5 oz 5%AA Cascade pellets (60min)
recipe. The Northwestern Extracts were
0.75 oz of Willamette at 30 0.6 oz 5%AA Cascade pellets (15min)
available at a great discount from the local
0.75 oz of Willamette at 15 0.5 oz East Kent Goldings whole
homebrew shop when you purchased more
1 lbs of Dark Brown Sugar (dryhop)
than some amount, and all the rest of the
.75 lbs of DME (light) 8 oz starter culture from 4 bottles of
ingredients were remainders from previous
Wyeast American Ale yeast (used a 2 Sierra Nevada Pale Ale
batches. The name is a testimony to my
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
1/2 oz 7.7% N. Brewer pellets Source: Elaine Boris (EBORIS@
F.G.: 1.011 UGA.CC.UGA.EDU), HBD Issue #1232,
1/2 oz 5.8% Kent Golding pellets
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 carbonation is low, and no head to the beer.
Specifics:
Stout There is enough so that you wouldnt 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# Williams Oatmeal Dark Extract 1/2 cup Corn Sugar for priming
added to the primary fermenter, but when I 1# Williams American Dark DME
racked to the secondary and sampled a lit- 1# Williams 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 dont 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, dont really remember the alpha
1 can Munton & Fison amber hopped Dry Rye Stout
content) - 60 min boil
malt extract Classification: stout, dry stout, rye, all-
1/2 tsp Irish Moss - 20 min boil
1 pound crystal malt grain
Wyeast Irish Ale yeast
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
1/2 teaspoon salt This has got to be the best stout I have ever
and put in a straining bag & put that in 6.5
1/2 teaspoon calcium carbonate made. Since I have made the move to all-
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 me. The flavour is dry and what you would
1 ounce Northern Brewer hop pellets
the heat. expect from a stout. The rye and the cara-
(60 minute boil)
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
1/2 ounce Kent Golding pellets (5 would add more hops...say about another
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. wont stay in my glass for very long.
8 ounces Cherry extract 7. etc, etc, etc,
8 ounces cherry extract (added in
Ingredients:
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, youll 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
Als Medium-dry Stout WYeast London Ale[1028]--starter
Classification: stout, dry stout, Irish stout, made from new packet
Specifics: extract
O.G.: 1.050 Procedure:
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 Ive switched to brewing
Oatmeal Stout 76C (169F). Sparge 6gal @71-76C (160F-
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
PAGE 105
STOUT & PORTER
Specifics: containing cold water. Add enough cold

O.G.: 1.060 Pauls 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
(palane@iastate.edu), 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 (cav@bnr.ca), 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. While CAMRA may very well make this
Here is a recipe for a clone of Sierra
Nevada Porter. I didnt 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 Millers tradi- orignally wanted to use chocolate malt, but Maclay was making an Oatmeal stout in
tional porter recipe. it wasnt 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, its 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. Its very dark, though if I look Heres a partial mash Oatmeal stout thats
.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. Im not sure how often Ill make this 600 g Crystal Malt (Ive 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. Dont worry. Have a chocolate beer. 2 kg pale malt
vious batch). 50g Northern Brewer (boil 60min)
Ingredients: 15g Northern Brewer (boil 15min)
Mashing procedure:
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 60s Farenheit, blow-off After sparging, etc. add about 2kg dark
Procedure: malt extract powder and 250g demerarra
used.
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 Thats 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
PAGE 106
STOUT & PORTER
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- Specifics:
Source: Tom Kaltenbach (tom@kalten.
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
This beer won first place in the Porter cate- F.G.: 1.024
pitched immediately. The original gravity
gory in last months 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-
extract Here is my all-grain recipe for Sierra
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 Carapils)
Yeltsins Best Imperial Stout
Classification: stout, Russian Imperial 0.4 lbs of Crystal 60
Procedure: stout, all-grain 0.4 lbs of Chocolate Malt
The chocolate malt grains were crushed 0.2 lbs of Black Patent
Source: David P. Brockington (bronyaur@
and added to approximately one gallon of about 45 IBU of Perle and Liberty Hops
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:
boiling hops were added and boiled for 55 but thats neither here nor there.
80 minute mash at 153F.
minutes. About 15 minutes from end of Misc notes: I used hops that I had on hand
at the time; I would recommend replacing I brewed this, and after 3 wks in the bottle
boil, yeast was rehydrated by standard
the Tettnanger with Fuggles, perhaps, and is it quite good. I currently have a Panel of
method [note: standard method consists of
also maybe the cascade with Kent Gold- Expert reviewing it, and when he tries it,
removing 1 ladleful (approx. 1/4 cup) of
ings. These swaps would make it a bit more well know more on how to tweek the rec-
boiling wort and diluting to 1 cup with cold
true to style. Also, dont be surprised if ipe. Right now, I would say be careful of
water in a sanitized 2-cup Pyrex measuring
your gravity is higher than that listed; my the Black Patent, and cut back on the Dex-
cup. It is then cool enough to add the yeast
extraction rates are somewhat below aver- trin Malt to maybe a quarter pound. I think
immediately. The Pyrex cup is covered
age. it has a bit too much of a sweet aftertaste.
with plastic wrap, sealed with a rubber
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-
15 lbs. English Pale 2-Row malted a couple of tablespoons of the Black Patent
ing hops was added, and the brewpot was
barley for my taste.
removed from the heat. The pot was imme-
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-
PAGE 107
STOUT & PORTER
Absolutely wonderful. Very, very full right-on with what I was aiming for. Too
Sweet Tooths Sheaf & Vine body. Chocolate malt comes thru nicely. bad I didnt make this in time for the
Stout Nice balance between hops and sweetness. Nationals.
Great creamy head (brown color). Head Amy loves it, the party guests liked it, once
Classification: stout, cream stout, Watneys
and mouthfeel of a Guiness, taste of a por- they got past the intimidating (to a beer
Cream Stout, extract
ter. Best beer Ive 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
10 lbs of Pale 2-row more of it, or maybe 1/4lb chocolate malt
won quite a few awards. Ive never com-
0.4 lbs of Dextrin Malt (American to sharpen up the flavor a bit. But its
pared it side-by-side with Watneys, but
Carapils) darn good as it is, and tastes a lot bigger
think it will put you in the ballpark.
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 (McCanns 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 15g Kent Goldings (5 min)
Single temp infusion mash of 2-row pale
Wyeast #1056 American Ale Yeast Yeast Lab Irish Ale yeast
only @ 155F for 90 minutes. Added
0.5 lb lactose at bottling
remaining grains to mash-out.
1/2 cup corn sugar for priming Procedure:
Added DNE & dark brown sugar at begin-
Procedure: ning of boil. Step mash all grains together @61C for 30
Dont 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 dont 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. Amys 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 Thomas@med.umich.edu), 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 Id 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 (jonh@unisql.uucp), 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! Itll 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
didnt 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. Berrys 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
acid, and 4 gal (Imp., = 5 gal US) soft meal and oatmeal with 1 gal water 45 min-
utes, ad to 2-1/2 gal strike temp water and Specifics:
water. See what miserable information we
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 couldnt ~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.,
longer than I do now. I do (and did) this by
ing recipe. Since I am a professional baker,
putting my kettle in the oven at 150^F.
Revival Porter
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
sticking, so I stirred and reset it; rye will do Source: Tony Babinec (tony@spss.com),
the same consistency as or slightly finer
this, but roller milled malt should help), HBD Issue #1026, 12/4/92
than we aim for with our grist. You can get
rye berries from a health food store or food boiled 2 hrs to 5 gal. at 1.054 SG. Didnt The Belgian Cara-Pils ARF mentions in a
coop, or even a feed and seed store (dont 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 popcorn lighter crystal malt to your grain bill. The
popper that has a stirrer inside with a crank. Belgian Cara-Pils, at 8L, and Belgian
Specifics:
You could also oven roast it. I like to use Cara-Vienne, at 20L, are two good lighter
O.G.: 1.054 crystal malts for this. Being crystal malts,
more of a lighter roasted grain for color and
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
If I were to do this today, I would not (8L) or Belgian Aromatic (25L), or equiv-
bother with two pale malts (I was probably
Guinness Pub Draught Clone alent German light or dark Munich malts,
Classification: stout, Irish stout, dry stout, in some proportion. Note that these malts
worried about not enough enzymes in pale
Guinness, extract must be mashed.
ale malt), and would use a good liquid
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 Heres 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 (thats
Guinness. Its close enough that my Guin- right!) minutes at 400 degrees F. This is a
3/4 lb. medium ground rye berries
ness consumption will be significantly cur- suggestion from Randy Mosher.
6 oz. quick oats
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
and 1/2 lb. brown malt, and 1 part black malt. So, in
6 lbs John Bull Pale Malt Extract
pale ale or lager malt) that spirit, we offer the following recipe.
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)
PAGE 109
STOUT & PORTER
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 (richer@desi.HQ.Ileaf.
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 dont 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. Youll 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
bittering Wyeast London ale yeast
Blackstrap Stout 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: Id 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 (bliss@pixel.convex.
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) Ive 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 dont secondary carboy, I left most of the stuff lactic infection produces a crisper, cleaner
think thats 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 tastes funky-lambic-like sour, add a gallon.
Source: Bryan Cronk (bcronk@bnr.ca),
the beer. The boil will kill anything in the sour beer,
r.c.b., 1/21/93
There are several recipes that I have seen but make sure you clean the bottle up and
Specifics: anything outside the kettle that you may
that use unsweetened bakers chocolate in
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 Papazians F.G.: 1.018 before the boil ends.
PAGE 110
STOUT & PORTER
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 Bobs original recipe, it tastes OK
1.75 oz GOLDINGS ~5% AA hop be way too much malt. Funny thing, thats 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 Its 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 & dont thing. But I didnt 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 dont). 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, youve got an Procedure: water, dump, and add the grains (pale,
added element in how you imitate guin-
Crush the specialty grains and do a partial crystal, and carapils). Strike with between
ness: Chill the beer to 50F, & turn the pres-
mash. (We added them to two gallons of 7 and 8 gallons of 175 F. degree water
sure up to 10-15 PSI & Serve. Do not
cold water, heated just to boiling, and (YMMV) to get to about 155 F. When the
agitate the keg. The beer will have a head,
strained.) Add the rest of the water, the temperature is stable (10 minutes), add the
but very little carbonation in the beer itself,
extract, honey, and cascade hops and boil prepared oatmeal and stir gently. Let sit for
just like guinness.
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!
Grants Imperial Stout Clone Specifics: After youve 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 Im usually around 135
@ccm.co.intel.com), HBD Issue #1592, F. at the start.
11/30/94 Steeping. Take the specialty grains and
This is an extract recipe (with specialty
Sand Pit Special
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 cant 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 Grants. 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
dont have a black cat, hold the glass up to 3/4 C. Freshly Brewed Espresso
Source: Jeremy Bergsman (jeremybb@
a medium light and you shouldnt 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 dont 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 wouldnt 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 I always thought that Brettanomyces
this beer its nice creamy head just ask for a
yeast. Within minutes activity was reduced esters eventually, but I looked it up
boilover. DO NOT TAKE YOUR EYES
observed. Within 12 hours active fermenta- and I couldnt find anything except a state-
OFF THE KETTLE UNTIL YOU GET A
tion, *WARNING* after this stage you ment that they produced esters in lambics
HOTBREAK. At boil, add 1/2 ounce of
WILL need to use a blow off rig. The activ- (Lambic, Brewers Publications). It could
Nugget (13% AA) or the equivalent AA%
ity subsided after 2 1/2 days then racked to be age, might be oxidation (I dont think
of a similar bittering hop and boil for an
secondary for 12 days to ensure no bottle so) or anything else (fermenter geome-
hour.
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 days
Source: Daniel Land 0.75 British crystal (~60L)
worth of eruptions. The Irish is nice, how-
(dland@cks.ssd.k12.wa.us), r.c.b., 1/9/95 4 pounds California concentrates light
ever, in that it finishes rather quickly, two
I like em bitter too, but this one was a little extract
weeks at most. Carbonate per your tastes.
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
batch too. Wyeast #1007 European
Black Gold Stout
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 Labs 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
Ingredients: day start in wort
days, the 1 gallon after 45 days, at which
1.0 cup Priming Dextrose
6# M&F Dark Extract Syrup time it had some odd, hard-looking white
Alderwood Artesian Water, preboiled
1# M&F Dark DME colonies on top. FGs 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)
PAGE 112
STOUT & PORTER
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: flashpohl@em.doe.gov, r.c.b., primenet.com), HBD #1667, 2/28/95 1.5 lbs Crystal Malt
3/22/95 0.5 lbs Black Patent Malt
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 hasnt 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 isnt great, but my junk!).
wife also couldnt 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
Im partial to sweet stouts anyway, so I 1.5 oz of Willamette (4.3) at 20 Plain Extract. Stir, dont let it stick at the
know Ill 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 Primaryd at 68F for a week, Secondaryd (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 Carbd. 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 - dont 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
Fermented at about 68F for ten days in five sure.
Classification: porter, maple porter, extract
gallon glass carboy (no racking this time - My O.G. was 1.070, but it may vary
laziness got the better of me!) and then bot- Source: J.P. (jpierre@m3isystems.qc.ca),
depending on the syrup you use. My F.G.
tled. OG - 1.054; FG - 1.012 (a bit lower r.c.b., 4/27/95
was 1.020, and again, it may vary. I found
then I expected). I brewed it using Somethings Brewing that he color of the Porter will be mostly
(Burlington, VT)s Cats Paw Porter. As black, with a slight pull towards brown.
Ive mentioned it in previous post, I just
bottled the beer, so I still do not know how Specifics:
its going to come out.
OG: 1070
FG:1020
PAGE 113
STOUT & PORTER
before the beer is even ready to be bottled, water to boil, turn off the heat before add-
Foggy Day Jumpin Java but Id 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,
cant abide Rodenbach beer. Heres 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 to 5 gallons, and pitch yeast.
but since the kit was hopped, I decided to
1.00 lb. Crystal 40L
cut back and use some Cascade I had in the Specifics:
0.50 lb. Roast Barley
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, thats 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 Brewers 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
2.00 oz. Hersbrucker 2.9% 10 min
the virtues of sweet Sally MacLennane. Singularity Stout
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 (levey@netcom.com),
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:
for 10 min. and chill. Strain to fermenter; Wyeast 1084 Irish Ale
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 Brewers hops
0.5 ounces Clusters hop pellets
This was posted in response to a request for
Sally MacLennane Stout a Sam Adams Honey Porter clone.
Wyeast 1098 British yeast
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! Im having some trouble with my 1 lb. medium crystal malt crushed Brewers, 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 havent much experience
with yet. I had thought of adding a hop tea Procedure:
when the malt nose seemed strong, but Im
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
PAGE 114
STOUT & PORTER
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
Classification: stout, all-grain 8 oz rolled oats
This is somewhat more harsh and bitter
Source: Rick Hawkins (rhawkins@ 1 tbs CaCO3
than most people like, but Ive won awards
iastate.edu), r.c.b., 5/13/95 2 oz Northern Brewer - 8.2 AAU
with it. It has a strong, bitter-coffee flavor.
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 ive 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
use less of it. Procedure:
aroma and some coffe taste.
The oats are added right to the grist-- quick I cracked the grains using my food proces-
(My father poured out a bottle i left him,
oats are already pre-gelatinized. An 18-oz sor in short bursts (worked great!). Trans-
telling me that it went bad and tasted like
canister will do, but much more will result ferred them to a mesh strainer and shook to
coffee! *(^*%(* Serves him right, it killed
in hazy beer due to the oil. I refuse to doc- remove dust. I did this outside so as not to
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 HBUs) 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 wouldnt have run clear.
english ale yeast Eventually, the water I was using started to
become the consistancy of thin syrup. If I
Stout Procedure:
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 Im 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-thats why we are homebrewers. PHREY.PATRICK@igate.abbott.com),
Always try to be hoppy in your brewing Im planning on brewing a Russian Impe-
HBD Issue #1721, 5/3/95 rial Stout for my wedding. The charteris-
endeavours :)
Well, last night I made my first oatmeal tics Im 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
didnt know what to expect. complexity. Ill 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. Id 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
1tsp Gypsum incorporated several suggestions from bet-
Source: David Brockington (daveb@
1/2oz Irish moss at end of Boil ter judging sheets, resulting in New Stout
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
United States. Several of these stouts seem
PMS Stout Source: David Brockington (daveb@
to share a common theme -- a heavy reli-
Classification: stout, extract alpha.rollanet.org), submitted 06/12/95
ance on bitter, roasty notes to define the
Source: Lisa Clayton (clayton@sfsu.edu), 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-
Id like to make a really killer, dark choco- years. Now, I would say that Pike Places 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
Ive 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 heres what Ive 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)
PAGE 116
STOUT & PORTER
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:
Procedure: 5 min and cooled in ice water bath. (total
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 (balch@nmt.edu),
for five days. Racked to secondary (5 gal r.c.b., 9/3/95
glass) S.G 1.042, tasted fruity but not over- I have made it twice with good success.
Specifics:
powering. After 13 days total, all fermenta-
O.G.: 1.058-60 This is sipping beer, it gets its bitterness
tion activity ceased. Bottled with 3/4 cup
F.G.: 1.014-16 from the roasted barley and the fuggles.
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
Stout that at bottling time had an overpow- Source: Chris Hill (jchill@gueuze.
(alpha=4.5%)
ering grapefruit taste. I mean STRONG!! I dgsys.com), r.c.b., 7/27/95
1/2 oz English kent goldings pellets
couldnt taste anything else. I dont 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 Millers 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.
tributing grapefruit-like flavors and aro- In a hop sock steep the roasted barley and
This came out with just the perfect bitter-
mas to the beer. Replace with another type light crystal malt as you bring your brew
sweet quality that I like in a porter. It had a
of hop of similar bitterness. ---Ed.] kettle to a boil. Baby it, try to get every
noticeable but not overpowering roasty fla-
drop of flavor from the steeped grains.
Ingredients: vor from the black malt.
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
PAGE 117
STOUT & PORTER
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 Procedure:
Source: Kenneth Donahue (kedonahu@
(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
If you are looking for an extract recipe with boiling while water foe extract is coming to
top fermenting English beers too. This rec-
grains, I have a couple that came out great. boil. Then add tea to boiling pot as water
ipe is supposed to give between og 1045 to
This recipe comes from Barley Malt & comes to a boil. Add extract and boil for at
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 other stuff that you are used to doing.
nice place, very helpful. I dont work for
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
Ingredients: (for 5 gallons) galls). It is unusual and different to the bot-
the neck in about 72 degree F water and
tled version in that it is injected with Nitro-
6 lbs dark malt extract keeping a wet towel around the neck really
gen instead of Carbon Dioxide. This has
0.5 lbs roasted barley helps to keep the fermentation temp. con-
been tried with a remarkable degree of
0.5 lbs crystal stant due to the thermal mass chacacteris-
success by the author of the book. Person-
0.5 lbs chocolate malt tics of water. Try this if you are bewing in
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, Too Dry Stout
like?). All of the beers in the book that I
london) Classification: stout, dry stout, Irish stout,
have tried or friends have are very true to
3/4 cup Corn suger for priming extract
the originals and I can thoroughly recom-
mend it. Source: Chet Holt (chet@paranoia.com),
Procedure: r.c.b., 9/15/95
Place grains in a muslin bag with 2 gals Ingredients: (for 5 gallons)
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. Im 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 (redshoo@aol.com),
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 Lines 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)
PAGE 118
STOUT & PORTER
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
Heres 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.
(dont 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 Alexanders 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 (thats schedule misc. ingredients added at 45 min
what my notes say--honest)
Stout
Cool pitched about a 20 oz. starter Classification: stout, coffee, extract
1 oz 4.5% East Kent Goldings @ 15
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, heres 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 Im evidently
along with kettle hops.
not the only one who liked it.
Specifics: I used Chocolate Cappucino because of my
personal taste. Thats what I drink so I
OG: 1.053 Honey Porter knew I liked it. Any Coffee ground for
FG: 1.013 Classification: porter, honey porter, all- espresso should work, but flavor will differ
grain Im sure with different flavors. I personally
Source: Bryan Schwab (SCHWAB_ wouldnt use anything other than espresso
BRYAN@CCMAIL.ncsc.navy.mil), (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, olsen@augsburg.edu, Santa Rosa Brewfest, Fort Walton Beach Ingredients:
r.c.b., 12/2/94 Fl.
4# Dark Malt Extract
Im happy to announce a new brew. Its Ingredients: 3# Light Malt Extract
Matt and Jons Hell Gate Porter. Im very
2 lbs Aroma Malt 1/8# Roasted Barley
excited cuz its like my fourth batch and
5 lbs. British Pale 1/8# Black Patent Mal
tastes the best so far. Its 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...couldnt help it
AAU) 1 pkg Wyeast Irish Ale Yeast
though, Im so excited!!).
6 lbs. Honey
AMERICAN WYEAST 1056
PAGE 119
STOUT & PORTER
Procedure: Ive 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 Cats 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 Ill 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 dont much like
boil 50 minutes. Add chocolate and flavor- burnt-grain flavors, so Im sticking with
3 lb Schreier two-row
ing hops and boil for 10 minutes. Cool and chocolate malt instead of switching to
1 lb Aromatic Malt
pitch yeast (I used a starter). Rack to sec- patent. Using 120L crystal malt should
1/2 lb roasted barley
ondary when active fermentation subsides. make up for lost darkness, and imperial
1/2 lb black patent
Leave in secondary 3-4 weeks. When stout appears to be a flexible enough style
1/4 lb flaked barley
ready to bottle boil brown sugar with pint to accomodate the difference (yes, I am
3.5 lb M&F dark DME
of water to prime. doing this with half an eye towards local
1 oz Bullion hops 60 min
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 its changing too many things
at once, but I dont quite have the patience
Procedure: Coffee Stout to go through four batches of tiny changes.
Mashed grains at 155 deg. O.G. 1.063 I Classification: stout, coffee stout, extract
Im thinking of buying maris otter pale
pitched a very active starter, and had visi- Source: Randy Veazey (randyvz@io.com), 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 (randyvz@io.com),
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
PAGE 120
STOUT & PORTER
(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.
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- Basically, youd get none of the roasted fla-
for priming, and pitch yeast starter in the
est.win.net), a.b., 3/8/96 vor from using flaked barley as you would
rest.
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 dont) brew with the final product. Also, dont forget the ini-
a very subtle coffee flavor and aroma to it. tial pale malt grains; I wouldnt 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 youll be fine. Heres 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 Im call- able* difference in the flavor; next time I Quite dark, excellent head and lacework,
ing it a honey porter but I really dont if it go this route I may use the coffee as a dry nice and creamy mouthfeel, good roasted
is or not. Maybe its a stout. I dont 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 its 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
1996; FG 1.034 (estimated alcohol, 5.9% Source: Bruce Taber, HBD #1980, March
hot water. Added all ingredients (except
abv). Tapped keg 25 February 1996. 9, 1996
the yeast and hops), brought to a boil, and
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 arent 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! (Thats 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: 1/2 lb black patent malt
scape.com), HBD Issue #1973, 3/1/96
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 wont go into 4.0lbs Alexanders 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
1 oz. Willamette (Alpha=4.2) 60 min 3/4 c. corn sugar to prime
OG 1.048
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
Steep specialty grains separately. last 2 min. Turn off heat and add prune
Source: (Simonzip@aol.com), HBD Issue
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 teurized ). Pour into primary fermenter and
O.G: 1.056
for grains, hops and coffee. Racked to sec- top with cold water up to 5 gal. Pitch yeast
F.G: 1.018
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 (pbrian@Tudor.Com),
1/2 oz. Fuggles (10 min.) OK Ill admit that Im a Star Trek fan,
HBD Issue #2021, 4/26/96
4 oz. unsweetened chocolate especially the Next Generation. One of my
favorite moments on that show came when Trying to create an ale somewhat on the
1/4 lb. ground coffee of choice
someone offered Worf, the fierce Klingon, lighter side of a porter, heres the recipe if
(Ghiradelli Chocolate Caramel this
a taste of prune juice. He tasted it and then anyone wants to comment.
batch)
Yeast Lab A05 Irish Ale (starter) with surprise and enthusiasm, declared it to
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 its 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)
couldnt help myself) , this recipe contains
steep 20 min. Pull coffee, cool, transfer to .5 oz cascade pellets (boil)
PAGE 122
STOUT & PORTER
.5 oz cascade (flavor) ever) seen clone recipe for Deschutes Ingredients: (6 gallons)
1 oz williamette (Aroma) Brewings 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. Ive 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
weve 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
Specifics: Classification: stout, dry stout, Irish stout,
OG: 1.060 Guinness clone, all-grain
all-grain
FG: 1.025 Source: Bruce Ross (saxthorpe@aol.com),
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 Ill share with you (and anyone
Black Butte Porter Clone British malts. By the way, N2 is essential
else watching) some of the things I have
Classification: porter, Deschutes clone, all- for two things: that extra creamy head and
been able to learn in my similar attempts.
grain a particularly sweet head, neither of which
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
PAGE 123
STOUT & PORTER
(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; its better after 30 Procedure: two months, pretty fine; nice aroma and
days. It seems to work! spicing. Smooth, not overly strong - spices
Mash 90 mins; target 154F and pH=5.2;
The first (and perhaps most interesting) soft water! reminiscent of Anchor xmas. Id 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 yummy. Long gone tho.. I remember the
US. I refer to these as the Irish Stout, an Swamp Dog Stout
spices faded with time, so maybe in the
English Stout, and an Export Stout. Classification: stout, extract
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 (bohay@peak.org), r.c.b., 4/20/96 the way..
included in the brew. There could easily be Heres 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!
also need to decide which one of these tar- 3.3 # amber NW extract
Ingredients: 6.6 # dark extract
gets I am hoping to hit. I start with a basic
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 1 oz cascade (5 minute boil)
lacto-baccilli (why can I not think how to Procedure:
0.5 hersbrucker (5 minute boil)
spell this morning?). I did not want to fool This was my first batch. I just last week
0.5 willamette (5 minute boil)
around with that sort of thing (tough to made another batch `cause I was down to
1 oz. roastaroma (after turning off heat)
control, lots of extra work, etc.), so I sour only a 6-pack of SDS. In the second, I also
Edme ale yeast Dry! Wow, this feels
the beer by adding carefully controlled used 1# oatmeal and 1 cup of brown sugar.
like ancient history, using dry yeast and
amounts of lactic acid after fermentation is Left in the primary for 7-10 days. Second-
everything.
complete. I add it to the keg as I rack from ary for at least 4 weeks. Try it, you wont
the secondary fermenter; if I were bottling, be sorry!!!!
I would add it along with the priming
sugar.
Simply Stout
How much lactic acid? Youll have to be
the judge of that for yourself as you decide Stout all-grain
how Irish versus how English you Classification: stout, extract
want your stout. The 5 gal-US batch I cur- Source: Keith MacNeal (kmacneal@
Source: Nimbus Couzin (nimbus@bohr.
rently have on tap contains 40cc of an 88% aol.com), r.c.b., 4/15/96
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
Ive 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 Papazians 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 wouldve for
1.0oz Clusters hops (7.8%AA) (90 Ingredients:
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)
PAGE 124
STOUT & PORTER
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.
Classification: stout, foreigh stout, extract .5# chocolate
Add malt extract and water to top and bring
2 inch Brewers Licorice
Source: Evan L. Cooper (elcooper@ to boil; add bittering hops after 30 minutes.
3.3 john bull dark
chem.duke.edu), r.c.b., 5/3/96 Pitch when cool (65-75 degF). Ferment at
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. Its 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
Id 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 cant make a stout without Roasted body. Sparge and get 3 gallons. Add to this OG: 1.055
Barley. I also think a real stout shouldnt (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 isnt 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
Source: Michael Hoopes (decadent@ ative yeast. Maybe YeastLabs Irish yeast
hops were added and boiling was contin-
fishnet.net), r.c.b., 5/6/96 is better? * ferment at lower temperature
ued for 45 minutes. Transfer to carboy with
(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 Nestles 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:
Ingredients: (for 22 litres) WYeast #1028
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
60 F, 3 days at 63 F, 28 days at 66 F (You
15 min @ 70C and 15 min @ 77C. Nestles Tollhouse Porter dont _need_ to leave it this long. I didnt
Total boil time: 120 min. Classification: porter, cocoa, chocolate,
get an opportunity to rack before then...)
Fermented with WYeast #1084 Irish at all-grain
Batch will require rousing. Transfer to sec-
19.5C. Open fermentation in primary for 5 Source: Pat Babcock (pbabcock@oeon-
ondary will normally be sufficient, but an
days and closed in secondary for 8 days. line.com), HBD Issue #2150, 8/19/96
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 Id 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 Trotters treatise on rec- Sub 8.5 # LME, 7.5 DME for pale malt for
Black Hole Stout 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 youll not share recipes IBUs should scale fairly linearly.
Source: Fredrik Stahl (fredriks@abel. is... well, lets just say that its not in char-
Specifics:
math.umu.se), 4/2/96 acter with your claim.), and being a
devoted formulator of recipes, I decided to OG: 1.060
I had the same problem with this as with
share this. FG: 1.027
Berghem Beamish---to sweet and too
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
I chose #1028 instead of #1084 because of Classification: stout, oatmeal stout, Guin-
1 pound belgian malted wheat
the higher attenuation. Its still to sweet, so ness clone, partial-mash
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.
PAGE 126
STOUT & PORTER
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. Heres 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)
This recipe is the original creation of minutes into the boil (15 minutes left), add
1.25 pound roast barley
Orville Deutchman and Andrew Quinzani, 1/2 oz fuggle hops, and 1/4 teaspoon Irish
1 pound dextrose
and was first brewed at Q-Brew Brewery Moss. Remove any hot break as it devel-
1 ounce Pride of Ringwood hops (9.5%
on June 20, 1996 ( a special day, indeed!). ops! At the end of the boil, remove the pot
alpha, 60 minute boil)
It was the very first attempt at an oatmeal from the stove, and chill with a wort chiller
Yeastlabs Australian ale yeast (or
stout, and combined the best suggestions to 110 degrees. Place 1 1/4 gallons (5
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
rinsed grain bag, into the primary, to Procedure:
It was developed as a 6 gallon recipe.
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 Bills 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
extract Source: Joe Labeck (joe-sysop@cyber-
when no fermenting is at all present, it is
4 teaspoons gypsum bury.net), HBD Issue #2087, 6/28/96
time to keg and enjoy! Record final gravity:
1 oz bullion hops Heres one of my favorite recipes. Its a
It may be OK to do the initial partial mash
1 oz willamette hops simple one, but Im a simple guy.
by just bringing mash temp up to 150
1/2 oz fuggle hops Ingredients:
degrees for 1/2 hour, and then adding 2
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
wont 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 Citys 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 were added right at the end of the boil, and
Coopers Clone
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. Ive 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 (awalsh@world.net), 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
PAGE 127
STOUT & PORTER
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 Im not even a big fan 6 oz crystal malt (75L)
of chocolate anything. 5 oz Special B (250L)
Source: Charley Burns (cburns@spider.
lloyd.com), r.c.b., 5/3/96 Ingredients: 5 oz chocolate malt
6.6 lbs Amber Extract (Ireks Bavarian, I 1 oz black patent malt
This is a killer Espresso Stout I just bot-
think) 1 oz Northern Brewer (7%AA, boil)
tled 3 weeks ago. I used Suds to formulate
1 1/2 lbs Dark Dry Extract 1/2 oz Cascades (5%AA, boil)
it based on an extract recipe that I found in
1/2 lb Chocolate malt 1/4 oz Cascades (10 minutes)
Brew Your Own magazine.
1/2 lb Crystal 1/4 oz Cascades (steep)
Ingredients: (5 gallons) 1/4 lb Black Patent Malt Wyeast #1728 (Scottish)
3/4 lb Unsweetened Bakers Chocolate 5/8 cup corn sugar (priming)
8.00 lb. Pale Ale malt
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
Primary fermenter. Topup to 5.5 gallons. Source: Kevin Martin (kevinm@vnet.net),
Mash Temperature: 155F.
Pitch yeast when cool. Ferment at 60 - 70 r.c.b., 7/23/96
Bottle conditioned with 1.25 cups of Light
for 1 week. Rack to secondary and ferment Here is my favorite recipe of all times!
DME.
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)
2 7 gram packages Yeast Labs Lager
Willy Wonka Porter Source: Mike Uchima (uchima@fncrdh. yeast(dry)
Classification: porter, chocolate, extract fnal.gov), r.c.b, 8/13/96
Source: NathanMead@aol.com, 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, heres 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
Im pretty sure that it wasnt 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
CALLY its a steam or California Com- for 30 minutes.
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 Valleys 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 (ndd3@psu.edu), 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 Valleys 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 Ill let you be the judge. Specifics: quite different than AVs, 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 recipes 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, its 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 Heres 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 Ive 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 1 pound, chocolate malt
6.5 lbs light malt Extract
0.5 oz. Cascade (5.9%) 15 minutes 1 pound, roasted barley
1.5 lbs American 2-row malt
1.0 oz. Tettnanger (3.8%) 5 minutes 1/2 pound, Cara-pils malt
1 lb. flaked oats
yeast cultured from Black Butte Porter 3 pounds, dark Australian DME
1/2 lb. wheat malt
Procedure: 3/4 lb. roasted barley 1/2 pound, lactose
1/4 lb. chocolate malt 1 teaspoon, Irish moss
Mash with 1 quart/pound. Strike water: 2.5
3/4 lb. crystal malt 1 ounce, Chinnok pellets (13.6% alpha)
gallons of 170F water. Add 0.5 gallons
1 ounce Northern Brewer hops (boil 60 minutes)
boiling water to raise mash to 158F. Recir-
Wyeast #1084 Irish ale yeast 1/2 ounce, Perle pellets (8% alpha) (boil
culated 4 quarts of mash, then drained 4
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.
PAGE 129
STOUT & PORTER
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
2 cups brewed Moca Java blend coffee Chocolate Mint Coffee Stout
Procedure: Classification: stout, mint stout, chocolate,
2 packs Muntons yeast
Single-step infusion mash, partial mash 3/4 cup corn sugar coffee, extract
recipe. Strike Temperature 170 into 12 Source: Robert Barnes (LVBob56@
liters of treated water, alla burton on trent. Procedure:
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 couldnt 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
down to 1.03, and fermentation was very
Bees and Bears Russian 2 oz. Hersheys unsweetened baking
slow. Imperial Stout chocolate
Classification: stout, imperial stout, russian 1/4 cup Hersheys Mint Chocolate
Specifics: imperial stout, all-grain Syrup
OG: 1060 1/2 cup Hersheys cocoa
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
Im trying for a complex RIS and feel that 1 oz. Hersbrucker (1.5%) finishing
Ohio Valley Mud Stout with this recipe that Im likely to achieve 2 packs Nottingham ale yeast
Classification: stout, coffee, chocolate, that. Id just like some input on this recipe.
extract Procedure:
Ingredients: (2-1/2 gallons) Leave grains in for 10 minutes of the boil.
Source: Kevin Ranta (kevin.ranta@day-
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 didnt win best of show, but Ill 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) (Im [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 Im not sure what it tastes like
win. I just wanted to get a professional .5 oz Fuggles - 120 mins yet, but heres my recipe.
opinion on my beer. Enjoy! .5 oz Fuggles - 90 mins Ingredients:
.25 oz EKG - 30 mins
Ingredients: 7 lbs. of liquid amber extract
.25 oz EKG - 15 mins
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
CATS MEOW 3
STRONG
BEERS
C AT E G O RY 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 Papazians 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 cad.mcc.com@MCC.COM) 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 Ive 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 (nt@Eng.Sun. 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 Ive 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-
ary fermenter about 1 week before
Barleywine
Ingredients: Classification: barleywine, extract
kegging. Quantity used depends on quality
3.3 pounds, American light malt extract Source: Fred Condo (fredc@pro-human-
of herbs/hops.
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, Alexanders 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 malodahl@PacBell.COM) 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 Ill 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 Alexanders 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:
1 teaspoon, Irish moss Wyeast Vintners Choice
Treat 10.5 gallons of medium hard water
68 HBUs, Chinook hops (boil) champagne yeast
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
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 Barleywines 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
Classification: dopplebock, bock, extract Secondary Ferment: 1 month at 32--40
Source: Richard Ransom AKA: FATHER
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-
light side. Very nice red color. Barleywine
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 brewers malt, late!). The head quite creamy. The hop Prime.COM) Issue #818, 2/6/92
crushed ping was perfectly balanced. It is the
4 pounds, 80 L. crystal malt, crushed Ingredients:
smoothest homebrew Ive 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) cant 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, its 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 VERY sweet, but also very hoppy and
Mash crushed crystal and dextrin malts in a
periodic stirring for a few hours until con- quite smooth. By 9 months it was clear, but
pan of water at 150F for 1 hour. Strain
verted. Sparge with 11 gallons of water. quite heavy and we thought maybe less
through collander into main kettle and
Collect up all that good stuff (I sparge off sugar. Last week it had gotten considerably
sparge with 150F water until it runs clear.
between 11 and 13 gallons depending on drier and VERY clear. Its really good now,
Add enough water to kettle to dissolve
how long I want to drink while boiling) and so I dont know if itll last long enough for
extracts (approx. 3 gallons). Dissolve
boil roil troil and trouble. About 30 min- me to give you an update later.
extracts, salt and gypsum into kettle and
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
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 shes gone, captain.
Source: Rob Bradley (bradley@adx.adel- 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
5 pounds, munich malt for 2 hours 50 minutes. Mash out at 165--
I drank the last bottle on June 6 (brewed
1 pound, roasted lager malt 170. Sparge to make 8--1/2 to 9 gallons
Jan. 25). It was still in great shape: spicy on
2 teaspoons, gypsum wort. Add Glenbrew extract and boil 90
the nose and creamy and full-bodied in the
1 ounce, Goldings leaf hops (5.6% minutes. Add 1/2 ounce Fuggles and 1/2
mouth. Try this mild ale malt stuff....its
alpha), boil 1 hour 40 minutes ounce Hallertauer 15 minutes into boil.
really good!
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
1 ounce Hallertauer, boil 50 minutes the last 10- -15 minutes, add remaining
7 pounds, mild ale malt
1/2 ounce, Hallertauer, boil 40 minutes hops. Chill and pitch yeast. Ferment at 65-
3 pounds, US 6-row malt
1/2 ounce, Hallertauer, steep at end of - 70F for 6 weeks. Bottle, priming with
2 ounces, Cascade (leaf) - boil 75 min.
boil corn sugar.
1 ounce, Cascade (leaf) - boil 30 min.
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
The Cascade hops were fresh and very aro- 11 gallons. Boil, adding hops as noted.
Source: Greg Winters (Greg.Winters@
matic, from the fall 91 harvest. Alpha acid Cool and pitch yeast. Rack after 1 week,
EBay.Sun.COM) Issue #961, 9/3/92
was about 5%; alas I didnt 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 wasnt 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 (bliss@csrd.uiuc.edu) split it with!
Issue #930, 7/22/92
Batch 25 Ingredients:
The beer tastes more like a port than a bar-
Classification: barleywine, Scotch ale, all- 14 pounds, Alexanders pale malt
leywine. Very little hop character. Its a
grain extract
belgian strong ale like I wanted, but not
2 ounces, black malt
Source: Brian Bliss (bliss@csrd.uiuc.edu) quite what I was aiming for. Ill see what
1 pound, golden brown sugar
Issue #930, 7/22/92 time does to her.
1 pound, honey
I submitted it to the AHAs homebrew con- Ingredients: 2--1/2 ounces, Hallertauer NB plugs
test this year. Both judges said not enough (7.5% alpha, 90 minute boil)
10 pounds, Schreier 2--row malt
alcoholic punch and not enough hops 3--1/2 ounces, Fuggles plugs (4.2%
5 pounds, munich malt
for a barleywine, and both gave it a 27, alpha, dry hop 1 week)
1 pound, wheat
though from the breakdown of the scores, I 3 teaspoons, gypsum
3/4 pound, crystal malt
got the impression that they agreed on the Wyeast Belgian ale yeast (primary
1/5 teaspoon, salt
27 beforehand, and then somehow tried to ferment)
1/2 teaspoon, epsom salt
justify it (since 27 corresponds to not true Vintners Choice Champagne yeast
1 tablespoon, gypsum
to style). Both agreed that it was well- (secondary ferment)
3 pound can, Glenbrew hopped scotch
brewed, malty, estery. One judge said slight
bitter
PAGE 136
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
1 teaspoon Irish moss (30 minutes)
Dopplebock Whitbread dry ale yeast
Fine Line Barleywine Classification: dopplebock, bock, partial-
Classification: barleywine, extract mash
Procedure:
Source: Jacob Galley (gal2@midway.uchi- Source: Jed Parsons (parsons1@husc.har-
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
leys Russian Empirical Stout from page 1/2 volume) with 2 gal. water added to pri-
6 pounds, Dutch dry extract
5--6 of Cats Meow II. mary fermenter.
4 pounds, pilsener malt
If I could do it all over again, Id 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 didnt add finishing hops. The 1--1/2 ounces, Hallertauer (60 minute
chicory and malt alone give a hell of a nose
Bigfoot Jr.
boil) Classification: barleywine, Bigfoot, all-
but Rob didnt 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 (ek@chem.ucsd.edu),
Though its wonderful after one month, it 1/4 ounce, Hallertauer (5 minute boil)
HBD Issue 1120, April 15, 1993
becomes heavenly, as Im 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). Lets say its Bigfoot Jr. I
it is, this is the first brew Im confident conversion 1/2 hour at 153, then 1/2 hour at wasnt attempting to make a clone, it just
enough to enter in a competition, if theres 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 10 pounds, 2-row pale malt
Source: Jack Dawson (JSDAWS1@
2 ounces, Cluster pellets (90 minute 1/2 pound, dextrin malt
PB1.PacBell.COM), Issue #1045,
boil) 1 pound, amber crystal malt (40 degrees
12/30/92
1--1/2 ounces, Northern Brewer pellets Lovibond)
(90 minute boil) This barleywine, which Ive recently
1/4 cup, chocolate malt
1 teaspoon, dry rosemary (30 minute named Blind Squirrel Barleywine took a
2 teaspoons, gypsum
boil) first place at the California State comps at
1-1/2 ounces Northern brewer leaf
3 tablespoons, roasted chicory root (30 Stern grove, SF this fall, and just recently
(5.7% alpha, 60 minute boil)
minute boil) won the AHAs first-ever barleywine com-
1 ounce Cascade leaf (5.5% alpha, 60
ale yeast (primary ferment) petition. I call it blind squirrel because, its
minute boil)
champagne yeast (secondary ferment) the first brew Ive ever done which has won
1/2 ounce Hallertauer pellets (5 minute
1/2 cup, corn sugar (priming) boil)
PAGE 137
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 (bradley@adx.adel-
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 Lines 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 60s Farenheit, used pri- Shandy @ 1043
Source: Sandy Cockerham (COCKER- by using, per US gallon of final yield for
mary+secondary. Two week fermentation
HAM _SANDRA_L@Lilly.com), 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. As a variant, I scaled the recipe up to 2 gal-
Jr. The remailing 2 gal. was diluted up to 3
Thought I would share the recipe. Enjoy! lons and collected and brewed the first run-
gal with water, then bottled after adding a
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 Id add a little
Specifics: 6 oz. wheat flakes water and malt extract to the kettle to
8 oz. toasted pale malt (10 min @ 350F) stretch the brew length up to 5 gallons. (No
O.G.: 1.071
6 oz. Belgian Special B all-malt fixation here :-)
F.G.: 1.015
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 Lines 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 (jonh@unisql.uucp), .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)
Ive had great luck with this one. This is .5 oz. Cascade (5.1% alpha) for 0 min
1 tsp Irish Moss (last 10 min) 10 lb Munton & Fison 2-row mild ale
one of those brews that gets better with
12 oz. clover honey (last 10 min) malt
age. It is also best cold lagered for 3+
.25 cup Barbados molasses (end of boil) 1 pound dry light extract
months (if you can stand it). You also want
American Ale yeast (1056) 1 1/2 oz Willamette whole hops 60
to be sure to pitch tuns of yeast (i.e. use at
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
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)
specified) 1.060. Beer stayed in secondary for about 6
14 pounds British Pale Ale malt
Bitterness: 38 IBU weeks total.
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 (wolo@cory.Ber-
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@
leave out the extract. Also Im not sure the eldec.com), HBD 1164, 6/17/93
Procedure:
Cascades were the right choice for dry- I thought that Id try a Winter Warmer. I
hopping in this beer, but Im sure they will Single temperature infusion mash: Dough
thought about using some specialty malts,
fade with time. Right now its two months in malt with 1.33 qts/lb water (5 gallons)
but figured anything they might add would
old and Ive only tasted one!! 47 bottles of water at 165F for a sacharification rest
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 friends 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, Specifics:
1 lb crystal malt (40L)
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 Brewers 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.
bottling): cmu.edu), r.c.b., 12/14/92
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
Garvins Old Ale #159 1 oz Fresh Perl Hops
hops with one hour remaining.
Classification: old ale, strong ale, all-grain 1/2 oz Compressed Kent Goldings
Primary fermentation: Kraeusen fell in 6 1 tsp Irish Moss
days.. your mileage may vary. Source: Rick Garvin (rgarvin@btg.com),
1 1/2 inches licorice, crushed
HBD Issue #1199, 8/9/93
2 pkgs Whitbred Ale yeast
PAGE 139
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
Rack to secondary, removing hops after primary)
O.G.: 25 P, or 1.100 2 tsp Water Crystals
fermentation slows. Bottle with 1 1/4 cup
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
Holiday Barleywine making 4.75 gal in a 5 gal carboy.) I had to
OG: 1.126
Classification: barleywine, all-grain Alcohol: about 15%
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) Classification: barleywine, strong ale, all-
incredible that I thought that I should share
6# amber syrup grain
the recipe. 5 gallons of this went to the
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. Heres a BW I made recently. It hasnt been
Wyeast European Ale yeast
Ingredients: (for 15 gallons) entered in competition because I think its
still too young, but friends who tasted it
50# pale malt Specifics:
think its 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 havent decided yet whether I
2# light brown sugar ( last 15 min. of like this one better than the previous effort,
boil ) but its close, anyway.
centennial hops 8.0 oz @ 8.1% alpha -
75 min Final result has medium-low carbonation
The Most Powerful Beer in the and a complex malt-hops nose. The malty
centennial hops 1.0 oz, dry in primary
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
2 oz Northern Brewer pellets (9%) 60 Homebrew Supplier and I wasnt 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 (its 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
*enough* yeast for a barleywine.) Fermen- OG: 1060 (Low for a strong ale. --Ed.)
you have another hop sack, place them
tation was active in 2 hours. Primary was FG: 1006
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
plugs for dry hopping. Bottle about 1 a cup of heated water 75-90 degrees and let
Easy, Delicious Old Ale
month later. Added new yeast, but no prim- stand for 15 minutes. Classification: old ale, strong ale, extract
ing sugar. Source: Todd W. Roat (troat@one.net),
Cool wort and add to enough water to bring
(*) 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. resist posting me favorite (brewed every
Specifics:
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
Classification: strong ale, all-grain Ingredients:
BRYAN@CCMAIL.ncsc.navy.mil),
10/26/95 Source: Andy Malone (andym@ 1# British/English 2-row
iadfw.net), r.c.b., 12/15/95 1# 37-64L crystal
This Barleywine won me BEST OF
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
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
min in boil pot. Split in to 2 2.5 gal batches. Wicked Ole Ale
Procedure: Classification: old ale, pale ale, all-grain
Add 0.7 liter wyeast british ale starter in
Mash grains at 148-158 degrees for 1 hour. Source: Jim Pierce (JimPierce@msn.com),
1.080 wort to each 5.2 gal final volume in
Also works well with simple steep in r.c.b., 9/6/96
carboys.
water until just before water boils method.
I do a quickie sparge with about a gallon Specifics: I love this ale! Its dark, malty, and sweet.
of 170 degree water (quickie meaning However, it does have a bite to it! It has a
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.) Heres the recipe
I heard an all-grainer gulp..:^). Bring to for a step infusion mash. Please e-mail me
boil, add the extract and molasses (and and tell me what you think.
honey if desired) and ....you know the rest.
All grain Barleywine
Ingredients:
For a partial mash, this beer is simple and Classification: barleywine, strong ale, all-
grain 12 lbs. British two row malt
yielding. All variations have worked won-
1.5 lbs. 80L Crystal Malt
derfully (ie, with honey and without; with Source: David Miller (dmiller@minn.net),
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 Heres 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) Mash in at 95 degrees (hold for 30 min.).
@den.mmc.com), r.c.b., 6/21/96
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 dont 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
(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 (rust1d@li.com),
HBD Issue #2267, 11/7/96
I am formulating a barley wine 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
PAGE 144
CATS MEOW 3
SPICED
BEERS
C AT E G O RY 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) Ingredients:
This batch turned out pretty good. Its a
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
Spicy Xmas Beer strong ginger character.
Issue #453, 7/4/90
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 citing. Perhaps the dark extract
This was based on a ginger beer recipe
1 cup, corn sugar overwhelmed the spruce and more spruce
from Papazians book. It was tasty after
3 ounces, fresh grated ginger root essence should have been used. Where the
just one week in the bottle. This is a light
2 packs, Edme ale yeast bottle says Sufficient for 8 gallons of
beer with a nice ginger aroma and flavor.
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 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! Ive found nothing
last 2 minutes add the spruce essence. Chill Six ounces of ginger seems about right to
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
Ingredients: hunk, ginger, grated
Classification: spiced ale, holiday beer, all-
4 pounds, honey 2 ounces, Cascade hops (boil)
grain, Anchor Our Special Ale
6 ounces, grated ginger 1 ounce, Fuggles hops (finish)
Source: Doug Roberts (dzzr@lanl.gov) 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-
Ive identified one of the Secret ingredients
ger and Cascade hops. Turn off heat, add
in Anchors Christmas Ale: cardamom.
Procedure: Fuggles and steep five minutes. Strain into
Im guessing they use 1/4-1/2 teaspoon per
Use two brew kettles. In the first, add 4 gal- primary, add water to bring to 5 gallons and
five gallons.
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
pitch. I also brewed a second batch with the
North East Holiday Beer
1 teaspoon, cinnamon
same procedure, except that I used 8 Classification: spiced ale, ginger, beer, hol-
1 teaspoon, ginger
pounds of honey instead of 4, 1/2 ounce of iday beer, extract
grated rind of 4 oranges
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
This batch had a furious fermentation and 1 ounce, Northern Brewers (15 min)
blew the blow tube off the fermenter, los- Sparkys 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)
Ingredients: 1/2 teaspoon, Irish Moss(15 min)
Source: Marc Light (light@cs.rochester.
1 cup, American Lager yeast slurry
2 pounds, crystal malt edu) Issue #483, 8/28/90
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
pitching yeast. Next time I make this Ill probably use
Classification: stout, maple beer, spiced
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%fml@sc.intel.com), gloves. Youll 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. ] 1/4 pound, roasted barley
This is a very good beer. I dont typically
drink stouts, but I really like this one. I 2 ounces, Perle hops (7.5% alpha)
Specifics: 1 ounces, Willamette (4.6% alpha)
absolutely dont like Guinness, but I do
like Youngs 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-
1-1/2 ounces, Bullion hops (boil) lic and boil for 1 hour. Toss in Willamette
Source: Chad Epifanio (chad@
12 ounces, maple syrup hops in the last two minutes. Pitch yeast
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
hadnt seen mention of using fennel before,
Procedure:
so I thought Id 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
Procedure:
Gak & Laurels 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: larryba@microsoft.com Issue
Source: Richard Stueven (richard.stu- degree water. Add malt extracts and water #734, 9/30/91
even@corp.sun.com) Issue #757, 11/7/91 to bring volume to 6 gallons. Add boiling
I kept the hop rates pretty low given that
Ingredients: sprigs when boil begins and boil for 60
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 Ingredients:
2 ounces, Cascade leaf (boil)
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- 30 min
Xmas Ale 6 ounce, fresh ginger (peeled, diced)
utes. If you dont want quite so much garlic Classification: spiced ale, holiday beer,
flavor, strain the garlic bits out before rack- zest of 4 oranges (valencia)
extract
ing (we didnt). Add 2 ounces of Cascade 1 teaspoon, whole cloves
Source: Phoebe Couch (ithaca!amber! 1 teaspoon, ground allspice
hops at begining of boil and again in the
phoebe@uunet.UU.NET) Issue #750, 5 3 cinnamon sticks (crunched up)
last ten minutes. Cool. Pitch yeast.
10/29/91 Ale yeast
I had a party and everyone liked this brew Procedure:
(1 month aging.) It has a medium head, a
pleasant hint of spices (not strong but very Use Papazians Step mash technique: 30
Legendary Mike Browns 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-
malt (liquid) iamatte at 15 minutes. At 30 minutes add:
Source: Mike Ligas (LIGAS@SSCvax.
1/2 pound, crystal malt 1/2 ounce Williamette, ginger, orange zest,
CIS.McMaster.CA) Issue #733, 9/27/91
1/4 pound, chocolate malt cloves, allspice, and cinnamon. Cool. Pitch
I didnt like this beer at first because I felt yeast.
1/8 pound, flaked barley
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 O.G.: 1.068
exquisite and sprucey and improved with
1 teaspoon, whole clove F.G.: 1.017
further aging.
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 Wonderful color and smells delicious.
yeast
Should be in the bottle next weekend and
Ill report on how it turns out.
PAGE 148
Ingredients: Specifics:
6 pounds, dry light malt extract O.G.: 1.040 Zulus 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 (zulauf@orbit.Colo-
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 Flemings 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: homer@drutx.att.com 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
grains, add dry extract, 3 ounces ginger, out, Id be curious to hear the results.
Note: This recipe appeared Vol.2, #10 of
boiling hops and boil for 1 hour. During The Wort Alert, the Hop Barley & the
last ten minutes add finishing ginger and Ingredients:
Alers newsletter from Nov. 1990, entitled
hops. Chill. Pitch yeast. Annes 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
Bobs 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
3.3 pounds, Munton and Fison Stout Kit treatment)
Source: Bob Murphy (heisch@zen.radiol-
3.3 pounds, Munton and Fison amber 2 ounces, Cascade hops (4.5% alpha)
ogy.arizona.edu) Issue #753, 11/1/91
malt extract syrup 1 ounce, Cascade hops
Each batch has been a bit different, but 1/2 ounce, Cascade hops
3 pounds, Munton and Fison light dry
good. The coriander isnt real strong, but is 1/2 ounce, Cascade hops
malt extract
noticable. Some people have a hard time 2 teaspoons, dried ground ginger
1/2 ounce, Hallertauer hops (boil)
identifying it. For some reason they all 2 teaspoons, dried ground nutmeg
1/2 ounce, Hallertauer hops (finish)
seem to lack much head, maybe the oils in 3 teaspoons, dried ground cinnamon
3/4 pound, honey
the coriander? Lack of head is not a prob- grated orange peel from 4 oranges
5 3-inch cinnamon sticks
lem any of my other beers have. Overall a 1/4 teaspoon, Irish Moss
2 teaspoons, allspice
nice slightly spicy light beer. Probably 3/4 cup, corn sugar for priming
1 teaspoon, cloves
good for lawn mowing if I had a lawn. M. eV. German Lager liquid culture in a
6 ounces, ginger root
Good right away but seems to get better 1 qt. starter
6 rinds from medium size oranges
after 3 to 4 weeks in the bottle. The flavors
(scrape the white insides of the rind Procedure:
blend together a bit more with age.
away)
Wyeast No. 1007 German ale liquid Steep crystal malt in brew pot. Remove
Ingredients: grains before boil. Add extracts and honey
yeast
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: Its not made ounce in the last 2 minutes.
clear, but the honey/spice mix is added to
Procedure: the wort just before cooling, theyre 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
ing for a full 8 or 9 seconds after little light on the hops, so the hops dont
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
stronger bittering hop; after aging the gin- who has tried it has really liked it. Next
Source: Ken Weiss (krweiss@ucdavis.edu)
ger asserted itself more and drowned out time, I think Ill leave the garlic cloves in
Issue #743, 10/18/91
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- nounced garlic taste in the final product.
though.
hopped Saaz blended with the ginger and
cinnamon aroma really well, and the ginger Ingredients:
flavor is perfect. The cinnamon didnt 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
utes. In the last ten minutes of the boil, add it to a 5 gallon secondary.
Steep crystal and chocolate malt in hot, but
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.
Debbes Garlic Beer dco.dec.com) Issue #598, 3/18/91
Old-Time Jaspers Gingered Classification: spiced ale, garlic beer, I tasted the sample which I took to measure
Ale 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
PAGE 150
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 evi@uunet.UU.NET) Issue #844, 3/16/92 dem.com) Issue #871, 4/24/92
toss into the wort for the final twelve min- Most people said to introduce the peppers
This is a composite recipe, designed to
utes of the boil. Cool. Pitch yeast. into the beer as late as possible, so Im
mimick Harpoons latest Winter Warmer
offering. I started with the spice list for going to just put a slice in a few bottles and
Harpoons Winter Warmer, as published in see how it goes. This way I dont 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
Statisticians Delight? Procedure:
800 gallons. So well see.
Now it is fermenting, and is a pretty murky Ferment at 50 degrees (primary). Second-
Ingredients: ary at 45 degrees. At bottling place a piece
brown color. I didnt think that much 40L
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. Well see what hap- extract nos, some jalapenos and a variety of sizes.
pens when it is done---looks like Ill need 1/2 ounce, black patent malt
to add the gelatin this time (Ive had good 12 ounces, crystal malt
luck with this in the past). Ill 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% Classification: spiced ale, ginger beer,
And I hope the hops are light enough to let
alpha) (boil) extract, honey
the basil and honey through. I think I have
1 ounce, Willamette pellets (aroma)
a pretty heavy hand with hops usually. Source: Don Veino (Don.Veino@
Wyeast British ale yeast (#1098)
1/2 teaspoon, nutmeg (8 minute boil) East.Sun.com) Issue #840, 3/10/92
Ingredients:
1--1/2 teaspoons, ground cinnamon (8 This is from Beer & Wine Hobbys recipe
2--1/2 pounds, barley malt of the Month, May 1991....their comment:
minute boil)
1/2 pound, wheat malt
1/2 teaspoon, ground cloves (8 minutes This makes a most delightful summer
1/2 pound, 40L Crystal malt
boil) beer, with a slight ginger taste, and a won-
2 pounds, honey
1 teaspoon, vanilla (5 minute boil) derful mellow ginger aftertaste. Chill and
1 pound, dried malt extract (pale)
1 tablespoon, gypsum enjoy!!
2--1/4 ounces, Mt. Hood hops (3.3%,
1 tablespoon, Irish moss (10 minute Dons comment:
bittering)
boil)
1/2 ounce, Cascade hops (5.9%) Taste good/light. Very clear, with a golden
3/4 cup, corn sugar (prime)
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 Ill 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 Im going to experiment a little with
some fresh rosemary in the next batch, in
PAGE 151
place of some/all of the ginger... well 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 (klein@physics.Ber-
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 Anders RN Screw 3 bags, Spicy Duck spices (cinnamon,
ounces liquid measure). When simmer anise, fennel, fenubar, clove)
Classification: spiced ale, coriander, honey
completed, removed ginger and hops bag, 4 sticks, cinnamon
and poured hot wort into fermenter (7 gal- Source: Bill Slack (wrs@gozer.mv.com) 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 Papazians new book. 2 pounds, dark honey
reading. zest of 5 oranges
Ingredients:
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
Ive 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 doesnt 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 orange zest, and spices denoted (end).
Rehydrate Red Star ale yeast or Belgian
commercial Xmas brews is that the spices Secondary had 2 more ounces of hops (did
yeast. Boil wort as usual. Ferment and
overwhelm the flavor of the beer rather not write down the kind).
prime as usual.
than complement it.
Im 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.
PAGE 152
1 pound, British Cara-Pils

Christmas in July Hershell Chanukahs Mulled 1pound, Crystal (40L)
Classification: spiced ale, holiday beer, Atheist Ale 2 pounds, klages 2-row (for partial
extract mash of cara-pils)
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 (abirnbo@rigel.cel.scg.hac.com) 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. minute boil)
The flavor is totally dominated by the crys-
On January 24, I bottled it with 3/4 cup 1/2 ounce, Hersbrucker Plugs (10
tal, honey, and spices. Dont fret too much
corn sugar priming. The F.G. was 1.032. minute steep)
about the extract. Any amber will do. If all
After about three months in the bottle it 1/2 ounce, Hersbrucker Plugs (2 minute
you can get is pale, just add about 1 pound
was interesting, but not what I was looking steep)
of amber malt to the crystal steep.
for---Steve Russels comment was Well, 1/2 oounce, Cascade Leaf (7%) (Dry
Amber can be made by toasting pale malt
its a very interesting ginger beverage, but hopped in secondary)
at 350F for about 20 min.
Im not sure Id 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, Ireks wheat extract 1 teaspoon, ground Allspice
you really like ginger Id 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.
The crystal and roasted barley were Winters 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 Pale Maple Ale
EBay.Sun.com) rec.crafts.brewing,
and the nutmeg were added. The Irish
9/10/92 Classification: spiced ale, maple beer,
Moss went in 40 minutes into the boil, and
Smells heavenly and should have just the extract
the rest of the ginger, tangelo peel and hops
went in at 50 minutes. At 60 minutes, proper aging time to mellow the spices and Source: Mark Davis (Mark_Davis.
cooled quickly (counterflow chiller) and hops by xmas. (I may have added more osbu_sout@xerox.com) Issue #978,
let sit for 3 hours. Racked off the copious hops than I should have, but I just couldnt 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). of its sweetness(maybe another 1/2 pound
Ingredients:
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).
PAGE 153
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
150 F water for 30 min.(I put the pot in the Grain steeped in a colander in 2 gallons of
lucky enough to attend the GABF a couple
150 F preheated oven) Sparged the grain cold water and brought to boiling: grain
of years ago will remember Anchors ver-
into the boiling pot with another 2 quarts of removed when boiling began. Some hops
sion of a traditional spruce beer. Yuck! It
170 water. Add enough water to bring vol- and spices allowed to pour into carboy. My
taste a combination of mint julep (sp?) and
ume in pot to 5 gallons. Bring to boil. notes dont mention fermentation times, so
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 Ive ever tasted. So dont
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 its 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: music.bitnet@cunyvm.cuny.edu), 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- 4oz fresh blue spruce tips (3-4 long)
Spiced Brown Ale uative. I have some more of it, so Ill 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 Ive made; it Procedure:
1/2 ounce Saaz hops (boil)
came out very well. The recipe is based on
1/2 ounce Saaz hops (steep 10 minutes) Temperature controlled step mash. Boil
Dotties 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 youre
ing them next batch. I also intend to add sure they havent been sprayed. Never tried
cinnamon and/or dried orange rind. extract. Wouldnt have a clue as to how
PAGE 154
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)
nation we used was based partly on what I 1 cup spruce (10 minute boil)
O.G.: 1.048
had left over from previous batches. We Irish moss (10 minute boil)
F.G.: 1.014
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
Christmas Ale we feared that there was too much grain to
To bottle, make a tea from 1 cup of spruce
Classification: christmas ale, spiced ale, twigs, then add priming sugar and boil
use the tried & true method.
partial mash momentarily.
Specifics:
Source: Jim Grady (grady@hpan-
O.G.: 1.056 Specifics:
grt.an.hp.com), HBD Issue #1239, 10/4/93
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 Flemings 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 Im 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 Cats Meow recipes and my own warped
and allspice are more pronounced over pre- the new spring flush from spruce trees now, ideas. What Im shooting for is something
vious batches (Ive made Phils 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 Im 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) that this is supposed to be a ginger beer.
I made spruce beer last year and only used
9# Pale Malt about a pint of twigs in a red ale. I also used
0.75# Dark Crystal Malt (120^L) Ingredients:
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)
1# German Dark Crystal Malt (20^L) This year I made a light ale and used a
0.5 lb. maltodextrin powder (for body
10# Munton & Fison Light Malt Extract quart of spruce twigs. Many of the com-
w/o color)
Syrup ments here have recommended only using
2 oz Hallertauer leaf hop (4.6% alpha)
2 oz (15 AAU) Northern Brewer Hop spruce in a dark beer. I must disagree. The
3 oz sliced ginger root (peeled for
plugs (60 minute boil) only problem I have with the light ale is it
lighter color)
1 oz Hallertauer Hop plugs (steep 10 is cloudy. Big deal.
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 flavor is more earthy. Kind of nice. It The ginger and hops were boiled in the
zest from 12 oranges
will be a good beer for when the summer wort for 45 minutes, then lemon juice was
4 Tbs Allspice (whole)
finaly gets hot. added along with my immersion chiller.
2 Tbs Cloves (whole)
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
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 (gummitch@techbook.com), berkeley.edu), HBD #1195, 8/3/93
Next time I brew this beer, I will probably
HBD Issue 1165, 6/18/93 I guess summer is the time for sequels, so I
increase the hops a little. I think that I used
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 Cats
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 Since then I have learned about IBUs and
first and made a nice filter bed. During
nothing but spiced and fruit beers, and has how to calculate them, my beers have
clean up, I noticed that after I removed the
gotten quite innovative and skillful at it. If become much more balanced and the bit-
hops, the needles kept clogging the copper
memory serves, hes won this category terness more consistent. I learned what
manifold.
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 theres a little information miss- and complex. There is an alocohol note in
ing, but it ought to provide a good start -- Scott Stihler says that you can also dry
the taste, as you might have guessed. The
and it was a really tasty beer, for those who hop with spruce. He also says that he has
beer is smooth. The bitterness is very
like chili beers. frozen spruce growths to use latter, but the
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
Ingredients: a little more.
drinkable, which means all the alcohol
7# Alexanders Pale extract Lisa St. Hilaire says she has also added
will sneak up behind you and knock you
1# Dextrin malt white fir to spruce beer, which has a tanger-
over the head. I was very happy with this
1# Vienna (presumably Briess) ine-like aroma, but says to avoid using
version.
1/4 oz Kent Golding & 1/4 oz. Clusters white spruce.
So for others who want to use herbs: I think
after 5 min. So, that is about all I know about spruce
1/2 oz of basil in 5 gallons is fine. A little
1/4 oz KG & 1/4 oz. Clusters after 20 & beer. So far, it seems like a good beer that
more wouldnt be bad, but 1 ounce is defi-
40 min. is definitly worth brewing.
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: Im 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 Joes)
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 farmers market)
then mashed at 148-152 degrees for 1 hour. 20 IBU Willamette hops
Wyeast American Ale yeast
Specifics:
Spruce Beer 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 didnt know that
F.G.: 1008
there was spruce in it I probably would not
PAGE 156
Dragons 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
Emma Wedgewoods Winter 1.0 oz Fuggle plugs (4.3%) (boil)
Heres an excellent recipe I just finished. I
1.25 oz Bullion pellets (9%) (boil)
have named it Dragons 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 (gbell@ix.netcom. 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. 0.75 oz E. Kent Golding pellets (dry
Last week I bottled 5 gallons of Winter Ale
100% Pure Barley Malt Syrup and tastes hopped)
that I created myself in the recipe formula-
like table molasses but with the malt flavor. ale yeast (I used Mendocino from a bot-
tor of SudsW 3.1. My target brew was
Must be a stage before it becomes extract tle of Eye of the Hawk and pitched
Samuel Smiths Winter Welcome. The
because it doesnt have that bitter edge. about 1/2 gallon starter)
result is *so* good that I wanted to share it
with yall. This is my first recipe from
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 Smiths 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 isnt 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. Its only been in the bottle a
extract) can, but this is only 69% apparent attenua-
week and Id planned to condition it for 4
tion. This gives an actual attenuation of
before serving: hope it lasts that long [;-)].
Procedure: 57%. Wow!
I cant 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 Ive ever brewed and its such a delight that corn sugar -- at this point I didnt want to
and add yeast from pkg. Fit with fermenta- its from my own recipe [:-D]. If I wasnt 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
hrs) volumes CO2 using 3.5 oz corn sugar.
By the way the name, Emma Wedgewoods
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 Im an evolutionary ecologist and all my lowing IBUs 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 Darwins 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 Im 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 youre 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 (mcarter@unm.edu),
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
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 Bells 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)
one of my favorite beers (Ive got one in the lager yeast
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 dont 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,
Im not going to throw the chiles in the
Procedure: extract
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@
is about to start then remove and add malt io.com), HBD #1770, July 1, 1995
Ill not put one chile in each bottle again,
extract, honey, and hops. boil for one hour. either. Fortunately, I limited this to 8 beers. Ive 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. Its 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. Ill let it sit for a few
My next attempt will utilize dry spicing in more months if neccesary (the recipe stated
Specifics: the fermenter. Ill try 6 to 8 steamed chiles it was judged after four months in the bot-
OG: 1062 in a musslin bag. Also, Ill 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
bittering. used bleach water on *everything*.
Spiced Chili Beer
Ingredients:
Classification: spiced ale, chili beer, sze-
chuan chili, extract 5.5 lbs. light DME
1 lb. Cara-Pils Malt
Source: Robert Rybczynski (robert@
umbc.edu), HBD Issue #1706, 4/15/95
Honey Ginger Lager 1.75 oz. Cluster Hops (boiling) 7.0%
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 (jeff@neocad.com),
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. Its slightly warming with no This ferments and ages for several months 0.75 c. dextrose (priming)
chile aroma. Heres the recipe for 5 gal- before its really good. If youre shy about
lons. ginger, use only 2 oz. The 4 oz. is TOXIC
Procedure:
and undrinkable for the first 4-5 months
Ingredients: Grains steeped for 15 min @ 150-165 F.
until it ages enough!
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
PAGE 158
Fermentation began VERY sluggishly 17 3.3 lb. can Morgans 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 bakers chocolate, 1.00 oz. Northern Brewer 7.8% 60 min
chopped up into small pieces 1.00 oz. Fuggles Leaf 3.8% 15 min
Specifics:
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
(dont 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. Prepare yeast starter. Crush specialty
mdhost.cse.tek.com), r.c.b., February 20,
steep grains and steep for 30 min. Add LME,
1995
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 zest. Cool, aerate and pitch yeast. Ferment
and remove grains. Add malt extract,
good. We plan to do it again, and next time at 70-74^F. Rack to a secondary after 7
molasses and honey. Return to boil. Add
I may put 3/4 oz. spruce extract in, though days and store at 70^F. After another 14
chocolate, jalapeno and serrano peppers
I have to think about it. days, bottle beer.
and boiling hops. Boil 60 minutes. Remove
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 wasnt very
noticeable. Racked into secondary fer- Gak & Gerrys Batch #75:
2 oz. Hallertaur (misspelled?) hops
(finishing, @ 5 minutes) menter, roasted yellow peppers slightly, Pepper Pale for Paris
then cut them into slices and add to second- Classification: pepper beer, spiced beer,
1 oz. Spruce extract
ary. Fermented additional 7 days at 60-63 jalapeno, all-grain
1 package EDME (dried) ale yeast
F. Source: Richard Stueven (rstueven@net-
com.com), r.c.b., September 27, 1995
Heres a winner from my notebook.
J.B.s Hot Chocolate Im usually pretty critical of my own beers,
Classification: pepper beer, spiced ale,
Merry Christmas! Ale but Ive gotta say this one blew away abso-
chocolate, jalapeno, serrano, extract Classification: spiced ale, holiday beer, lutely every microbrewed chili beer Ive
christmas ale, extract ever tasted! Forget about Eds Cave
Source: Stephen M. Kranz (smkranz@
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 Heres one that Ive shared with other peo-
ple and gotten favorable comments on. Ingredients:
which has an extremely MILD pepper hint
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 theyve 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 Morgans Light extract syrup 10.5 ounces chopped jalapenos (in sec-
ondary)
PAGE 159
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 Procedure:
Rest at 122F for 45 minutes
hops during final two minutes of boil.
Rest at 152F for 60 minutes Add 1 oz. fresh grated ginger, 6 inches cin-
Allow to steep for few minutes, cool wort
namon stick, and 1 tsp. orange peel in last
Sparge to 6.5 gallons in Scotties Patented Wort Chillin Device.
15 minutes of boil. Before bottling simmer
Boil 90 minutes, adding hops listed above Sparge into fermenter. Pitch yeast when
1/2 ounce ginger, 3 inches cinnamon, and a
cool. Ferment for about 1 week in primary
Chill, whirlpool, and rack 1/2 tsp. orange peel (simmer for 5 minutes
and rack to secondary fermenter. Dry hop
So far so good, eh? This was a fantastic and then strained the resulting tea though a
with 1/2 oz. Cascades Allow to sit for 1-2
beer even before I carbonated it. But you coffee filter and added it to the bottling
weeks. Prime with DME dissolved in 1 pint
asked for jalapenos, so here goes... bucket.)
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 doesnt
1/23/95
come back.
Im new here, but I have been brewing beer
And guess what? The mold didnt 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, Ill use
Source: Paul Baker (bakerp@amhsgwy. This is good. I will learn new things here.
one can (3.5 ounces) of peppers instead of
jpl.nasa.gov), HBD Issue #1630, January Heres a recipe that I brewed earlier this
three. Also, that mold growth was a sur-
13, 1994 winter and found it to be one of my better
prise...Ill need to sanitize the peppers
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
Three Hour Tour Ginger Pale tled after two weeks. It has been in the bot-
1/2 lb. Chocolate malt
Ale tle for six weeks now.
1/4 lb. Black Patent
Classification: pale ale, ginger, spice ale, So heres the problem: the ginger is com- 1 lb. honey (clover)
extract pletely overwhelming. It dominates the fla- 4 tsp. nutmeg
Source: gruber@gwis2.circ.gwu.edu, 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. 1 lb. bakers chocolate
Ingredients:
In fact this holiday ale starts and ends with 14 grams Australian ale yeast
8 lbs. Alexanders 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 wasnt 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 (dont 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
PAGE 160
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,
3 oz Chocolate Malt or improvise; put one pan in another, bot-
Source: Jeff Ireland (jeff@BluDol-
3.3 lb Light Liquid Malt Extract (I used tom one filled with water. Or substitue the
phin.com), r.c.b., 11/3/95
Munton & Fisson) brown sugar you already have. Cheers!
I am sure that there are more than enough
3 lb Laaglander Light DME Ingredients:
people out there who know how to make a
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
7lbs. British Pale Malt Extract 1 ounce Bullion hops (bittering)
2 inches Vanilla Bean, split
1lb. Belgian Pale Ale Malt Grain 1/2 ounce Hallertau hops (finishing)
Zest of 5 medium Oranges
1lb. Light Crystal Malt (10L) 1 pound Clover honey
3 grams Nutmeg (dry spice in
8oz. Belgian Buscuit 12 inches Cinnamon sticks or 6
secondary)
4oz. Dark Belgian Crystal (80L) teaspoons ground cinnamon
2 inches Cinnamon Stick (dry spice in
1lb. Dark Brown Sugar (boil w/ extract) 4 ounces Ginger root, freshly peeled
secondary)
2oz. Hallertauer pellets 3.1% AA and grated
2 inches Vanilla Bean (dry spice in
1oz. Saaz 3.7% AA 2 teaspoons of Allspice
secondary)
Wyeast #1214 1 teaspoon Cloves
ale yeast
Coriander 4 grated rinds from medium size
Ginger oranges
Procedure:
Dried Orange Peel (very strong) 1 package WYeast #1084 Irish Stout
Generic Ale yeast. I used Brewtek CL-170 Yeast
Allspice
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 dont 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 (folsom@ix.net- 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. Puppys Surprise Spiced
iday ales. Heres one I made last year that com), r.c.b., 11/3/95
turned out well, Ive started this years
Wheat Ale
Heres a holiday stout I did that turned out Classification: wheat ale, spiced wheat,
batch. 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-- theres a quarter
1.080. The low hopping rate gives a fairly This is inspired by a commercial brew,
pound of it in there! But it mellows a lot as
sweet beer that lets the spices shine Blue Moon Ale, which claims to be
it ages, and blends with the other spices. 8
through, some may want to up this a bit. Belgian but tasted more like a spiced
weeks is recommended, but it is already
PAGE 161
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, Im 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- for one hour.
Source: Al Phillips (alphi1@ix.netcom.
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? Ive heard Ingredients:
of sweet orange (mediterranean) peel in At 50 minutes, (10 minutes before end) add
0.75 lb. Crystal 40L Hallertauer hops and rest of ginger.
baking, so Im not confused about what
3.00 lb. Honey
this ingredient is. Ive 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 dont have direct experience with how Sparge to 5 gallon fermenter = full of cool
0.50 oz. Cascade (leftover) 5.7% 60 min
big a difference there really is. water and pitch yeast.
1.50 oz. Tettnanger (leftover) 4.5% 20
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 dont do this for my dark ale yeast
ales, I think it will be necessary for this Maple Brew
one. Classification: maple beer, extract
Procedure:
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 itll turn into a very
minute boil) FG: 1.017 good beer in a month or two.(Ive 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, Ill 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 ipe? Especially those who have brewed a
minute boil)
Countryside Ginger
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 Ive made!
extract
Wyeast Weihenstephen (#3068)
0.5c (120ml) corn sugar Source: James Rigney (rigneyja@world-
Ingredients:
gypsum or calcium carbonate net.att.net), r.c.b., 5/19/96
6 lb. extra light LME
Procedure: Just finished a recipe with ginger that fol-
0.5 lb. wheat malt
lows. Nice summer drink, kind of lemony
Boil oats in 3 gallons (11l) water until gela- 0.25 lb mild ale malt
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
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
to 160 degrees F. Steep the grains like a leaving the solids (trub) at the bottom of
I then added the malt extract, half the
big teabag. Mix the grains around by the bucket. I use glass to keep characteris-
maple syrup and boiling hops. After half an
squishing the outside of the bag with a tics from the last fermented batch, which
hour of boiling, I added the rest of the
spoon, lift the bag out to drain the water plastic can retain, from getting into the next
maple syrup and the irish moss. 3 min
with the goodies into the pot. Mix squish batch. Add (pitch) the yeast starter and set
before the end I added the finish hops.
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. DONT 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 youll get a bunch of foamy
pitched my yeast.
nin extraction (creates a bitter flavor, espe- gack (krausen) blowing out the tube. When
cially with roasted and black grains) to a the krausen subsides replace the blow off
Specifics:
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: Heres where
Source: Daniel Fernandez (daniel.fernan- and use them as soon as possible. When you add dry hops for secondary, sometimes
dez@solar.org), r.c.b., 10/5/95 done steeping the grains I add the first spices or fruit. At lager temps I prepare hop
batch of hops (1 oz for this beer) and bring pellets by boiling 16 of water, adding the
All the beer I make is from dry malt
the water to a boil. Turn off the burner, add pellets to the hot water, and pouring the
extracts and specialty grains. I dont have
the Malt extract and stir it in till completely green goo into the secondary fermenter
the time to do, or the space to set up for, all
dissolved. Turn the heat back on, bring to a before racking. At low temps pellets can
grain brewing.
boil and check the clock. Depending on float around the top like rabbit pellets and
I like to use Maple Syrup if possible (if Ive style youll 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 doesnt 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 Ive 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 Im 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 DONT 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.
1 Tbs Nutmeg to 5 gallons (measure and make gallon
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
ale, lager temp for lager. Ales need 1 1/2 to spice schedule since I have not brewed a
2 weeks (sometimes less if youre 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. Ive 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. 1/2 lb malted wheat
4 lbs. Klages 2-row pale malt
The matter of which is better is largely sub- 1/2 lb carapils
3 lbs. Ireks German Pils malt
jective. 1.5 oz Chinook 60 min
1 lb. crystal malt (40L)
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
Heres one that Ive shared and has gotten 1/4 tsp Cloves
1L starter, Wyeast 1007 German Ale
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 Phils 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-
lons of 77degC water over a period of Hazelnut Brown
Procedure:
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 (ubrewit@csra.net),
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
dop.fse.ca.boeing.com), HBD Issue better because of its balance.
Specifics:
#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
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. Its 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 youre bilize at 158 for 45 minutes. Mash-out to
Mash grain at 160 F.
ever there, its 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 wasnt 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 Ive been trying to be Pumpkin Ale
was a good one. It won best of show, 1996 careful. I dont think Ill really know the Classification: pumpkin ale, spiced beer,
Oregon Homebrewing festival in spice flavor until its finished. Anyway, Im all-grain
Albany,OR. tossing this out to the brewing community Source: Mike Uchima (uchima@mcs.net),
before I really know if its any good. r.c.b., 10/21/96
Ingredients:
If you are an extract brewer, Ill 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 (thats 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 (Ill 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- the grain bed and recirculate to get it going
Procedure: 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
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
CATS MEOW 3
FRUIT
BEERS
C AT E G O RY 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@ shannon@uu.psi.com) HBD 521, 10/19/90 extract
Corp.Sun.COM) Issue #493, 9/11/90 This is based on Papazians 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 Ive 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
cad.mcc.com) Issue #312, 11/29/89 boiling, pour wort over cherries in fer-
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. Dont worry about pectin haze, you pectins to creating a haze. Instead add them
definitely wont 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 youre shooting for. They use
6# frozen) unmalted wheat in their beer.
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
1-1/2 ounces, Fuggles hops (boil) Source: Andy Wilcox (andy@mosquito.
10 HBU, hops
1/2 cup, corn sugar (priming) cis.ufl.edu) Issue #415, 5/9/90
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 Ill 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 Ingredients:
Source: Chuck Coronella (coronellrjds@
ale yeast 6-7 pounds, light malt extract
che.utah.edu) Issue #447
corn sugar (priming) 1/4 pound, crystal malt
I decided to use lactose because several
people thought Papazians Cherries in the 2-1/2 cups, raspberry puree
Procedure: 1 ounce, boiling hops (Hallertauer,
Snow was a bit dry.
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.
PAGE 168
FRUIT BEERS
1/2 ounce, Tettnanger hop pellets (boil When boiling commences, remove grain
Cranbeery Ale 30 minutes) and add Telfords. 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 (tcp@esl.ESL.com)
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 isnt the best beer Ive 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
cranberry taste is quite dominating: I might Classification: fruit beer, stout, Russian
Steep black patent malt. Remove grain and
try just 2 or 3 pounds of cranberries in the imperial stout, raspberry stout, extract
add extracts. Boil wort 60 minutes with 2-
future. This recipe is based on Papazians 3 ounces ginger, add boiling hops at 30 Source: Dan Miles (miles@cs.washing-
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. Its 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:
corn sugar (priming) Remove pumpkin mush and strain remain-
15-1/4 pounds, bulk light extract
ing liquid into 5 gallon carboy. Rack again
Procedure: after 3 weeks. Bottle after another 2
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 (jshirey@jarthur.Clare-
Primary Ferment: 5 days Procedure:
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 Papazians 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, Telfords 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, Coopers 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.
PAGE 169
FRUIT BEERS
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 farmers 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.
(Hopped) Cooled some and freeze some. Prepare
Ive been getting a large head with good
1 pounds, Light DME wort as usual by steeping crystal malt in
lace, and an enormous aroma of raspber-
1 pound, Honey 150-160F water while the brew pot water is
ries. The brew is also crystal clear, with a
1/2 pound, Crystal Malt heating up and sparg into the brewpot. Boil
deep ruby color (which I consider to be just
4 pounds, Sliced Winesap Apples (from about an hour. Add 2 ounces Hallertau at
plain luck since wheat beers are character-
Purdue Hort. Farms-- hence, the name) 15 minutes and another 1/2 ounces at end
istically cloudy). As aging continues, any
2 teaspoons, cinnamon of boil. At the end of the boil, toss all the
hints of astringency are disappearing. It
1 cup, Cinnamon Imperials (Red hots) raspberries into the brewpot and let sit for
will probably need 4--6 months aging time,
10 grams, burton salts fifteen minutes. Wort was pretty cool by
quite possibly more.
1 teaspoon, Irish Moss then. Toss *everything* into the fermenter.
1 package Brewers Choice London Ale (With the raspberries in there, I figured I
Ingredients:
Yeast (#1028) couldnt get any S.G. readings, so I didnt
6.6 pounds wheat malt extract try.)
2/3 cup dextrose to prime
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
bags)
Strawberry Beer
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
hot candies. Turn heat to low after candies Source: s94taylo%usuhsb.bitnet@cun-
The wheat malt should ideally be a 60-40
melt. Add apples and cinnamon and steep yvm.cuny.edu Issue #659, 6/14/91
mix of wheat and barley. The crystal malt
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 Johns 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 1 pound, crushed crystal malt
Source: John DeCarlo (jdecarlo@
light DME, 1 ounce of Hallertauer (35 1 ounce, Northern Brewer leaf hops,
mitre.org) Issue #740, 10/8/91
minute boil), and again, Wyeast #3056. By (alpha=8.0%) 1 hour boil
using a 100% wheat extract, such as Ireks, In spite of everything, this came out very
very well, with rave reviews from every- 8 pints, fresh strawberries, washed,
I can control the amount of barley extract stemmed, pureed
to assure 60% wheat to 40% barley. one.
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%) Steep crystal malt in 1 gallon of water for a
Classification: fruit beer, apple ale, extract
(5 minutes) while, then rinse in another 1--1/2 gal-
Source: Lynn Zentner Issue #607, 4/1/91 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 cant 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. Im 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 for 2 hours, leaving the hops in for the
6 pounds, extra light dry malt extract
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 didnt 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
thats what Id 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
1/4 teaspoon, Irish moss clean panty hose and stuck in the pot while
Classification: fruit beer, plum ale, citrus
1/2 teaspoon, salt I bring the cold water to a boil). At the end
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 didnt even bother with a FG. It
tastes a bit tart, but the hops is a good bal-
Primary Ferment: 1 week ance for the sweetness. It is quite clear,
Procedure:
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(didnt remove pith)
one month (either Im 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 Ill post diced(didnt remove pith)
the results. Anyway, I cant comment on 1 tablespoon, ground nutmeg
Specifics:
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
Secondary Ferment: 1 month Williams English Brewery Ale
7 pounds, Lager Malt
yeast(from 12ounce starter)
PAGE 171
FRUIT BEERS
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- Mash grains using single-step infusion
Classification: fruit beer, raspberry ale,
spoon dissolved gelatin after 12 days. Bot- with 170 strike water, held at 150--160 for
extract
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
Primary Ferment: 5 days to boil and add DME. Boil 3/4 ounce Chi-
This beer has a very nice mild raspberry
Secondary Ferment: 12 days nook and 1/4 ounce Perle for 60 minutes.
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-
Raspberry Ale 2 cans, Alexanders pale malt extract
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% Irish Ale Yeast from DME starter into
Edme ale yeast
biosun2@ harvard.harvard.edu) Issue 1.054 OG wort. Racked to secondary with
#877, 5/6/92 three pounds of rasperries (frozen) and dry
Procedure:
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 Anthonys 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
Anthonys first recipe. Michaels 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, Ive The batch does not taste bad although the
never turned down swill, either...). cherry taste is none to prominent.
Anyhow, a bit more hops mightve been Raspberry Porter Ingredients:
nice, but definitely not necessary, as some-
Classification: fruit beer, porter, raspberry 6 pounds, 2 Row English Pale Malt
one suggested to me.
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)
PAGE 172
FRUIT BEERS
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 (gelly@persoft.edu)
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 didnt 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-
7.2 pounds, Alexanders pale malt for some, not enough beer character. Next
ondary.
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
wheat, with lots of tart baking cherries in 7 pounds, light malt extract syrup
Pectin enzyme (to precipitate pectin) 7 pounds, fresh wild raspberries
the secondary and a looong maceration.
Yum! 1 pound, english crystal malt (had no
Procedure: lovibond rating on pkg, Id 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 After two days of healthy ferment (~75 F)
blew the Saran Wrap up 3 inches, then off
ounce of Goldings after 20 minutes of boil, added fruit. Pureed raspberries with camp-
3 times! 3 days in the primary, then I
boil 60 minutes, add last 1/4 ounce of den tablet, added to fresh carboy (better use
racked to the secondary, and added the pec-
Goldings and boil 15 minutes more. Rinse a 6 or 7 gallon carboy if you got it, the fruit
tin enzyme. After 8 days in the secondary,
blueberries in a dilute sulfite solution (after takes up space!), purged carboy with CO2,
I bottled with 1 1/2 cups of dried extract. I
weeding out the fuzzy ones), puree, and and racked beer into it. Swirled it around a
stored it for 3 weeks, then tried it.
add to primary along with yeast. little to mix it up (dont 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. Didnt take a
final gravity.
PAGE 173
FRUIT BEERS
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 (cst@bork.nist.gov) r.c.b, 10/7/92
Classification: fruit beer, pumpkin, extract This stuff is very tasty.
Source: Kevin Dombroski
Ingredients: Cranberry Ale
(kdomb@ctp.com), 10/7/92
6 pounds, dark DME Classification: fruit beer, cranberry ale,
I received this recipe of the month last
6-8 cups altogether, roasted barley, extract
week from a local homebrew supply store.
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
3 pounds, blackberries Cats Meow 2 [Ed: probably Tim Phillips
6 pounds, light Dried Malt Extract (or 2
Wyeast Irish Ale recipe on page 169]. My cranberry ale
cans light malt extract syrup)
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 minutes)
Blackberry Weizen
Procedure: Classification: fruit beer, blackberry wheat, Irish Moss
Peel and remove seeds from pumpkin and weizen, extract Gypsum
cook until soft. In a large pot, heat 1--1/2 Munton & Fison Dry Ale yeast
Source: Charles S. Tarrio
gallons of water - add your malt, Mt. Hood 3 pounds, pureed frozen Cranberries
(cst@bork.nist.gov) 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:
more. Add finishing hops and boil for 5 Ive made the raspberry with three different
I used a little under 3 pounds of frozen
minutes more. Remove from heat. Strain recipes, I think I like the M & F better for
cranberries and pureed them right before
hops and pumpkin meat. Add boiled wort flavored wheats and Ireks better for straight
adding to the wort right after turning off the
to prepared fermentor -make up to 5--1/2 wheats. Ive also made a dunkel with Ireks,
heat. Their semi-frozen state brought the
gallons. Add prepared Liquid Yeast. Fer- adding two pounds of honey, 120 L crystal
boil straight down. I had a strainer over the
ment to SG 1030, transfer to Secondary and some roasted barley. That started com-
funnel hole and would let the wort drip
Fermenter, add the spices (BE SURE NOT ing into its own after about three months.
through it. Then I would press it a bit with
to add the spices until the secondary fer- Ive only done the blackberry once, and
the ladling spoon and scoop it out into a
mentation or you will lose the intensity of thats taking a long time to come into its
bowl. This took a little while, and some of
the spices). Finish fermenting. Prime with own too; I think Ill increase the amount of
the wort was left behind in the saturated
3/4 cup corn sugar, bottle and age for 3 to 4 blackberries to maybe 4-5 pounds next
cranberries (I used hop bags and grain
weeks or more. time.
sacks so that there wasnt 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
PAGE 174
FRUIT BEERS
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 andinator@delphi.com 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.
minute The following Punkin Ale Recipe was
This made my kitchen smell better than
fowarded to me by Dana Encarnacao
any other beer Ive ever made!!
Ingredients: (uunet!ftp.com!DANAE).
2 cans (29 ounces each) of Libbys 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
1/2 teaspoon ginger, ground Cut the pumpkin into 1 inch cubes, but
1/2 teaspoon clove
leave out the gooey inside and seeds. Add
Procedure: 1 teaspoon vanilla extract
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. Im 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 cant 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 & Vines (West Roxbury, Mass)

store newsletter a few years back. I added Charlie Brown Pumpkin Ale Cats 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 extract
Source: Brian Walter (walter@
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 Its 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 Alexanders 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) 8 pounds Blackberries
7 pounds light dried malt extract
Procedure: 1 pound 40 L Crystal malt 2/3 cup Orange Blossom Honey ( for
2 pounds pale ale malt priming )
Add all the spices (including Ginger root)
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. Im 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.
PAGE 176
FRUIT BEERS
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
Wyeast 1056 (Chico) Source: Tom Childers (TCHILDER@
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 Ive been playing with raspberry wheat
volume to 6 gallons with water. Pitch yeast. beers for a few months now, and am drink-
Cranberry juice and pulp were steeped ing my third batch. You dont need to go
with boiled and slightly cooled water a nd After 4 days, place 4 1/2 pounds of thawed
blueberries into secondary fermenter and all-grain, but you do need to sanitize the
small amount of post-boil (and pre-chill) fruit somehow. There are two main
wort for about 10 minutes, then strained rack beer over them. After seven days, I
transferred the beer to another carboy (a choices:
into carboy.
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 get very hazy beer. This method works well
F.G.: 1.010
Lima Bean Ale
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
lynx.msc.cornell.edu), r.c.b., 4/16/93 Everclear or 100-proof cheap vodka?),
Ricks 1994 BlueBeery Ale
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. Heres 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 didnt worry about bugs Here is my current wheat-raspberry recipe
Ingredients: (many thanks to Kathy Henley of Austin,
on the berries (I just washed the berries,
thats 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 dont take specific grav-
If youre 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 Alexanders
0.75 oz. Northern Brewer Hops (60 Ingredients:
Sun Country Pale Malt extract because its
minutes) 5-1/2 lbs light dried wheat malt extract
one of the lightest Ive seen.
0.5 oz. homegrown hops (mixture, 20 1-1/2 oz Hallertauer or Northern
Hope you enjoy this! I cant wait until a minutes) Brewer (boiling), 7 HBU
snowy night in January when Ill 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)
PAGE 177
FRUIT BEERS
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
cool to 190 F and add the frozen fruit and least* two weeks before tasting.
Source: Robert Blade
vanilla. Let sit covered for 20 minutes, Specifics: (blade@pop.tcs.tulane.edu), 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! Its 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!).
completely out (about another 7 days). Classification: wheat beer, weizen, fruit
beer, kiwi ale, extract Ingredients:
Prime with 3/4 cup corn sugar and bottle.
Source: Jim Grady (grady@hpangrt. 6 lb. pale male extract
24 oz of raspberries gives a fairly subtle
an.hp.com), HBD Issue #1195, 8/3/93 1 lb. amber malt extract
beer, with a mild tart raspberry underpin-
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 (cant remember what kind I
berries give a more assertive, but not over- calculated (and I didnt 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: wasnt big enough to fit em). Cooled them
months in the bottle, going from more 6# Williams 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
7 # kiwi fruit sit in a secondary for three weeks. When I
1 can Unican Canadian Ale liquid malt
2 campden tablets bottled it it tasted tart as hell -- but a week
extract
Wyeast Belgian Ale yeast later I started drinking it and it was great!
500 grams Light clover honey
Its 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
Procedure: Classification: peach ale, wheat beer,
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 Theres 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. Heres how Id change 1 oz. Hallertauer Hersbrucker Plugs (at 1 tsp Irish moss
Ralphs 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
about 5 AAU hops (maybe 1 ounce of Procedure:
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.
raspberries. I bottled at 23 days. Wait 2 weeks and enjoy so good home-
JazzBerry Juice
Specifics: brew.
Classification: wheat beer, fruit beer, rasp-
berry wheat beer, weizen, extract O.G.: 1.051
Source: Dodger Posey F.G.: 1.010
(dodger@quack.kfu.com), HBD Issue
#1505, 8/19/94
Billy Bobs Blueberry Bitter
Classification: fruit beer, blueberry ale, bit-
Just thought Id 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 Im just that way. Source: Curt Woodson (cdwood@lex- Here is the blueberry bitter I brewed up last
The raspberries were from Trader Joes. mark.com), r.c.b., 2/5/93 summer. I was quite happy with it -- the
Listed as 100% fruit, no additives or pre- blueberry flavor came through nicely, yet
I posted about my summer in the briar the malt/hops were evident enough that it
servatives. Metal strainer with soup ladel to patch picking Blackberries to make wine.
press. I was horrified when I did the sec- tasted like beer.
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 Im 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 dont think it ages
Note: I have made 3 batchs of this. All have well.
cedure and process.
been GREAT. I added more DME to one or
two of the batches.
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
PAGE 179
FRUIT BEERS
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 thats 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:
10 weeks in the bottle, we had some a
Procedure: 4 lbs 2-row Lager
Thanksgiving. The beer is full bodied, well
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.
5 days. Racked to 2ndary. Batch primed
Slugbait Apricot Cobbler Ale
with corn sugar and bottled 10 days later. Specifics:
Classification: fruit ale, apricot ale, all-
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
too pitty. So being the I-can-brew-any- Raspberry Brown Ale
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
was to call the brewery and ask about bit- star.enet.dec.com), r.c.b., 1/12/95
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
I spoke to a brewer there and he said they had a Blueberry Ale at a Brewshow in Port-
One of the brews I concocted this fall that
go for 15 IBU and use an apricot exctract. land, Me. and kind of got the fever for the
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 Cats 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, its and getting the flavor to come out. Unlike finishing)
mine. him, my blueberries werent hand picked - 5 lbs fresh raspberries
rather store bought - however, next year - Wyeast liquid English Ale yeast
PAGE 180
FRUIT BEERS
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 (Im a 185 lb. male.) At age of only 2.5 Ive 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 its 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- Finsters Finest Chocolate
tent and strong wine flavors. I hesistate to
call it a beer myself. Its 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
(arkoff@sun.lclark.edu), r.c.b., 12/13/94 recommend everything about it, except What I was brewing I call Finsters 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 bakers chocolate.
boring. Flavor varies a lot with temp. Lots 3-4.5 lbs Laaglander dark powdered Im 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.
about 1/2 pound of chrystal malt (20L) to 11 12oz. cans Knudsens frozen
After 1 week in the bottle, this brew was
sweeten it a bit. Also, when racking and Raspberry Nectar concentrate (Avail. in
overpoweringly raspberry. No chocolate
adding the wine base, _put on a blow off whole foods stores)
taste at all. At 2 weeks in the bottle, the
tube_ this stuff made a big mess! 1.25 oz Hallertauer Hops (boiling)
raspberry had really mellowed, and the
0.25 oz Hallertauer Hops (finshing)
chocolate came thru. Yummy. Next time,
Ingredients: 0.5 oz Saaz Hops (finishing)
Ill used 1-1.5 lbs of cherries or raspber-
5 1/2 lbs. dry light malt extract 1 tsp North Sea Irish Moss
ries. Im looking for just the barest hint of
1 1/3 oz. willamette hop pellets 60 1 pkg Munton and Fison Ale yeast
fruit flavor. I may only use 4-6 oz of choc.
minutes {alpha 4.3, beta 3.3} also. Im also looking for a dark-chocolate
1/3 oz willamette hop pellets 10 Procedure: flavor in the stout, so Ill have to continue
minutes Be careful with this recipe. At all stages experimenting. Ultimately, Im 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 1-1/4 cups dry malt extract
Dark Raspberry Wheat again subside, at which time it should be 8 ounces bakers 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.
PAGE 181
FRUIT BEERS
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
(david.draper@mq.edu.au), 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, I just sampled my first bottle. I was disap-
4-5 days in primary. Rack *very carefully*
but those who had never heard of the con- pointed at the relative lack of apricot char-
into secondary, to avoid racking fruit parti-
cept of a fruit beer (there are many down acter. By the way, I used the standard
cles. 10-14 days in secondary (I went 14).
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 dont 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, Coopers)
extract 100 gr (3.5 oz) 80L crystal Ingredients:
100 gr (3.5 oz) amber malt 4 lbs. Alexander wheat extract
Source: Stephen McDonald (smmcdona@
500 gr (1.1 lb) wheat malt 1.4 lbs. Alexander wheat kicker
watserv1.uwaterloo.ca), r.c.b., 1/8/95
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 Welchs 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 (eagle2@epix.net), 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
PAGE 182
FRUIT BEERS
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 doenst look as cool as it does when its
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
3/4 c. corn sugar or 1 1/4 c. dried malt OG: 1048
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 Raspberry Wheat
Edme Ale Yeast
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
Raspberry Pilsner com), r.c.b., 5/4/95
hops and continue to boil for 60 minutes.
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 (manuka@fwb.gulf.net), r.c.b., 5/3/95 1 oz. Tettinger Hops for 20 min boil
F{71-88 C} in order to pasturize the cher- 1 Pkg WYeast Saaz Ale
Ive made a raspberry from canned &
ries. Do not boil. Add the finishing hops 2 5 lbs Frozen Raspberries
hopped malt (kit) with amazing results...
minutes before you pour the entire contents
Heres 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-
OG: 1064-1068 (16-17) 1 tsp yeast nutrient
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
Thats 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
point, I rack to secondary and let it all settle
wheat, raspberry ale, extract Butternut Porter
(use finings if you feel the need, I didnt).
Source: Mr. Rad (gustav@enet.net), r.c.b., Classification: squash beer, butternut
By the time its 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, theres not a (Shirley_Bill@pcp.ca), r.c.b., 4/8/95
priming sugar, of course. Have done a few trace of haze or cloudiness. Its 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 its good as it is.
will release some pectin into the solution,
PAGE 183
FRUIT BEERS
Sorry for the mix of Standard/Metric, but .5 oz. Hershbrucker (30 min) raspberries on the floor and walls. I pan-
thats 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-
Im a bit lazy. .25 oz. irish moss flakes (15 min) triots got me to relax. I immediately fitted
Ingredients: Williams weizen yeast the carboy with an airlock, boiled 0.5 lb of
Laaglander DME (because I had it hanging
1 butternut squash (2 kg)
Procedure: around) in 1.5 gallons of water, cooled it,
1/2 lb chocolate malt
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 its not like
1/2 oz Goldings (30 mins) the goo, I DONT 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 Williams 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 its 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 Ill 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 (EricHale@aol.com) or
(3.6% alpha acid)
(Eric.R.Hale@naperville.nalco.info-
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 wifes 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 its 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
HAM_SANDRA_L@Lilly.com), HBD add some fruit. Heres my recipe for Rasp-
Issue 1750, June 6, 1995 berry Catastrophe (Ill explain the name
Procedure:
below). Im an extract brewer and proud of
In the future I want to repeat this recipe Boil 2.5 gallons of water with Extract,
it. I can make some pretty good beer and I
with either wheat dry malt extract or do an DME, and bittering hops for 60 minutes.
dont have the time for all grain.
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) Cool to almost pitching temperature. Add
gallon carboy as my primary. BIG MIS-
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 didnt 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 dont 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.
PAGE 184
FRUIT BEERS
didnt 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 (jstarks@ssnet.com),
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 Id 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. Im could get starch conversion. After another
brewing a Pumpkin Ale for a Halloween Procedure:
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, Im 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. Im 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 hasnt even started the yeast, hooked in my blow off tube and
fermenting yet! Im hoping the trub com- had a bottle of homebrew. My SG was
pacts a little bit more before I rack to sec- 1.048 right about where I wanted it.
Michaels Raspberry Ale
ondary. I never had this much trub before,
Classification: fruit beer, raspberry ale,
even on partial mash batches. Im planning Specifics: extract
on adding Pumpkin Pie Spice (dont know OG: 1048
how much yet) and hops when I rack to Source: Michael Minter (minter@
secondary on Friday night. Ill 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.
comments? Anyone have any idea if Ill get Classification: pumpkin ale, all-grain
Ingredients:
anything approaching five gallons when Source: Mike Clarke, MClarke950@
aol.com, HBD Issue #1818, 8/30/95 6.6lb Light Malt Extract (John Bull
Im done? Does this seem pretty par for the
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? Im 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
didnt get much taste though. It was my
8# 2-row English Pale Ale Malt wifes favorite beer, it was also the hit of
1# 60L Crystal Malt Procedure:
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 (affouj@rpi.edu),
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 dont
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
1/2 Oz. Saaz Hops (Pellets) concentrate (unfortunately couldnt get
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 (didnt go with the
8.5 pounds fresh-frozen raspberries think. weiss yeast to reduce those normally
Ingredients: desired esters of banana and clove -
Procedure: wanted to preserve the cherry/vanilla
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 IBUs 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.
into a hot bottle, capped with an airlock 12 pounds cranberries
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, didnt 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 Specifics:
ied til clear & bottled.
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, BRYAN@CCMAIL.ncsc.navy.mil),
fresh-frozen (no sugar added) raspberries 10/26/95
for secondary fermentation. Covered
PAGE 186
FRUIT BEERS
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 (mberk@tnce.com),
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 syrup
Ale
2 oz Liberty Hops ( 3.5 AAU) 3 ounces Halletau hop pellets
Classification: cherry wheat beer, wheat
5 lbs. Frozen Thawed Blackberries ( 2 teaspoons Irish Moss
beer, extract, fruit beer
added to the secondary) 4 ounces Carlson cherry extract
2 pkgs. Muton/Fison yeast Source: Dave Baker (dbaker@monroe.
Wyeast American Ale yeast #1056
ny.frontiercomm.net), r.c.b., 11/15/95
Procedure: Heres an extract recipe I sort of did on the Procedure:
fly - and it turned out to be real good. Its
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 youll 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. Its 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
2 oz. Ocean Spray Cranberry Juice sit for 3 days. Add the remaining 1/2 ounce
OG: 1.076
Cocktail Hallertau pellets right into your secondary.
FG: 1.024
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-
yeast mal 3/4 cup of prime sugar. Age at room
Vics Cherry Stout 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 sons cherry extract for the cherry flavor
Procedure: and aroma. I felt that 4 ounces was not
Source: Vic Hlushak (vhlushak@
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. DONT BOIL
30.0 pounds cherries mentation bucket along with cold H20 to THEM unless you want cloudy beer. You
ale yeast fill Note: dont 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
PAGE 187
FRUIT BEERS
.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 Alexanders 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)
get rid of dirt remnants and green skin fla- 1 small roasted pumpkin (4 lbs for
Id second this opinion. I made a cranberry
vors. Mash to a fine consistency adding about 4.5 cups)
ale with 1.2 kg (2x600 g) frozen cranber-
water as necessary. Allow temperature to Wyeast 3068 Weihenstephan Wheat
ries that turned out well IMHO. Nice subtle
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 isnt 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 qts water and bring to a boil. Strain grains,
3 kg liquid pale malt extract
patience (3 hrs for me) add the soup to the add 5 qts water and bring to a boil. Add
1 kg honey
main mash and begin your protein rest for LME, pumpkin mush, and Perle in hop-
1.5 oz Hallertauer (~4% AAU) boiling
1/2 hr. at 122 F. Raise temperature to 152 F bag. Boil for 20 minutes and add Tettnang
hops (60 min)
and mash for 2 hrs. Mash out at168 F. Now in hop-bag. Boil another 15 minutes.
0.5 oz Hallertauer flavoring hops (5
you can add the Prerinsed rice hulls. Stir Remove hop bags and strain wort. Add
min)
them in well, but reserve 1/2 lb. for the bot- strained pumpkin material to 2 quarts of
1.2 kg crushed frozen cranberries
tom of your lauter tun. Sparge with pH 5.7 water and bring to boil. Strain this back
(steeped 10 min)
adjusted water. Adjust pH with either lactic into wort. Allow to cool and pitch yeast.
Wyeast German Ale #1007
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
Classification: potato beer, vegetable beer, again and add 1 packet of dissolved gelatin
(do not boil your gelatin) and set the carboy Source: Tracy Williamson (williata@
all-grain is.dal.ca), r.c.b., 11/24/95
in as cool a place as you can find (not freez-
Source: Mearle Gates (gototem@aol.com), 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
hops are very nice too. and since I dont particularly like them on
Ingredients:
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 wouldnt be posting this recipe if I hadnt
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 Id use a different hop and possibly in
home grown)
vegetable beer, extract larger amounts.
1 oz. E. Kent Goldings Hops 1/2 hr.
1 oz. Wild Hops 15 min. (substitute Source: John Nicholas Varady
Ingredients:
Tettnanger) (rust1d@li.com), r.c.b., 12/7/95
1 & 1/2 cups crystal malt
2 oz. Ultra Hops 5 min. Mmmmm...Its good.
6.6 lbs Armstrong Amber malt extract
.4 oz. Ultra Hops 1 min.
2 oz. Hallertauer hops (pellets)
PAGE 188
FRUIT BEERS
3 cups fresh cranberries 2 oz Tettnangers (reduce if you dont 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. Morgans kit malt and bring back to a boil. 50 min and add cranberry juice conc. steep
Add fruit. Lower heat. Steep at 150 degrees above 170F for 10 min Cool asap Ferment
Cooked cranberries separately, added to
primary with wort and filled to 5 gal(US). 20 minutes with the second half of the Specifics:
hops. O.G.-1.062
Now, I know boiling fruit releases the pec-
tin, but I couldnt figure a way around the Thats 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 cant 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 (smw1@axe.hum- weeks ago. We followed an all-extract
FG: 1011
boldt.edu), r.c.b, 3/15/96 recipie from Charlie Papazians 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 dont 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: cmcgee@hom.net, 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
Im new to this list, so I thought Id 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 Ive enjoyed immensely. Fruit? Good body, little head, and does well with
In Beer? Yuck! Well, thats 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 dont like
beer very much(referring to the garbage in Bring three gallons of water to 160-deg F.
Wheat or ten to taste...
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
Ive had the best luck with strawberry Ingredients: extract syrups and boiling hops. Boil 1
wheat (and one batch in particular...!), but hour. Remove from heat. Add the crushed
8# Light LME
Ive tasted a couple heavenly rasperry cherries to the hot wort and steep for 10
2# honey
wheats too. Cherry wheats never seem to minutes. Pour the lot (cherries and all) into
.25# Black Patent
be too good for whatever reason. If you a primary fermenter and cool to yeast
1# Crystal
have good luck with a different kind of pitching temperatures. Add the yeast cul-
1oz willamet Hops
fruit, please let me know. Original credit ture ans ferment 5-7 days in primary.
.5oz kent goldings(last 10 min boil)
for an earlier version of this recipe goes to Siphon the beer off the cherries into the
1 pkg. EDME ale yeast
Mike Raimey, Braumeister Ekstrordinar. secondary fermenter and let go another
2 Tbsp pumpkin pie spice
Ingredients: 1 can Welchs Cranberry juice seven days or until fermentation is com-
concentrate plete. Bottle with 3/4 cup of corn sugar.
1 1/2 lbs honey
1 can Morgans Wheat peels from 4 oranges(without the white
1 1/2 lbs lt dried malt gunk)
6.5 gallons water
PAGE 189
FRUIT BEERS
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 dont fruit will send the gravity into orbit so
Classification: raspberry wheat, wehat know too much about their use, however. dont 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 summers Produces a beer with a blue head and hue
com), r.c.b., 5/13/96
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! wifes 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
w/ this step due to chunks of fruit clogging
Blackberry Peach Lager 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
after 3 weeks, delicious after a month. Source: KHButtrum@aol.com, HBD Issue
Ive received several requests for this rec-
#2063, 6/8/96
ipe via private e, so I thought Id go ahead
Specifics: Strawberries are in season. Heres a great
and post it to the list for all you extract
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 Racoons 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 Harveys Blue Beer 3 lbs light malt syrup
future attempts are welcome. Classification: fruit beer, blueberry beer, 1 lb extra-light dry malt
all-grain 1 once Pride of Ringwood (boil 45min)
The biggest flaw of this brew is the lack of
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 hazrd@graceba.net), 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 youre attached hold, we pick the berries, and craft the beer
PAGE 190
FRUIT BEERS
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 (mhaag@ix.netcom. 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 girlfriends love for lemon fla- water. Collect wort, add honey, boil for 75
pot into primary after cooling. vored beer. Its pretty strong too. Very good minutes adding hops for last 45 minutes.
lemon aroma and soft sweet aftertaste. I Cool, pitch, ferment for 1 week.
Ferment in primary for 5 days. Then rack
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 OG: 1.040
Classification: fruit beer, blueberry beer,
dry ale yeast FG: 1.002
extract
Source: Mike Haag (mhaag@ix.netcom.
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 Cranberry Wit
hot days of summer, and this turned out
1-1/2 ounces of the hops at this time. Classification: fruit beer, cranberry beer,
pretty good, special thanks to Karrie &
Return to heat and boil for 50 minutes. wit, all-grain
Kieth Simon for all the difficult tasting ses-
After removing from heat, add the remain-
sions. Source: Christopher Mort (cmort@
ing 1/2 ounce of hops, the lemon extract,
This is a beer you can drink all day, it goes expert.cc.purdue.edu), r.c.b., 11/13/96
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-
Ingredients: weeks ago.
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 Im pretty happy with
4.0 oz L.D. Carlson Blueberry Extract the results so far -- kinda fruity. I waited
until the secondary to add the cranberries
Macs Peach Ale so they would come out more and become
Procedure: 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. Its not a sweet flavor like Lin-
I piched the yeast at 70 deg. and racked into It drew raves from friends when I first demans, but a very tasty brew. Im 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 didnt 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 (erikvan@ix.net-
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
Havent 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 (dleone@pd.stlnet.
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
CATS MEOW 3
BELGIAN, GERMAN,
SCOTTISH, BROWN ALES
C AT E G O RY 9
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
to many stout recipes but the barley isnt
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
Cats 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 Williams 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) syrup
Source: Florian Bell (florianb@
1/2 ounce, Willamette hops (finish) 2/3 pounds, chocolate malt
tekred.cna.tek.com) Issue #324, 12/15/89
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. Its also a lot Burton liquid ale yeast
cheaper.
Procedure:
The mash was done using Papazians 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)
Source: Elaine May (elaine@hpmtlx. Classification: Trappist ale, Belgian ale,
hp.com) Issue #362, 2/21/90 Chimay, all-grain
1 pack, Wyeast Irish
The beer is a brown ale with sweetness Source: Chuck Cox (bose!synchro!chuck
Procedure: @ uunet.UU.NET) Issue #556, 12/18/90
from the sugars and crystal malt; not much
hop flavor. The maltodextrin contributes a I used Papazians partial mash method,
except used 2 gallons of sparge water. I got Ingredients: (for 9 gallons)
strange slightly syrupy quality (I think)---I
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
14 HBUs, Chinook hops (boil) Lines 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 didnt 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 brewers 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,
1/2 pound, corn sugar stored very carefully). Bottle, yield 6 gals.
Source: Ken Ellinwood (!sun!suntzu!
10 grams, coriander aimla!ken) Issue #299, 11/9/89 Specifics:
8 grams, orange peel O.G.: 1.072
My last batch came out too light because I
4 HBUs, Saaz hops (boil) F.G.: 1.014
added only 1/2 pound of the crystal malt---
4 HBUs, Hallertauer hops (boil) Primary Ferment: 2 months
I was convinced it was in the 90 Lovibond
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
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
PAGE 195
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
Rack and add finings (or polychlar). When and dilute to 5 gallons each.
Dons 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. Im not
Source: Mal Card, (card@apollo.hp.com) 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, dont 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). mentables, sugar is standard in British
Ingredients: (for 10 gallons) 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 dont 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 Wyeast 1028 London Ale yeast
4 pounds, Alexanders light unhopped
crushed) 1/2 cup, corn sugar to prime
malt extract
5 3-inch, cinnamon sticks (slightly
1-1/2 pounds, Light dried malt extract
crushed)
(DME) Procedure:
5 AAUs of your favourite bittering Mash grains in 10 quarts water at 150
newish cuttings from Blue Spruce
hops (e.g., 1/2 ounce. of 10% alpha degrees for 90 min. Mash pH 5.5. Mash-
sapling (~ 1.5 quart jar filled loosely)
chinook) out 5 min. @ 168 degrees. Sparge with 5
Whitbread dried ale yeast
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
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 1/2 ounce, Hallertauer
Brown Ale
Procedure: 1/4 ounce, Cascade
Classification: brown ale, extract
3/4 cup, light dry malt extract (priming)
Source: bgros@garnet.berkeley.edu Heat 14 quarts of mash water to 135
Wyeast 1098 English (Whitbread) ale
rec.crafts.brewing, 1/16/92 degrees. Mash-in for 3 minutes. Adjust pH
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 dont get much nutty flavor,
hours at 150-141 degrees. Mash-out for 5 Heat 18 quarts of mash water to 140
so I would increase the chocolate malt.
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, Its 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 havent 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 Im still trying. I tried install a phone system and after the job was
The only substantial change Id 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 wasnt terribly successful in phone line...ugh! Its a good ale, but not the
hop, using the same quantities of the same imparting peaty flavors to the malt. Next Great Ale that Im still looking
varieties. After three weeks of fascinating time Ill get the peat really soggy; perhaps for...maybe its in the fermenter now?
fermentation, a strong beer was produced that will work better. Its rich, vinous, with
complex port-like ethers and not a hint of Ingredients:
that was intriguingly complex and true to
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, Ill 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),
PAGE 197
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 didnt 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
add another ounce. At the 40 minute mark, Specifics:
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
Lambic 16 pounds, 2-row brewers malt
Classification: Belgian ale, lambic, all- 2 pounds, crystal malt (40 Lovibond)
Margaritas Moult Scotch Ale grain 2 pounds, crystal malt (90 Lovibond)
Classification: Scotch ale, all-grain 2 ounces, Northern Brewer leaf hops
Source: Martin A. Lodahl (pbmoss!mal-
(Freshops)
Source: Bill Slack Issue #761, 11/15/91 odah@PacBell.COM) 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. Its 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.
ing to smooth out. I wish I had made more Sour, but not excessively so, nutty, fruity,
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
PAGE 198
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 lambics 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. Guinards Lambic book for more info. gested by Fred Eckhardt. Ive used the
yeast from time to time and think its 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 isnt Ingredients: 2 ounces, Hallertauer hops (60 minute
he the publisher! boil)
6 pounds, U.S. 2--row malt
Ingredients: (not sure of volume, 1 pound, Vienna malt 1 ounce, Kent Golding hops (60 minute
probably 15 gallons) 1 pound, wheat malt boil)
1/4 pound, light crystal malt (10 L.) Wyeast Belgian ale yeast (or culture
10 pounds, 2--row Klages
1 ounce, Hallertauer (2.9% alpha) (60 Chimay)
15 pounds, wheat malt
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: Im 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 Eckhardts description of
centrate (68 brix) and Brettenomyces Widmers 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 (lutzen@novell.phys-
O.G.: 1.070 170 degrees F for mash out and hold for 10 ics.umr.edu) 3/9/92
F.G.: 1.020 minutes.
Killians 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 wont
grain go away.
Trappist Ingredients: (for 10 gallons)
Issue #833, 2/28/92
Classification: Belgian ale, Trappist ale, 6.6 pounds, Northwestern dark malt
First, lets look at the style. A Kolsch has
Chimay, Corsendonk, all-grain extract
starting gravity of 1.040 to 1.046, IBUs of
Source: Tony Babinec (tony@spss.com) 6.6 pounds, Northwestern amber malt
20-30, and SRM of 3.5 to 5. The Zymurgy
Issue #848, 3/24/92 extract
description of a Kolsch is: Pale gold. Low
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, heres an all-grain recipe.
ping should be continental noble hops. The
PAGE 199
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 45 minutes and 10 minutes before end of
ounce 15 minutes later. Add the 2 ounces I use Papazians temperature-controlled
mash (30 minutes at 122, 90 minutes at boil.
of clusters at 40 minutes. At the end of the
60 minute boil, turn off heat and add the 155--145, sparge at 170). Total boil time
was 1 hour. Cool and pitch yeast. After 6 Specifics:
Cascades. Cover and allow to steep for 10-
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 (jm@sead.siemens.
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 cant 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 wifes 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. Its 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 1--1/2 ounces, Fuggles (45 minute boil)
berkeley.edu) Issue #867, 4/20/92
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, Im surprised
Ingredients: Put malts into a boiling bag and place into
at how easy it was (even with thunder-
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
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 Wheat malt, 3--10% of mash (vary
Source: Jed Parsons (parsons1@husc.
where it sat for another week before bot- percents accordingly)
harvard.edu) Issue #917, 7/6/92
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
its not realistic to buy, I made quite an Whitbread or Wyeast 1007 (German
Classification: wit, rye, roggenbier, Bel-
effort to copy it. The effort has gained me a Ale)
gian ale, all-grain
lot of experience and quite a few ribbons in
Scotch ale (wee heavy) competitions. So I Source: Bill Slack (wslack.UUCP!
Procedure: wrs@mv.mv.com) Issue #927, 7/19/92
will give you all my best and closest to
Heat 14 quarts for 140F strike heat. Mash
Traquair House recipe, do not make substi- Ingredients:
in, starch conversion 1--1/2 hour at 154F.
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 1 ounce, coriander seed
Alt 1/2 ounce, orange peel
only
Classification: German ale, alt, all-grain Belgian ale yeast
1--1/4 ounces, centennial hops - 11.3
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. ander, and another 1/2 ounce of Haller-
Mash at 155F for 1--1/2 hours. Collect first
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
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. Its 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 (gxd@po.cwru.edu)
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
Irish moss. Five minutes before the end of
Procedure: 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
of water to brewpot and bring to a boil. Source: Bill Ridgely (RIDGELY@a1.
Specifics:
Add can and dry extract and boil for 15 cyber.fda.gov) Issue #960, 9/2/92
O.G.: 1.060
minutes. Steep hop pellets in hop bag for To my knowledge, there is no beer pro-
F.G.: 1.015
10 minutes with heat off, then remove hops duced in Scotland in the gravity range of
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 Ive 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. (roy@mcnc.org) 7/29/92
ished. The beer ages well and is still wonderfully
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.
Ingredients:
Fat Wandas Kolsch Klone 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 ales body and 1 pound, dark brown sugar
PAGE 202
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 (whg@tellabs.com)
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--
finishing (10 minutes) I dont know if Golding dry hops are
131F. Mash: 2 hours at 148--152. Mash
Irish moss, last 5 minutes appropriate but theyre spicy finish seems
out: 5 minutes at 170. Sparge: 6--1/2 gal-
Whitbread ale yeast like it should be OK. Besides theyre sooo
lons at 170. Boil 2--1/2 hours adding hops
1/2 teaspoon, yeast energizer good I cant resist. Im I just hopelessly
60 minutes from the end of the boil.
lame?
Specifics:
O.G.: 1.070 (5--3/4 gallons) Ingredients:
F.G.: 1.011 1 pound, Biscuit malt
Batard de Belgique
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 1/2 pound, Roasted Chocolate
Alt
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 (tony@spss.com) Golding plugs)
ounces of hops around, so the batch is Issue #980, 9/30/92 Wyeast Belgian ale
underhopped. I didnt 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
I hope the esters subside with age, as it is vors found in English beers are not desired
a Belgian Trippel, but the resulting brew
overpowering right now. On opening, a in Alts. Both of the above Wyeasts drop out
was a lovely golden ale color. At about 9--
bottle almost fills the room with the ripe well and you get a very bright, clear beer.
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 Fixs Vienna Mild, substitut- bottle, tasted room temperature, it was fan-
75, for what its worth.Only time will tell, ing an alt yeast for a lager yeast. tastic. No bananas yet, but were of course
I guess... expecting them.
Ingredients:
This seemed like overhopping ad nauseum,
Ingredients: 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
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)
1/2 ounce, Olympic pellets (finish)
first three ingredients. Boil 45 minutes, Citadelle White
then add 3/4 oz. coriander. Boil 10 min- Classification: Belgian ale, wit, wheat beer,
1/2 ounce, Cascade pellets (finish)
utes, then add remaining coriander and all-grain
Wyeast #1214 Belgian
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
carboy, and add yeast. Ferment using blow- The arrival of Celis has spurred an interest
crystal. Removed grains. Boiled 1 hour
off method, then prime with 3/4 cup corn in brewing white beers, and in addition
with extract, Fuggles and Cascade, brown
sugar and bottle. some HBDers have expressed a desire for
sugar, cinnamon and Irish moss.
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: pohl@unixg.ubc.ca (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, Heres 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@ Wyeasts Belgian Ale yeast rather than the wouldnt 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). Grain bill--The basic bill is 60% barley
the same with wheat malt. Well, the first
wheat malt batch finished a couple of malt, 30% wheat malt, and 10% raw wheat.
Ingredients: The latter was purchased at my local food
weeks ago, and my friends and I are
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. Papazians basic Procedure: 5 pounds 2-row pale malt
recipe is very flexible; Ive 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 Ive 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
Thats it. The light hopping is to let the after end of boil)
extract
wheat and yeast flavours shine through, 12.5 ml 88% lactic acid (added at
2 pounds orange honey
and they do, very nicely. Although this is bottling)
1 ounce Hallertauer or Northern Brewer
an ale, I found it tasted best well-chilled. It 110 grams corn sugar in 4.75 gallons for
(7.5 HBU, boil)
also needed a little while (about a month) priming
1 ounce Hallertauer or Hersbrucker (3
in the bottle for the yeast and hop flavours Hoegaarden white yeast cultured from
HBU finish)
to reach an optimum balance. brewery sample
1-1/2 ounces crushed coriander
PAGE 204
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 didnt 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)
Specifics: 1.038. TG: 1.002.
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- 0.5 ounce fresh ground coriander for 60
Wit 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 -- Rajottes 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 nards 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
A pinch of ground cumin Seattle. My interest in the style was piqued,
10 ml 88% food-grade lactic acid (at to say the least. Pugsleys Pseudo Celis White
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) While this will not fool everyone into
water at ~90F. Protein rests:
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
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 OKeefe (tokeefe@utxvms.
Ingredients: trub than before at the bottom of the car- cc.utexas.edu), r.c.b., 8/9/94
4.5 lbs. 6 row (or 2 row) boy, only about 1 inch. It was quite fluid,
Heres the recipe for a batch I made about
4.0 lbs. Unmalted Wheat (Bulgar from not stuck together as usual, and it sloshed
two months ago. Its my favorite brewed
Health Food Store) gently about the bottom of the carboy at the
thus far! Its kinda heavy and sweet, ad is
4 grams dried orange peel slightest disturbance. Large (1-2 inch
fairly close to a porter, though certainly not
4 grams crushed corriander seeds diameter), milky, gelatinous, stringy, and
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 didnt 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 doesnt 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 its 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.
extract 2 oz Cascade hops. Sparge directly into 2
3) After 50 min, throw in the fuggle hops,
gal cold H2O in 5 gal carboy (note wort
Source: Rex Saffer (saffer@stsci.edu), and boil for 10 more minutes.
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 Ive made about 175 deg F. Stopper and cool over- carboy with 3 gal water. When its 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
Heres 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
After several discussions with some sugar during the boil. Add the balance of
Source: Fred Hardy
*knowledgeable* brewers, I plan to change the Fuggles hops for the last 15 minutes of
(fcmbh@access1.digex.net), 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 you choose to use it, though it should not
noble hops (Hersbrucker & Spalt). The
Peculiar are derived (sometimes copied) be necessary in a beer this dark.
honey will help dry the beer out, and the
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.
Big thanks to Dave Brockington, Jim and ferment to completion. Estimated FG
Albans, Herts, Eng., 1993. It is presented
Busch, and Scott Bickham for the recom- of 1014.
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-
Ingredients: Sample after two weeks.
stons 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 Laaglanders, 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, theyre 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 water to a boil. As soon as the water boils,
Target profile for this recipe: SG 1059, IBU
.50 oz. Mt. Hood (4.5% AA) 60 min. remove it from the heat and remove the
31.6, SRM 16.8. Published recipe is for 23
8.0IBU grains (use a grain bag, etc. to help, but get
litres, and all units are metric. I have con-
.50 oz. Tettnang (4.3% AA) 30 min. the grains out). Old Peculiar is a brew with-
verted units to USA system and modified
2.0IBU out a hint of astringency, and left over
the recipe to yield 5 US Gallons using my
.25 oz. Liberty (4.5% AA) 10 min. grains may leach tannins when the goods
own Brew design model.
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 to a boil. Boil 1 hour, adding the last batch
1 lb. Invert Sugar
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
1/4 tsp Epsom Salts added to kettle
Carlas Rainy Day Ryefest
Specifics: Classification: roggenbier, rye, all-grain
Wyeast #1968 Special London Ale
O.G.: 1.050 Source: David P. Brockington (bronyaur@
F.G.: 1.007 Procedure:
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
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 heavy-handed. Incidentally, there are dif-
Add hops at 60 minutes before end of boil.
not overwhelming, in my opinion. In fact, I ferent types of coriander seeds available.
You are not looking for high hop bitterness,
consider this beer a quaffer, and can easily Instead of going to the spice rack of your
nor should there be noticeable hop aroma.
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 youre not an all-grain brewer, then dont 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. Heres a thought -- use a
the flavor and body of the finished beer. dash of orange curacao liquor in the beer. I
8 lbs. English Pale 2-row, preferably
You might try doing the fermentation at a used McCormick dried orange peel to no
Marris Otter
relatively warm temperature, say, 70 to apparent bad effect. If I were to do things
4 lbs. malted rye
75 degrees F. This should lead to more of again, I might up the amount a bit, or sub-
2 oz Cascade [6.0 AAU] for 60 minutes
that Chimay flavor in the finished beer. stitute something fresher.
1 oz Hallertaur [4.7 AAU] for 15
minutes And, dont 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
white, wheat beer, all-grain racked onto the yeast cake from a just-
Grains mashed in a single-step infusion @
racked beer, and maybe that contributed a
156F for 90 minutes. Source: Tony Babinec (tony@spss.com),
bit of pleasant dryness to the beer. Id love
All fermentation done in glass @ 65F for HBD Issue #1095, 3/11/93
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
Specifics: lactic acid for some tartness sounds like
wheat berries. The flaked wheat is already
something to try. As the acid is quite con-
O.G.: 1.042 gelatinized. The raw wheat berries should
centrated, it shouldnt take much.
F.G.: 1.006 be boiled and gelatinized, and thats a
mess. Also, there are different wheats Ingredients:
available, and its not clear to me that 5 pounds pale malt
whats 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 0.5 pounds flaked oats
Classification: Belgian ale, Abbey beer,
hedge, and in retrospect could have been hersbrucker hops to 18 IBUs
Trappist, Chimay, all-grain
flaked wheat. 20 gms ground coriander seed
Source: Tony Babinec (tony@spss.com),
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 Jacksons writings,
might try to get your hands on Wyeast Bel- Procedure:
Im pretty sure he says that Hoegaarden
gian ale yeast, though to me it doesnt taste
Wit has a grain bill as follows: Process was an upward step infusion mash:
like Chimays.
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
1.5 pounds Munich malt 144 degrees F for 30 minutes
While my grain bill used a bit more barley
0.5 pounds 60L (or darker) crystal malt 150 degrees F for 90 minutes
malt than these proportions would suggest,
PAGE 208
mash out version at about 150-155 deg F. I wont 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 didnt
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, Grants 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 (bradley@adx.adel- week later, its 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 its much smoother, but a bit
This recipe is made using spent grains from Other than the loss of nose, its 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 its 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. Its 4 weeks in the bottle
0.75 lb Crystal, 40 Deg. L
today and theres hardly any left :-) Ingredients: (for 10 litres)
0.5 oz Chocolate Malt
Fred Eckhardt, in The Essentials of Beer 4 quarts water 4 pounds Finnish sahti malt mixture (=
Style, lists Grants 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, Ill 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 Procedure:
extract, total volume of boil, 5 gallons. 1
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
to mash tun after draining first runnings for secondary 7 days.
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-
172F to mash tun and let settle 15 minutes. Specifics:
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: Scottos Rapier-Like Wit
1011. Classification: wheat beer, wit, Belgian ale
Specifics: Source: Scott Bukofsky (sjb8052@min-
Karis Bitter Rye Ale erva.cis.yale.edu), r.c.b., 4/8/94
O.G.: 1.035 Classification: rye, roggenbier, extract,
Bitterness: 24-37 IBU My latest batch of beer seems to be taking
sahti an awful long time to ferment. Its been a
Primary Ferment: 9 days:
Source: Kari Nikkanen (NIKKANEN@ total of 2 and 1/2 weeks now, and it has
F.G.: 1.011
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 Ill change when I rising, but it looks like Im in for another
brew my next rye ale. First, Ill do a tem- two weeks perhaps. This seems really long.
perature controlled mash with starch con-
PAGE 209
Although this beer is labelled as a wit, a 1 oz. Hallertau hops, A=4.8 boil about the Old Ale moniker, but I dont
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 Im not sure how youd 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
Ingredients: (Lawries?)
because they dont dominate it as some
5 whole cloves (to make me feel good,
3 lb Dutch extra-light DME other aroma hops might.
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 Ive 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 didnt 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 Id 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
about 2 weeks in the bottle. Mash pale, vienna, and munich malts at
Tasty and seems to be on the right track, its
154F for 1.5 hours. Add crystal and choco-
spices are more subtle than Id planned.
late malts at mash-out. Add sugar to the
Next time Ill 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
PAGE 210
Specifics: with a faint apple crispness caused by the

Wit O.G.: 1.038 yeast. Ive 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 (malodah@srv.Pac- Ingredients:
Bell.COM), r.c.b., 7/8/94 3 lbs Brit. pale malt
Well, heres 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: extract
Source: Philip J DiFalco (sxupjd@
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 hops (10 IBU)
(inauthentic; will try raw wheat nest
and really turned out well. It had a very Wyeast Kolsch (Cologne) yeast
time)
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 Hop 7 IBU at beginning of boil, 3 at
pared it to Washington DCs Old Heurich.
quarters (dried) 30minutes and the rest 10 minutes before
1 oz sweet orange peel (dried) For my next batch, I plan to reserve some
the end of boil. The key to this style beer is
0.75 oz coriander (cracked) of the hops and add them during the last 5
the use of WYEAST KOLSCHE or
0.75 oz anise seed minutes of the boil or dry hopping. Com-
COLOGNE yeast and the use of wheat to
one small pinch cumin bine with cold water to make 5 gallons,
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 Garvins 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
Protein rests: 20 minutes @ 117F 2 oz - Hallertau hop pellets (3.8 alpha)
Source: Rick Garvin (rgarvin@btg.com),
1/3 cup - chocolate malt (cracked)
20 minutes @ 122F reposted by Phil Seitz, HBD Issue #1508,
1/8 cup - black patent malt (cracked)
20 minutes @ 126F 8/23/94
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
Wyeast #1007 or #1338) when I made this and the wind kept blow-
Heat to 160F; rest 15 minutes ing cherry petals into the boiler.
3/4 cup - corn sugar (to bottle)
Boil 15 minutes, then return to rest mash [Phils notes: A superb recipe, particulary
Adjust to ~145F; hold 10 minutes Procedure: for people like me who LOVE coriander. If
Second decoction, thickest 35% of the you want something a bit more sedate you
Add cracked grains to 3 gallons of cold
mash Heat to 160F; rest 10 minutes might want to cut the coriander by 1/3]
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%)
O.G.: 1.038 0.89 oz Styrian goldings (6.2%) boiled
Sparge: 5 gallons at 170F
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 20 minutes (0.75 grams/liter)
Koelsch 35 grams ground coriander boiled for 5
gruel with each decoction. Low apparent
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-
~25 degrees Lintner higher in diastatic phi.com)
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
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:
Todd Enders Witbier McEwains Scotch ale to compare. Since I
The choc. malt was steeped in 65C water
Classification: wit, Belgian ale, wheat beer, like the MacAndrews better, Ill talk about
for 20 min and then sparged (and
all-grain IT. The first thing I noticed was a strong
removed). The yeast was made from the
malt/caramel nose and flavor. Were 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 doesnt 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
4.0 lbs Belgian pils malt made with WYeast Irish Ale. (I think I
it. The color, body, gravity, head, and the
4.0 lbs raw soft red winter wheat could make beer from the dregs of the
rest are fine in the beer I made -- whats
0.5 lbs rolled oats brown ale, but that might be one to many
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 - 70F, 6 days in primary, 9 days in
lemons secondary (with dry hops).
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: Beginners 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 (gldsd@bris.ac.uk),
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- Chucks 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 JDS@CHE.UTAH.EDU), 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!! Im in love! claim to be -that- good!
or to taste. Its not clear yet, but its already carbon- Ingredients:
Specifics: ated, and delicious!
4 lb malt extract syrup
O.G.: 1.046 I cant describe the taste so well, but it cer- 6 oz crystal malt
tainly is one of the best that Ive 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 1 oz wheat malt
Scotch Ale 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 (trl@photos.wustl.edu), 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 Ive 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; Im afraid I dont
Mexican brown sugar seems to be highly
PAGE 212
know what the US equivalents would be this a longstanding social tradition, and Sparge with 8 gal. untreated soft water.
because Ive 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 wont 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 wasnt 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.
an hour. I then strain a couple of kettlesful proves the rule.)
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 thats 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. Youll 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 ABVs 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 havent
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. Ive 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
brewers 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:
I brewed 12 gallons of 1.073 wort and then Ingredients:
The Mild One 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 wouldnt turn out bland and uninteresting. (15 minutes)
PAGE 213
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
Ill 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. Heres 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/
starter of lactobacillus, along with 3/4 cup 4 cup of dextrose to prime. Make sure you
When the temp is less than 80F (should be
of priming sugar. The acidity gradually let this beer condition in the bottle for at
by now) add the yeast and shake the snot
build in the bottle or keg, and is noticable least 3 months before sampling. Actually it
out of it, um, I mean, aereate the wort.
after 2 weeks. If you dont want to bother gets better after 6 months in the bottle. By
When fermentation is complete, make a the way, this recipe is for 5 U.S. gallons
with the bacteria, add USP lactic acid to
hop tea by boiling the remaining 1/4 oz and you may want to increase or decrease
taste.
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
Fat Tire (thus the name) but close enough Classification: brown ale, honey ale, all-
for me. It doesnt have that Fat Tire wheat
Belgian Ale grain
taste, but Im 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 dont
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
6 lbs light extract Ingredients:
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..... Dont 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
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 dont know if its 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 Classification: Biere de Garde, all-grain
Yeast Labs #A06 Dusseldorf Altbier
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:
Irish moss This was a recipe from a long, but very
Crush grains, steep 20 min. in grain bag in
gelatin (secondary) good, description of the Bier de Garde
10 qt. 155 deg. F. H2O, drain & wring out.
WYeast 1007 style.
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
NB + 1/2 oz. T, Irish moss. No aroma hops. the earthiness this style requires. Very
The mash schedule was:
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) points.
yeast starter.
122 degrees for 30 minutes (Protein Rest) Ingredients:
152 degrees for 45-60 minutes (until Specifics: 9 pounds, Vienna
passed iodine test) 1/4 pound, Crystal 80
OG: 1045-1050
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
Dusseldorfer Altbier Procedure:
Source: David Boe (DCB2@pge.com),
Classification: alt, German ale, extract HBD #1654, 2/10/95 Infusion mash (RIMS) per Dr. Fix (40-60-
Source: Rex Saffer (saffer@stsci.edu), 70C). Boil 120 minutes.
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
deceptive sweetness about it that masks it 26 IBU
Altbier using Yeast Labs liquid yeast cul-
true strength and a lot of body. Know your 16 Lovibond- 40 EBC
ture #A06, propagating the starter each
limit. OG 1063
time. They came out fantastic!! With
FG 1015
nearly 100 extract batches under my belt
Ingredients: Primary 5 days @ 70F
(literally!) I think they were some of my
9.5 lbs pale malt Secondary 14 days @ 45F
best beers ever. I bottled the last of them at
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
going, but once active, they propagate in
1 oz. Styrian (5% alpha) (bittering) Extract Kolsch
.3 oz. Hallertauer (bittering) Classification: Kolsch, German ale, extract
less than a day. If I cant brew when they
.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 Here is an extract recipe for a Kolsch brew.
trappist ale yeast starter
batches from one culture so as to spread out Im 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
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 Papazians The Complete Hom- 1 lbs. turbinado sugar (from health food Procedure:
brewers Companion (I think thats the shop)
title), except for different malt counts and Steeped Grains and Flushed with Brewing
8 oz. British dark crystal Water Boiled the Wort for 60 Minutes
yeast and fermentation. 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 Water, 90 min Strained Wort into Primary,
6.00 lb. Light Dry Malt Extract
(williamette or styrain goldings good Pitched @60F
0.25 lb.lb. Wheat
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
Source: Jacob Galley (gal2@midway.uchi-
62-64 for about 1 1/2 weeks, until it Commemorative Ale - Brown 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
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 Millers
and it fermented rather energetically for (dland@cks.ssd.k12.wa.us), 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??)
weeks, then placed it in the fridge. Let it sit circumnavigation of the world.
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)
0.25 lb Cara-Pils Malt London Ale or German Ale Wyeast
The recipe is from Millers Brewing the
Worlds 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
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 its already
The three times Ive 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 Im 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... Specifics:
Chill as usual. The original gravity comes
didnt 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, Im going to try the California
Steam/Lager yeast next time. It sounds like
the steamy esters would complement the
rye flavor quite nicely. Beekeepers Brown My Mild
Classification: brown ale, honey brown,
Classification: mild ale, all-grain
Specifics: J.W. Dundees, extract
Source: Spencer Thomas (spencer@
OG: 1048 Source: Jim Graham (jim@n5ial.mythical.
med.umich.edu), HBD Issue #1739, May
com), HBD #1738, May 23, 1995
24, 1995
Its been quite a while since Ive had a good
I made this recently. It came out very
recipe to post to the digest, but this one def-
nicely. Its a nice recipe because you can
Stacies Wicked Ale initely deserves to be passed along! This
make 10 gallons on the stove top. Patterned
Classification: brown ale, Petes Wicked one is for the extract brewers---Im limited
after Darryl Richmans Mild from the Cats
Ale, extract by space, $$$, etc. (mostly space), and still
Meow. (See The Mild One on page 213).
brew from certain kits (i.e., the ones I
Source: Eric Hale (EricHale@aol.com),
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 Petes Wicked
flavor, and generally a very nice brown. Id 5 lbs Belgian (DWC) Aromatic Malt
Ale clone. I take no credit for the recipe. I
like to think that Ill 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 Im not so sure thats going to happen. (0.25 lb Flaked Barley -- oops forgot to
455-BREW). *Not an ADVERTISE-
Im not sure how I found time to brew this add it!)
MENT - just an ACKNOWLEDGMENT*
one during that time period (I was busy 0.1 lb Chocolate malt
Ive renamed after my wife...
working on a huge network upgrade at 1 ounce Northern Brewer pellets @ 9%
Anyway, there are a bazillion Petes clones (60 min)
work, which Im glad to say went
out there. This one is sorta close to Petes. 0.5 oz Fuggles plug @ 4.3% (30 min)
extremely well!), but Im glad I did!
Its got the flavor and color. Its much more 0.5 oz Fuggles plug at end of boil
rich, though. More hoppy, too. Probably a Not too long ago, I decided to brew a
The yeast was one of:
little too much Barley and Choc Malts. Ill brown ale using, along with the standard
* YeastLab A03, several generations
cut them back by 25% next time. stuff for the kit, honey. The result is every
repitched, or
bit as good as Id hoped. I hope youll
* 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 Beekeepers 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).
Bells 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
PAGE 217
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 min)
batch (with aeration) had a rounder, The water was boiled and decanted (to
soften) well water plus 2 tsp. CaCl2*2H2O 5 gal - Bottled Drinking Water
more pleasant (IMHO) flavor, with a nice 1/2 tsp - Non-Iodinized Salt
hint of butterscotch (diacetyl). in 12 gal.
1 pkt - Nottingham Dry Ale Yeast
The hops were intended to hit a target IBU
Specifics: 3/4 cup - Corn Sugar (priming)
of 18.
OG 1.034 The spices were all boiled 7 minutes plus a
FG 1.010 Procedure:
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, ary. Ferment for additional 10 days at room
Specifics:
1995 temp.
OG: 1047
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- Angies 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 (levd@pic.net),
evolve further. r.c.b., 7/28/95
I substituted ginger for the more traditional I just cracked open a bottle of my home-
bitter orange peal, but I feel that this is a brew batch number 3. Its only been in the
Undrinkable Trappist Ale
variable style where traditional is hard to bottle since last Saturday, so its 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 (jai@tellabs.com),
ginger bite seems to substitute nicely for r.c.b., 7/11/95
I have been slowy making my batches
the omitted lactic acidity. At 19 days from I used the ingredients listed below to make
more complex. I added some Crystal Malt
mash to mouth, theres still time to brew a trappist ale. The recipe I followed was
grain to this batch. It added some really
and enjoy this summer! based on one in Winners Circle. Unfor-
nice flavor to the beer. While my first two
batches turned out pretty good. They tunately, two months after bottling, the ale
Ingredients: (for 7-1/2 gallons)
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 havent tried adding a pound of grain shouldnt 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. Its 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
1 oz. Liberty plugs @ 5.9% alpha acid, beer. Just make some grain tea, but dont
Ingredients:
80 minutes boil boil the grain or you will leach nasties out
of the grain husks. Yank the grain at about 6.6 lbs M&F Old Ale Hopped Malt
1 oz. ditto, 12 minutes boil Extract
1 oz. ditto, at strike out, plus 30 minute 160 F.
3.3 lbs M&F Light Malt Extract
steep during water bath cooling before Heres my recipe for batch number 3. Suds
1 lb Clover Honey
counter current cooling rates it as a Flanders Brown Ale (Well Hi-
1 oz Hallertauer Hops (for finish)
3.2 oz peeled fresh ginger, pureed dilly-ho Neighbor!). I call it Angies Ale
1 oz Wyeast Belgian Abbey Ale Yeast
1 oz. freshly ground coriander (Angie is my border collie mix pup dog).
3/4 cup corn sugar
5 g. freshly ground cardamom
PAGE 218
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
Alt Wyeast White beer yeast
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 (keithfrank@dow.com), 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.
Zymurgys Winter 1994 article on Alt, with
modifications from HBD input and gut Ingredients:
feel. Ive been trying to duplicate Otter 10 lbs Northwest Gold liquid malt
Creek Copper Ale, but its been so long extract Petes Wicked Clone
since I drank one (Texas is a long way from 1.5 lb. corn sugar Classification: brown ale, American brown
Vermont) I cant honestly say how this 1.3 oz Hallertauer hops (4%) 60 min. ale, Petes Wicked Ale, extract
compares. .3 oz Saaz hops (3%) 60 min.
Source: Jon (jew77@aol.com), r.c.b.,
Comments - I prefer the 1084 overall. At a .3 oz Saaz hops (3%) 2 min.
5/23/95
recent club meeting the vote was for 1084. Wyeast 1214 Belgian ale yeast
Ive lost the original post, but someone
Both beers are good, but the 1084 flavor is
Procedure: requested a Petes Wicked Red Ale clone.
more distinct. With a lower FG or more bit-
Actually, if its Petes Wicked Ale (and not
tering hops it would be just what Im after. Boil extract, sugar, 1st hop addition 58
a red ale) were talking about then were
Flavor comparison after two months in the minutes. Add 2nd hop addition and boil 2
really talking about a bitterly hopped
bottle: - Malt aroma - 1338 a little more minutes. Cool and pitch yeast (I used a 1.5
American Brown ale. Heres a recipe I
pronounced than 1084 - Malt flavor - 1338 liter starter). Ferment cool (about 60 F.).
think would produce a Petes Wicked Ale
is smoother, but I prefer the slightly Bottle when fermentation completes.
taste-a-like.
rougher flavor of 1084 - Bitterness -
Specifics: Brewers Gold is the signature hop of
1338 has a pleasant slight bitterness in the
Petes 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 8 oz. 2-row Klages malt
bank.org), r.c.b., 8/11/95
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. Brewers Gold hops 60 min.
mash duces the right esters without turning your (dont know hbu)
1/2 tsp gypsum in very soft mash water beer into bananabrau. I highly recommend 1 oz. Brewers Gold hops 10 minutes
Tettnanger 0.7 oz. (3.8%) 70 minutes avoiding the Wyeast 1214 for this reason. 1/2 oz. Brewers 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
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: eyezofwrld@aol.com, 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 - its pretty decent. Its just shy
Mash 30 min @ 140F. Brown Ale
of technically being a bock by gravity and
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: clark.net), r.c.b., January 24, 1995
Mashout at 175F for 5 minutes.
1 lb Pale 2-Row Malt When Im looking for a batch with a quick
Sparge at 170F.
8 lbs Munich Malt turn around, its time to whip up this
1 lb 60 degree Crystal Malt Boil for 90 min.
Brown Ale recipe. Its 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
grain 3/4 cup corn sugar boiled in 2 cups
Primary Fermentation: 14 Days (45
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
Corrales Blanco heat, cool (I put the whole pot in an ice
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@
7.5 lb Belgian Pils Malt Fermentation should be done in a week, but
nmia.com), r.c.b., October 3, 1995
1 lb Wheat Malt I leave it sit for another just to be sure.
Heres Corrales Blanco - a basic all-grain After bottling it should be carbonated and
.25 lb 40L Crystal
Wit. Effervescent, tart, and just plain good. tasty in another week.
1.5 oz Tettnanger (aa = 5.5%) 60 min
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
Scottish Ale Yeast

Petes Wicked Clone 3/4 c dextrose priming Kolsch
Classification: brown ale, Petes 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
Petes Wicked Ale....suggested this as an Saunders 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
came out remarkably like Petes, but better, something almost anyone can enjoy.
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 dont partic- Ingredients:
This is based on Charlie Papazians recipe
ularly care for Petes. 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 youre an
for Chinook (my fav!), and used Wyeast Kicker
extract brewer.
1728 Scottish instead of the 2112. I used 1 lb rice syrup solids
Morgans dark, and Coopers 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:
1.5 oz Cascade (last 10 minutes) BrewTek British Draft Ale yeast
Bring 5 gallons of water to a boil, remove
Wyeast 2112 California 1 cup corn sugar, priming
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
mL SuperStarter; 500 mL SuperWort; minutes, add finish hops and boil 5 more
Ferment only about a week.
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-
BrewTeks); saves a lot of money in the solved in 2 cups (16 oz) of boiling water, at
Alexs Scottish Ale long run, and boasts greater variety. If you bottling time. Should bottle condition in 7
Classification: scottish ale, extract cant 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
midence@ssanctum.com), 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
Heres 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 muntons 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
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
slurry per gal. Primary 1 week, secondary of about 1.016. Enough alcohol for you??
I also love McAndrews Scotch Ale...not to
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@ OK, corn beer always gets slammed here,
5 oz Cascade (FInishing)
vigra.com), r.c.b., 12/13/95 and I had never made any, So, instead of
1 lb Crushed Crystal
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
darn close. Golden Dragon took first place gets rave reviews by brewers I respect -
Procedure:
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,
water; bring to boil - Remove grain; add Ingredients:
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: stanm13541@aol.com, r.c.b., 12/ 1/2 hour protein rest, and then just tossed
15/95 into the corn grits.
Procedure:
If youre not a scotch drinker you may want Mash water was around 26-30 quarts.
Mash in and protein rest at 122F for 25 Sparge to about 6 gallons after at least 3
to go much lighter on the peat smoked and
min. Raise to 151F, rest for 90 min. Raise hours in the 140-160 range.
increase the pale ale malt. Age 6 to 9
to 168F, rest for 10 min. Sparge. Collect
months and enjoy!! This is a 4 gallon batch Hops to taste, depending on what youre
7.5 gals. Add 1 lb. Belgian amber candi
(youll 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
1 # 50 L Crystal min. 1/2 oz. coarsely ground coriander
like that kind of beer first. 4 oz whole Hal-
5 # Light DME seeds and 1/2 oz. sweet orange peel at 10
lertau for 7 gallons of wort sounds about
5 # Pale Ale min. Collect 5 gals (about 1 gal left behind
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
and condition at ~60 degrees F for six to I have never had an alt in Dusseldorf,
Jims 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
O.G. 1.058 (72 F), 14.5 Balling of general recipe descriptions in Norm
Someone recently asked for an all-grain
Hardys 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 Ive 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%.
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. Alexanders 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 Tinseths on line
MASH: Use a single step infusion mash for 2 oz. Fuggles (4.5%) boiling calculator.
all 12 lbs. of grain. Mill grains and add to 3 1/2 oz. Willamette (5.3%) finishing
2 tsp. Gypsum Yeast: 1/2 c. thick slurry of NCYC 1187 (I
gallons Artesian water at 180 degrees F in know, this is not an alt yeast, but I was test-
the mash tun. Mash should stabilize at 2 tsp. Ground cinnamon
1 pkg. Brewers choice (Wyeast) #1095 ing it for Dan McConnell and it worked
~158 degrees F. The mash should be on the great), pitched at 68F, 1 hour aeration after
thick side. Hold temp at about 158 degrees British ale yeast
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 didnt do SG or FG. But, experience ambient temperature and beginning wort
about 45 minutes. You should get about
tells me it is about 4.5%. Another pound or temp. of 64F, rose to upper 60s, very rapid
5.5-6.0 gallons of wort.
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
wort chiller. Filter into primary fermenter for style. Make again with alt yeast!
Jerry Cunningham saw Jims 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 Ill see and call with my
ary until fermentation is complete. Bottle incredibly Germanic. ;-) (Unfortunately,
PAGE 223
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)
9lbs 2-Row (Old) 2.0 oz Hugh Baird peat smoked malt
Classification: Wit, Belgian ale, wheat
.75lb Crystal Malt(40L) (2L)
beer, all-grain
.6lb Belgian Choc Malt 1.0 oz East Kent Goldings (whole, 60
Source: Jay Reeves (jay@ro.com), 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- 1 tsp Irish moss (rehydrated, 15 min
min boil
ner (for the northern hemisphere anyway), boil)
.5 oz Cascade 15 min boil
this is a great refreshing beer to drink lots Wyeast 1338 (european ale, 1 qt starter)
.25 oz Cascade Dryhop (upon transfer
of on a warm day, being moderate in alco- 4.5 oz corn sugar (primimg)
to secondary)
hol. The name comes from the fact that
Wyeast 1028 Procedure:
several fireflies (lightening bugs - Lampy-
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
0.5oz Sweet Orange Peel
Scotch Ale (800-759-6025) that is made to fit inside a
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
Procedure: many scotch ale recipes (cats meow,
minute, then check the temp. If its to low
Noonans book, HBD, etc.) and posting
Mash & sparge your favorite way and dont (which it will be) either add small amounts
some questions to the digest (#1833). Id
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 & Ive 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 water over the grains gently with a measur-
It takes about 3 months for this beer to
#1960) that has prompted the recent scot- ing cup.
come into its own: the lactic taste (sour)
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 doesnt require a lot of
Specifics: homebrew competition, Ive also included extra equipment. Im 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-
IBU: 20 Since this setup/technique produces wort
stone Hops (1/20/96).
Alcohol: 4.6% abv. that is rather cloudy with grain particles,
Ive often wondered if it will lead to some
PAGE 224
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. Ive sepa-
large amounts of oxygen in and pitch dregs liantly clear*! It was perfectly balanced (to
rated the two judges 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. havent had in any of my past beers. The
bouquet/aroma: pleasant malt, low hop / Hold secondary in 32F frige for 2-4 weeks, IBUs were around 36, using Tinseths 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
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 (martyt@sky.net),
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 Ive brewed the kolsch in Millers book
malt or less atten yeast) attempts to thank him via email have been about 5 times - its probably not an authen-
scores: 34 / 30 bouncing all over the place. I have brewed tic kolsch, but its pretty darn tasty never-
some of my best beers from recipes Ive theless. Even my non-homebrew-swilling
received from you kind folks on the HBD, friends think its a good beer.
while I cant believe some of the stuff I see Ive used the Wyest german ale (1007),
in other places on the net! The digest has an Wyeast Kolsch (???) and BrewTek Kolsch
Alt 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. its great for some of us who arent 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. didnt care for - but that may be closer to
Ive never brewed an Alt but heres some the real thing - not having ever tasted an
suggestions (I really should brew this!). Ingredients:
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)
Ive had to adapt his recipe, though, to my
Munich malt at 20-30% of the grist 1/2 lb. Belgian 2-row Aromatic (~21L)
style - MIllers extraction efficiency runs
CaraMunich at 3-5% of grist 1/2 lb. Belgian 2-row Carapils (?L)
around 34 points while I only get about 28
PAGE 225
or 29 - I didnt 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. Heres my rec- sugar, hops, and salts (if necessary). Boil Specifics:
ipe in case youre interested. down to ~3.5 gal for 1 hour. During last 15
OG 1052
Ingredients: minutes of boil, add Irish Moss. Cool and
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: SSeaney@aol.com, HBD Issue
#1919, 12/26/95
Procedure: White Sox Wit Im going to brew an Export Scotch Ale
Step-Mash according to Millers recipe. Classification: wit, Belgian ale, wheat beer, Thursday. Id like to get feedback on my
all-grain recipe before I start the brew.
Specifics:
Source: Robert Bush (bush@shbf.se),
OG 1.048 Ingredients:
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 thats 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 its not. If I
Scottish Export 0.50 lb. Biscuit: Belgium: DeWolff
remember correctly it was revived by
Classification: Scottish ale, extract 1.00 lb. Crystal 10L
Pierre Celis before he moved to Texas from
0.75 oz. Willamette 4.0% 45 min
Source: Jeff Imes (imes@ipc88t.daytonoh. Belgium and started brewing Celis White
0.50 oz. Saaz 3.5% 45 min
attgis.co), r.c.b., 12/21/95 and Grand Cru. It is now brewed by brew-
0.25 oz. Saaz 3.5% 90 min
Hi! I just brewed a combo extract/specialty ery De Kluis in Belgium and contains a live
Scottish ale yeast
malt Export Scottish Ale as you would like yeast strain that successfully can be used in
to make. It has no finishing hops, as all your own batch. No need to hand out a lot
of money, plus you get to drink a beer! Procedure:
scottish and scotch ales should be. Heres
my recipe. Heres 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
its a small batch). until it passes an iodine test (experience
released smells wonderful! Its a dark tells me this could take up to 2 hours). Ill
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 McEwans, try 2 gallons) tle pH below 5.3.
using amber DME.
1000 grams Pilsner malt One trick Id 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
Ale yeast is preferred) A while back I posted a recipe asking for
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 didnt 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
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
7 lbs 2-row (Next time, Im 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: sclaus4688@aol.com, r.c.b., 5/13/ water and a little DME & sugar. (Next
1 oz Columbia (alpha-15%) 96 time, Im 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 Heres 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 96.04.08.
Protein rest - 15 min at 121.F. Starch con-
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, its 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 ozs 5.3 AAU Kents Golding enced all grainers could check out this rec-
Wyeast Scottish liquid yeast (make a ipe for me and see what you think - Ive
good starter only made 5-6 batches of all grain so far, all
Brown Ale proven recipes. This is the first one Ive
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 mins. Boil stuff from the closet/freezer).
@ids.net), r.c.b, 5/15/96 for 75 mins. Add hops & 1tsp irish moss
45 mins 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 Muntons 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. Muntons 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 0.125 lbs. black malt
Extract Scotch Ale 1.5 oz. Cascade (5.8%) 60 min.
4.9%
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 (peterTS@en.com), 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:
Procedure: (although no carbonation to speak of) and
Single-step infusion 155F, ~1 hr.
may get much better. Well 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
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)
(homebre973@aol.com), 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. Ive 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 Garvins pretty good. 2 oz 5.6% Cascade whole hops (60
Cherry Blossom Wit. (page 211). minute boil)
Ingredients: 2 oz Curacao orange peel (60 minute
Compared directly with Celis White after 1
3/4 # Cara-Munich Crystal boil)
month in bottle.
1/4 # Special B 2 oz 5.6% Cascade (30 minute boil)
Color was almost exactly the same and 2 oz 3.3% Saaz plugs (15 minute boil)
both had pure white heads. However, the 1/8 # Chocolate Malt
6.5 # Amber Malt Extract Syrup 1.5 oz 3.3% Saaz plugs (10 minute boil)
Celis had a longer lasting head. My clone 1.5 oz 3.3% Saaz plugs (5 minute boil)
was much drier and lacked the sweet fruit- 1 oz Brewers Gold - 60 min
1 oz Fuggle - 5 min Wyeast Belgian Wit yeast
iness found in the actual Celis white. Com-
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 Ive 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. Ive 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 Ive used Irish der added for 1 minute. The remaining
boil Moss, but I dont 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 Ive 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 Millers books, which called for
o.g. 1.040). Fermented between 70 to 74 F. and various tidbits of info from other brown sugar. Its 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, Ill
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
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 As a first guess, I would essentially brew a
Source: Rolland Everitt (af509@osfn.rhili-
net.gov), HBD Issue #1840, 9/25/95 tripel, but cut all ingredients back to give
Procedure: an OG in the 1050 or so range; hopping and
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, Id be happy to sam-
sucanat, hop as indicated above. Chill as ple a bottle and give you my opinion :-).
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 Kenyons 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
3/4 lb. cracked wheat berries Procedure:
Classification: pale ale, rye ale, all-grain
Burton salts Id 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 dont 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. IBUs 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
dont 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
Belgian Single mindspring.com), r.c.b., 6/14/96
1/2 oz Centennial, finish
Irish moss Classification: Trappist ale, Belgian ale, Ingredients:
Sierra Nevada yeast or Wyeast 1056 single, enkel, all-grain
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)
Trappes Enkel. Both are pale, somewhat
delicate (well, in a Belgian ale sense) top
PAGE 229
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.
Source: Peter and Kristi Sabin Triticale Wit
Specifics:
(pts_kls@en.com), r.c.b, 6/28/96 Classification: wheat, triticale, wit, Bel-
OG: 1059 gian ale, all-grain
Heres an extract based Scotch Ale. It was
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 (rust1d@li.com), Wholegrain - Triticale Flakes.
1/2 oz Hallertau at boil + 15 minute
HBD Issue #2222, 10/9/96 The raw flakes have a nice pale/light
1/2 tsp Irish moss
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
Reasons for what you see: instance). I was intrigued when I first saw
Procedure:
this grain in the supermarket, so I though
The next time I make this, Ill use liquid I used the curacao/coriander schedule from
Id try making beer with it. Charlie Papa-
yeast and probably about 1/2 of 80 crystal this recipe which won Best of Show at the
zian mentions this grain, but I have not
malt. Spirit of Belgium competition in 1994.
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
Larssons 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
since the style chart in NCJHB say nobel Ingredients: (for 5 liters)
@idt.ntnu.no), Lambic Digest #989,
11/23/96 type for hop flavor/aroma. 600 g Franklin Malt (lightest
I am undecided if I should just buy the available local malt - Pils equivalent?)
I made an attempt at copying Orval earlier
Wyeast Belgian White, or if I should cul- 300 g Wholegrain Triticale Flakes
this summer. Since I am now connected to
ture it from Hoegarrden... 120 g Wheat Malt
this mailing list, I thought I might go ask
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
Zest (only) of a small orange and (most I have tasted both the Witkap pater and La
of) a small lemon Trappes 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
Havent tried the Witkap pater Tripel, but
and quite neutral - a good general pur-
Im 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 dont know if its anything like a true Wit,
but I thought it tasted great! I cant 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 didnt 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
PAGE 232
CATS MEOW 3
MEAD
C AT E G O RY 1 0
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
Primary Ferment: 2 days yeast
This is a quickie mead, drinkable in 2
Secondary Ferment: 2 weeks lemon grass tea (optional)
weeks, however, it does improve with age.
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 Spauldings 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 Papazians 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
gallon jug, leaving dregs of yeast. Top off This recipe is based on procedures outlined
jug, bringing to base of neck. Take a piece
Blueberry Mead in Making Mead, by Bryan Acton and
Classification: mead, melomel, blueberry Peter Duncan. They advocate the use of
of clean paper towel, fold into quarters, and
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.
Specifics: Allow fermentation to proceed for 3 weeks
6 pounds, peaches
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: gravity higher than 1.090.
Source: Arun Welch (welch@cis.ohio-
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 isnt 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
4-1/2 pounds, wildflower honey aside to cool (this usually takes a long time,
Source: Mal Card card@apollo.hp.com,
5-1/2 pounds, partial blueberry honey so start on the next step). Make a yeast
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, Alexanders 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
secondary. 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 (rxxd@doc.lanl.gov)
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 (Smiths 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 months.
Melomel
20 allspice, crushed
Classification: mead, melomel, kiwi mead,
1 inch, galingale root, crushed Specifics:
star fruit mead, cranberry mead
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 Blueberry Mead Recipe
until about 4 PM when all of the sudden,
from heat and stir in honey. (Some mead Classification: mead, melomel, blueberry
there was a violent eruption of foam out of
makers boil the honey, skimming the scum mead
the airlock. No warning at all.
as it forms). Cover boiled water, and set
Source: Jay Hersh (hersh@expo.lcs.
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
starter solution by boiling a cup of water This mead had a terrific rose color. It took
5 gallons, water
and a tablespoon or two of honey. Add over 8 months to really age, and was fan-
5 kiwis
starter to cooled liquid. Cover and ferment tastic after 2 years. It had a nice blueberry
3 star fruits
using blow tube or fermentation lock. Rack nose to it, and quite a kick.
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 (eisen@kopf.hq. 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 its 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 (bliss@csrd.uiuc.edu)
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).
more weeks in the secondary then bottle. After several months its just getting drink-
Specifics: able now. If I let a bottle sit in the fridge for
Other people like to rack their meads at 3-
4 week intervals and let it keep going in the Primary Ferment: 2--3 weeks about a week, and decant very carefully,
carboy. I dont think too much fermenta- its 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 youll basically be doing Honey Ale (Mead) Ingredients: (for 6 gallons)
some of the aging in the carboy, otherwise Classification: mead 15 pounds, clover honey
it will age in the bottles. 181 grams, grated ginger
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 1 ounce, Hallertauer hops (boil)
Primary Ferment: 1 week
7 years ago most people I knew didnt 1/2 ounce, Hallertauer hops (finish)
Secondary Ferment: 4 weeks
worry about the bittering units of the hops. 4-5 pounds, oranges
I would guess that they were around 3% juice from 1 orange
AAUs. 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 dont
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
Load up on the ginger (my friend makes halves and squeezing the last bit out (with
4 pounds, Buckwheat honey
Death by Ginger by using pounds of ginger clean hands---very hot---ouch!).
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
Bring the honey and water to a boil skim- Add acid blend, nutrients and re-hydrated
Source: John Carl Brown (brown@
ming off the white and brown foam as you yeast. When fermentation completes, mix
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- Maple Mead
Procedure:
sequently treat as a bottled beer. Priming is
On process, there is contention about the Classification: mead, maple mead
not essential, and, after fermentation, the
need to boil honey. Ive seen suggestions to ale mead may be matured as a draught beer Source: coz@triton.unm.edu 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
and aroma are lost by boiling. On the other Queen Elizabeths Mead Ingredients:
hand boiling is said to ensure a clean wort Classification: mead, metheglin
3--1/4 pounds, maple syrup
and aid in clearing. I boiled, rehydrated the Source: justcoz@triton.unm.edu r.c.b.,
7 pints, water
yeast and pitched at 80 degrees and then 4/19/92
1/2 teaspoon, acid blend
have kept the carboy in a 70 degree room. Queen Elizabeths 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 Majestys recipe which Procedure:
Classification: mead should prove satisfactory insofar as the
Itll take about a day to really get ferment-
herbs are infused in the finished mead. This
Source: justcoz@triton.unm.edu, 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
This was part of a long series of messages time and then re-rack at least 3 times at 3
is imparted to the drink.
posted by justcoz on the history of mead. month intervals. Itll be ready to bottle by
This recipe was preceded by a discussion 9 or 10 months of age, but the longer it sits,
Preceding this message was a discussion of
of how, during Elizabethan times, sweet- the mellower and smoother it becomes.
economic factors that caused the decline in
ners, spices, etc., were added to meads and
popularity of mead and an explanation of
how a range of pyments and metheglins Ingredients for 5 gallon batch:
how, at one time, most meads (such as
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 (gal2@midway.uchi-
Procedure: cago.edu) Issue #897, 6/5/92
Dissolve the honey in 6 pints hot water and Procedure:
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 (its 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
PAGE 237
MEAD
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
1 pound, chopped raisins (dark) (30 begins to give off CO2, add 2 more cups of
Heat (not boil) 1/2 gallon apple cider, yeast
minutes) extract and shake. When yeast looks active,
nutrients, and honey to about 170 degrees.
1 teaspoon, thyme (30 minutes) add to must. Aerate.
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%8616.span@fedex.msfc.nasa. 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
batch. I dont have a hydrometer so I cant Source: John Gorman (john@rsi.com)
Classification: mead, traditional mead Mead Digest #19, 10/17/92
guess the OG or FG, but this stuff is pretty
Source: Roy Rudebusch (roy.rudebusch% The question was asked: what would a
thin. Fermentation takes 2-3 weeks, some-
travel@wugate.wustl.edu) r.c.b., 9/28/92 mead made with pure maple syrup taste
times I rack, sometimes not. Basically I
dont put much effort into this stuff; hell, If the mead should ferment too dry, dilute like? Now on my sixth batch, I can say
its 97 degrees here and Im 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 its 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-
Ingredients: iment.
5--7 pounds, honey (usually the stuff
from Sams 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
(rp9780@medtronic.com) r.c.b., 7/23/92 2 teaspoons, pectic enzyme or spray the water to oxygenate the must so
2--1/2 teaspoons, yeast nutrient that the yeast can multiply rapidly.
I bottled one with a little coriander and one
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
PAGE 238
MEAD
60 days, when the maple wine is crystal 1.5 pounds Corn Sugar require the legendary 1 year of aging. Ill
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:
I always use yeast nutrient and plenty of 1/4 tsp. Irish Moss Powder
1 gallon Alabama Blueberries 5-1/2 pounds Madhavas Mountain
yeast for starter, so the fermentation takes Gold Western Wildflower honey
off with a bang and the rapidly rising alco- 2 each Lemons, halved
1 pack WYeast #1214 Belgian Ale 3-1/2 pounds Madhavas Mountain
hol content quickly kills anything else. For Gold Colorado Clover honey
this reason I have never heated the maple 3/4 cup Corn Sugar (bottling)
3-1/2 teaspoons Yeast Food (from
syrup or honey, and have had no problems Procedure: Great Fermentations of Santa Rosa)
with contamination. 2-1/2 teaspoons wine acid blend (citric,
Add honey, corn sugar, gypsum, Irish
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
lemons. Cover and let stand for 15 minutes. Procedure:
Cranberry Mead
Strain out lemon halves and ginger and add Simmered all ingredients (except yeast!) at
Classification: mead, melomel, cranberry
blueberries. Chill and pour mixture into approx. 170 F. for 1 hour, skimming foam.
mead
primary. Pitch yeast starter, shake well, and Chilled, racked to 5 gallon carboy, pitched
Source: John Wyllie (skl6p@cc.usu.edu) 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
1/2 teaspoon, acid blend Specifics:
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. Im still waiting for the lag Classification: mead, traditional mead Source: Jacob Galley (gal2@midway.uchi-
to end and ferement to begin. It has gotten
Source: Brian Smithey (Brian.Smithey@ cago.edu), Mead Digest #50, 12/5/92
cool in the basement, so I brought one
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 Ive consumed have been more 2 Bay leaves
Source: Guy D. McConnell (guy@mspe5.
light and pale. There is a noticable honey 1 pot Really strong pu--erh tea (very
b11.ingr.com), Mead Digest #32, 11/11/92
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
Papazians Barkshack Ginger Mead. heavy or viscous like a liqeur. Ive only
tasted a few bottles as this mead was just
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 didnt 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
and cover. Rack to secondary fermenter 10 pounds wildflower honey
Cyser 5 gallons cider
after three days and filter out the balm
Classification: mead, cyser 6 campden tablets
leaves at this time. Cork with a lock.
Source: Mark Taratoot (slndw@cc.usu. ale yeast
edu), HBD Issue #1066, 1/29/93
Procedure:
Ingredients: My standard procedure:
Borscht Mead
1/2 gallon, snowberry honey (5-6 Mix everything except the yeast. Let sit in
Classification: mead, beets, carrots
pounds) loosely covered fermenter for 24 hours.
4 gallons fresh cider Source: Brewed by Bob Grossman, posted
Add yeast. Rack to secondary when fer-
12 ounces Seneca granny smith apple by Daniel F. McConnell (Daniel.F.McCon-
mentation slows. Rack to keg when still.
juice concentrate nell@med.umich.edu), MLD #99, 3/18/93
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 Its only been two months, but its already
Procedure:
Classification: mead, metheglin, balm very nice. In fact, its half gone :-)
Vegetables were stewed in 180 deg water
Source: Jane Beckman (jane@stratus. Im planning another batch, this one with
for 15 min before being put through a
swdc.stratus.com), MLD #51, 12/8/92 three pounds of honey and two pounds of
juicer. Honey boiled 15 min, cooled to 80
Im 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 didnt 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 packages
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
Heres 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 After a week in the primary, I removed the
was to blame. The honey and cider were all
black gunk that was rising.) Put modest horribly changed strawberries and
from New England. This was quite drink-
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 -- Ive never had the Classification: mead, melomel, mulberry but I dont have numbers on SG and FG).
year-long ferments that others have men- mead Weve 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 Brewers (including Red Star Pasteur Champagne,
Of South Suburbia (south suburban Chi- and Eppernay 2) have taken much longer to
cago) regional homebrew competition. Its clear out and have finished a bit dry for my
Pumpkin Mead a simple recipe that lends itself well to taste.
Classification: mead, pumpkin mead, fruit, many different melomels. This was a
melomel We also experienced very quick (about 5
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 fruits strength.
8lbs honey and 12lbs crushed kiwi fruit). A
Ive never tried it with pumpkin, but Ive strawberry melomel (8-10lbs light honey
made a lot of meads with canned fruit as a Ingredients: (for 1 gallon) 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.
Ive 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). Ive
out, within a two-hour period, four months
when 2 months old. heard of different techniques, but weve
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: 10-15lbs light (clover, orange blossom
Source: Mark A Fryling (mfryling@mag-
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 weve had on our last few of your
general finish turns out on the dry side, so batches of mead. In particular Ive 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
PAGE 241
MEAD
Procedure: attempt at a mead (although Ive made beer

Bring honey to a boil with 2gal good brew- before). I basically used Papazians 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 didnt 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
5+ gal. Poland Springs bottled water I put it away for a LONG time, and a year
Lavender Mead later it was clear, sparkling, and smelled
Classification: mead, lavender mead (my tap water tastes AWFUL)
nicely citrus. The puky smell had cleared.
Source: Leigh Ann Hussey (leighann@ It did taste like grapefruit, but gently so. It
sybase.com), Mead Digest #177, 7/21/93 Procedure: may have been a bit too acid. A nice cham-
This is based on H.E. Braverys 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 youve
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
Specifics: it seems very well balanced at this point - I
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
great. Next morning: vigorous fermentation (3-5
Heres 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 Ill take another
Classification: mead, melomel, apricot sample for gravity and tasting. 8 lbs honey
mead 3 lbs raisins
Specifics: 1 to 1.5 gallon pasteurized unpreserved
Source: Mike Lindner (mpl@cmprime.
att.com), Mead Digest #190, 8/11/93 O.G.: 1.052 apple cider
Herbs to taste (frankly, I dont know if
Well, I finally took the plunge. On Satur- Id use any at all)
day I made an apricot melomel, my first (optionally) 1/2 to 1 oz Saaz hops
PAGE 242
MEAD
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
Procedure: intended.
Source: RON.admin@admin.creol.ucf.edu
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
more flavorful maple mead. 1 - 12 oz pkg frozen Raspberry
Turn down the heat and let the temp drop
2- 12 oz pkg frozen Blackberry
back to about 170F add raisins (ideally in a
Ingredients: 1 lb fresh Strawberry
hop/grain boiling bag, so you dont have to
6 lb Canadian Honey 1 lb+ fresh Cherry - pitted
fish out the skins later)
32 oz container of Canadian Grade A juice of 1 orange
Let the raisins steep in hot must/wort for 1/4 orange peel (boil)
about a half hour, maintaining temp in the Dark Amber Maple Syrup
1 tsp. gypsum 1/4 orange peel (fin)
170-180F range.
3/4 tsp. pectin
Optionally add 1/2 - 1 oz saaz hops (some 1 tsp. yeast nutrient Procedure:
dont 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, Ive 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
mellow with age. Depending on the color want a sweeter melomel, try using a bit
MeadBerry Mead more honey when you rack to the second-
of the raisins, you should end up with Classification: mead, melomel, blueberry
something pink, from almost clear to ary (maybe 4 or 5 #). Also, you may want
mead, raspberry mead, blackberry mead, a stronger fruit flavor than we got. With
white-zin color. strawberry mead, fruit mead only 4# of fruit we got a very subtle fruit
Source: RON.admin@admin.creol.ucf.edu 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
PAGE 243
MEAD
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 5 lbs sugar
Classification: mead, metheglin, mint
for about 10 minutes. Cool and pitch the 3 Tbs sliced ginger
mead
yeast. The primary fermentation will need 1- tsp ground mace
to be in a bucket rather than a carboy due to Source: posted by Spencer W. Thomas
1+ tsp fresh rosemary
the fruit. (Spencer.W.Thomas@med.umich.edu),
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 when you rack, we added 1# at this honey and mint flavor, and was light and
refreshing. We rated it first partially Dissolve sugar & honey in water, heat, and
time. skim. Just before the boil, add ginger,
because he had managed to get such char-
Wait until it clears and bottle. mace, rosemary, bread, the grated peel of
acter into such a light mead. Im sure if I
tried it, Id 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-
0.5 oz Irish Moss boy, top up to 5.5 gallon-mark with pre-
Source: Robert C. Santore (rsantore@ boiled and cooled water, if necessary. Pitch
mailbox.syr.edu), Mead Digest #326, 1 oz mint extract
1 t. water salts yeast starter.
7/10/94
Specifics:
I like fruited meads to have dominate fruit
Specifics: O.G.: 1.088
flavor but I dont think that 7 cups rhubarb
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 (BrewerLee@aol.com),
1 gallon water mead, ginger mead Mead Digest #358, 10/23/94
1 tsp yeast nutrient (ammonium Source: Joyce Miller (jmiller@genome.
phosphate) This is one that has turned out quite well
wi.mit.edu), Mead Digest #345, 9/1/94 for me in the past.
3.5 cups wildflower honey (between 2.5
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 didnt 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 its from: Elinor Fettiplaces Receipt
ate. Then the yeast sediment from a 1 qt 1/4 tsp Tannin
PAGE 244
MEAD
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
open. Remove seeds and stringy material. Classification: mead, sweet mead
Santa Rosa mead yeast nutrient (made
Peel skin. Grind or mash pumpkin into Source: brewed and posted to CompuServe up to Roger Morses 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 Morses 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 wont be able to shove
lightly press juice from bag and remove
more -- depends on the honey you use) the fruit thru a carboy neck, youll 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. Dont 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 parts into a carboy. Ferment until clearing
Source: brewed and posted to CompuServe
degrees F and hold for 30 minutes to pas- is evident (usually 4-5 months). At this
by Dan Fink, reposted to Mead Digest by
teurize. Skim off any white scum from the point, rack to another carboy. After mead is
Steve Stroud, 10/2/92
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) wont hurt
up to Roger Morses formula in the mead (unlike beer). At this point, rack to
book Making Mead) another carboy. Bottle or keg when mead is Thrilla from Vanilla
CRYSTAL clear. This could take awhile! Classification: mead, metheglin, vanilla
2 packets Champagne Yeast (dry or liq-
mead
uid)
Source: Forrest Cook (cook@stout.
atd.ucar.EDU), Mead Digest #123, 5/1/93
Procedure:
Add honey, nutrient and 2 gallons water to
Medium Apricot Mead Kelly Jones asks about whether vanilla
Classification: mead, apricot mead, works with mead. I respond with YES!
the brewpot. Bring slowly to 170 degrees F
melomel very well, indeed. I had a chance to try
and hold for 30 minutes to pasteurize.
Source: brewed and posted to CompuServe some last summer and was very impressed.
Skim off any white scum from the surface
by Dan Fink, reposted to Mead Digest by I did not get a recipe, so I had to wing it
as it forms. Pour into a carboy containing
Steve Stroud, 10/2/92 when it came to making my own.
cold water, top off with water to 5 gallons.
Pitch yeast when cooled to 80 degrees F. The unfermented beverage tasted great, its
Ferment at 65-80 degrees F until some Ingredients: (for 5 gallons) been bubbling away for over a month. I
clearing is evident (usually 3 months). dont know how many vanilla beans are in
13 pounds fresh, raw alfalfa or clover
High tempratures (up to 80 or so) wont one bottle, but Ive heard that they are
honey
hurt mead (unlike beer). At this point, rack rather potent.
PAGE 245
MEAD
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:
extract added after the must cooled without making a starter.) It was fermented
Mix all ingrediants well. 24 hours after
Canadian champagne yeast at about 70 degrees F. (room temperature in
adding campden tablets, add one package
my kitchen).
of champagne yeast. As the meads 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
included things like Excellent blend, two months in the fermenter there was no
Ingredients: (for 1 gallon)
couldnt 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 cote de blanch yeast
Kiwi Mead
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.
com), Mead Digest #390, 3/15/95
Banana Melomel
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
meads I ever made. After it aged for a year Source: Matt Maples (mattm@teleport.
Procedure: com), MLD #396, 4/10/95
it turned out great. I only found one person
The honey was purchased in bulk at a who didnt like it and she didnt 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 wansnt 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
PAGE 246
MEAD
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 WYeast 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 tion: while it will help control overly acid-
I have tried a couple batches with dubious
updated on its progress. ified meads by converting harsh malic acid
results. Two things I have noticed in work-
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.
(arnet@cup.hp.com), r.c.b., 4/27/95
Cyser
Dont 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 (janelle@qnet.com), 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 WYeast 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 arent)
crystal you will get an impressively pale
Blackberry Melomel #2 pinch epsom salt
product.
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) carboy add other ingredients and enough
This is the second of two recipes posted.
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 didnt 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- months) rack to clean gallon jars with lids.
About 0.5 lb 20l crystal malt
berry character. My fatal flaw was in using Keep racking as sediment appears. I like to
boiling hops to taste (NO finishing
too small of a primary fermenter. I wait a year before passing judgement, but
hops)
intended to put all of the berries into the others are happy with results after 2-3
Your favorite yeast (Most recently used
primary for the couple weeks because I months.
Yeast Labs Dry Australian Ale)
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 wasnt 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: kentt@informix.com, r.c.b.,
5/21/95
Ive been wanting to share a recipe for a
batch Im enjoying now that is fantastic
PAGE 247
MEAD
(and leaves your senses reeling). The and as a brewer Ive never used it--I dont EXTRA AMOUNT of boiling water: 1
spices are subtle, so dont 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 EXTRA AMOUNT of boiling water:
Source: Eric J Schwarzenbach
below) which should be loosely packed, NONE
(ejs@world.std.com), r.c.b., 5/24/95
not pressed down hard. Follow instructions
This is from the book Home Brewing With- WARNING: Beware of substitution other
above, (recipes in book use 4 lbs but the
out Failures, by H. E. Bravery (British-- flowers types unless you know that they are
author notes that if you want it dry use 3.5,
Im not sure how old the book is a good 20 non-poisonous!
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 Ive never tried these recipes initial honey-water mixture. Then after
but intend to soon. Ive 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 (barat@ionet.net),
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
Nutrient: He describes this as chemicals ing for another 5 or 6 before siphoning into
(since you dont know who I am, at least
used to aid the growth of the yeast, such as the gallon jar for the rest of the fermenta-
you will know I have messed up enough
the nutrient tablets used by winemakers. tion phase as per the above instructions.
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)
PAGE 248
MEAD
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: marka01@ibm.net, 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 dont 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 theres 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
culture. For the higher honey content Ingredients: (for 1 gallon)
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 (boleyn@scr.sie-
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 Ive 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 couldnt 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 dont use yeast nut. and energizer), Specifics: weird yeast flavors or anything, just pure
several months to ferment to completion, drinking satisfaction!
OG: 1.091
and several years to age. FG: 1.014 Anyway, my friend had some details about
the production, so I thought Id 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 (stave@ctron.com),
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 I made this metheglin for cooking, and so
cause a bad haze, or even inhibit fermenta-
bread yeast wanted a strong basil flavor. It can be
tion (this is just a guess). Instead, try heat-
2 buckets of cherries sipped, but only if you *really* like basil.
ing some finished mead with some cloves
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) ~2.5 lbs clover honey
Raisin-Clove Melometh
Add 2 buckets of cherries (Again, the 6 cups freshly picked sweet basil leaves
Classification: mead, metheglin, melomel,
impression was about 2 half-bushel bas- (loosely packed)
raisin mead
kets). Preparation unknown, but probably water to 4 liters
Source: Sam Bennet (sam_bennett@om. 1 tsp acid blend
minimal. Also, Id say these were sweet
cv.hp.com), Mead Digest #427, 8/25/95 1 tsp yeast nutrient
cherries, not sour.
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. didnt 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 (havent 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 (DONT use
ground ones) 12/11/94 bottled in half-bottles. SG 0.996.
All weights and measures are UK Imperial.
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-
chet) vor and aroma. Definately drinkable if you
4 pounds honey
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
Brewers yeast cloves, & bring to a simmer (dont 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 Barats Concord Pyment
in honey and simmer for 30 mins. If you week, removing raisins and cloves and top-
Classification: mead, pyment, grape mead
want it spiced, add 5 - 8 cloves and two tsp. ping off with water. Rack again after 3 mo.
and bottle @ 6 mo. Source: Stephen Pursley (barat@ionet.
ground nutmeg at this stage. When cool
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).
PAGE 250
MEAD
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 cant wait to taste it when its
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 2 packs Red Star Flor Sherry yeast
from the same vineyards as Welches grape When making mead, pitch a large quantity
of yeast (liquid cultures are preferred, they Berries or spices to taste (see notes)
juice, and taste just the same.
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
of this mead sparkling. Oh My! Ferment 3 months, then split batch in half.
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. dont, 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
Ingredients: ing on the yeast strain and growth media in
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 dont 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:
Yeast Nutrient - 5 tsp. ambient temperature). With this method,
OG: 1075
Yeast Energizer - 1 1/4 tsp. you can cut initial fermentation (primary
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,
juice, but is not hot enough to set the pectin melomel
Ingredients: (5 gallons)
(not much pectin in the grape juice, its Source: B.J. Davis (java@indy.net), Mead
Digest #436, October 15, 1995 12 lbs clover honey
mostly in the skins). Fill your carboy with
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
PAGE 251
MEAD
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 Classification: mead, melomel, honey,
chopper and added (35 min). Small amount
not a like chemistry experiment. berry mead, raspberry mead, blueberry
of Irish Moss added (15 min). Temp at 80.
Started to get some hot break and moving mead, blackberry mead, cherry mead
around quicker. Let sit 10 min. Final Temp Source: Jason Shepherd, (jay@direct.ca),
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 5 Kg honey
went from OG-1.116 to FG-1.050. This
Mead yeast. OG was 1.079. Nice citric 4tsp Acid blend
mead has taken a few ribbons.
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 (Sams - 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 Summers 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 (hall@galt.c3.
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
PAGE 252
MEAD
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,
Source: Donna Maurer (doantm@netinfo. acid tested at first racking - .8% 9/20/95
froze the paste for about a year, then
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 wasnt 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 (ra@ftn.net),
to correct the sourness somehow later. I also made a grapefruit melomel at the MLD #451, 1/6/96
I didnt 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 dont think Ill 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. Im 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 maybe this is a wierd concept, but, whats
Ingredients: (1 gallon)
CaCO3, decided that was too much (too the opposite taste to honey? I finally
chalky) and tried to adjust acidity of whole 1.2 L lemon juice (43 fl oz)
decided that rhubarb was probably the
volume to 9.25% tartaric by adding one 900g mixed honey (2 lb)
closest; sour and acid v/s sweet and soft.
ounce of CaCO3. I measured it to be 9.3%. Yeast nutrient
My goal was a strong, balanced mead, with
I then added sodium benzoate to kill the 15g tartaric acid (0.5oz.)
a bit of residual sweetness. Considering the
yeast and some extra clover honey (20 min Yeast (I cant remember what yeast I
champagne yeast, Id have to continue
at 160 F with 1 pt water) to counteract the used, but it was possibly a bordeaux
feeding it honey until the yeast pooped
residual acidity and give honey character. I yeast.)
out. Heres 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 Id get around to
rated mead, and the second highest rated Source: DoubleDDD@aol.com, 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. Im happy As it turned out, its a good thing I have a
apricot and honey character, some spici-
with it so far. Heres 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 didnt 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, Im 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. Didnt 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 doesnt seem to make sense, but THATS After seeing the many articles on mead
didnt 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 Ive had
quantity was stored in a small oak cask for Specifics:
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.) Tracys 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
my grape-wine drinking friends (and espe- was not noticeable really but the tartness of
Source: Kurt Schilling (kurt@iquest.net),
cially among the ones whove been condi- the apple was complemented by the honey
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 Nidanas posting in MD 467 The alcohol content was only about 6 %
thats not BONE dry).
with questions about a quick mead recipe but the taste was memorable. Heres
The procedure I took to make this mead gotme to thinking. So I went back into my
was full of accident and serendipity: Id another recipe that was quite drinkable in a
files and found one recipe that I have had reasonable time, and wont knock you
hate to try and reproduce it exactly. But I many times and enjoyed. I am submitting it
think theres good info in the recipe, which down.
here in hopes that some one may also get
can be applied to other attempts. some enjoyment for an old recipe.
Ingredients:
Ingredients: (5 gallons) This is an ale strenght mead that is just fine
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 Paddys Day or Lammas.
what type, but probably clover. From a 6 oz. macerated ginger
farmers 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
didnt 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.
Rack the mead when fermentation slows 12/10/95 Took an a SG reading of the
other components. Actually, because of the
(after about 1 week) to secondary. Addi- orange ginger mead. S.G. 1.030.
size of my pot, I had to do this operation
tional rackings may be necessary.The Extremely sweet and gingery, should be
twice, with half the ingredients each time.
mead is drinkable when cleared, but impor- really good when it goes dry. Aprox 6.5%.
94/06/11 This mixture was then put into a
ves with aging. Total time til drinkable is 12/17/95 Racked off Orange-ginger mead
large primary pail, and topped up with
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 in was running out of room, and I still had
Procedure:
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. I grabbed my half-gallon pyrex cup &
hops to your own taste. I use only a small
1.026. Still very sweet but getting there, scooped out about 3 pints, and added the
amount of hops and add it at the end of the
need time for this batch to mature. rest of the fruit to it, stuck it in the micro-
boil for aromatics, only. After removing
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 Id 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 its 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 Ive made!!! a carboy? *sigh* Of course you havent,
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. sticky spots on the floor throughout the
The earliest recipes which I have found for
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 tles, got the fruit *rammed* through the
1669 by Sir Kenelmes son after Sir
(unprocessed?) funnel and *into* the carboys (*grrr*),
Kenelmes death. These recipies were col-
4.5 G spring water locks installed, and everything cleaned up
lected during the first half of the Seven-
2 pineapples, from maui, peeled & (or at least, wiped down).
teenth Century and certainly have roots
chunked
going even farther back. There are two No, Im fine, really...*pant*pant*pant*....
4 mangoes, from mexico, peeled &
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! ;) This batch was much more work than my
the ale, while the second calls for the addi-
yeast hulls, 3.5 tsp first one, even though the first batch took
tion of herbs and spices, including hops.
7 yeast energiser tablets (B-1 & lactose) me a full 2 days, what w/ the herbs and all.
The first recipe calls for forty gallons of ale
1 qt yeast starter: bread yeast, 3 packets Partly, I was thrown by my mis-calculation
and 5 gallons (approx 60 lbs or 27 kg) of
water, boiling, 2.5 pints honey, generic, of the musts volume, and that had me
honey. The second recipe uses only eight to
1 cup yeast, RS Premier Couvee, 2 playing catch-up from then on.
ten lbs of honey (3.6 to 4.5 kg) in 20 gal-
packets
lons of ale.
PAGE 255
MEAD
03/04/96 - After 48 hours, its 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 (Sams 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
(Mostly) Traditional Tupelo for depth (?). Then the hulls & energiser
limes, 2, thin-sliced
got stirred well in, and the whole thing sat
Honey in an ice bath in the sink for an hour or so.
raisins, 1 cup
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 Id expected, and bag;
Thats it. Nothing fancy about this one, but theres 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
Id 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- Ill 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 theres 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.
ence?). Procedure:
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-
nights performance. Very businesslike: I ble-container water bath method, three
was well set-up, knew what I wanted to do, rounds.
Shaolin Joy Juice 1 part each:
ran thru it dry, then just did it. I had no
Classification: mead, metheglin
desire to repeat last nights mess (and its tang kuei
laborious cleanup)! Source: Charlie Moody, chmood@photo-
polygonum multiflorum
books.atdc.gatech.edu, Mead Digest #465,
lychii fruit
Ingredients: 3/5/96
schizandra berries
12.5 # tupelo honey (unprocessed?) Ive 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
generic, 1 cup yeast, RS Premier Cou- jujube dates
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
Procedure: archives, and after a while, pieced together
trace/pinch:
Fixed up the starter this afternoon: emptied a tonic herbal recipe.
peony root
the bread yeast into a 1/2 G pyrex measur- NOTICE: this recipe is EXPERIMENTAL
gum frankincense
ing cup (thank the gods for pyrex!), - do NOT try this at home!!!
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 Id let the scum rise eglyn? I think its a braggot, but I dont
& skim it off, but not actually boil it. Didnt 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 dont expect much hop flavor. I dont 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, Ill still be happy. I 1 package Lalvin (EC-1118 we think)
down; I cut the heat off, added the herb wont 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- Ill 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- Whats my point? Im making this to Procedure:
ered. In future batches, Ill just add the please myself and try something different,
Heat honey with water to almost boiling.
already-pasteurised extract to the pitching a little wacked, something that Ive never
Add gypsum and yeast nutrient. Skim
bucket & save myself the extra grief. tasted before. I am definately NOT making
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 its
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.
starter. think the hops were a good idea). See ya in
Racked on July 7, 1995.
about three years.
Original gravity is 1.1225 (!) Hydrometer reading (8/2) = 0.995.
After repeating the shaking, I poured off Ingredients: (6-7 gallons)
Hydrometer reading (10/12) = 0.995.
into a 3-gal carboy. O gawd, its filling up 2 lb Dark DME
too fast - do I have another jug? Found a 3/4 cup corn sugar boiled with 1 cup water.
40 gr Corriander
half-gallon jug, did a quickie sterilisation Pour liquid sugar into pail, rack mead into
40 gr Bitter Orange
on it (difficult to do w/ crossed fingers), pail and stir before bottling. Bottled Octo-
48 gr Hallertau Hop Plugs
and gave it the rest. (Turns out I have ber 12, 1995.
1 gal Fruit Blossom Honey (cherry,
almost *exactly* 3 gallons, but hey....) peach, apricot)
Eighteen hours later, its bubbling once YCKCo W22 wine yeast
every 10 seconds!
Procedure: Quick and Dirty Cyser
03/04/96 - After a month, it had slowed to
Bring extract to boil and add spices and Classification: mead, cyser
once in 40 seconds, so yesterday afternoon,
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.
its bubbling every 7 seconds. Ingredients: (for 1 gallon)
3 quarts apple juice
2 1/2 lbs honey
Pomegranate Mead 5 to 7 cloves
Mead or Braggot 1 stick cinnamon
Classification: mead, melomel, pomegran-
Classification: mead, braggot, metheglin 3 slices ginger root (make sure they are
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 wasnt planning to add the hops, but the This mead still has a nice red color, but its 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. Its pretty dry and F for a few minutes. Put the spices in a
batch that I made last weekend (almost doesnt 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 didnt
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 hadnt started, and then
a specific gravity of 1.019, I bottled I remembered that I had forgotten to aerate
Classification: mead, traditional mead
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 wasnt 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 its 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 Ive read, but havent thor- mentation using fruit). I used Just Pikt
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 its light color, and Duncans 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:
minutes with an aquarium pump. The dandelion wine was the fourth or fifth
Treated with 1 dissolved campden tablet
reculturing of a yeast Ive been using for
After one month the specific gravity per gallon. I waited 36 hrs (w/fermentation
about a year now. Its 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 years Mazer Cup. For those who might be For using malt extract:
remainder of the fermentation. The fer- interested, heres 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 water in the pot. Discard the grains. Add
7 1/2 lbs. British Mild Malt
the carboy w/ the fermentation lock on (2x/ another 1/2 gallon to the pot and bring to a
1 lb. Home-made amber malt
day for the first few days only). The fer- boil. Remove from heat and add 7 3/4
1 lb. Vienna malt
mentation lasted less than 10 days. On the pounds of amber dry malt extract and dis-
1-1/4 tsp. Irish moss (15 minute boil)
12th day, I took a gravity reading of 0.994! solve completely. Return the pot to heat
6 pounds wildflower honey (boil 15
The recipe recomended first racking at a and bring to a boil (watch for boil-over).
minutes)
reading of 1.005; I would have taken read- When malt mixture has settled into a nice
Wyeast #1728 (Scotch ale)
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
little orange flavor or aroma. For both recipes, first make a pound of
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, its 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 Specifics:
the recom. level for fruit wines.
set aside for a week or so in an air-tight zip OG of malt: 1.057
Only speculation at this point, but next lock bag. This allows the malt to mellow
time, I would use more honey and begin OG of braggot: 1.083
and avoids possible harsh flavors. FG: 1.012
fermentation in smaller containers without
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. Id also try to Source: Ron Raike (ron@mail.
have less head space to avoid possible oxi- Boil 60 minutes. Add 1 1/4 tsp. Irish Moss
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
minutes, add 6 pounds of wildflower honey Mazer Cup Mead Competition First place
would only be malic and/or tartaric (OJ
and boil for 15 minutes, constantly skim- recipe for Traditional Mead - still - sweet.
should have been plenty of citric already).
Lastly, Id 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
Im also ordering some Florida fresh degrees C (165 F) in glass 32 oz. fresh lemon and lime juice some
orange blossom honey. pulp - 12 lemons and 8 limes
Secondary: 130 days (same temp, in glass)
4 pieces (1/8 fruit) dried orange peel
At bottling, make up a cup of yeast starter, 5 pieces dried tangerine peel
Specifics:
and inoculate with a pack of Wyeast # 1056 3 pieces dried lemon peel
OG: 1.100 (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 Arthurs 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 Arthurs 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 egg that has been dried and powder it with
Source: William Drummond (ronan@digi-
fresh Florida limes - 16 oz. a pinch of salt. Take this and add it to the
talexp.com), Mead Digest #509, 11/14/96
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. The Evil Californians
1 pinch of bread yeast
Removed saran wrap to find a nice conical
1 leaf grey desert sage Infamous Chili Mead
forming upward from the center of the
water to fill Classification: honey, metheglin, pepper
brew pot - from whirl pooling. Clear with
2 pinches citric acid mead, chili mead, habanero
spices and fruit mostly in the center. Some
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
3.5 gals. got the Wyeast Mead Sweet yeast Procedure:
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 its 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 alcs 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
funnel and *into* the carboys (*grrr*),
12 lbs Honey (preferably local) Ingredients:
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 - yummy, and I got to thinking (yes, a dan-
In a large pot, bring 1 gal. water to a boil.
honey, generic, 1 cup - yeast, RS Pre- gerous thing!) that this is the same stuff
Add honey slowly, keeping near boiling.
mier Couvee, 2 packets) they put into malted milk...Im a big fan of
Bring mixture back to full boil. Remove
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
I grabbed my half-gallon pyrex cup & 1/3 cream
cool to 80 degrees and remove all season-
scooped out about 3 pints, and added the chocolate / cocoa
ings. (I recommend letting this cool at
rest of the fruit to it, stuck it in the micro- 2-3 vanilla beans
room temp. so that the seaonings will have
wave & zapped it several times, stirring 1-2 nutmegs?
time to steep.)
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. Id 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 Id 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 its 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 havent,
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
CATS MEOW 3
CIDER
C AT E G O RY 1 1
Ingredients:
Hard Cider 1 gallon, unfiltered apple juice Fall Cider
Classification: cider 1/3 packet, yeast Classification: cider
Source: (jwhite@anovax.enet.dec.com) 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 1-1/4 teaspoon, sulfite crystals
Killer Cider
(potassium metabisulphite)
Classification: cider
Procedure: 2 packs, dried yeast (Edme)
Source: Al Taylor (s94taylor@usuhsb.bit-
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 (cuccia@eris.berke-
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, Im pretty pleased;
Combine all ingredients except yeast. Boil again. After another 2-3 weeks bottle and almost everybody whos 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 7/3 tablespoon, Whole Cloves
Source: Jay Hersh (hersh@expo.
some other quality Ale Yeast as good. I let 1/2 Whole nutmeg, grated
lcs.mit.edu) Cider Digest #59, 11/1/91
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- 2 inches, ginger root, peeled and grated
3 gallons, Cider
bonated this one, but amounts of priming 1 pack, Red Star Champagne Yeast
4 cups, cane sugar
sugar typical for Ales would work well too.
wild yeast (ie. Dont 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-
days (or even weeks) the wild yeast will ary and top off with more apple juice.
Classification: cider, cranberry cider
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
Ingredients: (for 3 gallons) place (45-55 degrees). After 2-3 months
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: Classification: cider
tling time if you want a sparkling cider (use
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 (tcm@moscom.com) 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. Dont 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 Vintners 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-
Ive made hard cider two years running, ondary for up to 3 months. Dont worry Procedure:
both times in the Fall, during the apple har- about the clarity: its unlikely to drop clear,
vest. I used the same method both times due to all the pectins. If youre 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 Oops! Thats a little too dry. Rack to keg,
would be to boil a small quantity of the
1 package, champagne yeast or Whit- adding three ounces lactose. Force carbon-
juice and make up a starter with the yeast -
bread ale yeast ate for two weeks.
this large inoculum should compete out
any unwanted strains, and the cooked taste Damn! Still doesnt taste quite right. Add
Procedure: some apple juice concentrate to get an
from the small volume of starter wont be
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
Source: Charles Castellow, Issue #921
7/10/92 Scrumpy
This recipe won the AHA cider competi- Classification: cider, scrumpy, meat
Nobs Cider
Classification: cider, spiced cider tion this year. Source: Neal Raisman (Neal.Raisman@
The most important thing Ive found is get- uc.edu) Issue #933, 7/25/92
Source: Andy Phillips (phillips@
lars.afrc.ac.uk) Issue #921, 7/10/92 ting fresh juice (freshness shouldnt be a This is a recipe for a strong British cider
problem if youre pressing your own) that called scrumpy. It is really strong. One
Fermentation relies on infection by wild glass and the world begins to glow. A sec-
tastes like apples. This is sometimes a little
yeasts from the air. You could try this, but I ond glass, makes it all go.
harder than it might sound. In Washington,
wouldnt recommend it---there is no guar-
the majority of apples grown are eating It is wonderful served cold when mature. I
antee that a suitable wild yeast will fall
apples, rather than juice or cooking apples. have let it sit for a year and it is quite fine.
from the heavens, and there will be plenty
The Johnagold apple juice I used didnt
of other bugs waiting their chance to turn
have sufficient apple taste, so after the Ingredients:
your apple juice into cider vinegar. Your
sugar had fermented away, there wasnt
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 theyre clean with no blemishes)
with the concentrates. (The current batch
yeast. 1/2 pound, raisins
Im making uses juice from Red Delicious
This would turn out more like an apple 1/2 pound, raw meat
and Granny Smith apples, but still doesnt
wine, probably, and I would use a wine 1 gallon, water at 70 degrees
have a strong apple taste, even before fer-
yeast if you cant get hold of any unpas- champagne yeast (tradition calls for
menting.) Im told that blends of different
teurized cider to culture from. bakers yeast)
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 wont 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, cant
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
smells like hard cider and the most won- finished product depends heavily on the
The scrumpy will need to mature for about
derful smell is coming out of the air lock. flavor of the cider that you start with. Being
four months before you will want to even
Just like when I make apple butter in the here in Ohio we dont really get the best
try it since it will give off a strong unpleas-
fall. cider apples so the quality is probably not
ant smell and almost vinegary taste. The
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
Classification: cider 1st Attempt
Ingredients:
Source: Diane Palme (dspalme@mke. 5 gallons cider
ab.com), Cider Digest #293, 6/30/93 Source: Bridget Cullinan (BCULLIN@
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:
farmers 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
boy on top of apple cider. Cool and pitch Specifics:
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
PAGE 266
CIDER
(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
For best results, use the second set of extract
3 gal fresh (unpasteurized etc.) apple 1 Package Whitbread Ale Yeast
cider ingreds. to make a starter mixture with 0.5
cups sugar in 1 cup boiled water on the first 1 Pound Brown Sugar
4 lbs light brown sugar
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 thats 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 youre fermenting close to the front of me). If you prime it, you get a
help the sugar dissolve) and add everything yeasts 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 (its 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. Id
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
ert@his.com), HBD Issue #1590, 11/28/94 Classification: cider subtle flavors enhanced by the sugars and
Ive had really outstanding luck with a rec- Source: Rob (mckeownd@qucdn. acids used in preparation.
ipe out of a wine-making book, which I quennsu.ca), HBD Issue #1583, 11/19/94
Ingredients:
thought Id 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 its not
1.052
them all in my local brew shop. cheap. A Gallon of that cider runs you
2 lb. light brown sugar
Ingredients: (for 5 gallons) about $3.99 to $4.99 for 1 gallon of unpas-
4 lb. white table sugar
turized, perservitive free cider. Add yeast
5 gallons unpreserved cider 1 tsp. grape tannin
cost (if you use liquid) and its over $20, im
sugar or apple concentrate to raise O.G. 2 tsp acid blend
sure the taste however will be much
to 1060 3 tsp tartaric acid
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
1 or 2 packs yeast nutrient one I intend to use Lactose to sweeten it up
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
PAGE 267
CIDER
Heat 1 gallon of the juice enough so you 6. Rack and prime bottles with 1 teaspoon BTW, I wouldnt 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 Poured onto yeast cake from an ale sec-
Big Bore Cider
will drop off in about a month. When it ondary , Coopers yeast
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 didnt 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 Ill 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
Mankinds Simplest Brew I did a batch for Christmas last year. I used
Classification: cider, hard cider Procedure:
the following.
Source: pstanley@pixi.com, 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 itll 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.
fermenting) Some months later I gave it another try,
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.
PAGE 268
CIDER
Procedure:
Cider Instructions and what I did to make a still
Classification: cider cider:
Source: Todd Kirby (mkirby@bgsm.edu), - 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 Cats 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 (didnt 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. Im wondering
- add 3/4 cup of corn sugar to 2 cups of
how (if) I can clear it some, but Im 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.
Erics Awesome Autumn Cider

Classification: cider, apple cider
Source: Stuart Paynter (paynter@bnr.ca),
r.c.b., 9/18/96
This is based on a recipe from Defalcos
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
PAGE 269
CIDER
PAGE 270
CATS MEOW 3
Other
Beverages
C AT E G O RY 1 2
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
to squeeze all juice out of fruit. Increase 1 pack, sherry yeast
Source: A.E. Mossberg (aem@mthvax.
miami.edu) 12/25/88 volume by 25-50% with a sugar syrup
made from half water and half sugar. Cool Procedure:
This is a traditional Swedish holiday drink.
syrup to room temperature before adding Wash and crush rice. Place rice in nylon
It cures the common cold.
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 juice from bag. Rack to secondary. Attach
2 sticks, cinnamon broken
recipes by Raymond Massaccesi titled airlock. Rack again in 2 months, if neces-
1 handful, raisins
Winemakers Recipe Handbook. Various sary. Bottle when ready. It is possible to
4 almonds
digest subscribers question the authenticity continue building up alcohol by adding
of this recipe. Sake should contain only additional sugar until fermentation ceases.
Procedure: 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. Chucks 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 Source: Chuck Cox (bose!chuck@
(bb13093@pbn33.prime.com) 12/21/88
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
1 quart, frozen raspberries cial sake brewers, etc.
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. Its 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 (pepke@gw.scri.
Procedure: fsu.edu) Issue #630, 5/6/91
Source: Karl Wolff (wolff@aqm.
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. be a causal relationship. The more you let
Robert comments that this is done in shots
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 Karls recipe may be fit for like Canada Drys Bitter Lemon, increase
Nathans 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: ginger.
Source:
Karls recipe:
Ive been making this for many years. It is Ingredients: (for 1 gallon)
very carbonated, and quite refreshing. 1 fifth Bacardi 151
1 fifth Blue Curaco 1 gallon, water
Also, because it has a limited shelf life
2 liters Sprite or 7-Up 3-4 ounces, fresh ginger
(after which it explodes), it prompts lots of
2 lemons
impromptu ginger beer parties. I call sev- Roberts Recipe:
2 cups, sugar (sucrose or brown sugar or
eral friends to say Im setting off a dozen 1 fifth Bacardi 151 both)
ginger beers tomorrow afternoon. Wanna 1 fifth Everclear Yeast
come? 1 fifth Blue Curaco
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 (pkel@psych.pur- 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
weeks after bottles start to scare you, other- a shorter time, cutting down on the amount,
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---Im 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
PAGE 272
OTHER BEVERAGES
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. Dont 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: theyre 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
Source: Richard Ransom (rransom@ gallons. Pitch. Ferment. Bottle. Drink.
Kvass
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- This recipe is from the book Wines, Beers
ize a bit. Dump the whole bleeding thing
Kvass
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 summers
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.
PAGE 273
OTHER BEVERAGES
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
because this clouds the drink. and some raisins to every bottle. Close the
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-
Dissolve the honey or sugar in 2 gallons nvr.denver.colorado.edu) rec.food.drink,
Source: Bob Gorman (semantic!bob@
water. Add the beaten egg whites and gin- 10/28/91
uunet.UU.NET) Issue #685, 7/23/91
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 dont 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:
1 heaping tablespoon, hops a cloth into a clean container. Give it a few
4 cups, water
1/4 teaspoon, ground coriander more minutes to settle and you are ready to
5 teaspoons, instant coffee
1/4 teaspoon, wintergreen extract bottle.
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 dont 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- (putko@tolsun.oulu.fi)).
PAGE 274
OTHER BEVERAGES
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- (arf@ddsw1.mcs.com) 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
isnt 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...
Ingredients: and pour it in, and also add the flour.
Steep one day... steep seven days.
1 cup, Scotch whiskey Cover and place in a warm room (65 - 70).
Let the must stand until it starts ferment- Remove all the green calixes.. dont bother.
1--1/4 cups, half and half
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 Dont steep at all, just ferment the whole
1 tablespoon, chocolate syrup few days, it should be good to drink. mess.
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 Ive just picked 21 pints of dandelion flow-
ers and plan on scaling this recipe up to Procedure:
Source: Lee Katman Issue #827, 2/19/92
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 Absinthe #1
sourish taste.
raisins) Classification: absinthe, liquer
I have chosen the simplest of the recipes, 1--1/2 pounds, corn sugar
and you can try it, making it once for the Source: Originally from Jolly Pancakes
3 teaspoons, citric acid
sheer novelty of it. It is modified from a (jcp@islay.dco.dec.com) Reposted by
2 campden tablets
recipe of Harry Rubin and Vasily Le Gros, Chris Shenton (css@boa.ccsf.caltech.edu)
yeast
of the Monastery of Our Lady of Kursk, 6/9/92
about a mile from my farm. The kwas is Theres a book which was published a year
Procedure:
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 surrounding absinthe, the proto-prohibi-
At the monastery, the priest makes it some-
water for 24 hours. Ive done this part and tionist attitudes of the time, and the even-
what differently, using little syrup and no
the tea is a yellow- brown color with a tual politically-expedient outlawing of the
raisins. The result is a very sour drink.
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? Ive 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 dont taste like much at chemical analysis, diagrams, and finally,
bought it. all. Will some magic happen durring the authors 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.)
PAGE 275
OTHER BEVERAGES
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 (jcp@islay.dco.dec.com) Reposted by in a tightly capped glass bottle. The liqueur
2 teaspoons, anise seed Chris Shenton (css@boa.ccsf.caltech.edu) 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 (slk6p@cc.usu.edu)
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
2 pints, port Try adding 8 ounces dried banana.
Place vodka in large jar with tight fitting
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 Classification: kahlua, coffee liquer, liquer
Procedure:
Classification: absinthe, liquer Chop raisins. Add Wine Arts antioxidant at
Source: Yashodhara Pawar
Source: Originally from Jolly Pancakes bottling (after a long time!)
(yp02+@andrew.cmu.edu) 6/12/92
(jcp@islay.dco.dec.com) Reposted by
Chris Shenton (css@boa.ccsf.caltech.edu) 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
2 tablespoons, chopped peppermint 1 tablespoon, Vanilla extract
Classification: elderberry wine
leaves 1 teaspoon, Chocolate extract
1 teaspoon, Glycerine (at most Source: Conn Copas (C.V.Copas@
1 piece, lemon peel, 3/4 x 2
pharmacies) lut.ac.uk) 8/25/92
1/3 to 1/2 cup, sugar syrup
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
Procedure: moderate amount of flavour, and tannin for
lemon peel. Steep for 8 days, strain nd
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
PAGE 276
OTHER BEVERAGES
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.
wont 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
1--1/2 pounds, blackberries or 6 ounces, the bottle upright to allow the gasses to
Mix all the ingredients up to and including
fresh blackcurrant juice gather at the top. When opening the bottle,
the 1 stick of cinnamon in a 6--8 quart
1--1/2 pounds, sugar take extreme care lest the bottle explode or
enamel pot. Let stand, tightly covered, at
oak (no more than 1 ounce) the cap take to the skies violently - or into
room temperature for at least 12 hours.
nutrient someones face - Kumiss is a very touchy
Shortly before serving, add Aquavit and
acid blend (unlikely to be required) beverage!
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: Grandfathers Glogg
Classification: glogg
A standard procedure is to pulp ferment the
fruit for around 5 days, strain off, then add Source: Jan Lien (lien@lysator.liu.se),
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- 1/2 bottle Madeira
The following information is taken from
ably clear, add a generous dose of oak 3-5 clove, alternatively 2-3 teaspoon
The Compleat Anachronist #5: The CA
shavings and mature for 3 months, for a ground cardamon
Guide to Brewing. This is a publication of
professional touch. 1-2 pieces cinnamon
the Society for Creative Anachronism, an
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.
Professors 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 mares 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
24 grains yeast (about 1.5 grams) [no brown coating. They should be white for
The drink is quite chunky, and we usually
specific yeast type mentioned - T.] use with glogg.)
put a small spoon in each cup to eat the rai-
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 dont 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 Cats Meow called
2 quarts, dry red wine Bottle this in very strong bottles (cham-
Sima (page 274) that calls for brown
2 quarts, muscatel pagne bottles are recommended) and hold
sugar and priming sugar bittered with lem-
1 pint, sweet vermouth at 50 - 60 degrees F. Each day wrap each
ons. It sounds like this new Zima is prim-
2 tablespoons, Angostura Bitters bottle individually in several layers of cloth
ing sugar with lemons (or something
2 cups, raisins before shaking the bottle gently for about
similar).
1 orange peel (without white part) ten minutes to prevent the casein from
coagulating. The cloth is necessary as a Result: A clear beer with no body (what a
12 whole cardamoms, bruised in mortar
safety precaution, as there is a great deal of great marketing strategy)!
& pestle
PAGE 277
OTHER BEVERAGES
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 (theres nothing ImmmmmmmmmmmmmmmmmmmmmI
Source: Simo Juvaste (sjuva@cs.joensuu. ImmmmmmmmmmmmmmmmmmmmmI <- the mash
to be added to the water/wort). Ferment. \:::::::::::::::::::/ <- the juniper twigs
fi), r.c.b., 5/7/93
Add priming sugar. \- - - - - - - - -/
\ /
<- wooden support for
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
(terr01@sep.vitro.com), 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 isnt 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 junipers 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 Baileys Irish Cream This recipe is for 35-60 liters of sahti, something else as a filter. Straws are the
smaller batches can be made by using the traditional alternative to juniper twigs.
Classification: Irish cream, Baileys Irish
Cream, liquer ingredients in smaller amounts. The less water in the wort, the stronger
Mashing sahti. Also, the first wort to come out of the
Source: Claire Sanford (claire@NeoSoft.
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
This recipe is the simplest thing in the but not too deep containers, two 40 liters
important party the stronger sahti, the more
world to prepare. containers will do well. Add ~5 litres of
important drinkers the stronger sahti. A
boiling water, stir well. During next ~6
Use Irish whiskey - it tastes better ;<). Ive 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, womens sahti.
ing water and stir. The amount of water and
Old is better; however, you can experiment The amount of rye can be varied. E.g. 20 %
time are approximate. This method will not
to suit your own taste. instead of the above 10 % would give a bit
keep the temperature near the optimal 65-
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 dont 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 dont 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.
PAGE 278
OTHER BEVERAGES
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- dont 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 youre 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.
70 C) is an excellent place to mash since it pitch the yeast. Boil the rest of the wort
Ingredients: (for 1 gallon)
is easy to keep the mash at desired temper- quickly and add hops. Cool the boiling
wort rapidly to pitching temperature (25 1 gallon water
ature however long you want to. Besides,
C), put it in the fermentation bin and add 1 pound white sugar (either granulated
sauna has been traditionally considered as
the starter culture. It is better to keep the or corn will do)
the cleanest place of a Finnish household.
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 Procedure:
1040. It shoud still have a bit sweet taste.
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. Its 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 thats 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 dont 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 (benji@fc.hp.com), 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:
Procedure: sugar, so it can be explosive if youre not
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 its easier to grate that way. Procedure:
ously. (This is the biggest difference Dont second guess the fermentation time, Use a filter cone or pot to make the coffee.
between making beer and sahti.) The mash and dont 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 its a bit thick, so for bottle.I have not tried this recipe yet, but
part.] this recipe Ive 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 youd 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
concentrate. Add the vodka and the update anyone interested in the result.
Classification: cranberry soda, ginger ale,
reserved vanilla bean, and refrigerate in a Does anyone know if I needed the yeast
soda
sterilized , stoppered bottle for a few days. nutrient? I added this after reading Papa-
zians comments on making mead. Source: John Glaser (glaser@widlar.ece.
Taste: when you can begin to distinguish
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
6-10 pounds of cane sugar (Im not that Ingredients: (for 1 gallon)
pour and serve. If youre impatient, substi-
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
youve 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 (Im using Coopers
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 Lovers 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 (glaser@widlar.ece.
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 Im 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). Ive
to cool till lukewarm, then carefully also tried cantelope (with vodka), which
squeeze the liquid from the bread & strain wasnt 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: mikaline@aol.com, 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: mikaline@aol.com, 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
Procedure: can be done on nearly any scale from 1 qt.
1 oz yeast
to 4qt. (Ive 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-
Set in a warm place 10 to 12 hours. erate oven until crisp. Place bread in a large
Ginger Ale
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: Ive made this several times. The
Refrigerate for 5 days, then strain before hours. When the first froth appears, strain first time I used Becks bottles, and several
serving. Yield will be about a gallon. again & pour into bottles containing 1 or 2 exploded. Since then Ive 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 dont 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-
Gerties Crabapple Liquer ment until the bottle explodes.
Source: mikaline@aol.com, r.c.b., Novem-
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 Id 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-
ume. Stir the yeast mixture, the remaining 1 1/2 cups water
Mint Kvas 2 1/2 cups sugar
sugar and the mint into the strained bread
Classification: kvass, rye, bread, mint 4 dozen whole cloves
water, cover with a towel, and set aside for
kvass 6 sticks of cinnamon
at least 8 hours.
Source: Dave Vaness (vaness@bowler. 3 crushed nutmeg
Strain the mixture again through a fine peel of 3 lemons and 2 oranges
dacc.wisc.edu), r.c.b., September 22, 1995
sieve set over a large bowl or casserole, 4 cups hot lemon or lime juice
The following quotation and recipe are then prepare to bottle it. You will need 2 -
from Russia of the Time-Life Foods of the 4 bottles of red wine
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 isnt 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
Defalcos in Ottawa. Eric writes: One of Procedure:
1/4 cup lukewarm water (110 - 115F)1/
my fondest childhood memories was of the
4 cup lukewarm water (110 - 115F) Combine sugar and water in a medium
sleigh rides we would take at Christmas
2 tablespoons fresh mint leaves or 1 sauce pan, bring to a boil. Reduce heat and
time. Family and friends would all go out
tablespoon crumbled dried mint simmer uncovered for 10 minutes, stirring
for hours on a horse drawn sleigh. My
2 tablespoons raisins occasionally. Remove from heat. Stir in
grandmother would stay at home and pre-
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 grandmas
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 grandmas house will always be Classification: liquer, cream liquer,
the bread. Remove from heat, cover the smell of Christmas to me. Now that Im Baileys, Irish cream
loosely with a kitchen towel, and set it an adult, a Christmas party wouldnt be Source: Kevin Fons (KFONS@china.
aside for at least 8 hours. Strain the con- complete without my Grandmas 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 grandmothers 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-
PAGE 282
OTHER BEVERAGES
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
Bring the mixture to a boil, cover the pot tsp tannin.
.com@ctcga.ctc.com), HBD #1902,
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 campden tablets and let settle for 1 week
Just thought I would post a Brandy Recipe
additional water to make 5 gallons and add naturally. Rack again, fine with gelatin, and
given to me by a friend. Give it a try.
the sugar (specific gravity should be about let sit for another week. Finally add 1/4 - 1/
Its 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 dont 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, Theres 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
2tsp yeast nutrient min boil)
Source: Keith McLeod (furry@opus.
2tsp acid blend 1/2oz hallertau hops (3.1% alpha, 1 min
freenet.vancouver.bc.ca), r.c.b., 1/25/96
1tsp pectic enzyme boil)
champagne yeast 1 packet of ale yeast (dry)
PAGE 283
OTHER BEVERAGES
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 isnt too overwhelming. Ill
70f) - no airlock activity. It took two weeks probably bottle soon so I can start a batch
Source: Desmond Power
to clear enough to comfort me that it was of blueberry wine.
(des@jeeves@engr.mun.ca), r.c.w. 9/19/96
time to bottle. I used 1 oz corn sugar in 1/2 Specifics:
I just tasted a raspberry wine that I have
cup water to prime. OG was 1.010, FG was OG: 1.090
had settling for about 5 weeks now, it is
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
6-8 lb. Sugar (to bring sg up to 1.090) extent, Central America. Unlike African
Specifics:
1 packet Lavelin 1118 Yeast (I think this opaque beer, it is not brewed commercially,
OG: 1010 but instead is made and served in what
FG: 1009 is the correct number)
sound to me like wee tiny brewpubs. An
abbreviated version is also made in peo-
Procedure: ples 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) With Bills help and a little patience, a
Source: Sutart Binnie (pssao@csv.war-
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 This was a very interesting and satisfying
Try and get hold of a copy of Straightfor-
back explaining how the raspberry seeds endeavour which included growing and
ward Liqueur Making by Gerry Fowles. Its
can give the wine off flavours if left in the malting the corn used. Every step of the
full of good recipies.
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 1.5x1.5 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 (dont 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.
PAGE 284
OTHER BEVERAGES
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 Id 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
PAGE 285
OTHER BEVERAGES
PAGE 286
CATS MEOW 3
HISTORICAL
INTEREST
C AT E G O RY 1 3
vessel, using a water seal. All vessels and

My Daddys 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
Ingredients: received anonymously, presumably from
should make 5 cases of pint bottles of beer
the makers of Blue Ribbon malt syrup, in
equal to or superior to Millers High Life. rose petals the mid-1970s. 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, Fleishmanns 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 Fenners
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 1970s. 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 hophornbeam. The ironwood is known
1 can, hop flavored malt syrup
the like, but not a word about making beer. as hophornbeam because the fruit it
3 or 4 pounds, sugar
A few weeks later a plain brown envelope produces look so much like hop bracts,
1 cake of yeast, or Vierka lager yeast
with no return address appeared in the unlike the fruit of the American
mail. Inside were two mimeographed Procedure: Hornbeam, which dont.]
sheets of beer recipes---including this rec- 10 quarts of water, boiled down to
ipe. Dissolve malt syrup and sugar in 2 quarts
seven.
of hot water. Pour into crock and add 18-20
Ingredients: A quart of molasses.
quarts of cold water. Mix yeast in luke-
A cake of hard baked wheat bran.
1-3/4 pounds, sugar warm water (70F). With wooden spoon,
A quart of malt.
1 can, Blue Ribbon hop-flavored malt gently stir into malt and sugar mix. Cover
One handful of barm. [brewers yeast
syrup with clean cloth and ferment at room tem-
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 its 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 Washingtons
soda and rinsed with clear water. Add hot
solution of malt, sugar, and water. The tem- before you plan to bottle. Small Beer
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 doesnt 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. run off, putting into the Vessel which
Procedure: 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 Amhersts Spruce
Pumpkin Ale about four days.
Beer
Classification: historical, 1700s, pumpkin Classification: historical, 1700s, spruce
ale beer
Source: Thomas Manteufel, (tomm@pet. Source: Thomas Manteufel, (tomm@pet.
med.ge.com) Issue #748, 10/25/91 Malt Liquors med.ge.com) Issue #748, 10/25/91
Classification: historical, 1700s
An anonymous recipe for pumpkin ale From the journal of General Jeffrey
appeared in the papers of the American Source: Thomas Manteufel, (tomm@pet.
Amherst, governor-general of British
Philosophical Society in February, 1771. med.ge.com) Issue #748, 10/25/91
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,
PAGE 289
HISTORICAL INTEREST
off the fire. When it is cold, put six spoon- nutmeg instead. This produces a very low
Benjamin Franklins 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 TJs Mead a handful) Nothing scientific about this---
stationed in France. a little of this and that. DONT boil these
Classification: mead, metheglin, historical,
Ways of Making Beer with Essence of herbs and spices in your wort! Instead,
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
Ive never tried this recipe, so I cant vouch For any spices or herbs you use, never use
pot of Essence and 13 Pounds of Molases.
for how good it is, but the basic elements the powdered stuff outof the jar if you can
- or the same amount of unrefined Loaf
are there. Recipe is based on The Closet of avoid it. Powdered cloves just dont have
Sugar; mix them well together in 20 pints
the Eminently Learned Sir Kenelme Digby the same taste as whole cloves (by the way,
of hot Water: Stir together until they make
Kt. Opened: Whereby is Discovered Sev- for nutmegs: if you dont have a nutmeg
a Foam, then pour it into the Cask you will
eral ways for making of Metheglin, Sider, grinder, use a hammer!)
then fill with Water: add a Pint of good
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-
Procedure: solving the honey. Boil for about 30
Metheglin of My Lady
Combine the above ingredients with 1/2 minutes, skimming off the foam as it rises
Windebanke to the surface. About 1 minute before you
gallon of water per total gallons desired,
Classification: mead, metheglin, historical, remove the liquid from the heat, throw in a
boiling and skimming until no more scum
1600s teaspoon of rinsed, sliced, or broken ginger
ap ears. Pour into primary fermenter, add:
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 fermentation 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.
with fermentation lock and allow to age. Mead yeast is the real yeast to use, but any
Take four Gallons of water; add to it, these
Rack every month after until drunk. May wine yeast will do. Do not use brewers
Herbs and Spices following. Pellitory of
be drunk after 3 weeks. (he suggests also yeast or ale yeast. Let the mead stand a day
the Wall, Sage, Thyme, of each a quarter of
adding 2 tbsps of lemon juice and a cup of or two (you can wait as much as a week if
a handful, as much Clove gilly-flowers,
strong black tea.) you want); then bottle it in clean bottles. In
with half as much Borage and Bugloss
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
take out the Roots and Herbs, and put in the Source:
Prohibition Chicago Style
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 SCAs 1920s
as much Cinnamon, of Nutmeg an Ounce, Known World Handbook in an article writ-
Source: Bruce T. Hill, (dannet!bruce@
with two Ounces of Ginger, and a Gallon of ten by Michael Tighe (Sir Michael of
uunet.UU.NET) Issue #788, 12/23/91
Honey: boil all these together half an hour York).
My sister-in-laws 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 dont likeginger, try using
1930s. 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 boiling water over root mixture and boil
Source: Steve Stroud (stroud%gaia@
standards, but it shows that the homebrew- slowly 20 minutes. Strain through flannel
leia.polaroid.com) Issue #839, 3/9/92
ing spirit was alive and well several bag. Add sugar and remaining 8 quarts
decades ago. According to Reliable Receipts, an 1889
water. Allow to stand until lukewarm. Dis-
compilation of recipes from the Ladies of
Ingredients: solve yeast in a little cool water. Add to
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, Fleischmanns 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: THOMASR@EZRZ1.vms-
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.
bottled it too soon. The mixture had not ipe...always used extract from the local
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 hours.
settle the first day between 3 and 6. This is
5 pounds, sugar mash 3 boiled with the used hops for 2.5
the approximate alcohol content. When the
2 ounces, sassafrass root hours.
tester settles to 1/2% or the red line B it
1 ounce, hops or ginger root
is ready to bottle. If the test settles to W Produces 4 gallons at 1071.
2 ounces, juniper berries
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 O.G.: 1.071
spoon of sugar to the quart of 1/2 teaspoon
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
Classification: pale ale, London ale, histor- source;
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: THOMASR@EZRZ1.vms- 1.5 hours. Curacao peel, still used by some Belgian
mail.ethz.ch, HBD Issue #1115, 4/8/93 brewers;
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
lons of beer at fermentation (i.e., 5 US gal- refurs to (bunches, roots?).
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 pher.Sutherland@cl.cam.ac.uk), 6/20/93
Procedure: The recipe for authentic Cock Ale has
finally arrived. Boy it sure is scary:
Mashing.
COCK ALE (circa the 1500s) A real rec-
Mash 1: 1.820 gall of water at 175 F, 0.5 Thos Thrales 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
mash 1 boiled with the hops for 1.5 hours. books I found one copied by a book on
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
Produces 4 gallons at 1068. into two quarts of sack, and put to it five
annual output a little more than Whitbread,
pounds of raisins of the sun - stoned; some
so presumably he knew his stuff. I found
Specifics: blades of mace, and a few cloves. Put all
the book on microfische at the Manage-
O.G.: 1.068 these into a canvas bag, and a little before
ment Library of UCLA. But thats all I
F.G.: 1026 you find the ale has been working, put the
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: THOMASR@EZRZ1.vms- 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, Berry.... Here goes this one...
Dried orange peel from the Indies (Cura-
1821, translated by Rob Thomas.
cao?), 2 lb, Take a few pieces of _cooked_ chicken
All recipes are adjusted to give 4 UK gal- and a few chicken bones (approx one tenth
Juniper berries, 2 lb,
lons of beer at fermentation (i.e., 5 US gal- of the edible portion of the bird) well
lons). All measurements are UK units Seville orange seeds, dried, 2 lb,
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 brewers 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
is of the barley wine type. This is taken from Youngs Demonstra-
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 Youngs 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 Youngs 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
bottle, using yeast, of course, as before. degrees, put in a teacupful of good yeast
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 Youngs 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 Youngs 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
On A Variety Of Subjects by Daniel Young. water 9 galls., yeast 3 pints, boil the ginger
Source: John Grant, 74444.3034@com-
Printed by Rowsell & Ellis, King Street in the water until the strength is all
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 Youngs 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 Capones 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 didnt 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
Armbrust, Steve 111 Bickham, Scott 177, 213
Ashley, David 114 Binkley, John 68 C
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 OKeefe, Tim 206
Mercer, Steve 246 Oertel, Russel 83
Meredith, John 75 Ogline, Fred 41
R
Meyer, Kurt 164 Ollmann, Ian 181
Middlestadt, Thom 124 Raike, Ron 252, 259
Olsen, Jon 119
Midence, Alejandro 221 Raisman, Neal 265
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 Baileys 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 133143
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 "Mrzen" 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 193231
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 145 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 145
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
Boddingtons 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 193231 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 Coopers 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 263269 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", "Mrzen", 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 Grants Celtic ale 209
dandelion gorse 248 Grants 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" Fosters 58 grapes
dark wheat Franklin, Benjamin 290 riesling pyment 234
see "dunkelweizen" fruit beer 167192 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, Fullers ESB 20, 24, 32 see also "stout"
137, 138, 139 Fullers London Pride 33
see also "bock" H
Dos Equis 49 G
Double Diamond 8 habaero
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 193231 hefe weizen
elderberry see also "Klsch" 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 145166
espresso as hop substitute 134
see "coffee"
PAGE 303
INDEX
historical recipes 287294 I L

1500s 292
1600s 290 I.P.A. 7, 8, 9, 15, 31 lager 4763
1700s 288, 289 see also "india pale ale" American 53, 57, 58, 61, 62
1820s 292 india pale ale 145, 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 Mrzen 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. Dundees Honey Brown 217 Vienna 48, 49, 52, 55, 56, 58,
see also "Celis"
jalapeo peppers 59, 62, 63
holiday beer
in pale ale 147, 151 wheat 50
cranberry ale 188
see also "chili peppers," "pep- lambic 198
see also "spiced beer"
per," and "spiced ale" lavender
spiced ale 159
juniper mead 242
spiced dark ale 148, 152
in metheglin 239 lemon
spiced pale ale 145, 146
sahti 278 in spiced beer 153
spiced wheat beer 65
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 Killians 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 Klsch 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
Mackesons 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
Mrzen 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 233261, 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 145
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 Murphys Stout 101
blackberry 247 wild rice 14
blueberry 233, 235 pale lager
cherry 249
N 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
habaero 260 squash as replacement 183 flowers, mead 248
jalapeo 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,
Petes Wicked Ale 17, 19, 21, 30, purl 292 117, 120, 130
36, 39, 196, 217, 219, 221 pyment with oatmeal 96
Petes Wicked Red 30, 40 concord grape 250 rye 201, 207, 209, 216, 228, 229
Petes 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
raisin
plum
cider 265
S
ale 171
pomegranate mead 250 sack mead 235
melomel 257 raspberry sahti 209, 278, 279
porter 85131, 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 Smiths 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 193231, 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 "Mrzen" 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 7984 melomel 235
peach 83 steam beer 7984 tangelos
porter 82 with ginger 83 in spiced beer 153
soda see also "Anchor" see also "orange"
cranberry ginger ale 280 stout 85131 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, Theakstons 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, 145166 English 85 Trappist ale 194231, 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 133143, 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
Watneys Cream Stout 108
wee heavy 197, 202 Xingu 97
see also "scotch ale"
weissbier Y
see "wheat beer" or "weizen"
Youngs Oatmeal Stout 100
weizen
Youngs Special London Ale 17
hefe-weizen 71
weizen beer 6577
weizenbock 72 Z
weizenbock 74 Zima 277
wheat beer 6577
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

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The

Edited by Mark Stevens and Karl Lutzen

About Cats Meow... More Recipe Sources Future Cats Meows

Zymurgy magazine. Every issue

Delightful IPA 37 Moretti Amber Lager 52 Blow Me Away Holiday

Baers Stout 89 Modified Redcoats Revenge

RIS Marital Bliss 115 Barney Flats Oatmeal High Altitude

Mead 238 Summers Lease II Apricot Mankinds Simplest

Kvass II 281 Lemon Beer 293

Chapter 13: Historical Index by Brewer 295

of testing different yeasts. Fermentation

Ingredients: added 4 gallons of cold water. Pitch yeast

2 teaspoon, Irish moss Chico Ale yeast Specifics:

1059 starter. Dry hop in the secondary fer- Specifics:

heat, stir in the second batch of goldings

Ingredients: Steep the crystal malt for 30 minutes in

Rocky Raccoon Ale Ingredients:

Specifics: the bucket. Anyway here is my first Procedure:

Ingredients: 0.75 lb Belgian crystal malt

according to personal preference. I use 1/2 lbs. Toasted 25L

1 oz tettnang hops 3.8% AA (1 hour)

Procedure: Procedure: 8 oz Briess Cara-Pils

amount of any other yeast with the dex- Procedure: Procedure:

Ingredients: of aromatic would make things come alive

Specifics: When bottling, add 3/4 cup corn sugar and

Specifics: Total boil time 75 mins.

Ingredients: (for 19 gallons)

Ingredients: I had boiled down to 5 gallons, but was

2 teaspoons Irish Moss, 30 minutes

German Malz Bier Munich Style Lager Lager

1 ounce, Talisman leaf hops

Ingredients: 3/4 ounce, Hallertauer (boiling) Procedure:

1-1/2 ounces, Perle hop pellets (6.2% Procedure:

16 January I measured the specific gravity

Other ingredients: Procedure:

3/4 oz Saaz (flavor) Ingredients: (for 20 litres)

Procedure: Procedure: to work with. Boil - 1 hr, beautiful hot

Procedure: Procedure: Its a bit hoppier & a little darker than

Marlys Wimp Beer vitamin-enriched rice. Which is nice, since Specifics:

Ingredients: (10 gallons) Procedure:

Weizen? Why Not? Weizen Blow Me Away Holiday Ale

1 ounce, Hallertauer hops (boil) Ingredients:

the only commercially available form this Procedure: Ingredients:

Procedure: ale yeast

About the name--I know that smoked beer

Specifics: 1 1/2 oz cluster hops (boiling)

Procedure: Yeast Labs American Ale yeast Yogurt culture

slightly higher gravity and a sweeter

Specifics: refers to a huge tragedy. I was filling car- Specifics:

rather contributes to the creaminess and Procedure: Specifics:

Specifics: completely enjoyable. Too much of too Procedure:

Ingredients: mary and pitch yeast. Have a homebrew Ingredients:

Very smooth, nice hop balance, but a bit

Procedure: Specifics: 3/4 ounce, Nugget hops (12 BU) (subst.

Ingredients: Source: Richard Stueven (Richard.Stueven

Procedure: cups water. Adjust pH. Raise temperature Specifics:

Pumpernickel Porter Ingredients:

3/4 pound, Black Patent vanilla-flavored coffee. I noticed a lot of oil

Specifics: containing cold water. Add enough cold

ously for 30 - 60 seconds in a sanitized Wyeast London Ale (#1028) liquid

Ingredients: Ammended Comments...Gravity Looks recipe is one of my most well received by

1 oz. Bullion hops-pelleted Ingredients:

amber extract to get a little more specific Procedure: Procedure: