Complete Book of Beer Brewing Recipes

BASIC BEER RECIPE
1 Ib. extract of malt

1 oz. hops
½ Ib. sugar
1 gallon water
This is a very simple beer to make and the results are guaranteed to please. The extract of malt is obtainable
from Boots the Chemists, among others, and also from the usual suppliers listed in the appendix. The hops
are equally readily available from Boots or from the suppliers. The sugar will no doubt already be in the
home and the best yeast to use is the granulated variety made by Allinson’s.
The sugar and malt are dissolved in a quart of tepid water while the hops are being boiled for ten minutes in
another quart of water. The hop liquor is then strained on to the male and sugar solution and then the hops
are again boiled in another quart of water for a further ten minutes. This liquor is also strained on to the
wort and the hops are boiled fox the third time in a final quart of water. When this, too, has been added to
the wort it is covered to keep out the dust and placed somewhere to cool. It is often convenient to leave it
overnight. Next morning a teaspoonful of granulated yeast is sprinkled on the top of the wort and
fermentation will begin within a few hours. The yeast can, of course, be started earlier in a little of the malt
solution, which has been quickly cooled, so that it is already fermenting when added to the main brew.
It is worth while saving a few of the hops to add dry to the wort at this stage, since this sharpens the flavour
of the finished beer. After three days’ fermentation skim off the scum that has arisen and leave the beer to
finish fermenting right out. If you are using a hydrometer a recommended starting gravity is from 1.036 to
1.040. This will ferment, or attenuate as it is called in brewing, down to 1.004 or lower. The gallon of beer
should now be strained into eight clean screw-stoppered beer bottles, each being filled to about 1 ½ in.
from the bottom of the screw. A small teaspoonful of sugar must now be added as priming to each bottle
and the stoppers screwed in firmly. Corks and ordinary bottles are useless for beer making. The corks
permit the admission of too much, air and a skin forms on top of the beer, which loses its life and looks and
tastes flat and lifeless. There is also a danger that the bottle may burst under the pressure of the carbon-
dioxide gas formed during the bottle fermentation of the priming sugar.
The beer quickly clears to brilliance in a week and the yeast deposit settles firmly on the bottom of the
bottle. It is fully matured in two weeks and ready for drinking. If it is cooled in the refrigerator for a short
while before serving at about 55”F. it will pour easily and cleanly from the bottle without the sediment
rising. The bottle should be handled carefully so as not to shake up the deposit, and all the glasses and
mugs into which it is to be poured should be stood together. When the stopper is unscrewed the beer should
be steadily poured slowly down the side of each glass in such a manner that the bottle does not have to be
moved from its horizontal position until the last of the beer has been poured. In this way it is perfectly
possible to pour out all the beer clear and bright, leaving no more than a quarter to half an inch of lees in
the bottle.
This priming is all-important to the finished beer. Insufficient sugar means that the beer will have a poor
head of froth, if any, and that the beer will not have enough twinkling bubbles of carbon dioxide rising to
the top whilst it is being drunk; it will taste soft and rather lifeless. Too much priming sugar, on the other
hand, causes so much additional carbon dioxide to be formed that when the stopper is unscrewed there will
be an almighty gush of froth and Ices over everyone and everything. It will be quite impossible to pour out
a glass of drinkable beer. It is better at first slightly to under-prime than to over-prime and it: is always
safest to let the beer ferment right out before bottling. Otherwise there will not only be the priming sugar to
ferment in the bottle, but the residue of sugar in the wort. Don’t bottle too early, then, and don’t add more
than a small teaspoonful of priming sugar per pint.
Various suppliers sell ready-made packs of ingredients, which only require water and sugar to be added,
but there is no recipe simpler than the one above and none surer of pleasing. It has been tested successfully
many thousands of times by countless people.
It is not difficult, of course, to vary this recipe in many different ways to secure variations of texture and
taste to suit different palates and occasions. A few of the most effective are given, but you can make up
others if you feel so inclined by varying the quantities of each ingredient in an almost endless permutation.
BEN’S BEST BITTER

½ Ib. extract of malt
1 oz. hops
1 teaspoonful yeast granules
¾ Ib, sugar (white or golden)
½ Ib. golden syrup
2 gallon water
Put the hops, sugar and golden syrup in a preserving pan together with one gallon of water and boil
vigorously for twenty minutes. Strain into a plastic bucket or stone jar and stir in the malt. When cool, add
the yeast and ferment right out, skimming off the scum that rises as necessary. After eight days siphon into
screw-top bottles and add a small teaspoonful of sugar or one small sugar lump to each pint bottle. Mature
for two to three weeks until the beer is star bright. Serve cool and drink with moderation since this is a very
potent beer.
COCK ALE
Ingredients as for basic recipe, together with the crushed wing-tips, neck, parson’s nose and bones of a
boiled chicken or a roasted one that has not been stuffed with sage and onion.
Steep the crushed chicken in half a pint of strong white wine for twelve hours, then strain the liquor into a
wort that has just started to ferment. Tie the crushed chicken into a piece of muslin, together with a few
dried hops, and suspend this in the wort. When fermentation ends remove the chicken and bottle the beer,
priming in the usual way. This beer takes three weeks to mature and should be treated with great respect. It
is rather like a liqueur beer if there were such. a drink.
STOUT
1 Ib, extract of malt
4 oz. black malt grains
1 teaspoonful granulated yeast
1 Ib. brown sugar pieces
1 ½ oz. dried hops
1 gallon water (soft if possible)
Boil the malt grains, hops and sugar in the water for thirty minutes, then strain and stir in the malt extract.
When cool, add the yeast, ferment, prime and bottle for three weeks.
MILK STOUT
Ingredients as above for stout, together with 4 oz. of milk sugar known as lactose.
Make as for stout. The lactose is not fermentable by granulated yeast (Saccaromyces cerevisiae) and so the
beer retains a sweetness more pleasing to some palates than ordinary stout. More lactose may be used than
recommended ii you desire a sweeter stout.
BROWN ALE
2 oz. black malt grains
8 Ib. sugar, white or brown
1 oz. dried hops
1 gallon water
Boil the hops, sugar and malt grains in one gallon of water for twenty minutes, then strain and stir in the
malt. When cool, add the yeast, ferment, bottle, prime and mature for two weeks.
OLD ALE
1 gallon water
1 Ib, brown sugar pieces
1 ½ oz. hops
Method as for basic recipe. Mature for three weeks.
OLD ALE
1 gallon water
1 Ib, brown sugar pieces
1 ½ oz. hops
Method as for basic recipe. Mature for three weeks.
TREACLE ALE
1 Ib. black treacle or molasses
Rind and juice of 1 large lemon
1 Ib. brown sugar
1 gallon hot water
Dissolve the treacle and sugar in the water and when cool add the rind and juice of the lemon, together with
the yeast. Ferment for three days, bottle and mature for one week.
This is a very old and nourishing ale, although the taste may not nowadays suit the more sophisticated
palate.
NETTLE
Ingredients as for basic recipe, but use the leaves and tops of about 2 Ib. of young nettles instead of hops.
HONEY BEER
1 Ib. dark honey
Rind and juice of l lemon
9 Ib. demerara sugar
¾ oz. hops
1 gallon water
Boil the honey, sugar and hops in the water for twenty minutes and when cool add the lemon and the yeast.
Ferment and skim, bottle and prime and keep till clear.
GINGER BEER
1 oz. whole ginger, well bruised
1 Ib. white sugar
Rind and juice of 2 large lemons
¼ oz. cream of tartar
1 gallon boiling water
1 teaspoonful yeast granules
If you have children you will surely be asked to make them some ginger beer occasionally and this recipe is
an old favourite, albeit slightly alcoholic.
Pour the boiling water on to the sugar, ginger and cream of tartar. When cool add the rind and juice of the
lemons and the yeast. Ferment in a warm place, skimming off the frothy yeast as it rises to the surface.
After three days strain into screw top bottles which must be lightly stoppered and keep for another four
days. Then serve it cold.
CIDER
Many good brands of cider are available everywhere and occasionally one can find vintage cider and even
cask cider which is a superb drink in the right circumstances. If you like cider you may be tempted to make
some yourself, and the following notes will help you.
Should you live in the West of England you may be able to get hold of real cider apples. There are many
varieties, and by themselves they are almost inedible. Some are very bitter, containing much tannin, some
very sour containing much acid, and some very sweet. Cider makers always use a blend of apples and you
should try to get some of each kind. If you can’t get real cider apples use some crab apples, some sour
cooking apples and some sweet eating apples. You will need at least 12 Ib. of apples to make a gallon of
cider and the more soft and mellow they are the better, although they must not be bad.
Wash off any leaves and dirt and place the apples a few at a time in a plastic bag and crush them
thoroughly with a mallet. Put the apples as soon as they are crushed into another plastic bag together with
three or four crushed Campden tablets and a teaspoonful of Pectozyme. By this time the apple juice should
be flowing and should be strained off and checked fox sugar content by means of an hydro meter. One
teaspoonful of granulated yeast or better still a fermenting champagne yeast is now stirred into the juice.
An air lock must immediately be put into the jar to keep out dirt and germs.
The rest of the apples must be pressed and squeezed until every last drop of juice is extracted, the juice
being added to the fermentation jar as it becomes available. The reason for this is to prevent oxidising the
cider through browning the apples or juice In the open air. The Campden tablets will help to prevent this
and the yeast will start working as soon as the sulphur dioxide has cleared.
If you possibly can, do use a press, either your own or one that you have borrowed. If you have a juice
extractor, so much, the better and use that instead, hut extract all the juice and start it fermenting as quickly
as possible. Cider should start fermenting with an initial gravity of 1.070, so if your apples are not quite
sweet enough add some sugar. A quick rule-of-thumb measurement is 1 oz. of sugar raises the gravity in a
gallon of must by two degrees, B Ib. of sugar then will raise the S.G. of apple juice from, say, 1.054 to
1.070. As the apples will vary widely in sweetness, no guide can be given as to how much sugar to add.
You must check the juice with an hydrometer and add sugar as may be necessary.
The teaspoonful of Pectozyme will be most helpful in clearing the cider from an excess of pectin which
might otherwise cause a haze.
When fermentation has ceased rack the cider into a clean jar in which a crushed Campden tablet has
already been dropped. This will again prevent the cider from oxidising, which it dues very readily. After
another six weeks the cider should be clear and may he bottled. If you want a still cider sack it into ordinary
bottles and cork it. If you want a sparkling cider add a small teaspoonful of sugar per pint, use a screw-
stoppered bottle and mature for six weeks. Cider is generally ready after three or four months and because
it is low in alcohol does not usually keep much beyond nine or ten months.
PERRY
Ferry is like cider, only made from a special variety of pears. These are hard to come by, however, and
ordinary cooking pears are not really suitable. If you have the good fortune to obtain some perry pears in
mixed variety the following notes will be helpful.
Pears oxidise very quickly, even more so than apples, so, if you can, try to extract the juice with the aid of a
juice extractor or add a crushed Campden tablet to the juice as soon as it starts flowing. Add also a
teaspoonful of Pectozyme and a champagne yeast. The starting specific gravity should be about 1.070 and
fermentation should be stopped by racking at about 1.020. The flavour is very delicate and needs a sweet
background to be appreciated. Rack into a clean jar, add a Campden tablet and rack again as soon as the
perry is bright. Bottle in screw-top bottles, to which a large teaspoonful of golden syrup has been added. It
makes a very pleasant sparkling drink in six months, hut does not keep well.
PUNCH
This is a wonderful drink on a cold night, to be enjoyed at home prior to going to bed or as a welcome to
guests coming in from the frost. It is also a festive drink, and can help any party to go with a real swing.
There is no prescribed recipe and you can add whatever wines and spices you have available. The author
has found, however, that the following basic recipe has been extremely successful on a great many
occasions.
6 bottles of wine, predominantly red
1 ½ to 2 Ib. sugar
1 oz. root ginger well bruised
Rind and juice of 4 large or 6 small lemons
24 cloves
For preference all wines should be red, though this is not essential and elderberry wine—no matter how
rough—is particularly suitable. If the wine is already sweet 1 ½ Ib. sugar is enough, if rather dry then you
will need the 2 Ib. The finished Punch should taste quite sweet.
Put the sugar and wine in a preserving pan and the spices and lemon rind in a piece of muslin, which should
hang in the wine. Place the preserving pan on the stove and warm the wine until it is 150”F. this should be
measured carefully with a suitable thermometer. At this temperature the alcohol has not yet started to come
off, the wine tastes quite hot enough and yet it is not so hot as to break a glass. If a punch bowl is to be used
it should be thoroughly warmed so that the wine does not cool too rapidly when poured into it. The lemon
juice should be stirred in just before serving, and after removing the spices. If you wish, half a bottle of rum
may be added, but this is by no means necessary, though it does, of course, add to the favour enormously.
For appearance’ sake a small lemon or orange may be cut into thin slices and floated on top of the punch.
MEAD
Traditionally Mead is an Olde Englishe beverage, which we associate mainly with the Angle-Saxons.
Indeed, there is a story that our word ‘honeymoon’ comes from the festivities, which followed an Anglo-
Saxon wedding. The story is that the festivities continued for a month, with the drinking of mead each
night—hence ‘honeymoon’. Be that as it may, mead is certainly a very ancient drink, older even than wine
itself.
It was very well known to the Greek civilisation, who used to mix honey with different wines and similarly
used to mix fruits with mead to obtain a variety of flavours. Many of the words which we use to describe
these drinks have a Greek origin, as ‘will be seen later.
Just as different varieties of grape grown in different parts of the world make: different wines, so do
different honeys gathered by bees from different flowers make different meads. Clearly you will get quite
different meads made from a honey where the bees feed on English clover or Californian orange blossom
than you will from a honey where the bees feed on Australian eucalyptus, for example.
Pale honey tends to make a better mead than a dark honey, which often has a much stronger flavour, and
even a dry mead tastes better if it is not too dry. The flavour is some times so delicate that it needs a very
slightly sweet background to show it off to its best advantage. Unfortunately, neither light nor dark honey
contains any acid or tannin to speak of, so these essential ingredients must always be added. Honey doesn’t
contain any natural yeast nutrient either and so it is most important to add double the quantity normally
used in making wine to ensure a satisfactory fermentation. An analysis of honey shows that in spite of the
different flavours the basic chemical composition remains much as follows: Sugar 77%, water 17 ½% and
the remaining 5 ½% includes salts of iron, phosphorous, lime, sodium, potassium sulphur and manganese
with traces of citric, forensic, melic, succinic and amino acids together with dextrin, pollen, oils, gums,
waxes, fats, yeasts, enzymes, vitamins, albumen, protein and ash.
A light sweet mead can be, made and drunk in six weeks or so, and the author has tasted and enjoyed such
a mead on more than one occasion, and made by different people ton. Indeed, he was judging the mead
classes in a show one day and awarded first prize to a particularly fragrant and delicious mead, one that was
a joy both to the nose and the palate. When he was later on introduced to the winner he congratulated him
and was amazed to be told that the mead was in fact only six weeks old. On another occasion the author
had entered a two-year-old sweet mead of some character in a show and was awarded second prize. Upon
enquiry he found that the mead which had taken the first prize was only two months old, though made by a
different person from the one mentioned above.
In general terms, however, experienced meadmakers are agreed that mead is usually very slow in
fermenting and maturing, especially if it contains more than 10% of alcohol or is made from dark honey.
Quite often mead will ferment so slowly that it will continue for from six to twelve months. Clearly such a
mead will need three to four years’ maturation to reach its prime. If a mead tastes a little too dry when you
are about to serve it you may dissolve a dessertspoonful of light honey in a bottle full of mead. The aroma
and sweetness of the honey will add greatly to the pleasures that the mead would otherwise afford you.
Mead should always be served cool, since this brings out the bouquet and flavour.
There is some divergence of opinion as to whether honey should be heated to sterilise it and get rid of wax
and impurities. On one side this is argued as important to the production of a sound and pleasant mead with
good keeping qualities. On the other hand, heating is thought to drive off some of the subtler flavours. You
can therefore either stir your honey into water just warm enough to dissolve it, and when cool add one
Campden tablet to the gallon to sterilise it, or you can heat the honey and water slowly and very gently
simmer it for a quarter of an hour. This causes a rather dirty scum to arise, which can be skimmed off and
thrown away. If this heating, not boiling, is done very carefully the author feels that the advantage lies with
heating.
The honey and water should be stirred steadily until all the honey is dissolved so that none sticks to the
bottom of the pan and burns. When the honey solution is cool the acid, nutrient, tannin and yeast should be
added and the fermentation started. It is imperative to keep your mead must in a warm place so that the
fermentation isn’t interrupted by the cold. When fermentation has finished rack into a clean jar and after
three months rack again, adding one Campden tablet to the gallon. Six months later bottle and mature till
ready.
TABLE MEAD
3 to 3 ½ Ib. light honey in about 6 ½ to 7pints of water to make up to a gallon, specific gravity 1.090
1 cup cold strong tea
Maury or sherry yeast
½ oz. citric acid
1 nutrient tablet
Make up according to the method already indicated.
DESSERT MEAD
4 to 4 ½ Ib. honey in about 6 pints of water to make up to a gallon, S.G. 1.120
Maury or sherry yeast
½ cup cold strong tea
9 oz. citric acid
1 ½ nutrient tablets
When fermentation appears to be coming to an end, check the S.G. and if it is 1.010 or below add enough
honey or sugar to bring it up to about 1.020. An ounce of sugar or 14 oz, honey raises the gravity about two
degrees. If the mead continues to ferment so much the better: continue additions as may be necessary to
finish the fermentation about 1.020.
This mead will take longer to mature than the table mead, because it contains a good deal more alcohol.
SPARKLING MEAD
4 Ib. light honey in about 6 pints of water to make up to 1 gallon, S.G. 1.110
Champagne yeast
½ cup cold strong tea
9 oz, citric acid
1 ½ nutrient tablets
Make as for table mead, rack and keep for three months. Then rack into champagne bottles, add a large
teaspoonful of honey to each bottle, cork with cylindrical corks and wire them down. Mature for at least
one year, preferably three.
METHEGLIN
3 ½ Ib. honey, brown or white, ½ Ib. demerara sugar together with about 6 ½ pints of water to make up to a
gallon, S.G. 1.100
12 cloves
1 blade of mace
Rind and juice of 3 large lemons
1 cup cold strong tea
1 nutrient tablet
½ oz bruised root ginger
Maury yeast
Simmer the honey, sugar and water together with the lemon peel, bruised ginger, cloves and mace and
proceed as for table mead. When cool, strain into a fermentation jar, add the tea and lemon juice, nutrient
tablet and activated yeast. Ferment, rack, keep for three months, rack again, add one Campden tablet and
keep as long as possible. Metheglin needs to be served sweetish, at about S.G. 1.010 or above. If it is not to
your liking add a teaspoonful of honey when serving.
PYMENT
This is a mixture of honey and grape juice fermented and matured.
1. Recipe for table mead plus 1 Ib. chopped raisins.
2. Recipe for raisin wine (see page 107) but use 1 ½ Ib. honey
instead of sugar.
3. Add 1 lb. honey to a gallon of grape wine.
HYPOCRAS
This is a mixture of spiced grape wine and honey. The Greeks were very fond of these wines, probably
because their own grape wines were often of poor quality and were made more palatable by the addition of
spices and honey.
Use the Metheglin recipe, but use 2 Ib. of honey and 2 Ib. of raisins instead of 3 ½ Ib, honey and ½ Ib.
sugar.
MELOMEL
This is a mixture of mixed fruit wine and honey. Use the recipe on page 130 for mixed fruit wine but
replace some of the sugar with honey. 2 Ib. of honey replaces I ½ Ib. sugar.
CYSER
This is a mixture of honey and apple juice. Use the recipe on page 96 for apple wine but replace some of
the sugar with honey as above.
All these fruit meads need to be served medium sweet and you should try to serve them at a S.G. of about
1.010. Unless you have an exceptionally cultivated palate for these drinks, their flavour when dry is not
really so pleasant as when slightly sweet. They are obviously very nutritious as well as delightful drinks
and if you have access to honey at a reasonable price they are well worth making. Imported honey can
often be bought at about half the price of English honey if you are willing to take a fair quantity of, say, 14
Ib. or more at a time.
Third Reich Altbier

Description:
For an Altbier, this one is a bit dark in color, but I was told it still fits the category. Was good after one
month but a bit sweet. After two months, the brew was beginning to get past the prime drinking period.
Anyway, an easy recipe. Here goes.
Size:
• 5 gallons
Ingredients:
• 2 lbs. amber LME
• 3.3 lb. can Bierkeller Premium German Malt Extract (unhopped light)
• 5 ozs. chocolate malt
• 2 ozs. black patent malt
• 1 oz. Northern Brewer (AA-8.8%) hop pellets (bittering)
• .5 oz. Hallertau (AA-4.2%) hop pellets (aroma)
• ¾ cup dextrose (priming)
• 1 tsp. Irish Moss
• 2 tsp. Polyclar
• German ale yeast starter
Brewing Instructions:
Bring 8 quarts of water to 150 degrees. Add the grains and LME. Mash at 150 degrees for 60 minutes.
Strain the grains and sparge with 2.5 gallons of 170 degree water. Bring this to a boil. When boiling
commences, add the bittering hops. Boil for one hour. With 15 minutes left, add Irish Moss per instructions
on packet. With 5 minutes left, add the aroma hops. After boil, cool to about 80 degrees and pitch the yeast.
Fermentation:
• Primary for 6 days@65.
• Secondary for 7 days@65.
• O.G.-1.045
• F.G.-1.010
• Alcohol-5.25%
German Alt
Not Yet Rated
Description:
Only my second alt but we’ll see how it comes out. I tried my new brewing system with this batch.
Size:
• 5 gallons
Ingredients:
• 1.5 lbs. amber DME
• 6 Lb 2-row
• 1 Lb wheat
• 1 ozs. black patent malt
• 8 oz. Crystal 80
• 1.5 oz Perle
• 2 tsp. Polyclar
• German ale yeast starter
Bring 12 quarts of water to 165 degrees. Add the grains. Mash at 150 degrees for 60 minutes. Sparge with
170 degree water. Bring this to a boil. Prior to boiling add hops. Boil for one hour. With 15 minutes left,
add Irish Moss per instructions on packet. After boil, cool to about 80 degrees and pitch the yeast.
Fermentation:
• Primary 1 week
• Secondary for 7 days
• O.G.-1.055
• F.G.-
• Alcohol-
American Wheat II
Description:
Yes I was looking for another summer brew.This one turned out even lighter than the first.This in my
opinion is my best work ever.It didn’t stay around too long being bottled in 16 oz. bottles.Next time I’ll
have to make a 5 gallon batch.
Size:
• 3 gallons
Ingredients:
• 3 ½ lb. American 2-row
• ½ lb.Wheat
• ¼ lb.Flaked maize
• ¾ oz.Tettnang whole leafs hops
• ¼ oz.tettnang whole leaf hops
• 1 tsp.Irish moss
• White labs pitchable California Ale yeast
• 2 ½ tbs. corn sugar
• 2 tsp. polyclar
Protien rest at 120f for 30 min.Raise to 152f. for 60 min.Raise to 170f. for 5 min.Sparge with 160f. for 45-
60min.and accumulate 4 gallons of wort. Boil for 75min.adding 3/4oz. tetnang at beginning of boil.After 55
min. have gone by add the rest of the tettnang.After 60min.add irish moss.Cool to 75-80f. and add the
yeast.
• Primary:1 week
• Secondary:10 days with polyclar
• O.G.-1.050
• F.G.-1.002
• Alcohol-6%
American Wheat III
Description:
No.2 came out well so I made another batch with different yeast and some more hops.It is not as dry or as
light as No.2 but it is still good. This has a slight American Lager taste,which is ok,if you like that sort of
thing. Personally,that’s not for me.The head retention was great.
Size:
• 5 gallons
Ingredients:
• 7 lb. American 2-row
• 1 lb.Wheat
• ½ lb.Flaked maize
• 2 oz.Tettnang pellets
• 1 oz.Fuggles whole leafs hops
• Wyeast 1056 starter (3 quart)
• 2 tsp. polyclar
Rest at 95 for8 min.Raise to 120f for 30 min.Raise to 152f. for 60 min. Raise to 170f.for 5 min.Sparge with
160f. for 45-60min.and accumulate 4 gallons of wort.Boil for 75min.adding 1 ¼ oz. tetnang at beginning of
boilA After 55 min. have gone by add ¼ oz.tettnang and ½ oz.fuggles.After 60min. add irish moss.After 70
min. add the final ¼ oz.tettnang and the final ½ oz. fuggles.Add the boiled wort into a fermentor with 2 ½
gallons of cold spring water and pitch yeast.This will give you about 6 gallons of beer.
• Primary:1 week
• Secondary:10 days with polyclar
• O.G.-1.052
• F.G.-1.006
• Alcohol-5%
American Wheat 4
Description:
As you can tell I like this Grain Bill and once again I made a few changes. Different hops and a different
yeast. Not quite as many hops as in #3.A very very good beer after only 2 weeks.Well carbonated with a
good head.In the Hops Bops competition this took a 30 out pf a possible 50 points.
Size:
• 3 gallons
Ingredients:
• 3 ½ lb. American 2-row
• ½ lb.Wheat
• ¼ lb.Flaked maize
• ¾ oz.Hallertau Hersbrucker
• ½ oz.Saaz
• ¼ Ultras
• Easy Yeast ESB ½ gallon starter
• 5/8 cup x-tra light D.M.E.
• 2 tsp. polyclar
Protien rest at 120f for 30 min.Raise to 145f. for 90 min.Raise to 170f. for 5 min.Sparge with 160f. 3x and
accumulate 4 gallons of wort. Boil for 75min.adding 3/4oz. Hallertau at beginning of boil.After 55 min.
have gone by add the Saaz.After 60min.add irish moss. After 70 add the Ultras. Cool to 75-80f.and add the
yeast.
• Primary:1 week
• Secondary:
• O.G.-1.040
• F.G.-1.010
• Alcohol-3.5%
American Wheat V
Description:
A good brew to make if you like a lighter beer. I love this in the summer. It’s not too bitter and not to
sweet. Something everyone can enjoy.
Size:
• 5 gallons
Ingredients:
• 5 Lb. 2 row
• 3 Lbs. Wheat
• 1 Lb Dextrine
• 1 Lb Flaked Maize
• 1.5 oz. Perle Pellets
• 1 oz. Willamet
• ¾ cup corn sugar
• 2 tsp. polyclar
• American Wheat Yeast from Wyeast
Mash in at 170 to obtain mash temp of 155. Mash for 1 hour and sparge. Boil adding Perle hops prior to
boiling. Boil for 45 min then add Willamets and Irish moss. Boil for 15 more min. Force cool and pitch
yeast.
• Primary:1 week
• Secondary:1 week
• O.G.-1.056
• F.G.-1.004
• Alcohol-7.25%
Dubble
Description:
This was my first attempt at a Belgian Dubble. Hopefully it is true to style. After 3 months it was very
good. Silky smooth.
Size:
• 2 1/2gallons
Ingredients:
• 5 lbs.Brittish 2-row
• 2 oz. Cara-munich
• 8 oz. Dextrine
• 12 oz. Belgian Candi sugar (dissolved)
• ¼ oz. Challengers
• ¼ oz. Hallertau Hersbruckler
• ¼ oz. Saaz
• Wyeast 3787 Trappist Yeast (1/2 gallon starter)
• 2 tsp.Polyclar
• 2 1/3 tbs.Corn sugar
Mahed all grains for at 122f.for 30 min.Raise to 150 for 60 min. Raise to 165 for 10 min.Sparge with 165f
water 3x.and accumulate 4 gallons of wort. Boil for 60 min.adding Challengers and halletrau at onset of
boil.After 45 min. add the Candi sugar and Irish moss. And with 5 min left add the Saaz. Cool to 75f and
add yeast starter.Ferment as directed below.Bottle with corn sugar.
Fermentation:
• Primary for 10 days.
• Secondary
• O.G.-Approx.1.060
• F.G.-Approx 1.015
• Alcohol-Approx 6%
Belgian Tripple
Description:
A Belgian Beer brewed at tripple strength. The yeast I used for this was Cultured from the Dubble that I did
a while ago.I did a taste comparasin with this and weyerbacks tripple and they seemed to taste the
same.Although they are not ready yet so thats why there is no rating.
Size:
• 2 ½ gallon
Ingredients:
• 7 Lb. Belgian Pilsner Malt
• 1 ¼ Lb. Dissolved Candi Sugar(Amber color)
• 1 ½ oz. Hallertaur Hersbruckler
• Wyeast Trappist Yeast
• ½ tsp irish moss
• 2 ½ Tbs. corn sugar
• ¼ tsp. polyclar
Mash Pilsner malt at 150f. for 90 min. Sparge with 168f. water 4x. Add enough water to brew pot to get 4
gallons. Bring this to a boil and add the hops and the candi sugar.Boil for 90 min. Cool and pitch yeast.
Fermentation:
• Primary-2 weeks
• Secondary-1 week polyclar.
• O.G.-1.085
• F.G.-1.020
• Alcohol-8%
Extra Special Bitter

Description:
Don’t let the name fool you.Bitters are really not that bitter.They just have a little more hops than the
average beer.They are actually very good. This didn’t last too long.Everyone that tried it enjoyed it,even
somebody that doesn’t like bitters.
Size:
• 2 ½ gallon
Ingredients:
• 5 lb. Brittish 2 row
• ½ lb. Dextrine
• ¼ lb. Crystal 40
• ½ Hal. Hersbuckler plugs.(60 min)
• ¼ oz. Bullion ( 60 min.)
• 1/3 oz. Bramblings (60 min.)
• ¼ oz. Perle (3 min.)
• ¼ oz. Perle (dry hopped)
• 1/3 tsp. irish moss (15 min.)
• 2 ½ tbs. corn sugar (priming)
• White Labs.wlp002 English Ale (1/2 gallon starter)
All grains at 95f for 10 min.Raise to 122f for 45 min.Raise to 143f. for 30 min.Raise to 155f. for 30 min or
untill iodine test is neg.Raise to 170 for 10 min.Sparge with 165f untill you accumulate 4 gallons.Boil for
60 min. adding hops and irish moss at indicated times.Cool to 75-80f and pitch yeast.Ferment and add corn
sugar at bottleing time.
Fermentation:
• Primary-1 week
• Secondary-
• O.G.-1.042
• F.G.-
• Alcohol-
ESB II
Description:
This is almost the same as the first but with different hops and yeast. As all brewers know this can make a
drastic change in a beer.This has a great malt aroma and well balanced between the hops and the malt.
Size:
• 2 1/2gallon
Ingredients:
• 5 lb. 2-row
• ½ lb. Dextrine
• ¼ lb. Crystall 40
• ½ oz. Challenger hops (60)
• ½ oz. Hallertaur (60)
• ¼ oz. Amarillo (30)
• ½ oz. Hallertaur (3)
• Easyeast London Ale (1 quart starter)
• 1 tsp.Polyclar
• 1/3 cup Corn sugar
Step mash all grains starting at 122f for 30 min.Raise temp. to 145f for 75 min.Test for startch conversion
with iodine.Raise to 165f for 10 min. Sparge with 165f water and accumulate 4 gallons of wort.Boil for 60
min. adding hops as noted above.After 45 min. add irish moss.Cool to 80 and pitch yeast starter.Ferment as
noted below.
Fermentation:
• primary:1 week @ 70F
• Secondary:1 week with polyclar
• O.G.-1.040
• F.G.-1.006
• Alcohol-4.5%
Redhook ESB
NOT YET RATED
Description:
This is the classic recipe from Redhook brewing company in Seattles Safeco Field.
Size:
• 5 gallon
Ingredients:
• 10.5 lbs. British 2-row
• 4 oz. Victory
• 2 oz. Willamette (60 min)
• ½ oz. Willamette (15 min)
• 1 oz. Tettnanger whole leaf (2 min)
• Britsh Ale Yeast
• 1 ¼ cup Xtra Light DME for bottling
Mash all grains at 155f for 90 min. Sparge with 170f water slowly and accumulate 6 ½ gallons of wort.Boil
for 60 min. adding 2 oz. Willamettes at the beggining of the boil. After 45 min. add the rest of the
Wliiamettes and the irish moss.After 58 min. add the Tettnangers. Cool to 75-80f and pitch starter. Ferment
at 50f for 2 weeks.Rack to secondary add polyclar.
Fermentation:
• Primary-2 weeks
• O.G.-1.058
• F.G.-1.014
• Alcohol-6%
RootBeer
Description:
Dudes if you like RootBeer this is the beer for you.It’s creamy,flavorful, and just plain
MMMMMMMM.Try this and you’ll be in heaven(at least I think so).
Size:
• 1 gallon
Ingredients:
• 1 ½ lb Light extract
• ¼ cup Chocolate malt
• 1/4cup Crystal 80L
• ½ oz Challengers H.B.U.4.1
• ¼ cup light DME
• nottinghams yeast(5 oz.)
• ½ tsp dissolved Polyclar
Mash grains at 158 for 30 min.Sparge with 168F water till you get 1 ½ gallons of liquor.Add extract and
Challengers. Bring to a boil for 60 min.Cool to 80F and add yeast.Ferment as usual.Rack to secondary for
one week.Bottle with dissolved D.M.E. for at least 2 weeks.Enjoy!! normal.
Fermentation:
• 1 week @ 68F
• Secondary: 1 week @ 68F with Polyclar
• O.G.-Forgot to record reading
• F.G.-Ditto
• Alcohol-
A pirates brown nut

Description:
As you can tell this is a nut brown ale.Gravity was nice to start and should end up at about1.012.I should
have added more corn sugar so this is a lightly carbonated beer.It would be much better if it was more
carbonated.
Size:
• 3 gallons
Ingredients:
• 4 1/4lb. Scottish 2 row
• 3/4lb. 120 Crystal
• 2 oz.80 Crystal
• 3/4lb. Munich
• 1 1/2oz. Chocolate malt
• 1/2lb. Vienna
• 1/2lb. Dextrine
• 1/4lb. Flaked maize
• 1oz. Pearl Hops (60 min)
• 1/2oz. Hallertau Hops (60 min)
• 1/3oz. Willamet Hops (20 min)
• 1/3 oz. Mt. Hood Hops (10 min. steep)
• Wyeast 1728 (Scottish) in 2 cups dissolved Light D.M.E.
• 1 tsp. Irish Moss (20 min.)
• 1 ¾ tsp. Corn sugar
• 2 tsp. Polyclar
Sac. rest all grains at 122f. for 20 min.Raise water to 150f and rest for 10 min.Raise water to 158f and rest
for 25min.Sparge with 140f water untill you obtain 3 ¾ gallons.Boil for 60 min adding hops and irish moss
at designated times.Cooled in water bath to 75f then pitched yeast starter.Fermentation below.
Fermentation:
• One week in primary
• One week in secondary with Polyclar (fining)
• O.G.-1.052
• F.G.-1.008
• Alcohol-5.5-5.75%
Elbro Nerkte Brown Ale

Description:
A great recipe directly from “The New Complete Joy of Homebrewing”, by Charlie Papazian. Of course, I
couldn’t wait until it was completely finished. After 4 days bottled I gulped one down. O.K., so it was two.
If it’s this good now, what’s it gonna be like by next week? A great recipe Charlie!
Size:
• 5 gallons
Ingredients:
• 6 2/3 lbs. Northwestern dark plain malt extract
• ½ lb. crystal 60
• ¼ lb. black patent
• 2 ozs. Fuggles (AA-4.7%)hop pellets (bittering)
• ½ oz. Cascade (AA-5.0%) hop pellets (aroma)
• ¼ oz. Cluster (AA-7.0%) hop pellets (aroma)
• 1 packet Munton’s dry ale yeast
Add the cracked crystal and black patent mals to 1 ½ gallons of cold water and bring to a boil. When
boiling commences, remove the grains with a strainer (I used a pouch for the grains instead). Sparge with 2
gallons of water at 160 degrees. Add the malt extract and bring to a boil. When boiling commences, add the
bittering hops. Continue to boil for one hour. In last 7 minutes of the boil, add the aroma hops. Sparge the
hot wort into the fermenter and cold water. I rehydrated my yeast by placing it in 100 degree cooled/boiled
water for 15 minutes. When my fermenter hit 80 degrees, I pitched the yeast.
Fermentation:
• Primary for 4 days@65F.
• Bottle with dextrose and let sit for at least a week or two@65F.
• O.G.-1.042
• F.G.-1.016
• Alcohol-4%
Chili 1
Description:
Never made it and don’t expect to.So because of this I can;t rate it.
Size:
• 5 gallon
Ingredients:
• ½ lb. Crystal
• 1 lb. chocolate malt
• 3.3 lb. Light extract
• 3 lb. Dark D.M.E
• 1 cup sugar
• 2 oz. Kent goldings
• 1 ½ oz. Saaz
• 4 chopped Habaneros’
• ¾ cup corn sugar(priming)
• Dry yeast
Place grains in 1 1/5 gallons of water and bring this to 155f. and let steep for ½ hour.Sparge with ½ gallon
of water.Add extract, D.M.E, and sugar and bring to a boil.At onset of boil add the Kents.After 30 min. add
½ oz. of Saaz.After 45 min. add ½ oz. Saaz and the peppers.Boil for 15 min. and remove from heat. Add
the remaining hops and let sit covered for 15 min.Remove peppers.Put 3 gallons of water into the fermentor
and add the wort. Top off if needed to make 5 ¼ gallons.Pitch yeast and ferment.
Fermentation:
• Primary-1 week
• Secondary-1 week
Chili 2
Description:
This is another one that I don’t plan on making but if people ask for them I’ll put them up.
Size:
• 5 gallon
Ingredients:
• 8 lb. light extract
• 1 lb. crystal
• 1 tsp. allspice
• 1 tsp. chili powder
• 1 tsp cinnamon
• ½ tsp. ginger
• 2 oz. hallertau
• dry yeast
• 2/3 cup corn sugar(priming)
Steep crystal for 20 min. at 155f.Rinse grain with 2 gallons of 170f. water and add the extract and
spices.Bring to as boil and add 1 oz. hops.Boil for 30 min. and add ½ oz. hops.boil for 20 more min and
add the final ½ oz. of hops.Boil for 10 min. Remove from heat,cool,and pitch yeast.
Fermentation:
• Primary-1 week
• Secondary-2-3 weeks.
• O.G.-1.050
• F.G.-1.010
• Alcohol-6%
Simple Cider
not yet rated Description:
This cider is as simple as it gets.No boiling just additions.
Size:
• 1 gallon
Ingredients:
• 3 quarts pastureized cider (lucky leaf brand)
• ½ cup brown sugar dissolved in 1 quart boiling water
• 2 cinnamon sticks
• 10 cloves
• 2 packs champagne yeast
Mix all ingrediants in fermentor and let yeast do its thing.
Fermentation:
• Primary 1 week at 75f
• Secondary 1 week with gelatin finnings
• O.G.-oops
• F.G.-oops
• Alcohol-and oops
Cider
Description:
My wife isn’t big on beer and asked if there waes anything I could make for her.So I decided to make some
cider.Talk about simple.Cider is verry good on a cold winters night.
Size:
• 1 gallon
Ingredients:
• 1 gallon non pasteurised preservative cider
• 1 large cinnomon stick
• 1 ½ TBS. cloves
• 1 ½ TBS.allspice
• ½ lb light D.M.E.
• 1 pack champagne yeast
• ½ lb. dark brown suger primer
Boil everything but yeast and brown sugar for 30 min.Cool to 80F. Pitch disolved yeast.Ferment and bottle
as you would beer.
Fermentation:
• Primary-1 week
• no secondary
• O.G.-1.075
• F.G.-
• Alcohol-
Chimay Red
Description:
A Belguin beer that has a sweet aroma and flavor with traces of black currants.
Size:
• 5 gallons
Ingredients:
• 10 lb. 2-row
• 4 oz. Aromatic
• 8 ozs. Cara Munich
• 1 ozs. Chocolate
• 1 ½ lb. Clear andi sugar
• 1 ½ oz. Tettnanger
• ¼ oz. Styrian Golds
• ¼ oz. Hallertau Hersbruker
• Wyeast 1214 or recultured yeast from a Chimay Red bottle
Mash All grains at 150f for 90 min.Sparge and accumulate 1 ½ gallons of wort and bring this to a
boil.Remove from heat and add the candi sugar and 1 ½ oz. Tettenangers.Boil this for 90 min. After 75
min. add the Styrians, Hersbrukers,and the Irish Moss.Boil for 15 more min.Remove from heat,cool, add
water to raise volume to 5 gallons,and pitch yeast.
Fermentation:
• Secondary for 7 days.
• O.G.-1.070
• F.G.-1.010
• Alcohol-7%
Dos Equis
Description:
This is a lager style and needs to be fermented cool 45-55f.
Size:
• 5 gallon
Ingredients:
• 6 ¾ lb. German 2-row pilsner
• 6 oz. German light crystal malt
• 2 Lb. Vienna
• 1 oz. Black
• ¼ lb. Malto dextrine
• 1 oz. Tettnanger
• ¼ oz. Tettnanger
• ¼ oz. Saaz
• 1 tsp Irish moss
• Wyeast 2124 Bohemian Lager
• 1 ¼ cups x-tra light D.M.E.
Mash grains at 122 for 30 min.Raise to 150 for 60 min.Sparge and accumulate 1 ½ gallons of wort.Bring to
a boil and add malto-dextrine and 1 oz tettnanger.Add enough water to get 2 ½ gallons.Boil this for 50 min.
and add the rest of the Tettnanger,Saaz and the Irish moss.Boil for ten min. and remove from heat.Cool,add
enough water to make 5 gallons, and pitch yeast.
Fermentation:
• Primary 7 days
• Secondary: 1 week
• O.G.-1.050
• F.G.-1.014
• Alcohol-4 1/5%
Grolsh All Grain
Description:
Grolsh is a beer from Holland and is considered a Pilsner.
Size:
• 5 gallon
Ingredients:
• 10.25 Lb. German 2 row Pilsner
• 4 oz. German 2-row
• 2 oz. German Munich
• ¾ oz. Northern Brewer Hops
• ¼ oz. Hallertau Hersbrucker
• ½ oz. Czeck Saaz
• Wyeast2042 Danish Lager Yeast
• ¾ cup Corn sugar
Mash all grain at 150f for 90 min. Sparge with 168f water and accunulate 4 gallons. Bring to a boil and add
the Norther Brewers. Total boil is 90 min. After 75 min add the Hallertau and Irish moss. Boil for 5 min.
and add the Saaz.Cool and pitch yeast. Ferment at abou 45f.since this is a lager.Bottle with orn sugar.
Fermentation:
• 1 week @ 45F
• O.G.-1.055
• F.G.-1.012
• Alcohol-5.5%
Grolsh Partial Mash

Description:
Grolsh is a beer from Holland and is considered a Pilsner.
Size:
• 5 gallons
Ingredients:
• 4 Oz. german 2-row
• 2 oz. German Muinich
• 6 ½ Lb. Extra Light DME
• 1 oz. Northern brewers
• ¼ oz. Hallerttau Hersbruckler
• ½ oz. Czech Saaz
• Wyeast 2042 Danish Lager yeast
Syeep grain in ½ gallon of 150f water for 20 min.Sparge grains with ½ gallon of 150f. water and fill brew
pot to 1 ½ gallons of water. Bring this to a boil. Remove from heat and add the DME and the Northern
brewers.Add another gallon of water and boil for 45 min. Add the Hersbrucklers and the Irish moss. Boil
for 5 more min. and add the Saaz.Cool and pitch yeast.
Fermentation:
• O.G.-1.055
• F.G.-1.012
• Alcohol-5.5%
Mackesons’ clone
Description:
This is a pretty close copy of Mackesons’ Milk Stout.Very simple and I think it will turn out well.I tasted
one after a week in the bottle and it had a chocolate,coffee taste with a lot of body.It’s sweet because of the
lactose but thats the style.Apparently this is real close to the original because a friend of mine,after tasting
this said,”This taste like a stout I had in Pittsburg Pa.years ago.It was called Mackesons Tripple Stout.” So I
told him it was Mackesons Milk Stout clone.So it must be pretty close.
Size:
• 2 1/2gallons
Ingredients:
• ½ lb.Chocolate malt
• 2 ½ oz.Black patten
• 8 oz.Lactose
• 4 tsp.Yeast neutriants
• ½ oz.Targett hops
• ½ oz.Fuggle hops
• Wyeast 1028 starter
• 2 tsp.Polyclar
Mahed all grains for at 142f.for 60 min. or untill iodine test shows total conversion.Sparge with 145f
water.Boil for 60 min.adding targets and neutriants at the beggining of the boil.After 40 min. add the
fuggles and irish moss.Cool to 75f and add yeast starter.Ferment as directed below.Bottle with corn sugar.
Fermentation:
• Secondary for 7 days with polyclar
• F.G.-1.026
• Alcohol-Approx.3%
Maple Wheat
Description:
This is a clone recipe for The Niagra Falls Brewing Companies Maple Wheat Ale.I think next time I’ll use
the wheat yeast and not the wit yeast.I also entered this in the Hops Bops and scored a 28 out of 50. They
said the alcohol was too high for a wheat.
Size:
• 2 ½ gallons
Ingredients:
• 3 ¾ Lbs.American 2 row
• 4 Lb. Wheat
• ½ Lb. Maple syrup
• ½ oz. Hallertau Mittlefues pellets
• ¼ oz. Hallertau Mittlefues pellets
• ½ tsp. Irish moss
• Wyeast 3944 Wit Yeast
• 1 tsp. Polyclar
• ¼ cup corn sugar(priming)
• 1/6 cup maple syrup
Mash all grains at 150f for 90min.Sparge 3x adding enough water to get 4 gallons.Boil this for 90 min
adding ½ oz hallertau at the beggining of the boil. After 75 min add ¼ oz hallertau and the irish moss. Cool
to 80,aerate,and pitch yeast starter.
Fermentation:
• Primary been 10 days and not done yet
• Secondary
• O.G.-1.080
• F.G.-1.014
• Alcohol-8.5%
Petes Wicked Ale

Description:
This has a fruity hop aroma with a flavor that is nutty and bittersweet
Size:
• 5 gallons
Ingredients:
• 6.6 lbs light malt extract
• ½ lb. 60 Crystal
• 4 oz. Chocolate malt
• 1 oz Brewers gold
• ½ oz. East Kent Goldings
• Either Wyeast 1026 or 1056 yeast
Steep grain in ½ gallon of 150 water for 20 min.Sparge with ½ gallon of 165 water and accumulate to 3
gallons. Bring to a boil, remove from heat, add extract, and Brewers Gold. Boil for 45 min. And add tht
irish moss and east kents. Boil for another 15 min. Force cool, add yeast, and ferment. .
Fermentation:
• Primary for seven days
• Secondary seven days
• O.G.-1.052
• F.G.-1.011
• Alcohol-5%
Saison Dupont
Description:
A solid white head with a fruity sweet aroma.
Size:
• 5 gallon
Ingredients:
• 9 ½ lb.Pilsner malt
• 1lb. Wheat
• ½ Lb. Vienna
• 1 lb. Clear candi sugar
• 1 oz. Styrian Goldings
• ¾ oz. East kent goldings
• ½ oz. Bitter orange peel
• ¼ oz. Saaz
• Wyeast 1214 Belgian Abbey yeast
• 1 ¼ cup xtra light D.M.E.
Mash all grain at 150f. for 90 min.Sparge with 170 f. water and accumulate 1 ½ gallon of wort.Bring to a
boil aand add candi sugar and the Styrians. Add enough water to make 2 ½ gallons.Boil for 45 min. and
add ½ oz. of East kents,orange peel and the irish moss.Boil for 10 min. and add the final ¼ oz. of East
kents.Boil for 5 more min.Remove from heat,cool and pitch yeast.
Fermentation:
• Primary 7 days
• O.G.-1.065
• F.G.- 1.014
• Alcohol-6.5%
Sam Adams Boston Lager Clone

½
Description:
The ingrediants for this I obtained from Sam Adams.They wouldn’t give me the grain calculation or the
yeast but thanks to a beer recipicater(found on the links section of our page). I think this will be very close
to the real thing.This is brewed by means of a decoction mash which took some time. Sam Adams says to
let it sit for 40 days before serving but I had to test this after a month to see how it was coming along and
WOW!!! :-)
Size:
• 2 ½ gallons
Ingredients:
• 4 lbs. Otters 2-row
• 1 ¼ lb Crystal 60
• 1 ¼ oz.Hallertuar
• ¾ oz.Tettnang (dry hopped)
• 1 Tbs.Irish moss
• 1 tsp.polyclar
• Wyeast Munich Lager yeast
• 2 ½ Tbs.corn sugar
Rest at 122f for 30 min. then pull your first decoction of 40%.Bring this to a boil and add back to main
mash to raise temperature to 145f.Rest for 30 mins.Pull a second decoction of 30% bring to a boil and add
back to the main mash to raise temp to 155f.Rest for 30min.Pull a third decoction of 30%,bring to a
boil,add to mash and let rest for 10 min.This will raise the temp to 168f.Sparge only 3 times.Collect 4
gallons of wort. Boil for 60 min. adding th Hallertaur at the beginning of boil.Boil for 45 min. add the irish
moss.Cool and pitch yeast. We mixed this with the hazelnut stout to make a black and tan and it was
incredible.
Fermentation:
• 2 weeks at 48f
• Secondary: 1 week @ 48F with Polyclar and Tettnanger
• O.G.-1.042
• F.G.-1.010 approx.
• Alcohol-4% approx.
Sam Adams Extract
Description:
This is the extract version of Boston Lager. I never made this but the calculations are correct and sould
taste very close.
Size:
• 5 gallons
Ingredients:
• ½ lb. 60 crystal
• 4 lb. light malt extract
• 2 ½ lb. light DME
• 2 oz. Tettnanger(bittering)
• ½ oz. Tettnanger(aroma)
• ¼ oz. Hallerttau Mittlefruh(flavor)
• ¼ oz. Hallerttau Mittlefruh(dry)
• 1 ¼ cup xtra light DME(priming)
• Wyeast 2206 Bavarian Lager yeast
Steep crystal in ½ gallon of 150f water for 20 min.Strain the grain and run ½ gallon of 150f water over the
grains.Add enough water to get 1 ½ gallons. Bring to a boil and remove from jeat. Add the Xtract,light
DME, and bittering hops. Bring water to 2 ½ gallond and boil for 45 min.Add flavor hops and irish moss.
Boil for 13 min. and add the aroma hops.Boil for 2 more min. Remove from stove, cool,place in
fermentor,and add enough water to make 5 gallons.Pitch yeast and ferment cool(55f).Rack to secondary
and add the dry hops.
Fermentation:
• O.G.-1.050
• F.G.-1.012
• Alcohol-5.0%
Samuel Adams Scotch Ale Imitation

Description:
I got the idea for this recipe from the Philadelphia Brewing Company. After two weeks in the bottle, this
batch was extremely smooth. It also has a higher alcohol content than some of the other ales, but this is
indicative of a Scotch Ale. This is a potent brew.
Size:
• 2 gallons
Ingredients:
• 5 lbs. British 2-row
• ¼ lb. Victory
• ¼ lb. dextrin malt
• ¼ lb. crystal 60L
• half handful peat-smoked malt
• half handful chocolate malt
• ¾ oz. Fuggles (AA-3.7%/oz.)hop pellets (bittering)
• ¼ oz. Kent Golding (AA-4.8%/oz.) hop pellets (flavor)
• 3/8 cup dextrose (priming)
• 2 tsp. Polyclar
• Liquid English yeast(Forgot the brand. I’ll post it when I find out)
Bring 6 quarts of water to 130F. Add grains. This should give you a temperature of 122 or so. Let the
proteins rest for 30 minutes. Then, add enough 200F water to yield a temperature around 155. Let this rest
at 155 for about 30 minutes. Kick the temperature up to 167 for 3 minutes. Strain the grains and sparge
with 2 gallons of 170F water. Bring this concoction to a boil. Add the bittering hops. Boil for 90 minutes
total. With 30 minutes left, add flavor hops. With 15 minutes left, add Irish Moss. N.b. There are no aroma
hops in this brew! Cool the wort to about 80F and pitch the yeast.
Fermentation:
• Secondary for 7 days@65F with Polyclar.
• O.G.-1.052
• F.G.-1.010
• Alcohol-6.3%
Saint Pauli Girl Dark

Description:
A German Lager that I somewhat like. I would much Rather have a Guiness but at times beggers can’t be
choosers
Size:
• 5 gallons
Ingredients:
• ½ lb. Crystal 50
• 2 oz. Chocolate malt
• 4 oz. Munich malt
• 6.6 lb. Light malt extract
• 2 oz. Spaltz (60 min)
• ½ oz. Hersbruckers (15 min)
• ½ oz. Tettnanger (15 min)
• Wyeast 2206 Bavarian Lager yeast
• ¾ cup priming sugar
Steep black crystal,chocolate and munich malts in 155f water for 30-45 min. While this is happening bring
3 gallons of water to a boil. After the graing are done steeping rinse with 1 gallon of 170f water into the
boil pot. When the water comes to a boil remove from heat and add the extract. Bring back to a boil and
add the Spaltz. Boil this for 45 min. and then add the Hersbruckers, Tettnangers, and Irish Moss. Boil for
15 more min. and then cool. Add this to your fermentor with enough water to make 5 ½ gallons and add
yeast. Ferment as a lager and use a secondary if you desire.
Fermentation:
• One week in primary@45F.
• One week in secondary@55F
• O.G.-1.050
• F.G.-1.012
• Alcohol-4.5%
Sierra Nevada Pale Ale

Description:
This is a classic full-bodied beer

Size:
• 5 gallon
Ingredients:
• 10 1/3 lb. 2-row
• 6 oz. German light crystal malt
• ½ Lb. Dextrine
• 4 oz. crystal 60
• ¾ oz. Nuggets
• 1 oz. Cascades
• Wyeast 1056 American Ale
• ½ oz. Cascades (dry hopped)
• 1 ¼ cups x-tra light D.M.E.
Mash grains at 122 for 30 min.Raise to 150 for 60 min.Sparge and accumulate 2 ½ gallons of wort.Add
Nuggets and boil for 45 min.Add Perles and Irish Moss and boil for 14 min.Add cascades and boil for 1
min.Cool,add enough water to make 5 gallons, and pitch yeast.
Fermentation:
• Primary 7 days
• O.G.-1.058
• F.G.-1.015
• Alcohol-5 ½%
Tsing-Tao
Description:
A Chinese Lager which has a light malt aroma.
Size:
• 5 gallon
Ingredients:
• 6 ¾ lb. American 6 row
• 1lb. Rice Hulls
• 1 ½ Lb. Rice
• ½ Lb. Crystal 10L
• 1 Lb. Rice syrup
• 1/3 oz. (9 grams)Tettnanger
• ¾ oz. (21 grams) Saaz
• ¼ oz. Saaz
• Wyeast Pilsen Lager yeast
• ¾ cup Corn Sugar
Grind rice and cook untill soft(about 20 min).Mash all grains together including the hulls and rice for 30
min at 122f.Raise to 150 for 60 min. Sparge and accumulate 1 1/5 gallons of wort. Bring to a boil and
remove from heat.Add the rice syrup,Tettnanger,and 1/5 oz.of Saaz.Add water to get 2 ½ gallons.Boil for
50 min. and add The rest of the Saaz and the Irish Moss.Boil for ten more min.Cool,add water to make 5
gallons and add yeast.
Fermentation:
• Primary 7 days
• O.G.- 1.048
• F.G.- 1.010
• Alcohol-4 ½%
Carmel Cream Ale

Description:
Do you remember when you were young and you would get the carmel creams? You know,the carmel
pieces with the cream in the middle and when you bit into them the cream would mix with the carmel and it
was OHHH so good.I don’t think that this is going to taste like that but I did use Crystal 60 with a Cream
Ale recipe.
Size:
• 2 ½ gallons
Ingredients:
• 4 ½ lb. 2 row
• 8 oz. Flaked maize
• ½ oz.Liberty(60 min)
• 1/3 oz.Ultras(60 min)
• 1/3 oz.Tettnang Tettnanger(60 min)
• ½ oz.Hallertau Mittlefue(2 min)
• 1/3 cup corn sugar(60 min)
• ½ tsp. Irish Moss(15 min.)
• ½ cup Light D.M.E(priming)
• Wyeast American Ale (1056)
• Wyeast American lager(2035)
Mash all grains at 122f for 30 min. Raise to 145f for 45 min.Raise to 155f for 45 min. Raise to 178f for 5
min.Sparge 3x and accumulate 3 ½ gallons of water.Boil this for 60 min. adding hops,Irish moss,and corn
sugar at designated times. Cool to 90. Rack into fermentor and top off with cold water.Pitch both yeast and
ferment at 65-70f. After fermentation is done rack to secondary and lager for three weeks.Bottle as usual
• Primary for seven days.
• Secondary for 3 weeks at 38f.
• O.G.-1.060
• F.G.-1.006
• Alcohol-6.9%
German Cream Ale

Description:
A great beer. One of my finest works thus far. Very light, crisp, refreshing, and yes, slightly hoppy. Nice
carbonation, decent head. Try this recipe!!
Size:
• 3 gallons
Ingredients:
• 3.5 lbs. Klages 2-row
• 1 lb. wheat malt
• 2 ozs. crystal 10L
• 1 oz. Hallertau (AA-4.2%) hop pellets (bittering)
• .25 oz. Tettnang (AA-4.7%) hop pellets (bittering)
• .5 oz. Tettnang (AA-4.7%) hop pellets (aroma)
• ¾ cup Light DME (priming)
• 2 tsp. Polyclar
• Wyeast 1007 German ale
Step mash: the 2-row, wheat, crystal, and dextrine. Chart looks like this: 30 min.@125F; 20 min.@140F;
15 min.@155F; 5 min.@167. Strain the grains and sparge with 2.5 gallons of 170 degree water. Bring this
to a boil. When boiling commences, add the bittering hops. Boil for one hour. With 15 minutes left, add
Irish Moss per instructions on packet. With 5 minutes left, add the aroma hops. After boil, cool to about 80
degrees and pitch the yeast.
Fermentation:
• Secondary for 7 days@65.
• O.G.-1.053
• F.G.-1.000
• Alcohol-8%
Hoppy,Hoppy,Hoppy
Description:
Just couldn’t get enough of those hops.So I did this time and I sure hope that this is enough hops.If it is,it is
going to make me Hoppy,Hoppy,Hoppy.The arome of this is of orange and citrus. The hop rate is where I
want it, but now to find the right flavor hops.
Size:
• 2 ½ gallon
Ingredients:
• 4 ½ lb. 2-row
• ½ lb. Carapils
• 1 oz. Hallertau Mittlefues(60 min)
• 1 oz. Tettnang Tettnanger(30 min)
• ½ oz. Ultras(20 min)
• 1 oz. Ultras(5 min. steep)
• 3/4oz. Liberties(dry)
• Wyeast 1056
• ½ tsp. irish moss
• 2/3 cup. corn sugar (priming)
Protien rest 122f. 30 min.Raise to 145f for 120 min.168f. 10 min.Sparge And accumulate 3 gallons of wort.
Boil adding hops at designated times.Cool and pitch yeast.Bottle as usuall.
Fermentation:
• Primary-1 week
• Secondary-1 week with polyclar
• O.G.-1.050
• F.G.-1.006
• Alcohol-5.5%
India Pale Ale
Description:
I was in the mood for a hop-head beer so I made an I.P.A.I wasn’t too fond of any that I tried except for
Victories Hop Devil And this is what turned me on to I.P.A.’s.If you have never tried Hop Devil and have
access to it try one.
Size:
• 2 ½ gallon
Ingredients:
• 3.3 Lb. either light DME or Extract
• 1 lb. 2 row
• 1/8 lb. aromatic
• 1/8 lb. victory
• ¼ lb. gambrinus honey malt
• ¼ lb. crystal 80
• ¾ oz. perle (60 min.)
• ¼ oz. bullion (20 min.)
• 1 oz.hal. hersbuckler (steeped for 5 min.)
• ½ oz bramblings (dry hopped)
• 1 tsp. irish moss (15 min.)
• Wyeast 1056 Starter
• 1 tsp polyclar
• 3/8 cup corn sugar
Mash all grains in 3 qrts. of water at 145f for 1 hour. Rinse grain with 170f water and accumulate 3 ½
gallons of water. Bring this to a boil, remove from heat, and add the extract. Boil for 60 min. adding hops
and irish moss at designated times.Cool to 75-80f and pitch yeast.Ferment and add corn sugar at bottleing
time.
Fermentation:
• primary: about 1 week( No this is not a missprint 3 days)
• O.G.-approx. 1.060
• F.G.-approx. 1.010-1.015
• Alcohol-Approx.6%
GIPA
Description:
What does the “G” stand for.GINSING.Yes,I put ginsing in a beer.Why? Because I can.And yes the IPA
does stand for India Pale Ale.The first one turned out great so I decided to make another.The hop flavor and
aroma wasn’t there in my opinion but the malt flavor was good.It was bitter enough but not what I was
looking for. Next time more flavor and aroma hops.It took about 2 ½ months for the head to build because
of the oils from the ginsing
Size:
• 2 ½ gallon
Ingredients:
• 4 lbs. american 2 row
• ½ lb. crystal 60
• ½ lb.dextrine
• 1 oz. amarillo(7.4)
• 2 oz. fuggles (4.5)
• ¼ lb.peeled ginsing root
• 2 oz. oak chips
• ½ tsp. irish moss (15 min.)
• Wyeast 1056 Starter
• 1 tsp polyclar
Mash all grains.Glutamine rest at 95f. for 10 min.Raise to 122f.(protien rest) for 45 min.Raise to 148f. for
60 min. or untill iodine test comes out negative for starches.Raise to 170f. for 10 min.Sparge with 165f.
water till you accumulate 4 gallons.Boil for 60 min. adding Amarillos’at the begginning of the boil.After 15
min.add ½ oz of fuggles.After 30 add another ½ oz. and the ginsing.After 45 add another ½ oz. and irish
moss.Cool to 75-80f and pitch yeast.Ferment and add the last ½ oz. of fuggles to the secondary.
Fermentation:
• primary:
• Secondary:
• O.G.-1.042
• F.G.-1.010 approx.
• Alcohol-4% approx.
Octoberfest
Description:
I wanted to try a lager so I made an Octoberfest.This takes a while to lager but the results I feel will be
worth it.I made an oops but we will see what happens.When I lagered this I was lagering 2 beers at the time
so I turned my refrigerator up a little.Well the water in the 2 froze and now I have iced octoberfest.I was
told that this will smooth out the beer even more,make it more flavorfull,and increase the alcohol%.
Size:
• 3 gallons
Ingredients:
• 2 ½ Lbs. PIlsen malt
• 2 ½ Lbs.Munich malt
• ¼ Lb. Dextrine malt
• ¼ oz.Crystal hops
• ¼ oz.Challengers
• 2 tsp. Irish moss
• 2 tsp.Polyclar
• 2 1/2Tbs.Corn sugar
• Wyeast 2308(Munich Lager that was made into a starter)
Step mash at 122f. for 30 min.Then raise to 155f for 60 min.Sparge untill you get 4 gallons of liqour and
keep running this through the grain bed for about 45 min.Boil for 90 min. adding the hops at the begginning
of the boil.After 60 min. add the irish moss.Cool to 80 and pitch yeast starter.Ferment at 52f. for about 10
days or untill hydrometer reading is constant after 2 or 3 days.Rack to secondary and lager for 2 months at
32f.Bottle with corn sugar and keep at 55f.
Fermentation:
• Primary approx. 10 days.
• Secodary 2 months.
• O.G.-1.050
• F.G.-1.012
• Alcohol%-4 ¾-5
Pilsner
Description:
I wanted to try a Pilsner but I am not real happy with the yeast.It seemed to be a bit slow even when I
activated the slap pack but we’ll see what we get.
Size:
• 3 gallons
Ingredients:
• 3.3 lb. Muttons xtra light xtract
• ½ lb. dextrine
• ¼ lb. flaked maize
• ¾ oz. saaz(45)
• ¾ oz. saaz(15)
• ½ oz. saaz(2)
• ¼ oz. saaz(dry)
• ½ tsp. Irish Moss
• 1 tsp. Polyclar
• Check Pils yeast
• 3/8 cup corn sugar
Steep dextrine and fleaked maize at 150 f for 30 min.Sparge with ½ gallon of water and Add this to 3 ½
gallons of water.Bring to a boil and add the xtract.Boil for 45 min. adding hops and irish moss at
designated times.Cool and pitch yeast.Add ¼ oz. saaz into the secondary.
Fermentation:
• Primary do not know yet
• Secondary ditto
• O.G.-1.046
• F.G.-1.013 approx
• Alcohol-4.5% approx
“BOCK”
Description:
This is a dopplebock that needs to be lagered for about 8 weeks. It fermented out nicely at 48-50f.we’ll see
what happens.
Size:
• 2 ½ gallon
Ingredients:
• 5 lbs. 2-row
• 1 ¼ oz. chocolate malt
• 1 2/3 lb. munich
• ¼ oz. northern brewers
• ½ oz. Hallertaur
• Wyeast 2206 Bavarian yeast starter 1 quart
Mash all grains at 95f for 10 min. Raise temp to 122f for 30 min. Raise to 145f for 60 min. And one more
time to 168f for 10 min. Sparge 3 times slow and accumulate 4 gallons of wort.Boil for 90 min. adding
Northern brewers and ¼ oz. hallertaur at the beggining of the boil. After 75 min. add the rest of the
hallertaur and the irish moss.Cool to 75-80f and pitch starter. Ferment at 50f for 2 weeks.Rack to secondary
add pollyclar and lager for 8 weeks.
Fermentation:
• Primary-2 weeks
• O.G.-1.072
• F.G.-1.014
• Alcohol-7.5%
Basic Mead
Description:
This is a basic mead recipie.Its very simple to do with very few ingredients.After two months this was
good.I have a couple left And I think I’ll let them sit for at least two more months
Size:
• 1 gallon
Ingredients:
• 2 lbs honey
• 1 gallon water
• juice from 1 lemmon
• champagne yeast
• 2 1/2TBS corn sugar
Boil everythig for 15 min.Cool to 80 pitch disolved yeast.Ferment and bottle an you would with beer.
Fermentation:
• Primary-2 months
Maple Honey Mead

Description:
I keep hearing so much about mead, I figured I’d give it a shot to see what all the fuss is about. I have a
ways to go so I’ll update the description when it’s ready.
Size:
• 1 gallon
Ingredients:
• 1 quart pure maple syrup
• 1 ¼ lbs. pure honey
• 1 packet dry champagne yeast
Add honey, syrup and just under a gallon of water to a pot. Bring to a boil for 10 minutes. Cool to 80 and
pitch yeast. Yes, that’s it!
Fermentation:
• One month in primary@65F.
• One month in secondary@65F.
• O.G.-1.092
• F.G.-.998
• Alcohol-14%
Cherry Peach Mead
Description:
This is way easy.Even a child could do this one. After about 2 months the flavors started to mix and this
tasted like you bit into a oeach.
Size:
• 1 gallons
Ingredients:
• ½ gallon Cheery Peach juice
• ½ gallon water
• ½ cup dissolved sugar
• 1 pack champagne yeast
• 10 Tbs cherry extract
• 1 tsp Gelatin
Well,I wouldn’t say brewing instruction because you donn’t brew this. Mix the juice,water,sugar,extract
and yeast.
Fermentation:
• Secondary for 7 days with gelatin.
• O.G.-1.040
• F.G.-.996
• Alcohol-5.75%
Cranberry Honey Mead

Description:
Found 3 pounds of cranberry flavored honey. Figured I’d try it and see what happened. Looks good in the
fermenter as far as attenuation. We’ll see.
Size:
• 1 gallon
Ingredients:
• 3 lbs. cranberry flavored honey
• 1 pinch of yeast nutrients
• 1 pinch citric acid
• 1 smack-pack Wyeast sweet mead yeast
Add honey, yeast nutrients, citric acid, and ¾ gallon of water to a pot. Bring to a boil for 10 minutes. Cool
to 80 and pitch yeast. Siphon into 1 gallon fermenter and watch.
Fermentation:
• Two weeks in primary@70F (so far).
• O.G.-1.100
• F.G.-not done yet
• Alcohol-not done yet
Cherry Vanilla Melomel

Description:
My Raspberry-Ginger Melomel was so simple to make, I wanted to be creative with something else. When
bottling, it tasted almost like a wine, a good wine!! We’ll see when it’s ready.
Size:
• 1 gallon
Ingredients:
• ¾ tsp. yeast nutrients
• 10 ozs. frozen cherries
• pinch of citric acid
• 3-5 drop PURE vanilla extract (no preservatives!)
• pinch of Irish moss
• ¼ tsp. Sparkalloid
• Red Star dry champagne yeast
Boil for 15 minutes ¾ gallon water, the honey, citric acid, Irish moss, and yeast nutrients. Turn the heat off.
Off to the side, crush your cherries and add to the hot wort (NOT BOILING) and let steep for 15 minutes.
Pour contents into a fermenter and cool to 70-78F by whichever means you choose. Pitch the rehydrated
yeast. Be careful with this batch during fermentation. It has a tendency to go crazy so you may want to
attach a blow-off tube, else your airlock will likely turn into a rocket at some point and the mess won’t be
fun to clean. Anyway, monitor it for a week and rack to secondary with Sparkalloid for a week or until
clear. Bottle at let sit for at least 6 months.
Fermentation:
• Two weeks in primary@65F.
• One month in secondary@65F with Sparkalloid.
• O.G.-1.110
• F.G.-not done yet
• Alcohol-not done yet
Raspberry-Ginger Melomel
Description:
I was impressed with Al’s basic mead and was inspired to brew a melomel which is basic mead + fruit. The
primary fermentation was complete after seven days, but this batch still has months to go. Will update
when ready.
Size:
• 1 gallon
Ingredients:
• 5 ozs. corn sugar
• ¾ oz. grated ginger root
• ¾ tsp. yeast nutrients
• 10 ozs. frozen raspberries
• pinch of citric acid
• pinch of Irish moss
• ¼ tsp. Sparkalloid
• Red Star dry champagne yeast
Boil for 15 minutes ¾ gallon water, the honey, corn sugar, ginger root, citric acid, Irish moss, and yeast
nutrients. Turn the heat off. Remove as much of the ginger as possible, preferably all of it. Off to the side,
crush your rasperries and add to the hot wort (NOT BOILING) and let steep for 15 minutes. Pour contents
into a fermenter and cool to 70-78F by whichever means you choose. Pitch the rehydrated yeast. Be careful
with this batch during fermentation. It has a tendency to go crazy so you may want to attach a blow-off
tube, else your airlock will likely turn into a rocket at some point and the mess won’t be fun to clean.
Anyway, monitor it for a week and rack to secondary with Sparkalloid for a week or until clear. Bottle at
let sit for at least 6 months.
Fermentation:
• One-two weeks in secondary@65F with Sparkalloid.
• O.G.-1.094
• F.G.-1.000
• Alcohol-14%
Berry Melomel
Description:
This is my second batch of mead.The first one came out great and its only been one month.This time I
decided to put fruit in it and see what happens.
Size:
• 1 gallon
Ingredients:
• 10 oz. frozen raspberries
• 2 lbs. pure honey
• 10 oz. frozen blueberries
• ¼ tbs.sparklelloid
• 1 tsp yrast neutriants
• 2 packet dry champagne yeast(red star)
Add honey and neutriants to just under a gallon of water to a pot. Bring toa boil for 15 minutes. Cool to 80
and pitch yeast.Prime for 2 weeksthen split into 2 one gallon carboys.Add crushed blueberries to one and
the crushed raspberries to the other and finnish fermenting.Rack both into a single 1 gallon carboy and put
in secondary with Sparkalloid for 1 week or untill clear.
Fermentation:
• One ? in primary@65F.
• One ? in secondary@65F.
• O.G.-1.080
• F.G.-???
• Alcohol-???
2fers
Description:
This is a style that I read about in “Brew your own” magazine.What this is is one mash multiple beers.The
style isn’t called 2fers,thats the name I gave it.With one mash I got 2 batches of beer.One with a gravity
around 1.060 the other with a gravity around 1.030.A full body and a light body in one mash.The
ingrediants are large but remember there is two beers here.
Size:
• 2 ½ gallons(2 batches)
Ingredients:
• 6 ¼ lb. 2 row
• 3/4lb. Gambrinus honey malt
• ½ lb. Vienna
• 1/4lb. Crystal 20
• 1/2lb. Wheat
• 1/2lb. Dextrine
• 1/4lb. Caravienna
• 1/2lb. Victory
• 1 oz. Saaz leaf(3.0)
• 1 oz. Mt.hood pellets
• 1 oz. Tettnanger leaf(4.4)
• 1 oz. Fuggle leaf(4.0)
• ½ oz. Hallertaur plug(2.0)
• 1/8 oz.Bullion pellets (1.2)
• 5 TBS. corn sugar
• 1 tsp. Pollyclar
• Wyeast 2308 ½ gallon starter
• 3 packs Champagne yeast
Glutamine rest at 100f. for 10 min.Raise to 122f. for 30min.Raise to 150 for 45min.Raise to 165f. for
10min.When you sparge this only add enough water to accumulate 4 gallons.DO NOT run the run off
through again.This is your first beer.Gravity should be around 1.060.If its not,don’t worry.Next in a
seperate kettle sparge the grains with 165f.water and accumulate 4 more gallons.This is your second beer
and the gravity should be about 1.030.
The first beer
This is the beer with the gravity of about 1.060.Boil the for 60min. adding the Tettnang and Bullions at the
beggining of the boil.After 30min. add ½ oz. of the Fuggles.After 45min. add the irish moss.After 55 min.
add the rest of the Fuggles.Cool to 75-80 and pitch all 3 packs of Champagne yeast.While in the secondary
add the Hallertaur to dry hop.
• Secondary for 1 weeks
• Bottle for 2 months.
• O.G.-1.060
• F.G.-1.008
• Alcohol-6.75%
The second beer

Not Yet Rated
This is the beer with the gravity of about 1.030.Boil the for 60min. adding the Saaz at the beggining of the
boil.After 30min.add the Mt.hoods. After 45min. add the irish moss.Cool to 75-80 and pitch the ½ gallon
starter.This is a lager yeast but I fermented at ale temps.If you have the ability to lager by all means do
it.This had a little accident.While under pressure the dispensing head blew off of the keg and beer went all
over. I’ll have to make this one again to see how it is.
• Secondary for 1 weeks
• O.G.-1.030
• F.G.-1.002
• Alcohol-3.25%
Clifton Heights Pale Ale

Description:
A pale ale that I expect to have a verry good taste and aroma. After designing this recipe I noticed that it
was almost like the Sam Adams Boston Lager but only an ale. Gravity was a little higher and a few
different ingrediants so it should be very good.
Size:
• 2 ½ gallon
Ingredients:
• 5 lbs. 2-row
• ½ lb Crystal 60
• ½ lb. Dextrine
• !/2 lb, Flaked Barley
• ¾ oz.Hallertuar (dry hopped)
• 1 ¼ oz.Tettnang 60 min
• ½ oz ultras 30 min
• ½ Tbs.Irish moss 15 min
• 1 tsp.polyclar
• 2/3 cup honey
Rest at 122f for 30 min. Thought I was raising to 145f but was only 135f for 60 min. Raise to 145f for 45
min. Raise to 170f for 10 min. Sparge with 170f water 3x and accumulate 4 gallons of wort. Boil for 60
min. adding hops and Irish moss at designated times. It was getting late so I left the kettle on the stove
covered overnight. I know, I know, but drastic times call for drastic measures and you don’t have to let it sit
overnight. Anyway it cooled to about 100f so I pitched the starter. If it is not over 105f the yeast will be ok.
Yea your probably saying what was he thinking of. Anyway this is how it was done and don’t come crying
to me if it doesn’t turn out right for you. Good luck and have fun.Oh yea prime with the honey.
Fermentation:
• Primary 7 days
• Secondary: 3 weeks
• O.G.- 1.058
• F.G.- 1.013
• Alcohol-5%
Honey Amber
Description:
This was my first batch! After 3 weeks in the bottles it took on an apple-like taste, but it has since
diminished. I was surprised just how good this got after sitting around for 2 months. The longer the wait,
the better! Crystal clear and light.
Size:
• 5 gallons
Ingredients:
• 3 ½ lbs. Munton’s Premium Bitters
• 3 ½ lbs. NorthWestern gold malt extract
• 1 ½ lbs. pure honey
• 1 oz. Willamette (AA-5.0%) hop pellets (bittering)
Bring 2 gallons of water to a boil. Remove from heat. Add Northwestern extract, 1 oz. Willamette hops,
bittering extract, then the honey. Return to heat. Boil for 30 minutes. Allow to cool to 100 degrees and add
to 3 gallons cold water. When temperature is less than 80 degrees, pitch your yeast.
Fermentation:
• Primary for one week@65F.
• Bottle with dextrose and let sit for at least one month.
• O.G.-1.042
• F.G.-1.011
• Alcohol-3.25%
Golden Pale Ale

Description:
Not bad. Nicely carbonated but no head!?!? Hops are evident in aroma and flavor. I’ll try this one again
with better head retaining ingredients.
Size:
• 3 gallon
Ingredients:
• 4 lbs. American 2-Row
• ½ lb. crystal 10L
• ¼ oz. dextrine malt (carapils)
• ½ oz. Kent Golding (AA-4.8%) hop pellets (aroma)
• 1/8 oz. flaked maize
• 1 tsp. polyclar
• ½ tsp. Irish Moss
• 1 tube yeast labs ale yeast
Step mash:2-row, carapils, crystal 10L, and maize. Temperature chart is like this:30 min.@125; 30
min.@147; 10 min.@167. Sparge grains and bring liquor to a boil. Add Hallertau hops. With 15 minutes
left, add Irish Moss. With 5 minutes left, add Kent Goldings. Cool to 80 and siphon into 3 gallon carboy.
Add yeast.
Fermentation:
• One week in secondary@65F.
• O.G.-1.046
• F.G.-1.002
• Alcohol-6.6%
WHITE CHOCOLATE PORTER

Description:
How do you describe a white chocolate porter?I have no idea I never drank one. You may ask “How do you
know you’ll like it?”.Well I like porter and white chocolate.Besides how do you know if you don’t try
it.This came out a little bitter for me but what are you gonna do.
Size:
• 1 gallon
Ingredients:
• 1 1/2lb. 2 row
• 2 oz. Victory
• 2 oz. Crystal 80L
• 3 1/2oz Chocolate malt
• 1oz. Vienna
• 1 oz. Dextrine
• ½ oz Northern Brewers leaf hops(H.B.U.4.9)bittering
• 1/4oz. Fuggles leaf hops(H.B.U.1)aroma
• 1/4oz. German Hallertau pellets(H.B.U.3/4)aroma
• 1.25 oz. white chocolate
• ¼ cup mollasses
• ¼ tsp. Irish moss
• ¼ tsp. Polyclar(dissolved in cooled boiled water)
• 2 ½ Tbs. Dextrose(dissolved in cooled boiled water)
• 1 pack Nottinghams yeast(rehydrated)
Brewing Instruction:
Mash all grains at 165F for 30 min.Turn off water and let steep for another 30. Sparge with 168F water till
you get 1 ½ gallons.Bring to a boil and add bittering hops,chocolate,and mollasses.boil for 45min. and add
Irish moss. boil 5 min. moore and add aroma hops.boil for 10 min. moore for a total of 60 min. cool with
immersion wort chiller to 80 then pitched yeast.Ferment and bottle as normal.
Fermentation:
• Primary:1 week at 68F
• Secondary:1 week at 68F with Polyclar(dissolved in cooled boiled water)
• O.G>-1.040
• F.G.-1.010
• Alcohol-4%
Cream Porter
Description:
This was my second attempt at homebrewing. I was eager to try it, so after a week in the bottles, I uncorked
one. DELICIOUS!! Smooth and creamy. Refreshing. Only thing I regret was not letting it mature more.
Size:
• 5 gallons
Ingredients:
• 6 2/3 lbs.NorthWestern amber malt extract
• ½ lb. chocolate malt
• 1 ½ ozs Cluster (AA-7.0%) hop pellets (bittering)
• ½ oz. Willamette (AA-5.0%) hop pellets (aroma)
• 1 ¼ cups Munton’s Light DME (priming)
Mash the chocolate malt in 1 ½ gallons of water. I used a single infusion method by raising the water
temperature to 150,placing the grains(inside of pouch) in the water, and letting soak at the same
temperature for 45 minutes. Next, I pulled the sack of grains out and sparged them with 2 gallons of water.
Bring this to a boil and them remove from heat. Add the extracts. Return to heat and bring back to a boil.
Now is when I added the Cluster hops, which were placed in a pouch also to decrease sediment. Let this
boil for one hour. With 15 minutes remaining, add the Irish Moss. Continue boiling. With 7 minutes left, I
added the Willamette hops (pouched). Boil for the remainder (7 minutes). In the meantime, while the
finished wort is cooling, dissolve the DME in ½ cup of boiling water for 5 minutes. This will be your
primer. Add it to the wort before sealing your fermenter. Also, I rehydrated my yeast by letting it sit in 100
degree cooled/boiled water for 15 minutes, then I pitched it.
Fermentation:
• Primary for five days@65F.
• Bottle with DME and let sit for one month.
• O.G.-1.038
• F.G.-1.016
• Alcohol-3%
Sensational Improvisational Porter

Description:
Jeremiah’s Just Fine Cream Porter was so good, I decided to do a take off of that recipe. This batch is a bit
more potent than Jeremiah’s Porter alcohol wise. Tastes similair so far. This is a very smooth beer and very
dangerous if overconsumed!!
Size:
• 5 gallons
Ingredients:
• 6 2/3 lbs. Northwestern Gold Extract
• ½ oz. chocolate malt
• ½ oz. crystal 80L
• 1/3 cup light DME
• 1 ½ ozs. Cluster (AA-7%)hop pellets (bittering)
• ¼ oz. Willamette (AA-5%)hop pellets (aroma)
• ¼ oz.Tettnang (AA-4.7%)hop pellets (aroma)
• 1 package Nottinghams dry yeast
• 2 tsp. Polyclar
• 1 ¼ cup light DME (priming)
Bring one gallon of water to between 150-160F. Add your grains and let steep at 160F for 45 minutes.
Sparge the grains with cooled (170F) boiled water. Bring this to a boil. When boiling commences, remove
from the heat. Add the extract. Bring this to a boil. At the time of the boil, add 1/3 cup DME and the
Cluster hops. Boil this for a total of one hour. With 15 minutes remaining in the boil, add the Irish Moss.
With 7 minutes left, add the Willamette and Tettnang hops for aroma. Let cool to about 80-90F and add
yeast. I rehydrated mine by adding the yeast to 105F water and allowing it to sit for 15 minutes.
Fermentation:
• One week in primary@65F
• One week in secondary@65F with Polyclar (fining)
• O.G.-1.056
• F.G.-1.014
• Alcohol-4.5%
Creamed Oatmeal Porter

Description:
This came out great.I really enjoy this one.Not too roasted and not too sweet.It’s a low gravity for a porter
but I think thats what makes it.
size:
• 2 ½ gallon
Ingredients:
• 2 ozs. Chocolate malt
• 2 ozs. Roasted barley
• 2 ozs. Chrystal 80L
• ½ oz. Flaked oats
• 5 lbs.British 2 row
• 2 oz. Vienna
• 4 oz. Dextrine
• 2 oz. Aromatic
• 2 oz. Biscuit
• 3/8 oz.Targetts A.A.8.1(60 min)Bittering
• ¼ oz.Challengers A.A.8.2(20 min)Flavor
• ½ oz. Fuggles A.A3.7(2 min)Aroma
• ½ cup Light D.M.E(priming)
• 3/4tsp. irish moss
• 1 tube White Labs Pitchable English Ale Yeast
• ¾ tsp.Polyclar
Mash all grains at 150f. untill iodine test read negative for starches or if you don’t have iodine about 1 ½
hrs.Sparge with 160f. water untill you get 3 ½ gallons.Boil for 1 hour adding hops at designated time.After
40 min. add irish moss.Cool and pitch yeast.If water is needed add enough to bring up to 3 gallons.Ferment
in primary for 1 week and secondary for another week with polyclair.Bottle with dissolved D.M.E.
Fermentation:
• Primary 1 week
• secondary1 week with polyclar
• O.G.-1.030
• F.G.-1.006
• Alcohol-3 ½%
Double Chocolate Porter

Description:
You may look at this and think double chocolate?! It’s not chocolate as in a candy bar, but in the grain. In
this recipe I used ½ lb. of chocolate malt instead of ¼ lb. for the average 2 ½ gallon batch.
Size:
• 2 ½ gallons
Ingredients:
• 4 ½ lb. 2-row
• ½ lb. Special-B
• ½ lb. Chocolate
• ½ lb. Gambrinus Honey Malt
• ½ lb. Flaked Wheat
• ½ oz. East Kent Goldings (bittering) 60 min.
• ½ oz. Fuggles (aroma) 10 min.
• ¼ tsp Irish Moss 15 min
• Wyeast 1098 British Ale Yeast
• ¾ tsp. Polyclar
• ½ cup Light DME(priming)
Mash All Grains in a cooler at 122f for 35 min. Add boiling water to bring the temp up to 146f. for 75 min.
Lauter 3x, add enough water to get 4 gallons, and bring to a boil. Add hops and Irish moss at designated
times.
Fermentation:
• One week in secondary@70F. with polyclar
• O.G.-1.040
• F.G.-
• Alcohol-
Full Bodied Vanilla Porter

Description:
This has a big grain bill and I had to seperate the mash into 2 stainless steel pots.It has a rich,thick head
with the addition of the flaked grains and yes it is very full bodied with alot of flavors. This is going to need
to sit for a couple of more months.
Size:
• 2 ½ gallons
Ingredients:
• 7 ½ Lbs.American 2 row
• ½ Lbs. Flaked barley
• ¼ lb. flaked oats
• 1 lb. flaked wheat
• 2 oz. black
• 2 oz. chocolate
• 2 oz. caravienna
• 2 oz. crystal 60
• 2 oz. yeast neutriants
• ½ Lb. Dextrine
• ¾ oz.hallertau herbruckler leafs 75 min
• ¼ oz. saaz leafs 30 min.
• 4 oz. Pure maple syrup
• 4 vanilla beans split in half
• ½ tsp. Irish moss
• Wyeast 1098 British Ale started(1 qrt. thick slurry)
• 1 tsp. Polyclar
• 3/8 cup corn sugar(priming)
Step mash all grains at 122f for 15min.Raise to 145f for 90min.Sparge 3x adding enough water to get 4
gallons.Boil this for 80 min adding hallertau at the beggining of the boil.After 50 min add the saaz and
maple syrup.After 65 min add the Irish moss.Cool to 80,aerate,and pitch yeast starter. f
Fermentation:
• Primary for 4 days.( fermentation started within 4 hours)
• Secondary
• O.G.-1.086
• F.G.-1.024
• Alcohol-8%
Al’s Red
Description:
I really have no idea what I was trying to accomplish here.I had some grains just sitting around that were
calling out to me to be mashed.So like any good homebrewer would do I submitted to their wishes and
mashed them. This turned out real nice.The color is golden and crystal clear,just a little lighter than a
lager.It’s only been bottled for about ten days but I had to try one.At this point it has good bittering
qualities but I know that they will mellow. As far as taste,it seems a little light but thats O.K.for me.
Size:
• 1 gallon
Ingredients:
• 1 lb.U.S.A. 2 row
• ¼ lb. British 2 row
• 2 oz.Dextrine malt
• 2 oz. Victory malt
• 2 oz. Caravienna malt
• 2 oz. Vienna malt
• ½ lb Amber DME
• 1 oz. Oak chips
• 1/4oz. Tettnanger for bittering(H.B.U.1.2)
• ¼ oz. Chllengers for bittering(H.B.U.2.1)
• ½ oz. East Kent Golds for arroma(theese were fresh with a H.B.U.of 3.0)
• Notinhams yeast 5 oz. bag(reconstituted per directions on pack)
• ¼-1/2 tsp. Irish Moss
• 2 ½ TBS. corn sugar
• ½ tsp. Polyclar(dissolved in boiling water)
Brewing Instruction:
Mash grains at 158F for 45 min.Sparge grains with 168F water to get 1 ½ gallons of liquor.Bake oak chips
at 350 for 30 min.Bring to a boil and add bittering hop (Tettnangers and challengers)as well as DME.As the
wort started to foam at the beggining I spooned out the foam.(Why did I do this, because I was bored). At
th 60 min. point I added the East Kents and boiled for 5 more min.(Total 65 min. to this point). At the 65
min. mark I added the Irish moss and oak chips and boiled for 15 more min. Cool with wort cooler to 80F
and pitched reconstituted yeast.Ferment and bottle as usual.
Fermentation:
• 1 week at 68F
• Secondary for 1 week at 68F with Polyclar
• O.G.-1.070
• F.G.-Whoops!!!
• Alcohol-
Classic Red Ale

Description:
Well, I’ve been going all-grain for a few weeks now but I decided to move back to simpler times. Not the
case exactly, I wound up scorching the exctract slightly but still saved the beer amaingly. Anyway, this is a
very basic and simple recipe. An easy one with a nice refreshing clean taste so far.
Size:
• 5 gallons
Ingredients:
• 6 2/3 lbs. Northwestern Amber liquid extract
• 1 oz. Kent Golding (AA-4.7%) hop pellets (bittering)
• ¾ oz. Hallertau (AA-3.2%) hop pellets (aroma)
• ¾ oz. Tettnang (AA-4.7%) hop pellets (flavor)
• ¾ c. dextrose (priming)
• 2 tsp. Polyclar
• 1 package wyeast#1056
Bring 2 quarts water to 155F. Add the crystal 10L. Let steep for 30 minutes. Remove grains. Add 2 ½
gallons water and bring this to a boil. Remove from heat and add extract. Return to a boil. Boil for a total of
60 minutes. With the full time remaining, add Kent Goldings. With 30 minutes left, add Tettnang hops.
With 15 minutes left, add Irish Moss, With 10 minutes left, add Hallertau hops. Cool to 80. Add enough
water to reach 5 gallon in the fermenter. Add yeast. Simple!
Fermentation:
• One week in secondary@65F with Polyclar.
• O.G.-1.042
• F.G.-1.006
• Alcohol-5.4%
All Gain Rd
Description:
This has a nice brown color.I think it could be a good dinking beer.It has a light flavor and body,which I
like,but I don’t like the distinct corn taste.After about 4 weeks the corn taste subsided and it tasted pretty
good although it’s not what I was looking for.
Size:
• 2 ½ gallon
Ingredients:
• ½ cup Chocolate malt
• ½ cup Crystal 80L
• ¼ cup Flaked maize
• ¼ oz.East Kent A.A. 9.1
• ½ oz.Fuggles A.A. 4.1
• ½ cup light DME
• nottinghams yeast(5 oz.)
• ½ tsp dissolved Polyclar
Mash grains at 158 for 30 min.Sparge with 168F water till you get 1 ½ gallons of liquor.Add extract and
Challengers. Bring to a boil for 60 min.Cool to 80F and add yeast.Ferment.Before bottling dissolve DME
and bottle as normal.
Fermentation:
• 1 week @ 68F
Scottish Ale
Description:
I really like the taste of this.It’s not to complex, but it is verry smooth.I think this beer has a good body and
full of flavours.
Size:
• 1 gallon
Ingredients:
• 1 ½ lbs.light extract
• 1 ½ ozs. roasted barley
• ½ oz. chocolate
• 1 ½ ozs. chrystal 80L
• 4 ozs.extra light DME
• ½ oz. Challenger hop pellets (4.1HBU)
• 1 pack Nottinghams yeast
• ¼ tsp. irish moss
Mash all grains @ 158F for 45 min.Sparge with 168F water until you get 1 ½ gallons of liquor. Add extract
and DME.At the begining of the boil add challengers and boil for 60 min.Then add irish moss and boil for
15 min.Cool with your chosen method (mine is an immersion wort cooler)to 80F and add yeast.
Fermentation:
• Primary:1 week than bottle
• O.G.-1.070
• F.G.-1.016
• Alcohol-7%
Steve’s Scottish Ale

Description:
This batch was tasting quite good just 2 weeks after bottling. A really nice hop flavor balanced delicately
by the use of toasted and crystal malts. If your a Scottish Ale fan, this one is for you!!
Size:
• 5 gallons
Ingredients:
• 3 1/3 lbs. Northwestern gold plain malt extract
• 1 lb. crystal 80L
• ¼ lb. Victory malt
• ½ lb. dextrin malt
• ¾ lb. light DME
• ½ lb. amber DME
• 1 lb. dark DME
• ½ cup brown sugar
• ¾ oz. Cascade (AA-4.0%.) hop pellets (bittering)
• ¾ oz. Cluster (AA-5.5%) hop pellets (bittering)
• 2 tsp. Polyclar
• 1 packet Nottingham’s dry ale yeast
Bring one gallon of water to 160 degrees. Add the Victory, toasted, and dextrin malts to this. Let the grains
mash at 150 degrees for 90 minutes. Remove the grains by whichever method you are most comfortable
with and sparge with one gallon of 160 degree water. Return this to the heat and bring to a boil. When
boiling commences, remove from heat and add DME, the extract, and brown sugar. Bring this to a boil.
Boil for a total of one hour. After the first 15 minutes, add the hops. These will both flavor and bitter your
beer so don’t worry about aroma hops at the end. These will suffice for flavor, trust me. Now, with 15
minutes remaining in the boil, add the Irish Moss. Cool the wort when finished and add rehydrated yeast.
Fermentation:
• Secondary for 7 days@65F.
• Bottle and let sit at 45F if possible for at least 3 weeks.
• O.G.-1.044
• F.G.-1.010
• Alcohol-3.5%
60 shilling scottish
Description:
Thisiis a light scottish ale.A little smokey.A little smooth.
Size:
• 3 gallons
Ingredients:
• 4 ¾ lb. 2 row
• ½ lb. peated
• ¼ lb 40,80,and120 crystall
• ¼ lb. dextrine
• 1/8 lb. roasted
• 1/3 oz. challenger(60 min)
• ¼ oz. cascades(15 min.)
• ¼ oz. casacades(2 min.)
• 2 tsp. polyclar
• 3 1/4oz. corn sugar
• Wyeast 1728(1 ½ quart starter)
Mash all grains at 122 for 30 min. raise to 155 for 60 or untill iodine test is positive.Raise to 168 for 5
min.Sparge with 160 to accumulate 4 gallons for 45min.Boil for 1 ½ hour adding hops at designsted
times.Cool to 80 pitch yeast and ferment.
• Primary for seven days at 68.
• Secondary for seven days with polclar.
• O.G.-1.055
• F.G.-1.012
• Alcohol-5 ½%
Steinbier
Description:
A steinbier was made in germany in which stones were heated to 1,000 f and dropped into casks to boil the
wort since they had no other way of boiling the wort.I used lava stones and was pleased with the results of
the boil.If the boil slows bown just add some heat. This reminds me of a Killians Irish Red.
Size:
• 2 ½ gallon
Ingredients:
• 3.3 lb. Northwest Amber extract
• 3-4 lb. Lava stone
• ¾ oz. Hallertau Mittlefeu(30)
• ½ oz. Tettnanger(15)
• ¼ oz. Hersbrucker(2)
• 1/3 oz. Ultras(2)
• ½ tsp. Irish Moss(15)
• Wyeast 1056 American Ale Starter(1 quart)
• ½ tbs. gelatin
• ¾ cup Corn Sugar
Heat lava stone on flame of burners turning frequently.While this is happening bring the xtract and 4
gallons of water to a boil and turn off heat. When this is done drop hot stones into wort.This should boil if
not add heat. Add hops and irish moss at designated times.Cool,rack into fermentor with the stones from
the boil.Bottle with corn sugar.
Fermentation:
• Primary 7 days
• Secondary: 1 week with gelatin
• O.G.- 1.040
• F.G.- 1.010
• Alcohol-3.7%
Winter Ale
Description:
I myself do not like spiced beer. Although I’ve had a few people ask me for a spiced beer reipe I fealt that I
should include it on the page. This recipe was taken from The Brewmasters Bible with some tweeking of
my own
Size:
• 5 gallons
Ingredients:
• 2 oz. Black Pattent
• 6.6 lbs. unhopped pale malt extract
• 1 lb. honey
• 2 oz. Cascade (40 min)
• ½ oz. Saaz (5 min)
• 1 oz. fresh ginger root
• 2-3 cinnamon sticks
• 1 oz. dried sweet lemon peel
• Wyeast 1056 American Ale yeast
• ¾ cup priming sugar
Steep black pattent and crystal in 155f water for 30-45 min. While this is happening bring 3 gallons of
water to a boil. After the graing are done steeping rinse with 1 gallon of 170f water into the boil pot. When
the water comes to a boil remove from heat and add the extract. Bring back to a boil and add the Cascades.
Boil this for 35 min. and then add the saaz and the orangr peel. Boil for 5 more min. and then cool. Add this
to your fermentor with enough water to make 5 ½ gallons. At this time add cinnamon sticks, ginger,and
yeast. Ferrment as normal and use a secondary if you desire.
Fermentation:
• One week in secondary@65F
• O.G.-1.045
• F.G.-1.012
• Alcohol-4.5%
Pumpkin Ale
Description:
A pumpkin beer. I’ve tried it and it is not to my taste. If I want pumpkin pie I shall eat pumpkin pie.
Size:
• 5 gallon
Ingredients:
• 8 Lb. 2-row Malt
• 2 oz. Willamet hops
• 4 lbs. fresh pumpkin
• 2 tbs. nutmeg
• 5 cinnamon sticks
• 4 cloves
• wyeast 1056 American Ale
• ¾ cup corn sugar for priming
Mash malt at 150f. for 90 min. Sparge with 168f. water. Add enough water to brew pot to get 4 gallons.
Bring this to a boil and add the hops and pumpkin, boil for 45 min. Add irish moss and boil for another 15
min. Cool,pitch yeast and add spices
Fermentation:
• Primary-1 weeks
• Secondary-1 week
• O.G.-1.045
• F.G.-1.010
• Alcohol-5%
Golden Steam
Description:
This was my first all-grain batch. It reminds me vaguely of Anchor Steam. A nice golden color and well
balanced flavor. Also, this is my first attempt with liquid yeast. The California Steam yeast was a bit
overpowering at first, but seems to be mellowing a bit. I also have to remember that this is a steam beer and
that it is expected. After 3 months, this beer is excellent and liked by all!!
Size:
• 3 gallons
Ingredients:
• 4 lbs. Klages 2-row
• ½ lb. caravienne
• ¼ lb. flaked maize
• .25 oz. Tettnang (AA-4.7%) hop pellets (bittering)
• .5 oz. Tettnang (AA-4.7%) hop pellets (aroma)
• 2 tsp. Polyclar
• Wyeast 2112
Bring 5 quarts of water to 160 degrees. Add the grains. Mash at 150 degrees for 60 minutes. Strain the
grains and sparge with 2.5 gallons of 170 degree water. Bring this to a boil. When boiling commences, add
the bittering hops. Boil for one hour. With 15 minutes left, add Irish Moss per instructions on packet. With
5 minutes left, add the aroma hops. After boil, cool to about 80 degrees and pitch the yeast.
Fermentation:
• Secondary for 7 days@65F.
• O.G.-1.038
• F.G.-1.010
• Alcohol-3%
Imperial Stout
Description:
Well here it is “Imperial Stout”. While racking this to a secondary I just had to sample it.I can’t wait until
this one is done.
Size:
• 1 gallon
Ingredients:
• 3 ¼ oz. chrystal 80L
• 1 oz. chocolate malt
• 3 ozs. roasted barley
• 1 ¼ lbs. U.S.A. 2-row
• 1/3 + ¼ cup oats
• ¼ lb. extra light DME
• ¼ lb.dark DME
• 1 tsp. Tattnang hop pellets
• ¾ oz. Challenger hop pellets (6 HBU)
• 1 ½ oz. lactose
• ¼ cup molasses
• 1 pack Nottinghams yeast
• 1/3 tsp. irish moss
Mash all grains and oats at 150F for 45 min.Sparge with 168F water to get1 ½ gallons.Add
DME,lactose,and molasses and bring to a boil.When boilling add Challengers and boil for 75 min.Then add
Tettnanger and irish moss for 15 more min.Cool to 80 and pitched yeast.If less than 1 gallon add enough
cooled boiled water to bring up to one gallon.
Fermentation:
• Primary-1 week
• Secondary-1 week with dissolved polyclar.{dissolved in boiling water for 5 min. and cooled to
80F.}
• O.G.-1.100
• F.G.-1.030
• Alcohol-9.5
Hazelnut Stout
Description:
This is almost the same recipe as the Mackesons clone but with a ¼ lb. of Hazelnut coffee added. I thnk
that this will be incredible. If you never had a coffee stout don’t knock it they are VERY good.Give it a try
and see if you like it.
Size:
• 2 1/2gallons
Ingredients:
• ½ lb.Chocolate malt
• 2 ½ oz.Black patten
• 8 oz.Lactose
• ½ lb.Roasted
• ¼ lb. oats
• ½ lb. dextrine
• ¾ oz.Britt. Challengers
• ¼ lb. Hazelnut coffee (coarse ground)
• 2 tsp.Polyclar
Mahed all grains for at 142f.for 60 min. or untill iodine test shows total conversion.Sparge with 145f
water.Boil for 60 min.adding Challengers at the beggining of the boil.After 45 min. add the irish moss.Cool
to 75f and add yeast starter.Ferment as directed below. After the fermentation is complete steep the coffee
in about 1 quart of water for 15 min. and add this with the corn sugar to the bottling bucket and bottle as
normal. We added this one night with the Boston Lager Clone to make a black and tan and WOW it was
out of this world.
Fermentation:
• Secondary none
• F.G.-1.026
• Alcohol-Approx.3.75%
Light Chocolate Stout
Description:
This is a well balanced, roasty chocolate flavored porter which can be served at room temperatures or
chilled. This batch has proved to be very good! I actually prefer it served at room temperature, but it’s good
whether room temp or chilled. If you love chocolate, you’ll love this. If you don’t like chocolate, why are
you reading this? :) Enjoy!!
Size:
• 5 gallons
Ingredients:
• 6 2/3 lbs. Northwestern ‘dark’ extract
• ¼ lb. black patent
• ¼ lb. roasted barley
• 1 lb. crystal 20L
• 1 cup molasses
• 1 cup brown sugar
• 6 ozs. Hershey’s unsweetend bakers chocolate
• 1 oz. Perle (AA-8.3%) fresh hops (bittering)
• 1 oz. East Kent Gold (AA-5.7%) fresh hops (bittering)
• ¼ oz. Tettnanger (AA-4.7%) hop pellets (aroma)
• ¾ c. dextrose (priming)
• 2 tsp. Polyclar
• 1 package EDME dry ale yeast
Add black patent, roasted barley, and crystal 20L to 1.5 gallons cold water. Crank up the heat. In the
meantime, heat 1 gallon of water to 170F in a separate stainless-steel pot. When the pot with the grains in it
comes to a boil, remove them (the grains) immediately. Sparge the grains with the 170F water that you
heated previously. You should now have about 2.5 gallons of water/grain concoction. Bring this to a boil
and then remove from the heat. Add molasses, brown sugar, dark extract, and the bakers chocolate (n.b. this
is not choclate malt). Bring this to a boil. When boiling commences, add the bittering hops (Perle and E.
Kent). Boil for 60 minutes total. With 15 minutes left in the boil, add Irish Moss. With 4 minutes left in the
boil, add the Tettnager hop pellets. Cool to about 80F and add to fermenter. Add enough water to yield 5
gallons. Rehydrate the yeast and pitch it. That’s it!
Fermentation:
• One week in secondary@65F with Polyclar.
• O.G.-1.060
• F.G.-1.018
• Alcohol-4.5%

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BASIC BEER RECIPE

1 Ib. extract of malt

BEN’S BEST BITTER

Third Reich Altbier

Extra Special Bitter

A pirates brown nut

Elbro Nerkte Brown Ale

Grolsh Partial Mash

Petes Wicked Ale

Sam Adams Boston Lager Clone

Samuel Adams Scotch Ale Imitation

Saint Pauli Girl Dark

Sierra Nevada Pale Ale

This is a classic full-bodied beer

Carmel Cream Ale

German Cream Ale

Maple Honey Mead

Cranberry Honey Mead

Cherry Vanilla Melomel

The second beer

Clifton Heights Pale Ale

Golden Pale Ale

WHITE CHOCOLATE PORTER

Sensational Improvisational Porter

Creamed Oatmeal Porter

Double Chocolate Porter

Full Bodied Vanilla Porter

Classic Red Ale

Steve’s Scottish Ale

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