Christmas Beers

Posted by Unknown | 9:43 PM | | 0 comments »

With the Christmas season upon us, I thought that I would give you more than one recipe. Here are three links to some great recipes.


Christmas Beer from John Griffin's Blog

For the more advanced brewer, The Twelve Beers of Christmas, from All About Beer gives some great tips on brewing twelve interesting beers. The caramel quadruple and the saffron tripel look like easy recipes and ones that should be fun to make and drink.

You can get eight recipes from Stout Billy's.

Enjoy the holiday season and I'll be back after the first of the year.

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When I visited Monticello several years ago, I was fascinated by Jefferson's farming techniques. I was also fascinated how that just about every family during that time period made their own beer and wine. Just think how cool it would be if everyone now made their own wine and beer. Millions of varieties to taste and enjoy. Well if you want a little background about that period, check this out from Colonial Williamsburg.

This is an old time wine recipe. I'm not sure if the powder sugar means regular sugar or powdered sugar since terms were a wee bit different than.

WINE-RAISIN or STEPHONY, may be thus made: Take two pounds of Raisins of the Sun dried, a pound of good Powder-sugar, the Juice of two Lemmons, and 1 whole Peel: Let these boil half an hour in 2 Gallons of Spring-water; and then taking the Liquor off from the Fire, pour it into an earthen Pot, which is to be cover’d close for 3 or 4 days, stirring it twice a day, and adding a little Sugar.

For you beer drinkers, here is a recipe for spruce beer.

Spruce Beer Recipe from Pioneer Thinking.
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast

In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.

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Patriotic Ale

Posted by Unknown | 3:27 PM | , | 0 comments »

In honor of all those Patriots that started our country over 220 years ago. This is a simple British Bitter recipe.

Beer Style: pale ale, bitter
Recipe Type: extract
This really shouldn't be too highly carbonated. This is a well-balanced brew with good maltiness and bitterness. It was good when fresh, albeit cloudy, but this is okay in a pale ale. After 2 months of refrigeration, it is crystal clear and still delicious! (And there's only 1 bottle left.) By the way, Munton & Fison yeast is very aggressive--- fermentation can be done in 24-72 hours. I hope you like this as much as I do.
  • 5 to 6 pounds, Alexander's pale malt extract
  • 1/2 pound, crystal malt, crushed
  • 10 ounces, dextrose (optional)
  • 1-1/4 ounces, Cascade hops (boil)
  • 1/4 ounce, Cascade hops (finish)
  • Munton & Fison ale yeast
  • corn sugar for priming
OG: 1.058 FG: 1.022
Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.
Submitted by: Fred Condo

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This is a very simple lager recipe with a deep golden color and inspired by the golden color of the Pittsburgh Steelers jerseys.

3.5 Pounds Light Liquid Extract
1/2 pound Cara-pils Malt
1/2 oz Cascade Hops
1 Packet yeast
Irish Moss

Crack grains and steep for about 1 hour. Strain grains and add the liquid into brew pot. Add the liquid extract and bring to a boil. Once boiling begins, add the cascade hops and boil for 30 minutes. Add the Irish Moss at the 15 minute mark. Chill the wort and pitch the yeast. Primary fermentation should be about 1 week and the temperature should be 55 - 60 degrees F.

After about a week, transfer to a primary fermenter and allow the beer to continue to ferment. At this time take the temperature down to 40 -45 degrees or approximately your normal refrigerator temperature. Allow to "lager" for about 3 weeks.

Bottle and enjoy.

This recipe will make a 3 gallon batch.

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Draft Beer Recipe

Posted by Unknown | 6:07 AM | , | 0 comments »

During the past week, I have been working on a bottling experiment. For the experiment, I designed a simple American Amber Ale recipe using dry malt extract and speciality grains. I will have more about the experiment in a future post.

Makes 3 gallons


5 ounces Crystal Malt 40
4 ounces Cara-Pils Malt
1 ounce Chocolate Malt
3.5 pounds Light Dry Malt Extract
1 ounce Galena hops
1 packet dry yeast
Irish Moss


Crush grains and steep for 1 hour. Strain and pour into brew pot. Add the dry malt extract and bring the wort to a boil. Add 1/2 ounce of Galena hops. Boil for 60 minutes and at the 40 minute mark add Irish moss. Add 1/2 ounce Galena hops to your primary fermenter. Chill wort and pour into fermenter. Pitch yeast and allow to ferment for 3 to 7 days. Bottle and enjoy.

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Original Pilsner

Posted by Unknown | 12:01 AM | | 0 comments »

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Possible Hops Price Hike

Posted by Unknown | 7:55 AM | | 0 comments »

Here's something we all should keep an eye on.

It's not beer and it's not wine, but making hard apple cider is always fun. You can do it the old fashioned way by pressing the apples or you can purchase the apple cider. If you purchase the cider, just make sure that there are no preservatives in it. Personally, I buy the apple cider from a local fruit market.

The recipe I found is from and will make a 5 gallon batch. There is also an interesting history of hard cider on that site that is worth reading.

Enjoy the recipe and the reading.

Cidermaking is easy and fun. Here is a basic recipe for a Farmhouse Style cider (ingredients for five gallons):

5 gallons of fresh pressed sweet apple juice (known today as apple cider)
5 cups of sugar
1 package of Wyeast liquid lager brewers yeast (available at homebrew supply stores)

Transfer the juice and sugar using a sanitized funnel or food grade plastic hose into a sanitized glass or stainless-steel container at room temperature. Allow the sugar to dissolve and then pitch the lager yeast and affix a fermentation lock atop the carboy It will soon begin to bubble away releasing carbon dioxide as the yeast converts the sugars into alcohol. Allow the cider to ferment and mellow for at least two months before transferring it with your sanitized food grade hose into bottles, a keg, or any vessel you prefer. Then enjoy. Any homebrew supply shop can get you started with the proper advice and equipment.

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What better way to enjoy an early October football game than enjoying a tailgate before. Lot's of delicious food and beer before hand. This was inspired by the Green Bay Packers, one of the original teams of the NFL.


  • 3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
  • 1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
  • 1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
  • 1/2 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
  • 1.75 oz WYeast #2035 American Lager
  • 1 teaspoon Irish Moss (boil 10 mins)
  • 4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used


On commencing of boil, add the Extracts and let boil for 15 minutes.

Add the Willamette and let boil for another 15 minutes.

Add the Malto Dextrin and let boil for 20 minutes.

Add the Irish Moss and let boil for 5 minutes.

Add the Cascade and let boil for the final 5 minutes.

After chilling the wort, add the yeast and ferment for about a week. Bottle and enjoy.

I've decided to start a new series of beer recipes based on being inspired by football. The first in the series is dedicated to the Cleveland Browns fans. To those loyal fans who cleave to the Browns whether they are good or bad, this beer is for you. Will make a 5 gallon batch


6 pounds, English Amber malt syrup
1/2 pound, Light English dried malt extract
1/2 pound, crystal malt (40L)
1/2 pound, chocolate malt
1 pound, light brown sugar
10 HBU, Cascade
1 ounce, Cascade (finishing; 5.8% alpha)
Wyeast English Ale yeast


Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Dissolved sugar and molasses into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62 degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling bucket with dissolved priming sugar and bottled.


O.G.: 1.052
F.G.: 1.010
Primary Ferment: 5 days at 60--65 degrees
Secondary Ferment: 10 days at 60--65 degrees

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Bohemian Pilsner

Posted by Unknown | 5:45 AM | , | 0 comments »

Here's a recipe that I got from one of the very first books given to me about brewing beer. The recipe, Bohemian Pilsner comes from Fearless Brewing by Brian Knuath. This recipe should make a 5 gallon batch with an original gravity of 1.048.


Wyeast #2278 Czech Pils lager yeast
1 can Alexander's Pale
3 pounds Laaglander Extra Light Dry Malt Extract
10 Home Bittering Units of Saaz hops (Consult a HBU chart for this) for bittering
1 teaspoon Irish Moss
2 ounces Saaz hops
1 tablespoon gelatin
1/4 cup corn sugar for bottling


Pop yeast pack 48 hours before brew day
Prepare yeast starter 24 hours before brew day
Bring water to boil. Turn off the heat and stir in the extracts. Return to boil.
When boiling starts add the bittering hops. Boil for 60 minutes total.
Add Irish moss for the last 30 minutes.
Add 1/2 ounce of Saaz hops for the last 15 minutes
Add 1/2 ounce of Saaz hops for the last 5 minutes
Cool wort quickly and add yeast starter
Primary ferment at 50 degrees F for 10 to 14 days.
Rack to secondary and dry hop with 1 ounce of Saaz hops.
Lager for 4 to 6 weeks at 40 to 45 degrees F.
Add gelatin 2 days before bottling.
Bottle with priming sugar.

Pumpkin Ale

Posted by Unknown | 6:51 PM | | 9 comments »

That time of the year to start thinking about making a batch of pumpkin ale for your Halloween party. If you never tried pumpkin beer your in for a treat. It's like drinking your pumpkin pie but with a little kick.

(5 gallons/19 L, extract with grains and pumpkin)

OG = 1.048

FG = 1.012

IBU = 19

SRM = 6

ABV = 4.6%


1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
5–6 lbs. (2.3–2.7 kg) pumpkin (cubed)
5 AAU Cascade hops (60 mins) (1.0 oz./28 g of 5% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast
0.75 cup corn sugar (for priming)

Step by Step

Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).

All-grain option:

Replace malt extract and 1 lb. (0.45 kg) 2-row malt with 8.0 lbs. (3.6 kg) 2-row pale malt. Boil pumpkin cubes in water for 15 minutes. Mash grains and pumpkin chunks at 153 °F (67 °C) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add spices with 15 minutes left in boil. Ferment at 69 °F (21 °C).

Apricot Ale

Posted by Unknown | 7:31 PM | , | 1 comments »

This recipe is from

Beer Style: fruit beer, apricot ale
Recipe Type: extract
How did it turn out? It was a fine light ale. Nice golden amber color with a good hop bite. About half way through a mug, I start noticing the taste of cloves. But I didn't notice any apricot taste. I think it would be worth trying it again only letting the apricots sit in the primary fermentor. At least that's what I'd try next.
  • 4--1/2 pounds light dry malt extract
  • 1 pound, German pilsner malt (steeped at 150 F for 1 hour)
  • 1/4 teaspoon, Irish moss
  • 1/2 teaspoon, salt
  • 1 ounce, Chinook hops (12.2% alpha)
  • 1/2 ounce, Mt. Hood hops (5.3% alpha)
  • 2 1/2 pounds, frozen, pitted, halved apricots
  • 1 packet, ale yeast
  • 3/4 cup, corn sugar for bottling
OG: 1.050 FG: 1.015
Primary Ferment: 1 week
Secondary Ferment: 1 month
Steep pilsner malt at 150 degrees for 1 hour. Strain and sparge grain. Add malt extract. Bring to boil and boile for 60 minutes. Add 1 ounce Chinook hops at 30 minutes. Add Mt. Hood in the last 2 minutes. The apricots were added at the end of the boil. The wort was then sparged into the primary fermentor, say about 10 minutes after the apricots were added. The wort was cooled over night and the yeast was pitched in the morning. After a week, the beer was racked to the secondary. Here it rested for one month (either I'm busy or patient; I wish I could say the latter) before bottling.
Submitted by: Michael Bass

Belgain Witbier

Posted by Unknown | 8:50 AM | , | 3 comments »

Just getting back into blogging after a 4 week hiatus. So many things to get down after the death of my wife, that blogging took a back seat. Here is a recipe that is from Brew Your Own and is one that is not in their latest edition. Hope you enjoy it.

Belgian Witbier
Blanche de Ballard
The Cellar Homebrew
Seattle, Washington

(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.014
IBU = 65 SRM = 4+ ABV = 5.3%

To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season.

4 lbs. (1.8 kg) dried wheat malt extract
1 lb. (.45 kg) extra light dried malt extract
1 lb. (.45 kg) unmalted wheat [unmalted?]
0.5 lb. (.23 kg) rolled oats
0.5 lb. (.23 kg) Belgian Pilsner malt
9 AAU Hallertauer hops (boiling)
(2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling)
(2 oz./57 g of 4.25% alpha acids)
0.5 oz. sweet orange peel
0.5 oz. ground coriander
Munton's Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
.75 C. of priming sugar

Step by Step
Place the crushed grains into three strainer bags. The rolled outs should go in a separate bag. If using leaf hops, place the boiling hops in a strainer bag. Also place the orange peel and freshly ground coriander into a strainer bag. Pellet hops need not be placed in bags, as they will not be strained out later.

Pour 2 1/2 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes.

Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart (1 L) of hot water into the kettle and dispose of the spent grains.

Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil.

Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point.

After a full hour of boiling, remove the kettle from heat and add the bag of spices.

Cover the kettle and let it cool for 20 minutes before continuing.

Carefully remove the spice bag (and any hop bags) from the kettle and place them in a strainer over the fermenter. Pour 2 1/2 gallons (9.5 L) of very cold water through the strainer into the fermenter.

Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5-gallon (19 L) mark with cold water.

Preparing the yeast: For dry yeast, use 1/4 cup warm water (95 to 105 °F/35 to 41 °C). Sprinkle the contents of the yeast packet into the water without stirring and cover while the fermenter cools to 80 °F (27 °C). For liquid yeast, prepare one to three days ahead of brewing time per package instructions.

*All-grain option

3 lbs. Belgian wheat malt
4 lbs. Belgian Pilsner malt
1 lb. unmalted wheat
0.5 lb. rolled oats
9 AAU Hallertauer hops (boiling)
(2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling)
(2 oz./57 g of 4.25% alpha acids)
0.5 oz. sweet orange peel
0.5 oz. ground coriander
Munton's Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
.75 C. priming sugar

In Memory - Karen L. Evert

Posted by Unknown | 12:01 AM | 1 comments »

Karen L. Evert, my wife of 13 wonderful years, went home to the Lord on May, 27, 2007. Karen fought a courageous almost 2 year battle with Leiomyosarcoma, a rare cancer.

Even after 9 rounds of chemo, she still had a smile.

Karen was a great friend, mother, wife and just one amazing person. I’m sad that she is gone from the physical world, but I am extremely happy that she is singing and rejoicing in heaven. I’m glad I got to spend 14 wonderful years with you. Personally, you were the better half of this marriage. You made me a better person. It was such a great honor to have known you.

You will always have a place in my heart.

Great White North

Posted by Unknown | 6:59 AM | , | 2 comments »

7th in the Series

"Before the microbrew revolution took hold, Canadian lagers like Moosehead and Molson were considered "the good stuff." Possesing a more interesting hop profile than the lagers produced by their neighbors south of the border, Canadian-style lagers are crisp, refreshing, and very drinkable".

6 pounds Canadian 2 row malt

1/2 pound flaked barley

1 1/2 ounces Pride of Ringwood hops for bittering

1 ounce Kent Golding hops for flavor

1 package American lager yeast

3/4 cup corn sugar for priming

Mash crushed grains for 60 to 90 minutes.

Collect 6 gallons of wort.

Add Pride of Ringwood hops and boil for 1 hour, adding Kent Golding hops for the last 30 minutes.

Cool wort and pitch yeast.

Primary ferment for at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 2 to 3 weeks.

Bottle using corn sugar. Age in bottle 10 to 14 days.

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Golden Pils

Posted by Unknown | 6:11 AM | , | 0 comments »

6th in the series

"The addition of brown sugar to the pilsner style produces a beer that is less dry than the classic pilsner. Light brown sugar is recommended to maintain the correct color for the pilsner style."

8 pounds Alexander's pale malt

1/2 pounds crystal malt (20L)

1 pound light or dark brown sugar

1 ounce Hallertauer hops for bittering

1 ounce Tettnanger hops for flavoring

1 1/2 ounces Saaz hops for aroma

1 teaspoon Irish moss

1 package Pilsen lager yeast

3/4 cup corn sugar

Place the crushed crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains, add malt extract and brown sugar, and bring to a boil.

Add Hallertauer hops and boil for 1 hour.

Add Tettnanger hops 30 minutes into boil.

Add Saaz hops and Irish moss for the last 10 minutes of the boil.

Cool wort and pitch yeast.

Primary ferment at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 3 to 4 weeks.

Bottle using corn sugar. Age in bottle 10 to 14 days.

Basic Pilsner

Posted by Unknown | 6:53 AM | , | 0 comments »

This is the most straightforward of lagers, the German Pils. Agressively hopped with German noble hops (Spalt and Saaz). It is light and dry and refreshing. It is the most popular style of beer consumed in Germany.

6 2/3 pounds light malt extract

2 1/2 ounces Spalt hops for bittering

1 ounce Saaz hops for aroma

1 teaspoon Irish moss

1 package Munich lager yeast

3/4 cup corn sugar for priming

Bring water to boil and add malt extract and Spalt hops.

Boil for 1 hour adding the Saaz hops and Irish moss for the last 10 minutes.

Cool wort and pitch yeast.

Primary ferment at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 3 to 4 weeks.

Bottle using corn sugar. Age in bottle for 7 to 10 days.

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Basic Stout

Posted by Unknown | 8:16 PM | , | 1 comments »

This is the fourth in a series of recipes taken from The Homebrewer's Recipe Guide.

"Dry stout is one of the most popular styles of beer (thank you Mr. Guinness.) It is also one of the most rewarding homebrews. A bottle of this thick, rich brew is a wonderful sight in your refrigerator on a cold winter evening"


6 2/3 pounds dark malt extract

1 pound crystal malt (40L)

1 pound roasted barley

1/2 pound chocolate malt

1/2 malto-dextrin powder

1 1/2 ounces Bullion hops (bittering)

1 ounce Irish ale yeast

1 1/4 cup dry malt extract for priming


Place crushed crystal malt, roasted barley and chocolate malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, malto-dextrin and Bullion hops.

Boil for 1 hour.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using dry malt extract.

Age for 7 to 10 days

Basic Porter

Posted by Unknown | 6:06 AM | , | 0 comments »

This is the third in a series of recipes taken from The Homebrewer's Recipe Guide.

"This easy recipe is typical of the traditional sharp-flavored British porters. While the process is quite simple, the flavors are anything but. This is a very good recipe for the beginning brewer, with results that are sure to impress"


6 2/3 pounds amber malt extract

1 1/2 pounds Alexander's amber malt extract

1/2 pound black patent malt

1/2 pound crystal malt (60L)

1 teaspoon gypsum

1 1/2 ounces Kent Goldings hops (bittering)

1/2 ounce Liberty hops (aroma)

1 package English ale yeast

3/4 cup corn sugar for priming


Place crushed black patent and crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, gypsum and Kent Goldings hops.

Boil for 1 hour.

Add Liberty hops for the last 5 minutes of the boil.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using corn sugar.

Age for 10 days

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Basic British Brown Ale

Posted by Unknown | 5:51 AM | , | 0 comments »

This is the second in a series of recipes taken from The Homebrewer's Recipe Guide.

This is a basic brown in the tradtional style of northern England. It relies on a blend of malts to achieve its characteristic toasty flavor. Low hop bitterness and fruity yeast are also essential.

3 1/3 pounds amber malt extract

3 1/3 pounds dark malt extract

1 pound cara-pils malt

1 pound crystal malt (80L)

2 ounces chocolate malt

1 1/2 ounces Kent Golding hops (bittering)

1 cup light brown sugar

1/2 ounce Fuggle hops (flavoring)

1/2 ounce Kent Golding hops (aroma)

1 teaspoon gypsum

1 package British ale yeast

1 cup light or dark brown sugar for priming


Place crystal malt, cara-pils malt, amber malt and chocolate malt in water and step at 155 degrees for 1/2 hour.

Add gypsum and bring water to a boil and remove spent grains.

Add malt extracts, 1 1/2 ounces Kent Golding hops, and brown sugar.

Boil for 1 hour adding the Fuggles hops after 30 minutes and 1/2 ounce Kent Goldings for the last 5 minutes.

Cool Wort and pitch the yeast

Ferment for 7 to 10 days.

Bottle using 1 cup brown sugar.

Age in bottle for 7 days.

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This is the first in a series of recipes taken from The Homebrewer's Recipe Guide. There are a couple things to know about making these recipes.

1. All recipes are for a 5 gallon batch

2. Most recipes are extract recipes

3. All recipes us liquid yeast

"The name says it all. This style of classic ale can be found in every pub in London. It is a very light beer that is usually served hand drawn and at cellar temperature in London pubs."


3 1/3 pounds light malt extract - this is usually 1 can

2 pounds light dry malt

1 1/2 ounces Kent Golding hops for boiling

1 ounce Cascade hops for finish

2 teaspoons gypsum

1 teaspoon Irish Moss

1 package London ale yeast

1/2 cup corn sugar for priming


Combine malt extracts, gypsum and Kent Goldings hops in water

Boil for 1 hour

Add 1 ounce Cascade hops and Irish Moss for the last 5 minutes of the boil

Cool wort and pitch yeast

Fermentation should be complete within 10 days.

Bottle using corn sugar.

Age in bottle 5 to 7 days.

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Posted by Unknown | 7:10 AM | , | 0 comments »

Makes 5 Gallons

10 pounds amber malt extract

1 pound crystal 20L

1/2 pound German pale 2-row malt

1/2 pound choclate malt

1 ounce perle hops

1 ounce hallertauer hops

1 package yeast (Bavarian lager yeast preferred)

Place crushed grains in water and steep at 155 degrees for 30 minutes

Remove grains and add malt extract

Boil 1 hour, adding Perle hops after 15 minutes.

Add Hallertauer hops 45 minutes into the boil.

Cool wort and pitch yeast.

Ferment at 50 to 55 degrees for 5 days.

Transfer to secondary fermenter and lager for 3 to 4 weeks.

Bottle and age 1 week.

OG 1.072

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Posted by Unknown | 6:02 AM | , | 0 comments »


8 lbs extra pale dry malt extract

13 oz. pale candi sugar (or white table sugar)

7 AAU's hop pellets - 70 minutes

½ oz hop pellets-5 minutes

Wyeast or white Labs Saison yeast (or culture your own from the dregs of a good

bottle-conditioned Saison).


Heat 6 gallons of brewing water (use two pots if necessary). Stir in malt
extract into the brewing water until dissolved and boil for 70 minutes,
adding hops and sugar as indicated. Cool to 80 degrees and pitch yeast
starter. Aerate thoroughly. Ferment at 80 degrees to 88 degrees. O.G. = 1.072.

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Victory Hop Devil

Posted by Unknown | 6:37 AM | , | 4 comments »

This recipe is a Promash recipe. Promash is one of the best software programs for brewing your beer. Well worth the money in my opinion.

Victory Hop Devil Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines

07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 26.50
Anticipated OG: 1.066 Plato: 16.09
Anticipated SRM: 11.5
Anticipated IBU: 60.2
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.84 Gal
Pre-Boil Gravity: 1.051 SG 12.62 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


% Amount Name Origin Potential SRM
18.9 5.00 lbs. Munich Malt Germany 1.037 8
64.2 17.00 lbs. Pale Malt(2-row) America 1.036 2
7.5 2.00 lbs. CaraMunich Malt Belgium 1.033 75
9.4 2.50 lbs. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
2.00 oz. Centennial Whole 11.00 39.7 60 min.
0.50 oz. Centennial Whole 11.00 5.1 30 min.
0.50 oz. Cascade Whole 7.00 3.2 30 min.
2.00 oz. Tettnanger Plug 4.20 7.9 30 min.
0.50 oz. Cascade Whole 7.00 1.7 15 min.
0.50 oz. Centennial Whole 11.00 2.6 15 min.
3.00 oz. Cascade Whole 7.00 0.0 0 min.
3.00 oz. Centennial Whole 11.00 0.0 0 min.


Amount Name Type Time
0.50 Oz Irish Moss Fining 15 Min.(boil)


Danstar Nottingham

Water Profile

Profile: Ideal Pale Ale
Profile known for: Pale Ale

Calcium(Ca): 110.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 17.0 ppm
Sulfate(SO4): 350.0 ppm
Chloride(Cl): 50.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 7.00

Mash Schedule

Mash Type: Single Step

Grain Lbs: 26.50
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 0

Total Mash Volume Gal: 11.12 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Posted by Unknown | 8:32 AM | , | 0 comments »

I must admit, I do like a good Belguim-styled beer, but I have never brewed one. This recipe looked rather easy, so I'm posting it. This recipe and others can be found at

I have heard that it does not matter whether or not your wheat is malted. When in doubt I stick to traditional methods. The unmalted wheat ("soft" winter wheat) can be found in a health food store.

5 lbs. Belgian Pilsner
4 lbs. Unmalted Wheat
1 lb. Honey Malt
1 lb. Wheat Malt
8 oz. Rolled Oats
2.1 AAU Hallertauer for 30 minutes
2.9 AAU Saaz for 10 minutes
AAU: 5
3/4 oz. Bitter Orange Peel (5 minutes)
3/4 oz. Corriander (knock out)
1/4 oz. Corriander (secondary)
Brewtek Belgian Wheat
Combine 1 lb. of Pils malt, malted and raw wheat with 1 1/4 gallons of water in a 5 gallon pot (mini mash). Heat mini mash to 95 degrees and hold for 15 minutes. Raise to 125 and hold for 30 minutes. Raise to 155 and hold for 1 hour.

5 minutes from the end of the mini mash conversion, mash-in main grist with 3 1/2 gallons of water to achieve 125 degree protein rest.

Boil mini mash for 10 minutes and add to main mash, aiming to bring masher to 155 degrees. Hold for one hour. Raise to 165, hold for 5 minutes and sparge with 3 3/4 gallons.

Recommended boiling time: 45 minutes


Foghorn Leghorn Beer

Posted by Unknown | 6:09 AM | | 0 comments »

I found this recipe and thought it was a riot. Foghorn Leghorn, sure brings back memories of watching the Saturday morning cartoons. The full recipe can be found at or you can click on the links.

Foghorn Leghorn Beer Recipe From Gambrinus' Mug


Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.120
Finishing Gravity: 1.025
Time in Boil: 60 min.
Primary Fermentation: 12 days @64 degrees
Secondary Fermentation: 18 days@64 degrees

Read More on this recipe

Another great recipe that can be found at Brew Your Own.

Bitter Chocolate Imperial Stout
by Scott Russell

Bitter Chocolate Imperial Stout

5 gallons, extract with grains OG = 1.070, FG = 1.022, IBU = 45


4 oz. black malt
4 oz. chocolate malt
4 oz. roasted barley
7 lbs. dark dry malt extract
2 oz. unsweetened baker's chocolate, broken
8 AAU Target hops (1 oz. of 8% alpha acid)
4 AAUs Fuggles hops (1 oz. of 4% alpha acid)
1 pint starter of English ale yeast (White Labs WLP002 or Wyeast 1968)
3/4 cup dry malt extract for priming

Step by Step:

Steep the black and chocolate malts and the roasted barley in 2.5 gallons of cold water. Gradually raise heat to 150° F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and baker's chocolate, bring to boil. Boil 15 minutes, add Target hops. Boil 45 minutes, add Fuggles hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70° F, pitch yeast. Seal and ferment for ten days, rack to secondary and age in a cool dark place for a month. Prime with dry malt and bottle. Bottle condition cool and dark for a month or more.


Posted by Unknown | 12:01 AM | , | 0 comments »

I like to use different resources whenever I'm looking for beer recipes. This recipe is from Brew Your Own magazine and was orginally published in November 2000.

Bitburger Pils Clone
by Scott Russell

Ahh, Bitburger. It’s a long-time favorite of U.S. servicemen stationed in Germany. This beer is made in the town of Bitburg in the Eifel Lake region of Germany’s Rhineland. Bright gold in color, with a flashy carbonation and lasting pearly-white head, “Bit” is a classic northern German and Scandinavian style pilsner. All-malt Bitburger uses a proprietary yeast strain that gives the beer a super-clean finish.

I also had difficulty getting information from the brewery. They would only tell me that they use deep well water, their own yeast, summer barley, Hallertau and local hops. We can guess at Bitburger’s recipe and brewing process. Some German pilsners use a decoction mash procedure. I include a simple step-mash procedure for all-grain brewers who aren’t ready to tackle decoction mashing. For those who are, see “Starter Guide to Decoction Mashing” (BYO, October 1997) or “New Brewing Lager Beer” by Greg Noonan (Brewers’ Publications, 1996) for the best general explanation of this procedure.

Fermentation takes place at cold temperatures (45° to 50° F). The beer is then lagered at near-freezing temperatures (33° to 35° F) for three months or so.

Bitburger Premium

(5 gallons, extract and steeping grains)

OG = 1.045 FG = 1.008 IBU = 38


1 lb. carapils malt
6 lbs. Muntons extra-light malt extract syrup
6 AAU Perle hops (0.75 oz. at 8% alpha acid)
6 AAU Hallertau hops (1.5 oz. at 4% alpha acid)
German lager or pilsner yeast (Wyeast 2007 or White Labs WLP830)
7/8 cup corn sugar for priming

Step by Step

Steep the carapils (cracked) in a grain bag in 3 gallons of water at 150° F for 45 minutes. Remove grains, add malt extract and stir well. Bring to a boil, add Perle hops, boil 45 minutes. Add 4 AAU Hallertau hops, boil 40 minutes. Add remaining 2 AAU Hallertau, boil 5 minutes. Remove from heat, remove hops.

Cool and top up to 5.25 gallons with pre-boiled, chilled water. At 68° F, pitch yeast. Ferment at 68° F for two days, or until bubbling is sustained. Move fermenter to cooler location, near 50° F, and continue primary fermentation for seven days. Rack to secondary and lager at 35° to 38° F, for six weeks. Warm up to room temperature for a day, prime with corn sugar and bottle. Bottle condition warm for two days, then lager in bottles at 38° to 40° F for four to six weeks.

All-grain option

Crack 1 lb. carapils and 7 lbs. lager malt. Heat 8 quarts water to 136° F, mix in grains and hold at 127° F for 30 minutes. Meanwhile, heat 5 more quarts to 165° F, add after the 30 minutes are up and hold mash at 150° F for 60 minutes longer.

Sparge with 16 quarts at 168° F and proceed from boiling, timing your boil to reduce volume to 5.25 gallons (add more water to the kettle during the boil, if necessary).

Partial-mash option

Mash 1 lb. carapils and 3.5 lbs. lager malt in 6 quarts at 127° F (heat to 136° F) for 30 minutes. Raise temperature to 150° F by adding 3 quarts at 165° F, hold 60 minutes. Sparge with 12 quarts at 168° F. Add 3 lbs. malt extract, proceed as above from boiling.

It's not even 2008 and the race for the next President is on. Personally, I don't like any of the candidates from either the Democrats or the Republicans. So I've decided to support Noah Body for 2008. Reason why? Because of this great scotch ale recipe. Strong and bold, just like any President should be.

Actually, this recipe is from "The Homebrewer's Recipe Guide" page 110. I just thought it would be great to mix a little politics with beer. Just like during the Revolutionary War days. So grab a tankard and check this recipe out.

10 pounds light malt extract
1 pound crystal malt 40L
2 ounces chocolate malt
1 cup light brown sugar
2 ounces Williamette hops
1/2 teaspoon gypsum
1 teaspoon Irish moss
1 package yeast (Scottish ale is preferred)
3/4 cup corn sugar

Steep crushed crystal and choclate malts at 155 degrees for 30 minutes

Remove spent grains and add the malt extract, brown sugar, gypsum and hops

Boil for 1 hour addint the Irish Moss during the last 10 minutes

Cool wort and pitch yeast

Ferment for 10 to 14 days and then transfer to secondary fermenter for 7 to 10 days

Bottle using the corn sugar and age for about 2 weeks

Learn about the flag by clicking here.

Organic Red Ale

Posted by Unknown | 12:07 PM | 0 comments »

This recipe is from Seven Bridges Cooperative.


Organic 7 Bridges Red Ale

Extract Brew

A medium bodied light amber ale, with a balanced, moderate hop bitterness

Ingredients for 5 gals:

7# Organic malt extract
1/2 # Briess Organic caramel 60 oL malt
1/4 # Briess Organic caramel 120 oL malt
1/8 # Briess Organic chocolate malt
1/2 oz. Organic New Zealand Pacific Gem hop pellets- bittering (34 IBU)
1 oz. Organic American Cascade hop pellets- flavor (6 IBU)
1/2 oz. Organic New Zealand Hallertaur hop pellets- aroma
Ale Yeast: Wyeast #1056 American Ale or White Labs #001 California Ale
For bottling: 1 1/4 cup Dry Malt Extract (DME)*
Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 40
Original Gravity (O.G.): 1.048- 1.054
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 5.2%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit) or kraeusen with 1 quart of unfermented wort for bottling.


For expanded directions, go to brewing procedures for extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. NZ Pacific Gem hop pellets (bittering) and boil for 40 minutes.

5. Add 1 oz. American Cascade hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes for the last 20 minutes of the boil.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

Anchor Steam Recipe

Posted by Unknown | 12:15 AM | , | 1 comments »

Anchor Steam Clone


6 2/3 pounds Light Malt Extract
8 ounces Crystal Malt 40L
1 1/2 ounces Williamette Hops for bittering
1 1/2 ounces Cascade Hops for aroma
1 1/2 ounces Cascade Hops for dry hopping
2 teaspoons Gypsum
1 teasppon Irish Moss
1 Package American Ale Yeast
3/4 cup Corn Sugar for Priming

Place crushed malt in water and steep at 155 degrees for 30 minutes

Remove spent grains

Add malt extract, gypsum, and Williamette hops, boil for 1 hour adding Irish Moss for last 15 minutes

Turn off heat and add 1 1/2 ounces Cascade hops and let steep for 15 minutes

Cool wort and pitch yeast

Ferment for 5 to 7 days.

Transfer to secondary fermenter and add 1 1/2 ounces Cascade hops.

Ferment for 7 days

Bottle using corn sugar and age in bottle for 7 days