Sorghum Beer

Posted by Unknown | 2:02 PM | | 0 comments »

Simple Simon (Gluten Free)
Sorghum Beer
(5 gallons/19 L, extract)
OG = 1.047 FG = 1.011
IBU = 22 SRM = 8 ABV = 4.7%


6 lb. 11 oz. (3.0 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
0.50 lbs. (0.23 kg) honey
6 AAU Tettnang hops (60 mins)
(1.5 oz./43 g of 4% alpha acids)
Danstar Nottingham dried ale yeast
0.75 cups corn sugar (for priming)

Step by Step

Heat 2.5 gallons (9.5 L) of water to a boil, then stir in sorghum syrup. Return wort to a boil, then add hops and boil for 60 minutes. At the end of the boil, stir in honey with a sanitized spoon, then cool wort until sides of brewpot are cool to the touch. Transfer wort to a sanitized fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Bottle with corn sugar.

Source: Brew Your Own Magazine

Beer Labels The Easy Way

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

Normally I don't make labels for my beer (I mark the crown), but every so often I make batches of beer to give away. For those batches, I always like to make the bottles look attractive by putting on labels. I've always used Photoshop or Microsoft Publisher to make my labels and spent hours making them. I made the label above in less than minute at Beer Label Builder (sponsor of this post).

Not only did I find this as a real time saver but if your making several cases for that special occasion you can have professionally looking labels. Price wise, Beer Label Builder is very reasonable and they also have quite a few styles to chose from. You can also upload your own custom label and have them print them for you.

So, if your looking for some professional looking labels, give
Beer Label Builder a try.

Found this recipe at Gambrinus Mug. Gambrinus Mug allows you to upload your recipes so that they can be shared on the web. Worth checking out.

Source: Dave Szakacs
Recipe added: 03/08/99

Moderately dry, lightly hopped golden lager with very nice body and head retention. My wife, Jeanne's favorite beer, thus the name!


Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 30 days


  • 12 oz. Pale Ale Malt
  • 6.5 Pounds Ex Light DME
  • 1 oz Centennial hop pellets
  • 1/2 oz Kent Goldings hops
  • 1 oz Cascade leaf hops
  • 1/2 teaspoon Irish moss
  • Wyeast # 2112 California lager
  • One 1/2 oz. Libery hop plug
  • 3/4 cup corn sugar


Steep crushed grains in 1 gal. 160 deg. water for 30 min. Rinse grains with 1/2 gal 160 deg. water. Bring volume of water to 3 gal and bring to boil. Add Extract and Centennial hops. After 30 min., add Kent Goldings hops. Add Irish moss for last 15 min of boil. Turn off heat and add 1/2 oz Cascade for 5 min. Chill and strain into fermentor and add enough pre-boiled cool water to make 5 gal.Add yeast.Ferment @ 55-65 deg. for 7 days.Rack & add 1/2 oz Cascade & Liberty plug in hop bag. Lager 30 days @ 40 degrees. Prime with corn sugar and bottle or keg.

Stu Brew

Posted by Unknown | 9:35 PM | 0 comments »

This recipe is taken from
Victory Beer Recipes and makes 10 gallons. This is also the last recipe from this series and is an all-grain one.

17 pounds two-row pale malt
2 pounds Munich malt
1 Carapils malt

6 ounces crystal malt
1 ounce Perle hops - 60 minutes
3 ounces Saaz hops - 30 minutes
1 ounce Tettnanger hops - 12 minutes
1/2 teaspoon gypsum
Wyeast no 2206 liquid yeast

Boiling time 60 minutes
Primary fermentation 14 days at 49 degrees
Secondary fermentation 28 days at 49 degrees

Mash grains at 120 degrees, raise to 153 degrees, then to 165 degrees. sparge with 175 degree water. Force co2 to carbonate.

BME Pilsner

Posted by Unknown | 7:20 AM | , | 0 comments »

This recipe is taken from Victory Beer Recipes and makes 5 gallons.

6 2/3 pounds BME Munich gold malt extract
1 1/4 Ounces Halleratuer hops - 45 minutes
3/4 ounces Saaz hops - 30 minutes
1/2 ounce Saaz hops - 2 minutes
1/4 ounce Saaz hops - dry
1 pint m.ev. no 001 German yeast

primary fermentation - 1 week 50 degrees
secondary fermentation - 2 weeks at 35 to 40 degrees
force carbonate