The Cat's Meow II Mark Stevens and Karl Lutzen, Editors 1st Edition, April 1991 2nd Edition, February 1992 Update Patch 1, October 1992 Table Of Contents Introduction .............................................iii Chapter 1 Pale Ale ......................................1-1 Chapter 2 Lager .........................................2-1 Chapter 3 Wheat .........................................3-1 Chapter 4 Steam, Smoked, Sour-Mash ......................4-1 Chapter 5 Stout and Porter ..............................5-1 Chapter 6 Barleywine & Dopplebock .......................6-1 Chapter 7 Herb & Spice ..................................7-1 Chapter 8 Fruit .........................................8-1 Chapter 9 Scotch, Trappist, Brown and Other Ales ........9-1 Chapter 10 Mead ..........................................10-1 Chapter 11 Cider .........................................11-1 Chapter 12 Other .........................................12-1 Chapter 13 Historical Interest ...........................13-1 Index ....................................................Index-1 ii Introduction This is the sequel to The Cat's Meow---it contains every recipe that was in the first volume (February 1991), plus almost every recipe posted to the Homebrew Digest since the first volume. Yet it's smaller in disk space and in printed form, due to a simpler 2--column format and the omission of appendixes. In this edition we also branch out a little by including recipes from other sources, such as the Usenet rec.crafts.brewing newsgroup and even a few donated recipes that were sent directly from the authors rather than being posted. Many thanks to all of the fine folks on the homebrew digest who posted these recipes and who answered questions about them. Thanks also to Ed Meeks for reviewing and proofreading the document and to Barbara Stevens for drawing the happily drinking cat on the cover. Insightful comments, well-reasoned criticisms, and thought-provoking observations are welcome. Send e-mail to: lutzen@novell.physics.umr.edu or stevens@stsci.edu Or send snail-mail to: Mark Stevens, P.O. Box 405, Glenn Dale, MD 20769 or Karl Lutzen, Route 6, Box 419, Rolla, MO 65401. --Mark Stevens --Karl Lutzen Copyright 1992. The publication may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, of course, provided as-is with absolutely no warranties of any kind whatsoever---Caveat Brewor (we don't guarantee that the recipes will taste good, or even that they won't make you violently ill). iii About This Updated File... This is the first of a series of incremental updates to the Cats Meow 2. This file contains only new recipes posted to the Homebrew Digest, the Cider Digest, or rec.crafts.brewing since the Cats Meow 2 was released in February 1992. This file contains every recipe from The Cats Meow 2 and every new recipe posted through October 27, 1992(Homebrew Digest #999). As usual, questions, comments, kudos, chilly brews, etc., should be sent to either: Mark Stevens (stevens@stsci.edu), P.O. Box 405, Glenn Dale, MD 20769 or Karl Lutzen (lutzen@physics.umr.edu), Route 6, Box 419, Rolla, MO 65401 We would like to gratefully acknowledge the help of the many fine folks on the net who have provided comments, corrections, and suggestions for making this a better collection. Special thank to Ed Meeks and Jim Basara for reviewing early drafts of the Cats Meow files and making extensive comments and corrections on the collection as a whole. Cheers! ---Mark Stevens ---Karl Lutzen iv Chapter 1: Pale Ale Clara Bell Source: Doug Roberts (dzzr@lanl.gov) Issue #244, 9/2/89 Ingredients: 7 pounds, light, unhopped syrup 1 pound, Cara-pils malt, cracked 1 pound, light crystal malt, cracked 1-1/2 ounces, Hallertauer hops pellets 1 teaspoon, salt 1 teaspoon, citric acid 2-1/2 teaspoons, yeast nutrient 2 tablespoons, Irish moss 2 packs, Munton & Fison yeast Procedure: Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water for one hour, stir occasionally. Sparge into boiling pot with enough water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops. Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in last 10 minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring volume to 5 gallons. Pitch yeast at about 75 degrees. Comments: This is simple, yet a little different from any of my previous batches. Ingredients were ordered from Great Fermentations of Santa Rosa---great company...good stuff and two-day delivery. Specifics: O.G.: 1.059 1-1 Chapter 1: Pale Ale Dry Ale Source: Martin Lodahl (pacbell!pbmoss!mal@hplabs.HP.COM) Issue #203, 7/18/89 Ingredients: 3 pounds, light Scottish malt extract 3 pounds, 2-row pale malt 9 AAU, Kent Goldings hops Edme ale yeast 1 teaspoon, gelatin 1 ounce, PolyClar-AT 1 cup, corn sugar (priming) Procedure: This beer was made using the small-scale mash procedure described by Miller in The Complete Handbook of Home Brewing. Comments: This beer had an unpleasant "dry" feeling to it and left me thirsty. Possibly my sparging procedure could be at fault with too much hot water being passed over the grains. It is also possible that the yeast was too attenuative or that the fermentation temperatures were too high (ambient temperature fluctuated between 70 and 90 degrees). 1-2 Chapter 1: Pale Ale Yeast Test Recipe Source: Jeff Casey (casey@alcvax.pfc.mit.edu) Issue #512, 10/8/90 Ingredients (for 7 gallons): 6.6 pounds, M&F light unhopped malt extract 3/4 pounds, M&F light unhopped spray 3/4 pound, crystal malt 1 teaspoon, gypsum 2 ounces, clusters hops (boil) 1/2 ounce, cascades hops (finish) ale yeast Procedure: This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil. Comments: This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast. 1-3 Chapter 1: Pale Ale Pale Ale Source: Rob Bradley (bradley@dehn.math.nwu.edu) Issue #504, 9/26/90 Ingredients: 7-8 pounds, English 2-row malt 1/2-1 pound, crystal malt 3 ounces, Fuggles hops (boil) 3/4 ounce, Hallertauer hops (finish) ale yeast Procedure: You'll get good yield and lots of flavor from English malt and a 1-stage 150 degree mash. In the boil, I added the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any boiling hops will do, I usually mix Northern Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90. Depending on when you stop the mash your gravity may vary as high as 1.050. That's a lot of body! Comments: This is a simple all-grain recipe for a good pale ale that lets the beginner concentrate on the mashing process. Hallertauer may not be traditional for ales, but neither is a modern piano for sonatas. But I think Beethoven himself would have used one if he had one. Specifics: O.G.: up to 1.050 F.G.: up to 1.020 1-4 Chapter 1: Pale Ale Pale Ale Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 5 pounds, pale malt 1 pound, crystal malt 1 teaspoon, gypsum 3-1/2 pounds, pale dry extract 1-1/3 pounds, light brown sugar 1 ounce, Willamette hops (boil) 1-1/2 ounces, Hallertauer hops 1 teaspoon, Irish moss 1 ounce, Clusters hops pellets Red Star ale yeast Procedure: Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree water; this should give initial heat of 155 degrees (pH 5.0). Maintain temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract and brown sugar. Boil with Willamette hops. After 15 minutes add Hallertauer and Irish moss. Dry hop with clusters and steep. When cool, add wort to carboy and pitch yeast. The posted recipe called for 4 pounds of dry extract with 2 cups reserved for priming. This seemed excessive and a good way to get exploding bottles, so we reduced the amount of extract to 3-1/2 pounds and assumed that standard priming techniques would be used, maybe replacing corn sugar with 3/4 to 1 cup of malt extract. ---Ed. Comments: Notice that I screwed up the hops: Clusters are for bittering, and Willamette (or Fuggles) for aromatic. Specifics: O.G.: 1.048 F.G.: 1.011 Primary Ferment: 23 days 1-5 Chapter 1: Pale Ale Too Sweet Ale Source: Bill Pemberton (flash@virginia.edu) Issue #398, 4/13/90 Ingredients: 1/2 pound, crystal malt 3.3 pounds, unhopped amber extract 3.3 pounds, unhopped light extract 1-1/2 ounces, Northern Brewers hops (boil) 1/4 ounce, Cascade hops (finish) Whitbread ale yeast Comments: This produced a wonderful beer, except that it was just too sweet for my likings. I shouldn't complain too much, all my friends thought it was great! I tried several variations of this, and all worked out well, but were too sweet for me. Several people suggested cutting back on the crystal and I may try that. I have also tried using a lager yeast to create a steam beer. KGB Bitters Source: Andy Wilcox (andy@mosquito.cis.ufl.edu) Issue #415, 5/9/90 Ingredients: 1 can, Alexanders Sun Country pale malt extract 3.3 pounds, Northwestern Amber malt extract 1/2 pound, dark crystal malt 3 ounces, CFJ-90 Fresh hops 1/4 teaspoon, Irish moss ale yeast Procedure: Start grains in brewpot with cool water. Remove when boil commences. Add malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boiling hops and add 1/2 ounce more hops and Irish moss. Boil 5 minutes. Remove from heat and add another 1/2 ounce of hops. Steep 10 minutes and cool. Strain wort into primary fermenter with cold water to make 5 gallons. Add final 1/2 ounce of hops. Comments: Water was filtered with a simple activated carbon system. This seems to make a big difference. Amateur judge commented, "Beautiful color. A bit under carbonated. Great hop nose and finishes very clean. Good balance with malt and hops, but lighten up on finishing hops a bit and it's perfect. Very marketable." 1-6 Chapter 1: Pale Ale Pale Ale #2 Source: Todd Enders Issue #417, 5/15/90 Ingredients (for 2 gallons): 2-1/2 pounds, pale ale malt 2/5 pound, 80L crystal malt 1/2 ounce, Perle hops (7.6 alpha) (boil) 1/2 ounce, Perle hops (finish) Wyeast #1028: London Ale Procedure: Recipe makes 2 gallons. Mash in 5 quarts water at 140 degrees, maintain temperature of 150-152 degrees for 2 hours. Mash out 5 minutes at 168 degrees. Sparge in 2-1/2 gallons at 160 degrees. Boil 90 minutes. Add boiling hops 45 minutes into boil. Specifics: O.G. 1.041 F.G. 1.010 Pale After Math Ale Source: Ken van Wyk (ken@oldale.pgh.pa.us) Issue #418, 5/16/90 Ingredients: 6.6 pounds, American classic light extract 1 pound, crystal malt 2 pounds, British pale malt 3 ounces, Fuggles leaf hops 1 ounce, Cascade leaf hops 2 teaspoons, gypsum 1/2 teaspoon, Irish moss 1 pack, MEV high-temperature British ale yeast Procedure: Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding extract and boiling hops; the hops were added in stages, 1 ounce at 50 minutes, 1 ounce at 30 minutes, and 1 ounceat 20 minutes. The Cascade hops were sprinkled in over the last 10minutes of the boil. Specifics: O.G.: 1.054 F.G.: 1.018 1-7 Chapter 1: Pale Ale The Drive Pale Ale Source: Dave Baer (dsbaer@Sun.COM) Issue #73, 2/13/89 Ingredients (for 10 gallons): 6.6 pounds, light, unhopped malt extract 5 pounds, light dry malt extract 2 cups, corn sugar 3/4 cup, medium crystal malt 1/4 cup, black patent malt 3-3/4 ounce, Cascade hops pellets (4.4 alpha) 1-1/5 ounce, Willamette hops pellets (4.0 alpha) Whitbread ale yeast Procedure: This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh bag until water reaches boiling. Remove grains. Follow standard extract brewing process, adding extract and Cascade hops. I boiled the wort in an 8-gallon pot and added 4 gallons of cold water. Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open container for 4 days, then racked to glass carboys for 24 days. Comments: This is a pale ale recipe I used for my class. I used M&F pale extract and grains were for demonstration more than flavor. I suggest doubling grain quantities if you want to get something out of them. Specifics: O.G.: 1.047 F.G.: 1.010 Primary Ferment: 4 days Secondary Ferment: 24 days 1-8 Chapter 1: Pale Ale Killer Party Ale Source: A.E. Mossberg (aem@mthvax.miami.edu) Issue #95, 3/7/89 Ingredients: 2 cans, Pilsner/Lager or American light malt 15 cups, corn sugar 2 jars, Lyle's golden syrup (22 oz.) 2-1/2 ounces, Hallertauer hops 2 pounds, flaked maize 1 pack, BrewMagic yeast Procedure: In 1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce hops for 8 minutes. Add remaining hops and boil another 2 minutes. Pour into primary fermenter with 2 gallons water. Bring another gallon of water to a boil and add flaked maize. Turn off heat and 1/3 pack of BrewMagic. Let sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10 more minutes. Strain maize into primary fermenter, and rinse with cold water. Discard maize. Fill primary to 5 gallon mark. Comments: This recipe comes from Craig McTyre at Wine & Brew By You. The Lyle's syrup is available in many grocery stores, usually located near the pancake syrup. BrewMagic is some sort of yeast nutrient/additive. It is available from Wine & Brew By You. Specifics: O.G.: 1.090 F.G.: 1.015 1-9 Chapter 1: Pale Ale Summer Pale Ale Source: Jackie Brown (Brown@MSUKBS.BITNET) Issue #134, 4/24/89 Ingredients: 8 pounds, 2-row pale malt 1 pound, Munich malt 1/2 cup, dextrin malt 1 teaspoon, gypsum 20 grams, Nugget leaf hops (14 alpha) 15 grams, Brambling leaf hops pinch, Irish moss 1 pack, Edme ale yeast Procedure: Use the standard temperature-controlled mash procedure described in Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort and pitch. Comments: This ale is light in color, but full-bodied. If you want an amber color, add a cup of caramel malt. I get a strong banana odor in most of my ales (from the Edme I believe) which subsides after 2-3 weeks in the bottle. If you don't have the capacity for 9 pounds of malt, you could substitute some extract for the pale malt. Just thinking about this makes me want to speed home and have a cool one. Specifics: O.G.: 1.045 F.G.: 1.015 1-10 Chapter 1: Pale Ale Perle Pale Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #378, 3/15/90 Ingredients: 8 pounds, Klages malt 1 pound, flaked barley 1/2 pound, toasted Klages malt 1/2 pound, Cara-pils malt 1-1/2 ounces (12.4 AAUs), Perle hops (boil) 1/2 ounce, Willamette hops (finish) 1 teaspoon, gypsum 1/2 teaspoon, Irish moss 14 grams, Muntona ale yeast Procedure: The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The mash was done using Papazian's temperature-controlled method. The Willamette hops are added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100 degree water. Comments: Perle pale was a beautiful light-golden ale, crisp yet full-bodied. 1-11 Chapter 1: Pale Ale Mild Ale Source: Darryl Richman (darryl@ism.isc.com), Issue #371, 3/5/90 Ingredients: 5 pounds, Klages 2-row malt 4 pounds, mild malt 2 pounds, crystal malt (80L) 1/2 pound, English pale malt 1/2 pound, flaked barley 1/5 pound, chocolate malt 1 ounce, Willamette leaf hops (5.9% alpha) 1/8 ounce, Cascade leaf hops (6.7% alpha) 1/8 ounce, Eroica leaf hops (13.4% alpha) 1/2 ounce, Willamette leaf hops (finish) yeast Procedure: Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bittering hops. Boil 55 minutes. Add finishing hops and boil 5 more minutes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast. Ferment and bottle or keg. Comments: This is the only beer I can make 10 gallons of on my stove. I mash and boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes this a beer a bit sweet and rich beyond its gravity. Emphasis is on the malt, with crystal and chocolate bringing up the rear; hops were noticeable, but not in the foreground. Specifics: O.G.: 1.031 F.G.: 1.011 1-12 Chapter 1: Pale Ale India Pale Ale Source: Todd Enders (enders@plains.nodak.edu) Issue #402, 4/19/90 Ingredients (for 2 gallons): 2-1/2, pounds pale malt 5 ounces, crystal malt (80L) 5.5 AAUs, bittering hops (1 ounce of 5.5% Willamette) 1/2 ounce, finishing hops (Willamette) Wyeast #1028: London ale Procedure: This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary. Comments: If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you don't have a large sum invested in equipment if you decide mashing isn't for you. Specifics: O.G.: 1.043 F.G.: 1.008 Primary Ferment: 6 days Secondary Ferment: 4 days 1-13 Chapter 1: Pale Ale Special Bitter Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 10 gallons): 15 pounds, pale unhopped dry extract 2 pounds, crystal malt 1 pound, flaked barley 1 pound, pale malt 1 teaspoon, gypsum 1/2 teaspoon, salt 1 teaspoon, Irish moss 4-1/2 HBUs, Fuggles hops (boil) 14 HBUs, Northern Brewer hops 5 HBUs, Cascade hops (boil) 1/2 ounce, Fuggles hops (finish) 1 ounce, East Kent Goldings hops 26 grams, Fuggles hops (dry hop) 40 grams, East Kent Goldings (dry) Young's yeast culture beechwood chips Procedure: This is a 10-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries, then keg (or bottle) 1-14 Chapter 1: Pale Ale 1990 Christmas Ale Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 9 gallons): 9.9 pounds, pale unhopped liquid extract 6.6 pounds, liquid wheat extract 3 pounds, honey 1 pound, flaked barley 1 pound, pale malt 1 pound, malted wheat 10 grams, orange peel 1 teaspoon, gypsum 1/2 teaspoon, salt 1 teaspoon, Irish moss 14 HBUs, Chinook hops (boil) 7 HBUs, Northern Brewer (boil) 1 ounce, Kent Goldings (finish) 1 ounce, Cascade hops (finish) Young's yeast culture Procedure: This is a 9-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries, then keg (or bottle) 1-15 Chapter 1: Pale Ale Decent Extract Pale Ale Source: Florian Bell (florianb%tekred.cna.tek.com) Issue #72, 2/11/89 Ingredients: 7 pounds, Steinbart's amber ale extract 1 pound, cracked crystal malt 1/8 pound, cracked roasted malt 2 ounces, Cascade or other strong hops 1/2 ounce, Kent Goldings hops yeast Procedure: Add cracked grains to 2 gallons cold water. Bring to boil and promptly strain out grains. Add extract and Cascade hops. Boil 30 minutes. Add Kent Goldings hops in last five minutes. Comments: This brew results in a chill haze, which I don't pay any attention to since I don't care (I don't wash my windshield very often either). I am so impressed with this ale that I can't seem to make enough of it. This is a good pale ale, but not an excellent pale ale. It lacks sweetness and aroma. Hot Weather Ale Source: Florian Bell (florianb%tekred.cna.tek.com) Issue #132, 4/19/89 Ingredients: 3 pounds, pale malted barley 3 pounds, Blue Ribbon malt extract 2 ounces, Willamette hops 1/2 ounce, Kent Goldings hops 1 pack, Red Star ale yeast 1 cup, corn sugar (priming) Procedure: Mash the 3 pounds of plain malted barley using the temperature-step process for partial grain recipes described in Papazian's book. Boil 30 minutes, then add the Blue Ribbon extract (the cheap stuff you get at the grocery store) Add Willamette hops and boil another 30 minutes. Add Kent Goldings in last 5 minutes. When at room temperature, pitch yeast. Ferment at about 68 degrees using a 2-stage process. Comments: This turned out refreshing, light in body and taste, with a beautiful head (I used 1 cup corn sugar in priming). 1-16 Chapter 1: Pale Ale Really Incredible Ale Source: T. Andrews (ki4pv!tanner@bikini.cis.ufl.edu) Issue #225, 8/11/89 Ingredients: 5-7 pounds e malt 3 pounds crystal malt 2 pounds wheat 2 ounces Northern Brewer hops 1 ounce Hallertauer hops 1/2 ounce Cascade hops yeast Procedure: Mash all grains together. Add Northern Brewer at beginning of boil. Boil 90 minutes. During last 1/2 hour, add the Hallertauer hops. In last 15 minutes add the Cascade. Comments: The wheat helps make a beer very suitable to a warm climate. This has been a hot summer; it has topped 100 degrees (in the shade) several times. 1-17 Chapter 1: Pale Ale British Bitter Source: Fred Condo (fredc@pro-humanist.cts.com) Issue #528, 10/31/90 Ingredients: 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 Procedure: 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. Comments: 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. Specifics: O.G.: 1.058 F.G.: 1.022 Primary Ferment: 4 days 1-18 Chapter 1: Pale Ale Six Cooks Ale Source: Jeffrey Blackman (blackman@hpihouz.cup.hp.com) Issue #528, 10/31/90 Ingredients (for 10 gallons): 10 pounds, English pale malt (DME) extract 4 ounces, Cascade hops pellets (boil) 2 ounces, Hallertauer hops pellets (finish) 4 teaspoons, gypsum 2 packs, Edme ale yeast 1-1/2 cups, corn sugar (priming) Procedure: This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic, digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised. -Ed. Comments: This is more hoppy than most of the Old Style/Schaefer persuasion seem to prefer. If you think it's too much, cut back. Specifics: O.G.: 1.030 F.G.: 1.007 Primary Ferment: 3 weeks 1-19 Chapter 1: Pale Ale Bass Ale Source: Rob Bradley (bradley@math.nwu.edu) Issue #528, 10/31/90 Ingredients: 6-7 pounds, pale malt (2-row) 1 pound, crystal malt 1 pound, demarara or dark brown sugar 1 ounce, Northern Brewer hops (boil) 1 ounce, Fuggles hops (boil 30 min.) 1/2 ounce, Fuggles hops (finish) ale yeast Procedure: This is an all-grain recipe---follow the instructions for an infusion mash in Papazian, or another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes. Comments: I'm a hophead (as you may have guessed). Purists may object to brown sugar in beer, but a careful tasting of Bass reveals brown sugar or molasses in the finish---not as strong as in Newcastle, but present. British malt, in particular, can easily stand up to a bit of sugar, both in flavor and in gravity. 1-20 Chapter 1: Pale Ale Carp Ale Source: Gary Mason (mason@habs11.enet.dec.com) Issue #529, 11/2/90 Ingredients: 3 pounds, Munton & Fison light DME 3 pounds, M&F amber DME 1 pound, crystal malt 2.6 ounces, Fuggles hops (4.7% alpha= 12.22 AAU) 1 ounce, Kent Goldings hops (5.9% alpha = 5.9 AAU) pinch, Irish moss 1 pack, Brewer's Choice #1098 (British ale yeast) Procedure: Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing. Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg. Comments: This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special issue. The beer has a light hops flavor and could use some work on the mouth feel. It is also a bit cloudy. Specifics: F.G.: 1.016 Primary Ferment: 7 days Secondary Ferment: 4 days 1-21 Chapter 1: Pale Ale Samuel Adams Taste-Alike Source: Gene Schultz (gschultz@cheetah.llnl.gov) Issue #652, 6/5/91 Ingredients (for 4 gallons): 3.75 pounds, Cooper's Ale kit 1 pound, Crystal malt 3/4 pound, Saaz hops (boil) 3/4 ounce, Saaz hops (finish) Yeast from ale kit Procedure: Steep one pound of crystal malt for 30 minutes in 2 quarts of water heated to 170 degrees. Strain out grains. Add the syrup from the kit, water, 3/4 ounce of Saaz hops and boil for 60 minutes, then remove the heat and added 3/4 ounce of Saaz hops for finishing. Although I am a fanatic for liquid yeast, I (grimaced and) added the dry Coopers yeast supplied with the kit to the cooled wort in the primary. I transferred to secondary after two days. All fermentation was at approximately 60 degrees. I primed with 5/8 cup of corn sugar. Comments: Very similar in taste, body, and color (where did the red come from?) to Samuel Adams, but just a hint of the flavor of Anchor Steam Beer. Specifics: Primary Ferment: 2 days 1-22 Chapter 1: Pale Ale Frane's House Ale Source: Jeff Frane (70670.2067@compuserve.com) Issue #740, 10/8/91 Ingredients: 9 pounds, British ale malt 1/2 pound, British crystal 2 ounces, Flaked barley 3/4 ounce, Eroica hops 1 ounce, Mt. Hood hops WYeast American Ale yeast Procedure: Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later. Comments: Yummy. Specifics: Primary Ferment: 2 weeks at 65 degrees 1-23 Chapter 1: Pale Ale Brew Free or Die IPA Source: Kevin L. McBride (gozer!klm@uunet.UU.NET) Issue #741, 10/9/91 Ingredients: 4 pounds, Munton and Fison light DME 4 pounds, Geordie amber DME 1 pound, crushed Crystal Malt 1-1/2 ounces, Cascade leaf hops (boil 60 minutes) 1-1/2 ounces, Cascade leaf hops (finishing) 1 teaspoon, Irish Moss Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days prior) Procedure: Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort into fermenter and pitch yeast starter. Primary fermentation took about 4 days. Let the beer settle for another 2 days and then rack to a sanitized, primed (1/3 cup boiled corn sugar solution) and oxygen purged keg and apply some CO2 blanket pressure. Comments: After one week in the keg the beer was clear, carbonated, and very drinkable although it had a very noticeable alcoholic nose. After 2 weeks the beer was incredibly smooth, bitter, and wonderfully aromatic. Several friends raved about this beer including one who lived in England for a while said that this was one of the best IPAs he's ever had and definitely the best homebrew he's ever had. After 2-1/2 weeks it was all gone because we drank the whole thing. Specifics: O.G.: 1.055 (didn't measure, just a guess) F.G.: 1.012 Primary Ferment: 6 days Secondary Ferment: 1 week (in keg) 1-24 Chapter 1: Pale Ale Number 23 Source: John S. Watson (watson@pioneer.arc.nasa.gov) Issue #747, 10/24/91 Ingredients: 4 pounds, plain light malt extract syrup 1.1 pounds, (750 grams) Maltose 2/3 ounce, Chinook Hops, flower, (boil) 1/3 ounce, Cascade Hops, flower, (finish) 1/2 ounce, Cascade Hops, pellets, (dry hopped in secondary) Ale Yeast, cultured from Sierra Nevada Pale Ale, Corn sugar (3/4 cup) at bottling Procedure: About a week before, make a starter from 2 bottles of Sierra Nevada Pale Ale. Use about 4 tablespoons of plain light malt extract syrup and a couple of hop pellets. Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons of water. (60 minute boil). Add 1/3 ounce Chinook hops at start of boil, 1/3 ounce Chinnook at 30 minutes and 1/3 ounce of Cascade hops in the last two minutes of the boil. Then combine with 3 gallons of ice cold tap water (which was boiled the previous night, and cooled in the freezer) in a 7 gallon carboy. Ferment in primary for a week. Put 1/2 ounce of Cascade pellets in bottom of secondary and rack beer into secondary. Bottle three weeks later. Comments: This a report on my second use of "maltose" (a cheap rice malt available from most Oriental Markets). In the previous attempt ("Number 17", see HBD #541 or The Cat's Meow: p 36) there were a few problems. It was also my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and for various reasons, it didn't work very well. The other problem was I used to much maltose, about 40%, which made the result a little too light. This time I decided to use about 20% maltose, which IMHO, is just about right. I've also since perfected yeast culturing. The result is a nice thirst quenching, summer ale, which, with my favorite pizza, is heaven*2. Taste: Excellent! Specifics: O.G.: 1.036 @ 74 degrees F.G.: 1.006 @ 69 degrees Primary Ferment: 1 week Secondary Ferment: 3 weeks 1-25 Chapter 1: Pale Ale Striped Cat I.P.A. Source: Mark Stevens (stevens@stsci.edu) Issue #754, 11/14/91 Ingredients: 6 pounds, pale dry extract 1 pound, amber dry extract 1 pound, crystal malt 3/4 pound, toasted pale malt 1/4 pound, pale malt 1 ounce, Bullion hops (8.2 alpha) 1/2 ounce, Brewers Gold hops (7.5 alpha) 1 ounce, Cascade hops (4.2 alpha) 2 tsp., gypsum 1/4 tsp. Irish moss 1 pack, Wyeast #1098 1/2 cup, corn sugar for priming handful steamed oak chips Procedure: Procedure is that described by Papazian...steep grains, boil 1 hour (boil Brewers Gold and Bullion). Remove from heat and add the cascades. Cool wort. Pitch yeast. Comments: I have made this twice and both times it turned out fine. Nicely hoppy. Specifics: O.G.: 1.068 F.G.: 1.020 Primary Ferment: 4 days Secondary Ferment: 10 days 1-26 Chapter 1: Pale Ale Crying Goat Ale Source: Bob Jones (BJONES@NOVA.llnl.gov) Issue #785, 12/19/91 Ingredients (for 11 gallons): 19 pounds, 2 row Klages 3 pounds, Munich malt 2 pounds, 40L crystal malt 1-1/2 pounds, 2 row Klages, toasted (see below) 2 pounds, wheat malt 2 ounces, Northern Brewer hops (AA 6.9) 6 ounces, Cascade hops (AA 5.1) 1 teaspoon, Gypsum 2 teaspoon, Irish moss Chico Ale yeast (wyeast 1056) 1-1/2 cups, corn sugar to prime Procedure: Toast 1-1/2 pounds of 2 row Klages malt in oven at 350 degrees for 40 minutes. Allow to age a couple of weeks before use. Treat mash water with 1 teaspoon of gypsum. Mash grains in a single temperture infusion for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees. Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for 90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2 ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or keg when ferment is complete. Comments: This is a big, hoppy brew, loaded with aromatic cascade hop fragrance. It has that front of the mouth bitterness that can only be achieved with dry hoping, so don't skip it if you really want to duplicate this flavor profile. Specifics: O.G.: 1.070 F.G.: 1.020 Primary Ferment: 1 week at 65--68 degrees 1-27 Chapter 1: Pale Ale Double Diamond Source: Brian Glendenning (bglenden@NRAO.EDU) Issue #581, 2/14/91 Ingredients: 9 pounds, Pale ale malt 1 pound, crystal malt 3/4 pound, Brown sugar 1/2 pound, malto-dextrins ( or 3/4# cara pils) 2 ounces, Williamette (60m) 1/2 ounce, Williamette Whitbred dry yeast Procedure: This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and malto-dextrins. Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes. Comments: My notes say that it was close in flavour but a bit light in both colour and body compared to the real thing. Specifics: O.G.: 1.051 F.G.: 1.010 1-28 Chapter 1: Pale Ale Bass Ale Source: Ron Ezetta (rone@badblues.wr.tek.com) 1/15/92 Ingredients: 7 pounds, Steinbart's American Light Extract 1 pound, Crystal malt 40L 1 pound, Dark brown sugar ; be damned German purity law! 1 ounce, Northern Brewer (60 minute boil) 1 ounce, Fuggle (30 minute boil) 1/2 ounce, Fuggle (10 minute boil) 1/2 ounce, Fuggle (15 minute seep) yeast Procedure: Steep crystal malt and remove grains before boil begins. Add malt extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast. Comments: I did a side by side comparison last night. The real Bass is slightly darker, more malty and more bitter with less hop flavor than I remember. I suspect that my sample bottle of Bass was not freshest (but that's one of the reasons we homebrew!). The homebrew Bass has significantly more fuggle hop aroma and flavor. I'd like to think that my version is a "Northwest style" Bass. To better approach the real Bass, eliminate the 1/2 ounce of fuggles for the 10 minute boil, and steep the finish hops for 5 minutes. I would also try 80L crystal. Specifics: O.G.: 1.048 1-29 Chapter 1: Pale Ale India Pale Ale Source: Josh Grosse (jdg00@amail.amdahl.com) 2/13/92 Ingredients: 9 pounds, Pale Malt 3/4 pound, Crystal Malt 1/2 pound, Carapils Malt 1--1/2 ounce, (4.9%) Kent Goldings (60 Minutes) 1--1/2 ounce, (4.9%) Kent Goldings (15 Minutes) 1/4 ounce, Kent Goldings (dry) 1 teaspoon, Irish Moss (15 Minutes) 2 teaspoons, Gypsum 2 ounces, Oak Chips Wyeast 1059 American Ale Procedure: Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. Comments: I've fallen head over heels in love with 1059 American Ale Yeast. I find it gives wonderful pear and rasberry aromatics, and if I have a carboy filled to the shoulder, I *don't* need a blow-off tube. It gives a very gentle fermentation with a relatively short thick kraeusen. Worts in the 1.050's take 5-6 days. I get the same type of fermentations at 60 F or 72 F. It does take this yeast a little while to clear. I find it clears faster in the bottle than in the secondary, so I only use a secondary for a few days as my "dry hop tun". Specifics: Primary Ferment: 7 days Secondary Ferment: 5 days 1-30 Chapter 1: Pale Ale American I.P.A. Source: (Jim Busch, ncdstest@nssdca.gsfc.nasa.gov) 2/13/92 Ingredients: 90-92%, 2 row pale malt 8-10%, Crystal 40 1-1.5 ounce, Whole Cascade 60 minute boil 1 ounce, Cascade 30 minutes 2 ounces, Cascade added a handful at a time the last 15 minutes-last 2 min. American, London, British or German Ale yeast (or any cultured ale you like) Procedure: Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work. Comments: Think Liberty on this one. Enjoy. 1-31 Chapter 1: Pale Ale Taking Liberty Ale Source: Rick Larson (rick.larson@adc.com) Issue #823, 2/13/92 Ingredients: 14 pounds, Klages, 2-row Malt 4 ounces, 40L Crystal Malt 4 ounces, 90L Crystal Malt 1/2 ounce, Chinook (12%), 60 minutes 1 ounce, Cascade (5.5%), 30 minutes 2 ounces, Cascade (5.5%), dry hopped 1 teaspoon, Irish moss, 15 minutes Wyeast 1056 American ale 3/4 cup, corn sugar to prime Procedure: Mash all grains for 90 minutes at 150F, adjust PH as needed. Mashed off at 170F, sparged with 170F water. This has a total BU of 43.7. If you don't reach around 1.060, adjust the dry hopping accordingly. Comments: In the 1990 Special Zymurgy Issue on Hops, Quentin B. Smith recommends Chinook at 24 BU, Cascade at 12 BU, Cascade at 9 dry hopped (total 45BU). OG=1.062. Later, he wins first place in the Pale Ale catagory in the 1991 AHA Nationals with a recipe that uses 14 pounds Klages, 4 oz 40L crystal, 4 oz 90L crystal (and of course different hops :-). This had a OG=1.062 and TG=1.010. He mashed all grains for 90 minutes at 150F. Mashed off at 170F, sparged with 170F water. 1-32 Chapter 1: Pale Ale Snail Trail Pale Ale Source: Josh Grosse (joshua.grosse@amail.amdahl.com) Issue #824, 2/14/92 Ingredients: 9 pounds, Pale Malt 3/4 pound, Crystal Malt 1/2 pound, Carapils Malt 1--1/2 ounce, (4.9%) Kent Goldings (60 Minutes) 1--1/2 ounce, (4.9%) Kent Goldings (15 Minutes) 1/4 ounce, Kent Goldings (dry) 1 teaspoon, Irish Moss (15 Minutes) 2 teaspoons, Gypsum 2 ounces, Oak Chips Wyeast 1059 American Ale Procedure: Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. Comments: I've been busy trying to make the perfect IPA. Here's my latest recipe. Specifics: O.G.: 1.056 F.G.: 1.022 Primary Ferment: 7 days Secondary Ferment: 5 days 1-33 Chapter 1: Pale Ale Full Sail Ale Source: Gene Schultz (gschultz@cheetah.llnl.gov) Issue #825, 2/17/92 Ingredients: 7 pounds, Australian Light Malt Syrup 3/4 pound, Light Crystal Malt 2--1/4 ounce, Nugget Hops (1--3/4 ounce for boiling, 1/2 ounce for finishing) 2 teaspoons, Gypsum 1 ounce, Dextrin Malt 3/4 cup, Corn Sugar (priming) Wyeast London Ale Yeast Procedure: Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water. Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes. Comments: About four years ago I ordered a bottle of Full Sail Ale while having lunch in Portland, Oregon. Full Sail was the most expensive beer on the menu, and I figured that at $2.75 a bottle I didn't have much to lose. Several others who were with me did the same, and were pleasantly surprized---Full Sail offers a reasonably complex (a hint of sweetness along with medium strong hops and a rich malty flavor) taste and aroma in a medium-bodied ale. Since I first tasted this ale, I had to rely on others making trips to the Northwest to bring back six packs of this ale. A few months ago, I visited the Hood River Brewing Company in Hood River, Oregon. I was able to get enough information to experiment with a homebrew recipe for Full Sail Ale. My first experiment turned out remarkably similar to the real thing in body, aroma, and flavor. Specifics: O.G.: 1.045 F.G.: 1.020 Primary Ferment: 3--5 days Secondary Ferment: 7--14 days 1-34 Chapter 1: Pale Ale Bass-Alike Source: Herb Peyerl (Herb.Peyerl@novatel.cuc.ab.ca) 2/24/92 Ingredients: 2 pounds, light DME 3 pounds, plain light malt extract 2 ounces, roast barley 8 ounces, crushed crystal malt. 2 ounces, Fuggles (pellets) 1 ounce, Goldings (pellets) 1/4 ounce, Goldings (pellets) 1/2 ounce, Goldings (pellets) Ale yeast (I used Edme but wanted to try Wyeast) gypsum and Irish moss, if necessary Procedure: This is a 5 gallon batch. Boil up a couple of gallons of water, add DME and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make tea out of crystal malt and strain into main boiler. (Half way through boil add local water ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce Goldings and complete fermentation. Comments: This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce of Goldings at the end... Other than that, it made an incredible likeness of Bass ale and have had several friends comment on how much like Bass it really is... Specifics: O.G.: 1.031 F.G.: 1.010 Primary Ferment: 4 days Secondary Ferment: 2 months (I was too lazy to bottle) 1-35 Chapter 1: Pale Ale Brewhaus I.P.A. Source: Ron Downer, Brewhaus Ingredients: 11 pounds, 2-Row Klages Malt 1 pound, crystal malt (40 Lovibond) 1/2 pound, toasted malt (see below) 1/2 teaspoon, gypsum (to harden water) Lactic Acid (enough to bring mash water to pH 5.2) 2 ounces, Northern Brewer hops (7.1% alpha - boil) 1 ounce, Cascade hops (6.0% alpha - finish) 1/4 ounce, Fuggle or Styrian Golding hop pellets (dry hop) 1 ounce, Oak Chips (optional) Ale yeast 1 teaspoon, gelatin finings 1 teaspoon, Irish Moss Procedure: Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid) at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15 minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to age two weeks before consuming. Comments: This beer is best when consumed young. It will acquire a drier character as it ages. Specifics: O.G.: 1.058 1-36 Chapter 1: Pale Ale Draught Bass Source: Pete Young (pyoung%axion.bt.co.uk) Issue #596, 3/14/91 Ingredients (for 5 Imperial gallons): 7 pounds, crushed pale malt 8 ounces, crushed crystal malt 3 imperial gallons, water for bitter brewing (hardened) 2 ounces, Fuggles 1 ounce, Goldings for 30 minutes 1/2 ounce, Goldings for 15 minutes 1/4 ounce, Goldings for 10 minutes 1 teaspoon, Irish moss 1 pound, invert sugar 2 ounces, yeast 1/2 ounce, gelatin 2 ounces, soft dark brown sugar Procedure: Raise the temperature of the water to 60C and stir in the crushed malts. Stirring continuously, raise the mash temperature up to 66C. Leave for 1 1/2 hours, occasionally returning the temperature back to this value. Contain the mashed wort in a large grain bag to retrieve the sweet wort. Using slightly hotter water than the mash, rinse the grains to collect 4 gallons (UK) (20 litres) of extract. Boil the extract with the fuggles hops and the first batch of goldings for 1 1/2 hours. Dissolve the main batch of sugar in a little hot water and add this during the boil. Also pitch in the Irish moss as directed on the instructions. Switch off the heat, stir in the second batch of goldings and allow them to soak for 20 mins. Strain off the clear wort into a fermenting bin and top up to the final quantity with cold water. When cool to room temperature add the yeast. Ferment 4-5 days until the specific gravity falls to 1012 and rack into gallon jars or a 25 litre polythene cube. Apportion gelatine finings and the rest of the dry hops before fitting airlocks. Leave for 7 days before racking the beer from the sediment into a primed pressure barrel or polythene cube. Allow 7 days before sampling. Comments: Gallons are British Imperial gallons, which equal 1.2 U.S. gallons. Quantities will need to be adjusted if you use U.S. gallons. The recipe comes from Dave Line's Brewing Beers Like Those You Buy. Water for bitter brewing means hard water. If you're on soft water (your kettle doesn't fur up) then add some water treatment salts or even a couple of spoonfulls of plaster of paris. Invert sugar is sugar that has been cooked for a couple of minutes over a low flame. I just use the sugar (normally a soft brown suger, not that 'orrible white granulated.) I use isinglass finings instead of Gelatine, it's less messy and does the same job (slightly more expensive though). Isinglass apparently comes from the sexual organs of certain fish. Makes you wonder what else the ancient brewers tried! Specifics: O.G.: 1.045 1-37 Chapter 1: Pale Ale Mo' Better Bitter Source: Peter Glen Berger, (pb1p+@andrew.cmu.edu) 4/1/92 Ingredients: 3 pounds, M&F dry light malt extract 3 pounds, M&F dry amber extract 1--1/2 pounds, Laaglander dry light extract 1/2 pound, cracked toasted 2--row malt small handfull, roasted barley 1 ounce, Galena hops 8% alpha (boil) 1 ounce, Fuggles hops 4% alpha (boil) 1/2 ounce, Fuggles (finish) Wyeast Irish ale yeast Procedure: Substitute boiling hops at will, as long as you end up with 12 HBU. The roasted barley is to add a hint of red color and just a touch of flavor; if you despise the taste of roasted barley use chocolate malt instead. The toasted barley is essential. I used Wyeast Irish, but London ale would probably be even better. I wish I had dry hopped this batch with an extra 1/2 ounce of Fuggles. Comments: This is assertive and full-bodied, but drinkable by all. Keep the fermentation temperature relatively high, around 68-70 fahrenheit, as a nice dicetyl is necessary to round this out. 1-38 Chapter 1: Pale Ale Liberty Ale Source: Caitrin Lynch (lun6@midway.uchicago.edu) Issue #841, 3/11/92 Ingredients: 5--1/2 pounds, light malt extract 1/2 pound, crystal malt 1--1/2 ounces, Fuggles hops plugs (60 minutes) 1 ounce, Cascade hops (30 minutes) 1--1/2 ounces, Cascade hops (added handful at a time over last 10 minutes) Wyeast American ale yeast 1--1/2 ounces, Cascade hops (dry hopping) Procedure: The brewing procedure was pretty much standard. Fermented from 1040 down to about 1010 in two weeks. I dry hopped it in the secondary for 1 1/2 weeks. Using only whole cascades (apart from the fuggles for bittering), really made a differance in flavour and aroma of the beer. Comments: About a month ago, I asked for suggestions on how to duplicate Liberty Ale. This recipe is based on Jim Busch's suggestions. Everyone who replied emphasized dry hopping and Cascade hops. This seems to have done the trick. My best beer ever, and IMHO better than most beer available in the local store (cheaper too). I attribute the success of this beer entirely to the use of liquid yeast, or perhaps also merely to changing yeast. Previous brews were marred by a slight tang, which I eventually traced to the yeast (thank you Jack Schmidling). The American ale yeast made all the difference in the world. Everyone should at least try it, if only in the spirit of fun. After all, thats why I brew in the first place. My next brew will be similar but I am aiming for an English bitter. I plan to use the same recipe, only more bittering hops, and subsituting Kent Goldings for the cascade. 1-39 Chapter 1: Pale Ale Pale Ale Source: John Yoost (yoost@judy.indystate.edu) Issue #847, 3/19/92 Ingredients: 3.3 pounds, light M&F DME 3 pounds, light unhopped M&F malt extract 1 pound, crystal malt 2 ounces, Willamette hops Wyeast #1007 Procedure: Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer. 1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine. Comments: This was brewed trying to simulate Anchor Steam flavor. The taste is close to what I want but the beer is cloudy. Also has a somewhat `thin' taste. I want more hop nose so I am going to dry hop with about an ounce of Nothern brewer next time and probably use a different bittering hop than Willamette. 1-40 Chapter 1: Pale Ale Goldenflower Ale Source: Peter Glen Berger (pb1p+@andrew.cmu.edu) Issue #855, 4/2/92 Ingredients: 3--1/2 pounds, Laaglander dry extra light malt 1 pound, fragrant clover honey 8 grams, Galena hops (8% alpha) (boil) 1/2 ounce, Fuggles hops (dry hop) Wyeast American ale yeast Procedure: Boil water, malt, honey, and galena hops. Cool, transfer to fermenter (preferably with blow-off tube) and add started yeast. After krausen subsides, rack to carboy with Fuggles in it, ferment until hydrometer readings stabilize, about 5 days, probably. Bottle. Drink young. Primary fermentation should be around 68-71 degrees fahrenheit. Secondary should be closer to 61-63. Comments: This may be the best beer I've ever brewed. It is without question the lightest. This is an extremely estery beer...heavy on the pear and raspberry. If you want to understand the difference between ale and lager, brew this one. It is the epitome of "fruity." The slight hop aroma and very mild bitterness, tied with the lightness of the beer, really allow the esters to shine through; I suspect the honey aided them strongly. This is the easiest drinking beer I've ever made. Low alcohol, too. Make it make it make it make it make it. 1-41 Chapter 1: Pale Ale English Pale Ale Source: Tony Babinec (tony@spss.com) Issue #864, 4/14/92 Ingredients: 4--1/2 pounds, unhopped light dry malt extract 1/2 pound, dark crystal malt 1/2 pound, dark brown sugar 1 ounce, Kent Goldings hops (60 minute boil) 1/2 ounce, Fuggles hops (boil 60 minutes) 1/2 ounce, Fuggles (boil 30 minutes) 1/2 ounce, Kent Goldings (10 minute boil) 1/2 ounce, Kent Goldings (2 minute boil) Whitbread ale yeast (or Munton & Fison or Brewers Choice) 1 teaspoon, gypsum or Burton salts Procedure: Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract because you're going to add your own hops. Use light- colored extract because you're going to get some color from the crystal malt. Use dry malt because you can measure it out, unlike syrups. The crystal malt should be cracked. Your homebrew supply store can do that for you. Steep the crystal malt for 30 minutes in your water at 150 degrees F. Then strain the husks out, bring the water to boil, add the gypsum or salt, and add the dry malt. After the wort has been boiling for 10 minutes, add the first hops and follow the hop schedule indicated above. Hops are English hops. Brown sugar can be added as soon as the boil starts. If you use dry packaged yeast, use the above brands. Others are lousy! If you like the recipe, vary only the yeast, and you get a somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same yeast. Comments: This will be somewhat light, in the style of Bass Ale. 1-42 Chapter 1: Pale Ale American Pale Ale Source: Tony Babinec (tony@spss.com) Issue #864, 4/14/92 Ingredients: 5 pounds, unhopped light dry malt extract 1/2 pound, dark crystal malt 1 ounce, Cascade hops (60 minute boil) 1/2 ounce, Cascade (30 minute boil) 1/2 ounce, Cascade (10 minute boil) 1/2--1 ounce, Cascade (dry hop) Wyeast American ale yeast Procedure: "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale (previous recipe) also benefits from dry hopping. Comments: Somewhat in the style of Sierra Nevada Pale Ale or Anchor Liberty Ale. 1-43 Chapter 1: Pale Ale Al's Pale Ale Source: Al (korz@ilpl.att.com) Issue #866, 4/17/92 Ingredients: 3.3 pounds, Munton & Fison Old Ale extract (throw away yeast) 3 pounds, Laaglander light dry malt extract 1/2 pound, crushed crystal malt (40 L.) 1 ounce, Clusters pellets (60 minute boil) 1/2 ounce, Fuggles pellets (15 minute boil) 1 ounce, Goldings, Fuggles, Cascade, or Willamette whole hops (dry hop) 1/3 ounce, Burton water salts 5--1/2 gallons, water Wyeast #1028 "London Ale" yeast 5--1/2 ounces, Laaglander light dry extract (priming) Procedure: Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter. Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize. Comments: Here's my foolproof Pale Ale extract+crystal recipe. It has a better nose than Bass, but a little less than SNPA (the one I fondly remember). The Wyeast #1028 "London Ale" imparts a bit of a woody flavor. It has had various names throughout it's various re-incarnations, but let's call it: "AL'S PALE ALE." Hop rates based upon a *5.5 GALLON BOIL*--- if you do a partial boil, you need to increase the boil hops to compensate for the higher boil gravity. See the Zymurgy Special Issue on Hops for the compensation formula. In any event, boil all the water to sanitize it and drive off any chlorine. If you don't like the woody taste, try substituting Wyeast #1056 American Ale yeast, but the FG will be different. Specifics: O.G.: 1.046 F.G.: 1.014 1-44 Chapter 1: Pale Ale Grizzly Peak Pale Ale Source: Nick Cuccia (cuccia@eris.berkeley.edu) Issue #867, 4/20/92 Ingredients: 8 pounds, Klages malt 1 pound, Munich malt (20 L.) 1 cup, Cara-Pils malt 1--1/2 tablespoons, gypsum 1/2 teaspoon, Irish moss 3--1/2 ounces Kent Golding hops 3/4 cup, corn sugar (priming) Wyeast Chico ale yeast Procedure: User Papazian's temperature controlled mash (30 minutes at 130--120 F., 120 minutes at 155--145 F., sparge at 170). Add 1 ounce Kent Goldings at beginning of boil. Add another ounce 30 minutes later. In last 15 minutes, add another ounce of Kent Goldings and Irish moss. Chill, strain, pitch yeast. Comments: Based on Jackie Brown's Summer Pale Ale (see Cats Meow 2, page 1--6). Heavenly Kent Goldings aroma; big mouthfeel; nice malt and hop flavors up front, with a good hop bite going down. Definitely not Lawnmower Brew. Specifics: O.G.: 1.043 F.G.: 1.008 1-45 Chapter 1: Pale Ale Mid-West Mild Ale Source: Rob Bradley (bradley@adx.adelphi.edu) Issue #902, 6/15/92 Ingredients: 6 pounds, mild ale malt 4 ounces, chocolate malt 1--1/2 ounces, Fuggles (pellets) - boil 1/2 ounce, Fuggles (pellets) - finish yeast Procedure: Bottled on day 13. At it's best fresh; weeks 3-6. I believe the original gravity figure (which sugests more than 80% efficiency) was in error. Around 1037 seems more likely. Comments: The beer turned out much paler than I imagined. To the eye it was just noticably darker than pale malt. It smelled nutty and toasty, though. It was easy to differentiate from pale malt with the sense of smell. I believe it to be 2-row. Specifics: O.G.: 1.040 F.G.: 1.014 1-46 Chapter 1: Pale Ale Generic Ale Source: Jack Schmidling, (arf@ddsw1.mcs.com) Issue #908, 6/23/92 Ingredients: 9 pounds, 2--row Harrington malt Edme ale yeast 1 ounce, Chinook hops Procedure: Use standard mashing procedure. I always add 1/4 of the hops after the boil so a nominal attempt at aroma is SOP. Comments: As a born-again brewer, with a scientific bent and perhaps a wooden tongue, I decided that the best way to learn brewing was to start with the most basic recipe and process and find out just what basic beer, i.e. Generic Ale should taste like. Once I had that firmly established, I could then venture into other "flavor elements" using Generic Ale as a standard. If that recipe produces a "not tasty, thin, flavorless" beer on the tongue of an expert, I certainly will not argue nor try to defend it other than to say that, that is what one gets when one uses those ingredients. That IS Generic Ale and it is my starting point for new adventures. Everytime I try something new, I have some GA as a standard to compare it with. I might also add that I am glad that I am not expert enough to find it boring and tasteless. 1-47 Chapter 1: Pale Ale English Bitter Source: Andy Phillips (phillipsa@lars.afrc.ac.uk) Issue #910, 6/25/92 Ingredients (for 5 UK gallons or 22--1/2 litres): 7--8 pounds, crushed pale malt 1/2 pound, crushed crystal malt 1 teaspoon, CaSO4 1 teaspoon, Irish moss 3 ounces, Goldings (60 minutes) 1/2 ounce, Goldings (10 minutes) 1/2 ounce, Goldings (steep) 1/4 ounce, Goldings (dry hop in secondary) Edme ale yeast Procedure: Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3 hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1 teaspoon Irish moss. Add hops as indicated above. Cool with immersion chiller, rack and aerate. Pitch Edme yeast. Rack to secondary after 4 days. Fine if necessary. Dry hop with 1/4 ounce Goldings in secondary. Keg or bottle after 2 weeks (primed with 3 ounces, malt extract). Comments: This comes out tasting something like draught Bass, or Fuller's London Pride. To this recipe I add adjunts such as amber malt, chocolate malt, roast barley, Fuggles instead of Goldings, etc to yield what looks and tastes a very different beer, but has 90-95% identical ingredients. Specifics: O.G.: 1.042--1.048 F.G.: 1.020 1-48 Chapter 1: Pale Ale Ersatz Theakston's Old Peculier Source: Andy Phillips (phillipsa@lars.afrc.ac.uk) Issue #910, 6/25/92 Ingredients (for 5 UK gallons or 22--1/2 litres): 7 pounds, crushed pale malt 2 pounds, wheat malt 4 ounces, chocolate malt (for reddish hue) 4 ounces, roast barley 4 ounces of Fuggles hops (timing same as in "English Bitter" recipe above) Treacle (priming) 1 teaspoon, CaSO4 1 teaspoon, Irish moss Edme ale yeast Procedure: Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3 hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1 teaspoon Irish moss. Cool with immersion chiller, rack, and aerate. Pitch Edme yeast. Rack to secondary after 4 days. Fine if necessary. Keg or bottle after 2 weeks (primed with 3 ounces, malt extract). Comments: The result: a good beer with a deep malty taste, a dense, lasting head and a wonderful reddish-black colour---but otherwise totally unlike OP. So---back to the drawing board... P.S. My last batch of "basic bitter" was an accidental experiment in altered mashing conditions: I let the temperature rise to 75C in the first 30 minutes, so although I got a good conversion, a lot of this was unfermentable (due to excessive destruction of the beta amylase, which produces maltose from dextrins). So the starting gravity was 1.048, but finished at 1.020. As Conn Copas noted in HBD 909, it is thus possible to produce a relatively low alcohol beer which doesn't taste too weak. In fact, it's rather good, IMHO..... 1-49 Chapter 1: Pale Ale Rocky Raccoon Ale Source: Kevin Martin (kmartin@magnus.acs.ohio-state.edu) Issue #910, 6/25/92 Ingredients: 1 can, M&F light malt extract (unhopped) 3 pounds, clover honey 2 ounces, Williamette hops (5.0 AAU's) Wyeast London liquid ale yeast 1/3 cup, clover honey (priming) Procedure: The malt extract, honey, and 1 oz. of the hops were boiled in 3 gallons of water for 1 hour; the remainder of the hops were then added and steeped for 15 minutes. The wort was passed through a strainer into a plastic primary and diluted to 5 gallons. After reaching room temperature, the yeast was added. The intial SG was equal to 1.040. After 6 days in the primary (60-65 F) and 10 days in a glass secondary fermentor (60-65 F) the final SG was equal to 1.000 (Ed: ???, 1.010??). The beer was then primed with honey and bottled. Comments: After two weeks in the bottle, the carbonation had reached an acceptable level, but the taste was a little green. After another month the taste has mellowed out. This beer is turning into a favorite of my friends who don't appreciate my usual heavy ales. I enjoy it because it has more taste and body than BudMillCors! 1-50 Chapter 1: Pale Ale Minnesota Wild Rice Amber Source: Steve Yelvington, (steve@thelake.mn.org) 6/16/92 Ingredients: 3.1 pounds, Superbrau light unhopped malt extract syrup 2 pounds, Gold dry malt extract (spray malt) 1/2 pound, 2-row malted barley 1/2 pound, Special roast barley 1/2 pound, Wild rice 1/2 ounce, Chinook hop pellets, alpha 13.6 (boiling) 1/2 ounce, Willamette hop pellets, alpha 5 (aromatic) 1 pack, Windsor ale yeast (Canadian) Procedure: I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not boiling) while stirring periodically for about an hour. The malted barley was supposed to supply enough enzymes to convert the wild rice's starches into sugars. I don't know how well it worked, but the resulting wort was amber and sweet. I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water through. I did recirculate once, but it was a clumsy process and I wouldn't swear that I did a thorough job of either extracting or filtering. I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used a hop bag. I don't know if it cuts down on the extraction from the pellets or not. I do know that it cut down on the mess in the fermenter. I poured the hot wort into the fermenter, added three or four gallons of very cold water and pitched the yeast. Comments: Rapid fermentation. The color is a nice gold, not too light, not too deep. It tastes good, not green at all. I'll try not to drink it all before it has a chance to age. :-) The wild rice isn't noticeable. I might be tempted to double or triple the rice next time and perhaps use an enzyme supplement rather than rely on the enzymes from the barley malt. I also might try using a medium crystal or caramel malt and maybe a little more of the Chinook hops, which have a wonderful flavor. 1-51 Chapter 1: Pale Ale IPA Source: Larry Barello (polstra!larryba@uunet.uu.net) Issue #920, 7/7/92 Ingredients: 7 pounds, GWM pale malt 14 ounces, Carastan malt (36L) (Huge Baird) 1/2 ounce, chocolate malt 7--1/4 gallons water, treated with 1/2 ounce gypsum and pinch of chalk 1/2 ounce, Chinook pellets (60 minute boil) 1/2 ounce, Willamette pellets (5 minutes) 1 ounce, Kent Goldings (5 minutes) 1/4 teaspoon, Irish moss (10 minutes) 1/2 ounce, Cascade pellets (dry hop---see "Procedure") 1 ounce, Kent Goldings (dry hop---see "Procedure") Wyeast #1028 (London Ale) Procedure: Mash in with 8 quarts at 170F. for a target of 153-155. Conversion done in 30 minutes. Mash out at 168. Sparge with remaining supply liqour to collect 6--1/4 gallons. 90 minute boil. Chill and pitch yeast. Ferment at about 68F. Rack to secondary after fermention dies down and dry hop with Cascade pellets and Kent Goldings. Let sit until fermentation completely done (e.g., pellet crud sinks)---about a week or two. Prime and bottle or keg in the usual manner. Comments: This is based on an IPA recipe from Darryl Richman. Since it is such a fine beer I thought I would share my latest effort with the HBD. The latest was modified a tad due to material shortages---the changes shouldn't affect the results too much. The original recipe used 1 ounce each of Willamette and Kent Goldings instead of the Chinook, and used Cascade instead of the Willamette in the second addition. Also, it used 12 ounces of 16L and 4 ounces of 70L crystal instead of the 36L stuff, above. The changes should yield the same color and bitterness. The aroma and body will be a bit different, but with all that dry hopping I doubt many will be able to tell the difference. With the above hopping levels this beer is not as bitter as, say, Grant's IPA---but then I don't like overly hopped beers (shields up)---yet it is bitter enough to make it an IPA and not just a random pale ale. Specifics: O.G.: 1.051 in 5--1/2 gallons 1-52 Chapter 1: Pale Ale Sierra Nevada Pale Ale Source: Tony Babinec (tony@spss.com) Issue #926, 7/18/92 Ingredients: 9 pounds, U.S. 2--row pale malt 1/2 pound, crystal malt (60L) 1/4 to 1/2 pound, cara-pils malt 1 ounce, Perle (alpha 6.5), (60 minute boil) 1/2 ounce, Cascade (alpha 6.3) (15 minute boil) 1/2 ounce, Cascade (steep at end of boil) Wyeast "American Ale" yeast Procedure: Mash at starch conversion temperature of 153/5 degrees F. Hop according to schedule above. This recipe assumes 75% extract efficiency. Chill and pitch. Comments: The crystal malt is fairly dark for some color, the cara-pils is there for added body and sweetness. But, don't overdo it with the specialty grains. The relatively high starch conversion temperature will promote body and sweetness. Perles are the signature bittering hop, while Cascades are for flavor and aroma. If I remember, SNPA comes in at about 32-35 IBUs, and the above hop schedule should get you in the ballpark. I don't believe Chico dry-hops SNPA, but go ahead if you so desire. 1-53 Chapter 1: Pale Ale Winters Tavern Pale Source: Greg Winters (gsw@thebrewery.EBay.Sun.com) 6/25/92 Ingredients: 8 pounds, Alexanders pale malt extract 1/4 pound, Crystal 40L (light) 1/4 pound, Crystal 80L (medium) 1/2 ounce, Chinook (12%), 60 min. boil 1 ounce, Cascade (5.5%), 30 min. boil 1 to 1--1/2 ounce, Cascade - Dry-hopped Wyeast #1056 American Ale Yeast 3/4 cup, corn sugar to prime Procedure: Let the initial primary fermentation go for a couple of days, I usually dump the wort into a plastic bucket filled with cold water and get just about the right temp as well as a great cold break. I let this sit for about an hour and rack to a 5 gallon carboy (to get rid of all the trub) and then pitch my starter and relax... After primary rack (without splashing!) to a secondary and add dry-hops. You can either use a hop bag or just throw them in. I have not had any trouble siphoning off for bottling with that little orange plug they give you with the racking tube. Let this go 1-2 weeks at about 65-68 degrees. Bottle. It should be drinkable after a week or two, but if you can hold out for 4-6 you will have a magnificent brew... Use a yeast starter for best results! Specifics: O.G.: 1.045 1-54 Chapter 1: Pale Ale Cream Ale Source: Stephen Peters (sp2q+@andrew.cmu.edu) Issue #937, 7/29/92 Ingredients: 3 pounds, dry light malt extract 1 pound, dried rice solids 1/2 cup, roasted barley 1 ounce, Hallertauer hops (boiling) 1/2 ounce, Hallertauer hops (aromatic, 10 minute boil) 1/2 ounce Hallertauer hops (finish) Wyeast American ale yeast Comments: I read in Papazian's book that using malt for priming makes for different bubbles that have a creamier texture. Sure enough, it does. The result was a light, refreshing brew with a delicate delicious flavor that leaves your tongue floating on a cloud. Citadel Summer Amber Source: Phillip Seitz (0004531571@mcimail.com) Issue #945, 8/11/92 Ingredients (for 15 gallons): 3.3 pounds, American Classic light liquid extract 1 pound, Laaglander light dry malt extract 1/2 pound, crystal malt (40L) 1 teaspoon, Irish moss (10 minute boil) 1/2 ounce, Cascade pellets (60 minute boil) 1--1/2 ounces, Cascade pellets (20 minute boil) 1 ounce, Cascade pellets (finish after boil) 1 ounce, Cascade pellets (dry hop in secondary) 2 packages, Munton & Fison ale yeast (rehydrated) 1/2 cup, corn sugar (priming) Comments: The idea was to combine the gravity and carbonation of an English mild with the color and flavor of a Pacific Northwest amber (Hale's Moss Bay Extra is my favorite). The hop bitterness and flavor is quite citrus- like, and dominates the flavor profile. This is rather standard for West Coast beers but pretty explosive in comparison to ordinary commercial brews. It turned out quite nicely, and amazingly fast: from kettle to beer glass in 15 days. Cheap, too. Specifics: O.G.: 1.033 F.G.: 1.010 1-55 Chapter 1: Pale Ale Northern Lights Source: J. Wyllie (skl6p@cc.usu.edu) 8/20/92 Ingredients (for 12 gallons): 13 pounds, 2--row pale malted barley 2 pounds, 20L crystal malt 1 pound, corn flakes 1 pound, wheat malt 2 ounces, Cascade leaf hops (boil) 1/2 ounce, Perle leaf hops (boil) 1/2 ounce, Fuggles leaf hops (boil) 1 ounce, Chinook leaf hops (boil) 1/2 ounce, Chinook leaf hops (finish) 1/2 ounce, Fuggles leaf hops (finish) Wyeast German ale yeast #1007 1 ounce per carboy, Northern Brewer hops pellets (dry hop in secondary) Procedure: I did a step mash, following normal procedure. Comments: This is a light bitter ale, kinda modelled after some of Washington's bitters. In particular the ESB and Ballard Bitter from Redhook. My landlord/friend had just been there and brought a bunch back, and I was inspired. Now my brew didn't have the same taste as these, but I think it became a nice bitter pale which many folks enjoyed the night we killed the keg. 1-56 Chapter 1: Pale Ale Taken Liberties Ale Source: Frank Tutzauer (comfrank@ubvmsb.cc.buffalo.edu) Issue #969, 9/15/92 Ingredients: 1/2 pound, crystal malt (60L) 1 cup, English 2--row pale malt 7 pounds, light Munton & Fison dry malt extract 1/2 ounce, Galena pellets (12% alpha), 60 minute boil 1/2 ounce, Irish moss, 15 minute boil 1 ounce, Cascade pellets (5.5% alpha), 12 minute boil Wyeast American ale #1056 1 ounce, Cascade pellets, dry hop 1/2 cup, corn sugar (priming) Procedure: Cracked grains and steeped in 2 (U.S.) quarts 150-155F water for 45 minutes. Collected runoff and sparged with an additional 1--1/2 gallons 170F water. Added to brew kettle with enough additional water to make 5- -1/2 gallons. Dissolved extract and boiled 65 minutes, adding hops and Irish Moss as shown. Chilled with an immersion chiller down to 70F. Racked off break and pitched onto dregs of the secondary of a previous batch, a la Father Barleywine. Active fermentation in under 12 hours. O.G. = 1.056; IBU = approximately 33 (not counting the dry hopping which would have added a point or two). Single-stage blowoff fermentation in the low 70's. Primary was 4 days, after which I attached a fermentation lock and dumped in the dry-hopping hops. After another 19 days of secondary, I racked to a Cornelius keg primed with 1/2 cup of corn sugar. After waiting a week or so, I tapped, keeping 20 psi on the keg at all other times. Comments: This recipe is an extract version of Rick Larson's "Taking Liberty Ale" (see page 1-35). Two weeks after priming, I did a side-by-side with a bottle of Liberty Ale. The beers were of a similar clarity and hue, although Liberty Ale is slightly lighter in color. Liberty is also more aggressively carbonated, but the heads are similar. Liberty Ale is slightly more bitter, but, paradoxically, it also has a slightly maltier taste. (Incidentally, my Anchor Steam clone has the same difference in malt taste. I use M&F for it, too.) The Cascade aroma of the two beers is similar, but Liberty Ale has a more pronounced Cascade flavor, and definitely a more pronounced Cascade aftertaste. My beer is smoother and has more body. The brews are similar enough that if you served mine to someone who was expecting Liberty Ale, they probably would not be able to tell the difference, although a side-by-side comparison would reveal the imposter. Next time, I'm going to decrease the lovibond of the crystal a little bit (to get a lighter color), and also use a little more Cascades for finishing and dry hopping (say on the order of a quarter ounce). 1-57 Chapter 1: Pale Ale Granolabrau Source: Joseph Hall (joeseph@joebloe.maple-shade.nj.us) 9/23/92 Ingredients: 6 pounds, 6-row cracked pale malt 1 pound, white or brown rice 1 pound, yellow corn grits or flaked maize 6 ounces, flaked barley 4 ounces, oatmeal 4 ounces, millet 1-1/2 pounds, clover or orange blossom honey Hops to 12-15 HBU, e.g., 1 oz. Hallertau + 1 oz. Centennial, or 3 oz. Goldings Wyeast German ale yeast (#1007) Procedure: Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042). Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy! Comments: An unusual tastethe honey, corn and millet flavors are prominent and give this beer a lovely character, especially when served ice cold. This brew ages very well. I think it is probably at its best starting at around 6 months. It has a lagerlike character, but an unusual flavor. The last batch I made had head retention that was just unbelievable--a fine, creamy, featherweight froth that just sat atop the very pale beer. 1-58 Chapter 1: Pale Ale Pete's Wicked Clone Source: Richard Stern (rstern@col.hp.com) 10/16/92 Ingredients: 8-9 pounds, pale malt 1 pound, crystal malt 1/4 pound, chocolate malt mash at 155F 1/2 ounce, Cascade (60 min boil) 1/4 ounce, Chinook (60 min boil) 1/2 ounce, Cascade (10 min finish) Wyeast #1056 Procedure: Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use 1/2 ounce Cascade to finish. Comments: I've requested a recipe for Pete's Wicked Ale, but nobody sent one, so I guess I'm going to have to wing it. This recipe is based on the GABF program, which says " Pete's has: pale, crystal and chocolate malts, and Chinook and Cascade hops. OG: 14P" (Isn't that 1.056?) Pete's is pretty malty with a low hop bitterness and aroma. I think the malt combination should be ok, as long as I get enough body from the 155F mash temperature. 1-59 Chapter 1: Pale Ale Al's Special London Ale Source: Al Korz (iepubj!korz@ihlpa.att.com) Issue #996, 10/22/92 Ingredients: 6.6 pounds, M&F unhopped light malt extract 1 pound 10 ounces, Laaglander light dried malt extract 1 pound, crushed 2-row british crystal malt ~40L 1/2 teaspoon, Burton water salts 2 ounces, Northern Brewer Pellets (6.2%AA) (60 min. boil) 1/4 teaspoon, Irish Moss (15 minutes) 1/2 ounce, East Kent Goldings (whole) (5 minute boil) 8 ounces, starter from Wyeast #1028 1 ounce, East Kent Goldings (whole) (dryhop last 7 days before bottling) 1/2 cup, corn sugar for priming Procedure: Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough. Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling. Comments: Closest attempt yet to Young's Special London Ale. Could use a bit more diacetyl. At the 1992 AHA National Conference, Charlie said: "Great London Ale!" Specifics: O.G.: 1.064 F.G.: 1.022 1-60 Chapter 2: Lager German Malz Bier Source: Doug Roberts (dzzr@lanl.gov) Issue #566, 1/16/91 Ingredients: 7 pounds, light unhopped syrup 2 pounds, Cara-pils malt 2 pounds, light crystal malt 1 pound, extra rich crystal malt 1/2 ounce, Hallertauer (5.0% alpha) 1 ounce, Willamette (4.5 alpha) 1 teaspoon, salt 1 teaspoon, citric acid 1 teaspoon, yeast nutrient 1 tablespoon, Irish moss Edme ale yeast Procedure: Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding Irish moss in last 30 minutes. Decant to primary, adding enough water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with Willamette hops. Comments: A year or so ago I went to a party where the host had about 20 different types of good beer. One was a German malz bier that was delicious! It has a wonderful sweet, malty, full-bodied flavor. Working on the assumption that its body is achieved with dextrin and crystal malt, I cooked up this recipe. The intent is to have all or most of the dextrin and caramelized maltose remain after fermentation for the malz taste and body. 2-1 Chapter 2: Lager Munich Style Lager Source: Norm Hardy (polstra!norm@uunet.UU.NET) Issue #515, 10/11/90 Ingredients: 7 pounds, Klages malt 3 pounds, Vienna malt 6 ounces, pearl barley 1-1/2 ounces, Hallertauer leaf hops 1/2 ounce, Hallertauer hops (finish) Wyeast #2206 Procedure: Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finishing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch yeast at about 76 degrees. I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before bottling. Comments: This is a wonderful Munich-style lager that I would like to think rivals Andechs (I aim high). Specifics: O.G.: 1.052 F.G.: 1.015 Primary Ferment: 23 days Secondary Ferment: 49 days 2-2 Chapter 2: Lager Lager Source: Doug (dreger@seismo.gps.caltech.edu) Issue #511, 10/5/90 Ingredients: 3.3 pounds, Northwest malt extract 1 pound, light dry malt 1/2 pound, Munich malt 2 pounds, Klages malt 1 ounce, Hallertauer hops (5.1 alpha) 1/4 ounce, Nugget hops (11.0 alpha) 1 ounce, Hallertauer hops (finish) Wyeast #2042: Danish Procedure: Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg. Comments: This beer tastes great and is very clean. There are, however, two things I will do next time: add more bitterness (perhaps 10-11 HBUs), and second, add more malt. Specifics: Primary Ferment: 1 week Secondary Ferment: 2 weeks 2-3 Chapter 2: Lager B.W. Lager Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 7 pounds, cracked lager malt 5 pounds, amber dry malt extract 1 teaspoon, gypsum 2500 mg, ascorbic acid 2 ounces, Talisman leaf hops 1 teaspoon, Irish moss 1/2 ounce, Hallertauer leaf hops 1 ounce, Willamette hops pellets Red Star lager yeast Procedure: Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast. Comments: Tastes great, but low alcohol according to the measurements. Nice amber lager. Specifics: O.G.: 1.029 F.G.: 1.020 Primary Ferment: 30 days 2-4 Chapter 2: Lager Lager Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 7 pounds, cracked lager malt 1250 mg, ascorbic acid 3.3 pounds, light unhopped John Bull malt extract 1-1/2 ounces, Northern Brewer hops pellets 1 ounce, Talisman leaf hops 1 teaspoon, Irish moss 1 ounce, Willamette hops pellets Red Star lager yeast Procedure: Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155 degrees. Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets and cool. Add water to make 5 gallons and pitch yeast. Comments: Higher gravity than previous recipe (B.W. Lager) reflecting a more effective mash. On day 2 of ferment the bubbler got clogged and was replace with blow tube. The resulting beer was fairly amber, not too sweet, with a certain dryness in the aftertaste. Specifics: O.G.: 1.046 F.G.: 1.018 Primary Ferment: 25 days 2-5 Chapter 2: Lager Twelfth Lager Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89 Ingredients: 10 pounds, lager grain 4000 mg, ascorbic acid 1 pound, light dry malt extract 9 ounces, Chinese yellow lump sugar 1 ounce, Talisman hops (leaf) 1 ounce, Hallertauer hops pellets 1 teaspoon, Irish moss 1 ounce, Cascade hops Red Star ale yeast Procedure: Add grain to 3 gallons of 170 degree water giving an initial heat of 155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In last 10 minutes add Hallertauer hops and Irish moss. Strain. Add Cascade hops and steep. Strain into fermenter when cool and pitch yeast. Comments: Slightly hazy and very light colored. This should not lack body. Specifics: O.G.: 1.043 F.G.: 1.010 Primary Ferment: 35 days 2-6 Chapter 2: Lager Pilsner Source: Erik Henchal (henchal@wrair.ARPA) Issue #128, 4/15/89 Ingredients: 4 pound can, Mountmellick hopped light malt extract 3 ounces, crystal malt 2 teaspoons, gypsum 1/4 ounce, Saaz hops (boil) 1/2 ounce, Saaz hops (finish) Wyeast #2007 Procedure: This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees. Comments: This recipe has produced one of the finest pilsners I have ever made. What could be simpler? Specifics: Primary Ferment: 3 weeks Secondary Ferment: 4 weeks 2-7 Chapter 2: Lager Number 17 Source: John Watson (watson@pioneer.arc.nasa.gov) Issue #541, 11/21/90 Ingredients: 3.3 pounds, plain light malt extract 2.2 pounds, maltose 3/4 ounce, Cascade hops (boil) 3/4 ounce, Cascade hops (finish) yeast, cultured from a Sierra Nevada bottle Procedure: The maltose is a cheap rice-malt mix obtainable from oriental markets. Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2 minutes, add the finishing hops. The yeast was cultured from a bottle of Sierra Nevada pale ale. By the next day, the yeast did not seem to start, so I added a packet of Vierrka lager yeast. Rack to secondary after one week. After another week, prime with 3/4 cup corn sugar and bottle. Comments: Color similar to any American lager. Tastes much better, very mellow. The goal was to brew 5 gallons of beer while only spending $10. This came to about $11. I'm not sure what drives me to such frugalness, but having grown up with American beer, sometimes I would rather have it with certain foods, like pizza. Specifics: O.G.: 1.038 F.G.: 1.006 Primary Ferment: 1 week Secondary Ferment: 1 week 2-8 Chapter 2: Lager Maerzen Beer Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET) Issue #424, 5/24/90 Ingredients: 4 pounds, pale malt 3 pounds, light dry extract 1/2 pound, crystal malt (40L) 2 ounces, chocolate malt 1/2 pound, toasted malt 1/2 pound, Munich malt 2 ounces, dextrin malt 2-1/2 ounces, Tettnanger hops (4.2 alpha) 1/2 ounce, Cascade hops (5.0 alpha) 3 teaspoons, gypsum Vierka dry lager yeast Procedure: Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days. Comments: This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze. Specifics: O.G.: 1.056 F.G.: 1.020 Primary Ferment: 3 days Secondary Ferment:15 days 2-9 Chapter 2: Lager Helles Belles Maibock Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90 Ingredients (for 10 gallons): 18 pounds, pale unhopped extract 2 pounds, crystal malt 1 pound, lager malt 1 pound, toasted malt 1 teaspoon, Irish moss 14 HBUs, Hallertauer hops (boil) 14 HBUs, Tettnanger hops (boil) 1/2 ounce, Hallertauer hops (finish) 1/2 ounce, Tettnanger hops (finish) Anheuser-Busch yeast Procedure: This is a 10-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The toasted malt was done 5 minutes in a 350 degree oven. The yeast was cultured from bakers yeast. Dos Equis Source: Len Reed (lbr%holos0@gatech.edu) Issue #414, 5/8/90 Ingredients: 3.3 pounds 6-row malt (1.6L) 1.1 pound 2-row malt (1.2L) 1/3 pound Munich malt (9.7L) 1/4 pound crystal malt (80L) Hallertauer hops yeast 2-10 Chapter 2: Lager Pilsner Urquell Source: Don McDaniel (dinsdale@chtm.unm.edu) Issue #639, 5/17/91 Ingredients: 4 pound can, Alexander's Pale malt extract syrup 2-1/3 pounds, light dry malt extract 15 AAU's, Saaz hops Wyeast 2007 Bohemian Pilsner yeast Procedure: Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool. Comments: The yeast I used produced a very clean, clear beer and I'd recommend it highly. It you haven't gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel the key to success here are: The lightest extract you can find. Fresh hops or pellets packed in Nitrogen (only Saaz will do). Liquid yeast fermented at a steady low temp. Specifics: O.G.: 1.050 F.G.: 1.010--1.008 Primary Ferment: 50 degrees 2-11 Chapter 2: Lager Beat Me Over the Head with a Stick Bock Source: Michael Zentner (zentner@ecn.purdue.edu) Issue #644, 5/24/91 Ingredients: 6.6 pounds, John Bull light malt extract 3 pounds, Klages malt 1/2 pound, chocolate malt 2--3/4 ounce, 4.7% AAU Willamette flowers (60 minute boil) 1/2 ounce, 4.7% Willamette flowers (2 minute steep) lager yeast (I used MeV) 10 grams, Burton salts Procedure: Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager. Comments: Don't worry...give partial mashing a try. Before doing it, my biggest worry was how to keep the temperature constant. During each phase of the mash, I only had to add heat once to keep it within a degree or so. Specifics: O.G.: 1.072 F.G.: 1.021 2-12 Chapter 2: Lager Light Wheat Lager Source: joshua.grosse@amail.amdahl.com Issue #732, 9/26/91 Ingredients: 3.3 pounds, M&F light extract 1 pound, Malted wheat 3/4 ounce, Hallertauer (boiling) 1/4 ounce, Hallertauer (finishing) 2 teaspoon, Gypsum 1/4 teaspoon, Alpha Amylase 1 teaspoon, Irish Moss 3/4 cup, Dextrose (for priming) Wyeast Pilsner Culture Procedure: Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027. Comments: My thinking was that I wanted to extract as much fermentable sugars as possible from the wheat I was using as an adjunct, as the wort is an extremely light one. I made it lightly hopped so that the hopping wouldn't overpower the tanginess of the small amount of wheat. I also lagered to hopefully get a smoother, less estery quality. You might consider mashing wheat with added enzymes. I did it because I partial- mashed; you might wish to do so because of a high wheat to barley ratio. Specifics: O.G.: 1.027 Primary Ferment: 6 weeks --- 3 months at 40--45 degrees. 2-13 Chapter 2: Lager Munich Beer Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #738, 10/4/91 Ingredients: 10 pounds, pale alt malt 5 pounds, Munich malt 1/2 pound, dextrin malt 1-1/2 pounds, amber crystal malt 1 ounce, gypsum 1/3 ounce, Burton H2O salts 5-1/2 grams, Hallertauer 1-1/2 ounces, Cascade 60 min 1/4 ounce, Cascade 30 min 1/4 ounces, Cascade 15 min 1/4 ounce, Hallertau (dry hop) Wyeast Munich beer yeast Polyclar Procedure: Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets two days later. After a week move to room temperature and let sit for another week. Bottle. Comments: The wort really needed to to be dry hopped longer---the pellets never really completely dissolved, and kind of filtered themselves out in the siphon. Serve very cold or very warm. Specifics: O.G.: 1.077 (3 gallons) Primary Ferment: 2 months at 40 degrees Secondary Ferment: 9 days at 40 degrees, 1 week at room temp. 2-14 Chapter 2: Lager High-Gravity Bock Source: Tom Lyons (76474.2350@compuserve.com) Issue #811, 1/28/92 Ingredients: 8 pounds, pale malt 1 pound, Vienna malt 1/2 pound chocolate malt 2--1/2 pounds, dark extract syrup 2--1/2 pounds, light DME 1 ounce, Chinook 12.5% alpha boil 1 ounce, Hallertau finish yeast Procedure: Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it's what I had. Comments: I brewed a high-gravity bock last weekend, and wonder what I can do toget as complete a fermentation as possible. My SG reading was 1.136, part of which I think is attributable to some trub in my sample, but it still is chock full of fermentables. I pitched Wyeast London Ale, cause it's what I had. Specifics: O.G.: 1.136 2-15 Chapter 2: Lager Burst Bubbles, No Troubles Munich Dunkel Source: Stephen Russell (srussell@snoopy.msc.cornell.edu) Issue #788, 12/24/91 Ingredients: 6 pounds, Klages 1 1/2 pounds, Vienna 1 pound, light Munich 1 pound, dark Munich 1 1/2 pounds, dark crystal 1/5 pounds, chocolate malt 1/2 ounce, Hersbrucker plugs (2.9% alpha) 1/2 ounce, Northern Brewer plugs (7.5%) 1 ounce, Hersbrucker plugs 1/2 ounce, Hersbrucker plugs 1/2 ounce, Tettnanger leaf hops 1/2 teaspoon, Irish Moss at 30 min WYeast #2308 Munich Lager Procedure: Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast. Specifics: O.G.: 1.059 F.G.: 1.014--1.016 Primary Ferment: 2 weeks at 45--50 degrees Secondary Ferment: 2--3 weeks at 35--40 2-16 Chapter 2: Lager Brewhaus Golden Lager Source: Ron Downer, Brewhaus Ingredients: 8 pounds, 2-row Klages malt 1/2 pound, 2-row German Munich malt 1-1/2 ounces, Perle hop pellets (6.2% Alpha - boil) 1 ounce, Hallertau hop pellets (finish) 1 teaspoon, Irish Moss 1 teaspoon, gelatin finings 1 teaspoon, gypsum Lactic A