Our Favorite Brews

EXTRACT RECIPES

• 3lbs. Amber Liquid Extract
• 1lb. Amber DME
• 1lb. Rice Solids
• 1tsp. Salt
• 1tsp. Gelatin
• 2tsp. Gypsum
• 3/4oz Cluster Hops (pellet, boil)
• 1oz. Cascade Hops (whole, finish)
• 1tsp. Ground Nutmeg
• 1tsp. Ground Ginger
• 4-3" Cinnamon Sticks
• 1tsp. Whole Cloves
• Wyeast #2007 Pilsen Yeast

Dissolve DME and rice solids in 2 gallons cool water. Add salt & gelatin and bring to boil. remove from heat. Add and dissolve liquid extract. Return to boil. Add bittering hops and spices. Boil 25 minutes. Add finishing hops and boil 3-4 minutes. Cool, Pitch, Ferment, Bottle, Enjoy!

• 4lbs. Hopped Wheat Extract
• 1lb. Amber DME
• 1lb. Wheat DME
• 8oz. Raspberry Extract
• 1oz. Tettnanger Hops (leaf, finish)
• 1pckt. Knox Gelatin
• 1tsp. Salt
• 1tsp. Gypsum
• 1/2tsp.Yeast Energizer
• Wyeast Weihenstephan weizen yeast

Dissolve DME in 1 gallon of water. Bring to boil. Add Gelatin and salt. Remove from heat. Dissolve liquid wheat extract. Return to boil. Add gypsum and boil 20 minutes. Add Tettnanger hops and boil 5 minutes. Cool and add to 4 gallons water in primary. add raspberry extract. Pitch yeast. and ferment as usual. Bottle and share with your friends.

• OG=1.036
• FG= Not recorded

GRAIN/EXTRACT RECIPES

• 5lbs. Breiss Amber DME
• 1lb. Special"B" Malt
• 1/4lb. Chocolate Malt
• 12oz. 100% Maple Syrup(Not Mrs. Butterworth's)
• 1oz Cluster Hops (pellets, boil)
• 1.5oz Cascade Hops (leaf, finish)
• 1tsp. Salt
• 1tsp. Irish Moss
• 1.5tsp. Gypsum
• 1tsp. Yeast Energizer
• 14gm. Edme Ale Yeast

Start with 2 gallons water in brew pot. Bring to 170 deg. and add grains in fine mesh grain bag and steep for 30 minutes at this temp. This will add color, flavor, and body to your beer. Remove from heat and remove grains. Dissolve DME. Add salt. Bring to boil. Add pellet hops and boil 15 minutes. Add Irish Moss and Gypsum. Boil 10 minutes. Add finishing hops and maple syrup. Boil last 5 minutes with pot covered. Cool, Pitch, Ferment, Bottle, & Enjoy.

• OG=1.049
• FG=1.008

• 5lbs. Light DME
• 3.5lbs. Pale Unhopped Liquid Extract
• 1/2lb. Crystal Malt 60l
• 1/4lb. Chocolate Malt
• 1oz. Bullion Hops(pellets, boil)
• 1oz. Northern Brewer Hops (Leaf, finish & dry hop)
• 1tsp. Salt
• 1tsp. Irish Moss (15min)
• 1tsp. Gelatin (fining)
• 1tsp. Gypsum
• 14gm. European Lager Yeast

Bring 2 gallons of water to 170 deg. Steep in grain and hold for 30 min. Remove grain. Dissolve DME. Add Salt & bring to boil. Remove from heat. Dissolve liquid extract. Bring to boil. Add Bullion hops and boil 10 min. Add Irish moss & Gypsum. Boil 10 min. Add Northern Brewer hops. Boil 5 min. Transfer hop bag to primary. Ferment as usual.3 or 4 days before bottling dissolve gelatin in 1 cup 180 deg. water and add to secondary fermenter.

• OG=1.068
• FG=Not recorded

ALL GRAIN RECIPES

• 2 lbs. English Brown Malt
• 10 lbs. Klages 2 Row Malt
• 8 lbs. Munich Malt
• 2 lbs. 40L Crystal Malt
• 2 lbs. Roasted Rye
• 1 lb. Black Patent Malt
• 1 lb. Chocolate Malt
• 1 oz. Cluster Hops A=7.3 (pellet)120 min.
• 1 oz. Bullion Hops A=7.5 (pellet) 15 min
• 1 oz. Kent Goldings Hops (whole) 3 min.
• 1 packet Knox Gelatin
• 2 tsp. Gypsum
• 2 tsp. Irish Moss
• 1 tsp. Salt
• 2 tsp. Yeast Nutrient
• 28 gm. Edme Ale Yeast
• 1 1/2c. Corn Sugar to prime

Mash grains using three step modified decoction method. Mash in @ 145 Degrees followed with a 40 minute protein rest.Raise temperature to 155 w/ 20 minute rest.Mash out @ 165.Boil wort for 2 hours. Cool, pitch, ferment, bottle, enjoy!

• OG=1.058
• FG=1.014

• 10lbs. Klages 2 Row
• 8lbs. German Wheat Malt
• 1lb Vienna Malt
• 1lb. Munich Malt
• 1lb. Belgian Caravienne Malt
• 1lb. German Brown Malt
• 1lb. Unmalted Dark Wheat
• 1lb Crystal Malt(40l)
• 2 oz. U.S. Hallertau A=3.5 (pellet 120 min.)
• 2 oz. German Hallertau B=7.2 (leaf 3 min. & dry hop)
• 1tsp. Salt
• 2tsp. Gypsum
• 2tsp. Irish Moss
• 28gm. Edme Ale Yeast

Mash grains using three step modified decoction method. Mash -in @145 for 40 min. Raise temp. to 155 for 20 min. Mash out @ 165. Sparge w/ 170 degree water.120 min. boil. Cool, Pitch, Ferment, Bottle, Enjoy!!!!

• OG=1.044
• FG=1.012

• 20lbs. Great Western 2 Row
• 2 lbs Crystal Malt(40l)
• 2 oz. Bullion Hops A=8.4 (pellet 120 min.)
• 2 oz. Kent Goldings A=5.0 (leaf 3 min. & dry hop)
• 1tsp. Salt
• 2tsp. Gypsum
• 2tsp. Irish Moss
• 2tsp. Gelatine (for fining)
• 28gm. Yeastlab European Lager Yeast

Mash grains using three step modified decoction method. Mash -in @145 for 40 min. Raise temp. to 155 for 20 min. Mash out @ 165. Sparge w/ 170 degree water.120 min. boil. Cool, Pitch, Ferment, Bottle, Share with your friends!!!!

• OG=1.043
• FG=1.014

• 16lbs. Great Western 2 Row
• 5 lbs Victory Malt
• 1 lb Chocolate Malt
• 2 oz. Bullion Hops A=8.4 (pellet 120 min.)
• 1 oz. Cascade A=5.9 B=6.4 (leaf 30 min.)
• 2 oz. Hallertau A=4.3 B=3.1 (leaf 3 min.)
• 28 oz 100% Maple Syrup
• 1tsp. Salt
• 2tsp. Gypsum
• 2tsp. Irish Moss
• 2tsp. Gelatine (for fining)
• 28gm. Edme Ale Yeast

Mash grains using three step modified decoction method. Mash -in @145 for 40 min. Raise temp. to 155 for 20 min. Mash out @ 165. Sparge w/ 170 degree water.120 min.total boil time. Add 14 oz Maple Syrup for last 30 minutes, and add the other 14 oz. for last 5 minutes (like a finishing hop). Cool, Pitch, Ferment, Bottle, Share with your friends!!!!

• OG=1.058
• FG=1.014

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