If you want to start brewing beer, I recommend the book The Joy of Homebrewing by Charlie Papazian, if you want other recipes, or have questions go to the brewery, a great website.
Beer kills braincells... Mmmm beer.... Logie Trail Java Stout-with real coffee, a Northwest treat! 8 lbs. Dark Malt Extract (powder) 1/2 lb blk patent malt 1/2 lb roasted barley 1/2 lb crystal malt 1/2 lb rolled oats 1/2 lb. coffee beans 1.5 oz fuggles (boil) 1/2 oz willamette/cascade (finish) Wyeast 1098 ale yeast 1.25 cup malt extract for bottling. Immerse the grains (not coffee) in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt extract powder and fuggles hops. Boil for 1 hr. Remove from heat and add ground coffee beans and finishing hops. Let stand for 3 minutes. Add to carboy that has 1 gal of cold water. Sparge hops/coffee with boiling water. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks. Bald Peak Imperial Stout- a standby of mine. 2 3.3lb can M&F Old ale kit 3.3 lb light malt syrup 1/2 lb black patent malt 1/2 lb roast barley 2 oz eroica hops (boil) 1 oz willamette (finish) ale yeast 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt syrups and eroica hops. Boil for 1 hr. Remove from heat, add willamette hops, rest for three minutes, sparge to fermenter. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks. Larch Mountain XXXXX Porter- a BIG beer. Absoultely great! 10 lbs Amber extract syrup 1/2 lb Cara-Pils 1/2 lb Crystal malt 90L 3/4 lb American Chocolate malt 1/2 lb British Black Patent Malt 1 tsp. irish moss 1 Oz Eroica hops (11% AA) 60 min 1.5 Oz Chinook Hops (11%AA) 60 min 1 Oz Willamette Hops (5%) 30 min 1/2 Oz Willamette 0 min 1/2 Oz Willamette (dry hop in secondary) Wyeast 1098 (british ale yeast) 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 3 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon 160 degree water, add this water to the brewpot and bring the whole thing to a boil. Add malt syrups and chinook/eroica hops. After 30 minutes add 1 oz of Willamette hops. Remove from heat after 1 hour, add 1/2 oz willamette hops, rest for three minutes, cool, sparge to fermenter. Pitch large yeast starter after aerating. Rack at 3 days, dryhop with 1/2 oz willamette, bottle with 1.25 cups of malt extract after 2 weeks. Germantown Pale Ale I- a heavy thick pale ale, almost a Belgian. 7 pound light malt extract powder 1/2 lb crystal malt 1/4 pound rolled oats 1 oz Northern Brewer (boil) 1 oz fuggles (finishing) ale yeast 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt powder and Northern Brewer hops. Boil for 1 hr. Remove from heat, add fuggles hops, rest for three minutes, sparge to fermenter. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks. Germantown Pale Ale II- a medium bodied pale ale. 7 pounds syrup 1/4 lb rolled barley 1/2 lb crystal malt 1 oz Northern Brewer (boil) 1 oz fuggles (finishing) ale yeast 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt powder and Northern Brewer hops. Boil for 1 hr. Remove from heat, add fuggles hops, rest for three minutes, sparge to fermenter. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks. Council Crest E.S.B. 6 lbs munton's amber dry malt extract 1 lb 60l crystal 4 ounces british chocolate malt (for a smoother, less burned flavor) 1 oz. 5.3 alpha East Kent Goldings 60 minutes 0.5 oz. 4.5 alpha Fuggles 30 minutes 0.5 oz. 5.0 alpha tetnanger 10 minutes 1 oz. 3.5 alpha Saaz 5 minutes 1 oz. 3.5 alpha saaz dryhop in secondary 2 tbsps of gypsum 1/2 t-spoon of irish mos fifteen minutes before end of boil wyeast London Ale Yeast 3/4 c corn sugar to prime Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz. Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for three weeks in secondary. This beer should be fermented between sixty five and seventy degrees. Also here is a tips sheet I made on how to drink home-brewed bottle-conditioned ale. Back to Nick Perera's home page. Created by: nmp8@cwru.edu
Logie Trail Java Stout-with real coffee, a Northwest treat! 8 lbs. Dark Malt Extract (powder) 1/2 lb blk patent malt 1/2 lb roasted barley 1/2 lb crystal malt 1/2 lb rolled oats 1/2 lb. coffee beans 1.5 oz fuggles (boil) 1/2 oz willamette/cascade (finish) Wyeast 1098 ale yeast 1.25 cup malt extract for bottling. Immerse the grains (not coffee) in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt extract powder and fuggles hops. Boil for 1 hr. Remove from heat and add ground coffee beans and finishing hops. Let stand for 3 minutes. Add to carboy that has 1 gal of cold water. Sparge hops/coffee with boiling water. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks.
Bald Peak Imperial Stout- a standby of mine. 2 3.3lb can M&F Old ale kit 3.3 lb light malt syrup 1/2 lb black patent malt 1/2 lb roast barley 2 oz eroica hops (boil) 1 oz willamette (finish) ale yeast 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt syrups and eroica hops. Boil for 1 hr. Remove from heat, add willamette hops, rest for three minutes, sparge to fermenter. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks.
Larch Mountain XXXXX Porter- a BIG beer. Absoultely great! 10 lbs Amber extract syrup 1/2 lb Cara-Pils 1/2 lb Crystal malt 90L 3/4 lb American Chocolate malt 1/2 lb British Black Patent Malt 1 tsp. irish moss 1 Oz Eroica hops (11% AA) 60 min 1.5 Oz Chinook Hops (11%AA) 60 min 1 Oz Willamette Hops (5%) 30 min 1/2 Oz Willamette 0 min 1/2 Oz Willamette (dry hop in secondary) Wyeast 1098 (british ale yeast) 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 3 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon 160 degree water, add this water to the brewpot and bring the whole thing to a boil. Add malt syrups and chinook/eroica hops. After 30 minutes add 1 oz of Willamette hops. Remove from heat after 1 hour, add 1/2 oz willamette hops, rest for three minutes, cool, sparge to fermenter. Pitch large yeast starter after aerating. Rack at 3 days, dryhop with 1/2 oz willamette, bottle with 1.25 cups of malt extract after 2 weeks.
Germantown Pale Ale I- a heavy thick pale ale, almost a Belgian. 7 pound light malt extract powder 1/2 lb crystal malt 1/4 pound rolled oats 1 oz Northern Brewer (boil) 1 oz fuggles (finishing) ale yeast 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt powder and Northern Brewer hops. Boil for 1 hr. Remove from heat, add fuggles hops, rest for three minutes, sparge to fermenter. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks.
Germantown Pale Ale II- a medium bodied pale ale. 7 pounds syrup 1/4 lb rolled barley 1/2 lb crystal malt 1 oz Northern Brewer (boil) 1 oz fuggles (finishing) ale yeast 1.25 cup malt extract for bottling. Immerse the grains in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt powder and Northern Brewer hops. Boil for 1 hr. Remove from heat, add fuggles hops, rest for three minutes, sparge to fermenter. Cool and add yeast. Rack at 2 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks.
Council Crest E.S.B. 6 lbs munton's amber dry malt extract 1 lb 60l crystal 4 ounces british chocolate malt (for a smoother, less burned flavor) 1 oz. 5.3 alpha East Kent Goldings 60 minutes 0.5 oz. 4.5 alpha Fuggles 30 minutes 0.5 oz. 5.0 alpha tetnanger 10 minutes 1 oz. 3.5 alpha Saaz 5 minutes 1 oz. 3.5 alpha saaz dryhop in secondary 2 tbsps of gypsum 1/2 t-spoon of irish mos fifteen minutes before end of boil wyeast London Ale Yeast 3/4 c corn sugar to prime
Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz. Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for three weeks in secondary. This beer should be fermented between sixty five and seventy degrees.
Also here is a tips sheet I made on how to drink home-brewed bottle-conditioned ale. Back to Nick Perera's home page.
Created by: nmp8@cwru.edu