
























                                   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
       <slap>. 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 Acid (to bring mash water to pH 5.2)
                 Wyeast #2308
                 2/3 cup, corn sugar (priming)

       Procedure:

       Mash grains  at  152  degrees for  two  hours,  or until  conversion  is
       complete. Sparge with 170 degree water to collect  6 gallons. Bring wort
       to a boil and  let boil for 15  minutes before adding the  boiling hops.
       Boil for one hour. Add Irish moss. Boil 30 minutes.  (1 hour, 45 minutes
       total boiling time).  Cut heat, add  aromatic hops and  let rest  for 15
       minutes. Force cool wort to yeast  pitching temperature. Transfer cooled
       wort to primary  fermenter and  pitch yeast  starter. Fine  with geletin
       when fermentation is complete.  Bottle with corn sugar boiled in one cup
       water.

       Specifics:

       O.G.: 1.047

























                                         2-17


       Chapter 2: Lager

                                        Maibock

       Source:   Jim Larsen, (jal@techbook.com)
                 2/20/92

       Ingredients:

                 10 pounds, Klages malt
                 3 pounds, Munich malt
                 1 ounce, Mt. Hood loose hops (60 minute boil)
                 1/2 ounce, Mt. Hood loose (30 minutes)
                 1/2 ounce, Mt. Hood loose (5 minutes)
                 1 teaspoon, Irish Moss
                 Wyeast 2308 (Munich), in 1 pint 1.022 starter (1/10)

       Procedure:

       30-minute protein rest at 125 degrees Fmaibock
       60-minute mash at 159 degrees F
       15-minute mashout at 170 degrees F
       Primary and secondary fermentation  insulated glass carboys at  about 50
       degrees F

       Comments:

       This was my first  lager after 10 years  of homebrewing many  many ales.
       After racking to secondary, I  noticed many small bubbles  rising to the
       surface and forming a small head in the carboy (the  sort of effect I've
       seen when dry-hopping), but the airlock remains flat. I fully expect the
       brew to take months to lager.

       Specifics:

       O.G.: 1.061























                                         2-18


       Chapter 2: Lager

                                 Surprised Frog Lager

       Source:   Jacob Galley, (gal2@midway.uchicago.edu)
                 Issue #831, 2/25/92

       Ingredients:

                 3.3 pounds, Munton & Fison extra light extract
                 ~0.4 pounds (2/5 pound), Briess amber extract
                 1/2 pound, crystal malt (40 L.)
                 12 ounces, clover honey
                 1/2 cup, corn sugar
                 1 ounce, Cascade hop pellets (60 minute boil)
                 3 ounces, grated ginger root (15 minute boil)
                 1/3 licorice stick
                 Wyeast Pilsen liquid yeast

       Procedure:

       I measured the OG  at 1026, although in  hindsight I think the  brew was
       still a little warm.  . . . Let's  call it 1035 or  so.I put this  in my
       fridge (42 F) on 9 December,  in hopes that it would be  finished by the
       time I got back  from Xmas break. It  certainly wasn't! On 16  January I
       measured the specific gravity at 1021, and it was still pretty sweet. On
       8 February, though  I knew that  it was not  done fermenting,  I bottled
       with 1/2 cup corn sugar and put all the bottles back in my fridge. A day
       later, I decided to move two bottles into my pantry,  to see if anything
       interesting would happen.

       Comments:

       Two weeks later (last  night) I compared a  re-refrigerated finished-at-
       room-temperature bottle to one of the normal cold ones. The cold one had
       NO head, was still plenty sweet, mild  carbonation, very distinct ginger
       character, and had a "final" specific gravity of 1013.  The warm one had
       a killer head that headed down  the side of the bottle and  stuck to the
       glass. It  was not  at all  sweet; the  ginger apparently  contributed a
       significant amount of bitterness,  and was no longer  very recognizable.
       It comes off as a rather  hoppy pilsner "with a twist." This  is my best
       beer yet.

       Based on Charlie Papazian's "Rocky Raccoon."

       Specifics:

       O.G.: 1.035

       F.G.: 1.013









                                         2-19


       Chapter 2: Lager

                                  Moretti Amber Lager

       Source:   Tom Gemmell (tomge@microsoft.com)
                 Issue #844, 3/16/92

       Ingredients:

                 3/4 pound, crystal malt
                 3/4 pound, Munich malt
                 6--1/2 pounds, Ireks Munich amber extract
                 1--1/2 ounces, Cascade hops (60 minute boil)
                 1 ounce, Hallertauer hops (steep 5 minutes)
                 Wyeast #2206 Bavarian
                 1 teaspoon, gypsum
                 1 teaspoon, Irish moss

       Procedure:

       All malt boiled for an hour. I started a yeast culture in 22oz champange
       bottle to kick start the brew. Pitched at 83 degrees F and by morning it
       was at 50 degrees in the  garage. It is now sitting in  a spare refer at
       40 degrees. Unfortunately I  left the brew on  the its trub for  3 weeks
       before becoming enlightened  about the nastiness  that can  introduce. I
       must admit it has a bit of off-odor. No idea if this is normal or not.

       Comments:

       If anyone does this brew I would like to compare notes.

       Specifics:

       O.G.: 1.056

       F.G.: 1.022























                                         2-20


       Chapter 2: Lager

                                         Bock

       Source:   Michael Klett (klett@ghill.enet.dec.com)
                 rec.crafts.brewing, 3/10/92

       Ingredients:

                 2 cans, M&F dark malt extract (3.3 pound cans)
                 1/2 pound, pale malt
                 1/4 pound, chocolate malt
                 1/4 pound, crystal malt
                 1 ounce, Hallertauer pellets
                 1 ounce, Tettnanger pellets
                 1 pack, Red Star lager yeast
                 3/4 cup, corn sugar

       Procedure:

       Roast pale grain in 350 oven  for 10 minutes. Bring grains to  boil in 2
       cups water, 1/4 pound at a time. Strain grain water into brewpot and add
       water to 1--1/2 gallons. Add extract and Hallertauer.   Boil 45 minutes.
       Add Tettnang  and boil  1 minute.  Pour 3--1/3  gallons cold  water into
       bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary
       after 2 weeks. Two weeks later, prime and bottle.

       Comments:

       Based on the "True Brew Maestro Series Bock" kit.

       I've finally starting quaffing this beer - it seems to keep improving as
       it ages in the bottle but is very tasty already. It is good heavy (tends
       towards the chewy side)  brew with lots  of flavor. It  definately holds
       its own against pizza :-). I'm not a beer judge at all  (beer is sort of
       like art - I don't know if its  good or not but I know  what I like). It
       has an interesting effect that a friend of mine pointed out with my Pale
       Ale (Mike's Pale Ale). When you take a sip you are rewarded with a great
       flavored beer. However, as soon  as the swallowing motion  is complete -
       there is no after  taste at all -  you might have just  swallowed water!
       I'm finding  that I  prefer this  since  most beers  that  I don't  like
       (Heineken comes to mind)  have horrible after taste.  When guests notice
       this effect I  smile, shrug,  and say,  "Well, thats  how FRESH  beer is
       supposed to be."

       Specifics:

       O.G.: 1.050

       F.G.: 1.010









                                         2-21


       Chapter 2: Lager

                                   Red Hickory Lager

       Source:   chrisbpj@ldpfi.dnet.dupont.com
                 Issue #860, 4/9/92

       Ingredients:

                 3.3 pounds, M & F amber malt extract
                 3.3 pounds, M & F light malt extract
                 1 ounce, Saaz hops (60 minute boil)
                 2--3 pinches, Irish moss
                 1 ounce, Bullion pellets (boil 1 minute)
                 1 ounce, Fuggles hops (boil 1 minute)
                 1 ounce, Willamette hops (boil 1 minute)
                 Whitbread lager yeast
                 3/4 cup, corn sugar (to prime)

       Comments:

       I made this  batch after taking  quite a while  brewing a wheat  beer. I
       pulled a couple of bags of  hops out of my freezer, grabbed  two cans of
       malt, and threw together a quick-n-easy brew.  The Bullion, Fuggles, and
       Willamette all  smelled so  good, I  couldn't decide  between them,  and
       figured since they  were only  going in for  a minute,  why not  try all
       three! Well, it turned out so good, I'll be making quite a bit more!

        I'll probably try this as an  ale next. It was quite clean  as a lager,
       though with a good hoppy aroma (not too much  hops flavor...). Might try
       Whitbread ale  yeast,  or  a  clean-finishing  Wyeast  with  some  fruit
       subtleties. Also, might boil some of the finishing hops  a bit longer to
       try to get some hops flavor. Good quenching Summer beer!


























                                         2-22


       Chapter 2: Lager

                                Ersatz Pilsner Urquell

       Source:   Tony Babinec (tony@spss.com)
                 Issue #905, 6/18/92

       Ingredients:

       Use either Dave Miller's or Greg Noonan's grain bill...

       Dave Miller's Grain Bill:

                 8--1/2 pounds, 2--row pilsner malt
                 1/2 pound, crystal malt (20 L.)
                 1/2 pound, cara-pils malt

       Greg Noonan's Grain Bill:

                 8 pounds, 2--row pilsner malt
                 1 pound, light Munich malt
                 1/2 pound, cara-pils malt

       Other ingredients:

                 4 ounces, Saaz hops (about 3% alpha)
                 Wyeast Bohemian lager #2124 or Munich lager #2308

       Procedure:

       Each recipe  assumes 75%  extract  efficiency. Use  the  best German  or
       Belgian pilsner malt you can find, rather than U.S.  2-row or U.S. 6-row
       malt. Likewise, use German  or Belgian Munich malt  if you can  find it.
       In the recipes, the crystal malt and Munich malt  impart some color, but
       otherwise will have slightly different flavoring properties.

       Add hops following traditional German hop schedule: 2  ounces of Saaz 60
       minutes before end of boil, 1 ounce 30 minutes before end of boil, and 1
       ounce in last  10 minutes  of boil. You  could probably  hop a  bit more
       agressively than indicated.  You might  make a  final aroma  addition of
       another 0.5-1 ounce  of Saaz right  before end of  boil. You  also might
       consider dryhopping.

       Water should be soft.

       For starch conversion, aim at 153-4 degrees F for 90 minutes.

       Pilsner Urquell cold-conditions for months, so you might try an extended
       lagering.










                                         2-23


       Chapter 2: Lager

                                      Chuckweiser

       Source:   Chuck, (KENYON%LARRY%erevax.BITNET@pucc.Princeton.edu)
                 Issue #923, 7/15/92

       Ingredients:

                 5 pounds, lager malt
                 1 pound, flaked maize
                 1/2 pound, rice syrup/solids
                 1 ounce, Hallertauer leaf (alpha 4.0) (1 hour boil)
                 1 ounce, Saaz leaf (alpha 3.0) (1 hour boil)
                 1/4 ounce, Tettnanger leaf (alpha 4.0) (5 minute boil, 10
                 minute steep)
                 Wyeast #2124

       Procedure:

       Mash schedule: 30 min - Protein  Rest @132F, 90 min -  Slowly raise temp
       to 155F, 15 min - @155F, 15 min - Mash-out @170.

       Bring mash liquid  to a boil,  add bittering hops  (no hop bag  for this
       one), boil 1hr. Add  finishing hops, boil  5 minutes, steep  10 minutes,
       pour into primary, cool to 75F, and pitch yeast starter

       Comments:

       This recipe  produces a  light---but not  thin tasting---North  American
       style lager (steam?). The  Tettnanger finishing hops gave  a really nice
       fresh aroma to the beer.

       Specifics:

       O.G.: 1.038

       F.G.: 1.008





















                                         2-24


       Chapter 2: Lager

                                   Crystal-Malt Fest

       Source:   Tony Babinec (tony@spss.com)
                 Issue #953, 8/24/92

       Ingredients:

                 10 pounds, German or Belgian pilsner malt
                 6 ounces, German light crystal malt (10L)
                 6 ounces, German dark crystal malt (60L)
                 6 ounces, English caramel malt (120L)
                 3/4 ounce, Tettnanger (4% alpha), 45 minute boil
                 3/4 ounce, Styrian Golding (5% alpha), 30 minute boil
                 3/4 ounce, Saaz (3% alpha), 15 minute boil
                 Wyeast Munich or Bavarian lager yeast

       Procedure:

       Starch conversion rest at 150-152F for 90-120 minutes.

       Comments:

       This recipe was derived from a George and Laurie  Fix recipe; it assumes
       an 80% extract efficiency.

       The extract brewer can substitute a good German  extract for the pilsner
       malt.

       Specifics:

       O.G.: 1.060


























                                         2-25


       Chapter 2: Lager

                                      Munich Fest

       Source:   Tony Babinec (tony@spss.com)
                 Issue #953, 8/24/92

       Ingredients:

                 6 pounds, pilsner malt
                 3 pounds, Munich malt
                 3/4 pound, cara-pils malt
                 1/4 pound, 40L crystal malt
                 1/4 ounce, black malt (for color)
                 6--7 AAUs, Hallertauer, Tettnanger, Perle, or Mt. Hood hops

       Procedure:

       For the hop  schedule, follow the  suggestions in Fix's  recipe (above),
       with multiple additions and the last addition 15  minutes before the end
       of the boil.

       Comments:

       This recipe was derived from a Dave Miller recipe.

       The extract brewer can substitute  some good extract for  the base malt,
       but ought to attempt a partial mash given the grain bill.

       Specifics:

       O.G.: 1.054



























                                         2-26


       Chapter 2: Lager

                                       Sam Atoms

       Source:   Bob Jones (bjones@novax.llnl.gov)
                 Issue #968, 9/14/92

       Ingredients (for 10 gallons):

                 21 pounds, pale malt (adjust to get specified O.G.)
                 2 pounds, crystal malt (40L), added in mashout
                 1 pound, cara-pils
                 1 pound, wheat malt
                 3 ounces, Tettnanger hops (4.5% alpha)
                 1 ounce, Perle hops (7.6% alpha)
                 2 ounces, Cascade hops (dry hop)
                 1 teaspoon, gypsum (in mash)
                 2 teaspoons, Irish moss (last 15 minutes of boil)
                 Wyeast #2206 lager yeast

       Procedure:

       Mash grains at 154F for approximately 60 minutes. Mashout  at 170 for 10
       minutes.

       Hop schedule:  Boil 2  ounces Tettnanger  for 75  minutes. Boil  1 ounce
       Tettnanger for 50 minutes. Add 1 ounce of Perle at end of boil and steep
       for 10 minutes. Total boil time is 90 minutes.

       Fermentation schedule: 2 weeks at 55. Rack to secondary and dry hop with
       Cascade.  Lager  2--3  weeks  at  45.  Filter,  keg,  and  carbonate  to
       approximately 2 volumes.

       Comments:

       This beer is  a very close  clone of  Sam Adams. There  is some  sort of
       synergy between the cascade hops and kettle hops used  here that is hard
       to explain. The flowery cascade nose is not present as you would expect.
       The nose is  a more  complex blend  of malt  and hops,  sort of  a spicy
       quality.

       I hope you all make as good a beer as this recipe made for me.

       Specifics:

       O.G.: 1.054

       F.G.: 1.016











                                         2-27


       Chapter 2: Lager

                                   Ersatz Baderbrau

       Source:   Tony Babinec (tony@spss.com)
                 Issue #968, 9/14/92

       Ingredients:

                 8--1/2 pounds, pilsner malt
                 1 pound, light Munich malt
                 1/2 pound, crystal malt (40L)
                 2 ounces, Saaz (3.1% alpha), 60 minute boil
                 1 ounce, Saaz, 30 minute boil
                 1 ounce, Saaz, 10 minute boil
                 Wyeast Bavarian lager yeast

       Procedure:

       Conduct step  infusion mash  with starch  conversion temperature  around
       152--153 F.

       Primary ferment at about 50 and cold condition the beer in secondary.

       Comments:

       Many German light lagers are brewed  using only pale malts,  and using a
       decoction mash. Most  all-grain homebrewers, I  assume, use  an infusion
       mash. So, to get color, use  some color malts. Baderbrau  is certainly a
       pilsner, but its  color is  almost too  dark for  the style.  Other than
       that, it's a fine beer.

       The grain bill assumes 70% extraction efficiency, and will produce about
       a 1.048 starting gravity. You might substitute  1/2 pound U.S. cara-pils
       for an equal amount of pilsner  malt if you desire a bit  more body. The
       combination of Munich and crystal malt will make the  beer gold to light
       amber in color. The Saaz hops, assuming the alpha  acid rating of recent
       Crosby and Baker compressed foil packets, will produce  an IBU rating of
       about 37.  Pilsners,  and Baderbrau  in  particular,  are hoppy.  Wyeast
       Bavarian lager yeast is  said to be used  by a lot of  German commercial
       breweries, and will produce that German lager  character. Overall, it is
       important to use good ingredients,

















                                         2-28


       Chapter 2: Lager

                                  Fakin' Gammel Brygd

       Source:   (cw06gst@sjumusic.bitnet)
                 Issue #974, 9/22/92

       Ingredients:

                 6-7 pounds, German dark malt extract syrup
                 1 pound, crystal malt
                 1/2 pound, chocolate malt
                 1-2 cups, brown sugar (just guessing)
                 1 ounce, Hallertaur hops (boiling)
                 1/2 ounce, Goldings hops (finishing)
                 lager yeast

       Comments:

       I am trying to formulate a recipe that might  approximate a Swedish beer
       called Gammel Brygd made by the Falocon Brewery. The last time I had it,
       I remeber it being dark and sweet and very malty without much hoppiness





































                                         2-29


       Chapter 3: Wheat


                                   Weizen? Why Not?

       Source:   Jason Goldman (jdg@hp-lsd)
                 Issue #359, 2/16/90

       Ingredients:

                 6 pounds, Williams wheat extract
                 1 pound, crystal malt
                 1/2 pound, toasted barley
                 1 pound, honey
                 2 ounces, Cascades hops (boil)
                 1/2 ounce, Cascades hops (finish)
                 1 package, Wyeast wheat yeast

       Procedure:

       Make a 2-quart starter before brewing. Steep  crystal and toasted barley
       in 4 gallons water for 40 minutes (use grain bags  to make this easier).
       Add extract, honey  and bittering hops.  Boil wort for  1 hour.   Remove
       from heat.  Add finishing  hops and  steep  2 minutes.  Chill and  pitch
       yeast. After 3 days, rack to secondary. Bottle after  8 days.

       Comments:

       This beer was  a bit  cloudy and should  have some  Irish moss.  I'm not
       really sure what the honey  added to this beer  (more experimentation is
       in order). However, it  turned out so well  that I won't omit  it in the
       future. This  was  a  very  good  extract-based  recipe  (it  well  nigh
       evaporated).

       Specifics:

       O.G.: 1.050

       F.G.: 1.012

       Primary Ferment: 3 days

       Secondary Ferment: 5 days
















                                          3-1


       Chapter 3: Wheat

                                        Weizen

       Source:   Darryl Richman (darryl@ism780c.isc.com)
                 Issue #186, 6/26/89

       Ingredients (for 15 gallons):

                 14 pounds, wheat malt
                 8 pounds, Munich malt
                 6 pounds, 2-row malt
                 90 grams, Hersbrucker hops (3.4% alpha)
                 10 grams, calcium carbonate
                 Sierra Nevada yeast

       Procedure:

       This is a 15-gallon  batch. Our beer was  50% malted wheat,  30% Munich,
       and 20% 2-row malt. Medium soft  water was used with the  addition of 10
       grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests
       at 120 degrees (1-1/2  hours), 135 degrees  for 45 minutes,  148 degrees
       for 30  minutes, and  156 degrees  until converted.  172 degrees  for 15
       minutes. We took our time with  the sparge: 20 minutes to  settle in the
       lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge.
       We cut  it  off  at  a  gravity of  1.015  because  we  weren't  getting
       sweetness, just grainy notes.

       Comments:

       The hot break  in the  boil was  the most  unbelievable thing  I've ever
       seen. It  looked like  egg drop  soup.  We took  out a  sight glass  and
       grabbed a  bit  and  the flocks  were  huge---as  much  as 1/2  inch  in
       diameter.

       Specifics:

       O.G.: 1.055





















                                          3-2


       Chapter 3: Wheat

                               Blow Me Away Holiday Ale

       Source:   Steve Conklin (...!uunet!ingr!b11!conk!steve)
                 Issue #319, 12/8/89

       Ingredients:

                 6 pounds, William's Weizenmalt syrup
                 2 pounds, dark DME
                 2-3/4 pounds, buckwheat honey
                 1 pound, crushed crystal malt
                 1/4 pound, crushed chocolate malt
                 2-1/2 ounces, Cascade hops (boil)
                 1-1/2 ounces, Hallertauer hops 3.6 alpha (boil)
                 3/4 ounce, Hallertauer hops (finish)
                 4 teaspoons, whole allspice
                 1 teaspoon, Irish moss
                 yeast
                 2/3 cup, corn sugar (priming)

       Procedure:

       Steep grains in 2  gallons water while  heating to boil.  Remove grains.
       Add extracts and honey.  Boil 1 hour with  boiling hops, add  1 teaspoon
       Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove
       allspice and add  water to  primary. After  fermenting, prime  with corn
       sugar and bottle.

       Comments:

       This beer turned out very well. It has just a hint of the allspice, more
       in the aroma  than the flavor,  and is quite  sweet tasting. There  is a
       slight bitter hops  aftertaste, but  I think  that if  it were  any less
       bitter, the sweetness would be overpowering. This  beer will bring color
       to your cheeks. The spice can be omitted with no great loss.

       Specifics:

       O.G.: 1.090

       F.G.: 1.025
















                                          3-3


       Chapter 3: Wheat

                                      Wheat Amber

       Source:   Marc San Soucie (wang!mds@uunet.UU.NET)
                 Issue #191, 7/1/89

       Ingredients:

                 1 can, Kwoffit Bitter kit (hopped extract)
                 3 pounds, light dry malt extract
                 1 pound, crystal malt
                 1/2 pound, wheat malt
                 Fuggles leaf hops
                 Kwoffit yeast

       Procedure:


       Steep the crystal and wheat  malts. Boil the resulting  mixture with the
       Kwoffit kit and the light extract. Add a small amount  (up to 1/2 ounce)
       of the Fuggles hops in the last minute of the boil.

       Comments:

       The result is extravagantly tasty---very rich  and full-bodied, strongly
       hopped but not tart. I am quickly becoming a believer in  the value of a
       little wheat malt for adding flavorful body. It seems  to work very well
       with crystal malt. Body, crispness, sweetness, hoppiness...heaven.






























                                          3-4


       Chapter 3: Wheat

                                  Casual Dunkelweizen

       Source:   Mark Stevens (stevens@stsci.edu)
                 Issue #636, 5/14/91

       Ingredients:

                 3.3 pounds, Northwestern weizen extract
                 3.3 pounds, Northwestern amber extract
                 1/2 pound, crystal malt (crushed)
                 1/2 cup, black patent malt (lightly crushed)
                 1 teaspoon, gypsum
                 1/2 teaspoon, Irish moss
                 2 ounces, Mt. Hood hops (8.6 AAU)
                 Wyeast Bavarian Wheat liquid yeast

       Procedure:

       The black  patent was  *VERY* lightly  crushed because  I just  wanted a
       light brown beer---not  a black  beer. The grains  were steeped  to just
       before boil and strained out. Add  extract and all of the  hops. Boil 60
       minutes. Add to cold water in fermenter and pitch yeast.

       Comments:

       Came out  excellent. Not  quite true  to the  German style,  but a  very
       drinkable light-bodied beer, without an overwhelming wheat character.






























                                          3-5


       Chapter 3: Wheat

                                      Wheat Beer

       Source:   Gene Schultz (gschultz@cheetah.llnl.gov)
                 Issue #660, 6/17/91

       Ingredients (for 4 gallons):

                 1 can (3.75 pound), Telford's Wheat Beer extract
                 2 cups, granulated sugar
                 3/4 ounce, Saaz hops
                 1 package, Wyeast London Ale yeast

       Procedure:

       Bring two gallows of water to  a boil, then add extract.  Add sugar. Add
       1/2 oz. Saaz hops to the  boil for 30 minutes. Remove heat.  Add 1/4 oz.
       Saaz hops  for  aroma. Add  cool  water to  bring  wort  volume to  four
       gallons. Cool to 75 - 80 degrees. Transfer to primary and pitch yeast.

       Comments:

       Ridiculously simple, but very nice and light. Most people who don't like
       wheat beers  like  this  one, and  many  people  think  that this  is  a
       commercial product, not homebrew!  The Telfords extract is  probably the
       major factor in the success of this recipe--done just right. You need to
       put in some sugar to bring  up the level of fermentables,  but don't put
       in too  much,  or you'll  get  a cidery  taste.  Don't follow  Telford's
       instructions, which  say  that  this  kit  can make  five  gallons---too
       watery.




























                                          3-6


       Chapter 3: Wheat

                          Rocket J. Squirrel Honey Wheat Ale

       Source:   David Haberman (habermand@afal-edwards.af.mil)
                 Issue #722, 9/12/91

       Ingredients:

                 3 pounds, Bavarian dry wheat extract
                 2 pounds, Clover honey
                 1/2 pound, Buckwheat honey
                 1/2 pound, light Crystal malt (20 lovibond?)
                 1 ounce, Centennial hops 11.1% AAU's
                 24 ounces, Wyeast 1056 slurry (from previous batch)

       Procedure:

       Bring 1 and a  half quarts water to  170 degrees and turn  off heat. Add
       crystal malt and  steep for  40 min. Tempurature  was 155  degrees after
       adding malt and stirring. In another pot, start 3 gallons water boiling.
       When it comes  to a boil,  strain in liquid  from crystal malt  and also
       pour another  quart  of hot  water  through the  grains.  Add the  wheat
       extract and honey.  Bring to a boil. Skim the scum off  and then add 3/4
       ounce hops for 1  hour. Turn off heat  and add the last  1/4 ounce hops.
       Whirlpool and let stand to let the trub collect.  Siphon into carboy and
       top to 5  gallons.  Add  yeast and shake  vigorously. Bottle with  4 oz.
       corn sugar.

       Comments:

       Has a very nice  floral honey/clove aroma.  Nice clear golden  color. My
       beers have been much clearer since using the  whirlpool technique to get
       rid of most of the trub before fermenting. Has a clove/wheat beer flavor
       not much honey flavor. I didn't want to use too  much buckwheat honey in
       order to let the wheat flavor come through.

       Specifics:

       O.G.: 1.050

       F.G.: 1.005

















                                          3-7


       Chapter 3: Wheat

                                  Alcatraz Wheat Beer

       Source:   Bryan Gros (bgros@sensitivity.berkeley.edu)
                 Issue #746, 10/23/91

       Ingredients:

                 3 pounds, dried wheat extract
                 2 pounds, Wheat malt
                 1 pound, Barley malt
                 1 pound, dried malt extract
                 2--1/2 ounces, Mt. Hood hops
                 Wyeast Wheat beer yeast

       Procedure:

       Make a yeast starter two days beforehand. Mash the  three pounds of malt
       a la Miller. Boil for one  hour, adding 1-1/2 ounces hops  at the start,
       1/2 ounce at  30 minutes,  and 1/2 ounce  at 5  minutes. Cool  and pitch
       yeast. Ferment. Bottle.

       Comments:

       I primed half the  batch (5 gal) with  1/3 cup corn sugar  and the other
       half with 1/2  cup clover honey.  After two weeks,  the beer  was great.
       The beer primed with honey, however, was way too carbonated. All you can
       taste is bubbles. In  direct taste tests, this  beer has more  body than
       WheatHook, and  is  slightly  sweeter.  Compared  to EKU,  the  beer  is
       similar, but EKU Wiezen is slightly sweeter.

       Specifics:

       O.G.: 1.057

       F.G.: 10.12






















                                          3-8


       Chapter 3: Wheat

                                   Hoppy Amber Wheat

       Source:   Michael Korcuska (korcuska@ils.nwu.edu)
                 rec.crafts.brewing, 11/15/91

       Ingredients:

                 6.6 pounds, wheat malt extract
                 1--1/2 pounds, dark dry malt
                 1--1/2 pounds, crystal malt
                 1 pound, wheat malt
                 1/2 pound, wheat flakes
                 1/4 pound, chocolate malt
                 2 ounces, of Hallertauer hops (Alpha 4.2) for full boil
                 1/2 ounce, Saaz hops (Alpha ??) for 20 minutes
                 1/2 ounce, Saaz hops to finish
                 yeast

       Procedure:

       Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of
       water using your favorite mash method.  I used a step  mash, holding for
       20 minutes at  130 degress,  30 minutes at  150 degrees  and 155  for 20
       minutes. Steep the specialty malts while bringing the  rest of the water
       to a boil. Remove  specialty grains and add  extracts and wort  from the
       mash as boil begins.  Add Hallertau hops at  beginning of boil.  Add 1/2
       ounce of Saaz  at 40 minutes.  Turn off heat  after 60 minutes,  and add
       last 1/2 ounce of hops.

       Comments:

       After 2 weeks in the bottle,  this was a VERY hoppy beer.  In my opinion
       it was too hoppy for the  style. The color was a beautiful  amber and it
       was very clear. After 2 months the hop bite subsided  somewhat and it is
       now an excellent  brew---crisp, clear and  aggressive with a  very white
       white head considering the color of the beer.

       Specifics:

       Primary Ferment: 1 week

       Secondary Ferment: 10 days















                                          3-9


       Chapter 3: Wheat

                                      Wheat Beer

       Source:   Mike Lang (mike@chtm.unm.edu)
                 Issue #675, 7/9/91

       Ingredients:

                 6 pounds, Wheat/Malt extract
                 1 pound, honey
                 3 cups, crystal malt
                 1 pound, DME
                 2 ounces, Hallertauer (boil 60 minutes)
                 1/2 ounce, Hallertauer (finish 2 mins)
                 Wyeast Bavarian wheat yeast

       Procedure:

       Cooled overnight outside. Rack to  new carboy next day  and pitch WYeast
       Bavarian Wheat.

       Comments:

       This one turned out good. Light amber color, a bit on the sweet side and
       I can taste a hint of clove.



                                      Wheat Beer

       Source:   Mike Lang (mike@chtm.unm.edu)
                 Issue #675, 7/9/91

       Ingredients:

                 6 pounds, Wheat/Malt extract
                 1 pound, honey
                 3 cups, crystal
                 2 ounces, Tetnanger (alpha 3.6) boil 1 hr
                 1/2 ounce, Tetnanger to finish 2 min
                 WYeast Bavarian Wheat (from a previous batch)

       Procedure:

       Cooled overnight outside, rack and repitch slurry from previous batch.

       Comments:

       This ones a little lighter, I was expecting a big  difference in the hop
       taste and aroma but the difference was very slight. Maybe there were too
       many fermentables to let the hop  taste through. Both brews  have a good
       kick (sorry  about the  lack of  gravities  but I  brewed during  finals
       week.)





                                         3-10


       Chapter 3: Wheat

                                    Berliner Weisse

       Source:   Aaron Birenboim, (abirnbo@rigel.hac.com)
                 Issue #828, 2/20/92

       Ingredients:

                 5 pounds, pale malt
                 1 pound, Munich malt
                 1 pound, barley flakes
                 2 pounds, wheat malt
                 1 ounce, Hallertauer hops (boil)
                 acidopholous capsules

       Procedure:

       This was  a  beer  soured  a  la Papazian,  except  that  I  added  some
       acidopholis capsules to  the souring  mash. I believe  that most  of the
       souring was due to the bacteria in the capsules.

       Comments:

       Next time I will  try something more like:  3--1/2 pounds pale,  1 pound
       wheat flakes, 2--1/2 to  3 pounds wheat malt,  1--1/2 ounces hallertauer
       IN THE MASH.

       Some comments from the Unfermentables (Denver area brew club):

       Many commented that the  sourness was in  fact different from  the usual
       sour mash. Different, but not necessarily better or  worse. All said the
       beer was clean, which  is unusual for sour  mashes, a good point  for my
       technique.

       Most said  the  souring (caried  out  to pH  3.4)  was  about right  on,
       although I found it to be a bit too sour for my taste.

       Most said the hop level was about right on (1 oz. hallertauer boil).

       The only consistent criticism was a grainy flavor. This  could be due to
       many things.  It  may just  be  that letting  the  GRIST sour  extracted
       something nasty from the husks, etc. My fix for that problem would be to
       sparge, then sour the LIQUOR with pills ONLY, no raw grain.

       Another souring method I'd like to  use is a prolonged acid  rest in the
       mash (like 3--5 days at 90 F). One fellow said the best sour mashed beer
       he had was made with this technique.

       Another guy  said  a  brewery  in  Germany  pitched  pure  Lactobacillus
       Delbrueckii along with a standard ale yeast.








                                         3-11


       Chapter 3: Wheat

                                  Australian RedBack

       Source:   Allan Wright, (aew@spitfire.unh.edu)
                 Issue #834, 3/2/92

       Ingredients:

                 7--3/4 pounds, mix of 66% malted wheat extract and 33% barley
                 malt extract
                 1 pound, crystal malt (steeped, removed before boil)
                 1 pound, amber unhopped dry malt extract
                 1--1/2 ounces, Kent Goldings hops (5.6% alpha) (60 minute
                 boil)
                 1/2 ounce, Kent Goldings (10 minute boil)
                 1/2 ounce, Kent Goldings (5 minute boil)
                 1/2 ounce, Kent Goldings (in strainer, pour wort through)
                 1/2 ounce, Irish moss (15 minute boil)
                 3/4 ounce, Burton water salts
                 2 packs, Doric ale yeast (started 2 hours prior to brew)

       Procedure:

       My primary ferment started in  1 hour and was  surprisingly vigorous for
       36 hours. It finished in 48  hours. It has been fermenting  slowly for 5
       days and  now  has  stopped  blowing  CO2 through  the  airlock  at  any
       noticeable rate  (less  than  1 bubble  every  3--4  minutes) I  took  a
       hydrometer reading last night and it  read 1.018. This seems  high for a
       F.G. in comparison to my other beers of the same approximate S.G.

       The last 1/2 ounce of  hops was put in  a strainer in a  funnel and wort
       strained through it on its way to the carboy,  as described in Papazian.
       A blow-off tube was used.

       Comments:

       I was modeling this beer after the Austrailian wheat beer RedBack.





















                                         3-12


       Chapter 3: Wheat

                                 Day After 1040A Wheat

       Source:   John Devenezia (devenzia@ euler.jsc.nasa.gov)
                 Issue #879, 5/12/92

       Ingredients:

                 1 pound, malted wheat
                 4 pounds, Weizen extract
                 2 pounds, pale malt extract
                 1 ounce, Mt. Hood hops (boil)
                 1 ounce, Hallertauer hops (finish)
                 Wyeast Bavarian wheat yeast

       Procedure:

       Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in
       muslin bag) to  pot and brought  the water to  180 degrees.  Steeped the
       wheat for 30  minutes. Removed  bag of  wheat and  brought the  water to
       boil. Added malts and boiling hops  to pot and let boil  for 60 minutes.
       Turned off the heat and added  finishing hops. Force cooled  the wort in
       an ice  bath  and  put  into  primary fermenter.  Added  cold  water  to
       fermenter to bring the water level to 5 gallon mark. Pitched yeast.

       Comments:

       I have a delicious wheat beer  coming out of the bottle right  now and I
       thought with summer here y'all might want to give it a try. This beer is
       the best I've made  so far and is  also the first I've  made with liquid
       yeast. Draw your own conclusions, but I know I will  be using the liquid
       stuff from now on.  The taste is  hard describe; flavorful  and slightly
       sour like a wheat beer should be, with a nice hop to it. It has a medium
       alcohol content.

       This wheat beer was so good  I'm going to make a variation  of it for my
       next batch. It will be a raspberry wheat beer and I'll be adding about 4
       pounds of berries to it.

       Specifics:

       O.G.: 1.038

       F.G.: 1.010

       Primary Ferment: 4 days

       Secondary Ferment: 7 days










                                         3-13


       Chapter 3: Wheat

                                       SunWeiss

       Source:   Bill Crick (crick@bnr.ca)
                 6/24/92

       Ingredients:

                 1 pound, Klages malt
                 1 pound, malted wheat
                 1 can, John Bull unhopped light extract syrup
                 1 ounce, Saaz hops pellets
                 Irish moss
                 lager yeast

       Procedure:

       Microwave mash the Klages and wheat. Sparge with 1 gallon of water at
       170.

       Add extracts and 2/3 of the Saaz hops.

       I used hot water to get  to the protien rest temperature,  and then from
       there used the  microwave temperature probe  and it's hold  temp feature
       for the  two conversion  rests, and  mash out  to 170F.  I used  MedHigh
       power, and stirred every 10 minutes  or so. The emphasis  in mashing was
       on body, not  fermentable sugar.  It worked.  The beer  has considerably
       more malt flavor, body, and the dry hopping gave it a bit more tang than
       it usually has. Old recipe just used 1/2 pound of  malted wheat, cold to
       boil, to add a bit of flavor.




























                                         3-14


       Chapter 3: Wheat

                                   Simple Wheat Beer

       Source:   John DeCarlo (jdecarlo@mitre.org)
                 6/17/92

       Ingredients:

                 6.6 pounds, wheat malt extract
                 1 ounce, Hallertauer hops (boil 60 minutes)
                 Wyeast Bavarian wheat yeast

       Procedure:

       Boil extract and hops. Dump in fermenter with enough  cold water to make
       5 gallons. Pitch yeast.



                                   Simple Wheat Beer

       Source:   Jon Binkley (binkley@boulder.colorado.edu)
                 6/17/92

       Ingredients:

                 2 cans, Alexanders wheat malt extract
                 1 ounce, Hallertauer hops (boil 60 minutes)
                 1/2 teaspoon, Irish moss (15 minute boil)
                 1/4 ounce, Hallertauer (10 minute boil)
                 Wyeast #3056 Bavarian wheat yeast
                 3/4 cup, corn sugar to prime

       Procedure:

       Boil extract and hops. Add hops  and Irish moss as  noted in ingredients
       section above.  Dump  in fermenter  with  enough cold  water  to make  5
       gallons. Pitch yeast.

       Comments:

       If you want  a Bavarian  style wheat beer  (Weizen), you  need to  use a
       special  strain  of  yeast  called  Saccaromyces  delbruekii;  the  only
       commercially available form this comes in is liquid culture.

       Impress your  friends with  what an  authentic  tasting Bavarian  Weizen
       you've brewed.

       If you still  refuse to use  liquid yeast, I'd  suggest going  with more
       finishing hops---maybe  3  additions of  1/2  oz. each,  15,  10, and  5
       minutes boil time. Wheat malt has  very little intrinsic flavor---Weizen
       gets most  of it's  flavor from  the yeast.  If you  use a  standard ale
       yeast, plus the  low hopping rate  traditionally used for  weizens, then
       you'll get a pretty tasteless beer (like the  worthless wheat beers most
       American brewpubs and microbreweries sell).



                                         3-15


       Chapter 3: Wheat

                                      Hefeweizen

       Source:   Jed Parsons (parsons1@husc.harvard.edu)
                 Issue #917, 7/6/92

       Ingredients:

                 5 pounds, wheat malt
                 3 pounds, 6 row lager malt
                 1 ounce, Tettnang hops (45 minutes before end of boil - alpha
                 4.7%)
                 1/2 ounce, Saaz (25 minutes - 3.8% alpha)
                 1/2 ounce, Saaz (10 minutes - 3.8% alpha)
                 Wyeast 1056 ("American Ale")

       Procedure:

       Mash in 11  quarts water  and protein  rest 30  minutes at  130F. Starch
       conversion 90 minutes at 149F. Mash out and sparge 1  hour at 168F. Boil
       1 hour, adding hops as indicated above.

       Comments:

       This is not  as heavy  as the German  varieties, and  does not  have the
       clove-like taste: instead, I made it in pursuit of  the taste of Grant's
       Weis Beer, which  is much  paler, and  lighter of  body; with  a hoppier
       aroma; and drier, but not bitter, to the taste.

       Specifics:

       O.G.: 1.042


























                                         3-16


       Chapter 3: Wheat

                                    Bavarian Wheat

       Source:   Tony Babinec (tony@spss.com)
                 Issue #927, 7/19/92

       Ingredients (for 15 gallons):

                 4--1/2 pounds, pale malt (barley)
                 4--1/2 pounds, wheat malt
                 1/2 pound, cara-pils malt
                 4 AAUs, Hallertauer (or other German hop) (bittering)
                 light finishing hop (1/4--1/2 ounce, Cascade, last 10 minutes
                 (optional)
                 Wyeast Bavarian wheat yeast

       Procedure:

       When mashing, an initial protein  rest is advised. If  the usual protein
       rest is roughly  30 minutes,  you might  conduct a  protein rest  for 45
       minutes at 122 degrees F before boosting the mash to a starch conversion
       temperature of 153/5 degrees F.

       Comments:

       Target starting gravity is  in the range  of 1.050-1.055, so  adjust the
       above grain  bill. For  a dunkelweizen,  substitute a  couple pounds  of
       Munich malt for some of the  pale malt, and substitute  crystal malt for
       the cara-pils.

       Cracking the wheat malt correctly takes some practice.  I set the Corona
       mill more finely than for barley malt. The idea is  not to pulverize the
       wheat malt, but to crack it well.

























                                         3-17


       Chapter 3: Wheat

                                   Weizen Schmeizen

       Source:   KENYON%LARRY%erevax.BITNET@pucc.Princeton.EDU
                 Issue #931, 7/23/92

       Ingredients (for 10 gallons):

                 6.6 pounds, IREKS wheat malt extract
                 6.6 pounds, IREKS light malt extract
                 2 ounces, Hallertauer leaf hops (4.4% alpha) (60 minute boil)
                 1--1/2 ounce, Cascade hops (alpha 5.7%) (30 minute boil)
                 1/2 ounce, Hallertauer plug, (15 minute boil)
                 Wyeast #3056

       Procedure:

       Bring 3 gallons  water to boil,  remove from heat  and add  malt extract
       syrup (yes, all of it). Bring mixture to boil, add Hallertauer bittering
       hops. After 30 minutes add Cascade bittering hops,  15 minutes later add
       Hallertauer plug (I used hop bags for all 3 additions).

       Cool wort (about 3.5 gallons) to about 100F,  siphon onto another 3--1/2
       gallons of cold tap water, aerating vigorously.  This produced 7 gallons
       of wort  with  a S.G.=1.065  (I  get great  extract  efficiency from  my
       extracts!).

       Rack to two carboys with about another 1--1/2  gallon water (total yield
       to 10 gallons). Pitch yeast at about 75.


                                    Bavarian Weiss

       Source:   Frank Dobner (fjdobner@ihlpb.att.com)
                 Issue #937, 7/29/92

       Ingredients:

                 2 3.3 pound cans, M&F wheat malt extract
                 1--1/2 ounces, Hallertauer hops (boiling)
                 1/2 ounce, Hallertauer hops (Finishing)
                 1/4 teaspoon, Irish moss
                 3/4 cup, dry malt extract for bottling (turned out to be too
                 little)
                 Wyeast Bavarian wheat liquid yeast

       Procedure:

       I brewed according to the standard procedures one finds in TCJoHB for an
       extract brew adding the Irish Moss in the last 10 minutes of boil.

       Comments:

       This was a  much fuller  bodied beer than  would be  called for  in this
       style beer. Also the color and  the way light passes  through the liquid
       is far from my idea of shining golden Bavarian Weiss.


                                         3-18


       Chapter 3: Wheat

                          Franko's Magnificent Eichenweizzen

       Source:   Frank Bruno (fbruno@rapnet.sanders.lockheed.com)
                 9/2/92

       Ingredients:

                 1 pound, light dry extract
                 1 3.3--kg can, Ireks wheat extract
                 1 ounce, Hallertauer (7.5% alpha)
                 1/4 ounce, Hallertauer (7.5 alpha) (finish)
                 1 teaspoon, Irish moss
                 1 ounce, Oak chips
                 Wyeast 3056 Bavarian Wheat

       Procedure:

       Boil 1--1/2 gallon  water. Add  Irek's wheat extract,  1 pound  dry malt
       extract, and  1  ounce  Hallertauer.  Boil  40 minutes.  Add  1/2  ounce
       finishing hops, 1 ounce oak chips, and 1 teasppon  Irish moss. Let cool.
       Add water to bring volume to 5 gallons. Pitch yeast.

       Specifics:

       O.G.: 1.045

       F.G.: 1.012






























                                         3-19


       Chapter 3: Wheat

                                     Red Wheat Ale

       Source:   Larry Barello (uunet!polstra!larryba)
                 9/21/92

       Ingredients:

                 3 pounds, pale malt
                 3 pounds, wheat malt
                 4 ounces, medium crystal (~40L)
                 1 ounce, chocolate malt
                 1/3 ounce, Chinook Pellets for 45 minutes (4 HBU)
                 1/2 ounce, Cascade Pellets for 20 (2.5 HBU)
                 1/2 ounce, Tettnanger Pellets for 10 minutes
                 Whitbread ale yeast

       Procedure:

       Treat 7 gallons water  with 1/4 ounce gypsum.  Mash in 8 quarts  at 170F
       for a target of 156F. When beer is fermented, prime  with 1/2 cup sugar,
       fine with 1/2 teaspoon of gelatin, keg or bottle.

       Comments:

       This is my most recent favorite all-grain recipe.

       Brown/Golden ale. Light, refreshing  and a nice aroma  of chocolate malt
       for interest. Could be  made with extracts by  using 1 can each  of pale
       malt and wheat extract syrup (or powder). Easy drinking beer.

       Specifics:

       O.G.: 1.040
       F.G.: 1.015























                                         3-20


       Chapter 4: Steam, Smoked, Sour-Mash


                               Ole Bottle Rocket (Steam)

       Source:   Wayne Allen (wa%cadillac.cad.mcc.com@mcc.com)
                 Issue #348, 1/31/90

       Ingredients:

                 6 pounds, light dry malt extract
                 1/2 pound, toasted malt
                 3/4 ounce, Northern Brewer hops pellets (boil)
                 1/4 ounce, Northern Brewer hops pellets (finish)
                 1 pack, lager yeast

       Procedure:

       Toast grains on cookie  sheet in 350 degree  oven for about  10 minutes.
       Crush malt as you would grain.  Put in 1-1/2 gallons water  and bring to
       boil. Strain out grain. Add extract and boiling hops.  In last 2 minutes
       of boil add finishing  hops. Add to enough  water to make 5  gallons and
       pitch yeast.

       Comments:

       I've made many variations of steam beer, but simple  ones like this seem
       to turn out best, not to mention being easy to make.  I usually use more
       Northern Brewer than this, but then nobody will eat my chili either.






























                                          4-1


       Chapter 4: Steam, Smoked, Sour-Mash

                                       Rauchbier

       Source:   Ken Weiss (cckweiss@castor.ucdavis.edu)
                 Issue #420, 5/18/90

       Ingredients:

                 7 pounds, light dry extract
                 1-1/2 teaspoons, liquid smoke
                 1-1/2 ounces, Tettnanger hops (boil)
                 1 ounce, Tettnanger hops (finish)
                 1/2 teaspoon, Irish moss
                 2 packs, Red Star lager yeast

       Procedure:

       Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for
       45 minutes. Add Irish moss and  finishing hops and boil  5 more minutes.
       Strain into fermenter, add  cold water to  make 5 gallons,  pitch yeast.
       After 3  days rack  to secondary.  Allow  to ferment  an additional  3-4
       weeks.

       Comments:

       This is  basically  a  nice  light  beer,  but  with  a  definite  smoke
       aftertaste. Mainstream, but with a non-commercial twist.

       Specifics:

       Primary Ferment: 3 days

       Secondary Ferment: 3-4 weeks

























                                          4-2


       Chapter 4: Steam, Smoked, Sour-Mash

                               Anchor Steam-Style Amber

       Source:   Clay Phipps (hplabs!garth!phipps)
                 Issue #444, 6/21/90

       Ingredients:

                 7 pounds, John Bull plain light malt extract
                 1/4-1/2 pound, crystal malt
                 2 ounces, Northern Brewer hops (11 alpha) (boil)
                 1 ounce, Cascade hops (5.6 alpha) (finish)
                 2 packs, lager yeast

       Procedure:

       Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring
       to boil. Remove grains.  Add malt extract. Add 1/3  of the boiling hops.
       After 20 minutes, add another 1/3 of hops. After  another 20 minutes add
       the last 1/3 of hops. After another 20 minutes, remove from heat and add
       finishing hops. Cover  wort. Pour 3  gallons cold water  into fermenter.
       Strain wort  into  fermenter  along  with  enough water  to  make  5-1/2
       gallons. Pitch yeast and put in blowoff tube or airlock.

       Comments:

       This recipe was offered in 1986  by the now-defunct Home  Brewer shop in
       San Jose, California, as the best approximation to Anchor Steam possible
       with home-brew-scale extract brewing.


                               Not-So-Sweet Beer (Steam)

       Source:   William Pemberton (flash@virginia.edu)
                 Issue #408, 4/30/90

       Ingredients:

                 6.6 pounds, M&F amber extract
                 1/4 pound, toasted barley
                 1/4 pound, crystal malt
                 1-3/4 ounces, Northern Brewer hops
                 Vierka lager yeast

       Procedure:

       Steep toasted and  crystal malts.  Boil wort with  hops for  45 minutes.
       Chill and pitch. Age in carboy for 2 weeks.

       Comments:

       This was a steam beer that  turned out really well. It  hasn't aged very
       long, but I am quite happy with the results.





                                          4-3


       Chapter 4: Steam, Smoked, Sour-Mash

                                      Steam Beer

       Source:   Brian Smithey (smithey@esosun.css.gov)
                 Issue #739, 10/7/91

       Ingredients:

                 9-1/2 pounds, Klages malt
                 1-1/2 pounds, Crystal malt 40L
                 1/2 pound, Cara Pils malt
                 2-1/2 ounces, Northern Brewer whole hops, 6.9%
                 Wyeast #2007

       Procedure:

       Using a  standard mash  procedure: Protein  rest  of 30  minutes at  125
       degrees. Raise temperature  to 155  degrees and hold  for 90  minutes or
       until starch is converted. Sparge to  collect enough that a  1 hour boil
       will still leave  you 5 gallons  of beer (brewing  -- art  or science?).
       Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2
       ounce at 30 minutes and 1/2 ounce for the last ten minutes.

       Comments:

       Side by side with Anchor Steam,  this beer was very close.  The color of
       this beer was a bit darker,  and the late hop additions gave  mine a bit
       more hop flavor than Anchor. The  bitterness was right on,  but my water
       has pretty high sulfate content;  if you have "better"  water, you might
       want to bitter it a bit more.

       Specifics:

       O.G.: 1.054

       F.G.: 1.015






















                                          4-4


       Chapter 4: Steam, Smoked, Sour-Mash
                           Desert Storm American Steam Beer

       Source:   Stephen Russell (srussell@snoopy.msc.cornell.edu)
                 Issue #756, 11/6/91

       Ingredients:

                 5 pounds, Klages lager malt
                 4 pounds, Pale Ale malt
                 1 pounds, crystal malt (40 or 60 deg Lovibond)
                 1/2 teaspoon, Irish moss
                 1-1/2 ounces, Northern Brewer (alpha 8.0),
                 1-1/2 ounces, Hallertauer (alpha 4.1),
                 MeV High Temp Lager liquid yeast

       Procedure:

       Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees.
       Mash-out for 10 minutes  at 168 degrees. Sparge.  Bring to boil  and add
       Northern  Brewer  hops.  Boil  60  minutes.  At   last  minute  toss  in
       Hallertauer. Cool. Pitch yeast.

       Comments:

       Judges said it was perhaps a  tad thin compared to  Anchor but otherwise
       OK and  it  took  2nd  out  of  30 amber  beers  at  the  Hudson  Valley
       competition last March. With MeV kaput, I recommend using a sturdy lager
       yeast or even an ale yeast for this one.






























                                          4-5


       Chapter 4: Steam, Smoked, Sour-Mash

                                     Frahnkensteam

       Source:   Frank Tutzauer (COMFRANK@ubvmsb.cc.buffalo.edu)
                 Issue #820, 2/10/92

       Ingredients:

                 1 cup, English 2-row pale malt
                 1 cup, Crystal Malt, 60L
                 1 cup, Crystal Malt, 120L
                 6 pounds, light M&F dried malt extract
                 1--1/2 ounces, Northern Brewer hop pellets (alpha = 6.5; 50
                 min.)
                 1/2 teaspoon, Irish Moss (15 min.)
                 1 ounce, Northern Brewer hop pellets (1 min.)
                 Wyeast #2035 American Lager yeast (cultured from a previous
                 batch)
                 3/4 cup, corn sugar for priming

       Procedure:

       Toasted pale malt in a 375 degree oven for 20  minutes. Cracked it along
       with the crystal and steeped in 2 quarts of 150-175  degree water for 20
       minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge
       water plus cold water  to make 3 and  1/2 gallons.  Boiled  for 60 min.,
       adding hops and Irish Moss for indicated times.  Chilled with a 2-gallon
       ice block and 20 degree outdoor temps. Racked off hot/cold break, topped
       up to 5 gallons,  pitching a 2-3 cup  starter at about 90  degrees. IBUs
       approximately 37. Single-stage  fermentation for  14 days;  bottled with
       3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was
       definitely done.

       Comments:

       I did  a side-by-side  comparison of  this brew  to a  bottle of  Anchor
       Steam, and here are  the similarities/differences: This beer  is exactly
       the same color as Anchor Steam, but it's a bit cloudier  due to a little
       chill haze. The  head is neither  as big nor  as long lasting  as Anchor
       Steam's, but it clings  to the side of  the glass better. This  beer has
       more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor
       Steam is crisper with  more hop bitterness. It  is not as  carbonated as
       Anchor Steam, although it  would not be considered  undercarbonated. All
       in all a very good beer.

       Specifics:

       O.G.: 1.049

       F.G.: 1.022

       Primary Ferment: 14 days at 68--71 degrees.






                                          4-6


       Chapter 4: Steam, Smoked, Sour-Mash

                                       Sour Mash

       Source:   Micah Millspaw, through Bob Jones (bjones@nova.llnl.gov), 1
                 /10/92

       Ingredients (for 10 gallons):

                 5 pounds, 2--row Klages (mash @ 158 for 14 hours)
                 10 pounds, wheat malt
                 10 pounds 2--row Klages (infusion mash @155 for 1--1/2 hours)
                 2 pounds, wheat malt
                 2 ounces, Centennial hops (12% alpha)
                 1/2 ounce, coriander (freshly crushed, added to fermenter)
                 yeast

       Procedure:

       Notes: I sour 1/2  (one half) of  the mash, the  high % wheat  half, the
       other is straight infusion. I do how ever make a effort to minimize heat
       loss by using  a ice chest  and sealing  the lid with  duct tape.  If it
       smells rotten, it  is OK.  The bacteria at  work are  for the  most part
       aerobic. If it looks bad, it's OK. After 14 hours no  matter how bad you
       think you screwed up, its OK just see the thing thru, it is worth it.

       Combine mashes for mash out @  170F for 15 min. Sparge @  170F. Boil for
       75 minutes, then cool and split into two carboys. Pitch a Chimay culture
       into one and  a Chico ale  yeast into the  other. Add 1/4  ounce freshly
       crushed coriander  to each.  After 7  days fermentation,  blend the  two
       batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4
       cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks.

       Comments:

       Aluminum foil  has nothing  to do  with  sour mashing  technique, CP  is
       awfully vague about this and most other topics.

       Yes it is  malted wheat.  The 20%  barley malt  is American  grown 2-row
       klages, it has an abundance of enzymes for starch conversion (plus there
       is a  lot  of  time  available).  The wheat  seems  to  present  a  more
       interesting flavour  profile IMHO.  As for  the sour  mash contaminating
       your brewing environment, I've not had a problem with it.

       Specifics:

       O.G.: 15 degrees Balling

       F.G.: 2 degrees Balling










                                          4-7


       Chapter 4: Steam, Smoked, Sour-Mash

                                Lazy Sunday Steam Beer

       Source:   stephen@sdg.dra.com
                 4/7/92

       Ingredients:

                 3.3 pounds, pale malt extract syrup
                 2 pounds, light dry malt extract
                 3/4 pound, crystal malt (60 L.)
                 1--1/2 ounces, Northern Brewer hops (35 IBUs) (boil 45--60
                 minutes)
                 1/2 ounce, Hallertauer hops (dry hop in secondary)
                 Wyeast #2112 California lager

       Procedure:

       Makes 5 gallons. Ferment at 60 F.

       Comments:

       With the recent  addition of  the WYeast #2112  California Lager  to the
       WYeast line, I've been thinking about making a  Steam Beer. I formulated
       this recipe based on Papazian's descriptions.

































                                          4-8


       Chapter 4: Steam, Smoked, Sour-Mash

                                      Steam Beer

       Source:   Subhash Chandra Roy (roy@mcnc.cnc.org)
                 Issue #862, 4/13/92

       Ingredients:

                 6.6 pounds, American Classic light malt extract
                 1/2 pound, crystal malt (10 L.)
                 1/2 pound, crystal malt (20 L.)
                 1--1/2 ounces, Tettnanger hops (60 minute boil)
                 1/4 ounce, Tettnanger (30 minute boil)
                 3/4 ounce, Hallertauer hops (30 minute boil)
                 1/4 ounce, Tettnanger (10 minute boil)
                 1/4 ounce Hallertauer (10 minute boil)
                 1 ounce, Kent Golding hops (dry hop)
                 1 tsp., salt
                 1--1/2 tsp., gypsum
                 1/2 cup, honey (priming)
                 Wyeast Steam beer yeast

       Procedure:

       Crack the crystal malt and add to 1 gallon of water and  bring to a boil
       then strain off the wort. Add the extract and return to  a boil. Add the
       hops at the given times. Cool wort and pitch yeast.

       Specifics:

       O.G.: 1.049

       F.G.: 1.009

       Primary: 10 days at 72 F.

       Secondary: 26 days at 50 F.





















                                          4-9


       Chapter 4: Steam, Smoked, Sour-Mash

                                    Sourdough Beer

       Source:   John Carl Brown, (brown@cbnewsh.cb.att.com),
                 5/21/92

       Ingredients:

                 2--3/4 pounds, hopped light extract
                 1/2 pound, pale malt
                 2 ounces, crystal malt (40 L.)
                 2 ounces, wheat malt
                 1/2 ounce, Hallertauer hops
                 ale yeast
                 1--1/2 cups, sourdough starter (wheat flour, water, yeast)

       Procedure:

       Dissolved extract  in hot  water,  cooled and  added  starter. Let  rest
       covered for  24 hours.  Crushed  and mashed  grains.  Poured liquid  off
       sourdough sediment and strained into wort. Boiled 1  hour and added hops
       at 40 minute mark.  (Foul smelling boil!).  Cooled and added  ale yeast.
       Ferment as usual.

       Comments:

       Very cloudy beer, aroma has a tinge of sour. I'm not  really sure how it
       tastes, kind of like beer kind  of like sourdough bread  but really like
       neither. Loads of body.  The sourness is not  as clean as I  would like,
       but definitely comes through in the finish.




























                                         4-10


       Chapter 4: Steam, Smoked, Sour-Mash

                                 Southside Steam Beer

       Source:   Nick Cuccia (cuccia@remarque.berkeley.edu)
                 Issue #907, 6/22/92

       Ingredients:

                 8 pounds, Klages malt
                 1 pound, light munich malt
                 1/2 pound, 10L Crystal malt
                 1/4 pound, 40L Crystal
                 1/4 pound, 80L Crystal
                 2 ounces, Northern Brewer Hops (Whole) (7.5% a)
                 1 tablespoon, Irish Moss
                 Wyeast #2112 California Lager yeast in 1/2 gallon starter

       Procedure:

       Mash in at 130F.

       Protein rest at 122. (30 minutes)

       Starch conversion at 150. (1 hour)

       Mash-out at 166 F. (30 minutes)

       Sparge at 170.

       Add 1/2 ounce of Northern Brewer  for boil, another 3/4  ounce and Irish
       moss after  30 minutes.  In last  5 minutes  of boil,  add 3/4  ounce of
       Northern Brewer. Chill and pitch yeast.

       Comments:

       The beer, appearances-wise,  is a  dead ringer for  Anchor Steam;  my SO
       could not tell the two apart on the basis of appearance. As I mentioned,
       the hop flavor isn't  as strong as it  should be. In any  case,darn nice
       beer.

       Specifics:

       O.G.: 1.054

       F.G.: 1.010 (16 days)













                                         4-11


       Chapter 4: Steam, Smoked, Sour-Mash

                                Clubhouse Smoked Porter

       Source:   Kevin McBride (klm@mscg.com)
                 Issue #944, 8/10/92

       Ingredients:

                 8 pounds, M&F 2--row lager malt
                 2 pounds, hickory smoked M&F 2--row pale malt
                 1 pound, Munich malt
                 1 pound, crystal malt
                 1/2 pound, chocolate malt
                 1/2 pound, black malt
                 1/2 pound, cara-pils malt
                 1 ounce, (about 30 IBU) Northern Brewer hop plugs (boil 60
                 minutes)
                 1 ounce, Cascade leaf hops (finishing, about 5 minutes)
                 Wyeast #1028 London Ale yeast

       Procedure:

       The smoked grain was  done on a charcoal  fired smoker with  wet hickory
       chips. Total smoking time was close to 45 minutes. I  would have cut the
       smoking time down, but I wet  the grain first and it took  that long for
       it to dry on  the smoker.  Struck  mash at about 120F  for protein rest.
       Pulled a single decoction, brought to a boil, held for about 10 minutes,
       and re-infused to raise temperature to about 155F which was  held in a 5
       gallon Igloo cooler until conversion was complete.   Sparged with 4--1/2
       gallons of 170F water. Yieled about 7 gallons of wort.   Total boil time
       was about 70 minutes.  Chill and pitch starter. After 5 days in primary,
       I racked to a keg and refrigerated.

       Comments:

       The smoked porter served at Greg Noonan's Vermont Pub & Brewery inspired
       me to  brew this.  I  love Greg's  version  and tried  to  come up  with
       something similar. The smoke flavor is a little  bit more assertive than
       in Greg's brew,  but is  not so  overpowering as  to be  unpleasant. The
       sweetness of the crystal and cara-pils balance the bite of the dark malt
       so that the beer is pleasantly  bittersweet, as a porter  should be, and
       the smoke flavor just  floats over your  tongue. The finishing  hops are
       barely noticeable. The smoke masks most of the hop flavor.

       Specifics:

       O.G.: 1.052

       F.G.: 1.016









                                         4-12


       Chapter 4: Steam, Smoked, Sour-Mash

                                       Rauchbier

       Source:   John Brown (jcb@homxb.att.com)
                 Issue #922, 7/14/92

       Ingredients:

                 6 pounds, light malt syrup
                 1 pound, smoked pale malt
                 1 pound, smoked crystal malt
                 1/2 pound, wheat malt
                 1/2 pound, pale malt
                 1 ounce Hallertauer hops (60 minute boil)
                 1/2 ounce, Hallertauer hops (10 minute boil)
                 Wyeast Pilsen lager yeast (#2007 ?)

       Procedure:

       The pale malt and  crystal malt is soaked  and then smoked  over hickory
       for about 30  minutes. (See the  2nd version of  Papazian's book  for an
       all-grain recipe.)

       Comments:

       When I bottled I  tasted the SG  sample and whew  boy was it  smoky. The
       smoke has subsided a bit in the bottle enough so that  next time I might
       consider smoking the grains longer or adding another pound.






























                                         4-13


       Chapter 5: Stout and Porter

                                     Oatmeal Stout

       Source:   Patrick Stirling (pms@sfsun.West.Sun.COM)
                 Issue #572, 1/29/91

       Ingredients:

                 8 pounds, amber malt extract
                 1/2 pound, black patent malt
                 1/2 pound, roast barley
                 1/2 pound, chocolate malt
                 1 pound, steel cut oats
                 2 ounces, Eroica hops (boil)
                 1 ounce, Fuggles hops (finish)
                 Whitbread ale yeast

       Procedure:

       Crack all grains (except oats), add  to 2 gallons cold  water, add oats,
       bring to boil.  Remove grains  with strainer when  boil is  reached. Add
       malt extract and boiling hops.  Boil 60 minutes.  Add finishing hops and
       boil another minute or so. Remove  from heat, let steep  15 minutes. Put
       4-6 inches of ice  in bottom of plastic  fermenter and strain  wort into
       fermenter.    Sparge.  Bring  volume  to  5-1/4  gallons  and  mix.  The
       temperature  should  now be  below 80  degrees. Rack  to 6  gallon glass
       carboy and  pitch yeast.  Bottle when  fermentation is  done (about  2-3
       weeks).

       Comments:

       I really liked this beer! Dark  and smooth with a creamy  mouth feel. No
       specific oatmeal flavor, but  lots of body.  Light brown head.  The only
       problem I had was that after about 3 months in the bottle it developed a
       distinct off flavor. Could be from  the ice, or maybe  it got oxygenated
       during bottling.

       Specifics:

       Method: Extract

       Primary Ferment: 2--3 weeks
















                                          5-1


       Chapter 5: Stout and Porter

                                   Mackeson's Stout

       Source:   Marty Albini (hplabs!hpsd139!martya)
                 Issue #244, 9/1/89

       Ingredients:

                 5 pounds, pale malt
                 1/2 pound, crystal malt
                 1/2 pound, roast black malt
                 1 pound, soft brown sugar
                 1-3/4 ounce, Fuggles hops
                 ale yeast

       Procedure:

       Treat the  water with  1/4 ounce  of magnesium  sulfate and  1 ounce  of
       common salt. Crush  all grains  and mash in  2 gallons  of water  at 165
       degrees for 2 hours.  Sparge with 2 gallons  of 170 degree water.  A few
       drops of caramel may be added at this stage if proper color has not been
       sufficiently achieved. Boil 1-1/2 hours with hops and  sugar. Bring to 5
       gallons, pitch yeast  when at  correct temperature.  This recipe  can be
       brewed at an O.G.  of 1.045 by  adding 1/4 pound  of dark   extract. May
       also add  1/4 pound  of lactose  in boil  to provide  a slightly  higher
       gravity and a sweeter palate.

       Comments:

       This recipe is based on one  presented by Bob Pritchard in  his book All
       About Beer. He  also advocates adding  saccharine. In digest  #245, Doug
       Roberts said that  he made this  beer and did  not like the  results. He
       said, "I will never again make a batch with brown sugar as an ingredient
       (a little  honey  or  molasses,  perhaps,  but not  caramelized  refined
       sugar). The  recipe  absolutely no  resemblance  to  thick, rich,  sweet
       Mackeson. It was a thin, cidery sorry imitation."

       Specifics:

       Method: All grain

       O.G.: 1.040

       F.G.: 1.008-1.010














                                          5-2


       Chapter 5: Stout and Porter

                                   Mackeson's Stout

       Source:   Marty Albini (hplabs!hpsd139!martya)
                 Issue #244, 9/1/89

       Ingredients:

                 4 pounds, dark malt extract
                 2 pounds, soft brown sugar
                 8 ounces, gravy browning (caramel)
                 1-3/4 ounces, Fuggles hops
                 ale yeast

       Procedure:

       Boil hops in 20 pints of water for 1 hour.  Strain and dissolve extract,
       caramel and sugar. Boil for 15 minutes. Bring to  5 gallons, pitch yeast
       at correct temperature.

       As in the previous recipe, this can be brought to a  gravity of 1.045 by
       increasing the extract by  1/4 pound, and lactose  may also be  added. A
       few drops of caramel may be added at this stage  if sufficient color has
       not been  achieved. Saccharine  can  be added  at  bottling to  increase
       apparent sweetness.

       Comments:

       I haven't  tried  either  of these,  and  I'm  not  about to  go  adding
       saccharin to my beer, so you're on your own from here.

       Specifics:

       Method: Extract

       O.G.: 1.040

       F.G.: 1.008-1.010




















                                          5-3


       Chapter 5: Stout and Porter

                                      Basic Stout

       Source:   Marc San Soucie (mds@wang.wang.com)
                 Issue #219, 8/3/89

       Ingredients:

                 6-8 pounds dark malt extract
                 1/2-1 pound roasted barley
                 1/2-1 pound black patent malt
                 3-4 ounces bittering hops (e.g., Bullion)
                 small amount aromatic hops (optional)
                 ale yeast

       Procedure:

       To these skeleton ingredients I add other adjuncts,  or remove things if
       the wind blows from  the south. A nice  beer is made by  using only dark
       malt and black patent malt. A good strong bittering hops is key; Bullion
       is lovely, as are Nugget or Chinook.

       There are  no appreciable  differences between  making stouts  and other
       ales, save the larger quantities of grain. Beware  of 9-pound batches as
       these can blow the lids off fermenters.

       Comments:

       There are scads of other additives that can lobbed  into a stout without
       damaging it. Almost anything works when making  stout, but matching your
       own taste preference is a matter of  experimentation. Be prepared though
       to give up drinking commercial bottled  stouts, because frankly, nothing
       can match the taste of homemade.

























                                          5-4


       Chapter 5: Stout and Porter

                                Crying Over Spilt Stout

       Source:   Darryl Richman (darryl@ism.isc.com)
                 Issue #220, 8/4/89

       Ingredients (for 15 gallons):

                 22 pounds, Klages 2-row malt
                 2 pounds, roasted barley
                 2 pounds, flaked barley
                 1/2 pound, chocolate malt
                 4-5 ounces, high alpha hops (e.g., 4-1/4 ounce of 10% alpha
                 Eroica)
                 yeast

       Procedure:

       This recipe makes 15 gallons. Give the beer a  lot of temporary hardness
       (e.g., lots of carbonate).

       Comments:

       I would  not leave  flaked barley  out of  a stout.  This is  what gives
       Guinness its creamy white head and  rounds out the body.  This beer will
       have a rich creamy body with a balanced bitterness. It is very dark, but
       not opaque. It  makes a  great substitute for  your morning  coffee. The
       name refers to a huge tragedy. I was filling carboys and rocking them to
       knock down the head. I must have rolled one over  a pebble because there
       came a distinct click noise and beer poured everywhere.

       Specifics:

       O.G.: 1.048
























                                          5-5


       Chapter 5: Stout and Porter

                                 David Smith's Porter

       Source:   David Smith, posted by Russ Pencin
                 (parcplace!pencin@ Sun.COM), Issue #223, 8/9/89

       Ingredients:

                 3.3 pounds, John Bull dark extract
                 3.6 pounds, light Australian dry malt
                 1 pound, black patent malt (coarsely crushed)
                 2 ounces, Cascade hops
                 1/2 ounce, Tettnanger hops
                 1 ounce, Tettnanger hops (finish)
                 1 pack, Edme ale yeast
                 3/4 cup, corn sugar (priming)

       Procedure:

       Add crushed  black patent  malt to  1-1/2 gallons  cold water.  Bring to
       boil. (This recipe  was made  by boiling malt  for 10  minutes, however,
       conventional wisdom is to avoid boiling whole  grains). Strain out malt.
       Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil
       60 minutes. Add finishing hops and  boil 1 minute. Remove  from heat and
       steep 1-2 minutes.  Sparge into 3-1/2 gallons cold water. Cool and pitch
       yeast.

       Comments:

       This recipe was modified  from Papazian's "Sparrow Hawk  Porter" and won
       first place at the Santa Clara County Fair.

       Specifics:

       Method: Extract

       O.G.: 1.056 at 60 degrees

       F.G.: 1.024



















                                          5-6


       Chapter 5: Stout and Porter

                              Mackeson Triple Stout Clone

       Source:   Doug Roberts (dzzr@lanl.gov)
                 Issue #229, 8/15/89

       Ingredients:

                 7 pounds, Australian light syrup
                 1 pound, chocolate malt, cracked
                 1-1/2 pounds, black patent malt
                 12 ounces, crystal malt, cracked
                 12 ounces, lactose
                 2 ounces, Kent Goldings leaf hops
                 1 teaspoon, salt
                 1 teaspoon, citric acid
                 2-1/2 teaspoons, yeast nutrient
                 ale yeast

       Procedure:

       Bring extract syrup  and enough  water to  make 3  gallons to  boil. Add
       crystal malt. Boil 10 minutes. Add hops. Boil 5  minutes. Turn off heat.
       Add chocolate  and black  patent malt  in grain  bag. Steep  10 minutes.
       Sparge grain bag with 2 gallons boiling water.  Add lactose. Pitch yeast
       and ferment. When bottling, prime with malt extract.

       Comments:

       It took me three tries, but I finally got a batch that was closer to the
       original Mackeson  sweet  stout than  I  could have  hoped  for. It  was
       wonderful! After aging about three months, it was as wonderfully smooth,
       dark, and sweet as the real Mackeson. Maybe better.

       Specifics:

       Method: Extract

       O.G.: 1.057

       F.G.: 1.022

       Secondary Ferment: 5-6 weeks















                                          5-7


       Chapter 5: Stout and Porter

                                     Oatmeal Stout

       Source:   Patrick Stirling (pms@Corp.Sun.COM)
                 Issue #493, 9/11/90

       Ingredients:

                 8 pounds, British amber extract
                 1/2 pound, black patent malt
                 1/2 pound, roasted barley
                 1/2 pound, chocolate malt
                 1 pound, steel cut oats
                 2 ounces, Eroica hops (boil)
                 1 ounce, Fuggles hops (finish)
                 Whitbread ale yeast
                 1/2 cup, corn sugar (priming)

       Procedure:

       Crack grains using a rolling pin.  Add grain and oats to  2 gallons cold
       water. Bring to boil.  Strain out grains.  Add extract and  Eroica hops.
       Boil about 1 hour. Add Fuggles  and boil an additional  2 minutes. Steep
       15 minutes. Sparge through sieve over ice. Mix.  Rack to 7-gallon carboy
       and pitch yeast. Bottle when fermentation is complete (about 1 week).

       Comments:

       This was one of my best beers yet. Black, smooth and creamy. The oatmeal
       doesn't add a very pronounced  flavor; I think it  rather contributes to
       the creaminess and smoothness, which is becoming  more pronounced as the
       beer ages.  It has  a fairly  dark brown  head, presumably  from roasted
       barley---creamy with small bubbles.

       This recipe was derived from several posted by Jay H. in digest #459.

       Specifics:

       Method: Extract

       O.G.: 1.062

       F.G.: 1.015

       Primary Ferment: 1 week













                                          5-8


       Chapter 5: Stout and Porter

                                    Halloween Stout

       Source:   Alex Jenkins (atj@mirror.tmc.com)
                 Issue #57, 1/24/89

       Ingredients:

                 5 pounds, pale malt
                 1 pound, crystal malt
                 1 pound, chocolate malt
                 3.3 pounds, John Bull unhopped dark malt extract
                 1 ounce, Clusters hops pellets
                 1 ounce, Hallertauer leaf hops
                 1 tablespoon, Irish moss
                 1/2 ounce, Willamette hops pellets
                 2 packs, Red Star ale yeast

       Procedure:

       Mash malts in 2-1/2  gallons of 170 degree  water; 154 degrees,  ph 5.2,
       maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge
       and bring to boil. Add  dark extract. Add Clusters  and Hallertauer hops
       20 minutes  into boil.  Add Irish  moss  after another  10 minutes.  Add
       Willamette hops in last 15 minutes.  Cool wort and add  to carboy. Pitch
       yeast. Set  carboy  in cool  basement  with blow  tube.  On second  day,
       replace blow tube with airlock. Bottled after 29 days.

       Specifics:

       Method: Partial mash

       O.G.: 1.044

       F.G.: 1.014

       Primary Ferment: 29 days





















                                          5-9


       Chapter 5: Stout and Porter

                                  Cream of Oats Stout

       Source:   Glenn Colon-Bonet (gcb@hpfigcb.hp.com)
                 Issue #412, 5/4/90

       Ingredients:

                 6 pounds, Klages 2-row pale malt
                 1/2 pound, Dextrin malt
                 1-1/8 pounds, rolled oats
                 1/2 pound, crystal malt
                 1/2 pound, chocolate malt
                 1/4 pound, roasted barley
                 1 ounce, Clusters boiling hops (7.4 alpha)
                 1/2 ounce, Cascade hops
                 10 ounces, lactose
                 1/2 teaspoon, Irish moss
                 Wyeast #1007: German ale

       Procedure:

       Mash in 3 quarts cold water.  Raise temperature to 153  degrees and hold
       until iodine test indicates complete conversion.  Transfer to lauter tun
       and sparge to  yield 7 gallons.  Boil 1 hour,  adding boiling  hops. Add
       finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch
       yeast.

       Comments:

       Very smooth, silky  mouth feel. Great  flavor, nice sweetness  with mild
       roasted malt flavors. Somewhat  thin for style.  Will use ale  malt next
       time. Could also  use more dextrin  and pale malt  and possibly  mash at
       higher temperature. Overall, a very nice beer!

       Specifics:

       Method: Full mash (infusion)

       O.G.: 1.040

       F.G.: 1.015

       Primary Ferment: 7 days

       Secondary Ferment: 3 weeks












                                         5-10


       Chapter 5: Stout and Porter

                                Russian Empirical Stout

       Source:   Rob Bradley (bradley@dehn.math.nwu.edu)
                 Issue #417, 5/15/90

       Ingredients (for 3--1/2 gallons):

                 5-1/2 pounds, 2-row pale malt
                 1 pound, caramel malt
                 1/4 pound, chocolate malt
                 1/4 pound, black patent malt
                 4-1/2 pounds, diastatic malt extract
                 2-1/2 ounces, Fuggles hops
                 1/4 ounce, Chinook hops
                 1 teaspoon, Irish moss
                 Leigh Williams Yeast
                 Pasteur champagne yeast
                 1/4 cup, corn sugar (priming)

       Procedure:

       This will yield about  3-1/2 gallons at a  density of 1106.  Mash grains
       using infusion method  for about 1  hour. Boil two  hours with  all hops
       added---that's right, no finishing hops. Cool  and pitch Williams yeast.
       Ferment for 4 days then rack to glass jugs. Rack again  on 24th day. Add
       champagne yeast. Let ferment another 4 months. Bottle.

       Comments:

       After two years this beer showed a little oxidation, but by and large it
       was till in  excellent shape. Viscous  and black with  light carbonation
       and a fine-beaded medium-brown head, it still had good balance, although
       the hop bitterness had faded with time to give  predominance to the dark
       malts. It was bittersweet and almost unbelievably long in the finish.

       Specifics:

       Method: All grain

       O.G.: 1.106

       F.G.: 1.032

       Primary Ferment: 4 days

       Secondary Ferment: 24 days + 4 months











                                         5-11


       Chapter 5: Stout and Porter

       Oatmeal Wheat Stout

       Source:   Don Wegeng (Wegeng.Henr@Xerox.COM)
                 Issue #95, 3/10/89

       Ingredients:

                 3.3 pounds, Edme Irish stout extract
                 3.3 pounds, Edme light beer extract
                 3 pounds, pale, 2-row malt
                 2 pounds, crystal malt
                 1 pound, wheat malt
                 1 pound, old-fashion oatmeal
                 2-1/2 cups, roasted barley
                 4 cups, black patent malt
                 1 pack, Edme ale yeast
                 1 stick, brewers licorice
                 2 ounces, Hallertauer leaf hops
                 1 ounce, Tettnanger leaf hops
                 1/2 teaspoon, Irish moss
                 1 teaspoon, diastatic enzyme powder

       Procedure:

       Crush pale  and crystal  malt. Loosely  crush black  patent malt.  Place
       oatmeal in cheesecloth. Mash all except 2 cups of  the black patent malt
       for 1-1/2  hours. Add  diastatic enzyme.  Sparge  and begin  boil.   Add
       extracts and licorice. After 15 minutes of boil,  add 1 ounce Tettnanger
       and continue boil. After another 15 minutes,  add 1/2 ounce Hallertauer.
       During last 15  minutes, add Irish  moss and 2  cups black  patent malt.
       During last 2 minutes of boil add 1 ounce  Hallertauer. Cool rapidly and
       pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed
       with normal single-stage fermentation.

       Comments:

       This recipe was developed by Kenneth Kramer who published it in the June
       1986 issue of All About Beer magazine. I won't comment  on the choice of
       hops.

       Specifics:

       Method: Extract

       O.G.: 1.078

       F.G.: 1.032










                                         5-12


       Chapter 5: Stout and Porter

                                      Mega Stout

       Source:   rogerl@Think.COM, Issue #101
                 3/15/89

       Ingredients:

                 2 cans, Munton & Fison stout kit
                 3 pounds Munton & Fison extra dark dry malt extract
                 2 cups chocolate malt
                 2 cups black patent malt
                 2 cups roasted barley
                 3 ounces Fuggles hops (boil)
                 1/2 ounce Cascade hops (finish)
                 ale yeast
                 1/4 teaspoon Irish moss
                 3/4 cup corn sugar (priming)

       Procedure:

       Steep whole grains in 6 cups  of water and bring to  boil. Remove grains
       at boil. Add extract  and boiling hops. Boil  1 hour. Add Irish  moss in
       last 15 minutes. After boil, add Cascade hops and steep 15 minutes. Cool
       and pitch yeast.

       Comments:

       This recipe was  developed by Doug  Hinderks, president of  the Northern
       Ale Stars Homebrewers Guild. The recipe was used as  the basis for "Ursa
       Stout," which follows.  Ursa differs in  the addition of  pale, crystal,
       and dextrin malts in place of some of the dry extract.

       Specifics:

       Method: Extract

       O.G.: 1.071

       F.G.: 1.020


















                                         5-13


       Chapter 5: Stout and Porter

                                   Ursa Major Stout

       Source:   rogerl@Think.COM
                 Issue #101, 3/15/89

       Ingredients:

                 2 cans, Munton & Fison stout kit
                 2 pounds, Munton & Fison light dry malt extract
                 1 pound, crushed pale malt
                 1 pound, crushed crystal malt
                 1/2 pound, dextrin malt
                 2 cups, chocolate malt
                 2 cups, black patent malt
                 2 cups, roast barley
                 2 ounces, Fuggles hops pellets (boil)
                 1-2 ounce, Willamette leaf hops (finish)
                 2 packs, M&F stout yeast
                 1/4 teaspoon, Irish moss
                 3/4 cup, corn sugar (priming)

       Procedure:

       Mash grains in  1-2 gallons of  water. Sparge with  enough water  to end
       with 2-3 gallons  in pot. Bring  to boil. Stir  in extract and  bring to
       boil. Add  boiling hops.  Boil 40  minutes. Add  Irish moss  in last  15
       minutes. At end of boil, add aromatic hops and  steep 15 minutes. Sparge
       into primary with enough water to make 6 gallons.  Cool and pitch yeast.
       Rack to secondary when initial blow off subsides. Prime and bottle about
       a month later.

       Comments:

       This brew is so dark I think the Irish moss may be superfluous. This was
       the most active brew  I've had in  a while. Expect  to use some  sort of
       blow off method for primary and then rack to  secondary with an airlock.
       Very black! Thick, but not as much as Guinness.  Well rounded flavor and
       smooth with  almost no  bite. Very  dark  head. Maybe  using less  roast
       barley and a bit more black  patent would lighten the head  and keep the
       body from  suffering.  Everybody who  tasted  it really  like  it. I  do
       believe I've found my house stout.

       Specifics:

        Method: Extract

       O.G.: 1.058

       F.G.: 1.016








                                         5-14


       Chapter 5: Stout and Porter
                                        Porter

       Source:   Gary Benson (inc@tc.fluke.COM)
                 Issue #124, 4/11/89

       Ingredients:

                 1 can, Munton & Fison dark hopped extract
                 1/2 can, Edme bitters kit
                 1 stick, brewers licorice
                 1/2 pound, toasted barley
                 1 pound, flaked barley
                 2 ounces, Cascade hops pellets
                 1 ounce, Northern Brewer hops pellets
                 Edme ale yeast

       Procedure:

       Make toasted barley into a tea. Bring flaked barley to boil. Sparge with
       kitchen strainer and boiling water. Boil extracts  and Cascade hops. Add
       Northern Brewer. Cool and Pitch.

       Comments:

       This makes  what I  consider  to be  an  excellent porter.  Fermentation
       seemed to take off and I bottled within 7  days of brewing. Fermentation
       took place at 74 degrees.

       Specifics:

       Method: Extract

       O.G.: 1.045

       F.G.: 1.005

       Primary Ferment: 2 days

       Secondary Ferment: 5 days



















                                         5-15


       Chapter 5: Stout and Porter

                                   Dextrinous Porter

       Source:   Peter Klausler (pmk@bedlam.cray.com)
                 Issue #177, 6/16/89

       Ingredients:

                 8 pounds, Munton & Fison 2-row pale malt
                 1-1/2 pounds, crystal malt
                 1/4 pound, chocolate malt
                 1/4 pound, black patent malt
                 1/2 pound, flaked barley
                 1 ounce, Willamette hops (boil)
                 1/2 ounce, Cascade hops (boil)
                 1/2 ounce, Cascade hops (finish)
                 yeast

       Procedure:

       Mash grains. Add  boiling hops  and boil  90 minutes.  Dry hop  with 1/2
       ounce Cascade.

       Comments:

       My mash temp was too high, as I misjudged the quantity of strike  liquor
       and the mash spent  a lot of time  in the 160-170 degree  range before I
       brought it  down  to  154 degrees.  Conversion  was  good (1.048  for  5
       gallons), but now after fermentation slowed to 1 bubble every 2 minutes,
       the gravity is 1.024.  I suspect there's nothing  I can do to  turn this
       sweet porter into the dry porter I intended so my question is, "Is there
       some style I can claim to  have intended in the first place?"  I guess I
       need some level of plausible brewability.

       Specifics:

       Method: All grain

       O.G.: 1.048

       F.G.: 1.024

















                                         5-16


       Chapter 5: Stout and Porter

                                    Crankcase Stout

       Source:   Marc San Soucie (hplabs!decvax!wang!mds)
                 Issue #178, 6/16/89

       Ingredients:

                 1 pound, crushed crystal malt
                 1 pound, crushed roasted barley
                 1-1/2 pounds, crushed black patent malt
                 9 pounds, Munton & Fison dark dry malt extract
                 1 can, John Bull dark hopped malt extract
                 2 inches, brewers licorice
                 2 ounces, Nugget leaf hops
                 2 ounces, Galena leaf hops
                 1 ounce, Cascade hops
                 2 packs, Doric ale yeast
                 1 ounce, amylase enzyme

       Procedure:

       Put grains  into two  gallons water  and  boil. When  pot reaches  boil,
       remove grains.  Add  dry  extract  and  stir.  Add  hopped  extract  and
       licorice. Add Nugget and  Galena hops. Boil 70  minutes. This was  a big
       thick mess  and needs  a big  pot---mine  boiled over.  Add Cascade  for
       finishing. Cool and pitch yeast and amylase. Put in a big fermenter with
       a blow tube---my batch blew the cover creating a marvelous mess all over
       the wall. Eventually rack to secondary and ferment a long time (at least
       3 weeks).

       Comments:

       An experiment in extravagance.

       Intimidating. Heavy, strong, thick. Not really drinkable after 4 months.
       Interesting, but not  completely enjoyable.  Too much  of too  many good
       things.

       Specifics:

       Method: Extract

       Secondary Ferment: 3 weeks +














                                         5-17


       Chapter 5: Stout and Porter

                                   Tina Marie Porter

       Source:   Doug Roberts (roberts%studguppy@lanl.gov)
                 Issue #378, 3/15/90

       Ingredients:

                 8 pounds, Klages 2-row malt
                 1 pound, Munich malt
                 1/2 pound, crystal malt (90L)
                 1/2 pound, chocolate malt
                 1/2 pound, black patent malt
                 1/2 pound, roasted barley
                 1/2 ounce, Northern Brewer hops (boil)
                 1/2 ounce, Cascade hops (boil)
                 1/2 ounce, Cascade hops (finish)
                 1 teaspoon, gypsum
                 1/2 teaspoon, Irish moss
                 14 grams, Whitbread ale yeast

       Procedure:

       The mash was done based on Papazian's temperature-controlled method. The
       boiling hops used were Northern  Brewer and Cascade, but  other hops can
       be used, this recipe uses 10.75 AAUs. The finishing hops are added after
       the boil and steep  while cooling with  an immersion chiller.  The Irish
       moss is  added  in  the last  20  minutes  of  the  boil. The  yeast  is
       rehydrated in 1/2 cup of 100 degree water.

       Comments:

       This was a marvelous bitter-sweet velvet black porter.

























                                         5-18


       Chapter 5: Stout and Porter

                                     Baer's Stout

       Source:   Michael Eldridge (dredge@hitchcock.Stanford.EDU)
                 Issue #380, 3/20/90

       Ingredients:

                 1/4 pound, flaked barley
                 1/4 pound, medium crystal malt
                 6 pounds, dark Australian malt extract
                 1/2 pound, dark Australian dry malt
                 1/4 pound, black patent malt
                 1/2 cup, molasses
                 2 ounces, Cascade hops (boil)
                 2/3 ounce, Northern Brewer hops (finish)
                 Wyeast British ale yeast

       Procedure:

       Steep flaked  barley and  crystal malt  for 50  minutes at  153 degrees.
       Strain and boil 90  minutes. Add 1/3 of  boiling hops after  30 minutes.
       Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of
       boiling hops. At end  of boil add  remaining hops. Steep.  Strain, cool,
       and ferment.

       Comments:

       This is based on one of the excellent recipes from  Dave Baer (from this
       digest). This one came out great! Apologies to Dave for what we may have
       done to the original.

       Specifics:

       Method: Extract

       O.G.: 1.051

       F.G.: 1.018



















                                         5-19


       Chapter 5: Stout and Porter

                                  Black Cat Stout #1

       Source:   Mark Stevens (stevens@stsci.edu)
                 Issue #349, 2/1/90

       Ingredients:

                 6.6 pounds, Munton & Fison dark extract syrup
                 1 pound, Munton & Fison dark dry extract
                 1/2 pound, black patent malt
                 3/4 pound, crystal malt
                 1/2 pound, roasted barley
                 1/2 cup, dark molasses
                 3/4 ounce, Willamette hops (boil)
                 3/4 ounce, Cascade hops (boil)
                 1 teaspoon, vanilla
                 1/2 cup, French roast coffee
                 2 packs, Edme ale yeast

       Procedure:

       Brew a  pot  of  coffee with  1/2  cup  of  French roast  coffee.  Steep
       specialty grains in water as it boils. Remove  grains. Boil malts, hops,
       and vanilla  60 minutes.  Strain wort  into  fermenter. Pour  in pot  of
       coffee. Add ice water to make 5 gallons. Pitch  yeast. Rack to secondary
       after 3 days. Bottle 23 days later.

       Comments:

       This stout turned out pretty tasty  and the coffee flavor  seems to come
       through more in  the aftertaste  with the  predominant flavor  being the
       dark malts. I should probably have let it ferment in the secondary a bit
       longer or not  used anything  for priming  because I  got a  few gushers
       after a couple months---but by then, most of the beer was gone anyway.

       Specifics:

       Method: Extract

       O.G.: 1.069

       F.G.: 1.028

       Primary Ferment: 3 days

       Secondary Ferment: 23 days











                                         5-20


       Chapter 5: Stout and Porter

                               Colorado Crankcase Stout

       Source:   Tom Hotchkiss (trh@hpestrh.hp.com)
                 Issue #352, 2/6/90

       Ingredients:

                 3.3 pounds, Edme SFX dark malt extract
                 3.3 pounds, John Bull dark malt extract
                 2 pounds, amber dry malt extract
                 1 pound, crystal malt
                 1 pound, roasted barley
                 1 pound, chocolate malt
                 3/4 pound, black patent malt
                 1/2 stick, brewers licorice
                 2 ounces, Brewers Gold hops
                 2 ounces, Fuggles hops
                 1/2 pound, French roast coffee beans
                 Wyeast #1028: British ale

       Procedure:

       Steep grains in water while heating. Remove  grains just before boiling.
       During boil, add licorice and extract. Add 1 ounce  of Brewer's Gold for
       60 minutes,  1 ounce  for 45  minutes,  and 1  ounce of  Fuggles for  30
       minutes. Cool  wort  and  pitch yeast.  Add  unground  coffee beans  and
       remaining ounce of Fuggles.  The next day  skim off all  crud, including
       coffee beans and hops. One  day later, rack to  secondary. Ferment three
       weeks and bottle.

       Comments:

       Wyeast #1028 does not seem to have high  attenuation, causing high final
       gravity. After 1 month in bottles, the beer  has low carbonation levels.
       I like it this way! The  beer feels thick and sweet. If  you want a good
       sweet stout, like Mackeson, this recipe with Wyeast #1028  is a good way
       to go. This stuff  is black! When  you pour a  bottle, it sucks  all the
       light out of  the room...you have  to drink it  in the  dark. Amazingly,
       there isn't much hops  aroma and taste, but  with so many  other flavors
       and aromas, you don't miss it.

       Specifics:

       Method: Extract

       O.G.: 1.065

       F.G.: 1.026

       Primary Ferment: 2 days

       Secondary Ferment: 3 weeks





                                         5-21


       Chapter 5: Stout and Porter

                                    Martin's Porter

       Source:   Martin Lodahl (pbmoss!mal@hplabs.HP.com)
                 Issue #315, 12/4/89

       Ingredients:

                 3 pounds, 2-row pale lager malt
                 10 ounces, black patent malt
                 8 ounces, wheat malt
                 4 pounds, Scottish light malt extract
                 12 AAUs, Northern Brewer hops (boil)
                 1 ounce, Fuggles hops (finish)
                 3 teaspoons, yeast nutrient
                 Edme ale yeast
                 1 teaspoon, gelatin finings
                 1/2 cup, corn sugar (priming)

       Procedure:

       Mash-in 3 minutes in  6 quarts of water  at 122 degree (strike  heat 126
       degree). Adjust pH to 5.0-5.5.  Protein rest 30 minutes  at 131 degrees.
       Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash
       out 5 minutes at 168 degrees. sparge with 2 gallons  of water at 168-160
       degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops
       at start of boil. Add finishing hops 10 minutes  before boil ends. Force
       cool and bring volume to 5 gallons. Pitch yeast.

       Comments:

       If this  beer  doesn't  have enough  body,  you  might try  substituting
       unmalted barley for the wheat malt and extend  starch conversion rest to
       2 hours. Bitterness can be reduced  by cutting back bittering  hops to 8
       AAUs or so.























                                         5-22


       Chapter 5: Stout and Porter

                                     Double Stout

       Source:   Chip Hitchcock (cjh@ileaf.com), Issue #520, 10/18/90

       Ingredients (for 2--1/2 gallons):

                 1/2 pound, crystal malt
                 1/4 pound, roasted barley
                 3.3 pounds, Mountmellick stout kit
                 1/2 pound, amber dry malt
                 1/2 teaspoon, gypsum
                 1/2 teaspoon, Irish moss
                 1/4 ounce, Fuggles hops plug
                 yeast

       Procedure:

       This is a 2-1/2 gallon recipe. Steep the grains 30 minutes in 1 quart of
       150 degree water. Strain out grains and bring liquid up to 3 quarts. Add
       stout kit, amber malt, gypsum and  boil 45 minutes. After  15 minutes of
       boiling, add Irish moss.   After removing from heat,  steep Fuggles hops
       pellets for 4 minutes. Strain into ice water and pitch yeast.

       Comments:

       This recipe is based on the Double Stout recipe that appeared in Zymurgy
       magazine, but the quantities have been adjusted to make a half batch.






























                                         5-23


       Chapter 5: Stout and Porter

                                Chocolate Point Porter

       Source:   Doug Roberts (roberts%studguppy@lanl.gov)
                 Issue #269, 10/2/89

       Ingredients:

                 7 pounds, unhopped extract syrup
                 1 pound, chocolate malt, not cracked
                 1/2 pound, black patent malt, not cracked
                 1/2 pound, crystal malt (90 degrees L.)
                 1/2 pound, Sumatra decaf coffee
                 1-1/2 ounces, Cascade hops (boil)
                 1/2 ounce, Cascade hops (finish)
                 yeast

       Procedure:

       Place chocolate, patent, and crystal malts in about 2 gallons of water
       and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of
       water. Bring to boil and add bittering hops. 30 minutes into the boil,
       add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in
       last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.


































                                         5-24


       Chapter 5: Stout and Porter

                                  Partial Mash Porter

       Source:   Martin Lodahl (mal@pbmoss.pacbell.com)
                 Issue #274, 10/10/89

       Ingredients:

                 3 pounds, 2-row pale lager malt
                 10 ounces, black patent malt
                 6 ounces, crystal malt
                 4 pounds, Australian dark extract
                 11 AAUs, Northern Brewer hops
                 Doric yeast
                 1/2 cup, corn sugar (priming)

       Procedure:

       Mash-in (6 quarts water) at  131-122 degrees, stir 3  minutes. Adjust pH
       to 5.0-5.5  (using calcium  carbonate or  gypsum). Protein  rest 131-120
       degrees for 30  minutes. Starch conversion  155 degrees for  60 minutes.
       Mash out at 168 degrees for 5 minutes. Sparge with  2 gallons of 168-160
       degree water. Bring  liquid to boil  and add extract  and hops.  Boil 60
       minutes.

       Comments:

       The result is  sweet, but very  tasty. My next  batch of porter  will be
       somewhat drier, tending toward stout. Changes will  include a less sweet
       extract (Scottish light), dropping the crystal  malt altogether, bumping
       the bittering hops  up a point,  adding an ounce  of Fuggles  10 minutes
       before the end of the boil  for finish,and going to Edme  yeast, which I
       believe to be more attenuative. I'm also toying with  the idea of adding
       8 ounces  of wheat  malt to  improve the  head, which  is the  only real
       defect this beer seems to have.























                                         5-25


       Chapter 5: Stout and Porter

                                         Stout

       Source:   Allen Hainer (ajhainer@violet.waterloo.edu)
                 Issue #281, 10/18/89

       Ingredients:

                 8.8 pounds, unhopped dark malt extract
                 1 pound, roasted barley
                 1 pound, wheat malt
                 1/2 pound, black patent malt
                 1/2 pound, chocolate malt
                 4 ounces, Bullion hops (boil)
                 1 ounce, Cascade hops (finish)
                 yeast

       Procedure:

       The bullion hops are added 30  minutes into the boil.  I used pelletized
       hops and there  was a  huge amount  of sediment  when I  racked it---not
       sediment in the normal sense---it was mostly beer  with hops floating in
       it, but it was too thick to go through the siphon.

       Comments:

       This is better than any stout I have ever tasted. It is based on the
       stout recipe posted by Marc San Soucie in Digest #219.

       Specifics:

       Method: Extract

       O.G.: 1.075

       F.G.: 1.035






















                                         5-26


       Chapter 5: Stout and Porter

                                   All Grain Porter

       Source:   Doug Roberts (roberts%studguppy@lanl.gov)
                 Issue #296, 11/4/89

       Ingredients:

                 8 pounds, American 6-row (Klages) malt
                 1 pound, Munich malt
                 1/2 pound, crystal malt (90L)
                 1/2 pound, black patent malt
                 1/2 pound, chocolate malt
                 1/2 pound, roasted barley
                 1 teaspoon, calcium carbonate
                 1 ounce, Northern Brewer hops (boil)
                 1/2 ounce, Cascade hops (boil)
                 1/2 ounce, Cascade hops (finish)
                 Whitbread ale yeast

       Procedure:

       Use Papazian's temperature-controlled mash procedure. Sparge and boil.

       Comments:

       This recipes is  based on Papazian's  "Silver Dollar Porter."  I suspect
       the difference in  quality between  this batch and  an extract  batch is
       going to be the difference between fresh-brewed  coffee and instant. The
       wort had a  much better hot  and cold break  than I've  ever experienced
       using extracts, and it tasted better too.

       Specifics:

       Method: All grain

       O.G.: 1.051





















                                         5-27


       Chapter 5: Stout and Porter

                                    Sweet Darkness

       Source:   Marty Albini (martya@hp-sdd@hplabs.csnet)
                 Issue #298, 11/8/89

       Ingredients:

                 7 pounds, Australian light syrup
                 1 pound, chocolate malt, cracked
                 1-1/2 pounds, black patent, uncracked
                 12 ounces, crystal malt, cracked
                 12 ounces, lactose
                 2 ounces, Kent Goldings hops (whole leaf)
                 1 teaspoon, salt
                 1 teaspoon, citric acid
                 2-1/2 teaspoons, yeast nutrient
                 yeast

       Procedure:

       Bring the wort  to boil (water  and syrup to  make 3 gallons),  then add
       crystal. Boil 10 minutes, then add  hops. Boil 5 minutes.  Turn off heat
       and add chocolate and black patent  malt in a grain bag.  Steep about 10
       minutes. Sparge grain  bag with  about 2 gallons  of boiling  water. Add
       lactose. Chill and pitch.  When fermented, try  priming with 3/4  cup of
       light dry malt extract.

       Comments:

       This is  based on  Doug Roberts'  Mackeson  Triple clone.  This will  be
       lighter than  the real  Mackeson's  with a  lighter  head. Very  similar
       aromas and  head retention.  Overall a  resounding success.  One or  two
       things I'll do different next time: Reduce black patent  malt to 1/2 cup
       (crushed), add a bit of dextrin to increase body, and  maybe add a touch
       of roasted barley.  I recommend  this to anyone  who likes  their coffee
       strong, with cream and sugar.

       Specifics:

       Method: Extract

       O.G.: 1.057

       F.G.: 1.022













                                         5-28


       Chapter 5: Stout and Porter

                                Broglio's Quaker Stout

       Source:   Jim Broglio (microsoft!jamesb@uunet.uu.net)
                 Issue #334, 12/29/89

       Ingredients:

                 6 pounds, dry amber extract
                 1 pound, crystal malt
                 1/2 pound, roasted barley
                 1 pound, Quaker oats
                 1 ounce, Eroica hops (boil)
                 1 ounce, Kent Goldings hops(finish)
                 2 packs, Edme ale yeast

       Procedure:

       In two gallons of  cold water, add  crystal, barley, and  oatmeal. Steep
       until water comes to boil. Sparge with about 1 gallon  of hot water. Add
       dry extract. Bring to boil. Add Eroica hops. Boil 45  minutes. In last 5
       minutes of  boil, add  Kent Goldings  hops.  Cool to  about 75  degrees.
       Transfer to primary and pitch yeast. Have a homebrew and wait.

       Comments:

       This is very  lightly carbonated, but  that I can  live with.  Could use
       more hops. Smooth aftertaste. Overall, I give it a thumbs up.






























                                         5-29


       Chapter 5: Stout and Porter

                                Original Oatmeal Stout

       Source:   Jay Hersch (75140.350@compuserve.com)
                 Issue #459, 7/14/90

       Ingredients:

                 6.6 pounds, John Bull dark extract
                 1-1/2 pounds, plain dark extract
                 2 ounces, Bullion hops (boil)
                 1/2 pound, steel cut oats
                 7 grams, Muntona ale yeast
                 Irish moss
                 water crystals

       Procedure:

       This is the first of a series of experiments  in brewing oatmeal stouts.
       It is an extract brew, with any specialty grains (not in this particular
       recipe) being added in the standard stovetop method and removed at boil.
       When grains are used, they are cracked with a rolling pin and boiled for
       30 minutes before straining.

       Comments:

       These recipes rank among my best  beers. This one probably  had the most
       noticeable oat flavor of all  the variations due to  the balance between
       the amount of malt and oats. It had a nice deep  dark head, opaque color
       and smooth creamy flavor. I'd probably use an Irish  liquid ale yeast or
       Whitbread if I did this again.

       Specifics:

       Method: Extract

       O.G.: 1.042

       F.G.: 1.021



















                                         5-30


       Chapter 5: Stout and Porter

                                      Second Try

       Source:   Jay Hersh (75140.350@compuserve.com)
                 Issue #459, 7/14/90

       Ingredients:

                 6.6 pounds, John Bull plain light extract
                 1-1/2 pounds, plain dark dry extract
                 3/4 pound, black patent malt
                 1/4 pound, roasted barley
                 1/2 pound, chocolate malt
                 1/2 pound, steel cut oats
                 7 grams, Muntona ale yeast
                 1/2 ounce, Fuggles hops (boil)
                 1 ounce, Hallertauer hops (boil)
                 1-1/2 ounces, Cascade hops (finish)
                 Irish moss
                 water crystals

       Procedure:

       This is the second of a series of experiments in brewing oatmeal stouts.
       It is  an extract  brew, with  specialty  grains being  added using  the
       standard stovetop method and removed at boil. When grains are used, they
       are cracked  with  a  rolling  pin  and boiled  for  30  minutes  before
       straining. The finishing  hops are added  in the last  5 minutes  of the
       boil.

       Comments:

       The addition of grains made  the oatmeal less noticeable.  Color and hop
       balance were good again. Irish  ale yeast could yield  some nice results
       and I think the steel cut oats need to be bumped up  to 1 pound to bring
       them to the fore.

       Specifics:

       Method: Extract

       O.G.: 1.050

       F.G.: 1.022














                                         5-31


       Chapter 5: Stout and Porter

                                    Not So Oatmeal

       Source:   Jay Hersch (75140.350@compuserve.com)
                 Issue #459, 7/14/90

       Ingredients:

                 3.3 pounds, Munton & Fison plain light extract
                 4 pounds, Alexanders pale unhopped extract
                 1/2 pound, black patent malt
                 1/4 pound, roasted barley
                 1/2 pound, crystal or cara-pils malt
                 1/2 pound, steel cut oats
                 1 ounce, Hallertauer hops (boil)
                 3/4 ounce, Fuggles hops (boil)
                 1 ounce, Cascade hops (finish)
                 1/2 ounce, Cascade hops (dry)
                 14 grams, Muntona ale yeast
                 Irish moss
                 water crystals

       Procedure:

       This is the third of a series of experiments  in brewing oatmeal stouts.
       It is an extract brew, with specialty grains being added in the standard
       stovetop method and removed at  boil. Grains are cracked  with a rolling
       pin and boiled for 30  minutes before straining. The  finishing hops are
       added 5 minutes  before the  end of the  boil. The  dry hopping  is done
       after 4 days in the primary.

       Comments:

       This turned out  real fruity, probably  because of the  Alexander's. Dry
       hopping also helped, again the amount of steel oats  to other grains was
       too low. To get opaqueness it  was necessary to use at  least 1-2 pounds
       of dark malt extract; because I didn't do that, this was more of a brown
       ale in color and body.

       Specifics:

       Method: Extract

       F.G.: 1.018














                                         5-32


       Chapter 5: Stout and Porter

                               Most Recent Oatmeal Stout

       Source:   Jay Hersch (75140.350@compuserve.com)
                 Issue #459, 7/14/90

       Ingredients:

                 6.6 pounds, Munton & Fison light unhopped extract
                 3.3 pounds, Munton & Fison dark unhopped extract
                 1/2 pound, cara-pils malt
                 1/2 pound, black patent malt
                 1/2 pound, roasted barley
                 3/4 pound, steel cut oats
                 1/2 pound, malt-dextrin
                 2 ounces, Sticklbrackt hops (boil)
                 1 ounce, Bullion hops (boil)
                 1 ounce, Cascade hops (finish)
                 1 ounce, Cascade hops (dry)
                 14 grams, Whitbread ale yeast
                 Irish moss/water crystals

       Procedure:

       Last in the series  of experiments in brewing  oatmeal stouts. It  is an
       extract brew, with specialty  grains being added in  the standard stove-
       top method and removed  at boil. Grains are  cracked with a  rolling pin
       and boiled for 30  minutes before straining. The  Sticklbrackt are added
       in 1/2 ounce batches at 20 minute intervals, the Bullion  1/2 ounce at a
       time in between the Sticklbrackt. The finishing hops are added 5 minutes
       before the end of the boil. The dry hopping is done in the primary.

       Comments:

       Darker and  more astringent  than the  other recipes,  also more  boldly
       hopped but still well-balanced due to the higher  gravity. A little like
       Xingu or Mackesons with its residual sweetness.

       Specifics:

       Method: Extract

       F.G.: 1.030















                                         5-33


       Chapter 5: Stout and Porter

                                   Mocha Java Stout

       Source:   Guy McConnel (ingr!b11!mspe5!guy@ uunet.UU.NET)
                 Issue #814, 1/31/92

       Ingredients:

                 7 pounds, Glenbrew Irish Stout Kit
                 1/4 pound ( 1 cup ), Flaked Barley
                 1/8 pound ( 1/2 cup ), Black Patent Malt
                 1/2 ounce, Fuggles hop pellets (bittering - 60 min)
                 1/2 ounce, Fuggles hop pellets (flavoring - 10 min)
                 4 ounces, Ghirardelli unsweetened chocolate
                 2 cups, Brewed Coffee (Monte Sano blend)
                 1 package, WYeast #1084 Irish Stout Yeast
                 3/4 cup, Corn sugar (bottling)

       Procedure:

       Brew coffee using  2 scoops coffee  to 12 oz.  cold water.  Steep flaked
       barley and cracked black patent for 45 minutes.  Bring 1.5 gallons water
       to a boil  in brewpot,  sparge in  grains, and  add extract  and boiling
       hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for
       10 more minutes. Remove from heat and carefully stir in coffee. Cool and
       pour into fermenter containing 3 gallons  cold (pre-boiled) water. Pitch
       yeast. Rack  to secondary  when vigorous  fermentation subsides.  Bottle
       with 3/4 cup corn sugar.

       Comments:

       The "Monte Sano blend" coffee is  a mild coffee (sorry  I can't remember
       exactly which coffees are blended to make this) that I  buy locally in a
       coffee store. I wanted something mild for the first attempt so as not to
       overdo it. This beer turned out wonderfully black  and the chocolate and
       coffee come out nicely in the aroma and flavor. In spite  of the oils in
       the chocolate, it has a rich,  creamy head that stays with  it until the
       bottom of the glass. The low  hopping rate is due to the  fact that both
       the coffee and the  chocolate add to the  bitterness and I  wanted their
       aromas to dominate this beer. It has been well received  by all who have
       tried it.  I  called  it "Three  Passions  Stout"  because three  of  my
       favorite tastes  (from  the  world of  food  and  beverages anyway)  are
       chocolate, coffee, and stout---not necessarily in that order. I have set
       aside two six-packs of this to  see how well it ages (if  I can leave it
       alone, that is).













                                         5-34


       Chapter 5: Stout and Porter

                                    Alcatraz Porter

       Source:   Bryan Gros (bgros@sensitivity.berkeley.edu)
                 Issue #815, 2/3/92

       Ingredients (for 3 gallons):

                 4--1/2 pounds, barley (pale malt)
                 4 ounces, wheat malt
                 8 ounces, Munich malt
                 9 ounces, Crystal/Chocolate mixture
                 4 ounces, Black Patent
                 1/4 cup, molasses
                 1.6 ounces, Cascade Hops (5.8AAU) (Bittering)
                  1/2 ounce, Mt. Hood Hops (3.8AAU??) (Bittering)
                 0.4 oz Cascade (finish)
                 Wyeast English Ale

       Procedure:

       Add all grains, crushed, to 6qts  water at 55C. Wait 30  min. Raise temp
       to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5
       min. Sparge with 75C water.   Bring to boil, add  molasses, Cascade, and
       Mt. Hood hops.  Boil  one hour.  Add  finishing hops. Boil 5  min.  Cool
       down in sink.  Add yeast from starter.

       Comments:

       I recently tasted my all-grain porter against Anchor's and the big thing
       I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but
       it does not have that creamy feel. This was my  first all-grain brew and
       my first porter.

       It has a good malt flavor. Next time I would cut back on the hops some.

       Specifics:

       O.G.: 1.054

       F.G.: 1.010

       Primary Ferment: 10 days















                                         5-35


       Chapter 5: Stout and Porter

                                    Speedball Stout

       Source:   Stephen E. Hansen (hansen@gloworm.Stanford.EDU)
                 Issue #747, 10/24/91

       Ingredients:

                 6 pounds, Dark Australian malt extract
                 1/2 pound, Dark Australian dry
                 1/3 pound, Coffee, whole bean (I use Peet's Costa Rican, a
                 fairly dark roast)
                 4 ounces, black patent malt
                 4 ounces, Flaked Barley
                 4 ounces, Medium Crystal malt
                 4 ounces, molasses
                 2 ounces, cascade (bittering) at 4.7 AAU
                 2/3 ounce, northern brewers (aromatic)
                 Sierra Nevada yeast culture

       Procedure:

       Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil
       for 90  minutes.  Add black  patent  malt and  molasses  at 45  minutes.
       Bittering hops in thirds  each 30 min. Fill  a hops bag with  the coffee
       and aromatic hops and add to  the hot wort just before  chilling. If you
       don't have a wort chiller  you'd better wait until  pitching. Remove the
       bag after  about 24  hours or  when  the fermentation  is going  strong,
       whichever is  longer. Rack  to secondary  once initial  fermentation has
       died down, about 5 to 6 days.

       Comments:

       The last couple  of times  I've left the  bag of  coffee beans  and hops
       until racking without over  doing the coffee  flavor. This cuts  down on
       the potential for contamination. We've been using  a Sierra Nevada yeast
       culture for  the  last few  batches  and it's  been  a  very nice  brew.
       Prestarted Wyeast British Ale yeast has worked  well also. Sierra Nevada
       yeast culture is not terribly attenuative  and the last batch  was a bit
       sweeter than I'd prefer. Next  time I'll use Wyeast's  Irish Stout Yeast
       that Florian and others have recommended.

       Specifics:

       O.G.: 1.049--1.051

       F.G.: 1.017--1.020

       Primary Ferment: 5--6 days at 55 degrees









                                         5-36


       Chapter 5: Stout and Porter

                                     Mach Guinness

       Source:   Kevin L. Scoles (kscoles@pnet51.orb.mn.org)
                 Issue #646, 5/28/91

       Ingredients:

                 5 pounds, pale 2 row British malt
                 1 pound, rolled barley
                 1 pound, roasted barley
                 2 pounds, light dry malt extract
                 2 cups, corn sugar
                 2 ounces, bullion Hops (1.5 boiling, 0.5 finishing)
                 (preferably whole)
                 1 package, Whitbread Ale Yeast

       Procedure:

       Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees.
       Protein rest  30 minutes.  Starch  conversion 2  hours  at 153  degrees.
       Mashed out 15 minutes at 168 degrees. Sparged with  4 gallons 172 degree
       water. Add the 2 pounds  dry ME and the  2 cups sugar. Bring  to a boil.
       Add 1 1/2 ounces of hops.  Boil 1 hour. Add 1/2 ounce  of hops, turn off
       heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into
       fermenter, and pitch yeast.

       Bottling: one to two days before  bottling, sour two bottles  of ale. To
       do this, pour two  bottles of ale into  a steril glass  container. Cover
       with a  clean cloth  secured with  string  or rubber  band.  Put in  the
       cupboard (or somewhere relatively  dark and warm)  and let stand  one to
       two days. It should  sour, but not mold.  Add 2/3 cup corn  sugar to the
       sour ale and boil  for 10 minutes. Pour  into bottling bucket.  Add sour
       ale and bottle as usual.

       Comments:

       This stout is creamy, but not as heavey as some, with  a head that takes
       almost 30 seconds to form, lightly bitter, with that  back of the throat
       sourness from the soured ale.

       Specifics:

       Primary Ferment: 7 days

       Secondary Ferment: 6 to 9 days

       O.G.: 1.066

       F.G.: 1.016








                                         5-37


       Chapter 5: Stout and Porter

                               Lutzen's Pleasing Porter

       Source:   Karl Lutzen (lutzen@novell.physics.umr.edu)
                 Issue #700, 8/13/91

       Ingredients:

                 3 pound can John Bull unhopped Dark
                 3 pound bag Northwestern Amber Malt extract
                 1-1/2 ounces Clusters 6.9% alpha (boil)
                 1 ounce Cascades 5.6% alpha (finish)
                 Ale yeast (your choice)

       Procedure:

       Bring 2 gallons of water and  malt to a boil. Add 1/2  ounce Clusters at
       beginning of boil, 20  minutes, and 40 minutes.  After 60 min.  turn off
       heat, and add  Cascades. At  this point it  was late  in the  evening, I
       poured the  wort  into  my sanitized  bottling  bucket  and brought  the
       quantity up  to  5 gals.  and  stuck the  whole  thing  in the  beverage
       refrigerator. Next morning I  siphoned off the wort  into the fermentor,
       leaving all those hop  particles behind, pitched  the yeast. Put  on the
       blow tube, and  put the fermenter  back in the  refrigerator. I  had the
       temperature set at 50 degrees.

       After a week,  I replaced  the blow  tube with  an airlock,  and bottled
       after a month of fermenting.

       Comments:

       Very smooth, nice hop balance, but a bit heavy for  a summer drink. Will
       try to save the rest for this fall. This might be considered a lager due
       to the refrigeration. It  was only done because  the ambient temperature
       of my basement "brewing room" hits 75-80 Degrees during the summer heat.
       I brewed  this in  early spring  as an  ale (65  degrees) and  strangely
       enough, they taste very similar.  (Drink a bottle of  one version, wait,
       drink a bottle of the other, results: Who cares. Both are great.)

       Specifics:

       O.G.: 1.052

       F.G.: 1.016

       Primary Ferment: 1 month at 50 degrees












                                         5-38


       Chapter 5: Stout and Porter

                                     Double Stout

       Source:   Spencer W. Thomas (Spencer.W.Thomas@med.umich.edu)
                 Issue #732, 9/26/91

       Ingredients:

                 3 gallons, water
                 10 pounds, dark malt extract
                 1 pound, black patent malt
                 2 pounds, crystal malt
                 1/2 pound, flaked barley
                 1/4 pound, roasted barley
                 1/2 licorice stick
                 1 teaspoon, ascorbic acid
                 1/2 teaspoon, citric acid
                 1 teaspoon, Irish moss
                 2 1/2 ounce, Bullion hops
                 1 1/2 ounce, Kent Golding hops
                 2 teaspoons, yeast nutrient
                 3/4 ounce, ale yeast (three standard packages)

       Procedure:

       Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes.
       Add black patent  malt through  Irish moss. Boil  for 5  minutes. Remove
       from heat and add Kent Golding  hops. Steep for 5 minutes.  Cool and add
       yeast nutrient  and  ale yeast.  When  fermentation  has "stopped",  add
       priming sugar and bottle.

       Comments:

       My batch fermented in about a week (house temperature ranging between 60
       and 68). It was  barely drinkable after 6  weeks, but delicious  after 3
       months. It's now  been almost 5  years, and the  last few bottles  are a
       little faded and mellow but still quite good.

       Specifics:

       O.G.: 1.086

       F.G.: 1.020

       Primary Ferment: 7--11 days













                                         5-39


       Chapter 5: Stout and Porter

                                 Christmas in Ireland

       Source:   Guy D. McConnell (uunet!ingr.com!b11!mspe5!guy)
                 Issue #727, 9/19/91

       Ingredients:

                 4 pounds, Mountmellick Irish Stout Extract
                 3 pounds, Munton & Fison Amber DME
                 1/2 pound (2 cups), Crystal Malt (60 Lovibond)
                 1/4 pound (1 cup), Black Patent Malt
                 1 ounce, Bullion hops (bittering)
                 1/2 ounce, Hallertau hops (finishing)
                 1 pound, Clover Honey
                 12 inches, Cinnamon sticks (or 6 teaspoons ground cinnamon)
                 4 ounces, Ginger Root, freshly peeled and grated
                 2 teaspoons, Allspice
                 1 teaspoon, Cloves
                 4 Grated rinds from medium size oranges
                 1 package WYeast #1084 Irish Stout Yeast

       Procedure:

       Simmer honey  and spices  in covered  pot  for 45  minutes. Add  cracked
       grains to 2 gallons cold water  and bring to a boil. As  soon as boiling
       starts, remove grains with  a strainer. Add malt  extracts and bittering
       hops and boil  for 55 minutes.  Add finishing hops  and boil for  5 more
       minutes. Remove from  heat. Stir  in honey and  spice mixture  and cool.
       Strain into  fermenter  containing 3  gallons  cold (previously  boiled)
       water and pitch yeast  (when cool). After vigorous  primary fermentation
       subsides, rack into secondary. Bottle with 7 ounces  corn sugar or 1-1/4
       cups DME when fermentation completes.

       Comments:

       I haven't tried  it yet but  it smells  great. I hope  it will  become a
       favorite. Enjoy.




















                                         5-40


       Chapter 5: Stout and Porter

                                    All-Grain Stout

       Source:   Brian Bliss (bliss@csrd.uiuc.edu)
                 Issue #736, 10/2/91

       Ingredients:

                 3 pounds, Klages
                 3 pounds, pale malt (darker)
                 2 pounds, pale malt (very light)
                 2 pounds, Vienna malt
                 2 pounds, barley flakes
                 1 pound, untyped malted barley
                 8 ounces, roasted barley
                 8 ounces, black patent
                 8 ounces, chocolate
                 24 grams, Buillion hops
                 30 grams, Cascade hops
                 4 grams, Hallertauer hops
                 Wyeast German ale

       Procedure:
       all-grain recipes:stout
       The flaked  barley has  no husk,  so I  saw no  reason not  to grind  it
       finely. Mash in at 130 degrees.  Let rest 20 minutes or so.  Mash at 150
       degrees for 115 minutes.  Sparge. Let the spargings  settle. What seemed
       to be 3 or  4" of hot break  settled out of the  initial spargings! Boil
       for 2 hours. Add hops as follows: 14 grams bullion  and 16 grams cascade
       (very fresh) for 1:45. 10 g  bullion and 14 g cascade for  1:05. 4 grams
       hallertauer finish. Chill with an immersion chiller, and strain the wort
       through the hops. Makes about 5.5 gallons of 1.068 wort.

       Comments:

       I had 374 out of 450 pt * gals of possible  extraction, so an efficiency
       of about 85%.

       Specifics:

       O.G.: 1.068

       Primary Ferment at 65 degrees















                                         5-41


       Chapter 5: Stout and Porter

                                      Stout Stout

       Source:   Russ Gelinas (r_gelinas@unhh.unh.edu)
                 Issue #740, 10/8/91

       Ingredients:

                 10 pounds, pale malt (2-row)
                 1 pound, roasted barley
                 1 pound, flaked barley
                 1/2 pound, crystal malt
                 1+ ounce, Centennial whole hops (at 10.1 AAU) no finishing
                 hops
                 Wyeast Chico ale slurry

       Procedure:

       Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90
       minutes. Mash out. Sparge  with 170 degree  water. Collect 5  gallons or
       so. Boil for 60 minutes with hops going it at beginning of boil.





































                                         5-42


       Chapter 5: Stout and Porter

                              Bitch's Brew Oatmeal Stout

       Source:   Peter Glen Berger (pb1p+@andrew.cmu.edu)
                 Issue #741, 10/9/91

       Ingredients:

                 6 pounds, dark dry malt extract
                 2 pounds, amber dry malt extract
                 1 pound, crystal malt, cracked
                 3/4 pound, roasted barley, cracked
                 1/2 pound, black patent malt, cracked
                 2 ounces, Bullions hops (boiling)
                 1/2 ounce, Willammette hope (finishing)
                 2 cups, Quaker Oats
                 2 packages, Whitbread Ale Yeast

       Procedure:

       Steep the Oats, and  the cracked grains for  1/2 hr in cold  water. Heat
       mixture and remove grains  as boil is reached.  Throw in malts  and make
       your wort. Boil  Bullions for 45  minutes, Willammette for  5-7 minutes.
       Have fun.

       Comments:

       This beer improves substantially after  about 2 weeks in  the bottle, as
       hop aroma subsides and the  large amount of roasted  barley assumes it's
       place in the  forefront. It's my  favorite beer to  date, but if  I were
       going to brew it again I  might cut back on the roasted  barley by about
       .25 pound, and lessen the boiling  hops (either to 1  ounce of Bullions,
       or 1.5 ounce  of some  lower alpha  hop). Whitbread  ale yeast  was used
       because of the low  attenuation rate: this stout  is NOT sweet,  but has
       lots and lots of body.

       Specifics:

       O.G.: 1.052

       F.G.: 1.029

















                                         5-43


       Chapter 5: Stout and Porter

                                   Rainy Day Porter

       Source:   Chuck Coronella (coronellrjds@che.utah.edu)
                 Issue #744, 10/21/91

       Ingredients:

                 2 pounds, Alexander extract syrup (pale)
                 4 pounds, Yellow Dog extract syrup (amber)
                 1-1/4 pounds, Brown Sugar
                 1/2 pound, Black Patent
                 1/4 pound, Roasted Barley
                 1/2 pound, Crystal (60 degree L)
                 1/2 pound, Crystal (40 degree L)
                 1/4 pound, Chocolate Malt
                 22 AAU (2 ounce Nugget), 60 minutes boil
                 3 ounce, Fresh Grated Ginger; 10 minutes boil
                 1 ounce, Cascade
                 Ale yeast (see comments)

       Procedure:

       Steep grains at  150 degrees for  40 minutes before  boil. Add  malt and
       brown sugar. Boil for 60 minutes.  Add Nugget hops at  begining of boil.
       Add ginger last 10 minutes of boil. Turn off heat  and add Cascade hops.
       Allow to steep for  10 minutes. Cool wort  with chiller. Rack  off trub.
       Add water to make total about  5.3 gallons. Pitch yeast.  Bottle 3 weeks
       later.

       Comments:

       I used two types of yeast pitched simultaneously for  this brew. One was
       5 grams (rehydrated) Doric Ale yeast, and the other was a "large" sample
       taken from a previous (cherry ale) brew a  few weeks earlier, originally
       Whitbred Ale yeast. Obviously, this is  a very heavy ale,  almost like a
       stout. I'd liken the  flavor to Sierra  Nevada's porter, but  heavier, a
       little sweeter, and with (delicious) ginger. After about  3 weeks in the
       bottle, it was,  uh, WOW!!! Delicious!!  What a combination  of flavors!
       I'd say that this is the correct amount of ginger for such a dark, heavy
       ale (for my taste).  I've had (lighter) ales  with too much  ginger, but
       this was just right.

       Specifics:

       O.G.: 1.057

       F.G.: 1.016

       Primary Ferment: 3 weeks








                                         5-44


       Chapter 5: Stout and Porter

                                   Sweetport Porter

       Source:   Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA)
                 Issue #743, 10/18/91

       Ingredients (for 6 gallons):

                 3.3 pounds, Munton & Fison dark malt extract syrup
                 2.2 pounds, dark dried malt extract
                 1.1 pounds, light dried malt extract
                 8.5 ounces, malto-dextrin powder
                 1.1 pounds, crystal malt (40 L)
                 4-1/4 ounces, chocolate malt
                 4-1/4 ounces, black patent malt
                 1 cup, light clover honey
                 1 cup, brown sugar
                 1/3 cup, blackstrap molasses
                 1 ounce, Clusters hop pellets (boil)
                 1 ounce, Cascade hop pellets (boil)
                 1/2 ounce, Cascade hop pellets (finish)
                 1 teaspoon, gypsum
                 1/4 teaspoon, Irish moss (15 minutes)
                 3/4 cup, dextrose (to prime)
                 1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084)

       Procedure:

       Crush grains and steep for 30  minutes in water at 158  degrees.  Strain
       into boiling  vessel  and  sparge  with  158  degrees  water.  Add  malt
       extracts, dextrin, honey, brown sugar, molasses and  gypsum and bring to
       a boil. Add boiling hops 5 minutes into boil, Irish moss for the last 15
       minutes and finishing hops in last 5 minutes. Total  boil of 50 minutes.
       Cool to at least 68  degrees before pitching yeast.  Prime with dextrose
       as usual.

       Comments:

       Although I tend towards all grain brewing it seems I always come back to
       this one as my Porter. The rich body and residual sweetness of this beer
       is something  which I  have found  hard  to replicate  in  an all  grain
       recipe.  This  beer  finished  2nd  at   the  Canadian  Amateur  Brewers
       Association national competition in 1989 and a  variation of this recipe
       finished 3rd  in 1990.  The yeast  strain  is critical  as  well as  the
       molasses to get the most out of this beer.

       Specifics:

       O.G.: 1.066

       F.G.: 1.025

       Primary Ferment: 5 days

       Secondary Ferment: 3 weeks



                                         5-45


       Chapter 5: Stout and Porter

                          Black Dwarf Imperial Oatmeal Stout

       Source:   David Klein (paklein@ccit.arizona.edu)
                 Issue #749, 10/28/91

       Ingredients (for 6 gallons):

                 3.3 pounds, liquid Northwestern amber
                 3.3 pounds, liquid Northwestern dark
                 3 pounds, pale 2 row
                 2 pounds, dark crystal (90 Lovibond)
                 2 pounds, flaked barley
                 1-1/2 pounds, steel cut oats
                 1 pound, wheat malt
                 3 cups, roasted barley
                 1-3/4 cups, black patent
                 1-1/2 cups, molasses
                 <1 cup, chocolate
                 5 ounces, malto dextrin
                 1 stick, brewer's licorice
                 1-1/2 ounces, Northern Brewers leaf hops
                 1/2 ounce, Mt. Hood pellets
                 2 ounces ,3.0 alpha Hallertau
                 1 quart+, starter---Wyeast Irish Ale

       Procedure:

       Mash all grain like  substances for 1 hour  at 130-140 degrees  in 2-1/2
       gallons water. Add 1-1/2 gallons boiling water to  bring to 160 degrees.
       Hold there for 1-1/2  hours. The high temp  is used to get  a high final
       gravity. Sparge with 5 gallons fresh 170 degree water.  Bring to a boil,
       and add Northern Brewers.  Boil for 60 minutes.  Add Mt. Hood  and irish
       moss 15 minutes before the end of the boil. Cool, place in fermenter and
       pitch yeast. Dryhop with Hallertau in secondary.

       Comments:

       A heavy thick brew. The flavor lasts for upwards of  a minute. (hops and
       dark grains  followed by  full  malt and  grain  flavor, finishing  with
       molasses. Bit alcoholic tasting when warm.

       Specifics:

       O.G.: 1.090

       F.G.: 1.032

       Primary Ferment: 7 days









                                         5-46


       Chapter 5: Stout and Porter

                                  Josh's Better Xingu

       Source:   joshua.grosse@amail.amdahl.com
                 Issue #757, 11/7/91

       Ingredients:

                 6.6 pounds, M&F Dark Extract
                 1 pound, Crystal Malt
                 1/2 pound, Chocolate Malt
                 1/4 pound, Black Patent Malt
                 1/4 pound, Roast Barley
                 1/2 pound, Lactose
                 2 ounces, Northern Brewer (Boiling only. No finishing hops.)
                 Gypsum
                 3/4 cup, Dextrose (priming)
                 Wyeast 1028

       Procedure:

       Crack and steep specialty grains at 150 degrees for about an hour in 1/2
       gal water. Sparge with 1.5 gallons of 165 degree  water. Add the extract
       and gypsum.  When boiling,  add the  hops. Boil  for one  hour. Add  the
       lactose to the boil for the last 15 minutes.

       Comments:

       I've tried to duplicate Xingu, but reduce some of the roast barley bite.
       I think I've succeeded, though I haven't done a side by side comparison.
       I believe that Xingu  is what's known in  the UK as  a milk stout,  as I
       believe that lactose is  used to add body  and to very  slightly sweeten
       the flavor.

       Specifics:

       O.G.: 1.042

       F.G.: 1.021

       Primary Ferment: 3--7 days

       Secondary Ferment: 7--14 days















                                         5-47


       Chapter 5: Stout and Porter

                             Dark of the Moon Cream Stout

       Source:   Steve Slade (sslade@ucsd.edu)
                 Issue #764, 11/20/91

       Ingredients:

                 5 pounds, dry dark malt extract
                 2 pounds, crystal malt 40L
                 1-1/2 pounds, crystal malt 20L
                 12 ounce, chocolate malt
                 4 ounces, roasted barley
                 6 ounces, dextrin powder
                 1/2 teaspoon, calcium carbonate
                 1/2 ounce, Eroica hops (20 BU)
                 1/4 ounce, Chinook hops (12 BU)
                 3/4 ounce, Nugget hops (12 BU) (subst. N. Brewer (? BU))
                 1 ounce, Cascade hops (5 BU)
                 1 ounce, Eroica hops (4 BU)
                 Wyeast #1098 British Ale yeast
                 1 cup DME for priming

       Procedure:

       Made a yeast starter 3 days before pitching. Used  2 tablespoons DME and
       1 cup water. Next time use 2 cups water. Crack all  grains and steep for
       30 minutes at about 160 degrees along with the calcium carbonate. Strain
       out grains and sparge  into about 2-1/2 gallons  pre-boiled water. Total
       boil about 5 gallons. Add dry malt and dextrin and bring  to a boil. Add
       1/2 ounce  of Eroica  and 1/4  ounce  of Chinook  when  boil starts.  30
       minutes later  add  3/4  ounce  Nugget  hops. Chill  with  an  immersion
       chiller. Rack to a  carboy, fill to 5  gallons and let sit  overnight to
       allow the trub  to settle  out. The next  morning rack  it to  a plastic
       primary, pitched the yeast starter, and add the 1  ounce of Cascades and
       Eroica hops.

       Comments:

       I had originally planned for a single  stage fermentation, with bottling
       a week after  pitching. However,  there was  no time  to bottle  after a
       week, so I racked to a secondary glass carboy to get the beer out of the
       primary, which does not seal very well. The dry hopping should have been
       done in the secondary, but at  the time I had no plans  for using one. I
       suspect the hops did not spend much time in contact with the beer in the
       primary, as they got  pushed up by the  krausen and stuck to  the walls.
       When I bottled 2 weeks after brewing, I tried what  might be called "wet
       hopping." On the suggestion of sometime brew partner Mike Fetzer, I made
       a hop tea by steeping 1 ounce N. Brewer in 2 cups  water after the water
       had just stopped boiling. This was kept covered for  about 10 minutes. I
       bottled half the batch,  then added the hop  tea and bottled  the second
       half. The bottles aged in my closet for two weeks before tasting.

       This turned out to be a very nice dry stout. It is dark and thick, with
       a brown head that lasts to the end and sticks to the side of the glass.
       The "no tea" beer is not terribly aromatic, and has a noticable bitter
       aftertase. The "hop tea" beer is more aromatic, and has a smoother
       finish, with what I think is a better blend of flavors. My fiancee
                                         5-48


       Chapter 5: Stout and Porter
       likes the "hop tea" beer better as well, but a friend who only likes
       dark beers likes the "no tea" beer better.

       Specifics:

       O.G.: 1.053

       F.G.: 1.020

       Primary Ferment: 1 week

       Secondary Ferment: 1 week














































                                         5-49


       Chapter 5: Stout and Porter

                                     Kahlua Stout

       Source:   Micah Millspaw, Posted by Bob Jones (BJONES@NOVA.llnl.gov)
                 Issue #820, 2/10/92

       Ingredients:

                 5 pounds, 2-row barley
                 2 pounds, 120L caramel malt
                 2 pounds, 20L caramel malt
                 2 pounds, British crystal
                 1 pound, wheat malt
                 1 pound, dextrin
                 1 pound, roast barley
                 2 ounces, Northern Brewer hops (boil 75 minutes)
                 1/2 ounce, Styrian Golding hops (boil 75 minutes)
                 1 bottle Kahlua liquor extract
                 Whitbread ale yeast

       Procedure:

       Mash at 160  degrees F.  Add kahlua extract  to primary  before pitching
       yeast.


































                                         5-50


       Chapter 5: Stout and Porter

                                     Oatmeal Stout

       Source:   Russ Gelinas (R_GELINAS@UNHH.UNH.EDU)
                 Issue #647, 5/29/91

       Ingredients:

                 3 pounds, English 2-row pale malt
                 3.3 pounds, of dark extract
                 3 pounds, of dark DME
                 1 pound, steel cuts oats
                 2 ounces, of Centennial leaf hops (AU=11.1, total=22.2
                 WHOOPS!)
                 1 ounce, of Cascade leaf hops (AU=5)
                 Wyeast Irish Ale yeast starter (#1084?)

       Procedure:
       l
       Mash pale malt and  steel cut oats in  5 quarts of water.  Sparge with 2
       1/4 English 2-row pale malt, 1  lb. of steel cut oats, mashed  in 5 qts.
       Added dark extract and  dark DME to  the wort and  boiled with 2  oz. of
       Centennial leaf  hops (AU=11.1,  total=22.2 WHOOPS!)  Good thing  I like
       hops. Finished with 1  oz. of Cascade  leaf hops. (AU=5)  Pitched Wyeast
       Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment.

       Comments:

       My notes  on it  were that  it was  clean, smooth,  and hoppy.  The hops
       overwhelmed any  oat  flavor,  but  the  oats  may  have  added  to  the
       smoothness. Reduce the  hopping level by  1/2. Also, not  enough roasted
       barley "bite". Increase RB from 1/3  oz. to 1/2 oz. at  least, maybe 2/3
       oz. would be best. There was also 1/2 oz. of crystal used.

       Specifics:

       Primary Ferment: 5 days

       Secondary Ferment: 2 weeks



















                                         5-51


       Chapter 5: Stout and Porter

                                  Stout ala Guinness

       Source:   Tony Babinec (tony@spss.com)
                 Issue #734, 9/28/91

       Ingredients:

                 8 pounds, pale ale malt
                 3/4 pounds, of crystal
                 1 pound, roasted barley
                 1 pound, flaked barley
                 1/4 pound, chocolate malt
                 1/4 pound, wheat malt
                 hops to 10-12 HBU
                 Wyeast Irish yeast

       Procedure:

       Standard mashing procedure used.

       Comments:

       The beer turned out very well,  and I got lots of good  comments. It's a
       matter of taste, but if you prefer it a bit drier,  you might reduce the
       crystal malt or drop it entirely, or for this  gravity of stout, perhaps
       up the roasted barley to 1.25 pounds.































                                         5-52


       Chapter 5: Stout and Porter

                              Clean Out The Closet Porter

       Source:   Kevin L. McBride (gounceer!klm@uunet.UU.NET)
                 Issue #674, 6/8/91

       Ingredients That I Found Laying Around:

                 1 can, Ironmaster Scottish Mild Ale extract
                 1 can, Bierkeller light lager extract
                 1 pound, crushed crystal malt
                 1 pound, Munton & Fison Light DME
                 1/2 cup, Lactose
                 1 ounce, Brewer's Gold hop pellets
                 1 ounce, Cascade hop pellets
                 1 package, Whitbread dry ale yeast

       Procedure:

       Standard procedure---put crystal malt in cold water, heat to just shy of
       boil and  sparge into  brewpot. Add  malt extracts  and water,  bring to
       boil. Add Brewer's Gold hops, boil a little over 1  hour. Stop boil, add
       Cascade hops and chill on the way into fermenter. I tossed the dry yeast
       directly into the fermenter atop the cooled wort.

       Comments:

       The yeast started flocculating  within an hour  and by the  next morning
       the air  lock  was burping  continuously.  Today, 4  days  later, it  is
       completely fermented out  and I'm  going to  transfer it  into secondary
       probably before I go to bed.

       Specifics:

       Primary Ferment: 4 days























                                         5-53


       Chapter 5: Stout and Porter

                          Gak & Gerry's #23: Anteater Porter

       Source:   Richard Stueven (Richard.Stueven@Corp.Sun.COM)
                 Gerry Lundquist, Issue #746, 10/23/91

       Ingredients:

                 7--1/2 pounds, pale malted barley
                 1 pound, crystal malt (10 Lovibond)
                 1/2 pound, chocolate malt
                 2 ounces, black patent malt
                 41.3 grams, Cluster - boil
                 11.4 grams, Cascade - 10 min.
                 13.7 grams, Cascade - finish
                 Wyeast British

       Procedure:

       Add grains to 3.5 gallons cold  water. Heat to 150  degrees and maintain
       for 90 minutes, stirring constantly. Used 4.5  gallons 170 degree sparge
       water. Collected  6 gallons  wort.  Boiled 60  minutes.  Add Cluster  at
       beginning of boil. Add 11.4 grams  Cascade at 50 minutes.  Turn off heat
       after 1 hour boil, and let  last of Cascade hops steep.  Cooled to about
       75 derees and pitched.

       Comments:

       Deep red color. Looks almost black in the fermenter.

       Specifics:

       O.G.: 1.048

       F.G.: 1.014























                                         5-54


       Chapter 5: Stout and Porter

                                    Rat's Darkness

       Source:   Jack Green (lunatix!gparsons@s.ms.uky.edu)
                 2/24/92

       Ingredients:

                 6.6 pounds, John Bull Dark Extract
                 1/2 pound, Crystal Malt
                 1/4 pound, Black Patent Malt
                 2 ounces Saaz hop pellets (boiling)
                 1/4 ounce, Cascade hop pellets (finishing)
                 1 pack, Whitenbread dry ale yeast

       Procedure:

       Cracked the grains and put them  in 1.5 gallons of water,  bring to boil
       and remover grains after 5 mins, add boiling hops  and extract. Cook for
       1 hour,  add  finishing  hops for  last  10  minutes.  add to  water  in
       fermenter, bring level up  to 5 gallons. ferments  out in about  8 days,
       tasted good right out  of the fermenter, ready  to drink in  about 8--10
       days. Bottled with 1 cup Amber Dry Extract.

       Specifics:

       O.G.: 1.040

       F.G.: 1.008





























                                         5-55


       Chapter 5: Stout and Porter

                                    Brewhaus Porter

       Source:   Ron Downer, Brewhaus

       Ingredients:

                 8 pounds, 2-row Klage malt
                 1 pound, crystal malt (90 Lovibond)
                 1 pound, dextrin malt
                 1/2 pound, chocolate malt
                 1/2 pound, black malt
                 1/2 teaspoon, gypsum
                 lactic acid to adjust mash water to pH 5.2
                 1-1/3 ounces, Northern Brewer hop pellets (8.5% pellets)
                 1/2 ounce, Fuggle hop pellets (3.7% alpha)
                 1 teaspoon, Irish Moss
                 1 teaspoon, gelatin finings
                 3/4 cup, corn sugar (priming)
                 Ale yeast (High Temp. Ale Yeast)

       Procedure:

       Mash grains in 11 quarts of mash water at 152 degrees  for two hours, or
       until conversion is complete. Sparge with 170 degree  water to collect 6
       gallons. Bring wort to a boil and let boil for  15 minutes before adding
       the 1-1/3  ounces Northern  Brewer hops.  Boil for  one hour.  Add Irish
       moss. Boil  30 minutes.  (1 hour,  45 minutes  total boiling  time). Cut
       heat, add aromatic hops and let rest for 15 minutes.  Force cool wort to
       yeast pitching temperature.  Transfer cooled  wort to  primary fermenter
       and  pitch  yeast  starter.  Fine  with  geletin  when  fermentation  is
       complete. Bottle with 3/4 cup corn sugar boiled in one cup water.

       Specifics:

       O.G.: 1.050






















                                         5-56


       Chapter 5: Stout and Porter

                                     Oatmeal Stout

       Source:   sorry...lost the message header...
                 4/10/92

       Ingredients:

                 7 pounds, GWM pale malt (klages/harrington)
                 1 pound, rolled oats
                 1 pound, roast barley
                 1/2 pound, GWM Carastan (16 L)
                 7 gallons, water treated with 1gm chalk, 5gm gypsum
                 35 grams, Chinook pellets (13% alpha) (boil 45 minutes)
                 1 pack, Whitbread dry yeast

       Procedure:

       Mash in: 8 quarts  water @ 137 F.  Rest at 122  F. for 30  minutes. Step
       with 5  quarts  boiling  water.  Rest  at 154  F.  until  converted  (20
       minutes). Sparge and collect 6 gallons of wort.  Boil 60 minutes. Chill.
       Pitch. Ferment (6 days at 69 F).

       Keg and krausen with  1 quart of wort.  Let carbonate 2 weeks.  Store in
       refrigerator for a month.

       Comments:

       Major cream head. The interplay  of hops and roast  barley bitterness is
       perfectly balanced by the sweetness  from all that oatmeal.  I dunno why
       stouts seem so easy to drink but I am guessing that a  lot of the starch
       in the unmalted grain is getting converted.

       I have not taken a bottle of  this stuff to a pub to  compare with a tap
       drawn Guiness, heck,  I don't even  care to compare.  It stands  on it's
       own.

       Specifics:

       O.G.: 1.054 (5--1/2 gallons)

       F.G.: 1.020 (after 6 days)
















                                         5-57


       Chapter 5: Stout and Porter

                            Joan's Potholder Oatmeal Stout

       Source:   Paul Timmerman (ptimmerm@ kathy.jpl.nasa.gov)
                 4/30/92

       Ingredients:

                 5 pounds, 2--row pale malt
                 1--1/2 pounds, steel cut oats
                 1/2 pound, malted wheat
                 1--1/2 pounds, 80 L. crystal malt
                 1 pound, black patent malt
                 1 pound, chocolate malt
                 1 pound, roasted barley
                 1/2 pound, Cara-pils malt
                 3 pounds, dark Australian DME
                 1/2 pound, lactose
                 1 teaspoon, Irish moss
                 1 ounce, Chinnok pellets (13.6% alpha) (boil 60 minutes)
                 1/2 ounce, Perle pellets (8% alpha) (boil 35 minutes)
                 1/4 ounce, Hallertauer pellets (3% alpha) (boil 35 minutes)
                 1/4 ounce, Tettnanger pellets (3.4% alpha) (boil 35 minutes)
                 3/4 ounce, Hallertauer (steep for aroma)
                 3/4 ounce, Tettnanger (steep for aroma)
                 1 ounce, Cascade (dry hop)
                 Wyeast Irish ale yeast

       Procedure:

       Single-step infusion mash, partial mash recipe.

       Strike Temperature 170 into 12  liters of treated water,  alla burton on
       trent. Note This  was a little  too thick, so  use a little  more water.
       Mashed for 45 minutes, 170  F. proteolytic step for  10 minutes. Sparged
       for almost two hours, while adding runoff to brew kettle to get boiling.
       Sparge SG ran  from 1.09  down to about  1.025 when  I had  enough wort.
       Added 3 lbs DME  (Dark Australian) to bring  wort to 1.06 SG.  I added 8
       oz. of lactose and a tsp. of dry moss before killing the fire.

       I pitched a  large starter of  the Irish Wyeast  strain and got  lots of
       blow off. I had extra wort  in a 4 liter auxillary. I  used this to fill
       up the secondary afer racking off the lees. Dry hopping  was done in the
       secondary with the cascade. After 2 weeks, the SG was only down to 1.03,
       and fermentation was very slow.

       Comments:

       This is an  attempt to  emulate Anderson  Valley's Barney  Flats Oatmeal
       Stout.

       This beer is super thick and  creamy. I think the body is  almost a dead
       ringer for Anderson Valley's stout, as  I did a side by  side two nights
       ago. I would not go with dark DME if I was to do this again as a partial
       mash, as darker than the AV. The hops are quite different than AV's, but
       I think nugget / n. brewer / willamette or something  closer will give a
       very close match  to AV. I  would also probably  go with a  chico yeast,

                                         5-58


       Chapter 5: Stout and Porter
       since the  irish adds  prominent flavors  at  the 70  temperature of  my
       fermentation.

       Hope you try out this gem, it's the best I done yet, except for the pale
       ale I racked  to the secondary  last night, of  course. It does  use the
       chico yeast, nugget, nor.  brewer, willamet combination. I  find it more
       interesting than straight cascade.



















































                                         5-59


       Chapter 5: Stout and Porter

                                Stout or Is It Porter?

       Source:   jj@research.att.com
                 Issue #875, 5/4/92

       Ingredients:

                 1 pound, roasted barley (mash)
                 1 pound, crystal malt (100 L.)
                 1 pound, pale malt
                 2 ounces, black patent malt
                 1 can, John Bull dark unhopped extract
                 1 can, John Bull amber unhopped extract
                 1 ounce, Galena hops (boil 45 minutes)
                 pinch, Irish moss
                 1/2 ounce, Fuggles hops (5 minute boil)
                 1 ounce, Cascade hops (5 minute boil)
                 Whitbread ale yeast
                 1/2 cup, light dry extract (priming)

       Procedure:

       Crack grains, put in grain bag  and put in Bruheat with 6  gallons or so
       of water. Rest at 110--115 for  15 minutes. Mash at about  150 for about
       40 minutes (full conversion via iodine test and wait a bit). There's not
       much to  convert.  Sparge,  but  don't  cook  the  flippin'  hulls.  Add
       extracts.

       Bring to boil until hot break starts. Skim well. Add Irish moss. In last
       5 minutes, add Fuggles and  Cascade. Before boil stops,  bring volume to
       5--1/2 gallons, of  which you'll  use 5 gallons.  Cool. Rack  to carboy.
       Pitch yeast.

       Comments:

       **NOTE** this beer has enough unfermentable stuff in it  that you do NOT
       want wild yeast in it, or you will get gushers that  taste rather (as he
       mixes his metaphors) like something you'd rather see  in an old Godzilla
       movie. It  conditions sorta  slow, it's  not dried  out for  about three
       weeks here. This tastes a bit like Sheaf stout, but without the "I'm too
       old" flavor. After it sits on the tongue, it's sweeter (but not at first
       taste, you need  to break  some of  the higher  sugars with  your pepsin
       first).It's hoppier,  it  could  probably  stand  to condition  a  while
       longer.  I've thought to add some cara-pils but I have yet to get around
       to it. Head retention is so-so.












                                         5-60


       Chapter 5: Stout and Porter

                                  Pumpernickel Porter

       Source:   Mark Easter (easterm@ ccmail.orst.edu)
                 Issue #889, 5/27/92

       Ingredients:

                 5 pounds, 2--row pale malt
                 3/4 pound, crystal malt (40L.)
                 1/2 pound, chocolate malt
                 1 pound, flaked rye
                 4 ounces, cocoa powder
                 4 ounces, freshly ground coffee (Costa Rican)
                 1 cup, unsulphured blackstrap molasses
                 8 HBUs, Willamette hops
                 Wyeast
                 2/3 cup, corn sugar (priming)

       Procedure:

       Cook flaked rye for 5 minutes in 1 quart water. Mash-in the grist at 132
       with 10 cups water. Adjust pH.  Raise temperature to 150,  put into oven
       set at 150  (my oven  will allow  this). Starch  conversion rest  for 90
       minutes at 150 . Sparge with 4 gallons 180 water.  Add Molasses. Boil 90
       minutes, one hop addition at 60 minutes before end  of boil. After boil,
       shut off heat,  let temperature  drop to  195 and  add cocoa  powder and
       coffee. Let sit for  10 minutes, then cool  the wort (I put  the covered
       pot into a tub  of cold water. It  cools off within 45  minutes to about
       80.)   Racked into  a carboy,  primed  with a  starter  batch of  yeast.
       Fermented in the primary 10 days, secondary for 1 week. Bottled with 2/3
       cup dextrose. Age 5 weeks.

       Comments:

       The beer is  complex, to  say the  least... It  has a  substantial malt-
       molasses-and-cocoa nose and my palate was  satiated (almost overwhelmed)
       after  one  bottle.  There  are  obvious  molasses,  coffee,  and  cocoa
       overtones, but the hop bitterness  and flavor are too  subtle. The color
       is a marvelous  chocolate-reddish brown, with  a beautiful  creamy brown
       head (ala Guinness) which subsides quickly  (unfortunately). I think the
       beer would be  improved by  cutting the molasses,  coffee, and  cocoa in
       half and increase the HBU's to  11-12.  Adding some hops  toward the end
       of  the  boil  for  flavor  might  be  a  nice  addition,  although  the
       malt/molasses/cocoa nose  is interesting  and nice  so I  would not  add
       aroma hops.  The beer  is still  "green".  Another month  in the  bottle
       should improve it.











                                         5-61


       Chapter 5: Stout and Porter

                                  Really Bitter Dregs

       Source:   Douglas DeMers (dougd@uts.amdahl.com)
                 Issue #921, 7/10/92

       Ingredients:

                 6 pounds, 2-row pale malt
                 3 pounds, Munich Malt
                 1 pound, black patent malt
                 4 ounces, Crystal Malt (80L)
                 12 AAU, (~1.0 oz @11.6) Centennial hops (bittering) (Oops!)
                 9.5 AAU, (~0.75 oz @12.6) Chinook hops (bittering) (Oops!)
                 1/2 ounce, Cascades (steep)
                 1 ounce, Kent Goldings (dry hop at rack to secondary)
                 Wyeast 1084 (Irish Ale)
                 1--1/2 quart, gyle (or 1/2 cup corn sugar) (priming)

       Procedure:

       Pre-boil water  and decant.  Mash water:  11 quarts  at 140F.  Mash-in 3
       minutes at 135 (pH 5.0). Step infusion. Conversion 30 minutes at 145, 45
       minutes at 155. Mash out 5  minutes at 170. Sparge to 6  gallons at 170.
       Boil 90 minutes, adding Centennial 30 minutes into  boil. Add Chinook 60
       minutes into boil. At  end of boil, add  Cascades and steep  45 minutes.
       Chill, pitch, ferment. Dry hop at rack to secondary.

       Comments:

       Here's a recipe for a brew I've particularly liked. It's somewhat in the
       style of a  Brown Porter, although  really a little  too hoppy  for that
       style. The recipe is  toned down from the  original hopping rate,  but I
       believe even a hop-head will enjoy this brew. Tasty stuff, that!

       Specifics:

       O.G.: 1.046

       F.G.: 1.015


















                                         5-62


       Chapter 5: Stout and Porter

                                    Porter? Porter?

       Source:   KENYON%LARRY%erevax.BITNET@pucc.Princeton.edu
                 Issue #923, 7/15/92

       Ingredients:

                 6.6 pounds, Telford's porter (2 cans)
                 1 ounce, Styrian Goldings plugs (alpha 5.3) (1 hour boil)
                 1 ounce, Hallertauer plugs (alpha 2.9) (10 minute boil)
                 Wyeast #1056

       Procedure:

       Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix
       back to  a boil,  then add  Bittering Hops.  I used  a hop  bag, so  the
       utilization probably wasn't that teriffic, but then  again the malts are
       pre-hopped some, so  I wasn't  too concerned  about that.  Add finishing
       hops with 10 min left in  the boil. Add tap water to  5 gallons, cool to
       75F and pitch yeast starter (~12oz). Lag time is about 12 hours.

       Comments:

       This produces a well-balanced (there's that word again!) porter, neither
       too dry nor too sweet. I currently have a batch  of this fermenting with
       Wyeast Irish Stout Yeast to see if that will make it a wee bit drier.

       Specifics:

       O.G.: 1.048

       F.G.: 1.020

























                                         5-63


       Chapter 5: Stout and Porter

                                  Oatmeal Cream Stout

       Source:   Chris Shenton (css@srm1.stx.com)
                 Issue #929, 7/21/92

       Ingredients:

                 10 pounds, pale ale malt
                 1 pound, roasted barley (500L)
                 1/2 pound, flaked barley (1.5L)
                 1/2 pound, crystal malt (60L)
                 1/2 pound, chocolate malt (400L)
                 1--1/3 pound, steel cut oats (from health food store)
                 1/2 pound, lactose
                 9 AAU, Bullion pellets (9% alpha), boil 60 minutes
                 1/2 ounce, Fuggles pellets (3.4% alpha), boil 15 minutes
                 1/2 ounce, Fuggles pellets, steep
                 2/3 stick, brewers licorice (boil)
                 Wyeast Irish ale #1084

       Procedure:

       Mash with 5 gallons 18 oz  (48 oz/#) at 155-150F for  90 minutes. Sparge
       with 3 gallons water at 165F,  collecting 6.5 gallons for  boil. Boil 75
       minutes, then  force  chill.  Save 2  quarts  boiled  wort for  priming,
       ferment the rest.

       Comments:

       We did a  taste test  against Youngs Oatmeal  Stout, Sam  Smiths Oatmeal
       Stout, and  Watneys Cream  Stout. It  came out  tasting very  similar to
       Youngs: same hop character, a little heavier, sweeter, and slightly less
       roasty; a bit lighter in  color (brown/red vs. brown/black).  It was not
       as rich tasting and full-bodied as the Sam Smiths. It  was not as roasty
       or burnt as Watneys, nor as jet-black. Next time, I  would reduce the OG
       to about 1.050 to  reduce alcohol a bit,  but add some dextrin  malt for
       improved body. I'd aim a little more toward the Watneys,  as it's one of
       my all-time faves: slightly less lactose, but more roasted malt.

       Specifics:

       O.G.: 1.062

       F.G.: 1.021













                                         5-64


       Chapter 5: Stout and Porter

                                     Oatmeal Stout

       Source:   Larry Barello (polstra!larryba@uunet.uu.net)
                 Issue #929, 7/21/92

       Ingredients:

                 7 pounds, pale malt
                 1 pound, roast barley
                 1 pound, rolled oats
                 1/2 pound, light caristan (15--20L)
                 1--1/4 ounce, Chinook pellets (13% alpha) (boil 60 minutes)
                 Whitbread ale yeast

       Procedure:

       Treat 7 gallons water with 5 grams gypsum and 1 gram chalk.

       Mash in with  8 quarts 137  F. water, target  temperature 123.  After 30
       minutes, step  with  5 quarts  boiling  water,  target temperature  154.
       Conversion is done  in 20 minutes  or so. Mash  out at 168.  Sparge with
       remaining water to collect 6 gallons. Boil 60 minutes with Chinook hops.
       Chill, pitch with dry Whitbread yeast.

       Comments:

       This stout  has a  smokey aroma---probably  due to  the large  amount of
       roast barley. Even  though it has  a lot of  hops, it seems  balanced. I
       think that Oatmeal makes the  resulting beer quite sweet.  If served too
       cold (say 45  or below) it  will be  quite bitter. At  50-55 it  is like
       nectar. Sip, sip---writing this article gave me a thirst  so I opened up
       a bottle. Mmm, good stuff.

       Specifics:

       O.G.: 1.054

       F.G.: 1.020



















                                         5-65


       Chapter 5: Stout and Porter

                               Watson's Alementary Stout

       Source:   James Durham (js_durham@pnlg.pnl.gov)
                 Issue #949, 8/17/92

       Ingredients:

                 6 pounds, dark dry malt extract
                 1 pound, crystal malt
                 3/4 pound, roasted barley
                 1/4 pound, black patent malt
                 2 ounces, Galena hop pellets (30 minute boil)
                 1 ounce, Cluster hop flowers (1 minute boil)
                 Edme ale yeast
                 3/4 cup, corn sugar (prime)

       Procedure:

       Add cracked crystal malt, roasted  barley, and black patent  malt to 1--
       1/2 gallons cold water. Bring slowly to a boil.  Remove spent grains and
       sparge with 2 quarts  hottest tap water. Add  dry extract and  return to
       boil. Add 1  ounce Galena hop  pellets and boil  30 minutes.  Add second
       ounce Galena hop pellets  and boil another  29 minutes. Add  cluster hop
       flowers and  boil 1  minute. I  cool  the wort  with  an immersion  wort
       chiller, then pour the  wort through a wire  strainer and sparge  with 2
       quarts boiling water. Pitch yeast (EDME works very well) when wort is at
       75F. Ferment out completely (about 1 week), prime  (3/4 cup corn sugar),
       and bottle. Ready to drink in  1 more week, but  improves steadily until
       it's all gone (usually about 3 months if I ration it).

       Comments:

       Here is my favorite  stout recipe, which I  was given by  Tom Bellinger,
       owner of "Jim's Homebrew Supply" in Spokane, WA.

       This recipe produces a full-flavored stout beer that  will mask any off-
       flavors, including  infection,  O-rings  on  soda canisters,  etc.  When
       kegged and kept  at a pressure  of 25 psi,  it resembles  Guinness stout
       (the Irish version) when  poured into a  glass. It's taste,  however, it
       somewhat sweeter  than  Guinness,  more  reminiscent of  Murphy's  Stout
       (another popular  stout served  in Ireland).  This beer  is the  closest
       thing to a true Irish stout that I have encountered in this country.















                                         5-66


       Chapter 5: Stout and Porter

                                      Irish Stout

       Source:   William Bowen (mrbill@leland.Stanford.edu)
                 8/14/92

       Ingredients:

                 6 pounds, dark malt extract
                 1/2 pound, 80L crystal malt
                 1/2 pound, 120L crystal malt
                 1/2 pound, roasted barley
                 1/4 pound, chocolate malt
                 1/4 pound, black patent
                 1 ounce, Bullion hops (Boil)
                 1 ounce, Fuggles hops (Finish)
                 WYeast #1084
                 1 tsp gypsum

       Procedure:

       1. Bring 1--1/2 gallons water to boil while  steeping the crystal malts.
       Boil for 5 minutes, remove the grains.

       2. Add the bullion hops and gypsum, boil for 50 minutes.

       3. Add the Fuggles, turn off the heat, put the lid on the brewpot.

       4. Sparge the wort into enough water to make 5 gallons.

       Comments:

       This beer is  similar in alcohol  and body to  draft Guinness,  but it's
       slighty more bitter, has some hop  aroma and a hint of  coffee (from the
       chocolate malt, I think).























                                         5-67


       Chapter 5: Stout and Porter

                                   Full-Moon Porter

       Source:   Dino Chiesa (Dino_P._Chiesa@transarc.com)
                 8/14/92

       Ingredients:

                 6 pounds, dark malt extract syrup
                 1 pound, english dry dark malt extract
                 1/4 pound, black patent malt
                 1/4 pound, chocolate malt
                 1/2 pound, roasted barley
                 5 tablespoons, ground Vienna roast coffee
                 1 ounce, Bullion hops pellets
                 1 ounce, Northern Brewer hops pellets
                 2 ounces, Cascade hops pellets
                 Porter yeast starter

       Procedure:

       I used Charlie's  "step infusion"  for the specialty  grains, 125  F (20
       minutes), 135 (15 minutes), 155 (20  minutes), and 170 (15  minutes).  I
       did a mini-sparge with 170 water and a strainer.

       To the resulting  wort, I added  the extract (syrup  and dry).  The full
       boil was about 50  minutes total. 15 minutes,  then add 1  ounce Bullion
       and 1 ounce Northern Brewer, and boil 20 minutes,  then add 1--1/4 ounce
       Cascade and  boil 15  more  minutes. Then,  I  added remaining  Cascade,
       steeped 3 minutes, and  added coffee, and  steeped 1 minute.  Cooled the
       wort in the sink ice bath.

       The yeast capsule sat in my  fridge for at least a month,  but I started
       it about 40 hours ahead of time, and it was bubbling along nicely by the
       time I pitched.

       Comments:

       This was an extract brew, but contained about 1--1/2 pounds of specialty
       malts, as well as some coffee. It looks very dark, and smells great.

       Specifics:

       O.G.: 1.060














                                         5-68


       Chapter 5: Stout and Porter

                                        Krudge

       Source:   Paul Matulonis (paulm@sci.ccny.cuny.edu)
                 Issue #966, 9/10/92

       Ingredients (for 3--1/2 to 4 gallons):

                 1 can, M&F stout extract
                 1 pound, amber dry malt extract
                 1 pound, dark malt extract
                 7 ounces, black patent malt
                 7 ounces, chocolate malt
                 7 ounces, roast barley
                 21 ounces, crystal malt
                 1/2 ounce, gypsum
                 2 ounces, Chinook hops (boil)
                 1 ounce, Centennial hops (boil)
                 1 ounce, Cascade hops (finish)
                 ale yeast

       Procedure:

       Crush grains; steep at around 150F; sparge with lots  of cold water. Add
       extracts, gypsum, boiling hops. Add finishing hops 5 minutes before end;
       total time in copper around 45  minutes. Chill brewpot on  ice; bring to
       about 3--1/2 - 4 gallons. Primed with corn sugar.

       Comments:

       I still have about three bottles left of this stuff  and it still tastes
       great (had one  just the other  day!). No nasty  caramel taste  or other
       nasties.

























                                         5-69


       Chapter 5: Stout and Porter

                           Modified Redcoat's Revenge Porter

       Source:   Mark Nevar (man@kato.att.com)
                 Issue #960, 9/2/92

       Ingredients (for 13 gallons):

                 20--3/4 pounds, pale lager malt
                 1 pound, 60L crystal malt
                 1 pound, Cara-Pils malt
                 1--1/5 pound, chocolate malt
                 5 ounces, black malt
                 2--1/4 ounces, Chinook (12.6 AAU, 80 minutes)
                 1 ounce, Cascade (10 minutes)
                 3/4 ounce, Kent Golding (steep)
                 WYeast American ale

       Procedure:

       2--1/2 hour sparge (remember the brew length).





































                                         5-70


       Chapter 5: Stout and Porter

                                Summer Chocolate Stout

       Source:   Bill Shirley (shirley@fdr.jsc.nasa.gov)
                 9/10/92

       Ingredients:

                 1 pound, chocolate malt, crushed
                 1 pound, crystal malt, crushed
                 4 pounds, light malt extract syrup
                 2--1/2 pounds, dark malt extract powder
                 8 ounces, molasses, unsulphered
                 1--1/2 ounces, Perle (boil) - 60 min.
                 1 ounce, Fuggle (flavor) - (1/2 ounce for 15 minutes, 1/2
                 ounce for 10 minutes)
                 2 Tablespoons, gypsum
                 Wyeast #1084 Irish Ale Yeast
                 1/2 ounce, Willamette (leaf hops, filtered through)

       Procedure:

       Steep grains  for  30  minutes  at  180F  in  3  gallons  water.  Sparge
       thoroughly with 2  gallons. Filter wort  through leaf hops  (this didn't
       work well, and I don't suggest it).

       Comments:

       After three  weeks  (in  the bottle)  it  was  very clean,  clear,  good
       carbonation and head retention, has a grainy bite

       Specifics:

       O.G.: 1.045

       F.G.: 1.015






















                                         5-71


       Chapter 5: Stout and Porter

                                    Imperial Stout

       Source:   Chris Campanelli (akcs.chrisc@vpnet.chi.il.us)
                 Issue #978, 9/28/92

       Ingredients:

                 5--1/2 pounds, Belgian Pale malt
                 3 pounds, Dextrine malt
                 3 pounds, Belgian Carapils
                 2 pounds, Belgian Special-B
                 1 pound, Wheat malt
                 1 pound, Crystal malt (60L)
                 1 pound, Belgian Biscuit
                 3/4 pound, Chocolate malt
                 3/4 pound, Black Patent
                 1/2 pound, Roasted Barley
                 2 pounds, dark brown sugar
                 2 Licorice sticks
                 1 ounce, Bullion hops (10%), 60 minute boil
                 1 ounce, Cascade hops (5.9%), 45 minute boil
                 1 ounce, Kent Goldings (4.9%), 30 minute boil
                 1 ounce, Fuggles (3.1%), 15 minute boil
                 1 ounce, Mt. Hood (3.5%), steep
                 Wyeast Chico ale yeast

       Procedure:

       Mashed 1  hour at  160 F.  Collected 7  gallons, boiled  down to  5--1/2
       gallons.

       Comments:

       I have been brewing Imperial Stouts  all summer---10 batches altogether.
       (Talk about  a beer  out of  season---rawlp!) Many  interesting Imperial
       Stouts were produced. The one I liked the most had  all the trappings of
       an Imperial Stout but without that expected alcoholic flavor. A Big Beer
       without  the  Burn.   The  alcoholic  strength   was  present   but  the
       corresponding alcoholic flavor was masked by the "brick house" body. The
       beer was so thick it looked like 10-40w motor oil. Really.

       Specifics:

       O.G.: 1.092

       F.G.: 1.032











                                         5-72


       Chapter 5: Stout and Porter

                                   Maple Syrup Stout

       Source:   Robert Nielsen (Robert_E_Nielsen@ccm.hf.intel.com)
                 Issue #983, 10/5/92

       Ingredients:

                 6 pounds, dark extract (syrup)
                 1--1/2 ounces, Bullion boiling hops
                 12 ounces, MacDonalds Pure Maple Syrup (No, not Ronald
                 McDonald syrup! ;-) )
                 4 ounces, chocolate malt
                 8 ounces, crystal malt
                 1 pack, Whitbread Ale Yeast
                 3/4 cup, corn sugar (priming)

       Procedure:

       Place the grains in 150 water, steep for 1/2 hour.

       Remove grains.

       Add extract syrup.

       Bring to boil, and add hops.

       I boiled for a  full hour, adding the  Maple syrup during the  last five
       minutes of the boil, like a finishing hop. I didn't want to boil off the
       maple aroma.

       Ferment took place  at about  65 degrees. this  stuff fermented  fast! I
       racked to the secondary in 48 hours, and then bottled five days later.

       Comments:

       Tasted good at  bottling, although  the maple flavor  was masked  by the
       "greenness" of  the beer.  It took  a  few weeks  to age,  but then  the
       sweetness  and   light  flavor   of  the   maple   syrup  was   perfect.



















                                         5-73


       Chapter 6: Barleywine & Dopplebock

                                     The Grommator

       Source:   Jack Webb (jack.l.webb@office.wang.com)
                 Issue #575, 2/4/91

       Ingredients:

                 1/2 pound, pale malt
                 1/2 pound, crystal malt
                 1/2 pound, chocolate malt
                 9.9 pounds, dark malt extract syrup
                 1 pound, dry amber malt extract
                 3-1/2 ounces, Saaz hops (boil)
                 1/2 ounce, Hallertauer hops (finish)
                 lager yeast
                 3/4 cup, corn sugar (priming)

       Procedure:

       Roast pale malt in 325 degree oven for 15 minutes or until golden brown.
       Crack grains and add to 1-1/2 gallons cold water.  Bring to boil. Before
       serious boil starts, remove grains. Add extract and Saaz  hops.  Boil 60
       minutes. Add  Hallertauer hops  and boil  5 more  minutes.   Remove from
       heat. Cover and  let hops  steep 15 minutes.  Strain into  3-1/2 gallons
       cold water. (Be  sure to strain  out as much  stuff as  possible.) Pitch
       yeast and ferment one week at about 65  degrees, then rack to secondary.
       Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime
       and bottle. Refrigerate bottles for about 1 month.

       Comments:

       This dopplebock was based  on a recipe  from Papazian's book.  In making
       this beer, I used hops plugs  for the first time.  Wonderful stuff. They
       expand and give the appearance of fresh hops and  they smell great! This
       batch turned out really well. Very dark  and smooth, lightly carbonated,
       with a considerable alcoholic whammy. Great sippin' beer.

       Specifics:

       Method: Extract

       Primary Ferment: 1 week at 65 degrees

       Secondary Ferment: 3 weeks at 45-50 degrees













                                          6-1


       Chapter 6: Barleywine & Dopplebock

                                      Barleywine

       Source:   Nick Thomas (nt@Eng.Sun.COM)
                 Issue #566, 1/16/91

       Ingredients:

                 12 pounds, dry pale malt extract
                 1/2 pound, honey
                 1 pound, dry light malt extract
                 1-1/2 pounds, corn sugar
                 2 ounces, Chinook boiling hops (13.2 alpha)
                 2 ounces, Cascade boiling hops (5.5 alpha)
                 2 tsp., Irish moss
                 2 ounces, Fuggles hops (finish)
                 2 tsp., Sparkeloid
                 champagne yeast

       Procedure:

       Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about
       1 hour. In last 30 minutes add Irish moss,  Fuggles, and sparkeloid. Add
       to 3-1/2 gallons cold water in fermenter. Pitch  yeast and ferment about
       7 months. Bottle and age.

       Comments:

       I made a batch of this about a year ago and it was so good that I've got
       two batches of it running in tandem. This has a nice balanced flavor.

       Specifics:

       Method: Extract

       Primary Ferment: 7 months






















                                          6-2


       Chapter 6: Barleywine & Dopplebock

                                     Marigold Ale

       Source:   Wayne Allen (wa%cadillac.cad.mcc.com@MCC.COM)
                 Issue #567, 1/18/91

       Ingredients:

                 10 pounds Munton & Fison light unhopped extract
                 2 pounds marigold honey
                 4 ounces Fuggles leaf hops (boil)
                 1 ounce Cascade pellets (finish)
                 Munton & Fison ale yeast
                 champagne yeast

       Procedure:

       Boil malt,  honey, Fuggles  for 60  minutes. Add  Cascades in  last five
       minutes. Pour  in fermenter  with 3-1/2  gallons cold  water. Pitch  ale
       yeast. When fermentation  subsides, pitch  champagne yeast.  When clear,
       rack to secondary. Let sit a long time and then bottle. Age at least one
       year.

       Comments:

       This is the best beer I've ever brewed (and getting better by the year!)
       The hops may not seem  to be enough, but  it is. Watch out,  you can get
       addicted to barleywine!

       Specifics:

       Secondary Ferment: Long time


























                                          6-3


       Chapter 6: Barleywine & Dopplebock

                              Norman Conquest Strong Ale

       Source:   John Mellby (jmellby@ngst11.csc.ti.com)
                 Issue #364, 2/23/90

       Ingredients:

                 3.3 pounds, American light malt extract syrup
                 3.3 pounds, Coopers bitter ale kit
                 3.3 pounds, Coopers Draught ale kit
                 1 pound, amber malt extract
                 3/4 pound, crystal malt
                 2 ounces, Northern Brewer hops (boil)
                 2 ounces, Willamette hops (finish)
                 2 teaspoons, gypsum
                 1 pack, MEV 031 high-temp ale yeast

       Procedure:

       Start yeast 2 days ahead and add to quart of sterile wort 3 hours before
       brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil.
       Strain out grain. After 10 minutes add Northern  Brewer hops. 30 minutes
       into boil  add Willamette  hops. Boil  a few  more minutes.  Remove from
       heat. Strain into  fermenter with  cold water to  make 5  gallons. Pitch
       yeast.

       Comments:

       What I want to know is,  how does the wort know exactly  when my back is
       turned so it can instantly boil over? I never see it  start to rise, but
       I turn to the sink for  one second and when I turn  around, the stove is
       covered with molten wort!

























                                          6-4


       Chapter 6: Barleywine & Dopplebock

                                Brain Death Barleywine

       Source:   Chuck Cox (uunet!bose!synchro!chuck)

       Ingredients:

                 17-1/2 pounds, pale dry extract
                 3 pounds, crystal malt
                 1-1/2 pounds, flaked barley
                 1-1/2 pounds, wheat malt
                 1 teaspoon, gypsum
                 1 teaspoon, Irish moss
                 68 HBUs, Chinook hops (boil)
                 20 HBUs, Cascade hops (boil)
                 2-1/2 ounces, Goldings hops (finish)
                 10 grams, Chinook hops (dry hop)
                 20 grams, Kent Goldings hops (dry hop)
                 50 grams, Cascade hops (dry hop)
                 Sierra Nevada ale yeast
                 1/2 - 1 pound, Herbal hops substitute

       Procedure:

       This recipe makes 5  gallons of full-strength barleywine  plus 4 gallons
       half strength. Follow normal  procedures, but brew in  a 7-gallon kettle
       and then  divide the  wort into  separate fermenters.  The special  hops
       substitute is a mix  of hops repeatedly  soaked and sparged  in lukewarm
       water for  at  least 4  hours  to  eliminate water-soluble  off-flavors.
       Special hops are added  to the secondary  fermenter about 1  week before
       kegging. Quantity used depends on quality of herbs/hops.



























                                          6-5


       Chapter 6: Barleywine & Dopplebock

                              Nothing Exceeds Like Excess

       Source:   Martin Lodahl (pbmoss!malodahl@PacBell.COM)
                 Issue #536, 11/13/90

       Ingredients:

                 12 pounds 2-row pale malt
                 2 pounds Munich malt
                 2 pounds crystal malt
                 4 pounds Edme light extract
                 4 pounds Alexander's light extract
                 4 ounces dark molasses
                 1/4 cup priming sugar
                 2-1/2 ounce Northern Brewer @8%
                 1-1/2 ounces Kent Goldings @5.2%
                 1/2 ounce Hallertauer @2.8%
                 1/2 ounce Cascade @5.2%
                 Wyeast Vintner's Choice
                 champagne yeast

       Procedure:

       Mash in  18  quarts  water  @148  degrees (adjust  pH  to  5.3).  Starch
       conversion 2  hours  at  150-141 degrees.  Mash  out  5 minutes  at  168
       degrees. Sparge at 168 degrees. Boil wort 2-1/2  hours. 90 minutes after
       start of  boil, add  extracts, molasses,  and Northern  Brewer hops.  30
       minutes  later,  add  Kent  Goldings  hops.  In  last  15  minutes,  add
       Hallertauer and Cascade hops.

       Comments:

       This was not an easy batch. The yeast took off  immediately and blew out
       1-1/2 gallons through the blow tube.  Once the yeast subsided,  I let it
       sit for  a week  and then  bottled.  I should  have taken  a sample  and
       pitched some Red Star Pasteur  champagne yeast because it  turns out the
       gravity was still 1.091! The  flavor is impossibly syrupy,  but I'll put
       in the cellar and forget  about it for a  few  months. This  could be my
       most expensive failure yet, then again,  maybe not. Maybe I  can pour it
       over ice cream...

       Specifics:

       Method: Partial mash

       O.G.: 1.126

       F.G.: 1.092









                                          6-6


       Chapter 6: Barleywine & Dopplebock

                                      Barleywine

       Source:   Fred Condo (fredc@pro-humanist.cts.com)
                 Issue #566, 1/16/91

       Ingredients (for 2 gallons):

                 5 pounds, Alexander's pale malt extract
                 1 pound, crystal malt
                 11 AAU, Nugget hops (boil)
                 1/2 ounce, Cluster hops (finishing)
                 1/2 ounce, Cluster hops (dry)
                 ale yeast

       Procedure:

       This recipe makes 2  gallons. Steep the  crystal malt and  sparge twice.
       Add Nugget hops and boil. In last few minutes add 1/2 ounce Clusters and
       then dry hop  with an additional  1/2 ounce of  Clusters. Cool  wort and
       pitch yeast.


                                    Bock Aasswards

       Source:   Darryl Richman (darryl@ism.isc.com)
                 Issue #620, 4/22/91

       Ingredients (for 15 gallons):

                 24 pounds, Munich malt
                 6 pounds, Vienna malt
                 6 pounds, 2 row Klages malt
                 1--1/2 pounds, 80L Crystal malt
                 200 grams, Hallertaur pellets
                 Bavarian style yeast

       Procedure:

       Treat 10.5  gallons  of  medium hard  water  with  18 grams  of  Calcium
       Bicarbonate. Mash in grain.  Follow a mash program of 50 minutes at 50C,
       20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C,  and a mash off
       for 15 minutes at  77C. Sparge for about  an hour and a  half. This will
       yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil
       down to a volume of 15  gallons (about 3 hours and 20  minutes.) Add 200
       grams of Hallertaur pellets about 2 hours into the  boil. Cool and pitch
       yeast.

       Specifics:

       O.G.: 1.075

       F.G.: 1.022

       Primary Ferment: 3 weeks at 48 degrees

       Secondary Ferment: 6 weeks at 36 degrees

                                          6-7


       Chapter 6: Barleywine & Dopplebock

                                Wanking Fresh Deathbrew

       Source:   Richard Ransom AKA: FATHER BARLEYWINE
                 (rransom@bchm1.aclcb.purdue.edu), Issue #732, 9/26/91

       Ingredients (for 10 gallons):

                 20 pounds, 2-row brewer's malt, crushed
                 4 pounds, 80 L. crystal malt, crushed
                 5 ounces, Fuggles Leaf hops
                 2 ounces, Hallertauer leaf hops
                 Yeast

       Procedure:

       Add crushed malt to 5 gallons  water at 135 degrees, stir, add  a bit of
       near boiling water  to get about  120 - 125  degree protein  rest. After
       thirty minutes of stir-well-every-10-minutes  (by the way, I  use a pair
       of 40  quart cooler  chests  for mashing)  add  boiling water  gradually
       (usually takes 2 gallons) to  raise temperature to 155  degrees. Do this
       in stages...add a quart  or two, stir  well, stick in  your thermometer,
       give  it  5,  read,  add,  repeat.  It  takes  a  while  to  equilibrate
       temperatures in the porridge, and you can easily bring  your mash to 170
       degrees (a  no no)  if you  add  too fast.  Let this  sit with  periodic
       stirring for  a few  hours until  converted. Sparge  with 11  gallons of
       water. Collect up all  that good stuff (I  sparge off between 11  and 13
       gallons depending on how  long I want to  drink while boiling)  and boil
       roil troil  and trouble.  About 30  minutes before  you finally  tire of
       boiling, add 5 ozs.  Fuggles leaf hops. Rejoice  in the aroma!  Turn off
       the boil. Caper briefly. Add  2 oz. Hallertauer leaf  hops. Cover. Cool.
       Pour into fermenting  vessel, pitch  yeast (the  cake(s) from  your last
       brew, recently stripped of their beery covering. Or be conventional, and
       use Whitbread Ale from the packet).

       Ed. Note: Father Barleywine's original posting is extremely detailed. We
       edited it down for this compilation,  but you should take a  look in the
       archives at the original if you have the time. It is time well spent.

       Comments:

       Oh yes,  the gravity  on my  last  Deathbrew was  about  1.063, which  I
       consider on the light side. Very nice red color.

       Specifics:

       O.G.: 1.063











                                          6-8


       Chapter 6: Barleywine & Dopplebock

                                Nightingale DoppleBock

       Source:   Mark Nightingale (night@mapme7.map.tek.com)
                 Issue #741, 10/9/91

       Ingredients:

                 7 pounds, Light Scottish Malt Extract
                 1 pounds, Dry Dark Malt Extract
                 1--1/2 pounds, 80L Crystal Malt
                 6 ounces, Chocolate Malt
                 2 ounces, Black Patent Malt
                 8 ounces, Dextrin Malt
                 1/4 teaspoon, brewing salts
                 2 ounces, Perle Hops (bittering) alpha=7.6%
                 1 ounces, Hallertauer Hops (aromatic) alpha=3.9%
                 1/2 teaspoon, Gypsum
                 2 packets of Red Star Lager yeast
                 2/3 cup, corn sugar for priming
                 Water to 5 gallons

       Procedure:

       Mash crushed crystal and dextrin malts  in a pan of water at  150F for 1
       hour. Strain through  collander into  main kettle  and sparge  with 150F
       water until  it  runs clear.  Add  enough water  to  kettle to  dissolve
       extracts (approx. 3  gallons). Dissolve extracts,  salt and  gypsum into
       kettle and bring to a ROLLING boil. Stir in 1/2 oz.  Perle hops and boil
       15 min. Stir in 1 oz. Perle Hops and boil 15 min.  Stir in chocolate and
       black patent malts (UNCRUSHED!) and boil  15 min. Stir in  1/2 oz. Perle
       hops and boil  15 min. Add  Hallertauer hops in  the last minute  of the
       boil. Strain though a nylon meshed colander  into Primary fermentor. Top
       up to  5 gallons  with cold  water. Cool  wort as  fast as  possible. (I
       cooled it to 80 degrees in 9 minutes.) At 80F add  yeast. Ferment for 12
       days at 40-48  degrees. Rack it  into the secondary  and let it  sit and
       ferment VERY slowly for 1 month at 32-40 degrees. Bottle and let age for
       a full month at 34 degrees.

       Comments:

       This brew is not quite  as strong as a  traditional dopplebock. However,
       the resulting beer was none less  than excellent. It had a  good shot of
       malt flavor (esp. the chocolate!).  The head quite creamy.  The hop ping
       was perfectly balanced. It is the smoothest homebrew I've ever had.

       Specifics:

       O.G.: 1.060

       F.G.: 1.025

       Primary Ferment: 12 days @ 40--48 degrees

       Secondary Ferment: 1 month at 32--40 degrees



                                          6-9


       Chapter 6: Barleywine & Dopplebock

                                      Barleywine

       Source:   Ann Nelligan, (anelliga@hamlet.Prime.COM)
                 Issue #818, 2/6/92

       Ingredients:

                 2 cans, Munton & Fison Light Malt Extract
                 2 pounds, Munton & Fison light dried malt extract
                 1/4 pound, Domino light brown sugar
                 3--1/2 ounces, Fuggles hops
                 1/2 ounce, Fuggles for finishing
                 2 packs, Munton & Fison ale yeast

       Procedure:

       We did  a single  stage fermentation,  so I  can't answer  your question
       about how long to age in secondary.

       We gave the finishing hops 10 minutes.

       As far as conditioning in bottles---well, it's been 14 months now and it
       keeps getting better. At 2 months  it was OK, but cloudy  enough that we
       thought we should  have used gypsum.  It was also  VERY sweet,  but also
       very hoppy and quite smooth. By  9 months it was clear,  but quite heavy
       and we thought maybe  less sugar. Last  week it had  gotten considerably
       drier and VERY  clear. It's really  good now, so  I don't know  if it'll
       last long enough for me to give you an update later.





























                                         6-10


       Chapter 6: Barleywine & Dopplebock

                               Long Island Winter Warmer

       Source:   Rob Bradley (bradley@adx.adelphi.edu)
                 Issue #902, 6/15/92

       Ingredients:

                 7 pounds, mild ale malt
                 3 pounds, US 6-row malt
                 2 ounces, Cascade (leaf) - boil 75 min.
                 1 ounce, Cascade (leaf) - boil 30 min.
                 1/2 ounce, Cascade (leaf) - boil 15 min.
                 1/2 ounce, Cascade (leaf) - steep for 15 min. after the boil
                 1/2 ounce, Cascade (leaf) - dry hop in the secondary
                 ale yeast

       Procedure:

       The Cascade  hops  were  fresh and  very  aromatic,  from the  fall  '91
       harvest. Alpha acid was  about 5%; alas I  didn't write it down.  I used
       Edme yeast, although I doubt if  I would ever again usedried  yeast on a
       beer like this (or any beer?). Fortunately, I got no infections.

       Comments:

       My best batch of the winter, highly recommended.

       I drank the  last bottle on  June 6  (brewed Jan. 25).  It was  still in
       great shape:  spicy on  the nose  and  `creamy' and  full-bodied in  the
       mouth.

       Try this mild ale malt stuff....it's really good!

       Specifics:

       O.G.: 1.057

       F.G.: 1.020



















                                         6-11


       Chapter 6: Barleywine & Dopplebock

                                       Batch 25

       Source:   Brian Bliss (bliss@csrd.uiuc.edu)
                 Issue #930, 7/22/92

       Ingredients:

                 20 pounds, lager malt
                 1/2 pound, crystal malt
                 5 pounds, munich malt
                 1 pound, roasted lager malt
                 2 teaspoons, gypsum
                 1 ounce, Goldings leaf hops (5.6% alpha), boil 1 hour 40
                 minutes
                 1 ounce, Hallertauer, boil 1 hour 40 minutes
                 1 ounce Hallertauer, boil 50 minutes
                 1/2 ounce, Hallertauer, boil 40 minutes
                 1/2 ounce, Hallertauer, steep at end of boil
                 3/4 teaspoon, Irish moss in last 10 minutes of boil
                 Whitbread ale yeast

       Procedure:

       1 hour 15 minute  protein rest at  132 --- 115F.  Mash at 152F  with 1/2
       ounce amylase enzyme for 2--1/2 hours. Mash out at 165--172. Sparge with
       168 water to make 11 gallons. Boil, adding hops as noted. Cool and pitch
       yeast. Rack after 1 week, bottle a week later priming with corn sugar.

       Comments:

       I submitted it to the AHA's homebrew contest this year. Both judges said
       "not enough alcoholic punch" and "not enough hops" for a barleywine, and
       both gave it a  27, though from the  breakdown of the scores,  I got the
       impression that they agreed on the 27 beforehand, and then somehow tried
       to justify it (since 27 corresponds to "not true to style"). Both agreed
       that it was well-brewed, malty, estery. One judge said slight chill haze
       and the other said somewhat astringent.

       Maybe it made  a better  scotch ale, But  I loved  her, and  she's gone,
       captain.

       Specifics:

       O.G.: 1.090

       F.G.: 1.034











                                         6-12


       Chapter 6: Barleywine & Dopplebock

                                       Batch 29

       Source:   Brian Bliss (bliss@csrd.uiuc.edu)
                 Issue #930, 7/22/92

       Ingredients:

                 10 pounds, Schreier 2--row malt
                 5 pounds, munich malt
                 1 pound, wheat
                 3/4 pound, crystal malt
                 1/5 teaspoon, salt
                 1/2 teaspoon, epsom salt
                 1 tablespoon, gypsum
                 3 pound can, Glenbrew hopped scotch bitter
                 2--1/2 ounce, Fuggles hops (plug)
                 1 ounce, Hallertauer hops (leaf)
                 Belgian ale yeast

       Procedure:

       Add salts and gypsum to 4--1/2 gallons 145 water to make mash at pH 5.3.
       Protein rest at  126--120 for  30 minutes. Mash  at 153  for 2  hours 50
       minutes. Mash out at 165--170. Sparge to make 8--1/2  to 9 gallons wort.
       Add Glenbrew extract and boil 90 minutes. Add 1/2  ounce Fuggles and 1/2
       ounce  Hallertauer  15  minutes   into  boil.  Add  another   1/2  ounce
       Hallertauer and 1 ounce Fuggles for the last 40 minutes. In the last 10-
       -15 minutes, add remaining hops. Chill and pitch  yeast. Ferment at 65--
       70F for 6 weeks. Bottle, priming with corn sugar.

       Comments:

       The beer tastes  more like  a port  than a  barleywine. Very  little hop
       character. It's a belgian strong ale like I wanted, but not quite what I
       was aiming for. I'll see what time does to her.

       Specifics:

       O.G.: 1.099

       F.G.: 1.031
















                                         6-13


       Chapter 6: Barleywine & Dopplebock

                                 Breakfast Barleywine

       Source:   Greg Winters (Greg.Winters@EBay.Sun.COM)
                 Issue #961, 9/3/92

       Ingredients:

                 14 pounds, Alexander's pale malt extract
                 2 ounces, black malt
                 1 pound, golden brown sugar
                 1 pound, honey
                 2--1/2 ounces, Hallertauer NB plugs (7.5% alpha, 90 minute
                 boil)
                 3--1/2 ounces, Fuggles plugs (4.2% alpha, dry hop 1 week)
                 3 teaspoons, gypsum
                 Wyeast Belgian ale yeast (primary ferment)
                 Vintner's Choice Champagne yeast (secondary ferment)

       Procedure:

       Primary ferment  with  the  Belgian ale  yeast,  1  week at  63F.  (Very
       vigorous primary fermentation that took off within 12 hours).

       Secondary ferment with the  champagne yeast, 5  weeks at 66.  Racked off
       trub and pitched  champagne yeast. Not  much activity. The  Belgian must
       have done its trick. Still, some minor activity.

       Comments:

       Delicious at bottling.

       Six months later, only two bottles left. Probably should have let it age
       out for another six months, but  it just wasn't meant to  be... This was
       by far the best strong ale  I have ever made. Color and  taste is out of
       this world.  I  also found  that  it seems  to  fair  better bottled  in
       champagne bottles  for  some  reason.  Much smoother  carbonation.  Only
       problem is I have to find someone to split it with!

       Specifics:

       O.G.: 1.098

       F.G.: 1.024














                                         6-14


       Chapter 6: Barleywine & Dopplebock

                                 Fine Line Barleywine

       Source:   Jacob Galley (gal2@midway.uchicago.edu), Issue #967, 9/11/92

       Ingredients:

                 5.3 pounds, Edme dark SFX
                 6 pounds, Briess Amber DMX
                 1--1/2 pounds, Briess crystal malt (60L)
                 1/3 pound, Briess chocolate malt
                 1/3 pound, Briess black patent malt
                 2 ounces, Cluster pellets (90 minute boil)
                 1--1/2 ounces, Northern Brewer pellets (90 minute boil)
                 1 teaspoon, dry rosemary (30 minute boil)
                 3 tablespoons, roasted chicory root (30 minute boil)
                 ale yeast (primary ferment)
                 champagne yeast (secondary ferment)
                 1/2 cup, corn sugar (priming)

       Procedure:

       I used the standard "bring specialty malts to a boil" method, and boiled
       only about 3 gallons  of wort in my  crappy ceramic coated pot  which is
       about to become a bath chiller.

       Comments:

       This recipe is an adaptation of Rob  Bradley's "Russian Empirical Stout"
       from page 5--6 of Cats Meow II.

       If I could do it all  over again, I'd add more rosemary  and quaff a few
       ith a venison steak. Rob Bradley had a very good idea when he didn't add
       finishing hops. The chicory and malt alone give a hell of a nose but Rob
       didn't use chicory).

       By all means let  it age a few  months! Though it's wonderful  after one
       month, it becomes heavenly, as I'm finding out tonight!

       **Okay, okay,  I  know  the original  gravity  is  a  little low  for  a
       barleywine (and on the  roasty side too); so  sue me. No matter  what it
       is, this  is  the  first  brew  I'm  confident  enough  to  enter  in  a
       competition, if there's enough bottles left by Xmas.

       Specifics:

       O.G.: 1.082

       Gravity when pitching champagne yeast: 1.059

       F.G.: 1.022







                                         6-15


       Chapter 6: Barleywine & Dopplebock

                                      Dopplebock

       Source:   Jed Parsons (parsons1@husc.harvard.edu)
                 Issue #963, 9/7/92

       Ingredients:

                 6 pounds, Dutch dry extract
                 4 pounds, pilsener malt
                 2 pounds, Munich malt
                 1 pound, German crystal malt
                 1 pound, chocolate malt
                 1--1/2 ounces, Hallertauer (60 minute boil)
                 3/4 ounce, Hallertauer (30 minute boil)
                 1/2 ounce, Hallertauer (15 minute boil)
                 1/4 ounce, Hallertauer (5 minute boil)
                 Wyeast Bavarian lager yeast

       Procedure:

       Eight quarts water to strike heat  of 140 F. Protein rest at  122 for 30
       minutes. Starch conversion 1/2 hour at  153, then 1/2 hour  at 149. Mash
       out at 169. Sparge with 4 gallons. Boil 60 minutes.


































                                         6-16


       Chapter 7: Herb & Spice


                                      Ginger Beer

       Source:   (BROWN%MSUKBS.BITNET@CUNYVM.CUNY.EDU)
                 Issue #221, 8/5/89

       Ingredients:

                 6 pounds, light dry extract
                 2-1/2 cups, crystal malt
                 4 ounces, grated ginger
                 1 ounce, Northern Brewer leaf hops (14% alpha)
                 3/4 ounce, Brambling leaf hops
                 1 pack, Edme ale yeast

       Procedure:

       Boil malt, ginger, and Northern Brewer hops in five gallons of water for
       60 minutes. Remove from heat and  add Brambling hops. Allow  to steep 10
       minutes. Force cool, and pitch yeast.

       Comments:

       This batch turned out pretty good. It's a light amber color, with a
       light sweetness. The ginger comes through nicely. Light and thirst
       quenching for the summer months.































                                          7-1


       Chapter 7: Herb & Spice

                                    Spicy Xmas Beer

       Source:   John Bates (bates%palmen.Colorado.EDU)
                 Issue #518, 10/16/90

       Ingredients:

                 3.3 pounds, Northwestern light malt extract
                 2 pounds, dark malt extract
                 2 pounds, wildflower honey
                 2 ounces, Hertsburger hops (boil)
                 1/2 ounce, Goldings hops (finish)
                 2 ounces, grated ginger (boil)
                 1 ounce, grated ginger (finish)
                 2 packs, Munton & Fison ale yeast

       Procedure:

       Start yeast. Boil malt  extract, honey, boiling hops  and boiling ginger
       for about 1 hour.  Strain.  Add finishing hops and  ginger. Cool rapidly
       in tub.  Pitch started yeast. Ferment. Prime and bottle.

       Comments:

       This was based  on a  ginger beer  recipe from  Papazian's book.  It was
       tasty after just one  week in the  bottle. This is  a light beer  with a
       nice ginger aroma and flavor.

       Specifics:

       Method: Extract

       O.G.: 1.049

       F.G.: 1.014

       Primary Ferment: 2 weeks




















                                          7-2


       Chapter 7: Herb & Spice

                                      Ginger Beer

       Source:   Jay Hersh (jhersh@yy.cicg.rpi.edu)
                 11/18/88

       Ingredients:

                 1, True-Brew continental light beer kit
                 3.3 pounds, Munton & Fison hopped light extract syrup
                 1 cup, corn sugar
                 3 ounces, fresh grated ginger root
                 2 packs, Edme ale yeast

       Comments:

       This will produce a light beer with a fairly strong ginger character.




                                      Garlic Beer

       Source:   A.E. Mossberg (aem@mthvax.cs.miami.edu)
                 Issue #334, 12/29/89

       Ingredients:

                 1 can, Pilsner lager hopped malt extract
                 4 heads, garlic, cleaned
                 6 cups, corn sugar (dextrose)
                 yeast

       Procedure:

       Bring 2 gallons of water to boil. Add dextrose, malt extract and garlic.
       Boil about  16 minutes  or so.  Remove from  heat. You  can either  make
       super-garlic beer  or  regular-garlic  beer.  For regular  garlic  beer,
       strain out garlic.  Add wort to  fermenter with enough  water to  make 5
       gallons. Pitch yeast.  If making  super garlic  beer, rack  to secondary
       after a few days, straining out garlic when racking.

















                                          7-3


       Chapter 7: Herb & Spice

                                      Spruce Beer

       Source:   Louis Clark (hplabs!mage!lou)
                 Issue #453, 7/4/90

       Ingredients:

                 6.6 pounds, Munton & Fison dark malt extract
                 3 pounds, dry dark extract
                 3 ounces, Cascade hops (4.3 alpha)
                 3 teaspoons, gypsum
                 1 ounce, Cascade hops
                 1/2 teaspoon, Irish moss
                 1/2 ounce, spruce essence
                 Leigh & Williams Beer & Stout yeast

       Procedure:
       spruce beer
       Boil malt and  boiling hops for  1 hour.  In last 10  minutes add  the 1
       ounce of  Cascade finishing  hops and  the  Irish moss.  In  the last  2
       minutes add the spruce essence. Chill and pitch yeast.

       Comments:

       My tasting notes on this say that at 2-1/2 months  after bottling it was
       "fair." This tells me that it was unremarkable.  My recollection is that
       it was drinkable  but unexciting. Perhaps  the dark  extract overwhelmed
       the spruce  and more  spruce essence  should have  been used.  Where the
       bottle says "Sufficient for 8 gallons of spruce beer"  they may mean for
       a somewhat lighter beer.

       Specifics:

       Method: Extract

       O.G.: 1.040

       F.G.: 1.018



















                                          7-4


       Chapter 7: Herb & Spice

                                      Holiday Ale

       Source:   Doug Roberts (dzzr@lanl.gov)
                 Issue #317, 12/6/89

       Ingredients:

                 7-1/2 pounds, Klages malt
                 1-1/2 pounds, crystal malt (90L)
                 1/4 pounds, chocolate malt
                 1/4 pound, black patent malt
                 1/2 pound, dextrin powder
                 1/2 cup, molasses
                 1 teaspoon, cardamom
                 1 teaspoon, cinnamon
                 1 teaspoon, ginger
                 grated rind of 4 oranges
                 1-1/2 ounces, Nugget hops (boil)
                 1 ounce, Willamette hops (finish)
                 Whitbread ale yeast
                 1/2 cup, molasses (priming)

       Procedure:

       Mash grains. Add  dextrin (I  was out of  Cara-pils), 1/2  cup molasses,
       spices, boiling hops, and orange  peel. Boil 1 hour.  Add finishing hops
       in last few minutes. Strain into fermenter.  Cool and pitch yeast.

       Comments:

       During the boil the spices combined  with orange peel and  malt made the
       house smell really good---kind of like a beer fruit cake. After smelling
       and tasting  the  wort,  I  think  I've identified  one  of  the  Secret
       ingredients in Anchor's Christmas  Ale: cardamom. I'm guessing  they use
       1/4-1/2 teaspoon per five gallons.

       Specifics:

       Method: All grain

       O.G.: 1.045
















                                          7-5


       Chapter 7: Herb & Spice

                                   Honey Ginger Beer

       Source:   Oliver Grillmeyer (topramen@ernie.Berkeley.EDU)
                 Issue #101, 3/15/89

       Ingredients:

                 4 pounds, honey
                 6 ounces, grated ginger
                 3 pounds, light malt extract
                 1 ounce, Brewers Gold leaf hops
                 1/2 ounce, Northern Brewer hops pellets
                 1/2 ounce, Saaz hops pellets
                 yeast

       Procedure:

       Use two brew  kettles. In  the first,  add 4  gallons water,  honey, and
       ginger. Maintain  at 180  degrees for  45  minutes. While  first pot  is
       heating, add malt extract to 3 gallons water in the second pot. Bring to
       boil. Add 1 ounce of Brewers Gold to boil for 45  minutes. Add 1/2 ounce
       of Northern Brewer at 30 minutes. When second pot  is removed from heat,
       add 1/2 ounce of Saaz hops  and steep. Combine pots, cool,  and pitch. I
       also brewed a second batch with the same procedure, except that I used 8
       pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops replaced
       the 1 ounce of Brewers Gold,  and 1/2  ounce of Galena  replaced the 1/2
       ounce of Northern Brewer.

       Comments:

       Six ounces of ginger seems about  right to give a  nice balanced flavor.
       The ginger was grated in food  processor, but it had to  struggle as the
       ginger tends to break up into  strands that get stuck in  the blades. (I
       did not peel the ginger). This  beer had an amber color  and all flavors
       were readily apparent---hops, malt,  ginger, and light honey.  The color
       was a medium amber shade.

       Specifics:

       Method: Extract

       O.G.: 1.051















                                          7-6


       Chapter 7: Herb & Spice

                                      Ginger Beer

       Source:   Jackie Brown (brown@MSUKBS.BITNET)
                 Issue #618, 6/3/91

       Ingredients:

                 3.3 pounds, Munton & Fison dark plain malt extract
                 1-1/2 pounds, Munton & Fison plain dark dry extract
                 1 cup, corn sugar
                 3/4 pound, crystal malt
                 1/2 pound, chocolate malt
                 hunk, ginger, grated
                 2 ounces, Cascade hops (boil)
                 1 ounce, Fuggles hops (finish)
                 ale yeast

       Procedure:

       Add crushed grains  to 2  gallons cold  water. When  mixture   begins to
       boil, remove grains. Boil 1 hour with malt  extracts, ginger and Cascade
       hops. Turn off  heat, add  Fuggles and steep  five minutes.  Strain into
       primary, add water  to bring to  5 gallons and  ferment 3 days.  Rack to
       secondary. Prime and bottle.

       Comments:

       My long-term taste bud memory says this was  brown, bitter, and slightly
       sweet with a great ginger flavor and tingle at the back of the throat as
       it went down. It  was overcarbonated (7/8 cup  of priming  sugar  is too
       much!) I wish I could tell you how much ginger I used,  but I remember I
       wished it were more. Go for it! I've found nothing  better to drink with
       Chinese food.

       Specifics:

       Primary Ferment: 3 days




















                                          7-7


       Chapter 7: Herb & Spice

                                North East Holiday Beer

       Source:   Jim Conroy (AS2JXC%BINGVMA.BITNET)
                 Issue #325, 12/18/89

       Ingredients:

                 2 pounds, crystal malt
                 6 pounds, amber dry malt extract
                 2 ounces, Fuggles and Bullion hops (boil)
                 1-1/2 ounces, Saaz hops (finish)
                 3 ounces, fresh grated ginger
                 1 stick, cinnamon
                 1 pack, Edme ale yeast

       Procedure:

       Steep crystal malt until boil is reached. Strain out grain and add
       extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and
       cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch
       yeast.

       Comments:

       This batch had a furious fermentation and blew the blow tube off the
       fermenter, losing about 1-1/2 quarts in the bargain.































                                          7-8


       Chapter 7: Herb & Spice

                                   Maple Syrup Stout

       Source:   Jim Kipps, reposted by Robert Nielsen
                 (robertn%fml@sc.intel.com), Issue #320, 12/11/89

       Ingredients:

                 6 pounds, Australian dark extract syrup
                 1-1/2 ounces, Bullion hops (boil)
                 12 ounces, maple syrup
                 ale yeast
                 3/4 cup, corn sugar (priming)

       Procedure:

       Add six ounces of the maple syrup during the boil and the other 6 in the
       last couple minutes of the boil (much like a finishing hops). Total boil
       time was 1 hour.

       Comments:

       This is a very good beer.  I don't typically drink stouts,  but I really
       like this one. I absolutely don't  like Guinness, but I  do like Young's
       Oatmeal Stout and Rubicon Stout. I think the maple  stout is better than
       any of these.  It is very  smooth going down,  and has sweet  but mellow
       maple flavored aftertaste. Thanks to Jim Kipps for posting this recipe.































                                          7-9


       Chapter 7: Herb & Spice

                              Sparky's After-Burner Brew

       Source:   Marc Light (light@cs.rochester.edu)
                 Issue #483, 8/28/90

       Ingredients:

                 3.3 pounds, John Bull amber malt extract
                 1/2 pound, crystal malt
                 1/2 pound, dark dry malt
                 1/2 pound, corn sugar
                 10, fresh Jalapeno peppers
                 2 ounces, Cascade hops
                 Munton & Fison ale yeast

       Procedure:

       Chop up Jalapeno peppers and boil  them with the wort for  30 minutes or
       so. Strain them out  when pouring wort  into primary. Rack  to secondary
       about 4 hours after pitching yeast.

       Note: When handling jalapenos, be sure to wash hands thoroughly or wear
       rubber gloves. You'll find out why if you are a contact lens wearer. (I
       discovered this the hard way---making pickles, not beer.) --- Ed.

       Comments:

       The beer is amber, clear, has enough hops for me, and  has a great spicy
       (bordering on hot) aftertaste.

       Specifics:

       O.G.: 1.020

       F.G.: 1.002

       Primary Ferment: 4 hours

       Secondary Ferment: 8 days


















                                         7-10


       Chapter 7: Herb & Spice

                                  Bengal Butt Kicker

       Source:   Chad Epifanio (chad@mpl.ucsd.edu)
                 Issue #816, 2/4/92

       Ingredients:

                 15 pounds, Klages malt
                 2--3/4 pounds, Munich malt
                 1 pound, Amber crystal
                 1/4 pound, Chocolate malt
                 1 ounce, Northern Brewers hops 10%AA (60min)
                 1 ounce, Northern Brewers (15 min)
                 1/2 ounce, Cascades 5.9%AA (15min)
                 2 ounces, fresh fennel (15 min)
                 6 ounces, fresh orange peel (15 min)
                 1/2 teaspoon, Irish Moss(15 min)
                 1 cup, American Lager yeast slurry
                 10 Bengal Spice tea bags, "dry hopped"
                 3/4 cup, Corn sugar to prime

       Procedure:

       Upwards  infusion  mash,  low-temp  conversion.  Used  water  with  high
       carbonate hardness.

       Comments:

       So far,  the young  beer tastes  great  with an  unusual  taste that  is
       difficult to describe. I hadn't seen mention of  using fennel before, so
       I thought I'd mention it. The beer has a dark orange color.

       Specifics:

       O.G.: 1.070

       IBU: 35--40




















                                         7-11


       Chapter 7: Herb & Spice

                                      Garlic Beer

       Source:   Louis Clark (hplabs!mage!lou)
                 Issue #580, 2/13/91

       Ingredients:

                 4.5 kg Munton & Fison dark malt syrup
                 3/4 pound, 40L crystal malt
                 1/4 pound, roasted barley
                 2 ounces, Perle hops (7.5% alpha)
                 1 ounces, Willamette (4.6% alpha)
                 3 large garlic cloves chopped fine
                 1 ounce, Willamette for finishing
                 ale yeast

       Procedure:

       Steep crystal malt and roasted barley  for 30 minutes in  two gallons of
       water. Strain out and discard spent grains. Add malt  syrup and bring to
       a boil.  Add  Perle  hops and  garlic  and  boil  for  1 hour.  Toss  in
       Willamette hops in the last two minutes. Pitch yeast when cool.

       Comments:

       Next time I make this I'll probably use more crystal and more hops.




                              Gak & Laurel's Garlic Beer

       Source:   Richard Stueven (richard.stueven@corp.sun.com)
                 Issue #757, 11/7/91

       Ingredients:

                 6 pounds, plain light extract syrup (hopped? who knows...)
                 2 ounces, Cascade leaf (boil)
                 2 ounces, Cascade leaf (finish)
                 one Big Thing of garlic (maybe half the size of your fist)
                 Whitbread dry ale yeast

       Procedure:

       The procedure is the  same as for any  simple extract beer. Chop  up the
       garlic and throw it into the boil for the full 60  minutes. If you don't
       want quite  so much  garlic flavor,  strain the  garlic bits  out before
       racking (we didn't). Add  2 ounces of Cascade  hops at begining  of boil
       and again in the last ten minutes. Cool. Pitch yeast.







                                         7-12


       Chapter 7: Herb & Spice

                           Legendary Mike Brown's Spruce Ale

       Source:   Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA)
                 Issue #733, 9/27/91

       Ingredients (for 6 gallons):

                 3.3 pounds, Steel City Ale Kit
                 2.2 pounds, John Bull plain light malt extract
                 1.1 pounds, plain light dried malt extract
                 1/3 pound, crushed chocolate malt
                 1/4 pound, crushed crystal malt
                 6 ounces, fresh spring spruce sprigs (boil)
                 8 spruce sprigs (finishing)
                 2 cups, culture of Munton & Fison Ale yeast

       Procedure:

       Place Crystal  and chocolate  malts in  1  gallon cold  water and  raise
       temperatire to 158 degrees  and immediately strain into  the brew kettle
       and sparge with 2 cups of 158 degree water. Add  malt extracts and water
       to bring volume to  6 gallons. Add boiling  sprigs when boil  begins and
       boil for 60 minutes. Add finishing sprigs and boil  for 3 minutes. Chill
       via wort chiller.  Pitch yeast  at 68 degrees.  Single stage  ferment in
       glass for 14 days then bottle using 1 cup corn sugar to prime.

       Comments:

       I didn't like this  beer at first because  I felt that a  spruce essence
       was lacking in the flavour. However, two months in the bottle cured that
       problem and  the beer  was  exquisite and  "sprucey"  and improved  with
       further aging.

       Specifics:

       O.G.: 1.046

       Primary Ferment: 14 days



















                                         7-13


       Chapter 7: Herb & Spice

                                       Xmas Ale

       Source:   Phoebe Couch (ithaca!amber!phoebe@uunet.UU.NET)
                 Issue #750, 10/29/91

       Ingredients (for 4 gallons):

                 4 1/4 pounds, Austrialian light extract malt (liquid)
                 1/2 pound, crystal malt
                 1/4 pound, chocolate malt
                 1/8 pound, flaked barley
                 1/2 cup, brown sugar
                 2 1/2 ounces, Northern brewer hops
                 1/2 cinnamon stick
                 1 teaspoon, whole clove
                 1 ounce, cascade (finishing)
                 Ale yeast

       Procedure:

       Add all the grain and malt  into the water and boil. After  it starts to
       boil, add Northern brewer and  spices. After about 45  minutes, turn off
       heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast
       when cool. Clarify and bottle in a week.

       Comments:

       I had a party  and everyone liked  this brew (1  month aging.) It  has a
       medium head, a pleasant hint of spices (not  strong but very noticeable)
       and smooth taste.

       Specifics:

       Primary Ferment: 1 week























                                         7-14


       Chapter 7: Herb & Spice

                                       Xmas Ale

       Source:   larryba@microsoft.com
                 Issue #734, 9/30/91

       Ingredients:

                 8 pounds, Klages malt
                 2 pounds, Munich malt
                 8 ounces, chocolate malt
                 12 ounces, honey (added to the boil, not mashed!)
                 1/2 ounce, Willamette hops (5.4%) for 45 min
                 1/2 ounce, Willamette hops (5.4%) for 30 min
                 6 ounce, fresh ginger (peeled, diced)
                 zest of 4 oranges (valencia)
                 1 teaspoon, whole cloves
                 1 teaspoon, ground allspice
                 5 3" cinnamon sticks (crunched up)
                 Ale yeast

       Procedure:

       Use Papazian's  Step  mash  technique: 30  minutes  at  130 degrees.  30
       minutes at 155  degrees. Sparge  with 175  degree sparge  water. Collect
       about 6 gallons. Boil wort for  one hour. Add 1/2  ounce. of Williamatte
       at 15 minutes. At 30 minutes add: 1/2  ounce Williamette, ginger, orange
       zest, cloves, allspice, and cinnamon. Cool. Pitch yeast.

       Comments:

       I kept the  hop rates pretty  low given that  the spicing would  be best
       with a sweeter flavor.

       Specifics:

       O.G.: 1.068

       F.G.: 1.017

       Primary Ferment: 36 hours at 74 degrees

       Secondary Ferment: 4 days at 67 degrees















                                         7-15


       Chapter 7: Herb & Spice

                              Indian Summer Gingered Ale

       Source:   Jerry Gaiser (jerry@jaizer.intel.com)
                 rec.crafts.brewing, 10/25/91

       Ingredients:

                 6 pounds, dry light malt extract
                 1 pound, crystal malt (40L)
                 3 ounces, fresh ginger (boil)
                 1/2 ounce, Galena pellets (11.4%) (boil)
                 1 ounce, fresh ginger (finish)
                 1 ounce, Hallertaur pellets (4.?%) (finish)
                 Wyeast British Ale yeast (#1098?)

       Procedure:

       Crush crystal  malt, add  to 2  gallons  water and  bring  to about  170
       degrees. Remove grains, add  dry extract, 3 ounces  ginger, boiling hops
       and boil for 1  hour. During last ten  minutes add finishing  ginger and
       hops. Chill. Pitch yeast.

       Comments:

       Wonderful color  and smells  delicious.  Should be  in  the bottle  next
       weekend and I'll report on how it turns out.































                                         7-16


       Chapter 7: Herb & Spice

                                  Bob's Coriander Ale

       Source:   Bob Murphy (heisch@zen.radiology.arizona.edu)
                 Issue #753, 11/1/91

       Ingredients:

                 6 pounds, light unhopped malt extract,
                 1 pound, light crystal malt
                 1 ounce, Cascade hops, 5.5% alpha
                 1 ounce, whole Coriander Seed - 30 min
                 1 ounce, whole Coriander Seed - 10 min
                 1 teaspoon, Irish Moss - 10 min
                 Chico Ale yeast (from a previous batch)

       Procedure:

       Steep crystal  malt at  160 degrees  for 1  hour. Sparge  grain and  add
       extract. Bring to a boil and add Cascade hops.(boil for 60 minutes.) Add
       1 ounce coriander  at 30  minutes and the  final ounce  for the  last 10
       minutes. Strain off the hops and coriander seed  when transfering to the
       primary. Leave  in the  primary for  5 days,  and in  the secondary  for
       around 10 days.

       Comments:

       Each batch has been a bit different, but good.  The coriander isn't real
       strong, but is noticable. Some  people have a hard  time identifying it.
       For some reason they all seem  to lack much head, maybe the  oils in the
       coriander? Lack of  head is not  a problem any  of my other  beers have.
       Overall a nice slightly spicy light beer. Probably  good for lawn mowing
       if I had a lawn. Good  right away but seems  to get better after  3 to 4
       weeks in the bottle. The flavors blend together a bit more with age.

       Specifics:

       O.G.: 1.040

       F.G.: 1.012

       Primary Ferment: 5 days

       Secondary Ferment: 10 days














                                         7-17


       Chapter 7: Herb & Spice

                             Phil Fleming's Christmas Ale

       Source:   homer@drutx.att.com
                 Issue #747, 10/24/91

       Ingredients:

                 3.3 pounds, Munton and Fison Stout Kit
                 3.3 pounds, Munton and Fison amber malt extract syrup
                 3 pounds, Munton and Fison light dry malt extract
                 1/2 ounce, Hallertauer hops (boil)
                 1/2 ounce, Hallertauer hops (finish)
                 3/4 pound, honey
                 5 3-inch cinnamon sticks
                 2 teaspoons, allspice
                 1 teaspoon, cloves
                 6 ounces, ginger root
                 6 rinds from medium size oranges (scrape the white insides of
                 the rind away)
                 Wyeast No. 1007 German ale liquid yeast
                 7 ounces, corn sugar for priming

       Procedure:

       Simmer spices and honey (45  minutes). Boil malt and  hops (50 minutes).
       Add finishing hops and boil  (5 minutes). Cool, strain  and pitch yeast.
       [Note: It's not made clear, but the honey/spice mix is added to the wort
       just before cooling, they're not boiled together.]

       Comments:

       Note: This recipe appeared Vol.2, #10 of The Wort  Alert, the Hop Barley
       & the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas
       Ale", and also appeard  in a Zymurgy special  issue. There was a  lot of
       discussion relating  to the  additional 3  pounds of  malt extract.  The
       final word is that this is the correct recipe.

       Specifics:

       O.G.: 1.069

       F.G.: 1.030

       Primary Ferment: 14 days at 61 degrees













                                         7-18


       Chapter 7: Herb & Spice

                                  Zulu's X-mas Lager

       Source:   Mike Zulauf (zulauf@orbit.Colorado.EDU)
                 Issue #743, 10/18/91

       Ingredients:

                 3.3 pound can, Munton & Fison Light Hopped Malt Syrup
                 2--3/4 pounds (approx.), light dry malt extract
                 2--1/2 pounds, light clover honey
                 1 pound, crystal malt
                 2 teaspoons, gypsum (soft water treatment)
                 2 ounces, Cascade hops (4.5% alpha)
                 1 ounce, Cascade hops
                 1/2 ounce, Cascade hops
                 1/2 ounce, Cascade hops
                 2 teaspoons, dried ground ginger
                 2 teaspoons, dried ground nutmeg
                 3 teaspoons, dried ground cinnamon
                 grated orange peel from 4 oranges
                 1/4 teaspoon, Irish Moss
                 3/4 cup, corn sugar for priming
                 M. eV. German Lager liquid culture in a 1 qt. starter

       Procedure:

       Steep crystal malt in brew pot.  Remove grains before boil. Add extracts
       and honey and  bring to  a boil. Add  2 ounces  Cascade at  beginning of
       boil. Add ginger, nutmeg, cinnamon, orange peel, and  Irish moss in last
       10 minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce
       Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes.

       Comments:

       This recipe makes a golden,  rather than dark, Christmas  beer. With the
       proportions of hops and  spices used, you get  a complex mix  of aromas,
       with none of them being too dominant. Other than being a lager and using
       various temperatures, this is a very  easy brew to make.  If anyone else
       tries it out, I'd be curious to hear the results.

       Specifics:

       O.G.: 1.071

       F.G.: 1.018

       Primary Ferment: 12 days at 50 degrees

       Secondary Ferment: 30 days at 40 degrees

       Lager: 30 days at 30 degrees






                                         7-19


       Chapter 7: Herb & Spice

                                      Spiced Ale

       Source:   Ken Weiss (krweiss@ucdavis.edu)
                 Issue #743, 10/18/91

       Ingredients:

                 7 pounds, amber liquid extract (Alexanders, I think)
                 2 pounds, crystal malt, cracked
                 1 pound, chocolate malt cracked
                 2 ounces, Hallertauer hops
                 2 ounces, Saaz hops
                 4 ounces, fresh ginger, grated
                 2 tablespoons, ground cinnamon
                 Wyeast American Ale (Sierra Nevada ?) yeast, 1 pint starter

       Procedure:

       Steep crystal  and chocolate  malt in  hot, but  not boiling,  water for
       about 1/2 hour. Strain out  grains, sparge with hot  water. Add extract,
       stir until dissolved. Bring to a boil and add  all the Hallertauer hops,
       the ginger and the  cinnamon. Boil 1 hour.  Chill the wort,  transfer to
       primary, and  add Saaz  hops.  Pitch the  yeast.  When the  fermentation
       slows, transfer to  secondary fermentor. Prime  with 3/4 cup  corn sugar
       and bottle when fermentation appears complete.

       Comments:

       Really nice balance  of flavors.  The dry-hopped  Saaz blended  with the
       ginger and cinnamon aroma really well, and the ginger flavor is perfect.
       The cinnamon didn't contribute much flavor,  and seems to have  led to a
       muddier beer than I usually get. Probably would have  been better to use
       stick cinnamon instead  of ground...  The color is  much lighter  than I
       would have expected.























                                         7-20


       Chapter 7: Herb & Spice

                             Old-Time Jaspers Gingered Ale

       Source:   Peter Glen Berger (pb1p+@andrew.cmu.edu)
                 Issue #765, 11/21/91

       Ingredients:

                 9 pounds, Pale dry malt extract (M&F)
                 3/4 pound, crystal malt, cracked
                 3 pounds, light clover honey
                 1 ounce, Hallertau hops (boil)
                 1/2 ounce, Hallertau hops (finish)
                 6 ounces, fresh ginger, peeled and grated
                 grated peels of 4 oranges
                 1--1/2 teaspoons, cinnamon
                 1/2 teaspoon, nutmeg
                 1--1/2 teaspoons, Irish moss
                 Whitbread Ale yeast

       Procedure:

       Add cracked  crystal malt.  Remove as  water comes  to a  boil. Add  all
       fermentable sugars.   Add 1  ounce of  Hallertau. Add  half (3  ounces I
       think) of the ginger and half  of the orange peel. Add  spices. Boil for
       60 minutes.  In the  last ten  minutes of  the boil,  add the  remaining
       ginger, orange peel, and Irish moss. Cool. Pitch yeast.

       Comments:

       This brew  is  just barely  sweet,  at the  threshold  of perception.  A
       strong, heavy body follows, the ginger and  orange blending together and
       taking you through from  the middrink to  the aftertaste. The  finish is
       incredibly long,  both the  high alcohol  content and  the ginger-orange
       aftertaste lingering for a full 8 or 9 seconds after swallowing.

       Note: In  retrospect, this  could have  used a  stronger bittering  hop;
       after aging the ginger  asserted itself more  and drowned out  what hops
       there were. It was still great, though.

       Specifics:

       O.G.: 1.071

       F.G.: 1.019

       Primary Ferment: 6 days

       Secondary Ferment: 6 days

       Aged: 1 month







                                         7-21


       Chapter 7: Herb & Spice

                                  Debbe's Garlic Beer

       Source:   Douglas DeMers (dougd@uts.amdahl.com)
                 rec.crafts.brewing, 10/4/91

       Ingredients:

                 8 1/2 pounds, pale malt extract (Williams bulk extract.)
                 4 large bulbs garlic, peeled and cleaned
                 1 ounce, Northern Brewer hops (AAU not available)
                 WYeast London Ale (pre-started)

       Procedure:

       Separate and  peel  the cloves  from  four entire  bulbs  of garlic  and
       lightly score the surface of the garlic cloves  to increase surface area
       during the boil. Add the extract,  half of the garlic, and  1/2 ounce of
       hops. Total boil of 60 minutes The other half of the  garlic goes in for
       the last 15 minutes along with  the final 1/2 ounce of hops.   After the
       boil, chill the  wort and strain  the cooled wort  into a  6--1/2 gallon
       primary. After three days  of vigorous ferment  in 6 1/2  gallon primary
       (w/blowoff tube) I racked it to a 5 gallon secondary.

       Comments:

       The wort tasted very sweet and definitely *GARLIC*! Lethal stuff! I mean
       it  was  stomp-on-your-tongue   rip-the-back-of-your-head-off  _GARLIC_.
       Three weeks later my tongue still remembered the  assault and was braced
       for a  similar attack,  but the  attack  was not  forthcoming. There  is
       absolutely no pronounced garlic taste! There is only a hint of something
       reminiscent of garlic. I purposely made  the brew a little  light on the
       hops, so the  hops don't  shine through either.  To me,  it is  a fairly
       well-balanced, heavy beer and everyone who has tried it has really liked
       it. Next time, I  think I'll leave the  garlic cloves in the  primary to
       see if I can get a more pronounced garlic taste in the final product.

       Specifics:

       O.G.: 1.060

       F.G.: 1.018

       Primary Ferment: 3 days

       Secondary Ferment: 2 weeks












                                         7-22


       Chapter 7: Herb & Spice

                                     Spruce Juice

       Source:   James P. Buchman (jpb@tesuji.dco.dec.com)
                 Issue #598, 3/18/91

       Ingredients:

                 5 pounds, Premier Malt hopped light malt extract
                 1 pound, dried light plain malt extract
                 20 ounces, cup loosely filled with blue spruce cuttings
                 1/8 pound, roasted barley
                 2 ounces, Cascade hops
                 Ale yeast

       Procedure:

       Bring extract and 1 1/2 gallons  of water to boil. Add  Cascade hops and
       boil for a total  of 45 minutes. Rinse  spruce cuttings, then  toss into
       the wort for the final twelve minutes of the boil. Cool. Pitch yeast.

       Comments:

       I tasted the sample which I  took to measure the SG. The  pine taste and
       smell were  definitely  present  but  not  excessive; they  added  extra
       sharpness to the brew on top of the hops. Hard to say  more from a flat,
       sweet, yeasty sample only halfway fermented.































                                         7-23


       Chapter 7: Herb & Spice

                                    Honey Basil Ale

       Source:   Bryan Gros (bgros@sensitivity.berkeley.edu)
                 Issue #825, 2/17/92

       Ingredients:

                 2--1/2 pounds, barley malt
                 1/2 pound, wheat malt
                 1/2 pound, 40L Crystal malt
                 2 pounds, honey
                 1 pound, dried malt extract (pale)
                 2--1/4 ounces, Mt. Hood hops (3.3%, bittering)
                 1/2 ounce, Cascade hops (5.9%)
                 1 ounce, Basil leaves
                 Whitbred dry yeast

       Procedure:

       I did my partial mash, then  boiled the wort with the honey  and DME and
       the Mt Hood for  70 min. I then  turned the heat off,  added the Cascade
       and Basil, and covered and let sit for 30 min.

       Comments:

       The basil I added may  be a lot; it  was about 1/3-1/2 of  the "bunch" I
       bought at the grocery store. I talked to the brewmaster at the pub where
       I had the original Honey Basil  and he said they used  four "bunches" in
       800 gallons. So we'll see.

       Now it is fermenting, and is a pretty murky brown  color. I didn't think
       that much  40L Crystal  would make  it  this dark;  much  darker than  I
       wanted. We'll see what happens when it is done---looks like I'll need to
       add the gelatin this  time (I've had good  luck with this in  the past).
       I'll let you know what it tastes like.

       And I hope the hops are light enough to let the basil and honey through.
       I think I have a pretty heavy hand with hops usually.



















                                         7-24


       Chapter 7: Herb & Spice

                           Ersatz Harpoon 1991 Winter Warmer

       Source:   David Van Iderstine (orgasm!davevi@uunet.UU.NET)
                 Issue #844, 3/16/92

       Ingredients:

                 6 pounds, Laaglander amber dry malt extract
                 1/2 ounce, black patent malt
                 12 ounces, crystal malt
                 1--1/2 ounces, chocolate malt
                 1 pound, honey (added with extract)
                 1 ounce, Clusters pellets (6.5--7.5% alpha) (boil)
                 1 ounce, Willamette pellets (aroma)
                 Wyeast British ale yeast (#1098)
                 1/2 teaspoon, nutmeg (8 minute boil)
                 1--1/2 teaspoons, ground cinnamon (8 minute boil)
                 1/2 teaspoon, ground cloves (8 minutes boil)
                 1 teaspoon, vanilla (5 minute boil)
                 1 tablespoon, gypsum
                 1 tablespoon, Irish moss (10 minute boil)
                 3/4 cup, corn sugar (prime)

       Procedure:

       Put water on  to boil.  Add gypsum.  Add grains  in boiling  bag. Remove
       grains when boil  begins. Add extract.  After 15 minutes,  add bittering
       hops. Boil 1  hour. Chill.  Add aromatic hops.  Sparge, add  yeast, fill
       carboy. After 1 week, rack to secondary. Bottle 2 weeks later.

       Comments:

       This is a composite  recipe, designed to mimick  Harpoon's latest Winter
       Warmer offering.  I started  with the  spice list  for Harpoon's  Winter
       Warmer, as published in the  Beer News (or whatever  that fine newsprint
       rag found in various  lobbies is called). Armed  with the spice  list, I
       searched all my HBD back-issues for each spice. Whenever  I found one of
       the spices being used, I looked  for its relative weight  as compared to
       all other ingredients in that  particular recipe. By doing  this for all
       the spices listed below,  I arrived at  a statistical "average"  for the
       relative concentrations of all of them together. So  maybe I should call
       this "Statistician's Delight"?















                                         7-25


       Chapter 7: Herb & Spice

                                      Pepper Beer

       Source:   Paul Sherril (sherril_paul@tandem.com)
                 Issue #871, 4/24/92

       Ingredients:

                 6 pounds, Anderson light malt extract
                 8 ounces, light crystal malt
                 1--1/2 ounces, Cascade hops (boil)
                 1/2 ounce, Cascade hops (finish)
                 Wyeast pilsner yeast
                 several peppers (serrano, jalapeno), sliced

       Procedure:

       Ferment at 50  degrees (primary). Secondary  at 45 degrees.  At bottling
       place a  piece  of  pepper  in  a dozen  bottles.  Some  serranos,  some
       jalapenos and a variety of sizes.

       Comments:

       Most people  said to  introduce the  peppers into  the beer  as late  as
       possible, so I'm going to just put a slice in a few  bottles and see how
       it goes.  This  way I  don't  blow  a whole  5  gallons  on this  little
       perversion.































                                         7-26


       Chapter 7: Herb & Spice

                                   Honey Ginger Beer

       Source:   Don Veino (Don.Veino@East.Sun.com)
                 Issue #840, 3/10/92

       Ingredients:

                 1 can, John Bull light unhopped malt extract
                 1 ounce, Hallertauer hop plugs
                 3 pounds, honey
                 3 ounces, diced ginger
                 finings
                 Glenbrew yeast
                 1 cup, corn sugar (priming)

       Procedure:

       Started with 1--1/2 gallons cold filtered water  in stockpot. Added malt
       extract and began  heating. At  steaming, added  hops in  straining bag.
       After 15 minutes, added diced ginger (actually, slices about as thick as
       a nickel---I wanted the surface area increase).  Continued simmer for 15
       minutes. Meanwhile, added 3 pounds honey to  fermenter (using some known
       weights, a fulcrum and a bit of mechanics, then measuring the results, I
       figure this is about  40 ounces liquid measure).  When simmer completed,
       removed ginger  and hops  bag, and  poured  hot wort  into fermenter  (7
       gallon glass  carboy). Added  cold  filtered water  to  make 5  gallons.
       Pitched yeast at about 80 deg F. Forgot to take initial SG reading.

       Comments:

       This is from Beer & Wine Hobby's recipe of the Month, May 1991....their
       comment:

       "This makes a most delightful  summer beer, with a  slight ginger taste,
       and a wonderful mellow ginger aftertaste. Chill and enjoy!!"

       Don's comment:

       Taste good/light. Very clear, with  a golden brown to  red color. Slight
       "apple" smell upon opening, but  no fruity taste... just  a clean ginger
       flavor. Good head and strong carbonation (I think I'll back off a bit on
       the priming sugar next time). Improved  with age, 5+ weeks  later it was
       great, still getting better 4  months later (but only  4 bottles left!).
       No chill haze.  Medium alcohol content.  GREAT with asian  foods (tasted
       similar to Tsing Tao, but better).

       I think I'm going to experiment a little with some fresh rosemary in the
       next batch, in place of some/all of the ginger... we'll see how it goes!









                                         7-27


       Chapter 7: Herb & Spice

                                 Easy Spiced Brown Ale

       Source:   Jeff Benjamin (benji@hpfcbug.fc.hp.com)
                 Issue #920, 7/9/92

       Ingredients:

                 Mountmellick brown ale kit
                 3--4 whole cloves
                 3 whole cinnamon sticks
                 1/4 teaspoon, ground nutmeg
                 4 oranges
                 1/8 cup, Hallertauer hops
                 ale yeast

       Procedure:

       Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45
       minutes. Make Brown Ale according to 3.6 gallon recipe. Add spice
       mixture (do not strain) and zest of other three oranges to wort.
       Ferment, strain, and bottle according to kit instructions.

       Comments:

       I've used cloves  for spiced ales,  and my advice  would be go  easy. It
       doesn't take much to add that character. I had good luck by simmering 3-
       4 whole cloves (not  crushed) in water, then  adding the whole  thing to
       the primary.

       I'm normally an all-grain brewer, but  this is a twist on a  kit beer. I
       find that spices tend to mask any sort of "canned" flavors, and with the
       time you save you  can brew a lot  of it, like  for a party.  The spices
       balanced perfectly after a few weeks in the bottle.
























                                         7-28


       Chapter 7: Herb & Spice

                                Corey Ander's RN Screw

       Source:   Bill Slack (wrs@gozer.mv.com)
                 Issue #927, 7/19/92

       Ingredients:

                 5 pounds, light dry extract
                 2--3/4 pounds, clover honey
                 1 ounce, Hallertauer (60 minute boil)
                 1/2 ounce, ground coriander (15 minute boil)
                 1/2 ounce, Hallertauer (15 minute boil)
                 1/2 ounce, ground coriander (5 minute boil)
                 1/2 ounce, orange peel (5 minute boil)
                 1/2 ounce, Hallertauer (finishing, 2 minutes)
                 yeast (Red Star or Belgian yeast)

       Procedure:

       Rehydrate Red  Star ale  yeast or  Belgian  yeast. Boil  wort as  usual.
       Ferment and prime as usual.

       Comments:

       This is a version of the  Gran Cru extract recipe  in Charlie Papazian's
       new book.

       Specifics:

       O.G.: 1.047

       F.G.: 1.010

























                                         7-29


       Chapter 7: Herb & Spice

                                       Xmas Beer

       Source:   David Klein (klein@physics.Berkeley.edu)
                 Issue #968, 9/14/92

       Ingredients:

                 2 pounds, Munich malt
                 1/4 pound, dextrin malt
                 1 pound, crystal malt
                 1 pound, 2--row malt, toasted at 350F for 15 minutes
                 3/4 cup, roast barley
                 1/2 cup, black patent malt
                 6 pounds, Australian amber extract
                 3 bags, Spicy Duck spices (cinnamon, anise, fennel, fenubar,
                 clove)
                 4 sticks, cinnamon
                 2 teaspoons, crushed cardamon
                 1 ounces, Chinook hops
                 Irish moss
                 2 pounds, dark honey
                 zest of 5 oranges
                 2 teaspoons, cloves (end)
                 2 sticks, cinnamon (end)
                 1--1/2 teaspoons, allspice (end)
                 dash, nutmeg (end)
                 1--1/2 ounces, grated ginger (end)
                 Wyeast ale

       Procedure:

       Low temperature mash,  145F for 4  hours in 2  gallons of  water treated
       with 2 teaspoons of gypsum. Sparge  to 7 gallons. Bring  to boil, adding
       extract, 1 ounce of Chinook,  and spices. After 45  minutes, add another
       ounce of Chinook and some Irish moss. After 1 hour, turn off heat at add
       honey, orange zest,  and spices  denoted "(end)".  Secondary had  2 more
       ounces of hops (did not write down the kind).

       Comments:

       This won  2  awards (small  pools  though) I  would  recomend not  using
       Chinook (this was my first time  using them, and I discovered  I did not
       like them) less oranges,  more spicing. Unless  you feel like  boiling a
       long time  or  like  wasting alot  of  your  potential sparge,  I  would
       recoment at least using 3 lb of extract to bump the gravity.












                                         7-30


       Chapter 7: Herb & Spice

                                   Christmas in July

       Source:   Tom Dimock (rgg@cornellc.cit.cornell.edu), Issue #970, 9/16/92

       Ingredients:

                 8 pounds, light dry malt extract (American Eagle)
                 3/4 pound, crystal malt
                 3 ounces, roast barley
                 3 pounds, clover honey
                 1 ounce, Northern Brewer (boil)
                 1/2 ounce, Northern Brewer (finish)
                 6 ounces, fresh grated ginger (1/2 boil, 1/2 finish)
                 grated peel of 4 tangelos (1/2 boil, 1/2 finish)
                 1 stick, cinnamon
                 1--1/2 teasppon, nutmeg
                 1--1/2 teaspoon, Irish moss
                 Whitbread ale yeast

       Procedure:

       The crystal  and roasted  barley were  steeped in  six gallons  of water
       while it was heating. They were removed at 190 and  the DME, honey, boil
       hops, half of the ginger, half  of the tangelo peel,  the cinnamon stick
       and the nutmeg were  added. The Irish Moss  went in 40 minutes  into the
       boil, and the rest  of the ginger, tangelo  peel and hops went  in at 50
       minutes. At 60 minutes,  cooled quickly (counter- flow  chiller) and let
       sit for 3 hours. Racked off the copious trub, aerated and pitched with a
       pint of starter  from two packages  of Whitbread Dry  Ale yeast  (my all
       time favorite dry yeast).

       Comments:

       It fermented slowly  but steadily  with daily rousings  for 30  days, at
       which point it stalled at 1.040. I added 1/2 teaspoon of amylase enzyme,
       which started it back up. On January 24, I bottled it  with 3/4 cup corn
       sugar priming.  The F.G.  was 1.032.  After  about three  months in  the
       bottle it  was  interesting,  but not  what  I  was looking  for---Steve
       Russel's comment was "Well, it's a very interesting ginger beverage, but
       I'm not sure I'd  call it beer!" Now,  it has matured quite  nicely, and
       has a  couple of  real fans.  It is  still VERY  gingery, so  unless you
       really like ginger I'd cut the ginger back by 1/2 or 2/3.

       Specifics:

       O.G.: 1.085











                                         7-31


       Chapter 7: Herb & Spice

                        Hershell Chanukah's Mulled Atheist Ale

       Source:   Aaron Birenboim (abirnbo@rigel.cel.scg.hac.com)
                 9/9/92

       Ingredients:

                 1 3--kg can, Irek's wheat extract
                 2 pounds, crystal malt (40L or lower)
                 2 pounds, honey (more if you want it stronger)
                 15 HBU, boiling hops
                 2 ounces, finishing hops (e.g., Cascade) (2 minutes)
                 2 ounces, fresh ginger
                 peels from 3 lemons
                 10 cloves, lightly crushed.
                 1 teaspoon, allspice, lightly crushed
                 2 cinnamon sticks
                 1/2 of a nutmeg, lightly crushed (or less---maybe 1/4 nutmeg)
                 Irish moss for clarity
                 Whitbread ale yeast

       Procedure:

       Add spices in last 10 minutes or so of boil.

       Comments:

       At the risk of sounding immodest, it was the best spiced ale I have ever
       had.

       The flavor is totally dominated by the crystal, honey, and spices. Don't
       fret too much about the extract.  Any amber will do. If all  you can get
       is pale, just add  about 1 pound of  "amber" malt to the  crystal steep.
       Amber can be made by toasting pale malt at 350F for about 20 min.























                                         7-32


       Chapter 7: Herb & Spice

                              Winter's Tavern Winter Ale

       Source:   Greg Winters (gsw@thebrewery.EBay.Sun.com)
                 9/10/92

       Ingredients:

                 7 pounds, Alexanders Pale Malt Extract
                 20 ounces, Clover Honey
                 1 pound, British Cara-Pils
                 1pound, Crystal (40L)
                 2 pounds, klages 2-row (for partial mash of cara-pils)
                 1/4 pound, Chocolate Malt
                 1/2 ounce, Chinook Pellets (12%) (60 minute boil)
                 1/2 ounce, Cascade Leaf (7%) (30 minute boil)
                 1 ounce, Hersbrucker Plugs (2.9%) (30 minute boil)
                 1/2 ounce, Hersbrucker Plugs (10 minute steep)
                 1/2 ounce, Hersbrucker Plugs (2 minute steep)
                 1/2 oounce, Cascade Leaf (7%) (Dry hopped in secondary)
                 3, 3" cinnamon sticks
                 1 teaspoon, whole cloves
                 1 teaspoon, ground Allspice
                 2 ounces, grated fresh ginger
                 6 pods, cardamom - slightly crushed
                 rind of 5 oranges - no bitter white stuff!!
                 Wyeast American Ale

       Procedure:

       Performed partial mash of cara-pils, crystal and  klages as described in
       CJOHB. Added all other fermentables and brought to a rolling boil. Added
       hops as indicated as well as  all spices for the last 10  minutes of the
       boil. Cooled in ice bath for approximately 30 minutes  before  moving to
       bucket with 2 gallons cold water to reduce oxidation. Let sit for 1 hour
       and then racked  off trub  into primary. (Spices,  etc. included  in the
       primary  fermenter.)  Pitched  approximately  1   liter  yeast  starter,
       attached blow-off tube and had a cold one.

       Comments:

       Smells heavenly and should have just the proper aging time to mellow the
       spices and hops by xmas. (I may have added more hops than I should have,
       but I just couldn't resist, as  I just love the taste.) With  any luck I
       will have a nice balanced and very complex brew...

       Specifics:

       O.G.: 1.060









                                         7-33


       Chapter 7: Herb & Spice

                                    Pale Maple Ale

       Source:   Mark Davis (Mark_Davis.osbu_sout@xerox.com)
                 Issue #978, 9/28/92

       Ingredients:

                 6 gallons, brewing water
                 5 pounds, amber malt extract syrup
                 1/2 pound, Scottish crystal malt (80L)
                 1/2 pound, wheat malt (dry extract)
                 1 quart, Maple Syrup (Dark, Grade A)
                 1 ounce, Goldings hops (5.2%) 60 minute boil
                 1/2 ounce, English Goldings, 30 minute boil
                 1/2 ounce, English Goldings, 10 minute boil/steep
                 1/2 teaspoon, Irish Moss
                 2 teaspoons, Gypsum
                 Wyeast #1028 London Ale yeast

       Procedure:


       1. Prepared yeast starter.

       2. Steep cracked crystal malt in 2 quarts 150 F water  for 30 min.(I put
       the pot in the 150 F preheated oven) Sparged the  grain into the boiling
       pot with another 2 quarts of 170 water. Add enough water to bring volume
       in pot to 5 gallons. Bring to boil.

       3. Add Malt Extract syrup, wheat malt, gypsum, and 1 ounce of hops. Boil
       for 30 minutes. After 30 minutes of boil, add Maple  syrup and 1/2 ounce
       of hops. Boiled another 20 minutes.

       5. At 50 minute mark of boil, add 2 teaspoons of Irish Moss and the last
       1/2 ounce of hops. Boil  another 10 minutes (covered),  turned of flame,
       and allow it to steep for 5 minutes.

       6. Chill, strain, and rack to primary. Pitch.

       Comments:

       I tried the ale after 5 days in the bottle and was extremly pleased with
       the brew. The only thing is  that it is a little dry  (lost some of it's
       sweetness(maybe another 1/2 pound of crystal). I will do this one again,
       but I think that  I will use another  yeast type (maybe  Wyeast European
       ale).

       Specifics:

       O.G.: 1.054

       F.G.: 1.008





                                         7-34


       Chapter 7: Herb & Spice

                             Quick & Easy Spiced Brown Ale

       Source:   Jeff Benjamin (benji@hpfcbug.fc.hp.com)
                 Issue #985, 10/7/92

       Ingredients:

                 MountMellick Brown Ale Kit
                 3-4 whole cloves
                 3 whole cinnamon sticks
                 1/4 teaspoon, nutmeg
                 4 oranges
                 1/8 cup, fresh Hallertau hops (leaf)

       Procedure:

       Simmer spices, hops,  and zest of  1 orange in  1 quart water  for 30-45
       minutes. Make  brown  ale  according to  3.6  gallon  recipe. Add  spice
       mixture (do  not  strain)  and zest  of  other  three oranges  to  wort.
       Ferment, strain, and bottle according to kit instructions.

       Comments:

       Since everyone is gearing up  to make Xmas brews  (including me), here's
       an easy recipe that turns out extremely good.  I'm normally an all-grain
       brewer, but it's easier  to make large  quantities of extract  brews for
       parties and things, and the spices tend to cover up  some of the extract
       qualities. Of course, you  could use the  same spicing technique  for an
       all-grain batch, too.

       Remember to go  easy on the  spices. The flaw  with a lot  of commercial
       Xmas brews is that  the spices overwhelm the  flavor of the  beer rather
       than complement it.

       The flavors balance very  nicely after only a  short aging time,  but it
       gets better after a couple of months. An excellent holiday beer.





















                                         7-35


       Chapter 7: Herb & Spice

                                   Spiced Brown Ale

       Source:   Arthur Delano (ajd@itl.itd.umich.edu)
                 10/12/92

       Ingredients (for 6 gallons):

                 7 pounds, dark Munton & Fison malt extract syrup (2 cans)
                 1/2 pound, crystal malt
                 1 pound, chocolate malt
                 1 ounce, Fuggles pellet hops -- boil
                 1 ounce, Fuggles pellet hops -- 15 minutes before end of boil
                 1 nutmeg, grated -- 15 minutes before end of boil
                 1 ounce (approx.), sliced ginger root -- 15 minutes before end
                 of boil
                 1 star anise -- 15 minutes before end of boil
                 1 ounce, willamette pellet hops -- finish
                 Whitbread ale dry yeast in a 20 oz. starter

       Procedure:

       Grain steeped in a  colander in 2 gallons  of cold water and  brought to
       boiling: grain removed when boiling began. Some  hops and spices allowed
       to pour into  carboy. My  notes don't mention  fermentation times,  so i
       would guess 1  to 1--1/2  weeks in primary,  2 weeks  in secondary  as a
       rough estimate.

       Comments:

       This is  the only  spiced beer  I've made;  it came  out very  well. The
       recipe is based on Dottie's Brown Ale by  Charles Lawhon, which appeared
       in Zymurgy v. 14, Number 2.

       The spices  more-or-less  masked  the flavoring  hops,  so  I might  try
       reducing or  removing them  next batch.  I also  intend to  add cinnamon
       and/or dried orange rind.

       Specifics:

       O.G.: 1.023 at 67

















                                         7-36


       Chapter 8: Fruit


                                     Blueberry Ale

       Source:   Patrick Stirling (pms@Corp.Sun.COM)
                 Issue #493, 9/11/90

       Ingredients:

                 7 pounds, British amber extract
                 1-1/2 pounds, crystal malt
                 2 ounces, Northern Brewer hops (boil)
                 1 ounce, Fuggles hops (finish)
                 Whitbread ale yeast
                 2 pounds, fresh frozen blueberries

       Procedure:

       Steep crystal malt while bringing to boil. Remove grains and add extract
       and boiling hops.  Boil 60  minutes. Add  finish hops  and let  steep 15
       minutes. Sparge  into ice,  mix. Rack  to  7-gallon carboy.  At peak  of
       fermentation add  blueberries. Ferment  1 week  and  rack to  secondary.
       Prime with corn sugar.

       Comments:

       When I  tasted  this  during  the  bottling stage  there  was  not  much
       blueberry flavor. More  blueberries may be  required to give  a stronger
       taste. The beer came out remarkably clear with a nice reddish tint.

       Specifics:

       Primary Ferment: 1 week

























                                          8-1


       Chapter 8: Fruit

                                  Apples in the Snow

       Source:   Shannon Posniewski (imagesys!shannon@uu.psi.com)
                 Issue #521, 10/19/90

       Ingredients:

                 6.6 pounds, John Bull light malt extract (or other brand)
                 1 pound, corn sugar
                 2 ounces, Hallertauer hops (boil)
                 1/2 ounce, Hallertauer hops (finish)
                 12 pounds, apples (9 pounds Granny Smith, 3 pounds Macintosh)
                 water crystals
                 2 packs, Edme ale yeast
                 3/4 cup, corn sugar (priming)

       Procedure:

       Cut apples  into 8-10  slices. Put  1-1/2  gallons water  into pot,  add
       boiling hops and  bring to  boil. Add  extract and  corn sugar.  Boil 40
       minutes. Add finishing  hops and  apples.  Steep  15 minutes.  Pour wort
       into 3-1/2 gallons cold water. Push apples to one  side and pitch yeast.
       Ferment 3 weeks.

       Comments:

       This is based on Papazian"s "Cherries in the Snow." We used Granny Smith
       and Macintosh  because we  wanted high-fructose  varieties---besides, we
       like them. Perhaps the use of  Saaz or a more delicate hops  would be in
       order because this  was too hoppy.  Beer seems to  improve with  age and
       after a few  months the  flavor was described  as "immaculate"  but with
       balance tipped more toward hops than apple.

       Specifics:

       O.G.: 1.050

       F.G.: 1.015

       Primary Ferment: 3 weeks

















                                          8-2


       Chapter 8: Fruit

                           Feelix the Cat Dark Cherry Lager

       Source:   Mike Herbert (michaelh@homebrew.wv.tek.com)
                 Issue #441, 6/18/90

       Ingredients:

                 3.3 pounds, John Bull dark unhopped malt extract
                 2 pounds, Munton & Fison light dry extract
                 1/2 cup, black patent malt
                 2 ounces, Cascades hops
                 2 tablespoons, gypsum
                 1 teaspoon, salt
                 3-5 pounds, pitted chopped cherries
                 1/2 ounce, Hallertauer hops
                 yeast

       Procedure:

       Steep black patent malt in 2  gallons of water bringing  to boil. Strain
       out grain. Add  extract and  boil with Cascade  hops, gypsum,  and salt.
       Boil 60  minutes. Remove  from heat.  Add finishing  hops and  cherries.
       Steep 30  minutes.  Strain into  fermenter  with cold  water  to make  5
       gallons. Pitch yeast.

       Comments:

       This recipe came from Charlie Papazian many years  ago. This is supposed
       to make a  lager, but  I've never  actually produced  a lager  with this
       recipe, only  an  ale.  The  cherries  add  a  sweetness,  but  are  not
       overpowering in a  dark beer.  I also tried  another cherry  beer called
       "Sinfully Red Cherry Ale"  from the Spring  1984 issue of  Zymurgy. This
       used 10 pounds of cherries and made a much lighter beer.
























                                          8-3


       Chapter 8: Fruit

                                Dark as the Night Stout

       Source:   Wayne Allen (wa@cadillac.cad.mcc.com)
                 Issue #312, 11/29/89

       Ingredients:

                 8 cans, blueberries (or 10 pints fresh, or 6# frozen)
                 1/2 pound, roasted barley
                 1/3 pound, black patent malt
                 1 pound, crystal malt
                 6.6 pounds, John Bull dark unhopped malt extract
                 1-1/2 ounces, Fuggles hops (boil)
                 1/2 cup, corn sugar (priming)
                 yeast

       Procedure:

       Crush and boil  blueberries in  1-1/2 gallons of  water for  10 minutes.
       Strain out berries. Add grains and steep. Add extract and hops and bring
       to boil. Strain into fermenter with enough cold water to make 5 gallons.
       Pitch yeast. Give this  lots of time in  the secondary fermenter  or add
       champagne yeast after initial fermentation.

       Comments:

       This tastes like  a normal stout,  but after  4 or 5  sips, a  warm glow
       begins to suffuse your throat and tummy; great  for winter nights. Don't
       worry about pectin haze, you definitely won't see it!




























                                          8-4


       Chapter 8: Fruit

                             Pick of the Season Cherry Ale

       Source:   Chuck Coronella (coronellrjds@che.utah.edu)
                 Issue #447

       Ingredients:

                 6 pounds, Laaglander light dry extract
                 1/4 pound, crystal malt
                 1/4 pound, lactose
                 7-8 pounds, fresh sweet cherries
                 1/2 ounce, Chinook hops (boil)
                 1/2 ounce, Chinook hops (finish)
                 1/2 ounce, Hallertauer hops (dry)
                 1/2 teaspoon, Irish moss
                 Whitbread ale yeast

       Procedure:

       This recipe makes  5-1/2 gallons. Freeze  cherries a couple  days before
       brewing. Defrost in the fridge. While wort is  boiling, remove stems and
       crush cherries. After boiling, pour wort over cherries in fermenter. Add
       cold water  and pitch  yeast. After  a couple  days, rack  to secondary,
       straining out cherries.

       Comments:

       I decided  to  use lactose  because  several  people thought  Papazian's
       Cherries in the Snow was a bit dry.

       Specifics:

       Primary Ferment: 2 days

       Secondary Ferment: 6--8 weeks






















                                          8-5


       Chapter 8: Fruit

                                   Blackberry Stout

       Source:   Andy Wilcox (andy@mosquito.cis.ufl.edu)
                 Issue #415, 5/9/90

       Ingredients:

                 1 can, Mount Mellick Famous Irish Stout extract
                 3 pounds, M&F dark dry malt extract
                 4 pounds, frozen blackberries
                 1 pound, dark crystal malt
                 1/2 pound, black patent malt
                 1/2 pound, roasted barley
                 1-1/2 ounces, Hallertauer hops
                 1/2 ounce, Fuggles hops
                 ale yeast
                 corn sugar (priming)

       Procedure:

       Start grains in brewpot with cool water. Remove when boil commences. Add
       all malt and Hallertauer hops. Boil 1 hour. Add Fuggles  and boil 5 more
       minutes. Remove from heat. Add thawed blackberries and steep 15 minutes.
       Cool.  Dump whole mess into  primary. After a couple  rack to secondary,
       straining out berries.

       Comments:

       This stout  reaches prime  in 4-6  weeks and  rapidly deteriorates  from
       there, acquiring  a winey  flavor as  the residual  blackberry sweetness
       erodes. An amateur  judge commented, "Good  and black. Good  mouth feel.
       Unbelievable finish---seems to last forever!  Fruit?  I want the recipe.
       Nice job."
























                                          8-6


       Chapter 8: Fruit

                                   Basic Fruit Beer

       Source:   John Isenhour (LLUG_JI%DENISON.BITNET)
                 Issue #177, 6/14/89

       Ingredients:

                 4-pound can, Alexanders pale malt extract
                 1/2 pound, light dry extract
                 10 HBU, hops
                 1/4 teaspoon, Irish moss
                 2 gallons, fruit juice (such as apple, pineapple, cranberry,
                 or raspberry)
                 yeast

       Comments:

       This recipe was described in the Summer 1987 issue of   Zymurgy. See the
       issue for procedural details. When I brew with fruit I  do not add fruit
       to the boil, this will set  the pectins to creating a  haze. Instead add
       them after the boil and steep.  I generally use a wheat  malt extract to
       emulate a lambic frambozen. Try a Lindemann Framboise to see what you're
       shooting for. They use unmalted wheat in their beer.


































                                          8-7


       Chapter 8: Fruit

                                       Framboise

       Source:   Cher Feinstein (crf@pine.circa.ufl.edu)
                 Issue #402, 4/19/90

       Ingredients:

                 6-7 pounds, light malt extract
                 1/4 pound, crystal malt
                 2-1/2 cups, raspberry puree
                 1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger)
                 yeast
                 10 cups, raspberry puree

       Procedure:

       Crack, steep, and  strain crystal malt  before boiling. Add  extract and
       hops. Boil. Strain  into primary.  Add 2-1/2  cups raspberry  puree. Add
       enough cold  water  to make  5  gallons. Pitch  yeast.  When racking  to
       secondary, add another 10 cups raspberry puree.

       Comments:

       I figured that  I'll sterilize anything  I use to  add the  puree, while
       taking my chances with the puree  itself (rather than heating  it up and
       risking setting the pectins).































                                          8-8


       Chapter 8: Fruit

                                     Cranbeery Ale

       Source:   Tim Phillips (tcp@esl.ESL.com)
                 Issue #327, 12/20/89

       Ingredients:

                 5 pounds, pale malt extract syrup
                 1 pound, corn sugar
                 2 ounces, Hallertauer hops (boil)
                 1/2 ounce, Hallertauer hops (finish)
                 6 pounds, cranberries
                 ale yeast
                 corn sugar (priming)

       Procedure:

       Crush cranberries. Boil wort. Add cranberries to  wort at time finishing
       hops are added. Turn off heat  and steep at least 15  minutes. Pour wort
       into fermenter with enough water  to make 5 gallons.  Pitch yeast. After
       about 5 days, strain into secondary fermenter, avoiding sediment. Bottle
       after about 1 more week. Age bottles about 2 weeks.

       Comments:

       This isn't the best beer I've ever had, but the red color and mixture of
       cranberry, champagne,  and beer  tastes (in  that  order) together  make
       wonderful conversation  pieces. A  perfect treat  for the  holidays. The
       cranberry taste is quite dominating: I  might try just 2 or  3 pounds of
       cranberries in the future.  This recipe is based  on Papazian's Cherries
       in the Snow.

       Specifics:

       Primary Ferment: 5 days

       Secondary Ferment: 1 week




















                                          8-9


       Chapter 8: Fruit

                                 Great Pumpkin Bitter

       Source:   Barry Cunningham (abvax!calvin.icd.ab.com!bwc)
                 Issue #299, 11/9/89

       Ingredients:

                 1 can, Cooper's bitter hopped malt syrup
                 1-1/2 pounds, M&F dry malt extract
                 1/4 pound, black patent malt
                 1 cup, Brer Rabbit molasses
                 1/2 ounce, Tettnanger hop pellets (boil 30 minutes)
                 1/2 ounce, Tettnanger hops pellets (finish)
                 2 sticks, cinnamon
                 2-3 ounces, fresh grated ginger
                 10 pounds, pumpkin mush
                 1/2 cup, chopped cilantro
                 1-2 ounces, fresh grated ginger
                 2 packs, Pasteur champagne yeast

       Procedure:

       Steep black patent  malt. Remove  grain and add  extracts. Boil  wort 60
       minutes with 2-3 ounces  ginger, add boiling hops  at 30 minutes.  At 10
       minutes add  cinnamon.  In  last  couple  minutes, add  finishing  hops.
       Prepare pumpkin while wort is boiling: place pumpkin flesh in blender or
       food processor  and mush.  Mix  chopped cilantro  and  1-2 ounces  fresh
       ginger in with mush. Place pumpkin  mush, wort, and water  to make 6-1/2
       gallons in primary fermenter.  Let primary fermentation proceed  1 week.
       Remove pumpkin mush  and strain remaining  liquid into 5  gallon carboy.
       Rack again after 3 weeks. Bottle after another 2 months.

       Comments:

       This is  quite aromatic  and will  make  a good  sipping  beer for  next
       halloween. It is definitely not for consuming in large quantity.

       Specifics:

       Primary Ferment: 1 week

       Secondary Ferment: 2 weeks + 2 months















                                         8-10


       Chapter 8: Fruit

                                 Washington Apple Ale

       Source:   Joe Shirey (jshirey@jarthur.Claremont.edu)
                 Issue #370, 3/2/90

       Ingredients:

                 4 pounds, Telford's Yorkshire nut brown ale hopped malt
                 1 pound, honey
                 1/2 pound, corn sugar
                 1/2 pound, dark crystal malt
                 4 pounds, red apples
                 2 teaspoons, cinnamon
                 ale yeast

       Procedure:

       In cold water, place crushed  dark crystal malt in  a cheesecloth. Bring
       water to boil. When  boiling commences, remove grain  and add Telford's.
       Boil 15-20 minutes.  Add sugar  and honey and  boil another  10 minutes.
       Reduce heat so that  boiling stops. Add  cinnamon and sliced  apples and
       steep 15  minutes. Remove  apples  with strainer  and  transfer wort  to
       primary.

       Comments:

       This beer has  a medium body  with a  hint of apple  flavor. It  is very
       smooth with little or no bitterness,  but that can be  changed by adding
       finishing hops.




























                                         8-11


       Chapter 8: Fruit

                               Raspberry Imperial Stout

       Source:   Dan Miles (miles@cs.washington.edu)
                 Issue #483, 8/28/90

       Ingredients:

                 15-1/4 pounds, bulk light extract
                 3/4 pound, roasted barley
                 3/4 pound, black patent malt
                 3/4 pound, chocolate malt
                 2 pounds, English crystal malt
                 3-3/4 ounces, Bullion pellets (9.6 alpha)
                 1-1/4 ounces, Northern Brewer pellets (6.7% alpha)
                 2 ounces, Kent Goldings pellets
                 13 pounds, fresh raspberries
                 4 teaspoons, gypsum
                 Sierra Nevada yeast
                 1 cup, corn sugar (priming)

       Procedure:

       This makes 6-1/2 to 7 gallons.  This is based on  Papazian's recipe from
       the Summer 1990  issue of  Zymurgy, except that  I use  more raspberries
       than Charlie.  Follow  his  directions,  or  E-mail me  for  directions.
       (Directions are pretty standard.)

       The Bullion  hops and  Northern Brewer  are used  for bittering  and are
       added to the boil. The Kent Goldings pellets are used for dry-hopping.

       Comments:

       This had a very strong raspberry taste with  a slightly coffee/dark malt
       and hoppy/bitter  aftertaste. The  raspberry taste  is accompanied  by a
       sort of astringency  or acidity  that will  supposedly soften  with age.
       It's still very young for an Imperial stout.

       Specifics:

       O.G.: 1.087

       F.G.: 1.022















                                         8-12


       Chapter 8: Fruit

                                  My Framboise Recipe

       Source:   Cher Feinstein (crf@pine.circa.ufl.edu)
                 Issue #479, 8/22/90

       Ingredients:

                 6.6 pounds wheat malt extract
                 1/2 pound crystal malt
                 1 ounce Hallertauer hops
                 1 pack Wyeast #3056, Bavarian wheat
                 5 or 6 bags frozen raspberries (12 ounce bags)

       Procedure:

       The wheat malt should  ideally be a 60-40  mix of wheat and  barley. The
       crystal malt is cracked  and steeped in hot  water for 20  minutes, then
       strained. The  hops are  then added  and the  mixture is  boiled for  45
       minutes. Chill and add yeast. Allow  the beer to ferment for  7 days and
       then prepare raspberry mixture  by defrosting berries and  using blender
       to puree. Pitch  in fermenter and  after 48 hours,  bottle. Next  time I
       make this, I will modify the  recipe to use 1 can (6.6#)  of Ireks wheat
       malt, 3-4 pounds of light DME, 1 ounce of  Hallertauer (35 minute boil),
       and again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I
       can control the  amount of  barley extract  to assure  60% wheat  to 40%
       barley.

       Comments:

       I've been getting a large head with good lace, and  an enormous aroma of
       raspberries. The  brew is  also crystal  clear, with  a deep  ruby color
       (which  I  consider  to  be  just  plain  luck  since  wheat  beers  are
       characteristically cloudy). As aging continues, any hints of astringency
       are disappearing. It  will probably need  4--6 months aging  time, quite
       possibly more.

       Specifics:

       Primary Ferment: 7 days

       Secondary Ferment: 48 hours
















                                         8-13


       Chapter 8: Fruit

                               Purdue Red Hot Apple Ale

       Source:   Lynn Zentner
                 Issue #607, 4/1/91

       Ingredients:

                 4 pounds, Mountmellick Brown Ale Kit (Hopped)
                 1 pounds, Light DME
                 1 pound, Honey
                 1/2 pound, Crystal Malt
                 4 pounds, Sliced Winesap Apples (from Purdue Hort. Farms--
                 hence, the name)
                 2 teaspoons, cinnamon
                 1 cup, Cinnamon Imperials (Red hots)
                 10 grams, burton salts
                 1 teaspoon, Irish Moss
                 1 package Brewer's Choice London Ale Yeast (#1028)
                 2/3 cup dextrose to prime

       Procedure:

       Bring 3 gallons water to boil and put in brew bucket  to cool. Bring 1.5
       gallons water  and crystal  malt  to boil.  Remove  grain. Add  extract,
       honey, burton salts, and irish moss and boil for 15 minutes. Add red hot
       candies. Turn heat to  low after candies  melt. Add apples  and cinnamon
       and steep 15 minutes. Dump  into brew bucket, then  transfer to primary.
       (I made malted applesauce out of the apples by the way!)

       Comments:

       This ale is a nice light  beer with little bitterness.  You can't really
       taste the red  hots too much,  but the are  definitely in the  aroma. My
       husband had his doubts about this since the only  hops were whatever was
       in the extract,  but he  was pleasantly surprised.  The red  hot candies
       make a very nice  addition to the  brew. I think  they might be  good in
       some other styles, too.




















                                         8-14


       Chapter 8: Fruit

                                 John's Raspberry Ale

       Source:   John DeCarlo (jdecarlo@mitre.org)
                 Issue #740, 10/8/91

       Ingredients:

                 6 pounds, Williams' English Light malt extract
                 1/2 pound, crystal malt (unknown Lovibond)
                 2 ounces, Hallertauer hops (4.0 AA%) (45 minutes)
                 1/2 ounce, Hallertauer hops (4.0 AA%) (5 minutes)
                 4 pounds, raspberries
                 Wyeast liquid yeast (London ale)

       Procedure:

       Prepare  1  quart  starter  two  nights   before.  Purchase  some  fresh
       raspberries (if possible. Try local farmer's market). Freeze raspberries
       night before  brewing to  break down  cell walls.  Pre-boil some  water.
       Cooled some and freeze some.  Prepare wort as usual  by steeping crystal
       malt in 150-160F water while the brew pot water is  heating up and sparg
       into the brewpot.  Boil about  an hour.   Add 2  ounces Hallertau  at 15
       minutes and another 1/2 ounces at  end of boil. At the end  of the boil,
       toss all  the  raspberries into  the  brewpot and  let  sit for  fifteen
       minutes. Wort  was  pretty  cool by  then.  Toss  *everything* into  the
       fermenter. (With the raspberries in there, I figured  I couldn't get any
       S.G. readings, so I didn't try.)

       Comments:

       In spite of everything, this came out very very  well, with rave reviews
       from everyone.

























                                         8-15


       Chapter 8: Fruit

                                    Strawberry Beer

       Source:   s94taylo%usuhsb.bitnet@cunyvm.cuny.edu
                 Issue #659, 6/14/91

       Ingredients:

                 3.3 pounds, M&F amber hopped syrup
                 3--1/2 pounds, dry light malt
                 1 pound, crushed crystal malt
                 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
                 8 pints, fresh strawberries, washed, stemmed, pureed
                 4 Tablespoons, pectin enzyme
                 Ale yeast starter

       Procedure:

       Make a yeast starter  by boiling 1  cup dry malt  extract in a  quart of
       water and cool to below 90 degrees F. Add four of Red Star Ale yeast and
       agitate. Let set for two hours.

       Steep crystal malt  in 1 gallon  of water for  a while, then  "rinse" in
       another 1--1/2 gallons. (I preboil.) Add malt and  boiling hops and boil
       liquid for  1 hour.  Turn down  heat to  very low  flame and  add pureed
       strawberries, heat for 15-20  minutes. Remove hops then  cool wort. Dump
       in primary  fermenter and  add cold  bottled water.  The temp  should be
       around 65-70. Dump  in the yeast  starter. The next  day or  sooner, add
       about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3-
       4 days. Bottle with 3/4 cup corn sugar.

       Comments:

       Crystal malt adds sweetness, and helps  to bring out the  essence of the
       fruit.  One  other  important  ingredient  was  pectic  enzyme,  as  the
       pasteurization sets the pectin  very well. This  results in a  very nice
       looking crystal clear beer with a pink-amber hue.

       Specifics:

       F.G.: 1.008

















                                         8-16


       Chapter 8: Fruit

                                      Apricot Ale

       Source:   Michael Bass (lg562@koshland.pnl.gov)
                 Issue #743, 10/18/91

       Ingredients:

                 4--1/2 pounds light dry malt extract
                 1 pound, German pilsner malt (steeped at 150 F for 1 hour)
                 1/4 teaspoon, Irish moss
                 1/2 teaspoon, salt
                 1 ounce, Chinook hops (12.2% alpha)
                 1/2 ounce, Mt. Hood hops (5.3% alpha)
                 2 1/2 pounds, frozen, pitted, halved apricots
                 1 packet, ale yeast
                 3/4 cup, corn sugar for bottling

       Procedure:

       Steep pilsner malt at 150 degrees for 1 hour.   Strain and sparge grain.
       Add malt extract. Bring  to boil and boile  for 60 minutes. Add  1 ounce
       Chinook hops at  30 minutes.  Add Mt. Hood  in the  last 2  minutes. The
       apricots were added at  the end of the  boil. The wort was  then sparged
       into the primary fermentor, say about 10 minutes after the apricots were
       added. The wort was cooled over  night and the yeast was  pitched in the
       morning. After a  week, the beer  was racked to  the secondary.  Here it
       rested for one month (either I'm busy or patient; I wish I could say the
       latter) before bottling.

       Comments:

       How did it turn  out? It was a  fine light ale. Nice  golden amber color
       with a good hop bite. About half way through a mug, I start noticing the
       taste of cloves. But I didn't notice any apricot taste. I think it would
       be worth trying it  again only letting the  apricots sit in  the primary
       fermentor. At least that's what I'd try next.

       Specifics:

       O.G.: 1.050

       F.G.: 1.015

       Primary Ferment: 1 week

       Secondary Ferment: 1 month











                                         8-17


       Chapter 8: Fruit

                                    Cranberry Beer

       Source:   Dave Bonar (eebonar@sn01.sncc.lsu.edu)
                 rec.crafts.brewing, 8/14/91

       Ingredients:

                 6 pounds, extra light dry malt extract
                 1 pound, Munich malt
                 1 ounce, Fuggles boiling
                 3 bags frozen cranberries
                 1 ounce, Fuggles as finishing hops
                 yeast

       Procedure:

       I thawed the berries and blended with enough water to make a little over
       2 quarts  of slush.  Meanwhile I  did a  normal extract  brew using  the
       Munich malt as a specialty grain (i.e., put in a  double layered pair of
       clean panty hose and stuck in the pot while I bring the  cold water to a
       boil). At the end of the hour of boiling I put in the finishing hops and
       poured in the cranberry liquid for  the final minute or two  as I turned
       off the heat. I bottled after a week.

       Comments:

       I am finding it  very tasty. After a  month it is somewhat  sweet with a
       distince fruit flavor. I'm not sure that you can  identify the flavor as
       cranberries without knowing which  fruit it is.. It  turned out somewhat
       cloudy but the color is a pretty rose.

       Specifics:

       Primary Ferment: 1 week























                                         8-18


       Chapter 8: Fruit

                                       Framboise

       Source:   Mike Charlton (umcharl3@ccu.UManitoba.CA)
                 Issue #589, 3/5/91

       Ingredients:

                 7 pounds, Lager Malt
                 7 pounds, crushed raspberries
                 3 pounds, Wheat Flakes
                 1 ounce, 2 year old Cluster hops that had been baked for 20
                 min.
                 WYeast #1056 American Ale Yeast

       Procedure:

       We did a beta glucan rest at 120 degrees for 30 mins,  a protein rest at
       130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be
       extra careful with the  sparge because it has  the potential to  be very
       slow (although we managed to whip right through in  45 mins.). We boiled
       the wort for 2  hours, leaving the hops  in for the entire  boil. Cooled
       with an  immersion chiller  to 42  degrees and  strained into  a carboy.
       After 8 hours we racked the wort off of the trub  and pitched the yeast.
       We left it in primary for  2 weeks and then racked it  into a carboy and
       added the raspberries.

       Comments:

       We had a  bit extra so  we are doing  a small fermentation  (without the
       raspberies) of about  3/4 of a  gallon. To this  we added a  teaspoon of
       yogurt to try to get a lacto bacillus infection and produce lactic acid.
       If it produces  anything interesting  I'll post  the results.  Anyway, I
       can't comment on how  this beer will taste  as it is still  in secondary
       and is fairly expeimental.

       Specifics:

       Primary Ferment: 2 weeks



















                                         8-19


       Chapter 8: Fruit

                                     Fruit Galore

       Source:   Chad Epifanio (chad@mpl.UCSD.EDU)
                 Issue #745, 10/22/91

       Ingredients:

                 10 pounds, Klages pale malt
                 1/2 pound, amber crystal malt
                 2 ounces, Cascade(4.9%)
                 10 HBU, 3 pounds plums, depitted & sliced
                 7 oranges; flesh sliced, and peels diced(didn't remove pith)
                 2 lemons; flesh sliced, and peels diced(didn't remove pith)
                 1 tablespoon, ground nutmeg
                 3 teaspoons, whole cloves 5 2" sticks cinammon
                 1/2 cup, fresh grated ginger root
                 William's English Brewery Ale yeast(from 12ounce starter)

       Procedure:

       Mash Klages  and crystal  malt at  158 degrees  for 90  minutes. Sparge.
       Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices
       during final 10 minutes of boil.  Cooled to 80 degrees  in half-hour and
       pitched.  Racked  after 5 days,  and noted rocky  head from  fruit pulp.
       Added 2 tablespoon  dissolved gelatin  after 12  days. Bottled  after 15
       days.  NOTE: I forgot the Irish Moss.

       Comments:

       There was too much particulate (orange pits, plum halves, etc) to get an
       original SG, so I  didn't even bother with  a FG. It tastes  a bit tart,
       but the hops  is a good  balance for the  sweetness. It is  quite clear,
       considering all  the  stuff  that  went  in it.  A  pale  yellow  color.
       Probably not  enough spice  character, namely  the cloves  and cinammon.
       All in  all, quite  drinkable, but  the  taste does  stay  with you  for
       awhile.

       Specifics:

       Primary Ferment: 5 days

       Secondary Ferment: 12 days















                                         8-20


       Chapter 8: Fruit

                                     Raspberry Ale

       Source:   Anthony Rossini (rossini%biosun2@ harvard.harvard.edu)
                 Issue #877, 5/6/92

       Ingredients:

                 5 pounds, Munton & Fison light malt extract
                 1/2 pound, crystal malt
                 48 ounces, frozen raspberries
                 1--1/2 ounces, Cascade hops (boiling)
                 1/2 ounce, Cascade (finish)
                 yeast

       Procedure:

       Added crystal to water, removed prior to boiling.

       Boiled wort.  Added 24  ounces of  raspberries right  after turning  off
       stove. Chilled, pitched. Primary ferment about 1 week. Rack to secondary
       and add another 24 ounces of raspberries. Let sit 2 weeks in secondary.

       Comments:

       This was first a  proposed recipe on  4/2/92, but with  less raspberries
       and more  hops---the recipe  presented here  is Anthony's  final recipe,
       posted on 5/6/92. (Eric Pepke and Michael Yandrasits posted critiques of
       Anthony's first recipe. Michael's recipe follows.)

       It is a light beer, plenty of berry flavor and smell,  a nice red color,
       and also tastes quite good (though I should qualify  that by saying that
       while I enjoy great beers, I've never turned down swill, either...).

       Anyhow,  a  bit  more  hops  might've  been  nice,  but  definitely  not
       necessary, as someone suggested to me.

       Specifics:

       O.G.: 1.039

       F.G.: 1.010
















                                         8-21


       Chapter 8: Fruit

                                     Raspberry Ale

       Source:   Michael Yandrasits (michael@ frank.polymer.uakron.edu)
                 Issue #857, 4/3/92

       Ingredients:

                 2 cans, Alexanders pale malt extract
                 2 pounds, rice extract syrup
                 1 ounce, Cascades hops
                 8 pounds, frozen raspberries
                 Edme ale yeast

       Procedure:

       I used about 8 lbs (11 12oz pkgs) and it turned  out wonderfully, not at
       all overly raspberry-like. I blended them with just enough water to make
       a slurry and added it to the cooled wort (seeds, skins  and all). I also
       added 2 campden tablets to ward off infection. It  seems to have worked.
       No pectin haze at  all. I racked into  a secondary and left  most of the
       raspberry sludge behind.

       Comments:

       This beer has a  very nice mild raspberry  flavor, aroma, and  color but
       the beer character is not lost either.































                                         8-22


       Chapter 8: Fruit

                                   Raspberry Porter

       Source:   Paul Timmerman (ptimmerm@ kathy.jpl.nasa.gov)
                 4/30/92

       Ingredients:

                 5 pounds, 2--row pale malt (mash)
                 1 pound, Vienna malt (mash)
                 1/2 pound, Munich malt (mash)
                 1/2 pound, 90 L. crystal malt (mash)
                 1/2 pound, 20 L. crystal malt (mash)
                 1 pound, chocolate malt (steep)
                 1/2 pound, Cara-Pils malt (steep)
                 1/4 pound, black patent malt (steep)
                 2--1/2 pounds, Australian light DME
                 1 ounce, Chinook hops (13.7% alpha)
                 3/4 ounce, Perle hops (7.8% alpha)
                 1--1/2 ounce, Cascade hops (5% alpha)
                 Wyeast Irish ale yeast
                 3 pounds, raspberries

       Procedure:

       Mash grains using  single-step infusion with  170 strike water,  held at
       150--160 for 1 hour. Sparge into brewpot where other grains were already
       steeped using sparging bag. Add more run off as available. Bring to boil
       and add DME. Boil 3/4 ounce Chinook and 1/4 ounce  Perle for 60 minutes.
       At 30 minutes,  add 1/4  ounce Chinook,  1/4 ounce  Perle and  1/4 ounce
       Cascade. In last few minutes add 1/4 ounce Perle  and 1/4 ounce Cascade.
       Dry hop with 1 ounce Cascade.

       Quickly racked to two five gallon  primaries using counter-flow chiller.
       Pitched Wyeast  Irish Ale  Yeast from  DME starter  into 1.054  OG wort.
       Racked to secondary  with three  pounds of  rasperries (frozen)  and dry
       hops. Bottled at unrecoreded FG.

       Comments:

       Overall, Dark,  Clean, with  lots  of yeast  esters,  fruit esters,  and
       floral hop aromas  above the strong  bittering, and less  powerful burnt
       notes and  fruit acids.  All this  on top  of a  very large  mouth feel.
       Needs to age for several months, (at least) to reach peak.














                                         8-23


       Chapter 8: Fruit

                                  Cherry-Honey-Weiss

       Source:   Frank Dobner (fjdobner@ihlpb.att.com)
                 Issue #924, 7/16/92

       Ingredients:

                 6 pounds, 2 Row English Pale Malt
                 4 pounds, Malted Wheat
                 Gypsum (for adjusting PH)
                 Irish Moss (Clarity)
                 10--1/2 pounds, Cherries
                 1 pound, Honey
                 1 ounce, Saaz Hops - Boiling
                 1/4 ounce, Saaz Hops - Finishing
                 yeast

       Procedure:

       I mashed using 10 quarts at 140 F strike heat for a  protein rest at 130
       F. Then added  an additional  5 quarts  at 200  F to  bring to  a starch
       conversion at 150 F raised to  158 F, with a mash-out at  168 F. Sparged
       with 5 gallons of water at  168 F recovering over 7  gallons. Boiled for
       two hours. Chilled down to about 70 F, pitched yeast.

       Comments:

       The batch  does not  taste bad  although  the cherry  taste  is none  to
       prominent.

       Specifics:

       O.G.: 1.040
























                                         8-24


       Chapter 8: Fruit

                                  Brown and Blue Ale

       Source:   Jeff Benjamin (benji@hpfcbug.fc.hp.com)
                 Issue #926, 7/18/92

       Ingredients:

                 6--1/2 pounds, pale malt
                 1/2 pound, wheat malt
                 3/4 pound, crystal malt (80L)
                 4 ounces, black patent malt (uncracked)
                 2 ounces, roasted barley (uncracked)
                 1 ounce, Goldings (4.9% alpha)
                 1/2 ounce, Fuggles (4.5% alpha)
                 5 pounds, fresh blueberries
                 Wyeast #1084 (Irish ale)

       Procedure:

       Mash in 2  gallons at 130F,  protein rest 30  minutes at 125F,  add 1.25
       gallons, mash 30  min at 150F,  raise temp to  158F until  converted (15
       minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5-
       -1/2 gallons at 1.046.  Add Fuggles and 3/4  ounce of Goldings  after 20
       minutes of boil,  boil 60 minutes,  add last 1/4  ounce of  Goldings and
       boil 15 minutes  more. Rinse  blueberries in  a dilute  sulfite solution
       (after weeding out the fuzzy ones), puree, and add to primary along with
       yeast.

       Comments:

       There was lots of  blueberry aroma coming  from the fermenter  the first
       couple of days, but not very much when I racked after  4 days. I bottled
       after 4 more days in the secondary.

       I think lots of aroma volatiles got lost with all  the outgassing in the
       primary; I  think  next time  I  may  wait to  add  the  berries to  the
       secondary. I may also skip the roasted barley, and use only 1/2 pound of
       40L crystal so the blue from the berries is more obvious.

       The next batch is going to  be a cherry wheat, with lots  of tart baking
       cherries in the secondary and a looong maceration. Yum!

       Specifics:

       O.G.: 1.046 (5--1/2 gallons)

       F.G.: 1.010










                                         8-25


       Chapter 8: Fruit

                               Strawberry, Not Very Ale

       Source:   John Sanders (jsanders@pyrtech.mis.pyramid.com)
                 7/7/92

       Ingredients:

                 7.2 pounds, Alexander's pale malt extract syrup
                 1/2 pound, cracked crystal malt (10L)
                 6 pounds+, pureed previously-frozen strawberries
                 3/4 ounce, Saaz hops (5.9% alpha), 60 minute boil
                 1 ounce, Fuggles (5.3% alpha), 30 minute boil
                 Wyeast #1214 Belgian ale yeast
                 Pectin enzyme (to precipitate pectin)

       Procedure:

       I used two  8 quart stockpots  to cook  this. I boiled  one full  pot of
       water, and set the  seive in the top  with the crystal malt  after I cut
       the heat. Waited 20 minutes, then  took the seive out and  threw out the
       grains. I split the  "tea" between the two  pots, filled with  water and
       started the boil. I added the  extract and Saaz, boiled  for 30 minutes,
       added the  Fuggles, and  boiled for  30  minutes more.  I  cooled the  4
       gallons to  75 degrees  and pitched  the yeast.  Then I  boiled (!)  the
       strawberries with  1 gallon  of water  for 15  minutes, then  cooled and
       racked the beer (lost some trub  here) onto the strawberry  mix. 4 hours
       later, I racked the mix again, losing all of the  trub (so far). Primary
       fermentation was outrageous!  With 5+ inches  headroom in my  primary, I
       blew the  Saran Wrap  up 3  inches,  then off  3 times!  3  days in  the
       primary, then I racked  to the secondary,  and added the  pectin enzyme.
       After 8  days in  the secondary,  I  bottled with  1 1/2  cups of  dried
       extract. I stored it for 3 weeks, then tried it.

       Comments:

       I didn't  like  it,  my friends  LOVE  it.  Very  little malt,  lots  of
       strawberry, very  dry, almost  a wine.  A  few people  mix  it with  Dry
       Blackthorn Cider, yummy! This becomes a true cooler. Next year, twice as
       much crystal, half as much strawberries.


















                                         8-26


       Chapter 8: Fruit

                                     Ruby Tuesday

       Source:   Mitch Gelly (gelly@persoft.edu)
                 Issue #947, 8/13/92

       Ingredients:

                 7 pounds, light malt extract syrup
                 7 pounds, fresh wild raspberries
                 1 pound, english crystal malt (had no lovibond rating on pkg,
                 I'd guess ~40)
                 2/3 ounce, cascades whole hops (~3.5% alpha)
                 1 campden tablet
                 1 pack, Edme ale yeast (11.5g)
                 1/2 cup, corn sugar to prime

       Procedure:

       Brought 2--1/2  gallons water  to boil  with crystal  malt in  grain bag
       (removed grain bag when water was  at 170 F). Added  extract and brought
       to boil, boiled for 60 minutes. All of hops for 45 minutes.

       Chilled wort to ~100 F  and strained into carboy  (prefilled with 2--1/2
       gallons cold water). Rehydrated yeast in  90 F water for  15 minutes and
       pitched, topped off carboy with water, and mounted blowoff tube.

       After two days of healthy  ferment (~75 F) added  fruit. Pureed raspber-
       ries with campden  tablet, added to  fresh carboy (better  use a 6  or 7
       gallon carboy if you got it,  the fruit takes up  space!), purged carboy
       with CO2, and racked beer into it. Swirled it around a  little to mix it
       up (don't shake  it up) and  put blowoff tube  back on. Let  sit another
       week and bottle. I  only used 1/2  cup corn sugar  to prime, and  it was
       plenty. Didn't take a final gravity.

       Comments:

       Color was absolutely phenomenal!!  Ruby red and crystal  clear. Not even
       chill haze. I was  amazed at the  clarity. Excellent raspberry  nose and
       flavor, sort of  like a raspberry  wine. As the  beer would sit  in your
       glass, the raspberry  aromatics would get  stronger. Not sweet,  kind of
       tart. Nice. On the  down side, it was  a little too raspberry  for some,
       not enough  beer character.  Next time  I  will go  for  9-10 pounds  of
       extract.

       I have a peach beer in  the bottle a week now, based  on the same recipe
       except using  12 pounds  of peaches  and pale  malt instead  of crystal.
       Excellent summertime beverages, the women (and I) love it.

       Specifics:

       O.G.: 1.040






                                         8-27


       Chapter 8: Fruit

                                      Pumpkin Ale

       Source:   Kevin Dombroski (kdomb@ctp.com), 10/7/92

       Ingredients:

                 6 pounds, light Dried Malt Extract (or 2 cans light malt
                 extract syrup)
                 1--1/2 ounces, Mt. Hood Hop Pellets
                 6 pounds, Pumpkin meat (2 small)
                 1 teaspoon, Burton Water Salt
                 1 teaspoon, Irish Moss
                 1/2 teaspoon, Vanilla Extract
                 1/2 ounce, Tettnager Hop Pellets
                 Wyeast #1007 Liquid Yeast (or #1214)
                 1 teaspoon, cinnamon
                 1/2 teaspoon, nutmeg
                 1/2 teaspoon, allspice
                 1/2 teaspoon, mace
                 1/4 teaspoon, cloves

       Procedure:

       Peel and remove seeds from pumpkin and cook until soft.  In a large pot,
       heat 1--1/2 gallons of water -  add your malt, Mt. Hood  Hops and cooked
       pumpkin meat and boil for 30  minutes. Add Burton Water Salt  and 1 tsp.
       Irish Moss and boil for 15 minutes more. Add finishing hops and boil for
       5 minutes  more. Remove  from heat.  Strain hops  and pumpkin  meat. Add
       boiled wort  to  prepared  fermentor -make  up  to  5--1/2 gallons.  Add
       prepared Liquid  Yeast.  Ferment  to  SG  1030,  transfer  to  Secondary
       Fermenter, add  the spices  (BE SURE  NOT to  add the  spices until  the
       secondary fermentation or  you will lose  the intensity of  the spices).
       Finish fermenting. Prime with 3/4 cup  corn sugar, bottle and  age for 3
       to 4 weeks or more.

       Comments:

       I received this "recipe  of the month" last  week from a  local homebrew
       supply store. I HAVE NOT tried it, so you are on your own.

       Specifics:

       O.G.: 1.045

       F.G.: 1.008












                                         8-28


       Chapter 8: Fruit

                                   Blackberry Stout

       Source:   Charles S. Tarrio (cst@bork.nist.gov)
                 10/7/92

       Ingredients:

                 6 pounds, dark DME
                 6-8 cups altogether, roasted barley, chocolate malt, black
                 patent,crystal
                 1 ounce, Kent Goldings 60 minute boil
                 1/2 ounce, Fuggles 30 minute boil
                 1/2 ounce, Fuggles, dry hop
                 3 pounds, blackberries
                 Wyeast Irish Ale

       Procedure:

       I used  frozen blackberries  and put  them in  the bottom  of a  plastic
       primary, and poured the  hot wort onto  them to partially  sterilize. No
       need to crush them up or anything; they were a faint pink  by the time I
       racked to the secondary 5 days later.

       Comments:

       This stuff is very tasty.































                                         8-29


       Chapter 8: Fruit

                                   Blackberry Weizen

       Source:   Charles S. Tarrio (cst@bork.nist.gov)
                 10/7/92

       Ingredients:

                 6.6 pounds, Ireks wheat or two 3.3 pound cans of M & F wheat
                 1 cup, crystal
                 1 cup, cara-pils
                 1 ounce, Hallertauer or Saaz, 60 minute boil
                 1/2 ounce, Hallertauer or Saaz, dry hop
                 3 pounds, blackberries (or raspberries)
                 Wyeast Bavarian Wheat

       Procedure:

       Same procedure as above.

       Comments:

       This can  be a  raspberry  weizen by  substituting  raspberries for  the
       blackberries.

       I've made the raspberry with three different recipes, I think I like the
       M & F better for flavored  wheats and Ireks better  for straight wheats.
       I've also made a  dunkel with Ireks, adding  two pounds of honey,  120 L
       crystal and some roasted barley. That started coming  into its own after
       about three  months. I've  only  done the  blackberry  once, and  that's
       taking a long time to come  into its own too; I think  I'll increase the
       amount of blackberries to maybe 4-5 pounds next time.


























                                         8-30


       Chapter 8: Fruit

                                     Cranberry Ale

       Source:   Carlo Fusco (g1400023@nickel.laurentian.ca)
                 Issue #991, 10/15/92

       Ingredients:

                 5 pounds, light malt extract
                 1 pound, sugar
                 1--1/4 ounce, Fuggles (Boiling 30 minutes)
                 3/4 ounce, Fuggles (Finishing 10 minutes)
                 Irish Moss
                 Gypsum
                 Munton & Fison Dry Ale yeast
                 3 pounds, pureed frozen Cranberries
                 Brown sugar for priming

       Procedure:

       I used a  little under 3  pounds of frozen  cranberries and  pureed them
       right before adding to the wort right after turning  off the heat. Their
       semi-frozen state brought the boil straight down. I  had a strainer over
       the funnel hole  and would let  the wort drip  through it. Then  I would
       press it a bit with the ladling spoon and scoop it out into a bowl. This
       took a  little while,  and  some of  the  wort was  left  behind in  the
       saturated cranberries (I  used hop  bags and grain  sacks so  that there
       wasn't a lot of  other stuff). But I  topped it off with  some tap water
       (gasp!) and got a nice two cases out of it.

       Some of  it was  bound to  get through  though, and  sometimes I  find a
       cranberry seed in the bottom of my beer.

       Comments:

       This is a variant of another recipe from Cat's Meow  2 (Ed: probably Tim
       Phillips' recipe on page 8--5).

       My cranberry ale came  out to be  light and tart.  It has a  nice flavor
       profile on its own. Add it only if you want to change  the flavor of the
       end product to something sweeter, but try not to overpower the cranberry
       flavor too much.
















                                         8-31


       Chapter 9: Scotch, Trappist, Brown and Other Ales


                                   My Own Scotch Ale

       Source:   Todd Enders (enders@plains.NoDak.edu)
                 Issue #566, 1/16/91

       Ingredients:

                 6 pounds, Klages 2-row malt
       `         1 pound, Munich malt (10L)
                 1 pound, Dextrin (Cara-pils) malt
                 1/2 pound, crystal malt (80L)
                 4 ounces, black patent malt
                 1 cup, dark molasses
                 3/4 ounce, East Kent Goldings hops (6.2 alpha)
                 1 pack, Wyeast #1028 London Ale
                 2/3 cup, corn sugar (priming)

       Procedure:

       Mash in 2 gallons water at  138 degrees, adjust pH to  5.2 using Calcium
       Carbonate. Protein rest  30 minutes at  158 degrees. Conversion  rest 30
       minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5
       gallons water at 165 degrees. Boil  90 minutes, adding hops in   last 30
       minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary
       for 5 more days and bottle.

       Comments:

       This is the first try at formulating my own recipe.  It turned out quite
       nice, malty with just a touch of hops. You may not be able to drink just
       one! This is one  of the smoothest batches  I ever brewed. It  is really
       smooth even after only  2 weeks in the  bottle. The rather  intense malt
       flavor and low hopping rate makes it a refreshing change of pace from my
       steady production of IPA.

       Specifics:

       Method: Full mash (decoction)

       O.G.: 1.055

       F.G.: 1.015

       Primary Ferment: 2 days

       Secondary Ferment: 5 days










                                          9-1


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                 Sort of Nut Brown Ale

       Source:   Todd Enders (enders@plains.NoDak.edu)
                 Issue #448, 6/27/90

       Ingredients (for 2 gallons):

                 2.4 pounds, pale ale malt
                 0.4 pound, crystal malt (80L)
                 1/4 pound, pan roasted barley
                 1/2 cup, dark molasses
                 1/2 ounce, Willamette hops (5.5 alpha)
                 Wyeast #1028

       Procedure:

       This recipe makes 2  gallons. Raw unmalted barley  was roasted in  a pan
       over medium heat  until the outside  was quite dark  but the  inside was
       only tan---stir  often to  avoid  scorching. Mashin  in  132 degrees  (5
       quarts of water) at pH of 5.2 Mash 2 hours at  152-153 degrees. Mash out
       5 minutes at 168 degrees. Sparge  in 2-1/2 gallons of  165 degree water.
       Boil 90 minutes  adding hops 30  minutes before end  of boil.  Chill and
       strain and pitch yeast.

       Comments:

       The toasted barley  probably had  a Lovibond  rating around  80-100, the
       unfermented wort was  delicious. This is  similar to many  stout recipes
       but the barley isn't roasted long enough to give it that much darkness.

       Specifics:

       O.G.: 1.051
























                                          9-2


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                     Full Moon Ale

       Source:   David Haberman (habermand@afal-edwards.af.mil)
                 Issue #106, 3/22/89

       Ingredients:

                 6 pounds, dark Australian DME
                 1 pound, caramel crystal malt
                 1-1/2 ounces, Willamette hops
                 1-1/2 ounces, Fuggles hops
                 1 pack, Wyeast #1098: British Ale
                 3/4 cup, corn sugar (priming)

       Procedure:

       Boil 2 gallons of  water and turn off  heat. Add crystal malt  and steep
       about 15 minutes. Strain through muslin into kettle. Heat another gallon
       of water to 170  degrees. Pour through grain  into pot. Heat  to boiling
       and add DME and 1/3 of  hops. After 45 minutes add another  1/3 of hops.
       Turn off heat  after 15 minutes  and add last  1/3 of hops.  Steep. Cool
       wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack
       to secondary after 4 days top  off with enough water to  make 5 gallons.
       After 4 weeks, prime and bottle.

       Comments:

       I thought that the  final gravity of this  beer was a bit  high, but the
       beer came out tasting  great and no bottles  exploded. In order  to call
       this a porter it needs more hops, therefore I think it is a Scotch ale.

       Specifics:

       Method: Extract

       O.G.: 1.055

       F.G.: 1.017

       Primary Ferment: 4 days

       Secondary Ferment: 4 weeks















                                          9-3


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Cat's Paw Brown Ale

       Source:   Doug Roberts (roberts%studguppy@lanl.gov)
                 Issue #378, 3/15/90

       Ingredients:

                 7 pounds, Klages malt
                 1/4 pound, chocolate malt
                 1/4 pound, black patent malt
                 1/2 pound, crystal malt (90L)
                 1 ounce, Willamette hops (boil)
                 4/5 ounce, Perle hops (boil)
                 1/2 ounce, Willamette hops (finish)
                 1 teaspoon, gypsum
                 1/2 teaspoon, Irish moss
                 Whitbread ale yeast

       Procedure:

       The mash  was  done using  Papazian's  temperature-controlled mash.  The
       boiling hops (Willamette and Perle) equal 9.84  AAUs. The finishing hops
       are added after the boil (while chilling with an immersion chiller). The
       ale yeast is rehydrated in 1/2 cup of 100 degree water.

       Comments:

       This batch was what  my fond memories of  drinking London Brown  Ales in
       Canterbury, UK were all about. A classic.




























                                          9-4


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                   Geordie Brown Ale

       Source:   Elaine May (elaine@hpmtlx.hp.com)
                 Issue #362, 2/21/90

       Ingredients:

                 2 cans, Geordie Extra Strong ale
                 1 cup, dark brown sugar
                 2 cups, corn sugar
                 1/2 pound, crystal malt
                 1/2 cup, maltodextrin
                 1/2 teaspoon, Irish moss
                 1 ounce, Willamette leaf hops

       Procedure:

       Bring grain to boil in 1 gallon water; remove grain when water starts to
       boil. Add  another 1/2  gallon of  water and  bring to  boil again.  Add
       extract and sugars,  boil for 15  minutes. Add Irish  moss and  hops for
       last 5 minutes of boil. Put it in fermenter with enough  water to make 5
       gallons. Add ale yeast and wait.

       Comments:

       The beer is a brown ale with sweetness from the sugars and crystal malt;
       not much hop flavor. The maltodextrin contributes a strange slightly
       syrupy quality (I think)---I might leave it out next time. Anyway, I
       thought it was a nice, drinkable brown ale.

       Specifics:

       O.G.: 1.057

       F.G.: 1.018






















                                          9-5


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                Boonesburger Winterale

       Source:   Florian Bell (florianb@tekred.cna.tek.com)
                 Issue #324, 12/15/89

       Ingredients:

                 5 pounds, light dry extract
                 3 pounds, 2-row pale malt
                 1/2 pound, crystal malt (40L)
                 2 ounces, roasted barley
                 4 ounces, wheat malt
                 2 ounces, dextrin malt
                 2 ounces, Cascade hops (5.2% alpha)
                 1/2 ounce, Tettnanger hops (4.9% alpha)
                 1/2 ounce, Perle hops (7.2% alpha)
                 1/2 ounce, Kent Goldings hops (5.2% alpha)
                 1 teaspoon, Irish moss
                 1 pack, Wyeast Irish

       Procedure:

       I used Papazian's partial mash  method, except used 2  gallons of sparge
       water. I got  18 pints of  sparge and  added two pints  of water  to the
       boil, along with the dry extract. Boil 60 minutes.  Add 1 ounce Cascade,
       1/4 ounce Perle, and 1/4 ounce  Tettnanger at 40 minutes.  Add 1/2 ounce
       Cascade, 1/4 ounce Perle,  and 1/4 ounce  Tettnanger at 30  minutes. Add
       1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop  bag at 3 minutes.
       Strain into primary fermenter. Transfer hops bag to primary.

       Comments:

       Twelve days  in the  bottle was  sufficient. I  prefer this  over Widmer
       Festbier, after which it was patterned. It's also a lot cheaper.

       Specifics:

       Method: Partial mash

       O.G.: 1.060

       F.G.: 1.012

       Primary Ferment: 3 days

       Secondary Ferment: 9 days











                                          9-6


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                              Barrel Bottom Black Bitter

       Source:   Ted Manahan (tedm@hpldola.hp.com)
                 Issue #309, 11/23/89

       Ingredients:

                 6 pounds, Australian dark malt extract syrup
                 2/3 pounds, chocolate malt
                 1/3 pound, crystal malt
                 2 ounces, Perle hops
                 1-1/2 ounces, Cascade hops
                 Burton liquid ale yeast

       Procedure:

       Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling
       Australian dark malt with the Perle hops. After 1 hour, add Cascade hops
       and turn  off  heat.  Steep about  30  minutes.  Strain everything  into
       primary  and add  cold water to bring  volume to 5 gallons.  Pitch yeast
       when cool.

       Comments:

       Barrel Bottom is a very dark,  rich and bitter brew with a  full head of
       tan foam. It  could pass  as a stout.  The only  bad part  is that  my 5
       gallons is  almost  gone,  in less  than  two  months. Ingredients  were
       obtained from William's Brewing, the Australian  extract is their darker
       variety.




























                                          9-7


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                Chimight (Chimay Light)

       Source:   Chuck Cox (bose!synchro!chuck@ uunet.UU.NET)
                 Issue #556, 12/18/90

       Ingredients (for 9 gallons):

                 15 pounds, pale unhopped extract
                 3/4 pound, brown sugar
                 1 pound, crystal malt
                 1 pound, flaked barley
                 1 pound, pale malt
                 1/2 pound, wheat malt
                 1/4 teaspoon, gypsum
                 1/4 teaspoon, salt
                 1 teaspoon, Irish moss
                 7 HBUs, Northern Brewer hops (boil)
                 14 HBUs, Chinook hops (boil)
                 1 ounce, Saaz hops (finish)
                 1/2 ounce, Tettnanger hops (finish)
                 Chimay yeast

       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). The yeast was
       cultured from a bottle of Chimay.





























                                          9-8


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                    Chimay Trippel

       Source:   Chuck Cox (bose!synchro!chuck@ uunet.UU.NET)
                 Issue #556, 12/18/90

       Ingredients (for 7 gallons):

                 3.3 pounds, pale unhopped extract syrup
                 12 pounds, pale dry extract
                 1 pound, 6-row pale malt
                 1 pound, wheat malt
                 1 pound, Vienna malt
                 2 pounds, light brown sugar
                 1/2 pound, corn sugar
                 10 grams, coriander
                 8 grams, orange peel
                 4 HBUs, Saaz hops (boil)
                 4 HBUs, Hallertauer hops (boil)
                 4-1/2 HBUs, Fuggles hops (boil)
                 handful, hops (finish)
                 1 teaspoon, Irish moss
                 Chimay yeast culture

       Procedure:

       This is a 7-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 or a 7-gallon secondary. Then keg (or
       bottle). The yeast was cultured from a bottle of Chimay.




























                                          9-9


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                     Old Peculier

       Source:   Mike Fertsch (FERTSCH@adcl.RAY.COM)
                 Issue #225, 8/11/89

       Ingredients:

                 4 pounds, dark malt extract
                 1/2 pound, roast barley
                 1/2 pound, crystal malt
                 2 pounds, dark brown sugar
                 2 ounces, Fuggles hops
                 5 saccharin tablets
                 yeast

       Procedure:

       This recipe uses saccharin, but I will not use this  in my beer; instead
       I may  add brewer's  licorice or  lactose for  sweetness. The  amount of
       fermentables also seems low; I would add a pound or two of light extract
       to increase the gravity  to the mid-fifties.  The recipe also  calls for
       priming with 3 ounces  of black treacle,  which is molasses.  This seems
       low, and it  also seems  that different  brands would  contain different
       amounts of fermentable sugar.

       Comments:

       This recipe is for one of my favorite old  ales---Old Peculier. It comes
       from Dave Line's book Brewing Beers Like Those You Buy.




























                                         9-10


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Scottish Steamy Ale

       Source:   Ken Ellinwood (!sun!suntzu!aimla!ken)
                 Issue #299, 11/9/89

       Ingredients:

                 6 pounds, M&F light dry extract
                 1 pound, Scottish crystal malt (40L)
                 1 ounce, Northern Brewer leaf hops (boil)
                 1/2 ounce, Northern Brewer (finish)
                 Brewers Choice American ale yeast

       Procedure:

       Boiling hops are put in kettle for a 55 minute  boil. The finishing hops
       are put in for an additional 5 minutes.

       Comments:

       My last batch came out too  light because I added only 1/2  pound of the
       crystal malt---I was convinced it was  in the 90 Lovibond  range. I also
       used 6.6 pounds of canned extract.  The resulting beer was  about 1/3 as
       dark as the original.

































                                         9-11


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                    Trappist Monkey

       Source:   C.R. Saikley (grumpy!cr@uunet.uu.net)
                 Issue #606, 3/29/91

       Ingredients (for 6 gallons):

                 8 pounds, Klages pale malt
                 4 pounds, Munich malt (10L)
                 1 pound, crystal malt (40L)
                 1 pound, malted wheat
                 1 pound, wheat flakes (unmalted)
                 1 pound, dark brown sugar
                 2 ounces, chocolate malt (uncracked)
                 2 ounces, Cascade hops (I didn't have time to age them 3
                 years!)
                 1 quart, starter cultured from Chimay dregs

       Procedure:

       Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash
       out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge
       @ 168  degrees,  sparge water  acidified  with lactic  acid  to pH  6.5.
       Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add
       all hops  30 minutes  into the  boil.  Cool to  70 degrees  (counterflow
       chiller). Pitch Chimay starter. Ferment  for 2 months in  a single stage
       fermentation. Prime with  44 ounce sweet  wort (from the  original brew,
       stored very carefully). Bottle, yield 6 gals.

       Specifics:

       O.G.: 1.072

       F.G.: 1.014

       Primary Ferment: 2 months





















                                         9-12


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                   Ides of March Ale

       Source:   Kevin L. Scoles (kscoles@pnet51.orb.mn.org)
                 Issue #646, 5/28/91

       Ingredients:

                 1 can, Coopers Ale Kit
                 1-1/2 pounds, light dry malt extract
                 1 pound, rice syrup
                 1 cup, brewed Kenya AA coffee
                 1/4 pound, Black Patent malt
                 1/4 pound, chocolate malt
                 1/4 pound, 40 deg crystal malt
                 1-1/2 ounces, Willemette whole hops
                 1/2 cup, corn sugar - bottling
                 finings (follow directions)

       Procedure:

       In three gallons of brewing water, put Black  Patent and Chocolate malt.
       Bring to a boil. After boil just starts, strain  out grains. Add coffee,
       crystal malt, rice syrup, dry ME and 1.5 ounce  willemette hops. Boil 45
       min. Add Cooper Ale Kit, and  continue to boil 3 to 5  min. (much longer
       and the finishing hops  in the Coopers kit  make the brew  bitter). Cool
       and pitch with Ale yeast from  the Cooper Kit. Ferment 7  days. Rack and
       add finings (or polychlar). When settled, bottle with corn sugar.

       Specifics:

       O.G.: 1.046

       F.G.: 1.012

       Primary Ferment: 7 days

       Secondary Ferment: Until clear




















                                         9-13


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                 Modified Fillmore Ale

       Source:   Mal Card, (card@apollo.hp.com)
       Issue #695, 8/6/91

       Ingredients (for 10 gallons):

                 12 pounds, Munton & Fison dried light extract
                 2 pounds, light clover honey
                 1 pound, crystal malt
                 5 ounces, black patent malt
                 5 ounces, Cascade hops
                 4 ounce, leaf Tettnager
                 5 teaspoons, yeast nutrient
                 2 orange rinds
                 1 6" x 3/4" root of ginger (pre-heat in microwave ~ 20 sec
                  - squeeze juice into wort)
                 1 teaspoon, whole cloves (slightly crushed)
                 5 3-inch, cinnamon sticks (slightly crushed)
                 1 teaspoon, Irish moss
                 newish cuttings from Blue Spruce sapling (~ 1.5 quart jar
                 filled loosely)
                 Whitbread dried ale yeast

       Procedure:

       Steep crystal  and patent  malts.  Remove grain  when  boil begins.  Add
       extract, honey, cascade  hops and yeast  nutrient. Boil for  40 minutes.
       Add Irish Moss.  Put fruit  and spices  in a  hop bag  and add  to wort,
       squeezing bag  every  few  minutes  with  tongs. Boil  for  addition  10
       minutes. Add tettnager  hops and spruce  cuttings. Boil 2  minutes. Turn
       off heat  and strain  hops, but  leave the  spruce cuttings  during cool
       down. Cool wort  for 20  minutes and then  remove spruce  cuttings. Fill
       primary fementer and  pitch yeast.  Blow off tube  is required!  After a
       week, rack to two 5 gallon carboys and dilute to 5 gallons each.

       Comments:

       After only 3  weeks I  sampled and  it tasted  great. Orange  and spruce
       flavor very evident. Even  my wife liked it  until I told her  about the
       spruce cuttings.

       Specifics:

       O.G.: 1.092 (before diluting)

       F.G.: 1.010

       Primary Ferment: 1 week

       Secondary Ferment: 2 weeks






                                         9-14


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                    Lageresque Ale

       Source:   Todd Enders (enders@plains.NoDak.edu)
                 Issue #706, 8/21/91

       Ingredients:

                 4 pounds, Alexanders light unhopped malt extract
                 1-1/2 pounds, Light dried malt extract (DME)
                 5 AAU's of your favourite bittering hops (e.g., 1/2 ounce. of
                 10% alpha chinook)
                 1-1/2 ounces, Hallertauer or Tetnanger hops for finishing
                 Ale yeast (Wyeast American Ale #1056, aka Sierra Nevada
                 *strongly* recomended)

       Procedure:

       Dissolve the  extracts in  5 gallons  of brewing  water. Bring  to boil.
       After 15 minutes, add  bittering hops. Boil  60 minutes total.  Turn off
       heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack
       to fermenter, fill to 5 gallons, pitch yeast, relax, etc.

       Comments:

       Ferment as cool as you can muster, to keep the esters  down. If you can,
       rack the wort off the  trub before the fermentation  really gets started
       (i.e. let it settle  out for 4-6 hours,  then rack, but pitch  the yeast
       *first* to avoid nasty suprises). Use  an ale yeast that  is clean (i.e.
       produces  few  esters).  Reportedly,  Wyeast  #1056  (American  Ale)  is
       supposed to be the best yeast in this regard. You  can also culture this
       strain (or one with a *very* similar flavour profile) from Sierra Nevada
       ales. Boil the  full volume  of your  wort. The  more dilute  wort gives
       better hop  utilization,  and helps  avoid  carmelization  of the  wort.
       After bottling or kegging and subsequent carbonation, let the brew lager
       in the refrigerator for 4-6 weeks.






















                                         9-15


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                 Don's Most Wickid Ale

       Source:   Don McDaniel (dinsdale@chtm.eece.unm.edu)
                 Issue #740, 10/8/91

       Ingredients:

                 6 pounds, pale ale malt
                 3/4 pound, crystal malt
                 1/4 pound, black patent malt
                 1 pound, corn sugar
                 1 cup, blackstrap molasses (strong stuff. don't mess with any
                 wimpy Brer Rabbit stuff.)
                 10 AAU, Northern Brewer, 60 min. boil
                 6 AAU, Cascade, steep
                 Wyeast 1028 London Ale yeast
                 1/2 cup, corn sugar to prime

       Procedure:

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

       Comments:

       Tasted quite smoky and bitter at bottling. Kind of  like a Porter rather
       than the  brown ale  I had  in mind.  Four weeks  later...WOW! Both  the
       smokyness and  bitterness had  mellowed. The  beer was  very dark,  very
       malty with a complex flavor from the molases and  black patent malt. The
       malt was balanced perfectly by the hops. My best beer  yet. Had a thick,
       rich, smooth and long lasting head. I'm not aware of any commercial brew
       with which this  beer can be  compared. It sits  between the  brown ales
       available and something like an imperial stout or Mackeson XXX. Finally,
       don't Knock the use of a  pound of sugar. It comes to  only about 1/7 of
       fermentables, sugar is standard in British  brewing and most importantly
       IT WORKED!

       Specifics:

       O.G.: 1.052

       F.G.: 1.010

       Primary Ferment: 5 days at 60--65 degrees

       Secondary Ferment: 10 days at 60--65 degrees





                                         9-16


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                       Brown Ale

       Source:   bgros@garnet.berkeley.edu
                 rec.crafts.brewing, 1/16/92

       Ingredients:

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

       Comments:

       This beer tastes fine. It is brown, malty, and  slightly bitter. I don't
       get much nutty flavor, so I would increase the chocolate malt.

       Specifics:

       O.G.: 1.064

































                                         9-17


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                       Trappiste

       Source:   Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
                 Issue #741, 10/9/91

       Ingredients:

                 7 pounds, domestic 2-row pale malted barley
                 4 pounds, Munich malt
                 8 ounces, wheat malt
                 1-1/2 ounces, chocolate malt
                 1 pound, dark brown sugar (in boil)
                 1 ounce, Chinook (10.8% AA) (boil)
                 1/2 ounce, Tettnanger (4.7%), (finish)
                 1/2 ounce, Hallertauer (2.8%), (finish)
                 1/2 ounce, Kent Goldings (5.2%) (finish)
                 yeast cultured from a bottle of Chimay Rouge
                 Priming: 1 cup light dry malt extract

       Procedure:

       Heat 14 quarts  of mash  water to  135 degrees.  Mash-in for  3 minutes.
       Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees.
       Conversion of about 2 hours  at 150-141 degrees. Mash-out  for 5 minutes
       at 168  degrees. Sparge  with 5.5  gallons  at 168-165  degrees. Boil  2
       hours. Add  boiling hops  at 60  mins and  finish hops  at end  of boil.
       Chill. Pitch yeast.

       Comments:

       The only substantial change I'd make to the hopping is to dry-hop rather
       than finish-hop, using the same quantities of  the same varieties. After
       three weeks of fascinating fermentation, a strong beer was produced that
       was intriguingly complex  and true to  type. After a  few months  in the
       bottle it  acquired a  strong banana-ester  component in  the nose  that
       priming with corn  sugar rather  than DME  might have  ameliorated. Good
       stuff, IMHO.

       Specifics:

       O.G.: 1.078

       F.G.: 1.013

       Primary Ferment: 3 weeks

       Secondary Ferment: 5 days










                                         9-18


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                   Wee Heavy/Old Ale

       Source:   Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
                 Issue #751, 10/30/91

       Ingredients:

                 10 pounds, 2-row pale malted barley
                 2 pounds, 80 Lovibond crystal malt, smoked
                 8 ounces, wheat malt
                 1 ounce, chocolate malt
                 1 pound, brown sugar (in boil)
                 1 ounce, Northern Brewer (7.4 AAU) (boiling)
                 1/2 ounce, Willamette
                 1/2 ounce, Hallertauer
                 1/4 ounce, Cascade
                 3/4 cup, light dry malt extract (priming)
                 Wyeast 1098 "English" (Whitbread) ale yeast

       Procedure:

       Heat 18  quarts of  mash water  to 140  degrees, ph  5.3. Mash-in  for 5
       minutes  at  130  degrees.  Continue  without  a  protein  rest.  Starch
       conversion of 60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168
       degrees. Sparge with 5 gallons water  at 168 degrees, ph  5.7. Add brown
       sugar and boil for 90 minutes.  Add boiling hops at 30  minutes. Dry hop
       with 1/2 ounce each of Willamette and Hallertauer 3 days after pitching,
       and bottled 4 weeks later.

       Comments:

       It's confession time. This was intended to be a  Scottish Wee Heavy, but
       works much better  as an  Old Ale.  I just  haven't quite  captured that
       uniquely malty characteristic  of Scotch ales,  but I'm still  trying. I
       tried smoking the  crystal malt  over a peat  fire, which  really wasn't
       terribly successful in  imparting peaty flavors  to the malt.  Next time
       I'll get  the peat  really soggy;  perhaps that  will work  better. It's
       rich,  vinous,  with  complex  port-like  ethers  and   not  a  hint  of
       astringency (a common  hard-water problem) or  off-flavors. Next  time I
       brew it, though,  I'll delete the  wheat malt (plenty  of head,  for the
       style, without it) and the brown sugar (the vinousness is too much for a
       Scotch ale), substitute 2  pounds dextrine malt or  flaked barley (still
       mulling this  over) for  an equal  weight of  pale malt,  and smoke  the
       cystal more heavily.

       Specifics:

       O.G.: 1.070

       F.G.: 1.020

       Primary Ferment: 4 weeks





                                         9-19


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                    7--Mile Red Ale

       Source:   Karl Lutzen (lutzen@novell.physics.umr.edu)

       Ingredients:

                 6.6 pounds, of Northwestern amber malt extract
                 3/4 pound, 60 degree L Crystal Malt
                 2-1/2 ounces, Fuggles hop plugs (4.6% alpha)
                 1 ounce, Cascades whole leaf hops. (5%-ish alpha)
                 1 package, Glen-brew ale yeast

       Procedure:

       Steep crystal malt for 30 minutes in 150 degree water.  Sparge into brew
       pot of hot water and add malt extract. Bring to boil and add 1 ounce
       Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss
       in the final half ounce of fuggles. (Almost threw in a full ounce, but
       after tasting wort, decided against it---plenty bitter at this point.)
       Turn off heat and add Cascades. Stirred down the hops slowly and let sit
       for about 10 minutes. Strain all into fermenter containing ice water.
       Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.

       Comments:

       I came up with the name when helping install a phone system and after
       the job was done, I had pulled over seven miles of phone line...ugh!
       It's a good ale, but not the "Great Ale" that I'm still looking
       for...maybe it's in the fermenter now?

       Specifics:

       O.G.: 1.044

       F.G.: 1.010

       Primary Ferment: 10 days




















                                         9-20


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                             Margarita's Moult Scotch Ale

       Source:   Bill Slack
                 Issue #761, 11/15/91

       Ingredients (for 4 gallons):

                 8 pounds, English 2 row pale malt
                 1--1/2 pounds, English crystal malt (40 L.)
                 1 ounce, chocolate malt
                 1/2 pound, dark brown sugar
                 1 pound, Munton & Fison light dried malt extract
                 1--1/2 ounces, Kent Goldings (4.7 alpha)
                 1/2 ounce, Styrian Goldings
                 gypsum (if your water is soft)
                 14 grams, Whitbread dry ale yeast

       Procedure:

       Add 1 teaspoon gypsum  (Nashua water is very  soft) to 2 1/2  gal water.
       Heat to 165 degrees,  add grains and dough  in at 152 degrees.  Mash for
       for 75 minutes  (152 to  148 degrees).  Mash out  with 3  quarts boiling
       water (gives a temp of 160  degrees. Should be 165 degrees).  Draw off a
       quart and recirclate for a total  of 10 times. Sparge  with five gallons
       water and 1 teaspoon gypsum at  168 degrees. (Gravity was  only 1.055 so
       decided to include 1 pound light M&F DME.) Bring to a  boil. Add the DME
       and 1/2 pound dark brown sugar. At 15 minutes into the  add 1 1/2 ounces
       of Kent Goldings. (At 62 minutes, gravity was 1.070  and volume was low,
       so added  a gallon  of boiling  water.)  At 73  minutes,  add 1/2  ounce
       Styrian Goldings. At  90 minutes, start  wort chilling.  After chilling,
       rack  to  carboy,  aerate  by  gently   sloshing  the  fermenter.  Pitch
       rehydrated Whitbread ale yeast, slosh carboy again, install airlock.

       Comments:

       Looks nice, malty smell and taste, noticeably alcoholic, a little harsh.
       It's been in  the bottle a  little over  a week now  and is  starting to
       smooth out. I wish I had made more of this. I like the Scotch Ale style,
       especially now that cool weather is coming.

       Specifics:

       O.G.: 1.070 (estimated)

       F.G.: 1.019

       Primary Ferment: 2 weeks










                                         9-21


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                        Lambic

       Source:   Martin A. Lodahl (pbmoss!malodah@PacBell.COM)
                 Issue #681, 7/17/91

       Ingredients:

                 7 pounds, 2-row Pale Malted Barley
                 3 1/2 pounds, brewers' flaked wheat
                 1/2 pound, crystal malt
                 1 ounce, Chinook hops
                 1 ounce, Willamette hops
                 1 ounce, Northern Brewer leaf hops
                 Wyeast 1007 (German Ale) yeast
                 Pediococcus damnosus culture
                 Brettanomyces bruxellensis culture
                 1 teaspoon, yeast nutrient
                 3/4 cup, dextrose (priming)

       Procedure:

       Baked all hops for  1 hour at 300  degrees and left  3 days in  the open
       air. Mash grains and flaked wheat in 14 quarts of  130 degree water with
       1 tsp gypsum added,  for 5 minutes. Protein  rest for 20 minutes  at 140
       degrees. Starch conversion for  60 minutes at 158-155  degrees. Mash out
       10 minutes at 170  degrees. Sparge with 170  degree water. Boil  2 hours
       with hops added near the beginning.  Cool. Pitch yeast. After  12 days I
       pitched the Pediococcus.  I have to  admit, I didn't  much care  for the
       taste of either the beer or the starter solution. It  only took about 10
       days (and some premature hot weather) to produce  decided ropiness, so I
       pitched the Brettanomyces.

       Comments:

       Marvelous! Crystal clear,  with a pale  amber color. A  marvelous fruity
       aroma, with a distinctive Brettanomyces tang.  Sour, but not excessively
       so, nutty, fruity, with a sort of "old leather" note. Apple-like finish.

       Specifics:

       O.G.: 1.056

       F.G.: 1.015

       Primary Ferment: 12 days

       Secondary Ferment: 9 months










                                         9-22


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                      Father Ale

       Source:   Father Barleywine (rransom@bchm1.aclcb.purdue.edu)
                 Issue #601, 3/21/91

                 Ingredients (for 10 gallons):
                 16 pounds, 2-row brewer's malt
                 2 pounds, crystal malt (40 Lovibond)
                 2 pounds, crystal malt (90 Lovibond)
                 2 ounces, Northern Brewer leaf hops (Freshops)
                 3 ounces, Hallertauer leaf hops (Freshops) after turning off
                 heat
                 yeast

       Procedure:

       Crush all malts.  Bring 5+ gallons  water to 180  degrees, pour  into 40
       quart or larger cooler  chest, stir in crushed  malt. Check temperature,
       should be near 155 degrees. Mash stirring every 15  minutes for 2 hours.
       Sparge with 170+  degree water  to yield  12 gallons.  Boil for  1 hour,
       adding 2 ounces Norther brewer at 30 minutes.   Add 3 ounces Hallertauer
       after turning off heat. Cover and let sit 5 minutes.  Cool and pipe onto
       the yeast cake from a past batch (see HB Digest  #600). Ferment at least
       2 months at 65 degrees. Drink.

































                                         9-23


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                   Sour Brown Kriek

       Source:   Micah Millspaw, Issue #800
                 1/13/92

       Ingredients:

                 10 pounds, 2--row Klages
                 15 pounds, wheat malt
                 2 pounds, chocolate malt
                 1/4 ounce, Styrian Goldings
                 2 ounces, Clusters
                 16 ounces, cherry concentrate
                 Cultures: (prise de mousse (S. bayanus), Pediococus D., and
                 Brettenomyces

       Procedure:

       This is a  single temperature  infusion mash at  165 degrees  for 1--1/2
       hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7
       day primary, 14  day secondary kegged  with 16 ounce  cherry concentrate
       (68 brix) and Brettenomyces culture.

       Comments:

       Making a sour brown type beer is somewhat easier than  a lambic. So here
       is my recipe for an excellent sour brown kreik beer.

       The lambic's flavour/aroma is a result of  a unique fermentation process
       involving a  host of  yeasts and  bacteria, I  recommend J.X.  Guinard's
       Lambic book for more  info. It is  unfortunate that articles  in Zymurgy
       wriiten by CP  lead people  to beleive that  sour mashing  is a  part of
       lambic, perhaps  he could  read Guinards  book  after all  isn't he  the
       publisher!

       Specifics:

       O.G.: 1.070

       F.G.: 1.020

















                                         9-24


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                        Kolsch

       Source:   Tony Babinec (tony@spss.com)
                 Issue #833, 2/28/92

       Ingredients:

                 6 pounds, U.S. 2--row malt
                 1 pound, Vienna malt
                 1 pound, wheat malt
                 1/4 pound, light crystal malt (10 L.)
                 1 ounce, Hallertauer (2.9% alpha) (60 minute boil)
                 1 ounce, Hallertauer (30 minute boil)
                 1/4 ounce, Tettnanger (3.8% alpha) (15 minute boil)
                 1/4 ounce, Tettnanger (2 minute boil)
                 Wyeast European ale yeast

       Procedure:

       I'm assuming 80% extraction efficiency. The hop schedule broadly follows
       the German method, and  you can substitute Perle  or Spalt, and  mix and
       match however you want.

       Following Fred Eckhardt's description of Widmer's mash sequence, mash in
       at 122 degrees F and  hold for 30 to  45 minutes, and then  raise to 158
       degrees F  for starch  conversion. Following  conversion,  raise to  170
       degrees F for mash out and hold for 10 minutes.

       Primary fermentation should be  done in the mid-60s.  This beer benefits
       from cold-conditioning, so rack  to secondary and "lager"  at 40 degrees
       for a couple weeks.

       Comments:

       First, let's look at the style.  A Kolsch has starting  gravity of 1.040
       to 1.046, IBUs of 20-30, and SRM of 3.5 to 5. The Zymurgy description of
       a Kolsch is:  Pale gold.  Low hop flavor  and aroma.  Medium bitterness.
       Light to  medium body.  Slightly dry,  winy palate.  Malted wheat  okay.
       Lager or ale yeast or combination of yeasts okay.

       Malts can be U.S. or continental, including a fraction  of wheat malt if
       desired. Hopping  should be  continental noble  hops. The  yeast is  the
       tricky part, as to my knowledge there is no  available Kolsch yeast. The
       Goose Island Brewery in Chicago brews a Kolsch using a Kolsch yeast from
       Germany. The  Free State  Brewery in  Lawrence, Kansas,  brews a  Kolsch
       using Wyeast "European" ale.  This yeast is suggested  by Fred Eckhardt.
       I've used the yeast from time  to time and think it's a  great yeast, so
       use this in preference to any generic ale yeast.









                                         9-25


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                       Trappist

       Source:   Tony Babinec (tony@spss.com)
                 Issue #848, 3/24/92

       Ingredients:

                 8--1/2 pounds, pale malt
                 1 pound, mild malt (or Munich malt)
                 1/2 pound, crystal malt
                 1 ounce, black patent malt
                 1 pound, dark brown sugar
                 1/2 pound honey (optional)
                 2 ounces, Hallertauer hops (60 minute boil)
                 1 ounce, Kent Golding hops (60 minute boil)
                 Wyeast Belgian ale yeast (or culture Chimay)

       Procedure:

       Depending on your extract efficiency, this  beer might come in  at SG in
       mid-1060s or so. This  is not intended  to be a  1.100 beer! If  you can
       find it,  instead of  using dark  brown  sugar, use  1  pound raw  sugar
       crystals (seen at some gourmet food shops, but somewhat expensive). Note
       the mixture of continental and English hops.  As the  beer ought to have
       some body, use a starch conversion temperature of 155-8 degrees F.

       Comments:

       If I am remembering correctly, Chimay Red has SG of 1.063. Dave Line, in
       Brewing Beers Like  Those You Buy,  and Dave Miller,  in his  book, give
       some suggestions for how to make a Trappist-style beer. So, taking their
       cue, here's an all-grain recipe.

       For a Corsendonk-like brown ale, instead of the black malt listed above,
       try 3 ounces of chocolate malt.






















                                         9-26


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                     Red King Ale

       Source:   Karl Lutzen (lutzen@novell.physics.umr.edu)
                 3/9/92

       Ingredients:

                 6.6 pounds, Northwestern dark malt extract
                 6.6 pounds, Northwestern amber malt extract
                 4 cups, crystal malt (60 L.)
                 2 ounces, Northern Brewer hops (8.2% alpha)
                 2 ounces, Clusters hops (6.9% alpha)
                 2 ounces, Cascades hops
                 Glenbrew ale yeast

       Procedure:

       Crush crystal malt and steep for 20 minutes. Strain and sparge grain
       into boiling pot. Add all extracts and enough water to bring dangerously
       close to top of brew pot. (Watch out for the massive boil-over! This
       batch WILL BOIL-OVER!) Just before this the foam gets to be nasty fill a
       pre-sanatized 2-liter soda bottle with the hot wort and allow to cool
       (leave a three inch head space). Pitch yeast in this when cool. Back to
       the wort, add one ounce of Northern brewer when the boil begins, and
       another ounce 15 minutes later. Add the 2 ounces of clusters at 40
       minutes. At the end of the 60 minute boil, turn off heat and add the
       Cascades. Cover and allow to steep for 10-15 minutes. Strain out and
       sparge hops. Pour rest of wort into fermenter. Add water to bring to up
       to 6 gallons. (If your lucky enough to have a large enough fermenter,
       bring to 10 gallons). Pour in starter when wort is cool. One week later
       rack to 2 - five gallon carboys. Bring up to five gallon mark in each
       one (if needed). Ferment another week. Keg, age, drink.

       Comments:

       Killian's Red is anemic compared to this. A nice brown-red ale and quite
       tasty. This can also be made as an Incredibly Edible  Red ale by cutting
       it down to a seven gallon batch. In which case it is a very red ale with
       a lot of body, alcohol and a head that won't go away.

       Specifics:

       O.G.: 1.082 (6 gallons)

       F.G.: 1.016 (diluted to 10 gallons)

       Primary Ferment: 1 week at 60--65 degrees

       Secondary Ferment: 1 week at 60--65 degrees








                                         9-27


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Blackout Brown Ale

       Source:   Nick Cuccia (cuccia@eris.berkeley.edu)
                 Issue #867, 4/20/92

       Ingredients:

                 7 pounds, Klages malt
                 1/4 pound, chocolate malt
                 1/4 pound, black patent malt
                 1/2 pound, 80 L. crystal malt
                 1 ounce, Willamette hops (3.8% alpha) (boil 60 minutes)
                 4/5 ounce, Perle hops (8.5% alpha) (boil 30 minutes)
                 1/2 teaspoon, Irish moss (boil 15 minutes)
                 1/2 ounce, Willamette hops (3.8% alpha) (dry hop)
                 Wyeast English ale yeast
                 3/4 cup, corn sugar (priming)

       Procedure:

       I use  Papazian's temperature-controlled  mash (30  minutes  at 122,  90
       minutes at 155--145, sparge  at 170). Total boil  time was 1  hour. Cool
       and pitch yeast. After 6 days,  rack to secondary and dry  hop. One week
       later, prime and bottle.

       Comments:

       One word: Mmmm! I was aiming for an English  mild, and missed---too dark
       and too hoppy a nose for  style. Nice body, with a  good balance between
       the malt and the  hops; the first thing  that hits you, however,  is the
       Willamette nose.

       Looking back at the process, I'm surprised at how easy it was (even with
       thunderstorms and blackouts while it was going on---thank your choice of
       supreme being for gas stoves).

       Specifics:

       O.G.: 1.042

       F.G.: 1.008
















                                         9-28


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                          Alt

       Source:   Todd Enders (enders@plains.nodak.edu)
                 Issue #867, 4/20/92

       Ingredients:

                 4 pounds, U.S. 2--row malt (Klages/Harrington)
                 3--1/4 pound, Munich malt (10 L.)
                 1/4 pound, crystal malt (80 L.)
                 1/2 pound, wheat malt
                 1/2 ounce, black patent malt
                 1/2 ounce, Willamette hops (5.5% alpha) (boil)
                 1/2 ounce, Kent Goldings (6.1% alpha) (boil)
                 1 ounce, Hallertauer (2.9% alpha) (finish)
                 Wyeast #1056 American ale yeast
                 2/3 cup, corn sugar (priming)

       Procedure:

       Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at
       131. Conversion  rest 60  minutes at  155. Mash  out 5  minutes at  168.
       Sparge with 5 gallons of water  at 170. Boil 90 minutes. Add  hops at 45
       minutes and 10 minutes before end of boil.

       Comments:

       Although I can't quite claim that this is  an "authentic" altbier recipe
       (wrong yeast), it *is* good, and it would probably be  just as good with
       Wyeast #1007 (German). Enjoy!

       This is a well balanced brew. To be closer to  authentic, you should age
       it for a month in the fridge after bottling and waiting  for the brew to
       carbonate. It's also quite nice aged at room temperature.

       If one were to  worry about the  hops they were  using, one could  use a
       heap of Hallertauer for  bittering, but I can  think of better  uses for
       such a fine hop. Perle would serve nicely for  bittering. Of course, for
       finishing/dry hopping  you could  go nuts  with various  combinations of
       Hallertauer, Tetnanger, Saaz, etc.

       Specifics:

       O.G.: 1.047

       F.G.: 1.012











                                         9-29


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                     New Peculier

       Source:   Jeff Mizener (jm@sead.siemens.com)
                 Issue #878, 5/11/92

       Ingredients:

                 6.6 pounds, dark extract
                 1/2 pound, crystal malt
                 1/4 pound, black patent malt
                 1--1/2 ounces, Fuggles (45 minute boil)
                 1/2 ounce, Fuggles (10 minute boil)
                 2 teaspoons, water crystals
                 1 teaspoon, Irish moss
                 Whitbread ale yeast
                 1/2 cup, black treacle

       Procedure:

       Put malts  into a  boiling bag  and place  into 2--1/2  gallons of  cold
       water. Bring to boil  and remove, sloshing  about and draining  well (as
       one would with a [giant] tea  bag). Add extract, 1.5oz  fuggles and boil
       45 minutes. During the last 10  minutes add the remaining  hops. Cool (I
       take my pot  outside and put  it in a  baby bathtub full  of circulating
       cold water from the garden hose).   Rack into a carboy and  add yeast (I
       started the yeast with cooled-boiled water but recently  I have taken to
       putting the yeast directly into the  warm wort). I let it go  for 4 days
       then racked into a  second carboy where it  sat for another  week before
       bottling. Bottle as usual.

       Comments:

       Based on the Elbro Nerkte recipe from Papazian.

       Very nice, matured well. Dark but  not black, could use  some more body,
       but definitely not thin,  lightly burnt taste  (my wife's words)  that I
       attribute to the black  patent malt. Tasty.  Not lawnmower beer.  And it
       was only my 4th batch...



















                                         9-30


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Traquair House Ale

       Source:   Micah Millspaw, Issue #910
                 6/25/92

       Ingredients:

                 18 pounds, British pale malt
                 4 pounds, British crystal malt
                 2 pounds, toasted malt (homemade in oven - 10 min. @350F)
                 4 ounces, roast barley - in mash out only
                 1 pound, chocolate malt - in mash out only
                 1--1/4 ounces, centennial hops - 11.3 alpha for 75 minutes
                 3/4 ounce, tettnager hops - 4.8 alpha for 15 minutes
                 1 teaspoon, salt in boil
                 1 teaspoon, gypsum in boil
                 irish moss, last 30 min.
                 Wyeast 1056 culture

       Procedure:

       Mash at 155F for  1--1/2 hours. Collect  first runnings with  no sparge.
       Strike with 8  gallons at  170F. Mash out  with 3  gallons at  200F with
       chocolate and  roast grains.  Collect about  8 gallons,  boil down  to 5
       gallons.

       Comments:

       I noticed  a posting  about the  Scotch  ale Traquair  House.  It is  my
       personal opinion that  this is one  of the best  beers that I  have ever
       tasted, commercial or homebrewed! This amazing beer is available through
       Merchant du Vin in Seattle, WA. but the price is very high. Since I like
       the stuff but its not realistic  to buy, I made quite an  effort to copy
       it. The effort has gained me a lot of experience and quite a few ribbons
       in Scotch ale (wee heavy) competitions.  So I will give you  all my best
       and closest  to Traquair  House  recipe, do  not  make substitutes  with
       inferior ingredients  or the  ale will  suffer, and  use the  same yeast
       indicated for the same reasons.

       Specifics:

       O.G.: 1.100, or 25 Balling















                                         9-31


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                      Scotch Ale

       Source:   Jed Parsons (parsons1@husc.harvard.edu)
                 Issue #917, 7/6/92

       Ingredients:

                 9 pounds, pale ale malt
                 1 pound, crystal malt
                 1 pound, Munich malt
                 1/2 pound, chocolate malt
                 1/2 ounce, Bullion (60 minutes - 9% alpha)
                 2 ounces, Fuggles (30 minutes - 4.5% alpha)
                 3/4 ounce, Golding (10 minutes - 4.9% alpha)
                 1 teaspoon, Irish moss (30 minutes)
                 Whitbread or Wyeast 1007 ("German Ale")

       Procedure:

       Heat 14 quarts for 140F  strike heat. Mash in,  starch conversion 1--1/2
       hour at 154F. Mash  out and sparge with  5 gallons at 168F.  Boil 1--1/2
       hour, adding hops and Irish moss as indicated above.

       Comments:

       This Scotch ale recipe yields, I think, a superb beer.

       Specifics:

       O.G.: 1.055



























                                         9-32


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                          Alt

       Source:   Jim Busch, (ncdtest@nssdca.gsfc.nasa.gov)
                 3/11/92

       Ingredients:

                 Pale malt, 90% of mash
                 Crystal malt (40L), 7% of mash
                 Wheat malt, 3--10% of mash (vary percents accordingly)
                 2 ounces, Perle hops (boil 60 minutes)
                 1 ounce, Perle (boil 30 minutes)
                 Finish with Hallertauer or Tettnang
                 1 litre, cultured German ale yeast

       Procedure:

       Mash grains, sparge.  Add hops  according to  schedule above.  Chill and
       pitch yeast. Ferment at 55 degrees  for 1--2 weeks. Rack and  cool to 40
       degrees for 4 weeks. Dry hop lightly, if desired.

       Comments:

       This can be a very hoppy  beer by german standards, up  to 40 bitterning
       units, so you can up the bittering hops as you like.

       Kolsch is a very  pale style only brewed  in Koln. Go light  on anything
       assertively tasting. Follow same  fermenting and aging  procedure. Noble
       hops are used.

       German  ales  include:  Alt  (Dusseldorf),  Kolsch  (Koln)  and  Weizens
       (Bavaria). Alt  is  made  from  the  German  Ale  yeast  and  then  cold
       conditioned for up to  four weeks. These  ales are usually  fermented at
       colder  temps  than  British  ones  (55   fahrenheit)  The  longer  cold
       maturation yields a smoother, cleaner ale than the British ones.






















                                         9-33


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                        Rye Wit

       Source:   Bill Slack (wslack.UUCP!wrs@mv.mv.com)
                 Issue #927, 7/19/92

       Ingredients:

                 3 pounds, 6--row pale malt
                 1--1/2 pound, rye malt
                 1--1/2 pound, wheat malt
                 3 pounds, honey
                 2 pounds, dry malt extract
                 1 ounce, Hallertauer (boil)
                 1/2 ounce, Hallertauer (15 minute boil)
                 1/2 ounce, Hallertauer (2 minute boil)
                 1 ounce, whole cardamon
                 1 ounce, coriander seed
                 1/2 ounce, orange peel
                 Belgian ale yeast

       Procedure:

       Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Boil for 60
       minutes, adding 3 pounds honey, 2 pounds DME (enough to raise gravity to
       1.050) and 1 ounce Hallertauer. In  last 15 minutes of boil  add half of
       cardamon and half of coriander, and another 1/2 ounce of Hallertauer. In
       last 5 minutes of boil  add remaining cardamon and  coriander and orange
       peel. In last  2 minutes of  boil add 1/2  ounce Hallertauer.  Chill and
       pitch a Belgian ale  yeast, such as the  one newly offered  by Wyeast,or
       culture some yeast from a fresh bottle of Chimay.

       Note: Crack the  cardamom shell  and lightly  crush the  coriander seed.
       Strain them out before moving wort to the fermenter. The cardamom is not
       a traditional spice for this beer, so leave it out if you prefer.

       Specifics:

       O.G.: 1.050

       F.G.: 1.008

















                                         9-34


       Chapter 9: Scotch, Trappist, Brown and Other Ales

       Heavyside Ale

       Source:   Guy Derose (gxd@po.cwru.edu)
                 Issue #952, 8/21/92

       Ingredients:

                 3.5 pounds, Glenbrew heavy 80 ale kit
                 2--1/4 pounds, Laaglander dark dry extract
                 1/2 pound, crushed crystal malt (20L)
                 1 ounce, Northern Brewer hops (steep last 10 minutes)
                 2 packages, dry ale yeast (from kit)

       Procedure:

       Prepare yeast by reconstituting  in 16 ounces, warm  tap water in  a jar
       before brewing  begins. Slowly  bring 1  quart cold  tap water  with 1/2
       pound crystal malt to a boil,  about 30 minutes. Remove  spent grains by
       pouring the liquid through a strainer into the main brewpot and sparging
       with 1 quart boiling water. Add 3 US pints of water to brewpot and bring
       to a boil. Add  can and dry extract  and boil for 15  minutes. Steep hop
       pellets in hop bag  for 10 minutes with  heat off, then remove  hops and
       pour concentrated wort into the fermenter. Since I've marked the outside
       of the (plastic) fermenter in gallon increments, I then added cold water
       to raise the  level to the  5 gallon line.  After cooling I  pitched the
       yeast, sealed it  up, and  attached the fermentation  lock.   After less
       than 7 hours,  the wort  was bubbling like  mad. Prime  with 1  cup dark
       extract when finished.





























                                         9-35


       Chapter 9: Scotch, Trappist, Brown and Other Ales


                               Fat Wanda's Kolsch Klone

       Source:   Jeff Benjamin (benji@hpfcbug.fc.hp.com)
                 Issue #953, 8/24/92

       Ingredients:

                 7 pounds, pale malt
                 1--1/2 pounds, Vienna malt
                 3/4 pound, wheat malt
                 1--3/4 ounce, Hallertauer (5.0%)
                 1/2 ounce, Tettnanger (4.5%)
                 Wyeast European ale

       Procedure:

       To keep hop aroma  low, the last addition  of hops should come  no later
       than 20 minutes before the end of the boil. The trick to this beer is to
       cold  condition  it.  After   4  days  primary  and   4  days  secondary
       fermentation at ale temps (~65F),  rack again and cold  condition at 40F
       for 12 days. Then prime and bottle as usual.

       Comments:

       This beer should be very pale, and taste clean like a  lager but with an
       ale's body and fruitiness.  This beer took first  prize in the  pale ale
       category at the  local (Northern  Colorado) AugustFest  competition this
       year. It's not exactly like drinking in Cologne, but darn close.

       Specifics:

       O.G.: 1.042

       F.G.: 1.009






















                                         9-36


       Chapter 9: Scotch, Trappist, Brown and Other Ales


                                 Old Beulah Wee Export

       Source:   Bill Ridgely (RIDGELY@a1.cyber.fda.gov)
                 Issue #960, 9/2/92

       Ingredients:

                 2 pounds, 2--row Klages malt
                 1/2 pound, crystal malt (60L)
                 1/4 pound, black patent malt
                 1/4 pound, flaked barley
                 5 pounds, amber malt extract syrup (American Classic)
                 1 pound, dark brown sugar
                 1 ounce, Northern Brewer hop pellets (6.5% alpha)
                 2 ounces, Fuggles hop pellets (4.5% alpha)
                 3 teaspoons, gypsum
                 1/4 teaspoon, Irish moss
                 Wyeast #1028 London Ale yeast
                 3/4 cup, corn sugar (bottling)

       Procedure:

       Step mash. Crush grains and add  to 3 qts water  (with gypsum dissolved)
       at 130F. Maintain mash temperature at 125 for 30 min (protein rest). Add
       3 quarts of boiling water to mash and maintain temperature  at 158 for 1
       hour (saccharification rest). Drain wort and sparge grains with 5 quarts
       water at 170.  Add to the wort in the brewpot the malt extract and brown
       sugar. Bring  to a  boil. After  30 minutes  of boil,  add 1/2  ounce of
       Northern Brewer  hops  and 1/2  ounce  of Fuggles  hops.  After 15  more
       minutes, add an additional 1/2 ounce of each hop. Boil for a total of 1-
       -1/2 hours. Ten minutes before the end of the boil,  add the Irish moss.
       Five minutes before  the end of  the boil, add  1 ounce of  Fuggles hops
       (for aroma). Cool the  wort with a wort  chiller and add to  the primary
       fermenter with sufficient water to make 5 gallons. Pitch yeast when temp
       of wort is below  75. Ferment at  65 for 5  days. Rack to  secondary and
       ferment for  15 more  days at  65.  Bulk prime  with  corn sugar  before
       bottling.

       Comments:

       To my knowledge, there  is no beer produced  in Scotland in  the gravity
       range of 1.055 -  1.070, so I made  my own to  1.060 and called  it "Wee
       Export." It uses  traditional black malt  for color and  a bit  of brown
       sugar to  boost  the  sweetness (per  the  style).  Also, the  mash  was
       conducted at a  somewhat higher temperature  to bring  out unfermentable
       sugars, and the yeast  had a relatively  lower attneuation than  some of
       the other standard ale yeasts on the market.  The beer  ages well and is
       still wonderfully drinkable after a full year in the bottle. Slainte!

       Specifics:

       O.G.: 1.060

       F.G.: 1.015

       Alcohol: 6.0% (v), 4.8% (w)
                                         9-37


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Blown Top Braggart

       Source:   Subhash Chandra Roy (roy@mcnc.org)
                 7/29/92

       Ingredients:

                 3.3 pounds, wildflower honey
                 3.3 pounds, amber malt extract
                 2 pounds, wheat extract
                 1 pound, light malt extract
                 1/2 pound, 10L crystal malt
                 2 ounces, Northern Brewer hops (8.0%), 30 minute boil
                 2 ounces, Kent Goldings pellets (4.6%), 20 minute boil
                 1/2 ounce, Kent Goldings pellets, 15 minute boil
                 1/2 ounce, Kent Goldings pellets, finishing (10 minutes)
                 Irish moss, last 5 minutes
                 Whitbread ale yeast
                 1/2 teaspoon, yeast energizer

       Comments:

       The strength indicates  a barley  wine style, the  liberal use  of honey
       indicates a braggart, and the use of wheat indicates I ran out of barley
       malt extract.
































                                         9-38


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Batard de Belgique

       Source:   Todd Enders (enders@plains.nodak.edu)
                 Issue #966, 9/10/92

       Ingredients:

                 6 pounds, U.S. 2--row malt
                 3--1/4 pounds, dexterine malt
                 2 pounds, unmalted wheat
                 1 pound, light brown sugar
                 1 cup, blackstrap molasses
                 1--1/2 ounce, East Kent Goldings hops (6.1% alpha)
                 Chimay yeast
                 2/3 cup, corn sugar (priming)

       Procedure:

       Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts
       of water until  gelatinized (about  45 minutes).  Mix cooked  wheat into
       main mash water and stir until  well mixed. Mash in: 12  quarts at 138F.
       Protein rest: 30 minutes at  126--131F. Mash: 2 hours  at 148--152. Mash
       out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170.  Boil 2--1/2 hours
       adding hops 60 minutes from the end of the boil.

       Comments:

       The long, rather cool mash seemed to break down  the dexterine malt more
       than I would have liked, and I only had 1--1/2 ounces of hops around, so
       the batch is underhopped. I didn't  notice a lot of  banana ester during
       the fermentation,  and it  tasted  sweetish and  has  a somewhat  strong
       molasses note at bottling, with a noticible, but  not too strong, banana
       component. Underneath  was  the  characteristic  woody-spicy  accents  I
       associate with Chimay.  One week  after bottling,  the banana  seemed to
       subside, and things seemed to be going along  rather nicely. However, at
       two weeks  after  bottling,  the  banana  component  came  back  with  a
       vengence! I dropped off a 6-pack for one of my  brewing comrades, and he
       called me yesterday to say that it was "rudely banana."

       I hope the esters subside with age, as it is  overpowering right now. On
       opening, a bottle almost fills the room with the  ripe banana smell. The
       taste is intensely banana!!!  Fermentation was at about  70-75, for what
       it's worth.Only time will tell, I guess...

       Specifics:

       O.G.: 1.070 (5--3/4 gallons)

       F.G.: 1.011








                                         9-39


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                          Alt

       Source:   Tony Babinec (tony@spss.com)
                 Issue #980, 9/30/92

       Ingredients:

                 8 pounds, pilsner malt (or 6 pounds light, unhopped dme)
                 4 ounces, 10L crystal malt
                 4 ounces, 60L crystal malt
                 4 ounces, 120L crystal malt (assumes 75% extraction
                 efficiency)
                 6 - 7 AAUs, German hops (Hallertauer, Tettnang)
                 Wyeast #1338 or #1007

       Procedure:

       Cold condition in secondary.

       Comments:

       Grains and hops used should  be German. Wyeast has  two excellent yeasts
       from which  to choose,  namely #1007  "German ale"  and #1338  "European
       ale." Of the two, as oft  stated in HBD, #1338 produces  a maltier, more
       complex-tasting beer. If  at all possible,  chill your fermenter  at the
       end of primary fermentation to about 40 degrees F, then rack the beer to
       secondary and cold-condition the beer  for a couple weeks.  This is what
       the Germans do, and this  practice is also recommended  by Steve Daniel,
       who has  won the  Nationals numbers  of times.  The rationale  for cold-
       conditioning is to  drop the  yeast out,  for the  fruity-yeasty flavors
       found in  English beers  are not  desired  in Alts.  Both  of the  above
       Wyeasts drop out well and you get a very bright, clear beer.

       A good starting point  for a recipe is  George and Laurie  Fix's "Vienna
       Mild," substituting an alt yeast for a lager yeast.






















                                         9-40


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                     Trappist Ale

       Source:   Walter Gude (whg@tellabs.com)
                 Issue #985, 10/7/92

       Ingredients:

                 1 pound, Biscuit malt
                 1/2 pound, Belgian Crystal (what is this 50L)
                 1/2 pound, Special B (120L ?)
                 1/2 pound, Roasted Chocolate
                 6 pounds, Northwestern amber extract
                 35 IBUs, hops (Tettnanger/Kent Golding plugs)
                 Wyeast Belgian ale

       Procedure:

       Mash grains for 45 minutes or so, then sparge. Add extract and boil. Add
       hops in at least 3 stages. Chill and pitch.

       Comments:

       I don't  know if  Golding dry  hops  are appropriate  but they're  spicy
       finish seems like  it should be  OK. Besides they're  sooo good  I can't
       resist. I'm I just hopelessly lame?
































                                         9-41


       Chapter 9: Scotch, Trappist, Brown and Other Ales

                                  Belgian Strong Ale

       Source:   Joel Newkirk (newkirki@hotcity.com)
                 10/16/92

       Ingredients (for 3--1/2 gallons):

                 3/4 cup, Belgian special roast malt
                 3/4 cup, English crystal malt (80L)
                 10 pounds, Northwestern gold extract
                 1/4 pound, light brown sugar
                 1/4 teaspoon, cinnamon
                 1 teaspoon, Irish moss
                 1 ounce, Fuggles pellets (boil)
                 3/4 ounce, Cascade pellets (boil)
                 3/4 ounce, Saaz whole hops (1/2 hour)
                 3/4 ounce, Styrian Golding pellets (1/2 hour)
                 2 ounces, fresh Cascade (aroma, 15 minutes)
                 1/4 ounce, Saaz (finish)
                 1/2 ounce, Olympic pellets (finish)
                 1/2 ounce, Cascade pellets (finish)
                 Wyeast #1214 Belgian

       Procedure:

       Brought to boil the Belgian and English  crystal. Removed grains. Boiled
       1 hour  with extract,  Fuggles and  Cascade, brown  sugar, cinnamon  and
       Irish moss.

       Comments:

       We brewed this a few weeks ago,aiming for a Belgian Trippel, but the
       resulting brew was a lovely golden ale color. At about 9--1/2 percent
       alcohol it seemed innapropriate to call it a double. After four days in
       the bottle, tasted room temperature, it was fantastic. No bananas yet,
       but we're of course expecting them.

       This seemed like overhopping ad nauseum, but it came out wonderfully
       balanced. The cinnamon, of course, is a drop in the ocean of flavor.

       Specifics:

       O.G.: 1.083

       F.G.: 1.009












                                         9-42


       Chapter 10: Mead


                                   Basic Small Mead

       Source:   Cher Feinstein (crf@pine.circa.ufl.edu)
                 Issue #267, 9/30/89

       Ingredients:

                 2-3, cloves
                 2 sticks, cinnamon
                 2 thin, slices ginger
                 2-4 teaspoons, orange peel
                 2 pounds, honey yeast
                 1/4 cup, vodka or grain alcohol

       Procedure:

       In a 1-gallon pot,  simmer cloves (lightly cracked),  cinnamon (broken),
       and ginger.  Add  orange  peel. The  amount  of  orange peel  will  vary
       depending on  type  of honey  used.  Use less  orange  peel with  orange
       blossom honey, for example. Simmer.

       Add water to  bring volume  to 3  quarts. Return  to simmer.  Add honey,
       stirring constantly. Do not boil! Skim  off any white scum. If   scum is
       yellow, reduce heat. When  no more scum  forms, remove from  heat, cover
       pot, and leave overnight. The next  day, strain to remove  as much spice
       particles as  possible. Pitch  yeast. Replace  pot  cover. Twelve  hours
       later, rack mead to 1-gallon jug, leaving dregs of yeast.   Top off jug,
       bringing to base of neck. Take  a piece of clean paper  towel, fold into
       quarters, and put over mouth of jug. Seal with  rubber band. Ferment for
       36 hours, replacing paper towel whenever  it becomes fouled. Refrigerate
       8-12 hours. Rack to new jug  and put back in refrigerator  for 12 hours.
       Add 1/4 cup  vodka to  kill yeast.  Rack to  fresh jug.  Refrigerate 3-4
       days. Bottle.

       Comments:

       This is a quickie mead, drinkable in 2 weeks, however, it does improve
       with age. Aging at least a couple months is recommended. This mead is
       excellent chilled.

       Specifics:

       Primary Ferment: 2 days

       Secondary Ferment: 2 weeks











                                         10-1


       Chapter 10: Mead

                               Prickly Pear Cactus Mead

       Source:   John Isenhour (LLUG_JI.DENISON.BITNET)
                 Issue #177, 6/15/89

       Ingredients:

                 20 pounds, Mesquite honey
                 75-100, ripe prickly pear cactus fruits
                 2 packs, sherry wine yeast

       Procedure:

       See Papazian's book. This recipe was based on it.

       Comments:

       This is Dave Spaulding's  version that won the  grand prize at  the 1986
       Arizona State Fair.

       Specifics:

       O.G.: 1.158

       F.G.: 1.050

       Secondary Ferment: 5 months






























                                         10-2


       Chapter 10: Mead

                                    Blueberry Mead

       Source:   Jonathan Corbet (gaia!jon@handies.ucar.edu)
                 11/28/88

       Ingredients (for 6--1/2 gallons):

                 7-10 pounds, fresh blueberries
                 1-2 pounds, corn sugar
                 1-2 ounces, hops (Cascades is fine)
                 10 pounds, honey
                 yeast
                 lemon grass tea (optional)

       Procedure:

       To make 6-1/2 gallons  of mead, Boil the  honey, sugar, and hops  for at
       least an  hour (although  boiling honey  is not  favored by  most digest
       subscribers, it works fine  and is the  method used by  Papazian). Clean
       berries and mash well. Put mashed berries, hot wort, and enough water to
       make 6-1/2 gallons into a fermenter. Pitch yeast. After one week, strain
       out berries and rack to secondary.  Ferment at least one  more month and
       then bottle, priming with corn  sugar and perhaps some  lemon grass tea.
       Age 6 months to a year.

       Comments:

       This mead usually comes out quite dry. This recipe makes 6-1/2 gallons.

       Specifics:

       Primary Ferment: 1 week

       Primary Ferment: 1 week























                                         10-3


       Chapter 10: Mead

                                     Peach Melomel

       Source:   Michael Bergman (bergman%odin.m2c.org@ RELAY.CS.NET)
                 Issue #90, 3/1/89

       Ingredients:

                 6 pounds, peaches
                 3/4 pint, elderflowers
                 2-1/2 pounds, acacia honey
                 1/30 ounce, tannin
                 Graves yeast
                 1/4 ounce, tartaric acid
                 1/4 ounce, malic acid

       Procedure:

       Press peaches  (after removing  pits). Dissolve  honey in  4 pints  warm
       water, blend in peach juice along with acid,  tannin, and nutrients. Add
       100 ppm sulfite (2 campden tablets). After 24  hours, add yeast starter,
       allow to ferment 7  days before adding elderflowers.  Ferment on flowers
       for 3 days then  strain off flowers  and top off  to 1 gallon  with cold
       water. Ferment until specific gravity drops to 10, then rack. Rack again
       when gravity drops to 5, and add 1 tablet campden.  Rack again when when
       a heavy deposit  forms, or  after 3 months,  whichever comes  first. Add
       another campden tablet.  Rack again  every 3-4  months, adding  a tablet
       after every second racking.

       Comments:

       This recipe is  based on  procedures outlined in  Making Mead,  by Bryan
       Acton and Peter  Duncan. They  advocate the use  of campden  rather than
       boiling because they feel that after boiling for a long time most of the
       essences of the honey are  gone. Read the "Basic  Procedures" section of
       Acton & Duncan for more info.






















                                         10-4


       Chapter 10: Mead

                                    Riesling Pyment

       Source:   Jackie Brown (BROWN@MSUKBS.BITNET)
                 Issue #184, 6/24/89

       Ingredients:

                 4-1/2 pounds, wildflower honey
                 5-1/2 pounds, partial blueberry honey
                 2 tablespoons, acid blend
                 1 tablespoon, pectic enzyme
                 4 pounds, Alexander's Johanissberg Riesling extract
                 1 pack, Red Star champagne yeast

       Procedure:

       Boil honey, acid, enzyme and Riesling  extract for 1 hour  (I have since
       learned that honey is best not boiled; subsequent batches have been made
       by holding  the mixture  for 2  hours). Cool  and pitch  yeast. Rack  to
       secondary after 8 days. Bottle after 4 months.

       Comments:

       This is more winey  than your straight  mead, but very  pleasant. Medium
       dry and spritzig---very  nice as a  table wine. Those  of you set  up to
       crush your own  grapes might  try a grape  honey mix.  A drink  of noble
       history!

       Specifics:

       Primary Ferment: 8 days

       Secondary Ferment: 48 days
























                                         10-5


       Chapter 10: Mead

                                         Cyser

       Source:   Arun Welch (welch@cis.ohio-state.edu)
                 Issue #537, 11/14/90

       Ingredients:


                 4 gallons, fresh cider (no Pot.Sorb)
                 5 to 6 pounds, honey
                 1 gallon, water
                 1 large stick, cinnamon
                 5 cloves
                 2 pods, cardamom
                 2 packs, Red Star Pasteur champagne yeast

       Procedure:

       Simmer the spices in  the water for  10 minutes. Dissolve  honey. Simmer
       and strain crud until there isn't any more. Transfer  to  primary, along
       with cider (this should  bring primary to a  good pitching temperature).
       Pitch yeast and wait 1 to 2 weeks for the foam to  die down. Transfer to
       secondary. Ferment in secondary 3-6 months. Bottle and  age another 3 or
       more months.

       Specifics:

       Primary Ferment: 1--1/2 week

       Secondary Ferment: 3--6 months



























                                         10-6


       Chapter 10: Mead

                                     Wassail Mead

       Source:   Mal Card card@apollo.hp.com,
                 Issue #538 11/15/90

       Ingredients:

                 12-1/2 pounds light clover honey
                 4 teaspoons acid blend
                 5 teaspoons yeast nutrient
                 wine yeast

       Procedure:

       Add honey, acid  blend, and yeast  nutrient to 2  gallons of water   and
       boil for 1/2  hour. Add  this to  1-1/2 gallons  of cold  water   in the
       primary fermenter.  Pitch  yeast  when  the  temperature  reaches  70-75
       degrees. Use a blow off tube if you use a  carboy. Allow fermentation to
       proceed for  3 weeks  or more  (up  to several  months).  When the  mead
       becomes fairly clear, rack to secondary. Attach air-lock. Leave the mead
       to sit at least 3 weeks.  When yeast settles to bottom and  is clear, it
       is ready  to bottle.  Adding 3/4  cup  of corn  sugar  at bottling  will
       produce a sparkling  mead. Sparkling  meads should not  be made  with an
       original gravity higher than 1.090.

       Specifics:

       O.G.: 1.100

       F.G.: 1.000



























                                         10-7


       Chapter 10: Mead

                                      Quick Mead

       Source:   Kevin Karplus (karplus@ararat.ucsc.edu)
                 Issue #538, 11/16/90

       Ingredients:

                 3 gallons, water
                 5 pounds, honey
                 1/3 cup, jasmine tea
                 1/2 teaspoon, ground ginger
                 2 teaspoons, cinnamon
                 1/2 teaspoon, ground allspice
                 1/2 teaspoon, ground cloves
                 1/2 teaspoon, ground nutmeg
                 ale yeast

       Procedure:

       Boil water, adding tea and spices.  Remove from heat and  stir in honey.
       (Some mead makers boil the honey, skimming the scum  as it forms). Cover
       boiled water, and set aside to cool (this usually takes  a long time, so
       start on the next step). Make a yeast starter solution  by boiling a cup
       of water and a tablespoon or two of honey. Add starter to cooled liquid.
       Cover and  ferment using  blow tube  or fermentation  lock. Rack  two or
       three times to get rid of sediment.

       The less honey, the lighter the drink, and the quicker it can be made. 1
       pound per  gallon is  the minimum,  5  pounds per  gallon  is about  the
       maximum for a sweet  dessert wine. This mead  is a metheglin  because of
       the tea. The yeast is pitched one day after starting the batch, the crud
       skimmed about 10 days later, then  wait 3 days and rack  to second- ary.
       Wait 2 more weeks and bottle---about 4 weeks from start to finish.

       Comments:

       Yield is  3.1 gallons.  Excellent clarity,  fairly sweet  flavor, slight
       sediment, light gold color. An excellent batch.



















                                         10-8


       Chapter 10: Mead

                                       Sack Mead

       Source:   Kevin Karplus (karplus@ararat.ucsc.edu)
                 Issue #538, 11/16/90

       Ingredients:

                 3 gallons, water
                 16 pounds, honey
                 1/4 cup, keemun tea
                 1/4 cup, oolong tea
                 2 teaspoons, cinnamon
                 1/2 teaspoon, whole anise seed
                 18 clusters, cardamom, crushed
                 20 allspice, crushed
                 1 inch, galingale root, crushed
                 yeast
                 unflavored gelatin (fining)

       Procedure:

       Boil water, adding tea and spices.  Remove from heat and  stir in honey.
       (Some mead makers boil the honey, skimming the scum  as it forms). Cover
       boiled water, and set aside to cool (this usually takes  a long time, so
       start on the next step).  Make a yeast starter solution by boiling a cup
       of water and a tablespoon or two of honey. Add starter to cooled liquid.
       Cover and  ferment using  blow tube  or fermentation  lock. Rack  two or
       three times to get rid of sediment.

       This recipe took about 6-1/2 months from brewing to bottling. First rack
       took place 15  days after brewing.  2nd rack 3  weeks later. 3rd  rack 3
       months later. Gelatin added  1 month later. Bottled  about 2--1/2 months
       later. Yield 3.7 gallons.

       Comments:

       Sweet, smooth, potent. A  dessert wine. This is  perhaps the best  of my
       20 or more batches of mead.



















                                         10-9


       Chapter 10: Mead

                                         Mead

       Source:   Carl West (eisen@kopf.hq.ileaf.com)
                 Issue #591, 3/7/91

       Ingredients (for 1 gallon):

                 1 gallon, bottled water
                 2 pounds, generic honey
                 1 Medium lemon, zest and juice
                 1/4 teaspoon, Red Star Champagne yeast

       Procedure:

       Simmer these together and skim off the scum as it rises. If you wait for
       it all to rise so  you can skim just  once and you miss  the moment, the
       scum sinks, never to  rise again. Pitch yeast  when cool and kept  it at
       room temp  (65-72) for  5 weeks  where  it bubbled  about  once every  5
       seconds for the whole time.

       Comments:

       It was still bubbling when I  bottled. Yes, I plan to  begin drinking it
       soon, before it becomes a grenade six-pack.

       Specifics:

       Primary Ferment: 5 weeks





























                                         10-10


       Chapter 10: Mead

                                        Melomel

       Source:   Michael Zenter (zentner@ecn.purdue.edu)
                 Issue #592, 3/8/91

       Ingredients:

                 16 pounds, wildflower honey
                 5 gallons, water
                 5 kiwis
                 3 star fruits
                 1 pound, cranberries
                 acid blend to .45 tartaric
                 MeV liquid mead yeast culture

       Procedure:

       Pasteurized the honey and fruit at about 180  degrees for 10-15 minutes,
       ran through a chiller, pitched  with VERY vigorous aeration.  Let it sit
       with the fruit in for 7 days, then rack off.

       Comments:

       Now for the  weirdness. I pitched  at about 6  PM. No real  activity the
       following day  until about  4 PM  when all  of the  sudden, there  was a
       violent eruption of foam out of the airlock. No warning at all.

       Specifics:     O.G.: 1.124


                                      Sweet Mead

       Source:   Rob Derrick (rxxd@doc.lanl.gov)
                 posted this recipe from C. J. Lindberg, Issue #610, 4/4/91

       Ingredients (for 1 gallon):

                 5 pounds, Honey (Smith's brand)
                 1 teaspoon, Citric Acid
                 1/4 pint, Strong Tea
                 1 package, Champagne Yeast
                 Yeast Nutrient

       Procedure:

       Boil 1 quart of water, honey and citric acid for seven minutes. Then the
       add the tea and boil for  five more minutes. The mixture  was then added
       to 48 FL. oz.  of cold water in  the one gallon  jug. The wort  was then
       cooled overnight to  70 degrees. Add  yeast and yeast  nutrient. Ferment
       for four months.

       Specifics:

       O.G.: 1.153

       Primary Ferment: 4 months

                                         10-11


       Chapter 10: Mead

                                 Blueberry Mead Recipe

       Source:   Jay Hersh (hersh@expo.lcs.mit.edu)
                 Issue #643, 5/23/91

       Ingredients:

                 12 pounds, Wildflower Honey
                 2 pounds, blueberries
                 2 teaspoons, gypsum or water crystals
                 3 teaspoons, yeast nutrient
                 1 ounce, Hallertauer Leaf hops
                 1 tablespoon, Irish Moss
                 2 packs, Red Star Pastuer Champagne yeast

       Procedure:

       Boil hops, yeast nutrient  and water crystals for  30 - 45  minutes. Add
       Irish Moss in the last 15-30 minutes of the boil. Turn  off the heat and
       add the  honey and  the blueberries,  steep  at 180-190  degrees for  15
       minutes minimum (30  minutes is  ok too).  Pour the  whole mixture  to a
       bucket or carboy and let cool  (or use a wort chiller if  you have one).
       Add the  yeast  at  the temperature  recommended  on  the packet  (85-90
       degreesI think). Let it ferment. Rack  the mead off the  fruit after 6-7
       days (you can actually let it go longer if you like).  Let ferment for 4
       more weeks in the secondary then bottle. Other people like to rack their
       meads at 3-4 week intervals and let it keep going in the carboy. I don't
       think too much fermentation went on after the first 4 weeks (I made this
       in July so it fermented fast),  so if you keep  racking you'll basically
       be doing some of the aging  in the carboy, otherwise it will  age in the
       bottles.

       Comments:

       This mead had  a terrific rose  color. It took  over 8 months  to really
       age, and was fantastic  after 2 years. It  had a nice blueberry  nose to
       it, and quite a kick.

       Specifics:

       Primary Ferment: 1 week

       Secondary Ferment: 4 weeks














                                         10-12


       Chapter 10: Mead

                                     Standby Mead

       Source:   Michael Tighe (tighe@inmet.camb.inmet.com)
                 Issue #697, 8/8/91

       Ingredients (for 1 gallon):

                 1 gallon, Water
                 2 pounds, honey
                 1 Thumb size piece of ginger
                 2 Tablespoons, Orange peel (no white pith please)
                 Champagne yeast

       Procedure:

       Bring the honey  and water to  a boil skimming  off the white  and brown
       foam as  you heat  it. Simmer/skim  for about  5 minutes  per gallon  (5
       gallons == 20 min). When the boiling is almost done,  add the ginger and
       orange peel. Cool (I usually  let it cool "naturally").  Work with yeast
       (Werka Mead Yeast is good, champagne or general  purpose wine yeast will
       do). Bottle  after two  weeks (while  it's still  sweet and  still quite
       active). Refrigerate the bottles  after another two weeks  (to avoid the
       glass grenade syndrome and to make the yeast settle out of the mead).

       Comments:

       To quote the original  source: "It will be  quick and pleasant  from the
       very start and will keep for a month or more." Other variations inclued:
       Add lots more honey and let it ferment till it stops.  Bottle and wait a
       month or more, you get champagne.

       Use some other citris fruit peel, such as lemon or grapefruit.

       Add some other fruit flavoring (crushed berries of some sort).

       Load up on the ginger (my  friend makes Death by Ginger  by using pounds
       of ginger per gallon!)

       Specifics:

       Primary Ferment: 2--3 weeks
















                                         10-13


       Chapter 10: Mead

                                   Honey Ale (Mead)

       Source:   David Haberman (habermand@afal-edwards.af.mil)
                 Issue #722, 9/12/91

       Ingredients:

                 4 pounds, Buckwheat honey
                 4 ounces, Styrian Goldings hops
                 7 grams, Red Star Ale yeast
                 1 teaspoon, acid blend
                 1 teaspoon, yeast nutrient
                 1 cup, corn sugar

       Procedure:
       mead
       Boil honey and 3 gallons water with 3 ounces hops for  47 minutes, add 1
       ounce last 7 minutes. Before adding  hops, skim off the  scum that rises
       to the top. Cool and pour into fermenter and top to  5 gallons. Add acid
       blend, nutrients and re-hydrated yeast. When fermentation completes, mix
       with 1 cup sugar, a little yeast and bottle.

       Comments:

       This was the very first beer  I ever made and 7 years  ago most people I
       knew didn't worry about the bittering  units of the hops.  I would guess
       that they were around 3% AAU's. Red star was the main  yeast used at the
       time. Yeast  nutrient is  necessary since  the honey  does not  have the
       required food for the  beasties. I used  buckwheat honey because  I like
       the flavor.  Do  not  drink this  beer  until  at  least 1  month  after
       bottling. Since  it is  made from  honey the  ale improves  with age.  A
       bottle that I saved for 4 and a half years tasted so  good that I wish I
       had saved more!  The beer had  a very nice  honey aroma and  flavor. The
       hops were enough to  balance the sweetness. I  don't think that  I would
       change anything  except try  to make  more and  keep it  a while  before
       drinking.

       Specifics:

       O.G.: 1.031

       F.G.: 0.997















                                         10-14


       Chapter 10: Mead

                                  Orange Ginger Mead

       Source:   Brian Bliss (bliss@csrd.uiuc.edu)
                 Issue #618, 4/18/91

       Ingredients (for 6 gallons):

                 15 pounds, clover honey
                 181 grams, grated ginger
                 2 tablespoons, gypsum
                 3 teaspoons, yeast energizer
                 1 ounce, Hallertauer hops (boil)
                 1/2 ounce, Hallertauer hops (finish)
                 4-5 pounds, oranges
                 juice from 1 orange
                 1/2 teaspoon, irish moss
                 champagne yeast (Red Star)

       Procedure:

       Combine honey,  ginger,  orange  juice, 1/2  ounce  of  hops, and  yeast
       energizer and bring to a boil. Remove a small amount of  wort to be used
       for a yeast  starter (Allow starter  to cool, and  add yeast).  Boil the
       remaining wort  30  minutes.  Add  another  1/2 oz  hops  and  boil  for
       additional 30 minutes. Turn  off heat. Cut 4-5  lbs of oranges  in half,
       and squeeze into the  wort. Toss in  orange halves after  squeezing. Let
       sit 12  min.  Strain  into  fermenter  sparged into  cold  water,  while
       removing the orange halves  and squeezing the  last bit out  (with clean
       hands---very hot---ouch!).

       Comments:

       After several months it's just getting drinkable now. If  I let a bottle
       sit in the fridge for about a week, and decant very carefully, it's very
       good, and gives one heck of a buzz.

       Specifics:

       O.G.: 1.088

       F.G.: 0.998

       Primary Ferment: 12 days at 65--70 degrees

       Secondary Ferment: 1 month












                                         10-15


       Chapter 10: Mead

                                   Traditional Mead

       Source:   John Carl Brown (brown@ cbnewsh.cb.att.com)
                 3/12/92

       Ingredients:

                 12--1/2 pounds, honey (6--1/2 of clover, 6 of wildflower)
                 4 teaspoons, acid blend
                 5 teaspoons, yeast nutrient
                 2 packages, Red Star Pasteur Champagne yeast

       Procedure:

       On process, there is contention about the need to  boil honey. I've seen
       suggestions to  use campden  tablets, to  pasteurize by  holding at  170
       degrees, and  to  boil  for  only  15  minutes.  Honey  itself  inhibits
       bacterial activity but does not kill organisms. Advocates of non-boiling
       feel too much flavor  and aroma are lost  by boiling. On the  other hand
       boiling is said to  ensure a clean wort  and aid in clearing.  I boiled,
       rehydrated the yeast and  pitched at 80 degrees  and then have  kept the
       carboy in a 70 degree room.

       Comments:

       However, I plan to make this a sparkling mead by priming with 1/2 cup of
       corn sugar when bottling.






























                                         10-16


       Chapter 10: Mead

                                       Ale Mead

       Source:   justcoz@triton.unm.edu,
                 4/19/92

       Ingredients (for 1 gallon):

                 1 pound, honey
                 1 ounce, hops
                 1/4 ounce, citric acid (or juice of 2 small lemons)
                 2 tablespoons, yeast nutrient
                 1 package, brewers yeast (ale yeast)
                 1 gallon, water

       Procedure:

       Dissolve the honey in 6 pints  hot water and bring to the  boil. Add the
       hops and boil vigorously for about 45 minutes. A few  of the hops should
       not be  added initially,  but put  in about  5 minutes  before the  wort
       reaches the end  of the  boiling period.  Strain off  the hops,  add the
       citric acid and  nutrients, allow to  cool overnight  (covered closely),
       then bring the volume up to 1 gallon with cold water.   Add the yeast to
       the cool wort and allow to ferment to completion, skimming off the yeast
       as you  would for  a beer.  Allow to  settle for  a few  days after  the
       fermentation ceases,  then rack  into quart  bottles,  adding one  level
       teaspoonful of sugar to each bottle.  Seal the bottles, store  in a warm
       place for 2-3 days to ensure that bottle  fermentation begins, then move
       to a cooler  location to assist  clarification. Subsequently treat  as a
       bottled beer. Priming is not essential, and, after fermentation, the ale
       mead may be matured as a draught beer and drunk after a few months.

       Comments:

       This was part  of a  long series of  messages posted  by justcoz  on the
       history of mead.  Preceding this  message was  a discussion  of economic
       factors that caused the decline in popularity of mead and an explanation
       of how, at one time, most meads (such as those  consumed by the Vikings)
       were of low strength, such as this mead.



















                                         10-17


       Chapter 10: Mead

                                Queen Elizabeth's Mead

       Source:   justcoz@triton.unm.edu
                 4/19/92

       Ingredients (for 1 gallon):

                 3--1/2 pounds, honey
                 1/4 teaspoon, acid blend
                 1 tablespoon, yeast nutrient
                 1/2 ounce, rosemary
                 1/2 ounce, bay leaves
                 1/2 ounce, thyme
                 1/4 ounce, sweet briar
                 1 campden tablet
                 1 package, Madeira yeast
                 1 gallon, water

       Procedure:

       In the primary, dissolve the honey, acid blend, yeast nutrient and yeast
       in 1 gallon of luke-warm water. Add the  campden tablet. Attatch airlock
       and let sit until  ferment is complete (about  3 - 5 weeks).  Syphon off
       sediment into secondary and let sit for 6 months. When  wine is 6 months
       old, rack  back  into  primary.  Place  herbs  in  nylon  straining  bag
       (securely tied) and  place in  primary. Taste the  wine daily  until the
       flavor extracted from the herbs is satisfactory, then  remove the bag of
       herbs. Mature  for at  least an  additional  6 months,  racking every  2
       months to aid clearing.

       Comments:

       Queen Elizabeth's own royal  recipe for mead  has survived to  this day,
       although no  brewer in  his senses  would want  to make  such a  sickley
       concoction. This is  a modern adaptation  of Her Majesty's  recipe which
       should prove  satisfactory  insofar  as the  herbs  are  infused in  the
       finished mead. This enables the brewer to  exercise much greater control
       over how much herb flavor is imparted to the drink.

       This recipe  was preceded  by a  discussion of  how, during  Elizabethan
       times, sweetners, spices, etc., were added  to meads and how  a range of
       pyments and metheglins came into existence.















                                         10-18


       Chapter 10: Mead

                                      Maple Mead

       Source:   coz@triton.unm.edu
                 Issue #881, 5/14/92

       Ingredients:

                 3--1/4 pounds, maple syrup
                 7 pints, water
                 1/2 teaspoon, acid blend
                 3/4 teaspoon, yeast energizer
                 1 campden tablet
                 1 package, Red Star champagne yeast

       Procedure:

       It'll take about  a day  to really  get fermenting,  and should  go like
       crazy for 4 to  6 weeks. Rack  off the yeast  sediment at that  time and
       then re-rack at least  3 times at 3  month intervals. It'll be  ready to
       bottle by 9 or  10 months of age,  but the longer it  sits, the mellower
       and smoother it becomes.

       Comments:

       If you are going  to make a small  quantity of this brew,  I sugget that
       you follow this recipe fairly closely. I, on the other hand, make mead 5
       gallons at a time and  so my recipe for  a large batch varies  a bit. If
       you want to make a lot, try it this way:

       in a 6 gallon primary, place:
            1 1/2 gallons of maple syrup
            4 gallons water
            2 tsp acid blend
            4 tsp yeast energizer
            1 campden tablet
            1 pkg Red Star champagne yeast





















                                         10-19


       Chapter 10: Mead

                                       2nd Mead

       Source:   Jacob Galley (gal2@midway.uchicago.edu)
                 Issue #897, 6/5/92

       Ingredients:

                 7 pounds, clover honey (60 min boil)
                 5 pounds, orange blossom honey (60 minutes)
                 1 pound, chopped raisins (dark) (30 minutes)
                 1 teaspoon, thyme (30 minutes)
                 1 pack, Red Star champagne yeast
                 yeast nutrient

       Comments:

       This stuff  smells incredible---slightly  orange, slightly  fruity, very
       much like  flowers. The  grape juice  had not  fermented out  completely
       (it's not  explosive, yet),  but neither  was it  noticeably sweet.  The
       grape masks whatever young-taste  the mead still  has in it  (not much).
       After two weeks it was lightly carbonated and a very clear pink.




































                                         10-20


       Chapter 10: Mead

                                       Mead Ale

       Source:   James Smith (SMITH%8616.span@fedex.msfc.nasa.gov)
                 Issue #922, 7/14/92

       Ingredients:

                 5--7 pounds, honey (usually the stuff from Sam's Club in the
                 1/2 gallon jug)
                 2 cracked cinnamon sticks
                 20 cracked allspice
                 other flavorings (ginger, hops, orange peel, nutmeg, etc.)
                 maybe a couple pounds of fruit
                 Edme ale yeast

       Comments:

       My hypothesis, which has  a little data to  support it, is  that boiling
       the honeywort reduced  fermentation time (while  also removing a  lot of
       the honey essence, I imagine). Note that the above is  a 5 gallon batch.
       I don't have a hydrometer so I can't guess the OG or  FG, but this stuff
       is  pretty  thin.  Fermentation  takes  2-3  weeks,  sometimes  I  rack,
       sometimes not. Basically I don't put much effort  into this stuff; hell,
       it's 97  degrees here  and  I'm not  running  my AC  enough  to get  the
       temperature down past 80, so why try to make anything award-winning when
       it's doomed to failure?































                                         10-21


       Chapter 10: Mead

                                         Mead

       Source:   Rudyard A.K. Porter (rp9780@medtronic.com)
                 7/23/92

       Ingredients (for 1 gallon):

                 2--1/2 pounds, clover honey
                 2 teaspoons, yeast nutrient
                 1/2 pack, Red Star champagne yeast
                 Apple cider to fill to 1 gallon

       Procedure:

       Heat (not boil) 1/2  gallon apple cider,  yeast nutrients, and  honey to
       about 170 degrees. Hold  at 170 for 30  minutes. Skim off any  foam that
       develops, although my honey  was very "clean"  and had no  foam develop.
       Transfer to 1 gal cider jug and fill to within 1" of top with cool apple
       cider. Wait for temperature  to drop below 80  degrees (refridgerator is
       nice place to cool this one) and then pitch the yeast.

       Comments:

       I bottled one with a little coriander and one  with some cinnamon. These
       should be interesting......

       Specifics:

       O.G.: 1.130

       F.G.: 1.030


























                                         10-22


       Chapter 10: Mead

                                   Traditional Mead

       Source:   Roy Rudebusch (roy.rudebusch%travel@wugate.wustl.edu)
                 9/28/92

       Ingredients:

       First Addition...

                 7 pounds, Mesquite honey dissolved in up to 2--1/2 gallons
                 water
                 1/2 teaspoon, Sodium Bisulfite
                 1 teaspoon, regular strength pectic enzyme
                 2 teaspoons, yeast nutrient
                 1 teaspoon, acid blend
                 wine yeast (Prise De Mouse)

       Second Addition...

                 13 pounds, mesquite honey, dissolved in up to 2--1/2 gallons
                 water
                 1/8 teaspoon, Sodium Bisulfite
                 2 teaspoons, pectic enzyme
                 2--1/2 teaspoons, yeast nutrient
                 2 teaspoons, acid blend

       Procedure:

       Dissolve honey in water  and add other minerals  etc. Stir well  and let
       sit in warm place for 2--5 days. On second day, start building the yeast
       starter by boiling 1 pint  or so of water  and adding 1 cup  of dry malt
       extract. Hydrate  yeast  per  package  instructions  and add  to  cooled
       extract mix.  When yeast  begins to  give off  CO2, add  2 more  cups of
       extract and shake. When yeast looks active, add to must. Aerate.

       When mead ferments below 1.010, prepare the second addition of honey in
       the same way as the first addition. After letting it rest a couple days,
       add to the fermenter with the first addition. Mix well.

       Comments:

       If the mead should ferment too dry, dilute 1/2 pound honey with an equal
       part of water and treat with SO2 and pectic enzyme and add to mead.

       If you do everything as described  this mead should ferment  out in less
       than a month.  Bottle when the  mead does not  throw any sediment  for a
       three month period.

       Specifics:

       O.G.: 1.140

       F.G.: 1.025




                                         10-23


       Chapter 10: Mead

                            Maple Wine and Traditional Mead

       Source:   John Gorman (john@rsi.com)
                 Mead Digest #19, 10/17/92

       Ingredients:

                 8-9 quarts, maple syrup or about 5--1/2 quarts, honey
                 5 teaspoons, yeast nutrient
                 15 grams (1 pack), champagne or any white wine yeast

       Procedure:

       Hydrate the yeast in warm water  and dissolve the yeast  nutrient in hot
       water. Mix the  maple syrup  or honey with  cold water  in a  large open
       container to almost 5 gallons at your target specific gravity. Splash or
       spray the water  to oxygenate the  must so that  the yeast  can multiply
       rapidly.

       Pitch the dissolved  yeast and  yeast nutrient,  dregs included,  into a
       glass carboy. Then splash in the must and slosh around until well mixed,
       oxygenated, and full.

       Use a blow off tube  for the first few  days and then switch  to a water
       trap. After about 60 days, when the maple wine is  crystal clear and you
       can shine a flashlight beam right thru the carboy  onto the wall, bottle
       your maple  wine.  It  is ready  to  drink  immediately. Make  some  for
       Christmas!

       I always use  yeast nutrient  and plenty  of yeast  for starter,  so the
       fermentation takes  off  with  a bang  and  the  rapidly rising  alcohol
       content quickly kills anything else. For this reason I have never heated
       the maple syrup or honey, and have had no problems with contamination.

       Comments:

       The question was asked:  "what would a mead  made with pure  maple syrup
       taste like?" Now on my sixth batch, I can say "like ambrosia.


       Maple wine becomes crystal clear with a beautiful sherry color within 60
       days. I  find that  mead will  usually clarify  in 90-120  days. If  you
       choose to bottle  the mead before  it is clear,  it will clarify  in the
       bottles, leaving an unsightly but delicious sediment.

       Specifics:

       O.G.: 1.120---1.130

       F.G.: 1.015---1.030







                                         10-24


       Chapter 10: Mead

                                    Cranberry Mead

       Source:   John Wyllie (skl6p@cc.usu.edu)
                 Mead Digest #25, 10/23/92

       Ingredients (for 2 gallons):

                 1 gallon, ocean spray cranberry juice (included a nice 1
                 gal glass ferementer!)
                 5 pounds, clover honey
                 1/2 teaspoon, yeast nutrient
                 1/2 teaspoon, acid blend
                 a handful of raising Red star champagne yeast

       Procedure:

       I added a  campden tablet  to the  juice (24  hrs) then  pasteurized the
       honey with  water  to make  1  gallon.  I have  two  1  gallon jugs  for
       fermenting. I'm still waiting for the lag to end  and ferement to begin.
       It has  gotten cool  in the  basement, so  I brought  one upstairs,  and
       pitched another sachet of yeast into the two jugs.




































                                         10-25


       Chapter 11: Cider


                                      Hard Cider

       Source:   (jwhite@anovax.enet.dec.com)
                 Issue #508, 10/2/90

       Ingredients:

                 5 gallons, sweet cider
                 3 pounds, brown sugar
                 3 pounds, honey
                 2 packs, champagne yeast

       Procedure:

       Strain 3 gallons  of cider into  a 5-gallon carboy.  Strain 1/2   gallon
       into pot  and  heat  enough  to  allow sugar  and  honey  to  thoroughly
       dissolve. Pour into carboy and finish filling to neck.   Pitch yeast and
       seal with airlock. When fermentation stops, bottle.  Prime with sugar to
       add carbonation.

       Comments:

       For this recipe to  turn out well, do  not use pasteurized  apple juice.
       My last batch took 3 weeks  to ferment. If you  notice unpleasant smells
       during this time, you can ignore them. Boy, does this turn out great!

       Specifics:

       Primary Ferment: 3 weeks



























                                         11-1


       Chapter 11: Cider

                                      Hard Cider

       Source:   A.E. Mossberg (aem@mthvax.miami.edu)

       Ingredients:

                 1 gallon, unfiltered apple juice
                 1/3 packet, yeast

       Procedure:

       Remove 1 pint of juice to allow room for yeast  activity. Add yeast. Let
       sit 4-10 days. Replace pint of juice. Place in refrigerator and enjoy.

       Comments:

       Sometimes I rack the cider before placing  in refrigerator because there
       is a heavy build up of dead yeast and particulate  matter from the apple
       juice.

       Specifics:

       Primary Ferment: 4--10 days



                                     Killer Cider

       Source:   Al Taylor (s94taylor@usuhsb.bitnet)
                 Issue #723, 9/13/91

       Ingredients (for 1 gallon):

                 1 gallon, pasteurized apple cider
                 12 ounce can (Seneca?) 100% Granny Smith apple juice
                 concentrate
                 1 cup white sugar
                 Champagne yeast

       Procedure:

       Pour out enough cider to make room in the glass  jug for the concentrate
       and the  sugar  and  the  re-hydrated  yeast (I  would  recommend  using
       champagne yeast). Mix  thoroughly and  put an airlock  on it.  Come back
       about a week later,  check the gravity and  if it bottoms out,  prime it
       with 1/5  of 3/4  cup of  white  sugar, then  bottle it  in two  2-liter
       plastic soda  bottles, well-cleaned,  of course.  Let  it condition  for
       about a week and...enjoy!









                                         11-2


       Chapter 11: Cider

                                      Fall Cider

       Source:   Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA)
                 Issue #733, 9/27/91

       Ingredients (for 6 gallons):

                 6 gallons, fresh apple cider (no preservatives)
                 3 teaspoon, acid blend
                 1 teaspoon, yeast nutrient
                 2-1/2 teaspoon, pectic enzyme
                 1 cup, Dextrose (corn sugar)
                 1-1/4 teaspoon, sulfite crystals (potassium metabisulphite)
                 2 packs, dried yeast (Edme)

       Procedure:

       Mix all ingredients  except the  yeast into the  primary, cover  and let
       stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup
       water at 95-104 degrees for 5-10 minutes and then  pitch into cider with
       vigorous stirring  to  aerate. Primary  ferment  for  5 days.  Secondary
       ferment for 3 weeks. Prime and bottle as usual.

       Comments:

       This stuff is peaking after 3 months in the bottle, IMHO.

       Specifics:

       O.G.: 1.055

       Primary Ferment: 5 days

       Secondary Ferment: 3 weeks























                                         11-3


       Chapter 11: Cider

                                         Cider

       Source:   Jay Hersh (hersh@expo.lcs.mit.edu)
                 Cider Digest #59, 11/1/91

       Ingredients:

                 2 to 2-1/2 gallons, fresh cider
                 1 gallon, water
                 1 pound, M&F Light DME (unhopped)
                 2 cups, Cane Sugar
                 1/2 cup, Brown Sugar Dash of Cinnamon
                 7-14 grams, Ale Yeast (Whitbread recomended)

       Procedure:

       Combine all ingredients  except yeast. Boil  for about 30  minutes, skim
       the top if you feel like it. After boiling take this  off the stove, and
       add about 2 to  2-1/2 gallons of chilled  fresh Cider. This  should drop
       the temperature  to  below 90  degrees,  if not  chill  it  to below  90
       degrees, then add an  Ale Yeast, 7-14 grams  of Whitbread or  some other
       quality Ale Yeast  as good. I  let this ferment  in the primary  for 3-5
       days, then rack  to a secondary  and let sit  another 10-14  days before
       kegging. I artifically carbonated this one, but amounts of priming sugar
       typical for Ales would work well too.

       Specifics:

       Primary Ferment: 3--5 days

       Secondary Ferment: 10--14 days


























                                         11-4


       Chapter 11: Cider

                                    Cranberry Cider

       Source:   Jay Hersh (hersh@expo.lcs.mit.edu)
                 Cider Digest #59, 11/1/91

       Ingredients (for 3 gallons):

                 3 gallons, Fresh Cider
                 12 ounces, Ocean Spray Cranberries, chopped in the blender
                 1 pack, Red Star Epernay Yeast

       Procedure:

       Toss all  ingredients  into a  carboy  at room  temperature.  Put on  an
       airlock and  go away.  Rack after  2-3 weeks  and go  away again.  After
       another 2-3 weeks bottle and go away for a few months!

       Comments:

       Drink in the spring, Yumm!

       For  a  variation,  substitute  24  ounces  of  frozen  raspberries  for
       cranberries. Equally yumm!



                                    Raspberry Cider

       Source:   Jay Hersh (hersh@expo.lcs.mit.edu)
                 Cider Digest #59, 11/1/91

       Ingredients (for 3 gallons):

                 3 gallons, Fresh Cider
                 4 6--ounce packages, Red Raspberries, chopped in the blender
                 1 pack, Red Star Epernay Yeast

       Procedure:

       Toss all  ingredients  into a  carboy  at room  temperature.  Put on  an
       airlock and  go away.  Rack after  2-3 weeks  and go  away again.  After
       another 2-3 weeks bottle and go away for a few months!

       Comments:

       Drink in the spring, Yumm!











                                         11-5


       Chapter 11: Cider

                                       NE Cider

       Source:   Jay Hersh (hersh@expo.lcs.mit.edu)
                 Cider Digest #59, 11/1/91

       Ingredients (for 3 gallons):

                 3 gallons, Cider
                 4 cups, cane sugar
                 wild yeast (ie. Don't add any yeast)

       Procedure:

       Toss 3 gallons of a good blend of Cider along with 4  cups of cane sugar
       into a carboy. Shake until the sugar dissolves. Put a blow off hose into
       the top of  the carboy and  let stand at  room temperature. After  a few
       days (or even weeks) the wild yeast will take off  and things will start
       moving in the carboy and blow  off will rise up from the  cider. Be sure
       to empty the blowoff jar as needed. Eventually  things will settle down,
       then put an airlock on and take the blow off hose off.  Place the carboy
       in a cool dark place (45-55 degrees). After 2-3 months you can rack this
       off to another carboy. At this point you can  rack onto some unpreserved
       raisins which  will  add  yeast  nutrients  and sugars  and  kick  in  a
       secondary ferment. Let this go for a month or two  more and then bottle.
       You can  prime at  bottling time  if  you want  a  sparkling cider  (use
       bottles that can handle some pressure  like American Champagne bottles),
       or unprimed for a still cider.

       Specifics:

       Primary Ferment: 2--3 months

       Secondary Ferment: 1--2 months
























                                         11-6


       Chapter 11: Cider

                                     Holiday Cider

       Source:   Nick Cuccia (cuccia@eris.berkeley.edu)
                 Cider Digest #94, 12/17/91

       Ingredients:

                 5 gallons, Apple Juice (Gravenstein/Jonathan blend)
                 6 cups, Maple Syrup
                 7/3 tablespoon, Whole Cloves
                 1/2 Whole nutmeg, grated
                 10 4 inch cinnamon sticks
                 3 lemons (juice and zest)
                 2 inches, ginger root, peeled and grated
                 1 pack, Red Star Champagne Yeast

       Procedure:

       Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup,
       and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 gallon.
       Put cider in  carboy. Pitch  yeast and  top off  with more  apple juice.
       Ferment for  34 days.  Rack to  secondary and  top off  with more  apple
       juice. Prime with  3/4 cup corn  sugar and bottle.  Age for 30  days and
       consume.

       Comments:

       Good sparkle,  mildly  yeasty  (not  careful  enough with  my  secondary
       racking), complex flavor, some spice  in the nose, too  much alcohol (my
       calcs say that  the alcohol  content is  about 15%,  but it  tastes much
       stronger). In general, I'm pretty pleased;  almost everybody who's tried
       it has been pleased as well.

       Specifics:

       O.G.: 1.100

       F.G.: 0.998

       Primary Ferment: 34 days

       Secondary Ferment: 22 days















                                         11-7


       Chapter 11: Cider

                                      Hard Cider

       Source:   Tom Maszerowski (tcm@moscom.com)
                 Issue #833, 2/28/92

       Ingredients:

                 3 gallons, preservative-free cider
                 1 package, champagne yeast or Whitbread ale yeast

       Procedure:

       Place cider  in sanitized  carboy, add  yeast, and  fix airlock.  It may
       take upwards of 7 days to ferment out, depending on yeast chosen. Bottle
       with corn sugar as you would  with beer, if you want  a sparkling cider,
       or without for still.

       Comments:

       I can almost hear the howls of protest now, "what,  no boil, no sulfites
       to kill wild yeasts", but this has worked for  me. One important caveat,
       champagne yeasts cause a  COMPLETE fermentation of the  available sugars
       in the  cider. My  first batch  smelled like  cider but  was the  dryest
       tasting beverage you could imagine. Hydrometer  reading indicated a F.G.
       of 1.001. This batch was more like an apple wine than anything else. The
       batch using ale yeast  was much sweeter,  much lower in  alcohol content
       but not as clear. My advice is experiment, and enjoy the mistakes.

       I've made hard cider two years  running, both times in  the Fall, during
       the apple harvest.  I used  the same method  both times  and had  a fair
       amount of success.


























                                         11-8


       Chapter 11: Cider

                                      Nobs Cider

       Source:   Andy Phillips (phillips@lars.afrc.ac.uk)
                 Issue #921, 7/10/92

       Ingredients (for 1 gallon):

                 1 UK gallon, apple juice (i.e., 1--1/4 U.S. gallon)
                 3/4 pound, chopped muscatel raisins
                 1/2 ounce, crushed ginger root
                 2 inch stick of cinnamon
                 juice of 1 orange

       Procedure:

       You may try crushing  the apples yourself using  a juice press.  You may
       then try partly  to sterilize  in some  way. Don't  try to  sterilize by
       heating: this imparts a cooked taste to the cider. You  could try a very
       small quantity of sodium metabisulphite for a few hours (see recipes for
       wine-making from fruit).  Pitch the  yeast (and I  would add  some yeast
       nutrient) and ferment for about 2-4 weeks. This can be drunk immediately
       ("rough cider") or racked into secondary for up to 3 months. Don't worry
       about the clarity: it's unlikely to drop clear, due  to all the pectins.
       If you're really confident about your  sterilization, cider matures well
       in bottle.

       One way  of cutting  down on  contamination  would be  to  boil a  small
       quantity of the juice and make up a starter with the  yeast - this large
       inoculum should compete out  any unwanted strains, and  the cooked taste
       from the small volume of starter won't be noticeable.

       Comments:

       Fermentation relies on infection by wild yeasts from  the air. You could
       try this, but  I wouldn't  recommend it---there is  no guarantee  that a
       suitable wild yeast will fall from the heavens, and there will be plenty
       of other bugs waiting their chance  to turn your apple  juice into cider
       vinegar. Your best  bet is to  try to sanitize  the apple juice  in some
       way, and then add a starter of pure yeast.

       This would turn out more like an apple wine, probably, and I would use a
       wine yeast if you can't get  hold of any unpasteurized  cider to culture
       from.














                                         11-9


       Chapter 11: Cider

                                  Hard Core XXX Cider

       Source:   Charles Castellow, Issue #921
                 7/10/92

       Ingredients:

                 3 gallons, cider (allegedly made from Johnagolds)
                 6 Campden tablets
                 3 ounces, lactose
                 12 ounce can, frozen concentrated Seneca Granny Smith apple
                 juice
                 16 ounce, can frozen concentrated TreeTop apple juice
                 Vintner's Choice Pasteur Champagne yeast

       Procedure:

       Pour cider  into 3  gallon carboy  with 6  crushed Campden  tablets. Add
       yeast after  two  days.  Ferment for  three  weeks  at approximately  68
       degrees.

       Oops! That's a little too dry. Rack to keg, adding three ounces lactose.
       Force carbonate for two weeks.

       Damn! Still doesn't taste quite right. Add  some apple juice concentrate
       to get an apple taste.

       Filter with  0.5  micron  filter  and  force recarbonate.  Bottle  using
       counter-pressure bottle filler.

       Comments:

       This recipe won the AHA cider competition this year.

       The most important  thing I've found  is getting fresh  juice (freshness
       shouldn't be a  problem if  you're pressing your  own) that  tastes like
       apples. This  is  sometimes a  little  harder than  it  might sound.  In
       Washington, the  majority of  apples grown  are "eating"  apples, rather
       than juice or cooking  apples. The Johnagold  apple juice I  used didn't
       have sufficient  apple taste,  so after  the sugar  had fermented  away,
       there wasn't  much  taste left.  I  put some  apple  taste  in with  the
       concentrates.  (The  current  batch  I'm  making  uses  juice  from  Red
       Delicious and Granny Smith apples, but still doesn't have a strong apple
       taste, even before fermenting.) I'm told that  blends of different types
       of apples work better than juice from a single type.

       You might want to keep on eye (taste bud?) on  the fermentation and stop
       it before it completes, or use a different type of yeast that won't take
       it so far. Mine  was bone dry  after three weeks,  so I sweetened  it up
       some with the lactose.







                                         11-10


       Chapter 11: Cider

                                        Scrumpy

       Source:   Neal Raisman (Neal.Raisman@uc.edu)
                 Issue #933, 7/25/92

       Ingredients:

                 12 pounds, mixed apples (make sure they're clean with no
                 blemishes)
                 1/2 pound, raisins
                 1/2 pound, raw meat
                 1 gallon, water at 70 degrees
                 champagne yeast (tradition calls for bakers yeast)

       Procedure:

       Chop all  ingredients.  Then  grind  the  apples  and  raisins.  A  food
       processor is helpful. Toss the ingredients into the  water and stir. Add
       the yeast and seal the brew  bucket with an airlock. Each  day, stir the
       ingredients by swirling the ingredients in the  closed bucket. After the
       first  fermentation  slows,  about  8-10  days,   move  to  a  secondary
       fermenter. If you like  a dry cider, add  a second dose of  yeast to the
       secondary fermenter.  Seal  with  an  airlock.  Let  sit  until  it  the
       fermentation slows to a very slow, almost  imperceptable bubble. Move to
       a carboy to get  out more of  the particulates. Let  it sit for  about a
       week and bottle.

       The scrumpy will need  to mature for about  four months before  you will
       want to even try it since it will give off a strong unpleasant smell and
       almost vinegary taste. The longer  it is allowed to  mature, the better,
       smoother and drier it will get.

       Comments:

       This is a recipe for a strong British cider called scrumpy. It is really
       strong. One glass and the world begins to glow. A second glass, makes it
       all go.

       It is wonderful served  cold when mature. I  have let it sit  for a year
       and it is quite fine.

















                                         11-11


       Chapter 12: Other


                                         Glog

       Source:   A.E. Mossberg (aem@mthvax.miami.edu)
                 12/25/88

       Ingredients:

                 1 quart, cheap red port
                 1 quart, cheap vodka
                 1-1/2 cups, sugar
                 4 cups, water
                 8 pods, cardamom
                 20 cloves
                 1 peel, of orange
                 2 sticks, cinnamon broken
                 1 handful, raisins
                 4 almonds

       Procedure:

       Dissolve sugar in water and add the last 6  ingredients. Boil 15 minutes
       then add vodka and port. Bring back to boil and  remove from heat. Serve
       warm.

       Comments:

       This is a traditional Swedish holiday drink. It cures the common cold.





























                                         12-1


       Chapter 12: Other

                                     Berry Liqueur

       Source:   Nicolette Bonhomme (bb13093@pbn33.prime.com)
                 12/21/88

       Ingredients:

                 1 quart, frozen raspberries
                 1 quart, frozen blueberries
                 1 can, frozen grape juice concentrate
                 1 quart, brandy
                 sugar

       Procedure:

       Soak berries, grape juice and brandy for at least  one week. Strain into
       a jar, being sure to squeeze all juice out of  fruit. Increase volume by
       25-50% with a  sugar syrup  made from  half water  and half  sugar. Cool
       syrup to room temperature before adding to liqueur mix.






































                                         12-2


       Chapter 12: Other

                                   Rice Wine---Saki

       Source:   David Herron (mailrus!ukma!davids.UUCP!david)
                 Issue #48, 1/10/89

       Ingredients:

                 2-1/2 pounds, rice (husked or raw)
                 1/2 pint, grape concentrate
                 7 pints, hot water
                 2-1/2 pounds, corn sugar or honey
                 3 teaspoons, acid blend
                 3/4 teaspoon, yeast energizer
                 1 tablet, Campden
                 1 pack, sherry yeast

       Procedure:

       Wash and crush  rice. Place  rice in  nylon straining  bag and  place in
       primary. Pour hot  water over  rice and stir  in all  ingredients except
       yeast and engergizer. Wait 48  hours. Add yeast and  energizer and cover
       primary. Stir daily,  checking gravity and  pressing pulp  lightly. When
       gravity reaches 1.050 (2-3 days), add another  1/4 pound dissolved sugar
       or honey per gallon. When gravity  drops to 1.030 (6-7  days) strain any
       juice from  bag. Rack  to secondary.  Attach  airlock. Rack  again in  2
       months, if  necessary. Bottle  when ready.  It is  possible to  continue
       building up  alcohol  by  adding  additional  sugar  until  fermentation
       ceases. For a sweeter drink,  add 1/2 teaspoon stabilizer  and 1/4 pound
       dissolved sugar.

       NOTE: Any additional sugar added should be corn sugar, not cane sugar.

       Comments:

       This recipe came from a collection of wine recipes by Raymond Massaccesi
       titled Winemakers Recipe  Handbook. Various digest  subscribers question
       the authenticity of this recipe. Sake should contain only rice---no corn
       sugar, grape  concentrate, or  honey.   Authentic  sake  should also  be
       inoculated with koji. There  is a sake brewery  in Berkeley, California,
       that will conduct  tours for  those  interested  in learning  more about
       sake. Sake is discussed  by Fred  Eckhardt  in Best of Beer  and Brewing
       Vol.  1-5,  available  from  the  AHA.  Koji  is  available  from  Great
       Fermentations of Santa Rosa.

       Note to 2nd Edition: Fred Eckhardt is now putting out a brief
       newsletter, on an infrequent periodic basis, geared strictly toward the
       sake brewer. He lists various places to buy koji, sources of polished
       rice, commercial sake brewers, etc.









                                         12-3


       Chapter 12: Other

                            Chuck's Homemade Ozark Rootbeer

       Source:   Chuck Cox (bose!chuck@uunet.UU.NET)
                 Issue #338, 1/9/90

       Ingredients:

                 2 ounces, birch beer extract
                 10 ounces, root beer extract
                 1 pound, honey
                 1 cup, blackstrap molasses
                 1 cup, grade B maple syrup
                 1 gallon, sugar (about 8 pounds)

       Procedure:

       This recipe makes 15 gallons. Mix all ingredients in a standard keg. Add
       water to fill keg. Carbonate. Drink.

       Comments:

       I thought the molasses taste was a bit harsh and will try either regular
       molasses, or  use  less.  I  will  also try  substituting  2  ounces  of
       sarsaparilla extract for 2 ounces of the rootbeer  extract.  This recipe
       makes a  strong  tasting  rootbeer  with  about half  the  sweetness  of
       commercial rootbeers. This was made with  artificial carbonation, but it
       could be adapted to make alcoholic rootbeer by substituting malt extract
       for some of the sugar.





























                                         12-4


       Chapter 12: Other

                                 Nathan's Ginger Beer

       Source:   Bill Crick
                 Issue #314, 12/1/89

       Ingredients:

                 1/2 pound, fresh ginger, peeled and grated
                 1 lemon
                 5 teaspoons, cream of tarter
                 5 cups, white sugar
                 2-1/2 gallons, water
                 lager yeast

       Procedure:

       This stuff  is  dangerous---do  not make  it.  WARNINGS:  Use only  real
       champagne bottles, beer bottles will explode. If left out of fridge more
       than 4 weeks, bottles will explode.  Do not leave in fridge  more than 4
       weeks after bottles start to scare you, otherwise, bottles will explode.
       Set off outside---corks  go 60-70'.  Do not let  bottles sit  around too
       long---I'm not kidding!

       Peel and  grate ginger.  Grate lemon,  squeeze, and  cut remainder  into
       slices. Boil all ingredients, mixing. Cool to 80 degrees or less and add
       lager yeast. Ferment  3-7 days, then  bottle in champagne  bottles. Wire
       down plastic corks. Leave out 1 week, then move to  cool area. Chill and
       test open 1 bottle each week until they start to scare you, then put all
       bottles in fridge and drink within weeks.

       Comments:

       I've been making this for many  years. It is very  carbonated, and quite
       refreshing. Also, because it  has a limited  shelf life (after  which it
       explodes), it  prompts lots  of impromptu  ginger beer  parties. I  call
       several friends to say  "I'm setting off  a dozen ginger  beers tomorrow
       afternoon. Wanna come?"

       Specifics:

       Primary Ferment: 3--7 days

       Secondary Ferment: Couple weeks














                                         12-5


       Chapter 12: Other

                                      Romulan Ale

       Source:   Karl Wolff (wolff@aqm.ssc.af.mil)
                 Robert N. (robertn@fml.intel.com)
                 Issues #531 and #532, 11/6/90

       Ingredients:

       Karl's Recipe:

                 1 fifth Bacardi 151
                 1 fifth Blue Curaco
                 2 liters Sprite or 7-Up

       Robert's Recipe:

                 1 fifth Bacardi 151
                 1 fifth Everclear
                 1 fifth Blue Curaco

       Procedure:

       Mix all ingredients. Chill for approximately 3 hours and serve.

       Comments:

       Robert comments that  this is  done in shots  because the  average human
       cannot stand up to  a tall cool glass  of Romulan ale; he  suggests that
       Karl's recipe may be fit for human consumption.




























                                         12-6


       Chapter 12: Other

                                  Jasmine Tea Liqueur

       Source:   Paul L. Kelly (pkel@psych.purdue.edu)
                 Issue #594, 3/12/91

       Ingredients:

                 1 pint, dark rum
                 1/2 cup, jasmine tea
                 1 cup, sugar syrup

       Procedure:

       Steep the tea in the rum for 24 hours, and remove.  Make the sugar syrup
       by boiling 1 cup of sugar  in 1/2 cup of water (it  will be VERY thick).
       When the syrup cools, add to the rum. It's ready to drink immediately.

       Comments:

       This is a very nice after dinner liqueur, but you may  drink it any time
       you want to. If the tea flavor is too strong, try steeping for a shorter
       time, cutting down on the amount, etc. Likewise, the amount of sugar may
       be a bit excessive for many tastes, so experiment.


                                      Ginger Beer

       Source:   Eric Pepke (pepke@gw.scri.fsu.edu)
                 Issue #630, 5/6/91

       Ingredients (for 1 gallon):

                 1 gallon, water
                 3-4 ounces, fresh ginger
                 2 lemons
                 2 cups, sugar (sucrose or brown sugar or both)
                 Yeast

       Procedure:

       Peel the ginger and slice into 1/8 inch slices. Mix the water with the
       sugar and put in the ginger. Boil an hour or so. Slice the lemons, add
       to the boil, and boil for about 15 minutes. Allow to cool to room
       temperature. Add yeast. Let the yeast grow overnight. Bottle in very
       strong bottles. Let sit at room temperature for about 12 hours to
       carbonate. Put bottles in the fridge. Open very carefully.

       Comments:

       Every time  I  did not  peel  the ginger,  the  yeast  did not  multiply
       properly. There  may be  a causal  relationship.  The more  you let  the
       lemons boil, the more bitterness will be extracted from the peels. For a
       result a  lot like  Canada Dry's  Bitter Lemon,  increase the  number of
       lemons to 4, let the lemons boil for about 1/2 hour, and cut back on the
       ginger.


                                         12-7


       Chapter 12: Other

                                      Ginger Ale

       Source:   Jack Schmidling (arf@ddsw1.mcs.com)
                 Issue #709, 8/26/91

       Ingredients (for 1 gallon+):

                 1 Gallon, Water (for ale)
                 2 cups, water (for making extract)
                 2 ounces, Fresh Ginger root
                 2 cups, sugar
                 1 tablespoon, vanilla extract
                 1/8 teaspoon, yeast

       Procedure:

       Slice the ginger into thin sections and add them to  two cups of boiling
       water. Simmer  this on  very low  heat  for 20  minutes.  While this  is
       simmering, boil the gallon of water and two cups of sugar for one minute
       and set aside. Pour the pan with the ginger into a  blender and blend on
       high for about  one minute.  Strain this extract  into the  sugar water.
       With a soup ladle, pour a  few cups of the hot brew  through the pulp to
       extract a bit more of the ginger flavor. Cool  to room temperature. When
       cool, add vanilla.  Add yeast, stir  and let sit  for about  30 minutes.
       Then bottle and age.

       Comments:

       I recommend that  you do  not alter the  recipe on  the first  batch. On
       subsequent batches you can alter the amount of ginger, sugar and vanilla
       to suit your own taste.


























                                         12-8


       Chapter 12: Other
                                        Gingane

       Source:   Richard Ransom (rransom@bchm1.aclcb.purdue.edu)
                 AKA: FATHER BARLEYWINE, Issue #710, 8/27/91

       Ingredients:

                 1-2 pounds, ginger (yes, pounds!)
                 5-7 pounds, corn sugar
                 1-2 pounds, sucrose (table sugar)
                 juice of several (3) citroids (lemon, lime, grapefruit,
                 combination of high citric fruits like lime with oranges)
                 various additives (fruitoids, spice thangs, herbs, hops, or
                 whatever floats yer boat)
                 2 packages, champagne yeast

       Procedure:

       Chop ginger (leave that skin on!) in discs and blend with hot water. Use
       plenty of water, then  filter homogenized ginger through  several layers
       of cheesecloth. Squeeze dry, then add more water  and squeeze again. Add
       water to make about  2 gallons, heat, and  dissolve in sugars.  Bring to
       boil, add  citroid  juices,  and  boil  stirring  frequently  (to  avoid
       excessive sugar carmelization) for about 30 minutes. Pour into fermenter
       containing 2 + gallons cold water carefully (to avoid  hot stuff on cold
       glass) and  add more  water to  make  about 5  gallons. Pitch.  Ferment.
       Bottle. Drink.

       Comments:

       If adding fruit,  do so 5  minutes after  you stop boil  and give  it 10
       minutes to  pastuerize a  bit. Dump  the whole  bleeding thing  into the
       fermenter, and strain off the fruit when passing into secondary (or just
       fergit the secondary and  strain when bottling). I  personally prefer to
       make a fruit  extract (blend  fruit and  strain off  juice) and  add the
       juice to the  finished product. Remember  to bottle  before fermentation
       stops, and be careful about the priming (1/2 to a maximum of 3/4 cup).

       There are a couple  of considerations....this stuff is  high octane brew
       (10% alcohol  and up)  and it  is very  similar to  champagne (high  gas
       pressure) so I would ask you  to be very careful with  your bottles (use
       _only_ champagne bottles)  or avoid  the danger of  explosion and  use a
       Cornelius keg. Don't let this stuff  ferment out completely so  it has a
       bit of residual sweetness  to mask any slight  off flavours...being made
       of sugar and ginger, it has no body to mask imperfections. Fruit is also
       a nice  addition, either  with the  pre-fermented mass  or in  the Dutch
       style as a final addition a few hours (1 day tops) before bottling.











                                         12-9


       Chapter 12: Other

                                         Kvass

       Source:   Ronald Leenes, (romix@bsk.utwente.nl)
                 Issue #819, 2/7/92

       Ingredients:

                 500 grams Rye-bread
                 8 litres, water
                 25 grams yeast (the book mentions yeast to make bread)
                 225 grams sugar
                 4 spoons of luke warm water
                 1 lemon
                 2 spoons of raisins
                 2 branches of peppermint

       Procedure:

       Put the slices of rye-bread in the oven (200  degrees Celsius) for about
       45 mins, until they're dried.   Boil the 8 liters of  water. Crumble the
       dried rye-bread, put it  in the boiling water  for about 5 mins.  Let it
       the water, and  rye-bread rest  for 4 hours,  covered with  a tea-cloth.
       Crumble the yeast, 15 mins before the 4 hours are over. Mix the crumbled
       yeast with some sugar and the luke warm water. Let it  rest for 15 mins.
       Filter the water-rye-bread mix in a kitchen sieve. Carefully extract all
       water from the rye- bread. Wash, and peel the lemon. Add the lemon-peel,
       the sugar, the yeast  and the pepermint. Stir  the solution, and  let it
       rest (covered)  for 8  hours.   Sieve the  solution (tea-cloth).  Bottle
       it.Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint
       in every bottle, close the bottles, and keep them in a cool place.

       Ready when the raisins start floating.

       Sieve the stuff one more time in a tea-cloth.

       Put the Kvas in the fridge 4 hours before drinking.

       Comments:

       I got this  recipe from  a book  called dinerparty  a la  perestrojka. I
       tried it once, it tasted terrible, but that was probably due to the fact
       that the rye-bread was almost burned.

       This is more or less the description the book gives.  Remember this is a
       recipe for non-brewers. It is a cookbook after all.












                                         12-10


       Chapter 12: Other

                                         Kvass

       Source:   John S. Watson (watson@pioneer.arc.nasa.gov)
                 2/11/92

       Ingredients (for 10 bottles):

                 1 pound (1/2 k), Dry Black Bread
                 24 cups, Boiling Water
                 1 1/2 lbs (3/4 k) Sugar
                 2 ounces (56g), Fresh Compressed Yeast
                 1/2 cup, Sultanas (yellow seedless raisins)

       Procedure:
       kvass
       Put the bread  into a large  container and then  add the  boiling water.
       When the  mixture is  lukewarm squeeze  the liquid  from the  bread very
       thoroughly, making  sure that  the bread  itself does  not come  through
       because this clouds the drink.

       Add the sugar and  yeast, mix, cover and  leave for ten hours.  Pour the
       drink into clean bottles, and three sultanas to each,  put the corks and
       tie them down---then refrigerate immediately.

       Comments:

       This recipe is from an old  wine and spirits book I have  at home. Kvass
       is very refreshing on a hot summer's day and is  quickly made from black
       bread and  yeast.  It is  quite  like weak  beer  and  is fermented  and
       slightly alcoholic, but must be stored in  the refrigerator using corks,
       not screw-in stoppers or else it will go on fermenting and blow.

       This, to  me, looks  very similar  to the  Sumerian recipe  which Anchor
       Brewery of San Francisco recreated a couple of years ago.























                                         12-11


       Chapter 12: Other

                                       Root Beer

       Source:   Bob Gorman (semantic!bob@uunet.UU.NET)
                 Issue #685, 7/23/91

       Ingredients (for 2--1/4 gallons):

                 2 gallons of water
                 1 1/2 cups, honey
                 3 tablespoons, ground sarsaparilla
                 1 tablespoon, sassafras
                 1 heaping tablespoon, hops
                 1/4 teaspoon, ground coriander
                 1/4 teaspoon, wintergreen extract (Almost all natural)
                 1/4 teaspoon, yeast

       Procedure:

       Place the sarsaparilla, sassafras, hops, and  coriander into an enameled
       or stainless  steel pan.  Cover them  with water  and bring  to a  boil.
       Reduce the  heat and  allow them  to just  barely simmer  for 12  hours,
       making sure the water does not all evaporate. Strain  out the solids and
       add the liquid to 2 gallons of water that has been  boiled and cooled to
       lukewarm.  Stir  in  the  honey,  wintergreen  extract,  and  the  yeast
       dissolved in 2/3 cup warm  water. Stir the mixture  thoroughly and allow
       it to mellow for  several hours. You can  then siphon off the  root beer
       into a clean container before bottling, or fill the bottles immediately.
       Makes about two dozen 12-ounce bottles.

       Comments:

       Recipes from Early  American Life,  August 1975,  Pg 12,  titled "Making
       Your Own Soda Pop", by Caroline Kitchen Riddle.
























                                         12-12


       Chapter 12: Other

                                      Ginger Ale

       Source:

       Ingredients (for 2--1/4 gallons):

                 2 5/8 cups, honey
                 5 cups, sugar
                 2 gallons, water
                 3 beaten egg whites
                 1 tablespoon ginger, moistened with a little water
                 Juice of 4 lemons
                 1/4 teaspoon, yeast
                 1 whole lemon

       Procedure:

       Dissolve the  honey or  sugar in  2 gallons  water. Add  the beaten  egg
       whites and ginger. Bring to a  boil and skim. Most of the  flavor of the
       ginger will have been given out,  so don't worry that you  loose much of
       it in the  skimming. Add the  whole lemon and  set the mixture  aside to
       cool. When it is lukewarm, add  the lemon juice and  the yeast dissolved
       in 1/4 cup  warm water.  Stir well  and let  stand for  a while  for the
       sediment to settle to  the bottom. Strain through  a cloth into  a clean
       container. Give it  a few more  minutes to settle  and you are  ready to
       bottle.

       Comments:

       Recipes from Early  American Life,  August 1975,  Pg 12,  titled "Making
       Your Own Soda Pop", by Caroline Kitchen Riddle.


























                                         12-13


       Chapter 12: Other

                                         Sima

       Source:   Laura Tiilikainen (laura@vipunen.hut.fin)
                 rec.food.drink, 1/15/92

       Ingredients:

                 1/2 kilogram, brown sugar
                 1/2 kilogram, white sugar
                 2-3 lemons
                 5 liters water
                 1/4-1/2 teaspoon, yeast
                 raisins and sugar for bottling

       Procedure:

       Wash the lemons thoroughly and peel the yellow skin.  Pour the boiling
       water on the lemon skins and sugars. Remove the white skin from the
       lemons and slice the lemons crosswise. Add the slices into the slightly
       cooled liquid. Let cool until the liquid is at body temperature. Add the
       yeast and let ferment for a day to day and a half. When the drink is
       bottled, remove the lemon slices and skins. Add a spoonful of sugar and
       some raisins to every bottle. Close the bottles loosely. After a day,
       tighten the caps and move the bottles to refrigerator. The drink is
       ready when the raisins have risen from the bottom to surface.

       Comments:

       Sima is a Finnish homebrew.




























                                         12-14


       Chapter 12: Other

                                        Kahlua

       Source:   Eric Anderson, (randerson@cudnvr.denver.colorado.edu)
                 rec.food.drink,
       10/28/91

       Ingredients:

                 4 cups, water
                 5 teaspoons, instant coffee
                 2--1/2 cups, sugar
                 1--1/2 cups, vodka
                 1 tablespoon, chocolate syrup

       Procedure:

       Boil water. Add cofee. Add sugar. Simmer, 20 min.  Remove from heat, add
       chocolate. Allow to cool. Add vodka  (or don't cool if you  want some of
       the alcohol to boil off).

       Comments:

       This recipe  has been  passed on  through time  immemorial from  college
       student to college student where I went to school, and was drunk late at
       night, often in the form of  khalua and cream, and as far  as I can tell
       is indestinguishable from the original, and a lot cheaper.



                                      Irish Cream

       Source:   Eric Anderson (randerson@cudnvr.denver.colorado.edu)
                 rec.food.drink, 10/28/91

       Ingredients:

                 1 cup, Scotch whiskey
                 1--1/4 cups, half and half
                 1 can, sweetened condensed milk
                 3 drops, coconut flavoring
                 1 tablespoon, chocolate syrup

       Procedure:

       Mix scotch and milk. Add 1/2 and 1/2. Add rest. Stir.

       Comments:

       It is possible to purchase better, but this isn't bad,  and is just fine
       for using in mixed drinks, or college students on a tight budget.







                                         12-15


       Chapter 12: Other

                                         Kwas

       Source:   Lee Katman
                 Issue #827, 2/19/92

       Ingredients:

                 3 pounds, stale well-baked rye bread
                 5 gallons, water
                 3 pounds, raisins
                 2 pounds, dark molasses (or honey)
                 1/2 ounce, yeast (2 packs)
                 1 tsp., whole wheat flour

       Procedure:

       Cut the bread  into small pieces  and put them  into a crock  or barrel.
       Boil the  water and  pour it  over the  bread. Add  the cut-up  raisins.
       Cover the crock well with a tablecloth and let  the liquid stand untilit
       cools. Filter it through a napkin or towel, but do  not squeeze it. Pour
       into the liquid  the molasses (or  honey); use a  greater amount  if you
       want a sweet wine.  Mix thoroughly. Dissolve the  yeast in 1/2  cup warm
       water and pour it in, and also add  the flour.

       Cover and place in a  warm room (65 -  70). Let the must  stand until it
       starts fermenting, then  filter it.  Pour it  into bottles,  putting two
       raisins into each bottle. After a few days, it should be good to drink.

       Comments:

       There are many ways of making kwas. The method varies with the locality.
       In Bukowina, a province  of Austria where  there are many  Slavic folks,
       kwas was made with  apples and had  a pleasant cidery,  slightly sourish
       taste.

       I have chosen the simplest of the recipes, and you can try it, making it
       once for the sheer novelty of it. It is modified from  a recipe of Harry
       Rubin and Vasily Le Gros, of the Monastery of Our Lady of Kursk, about a
       mile from my  farm. The  kwas is  made at  the monastery  by one  of the
       monks.

       At the monastery, the priest makes it somewhat differently, using little
       syrup and no raisins. The result is a very sour drink.

       In Bukowina, small whole apples were put in the water before boiling it,
       and one was put into each glass of kwas when you bought it.











                                         12-16


       Chapter 12: Other

                                    Dandelion Wine

       Source:   Michael Yandrasits (michael@ frank.polymer,uakron.edu)
                 Issue #872, 4/27/92

       Ingredients (for 1 gallon):

                 4 pints, dandelion flowers (as little green as possible)
                 18 ounces, chopped sultanas (white raisins)
                 1--1/2 pounds, corn sugar
                 3 teaspoons, citric acid
                 2 campden tablets
                 yeast

       Procedure:

       The recipe calls for making a "dandelion tea" by steeping the flowers in
       a warm  water for  24 hours.  I've done  this part  and the  "tea" is  a
       yellow- brown color with a very grassy smell and taste.  Is this what is
       supposed to happen? I've  tasted and smelled the  flowers very carefully
       and quite frankly they don't taste  like much at all.  Will some "magic"
       happen durring fementation and aging  (not at all uncommon  in this type
       of endevor)?

       Comments:

       I've just picked 21 pints of dandelion flowers and plan on scaling this
       recipe up to make 5 gallons of wine.

       This recipe was followed up with the following recipe from Jack
       Schmidling.


























                                         12-17


       Chapter 12: Other

                                    Dandelion Wine

       Source:   Jack Schmidling (arf@ddsw1.mcs.com)
                 Issue #873, 4/30/92

       Ingredients:

                 4 gallons, dandelions
                 4 gallons, water
                 8 lemons
                 4 pounds, raisins
                 10 pounds, sugar
                 yeast

       Procedure:

       Bring water to boil. Dump in the stuff and pitch when cool.

       Comments:

       My wife and I were poring over my collection  of winemaking books trying
       to integrate all the  recipes and procedure  into one that  makes sense.
       Talk about contradictions and momilies...

       Steep one day... steep seven days.

       Remove all the green calixes.. don't bother.

       Steep in boiling water... never boil.

       Don't steep at all, just ferment the whole mess.


























                                         12-18


       Chapter 12: Other

                                      Absinthe #1

       Source:   Originally from Jolly Pancakes (jcp@islay.dco.dec.com)
                 Reposted by Chris Shenton (css@boa.ccsf.caltech.edu)
                 6/9/92

       Ingredients:

                 1 pint, vodka
                 2 teaspoons, anise seed
                 4 cardamon pods
                 1/2 teaspoon, ground coriander
                 1--2/3 cups, sugar syrup
                 2 teaspoons, crumbled wormwood (dried)
                 1/2 teaspoon, fennel seed
                 1 teaspoon, marjoram
                 2 teaspoons, chopped angelica root

       Procedure:

       Place vodka in large jar with tight fitting lid.  Add wormwood and shake
       well; steep 48 hrs and strain  out. Crush seeds and pods  in mortar. Add
       them and all remaining spices to vodka and steep in a warm place 1 week.
       Filter and sweeten.  (The sugar syrup  mentioned above is  your standard
       simple syrup.)

       Comments:

       There's a book which was published  a year or two  ago called "Absinthe:
       History in a Bottle".  It covers the socio-political  circus surrounding
       absinthe, the  proto-prohibitionist  attitudes  of  the  time,  and  the
       eventual politically-expedient outlawing of the drink.  Also talks about
       the artists, poets, writers, etc. who did drink and  write about it. Fun
       reading.  It  concludes  with  some  chemical  analysis,  diagrams,  and
       finally, the author's successful search for illicite absinthe in Europe.

       There was  a fine  article in  Scientific American  a couple  years back
       which described  the  production  of  absinthe  by the  Pernod  company,
       complete with  their  recipe.  Recommended.  (The  recipe  does  involve
       distillation and such.)

















                                         12-19


       Chapter 12: Other

                                      Absinthe #2

       Source:   Originally from Jolly Pancakes (jcp@islay.dco.dec.com)
                 Reposted by Chris Shenton (css@boa.ccsf.caltech.edu)
                 6/9/92

       Ingredients:

                 1 cup, vodka
                 1 teaspoon, crumbled wormwood
                 2 tablespoons, chopped peppermint leaves
                 1 piece, lemon peel, 3/4" x 2"
                 1/3 to 1/2 cup, sugar syrup

       Procedure:

       Steep wormwood  in vodka  for 48  hours. Strain  out and  add peppermint
       leaves and lemon peel. Steep for 8 days, strain  nd sweeten. Smells good
       but is more bitter than #1.



                                     Absinthe Wine

       Source:   Originally from Jolly Pancakes (jcp@islay.dco.dec.com)
                 Reposted by Chris Shenton (css@boa.ccsf.caltech.edu)
                 6/9/92

       Ingredients:

                 2 teaspoons, peppermint
                 2 teaspoons, thyme
                 2 teaspoons, hyssop
                 2 teaspoons, sage
                 2 teaspoons, dried wormwood
                 2 teaspoons, lavender
                 2 teaspoons, marjoram
                 2 pints, port

       Procedure:

       All herbs are dried.

       Steep herbs  one week,  filter and  bottle.  My notes  describe this  as
       "bitter, aromatic and potent".












                                         12-20


       Chapter 12: Other

                                     Ersatz Kahlua

       Source:   Yashodhara Pawar (yp02+@andrew.cmu.edu)
                 6/12/92

       Ingredients:

                 3 ounces, medium to dark roast coffee, finely ground
                 2 3/4 cups, Vodka, 80 proof
                 3/4 cups, Brandy, 80 proof
                 4 teaspoons, Good quality instant coffee
                 1 tablespoon, Vanilla extract
                 1 teaspoon, Chocolate extract
                 1 teaspoon, Glycerine (at most pharmacies)
                 1 drop, Red food colouring (optional)
                 7/8 cups, Distilled water
                 1--3/4 cups, Granulated sugar

       Procedure:

       Place the ground coffee  in a large  wide-mouthed glass bottle.  Add the
       vodka and the brandy.  Allow the mixture to  sit approximately 18  to 20
       hours. Use  coffee filters  to remove  the  coffee from  the alcohol  --
       discard the spent  grounds. Add  the instant  coffee, the  extracts, the
       glycerine, and the food colour to the mixture. Set aside.

       In a scrupulously  clean pan,  boil the water.  Add the  sugar, stirring
       rapidly. When the sugar is dissolved, remove from  heat. Allow the sugar
       syrup to return to room temperature.

       Add the syrup to  the alcohol mixture. Store  in a tightly  capped glass
       bottle. The liqueur is better when aged for 3 or more months.

























                                         12-21


       Chapter 12: Other

                                    Elderberry Wine

       Source:   J. Wyllie (slk6p@cc.usu.edu)
                 8/25/92

       Ingredients (for 1 gallon):

                 6 ounces, dried eldberberries
                 1 pound, raisins
                 1 gallon, water
                 2 pounds, white granulated sugar
                 1/2 teaspoon, yeast nutrient
                 3 level teaspoons, acid blend
                 1 campden tablet
                 wine yeast

       Procedure:
       Chop raisins. Add Wine Arts antioxidant at bottling (after a long time!)

       Comments:

       This recipe comes from "The Art of Winemaking."

       Try adding 8 ounces dried banana.

       Specifics:

       O.G.: 1.090





























                                         12-22


       Chapter 12: Other

                                    Elderberry Wine

       Source:   Conn Copas (C.V.Copas@lut.ac.uk)
                 8/25/92

       Ingredients (for 1 imperial gallon):

                 3 pounds, fresh elderberries (any more and the tannin will be
                 too high and you won't be able to drink it for about 7 years,
                 like a good claret!)
                 8 pounds, fresh apples or 2 pounds, raisins, or 2 pints, grape
                 concentrate
                 1--1/2 pounds, blackberries or 6 ounces, fresh blackcurrant
                 juice
                 1--1/2 pounds, sugar
                 oak (no more than 1 ounce)
                 nutrient
                 acid blend (unlikely to be required)
                 water to give balance of 1 imperial gallon)
                 red wine yeast (claret or bordeaux)

       Procedure:

       A standard procedure  is to pulp  ferment the fruit  for around  5 days,
       strain off, then add  the balance of sugar.  Primary fermentation around
       2-3 weeks. Rack and let settle for another 3 weeks. Optionally fine with
       gelatine if having clearing problems and/or tannin  content is too high.
       When reasonably clear, add  a generous dose  of oak shavings  and mature
       for 3 months, for a professional touch.

       Comments:

       Elderberry wine is a misnomer, because the fruit  is rarely sweet enough
       to make a wine with sufficient  body on its own. What it  is good for is
       providing red  colour, a  moderate  amount of  flavour,  and tannin  for
       imitation claret wines. It needs to be  supplemented with something like
       apples, raisins,  sultanas, redgrape  concentrate or,  for that  matter,
       grape juice, in  order to  avoid making  awine which  is too  thin. Some
       fresh red  fruit or  freshly pressed  juice  is also  useful to  provide
       bouquet. If you  like claret, it  is hard to  go past  blackcurrants, as
       this aroma is characteristic of the Cabernet Sauvignon grape.
















                                         12-23


       Chapter 12: Other

                                   Professor's Glogg

       Source:   Phil Hultin (hiltinp@qucdn.queensu.ca)
                 Issue #993, 10/19/92

       Ingredients:

                 2 quarts, dry red wine
                 2 quarts, muscatel
                 1 pint, sweet vermouth
                 2 tablespoons, Angostura Bitters
                 2 cups, raisins
                 1 orange peel (without white part)
                 12 whole cardamoms, bruised in mortar & pestle
                 10 whole cloves
                 1 piece, ca 2" fresh ginger
                 1 stick cinnamon
                 12 ounces, Aquavit
                 1--1/2 cups, sugar
                 2 cups, whole blanched peeled almonds

       Procedure:

       Mix all the ingredients up to and including the 1 stick of cinnamon in a
       6--8 quart enamel pot.  Let stand, tightly covered,  at room temperature
       for at least 12  hours. Shortly before  serving, add Aquavit  and sugar.
       Mix well. Heat rapidly to full boil. Remove from heat as soon as mixture
       boils. Add almonds. Serve hot, in small cups.

       Comments:

       JThis is the recipe my family has used every Christmas for the last 20
       years or so. It comes from Brown, D. Foods of the World: The Cooking of
       Scandinavia, Time-Life Books, New York, 1968.

       The drink is quite chunky, and we usually put a small  spoon in each cup
       to eat the raisins and almonds with. It goes to  your head very sneakily
       and tastes really good so people tend to drink a lot  of it! The Aquavit
       is important, the caraway  flavour is noticeable  in the glogg  so don't
       substitute vodka or any such stuff.

















                                         12-24


       Chapter 13: Historical Interest


                                My Daddy's Beer Recipe

       Source:   Stephen Hansen (hansen@gloworm.Stanford.edu)
                 Issue #462, 7/18/90

       Ingredients:

                 1 can, Blue Ribbon malt
                 1 pack, Fleishmann's yeast
                 1 cup, rice
                 1 tablespoon, salt
                 5 pounds, powdered cane sugar

       Procedure:

       In a large  (3 gallon) porcelain  pan, add 3  quarts water and  bring to
       boil. Add sugar, stirring. Bring back up to boil and add  1 can of malt.
       Return to boil again and let simmer for 15 minutes. Fill large glass 1/2
       full of luke warm water (not over 130 degrees) and  add rice, yeast, and
       salt.

       Clean crock and fill  1/3 full of  warm water. Pour  in wort. Add   cold
       water to within 3 inches of top. Add yeast solution  and cover. After 6-
       10 hours remove foam with  wire strainer. Let sit  until hydrometer says
       "bottle." Fill bottles, adding 1/2  teaspoon sugar to each.  Cap and let
       stand 21 days.

       Comments:

       Back when  I  first started  making  beer (about  20  years  ago now)  I
       actually made  several batches  using this  recipe.  The results  varied
       from barely drinkable to snail bait. I especially like his comparison in
       the last  line  of the  original---"This  should make  5  cases of  pint
       bottles of beer equal to or superior to Millers High Life."






















                                         13-1


       Chapter 13: Historical Interest

                                   Roses for Arthur

       Source:   Ye Olde Batte (mhalley%mun.BITNET)
                 11/31/88

       Ingredients:

                 rose petals
                 water
                 sugar
                 dry yeast

       Procedure:

       Fill a glass container with rose petals. Cover with water  and  let set,
       covered by a clean cloth, for 3 days. Strain water   through a cloth and
       measure. Add to it, one quarter of its  volume of white  sugar. Set in a
       glass jar or crock, add a  pinch of dry yeast and stir  well. When it is
       sparkling (3 days  to a week),  put into beer  or champagne  bottles and
       cap. Age 1-6 months.

       Comments:

       This recipe comes from a booklet called The  Delicious Rose by Geraldine
       Duncann. It was called Rose Melemell, although it has  no honey. This is
       an effervescent brew with a hint of summer roses.































                                         13-2


       Chapter 13: Historical Interest

                                  Prohibition Pilsner

       Source:   Robb Holmes (RHOLMES@uga.cc.uga.edu)
                 Issue #805, 1/20/92

       Ingredients:

                 1 can, hop-flavored malt syrup
                 3/4 pound, granulated sugar
                 1 cake, compressed yeast (or Vierka dry lager yeast)

       Procedure:

       Dissolve syrup and sugar in boiling hot water---pour  into cold water to
       make five gallons---allow to  further cool for  two hours, then  add one
       cake yeast. Cover  crock or  other fermenting  vessel with  clean cloth.
       Keep in a  cool, dark  place. Watch  carefully and  when bubbles  of gas
       cease coming  to  surface fermentation  has  been  completed and  liquor
       should be quite clear (approximately four days).

       Now siphon off clear  liquid to another  clean crock, leaving  the thick
       sediment behind.  To  the  liquor in  the  second  crock add  1/4  pound
       granulated sugar and stir until dissolved. Fill into bottle by siphoning
       or pouring. Cap and immediately store in a cool dark place. The beverage
       will be ready for use when clear---requires one to two weeks.

       Comments:

       One crock can be eliminated if the liquid is  siphoned directly into the
       bottles from the fermented crock. In this case, place 1/2 teaspoon sugar
       in each  pint or  one teaspoon  in  each quart  bottle. Best  consistent
       results can be  obtained if a  five gallon bottle  is used instead  of a
       crock for the  fermenting vessel,  using a water  seal. All  vessels and
       tubing should be entirely  clear and sanitary before  use.  A  2-3% warm
       lye solution is an excellent one for the purpose. Rinse with water after
       the use of lye solution. Use of Hydrometer is not necessary if the above
       directions are followed.  The specific gravity  at the time  of bottling
       will however, be 1.012 - 1.016.

       This is  the third  and final  installment  of traditional  "Prohibition
       Pilsner" recipes  received anonymously,  presumably from  the makers  of
       Blue Ribbon  malt syrup,  in the  mid-1970's.  Previous installments  of
       Historical Homebrew appeared in Homebrew Digest # 795 and # 800. This is
       posted here purely  for historical  interest, and  not as  a recommended
       recipe, although the techniques called  for here seem to  be much closer
       to currently recommended procedures  for beginning brewers, than  in the
       earlier historical postings. The  format of the original  is retained as
       much as possible.









                                         13-3


       Chapter 13: Historical Interest

                                     Blue Ribbon 1

       Source:   Robb Holmes (rholmes@uga.cc.uga.edu)
                 Issue #795, 1/6/92

       Ingredients:

                 1-3/4 pounds, sugar
                 1 can, Blue Ribbon hop-flavored malt syrup
                 yeast

       Procedure:

       Dissolve sugar  and malt  syrup in  6 quarts  of hot  water. Stir  until
       dissolved. Pour  14 quarts  of cold  water into  a crock  that has  been
       scoured with Arm & Hammer baking  soda and rinsed with  clear water. Add
       hot solution of malt, sugar, and water. The  temperature should be about
       65F. Dissolve  a  cake of  compressed  or dehydrated  yeast  in a  small
       quantity of luke  warm water (about  8 ounces of  75F water) and  add to
       crock. Stir  thoroughly.  Cover  crock with  clean  cloth  and allow  to
       ferment 4 or 5 days. Skim  off foam after first and  second days. Siphon
       beer into 12 ounce bottles. Before siphoning, place a scant 1/2 teaspoon
       of sugar into each  bottle. Cap and allow  to remain at 60-70F  for 7-10
       days. Cool and consume.

       Things to remember: Cleanliness  of utensils, including  bottles, siphon
       hose, crowns and crock is essential for good results. Wash everything in
       soda solution or detergentbefore and after  each batch. A 7  or 9 gallon
       crock can be used to prevent messy foam-over.

       Many consumer failures can be averted by using  a starter consisting of:
       1 package of yeast, 2 ounces of sugar, 1 pint of  72F water. Let starter
       stand for 3-4 hours before mixing into crock with malt solution.

       Comments:

       Around 1975 or '76, the first time I got interested in brewing, I bought
       a can of the mysterious Blue Ribbon malt syrup. The  label invited me to
       write to Premier malt products for a recipe book, and I did. A few weeks
       later it arrived: a well-produced, four-color print job with recipes for
       using malt syrup  in cakes, cookies,  biscuits and the  like, but  not a
       word about making beer. A few weeks later a plain brown envelope with no
       return address appeared in the mail. Inside were two mimeographed sheets
       of beer recipes---including this recipe.













                                         13-4


       Chapter 13: Historical Interest

                                     Blue Ribbon 2

       Source:   Robb Holmes (rholmes@uga.cc.uga.edu)
                 Issue #795, 1/6/92

       Ingredients:

                 1 can, hop flavored malt syrup
                 3 or 4 pounds, sugar
                 1 cake of yeast, or Vierka lager yeast

       Procedure:

       Dissolve malt syrup and sugar in 2 quarts of hot  water. Pour into crock
       and add 18-20 quarts of cold  water. Mix yeast in  lukewarm water (70F).
       With wooden spoon, gently stir into malt and sugar mix. Cover with clean
       cloth and ferment at room temperature (68-70F). Skim  off foam for first
       3 days. Fermentation is complete when no more bubbles appear (about 4 or
       5 days).  If tester  or  hydrometer is  used,  be sure  red  line is  at
       surface. Gelatin  may  be  used  to  settle yeast.  Dissolve  two  small
       envelopes of Knox gelatin in hot water. Pour gelatin over top of brew in
       crock about a day before you plan to bottle.

       Wash bottles and put scant 1/2 teaspoon of sugar in each, fill within an
       inch and a half and cap. Tip bottles upside down  once and store upright
       in warm place (70-75F).

       Things to  watch: 1)  If beer  is cloudy  or gritty,  you disturbed  the
       sediment by shaking  or pouring too  fast, 2) If  beer tastes  flat, you
       either bottled too late  or did not allow  it to age long  enough, 3) If
       beer foams up or tastes airy, you bottled too soon.

       Comments:

       This recipe  also  came  from the  mimeographed  sheet  of beer  recipes
       provided by Premier Malt Products in the 1970's.





















                                         13-5


       Chapter 13: Historical Interest

                      Major Thomas Fenner's Receipt to Make Bear

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       Ingredients:

       One ounce of Sentry Suckery or  Sulindine one handful Red  Sage or Large
       1/4 Pound Shells of  Iron Brused fine take  10 quarts of Water  Steep it
       away to Seven and a quart  of Molases Wheat Brand Baked  Hard. one quart
       of Malt one handful Sweeat Balm Take it as Soone as it is worked.

       Translated Ingredients:

       One ounce of the dried leaves of the senna tree, chicory, or celandine.

       One handful of red sage or  crushed 1/4 pound shells of  iron [which may
       be the hop-like fruit from an ironwood, Ostrya  Virginica, also known as
       the hophornbeam. The ironwood is known as  hophornbeam because the fruit
       it produces  look so  much like  hop  bracts, unlike  the  fruit of  the
       American Hornbeam, which don't.]

       10 quarts of water, boiled down to seven.

       A quart of molasses.

       A cake of hard baked wheat bran.

       A quart of malt.

       One handful of barm. [brewers yeast cake from a previous batch]

       Drink it as soon as it's fermented.
























                                         13-6


       Chapter 13: Historical Interest

                          Col. George Washington's Small Beer

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       To Make Small Beer:

       Take a large  Siffer [Sifter] full  of Bran Hops  to your Taste.  - Boil
       these 3  hours then  strain out  30  Gall[ons] into  a cooler  put in  3
       Gall[ons] Molasses while  the Beer  is Scalding hot  or rather  draw the
       Melasses into the cooler  & St[r]ain the Beer  on it while  boiling Hot.
       let this stand  till it is  little more  than Blood warm  then put  in a
       quart of  Yea[s]t if  the Weather  is  very Cold  cover it  over with  a
       Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask
       - leave the bung open till it is almost don[e] Working  - Bottle it that
       day Week it was Brewed.

       Comments:

       I made this after  two Civil War beers  (bay leaf/ginger and  the spruce
       beer). I had molasses and the barm from the second Civil  War beer, so I
       brewed this.  I used  2 ounces  of hops.  (It really  doesn't make  much
       difference what kind. The  water is pretty  bitter after boiling  for an
       hour.) I let  it ferment a  week before bottling.  It is  undrinkable by
       modern standards. The  only flavor  is the  bitterness of  the molasses,
       followed by the hop bitterness. The flavors never  melded; there is just
       the distinct double bitterness. One pound of molasses  is about one pint
       in volume.

       Most of these historical beer recipes can be found in Brewed in America,
       y Stanley Baron.


























                                         13-7


       Chapter 13: Historical Interest

                                      Pumpkin Ale

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       Receipt for Pompion Ale:

       Let the  Pompion  be beaten  in  a Trough  and  pressed  as Apples.  The
       expressed Juice is  to be  boiled in  a Copper  a considerable  Time and
       carefully skimmed that there  may be no Remains  of the fibrous  Part of
       the Pulp.  After that  Intention is  answered let  the Liquor  be hopped
       cooled fermented &c. as Malt Beer.

       Comments:

       An anonymous  recipe  for pumpkin  ale  appeared in  the  papers of  the
       American Philosophical Society in February, 1771.  The author notes that
       he obtained this recipe from  someone who claimed this  tasted like malt
       ale, with only  a slight "twang".  After two years  in the  bottle, this
       twang had mellowed to an acceptable level.




                                 Green Corn Stalk Beer

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       Procedure:

       The stalks, green as they were, as soon as pulled up,  were carried to a
       convenient trough, then chopped  and pounded so much,  that, by boiling,
       all the juice could be extracted out of them;  which juice every planter
       almost knows is of saccharine a quality almost as any  thing can be, and
       that any thing of a luxuriant  corn stalk is very full of  it, ... After
       this pounding, the stalks  and all were put  into a large  copper, there
       lowered down it  its sweetness  with water, to  an equality  with common
       observations in malt wort, and then  boiled, till the liquor  in a glass
       is seen to break,  as the breweres term  it; after that it  is strained,
       and boiled again with hops. The beer I drank had  been made above twenty
       days, and bottled off about four days.

       Published in the Virginia Gazette on  Feb. 14, 1775. A  family recipe by
       Landon Carter.












                                         13-8


       Chapter 13: Historical Interest

                                     Malt Liquors

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       Directions for Brewing Malt Liquors:

       You are first to have ready the following Implements, a mash Vat, to put
       your malt in; a  Vessel under this to  receive the Wort in;  a Copper to
       boil in;  a Rudder  to stir  your malt  with, and  Vessels to  cool your
       Liquor in; First then fill your  Copper with water, take  then 6 Bushels
       of Malt and  put into your  mash Vat, leaving  about a Peck  to sprinkle
       over the  Liquor when  in, Let  your water  simper, and  be in  the next
       degree of boiling but not boil; lay it on upon the Malt well ground, and
       when you have laid on  such a quantity as  you can draw off  a Barrel of
       Wort, stir the malt  well together with  your Rudder; and  then sprinkle
       the remaining Peck of Malt over  all covering it up with  Cloths to keep
       the heat in; for three hours;  only when it have stood an  hour and half
       draw off a pail full or two; and lay it on again to clear your tap hole.
       This done the next Business is to boil a Copper of  Water, to scald your
       other Vessels with; always taking care to have a Copper of Liquor hot to
       lay on, upon the malt when you draw off the first Wort, and this will be
       for small Beer.  The three hours  now expired; let  go (as the  Term is)
       which is  let the  first wort  run off,  putting into  the Vessel  which
       receives it a pound  of Hops; when all  drawn off lay on  the hot Liquor
       for your small Beer,  clean out your Copper  and put the wort,  Hops and
       all into the Copper and boil it for two hours; strain  it then off thro:
       a Sieve  into your  Vessels to  cool it;  and put  your small  Beer into
       Copper and the same hops that come out of the first Beer  and boil it an
       hour. When both are  almost cool add Yeast  to them; to set  it to work,
       breaking the head in every time it rises; till it works itself clear and
       tun in; Bung it up with Clay and keep it in your Cellar, in three months
       you may bottle the strong Beer, the other in a weeks time will be fit to
       drink.

       From the letters of Joseph Clarke, general treasurer of the Rhode Island
       colony, sometime around 1775.




















                                         13-9


       Chapter 13: Historical Interest

                             General Amherst's Spruce Beer

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       Procedure:

       Take 7 Pounds of  good spruce &  boil it well  till the bark  peels off,
       then take the spruce out & put three Gallons of Molasses to the Liquor &
       and boil it again, scum it well as it boils, then take it out the kettle
       & put it into a cooler, boil the remained of the  water sufficient for a
       Barrel of thirty Gallons, if the  kettle is not large enough  to boil it
       together, when milkwarm in the Cooler put a pint of Yest into it and mix
       well. Then put it into a  Barrel and let it work for  two or three days,
       keep filling it up as it works out. When done working, bung it up with a
       Tent Peg in the  Barrel to give it  vent every now  and then. It  may be
       used in up to two or three days after. If wanted to be bottled it should
       stand a fortnight in the Cask. It will keep a great while.

       Comments:

       From the journal of General Jeffrey Amherst, governor-general of British
       North America.




                            Benjamin Franklin's Spruce Beer

       Source:   Thomas Manteufel, (tomm@pet.med.ge.com)
                 Issue #748, 10/25/91

       A Way of Making Beer with Essence of Spruce:

       For a Cask containing 80 bottles, take one pot of  Essence and 13 Pounds
       of Molases. - or the same amount of unrefined Loaf  Sugar; mix them well
       together in 20 pints of hot Water: Stir together until they make a Foam,
       then pour it into the Cask you will then fill with Water:  add a Pint of
       good Yeast,  stir it  well together  and let  it stand  2 or  3 Days  to
       ferment, after which  close the Cask,  and after a  few days it  will be
       ready to be put into Bottles, that must be tightly corked. Leave them 10
       or 12 Days in a cool Cellar, after which the Beer will be good to drink.

       Comments:

       Translated from the french while he was stationed in France.











                                         13-10


       Chapter 13: Historical Interest

                            Metheglin of My Lady Windebanke

       Source:   Jacob Galley, (gal2@midway.uchicago.edu)
                 Issue #761, 11/15/91

       A Receipt for Metheglin of My Lady Windebanke:

       Take four Gallons of water; add to it, these Herbs and Spices following.
       Pellitory of the Wall, Sage, Thyme,  of each a quarter of  a handful, as
       much Clove gilly-flowers, with half as much  Borage and Bugloss flowers,
       a little Hyssop, Five or six Eringo-roots,  three or four Parsley-roots:
       one Fennel-root,  the pith  taken  out, a  few  Red-nettle-roots, and  a
       little Harts-tongue. Boil these Roots and Herbs half  an hour; Then take
       out the  Roots and  Herbs, and  put  in the  Spices grosly  beaten in  a
       Canvass-bag, viz.  Cloves, Mace,  of each  half  an Ounce,  and as  much
       Cinnamon, of Nutmeg an Ounce, with two Ounces of Ginger, and a Gallon of
       Honey: boil all these together half  an hour longer, but do  not skim it
       at all: let it boil in, and set it a cooling after you have taken it off
       the fire. When it is cold,  put six spoonfuls of barm to  it, and let it
       work twelve hours  at least; then  Tun it, and  put a  little Limon-peel
       into it: and then you may bottle it, if you please.

       Comments:

       This is from The  Closet of Sir Kenelme  Digbie, Kt. Opened  (London: H.
       Brome, 1669) (Reproduced without permission, naturally.)































                                         13-11


       Chapter 13: Historical Interest

                                     Sir TJ's Mead

       Source:   Ken Hinson (math5d@vtcc1.cc.vt.edu)

       Ingredients:

                 3 pounds, honey per gallon of water
                 1/2 ounce, ginger root, sliced, per gallon
                 2 medium oranges (meat & peel with all pith removed) for 5
                 gallons
                 3 whole cloves

       Procedure:

       Combine the above ingredients with 1/2 gallon of water per total gallons
       desired, boiling  and skimming  until no  more scum  ap ears.  Pour into
       primary fermenter, add:  1 stick  cinnamon and top  off to  five gallons
       with cool water.  Upon the wort  reaching 75 degrees  F, pitch  Red Star
       Chanpagne yeast  and cap  with a  ferment-  ation lock.  Upon a  visible
       cessation of  fermentation  (around  3  weeks)  rack  into  a  secondary
       fermenter with  fermentation lock  and allow  to age.  Rack every  month
       after until drunk. May be drunk after 3 weeks.  (he suggests also adding
       2 tbsps of lemon juice and a cup of strong black tea.)

       Comments:

       I've never tried this recipe, so  I can't vouch for how good  it is, but
       the basic  elements are  there. Recipe  is based  on The  Closet of  the
       Eminently Learned Sir  Kenelme Digby Kt.  Opened: Whereby  is Discovered
       Several ways for making of Metheglin, Sider, Cherry-Wine, &c..



























                                         13-12


       Chapter 13: Historical Interest

                                   Weak Honey Drink

       Source:   Ken Hinson (math5d@vtcc1.cc.vt.edu)

       Procedure:

       Put in a six-quart pot one pint of honey and nine pints of water (spring
       water is suggested but not necessary). Stir  well, dissolving the honey.
       Boil for about  30 minutes,  skimming off the  foam as  it rises  to the
       surface. About  1 minute  before you  remove the  liquid from  the heat,
       throw in a teaspoon of  rinsed, sliced, or broken  ginger (powdered will
       not do the  right thing) and  about the  same amount of  the rind  of an
       orange (eat the rest of the orange). Set the mead aside  for a few hours
       till it be lukewarm (5 hours is more than enough) and  then add yeast to
       the mead, stirring well.  Mead yeast is the  real yeast to use,  but any
       wine yeast will do. Do not use brewer's yeast or ale yeast. Let the mead
       stand a day or two (you  can wait as much  as a week if  you want); then
       bottle it in clean  bottles. In a  few days it  is drinkable, I  like to
       wait a week.

       Comments:

       This recipe was taken from the SCA's Known World  Handbook in an article
       written by Michael Tighe (Sir Michael of York).

       (My notes  on  above recipe:  play  with the  flavorings!  If you  don't
       likeginger, try using nutmeg  instead. This produces a  very low alcohol
       drink,yet well-carbonated and sweet to the taste, though not cloying.) A
       few other  things:  Metheglin  is fun  to  make:  what  I did  was  used
       honey/water ratios suggested for a generic mead, then  went to the local
       health-food store and browsed in the spice section  ("This smells good -
       grab a handful")  Nothing scientific about  this---a little of  this and
       that. DON'T boil these  herbs and spices in  your wort! Instead,  make a
       "tea" and add that to the wort as you pitch your yeast.

       For any spices or herbs you use, never use the  powdered stuff outof the
       jar if you can avoid it. Powdered cloves just don't  have the same taste
       as whole cloves  (by the way,  for nutmegs: if  you don't have  a nutmeg
       grinder, use a hammer!)

       Finally: to boil or not to boil. A friend made an unboiled mead and when
       he bottled it wound up with a wax deposit on the bottom  1/2 inch in his
       bottles. No harm, but esthetically icky.














                                         13-13


       Chapter 13: Historical Interest

                               Prohibition Chicago Style

       Source:   Bruce T. Hill, (dannet!bruce@uunet.UU.NET)
                 Issue #788, 12/23/91

       Ingredients:

                 one 3--pound can, hop-flavored malt syrup
                 3 pounds, corn sugar
                 1 package, settler
                 1 cake, Fleischmann's yeast

       Procedure:

       Bring one gallon water to boiling point using a pan large enough to hold
       water, malt syrup and corn sugar.  Add malt syrup and  stir until mixed.
       Stir in corn sugar  slowly until dissolved.  Settler should be  mixed in
       with sugar at this time for best results.history:prohibition recipes

       Place crock on  box or chair  (not on floor),  pour in three  gallons of
       luke warm water, then add hot ingredients. Now  add sufficient luke warm
       water to make 5 and 1/2 gallons of liquid in the 6 gallon crock.

       Dissolve yeast in  cup of luke  warm water and  1 teaspoon  sugar. Allow
       mixture to stand  until yeast starts  working, usually within  1/2 hour.
       Add the  working  yeast  to  mixture  in  crock  and  stir  until  mixed
       throughly.

       Chill before  serving. When  pouring, slant  bottle and  glass and  pour
       slowly to prevent clouding.

       If it is  cloudy or tastes  gritty, you have  disturbed the  sediment by
       shaking it up or by pouring too fast.

       If it tastes "flat" you either bottled it too late, or  did not allow it
       to age long enough.

       If it tends to  foam up or tastes  "airy", you bottled it  too soon. The
       mixture had not completed.

       Use of tester. Tester is accurate  when it is kept at uniform  65 or 70.
       The tester  will settle  the first  day  between 3  and 6.  This is  the
       approximate alcohol content. When the tester settles to  1/2% or the red
       line "B" it is ready to  bottle. If the test settles to  "W" it means it
       is too flat. Taste to determine if it has turned sour.  If not, then add
       one teaspoon of sugar  to the quart of  1/2 teaspoon to the  pint before
       capping, to  resotre life  to it.  In  the event  it has  soured, it  is
       spoiled.

       Comments:

       My sister-in-law's mother gave this following recipe to me. It dates
       back to the 1930's. They grew up in a predominantly Polish part of
       Chicago where it was traditional to make home-made beer for festive
       occasions (like Christmas!). The recipe is pretty rough by our modern
       homebrewing standards, but it shows that the homebrewing spirit was
       alive and well several decades ago.
                                         13-14


       Chapter 13: Historical Interest

                                      Lemon Beer

       Source: Steve Stroud (stroud%gaia@leia.polaroid.com)
                 Issue #839, 3/9/92

       Ingredients (for 1 gallon):

                 2 large lemons (about 12 ounces total)
                 1 gallon, water
                 2 cups, sugar
                 1 cake, fresh yeast

       Procedure:

       Slice the lemons  thinly. Heat the  water to 110  degrees F. in  a large
       stockpot. Remove  from the  heat,  add the  lemon  slices and  remaining
       ingredients and  stir to  dissolve the  sugar and  yeast. Cover  and set
       aside at room temperature overnight. Serve over ice.

       Comments:

       According to Reliable Receipts, an 1889 compilation  of recipes from the
       Ladies of the Central Congregational Church in  Newtonville, MA, when it
       comes to beverages, the  lemon "surpasses all other  fruits." This fizzy
       concoction is "reminiscent of a light beer (to keep the gentlemen happy)
       without containing any demon alcohol."

       Good luck (maybe this could be turned into a real  beer by replacing the
       sugar with malt).




























                                         13-15


       Chapter 13: Historical Interest

                                Old Fashioned Root Beer

       Source:   Thomas D. Feller (thomasf@deschutes.ico.tek.com)
                 Issue #930, 7/22/92

       Ingredients:

                 1 cake, compressed yeast
                 5 pounds, sugar
                 2 ounces, sassafrass root
                 1 ounce, hops or ginger root
                 2 ounces, juniper berries
                 4 gallons, water
                 1 ounce, dandelion root
                 2 ounces, wintergreen

       Procedure:
       root beer
       Wash roots well in cold  water. Add juniper berries  (crushed) and hops.
       Pour 8  quarts  boiling  water over  root  mixture  and boil  slowly  20
       minutes. Strain through  flannel bag. Add  sugar and remaining  8 quarts
       water. Allow to stand  until lukewarm. Dissolve  yeast in a  little cool
       water. Add to root liquid. Stir  will. Let settle then  strain again and
       bottle. Cork tightly. Keep in a warm room 5 to 6 hours,  then store in a
       cool place. Put on ice as required for use.

       Comments:

       This was  from  Excellent  Recipes for  Baking  Raised  Bread, from  the
       Fleishman Company, 1912.  I have never  tried this  recipe...always used
       extract from the local homebrew store.


























                                         13-16


                                         Index
                                            all-grain recipes
       Aass Bock                               alt, 9-29, 9-33, 9-40
          emulating, 6-7                       barleywine, 6-8, 6-12, 6-13
       absinthe, 12-19, 12-20                  belgian ale, 9-39
       ale                                     bitter ale, 1-48, 1-56
          alt, 9-29, 9-33                      blueberry brown ale, 8-25
          apple, 8-2, 8-11, 8-14               brown ale, 9-16, 9-28
          apricot, 8-17                        cherry-honey-wheat, 8-24
          barleywine, 6-2, 6-3, 6-5, 6-6,      dopplebock, 6-7
          6-7, 6-8, 6-11, 6-12, 6-13, 6-       framboise, 8-19
          14, 6-15                             fruit beer, 8-20
          belgian, 9-39, 9-42                  imperial stout, 5-72
          bitter, 1-6, 1-14, 1-18, 1-38,       India pale ale, 1-13, 1-30, 1-
          1-48                                 31, 1-36, 1-52
          bitter, black, 9-7                   kolsch, 9-36
          blueberry, 8-1                       lager, 2-16, 2-17, 2-27, 2-28
          brown, 9-2, 9-4, 9-5, 9-16, 9-28     maibock, 2-18
          brown spiced, 7-36                   mild ale, 1-12, 1-46
          cherry, 8-5                          munich-style lager, 2-14
          coffee, 9-13                         oatmeal, 5-65
          cranberry, 8-9                       oatmeal stout, 5-57, 5-64
          cream, 1-55                          old ale, 1-49, 9-19, 9-23
          dry, 1-2                             pale ale, 1-4, 1-7, 1-10, 1-11,
          garlic, 7-12                         1-17, 1-20, 1-23, 1-27, 1-33, 1-
          ginger, 7-1, 7-16, 7-21              45, 1-47, 1-53, 1-54, 1-58
          honey, 1-50                          porter, 4-12, 5-27, 5-35, 5-54,
          honey wheat, 3-7                     5-56, 5-61, 5-70
          India pale ale, 1-13, 1-24, 1-       Scotch ale, 9-21, 9-31, 9-32
          26, 1-30, 1-31, 1-52                 smoked porter, 4-12
          lambic, 9-22                         spiced ale, 7-15
          lambic, framboise, 8-8, 8-13         spiced lager, 7-11
          maple, 7-34                          steam beer, 4-4, 4-5
          mild, 1-12, 1-46                     stout, 5-5, 5-18, 5-41, 5-42, 5-
          old, 9-10, 9-19, 9-30                52, 5-57, 5-62, 5-64, 5-65
          pale, 1-1, 1-4, 1-5, 1-7, 1-8,       wheat, 3-11, 3-12, 3-16, 3-17
          1-9, 1-10, 1-11, 1-16, 1-17, 1-      wheat ale, 3-20
          19, 1-20, 1-21, 1-22, 1-23, 1-    allspice
          25, 1-27, 1-28, 1-29, 1-32, 1-       in ale, 7-15, 7-18
          33, 1-34, 1-37, 1-40, 1-42, 1-       in mead, 10-21
          43, 1-44, 1-45, 1-47, 1-53, 1-       in stout, 5-40
          54, 1-55, 1-57, 1-59, 1-60, 9-15  alt, 9-29, 9-33, 9-40
          pumpkin, 8-28                     Anchor Liberty Ale, (see "Liberty
          pumpkin bitter, 8-10              Ale")
          raspberry, 8-15, 8-21, 8-22, 8-   Anchor Steam
          27                                   emulating, 4-3, 4-11
          red, 9-20                         Andechs
          Scotch, 9-1, 9-3, 9-11, 9-21, 9-     emulating, 2-2
          32                                Anderson Valley Barney Flats
          spiced, 7-14, 7-15, 7-17, 7-20,   Oatmeal Stout
          7-30, 7-31, 7-32, 9-14               emulating, 5-58
          spiced brown, 7-36                angelica root
          spruce, 7-13, 7-23                   in absinthe, 12-19
          strawberry, 8-16, 8-26            anise
          strong, 6-4                          in absinthe, 12-19
          sweet, 1-6                        apples
          Trappist, 9-8, 9-9, 9-12, 9-18,      in ale, 8-2, 8-11, 8-14
          9-26, 9-41                        apricots
          wheat, 3-3                           in ale, 8-17
                                              1                                        Index-


                                         Index
       baderbrau                               in lager, 8-3
          emulating, 2-28                   chicory
       Bailey's Irish cream                    in barleywine, 6-15
          emulating, 12-15                  Chimay
       barleywine, 6-2, 6-3, 6-5, 6-6, 6-      emulating, 9-8, 9-9, 9-26, 9-39
       7, 6-8, 6-11, 6-12, 6-13, 6-14, 6-   Chinese yellow lump sugar
       15                                      in lager, 2-6
       basil                                chocolate
          honey ale, 7-24                      in stout, 5-34
       Bass ale                             Christmas beers
          emulating, 1-20, 1-21, 1-29, 1-      ale, 1-15, 7-2, 7-5, 7-8, 7-14,
          35, 1-37, 1-42, 1-48                 7-15, 7-18, 7-30
       bay leaves                              lager, 7-19
          in mead, 10-18                       stout, 5-40
       belgian ale, 9-39, 9-42                 wheat, 7-32
       berliner weisse, 3-11                   wheat ale, 3-3
       bitter                               cider, 11-1, 11-2, 11-3, 11-4, 11-
          black, 9-7                        5, 11-6, 11-7, 11-8, 11-9, 11-10
          pumpkin, 8-10                     cilantro
       bitter ale, 1-6, 1-14, 1-18, 1-38,      in pumpkin bitter, 8-10
       1-48, 1-56                           cinnamon
       blackberries                            in ale, 7-5, 7-8, 7-14, 7-15, 7-
          in stout, 8-6, 8-29                  18, 7-20, 7-25
          in wheat beer, 8-30                  in brown ale, 7-28
       blueberries                             in cider, 11-7, 11-9
          in ale, 8-1                          in ginger beer, 7-21
          in brown ale, 8-25                   in lager, 7-19
          in mead, 10-3, 10-12                 in mead, 10-21
          in stout, 8-4                        in pumpkin bitter, 8-10
          liquer, 12-2                         in spiced spruce beer, 9-14
       bock, 2-12, 2-15, 2-18, 2-21            in stout, 5-40
          dopplebock, 6-1, 6-7, 6-9, 6-16   cinnamon candy
          maibock, 2-10                        in apple ale, 8-14
       Boundary Waters Beer                 cloves
          emulating, 1-51                      in ale, 7-14, 7-15, 7-18, 7-25
       braggart, 9-38                          in brown ale, 7-28
       briar                                   in cider, 11-7
          in mead, 10-18                       in fruit ale, 8-20
       brown ale, 7-28, 7-35, 8-25, 9-2,       in spiced spruce beer, 9-14
       9-4, 9-5, 9-16, 9-28                    in stout, 5-40
          spiced, 7-36                      coffee
       brown sugar                             in ale, 9-13
          in ale, 7-14                         in porter, 5-24
          in barleywine, 6-14                  in stout, 5-20, 5-21, 5-34, 5-36
          in brown ale, 9-5                 coriander
          in cider, 11-4                       in absinthe, 12-19
          in old ale, 9-10                     in ale, 7-17, 7-29
          in pale ale, 1-5, 1-20, 1-29         in root beer, 12-12
          in Trappist ale, 9-12, 9-18          in wit, 9-34
       Budweiser                            corn
          emulating, 2-24                      in pale ale, 1-58
       cardamon                             corn stalk beer
          in absinthe, 12-19                   historical, 13-8
          in ale, 7-5                       Corsendonk
          in wit, 9-34                         emulating, 9-26
       cherries                             cranberries
          in ale, 8-5                          in ale, 8-9, 8-31
          in honey wheat beer, 8-24            in cider, 11-5
                                        Index-2


                                         Index
          in mead, 10-11, 10-25                1763, 13-7
       cream ale, 1-55                         1775, 13-9
       cyser, 10-6, 10-22                      1970's, 13-4, 13-5
       dandelion wine, 12-17, 12-18            corn stalk beer, 13-8
       demarara                                lemon beer, 13-15
          in pale ale, 1-20                    mead, 13-11, 13-12, 13-13
       dopplebock, 6-1, 6-7, 6-9, 6-16         prohibition recipes, 13-1, 13-3
       Dos Equis                               spruce beer, 13-10
          emulating, 2-10                   holiday beer, (see "Christmas
       Double Diamond                       beers")
          emulating, 1-28                   honey
       dry beer, 1-2                           basil ale, 7-24
       dunkelweizen, 3-5                       braggart, 9-38
       egg whites                              i n wheat beer, 3-10
          in ginger beer, 12-13                in ale, 1-50, 7-18, 9-14
       elderberry wine, 12-22, 12-23           in barleywine, 6-14
       fennel                                  in Christmas beer, 1-15, 7-32
          in absinthe, 12-19                   in ginger beer, 7-6, 7-21, 7-27,
          in lager, 7-11                       12-13
       Fenner, Thomas, 13-6                    in lager, 7-19
       fest, 2-25, 2-26                        in pale ale, 1-41, 1-58
       Finland                                 in root beer, 12-12
          Sima, 12-14                          in spiced ale, 7-2, 7-29, 7-31,
       framboise, 8-8, 8-13, 8-19              7-32
       Franklin, Benjamin, 13-10               in stout, 5-40
       fruit beer                              in weizen, 3-1
          generic, 8-7                         mead, 10-1
       Full Sail Ale                           with wheat, 1-15, 3-7
          emulating, 1-34                   imperial stout, (see "Russian
       Fuller's London Pride                imperial stout")
          emulating, 1-48                   India pale ale, 1-13, 1-24, 1-26,
       Gammel Brygd                         1-30, 1-31, 1-32, 1-36, 1-52
          emulating, 2-29                   Irish Cream, 12-15
       garlic beer, 7-3, 7-12, 7-22         jalapeno peppers
       ginger                                  in ale, 7-10
          and honey ale, 7-27                  in lager, 7-26
          in ale, 7-1, 7-2, 7-5, 7-8, 7-    Kahlua
          15, 7-18, 7-20, 7-21                 emulating, 12-15
          in cider, 11-7, 11-9              kahlua
          in fruit ale, 8-20                   emulating, 12-21
          in lager, 7-19                    kahlua extract
          in mead, 10-13                       in stout, 5-50
          in porter, 5-44                   kiwis
          in pumpkin bitter, 8-10              in mead, 10-11
          in spiced ale, 7-31               kolsch, 9-25, 9-36
          in spiced spruce beer, 9-14       kvass, 12-10, 12-11, 12-16
          in stout, 5-40                    lager
       ginger ale, 12-8                        amber, 2-20, 2-22
       ginger beer, 7-1, 7-3, 7-6, 7-7, 7-     american, 2-24
       16, 7-21, 12-5, 12-7, 12-9, 12-13       bock, 2-12, 2-15, 2-21
       glog, 12-1, 12-24                       cherry, 8-3
       Guinness                                dopplebock, 6-1, 6-7, 6-9
          emulating, 5-37, 5-52                emulating with ale techniques,
       Harpoon winter warmer                   9-15
          emulating, 7-25                      fennel, 7-11
       hefe-weizen, 3-16                       fest, 2-25, 2-26
       history                                 golden, 2-17
          1700's, 13-6, 13-8, 13-10            maerzen, 2-9, 2-10
                                        Index-3


                                         Index
          maibock, 2-10                        traditional, 10-16, 10-20, 10-
          malz bier, 2-1                       21, 10-23
          Munich-style, 2-16                meat
          pale, 2-2, 2-3, 2-4, 2-5, 2-6,       in cider, 11-11
          2-8, 2-14, 2-19, 2-27, 2-28       melomel, 10-4, 10-11
          pilsner, 2-7, 2-11, 2-23          metheglin, 10-13, 10-18, 13-11
          spiced, 7-19                      microwave mash, 3-14
          wheat, 2-13                       mild ale, 1-12, 1-46
       lambic, 8-8, 9-22                    milk stout, 5-48
       lambic ale, 8-13                     millet
       lemon                                   in pale ale, 1-58
          beer, 13-15                       mixed drinks
          in ale, 8-20                         Romulan ale, 12-6
          in cider, 11-7                    molasses
          in ginger beer, 12-13                in ale, 7-5
          in mead, 10-10                       in brown ale, 9-16
       Liberty Ale                             in scotch ale, 9-1
          emulating, 1-32, 1-39             Moretti
       Liberty ale                             emulating, 2-20
          emulating, 1-43                   Munich-style lager, 2-2, 2-14, 2-16
       liberty ale                          Murphy's stout
          emulating, 1-57                      emulating, 5-66
       liquer                               nutmeg
          berry, 12-2                          in brown ale, 7-28
          tea, 12-7                            in cider, 11-7
       Lyle's syrup                            in fruit ale, 8-20
          in pale ale, 1-9                     in ginger beer, 7-21
       Mackeson's                              in lager, 7-19
          emulating, 5-2, 5-3, 5-7          oatmeal
       maerzen, 2-9                            in pale ale, 1-58
       maibock, 2-10, 2-18                  oatmeal stout, 5-1, 5-8, 5-10, 5-
       maize                                29, 5-30, 5-31, 5-32, 5-33, 5-43,
          in pale ale, 1-9, 1-58            5-46, 5-51, 5-57, 5-58, 5-64, 5-65
       malz bier, 2-1                       oatmeal wheat stout, 5-12
       maple                                old ale, 1-49, 9-10, 9-19, 9-30
          in cider, 11-7                    Old Peculier
          in mead, 10-19, 10-24                emulating, 1-49, 9-10, 9-30
          in pale ale, 7-34                 orange
          in stout, 5-73, 7-9                  in ale, 7-15, 7-18, 7-29, 8-20
       maple wine, 10-24                       in brown ale, 7-28
       marjoram                                in ginger beer, 7-21
          in absinthe, 12-19                   in lager, 7-19
       mead, 10-1, 10-7, 10-8, 10-9, 10-       in mead, 10-13, 10-15
       10, 10-14                               in spiced spruce beer, 9-14
          ale, 10-21                           in stout, 5-40
          ale-like, 10-17                      in wit, 9-34
          blueberry, 10-3, 10-12            orange peel
          cranberry, 10-25                     in Christmas beer, 1-15
          cyser, 10-6, 10-22                pale ale, 1-1, 1-4, 1-5, 1-7, 1-8,
          maple, 10-24                      1-9, 1-10, 1-11, 1-16, 1-17, 1-19,
          melomel, 10-11                    1-20, 1-21, 1-22, 1-23, 1-25, 1-27,
          metheglin, 10-13, 10-18           1-29, 1-33, 1-34, 1-35, 1-37, 1-42,
          orange, 10-15                     1-43, 1-44, 1-45, 1-47, 1-53, 1-54,
          peach, 10-4                       1-55, 1-57, 1-59, 1-60
          prickly pear cactus, 10-2         peaches
          pyment, 10-5                         in ale, 8-27
          sweet, 10-11                         in mead, 10-4
                                            pepper beer, 7-10
                                        Index-4


                                         Index
       peppermint                           sarsparilla
          in absinthe, 12-20                   in root beer, 12-12
       peppers                              sassafras
          in ale, 7-10                         in root beer, 12-12
          in lager, 7-26                    Scotch ale, 9-1, 9-3, 9-11, 9-21,
       Pete's Wicked Ale                    9-31, 9-32, 9-37
          emulating, 1-59                   scrumpy, 11-11
       pilsner, 2-7, 2-11, 2-23             serrano peppers, (see "jalapeno
       Pilsner Urquell                      peppers")
          emulating, 2-11, 2-23             Sierra Nevada pale ale
       plums                                   emulating, 1-43
          in ale, 8-20                      sierra nevada pale ale
       porter, 4-12, 5-15, 5-16, 5-22, 5-      emulating, 1-53
       24, 5-25, 5-27, 5-35, 5-38, 5-44,    sima, 12-14
       5-45, 5-54, 5-56, 5-60, 5-61, 5-63,  smoked beer, 4-2, 4-13
       5-68, 5-70, 8-23                     smoked porter, 4-12
       prickly pear cactus                  sour mash, 4-7, 4-10
          mead, 10-2                        spruce
       problems                                in ale, 7-23
          excessive sweetness, 1-6          spruce beer, 7-4, 7-13, 9-14, 13-10
       pumpkin                              steam beer, 4-1, 4-3, 4-4, 4-5, 4-
          historical recipe, 13-8           6, 4-8, 4-9, 4-11
          in ale, 8-28                      stout, 5-65
          in bitter ale, 8-10                  blackberry, 8-6, 8-29
       pyment, 10-5                            blueberry, 8-4
       raisins                                 coffee, 5-20, 5-21, 5-36, 5-50
          in cider, 11-9, 11-11                coffee chocolate, 5-34
          in elderberry wine, 12-22            double, 5-23, 5-39, 5-42
          in kvass, 12-16                      dry, 5-4, 5-5, 5-6, 5-9, 5-13,
          in mead, 10-20                       5-14, 5-17, 5-18, 5-19, 5-26, 5-
       raspberries                             37, 5-41, 5-52, 5-55, 5-60, 5-
          framboise, 8-8, 8-13, 8-19           62, 5-67, 5-69
          in ale, 8-15, 8-21, 8-22, 8-27       maple, 5-73, 7-9
          in cider, 11-5                       milk, 5-48
          in porter, 8-23                      oatmeal, 5-1, 5-8, 5-10, 5-29,
          in Russian imperial stout, 8-12      5-30, 5-31, 5-32, 5-33, 5-43, 5-
          in wheat beer, 8-30                  46, 5-51, 5-57, 5-58, 5-64, 5-65
          liquer, 12-2                         oatmeal wheat, 5-12
       rauchbier, (see "smoked beer")          raspberry Russian imperial, 8-12
       red ale, 9-20, 9-27                     Russian imperial, 5-11, 5-46, 5-
       Redhook                                 72
          emulating, 1-56                      spiced, 5-40
       rice                                    sweet, 5-2, 5-3, 5-7, 5-28, 5-66
          sake, 12-3                        strawberries
       rice syrup                              in ale, 8-16, 8-26
          in ale, 9-13                      strong ale, 6-4
       Romulan ale, 12-6                    sweetness
       root beer, 12-4, 12-12, 13-16           excessive, 1-6
       roses, 13-2                          tangelos
       Russian imperial stout, 5-11, 5-46,     in spiced ale, 7-31
       5-72, 8-12                           tea
       rye                                     in lager, 7-11
          in porter, 5-61                      in mead, 10-8, 10-9, 10-11
          in wit, 9-34                         liquer, 12-7
          kvass, 12-10, 12-16               Theakston's, (see "Old Peculier")
       sake, 12-3                           thyme
       Samuel Adams                            in mead, 10-18
          emulating, 1-22, 2-27
                                              5                                        Index-


                                         Index
       Trappist ale, 9-8, 9-9, 9-12, 9-18,
       9-26, 9-41
       Traquair House Scotch ale
          emulating, 9-31
       vanilla
          in spiced ale, 7-25
       Vienna-style lager, 2-9
       Washington, George, 13-7
       wee heavy, 9-19, 9-37
       weisse, 3-11, 3-18
       weizen, 3-1, 3-2, 3-6, 3-8, 3-15,
       3-17, 3-18
       wheat
          amber, 3-4, 3-9
          berliner weisse, 3-11
          cherries and honey in, 8-24
          dunkelweizen, 3-5
          hefe weizen, 3-16
          holiday ale, 3-3, 7-32
          honey wheat ale, 3-7
          in Christmas beer, 1-15
          in pale ale, 1-17
          in Trappist ale, 9-12, 9-18
          lager, 2-13
          oatmeal stout, 5-12
          red ale, 3-20
          weisse, 3-18
          weizen, 3-1, 3-2, 3-6, 3-8, 3-
          10, 3-15, 3-17, 3-18
          wit, 9-34
          with honey, 1-15
       wheat beer
          blackberry, 8-30
          raspberry, 8-30
       wild rice
          in amber ale, 1-51
       wintergreen
          in root beer, 12-12
       wit, 9-34
       wormwood
          in absinthe, 12-19, 12-20
       Xingu
          emulating, 5-47
       yeasts
          comparisons, 1-3
       Young's Special London Ale
          emulating, 1-60
       Youngs Oatmeal Stout
          emulating, 5-64









                                        Index-6
 
