How to Brew

Here is a short video on how to brew a basic extract recipe from the American Homebrewers Assoc.

Partial Mash Brewing

If you would like to explore more advanced levels of brewing without going to the all grain style, check out the partial mash section.

Getting Bitterness from Hops

If you would like to know how hops contribute bitterness to your brew, click here.

Recipes

Alaskan Amber Recipe

Here's an easy recipe for one of the Northwests most popular brews.

7 lbs Light Malt Extract

1 lbs Crystal 80L

1/2 oz Cascade Hops(Boiling) 60 mins

1/4 oz Sterling/Saaz Hops 40 mins

1/4 oz Cascade Hops 40 mins

1/2 oz Sterling/Saaz Hops 20 mins

1/4 oz Sterling/Saaz Hops 2 mins

Wyeast 1007 German Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal malt to 1.5 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add malt extract and boiling hops. Boil for 20 mins. Add 1/4 oz each of Cascade and Sterling/Saaz hops. Continue to boil for 20 mins. Add 1/2 oz of Sterling/Saaz hops. Continue to boil for 18 mins. Add 1/4 oz of Sterling/Saaz hops. Continue to boil for 2 mins. Sparge with cold water than add the worth to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week, rack to a secondary fermenter. Let it age to clarity, then bottle or keg.

Amarillo Bitter

A simple beer with complex flavors. Unlike other IPAs and Bitters this has very little sweet character to counter the bitterness. I didn’t use any Crystal Malt for color or caramel taste. The Victory malt contributes a nutty flavor and full body. It’s the hops that make this beer. IT IS BITTER and not for the squeamish.

7 lbs Light Malt Extract

1 lb Dry Light Malt Extract

2 lbs Victory Malt

3 oz Amarillo Hops 25 HBUs (Boiling) 60 min

1 oz Amarillo Hops (Flavor) 30 min

2 oz Amarillo Hops (Aroma) 2 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Victory Malt to 2 gals. of cold water and bring to a boil. Remove the Victory Malt and add the LIght Malt Extract and Dry Light Malt Extract then bring back to a boil. Add 3 oz Amarillo hops. Boil for 30 mins. Add 1 oz Amarillo hops. Boil for 28 mins. Add 2 oz Amarillo hops. Boil for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 2 weeks then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Anchor Steam Beer

A pioneer beer in the craft brewing industry, unique because it uses a lager yeast but ferments at ale temperatures.

7 lbs Light Malt Extract

1 lb Crystal 80 L Malt

1 1/2 oz Nor. Brewers Hops 15 HBUs(Boil)

1/2 oz Nor. Brewers Hops(flavor: 15 min)

1/2 oz Nor. Brewers Hops(aroma: 2 min)

Wyeast California Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Northern Brewers hops. Boil for 45 mins. Add 1/2 oz of Northern Brewers hops and continue to boil for 13 minutes. Add 1/2 oz of Northern Brewers hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Arrogant Bastard Clone

Stone Brewing has never given up this recipe but it has fostered a hundred clone recipes from frustrated brewers attempting to copy it. This recipe is as close as I have found. This wonderful brew possesses myriad great flavors, from an initial malt bite to a wonderful hop aftertaste.

7 lbs Light Malt Extract

2 lbs Dry Light Malt Extract

1 lb Belgian Special-B Malt

1⁄2 lb Belgian CaraVienne Malt

1⁄2 lb Belgian CaraMunich Malt

1⁄2 lb Belgian Biscuit Malt

2 1⁄2 oz Chinook Hops 30 HBUs(Bittering)60 min

2 oz Columbus Hops (Flavoring) 20 min

2 oz Cascade Hops (Aroma) 2 min

Wyeast British Ale Yeast

1 tsp Amylase Enzyme

Add the cracked grains to 2 gals. of cold water and bring to a boil. Remove the grains and add the LIght Malt Extract and Dry Light Malt Extract then bring back to a boil. Add 2 1/2 oz Chinook hops. Boil for 40 mins. Add 2 oz Columbus hops. Boil for 18 mins. Add 2 oz Cascade hops. Boil for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast and 1 tsp of Amylase Enzyme when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 2 weeks then bottle or keg.

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Barley Wine

It's the biggest of beers. So high in alcohol, 8% to 9%, a wine yeast is needed to complete the fermentation. They are best aged for 2 months or longer before bottling and will improve with months of aging.

14 lbs Light Malt Extract

1 lb British Crystal 55L

1/2 lb Carapils

1 1/2 oz Magnum Hops 22 HBUs (Boiling)

1 oz Mt Hood Hops (Flavor) 5 min

1 oz Mt Hood Hops (Flavor) Dry Hop

2 pkg Pasteur Champagne Yeast(re-hydrated)

1 tsp Amalase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

1 pk Dry Champagne yeast(bottling)

Add cracked Crystal and Carapils Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Magnum Hops. Boil for 55 mins. Add 1 oz of Mt Hood Hops and boil for 5 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the re-hydrated Champagne yeast and 1 tsp of Amylase Enzyme when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Mt Hood hops(in a hop bag). Let it age 2 months in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Add an additional pack of Dry Champagne yeast, stir gently then bottle.

Bass Ale

7 lbs Light Malt Extract

1 lb British Crystal Malt

1 oz N Brewer 10 HBUs(Boiling) 60 min

1/2 oz N Brewer(Flavor) 15 min

1/2 oz N Brewer(Aroma) 2 min

Wyeast British Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Crystal Malt 1 1/ 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz of N Brewer hops. Boil for 45 mins. Add 1/2 oz of N Brewer hops and continue to boil for 13 mins. Add 1/2 oz of N Brewer hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Belgian White (witbier)

Belgian white ale is typically brewed with wheat and barley malt, lightly hopped, and spiced with a combination or orange peel and coriander. The color, as the name suggests, is pale yellow to cloudy white. As a malt extract recipe, it's difficult to make a pale beer when the extracts tend to make a darker beer (especially English malts). So, for this recipe we will also use honey to lighten the beer and a small mash of pale malt and unmalted wheat for cloudiness.

5 lbs Dry Wheat Malt Extract

1 lb Honey

1 lb Unmalted Wheat

1 lb 2-row Pale Malt

1 oz Hallertauer 4 HBUs(Boiling)

1 oz Coriander (10 min)

1 oz Sweet Orange Peel (10 min)

Wyeast Belgian White 3944

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked unmalted wheat and pale malt to 1/2 gal of 170º water. This mixture will stabilize at 150º. Hold at that temperature for 1 hour. Sparge(rinse) the grain through a strainer or colander into a kettle with 1 1/4 gal. of 170º water. Discard the grain. Add the Wheat Malt Extract and Honey then bring to a boil. Add 1 oz Hallertauer hops. Boil for 50 mins. Add 1 oz cracked coriander and 1 oz of sweet orange peel and continue boiling for 10 mins. Sparge the hops and spices with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Bill's Pils

If you are fond of American Style Lagers but are put off by the lack of flavor, try this one. It's light in color, rich, full-bodied, and loaded with hops. This is a great way to test the contributions that one type of hop can give to a beer. Don't be afraid to substitute Saaz, Hallertau, Spalt, Liberty, or Mt. Hoods.

5 lbs Extra Light Dry Malt Extract

1 lb Rice Syrup Solid

1/2 lb Victory Malt

1 1/2 oz Tettnanger Hops(boiling)8 HBUs

1/2 oz Tettnanger Hops(flavor)30 mins

1/2 oz Tettnanger Hops(flavor)15 mins

1/2 oz Tettnanger Hops(flavor)5 mins

1 oz Tettnanger Hops(aroma)steep

Wyeast Lager Yeast #2007 Pilsen

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Victory malt to 2 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add the malt extract, rice syrup solids, and boiling hops. Boil for 30 minutes, then add 1/2 oz flavor hops. Continue boiling for 15 minutes. Add another 1/2 oz of flavor hops. Continue boiling for 10 minutes. Add another 1/2 oz of flavor hops. Boil for 5 minutes. Remove from heat and add 1 oz of aroma hops and steep for 10 minutes. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast to 70º fermenter. Drop fermenter temp to between 45º to 55º. After fermentation, transfer to secondary and lager at 34º for 3 weeks.

Bobs' Bacchanalian Barley

This is a wonderfully hoppy beer worthy of the god of drunken revelry. The large amount of hops create great character without making this a bitter beer. The Centennial hops provide a fabulous aroma that keep you going back for more. This requires a partial mash of the grains to extract the malty sweetness to help balance this out. The six row barley is used in conjunction with the adjunct grains to compensate for the lack of enzymatic power and increase the extract yield. (fear not the big words, it just makes me feel like I know what I'm talking about).

Please be advised that if you make this beer Olympic Brewing, its subsidiaries, and its employees take no responsibility for your increased rabble rousing and failure to mow the lawn.

8 lbs Light Malt Extract

1/2 lb Crystal Malt 20L

1/2 lb Crystal Malt 40L

1/2 lb Crystal Malt 80L

1/2 lb Wheat Malt

1 lb 6 Row Barley

2 oz Crystal hops (boiling: 60 min)

2 oz Cascade hops (flavor: 30 min)

1 oz Centennial hops (aroma: 2 min)

1 oz Centennial hops(dry hop: secondary or keg)

1 pk Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Soak the Crystal malt, Wheat malt, and 6 Row Barley in 2 gallons of 156º for an hour. Sparge with 1 gallon of 170º water (a grain bag and colander will work well for this). Bring to a boil and add malt extract. Add 2oz of Crystal hops and boil for 30 minutes. Add 2oz of Cascade hops and continue to boil for 28 minutes. Add 1oz of Centennial hops and boil for two minutes. Add to fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. Add 1oz of Centennial to the carboy if bottling. If kegging add the hops to the keg(the last couple beers are incredible). Bottle and let age two weeks.

Bourbon Porter

Watch for this new trend in brewing. Adding Liquor flavoring opens the door to all sorts of new beers.

7 lbs Amber Malt Extract

1 lbs Crystal Malt 80L

1/2 lb Chocolate Malt

1/2 lb Roast Barley

2 oz Fuggles 10 HBUs (Boiling) 60 min

1/2 oz Goldings (Flavor) 3 min

2 50ml Top Shelf Bourbon Flavor

2 50ml Top Shelf Mellow Oak Flavor

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Crystal Malt, Chocolate Malt, and Roast Barley to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Amber Malt Extract then bring to a boil again. Add 2 ozs of Fuggles hops. Boil for 57 mins. Add 1/2 oz of Golding hops and continue to boil for 3 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. Add the Bourbon and Mellow Oak Flavoring at bottling time. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

Anhowsyer Bush - Bud Clone

From the beer factories that gave you Spuds McKenzie, Louie the Lizard, and "born on dating" comes this Bud clone. Yes, it is light and less flavorful than the beers that usually grace these pages. But, sometimes you need to make beer for mass consumption at weddings, parties, wakes, etc.

4 lbs Ex Light Dry Malt Extract

1 lb Rice Syrup Solids

1 oz Tettnang Hops 5 HBUs(Boiling)

1 oz Tettnang Hops(flavor: 10 min)

Wyeast Pilsen Lager or Vierka German Lager Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the Ex Light Dry Malt Extract and Rice Syrup Solids to 1 1/2 gals of cold water and bring to a boil. Add 1 oz Tettnang hops. Boil for 50 mins. Add 1 oz of Tettnang hops and continue to boil for 10 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. If you use the Pilsen Lager Yeast, ferment at 55º for 10 days. Rack to a secondary fermenter. Let it age 2 weeks in secondary at 35º then bottle or keg. If you use the Vierka German Yeast, ferment at 70º for 1 week. Rack to a secondary fermenter. Let it age 2 weeks in secondary at 55º then bottle or keg.

Christmas Spiced Beer

During the holiday season, local breweries turn out some specialty beers meant to get you in the Christmas spirit. Usually these beers are either higher than usual versions of dark ales and lagers (Winterbrau, Old Ales, and Barley Wines) or something flavored with seasonal spices. Below is a version that has been around for many years with the same core recipe, a red ale, lightly hopped with a bold spice character from ginger, cinnamon, orange peel, and clove.

This beer is made as much for the brewer as it is for gifts at Christmas.

7 lbs Light Malt Extract

2 lbs Honey

1/2 lb Crystal Malt 20L

1/8 lb Roast Barley

2 oz Cascade hops(boiling: 60 min) 14 HBUs

1/2 oz Cascade hops (aroma: 2 min)

1/2 oz Dried Ginger

2 oz Dried Sweet Orange Peel

3 tsp Ground Cinnamon

1 pk Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt and Roast Barley to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Honey then bring to a boil again. Add 2 oz Cascade hops. Boil for 50 mins. Add ginger, orange peel, and cinnamon and continue to boil for ten minutes. Add 1/2 oz of Cascade hops and continue to boil for 2 minutes. Add to fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Cream Ale

Most beer styles are formulated for extremes. Extreme hops, extreme malt, extreme alcohol. This beer is less. Without sacrificing flavor, this beer has a clean, light style and drinkable on those hot summer days when extreme beer won't due.

5 lbs Dry Ex Light Malt Extract

3/4 lb Munich Malt

1/2 lb Biscuit Malt

1 oz Tettnang Hops 6%(Boiling) 60 mins

1 oz Crystal Hops(Flavor) 2 mins

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Munich and Biscuit Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Extra Light Malt Extract then bring to a boil again. Add 1 oz Tettnang hops. Boil for 58 mins. Add 1 oz of Crystal hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

Cream Stout

Ready for a smooth stout, a stout that has lots of body but little bite. Then you are ready for Cream Stout. By using smaller amounts of Chocolate Malt and Roast Barley, but heavy additions of Crystal Malt and Malto Dextrin, you can make a stout smooth as velvet with a light coffee and chocolate flavor. It’s as smooth as cream without actually adding cream. If you enjoy Murphys, Beamish, or Sam Adams Cream Stout, you’ll like this.

5 lbs Dry Amber Malt Extract

1 lb Dry Wheat Malt Extract

1 lb Malto Dextrin

1 lb Crystal Malt 120 L

1/2 lb Chocolate Malt

1/2 lb Roast Barley

2 oz Kent Goldings 11 HBUs (Boiling) 60 min

Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Crystal Malt, Chocolate Malt and Roast Barley to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Dry Amber Malt Extract, Dry Wheat Malt and Malto Dextrin then bring to a boil again. Add 2 ozs of Kent Golding hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Welcome Bock

Doppelbocks are brewed for celebration and this one is no different Doppel or Double Bocks are high alcohol, dark, sweet, and malty lagers. The chocolaty malt character comes from a healthy portion of a dark German crystal malt, called CaraMunich, and chocolate malt. The high alcohol is a product of 10 lbs of malt extract, lightly hopped to bring out it's sweet character.

7 lbs Light Malt Extract

3 lbs Dry Light Malt Extract

1 lb German CaraMunich Malt

1/2 lb Chocolate Malt

1 1/2 oz Perle Hops 15 HBUs (Boiling) 60 mins

Wyeast Bavarian Lager Yeast

1 tsp Amylase Enzyme

Add cracked CaraMunich Malt and Chocolate Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Alexander's Light and Dry Light Malt Extract then bring to a boil again. Add 1 1/2 oz Perle hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º When fermentation begins, move to a cooler spot and ferment at 55º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Dubbel Trouble

When you're ready for the Belgian beer experience, try this one. With a gravity of 1.070 you can expect a higher than normal alcohol content, a raisin and light chocolate flavor from the candi (beet) sugar and Belgian grains, a light hop character, and a slight spiciness from the Belgian yeast. It is best served with desert or as desert.

7 lbs Light Malt Extract

1 lb Dry Light Malt Extract

1 lb Dark Candi Sugar

1/2 lb Belgian Caramunich

1/4 lb Belgian Special B

1 1/2 oz Goldings hops(60 min) 9 HBUs

1 oz Sterling/Saaz hops(Steep)

1 pk Wyeast Belgian Abbey Ale Yeast

1 1/4 cup Dry Malt Extract (for bottling)

Add cracked Belgian Caramunich and Belgian Special B to 2 gals of cold water and bring to boil. Remove the grain. Add the light malt extract, dry light malt extract, candi sugar and bring to a boil again. Add 1 1/2 oz Goldings hops. Boil for 60 mins. Add 1 oz of Sterling/Saaz hops. Turn off the heat and steep for 5 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Dunkel

Back in the 70's, imported beer began to take a bite out of the factory beers' sales. To compete with the flood of Heineken, St. Pauli Girl, and Becks coming into the country, domestic breweries began experimenting with dark lagers. Brands like Michelob Dark appeared along with ads depicting its European flavor difference with characters sniffing bottle caps to show their good taste. What these breweries were actually making were Dunkels; brown to black lagers, lightly hopped, and a very light roast malt character. If you're in the mood for a clean crisp beer with a light body but dark overtones, give this a try.

7 lbs Amber Malt Extract

3/4 lb Munich Malt

2 oz Light Roast Barley 350L

2 oz Chocolate Malt 350L

3/4 oz Perle Hops 8.3%(Boiling) 60 mins

1 oz Perle Hops(Flavor) 10 mins

Wyeast 2308 Munich Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Munich and Roast Barley and Chocolate malt to 1.5 gals of 150º water and hold for 30 mins. This will extract fermentable sugars from the Munich. Remove the grain and bring to a boil. Add malt extract and bring to boil again. Add Perle hops. Boil for 50 mins. Add 1 oz of Perle hops. Continue to boil for 10 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

Dunkelweizen

7 lbs Wheat Malt Extract

1/2 lb Munich Malt

3/4 lb Chocolate Wheat Malt

1 1/2 oz Hallertauer 6 HBUs(Boiling)

Wyeast Wiehenstephan or Bavarian Wheat

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Munich Malt and Chocolate Wheat Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertauer hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Eric The Red (Snow Cap Clone)

7 lbs Light Malt Extract

4 lbs Dry Light Malt Extract

1/4 lb Roasted Barley

1/2 lb Crystal Malt 20L

1 1/2 oz Columbus Hops 15%(Boiling) 60 mins

1/2 oz Columbus Hops 15%(Boiling) 30 mins

1/2 oz Cascade Hops(Aroma) 2 mins

Wyeast American Ale Yeast 1056

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Roast Barley and Crystal malt to 2 gals of cold water and bring to boil. Remove the grain. Add the light malt extract and bring to a boil again. Add 1 1/2 oz Columbus hops. Boil for 30 mins. Add 1/2 oz of Columbus hops. Continue to boil for 28 mins. Add 1/2 oz of Cascade hops. Continue to boil for 2 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age 1 weeks in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

ESB

For the hop heads. You'll get a puckering bitterness from the Nugget hops with plenty of flavor and aroma from the Goldings and Fuggles. Very hoppy, very British.

7 lbs Light Malt Extract

1 lb Crystal Malt 40L

1 oz Nugget(boiling: 60 min) 14 HBUs

1 oz Goldings(30 min)

1 oz Fuggles(10 min)

1 oz Goldings(Steep)

1 pk Wyeast Special London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Light Malt Extract then bring to a boil. Add 1 oz Nugget hops. Boil for 30 mins. Add 1 oz Goldings hops and continue boiling for 20 mins. Add 1 oz of Fuggles hops and continue boiling for 10 mins. Shut off heat. Add 1 oz of Goldings hops, cover and steep for 5 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Fat Tire

From New Belgium Brewing who have made a fortune cloning recipes from the Belgian monks. This beer is an amber Dubbel style. It is rich, nutty, with a raisin tone from Belgian Special 'B' malt.

7 lbs Light Malt Extract

1 lb Special 'B'

1/2 lb Crystal Malt 120L

1/2 lb Munich Malt

1 oz Northern Brewers Hops 7 HBUs (Boiling)

1 oz Sterling/Saaz Hops (Flavor) 15 min

Wyeast 1214 Belgian Abbey Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Special 'B', Crystal, and Munich Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz Northern Brewer Hops. Boil for 45 mins. Add 1 oz of Sterling/Saaz Hops and boil for 15 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket

First Frost Ale

Every autumn brings a new batch of the "winter warmer" ales. It's as predictable as a Seahawk slump, except the ales are more palatable. Most of these winter warmers are higher alcohol brews, but that's all they have in common. For most micro breweries, making the same beer all year can be tedious. The winter warmers give the brewmaster a chance to experiment with different combinations of malts and hops, but whatever the mixture, it's usually over the top. First Frost is a big beer too. It's dark brown and full of malt flavor but not overly sweet. At 7%, it will keep you warm, but not put you to sleep. We use Centennial hops to add a slight bitter taste and Willamette hops for finish. The real surprise in this beer is a stick of brewers licorice at the end of the boil. It's optional, if you don't like licorice, but it accompanies this beer just fine.

7 lbs Light Malt Extract

3 lbs Light Dry Malt Extract

1 lb British Crystal Malt 50-80 L

1/2 lb Belgian Caramunich Malt

1/2 lb Special B Malt

2 oz Centennial 25 HBUs(Boiling) 60 min

1 Brewers Licorice stick 10 min

1 oz Willamette(Flavor) 2 min

Wyeast American Ale Yeast

1 tsp of Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked British Crystal Malt, Caramunich Malt, and Special B Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract and Dry Light Malt Extract then bring to a boil again. Add 2 ozs of Centennial hops. Boil for 50 mins. Add I stick of Brewers Licorice and boil for 8 mins. Add 1 oz of Willamette hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Full Sail Amber

I get a request for this beer at least once a week, so with the help of the Full Sail website, I developed this clone. This Amber should be pretty close to the original. It has a deep amber brown color, caramel and chocolate flavors, balanced with hops but not bitter, and spicy hop aroma. It's a beer for all seasons.

7 lbs Light Malt Extract

2 lb Crystal Malt 80 L

1/4 lb Chocolate

2 oz Cascade 15 HBUs(Boiling) 60 min

1 1/2 oz Mt Hood(Aroma) 2 min

Wyeast American Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Crystal Malt and Chocolate Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 2 ozs of Cascade hops. Boil for 58 mins. Add 1 1/2 oz of Mt Hood hops and continue to boil for 2 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

German Pils

Pilsner, or Pils for short, are lager (cold fermented and aged) beers. Most people associate Pils with light lagers like Bud or Miller. The original is still light in color but more flavorful in both malt and hop characteristics. Originating in Eastern European countries of Czechoslovakia and Poland, Pilsners were modified and made on a larger scale by German Breweries. The difference is additions of corn or rice in the Czech styles but a strict adherence to purity (just malt, hops, water, and yeast) in a German Pils.

6 lbs Dry Ex Light Malt Extract

1/2 lb Light German Crystal Malt

1 1/2 oz Hallertau Hops 4.0%(Boiling) 60 mins

1/2 oz Hallertau Hops 4.0% 30 mins

1 oz Hallertau Hops 4.0% 10 mins

1 oz Hallertau Hops 4.0% 2 mins

Wyeast 2124 Bohemian Lager yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked the Crystal malt to 1.5 gals of water and bring to a boil. Remove the grain. Add malt extract and bring to boil again. Add 1 1/2 oz of Hallertau hops. Boil for 30 mins. Add 1/2 oz of Hallertau hops. Boil for 20 mins. Add 1 oz of Hallertau hops. Boil for 8 mins. Add 1 oz of Hallertau hops. Boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

Grad School Porter

This porter has a great roast malt flavor. Alcohol content is about 7% and is not overly sweet.

7 lbs Amber Malt Extract

3 lbs Dry Amber Malt Extract

1 lb Chocolate Malt

2 oz Northern Brewer Hops(Boiling) 14 HBU’s

Wyeast Irish Ale Yeast

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Chocolate Malt to 2 gals of cold water and bring to boil. Remove the grain. Add the liquid and dry Amber malt extract and bring to a boil again. Add 2 oz Northern Brewer hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows, rack to a secondary fermenter. Let it age 1 week in secondary, then bottle or keg. For bottling, use 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

Hazel Nut Brown Ale

7 lbs Light Malt Extract

1 lb Crystal Malt 120L

1/4 lb Roast Barley

1 1/2 oz Kent Goldings 8 HBUs(Boiling)

1/2 oz Kent Goldings (Aroma)

1 oz Hazel nut extract

1 pk Wyeast London

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal and Roast Barley to 2 gals of cold water and bring to boil. Remove the grain. Add the Light malt extract then bring to a boil again. Add 1 1/2 oz Golding hops. Boil for 58 mins. Add 1/2 oz Goldings for aroma and 1 oz of Hazel nut extract. Steep 15 mins. with kettle lid on. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 6 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 week in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Hefeweizen

A very popular German Wheat beer that owes its flavor character not from hops or specialty malts, but from a marriage of wheat and yeast. Hefe (German for yeast) weizen (wheat) is medium body, cloudy, slightly tart, with a banana and clove flavor from the Wiehenstephan yeast. For those who like a milder flavor, changing the yeast to the Bavarian Wheat style, you get a mellower almost vanilla taste.

7 lbs Wheat Malt Extract

1/2 lb Crystal 20 L Malt

1/2 lb Wheat Malt

1 1/2 oz Hallertauer 6 HBUs(Boiling)

Wyeast Wiehenstephan or Bavarian Wheat

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt and Wheat Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Wheat Malt Extract then bring to a boil again. Add 1 1/2 oz Hallertauer hops. Boil for 60 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Helles Bock

Light but malty, rich but clean. Helles Bock or Maibocks are the lighter versions of the more familiar dark chocolate Bock and Doppelbocks German Lagers. Like its darker cousin, Helles Bock is a little higher alcohol (1.060 OG) than the average brew. It is a lager that requires cold fermenting and cold aging for best results.

7 lbs Light Malt Extract

1 lbs Dry Light Malt Extract

1/2 lb Light German Crystal Malt

1/2 lb Victory Malt

2 oz Hallertau Hops 6.0%(Boiling) 60 mins

1 oz Sterling/Saaz Hops(Flavor) 15 mins

Wyeast 2206 Bavarian Lager

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal and Victory malt to 1.5 gals of water and bring to a boil. Remove the grain. Add malt extract and bring to boil again. Add Hallertau hops. Boil for 45 mins. Add 1 oz of Sterling/Saaz hops. Continue to boil for 15 mins. Sparge with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 55º for 1 week or until fermentation slows, rack to a secondary fermenter. Let it age to clarity in your refrigerator, two to three weeks is best, then bottle or keg.

Honey Ale

Simple and clean, easy to drink, always a crowd pleaser. These are just a few of the comments attributed to this beer. Not unlike Charlie Papazian's recipe for Crystal Honey Lager, this ale is as light as any commercial lager but with a distinct honey character and a fuller flavor with the addition of honey malt.

4 lbs Extra Light Dry Malt Extract

3 lbs Fireweed Honey

1/2 lb Honey Malt

1 1/2 oz Cascade Hops 10 HBUs (Boiling) 60 mins

1/2 oz Cascade Hops (Aroma) 1 min

Wyeast 1056 American Ale

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Honey Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Extra Light Dry Malt Extract and Fireweed Honey then bring to a boil again. Add 1 1/2 oz Cascade Hops. Boil for 59 mins. Add 1/2 oz of Cascade Hops and boil for 1 min. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Add yeast when the temp reaches 70º. Ferment at 65º for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Honey Porter

Honey Porter is a great light bodied dark ale. The honey increases alcohol and leaves a faint flowery aroma. The chocolate malt and dark crystal malt add a roast character without the bite of a stout. The color is reddish-black. Chinook hops create a balanced beer, not sweet, not bitter.

7 lbs Amber Malt Extract

1 lbs Honey

1/2 lb Crystal Malt 120L

1/2 lb Chocolate

1 1/4 oz Chinook hops(boiling: 60 min) 15 HBUs

1 pk Wyeast London Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt and Chocolate Malt to 1 1/2 gal of cold water and bring to a boil. Add the Amber Malt Extract and Honey then bring to a boil again. Add 1 1/4 oz Chinook hops. Boil for 60 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Burning Tsar Imperial Stout

An Imperial Stout which is thick, rich, 7% alcohol, balanced, not bitter. It could be considered a major food group.

7 lbs Amber Malt Extract

4 lbs Dry Amber Malt Extract

1/2 lb Crystal 120 L Malt

1/2 lb Roasted Barley

1/2 lb Black Patent

1 1/2 oz Magnum Hops 23 HBUs(Boiling)

1 oz Willamette Hops(flavor: 30 min)

1 oz Willamette Hops(flavor: 5 min)

Wyeast Irish Ale

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Crystal Malt, Roasted Barley, and Black Patent to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Amber Malt Extract then bring to a boil again. Add 1 1/2 oz Magnum hops. Boil for 30 mins. Add 1 oz of Willamette hops and continue to boil for 28 minutes. Add 1 oz of Willamette hops and boil for 2 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add the Irish Ale yeast and 1 tsp of Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Irish Red Ale

Irish Ales are malty and smooth with a copper color. It doesn't require much aging as its hoppier or darker cousins do. We are using some of the tastier Belgian malts to give this beer a sweet malt character. This is a little lower alcohol beer(just 1.040 OG) but plenty of flavor.

5 lbs Light Dry Malt Extract

1/2 lb Caravienna Malt

1/4 lb Special B Malt

1/4 lb Biscuit Malt

1/8 lb Chocolate Malt

1 1/2 oz N. Brewer (boiling: 60 min) 10 HBUs

1 oz Willamette(2 mins)

1 pk Wyeast Irish Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked malts to 1 gal of cold water and bring to 150º and hold for 1/2 hour. Remove the grain and sparge with 1 gal of hot tap water Add the Light Dry Malt Extract then bring to a boil. Add 1 1/2 oz N. Brewer hops. Boil for 58 mins. Add 1 oz Willamette hops and continue boiling for 2 mins. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 to 10 days transfer to secondary. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Kolsch

As you may be able to tell from the name, this is a German Ale originally brewed (by law) only in the town of Koln (Cologne). This is a light beer, very refreshing, not bitter, or hoppy. It isn’t a thin beer. I’ve added Munich and wheat malt to beef up the body so even at a 1.045 original gravity, the mouth feel isn’t weak. The Perle hops in the boil are just to help balance the beer and the aroma addition is at best faint. But you’ll see, a little will go a long way.

5 1/2 lbs Dry Extra Light Malt Extract

1 lb Munich Malt

1/2 lb Wheat Malt

1 oz Perle Hops 8 HBUs (Boiling) 60 min

1/2 oz Perle (Flavor & Aroma) 3 min

Wyeast German Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add the cracked Munich Malt and Wheat Malt to 2 gals of cold water and bring to a boil. When the boiling starts, remove the grain. Add the Dry Extra Light Malt Extract, then bring to a boil again. Add 1 oz of Perle hops. Boil for 57 mins. Add 1/2 oz of Perle hops and continue to boil for 3 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1 week in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Liberty Bay IPA

Here's a recipe for the serious Hop Head. It's a small partial mash, with enough extract to hit a 1.066 OG. We use seven ounces of Cascade and Columbus hops. That's a chunk of bittering and a whole lot of flavor.

7 lbs Light Malt Extract

2 lbs Light Dry Malt Extract

1 lb 2-Row Pale Malt

1 lb Crystal Malt 40L

1/2 lb Munich Malt

1/2 lb Victory Malt

1 oz Columbus Hops 15 HBUs (Boiling)

1 oz Cascade Hops 5 HBUs (Boiling)

1 oz Cascade Hops (30 min)

1 oz Cascade Hops (20 min)

1 oz Cascade Hops (10 min)

1/2 oz Columbus (5 min)

1/2 oz Columbus (1 min)

1 oz Columbus (dry hop)

Wyeast 1056 American Ale Yeast

1 tsp Amylase Enzyme

1 1/4 cup Dry malt extract (bottling)

Add cracked 2-Row, Crystal, Munich, and Victory Malt to 3 qts of 170º water. The mash temp will drop to 150º. Hold that temp. for 1 hour. Sparge the grain with 6 more quarts of 170º water. You should collect about 2 gallons of wort. Add the Light Malt Extract and Light Dry Malt Extract then bring to a boil. Add 1 oz each of Columbus and Cascade Hops. Boil for 30 mins. Add 1 oz of Cascade Hops and boil for 10 mins. Add 1 oz of Cascade Hops and boil for 10 mins. Add 1 oz of Cascade Hops and boil for 5 mins. Add 1/2 oz of Columbus Hops and boil for 4 mins. Add 1/2 oz of Columbus Hops and boil for 1 min. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Columbus hops(in a hop bag). Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Mac & Jack's Amber

Another Northwest favorite recreated for us by customer Dave Frombach. This Amber is both malty and hoppy. Not bitter but well seasoned with Hallertau hops. I suggest dry hopping (adding the final ounce of Hallertau to the secondary fermenter or keg) for even more flavor. We use a partial mash in this recipe. If you are not familiar with this process, check the "Recipe" section of the website or ask me next time you are in.

7 lbs Light Malt Extract

1 lb Munich Malt

1 lb British Crystal Malt 55L

3/4 lb Wheat Malt

1/4 lb Special B Malt

1/8 lb Chocolate Malt

2 oz Cascade 12 HBUs (Boiling)

1 oz Hallertau Hops (15 min)

1 oz Hallertau Hops (2 min)

Wyeast London ESB #1968 Ale Yeast

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Make a mash by adding the grains (Munich, Crystal, Wheat, Special B, and Chocolate malt) to 3 quarts of water and heat to 152º. Hold at 152º for one hour, then sparge(rinse) with 6 quarts of water at 170º to make 1 1/2 gals. of wort. Add the light malt extract to the 1 1/2 gals. of wort and bring to a boil. Add the 2 oz. of Cascade hops and boil for 45 mins. Add 1oz. of Hallertau hops and boil for 13 mins. Add 1 oz. of Hallertau hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Mead

Mead has a long and rich history full of myth and legend. I'll spare you the anecdotes, but it's not hard to recognize that mead may have been the first fermented product discovered because of its simplicity. Water, honey, and whatever airborne yeast that may have fallen into an urn can make mead. Today's recipes are not much different from ones of 5000 years ago. Of course we use modern techniques and ingredients to "tweak" the mead, but it is more or less the same product.

The character of mead is not unlike a white wine. It can be sweet or dry, tart or bland, high or low alcohol. By itself, mead is delicious, but it also lends itself to mixing with other flavors. There are many variations on mead using spices, herbs, fruit, and malt. Below I've written the standard mead recipe. If you would like to explore additional flavors in a mead I've included a couple of popular suggestions.

Still Mead

15 lbs Honey

1 Tbsp Gypsum (for a lower pH)

4 tsp Acid Blend (adds tartness)

3 tsp Yeast Nutrient (feeds yeast)

1 pk Irish Moss Powder (helps clarity)

2 pk Champagne Yeast

Some optional ingredients

1-6 ozs Fresh ginger

3 ozs cinnamon, mint, hops, or clove

1-6 lbs Fruit (berries, grapes, cherries)

4 ozs Fruit concentrate

2 gals Apple juice (in place of water)

1 can Wine concentrate

Herbs and spices can be added to the boil or added at bottling time in a strong tea. Whole fruit should be added in the primary and strained out after 1 week. To boil or not to boil, is that a question?

There is a debate in mead making over the need to boil your ingredients. A quick answer is no, you don't have to. Boiling will evaporate some aromatic properties of the honey and kill enzymes. But, boiling will also separate impurities in the honey, blend ingredients, sanitize, improve clarity, and makes the kitchen smell really good. So, for my recipes, I say boil.

Add 1 1/2 gals of water to honey, gypsum, acid blend, and Irish moss in a 4 gallon stock pot. Bring to boil for 15 mins. Foam will appear at the top of the boil. Skim the foam off. This is protein separating from the honey. Skimming this will add clarity. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and nutrient when the temp reaches 70º.

Honey is a slow fermenter. Foaming and blow off is rare, but leave a little head space in the fermenter just in case. After 2 weeks in primary, transfer to a secondary. Two month fermentations are not uncommon. Meads take patience. Transfer again when fermentation is done, and again 2 months later. After 6 months of aging, you can bottle. Best served after 1 year.

Miss American Pale

Miss American Pale is reminiscent of Sierra Neveda and Mirror Pond Pale.

7 lbs Light Malt Extract

1 lb Crystal 20 L Malt

1 lb Munich Malt

1 1/2 oz Columbus Hops 25 HBUs(Boiling)

1/2 oz Columbus Hops(flavor: 30 min)

2 oz Cascade Hops(flavor: 2 min)

Wyeast American Ale (of course)

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Munich and Crystal Malt to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 1/2 oz Columbus hops. Boil for 30 mins. Add 1/2 oz of Columbus hops and continue to boil for 28 minutes. Add 2 oz of Cascade hops and boil for two minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg. If you want, you can "dry hop" by adding the Cascade hops to the secondary fermenter . For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

Smoked Scotch Ale

By itself, Scotch Ale has a wonderful reputation for being malty sweet tamed with a warm alcohol note. Adding a little smoked malt compliments the sweetness like a fine Single Malt Scotch. Barley malt grows well in Scotland but hops were almost unknown, so this style features the maltiness and downplays bitterness.

7 lbs Light Malt Extract

1 lb Light Dry Malt Extract

1 lb Wheat Dry Malt Extract

1/2 lb Munich Malt

1/2 lb Crystal Malt 40L

1/4 lb Belgian Caramunich Malt

1/4 lb Peated (smoked) Malt

1 oz Northern Brewer Hops 8 HBUs (Boiling)60 mins

1/2 oz Kent Golding Hops (Flavor) 15 mins

Wyeast 1728 Scottish Ale

1 tsp Amylase Enzyme

For Bottling:

1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Add cracked Munich, Crystal, Caramunich, and Peated Malts to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract, Dry Light Malt Extract, and Wheat Dry Malt Extract then bring to a boil again. Add 1 oz of Northern Brewer Hops and continue to boil for 45 minutes. Add 1/2 oz of Kent Golding Hops and continue to boil for 15 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.

For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.