By J. Andrews
In the pages of Brew your individual Beer, you can find the conventional beer recipes in addition to a variety of precise adaptations like:
Blackout Brown Ale
Simple Wheat Beer
7 Mile purple Ale
Alaskan Amber Ale
All Grain American Brown
American Brown Ale
Apples within the Snow
Bah Humbug Brew
Barney residences Oatmeal Stout
Barrel backside Black Bitter
Beat Me Over the pinnacle with a Stick Bock
Belgian Trappiste / Abbey Ale
Berry Strawberry Ale
Black endure Ale
Blackberry Peach Lager
Blow Me Away vacation Ale
Cat's Claw Blackberry Ale
Charlie Brown Pumpkin Ale
Christmas Cranberry Ale
Cinnimon Honey Ale
Dark of the Moon Cream Stout
Frosty Toad British Ale
German Weisen Beer
Honey Ginger Lager
Red Hickory Lager
Rocket J. Squirrel Honey Wheat Ale
Tooncinator Motley Cru
And many, many extra.
Read Online or Download Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes! PDF
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Extra resources for Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes!
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. 03, and fermentation was very slow. 5 oz Cascade hops Yeast 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.
5 oz Goldings (pellets) Other gypsum and if necessary Yeast Ale yeast (I used Edme but wanted to try Wyeast) 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.
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. 025 when I had enough wort. 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.