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- American IPA - John Billingslea (1st place Style Competition 4/2005)
6 Gallons, O.G. 1.062 F.G. 1.018
IBU 53.5 ABV 5.8%
- Grain/Extract
- 8 lb Pale 2 row
- 1.5 lb Victory malt
- 1 lb Munich 2 row
- .5 lb soft white wheat malt
- .5 lb crystal 80L
- .5 lb Cara-Pils dextrine malt
- Hops
- 3 oz Cascade whole 60 min 4.35%
- 2 oz Cascade whole 5 min 4.35%
- .5 oz E.K. Goldings 5 min 5.75%
- .5 oz Cascade whole dry 5.75%
- Yeast - WLP001
- Boil Time: 60 mins.
- American IPA - Phil Adkins (1st place Style Competition 2001)
5 Gallons, O.G. 1.060 F.G. 1.010
- 5.5 gallons water
- 7lbs dry Munton’s Plain Light Dry Malt
- 1 lb 40 Crystal
- ½ lb Victory
- 2 ozs Centennial (full boil)
- 1oz Cascade (20 minutes)
- 1 oz Cascade (5 minutes)
- 1 oz Cascade (dry hopped secondary)
- Yeast from DuClaws #1056
- Fermented at 66 degrees.
- APA - Doug Keenan
5 Gallons, O.G. 1.046 F.G. 1.010
- 6.5 lbs Extra light M&F Malt Extract
- 1/2 lb Wheat Malt
- 1/2 lb Aromatic Malt
- 1/2 cup roasted barley
- 4 oz malto dextrin powder
- 1 1/2 oz Cascade pellet 7% 60 min
- 1/2 oz Cascade pellet 7% 30 min
- 1 1/2 oz Cascade pellet 7% 15 min
- 1 tsp irish moss 10 min
- 1 pkt Nottingham dry ale yeast
- Add grains to 2 qts water and heat to 170 degrees
- Add 4 gallons water and extract and powder when boiling
- S.O.B. Barleywine - Tom Mohr and John Knauff (1st Place Style Competition)
5 Gallons
- 2 lb Muntons Klages malt
- 5 lb DeWolf Cosyn Belgian pale malt
- 2 lb I.D. Carlson crystal malt
- 1 lb I.D. Carlson carapils malt
- 3.3 lb light malt extract (1 can)
- 6 lb plain light spray-dried malt extract/ 10 ebc.
- 2 oz centennial pellets/ aa 10.3 - 60 min
- 1 oz I.D. Carlson eroica pellets/ aa 11.2 - 60 min
- 1 oz chinook pellets/ aa 10.9 - 60 min
- 1 oz I.D. Carlson northern brewer pellets/ aa 8.8 - 60 min
- 1 oz I.D. Carlson cascade pellets/ aa 3.5 - 5 min
- 1 oz I.D. Carlson cascade pellets/ aa 3.5 - dry hop
- Wyeast 1056 american ale yeast
- 6.5 Gal america's choice natural spring water
- Grains added to 3.5 gal water.
- Brought to 155 - 165 degrees F. for 75 minutes
- Sparged grains with 1.5 gal water (200 F)
- Extract added to wort at 170F.
- Brought to full boil for 60 min.
- Wort cooled in ice bucket to 85F.
- Added to balance of water in carboy
- Jay's Bare-Hiney Barley Wine - Jay Delaney
4 Gallons, O.G. 1.183 F.G. 1.030
- 6.6lbs Muton & Fison light extract syrup
- 6.0lbs light dry extract
- 2.0lbs Unfilitered clover honey
- 3.0lbs Vienna Malt 10L
- 1.0lbs Crystal Malt 60L
- 3 oz Galena pellet 11.7% - 90 min
- 4 oz Chinook pellet 11.8% - 90 min
- 2 oz Hallertau pellet 3.6% - 30 min
- 1 oz Willamette pellet 3.4% - 30 min
- 2 oz Cascade pellet 4.3% - 10 min
- 1 oz Cascade leaf (?) - dry
- 14 gr Champagne dry yeast
- Mash grains @122` 30 min, Raise to 150` 15 min, Raise to 158` 15 min, Sparge @ 170`
- Rack every month - 2 months
- Brewer's comments - This beer needs to age at least two years. The hops really
need to mellow and balance with the malty-sweetness over a period of time. My first
bottle was only 5 months old and man was it bitter! But over time, it has mellowed
to form a very complex character. This is not a cheap batch to make and patience is
everything in making a barley wine. Good luck!
- Dave's 11th Hour Tripel - Dave Towson (1st place Style Competition)
2.5 gallons, O.G. 1.088 F.G. 1.022
- 4.5lb Light DME
- 1lb Corn Sugar
- 1/2oz Hallertau 45 min
- 1/2 oz Saaz 45 min
- 1/2 oz Saaz 5 min
- 1 tsp Irish moss 20 min
- #1762 Wyeast Belgian Abbey II liguid yeast
- All water filtered and pre-boiled.
- Big Brothers Belgian Strong Ale - Tom Mohr and John Knauff (1st place Style Competition)
OG:1.080 FG:1.038
- 5 lb Dewolf-Cosyns Belgian Malt
- 1/2 lb Special "B" Malt 100L
- 1/2 lb Caramunich Malt - 2 row 62.5L
- 1/2 Aromatic Malt - 2 row Belgian 21.6 L
- 3.3 lb John Bull Dark Liquid Malt Extract
- 4 lb Munton & Fisson Amber DME
- 2 lb Plain Light DME
- 2 lb Light Brown Sugar - 50 minutes
- 2 oz Kent Goldings Pellets @ 6.0% - 70 Minutes
- 1 oz Kent Goldings Leaf @ 6.2% - 70 minutes
- 2 oz Fuggle Pellets 1 @ 4.3%, 1 @ 4.2 % - 70 minutes
- 1 oz Northern Brewer Pellets @8.8% - 70 minutes
- 1 oz Cascade Pellets @ 3.5 % - 70 minutes
- 1/2 oz Hallertaur Pellets @ 3.2 % - 70 minutes
- 1/2 oz Saaz Pellets @ 3.6% - Dry Hopped
- 1388 Belgian Stong Ale Yeast dated 6/18/97
- 5 gallon of American Choice Natural Spring Water
- 5 oz Priming Sugar
- Add grains to 2 1/2 gallons 130 degree water, which was brought up to 155-160 water for 60 minutes.
- Sparge grains with 2 gallon of 170 degree water
- Add Extracts and bring to a full boil for 70 minutes
- Wort cooled in Ice Bucket to 86 degrees
- Add to carboy with balance of water.
- ESB #2 - Tom Mohr (1st place Style Competition)
5 gallons, O.G. 1.045 F.G. 1.016
- 1lb Special B malt 2 row Belgian 100L
- 1/4lb Carapils malt
- 1/4lb Wheat malt
- 1lb Crystal American 6 row 40L
- 3.3 lb M&F Light extract syrup
- 3.3lb M&F Extra light extract syrup
- 1 oz Kent Goldings pellet 6.0% 60 min
- 1/2 oz Kent Golding pellets 6.0% 30 min
- 1/2 oz Kent Golding pellets 6.0% 5 min
- 1/2 tsp Gypsum 10 min
- 1 tsp Irish moss 10 min
- 5 Gallons America's Choice mineral water
- #1028 London yeast
- 1 oz Stryian Goldings pellets dry
- Grains added to 1 1/2 gallons water @ 150` 60 minutes, sparged with 1 gallon 170` water
- The British are Coming IPA - Jay Delaney (1st place Style Competition)
5 gallons, O.G. 1.056 F.G. 1.012
- 9lb Belgian Pale malt 3L
- 1lb Munich malt 10L
- 1/2lb Crystal malt 40L
- 1lb Malto-dextrin powder
- 1/2 oz Willamette pellet 60 min
- 1/2 oz Willamette pellet 30 min
- 1/2 oz Chinook pellet 60 min
- 1/2 oz Chinook pellet 30 min
- 3 oz Cascade pellet 30 min
- 2 oz Cascade pellet 10 min
- 1 oz Cascade leaf 10 min
- 1 oz Cascade leaf (keg)
- Wyeast #1275 Thames Valley liguid yeast
- Mash grains @ 154` for 75 minutes, sparge w/5 gallons @ 175`
- Brewer's comments - This was my first attempt with an all-grain beer. I was
pleasantly surprised. The beer was probably a little too hoppy for style but since I
am a hop head, the more the merrier for me.
- Hoppalong IPA - Jay Delaney
5 gallons, O.G. 1.060 F.G. ??
- 8lb Belgian pale malt 3L
- 1lb Aromatic malt
- 1/2 lb Crystal 40l
- 1 oz Willamette Pellet 60 min
- 1 oz Mt Hood pellet 60 min
- 1/2 oz Crystal pellet 60 min
- 1/2 oz Crystal pellet 30 min
- 1 oz Chinook pellet 10 min
- 1 oz Crystal pellet dry
- 1 lb lactose sugar 15 min
- Irish moss
- Gypsum
- Isinglass
- Mash @ 155` 150 minutes, sparge @ 172`
- Brewer's comments - What was I thinking when I made this? Look at the hops!
Way too hoppy! I should have known better. It must have been the beer I was
drinking when I formulated this recipe.
- Munich/Helles - Tom Mohr and John Knauff (1st place Style Competition)
- 5 lb Klages Malt - Briess 2 row
- 2 lb Munich Malt - American 6 row 10 L
- 2 lb Crystal malt 40 L
- 1 lb Belgian Munich Malt 10L
- 1 lb Malted Barley - American 6 row 2.2L
- 1 lb Lager Malt - English 2 row 1.4 L
- 1 lb Plain Light Spray Dried Extract 10 EBC
- 1 lb Plain Extra Light Dried Extract 7 EBC
- 1 oz Hallertau Hop Pellets 3.2 % 60 minutes
- 1/2 oz Tettnanger Hop Pellets 3.8% 30 minutes
- 1/2 oz Saaz Hop Pellets 3.6% 10 minutes
- 2308 Munich Lager Yeast
- 7 Gallon Water
- 5 oz Primimg Sugar
- Grains added to 4 gallons water at 155 and brought up to 155-160 for 75 minutes
- Sparged with 3 gallons of water at 170
- Then brought to 212 for 60 minutes
- Wort cooled with Ice bath to 72
- Old Ale - Tom Mohr and John Knauff (1st place Style Competition)
- 4 lb Dewolf speciality Belgian Pale Malt
- 2 lb Crystal malt 40 L
- 1/4 lb Dewolf Belgian Black Malt 512.5L
- 3.3 lb John Bull Light Malt Extract
- 2 lb Plain Light Spray Dried Extract 10 EBC
- 1 lb Plain Amber Spray Dried Extract 20 EBC
- 1 oz Fuggle Hop Pellets 4.3 % 70 minutes
- 1 oz Cascade Hop Pellets 3.5% 70 minutes
- 3/4 oz Northern Brewer 8% 70 minutes
- 1 oz Williamette Pellets 5.1% 20 minutes
- 1 oz Williamette Pellets 5.1 % 5 minutes
- 3/4 oz Williamette Pellets 5.3% Dry Hop
- 1275 Thames Valley Ale Yeast
- 6 1/2 Gallon Water
- 5 oz Primimg Sugar
- Grains added to 2 1/2 gallons water at 150 and brought up to 155-160 for 60 minutes
- Sparged with 2 gallons of water at 155
- Extracts added at 170 and then brought to 212 for 60 minutes
- Wort cooled with Ice bath to 85 then added balance to water to reach 5 gallons in carboy
- Dave's Robust Porter #2 - Dave Towson (2nd Place Style Competition)
5 gallons, O.G.1.044 F.G.1.011
- 7lb Light DME
- 1lb Black patent malt
- 1/4lb Chocolate malt
- 1lb Crystal malt 40L
- 2 oz Malto-dextrine powder
- 1 oz Bullion 9.2% 60 min
- 1/2 oz Tetnang 3.4% 15 min
- 1 tsp Gypsum
- 1 tsp Irish moss 20 min
- Water pre-boiled and filtered.
- Steep grains 30 min @ 155`F.
- Wyeast 1056 slurry used from previous batch.
- Hockey Porter - Rick Zaborowski (1st Place March 2004 Open Competition)
5 gallons, O.G. 1.052 F.G. 1.013, IBU: 35, Color: 36.5
- 0.50 lb American Black Patent
- 1.00 lb American Crystal 40L
- 0.50 lb Chocolate
- 6.00 lb Light Malt Extract Syrup
- 0.50 lb Roast Barley
- 1.00 oz Perle Hop Pellet 8% alpha at start of 60 minute boil
- 0.50 oz Cascade Hop Pellet 5.9% alpha 15 minutes from end of boil
- 0.50 oz Cascade Hop Pellet 5.9% alpha 5 minutes from end of boil
- 1.00 oz Cascade Hop Pellet 5.9% alpha 1 minute from end of boil
- WLP005 British Ale Yeast
- Steep grains for 30 minutes at 155 degrees, then add extract.
- Boil for 60 minutes.
- Ferment ten days in the primary (plastic) and seven days in the secondary (glass).
- Kirk Bour's Porter - Kirk Bour (1st Place Style Competition)
10 gallons, O.G. 1.057 F.G. ??
- 20lb British pale malt
- 1.5lb Chocolate malt
- 1lb Crystal malt 40L
- 1/2lb Special B malt
- 2 oz Black patent malt
- 2 oz Northern Brewer 9.3% 90 min
- 2 oz Kent Goldings 6.5% 30 min
- 2 oz Kent Goldings steep 15 min after boil
- Wyeast #1056 American Ale liguid yeast
- Mash - Single temperature infusion overnight in an insulated cooler @ 155`.
- Maple Porter - Jay Delaney
O.G. 1.060 F.G. 1.010
- 8.5lb Belgian Pale malt 3L
- 1lb Chocolate malt
- 1/2lb Crystal malt 40L
- 1 oz Willamette pellet 60 min
- 1 oz Tettnang pellet 60 min
- 1 oz Willamette pellet 30 min
- 2 lb Pure Canadian maple syrup 10 min
- 1 tsp Gypsum
- 14 gr dry ale yeast
- Mash w/2.5 gallons water @ 128` 30 minutes, raise to 150` w2.0 gallons water 45 minutes,
sparge w/5 gallons @ 172`
- Brewer's comments - The maple smell and sweetness was not as disctinctive as I had
hoped. I probably should have used an extra pound of syrup.
- Purple Haze Porter - Tom Mohr and John Knauff (1st Place Style Competition)
- 2 lb Pale Malt - DeWolf Cosyn Belgian
- 2 lb Vienna Malt
- 1 lb Crystal Malt 60L
- 1 1/4 Chocolate Malt
- 1 lb Carapils Malt
- 1/4 lb Black Patent Malt
- 3.3 lb Mutons Light Malt Extract ( can)
- 3 lb Muntons Extra Light Spray dried Malt Extract 10 EBC
- 1/4 oz Northern Brewer Pellets 75 minutes
- 3/4 oz Chinook Pellets - 30 minutes
- 1/4 oz Perle Pellets - 75 minutes
- 1 oz Cascade Pellets 30 minutes
- 1 oz Cascade Pellets Dry Hopped
- 1084 Irish Stout Yeast
- 6 gallons of American Choice Spring Water ( Its the spring water that makes the
- difference.. Isn’t it guys??)
- 5 oz Priming Sugar
- Grains are added to 2 gallons of water at 150 degrees for 75 minutes
- Then sparge them with 2 gallons of 170 degree water
- Extracts are added to wort at 170 degrees then brought to a full boil for 75 minutes
- Wort is cooled in an ice bucket to 75 degrees
- This is then added to 2 1/4 gallons of water already in the carboy.
- German Schwarzbier (Black Beer) - Phil Adkins
(1st Place Winner Libation Association 10th Anniversary Competition 2003 judged by Jim Wagner of DuClaws)
5 gallons SG 1.040 FG 1.000
- 5.75 Gallons of water
- 3.5 lbs John Bull Dark Unhopped Extract
- 2 lbs Munton’s Plain dark dry malt extract
- ½ pound black patent malt
- ¾ oz pearl hops pellets (boiling)
- ¾ pearl hops pellets (bitterness)
- ½ oz tettnanger for flavor
- ¾ oz tettnanger for aroma
- ¼ oz cascade flowers for aroma
- 2 tsp Gypsum
- Wyeast Munich Lager smack pack started at 75 degrees
- Lager at 50 degrees for 8 days break at 60 degrees for 1 day rack beer and lager at 38 degrees for 3 months.
- Scottish Export - Tom Mohr, John Knauff (2nd place Style Competition)
4 gallons
- 1lb Crystal malt - English 2 row 64L
- 2 oz Chocolate malt
- 6lb Muton & Fison plain light DME
- 3lb Muton & Fison Amber DME
- 2 oz Fuggle pellet 4.2% - 60 min
- 1/2 oz Kent Goldings pellet 6.0% 30 min
- 1/4 oz Willamette pellet 10 min
- Wyeast #1728 Scottish Ale liguid yeast
- 5 Gallon Great Bear water
- 1 1/2 tsp Gypsum
- 5 oz priming sugar
- Add grains to 1 1/2 gallons 170` water 60 min, sparge with 1 gallon 170` water, boil
with extracts 60 min.
- California Common - Francis Gibbons (1st place Style Competition)
5 gallons, O.G. 1.056 F.G. 1.018
- 6.6lb M&F light extract
- 1lb Lans lander light DME
- 1lb Crystal malt 40L
- 1 1/2 oz Northern Brewer 60 min
- 1 oz Northern Brewer 10 min
- 1/3 oz Burton salts
- 1 tsp Irish moss
- 5 oz corn sugar
- #2206 Bavarian Lager yeast
- Steep Crystal malt 30 minutes before boil. Irish moss added to wort while cooled.
- Brewer's comments - Pretty clear but not perfect.
- Collaborator Milk Stout - Dave Towson (1st place March 2004 Style Competition)
BJCP Style: 16-C Stout, Oatmeal Stout Brewed On: 2-20-2004
O.G. 1.077 F.G. 1.040
|
Batch Size (Gal):
|
10.50
|
Wort Size (Gal):
|
10.50
|
|
Total Grain (Lbs):
|
25.75
|
|
|
|
Anticipated OG:
|
1.068
|
Plato:
|
16.52
|
|
Anticipated SRM:
|
44.4
|
|
|
|
Anticipated IBU:
|
29.3
|
|
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
42.7
|
11.00 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
7.8
|
2.00 lbs.
|
Wheat Malt
|
America
|
1.038
|
2
|
|
9.7
|
2.50 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
|
7.8
|
2.00 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
2.9
|
0.75 lbs.
|
Black Patent Malt
|
America
|
1.028
|
525
|
|
7.8
|
2.00 lbs.
|
Roasted Barley
|
America
|
1.028
|
450
|
|
5.8
|
1.50 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
|
7.8
|
2.00 lbs.
|
Flaked Barley
|
America
|
1.032
|
2
|
|
7.8
|
2.00 lbs.
|
Milk Sugar
|
|
1.030
|
0
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.75 oz.
|
Centennial
|
Whole
|
9.20
|
11.9
|
First WH
|
|
1.00 oz.
|
Centennial
|
Whole
|
9.20
|
15.5
|
75 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Whole
|
5.70
|
1.8
|
5 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.50 Oz
|
Irish Moss
|
Fining
|
20 Min.(boil)
|
White Labs WLP004 Irish Stout
|
Mash Name:
|
|
Dave's Oatmeal Stout
|
|
Total Grain Lbs:
|
23.75
|
|
|
Total Water Qts:
|
32.00
|
Before Additional Infusions
|
|
Total Water Gal:
|
8.00
|
Before Additional Infusions
|
Step Name
|
Step
Time
|
Rest
Time
|
Start
Temp
|
Stop
Temp
|
Heat
Type
|
Infuse
Temp
|
Infuse
Amount
|
Infuse
Ratio
|
|
Glucanase
|
0
|
30
|
108
|
108
|
Infuse
|
113
|
32.00
|
1.35
|
|
Beta Amylase
|
15
|
15
|
138
|
138
|
Direct
|
|
|
|
|
Alpha Amylase
|
22
|
60
|
160
|
160
|
Direct
|
|
|
|
|
Mashout
|
15
|
20
|
170
|
170
|
Direct
|
|
|
|
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
|
Pitched From:
|
Slurry
|
|
Amount Pitched:
|
25 OZ
|
|
Lag Time:
|
16.00 hours
|
|
Primary Fermenter:
|
Stainless Steel
|
|
Primary Type:
|
Closed
|
|
Days In Primary:
|
14
|
|
Primary Temperature:
|
66 degrees F
|
|
Secondary Fermenter:
|
Stainless Steel
|
|
Secondary Type:
|
Closed
|
|
Days In Secondary:
|
7
|
|
Secondary Temperature:
|
40 degrees F
|
|
Original Gravity:
|
1.077 SG
|
18.65
|
Plato
|
|
Finishing Gravity:
|
1.040 SG
|
9.99
|
Plato
|
- Brewers notes: My personal belief is that these ingredients must be mashed in order
to get their full benefit, especially the flaked grains and dextrin malt. The name of the
beer comes from that given it for the year 1999 AHA Big Brew.
- Stormtrooper Imperial Stout - Tom Mohr, John Knauff (2nd place Style Competition)
O.G. 1.153 F.G. 1.050
- 1 lb Crystal malt 40L American 6 row
- 1 lb Chocolate malt 338L English 2 row
- 1 lb Black Patent malt 480L American 6 row
- 2 lb Pale ale malt 2.25L English 2 row
- 6.6 lb John Bull dark extract syrup
- 2 lb Muton & Fison Dark DME
- 1 lb Plain light DME
- 1 lb Amber DME
- 3 lb dark DME
- 3 oz Northern Brewer pellet 8.8% 75 min
- 1 oz Cascade pellet 3.5% 75 min
- 2 oz Fuggles pellet 4.3% 75 min
- 2 oz Erotica pellet 11.2% 30 min
- 1 oz Cascade pellet 3.5% 5 min
- 2 oz Cascade pellet Dry
- 1 lb Molasses - Lyles black treacle
- 1056 American yeast
- Red Star dry wine yeast
- 5 Gallon natural spring water (American Choices)
- 5 oz priming sugar
- Mash grain w/1.5 gallons @150` 76 min, sparge w/2 gallons 170` water. Boil 75
minutes.
- Weisenbock #2 - Dave Towson (1st place Style Competition)
5 Gallons, O.G. 1.076 F.G. 1.019
- 6.6lb Weizen malt extract syrup (M&F)
- 3lb Light DME (M&F)
- 4 oz Malto-dextrin powder
- 1 oz Willamette pellet 5.3% 60 min
- 1 tsp Irish moss 20 min
- Wyeast #3016 Weihenstpehan Liguid yeast
- Water filtered and pre-boiled.
- Brewer's comments - The resulting beer was as good as any type I've ever tasted.
- All Grain German Hefe-Weizen - Jay Delaney
5 Gallons, O.G. 1.057 F.G. 1.010
- 8lb Wheat malt 2L
- 5lb Belgian Pale malt 3L
- 1 oz Tettnang pellet 4.4% 60 min
- 1/2 oz Hallertau pellet 3.2% 60 min
- 1/2 oz Hallertau pellet 3.2% 30 min
- 1 oz Hallertau pellet 3.2% 10 min
- 1 oz Tettnang pellet 4.4% 10 min
- Pinch Irish Moss 10 min
- Wyeast #3068 Wheinenspaten Wheat liguid yeast
- 2 oz Liguid Isinglass (1st rack)
- Mash grains @ 128` 39 min w/2 qts water, Raise to 156` 30 min w/6 qts water,
sparge @170` w/18 qts water
- Brewer's comments - Too hoppy to style. Should have used less bittering hops
- perhaps removed Tettnang at 60 min.
- Sweet Mead - Jay Delaney
2.5 Gallons, O.G. 1.180 F.G. 1.080
- 7lb Unfiltered clover honey
- 1/2 tsp Irish moss
- 2 tsp Acid Blend
- 1 tsp Gypsum
- 1 tsp Yeast Nutrient
- Vinters Choice #3632 liquid Dry Mead
- Bring honey, acid blend, irish moss, and yeast nutrient to point of boil with 1 gallon
water. Let steep 15 minutes. Pour into fermentor and pitch yeast. Primary fermentor
6 months.
- Brewer's Comments - This was my first attempt at Mead. It was the easiest
batch I have ever made. The meed is sweet. Some may find it too sweet for
their palate. I was suprised at the sweetness considering I used a dry meed yeast.
- Holiday Cheer Cranberry Cider - Jay Delaney
4 Gallons, O.G. 1.065 F.G. 0.907
- 4 Gallons unfiltered apple cider
- 24 oz fresh cranberries
- 3 tsp tannin powder
- 5.5 lbs brewer's sugar
- 3 cans concentrated frozen apple juice
- 2.5 oz stabilizer
- 2 Campden tablets
- 14 gr wine dry yeast
- Combine cider & sugar - pitch yeast when O.G. is 1.060 - 1.070
- Place cranberries in stock pot with 3qts water and bring to boil and strain and collect
juice. Add juice to fermentor.
- Rack four times to clarify
- When fermentation is complete - add frozen apple juice and campden tablets to halt any
more fermentation.
- Keg and force carbonate.
- Brewer's comments - I love this cider! The cranberries' tartness balance to
sweetness of the cider. The pinkish color is wonderfull over the holidays. I
have made this recipe twice both with very similar results. I get my cider from the
McCutcheon's cider press in Frederick Maryland. They have great cider there!
