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| Qty | Description |
| 6.4 lbs | Tiffords Light Malt Extract |
| 1/2 lb | Crystal Malt 60L |
| 1/2 C | Black Patent Malt |
| 1 1/2 oz | Saaz Hops 4% AA |
| 1 pkg | Australian Ale Yeast |
| Directions | |
| Brought 1 1/2 gallons water, crushed crystal malt and black patent malt to a boil, then removed grains. Added extract, and 1 oz saaz hops, boiled 56 minutes. Added 1/2 oz saaz hops during last 2 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 01/07/95 | Pitched yeast at 76 degrees F. Specific Gravity 1.038 (9.75) at 60 degrees F. |
| 01/21/95 | Bottled with 13/16 cups corn sugar. Ending Specific Gravity 1.013 (3) at 60 degrees F. Alcohol content by weight 3.05%. |
| Qty | Description |
| 5.5 lbs | Dark Malt Extract (brand ?) |
| 1 lb | Crystal Malt 90L |
| 1/4 lb | Black Patent Malt |
| 3/4 C | Roasted Barley |
| 1 1/2 oz | Cascade Hops 5.7% AA |
| 1/2 oz | Cascade Hops 5.7% AA |
| 1 C | Dark Brown Sugar |
| 1 C | Blackstrap Molasses |
| 2 tsp | Gypsum |
| 1 lb | Corn Sugar |
| 1 pkg | Australian Ale Yeast |
| Directions | |
| Brought 1 1/2 gallons water, crushed crystal malt, black patent malt, and roasted barley to a boil, then removed grains. Added extract, cascade hops, brown sugar, molasses, gypsum, and corn sugar, boiled 45 minutes. Added cascade hops during last 2 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 02/25/95 | Pitched yeast at 76 degrees F. Specific Gravity 1.044 (11) at 60 degrees F. |
| 03/16/95 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.014 (3.3) at 60 degrees F. Alcohol content by weight 3.36%. |
| Qty | Description |
| 8.1 lbs | Amber Extract |
| 1/2 lb | Chocolate Malt |
| 2 oz | Tettnanger Hops 5.2% AA |
| 1/2 oz | Tettnanger Hops 5.2% AA |
| 1 pkg | Australian Ale Yeast |
| Directions | |
| Brought 1 1/2 gallons water, crushed chocolate malt to a boil, then removed grains. Added extract, and hops, boiled 60 minutes. Added flavor hops during last 17 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 05/06/95 | Pitched yeast at 75 degrees F. Specific Gravity 1.050 (12.5) at 60 degrees F. |
| 05/23/95 | Bottled with 7/8 cups corn sugar. Ending Specific Gravity 1.012 (3) at 60 degrees F. Alcohol content by weight 3.99%. |
| Qty | Description |
| 6.6 lbs | Pale Extract |
| 1 lb | Crystal Malt 40L |
| 1 1/2 oz | Kent Golding Hops 4.6% AA |
| 1/2 oz | Kent Golding Hops 4.6% AA |
| 1 pkg | Australian Ale Yeast |
| Directions | |
| Brought 1 1/2 gallons cold water, crushed crystal malt to a rolling boil, then removed grains after 3 minutes. Added extract, and 1 oz hops, boiled 60 minutes. Added 1/2 oz hops at 30 minutes. Added 1/2 oz hops during last 2 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 06/11/95 | Pitched yeast at 74 degrees F. Specific Gravity 1.046 (11.5) at 60 degrees F. |
| 06/23/95 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.012 (3) at 60 degrees F. Alcohol content by weight 3.57%. |
| Qty | Description |
| 6.8 lbs | Telford's Wheat Extract 90% |
| 1 lb | Band LIght Dry Extract |
| 1/2 lb | Crystal Malt 10L |
| 1 1/2 oz | Tettnanger Hops 5.2% AA |
| 1/2 oz | Saaz Hops 4.0% AA |
| 5 lbs | Frozen Blackberries |
| 1 tsp | Irish Moss |
| 1 pkg | Wyeast #3068 |
| Directions | |
| Brought 1 1/2 gallons water, crushed crystal malt to a boil, then removed grains. Added extract, tettnanger hops, and irish moss, boiled 60 minutes. Removed from heat, added 1/2 oz Saaz hops and blackberries, and steeped for 20 minutes. Sparged into fermenter. | |
| Comments | |
| 07/21/95 | Pitched yeast at 78 degrees F. Specific Gravity 1.050 (12.5) at 60 degrees F. |
| 07/27/95 | Racked from primary fermenter to secondary fermenter. |
| 08/08/95 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.010 (3) at 60 degrees F. Alcohol content by weight 4.2%. |
| Qty | Description |
| 8.1 lbs | John Bull Light Extract |
| 1/2 lb | Crystal Malt 40L |
| 1/2 lb | CaraPils Malt |
| 1/2 lb | CaraMunich Malt |
| 2 oz | Fuggles Hops 3.7% AA |
| 4 oz | Cascade Pellets 4.9% AA |
| 1 pkg | Australian Ale Yeast |
| Directions | |
| Slowly brought 1 1/2 gallons water, and grains to a boil, then removed grains. Added extract and boiled 60 minutes. At start of boil added 1.5 oz fuggles. At 30 minutes add 1/2 oz fuggles and 1 oz cascade hops. At 50 minutes added 1/2 oz cascade hops. Take off heat steep 1/2 oz cascade hops for 10 minutes. Sparged into fermenter. | |
| Comments | |
| 09/23/95 | Pitched yeast at 78 degrees F. Specific Gravity 1.054 (13.5) at 60 degrees F. |
| 09/26/95 | Added 2 oz cascade hops at end of primary fermentation. |
| 10/20/95 | Racked from primary fermenter to secondary fermenter. |
| 10/28/95 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.010 (3) at 60 degrees F. Alcohol content by weight 4.62%. |
| Qty | Description |
| 7.3 lbs | John Bull Amber Extract |
| 2 lbs | Orange Blossom Honey |
| 1/2 lb | Crystal Malt 40L |
| 1 1/2 oz | Tettnanger Hops 5.2% AA |
| 1/2 oz | Saaz Hops 4.0% AA |
| 1 tsp | Irish Moss |
| 5/8 C | Orange Blossom Honey |
| 3 | Orange Zest (valencia> |
| 1 pkg | Wyeast American #1056 |
| Directions | |
| Brought 1 1/2 gallons water, crushed crystal malt to a boil, then removed grains. Added extract, and tettnanger hops, and honey, boiled 45 minutes. 15 minutes into boil added Irish Moss. 25 minutes into boid added orange zest. Added saaz hops during last 2 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 10/21/95 | Pitched yeast at 78 degrees F. Specific Gravity 1.056 (14) at 60 degrees F. |
| 11/15/95 | Bottled with 5/8 cups orange blossom honey. Ending Specific Gravity 1.008 (2) at 60 degrees F. Alcohol content by weight 5.04%. |
| Qty | Description |
| 5.5 lbs | Dark Australian Malt Extract (brand ?) |
| 1 lb | Crystal Malt 90L |
| 1/4 lb | Black Patent Malt |
| 3/4 C | Roasted Barley (crushed) |
| 3/4 C | Roasted Barley (uncrushed) |
| 1 1/2 oz | Northern Brewer Hops 7.1% AA |
| 1/2 oz | Northern Brewer Hops 7.1% AA |
| 1 C | Golden Brown Sugar |
| 1 C | Blackstrap Molasses |
| 2 tsp | Gypsum |
| 1 lb | Corn Sugar |
| 7 oz | Unsweetened Bakers Chocolate |
| 1 pkg | Edme Yeast |
| Directions | |
| Brought 1 1/2 gallons water, crushed crystal malt, black patent malt, and roasted barley to a boil, then removed grains. Added extract, cascade hops, brown sugar, molasses, gypsum, chocolate, and corn sugar, boiled 45 minutes. Added cascade hops during last 5 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 12/01/95 | Pitched yeast at 76 degrees F. Specific Gravity 1.034 (9) at 60 degrees F. |
| 12/19/95 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.006 (2) at 60 degrees F. Alcohol content by weight 2.94%. |
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