Get you own Free Home Page
| Qty | Description |
| 6 lbs | John Bull Light Extract |
| 1.05 lbs | Crystal Malt 10L |
| 2 oz | Cascade Hops 5.8% AA |
| 1 pkg | Australian Ale Yeast |
| Directions | |
| Brought 1 1/2 gallons water and crystal malt to a boil, then removed grains. Added extract and brought to a boil, then added 1 oz hops, boiled 60 minutes. 45 minutes into boil added 1/2 oz hops. Steeped 1/s oz of hops for 2 minutes. Sparged into fermenter. | |
| Comments | |
| 02/23/96 | Pitched yeast at 74 degrees F. Specific Gravity 1.040 (10) at 60 degrees F. |
| 03/16/96 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.012 (3) at 60 degrees F. Alcohol content by weight 2.94%. |
| Qty | Description |
| 8.5 lbs | John Bull Light Extract |
| 1/2 lb | Crystal Malt |
| 1/2 lb | Toasted Malted Barley |
| 2 tsp | Gypsum |
| 1 1/2 oz | Northern Brewer Hops 6.8% AA |
| 1 oz | Cascade Hops 5.8% AA |
| 2 pkg | Australian Ale Yeast |
| Directions | |
| Toasted 1/2 lb of malted barley for 10 minutes at 350 degrees F. Brought 1 1/2 gallons water, crystal malt and toasted malted barley to a boil, then removed grains. Added extract, gypsum, and northern brewer hops, boiled 60 minutes. Added cascade hops during final minute of boil. Sparged immediately into fermenter. | |
| Comments | |
| 04/20/96 | Pitched yeast at 78 degrees F. Specific Gravity 1.046 (12) at 60 degrees F. |
| 05/11/96 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.014 (4) at 60 degrees F. Alcohol content by weight 3.36%. |
| Qty | Description |
| 7 lbs | Telford's Amber Extract |
| 1 lb | Crystal Malt 10L |
| 1/2 lb | Toasted Malted Barley |
| 2 tsp | Gypsum |
| 2 oz | Northern Brewer Hops 6.8% AA |
| 1 oz | Cascade Hops 5.8% AA |
| 5.25 lbs | Fresh Peaches |
| 1 pkg | Wyeast British Ale #1098 |
| Directions | |
| Brought 1 1/2 gallons water, crystal malt, and toasted malted barley to a boil, then removed grains. Added extract, gypsum, and norther brewer hops, boiled 60 minutes. Added cascade hops during final minute of boil. Sparged immediately into fermenter. | |
| Comments | |
| 06/15/96 | Pitched yeast at 82 degrees F. Specific Gravity 1.034 (9) at 60 degrees F. |
| 06/17/96 | Racked to secondary fermenter with 5.25 lbs of fresh peach pulp and juice. |
| 06/29/96 | Racked to tertiary fermenter to remove most of the floating peaches (big mistake) 7/2/96 top has grown a white mold. |
| Qty | Description |
| 6 lbs | Extra Pale Ale Extract |
| 2 lbs | Pale Malted Barley (2-row) |
| 4 oz | Wheat Malt |
| 5.6 oz | Crystal Malt 60L |
| 1/2 tsp | Irish Moss |
| 2 tsp | Gypsum |
| 3/4 oz | Columbus Hops 15.4% AA |
| 5/6 oz | Kent Golding Hops 5.0% AA |
| 2 oz | Cascade Hops 5.6% AA |
| 1 pkg | Wyeast British Ale #1098 |
| Directions | |
| Heated 4 pints of water and gypsum to 165 degrees F. Added grains and stablized at 155 degrees F for 60 minutes. Sparged into brew pot, used 1 gallon of water at 170 degrees F, bring to a boil. Added extract, 3/4 oz columbus hops, and 1/2 oz kent golding hops, boiled 60 minutes. Added 1/3 oz kent golding hops at 30 minutes. Added irish moss with 15 minutes remaining. Added 1/2 oz cascade hops during last 5 minutes of boil. Sparged immediately into fermenter. | |
| Comments | |
| 07/05/96 | Pitched yeast at 80 degrees F. Specific Gravity 1.044 (12) at 60 degrees F. |
| 07/07/96 | Racked to secondary to finish fermentation with 1 1/2 oz cascade hops. |
| 08/07/96 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.010 (3) at 60 degrees F. Alcohol content by weight 3.57%. |
| Qty | Description |
| 7.4 lbs | Light Pale Ale Extract |
| 3/4 C | Toasted Munich Barley |
| 1 1/4 oz | Columbus Hops 15.4% AA |
| 1 1/6 oz | Kent Golding Hops 5.0% AA |
| 1 pkg | Wyeast American Ale #1056 |
| Directions | |
| Toasted barley in 350 degree F oven for 15 minutes. Brought 1 1/2 gallons and toasted barley to a rolling boil, then removed grain. Added extract, columbus hops, and kent golding hops, boiled 45 minutes. Sparged immediately into fermenter. | |
| Comments | |
| 09/29/96 | Pitched yeast at 76 degrees F. Specific Gravity 1.034 (9) at 60 degrees F. |
| 10/23/96 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.012 (3) at 60 degrees F. Alcohol content by weight 2.31%. |
| Qty | Description |
| 7.1 lbs | Pale Ale Extract |
| 1 lb | Crystal Malt 10L |
| 1/4 lb | Crystal Malt 40L |
| 1 tsp | Gypsum |
| 1 tsp | Irish Moss |
| 1 1/2 oz | Kent Golding Hops 5.0% AA |
| 1/2 oz | Willamette Hops 4.5% AA |
| 1 oz | Cascade Plug Hops 4.4% AA |
| 1 pkg | Wyeast London II #1318 |
| Directions | |
| Steeped grains in 1 gallon water at 150 degrees for 45 minutes. Removed grains, added 1/2 gallon of water, brought to boil then added extract. Returned to boil, added 1 oz kent golding hops, 1/2 oz willamette hops and gypsum, boiled for 60 minutes. Added irish moss with 15 minutes remaining. Added 1 oz cascade hops with 1 minute remaining. Removed from heat, added 1/2 oz kent golding hops and steeped for 5 minutes. Sparged immediately into fermenter. | |
| Comments | |
| 10/19/96 | Pitched yeast at 75 degrees F. Specific Gravity 1.034 (9) at 60 degrees F. |
| 11/16/96 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.008 (2) at 60 degrees F. Alcohol content by weight 2.73%. |
| Qty | Description |
| 7.5 lbs | John Bull Dark Ale Extract |
| 1.1 lb | Crystal Malt 90L |
| .70 lb | Black Patent |
| .5 lb | Roasted Barley |
| .25 lb | Carapils Normal Form |
| 1 1/2 oz | Chinook Hops 12.2% AA |
| 1 oz | Willamette Hops 4.5% AA |
| 1 pkg | Wyeast Scottish #1728 |
| Directions | |
| Brought 1 1/2 gallons water, crystal malt, black patent, roasted barley, and cara-pils to a rolling boil, then removed grains. Added extract and returned to boil, then added 2 oz of chinook hops, boiled for 60 minutes. Added 1 oz willamette hops with 10 minutes remaining. Sparged immediately into fermenter. | |
| Comments | |
| 12/14/96 | Pitched yeast at 74 degrees F. Specific Gravity 1.030 (8) at 60 degrees F. Something is wrong here, the gravity should be much higher. |
| 1/28/97 | Bottled with 3/4 cups corn sugar. Ending Specific Gravity 1.014 (4) at 60 degrees F. Alcohol content by weight 1.68%. If the starting gravity was correct this will be one weak stout, the proof will be in the tasting (a couple weeks from today). |
| 6/14/97 | Second Place at the First Annual Stuft-Pizza HomeBrew Competition |
|
Questions or comments e-mail me rjackman@geocities.com |
Leave questions or comments in guest book Guest Book |
Get you own Free Home Page