Richard Jackman's '98 Brew Recipes Page

**IMPERIAL STOUT**
Qty	Description
8.3 lbs	Dark Malt Extract
1 lb	Crystal Malt 10L
.5 lbs	Black Patent Malt
.65 lbs	Roasted Barley Malt
.5 lbs	Chocolate Malt
2 oz	Chinook Hops 11.3% AA
2 oz	Cascade Hops 4.4% AA
1 1/2 Tbsp	Gypsum
2 pkg	Whitbread Ale Yeast
	Directions
	Add crystal malt, roasted barley malt, and black patent malt to 150 degree F. waster and hold for 30 minutes. Remove grains and bring to a boil. Add chinook hops and gypsum. Boil for 60 minutes. Remove from heat and add cascade hops and steep for 30 minutes. Sparged into fermenter.
	Comments
05/02/98	Pitched Yeast at 76 degrees F. Specific Gravity 1.050 (12) at 60 degrees F.
09/06/98	Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.018 (6) at 60 degrees F.

**SESSION ALE #1**
Qty	Description
4 lbs	Alexander Light Malt Extract
.7 lbs	Belgian Munich Malt
1.5 oz	Goldings Hops 5.5% AA
1 pkg	Danstar London Yeast
	Directions
	Steep grains in 1 gallon of water at 150 degrees fahrenheit for 45 minutes, then remove grain. Add .75 oz Goldings hops and steep at 150 degrees F. for ten minutes. Add .75 oz Goldings hops and steep at 150 degrees F for 15 minutes. Remove hops and sparge to fermenter.
	Comments
09/19/98	Pitched Yeast at 75 degrees F. Specific Gravity 1.024 (6) at 60 degrees F.
10/15/98	Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.002 (1) at 60 degrees F.

**SESSION ALE #2**
Qty	Description
4.1 lbs	Alexander Light Malt Extract
1 lb	Crystal Malt 10L
1.5 oz	Cascade Hops 4.4% AA
1 vial	White Labs English Ale Yeast #WLP002
	Directions
	Bring 1.5 gallons of water and crushed grain to a boil, then remove grain. Add extract and return to a boil. Add .75 oz Cascade hops and boil for 45 minutes. Add .75 oz Cascade hops and steep for 15 minutes. Remove hops and sparge to fermentor.
	Comments
10/31/98	Pitched Yeast at 74 degrees F. Specific Gravity 1.022 (6) at 60 degrees F.
11/11/98	Bottle with 7/8 cup corn sugar. Ending Specific Gravity 1.004 (1) at 60 degrees F.

**SESSION ALE #3**
Qty	Description
5 lbs	Alexander Light Malt Extract
1.05 lbs	Crystal Malt 20L
1 oz	Goldings Hops 5.5% AA
1.5 oz	Willamette Hops 4.4% AA
1 vial	White Labs English Ale Yeast #WLP002
	Directions
	Brought 1.5 gallons of water and crystal malt to a boil, then remove grain. Add extract and bring to a boil then add 1 oz Goldings hops, .5 oz Willamette hops, and boil for 45 minutes. Add 1 oz Willamette hops and steep for 15 minutes. Remove hops and sparge to fermenter.
	Comments
11/27/98	Pitched Yeast at 75 degrees F. Specific Gravity 1.030 (6) at 60 degrees F.
04/29/99	Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.006(2) at 60 degrees F.