RECIPES

OATMEAL LAGER  ( ALL GRAIN )

16 QTS MASH WATER, MASH IN AT 160F 

16 QTS OF SPARGE (RINSE) WATER AT 185F

10# GERMAN PILS MALT

1# MUNICH LIGHT MALT

1# CARMEL PILS MALT

1# FLAKED OATS (REGULAR)

1 oz. FUGGLE HOPS (BOIL 50 MINS)

1 oz. HALLERTAUR HOPS (BOIL 20 MINS)

1/2 TSP IRISH MOSS , 1/2 TSP YEAST NUTRIENT (BOIL 30 MINS)

WYEAST 2308 MUNICH LAGER OR 2124 BOHEMIAN LAGER, 2206 BAVARIAN LAGER, FERMENTIS 34/70 LAGER

YIELDS ~ 6.5 GALS OF WORT / 5.25 GALS AFTER BOIL, OF BEER TO FERMENT.

NAKED REDX DINKEL BEER  (ALL GRAIN )

5# SPELT "DINKEL" MALT

5# REDX MALT

1# FLAKED WHEAT

1# FLAKED BARLEY

3 oz. MOSAIC HOPS  (50,20,10 MINS)

1/2 TSP IRISH MOSS , 1/2 TSP YEAST NUTRIENT (BOIL 30 MINS)

WYEAST 1056 AMERICAN ALE, FERMENTIS US-05, BELGIAN ABBEY 1762

CREAM PORTER   ( ALL GRAIN )

5# GOLDEN PROMISE 2-ROW PALE MALT

5# 6-ROW MALT

3/4# BLACK MALT

1/2# ROASTED BARLEY  400L

2 oz. DARK CHOCOLATE MALT  420L

1# CARMEL PILS MALT

1# FLAKED WHEAT

1# FLAKED BARLEY

3 oz. NORTHERN BREWER HOPS  (50, 20, 10 MINS )

WYEAST 1968 LONDON ESB

SAVE 2-4 oz. of YEAST SLURRY AND AT TO BEER AT BOTTLING WITH CORN SUGAR

CHINOOK CARA RYE  ( ALL GRAIN )

10# 2-ROW PALE MALT

3# CARA RYE MALT

1/2# CARA FOAM (DEXTRIN) MALT

1/2 TSP IRISH MOSS , 1/2 TSP YEAST NUTRIENT (BOIL 30 MINS)

3 oz. CHINOOK HOPS  ( 50, 30, 10 MINS )

WYEAST 1099 WHITBREAD ALE, 1098, 1028, 1968

SCOTTISH RED WHEAT  ( ALL GRAIN )

5# RED WHEAT MALT

5# DARK WHEAT MALT

1# TORRIFIED WHEAT

1# MELONOIDEN MALT

1/2# RICE HULLS

1/2 TSP IRISH MOSS , 1/2 TSP YEAST NUTRIENT (BOIL 30 MINS)

2 oz. CLUSTER HOPS  ( 50, 20 MINS )

WYEAST 1728 SCOTTISH ALE, 1056, US-05

SWARZ WEIZEN  ( ALL GRAIN )

5# CANADIAN 2-ROW MALT

5# RED/WHITE WHEAT MALT

1# CARA WHEAT MALT

1# CARAFA MALT

1/2 TSP IRISH MOSS , 1/2 TSP YEAST NUTRIENT (BOIL 30 MINS)

3 oz. PALISADE HOPS  (50, 20, 10 MINS )

WYEAST 2308 MUNICH LAGER, 2124 BOHEMIAN LAGER, FERMENTIS 34/70