FOREWORD This is the final book in the "Simple Home Brewing" Series.

There is so much you can do with home brewing, with so many different recipes to inspire your imagination. This book is by far my most favourite recipes. I love spices, especially chilli, lemon and lime in beer. I hope that these recipes can become some of your favourite as well. Just like all of my other books, I have made it a big point to be as simple as possible. No complications or excessive time frames. Just having fun and making beer. Like my other books I have added some normally very complicated recipes and simplified the process. You can tell the ones that are normally complicated as they have a lot of ingredients but just like my other books made simple. I hope you enjoy this book just as much as I enjoyed making it. Get more recipes from www.howtobrew.com.au Please have a look at my other Home Brew Books Simple Home Brewing Getting Started Simple Home Brewing Recipes Simple Home Brewing Recipes II Simple Home Brewing Fruit Beer Recipes Simple Home Brewing Spice Recipes ASIN: B008ULZL5K ASIN: B008RA40RY ASIN: B00914I3LO ASIN: B0091Z6HRA ASIN: B0098QWORY

Get all the recipes in one collection for only $9.99 and save $1.97 in Simple Home Brewing Master Collection ASIN: B00993KQLM

Contents Bad Chile Beer Bah Humbug Christmas in July Christmas Lager Cinnamon Honey Ale Cloves Brown Ale Countryside Ginger Easy Spiced Brown Ale Ginger Lager Ginger Pilsner Honey and Basil Hot Honey Chocolate Lemon Ginger Beer Lime and Coriander Maple Pale Ale Mexican Spice Orange Wheat Pepper Pilsener Pumpkin Ale Spruce Lager Vanilla Honey Porter Vampire Repellent Winter Welcomer Winter Tavern Ale Glossary

Bad Chile Beer Category: Spiced Beer

You Need Coopers Original Real Ale Light Dried Malt Dextrose or Corn Sugar Cara Pils Malt Grain Cluster Hops Willamette Hops

QTY 1 tin 750grms 1.6lbs 250grms 0.5lb 450grms 1.1lbs 56grms 20grms 2oz 0.70oz 0.49oz

Yeast Labs Whitbread Ale Yeast 14grms

Chopped Serrano Chile Peppers 10 Note: Only put 2 chopped Chile's in for a slight taste Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Coopers Original Real Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Dextrose or Corn Sugar.

3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Coopers Original Real Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Chilies, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 22 liters/5.8 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Yeast Labs Whitbread Ale Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Bah Humbug Category: Spiced Beer

You Need

QTY

Black Rock Nut Brown Ale 1 tin Light Dried Malt Black Patent Grain 1kg 2.2lbs

113grms 0.25lbs 11.5 oz 2oz 0.70oz

Cranberry Juice Concentrate 340mls Willamette Hops Goldings Hops Pumpkin Pie Spice Orange Rind Safale S-04 Yeast Preparation 56grms 20grms 1 tsp 4 oranges

11.5grms 0.40oz

Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get

yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Orange Rind, Pumpkin Pie Spice, Cranberry Juice, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Christmas in July Category: Spiced Beer

You Need

QTY

Morgans Canadian Light 1 tin Dark Dry Malt 750grms 2lbs 0.70oz

Northern Brewers Hops 20grms Saflager S-23 Cinnamon Sticks Ginger Grated Nutmeg Ground Preparation

11.5grms 0.40oz 1 56grms 3grms 2oz 0.1oz

Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops in a bowl or container with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Morgans Canadian Light inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Dark Dry Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4. Once this is done and your Morgans Canadian Light is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, and Hops with bags, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Christmas Lager Category: Spiced Beer

You Need

QTY

Morgans Australian Lager 1 tin Dark Dry Malt Wildflower Honey Hersbrucker Hops Saflager S-23 Cinnamon Sticks Allspice seeds Ginger Grated Nutmeg Ground Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops in bowl or container with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Morgans Australian Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Dark Dry Malt 750grms 2lbs 500grms 1.1lbs 20grms 0.70oz

11.5grms 0.40oz 2 56grms 56grms 3grms 2oz 2oz 0.1oz

and Wildflower Honey. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Morgans Australian Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, Hops with bags, and Allspice, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Cinnamon Honey Ale Category: Spiced Beer

You Need

QTY

Black Rock East India Pale Ale 1 tin Black Rock Amber Malt Extract 1 tin Northern Brewers Hops Cascade Hops Tettnanger Hops Safale S-04 yeast Honey Cinnamon Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock East India Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot. 3. Once this is done and your Black Rock East India Pale Ale is ready, use a tin opener to 28grms 20grms 42grms 1oz 0.70oz 1.50oz

11.5grms 0.40oz 1kg 1tbs 2.2lbs

open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. Do the same with the Black Rock Amber Malt Extract. 4. Add mixture, Cinnamon, Honey, and Hops with bags to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 5. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist with the break down process. 6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Cloves Brown Ale Category: Spiced Beer

You Need

QTY

Black Rock Nut Brown Ale 1 tin Light Dried Malt Hallertau Hops Safale S-04 yeast Orange Rind Cinnamon Stick Whole Cloves Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops in a bowl or container with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 450grms 1lb 20grms 0.70oz

11.5grms 0.40oz 2 orange 2 3-4

4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Orange Rind, Cinnamon Sticks, Cloves, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Countryside Ginger Category: Spiced Beer

You Need

QTY

Munton's Yorkshire Bitter 1 tin Light Dried Malt Crystal Malt Grain Saaz Hops Hallertau Hops Safale S-04 Yeast Ginger Freshly Grated Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, Ginger, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Munton's Yorkshire Bitter inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special 450grms 1lb 450grms 1lb 20grms 20grms 0.70oz 0.70oz

11.5grms 0.40oz 85grms 3oz

brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Munton's Yorkshire Bitter is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Ginger, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Easy Spiced Brown Ale Category: Spiced Beer

You Need

QTY

Black Rock Nut Brown Ale 1 tin Light Dried Malt Hallertauer Hops Safale S-04 Yeast Whole Cloves Cinnamon Sticks Ground Nutmeg Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, in a bowl or container with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 750grms 1.6lbs 20grms 0.70oz

11.5grms 0.40oz 3-4 2 1/2 tsp

4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Whole Cloves, Cinnamon Sticks, Ground Nutmeg, Hops with bag to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Ginger Lager Category: Spiced Beer

You Need

QTY

Black Rock Colonial Lager 1 tin Light Dried Malt Freshly Grated Ginger Cascade Hops Saflager S-23 Yeast Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops in bowl or container with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Hops with bags, and your grated ginger to the fermenter and top up with 750grms 1.6lbs 21grms 20grms 0.75oz 0.70oz

11.5grms 0.40oz

water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Ginger Pilsner Category: Spiced Beer

You Need Coopers Pilsner Light Dried Malt Crystal Malt Grain Dark Malt Grain Hallertau Hops Saaz Hops

QTY 1 tin 750grms 1.6lb 450grms 1lb 226grms 0.5lb 20grms 20grms 0.70oz 0.70oz

WYEAST WY1056 American Ale Yeast 11.5grms 0.40oz Ginger grated Cinnamon ground Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Coopers Pilsner inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get 113grms 4oz 2 tsp

yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Coopers Pilsner is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Ginger, cinnamon, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Honey and Basil Category: Spiced Beer

You Need Mangrove Jack's Pale Ale Pale Malt Grain Crystal Malt Grain Light Munich Malt Grain Goldings Hops

QTY 1 tin 450grms 1lb 450grms 1lb 450grms 1lb 20grms 0.70oz

WYEAST - WY1056 American Ale yeast 11.5grms 0.40oz Honey Fresh Basil Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, Basil, and Grains in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot. 500grms 1.1lb 28grms 1oz

3. Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the hot water and mix until completely dissolved. Do the same with your honey. 4. Add mixture, Basil liquid and leaves, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 5. When water temp is under 24C/74F, add WYEAST - WY1056 American Ale yeast and gently stir to assist with the break down process. 6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Hot Honey Chocolate Category: Spiced Beer

You Need Morgan's Canadian Light Morgan's Amber Extract Chocolate Malt Grain Crystal Malt Grain Molasses Honey Unsweetened Bakers Chocolate Hersbrucker Hops

QTY 1 tin 1 tin 226grms 0.5lb 226grms 0.5lb 1 cup 750grms 1.5lb 113grms 4oz 20grms 0.70oz

WYEAST - WY1272 American Ale II 11.5grms 0.40oz Yellow, Green, or Red Peppers Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Morgan's Canadian Light inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 3-4

2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Chocolate, Molasses and Honey. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Morgan's Canadian Light is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. Do the same for your Morgan's Amber Extract. 5. Add mixture, Peppers, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Lemon Ginger Beer Category: Spiced Beer

You Need Brewcraft Ginger Beer Raw Sugar Ginger Freshly Grated

QTY 1 tin 1kg 2.2lb

85grms 3oz

Lemons halved and juiced 2 Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Procedure 1. Get a small pot and put your tin of Brewcraft Ginger Beer inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Raw Sugar. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Brewcraft Ginger Beer is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Lemons juice and rind, Ginger, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add yeast that came with ginger beer kit and gently stir to assist with the break down process.

7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Lime and Coriander Category: Spiced Beer

You Need

QTY

Black Rock Colonial Lager 1 tin Light Dried Malt Wheat Grain Saflager S-23 Yeast Honey Coriander Seeds Crushed Limes halved Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Grain in a bowl or container with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Honey. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 500grms 1.1lb 450grms 1lb 11.5grms 0.40oz 250grms 8.8oz 15grms 3 0.52oz

4. Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, limes, Coriander Seeds, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Maple Pale Ale Category: Spiced Beer

You Need Imperial Voyage Pale Ale Amber Malt Extract Crystal Malt Grain Wheat Malt Grain Golding Hops

QTY 1 tin 1 tin 226grms 0.5lb 226grms 0.5lb 20grms 0.70oz

WYEAST - WY1028 London Ale Yeast 11.5grms 0.40oz Maple Syrup Cinnamon Stick Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Imperial Voyage Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Amber Malt Extract and the Maple Syrup. 1 litre 2 1 quart

3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Imperial Voyage Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Cinnamon sticks, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Mexican Spice Category: Spiced Beer

You Need Black Rock Mexican Lager Light Dried Malt Amber Dry Malt Munich Malt Grain Chocolate Malt Grain Northern Brewers Hops Cascade Hops

QTY 1 tin 500grms 1.1lbs 250grms 0.5lbs 750grms 1.6lbs 113grms 0.25lbs 40grms 20grms 1.40oz 0.70oz

WYEAST - WY1272 American Ale II 11.5grms 0.40oz Fennel fresh Orange Rind Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Mexican Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do 56grms 2oz

168grms 6oz

not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Amber Dry Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Black Rock Mexican Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Fennel, Orange rind, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Orange Wheat Category: Spiced Beer

You Need Mangrove Jacks Int Bavarian Wheat Coopers Wheat Malt Extract Wheat Malt Grain Rolled Oats Goldings Hops

QTY 1 tin 1 tin 450grms 1lb 500grms 1.1lb 20grms 0.70oz

WYEASY - WY3638 Bavarian Wheat 11.5grms 0.40oz Orange Rind from whole orange Coriander Crushed Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, Oats and Grain in separate bowls or containers with boiling hot water for 2030 min. Procedure 1. Get a small pot and put your tin of Mangrove Jacks Int Bavarian Wheat inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot. 3 orange 21grms 0.75oz

3. Once this is done and your Mangrove Jacks Int Bavarian Wheat is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. Do the same with your Coopers Wheat Malt Extract. 4. Add mixture, Orange Rind, Coriander, Oats, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 5. When water temp is under 24C/74F, add WYEASY - WY3638 Bavarian Wheat and gently stir to assist with the break down process. 6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Pepper Pilsener Category: Spiced Beer

You Need Black Rock Export Pilsener Light Dried Malt Pilsener Grain Crystal Grain Saaz Hops

QTY 1 tin 500grms 1.1lb 226grms 0.5lb 450grms 1lb 20grms 0.70oz

WYEAST - WY2278 Czech Pils Yeast 11.5grms 0.40oz Jalapeno Peppers 283grms 10oz WARNING: Only chop peppers for a really spicy taste. I do not chop mine. Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Export Pilsener inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special

brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Black Rock Export Pilsener is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Jalapeno Peppers, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST - WY2278 Czech Pils Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Pumpkin Ale #2 Category: Spiced Beer

You Need Mangrove Jack's Pale Ale Light Dried Malt Pale Ale Malt Grain Pumpkin mashed Fuggles Hops

QTY 1 tin 500grms 1.1lb 450grms 1lb 1kg 20grms 2.2lbs 0.70oz

WYEAST WY1056 American Ale Yeast 11.5grms 0.40oz Allspice Cinnamon ground 1 tsp 1 tsp

Nutmeg 1 tsp Note: Use orange American pumpkins only Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get

yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Pumpkin, Allspice, Cinnamon, Nutmeg, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Spruce Lager Category: Spiced Beer

You Need

QTY

Black Rock Mexican Cerveza 1 tin Light Dried Malt Dextrose Carapils Grain Cascade Hops Saflager S-23 Yeast Spruce Essence Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Black Rock Mexican Cerveza inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Dextrose. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special 500grms 1.1lb 500grms 1.1lb 250grms 0.55lb 20grms 0.70oz

11.5grms 0.40oz 14grms 0.5oz

brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Black Rock Mexican Cerveza is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Vanilla Honey Porter Category: Spiced Beer

You Need

QTY

Cascade Chocolate Mahogany Porter 1 tin Black Rock Amber Malt Extract Clover Honey Chocolate Malt Grain Goldings Hops Vanilla Beans Split Safale S-04 Yeast Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Goldings Hops, and the Chocolate Malt Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Cascade Chocolate Mahogany Porter inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and pour in your Cascade Chocolate Mahogany Porter, Black Rock Amber Malt Extract, and your Clover Honey. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure you 1 tin 900grms 2lbs 450grms 1lb 20grms 2pods 11.5grms 0.40oz 0.70oz

dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the ingredients. 4. Add mixture, hops with bags, and grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 5. When water temp is under 24C/74F, add Safale S-04 Yeast and the split Vanilla Beans. Gently stir to assist with the break down process. 6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Vampire Repellent Category: Spiced Beer

You Need Coopers Brewmaster India Pale Ale Light Dried Malt Pale Malt Grain Northern Brewers Hops

QTY 1 tin 1kg 2.2lbs

450grms 1lb 20grms 0.70oz

WYEAST - WY1028 London Ale yeast 11.5grms 0.40oz Garlic Cloves peeled Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Coopers Brewmaster India Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Coopers Brewmaster India Pale Ale is ready, use a tin opener 4 large

to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Garlic, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Winter Welcomer Category: Spiced Beer

You Need

QTY

Mangrove Jack's British Series India Pale Ale 1 tin Pale Malt Grain Roasted Barley Grain Clover Honey Dextrose or Corn Sugar Fuggles Hops Goldings Hops WYEAST - WY1028 London Ale Yeast Preparation Make sure your tools and fermenter are clean and ready to use. Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min. Procedure 1. Get a small pot and put your tin of Mangrove Jack's British Series India Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Dextrose or 450grms 1lb 100grms 0.22lb 500grms 1.1lb 250grms 0.5lb 40grms 20grms 1.40oz 0.70oz

11.5grms 0.40oz

Corn Sugar and Clover Honey. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Mangrove Jack's British Series India Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast and gently stir to assist with the break down process. 7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Winter Tavern Ale Category: Spiced Beer

You Need

QTY

Steep Time

Alexander's Pale Malt Extract 1 tin Clover Honey British Cara Pilis Grain Crystal Grain Chocolate Malt Grain Chinook Pellets Hops Cascade Hops Hersbrucker Hops Cinnamon Sticks Whole Cloves Ground Allspice Grated Fresh Ginger Cardamom Pods Cracked Safale S-04 Yeast Preparation Make sure your tools and fermenter are clean and ready to use. 500grms 1.1lb 450grms 1lb 450grms 1lb 30min 30min

100grms 0.25lbs 30min 50grms 40grms 40grms 3 1tsp 1tsp 50grms 6 pods 11.5grms 0.4oz 2oz 2oz 1.5oz 1.5oz 60min 30min 20min

 Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed. Fill jug or kettle with 2 liters/.5 Gallons of boiled water. Soak all Hops and grains in separate bowls or containers with boiling hot water according to the chart above. Procedure 1. Get a small pot and put your tin of Alexander's Pale Malt Extract inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour. 2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your Clover honey in. 3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product. 4. Once this is done and your Alexander's Pale Malt Extract, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. 5. Add mixture, hops with bags and all grain liquids without bags to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed). 6. Add the Cinnamon Sticks, Whole Cloves, Ground Allspice, Grated Fresh Ginger, and the Cracked Cardamom to the mixture. These will add to the flavor as your brew ferments. 7. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist with the break down process. 8. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Glossary There are a lot of terms used in Home Brewing that can confuse people. In every book that I publish, I add a glossary for the reader to completely understand the terms that are written in the book. Although in my other books you will find most of the same words in the glossary, it is important that you learn these terms and understand what they mean. Additives: Extra substances can be added to your brew to make it last longer or change the taste. These can consist of preservatives, enzymes, and antioxidants. Alcohol volume: A measurement of the amount of alcohol. This is presented as a percentage. Ale: Earlier English style beer. A type of drink before the 1500's before beer as we know it. Made from water, barley, yeast and hops. Barley: A grain used for making beer. Generally used in stouts but can be used in other types of beers. Beer: The beverage we know and love made from fermenting of grains and hops to give a wonderful alcoholic flavour. Bitter: Originally an English term to describe a well hopped draught. It is bitter in taste. Most bitters are considered as heavy in alcohol content. Black Malt: Barley roasted at a very high temperature. This is used with many stouts Body: A term used to describe the weight and texture of the beer in your mouth. Bottle capper: A device used to put the crown caps on glass bottles. It can be used for bottling beer or soda. Carbonation: The process of putting bubbles in beer caused by carbon dioxide(CO2). Carbon Dioxide (CO2): A gas used to put the bubbles in beer. Mainly used in kegging. Draught Beer: This is a term used for serving beer. Originally beer was drawn by gravity through taps. Draught beers did not use any extra CO2, just whatever the beer produced. Dry Enzyme: Helps the yeast consume more of the sugars available in the brew. Helps with a drier taste. Dry hopping: This is when more hops are added to the fermenting process. It will add to the already existing flavour or the beer. Finish: Beer tasting term used to describe the length of taste that lingers in your mouth after tasting beer. Glucose: A simple sugar used to feed the yeast and add to flavour.

Grain bag: A grain bag is made of a stocking type of material to hold the loose grains when soaking in hot water. This allows you to get the flavour of the grain without putting the grain straight in the fermenter. Head: This is the foam on top of the beer. If the beer is lacking head, you can use dextrose to increase it. Hops: Hops are the female flowers of vines that are used to flavour beer. Hydrometer: Is used to measure the weight of the liquid. You can buy different hydrometers to measure different kinds of alcohol or liquid. Keg: A stainless steel cylinder that holds beer. CO2 gas is used to push the beer out. Lager: The word originally comes from German to describe a high quality beer. Light Ale: A lighter in color form of bitter. Malt: A type of grain, mostly barley, that has been moistened, then germinated, and then dried. Mead: Traditionally ale made with honey and fruit. Herbs and spices can also be added. Pale Ale: First brewed in London in the 18th century, it is a name given to bottled draught beer. It is said that gypsum is makes the most ultra fine quality Pale Ale. Pilsner: The term has originally come from the Czech village of Pilsen. It is to describe the quality of the brew from the Pilsner Malt. Sanitizer: This is one of the most important parts of home brewing. The sanitizer will help you keep your gear clean and free from harmful bacteria. Siphon hose: Used to transfer beer from the fermenter to a keg or bottles. Stout: Originally brewed by the English, it was discarded and the adopted by the Irish. They have made the best stouts in the world today. Water: One of the four major ingredients used to make beer. The others are grain, hops and yeast. Wheat beer: Is a mixture of wheat malt and barley malt. This produces a pale murky beer that has a high alcohol level. Wort: A tar like extract that is made from the mashing of grain and water. Used to ferment the other ingredients into beer. Yeast: A single celled organism that converts sugars into alcohol and CO2. Many people try to use baker's yeast. The results are not as good as the brewer's yeast is specially designed to get the most out of your brew. Zymurgy: A term used to describe the science of brewing.