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* Exported from MasterCook * Al's German Pilsner Recipe By : Allan Munsie Serving Size : 50 Preparation Time : 0:00 Categories

: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can malt extract syrup-light 3 lbs malt extract powder-light 2 1/2 ozs hallertauer hops 1 oz saaz hops 1 pkg ale yeast 3/4 c corn sugar -- bottling 1 hop bag Boil malts, 1 oz Hallertau, and 1/2 oz Saxx for 30 min. add 1/4 oz Hallertau an d 1/4 oz Sazz for flavor and boil for 15 min. Then again add 1/4 oz Hallertau a nd 1/4 oz Sazz and boil for 15 more min. Add 1 oz Hallertau hops in bag and ste ep for 2 min.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.045-1.050 F.G.:1.009-1.013

Nutr. Assoc. : 0 * Exported from MasterCook * Winky Dink M Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 lbs malt extract syrup-light -- bierkeller (German) 1/2 lb crystal malt 1/2 c chocolate malt 2 ozs hallertauer hops -- boiling 1/2 oz hallertauer hops -- finishing 1 pkg lager yeast

3/4

c corn sugar -- bottling

Add chocolate and crystal malts to 1.5 gal of cold water and bring to a boil. R emove grains when boiling starts. Add malt extract and boiling hops and boil 45 -60 min. Add finishing hops during final 2-5 min. Sparge and pitch when cool. Bottle when ready.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.042-1.047 F.G.:1.014-1.018

Nutr. Assoc. : 0 * Exported from MasterCook * Vagabond Gingered Ale Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 lbs malt extract syrup-dark 2 1/2 lbs malt extract powder-dark 3/4 lb crystal malt 1/2 lb chocolate malt 2 ozs cascade hops -- boiling 1 oz Willamette hops -- finishing 4 ozs ginger root -- grated 1 pkg ale yeast 3/4 c corn sugar -- bottling Add the crushed crystal and chocolate malts to 1.5 gal of cold water and bring t o boil. When boiling commences, remove grains and add malt extracts, boiling ho ps, and ginger root and boil for 60 min. Add the finishing hops during final 2 min. Sparge into cold water. Pitch when cool. Bottle when done.

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NOTES : O.G.:1.040-1.044 F.G.:1.012-1.016

Nutr. Assoc. : 0 * Exported from MasterCook * Purple Mountain Bock Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 3/8 lbs malt extract syrup-light,premier -- (4.4) 1/2 lb malt extract powder-light 1/2 lb malted barley -- toasted 1/4 lb chocolate malt 1/4 lb crystal malt 1 oz hallertauer hops -- boiling 1/4 oz hallertauer hops -- finishing 1 pkg lager yeast 3/4 c corn sugar -- bottling Toast the whole malted barley in a 350! oven for 10 min. Crush the warm malted barley and crystal and chocolate malts. Add them to 1.5 gal of cold water and b ring to boil. Remove grains when boiling commences. Add the malt extract and c ontinue to boil for 60 min. Add finishing hops during final 1-2 minutes. Sparg e in cold water. Pitch yeast when cool. Bottle when done. May sub Tettnanger for Hallertauer.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.038-1.040 F.G.:1.008-1.012

Nutr. Assoc. : 0 * Exported from MasterCook * Palilalia India Pale Ale Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 lbs malt extract powder-light 1 lb crystal malt 1/2 lb malted barley -- toasted 2 tsps gypsum 1 1/2 ozs northern brewer hops -- boiling 3/4 oz cascade hops -- finishing 1 pkg ale yeast 3/4 c corn sugar -- bottling Toast malted barley at 350 for 10 min. Add cracked crystal malt and malted barl ey to 1.5 gal of cold water and remove when boiling commences. Add the malt ext ract, Northern Brewer hops, and gypsum and boil for 45-60 min. Add finishing ho ps during final minute of boil. Sparge into fermenter and pitch yeast when cool . Should age 3 to 4 weeks before drinking for best results.

- - - - - - - - - - - - - - - - - - Serving Ideas: can sub amber malt extract. NOTES : O.G.:1.048-1.052 F.G:1.014-1.017

Nutr. Assoc. : 0 * Exported from MasterCook * Lovebite Weizenbier Recipe By : Serving Size : 5 Categories : Preparation Time : 1:00

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 lbs malt extract syrup-light,german 3 lbs malt extract syrup-wheat 1 oz hallertauer hops -- boiling 1 pkg liquid weizenbier ale yeast, or 2 pkgs ale yeast-red star 3/4 c corn sugar -- bottling Add the wheat and barley malt extracts and hops to 1.5 gal of water and boil for 1 hr. Sparge and add the hot wort to fermenter and cold water. Add yeast when cool. Ferment and bottle. Age 2 weeks and serve cool.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.046-1.050 F.G.:1.008-1.014

Nutr. Assoc. : 0 * Exported from MasterCook * Light Honey Ginger Lager Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 lbs malt extract powder-light 2 1/2 lbs honey 1 1/2 ozs cascade hops -- boiling 1/2 oz cascade hops -- finishing 4 ozs ginger root -- grated 1 pkg lager yeast 3/4 c corn sugar -- bottling Add the malt extract, honey, ginger and boiling hops to 1.5 gal of water and boi l for 60 min. Add finishing hops during final 2-4 min of boiling. Sparge into cold water. Pitch when cool. Bottle when done.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.048-1.052 F.G.:1.004-1.008

Nutr. Assoc. : 0 * Exported from MasterCook * Kolsch Recipe By : Serving Size : 50 Preparation Time : 1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/3 lbs malt extract syrup-amber 2 lbs Munich malt-2 row 1/2 lb Munich malt 3/4 oz tettnang hops -- boiling 1/4 oz tettnang hops -- finishing 3/4 c corn sugar -- bottling 1 pkg ale yeast In 1 gal of water, mash grains for 1 hour. Strain, recycle, and sparge spent gr ains with 2 gal of water. Dissolve malt extract in 1 gal of water, boil 45 min, add finishing hops, boil 15 min.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.036-1.040 F.G.:1.006-1.010

Nutr. Assoc. : 0 * Exported from MasterCook * Crystal Honey Lager Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 lbs malt extract powder-light 2 1/2 lbs honey 1 1/2 ozs cascade hops -- boiling 1/2 oz cascade hops -- finishing 1 pkg lager yeast 3/4 c corn sugar -- bottling Add the malt extract, honey and boiling hops to 1.5 gal of water and boil for 60 min. Add finishing hops during final 2-4 min of boiling. Sparge into cold wat er. Pitch when cool. Bottle when done.

- - - - - - - - - - - - - - - - - - Serving Ideas: good foundation for experiments NOTES : O.G.:1.048-1.052 F.G.:1.004-1.008

Nutr. Assoc. : 0 * Exported from MasterCook * Doctor Bock Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 lbs malt extract syrup-light,german 1/2 lb chocolate malt

2 1/2 1 3/4

ozs oz pkg c

hallertauer hops -- boiling hallertauer hops -- flavor lager yeast corn sugar -- bottling

Add the crushed chocolate malt to 1.5 gal of cold water and boil. Remove grains with strainer when boiling commences. Add the malt extract and boiling hops a nd boil for 60 min. Add flavor hops during final 15-20 min. Sparge into cold w ater and pitch when cool. Bottle when done. Extract Sub: Amber for light Boiling hop sub: Spalter or Tettnanger Flavor hop sub: Tettnanger

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.066-1.070 F.G.:1.014-1.020

Nutr. Assoc. : 0 * Exported from MasterCook * European Brown Ale Recipe By : Better Brew Kit Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/3 lbs malt extract syrup-amber 2 lbs malt extract powder-light 1/3 oz burton water salts 1 oz Fuggles hops -- boiling 1 oz Willamette hops -- finishing 1 pkg ale yeast 3/4 c corn sugar -- bottling Boil malts and water salts in 2 gal water for 35 min. Add boiling hops and boil for 15 min. Add finishing hops for 5 min.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.039-1.044 F.G.:1.005-1.010

Nutr. Assoc. : 0 * Exported from MasterCook * Hoegaarden Grand Cru Ale Recipe By : Serving Size : 50 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 lbs malt extract powder-light 2 3/4 lbs honey 1 oz hallertauer hops -- boiling 1/2 oz hallertauer hops -- flavor 1/2 oz hallertauer hops -- aroma 1 1/2 ozs coriander -- crushed 1/2 oz orange peel -- dried ground 1 pkg ale yeast 3/4 c corn sugar -- bottling Boil malt, honey, and boiling hops in 1.5 gal of water for 45 min. Then add 3/4 oz of coriander and flavor hops and boil 10 min. Then add rest of coriander an d orange peel and boil 5 min., adding aroma hops during final 1-2 min.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.055-1.059 F.G.:1.004-1.008

Nutr. Assoc. : 0 * Exported from MasterCook * German Dunkel Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 lbs malt extract syrup-amber 3 1/2 lbs malt extract powder-dark 3/4 lb crystal malt 1/4 lb chocolate malt 1/4 lb black patent malt 2 ozs hallertauer hops -- boiling 1 oz hallertauer hops -- finishing 1 pkg lager yeast 3/4 c corn sugar -- bottling Crush the crystal, chocolate, and black patent malts and add to 1.5 gal of cold water and bring to a boil. Remove grains with strainer when boiling commences. Add the malt extracts and boiling hops and boil for 60 min. Add 1/2 oz of flav or hops 30 min. into the boil. Add final 1/2 oz of flavor hops at least 45 min into boil. Sparge into cold water. Pitch when cool. Bottle when done.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.050-1.055 F.G.:1.008-1.011

Nutr. Assoc. : 0 * Exported from MasterCook * Canadian Lunar Lager Recipe By : Charlie Papazian Serving Size : 50 Preparation Time : 1:30 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 lbs amber hopped malt extract 1/2 oz Willamette hops -- finishing 1 pkg ale yeast 3/4 c corn sugar -- bottling Boil the malt with 1 1/2 gal of water for 45 min. During final 5 min, add the f inishing hops for flavor. Sparge and ferment for 3 weeks and bottle

- - - - - - - - - - - - - - - - - - NOTES : Light instead of amber extract, Fuggles may substitute for hops.

Nutr. Assoc. : 0 * Exported from MasterCook * Australian Spring Snow Golden Lager Recipe By : Serving Size : 5 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 lbs malt extract syrup-light,Australian 1 oz Willamette hops -- boiling 1/2 oz perle hops -- boiling 1/2 oz cascade hops -- finishing 1 pkg lager yeast 3/4 c corn sugar -- bottling Boil malt extract and boiling hops with 1.5 gal of water for 60 min. Add finish ing hops during final 1-2 min. Sparge wort into fermenter with cold water. Pit ch yeast when cool and bottle when done.

- - - - - - - - - - - - - - - - - - NOTES : O.G.:1.036-1.040 F.G.:1.008-1.011

Nutr. Assoc. : 0

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