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German Style Ales

Style:    Alt (German Amber Ale)

Sugars:

Amount Type
4 lbs. Light Malt Extract
2 lbs. Amber Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 1/2 lb. German Pilsner Malt
1 lb Medium Crystal Malt (60L)
1/4 lb Special "B" Malt
1/4 lb Wheat Malt

Hops:

Amount Type
2 oz Hallertauer Hershbrucker (bittering)
1 oz Hallertauer Hershbrucker (flavoring)
1 oz Hallertauer Hershbrucker (finishing)

Yeast:   Coopers ale or Superior lager yeast, or Wyeast # 1338 or 1007, or White Labs WLP029 or WLP011
Yeast nutrient (optional)
1 tsp. Calcium Chloride
Starting Gravity: 1.049
Ending Gravity: 1.012

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Dortmunder

Sugars:

Amount Type
6 lbs. Light Malt Extract
   
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1/2 lb. Light Crystal Malt (10L Max)
2 1/2 lbs. German Pilsner Malt
2 lbs. Two Row Pale Malt

Hops:

Amount Type
1 oz German Northern Brewers (bittering)
1 oz German Hallertauer Hershbrucker (flavoring)
1/2 oz German Hallertauer Hershbrucker (finishing)

Yeast:   Superior dry lager or Coopers dry ale yeast, or Wyeast # 1007, 1338, 2112, 2206 or 2308, or White Labs WLP011, 029, 810 or 830
Yeast nutrient (optional)
1 tsp Gypsum
Starting Gravity: 1.054
Ending Gravity: 1.013

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Kolsch (German Light Ale)

Sugars:

Amount Type
5 lbs. Light Malt Extract
   
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 1/2 lb. German Pilsner
1/2 lbs. Light Crystal Malt (Carafoam)

Hops:

Amount Type
1 1/2 oz Hallertauer Hershbrucker (bittering)
1/2 oz Hallertauer Hershbrucker (flavoring)
1/2 oz Hallertauer Hershbrucker (finishing)

Yeast:   Superior dry lager or Coopers dry ale yeast, or Wyeast # 2565 or 1007, or White Labs WLP029
Yeast nutrient (optional)
1 tsp Calcium Chloride
Starting Gravity: 1.049
Ending Gravity: 1.012

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Munich Dunkel

Sugars:

Amount Type
2 lbs. Amber Malt Extract
4 lbs. Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. German Pilsner Malt
1/2 lbs. Medium Crystal Malt (60L)
1 lb. German Munich Malt
1/2 lb. Dark Crystal Malt (120L)

Hops:

Amount Type
3/4 oz German Northern Brewers (bittering)
1 oz German Hallertauer Hershbrucker (flavoring)
1/2 oz German Hallertauer Hershbrucker (finishing)

Yeast:   Superior dry lager yeast, or Wyeast # 1007, 1338, 2206 or 2308, or White Labs WLP011, 029, 810, or 830
Yeast nutrient (optional)
1/2 tsp Calcium Chloride
Starting Gravity: 1.052
Ending Gravity: 1.013

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Trappist Style Ale

Sugars:

Amount Type
2 lbs. Wheat Malt Extract
6 lbs. Dark Malt Extract
1 lb Dark Brown Sugar
  OR
1 lb Amber Belgian Candi Sugar
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Cara-Vienne Malt
1 lb. Cara-Munich Malt

Hops:

Amount Type
1/2 oz. German Northern Brewers (bittering)
1 oz. Hallertauer Hershbrucker (flavoring)

Yeast:   Nottingham or Coopers dry ale yeast, or Wyeast # 3787, 1214 or 1762, or White Labs WLP500 or 530
Yeast nutrient (optional)
Starting Gravity: 1.064
Ending Gravity: 1.014

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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British Style Ales

Style:    British Mild Ale

Sugars:

Amount Type
4 lbs. Amber Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Two Row Malt
1 lb. Cara-Pils Malt
1/2 lb. Medimum Crystal Malt (60L)
1/2 lb. Dark Crystal Malt (60-150L)

Hops:

Amount Type
1 oz Fuggles (bittering)
1 oz Willamettes (flavoring)
1 oz Fuggles (finishing)

Yeast:   Windsor dry ale yeast, or Wyeast # 1028, 1098, 1318 or 1335, or White Labs WLP005 or WLP023
Yeast nutrient (optional)
1 or 2 Tbsps Burton Water Salts
Starting Gravity: 1.033
Ending Gravity: 1.008

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    British Bitter

Sugars:

Amount Type
6 lbs. Light Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Cara-Pils Malt
3/4 lb. Medium Crystal Malt (60L)

Hops:

Amount Type
1 oz British Blend (bittering)
1 oz Kent Golding (flavoring)
1 oz Kent Golding (finishing)

Yeast:   Windsor dry ale yeast, or Wyeast # 1028,1098, 1275 or 1318, or White Labs WLP005 or WLP023
Yeast nutrient (optional)
1/2 Tbsps Burton Water Salts
Starting Gravity: 1.042
Ending Gravity: 1.011

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Canadian Ale

Sugars:

Amount Type
5 lbs. Light Malt Extract
2 lbs. Rice Syrup
7/8 cup Corn Sugar (priming)

Grains:

Amount Type
1/2 lbs. Belgin Cara-Pils Malt
2 lb. Six Row Pale Malt

Hops:

Amount Type
2/3 oz Clusters (bittering)
1/2 oz Cascade (flavoring)
1/2 oz Cascade (finishing)

Yeast:   Superior dry lager or Coopers dry ale yeast, or Wyeast # 1056, 1007 or 2112, or White Labs WLP001, 029, 810
Yeast nutrient (optional)
1/2 Tbsps Burton Water Salts
Starting Gravity: 1.052
Ending Gravity: 1.012

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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