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Style:    Steam Beer

Sugars:

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

Grains:

Amount Type
1/2 lb. Light Crystal Malt
1/2 lb Cara-Pils Malt
1 1/2 lb Two Row Pale Malt

Hops:

Amount Type
1 1/2 oz Northern Brewers (bittering)
1/2 oz Northern Brewers (flavoring)
1/2 oz Cascade (finishing)

Yeast:  Superior dry lager yeast, or Wyeast # 2112, or White Labs WLP810
Yeast nutrient (optional)
1/2 tsp. Burton Water Salts
Starting Gravity: 1.049
Ending Gravity: 1.011
1/4 tsp Calcium Chloride
1/4 tsp Burton Water Salt

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:    Octoberfest

Sugars:

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

Grains:

Amount Type
1 1/2 lb. Pilsner Malt
1 lb Munich Malt
3/4 lb Dark Crystal Malt (60L)

Hops:

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

Yeast:   Superior dry lager yeast, or Wyeast # 1007, 1338, 2112, 2206 or 2308, or White Labs WLP011, 029, 810, 820, 830 or 833
Starting Gravity: 1.058
Ending Gravity: 1.014
1/4 tsp. Burton Water Salts
1/4 tsp Calcium Chloride

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. 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:    Czech Pilsner

Sugars:

Amount Type
6 1/2 lbs. Pale Malt Extract
   
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
2 lb. Pilsner Malt
1/2 lb Light Crystal Malt (10L Max)

Hops:

Amount Type
2 oz Czech Saaz (bittering)
1 1/2 oz Czech Saaz (flavoring)
1/2 oz Czech Saaz (finishing)
1/2 oz Czech Saaz (dry hopping)

Yeast:   Superios dry lager or Coopers dry ale yeast, or Wyeast # 1007, 1056, 2112 or 2178, or White Labs WLP001, 029, 802 or 810
Starting Gravity: 1.049
Ending Gravity: 1.012
1/4 tsp Calcium Chloride

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. 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. Add the hops for the dry hopping to the secondary fermenter.


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Style:    American Pilsner

Sugars:

Amount Type
4 1/2 lbs. Pale Malt Extract
2 lbs. Corn Sugar
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
2 lb. Pilsner Malt
1/2 lb Two Row Malt

Hops:

Amount Type
2 oz Cascade (bittering)
1 oz Cascade (flavoring)
1/2 oz Cascade (finishing)
1/2 oz Cascade (dry hopping)

Yeast:   Superior dry lager or Coopers dry ale yeast, or Wyeast # 1007, 2007, 2112 or 1056, or White Labs WLP001, WLP029, WLP810 or WLP840
Starting Gravity: 1.047
Ending Gravity: 1.011
1/2 tsp Calcium Chloride

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. 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. Add the hops for the dry hopping to the secondary fermenter.


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