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Style:    Brown Ale

Sugars:

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

Grains:

Amount Type
1 lb. Two Row Malt
1/2 lb. Special "B" Malt
1 lb. Medium Crystal Malt (60L)

Hops:

Amount Type
2/3 oz Target (bittering)
1 oz Fuggles (flavoring)
1 oz Fuggles (finishing)

Yeast:   Cooper or Nottingham dry ale yeast, or Wyeast # 1028,1056,1098,1318 or 1338, or White Labs WLP001, 002, 005, 013 or 023
Yeast nutrient (optional)
1/2 tsp Burton Water Salts
Starting Gravity: 1.046
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:    India Pale Ale (IPA)

Sugars:

Amount Type
7 lbs. Light Malt Extract
1 Cup Light Brown Sugar (boil)
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1/2 lb. Light Crystal Malt (10-40L)
1/2 lb. Cara-Pils Malt
2 lbs. Two Row Pale Malt

Hops:

Amount Type
1 oz Bullion (bittering)
1 oz Northern Brewer (flavoring)
1/2 oz Kent Goldings (finishing)
1/2 oz Kent Goldings (dry hopping)

Yeast:   Nottingham Coopers dry ale yeast, or Wyeast # 1028, 1056, 1098, 1318 or 1968, or White Labs WLP001, 002, 005, 013 or 023
Yeast nutrient (optional)
1/2 tsp Burton Water Salts
Starting Gravity: 1.063
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. Add 1/2 oz. Kent Goldings into secondary fermenter.


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Style:    Red Ale

Sugars:

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

Grains:

Amount Type
1 lb. Light Crystal Malt (10L)
1 lb. Cara-Pils Malt
1/2 lb. Belgian Cara-Vienne Malt
1/4 lb. Special "B" Malt

Hops:

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

Yeast:   Nottingham or Coopers dry ale yeast, or Wyeast # 1028, 1056, 1084, 1098 or 1968, or White Labs WLP001, 002, 004, 005, 007, 008, 013, 051 or 023
Yeast nutrient (optional)
1/2 tsp Calcium Chloride
Starting Gravity: 1.047
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:    Old Ale

Sugars:

Amount Type
4 lbs. Amber Malt Extract
3 lbs. Dark Malt Extract
5/8 cup Corn Sugar (priming)

Grains:

Amount Type
1/2 lb. Cara-Pils Malt
2 lbs. Dark Crystal Malt (120L)
1/2 lb. Dark Munich Malt

Hops:

Amount Type
1 1/2 oz Fuggles (bittering)
1 1/2 oz Fuggles (flavoring)
1 oz Fuggles (finishing)

Yeast:   Windsor dry ale yeast, or Wyeast # 1028, 1098 or 1968, or White Labs WLP002, 005, 007, 013 or 023
Yeast nutrient (optional)
1/2 tsp Burton Water Salts
Starting Gravity: 1.056
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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Style:    Scotch Ale

Sugars:

Amount Type
8 lbs. Amber Malt Extract
1 lb. Dark Brown Sugar
3/4 cup Corn Sugar (priming)
OR
1/2 Cup Brown Sugar (priming)

Grains:

Amount Type
1 lb. Cara-Pils Malt
1 lbs. Medium Crystal Malt (80L-115L)
1 lb. Two Row Malt

Hops:

Amount Type
2/3 oz Target (bittering)
1/2 oz Fuggles (flavoring)
1/2 oz Fuggles (finishing)

Yeast:   dry ale yeast, or Wyeast # 1007, 1728 or 1056, or White Labs WLP007, 028 or 029
Yeast nutrient (optional)
1 tbsp Burton Water Salts
Starting Gravity: 1.070
Ending Gravity: 1.015

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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