Fermentables:

8-9 lbs pale malt
1 lbs crystal malt
.25 lbs chocolate malt mash at 155F

Hops:

.5 oz Cascade (60 min boil)
.25 oz Chinook (60 min boil)
.5 oz Cascade (10 min finish)

Yeast: Wyeast #1056

Procedure: Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use
1/2 ounce Cascade to finish.

Fermentables:

2 cans Unhopped light Extract
1 lb Crystal Malt

Hops:

1 oz. bullion hop
1 oz. Cascade hops
1 oz. Fuggles

Yeast: Ale Yeast

Procedure: Put the 1 lb crystal malt in hop bag and put in gallon of cold water. Bring water up to a
boil, then remove bag of crystal with strainer and throw away (you made a tea with the cystal).

Remove from heat and add 2 cans of Unhopped light extract. Bring back to a boil and add 1 oz
bullion simmer for 30 minutes. Then add 1 oz. cascade hop and simmer for another 15 minutes.
Then add 1/2 oz Fuggles simmer for 15 minutes. At last minute add other 1/2 oz. of fuggles.

6.6 lbs dark extract
.5 lbs crystal malt
.25 lbs black patent malt
2 tsp water crystals

Hops:

1.5 oz Fuggles (45 minute boil)
.5 oz Fuggles (10 minute boil)

Other:

1 tsp Irish moss
.5 cup black treacle

Yeast: Whitbread ale yeast
Procedure: Put malts into a boiling bag and place into 2–1/2 gallons of cold water. Bring to boil
and remove, sloshing about and draining well (as one would with a giant tea bag).

Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops.

Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden
hose).

Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to
putting the yeast directly into the warm wort). I let it go for 4 days then racked into
a second carboy where it sat for another week before bottling. Bottle as usual.

This recipe is one of 640 from the ‘Brew Your Own Beer’ recipe book.
Click on this link to get all of them here:

640 Beer Recipe Book

Fermentables:

7 lbs Light Scottish Malt Extract
1 lbs Dry Dark Malt Extract

1.5 lbs 80L Crystal Malt
6 oz Chocolate Malt
2 oz Black Patent Malt
8 oz Dextrin Malt
2/3 cup corn sugar for priming

Hops:

2 oz Perle Hops (bittering) alpha=7.6%
1 oz Hallertauer Hops (aromatic) alpha=3.9%

Other:

.25 tsp brewing salts
.5 tsp Gypsum

Yeast: 2 packets of Red Star Lager yeast

Procedure: Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain
through collander into main kettle and sparge with 150F water until it runs clear. Add enough
water to kettle to dissolve extracts (approx. 3 gallons).

Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min.
Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min.
Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil.

Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold
water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast.
Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY
slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.

This recipe is one of 640 from the ‘Brew Your Own Beer’ recipe book.
Click on this link to get all of them here:

640 Beer Recipe Book

Thy will be drunk, (I will be drunk),
At home as in the tavern.

Give us this day our foamy head,
And forgive us our spillages,
As we forgive those who spill against us.

And lead us not to incarceration,
But deliver us from hangovers.

For Thine is the beer,
The Bitter and the Lager,
Forever and ever,

Barmen.

A: Your heart is only good for so many beats, and that’s it… don’t waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that’s like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.

Q: Should I cut down on meat and eat more fruits and vegetables?

A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetable products.

Q: Should I reduce my alcohol intake?

A: No, not at all. Wine is made from fruit. Brandy is distilled wine, that means they take the water out of the fruity bit so you get even more of the goodness that way. Beer is also made out of grain. Bottoms up!

Q: How can I calculate my body/fat ratio?

A: Well, if you have a body and you have fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc.

Q: What are some of the advantages of participating in a regular exercise program?

A: Can’t think of a single one, sorry. My philosophy is: No Pain…Good !

Q: Aren’t fried foods bad for you?

A: YOU’RE NOT LISTENING!!! … Foods are fried these days in vegetable oil. In fact, they’re permeated in it. How could getting more vegetables be bad for you?

Q: Will sit-ups help prevent me from getting a little soft around the middle?

A: Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.

Q: Is chocolate bad for me?

A: Are you crazy? HELLO Cocoa beans! Another vegetable!!! It’s the best feel-good food around!

Q: Is swimming good for your figure?

A: If swimming is good for your figure, explain whales to me.

Q: Is getting in-shape important for my lifestyle?

A: Hey! ‘Round’ is a shape!

Well, I hope this has cleared up any misconceptions you may have had about food and diets.

And remember:

“Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways-Stout in one hand-IPA in the other-body thoroughly used up, totally worn out and screaming

WOW HOO “WHAT A RIDE”!

Fermentables

6.6 lbs Irks Wheat extract
.5 lbs Amber Dry Malt Extract
2 cups Carapils
3.5 quarts FROZEN blackberries added to help cool wort
1 cup corn sugar for priming

Hops

1.5 oz Hallatter hops (bittering)
.5 Saaz hops (finishing)

Other

1 tsp Irish moss

Yeast Wyeast #3056 and 1 quart starter

Procedure: Put cracked Carapils in cold water and leave in until just before boil.
Add Wheat extract and DME and boil.
Add Bittering hops boil 25min. Add Irish moss, boil 30min.
Add finish hops boil 2 min, Remove from heat. Put pot in sink of cool/cold water and add Blackberries.
As they thaw crush berries with your spoon. Remove hopbag(a lot easier than straining them out).
Put everything in 6 1/2 gal bucket or carboy fill to 6 gal mark with water and pitch yeast.
Start at 70 degrees F , after ferm starts move to 60 F , xfer to 2ndary after 5-7 days. Leave in
secondary 7-14 days(I go 14) you may want to use gelatin or polyclar to help settle things out(5-7
days before bottling). Bottle with 1 cup corn sugar. Wait 2 weeks and enjoy so good homebrew.

This recipe is one of 640 from the ‘Brew Your Own Beer’ recipe book.
Click on this link to get all of them here:

640 Beer Recipe Book

Fermentables

6-7 lbs pale malt (2-row)
1 lbs crystal malt
1 lbs demarara or dark brown sugar

Hops

1 oz Northern Brewer hops (boil)
1 oz Fuggles hops (boil 30 min.)
.5 oz Fuggles hops (finish)

Yeast: ale yeast

Procedure:This is an all-grain recipe—follow the instructions for an infusion mash in Papazian, or
another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and
the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.

This recipe is one of 640 from the ‘Brew Your Own Beer’ recipe book.
Click on this link to get all of them here:

640 Beer Recipe Book

I just stoped in at my favourite homebrew supply store, Jim’s Homebrew Supply in Spokane, Washington. This store has been in continuous business since the early 1950’s, so they must be doing something right.

Everything you need to brew the best beer you ever drank is in stock, from grains, specialty grains, ready to pitch liquid yeast, adjuncts, hardware, kegging supplies, hardware, beginner kits, books…They even have a selection of a couple hundred specialty beers you can buy by the single bottle to try, and a good selection of bottled wine.

The staff has won awards for their brews and concoctions, and are very knowledgable. They are very friendly, give them a call if you need some advice. These people have several decades of homebrew experience.

All your beer supplies are available at their online store to be shipped wherever you are brewing. Drop by in person or on the net, its a good place.

Your pal, Beerful.

12 lbs 2-row pale malt
2 lbs Munich malt
2 lbs crystal malt
4 lbs Edme light extract
4 lbs Alexander’s light extract
4 oz dark molasses
.25 cup priming sugar

Hops:

2.5 oz Northern Brewer @8%
1.5 oz Kent Goldings @5.2%
.5 oz Hallertauer @2.8%
.5 oz Cascade @5.2%
Yeast: champagne yeast
Procedure: Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours
at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2
hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30
minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops.

This recipe is one of 640 from the ‘Brew Your Own Beer’ recipe book. Get all of them here:

640 Beer Recipe Book