By J. Andrews
In the pages of Brew your personal Beer, you will discover the conventional beer recipes in addition to a variety of targeted adaptations like:
Blackout Brown Ale
Simple Wheat Beer
7 Mile purple Ale
Alaskan Amber Ale
All Grain American Brown
American Brown Ale
Apples within the Snow
Bah Humbug Brew
Barney apartments Oatmeal Stout
Barrel backside Black Bitter
Beat Me Over the top with a Stick Bock
Belgian Trappiste / Abbey Ale
Berry Strawberry Ale
Black undergo Ale
Blackberry Peach Lager
Blow Me Away vacation Ale
Cat's Claw Blackberry Ale
Charlie Brown Pumpkin Ale
Christmas Cranberry Ale
Cinnimon Honey Ale
Dark of the Moon Cream Stout
Frosty Toad British Ale
German Weisen Beer
Honey Ginger Lager
Red Hickory Lager
Rocket J. Squirrel Honey Wheat Ale
Tooncinator Motley Cru
And many, many extra.
Read Online or Download Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes! PDF
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Additional resources for Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes!
These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones. Hops 2 oz Perle hops (boil 60 minutes) 1 oz Perle (boil 30 minutes) Other Pale malt 90% of mash Crystal malt 7% of mash Wheat malt 3--10% of mash (vary percents accordingly) Yeast 1 litre cultured German ale yeast Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks.
125 lbs. 5 oz. 8%) 60 min. 5 oz. 4%) 10 min. 5 oz. 5 lbs. D-C Aromatic Yeast Procedure Single-step infusion 155F, ~1 hr. A. Category Pale Ale Recipe Type All Grain Think Liberty on this one. Enjoy. 5 oz Whole Cascade 60 minute boil 1 oz Cascade 30 minutes 2 oz Cascade added a handful at a time the last 15 Yeast Procedure Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work.
Rack and add 1/4 ounce Goldings and complete fermentation. S. 1% alpha) Yeast Chimay yeast Procedure Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts of water until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126--131F. Mash: 2 hours at 148-152. Mash out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170. Boil 2--1/2 hours adding hops 60 minutes from the end of the boil.