Dark Cerveza Obscura

More brown than amber ikn cdolor with more body, flavor & a bit more kick thatn the Amber Cerveza.
2 lbs. dark malt extract
3 lbs. amber malt extract
1 lb. corn syrup
1 lb. domestic two-row malt
1/2 lb. Munich Malt
1/2 lb. Belgian Cara-Munich malt
1/2 lb. flaked maize
2/3 oz. Perle hops (bittering)
1/2 oz. Hallertauer hops (flavoring)
1/2 oz. Hallertauer hops (finishing)
1 pkg. Nottingham ale yeast (or Wyeast #1007 ,#1056, or WL German Ale or California Ale)*
1 pkg. Bru-Vigor (yeast food)
3/4 cup light brown sugar (priming)

*For cold fermentation on our Cerveza recipes, use White Labs American Lager or Wyeast 2007, 3035.
O.G. - 1.053
F.G. - 1.012

Boddy Bitter

More pub fare. Paler in hue & smoother in flavor than the Best Bitter. Low CO2.
6 lbs. light malt extract
1/2 lb. British Pale malt
1 lb. British Light malt
1 oz. U.K. Fuggles hops (bittering)
1/2 oz. Kent Golding hops (flavoring)
1/2 oz. Kent Golding hops (finishing)
1 pkg. Burton water salts
1 pkg. Safale S-04 ale yeast (or Wyeast #1028, #1098, #1968, #1275, #1318 or White Labs British, Burton, English Dry English)
1 pkg. Bru-Vigor (yeast food)
2/3 cup corn sugar (priming)

O.G. 1.045
F.G. 1.011

Catcher In The Rye Pale Ale

A somewhat spicy pale ale with a modest bit & fragrant finish!
2 1/2 lbs.light malt extract
3 lbs. amber malt extract
1 1/2 lb. Domestic Two Row malt
1 1/2 lb. Malted Rye
1 oz. Perle Hops (bittering)
1/2 oz. Mt. Hood or Liberty hops (flavoring)
1/2 oz. Mt. Hood or Liberty hops (Finishing)
1 pkg. water salts
1 pkg. Nottingham or Safale US-56 ale yeast (or Wyeast #1056, #1272 or White Labs California Ale or California V)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)

O.G. 1.055
F.G. 1.013

Mr. Coffee Porter

A dark brown, slightly roasty ale with overtones of coffee & chocolate. Moka-rific !
6 lbs. amber malt extract
1/2 lb. Chocolate malt
1 lb. Dark crystal malt
1 lb. Dark Munich malt
1/2 lb. coarsely ground coffe (steep with grains)
1 oz. Perle hops (bittering)
1/2 oz. Mt. Hood or Liberty hops (flavoring)
1/2 oz. Mt. Hood or Liberty hops (Finishing)
1 pkg. Nottingham or Safale US-56 ale yeast (or Wyeast #1056, #1272 or White Labs California Ale or California V)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)

O.G. 1.049
F.G. 1.013

Old Woody Oak-Aged Stock Ale

A red-hued, barrel-aged strong ale. Hoppy! Put this one away for a while!
8 lbs. Light malt extract
2 lbs. Domestgic Special Pale malt
1/4 lb. Special B malt
3/4 lb. Medium crystal malt
1 lb. light brown sugar (add with finishing hops)
2 oz. oak chips (add w/finishing hops & in fermenter)
1 oz. Target hops (bittering)
1 oz. Willamettes hops (flavoring)
1 oz. Mt. Hood Liberty (finishing)
1 oz. Fuggles (crushed - dry hop after fermentation)
1 pkg. water salts
1 pkg. Safale S-04 ale yeast (or White Labs Dry English Ale or California V Ale or Wyeast #1098, # 1272)
1 pkg. Bru-Vigor (yeast food)
2/3 cup light brown sugar
O.G. 1.073
F.G. 1.016

Kiss My Heinie Dutch Light Lager

Paler, drier & less hoppy/bitter than the Czech Pilsner.
5 lbs. Light malt extract
2 1/2lbs. Belgian Pilsner malt
1/4 lb.Aromatic malt
1 oz. Hallertau Tradition hops(bittering)
1/2 oz. Czech Saazhops (flavoring)
1/2 oz. Czech Saazhops (finishing)

1 pkg.Nottingham ale yeast (Wyeast #1007* or White Labs German Ale or California Ale -for cold fermentation), Wyeast #2124, #2308, or White Labs German Lager)
1 pkg. Bru-Vigor (yeast food)
3/4 cup light brown sugar


O.G. 1.049
F.G. 1.012

Ned Flanders Brown Ale

It's "OKly-DOKly!" A deep amber to light brown, slightly sour ale. Lightly hopped. Can exhibit very complex character with extensive aging..
7 lbs. Dark Munich
1/2lbs. Cara-Munich malt
1/4 lb. Special B malt
1/2 lb. Aromatic malt
1/2 lb. Biscuit malt
1/2 lb. Acidulated malt
3 oz. Carafa II malt
1 lb. Dark Candi (or corn or cane) sugar (end of boil)
1 oz. Kent Golding hops (bittering)
1 oz. Hallertauer hops (flavoring)
1 oz. oak chips at end of boil (no finishing hops)

1 pkg.Safbrew T-58 ale yeast( or White Labs Belgian Ale or Abbey Ale or Wyeast #3522))
1 pkg. Bru-Vigor (yeast food)
2/3 cup light brown sugar


O.G. 1.061
F.G. 1.012

Beeriac's A Man For All Saisons

A deceptively strong, fruity / spicy ale, earthy overtones. Slightly cloudy. Long dry finish..
7 lbs. Light malt extract
2lbs. Belgian Pilsner malt
1 lb. Belgian Cara-Pils malt
1/2 lb. Aromatic malt
1/2 lb. Biscuit malt
4 cups corn sugar (end of boil)
3/4 - 1 oz. German Perle hops (bittering)
1 /2 oz. Kent Golding hops (flavoring)
1/2 oz. Kent Golding hops finishing)
1/2 oz. Czech Saaz hops (finishing)
1 tsp. each coarse crushed Coriander & course crushed Sweet Orange peel (add w/finishing hops)
1 pkg. Safbrew T-58 ale yeast (or White Labs Saison or Belgian Ale or Wyeast #3724 or #3522)
1 pkg Bru-Vigor (yeast food) 3/4 cup corn (or cane) sugar

O.G. 1.068
F.G. 1.012