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Reddish brown tint, slightly sweet, lightly carbonated 6 lbs. amber malt extract 1 lb. British pale malt 1/2 lb. Special B malt 1 lb. medium crystal malt 2/3 oz. Target or Northdown hops (bittering) 1/2 oz. Fuggles or Willamettes hops (flavoring) 1/2 oz. Fuggles or Willamettes hops (finishing) 1 pkg. Burton water salts 1/2 cup dark brown sugar (for priming) 1 pkg. Windsor ale yeast (or Wyeast #1098, #1968 or White Labs British or Burton Ale Yeast) 1 pkg. Bru-Vigor (yeast food) O.G. - 1.047 F.G. - 1.012 | Darker, roastier & hoppier than traditional brown ale 6 lbs. amber unhopped malt extract 1 1/2 lb. domestic two-row malt 1/2 lb. British medium crystal malt 1/2 lb. British cara-pils malt 1/4 lb. chocolate malt 1 oz. Cascades hops (bittering) 2/3 oz. Willamettes hops (flavoring) 1/3 oz. Willamettes hops (finishing) 1 pkg. Safale S-04 (or Wyeast #1056, #1272 or White Labs California, British Ale Yeast) 1 pkg. Bru-Vigor 3/4 cup corn sugar for priming O.G. - 1.050 -- F.G. - 1012 |
Dark, slightly sweet, yet refreshing, lightly carbonated - good session beer! 4 lbs. amber unhopped malt extract 1 lb. British pale ale malt 1/2 lb. British cara-pils malt 1/2 lb. British medium crystal malt 1/2 lb. British dark crystal malt 2 oz. chocolate malt 1 oz. Fuggles hops (bittering) 1/2 oz. Fuggles hops (flavoring) 1/2 oz. Fuggles hops (finishing) 1 pkg. Burton water salts 1 pkg. Windsor ale yeast (or Wyeast #1028, #1098, #1968, #1335, #1275 or White Labs British, English, Dry English Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 1/2 cup corn (or brown) sugar (for priming) O.G. - 1.033 -- F.G. - 1.008 | A miraculously quenching brown ale with a malty finish 7 lbs. amber malt extract 1 1/2 lb. Munich malt 1 1/2 lb. Belgian Cara-Munich malt 1/2 lb. Belgian Special B malt 2 oz. chocolate malt 1 oz. Perle hops (bittering) 1 oz. Cascades hops (flavoring) 1/2 oz. Liberty hops (finishing) 1/2 tsp. calcium chloride water salts 1 pkg. Safale S-04 (or Wyeast #1968, #1056, #1028, #1272 or White Labs California, British, Burton ale yeast) 1 pkg. Bru-Vigor (yeast food) 3/4 cup corn sugar (for priming) O.G. - 1.056 F.G. - 1.014 |
Deep amber to light brown
hue. Strong & malty
sweet. Good apertif!
8 lbs. amber malt extract 1 lb. dark brown sugar (end of boil) 1 lb. British pale ale malt 1/2 lb. British cara-pils malt 1 lb. British medium crystal malt 2 oz. roast barley 2/3 oz. Target or Northdown hops (bittering) 1/2 oz. British Fuggles hops (flavoring) 1/2 oz. British Fuggles hops (finishing) 1 pkg. Burton water salts 1 pkg. Windsor ale yeast (or Wyeast #1728 or White Labs Edinburgh Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 1/2 cup brown sugar (priming) O.G. - 1.070 -- F.G. - 1.015 | A medium dark German ale with a modest hop bite & character 4 lbs. light malt extract 2 lbs. Old Bavarian Munich Blend 1 1/4 lb. German pilsner malt 1/4 lb. German Melanoidin malt 1 lb. German medium crystal malt 1/4 lb. Special "B" malt 1/4 lb. German wheat malt 2 oz. Spalt hops (bittering) 1/2 oz. Hallertauer hops (flavoring) 1/2 oz. Hallertauer hops (finishing) 1/2 tsp. calcium chloride 1 pkg. Nottingham ale yeast (or Wyeast #1007, 1338 or White Labs German Ale or European Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 3/4 cup corn sugar (for priming) O.G. - 1.049 -- F.G. - 1.012 |
A dark-hued ale with some hop bite & finish. Traditionally well aged & smooth. 8 lbs. amber malt extract 3/4 lb. British dark crystal malt 3/4 lb. British medium crystal malt 2 oz. chocolate malt 1 oz. Northdown hops (bittering) 1/2 oz. British Fuggles hops (flavoring) 1/2 oz. British Fuggles hops (finishing) 1 pkg. Burton water salts 1 pkg. Windsor ale yeast (or Wyeast #1968, #1098, #1028 or White Labs British, English, or Burton Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 5/8 cup brown sugar (priming) O.G. - 1.063-- F.G. - 1.015 | Very strong in flavor & alcohol, with a pronounced hop bite 12 lbs. light unhopped malt extract 1 lb. Belgian biscuit malt 1 lb. British Medium Crystal malt 1 lb. British cara-pils malt 1 - 1 1/2 oz. Target or Northdown hops (bittering) 1 oz. Northern Brewer hops (flavoring) 1 oz. Willamette hops (finishing) 1 pkg. Burton water salts 1 cup light brown sugar (in boil) 1 pkg. Nottingham Ale yeast(or Wyeast #1056, #1028, #1272 or White Labs California, British, Burton ale yeast) 1 pkg. Bru-Vigor (yeast food) 1/2 cup light brown sugar (for priming) O.G. - 1.090 -- F.G. - 1.020 |
