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Opaque dark & drier than the Texas sand! 7 lbs. dark malt extract 10 oz. Roast unmalted barley 1/4 lb. Black Patent malt 1/2 lb. flaked barley 1/2 lb. domestic two-row malt 1/2 lb. medium crystal malt 1 oz. Target or Northdown hops (bittering) 1 oz. Northern Brewer hops (flavoring) 1/2 oz. Willamettes hops (finishing) 2/3 cup corn sugar (for priming) 1 pkg. Nottingham ale yeast (or Wyeast #1084, #1028 or White Labs Irish, British, Burton or California Ale Yeast) 1 pkg. Bru-Vigor (yeast food) O.G. - 1.053 -- F.G. - 1.013 |
Dark brown, roasty, some hop bite, malty smooth 6 lbs. amber malt extract 1 lb. British pale malt 1 lb. medium crystal malt 10 oz. chocolate malt 1/4 lb. Special "B" malt 2 oz. black patent malt (optional) 3/4 oz. Target or Northdown hops (bittering) 1/2 oz. Fuggles or Willamettes hops (flavoring) 1/2 oz. Fuggles or Willamettes hops (finishing) 2/3 cup brown sugar (for priming) 1 pkg. Safale S-04 (or Wyeast #1028, #1968 or White Labs British, Burton, or English) 1 pkg. Bru-Vigor (yeast food) O.G. - 1.048 -- F.G. - 1.012 |
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Very dark, yet finishes sweet & roasty - Turkish expresso 6 lbs. dark malt extract 1/2 lb. lactose (end of boil) 1 lb. British pale ale malt 1/2 lb. roast unmalted barley 1/4 lb, Black Patent Malt 1 lb. medium crystal malt 1/2 oz. Target or Northdown hops (bittering) 1/2 oz. Willamettes hops (flavoring) 1/2 oz. Willamettes hops (finishing) 1 pkg. Windsor ale yeast (or Wyeast #1084, #1968 or White Labs English, Irish, or British Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 2/3 cup corn sugar (for priming) O.G. - 1.050 F.G. - 1.014 |
Similar to British Porter, but stronger with more floral hop flavor & finish 7 lbs. amber malt extract 1 lb. Dark Munich malt 1 lb. medium crystal malt 10 oz. chocolate malt 1/4 lb. Special "B" malt 2 oz. black patent malt (optional) 3/4 oz. Centennial hops* (bittering) 1/2 oz. Cascades or Liberty hops* (flavoring) 1/2 oz. Cascades Libety hops* (finishing) 3/4 cup brown sugar (for priming) 1 pkg. Nottingham ale yeast (or Wyeast #1056, #1272 or White Labs California or California V) 1 pkg. Bru-Vigor (yeast food) O.G. - 1.055 -- F.G. - 1.014 |
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A relatively smooth, medium-dry stout with some hop flavor 6 lbs. dark malt extract 1 lb. oatmeal 1 lb. Six-row pale malt 1/2 lb. Roast unmalted barley 1/4 lb. Black Patent Malt 1/2 lb. medium crystal malt 1 oz. Target or Northdown hops (bittering) 1/2 oz. Willamettes hops (flavoring) 1/2 oz. Willamettes hops (finishing) 1 pkg. Safale S-04 (or Wyeast #1028 or #1084 or White Labs Irish, English or British Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 2/3 cup corn sugar (for priming) O.G. - 1.052 -- F.G. - 1.013 |
A very dark, almost black lager with a modest bite & dry finish 2 lbs. Old Bavarian Munich Blend extract 4 lbs. light malt extract 1 1/2 lbs. German Pilsner malt 3 oz. German carafa malt 3/4 lb. German dark crystal malt 3/4 oz. German Perle or Northern Brewer hops (bittering) 1/2 oz. German Hallertauer hops (flavoring) 1/2 oz. German Hallertauer hops (finishing) 1/2 tsp. Calcium Chloride water salts Nottingham ale yeast (or Wyeast #1338, #1007 or White Labs German Ale*) (*For cold fermentation, Saflager 23 or Wyeast 2206, 2308, 2124 or White Labs German Lager or Pilsner) 1 pkg. Bru-Vigor (yeast food) 3/4 cup corn sugar (priming) O.G. - 1.049 -- F.G - 1.012 |
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Imagine Guinness, with half of the water removed! Strong & very smooth! 12 lbs. dark malt extract 1 lb. British pale ale malt 1/2 lb. Roast unmalted barley 1/4 lb. Black Patent Malt 1/2 lb. medium crystal malt 1/2 lb. Belgian Special B Malt 1 oz. Chinook hops (bittering) 1 oz. Northern Brewer hops (flavoring) 1 oz. Willamettes hops (finishing) 1 pkg. Nottingham ale yeast (Wyeast #l084, #1028 or White Labs Irish, British, California Ale Yeast) 1 pkg. Bru-Vigor (yeast food) 1/2 cup dark brown sugar (for priming) O.G. - 1.090 -- F.G. - 1.022 |
