AMERICAN PILSNER
Light in body & color, but more flavorful than Commerswill!
4 1/2 lbs. light malt extract
1 1/2 lbs. brewery grade corn syrup or rice syrup solids
1 lb. Domestic Six-Row lager malt
1/2 oz. Cluster hops (bittering)
1/2 oz. Liberty hops (flavoring)
1/2 oz. Liberty hops (finishing)
1/2 tsp. calcium chloride (water salts)
1 pkg. Nottingham ale yeast* (or Wyeast #1007 or White Labs California or German Ale Yeast*)
(*For cold fermentation, Wyeast 2007, 2035, 2272 or White Labs American Lager, German Lager or Pilsner Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (for priming)
O.G. -- 1.047 -- F.G. - 1.011

TEXAS BOCK
A Texas favorite! Medium amber-dark hue, mild in flavor. Drk version of American Pilsner
4 lbs. Old Bavarian Munich Blend
1/2 lb. dark malt extract
1 1/2 lb. brewery grade corn syrup
1/2 lb. Domestic Six-Row lager malt
1/2 lb. Belgian Cara-Vienne malt
1/2 lb. Medium Crystal malt
1 oz. Tettnanger hops (bittering)
1/4 oz. Cascades hops (flavoring)
1/4 oz. Cascades hops (finishing)
1/2 tsp. Calcium Chloride water salts
1 pkg. Windsor ale yeast* (or Wyeast #1338 or White Labs California or German Ale Yeast*)
(*For cold fermentation, Wyeast 2007, 2035, 2272 or White Labs German Lager or Pilsner Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (priming)
O.G. - 1.044 -- F.G. - 1.011

MALT LIQUOR
Very pale & light-bodied for a beer with this kind of kick! Modestly hopped
4 lbs. light malt extract
3 lbs. brewery grade corn syrup
2 lbs. domestic six-row malt
1/4 lb. Belgian Caramel-Pils
1 pkg. Burton Water Salts
1/2 oz. Cluster hops (Boiling)
1/2 oz. Cascades (flavoring)
1/4 oz. Cascades (finishing)
Nottingham ale yeast (or Wyeast #1007/ #1056 or White Labs German or California Ale Yeast
(for cold fermentation #2007, #2035, or White Labs Pilsner or German Lager Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (for priming)
O.G. - 1.060 -- F.G. -1010

VIENNA AMBER LAGER
An amber lager, similar to Oktoberfest, yet drier, with less malty/sweet finish
5 1/2 lbs. light malt extract
2 lb. German Vienna malt
1/2 lb. German medium crystal malt
1/4 lb. Belgian Special B malt
1/4 lb. German Melanoidin malt
1 oz. German Carafa malt
2/3 oz. German Perle 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 or Dusseldorf Alt*)
(*For cold fermentation, use Saflager or Wyeast 2206, 2308, 2124 or White Labs German Lager)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (for priming)
O. G. - 1.050 -- F.G. - 1.012

SON OF SAM NEW ENGLAND LAGER
Hard to pin down. . .a bit deep in hue for a pilsner, & not dark or malty & rich enough for an Octoberfest
6 lbs. light malt extract
1 lb. German light Munich malt
1/2 lb. German melanoidin malt
1/2 lb. Belgian cara-pils
1/4 lb. Belgian cara-vienne
1/2 tsp. calcium chloride
1 1/2 oz. Tettnanger hop pellets (bittering)
1 oz. Hallertauer hops (flavoring)
1/2 oz. Hallertauer hops (finishing)
1 pkg. Nottingham ale yeast* (or Wyeast #1007* or White Labs German Ale or Dusseldorf Alt)
(*For cold fermentation, Wyeast #2007, #2035, #2124 or White Labs German Lager, Pilsner, or American Lager)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G. - 1.048 -- F.G. - 1.012

RAUCH (smoked) BEER
A dark, spicy lager with a "bacon-like," noticeably smoky, finish
3 lbs. light malt extract
3 lb. Old Bavarian Munich Blend extract
2 1/2 lbs. German Rauch (smoked) malt
1/2 lb. German dark crystal malt
2 oz. German carafa malt
1 1/2 oz. German Hallertauer hops (bitter)
1/2 oz. German Hallertauer hops (flavoring)
1/2 oz. German Hallertauer hops (finishing)
1/2 tsp. calcium chloride water salts
Windsor ale yeast (or Wyeast #1338, #1007 or White Labs German Ale or Dusseldorf Alt*)
(*For cold fermentation, use Saflager 23 or Wyeast 2206, 2308, 2124 or White Labs German Lager or Southern German Lager yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (for priming)
O.G. - 1.054 -- F.G. - 1.013

MEXICAN CERVEZA CLARA (Light)

Very pale & light-bodied. Great with Tex-Mex! Some prefer this with a squeeze of lime!
4 lbs. light malt exact
2 lbs. brewery grade corn syrup
1 lbs. domestic two-row malt
1/4 lb. Belgian caramel-pils malt
1/3 oz. Cluster hop pellets (bittering)
1/2 oz. Hallertauer hops (flavoring)
1/2 oz. Hallertauer hops (finishing)
Nottingham ale yeast (or Wyeast #1007/ #1056 or White Labs German or California Ale Yeast
(for cold fermentation #2007, #2035 or White Labs Pilsner or German Lager Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (for priming)
O.G. - 1.047 -- F.G - 1.011

AMBER CERVEZA (XX)
Amber hued, with more body & flavor than the Clara. Think enchiladas!
2 lbs. light malt extract
3 lbs. amber malt extract
1 lbs. brewery grade corn syrup or rice syrup solids
1 1/2 lbs. domestic two-row malt
1/4 lb. Belgian caramel-pils malt
1/2 lb. Belgian Cara-Vienne malt
2/3 oz. Perle hop pellets (bittering)
1/2 oz. Hallertauer hops (flavoring)
1/2 oz. Hallertauer hops (finishing)
1 pkg. Bru-Vigor (yeast food)
1 pkg. Nottingham ale yeast (or Wyeast #1007 or #1056 or White Labs German or California Ale Yeast*
(*For cold fermentation #2007, #2206 or White Labs Pilsner or German Lager Yeast)
3/4 cup corn sugar (for priming)
O.G. - 1.049 -- F.G - 1.012

FLAT TYRE AMBER ALE