IMPERIAL IPA

Our IPA recipe on steroids! Really strong & bitter!
8 1/2 lbs. light malt extract
2 lbs. Two-Row Pale malt
1 cup light brown sugar (end of boil)
1/2 lb. Cara-pils malt
1/2 lb. Medium Crystal malt
1 1/2 oz. Chinook hops (bittering)
1 oz. Perle hops (flavoring)
1/2 oz. Willamettes hops (finishing)
1/2 oz.Willamettes hops (dry hop in fermenter)
1 pkg. Burton water salts
1 pkg. Nottingham ale yeast (or White Labs California V, California Ale, Dry English or Wyeast #1272, #1056 ale yeast)
1 pkg. Bru-Vigor (yeast food)
2/3 cup light brown sugar (priming)
O.G. - 1.075
F.G. - 1.017

80/ SCOTTISH ALE

Medium amber in hue, this is a Scottish interpretation of a strong English bitter. On the malty sweetside!. Good aperitif!
6 lbs. light malt extract
1 lb. British Pale malt
1/2 lb. cara-pils malt
3/4 lb. medium crystal malt
2 oz. roast barley
1 oz. British 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 White Labs Edinburgh, English, or Wyeast #1728, #1098)
1 pkg. Bru-Vigor (yeast food)
2/3 cup light brown sugar
O.G.- 1.048
F.G.- 1.012

BIG-ASS TEXAS BROWN ALE

An over-the-top, extra strong, extra hoppy American brown ale. Only in Texas!
7 lbs. amber malt extract
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/4 lb. Biscuit malt
1/4 lb. Aromatic malt
4 oz. chocolate malt
1 oz. Perle hops (bittering)
1 oz. Fuggles hops (flavoring)
1/2 oz. Cascades hops (finishing)
1/2 oz. Cascades hops (dry hop)
1 pkg. Burton water salts
1 pkg. Nottingham ale yeast (White Labs California or California V or Wyeast #1056, #1272 ale yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G. - 1.060
F.G. - 1.015

GRANDAD'S PRE-PROHIBITION LAGER

The way that American lager used to taste before the "Great Experiment," medium-full bodied, with some hop bite & flavor.
6 lbs. light malt extract
1 lb. Brewery Grade Corn Syrup
1 1/2 lbs. Six-Row pale malt
1 lb. Flaked Maize
1 oz. Clusters hops (bittering)
1 oz. Mt. Hood hops (flavoring)
1/2 oz. Czech Saaz hops (finishing)
1 pkg. Burton water salts
1 pkg. Nottingham ale yeast* (White Labs German Ale or Wyeast #1007 or for cold fermentation*, use White Labs American Lager or Wyeast #2007, #2035)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G.-1.062
F.G -1.012

THE GREAT PUMPKIN ALE

A collision of amber ale & pumpkin pie! Deep amber hue, with mild hop flavor. Lots of pumpkin pie spice character!
6 lbs. amber malt extract
2 lbs. domestic two-row malt
1 lb. medium crystal malt
2 oz. chocolate malt
6 lbs. pumpkin*
1 oz. Fuggles hops (bittering)
1 oz. Fuggles hops (flavoring)
no finishing hops
1 pkg. Burton water salts
1 pkg. Windsor ale yeast (White Labs English, British, Burton or Wyeast #1098, #1968)
1 pkg. Bru-Vigor (yeast food)
2/3 cup brown sugar (priming)
*Quarter, sprinkle with pumpkin pie spice and bake at 350°F for 2 hours. Cut into 1" cubes & mash slightly. Add to kettle and boil with malt extract and "grain tea." During last 10 minutes of boil, add:
3 cinnamon sticks
2 whole nutmegs
5 whole allspice
O.G. -1054
F.G.-1.013

ROOTY-TOOTY FRESH & FRUITY ALE

The perfect dessert beer! This has a nice expression of fruit flavors & aroma with an under-lying tartness to help balance.
6 lbs. wheat malt extract
1 lb. unmalted wheat grain
1 lb. domestic six row malt
1/4 lbs. cara-pils
1/4 lb. acidulated malt
1 oz. Czech Saaz hops (bittering - no flavoring or finishing hops needed)
3 - 4 lbs. (crushed raspberries, cherries, peaches, or blueberries - add to end of boil) or 1 can Oregon Fruit Products fruit puree (add after primary fermentation)
1 pkg. Safbrew T-58 Yeast (Wyeast 3112, #3526, #1214, #1388, #1762, or White Labs Belgian Ale, Trappist or Abbey Ale Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (priming)
O.G.-1.055
F.G. 1.012