OCTOBERFEST

• 5 lbs. Old Bavarian Munich Blend
• 1 lbs. amber malt extract
• 1 lb. German Pilsner malt
• 1 lb. German Munich malt
• 1/2 lb. German Melanoidin malt
• 1/2 lb. German medium crystal malt
• 2/3 oz. German Perle or German Northern Brewer hops (bittering)
• 1 oz. Hallertauer or Tettnanger hops (flavoring - no finishing hops)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. DeFalco's German Ale or Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
• Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 1 pkg. Bru-Vigor (yeast food if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring this mixture to a boil.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (2/3 oz. Perle or German Northern Brewer Hops) and boil 45 minutes. Now add the flavoring hops (1 oz. Hallertauer or Tettnanger) and boil 10 minutes. Turn off heat.  Note: there are no finishing hops in this recipe.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath. Repeat, if necessary.
4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) and the gravity drops to approximately 1.016 or less.  Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 3 lbs. German Pilsner malt
• 7 lbs. German Munich malt
• 1/2 lb. German Melanoidin malt
• 1/2 lb. German medium crystal malt
• 2/3 oz. German Perle or German Northern Brewer hops (bittering)
• 1 oz. Hallertauer or Tettnanger hops (flavoring - no finishing hops)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 3/4 cup corn sugar (priming)

AMERICAN PILSNER

• 4 1/2 lbs. light malt extract
• 1 1/2 lbs. brewery grade corn syrup or rice syrup solids
• 1 lb. Domestic Six-Row malt
• 1/2 oz. Cluster hops (bittering)
• 1/2 oz. Mt. Hood or Liberty hops (flavoring)
• 1/2 oz. Mt. Hood or Liberty hops (finishing)
• 1/2 tsp. calcium chloride (water salts)
• 1 pkg. Safale US-05 ale yeast* (White Labs German Ale or Wyeast #1007)
• 1 pkg. Bru-Vigor (yeast food)
• 7/8 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz.Cluster) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Mt. Hood or Liberty) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Mt. Hood or Liberty) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath. Repeat, if necessary.
4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days for lager) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.&ltl
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your
    beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks
    and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of
    the bottles. Enjoy your homemade beer!

• 3 lbs. Domestic Six-Row pale malt
• 3 lbs.Domestic Two-Row pale malt
• 3 lbs. Flaked Maize (corn) or Flaked Rice
• 1/2 oz. Cluster hops (bittering)
• 1/2 oz. Mt. Hood or Liberty hops (flavoring)
• 1/2 oz. Mt. Hood or Liberty hops (finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
• Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 7/8 cup corn sugar (priming)

DORTMUNDER EXPORT LAGER

• 2 lbs. Old Bavarian Munich Blend
• 4 lbs. light malt extract
• 2 1/2  lbs. German Pilsner malt
• 1/4 lb. German light crystal (Cara-Foam) malt
• 1/4 lb. German Melanoidin malt
• 1 oz. German Northern Brewer or Perle hops (bittering)
• 1 oz. German Hallertauer or Tettnanger hops (flavoring)
• 1/2 oz. German Hallertauer or Tettnanger hops (finishing)
• Water salts: 1/2 tsp. Calcium Chloride/1 tsp. gypsum
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
• Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 1 pkg. Bru-Vigor (yeast food if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring this mixture to a boil.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Perle or German Northern Brewer) and boil 45 minutes. Now add the flavoring hops (1 oz. German Hallertauer or Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. German Hallertauer or Tettnanger) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath. Repeat, if necessary.
4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENTATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) and the gravity drops to approximately 1.016 or less.  Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.018, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 9 1/2 lbs. German Pilsner malt
• 1 lb. Light Munich malt
• 1/4 lb. German light crystal (Cara-Foam) malt
• 1/4 lb. German Melanoidin malt
• 1 oz. German Northern Brewer or Perle hops (bittering)
• 1 oz. German Hallertauer or Tettnanger hops (flavoring)
• 1/2 oz. German Hallertauer or Tettnanger hops (finishing)
• Water salts: 1/2 tsp. Calcium Chloride/1 tsp. gypsum
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
• Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 3/4 cup corn sugar (priming)

DEFALCO'S DOUBLE BOCK RECIPE

• 6 lbs. Old Bavarian Munich Blend
• 3 lbs. amber malt extract
• 2 lbs. German Munich malt
• 1/2 lb. German Melanoidin malt
• 1/2 lb. German medium crystal malt
• 1 oz. Perle or German Northern Brewer or 1 1/2 oz. Hallertauer Tradition or Saphir Hops (bittering)
• 1 oz. Hallertauer or Tettnanger hops (flavoring - no finishing hops)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White
• Labs German Lager, South German Lager, or Pilsner
• 1 pkg. Bru-Vigor (yeast food, if using tap water)
• 5/8 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring this mixture to a boil.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Perle or German Northern Brewer or 1 1/2 oz. Hallertauer Tradition or Saphir Hops) and boil 45 minutes. Now add the flavoring hops (1 oz. Hallertauer or Tettnanger) and boil 10 minutes. There are no aroma/finishing hops in this recipe.  Simply turn off heat at the end of this last 10 minutes of boiling. 
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath. Repeat, if necessary.
4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) and the gravity drops to approximately 1.016 or less.  Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
    FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
9. . Check the specific gravity. This final gravity (F.G.) should read about 1.019 (or less). If it is more than 1.024, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about two months and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 3 oz. German Carafa malt
• 4 lbs. German Pilsner malt
• 11 lbs. German Munich malt
• 1/2 lb. German Melanoidin malt
• 1/2 lb. German medium crystal malt
• 1 oz. Perle or German Northern Brewer or 1 1/2 oz. Hallertauer Tradition or Saphir hops (bittering)
• 1 oz. Hallertauer or Tettnanger hops (flavoring - no finishing hops)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White
• Labs German Lager, South German Lager, or Pilsner
• 5/8 cup corn sugar (priming)

MUNICH HELLES (LIGHT) LAGER

• 4 lbs. Old Bavarian Munich Blend
• 2 lbs. light malt extract
• 1 1/4 lbs. German Pilsner malt
• 1 lb. German Munich malt
• 1/2 lb. German light crystal (Cara-Foam) malt
• 1/4 lb. German Melanoidin malt
• ⅔ oz. German Perle or Northern Brewer hops (bittering)
• 1 oz. Hallertauer hops (flavoring - no finishing hops)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. German Ale Yeast or Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
• Lager Fermentation (45 - 55°F) Dried Yeast - 1 pkg. Mangrove Jack Bohemian Lager yeast
• Liquid Yeast - Wyeast #2308, #2206, or #2124, or White Labs South German Lager, German Lager, or Pilsner)
• 1 pkg. Bru-Vigor (optional yeast food for tap water)
• 3/4 cup corn sugar (optional sugar for bottle priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring this mixture to a boil.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (2/3 oz. German Northern Brewer or Perle hops) and boil 45 minutes. Now add the flavoring hops (1 oz. German Hallertau hops) and boil 10 minutes. Turn off heat.  Note: there are no finishing hops in this recipe.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath. Repeat, if necessary.
4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) and the gravity drops to approximately 1.016 or less.  Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.017, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 3 lbs. German Pilsner malt
• 7 lbs. German Light Munich malt
• 1/2 lb. German light crystal (Cara-Foam) malt
• 1/4 lb. German Melanoidin malt
• 3/4 oz. German Northern Brewer or Perle hops (bittering)
• 1 oz. German Hallertauer hops (flavoring - no finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
• Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs South German Lager, German Lager, or Pilsner
• 3/4 cup corn sugar (priming)

LONELY STAR LAGER

• 4 lbs. light malt extract
• 1 lbs. brewery grade corn syrup or rice syrup solids
• 1 lb. Domestic Six-Row malt
• 1 lb. flaked maize
• 1/2 oz. Cluster hops (bittering - 45 minutes)
• 1/2 oz. Tettnanger hops (flavoring - additional 10 minutes)
• 1/2 oz. Tettnanger hops (finishing - with boil knock out)
• 1/2 tsp. calcium chloride (water salts)
• Yeast: Dried - (Ale Temperatures) 1 pkg. Safale US-05 or Nottingham Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
• Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 1 pkg. Bru-Vigor (yeast food , if using tap water)
• 7/8 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz.Cluster) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Tettnanger) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath. Repeat, if necessary.
4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days for lager) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
9. Check the specific gravity. This final gravity (F.G.) should read about 1.011 (or less). If it is more than 1.017, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

MALT LIQUOR

• 4 1/2 lbs. light malt extract
• 2 1/2 lbs. brewery grade corn syrup
• 2 lbs. domestic six-row malt
• 1/4 lb. Cara-Pils
• 1/2 tsp. Calcium Chloride
• 2/3 oz. Cluster hops (bittering)
• 1/2 oz. Tettnanger hops (flavoring)
• 1/2 oz. Tettnanger hops (finishing)
• Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
  Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
  Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
  Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 1 pkg. Bru-Vigor (yeast food if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (2/3 oz.Cluster) and boil 45 minutes. Now add the flavoring hops (1/2 oz.Tettnanger ) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz.Tettnanger) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath. Repeat, if necessary.
4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days for lager) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 4 lbs. Domestic Six-Row pale malt
• 4 lbs. Domestic Two-Row pale malt
• 4 lbs. Flaked Maize (corn) or Flaked Rice
• 2/3 oz. Cluster hops (bittering)
• 1/2 oz. Tettnanger hops (flavoring)
• 1/2 oz. Tettnanger hops (finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast: Dried - (Ale Temperatures) 1 pkg. Safale US-05 or Nottingham Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #100
• Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
• Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 3/4 cup corn sugar (priming)

KISS MY HEINIE DUTCH LIGHT LAGER

• 5 lbs. light malt extract
• 2 1/2 lbs. Belgian Pilsner malt
• 1/4 lb. Aromatic malt
• 1 oz. Hallertau Tradition or Saphir hops (bittering)
• 1/2 oz. Czech Saaz hops (flavoring)
• 1/2 oz. Czech Saaz (finishing)Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• - Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
• - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 1 pkg. Bru-Vigor (yeast food if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring this mixture to a boil.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Halleratuer Tradition or Saphir) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Czech Saaz) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Czech Saaz) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath. Repeat, if necessary.
4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENTATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) and the gravity drops to approximately 1.016 or less.  Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
9. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.

1. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE

• 9 1/2 lbs. Belgian Pilsner malt
• 1/4 lb. Aromatic malt
• 1 oz. Hallertau Tradition or Saphir hops (bittering)
• 1/2 oz. Czech Saaz hops (flavoring)
• 1/2 oz. Czech Saaz (finishing)Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• - Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
• - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 3/4 cup corn sugar (priming)

GRANDAD'S PRE-PROHIBITION LAGER

• 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 or Liberty hops (flavoring)
• 1/2 oz. Czech Saaz hops (finishing)
• 1/2 tsp. Calcium Chloride
• Yeast: Dried - (Ale Temperatures) 1 pkg. Safale US-05 orNottingham Ale Yeast
  Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
  Dried - (Cool Temperatures) 1 pkg. Mangrove Jack's Bohemian Lager Yeast (yeast starter recommended or use 2 pkgs.)
  Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 1 pkg. Bru-Vigor (yeast food)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz.Cluster) and boil 45 minutes. Now add the flavoring hops (1 oz. Mt. Hood or Liberty) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Czech Saaz) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath. Repeat, if necessary.
4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days for lager) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.018, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 4 lbs. Domestic Six-Row pale malt
• 5 lbs. Domestic Two-Row pilsner malt
• 3 lbs. Flaked Maize (corn) or Flaked Rice
• 1 oz. Cluster hops (bittering)
• 1 oz. Mt. Hood or Liberty hops (flavoring)
• 1/2 oz. Czech Saaz hops (finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast: Dried - (Ale Temperatures) 1 pkg. Safale US-05 or Nottingham Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 1 pkg. Mangrove Jack's Bohemian Lager Yeast (yeast starter recommended or use 2 pkgs.)
• Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 7/8 cup corn sugar (priming)

• 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 malt
• 1/2 lb. Belgian Cara-Vienne malt
• 1/2 lb. Medium Crystal malt
• 1 oz. Tettnanger hops (bittering)
• 1/2 oz. Crystal or Cascades hops (flavoring)
• 1/2 oz. Crystal or Cascades hops (finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
• Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 1 pkg. Bru-Vigor (yeast food)
• 7/8 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz.Tettnanger) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Crystal or Cascades) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Crystal or Cascades) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath. Repeat, if necessary.
4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days for lager) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
9. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 4 lbs. domestic Six-Row pale malt
• 2 lbs. Munich malt
• 3 lbs. Flaked Maize (corn)
• 1/2 lb. Belgian Cara-Vienne malt
• 1/2 lb. Medium Crystal malt
• 2 oz. Chocolate malt
• 1 oz. Tettnanger hops (bittering)
• 1/2 oz. Crystal or Cascades hops (flavoring)
• 1/2 oz. Crystal or Cascades hops (finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
• Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 7/8 cup corn sugar (priming)