DEFALCO'S BASIC BREWT RECIPES

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Ales New World Ales Continental Ales Australian Golden Ale Kolsch Canadian Ale Alt Bier Cream Ale Baltic Porter Golden Ale   American Pale Ale British Isles Ales Red Otter Ale British Best Bitter Flat Tyre Amber Ale ESB - Extra Special Bitter American Amber Ale India Pale Ale American Standard Bitter Irish Red/Amber Ale Imperial IPA British Mild Ale Pacific Northwest Red Ale English Brown Ale American Brown Ale 80/ Scottish Ale Big-Ass Texas Brown Ale Scotch Ale American Porter Stock Old Ale Imperial Stout British Porter Old Hophead Holiday Ale Dry Irish Stout Barleywine Oatmeal Stout St. Almost Amber Ale Sweet Stout St. Almost Brown Ale Old Woody Oak-Aged Stock Ale St. Almost Christmas Ale Boddy Bitter Mr. Coffee Porter Catcher In The Rye Pale Ale Dark Cerveza Obscura   Belgian Ales & Wheat Beers Specialty Beers Devil's Den Strong Belgian Golden Ale David's Double Chocolate Stout Texas/Belgian White (Wit) Honey Wheat Beer Trappist-Style Dubbel Rauch (Smoked) Beer Trappist-Style Trippel Rooty-Tooty Fresh & Fruity Ale Wheat Beer (Hefeweizen) Sugar & Spice & Everything Nice Christmas Beer Dark Wheat Beer (Dunkel Weizen) VZ's Easy Honey Amber Beer Weizen Bock The Great Pumkin Ale Beeriac's a Man For all Saisons Trappist Single Ale Ned Flanders Brown Ale   Lagers New World Lagers Continental Lagers Mexican Cerveza Clara (Light) Czech Pilsner Amber Cerveza (XX) Dortmunder Export Lager American Pilsner Munich Helles (Light) Lager Malt Liquor Munich Dunkel (Dark) Lager Texas Bock Octoberfest Grandad's Pre-Prohibition Lager Vienna Amber Lager Son of Sam New England Lager German Schwarz (Black) Lager Steam Beer Maybock (Pale) German Bock   Double Bock Kiss My Heinie Dutch Light Lager

NEW RECIPES

Dark Cerveza Obscura	Beeriac's a Man For all Saisons
Boddy Bitter	Trappist Single Ale
Catcher In The Rye Pale Ale
Mr. Coffee Porter
Old Woody Oak-Aged Stock Ale
Kiss My Heinie Dutch Light Lager
Ned Flanders Brown Ale

Belgian & Dutch Beer Recipes *

To ensure teh most authentic Belgian ale character in these beers, we strongly recommend the use of the White Labs or Wyeast specialty yeast strains!

PROCEDURE:
(Note: If you are using Wyeast liquid yeast, prepare the yeast 48 hours prior to brewing! Go to the "HOW TO MAKE & USE A YEAST STARTER" section in the "BREWING YEASTS" page on this website for the proper care and feeding of liquid yeast.) If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
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 and boil 40 minutes. Now add the flavoring hops and boil 15 minutes. For aroma, add the finishing hops 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.
4. While the wort is cooling, rehydrate the dried yeast. 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. See our instruction sheet for information on how to prepare this yeast for use in these recipes.
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 85º, 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 much 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. For best results, ferment ales at 60º - 75ºF. For cold fermentation, ferment at 45º - 55º.
8. a). If you are using the double stage method, the beer will be ready to rack (siphon) when the rocky head subsides (2-4 days) and the gravity drops to approximately one third of the original gravity or less. Siphon 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. Allow to ferment and settle until action has virtually ceased and the beer has clarified.

OR
b). If you are using single stage fermentation, allow wort to ferment for 7 days, then proceed with bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about the same as the "F.G." figure in the recipe box (or less). If it is more than .005 higher than our predicted F.G., 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 siphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately siphon 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 is reached for many beers after six weeks and lasts several months. Note: stronger beers will require longer maturation times.
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!