• 2 1/2 lbs. Wheat malt extract
• 2 lbs. Light Malt Extract
• 1 lb. Domestic Two Row
• 1 lb. Unmalted Wheat 
• 6 oz. Acidulated Malt
• 6 oz. Honey Malt
• 6 oz. Flaked Oats
• 1 oz. Czech Saaz hops (bittering )
• No flavoring or finishing hops
• Zest of 1 1/2 large lemons (last 2 minutes of boil)
• 1/2 TBS. Dried Ginger Root (grated) (last 2 minutes)
• 1 pkg. Safale US-05 or Nottingham Ale Yeast or White Labs WLP320 American Hefeweizen Yeast, or Wyeast #1010 American Wheat Yeast
• 1 pkg. Bru-Vigor (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).  Do not squeeze the bag!  Rinsing the grain bag, 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. Saaz) and boil 55 minutes. Now add the ginger root and lemon zest and boil an additional 2 minutes.  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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it by sprinkling 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 (70° is better!), pour the yeast into the wort. Place the lid over the fermenter and snap it into place. Fill the fermentation lock halfway full of water and carefully insert into the rubber grommet on the lid.  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. For best results, ferment at 65º - 75ºF.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) 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.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.011 (or less). If it is more than 1.016, 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 before chilling. 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!

• 5 lbs. Domestic Two Row
• 3 lbs. Unmalted Wheat 
• 6 oz. Acidulated Malt
• 6 oz. Honey Malt
• 6 oz. Flaked Oats
• 1 oz. Czech Saaz hops (bittering )
• No flavoring or finishing hops
• Zest of 1 1/2 large lemons (last 2 minutes of boil)
• 1/2 TBS. Dried Ginger Root (grated) (last 2 minutes)
• 1 pkg. Safale US-05 or Nottingham Ale Yeast or White Labs WLP320 American Hefeweizen Yeast, or Wyeast #1010 American Wheat Yeast
• 3/4 cup corn sugar (priming)

DEFALCO'S OLD HOPHEAD HOLIDAY ALE RECIPE

• 7 1/2 lbs. light malt extract
• 2 lbs. Domestic Special Pale malt
• 1 lb. British Medium Crystal malt
• 1 oz. Chinook or Columbus hops (bittering)
• 1 oz. Cascades hops (flavoring)
• 1 oz. Cascades hops (finishing)
• 1 oz. Cascades hops (dry hop in fermenter)
• 1 pkg. Burton water salts
• Yeast:Dried - 1 pkg. Safale US-05 or Nottingham Ale Yeast
• Liquid - Wyeast #1056, #1272 or White Labs California, California V, or Dry English Ale Yeast
• 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 160°-170° 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 168°) 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. Chinook or Columbus) and boil 45 minutes. Now add the flavoring hops (1 oz. Cascades) and boil 10 minutes. For aroma, add the finishing hops (1 oz. 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.
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 luke- warm (90° - 100°F) 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 60° (Add.001 for every 7° above 60°F).
6. If the temperature is less than 80°, 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 110° will most likely kill your beer yeast.
7. For best results, ferment at 60° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Crush up the left-over hop pellets (1 oz. Cascades) into a powder and add to bottom of the secondary fermenter then 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 4 days. Then, crush up the left-over hop pellets (1 oz. Cascades) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 3 more days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
10. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.020, 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 before chilling. 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!

• 12 1/2 lbs. Domestic Pale Ale malt
• 1 lb. British Medium Crystal malt
• 1 oz. Chinook or Columbus hops (bittering)
• 1 oz. Cascades hops (flavoring)
• 1 oz. Cascades hops (finishing)
• 1 oz. Cascades hops (dry hop in fermenter)
• 1 pkg. Burton water salts
• Yeast: Dried - 1 pkg. Safale US-05 or Nottingham Ale Yeast Liquid - Wyeast #1056, #1272 or White Labs California, California V, or Dry English Ale Yeast 3/4 cup corn sugar (priming)

DEFALCO'S BELGIAN IMPERIAL GOLDEN IPA RECIPE

• 7 lbs. Light malt extract
• 2.5 lbs. Belgian Pilsner Malt
• 1 lb. Corn Sugar (end of boil)
• 1 oz. Falconer’s Flight hops (bittering)
• 1 oz. U.S. Hallertauer hops (flavoring)
• 1 oz. Crystal hops (finishing)
• 1 oz. Crystal hops (dry hop)
• 1 pkg. Belle de Saison yeast (White Labs WLP570 Belgian Golden Ale/Wyeast #1388 Belgian Strong)
• 1 pkg. Burton Water Salts
• 1 pkg. Bru-Vigor (if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160°-170° 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 168°) 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. Do NOT squeeze the bag!  You'll wring out undesirable flavors in addition to whatever you were hoping to get.  Bring the grain tea 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. Falconer's Flight)  and boil 45 minutes. Now add the flavoring hops (1 oz. U.S. Hallertauer) and boil 10 minutes. For aroma, add the finishing hops (1 oz. Crystal) 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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).  Your Original Gravity (O.G.) should be about 1.070, corrected for temperature.
6. If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may also want to add the package of Bru-Vigor, as well. Now, place the lid on the fermenter and snap it into place. Fill your airlock halfway full of water and carefully insert it into the rubber grommet on the lid.  Please note that temperatures over 110° will most likely kill your beer yeast.
7. For best results, ferment at 60° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Crush up the dry hop pellets (1 oz. Crystal) into a powder and add to bottom of the secondary fermenter, then 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 4 days. Then, crush up the dry hop pellets (1 oz. Crystal) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 - 7 more days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.020, 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 before chilling. 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!

• 12.5 lbs. Belgian Pilsner Malt
• 1 lb. Corn Sugar (end of boil)
• 1 oz. Falconer’s Flight hops (bittering)
• 1 oz. U.S. Hallertauer hops (flavoring)
• 1 oz. Crystal hops (finishing
• 1 oz. Crystal hops (dry hop)
• 1 pkg. Belle de Saison yeast (White Labs WLP570 Belgian Golden Ale/Wyeast #1388 Belgian Strong)
• 1 pkg. Burton Water Salts
• 3/4 cup corn sugar (priming)

DEFALCO'S SUGAR & SPICE & EVERYTHING NICE CHRISTMAS ALE RECIPE

• 6 lbs. amber malt extract    
• 1 lb. Melanoidin or Aromatic malt
• 1 lb. Belgian Cara-Munich
• 1/2 lb. Belgian Special B
• 1/2 lb. Munich malt
• 1 lb. honey (add at end of boil)
• 1 lb. brown sugar (add at end of boil)
• 1 oz. Tettnanger hops (bittering)
• 2/3 oz. Czech Saaz hops (flavoring)
• Spices & Herbs (add the last 5 minutes of the boil)  - Here are a few suggestions.  Use some or all:
• 4 - two inch long cinnamon sticks
• 1 tsp. crushed cloves
• 1 oz. crushed/grated fresh ginger root
• 1/2 oz. sweet orange peel
• 1/2 tsp. ground all-spice
• 1/2 tsp. ground nutmeg
• 1 vanilla bean (cut lengthwise)    
• 1 pkg. Windsor ale yeast (Wyeast #1338 or #1007 or White Labs California or German Ale Yeast)
• 1 pkg. Bru-Vigor (yeast food)    
• 2/3 cup (packed) brown sugar (priming)

1. In a small saucepan, bring a gallon of water to 160° - 170° 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 168°) and bring the total volume up to three 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 stove top. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Tettnanger) and boil 55 minutes. Now add the flavoring hops (1/2 oz. Saaz), and the spices (your choice).  Boil an additional 5 minutes. Note there are no finishing hops in this recipe, just spices. Add the honey and brown sugar now. For more molasses flavor, choose dark brown sugar. For less molasses flavor, opt for light brown sugar.  You'll need more of this sugar at bottling time.
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. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) 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 60° (Add .001 for every 7° above 60°F).
6. If the temperature is less than 80°, 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 110° will most likely kill your beer yeast.
7. For best results, ferment at 63° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.018 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.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.011 or less. If it is more than 1.016, 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.  Cap and seal.
11. Allow beer to age at room temperature for at least two weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months. Note that longer aging may result in a smoother taste.
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!

• 8 1/2 lbs. Domestic Special Pale (pale ale) malt    
• 1 lb. Melanoidin or Aromatic malt
• 1 lb. Belgian Cara-Munich
• 1/2 lb. Belgian Special B
• 1/2 lb. Munich malt
• 1 lb. honey (add at end of boil)
• 1 lb. brown sugar (add at end of boil)
• 1 oz. Tettnanger hops (bittering)
• 2/3 oz. Czech Saaz hops (flavoring)
• Spices & Herbs (add the last 5 minutes of the boil)  - Here are a few suggestions.  Use some or all:
• 4 - two inch long cinnamon sticks
• 1 tsp. crushed cloves
• 1 oz. crushed/grated fresh ginger root
• 1/2 oz. sweet orange peel
• 1/2 tsp. ground all-spice
• 1/2 tsp. ground nutmeg
• 1 vanilla bean (cut lengthwise)
• 1 pkg. Windsor ale yeast (Wyeast #1338 or #1007 or White Labs California or German Ale Yeast)

DEFALCO'S TRUDGING ACROSS THE TUNDRA WHITE IPA RECIPE

• 3 lbs. Light Malt Extract
• 4 lbs. Wheat Malt Extract
• 1 lb. Vienna Malt
• 2 lbs. Unmalted Wheat
• 1/2 lb. Cara-Pils
• 1 oz. Centennial hops (bittering)
• 1 oz.  Citra hops (flavoring)
• 1 oz.  Cascades hops (½ oz. finishing + ½ oz. dry hop)
• ½ oz ea sweet orange peel & crushed coriander (2 min)
• 1 pkg. Belle de Saison Yeast or White Labs WLP400 Belgian Wit or Wyeast #3944
• 1 pkg. Burton Water Salts
• 1 pkg. Bru-Vigor (if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160°-170° 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 168°) 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. Do NOT squeeze the bag!  You'll wring out undesirable flavors in addition to whatever you were hoping to get.  Bring the grain tea 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. Centennial) and boil 45 minutes. Now add the flavoring hops (1 oz. Citra) and boil 8 minutes. Now add the 1/2 tsp. each of orange peel and coriander (crush first) and boil for another 2 minutes.  For aroma, add the finishing hops (1/2 oz. 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.
4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).  Your Original Gravity (O.G.) should be about 1.063, corrected for temperature.
6. If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may also want to add the package of Bru-Vigor, as well. Now, place the lid on the fermenter and snap it into place. Fill your airlock halfway full of water and carefully insert it into the rubber grommet on the lid.  Please note that temperatures over 110° will most likely kill your beer yeast.
7. For best results, ferment at 60° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Crush up the dry hop pellets (1/2 oz. Cascades) into a powder and add to bottom of the secondary fermenter, then 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 4 days. Then, crush up the dry hop pellets (1/2 oz. Cascades) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 - 7 more days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.015 (or less). If it is more than 1.019, 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 before chilling. 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!

• 6 lbs. Domestic Two Row Malt
• 4 1/2 lbs. Unmalted Wheat
• 1 lb. Vienna Malt
• 1/2 lb. Cara-Pils
• 1 lb. Rice Hulls
• 1 oz. Centennial hops (bittering)
• 1 oz.  Citra hops (flavoring)
• 1 oz.  Cascades hops (½ oz. finishing + ½ oz. dry hop)
• ½ oz ea sweet orange peel & crushed coriander (2 min)
• 1 pkg. Belle de Saison Yeast or White Labs WLP400 Belgian Wit or Wyeast #3944
• 1 pkg. Burton Water Salts
• 3/4 cup corn sugar (priming)

• 8 lbs. light malt extract
• 1 lb. Belgian Cara-Munich malt
• 1 1/2 lb. Munich malt
• 1/2 lb. Belgian Special B malt
• 2 oz. chocolate malt
• 1 oz. U.S. Perle hops (bittering)
• 1 oz. Liberty or Mt. Hood hops (flavoring)
• 1 oz. Liberty or Mt. Hood hops (finishing)
• 1/2 tsp. calcium chloride water salts
• Yeast: Dried - 1 pkg. Safale S-04 Yeast
         
• Liquid - Wyeast #1968, #1272, #1335 or White Labs English, British, or Burton Ale Yeast
• 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 & water salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot 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. Perle) and boil 45 minutes. Now add the flavoring hops (1 oz. Liberty or Mt. Hood) and boil 10 minutes.  Now immediately turn off heat and add the finishing hops (1 oz. Liberty or Mt. Hood hops).
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. For best results, we recommend using Wyeast or White Labs liquid yeast. If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a half 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 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. For best results, ferment at 65º - 75ºF.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.019 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.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.020, 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 before chilling. Peak flavor should be reached about four 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!

• 11 lbs. Domestic Two-Row Malt
• 1 lb. Belgian Cara-Munich malt
• 1 1/2 lb. Munich malt
• 1/2 lb. Belgian Special B malt
• 2 oz. chocolate malt
• 1 oz. U.S. Perle hops (bittering)
• 1 oz. Liberty or Mt. Hood hops (flavoring)
• 1 oz. Liberty or Mt. Hood hops (finishing)
• Yeast: Dried - 1 pkg. Safale S-04 Yeast
• Liquid - Wyeast #1968, #1272, #1335 or White Labs English, British, or Burton Ale Yeast
• 1/2 tsp. calcium chloride water salts
• 3/4 cup corn sugar (priming)

• 8 lbs. Light malt extract
• 2 lbs. Domestic Special Pale malt
• 1/4 lb. Special B malt
• 1 lb. Cara-Stan malt
• 2 oz. Pale Chocolate malt
• 1 lb. corn sugar (add with finishing hops)
• 2 oz. oak chips (add with finishing hops)
• 1 ½ oz. Brewer's Gold hops (bittering)
• 1 oz. U.S. Goldings hops (flavoring)
• 1 oz. Mt. Hood  (finishing)
• 1 oz. Willamettes (crushed/dry hop after fermentation)
• 1 pkg. water salts
• 1 pkg. Safale S-04 ale yeast (or White Labs Dry English Ale or California V Ale or Wyeast #1098, #1272)
• 1 pkg. Bru-Vigor (yeast food)
• 2/3 cup light brown sugar (priming)

1. In a small saucepan, bring a gallon of water to 160° - 170° 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 168°) 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 ½ oz. Brewer's Gold) and boil 45 minutes. Now add the flavoring hops (1 oz. Goldings) and boil 10 minutes. For aroma, add the finishing hops (1 oz. Mt. Hood) 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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) 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 60° (Add .001 for every °7 above 60°F).
6. If the temperature is less than 80°, 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 110° will most likely kill your beer yeast.
7. For best results, ferment at 60° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (4 - 5 days) and the gravity drops to 1.019 or less. Crush up the dry hop pellets (1 oz. Willamette) into a powder and add to bottom of the secondary fermenter, then 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 4 days. Then, crush up the dry hop pellets (1 oz. Willamette) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 3 - 5 more days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.020, 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 before chilling. This is a fast maturing beer, reaching peak flavor in 2 - 3 weeks, although it may become smoother with additional aging.
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!

• 13 lbs. Domestic Special Pale malt
• 1/4 lb. Special B malt
• 1 lb. Cara-Stan malt
• 2 oz. Pale Chocolate malt
• 1 lb. corn sugar (add with finishing hops)
• 2 oz. oak chips (add with finishing hops)
• 1 ½ oz. Brewer's Gold hops (bittering)
• 1 oz. U.S. Goldings hops (flavoring)
• 1 oz. Mt. Hood  (finishing)
• 1 oz. Willamettes (crushed/dry hop after fermentation)
• 1 pkg. water salts
• 1 pkg. Safale S-04 ale yeast (or White Labs Dry English Ale or California V Ale or Wyeast #1098, #1272)
• 2/3 cup brown sugar (priming)

• 6 lbs. amber malt extract
• 2 lbs. domestic two-row malt
• 1 lb. medium crystal malt
• 2 oz. chocolate malt
• 6 lbs. pumpkin (or 75 oz. canned pumpkin)*
• 1 oz. Mt. Hood hops (bittering)
• 1 oz. Mt. Hood hops (flavoring)
• no finishing hops
• 1 pkg. Burton water salts
• Yeast: Dried - 1 pkg. Windsor or Safale S-04 Ale Yeast
• Liquid - 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 (in a bag if you want):
• 3 cinnamon sticks
• 2 whole nutmegs
• 5 whole allspice

1. In a small saucepan, bring a gallon of water to 160° - 170° 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 168°) and bring the total volume up to three 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 and the prepared pumpkin. Return to boil, taking care not to allow wort to overflow onto your stove top. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Mt. Hood) and boil 45 minutes. Now add the flavoring hops (1 oz. Mt. Hood), and the spices.  Boil an additional 10 minutes. Note there are no finishing hops in this recipe, just spices.
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. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) 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 60° (Add .001 for every 7° above 60°F).
6. If the temperature is less than 80°, 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 110° will most likely kill your beer yeast.
7. For best results, ferment at 63° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.018 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.
9. 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!
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.  Cap and seal.
11. Allow beer to age at room temperature for at least two weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months. Note that longer aging may result in a smoother taste.
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!

• 10 lbs. Domestic Special Pale (pale ale) malt
• 3/4 lb. medium crystal malt
• 3/4 lb. dark crystal malt
• 1/2 lb. biscuit malt
• 2 oz. chocolate malt
• 6 lbs. pumpkin (or 75 oz. canned pumpkin)*
• 1 oz. Mt. Hood hops (bittering)
• 1 oz. Mt. Hood hops (flavoring)
• no finishing hops
• 1 pkg. Burton water salts
• Yeast: Dried - 1 pkg. Windsor or Safale S-04 Ale Yeast
• Liquid - White Labs English, British, Burton or Wyeast #1098, #1968)
• 6 lbs. pumpkin*
• 1 oz. Mt. Hood hops (bittering)
• 1 oz. Mt. Hood hops (flavoring)
• no finishing hops
• 1 pkg. Burton water salts
• Yeast: Dried - 1 pkg. Windsor or Safale S-04 Ale Yeast
• Liquid - White Labs English, British, Burton or Wyeast #1098, #1968)
• 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 (in a bag if you want):
• 3 cinnamon sticks
• 2 whole nutmegs
• 5 whole allspice

DEFALCO'S WEST COAST/BELGIAN INDIA PALE ALE (IPA) RECIPE

• 6 lbs. Light malt extract
• 2 lbs. Belgian Pale Malt
• 10 oz. Belgian Cara-Munich
• 1 lb. Belgian Amber Candi Syrup (add to the end of the boil)
• 1 oz. Nugget hops (bittering)
• 1 oz. Glacier hops (flavoring)
• 1/2 oz. Styrian Golding hops (finishing)
• 1/2 oz. Styrian Golding hops (dry hop)
• 1 pkg. Safbrew T-58 ale yeast (or White Labs Belgian Ale or Abbey Ale or Wyeast #3522)
• 1 pkg. Burton Water Salts
• 1 pkg. Bru-Vigor (if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160°-170° 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 168°) 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. Nugget) and boil 45 minutes. Now add the flavoring hops (1 oz. Glacier) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Styrian Goldings or U.K. Fuggles) and immediately turn off heat. At this point, add the amber candi syrup.
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 luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).
6. If the temperature is less than 80°, 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 110° will most likely kill your beer yeast.
7. For best results, ferment at 60° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Crush up the left-over hop pellets (1/2 oz. Styrian Goldings or U.K. Fuggles) into a powder and add to bottom of the secondary fermenter then 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 4 days. Then, crush up the left-over hop pellets (1/2 oz. Styrian Goldings or U.K. Fuggles) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 more days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.014 (or less). If it is more than 1.018, 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. Immedi- ately 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 before chilling. 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!

• 11 lbs. Belgian Pale Malt
• 10 oz. Belgian Cara-Munic
• 1 lb. Belgian Amber Candi Syrup (add to the end of the boil)
• 1 oz. Nugget hops (bittering)
• 1 oz. Glacier hops (flavoring)
• 1/2 oz. Styrian Golding or U.K. Fuggles hops (finishing)
• 1/2 oz. Styrian Golding or U.K. Fuggles hops (dry hop)
• 1 pkg. Safbrew T-58 ale yeast (or White Labs Belgian Ale or Abbey Ale or Wyeast #3522)
• 1 pkg. Burton Water Salts
• 3/4 cup corn sugar (priming)

• 6 lbs. amber malt extract
• 1/2 lb. Chocolate malt
• 1 lb. Dark crystal malt
• 1 lb. Dark Munich malt
• 1/2 lb. coarsely ground coffee (Use Method #1, #2, or #3)
• 1 oz. Perle hops (bittering)
• 1/2 oz. Mt. Hood hops (flavoring)
• 1/2 oz. Mt. Hood hops (finishing)
• 1 pkg. Nottingham or Safale US-56 ale yeast (or Wyeast #1056, #1272 or White Labs California Ale or California V)
• 1 pkg. Bru-Vigor (yeast food)
• 2/3 cup light brown sugar (priming)

1. In a small saucepan, bring a gallon of water to 160°-170° and turn off the heat. Add the bag of grains and ground coffee (Method #1) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) 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. Perle) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Mt. Hood or Liberty) and boil 10 minutes. Turn off heat and add the finishing hops (1/2 oz. Mt. Hood or Liberty). If following Method #2, make up a pot or two of strong coffee using the 1/2 lb. in the recipe.  Add the coffee to the wort, and begin to cool the wort immediately.
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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) 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 60° (Add.001 for every 7° above 60°F).
6. If the temperature is less than 80°, 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 110° will most likely kill your beer yeast.
7. For best results, ferment at 60° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) 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.
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.
11. If following Method #3, make up a pot or two of strong coffee using the 1/2 lb. in the recipe.  If you are using Method #3, you may wish to ferment less than five gallons initially, knowing that you will be adding additional volume at bottling time.  Add the coffee to the fermented beer and stir thoroughly.  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 before chilling. Peak flavor should be reached about six weeks and lasts several months. Note that longer aging may result in a smoother taste.
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!

• 8 1/2 lbs. domestic special pale malt
• 1/2 lb. Chocolate malt
• 1 lb. Dark crystal malt
• 1 lb. Dark Munich malt
• 1/2 lb. coarsely ground coffee (steep with grains)
• 1 oz. Perle hops (bittering)
• 1/2 oz. Mt. Hood hops (flavoring)
• 1/2 oz. Mt. Hood hops (finishing)
• 1 pkg. Nottingham or Safale US-56 ale yeast (or Wyeast #1056, #1272 or White Labs California Ale or California V)
• 1 pkg. Bru-Vigor (yeast food)
• 2/3 cup light brown sugar (priming)