Radical
Red Ale
Train
Hoppin' Red Ale
Honey
Hefe Weisenbier
Rail
Pale Ale
Rockin'
IPA
Invigorating
IPA
Ben's
Brown Ale
Super
Stout
Creme
De La Cream Ale
Life
On Marzen
Narley
Barley Wine
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(O.G.) 1.050 - 1.055 (F.G.) 1.008 - 1.010
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add grains (Contained in steeping bag) and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup, and/or dry malt.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Boil the wort vigorously (rolling) for 15 minutes with the lid off, scraping the
residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 5th day, and add 1/2 oz. of Cascade Hops.
15) After F.G. of 1.010 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Or Dry Malt Extract) by boiling 2 cups of water,
removing from heat and then stirring in the dry extract. Add solution to racking bucket,
rack beer to bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
Same as Radical Red Ale but without dry hopping.
(O.G.) 1.035 - 1.038 (F.G.) 1.008 - 1.010
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add grains (Contained in steeping bag) and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup and Honey.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. (Remove Yeast Vial from refrigeration at this time)
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 5th day.
15) After F.G. of 1.010 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
(O.G.) 1.036 - 1.040 (F.G.) 1.008 - 1.010
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add grains (Contained in steeping bag) and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 5th day.
15) After F.G. of 1.010 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
(O.G.) 1.048 - 1.052 (F.G.) 1.010 - 1.014
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add grains (Contained in steeping bag) and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup, and dry malt.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 5th day, and add 1/2 oz. of Northern Brewer Hops.
15) After F.G. of 1.010 to 1.014, add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
Same As Rockin' I.P.A. but without dry hopping.
(O.G.) 1.040 - 1.045 (F.G.) 1.008 - 1.010
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add all grains (Contained in steeping bag) and begin
steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 6th day.
15) After F.G. of 1.010 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
(O.G.) 1.050 - 1.055 (F.G.) 1.011 - 1.012
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add all grains (Contained in steeping bag) and begin
steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 15 more minutes then shut heat off.
9) Cool off the wort fast!
10) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
11) Drain wort into carboy. Pitch yeast while draining wort.
12) After draining, shake carboy to aerate and mix yeast.
13) Rack to secondary on the 7th day.
14) After F.G. of 1.010 add gelatin and let clear for 1 day.
15) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
16) bottle, and let carbonate for 10 to 14 days.
(O.G.) 1.040 - 1.042 (F.G.) 1.008 - 1.010
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add grains (Contained in steeping bag) and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 5th day.
15) After F.G. of 1.010 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
(O.G.) 1.040 - 1.045 (F.G.) 1.010 - 1.012
Ingredients for 5 gallons:
1) Put 6 gallons of purified drinking water into
kettle, begin heating to 160, add grains (Contained in steeping bag) and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 7th day. Keep in secondary for 3 to 4 (2 to 3 months if you
have the patience) weeks at 45 to 50 degrees.
15) After F.G. of at least 1.012 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let carbonate for 10 to 14 days.
(O.G.) 1.095 - 1.105 (F.G.) 1.010 - 1.012
Ingredients for 5 gallons:
1) Put 6 gallons of purified
drinking water into kettle, begin heating to 160, add grains (Contained in steeping bag)
and begin steeping.
2) After 30 minutes of steeping, remove grains and sparge.
3) Bring the liquid to a "rolling" boil with the lid only 1/2 way on.
4) Remove the pot from the heat. Stir in the malt extract syrup.
5) When malt is fully dissolved, return kettle to heat and bring to a rolling boil once
again.
6) Cover kettle 90% with lid, boil the wort vigorously (rolling) for 15 minutes scraping
the residue off the insides of the pot a few times, then throw in the boiling hops.
7) Continue boiling for 30 minutes then add Irish moss.
8) Boil for 10 more minutes then add finishing hops.
9) Boil for 5 more minutes then shut heat off.
10) Cool off the wort fast!
11) After cooling down the wort, whirlpool it with a sanitized spoon, cover it and let it
sit for 20 minutes. While wort is settling, prepare yeast (Follow directions on yeast
package).
12) Drain wort into carboy. Pitch yeast while draining wort.
13) After draining, shake carboy to aerate and mix yeast.
14) Rack to secondary on the 7th day.
15) After F.G. of 1.010 add gelatin and let clear for 1 day.
16) Prepare 1 cup of Priming sugar (Dry Malt Extract) by boiling 2 cups of water, removing
from heat and then stirring in the dry extract. Add to racking bucket, rack beer to
bucket, then gently stir to mix malt into the wort.
17) bottle, and let age for 3 to 6 months.