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Recipes/Experimenting makes home brewing challenging, funContinued from 1CBasic BearThis is a good recipe for the first-time brewer using one can of pre-hopped malt extract. The yeast is packaged separately inside the can.4 cups com sugar plus 1 cup for carbonation laterBring 1 gallon of water to boil. Stir in malt extract and com sugar and boil for 30 minutes. Cool the wort and add to ZVi gallons of water in your fermentor. Pour the yeast into Vi cup of tepid water (85 degrees Fahrenheit), let dissolve for 20 minutes, stir and add to the wort. Stir and cover fermentor.Light AleZVi lbs. light malt extract2 tsp. gypsum1 Vi lbs. com sugarVfe tsp. salt2 oz. bittering hops (northernbrewer or bullion)Vi oz. aromatic hops (Fuggle or Cascade)Water to 5 gallonsV* cup com sugar for priming1 tsp. yeast nutrient Vi oz. ale yeastDissolve the light malt extract, lWi lbs. com sugar, gypsum, salt and yeast nutrient in two or more gallons of water. Heat to a rolling boil. Stir in half of the bittering hops and boil for 30 minutes, stirring occasionally. Add the rest of the bittering hops during the last two minutes.At the end of the boil, the wort should be cooled as quickly as possible to a temperature between -7 and 85 degrees F. (21-27 C.) so the yeast can be added.Irish-styte Stout5 lbs. light dry malt or 6 lbs. lightmalt extract2 lbs. amber or dark malt extract 1 lb. roasted barley (added toboiling)Va tsp. salt2Vi oz. bittering hops (northern brewer or bullion)Vi oz. aromatic hops (Fuggle, Willamette or Cascade)Water to 5 gallonsVa cup com sugar for priming Vioz. ale yeastDissolve the light malt extract, amber or dark malt extract and salt in two or more gallons of water. Heat to a rolling boil. Stir in half of the bittering hops and boil for 30 minutes, stirring occasionally. Add the rest of the bittering hops and roasted barley and boil for 30 more minutes.Add the aromatic hops during the last two minutes. As soon as the wort is cooled between 70 and 85 degrees F. (21-27 C.) add theyeast. -??: ■■ :If you are using hop pellets, you may “dry hop” by adding your aromatic hops to the fermentor just before fermentation instead of putting them in the boiling kettle.
Newspaper Details
Janesville Gazette
Janesville, Wisconsin, US
Tue, Mar 02, 1993
Page 15
Full Page
Clipped by
Hedberg P.
Wisconsin, USA 22 Sep 2022
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