Post on 03-Jan-2016
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transcript
FOREWORD
This is the final book in the "Simple Home Brewing" Series. There is so much you can do withhome brewing, with so many different recipes to inspire your imagination. This book is by far mymost favourite recipes. I love spices, especially chilli, lemon and lime in beer. I hope that theserecipes can become some of your favourite as well.
Just like all of my other books, I have made it a big point to be as simple as possible. Nocomplications or excessive time frames. Just having fun and making beer. Like my other books Ihave added some normally very complicated recipes and simplified the process. You can tell theones that are normally complicated as they have a lot of ingredients but just like my other booksmade simple.
I hope you enjoy this book just as much as I enjoyed making it.
Get more recipes from www.howtobrew.com.au
Please have a look at my other Home Brew Books
Simple Home Brewing Getting Started ASIN: B008ULZL5K
Simple Home Brewing Recipes ASIN: B008RA40RY
Simple Home Brewing Recipes II ASIN: B00914I3LO
Simple Home Brewing Fruit Beer Recipes ASIN: B0091Z6HRA
Simple Home Brewing Spice Recipes ASIN: B0098QWORY
Get all the recipes in one collection for only $9.99
and save $1.97
in
Simple Home Brewing Master Collection
ASIN: B00993KQLM
ContentsBad Chile BeerBah HumbugChristmas in JulyChristmas LagerCinnamon Honey AleCloves Brown AleCountryside GingerEasy Spiced Brown AleGinger LagerGinger PilsnerHoney and BasilHot Honey ChocolateLemon Ginger BeerLime and CorianderMaple Pale AleMexican SpiceOrange WheatPepper PilsenerPumpkin AleSpruce LagerVanilla Honey PorterVampire RepellentWinter WelcomerWinter Tavern Ale
Glossary
Bad Chile Beer
Category: Spiced Beer
You Need
QTY
Coopers Original Real Ale
1 tin
Light Dried Malt
750grms
1.6lbs
Dextrose or Corn Sugar
250grms
0.5lb
Cara Pils Malt Grain
450grms
1.1lbs
Cluster Hops
56grms
2oz
Willamette Hops
20grms
0.70oz
Yeast Labs Whitbread Ale Yeast
14grms
0.49oz
Chopped Serrano Chile Peppers
10
Note: Only put 2 chopped Chile's in for a slight taste
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Coopers Original Real Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Dextrose or Corn Sugar.
3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Coopers Original Real Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Chilies, Hops with bags, and Grain liquid without bag, to the fermenter andtop up with water to 22 liters/5.8 gallons. (Use the 5 liters/1.5 Gallons of cold water ifneeded).6. When water temp is under 24C/74F, add Yeast Labs Whitbread Ale Yeast and gently stirto assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Bah Humbug
Category: Spiced Beer
You Need
QTY
Black Rock Nut Brown Ale
1 tin
Light Dried Malt
1kg
2.2lbs
Black Patent Grain
113grms
0.25lbs
Cranberry Juice Concentrate
340mls
11.5 oz
Willamette Hops
56grms
2oz
Goldings Hops
20grms
0.70oz
Pumpkin Pie Spice
1 tsp
Orange Rind
4 oranges
Safale S-04 Yeast
11.5grms
0.40oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get
yourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Orange Rind, Pumpkin Pie Spice, Cranberry Juice, Hops with bags, andGrain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Usethe 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Christmas in July
Category: Spiced Beer
You Need
QTY
Morgans Canadian Light
1 tin
Dark Dry Malt
750grms
2lbs
Northern Brewers Hops
20grms
0.70oz
Saflager S-23
11.5grms
0.40oz
Cinnamon Sticks
1
Ginger Grated
56grms
2oz
Nutmeg Ground
3grms
0.1oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in a bowl or container with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Morgans Canadian Light inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Dark DryMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.
4. Once this is done and your Morgans Canadian Light is ready, use a tin opener to open thetin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, and Hops with bags, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Christmas Lager
Category: Spiced Beer
You Need
QTY
Morgans Australian Lager
1 tin
Dark Dry Malt
750grms
2lbs
Wildflower Honey
500grms
1.1lbs
Hersbrucker Hops
20grms
0.70oz
Saflager S-23
11.5grms
0.40oz
Cinnamon Sticks
2
Allspice seeds
56grms
2oz
Ginger Grated
56grms
2oz
Nutmeg Ground
3grms
0.1oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in bowl or container with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Morgans Australian Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Dark Dry Malt
and Wildflower Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Morgans Australian Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, Hops with bags, and Allspice, tothe fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Cinnamon Honey Ale
Category: Spiced Beer
You Need
QTY
Black Rock East India Pale Ale
1 tin
Black Rock Amber Malt Extract
1 tin
Northern Brewers Hops
28grms
1oz
Cascade Hops
20grms
0.70oz
Tettnanger Hops
42grms
1.50oz
Safale S-04 yeast
11.5grms
0.40oz
Honey
1kg
2.2lbs
Cinnamon
1tbs
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in separate bowls or containers with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Black Rock East India Pale Ale inside and fill the pothalf way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down.Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put. Once the jug has boiled, pour the 2 liters/.5 Gallons of waterinto the pot.3. Once this is done and your Black Rock East India Pale Ale is ready, use a tin opener to
open the tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved. Do the same with the Black Rock Amber Malt Extract.4. Add mixture, Cinnamon, Honey, and Hops with bags to the fermenter and top up withwater to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).5. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist withthe break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Cloves Brown Ale
Category: Spiced Beer
You Need
QTY
Black Rock Nut Brown Ale
1 tin
Light Dried Malt
450grms
1lb
Hallertau Hops
20grms
0.70oz
Safale S-04 yeast
11.5grms
0.40oz
Orange Rind
2 orange
Cinnamon Stick
2
Whole Cloves
3-4
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in a bowl or container with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.
4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Orange Rind, Cinnamon Sticks, Cloves, Hops with bags, and Grain liquidwithout bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5Gallons of cold water if needed).6. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Countryside Ginger
Category: Spiced Beer
You Need
QTY
Munton's Yorkshire Bitter
1 tin
Light Dried Malt
450grms
1lb
Crystal Malt Grain
450grms
1lb
Saaz Hops
20grms
0.70oz
Hallertau Hops
20grms
0.70oz
Safale S-04 Yeast
11.5grms
0.40oz
Ginger Freshly Grated
85grms
3oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, Ginger, and Grain in separate bowls or containers with boiling hot water for20-30 min.
Procedure
1. Get a small pot and put your tin of Munton's Yorkshire Bitter inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your special
brewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Munton's Yorkshire Bitter is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Ginger, Hops with bags, and Grain liquid without bag, to the fermenter andtop up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Easy Spiced Brown Ale
Category: Spiced Beer
You Need
QTY
Black Rock Nut Brown Ale
1 tin
Light Dried Malt
750grms
1.6lbs
Hallertauer Hops
20grms
0.70oz
Safale S-04 Yeast
11.5grms
0.40oz
Whole Cloves
3-4
Cinnamon Sticks
2
Ground Nutmeg
1/2 tsp
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, in a bowl or container with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.
4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Whole Cloves, Cinnamon Sticks, Ground Nutmeg, Hops with bag to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Ginger Lager
Category: Spiced Beer
You Need
QTY
Black Rock Colonial Lager
1 tin
Light Dried Malt
750grms
1.6lbs
Freshly Grated Ginger
21grms
0.75oz
Cascade Hops
20grms
0.70oz
Saflager S-23 Yeast
11.5grms
0.40oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in bowl or container with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Hops with bags, and your grated ginger to the fermenter and top up with
water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Ginger Pilsner
Category: Spiced Beer
You Need
QTY
Coopers Pilsner
1 tin
Light Dried Malt
750grms
1.6lb
Crystal Malt Grain
450grms
1lb
Dark Malt Grain
226grms
0.5lb
Hallertau Hops
20grms
0.70oz
Saaz Hops
20grms
0.70oz
WYEAST WY1056 American Ale Yeast
11.5grms
0.40oz
Ginger grated
113grms
4oz
Cinnamon ground
2 tsp
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Coopers Pilsner inside and fill the pot half way. Put onstove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook thewort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get
yourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Coopers Pilsner is ready, use a tin opener to open the tin andpour it into the larger pot with the rest of the mixture and mix until completely dissolved.5. Add mixture, Ginger, cinnamon, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Honey and Basil
Category: Spiced Beer
You Need
QTY
Mangrove Jack's Pale Ale
1 tin
Pale Malt Grain
450grms
1lb
Crystal Malt Grain
450grms
1lb
Light Munich Malt Grain
450grms
1lb
Goldings Hops
20grms
0.70oz
WYEAST - WY1056 American Ale yeast
11.5grms
0.40oz
Honey
500grms
1.1lb
Fresh Basil
28grms
1oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, Basil, and Grains in separate bowls or containers with boiling hot water for20-30 min.
Procedure
1. Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into thepot.
3. Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the hot water and mix until completely dissolved. Dothe same with your honey.4. Add mixture, Basil liquid and leaves, Hops with bags, and Grain liquid without bag, tothe fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).5. When water temp is under 24C/74F, add WYEAST - WY1056 American Ale yeast andgently stir to assist with the break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Hot Honey ChocolateCategory: Spiced Beer
You Need
QTY
Morgan's Canadian Light
1 tin
Morgan's Amber Extract
1 tin
Chocolate Malt Grain
226grms
0.5lb
Crystal Malt Grain
226grms
0.5lb
Molasses
1 cup
Honey
750grms
1.5lb
Unsweetened Bakers Chocolate
113grms
4oz
Hersbrucker Hops
20grms
0.70oz
WYEAST - WY1272 American Ale II
11.5grms
0.40oz
Yellow, Green, or Red Peppers
3 - 4
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Morgan's Canadian Light inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.
2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Chocolate,Molasses and Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Morgan's Canadian Light is ready, use a tin opener to open thetin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved. Do the same for your Morgan's Amber Extract.5. Add mixture, Peppers, Hops with bags, and Grain liquid without bag, to the fermenterand top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water ifneeded).6. When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeastand gently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Lemon Ginger Beer
Category: Spiced Beer
You Need
QTY
Brewcraft Ginger Beer
1 tin
Raw Sugar
1kg
2.2lb
Ginger Freshly Grated
85grms
3oz
Lemons halved and juiced
2
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.
Procedure
1. Get a small pot and put your tin of Brewcraft Ginger Beer inside and fill the pot half way.Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do notcook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Raw Sugar.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Brewcraft Ginger Beer is ready, use a tin opener to open thetin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Lemons juice and rind, Ginger, to the fermenter and top up with water to 23liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add yeast that came with ginger beer kit and gentlystir to assist with the break down process.
7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Lime and Coriander
Category: Spiced Beer
You Need
QTY
Black Rock Colonial Lager
1 tin
Light Dried Malt
500grms
1.1lb
Wheat Grain
450grms
1lb
Saflager S-23 Yeast
11.5grms
0.40oz
Honey
250grms
8.8oz
Coriander Seeds Crushed
15grms
0.52oz
Limes halved
3
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Grain in a bowl or container with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.
4. Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, limes, Coriander Seeds, and Grain liquid without bag, to the fermenter andtop up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Maple Pale Ale
Category: Spiced Beer
You Need
QTY
Imperial Voyage Pale Ale
1 tin
Amber Malt Extract
1 tin
Crystal Malt Grain
226grms
0.5lb
Wheat Malt Grain
226grms
0.5lb
Golding Hops
20grms
0.70oz
WYEAST - WY1028 London Ale Yeast
11.5grms
0.40oz
Maple Syrup
1 litre
1 quart
Cinnamon Stick
2
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Imperial Voyage Pale Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Amber MaltExtract and the Maple Syrup.
3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Imperial Voyage Pale Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Cinnamon sticks, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Mexican Spice
Category: Spiced Beer
You Need
QTY
Black Rock Mexican Lager
1 tin
Light Dried Malt
500grms
1.1lbs
Amber Dry Malt
250grms
0.5lbs
Munich Malt Grain
750grms
1.6lbs
Chocolate Malt Grain
113grms
0.25lbs
Northern Brewers Hops
40grms
1.40oz
Cascade Hops
20grms
0.70oz
WYEAST - WY1272 American Ale II
11.5grms
0.40oz
Fennel fresh
56grms
2oz
Orange Rind
168grms
6oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Black Rock Mexican Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do
not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Amber Dry Malt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Mexican Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Fennel, Orange rind, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeastand gently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Orange Wheat
Category: Spiced Beer
You Need
QTY
Mangrove Jacks Int Bavarian Wheat
1 tin
Coopers Wheat Malt Extract
1 tin
Wheat Malt Grain
450grms
1lb
Rolled Oats
500grms
1.1lb
Goldings Hops
20grms
0.70oz
WYEASY - WY3638 Bavarian Wheat
11.5grms
0.40oz
Orange Rind from whole orange
3 orange
Coriander Crushed
21grms
0.75oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, Oats and Grain in separate bowls or containers with boiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Mangrove Jacks Int Bavarian Wheat inside and fill thepot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heatdown. Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into thepot.
3. Once this is done and your Mangrove Jacks Int Bavarian Wheat is ready, use a tin openerto open the tin and pour it into the larger pot with the rest of the mixture and mix untilcompletely dissolved. Do the same with your Coopers Wheat Malt Extract.4. Add mixture, Orange Rind, Coriander, Oats, Hops with bags, and Grain liquid withoutbag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallonsof cold water if needed).5. When water temp is under 24C/74F, add WYEASY - WY3638 Bavarian Wheat andgently stir to assist with the break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Pepper Pilsener
Category: Spiced Beer
You Need
QTY
Black Rock Export Pilsener
1 tin
Light Dried Malt
500grms
1.1lb
Pilsener Grain
226grms
0.5lb
Crystal Grain
450grms
1lb
Saaz Hops
20grms
0.70oz
WYEAST - WY2278 Czech Pils Yeast
11.5grms
0.40oz
Jalapeno Peppers
283grms
10oz
WARNING: Only chop peppers for a really spicy taste. I do not chop mine.
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Black Rock Export Pilsener inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your special
brewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Export Pilsener is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Jalapeno Peppers, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST - WY2278 Czech Pils Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Pumpkin Ale #2
Category: Spiced Beer
You Need
QTY
Mangrove Jack's Pale Ale
1 tin
Light Dried Malt
500grms
1.1lb
Pale Ale Malt Grain
450grms
1lb
Pumpkin mashed
1kg
2.2lbs
Fuggles Hops
20grms
0.70oz
WYEAST WY1056 American Ale Yeast
11.5grms
0.40oz
Allspice
1 tsp
Cinnamon ground
1 tsp
Nutmeg
1 tsp
Note: Use orange American pumpkins only
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get
yourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Pumpkin, Allspice, Cinnamon, Nutmeg, Hops with bags, and Grain liquidwithout bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5Gallons of cold water if needed).6. When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Spruce Lager
Category: Spiced Beer
You Need
QTY
Black Rock Mexican Cerveza
1 tin
Light Dried Malt
500grms
1.1lb
Dextrose
500grms
1.1lb
Carapils Grain
250grms
0.55lb
Cascade Hops
20grms
0.70oz
Saflager S-23 Yeast
11.5grms
0.40oz
Spruce Essence
14grms
0.5oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Black Rock Mexican Cerveza inside and fill the pothalf way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down.Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Dextrose.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your special
brewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Mexican Cerveza is ready, use a tin opener toopen the tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top upwith water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Vanilla Honey Porter
Category: Spiced Beer
You Need
QTY
Cascade Chocolate Mahogany Porter
1 tin
Black Rock Amber Malt Extract
1 tin
Clover Honey
900grms
2lbs
Chocolate Malt Grain
450grms
1lb
Goldings Hops
20grms
0.70oz
Vanilla Beans Split
2pods
Safale S-04 Yeast
11.5grms
0.40oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Goldings Hops, and the Chocolate Malt Grain in separate bowls or containers withboiling hot water for 20-30 min.
Procedure
1. Get a small pot and put your tin of Cascade Chocolate Mahogany Porter inside and fill thepot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heatdown. Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and pour in your Cascade Chocolate Mahogany Porter, Black RockAmber Malt Extract, and your Clover Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure you
dissolve as much as you can while pouring. Use your special brewing plastic spoon todissolve the rest of the ingredients.4. Add mixture, hops with bags, and grain liquid without bag, to the fermenter and top upwith water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).5. When water temp is under 24C/74F, add Safale S-04 Yeast and the split Vanilla Beans.Gently stir to assist with the break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Vampire Repellent
Category: Spiced Beer
You Need
QTY
Coopers Brewmaster India Pale Ale
1 tin
Light Dried Malt
1kg
2.2lbs
Pale Malt Grain
450grms
1lb
Northern Brewers Hops
20grms
0.70oz
WYEAST - WY1028 London Ale yeast
11.5grms
0.40oz
Garlic Cloves peeled
4 large
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Coopers Brewmaster India Pale Ale inside and fill thepot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heatdown. Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Coopers Brewmaster India Pale Ale is ready, use a tin opener
to open the tin and pour it into the larger pot with the rest of the mixture and mix untilcompletely dissolved.5. Add mixture, Garlic, Hops with bags, and Grain liquid without bag, to the fermenter andtop up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Winter Welcomer
Category: Spiced Beer
You Need
QTY
Mangrove Jack's British Series India Pale Ale
1 tin
Pale Malt Grain
450grms
1lb
Roasted Barley Grain
100grms
0.22lb
Clover Honey
500grms
1.1lb
Dextrose or Corn Sugar
250grms
0.5lb
Fuggles Hops
40grms
1.40oz
Goldings Hops
20grms
0.70oz
WYEAST - WY1028 London Ale Yeast
11.5grms
0.40oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.
Procedure
1. Get a small pot and put your tin of Mangrove Jack's British Series India Pale Ale insideand fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it,turn heat down. Do not cook the wort; you just need to warm it enough to make it easier topour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Dextrose or
Corn Sugar and Clover Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Mangrove Jack's British Series India Pale Ale is ready, use atin opener to open the tin and pour it into the larger pot with the rest of the mixture and mixuntil completely dissolved.5. Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top upwith water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Winter Tavern Ale
Category: Spiced Beer
You Need
QTY
Steep Time
Alexander's Pale Malt Extract
1 tin
Clover Honey
500grms
1.1lb
British Cara Pilis Grain
450grms
1lb
30min
Crystal Grain
450grms
1lb
30min
Chocolate Malt Grain
100grms
0.25lbs
30min
Chinook Pellets Hops
50grms
2oz
60min
Cascade Hops
40grms
1.5oz
30min
Hersbrucker Hops
40grms
1.5oz
20min
Cinnamon Sticks
3
Whole Cloves
1tsp
Ground Allspice
1tsp
Grated Fresh Ginger
50grms
2oz
Cardamom Pods Cracked
6 pods
Safale S-04 Yeast
11.5grms
0.4oz
Preparation
· Make sure your tools and fermenter are clean and ready to use.
· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak all Hops and grains in separate bowls or containers with boiling hot water accordingto the chart above.
Procedure
1. Get a small pot and put your tin of Alexander's Pale Malt Extract inside and fill the pothalf way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down.Do not cook the wort; you just need to warm it enough to make it easier to pour.
2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your Clover honey in.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure youdissolve as much as you can while pouring. Use your special brewing plastic spoon todissolve the rest of the dry product.
4. Once this is done and your Alexander's Pale Malt Extract, use a tin opener to open the tinand pour it into the larger pot with the rest of the mixture and mix until completely dissolved.
5. Add mixture, hops with bags and all grain liquids without bags to the fermenter and topup with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).
6. Add the Cinnamon Sticks, Whole Cloves, Ground Allspice, Grated Fresh Ginger, and theCracked Cardamom to the mixture. These will add to the flavor as your brew ferments.
7. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist withthe break down process.
8. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.
Glossary
There are a lot of terms used in Home Brewing that can confuse people. In every book that Ipublish, I add a glossary for the reader to completely understand the terms that are written in thebook. Although in my other books you will find most of the same words in the glossary, it isimportant that you learn these terms and understand what they mean.
Additives: Extra substances can be added to your brew to make it last longer or change the taste.These can consist of preservatives, enzymes, and antioxidants.
Alcohol volume: A measurement of the amount of alcohol. This is presented as a percentage.
Ale: Earlier English style beer. A type of drink before the 1500's before beer as we know it. Madefrom water, barley, yeast and hops.
Barley: A grain used for making beer. Generally used in stouts but can be used in other types ofbeers.
Beer: The beverage we know and love made from fermenting of grains and hops to give awonderful alcoholic flavour.
Bitter: Originally an English term to describe a well hopped draught. It is bitter in taste. Mostbitters are considered as heavy in alcohol content.
Black Malt: Barley roasted at a very high temperature. This is used with many stouts
Body: A term used to describe the weight and texture of the beer in your mouth.
Bottle capper: A device used to put the crown caps on glass bottles. It can be used for bottlingbeer or soda.
Carbonation: The process of putting bubbles in beer caused by carbon dioxide(CO2).
Carbon Dioxide (CO2): A gas used to put the bubbles in beer. Mainly used in kegging.
Draught Beer: This is a term used for serving beer. Originally beer was drawn by gravity throughtaps. Draught beers did not use any extra CO2, just whatever the beer produced.
Dry Enzyme: Helps the yeast consume more of the sugars available in the brew. Helps with a driertaste.
Dry hopping: This is when more hops are added to the fermenting process. It will add to thealready existing flavour or the beer.
Finish: Beer tasting term used to describe the length of taste that lingers in your mouth after tastingbeer.
Glucose: A simple sugar used to feed the yeast and add to flavour.
Grain bag: A grain bag is made of a stocking type of material to hold the loose grains whensoaking in hot water. This allows you to get the flavour of the grain without putting the grainstraight in the fermenter.
Head: This is the foam on top of the beer. If the beer is lacking head, you can use dextrose toincrease it.
Hops: Hops are the female flowers of vines that are used to flavour beer.
Hydrometer: Is used to measure the weight of the liquid. You can buy different hydrometers tomeasure different kinds of alcohol or liquid.
Keg: A stainless steel cylinder that holds beer. CO2 gas is used to push the beer out.
Lager: The word originally comes from German to describe a high quality beer.
Light Ale: A lighter in color form of bitter.
Malt: A type of grain, mostly barley, that has been moistened, then germinated, and then dried.
Mead: Traditionally ale made with honey and fruit. Herbs and spices can also be added.
Pale Ale: First brewed in London in the 18th century, it is a name given to bottled draught beer. Itis said that gypsum is makes the most ultra fine quality Pale Ale.
Pilsner: The term has originally come from the Czech village of Pilsen. It is to describe the qualityof the brew from the Pilsner Malt.
Sanitizer: This is one of the most important parts of home brewing. The sanitizer will help youkeep your gear clean and free from harmful bacteria.
Siphon hose: Used to transfer beer from the fermenter to a keg or bottles.
Stout: Originally brewed by the English, it was discarded and the adopted by the Irish. They havemade the best stouts in the world today.
Water: One of the four major ingredients used to make beer. The others are grain, hops and yeast.
Wheat beer: Is a mixture of wheat malt and barley malt. This produces a pale murky beer that hasa high alcohol level.
Wort: A tar like extract that is made from the mashing of grain and water. Used to ferment theother ingredients into beer.
Yeast: A single celled organism that converts sugars into alcohol and CO2. Many people try to usebaker's yeast. The results are not as good as the brewer's yeast is specially designed to get the mostout of your brew.
Zymurgy: A term used to describe the science of brewing.