Sample Cider Batch B
14 cups - Good quality cider (pasteurized)
1 1/2 cup - Sugar
2 cups - Strawberries pureed
1 whole - Lemon, juiced, deseeded
1 tsp - Nutmeg
2 tsp - Cinnimon
1 tsp - Allspice
1/2 tsp - Cloves
1/4 pkg - Dry champagne yeast strain EC1118
Mix lemon juice, peach puree. Bring 14 cups of cider to a boil.
Add sugar. Add spices, leave for 15 minutes.
Remove from heat for 2-5 minutes.
Add lemon / strawberry juice. Cool to 70-80F.
Strain and fill no more than 14 cups liquid into 1 gallon fermenter
Pitch yeast.
Ferment to completion. 1-2 weeks.
Bottle and age for 3-4 weeks.
Saturday, September 22, 2007
Apple Peach Cider
Sample Cider Batch A
14 cups - Good quality cider (pasteurized)
1 cup - Sugar
2 large - Peaches pureed
1 whole - Lemon, juiced, deseeded
1 tsp - Nutmeg
2 tsp - Cinnamon
1 tsp - Allspice
1/2 tsp - Cloves
1/4 pkg - Dry champagne yeast strain EC1118
Mix lemon juice, peach puree. Bring 14 cups of cider to a boil.
Add sugar. Add spices, leave for 15 minutes.
Remove from heat for 2-5 minutes.
Add lemon / peach juice. Cool to 70-80F.
Strain and fill no more than 14 cups liquid into 1 gallon fermenter
Pitch yeast.
Ferment to completion. 1-2 weeks.
Bottle and age for 3-4 weeks.
14 cups - Good quality cider (pasteurized)
1 cup - Sugar
2 large - Peaches pureed
1 whole - Lemon, juiced, deseeded
1 tsp - Nutmeg
2 tsp - Cinnamon
1 tsp - Allspice
1/2 tsp - Cloves
1/4 pkg - Dry champagne yeast strain EC1118
Mix lemon juice, peach puree. Bring 14 cups of cider to a boil.
Add sugar. Add spices, leave for 15 minutes.
Remove from heat for 2-5 minutes.
Add lemon / peach juice. Cool to 70-80F.
Strain and fill no more than 14 cups liquid into 1 gallon fermenter
Pitch yeast.
Ferment to completion. 1-2 weeks.
Bottle and age for 3-4 weeks.
Monday, July 23, 2007
Honey Ginger Strong Ale
Honey Ginger Strong AleThis is going to be a strong one. - 1.081 OG Ready September 1
Add 2 gallons of cold water to the brew pot bring to 160F. Crack grain (Leaving Husks intact) with mortar/pestle or grain mill. Add all grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, rice solids, honey. Bring to A boil. Add Fuggles hops continue to boil for 45 minutes. Add Hallertau hops, ginger continue to boil for 20 minutes. Remove from heat. Cool wort to 80-90F. Add 2 gallons of water to the carboy then cooled wort. Top up the carboy with remaining gallon of water to desired level. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 75F. Mix priming solution into finished beer and bottle. This is a single stage brew.
Our original gravity was 1.081. ABV estimate 8.5% - 9.9%
| 6.6 Lbs | Muntons Extra Light LME |
| 2 Lbs | Rice Syrup Solids |
| 8 oz | 2 row Honey Malt Grain |
| 32 oz | Western Massachusetts Honey |
| 5 oz | Fresh Ginger Root |
| 2 tbsp | Powdered dry ginger |
| 1/2 oz | Hallertau Hops |
| 1/2 oz | Fuggles Hops |
| 1 | White Labs California Ale Yeast |
| 1 tsp | Irish Moss |
| 5 gal | Bottled Spring water |
Add 2 gallons of cold water to the brew pot bring to 160F. Crack grain (Leaving Husks intact) with mortar/pestle or grain mill. Add all grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, rice solids, honey. Bring to A boil. Add Fuggles hops continue to boil for 45 minutes. Add Hallertau hops, ginger continue to boil for 20 minutes. Remove from heat. Cool wort to 80-90F. Add 2 gallons of water to the carboy then cooled wort. Top up the carboy with remaining gallon of water to desired level. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 75F. Mix priming solution into finished beer and bottle. This is a single stage brew.
Our original gravity was 1.081. ABV estimate 8.5% - 9.9%
Sunday, July 15, 2007
Amsterdam Kolsch Light Ale
Amsterdam Kolsch Light Ale
This on looked interesting. We wanted to try a lighter bodied full flavor ale. Should be like a Stella with a good hop bite. Ready August 6th.
Add 2 gallons of cold water to the brew pot bring to 160F. Crack grain (Leaving Husks intact) with mortar/pestle or grain mill. Add all grain to muslin bag. Steep grain at 160F for 20 min. Add dry malt extract, Northern Brewer hops; boil for 45 minutes. Add Hallertau Hops and boil for additional 5 minutes. Add Saaz Hops and boil for additional 10 minutes Remove from heat. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 75F. Mix priming solution into finished beer and bottle. This is a single stage brew.
Our original gravity was 1.055. ABV estimate 5.5% - 6.4%
This on looked interesting. We wanted to try a lighter bodied full flavor ale. Should be like a Stella with a good hop bite. Ready August 6th.
| 7 Lbs | Muntons Extra Light DME |
| 4 oz | German Crystal Light Grain Malt |
| 2 oz | Munich Light Malt |
| 1 oz | Northern Brewer Hops |
| 1/2 oz | Hallertau Hops |
| 1/2 oz | Saaz Hops |
| 1 | White Labs German Kolsch Style Ale Yeast |
| 1 tsp | Irish Moss |
| 6 gal | Bottled Spring water |
Add 2 gallons of cold water to the brew pot bring to 160F. Crack grain (Leaving Husks intact) with mortar/pestle or grain mill. Add all grain to muslin bag. Steep grain at 160F for 20 min. Add dry malt extract, Northern Brewer hops; boil for 45 minutes. Add Hallertau Hops and boil for additional 5 minutes. Add Saaz Hops and boil for additional 10 minutes Remove from heat. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 75F. Mix priming solution into finished beer and bottle. This is a single stage brew.
Our original gravity was 1.055. ABV estimate 5.5% - 6.4%
Saturday, July 14, 2007
Belgian Strong Ale
Belgian Strong Ale
This is our 5th batch. We should be enjoying this one on September 1st! I set this one off on 7/14/2007 here was the recipe:
Add 2 gallons of cold water to the brew pot and boil. Remove from heat, and add liquid malt extract, candy sugar, kent golding hops and coriander seeds, clove, and orange peel; then return to heat and boil for 60 minutes. Remove from heat. Add Styrian Hops and steep for an additional 15 minutes. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Utilize a 2 stage fermentation method.
Our original gravity was 1.072. ABV estimate 7.5% - 8.8%
This is our 5th batch. We should be enjoying this one on September 1st! I set this one off on 7/14/2007 here was the recipe:
| 9.9 Lbs | Muntons Extra Light LME |
| 8 oz | Belgian Candy Sugar |
| 1/2 oz | Kent Golding hops |
| 3/4 oz | Styrian Hops |
| 1 tbsp | Coarsely split coriander seeds |
| 1 tsp | Clove powder |
| 1 tsp | Orange Peel |
| 1 | White labs Belgian Ale yeast |
| 6 gal | Bottled Spring water |
Add 2 gallons of cold water to the brew pot and boil. Remove from heat, and add liquid malt extract, candy sugar, kent golding hops and coriander seeds, clove, and orange peel; then return to heat and boil for 60 minutes. Remove from heat. Add Styrian Hops and steep for an additional 15 minutes. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Utilize a 2 stage fermentation method.
Our original gravity was 1.072. ABV estimate 7.5% - 8.8%
Friday, May 18, 2007
Fenway Golden Ale
Fenway Golden Ale
After some success with the first 2 batches, our third will be a lighter summer style ale.
Add 2 gallons of cold water to the brew pot bring to 160F. Add grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, honey, Fuggles hops; boil for 60 minutes. Add orange peel continue to boil for 10 minutes. Remove from heat. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment 4 days in primary fermenter, rack to carboy. Tie Kent Golding plug hops in muslin bag, add to carboy. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 75F. Bottle. This is a two stage brew.
Our original gravity was 1.039. ABV estimate 3.7% - 4.3%
After some success with the first 2 batches, our third will be a lighter summer style ale.
| 6.6 Lbs | Muntons Light Ale LME |
| 10 oz | Honey |
| 16 oz | 2 Row American grain malt |
| 3/4 oz | Fuggles Hops |
| 2 | Kent Golding Plug Hops |
| 1 | White Labs East Coast Ale Yeast |
| 1/4 cup | Dried Orange peel |
| 6 gal | Bottled Spring water |
| 1 1/4 cup | Corn Sugar for priming |
Add 2 gallons of cold water to the brew pot bring to 160F. Add grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, honey, Fuggles hops; boil for 60 minutes. Add orange peel continue to boil for 10 minutes. Remove from heat. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment 4 days in primary fermenter, rack to carboy. Tie Kent Golding plug hops in muslin bag, add to carboy. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 75F. Bottle. This is a two stage brew.
Our original gravity was 1.039. ABV estimate 3.7% - 4.3%
Saturday, May 12, 2007
Raspberry Wheat Ale
Raspberry Wheat Ale
I thought we would try a flavored beer for our second run. This is the raspberry wheat ale.
Add 2 gallons of cold water to the brew pot bring to 160F. Add grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, Fuggles hops; boil for 30 minutes. Add Halertau Hops, boil for additional 15 min. Remove from heat. Allow about 5 min for wort to cool, add raspberry pie topping. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 160F add Raspberry Brandy cool to 75F. Mix well, dont splash the fermented beer. Bottle. This is a single stage brew.
Our original gravity was 1.044. ABV estimate 4.2% - 4.9%
I thought we would try a flavored beer for our second run. This is the raspberry wheat ale.
| 6.6 Lbs | Muntons Wheat LME |
| 16 oz | 2 Row American grain malt |
| 3/4 oz | Fuggles Hops |
| 1/4 oz | Halertau Hops |
| 1 | White Labs California Ale Yeast |
| 12 oz | Comstock Raspberry Pie Topping |
| 4 oz | Raspberry Brandy |
| 6 gal | Bottled Spring water |
| 1 1/4 cup | Corn Sugar for priming |
Add 2 gallons of cold water to the brew pot bring to 160F. Add grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, Fuggles hops; boil for 30 minutes. Add Halertau Hops, boil for additional 15 min. Remove from heat. Allow about 5 min for wort to cool, add raspberry pie topping. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 160F add Raspberry Brandy cool to 75F. Mix well, dont splash the fermented beer. Bottle. This is a single stage brew.
Our original gravity was 1.044. ABV estimate 4.2% - 4.9%
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