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HOMEBREW RECIPES
  • OKTOBERFEST
  • AMERICAN WHEAT
  • CANADIAN ALE
  • CERVESA
  • CREAM ALE
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  • HONEY ALE
  • FROSTER'S LAGER
  • BUXOM BAVARIAN
  • BUD LITE
  • BALLENTINE ALE
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    OKTOBERFEST $23.95-
    This is a rich traditional brew for the cooler days of Autumn. Brewed with a full 6.6 pounds of malt extract for a little stronger malty sweetness and higher kick. Imported German Hallertau hops provide perfect balance.
  • 3 lb. Coopers Lager
  • 3 lb. Coopers Plain Amber
  • 4 oz. Caravienna Malt
  • 1 oz. Hallertau Hops
  • 2 ea. Hop Bags
  • 1 pk. Brewer's Yeast
  • 5 oz. Priming Sugar
  • 50 Bottle Caps
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  • Place 1 gallon of water into the brew kettle. Put the flaked barley into the a boiling bag and place in the water. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point.
  • Place the hops into a boiling bag and add them to the pot. Stir in the amber malt extract and boil for 15 minutes. Stir the kettle frequently to prevent darkening the wort.
  • Turn off the heat and stir in the Coopers Lager malt extract. Keep stirring until the malt is completely dissolved.
  • Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees. 
  • Ferment and bottle using your usual methods.
    • SLAM ATOMS $23.95-
    Try this recipe for your next Boston Beer Party. It was developed by a bloke from downunder after a visit to the States where he found that Sam Adam's was the only drinkable beer in America. He said, "This is a very different American beer, with the color of a plain pale ale, the tangy flavor of a larger and the full body and bitter aftertaste of an Indian Pale Ale."
  • Coopers Lager 
  • 2 lb. Light DME
  • 1/4 lb. Caravienna Malt
  • 1 oz. Tettnang Hops
  • 2 ea. Hop Bags
  • 1 pk. Brewer's Yeast
  • 1 cup Priming Sugar
  • 50 Bottle Caps
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  • Place 1 gallon of water into the brew kettle. Place the hop pellets into a boiling bag and tie it closed. Put the caravienna malt into the other boiling bag and place in the water along with the hops. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point. Leave the hops in the pot. 
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  • Stir in the dry malt extract into the kettle and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.
  • Turn off the heat and stir in the Coopers Lager malt extract. Keep stirring until the malt is completely dissolved.
  • Turn of the heat and add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees. 
  • Ferment and bottle using your usual methods.
    • AMERICAN WHEAT BEER $23.95-
    Another American classic for the Forth of July. American Wheat beer has the refresfing, light flavor of German Wheat beers without the heavy yeast character. American Wheat is perfect when served with a wedge of fresh lemon.
  • 1 Coopers Wheat Beer
  • 2 lb. X-Light DME
  • 1 pk. Brewer's Yeast
  • 1 cup Priming Sugar
  • 50 Bottle Caps
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  • Place 1 gallon of water into the brew kettle. Bring the water to a boil.
  • Stir the dry malt extract into the kettle and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.
  • Turn off the heat and stir in the Coopers Wheat malt extract. Keep stirring until the malt is completely dissolved.
  • Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees. 
  • Ferment and bottle using your usual methods.
    • FROSTER'S SUMMER BREW $23.95-
    Here's a classic beer from down under, unlike it's almost name sake which is actually brewed Up Over (in Canada). Froster's is one of my summer favorites and it's sure to convert a few of your neighbors to the joys of homebrew.
  • 4 oz. Carapils Malt
  • 1 ea. Coopers Lager
  • 2 lb. Extra Light Dry Malt
  • 1 pk. Brewer's Yeast
  • 1 cup Priming Sugar
  • 1 hop bag
  • 50 Bottle Caps
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  • Place 1 gallon of water into the brew kettle. Put the Carapils malt into one of the boiling bags and place in the water. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point.
  • Stir the dry malt extract into the kettle. Place into the kettle and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.
  • Turn off the heat and stir in the Coopers Lager malt extract. Keep stirring until the malt is completely dissolved.
  • Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees. 
  • Ferment and bottle using your usual methods.
    • CINCO de MAYO CERVEZA $23.95-
    Here's a welcome recipe that is sure to get you ready for summer. Do you know that most Mexican beers are actually Bohemian Style Lagers? We've come up with a classic golden refresher that's quick to brew and great served ice cold on the deck or patio.
  • 4 oz. Carapils Malt
  • 1 oz. Saaz Hop Pellets
  • 1 ea. Cerveza Beer Kit
  • 1 lb. Extra Light Dry Malt
  • 1 lb. Corn Sugar
  • 1 pk. Brewer's Yeast
  • 1 cup Priming Sugar
  • 2 hop bags
  • 50 Bottle Caps
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  • Place 1 gallon of water into the brew kettle. Put the carapils malt into one of the boiling bags and place in the water. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point.
  • Place the hop pellets into the other boiling bag and tie it closed. Place into the kettle and boil for 10 minutes. 
  • Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dry malt extract into the kettle.Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes.
  • Turn off the heat and stir in the Cerveza Malt Extract. Keep stirring until the malt is completely dissolved.
  • Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 74 degrees. 
  • Ferment and bottle using your usual methods.
    • BUD LITE $23.95-
    A summertime favorite! A light bodies, sparkling, thirst quenching brew. This is as close to the original as a homebrew can get without being to embarrassed. I will confess that I brew and drink this recipe because sometimes you just want to be one of the boys or ladies.
  • 1 ea. American Lite
  • 1 lb. Extra Light Dry Malt
  • 1 lb. Rice Syrup
  • 1 pk. Brewer's Yeast
  • 1 cup Priming Sugar
  • 50 Bottle Caps
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  • Place 1 gallon of water into the brew kettle. Bring the water to a boil.
  • Stir the dry malt extract and ride syrup into the kettle and boil for 5 minutes. Stir the kettle frequently to prevent darkening the wort.
  • Turn off the heat and stir in the American Lite extract. Keep stirring until the malt is completely dissolved.
  • Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees. 
  • Ferment and bottle using your usual methods.
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    CANADIAN ALE Extract
    1/2 lb. Crystal 60L Malt 
    3/4 lb.  Munich Malt 
    1 can Coopers Canadian 
    1 lb. Plain Light Dry Malt 
    1/2 oz Cascade Hops 2 min 
    WLP001 California Ale
    1 cup Corn Sugar for priming    		 Add crushed grains to 1-1/2 gallons of cold water,bring the mixture to a slow boil over 30 minutes. Strain out the grains and rinse with 1/2 gallons of boiled water. Add the extracts and boil for 20 minutes. Add the hops at the final 2 minutes of boil. Chill wort and strain into primary fermenter. Add enough cold water to bring to 5 1/4 gallons. Pitch yeast at less than 80 degrees F. Ferment at ale tempertaure (65 to 70 degrees F) until final gravity is reached. Bottle when fermentation ceases (1 to 4 weeks). Age four weeks at lager temperature (40 to 50 degrees F)
    CANADIAN HONEY Extract
    1 Coopers Canadian Beer
    1 lbs. Extra Light Dry Malt 
    1 lbs. Clover Honey 
    1 oz. Cascade
    WLP001 California Ale
    3/4 cup Corn Sugar for priming    		 Bring to boil 1-1/2 gallons of water. Turn off heat and add extracts and honey. Bring to a boil then boil for 45 minutes. Add aroma hops and boil for 2 minutes. Chill wort and strain into primary fermentor. Pitch yeast at not more than 80 degrees F. Ferment at ale temperture (65F - 70F) for 7 to 10 days. Prime with corn sugar. Age 4 weeks at lager tempertures (40F - 50F)
    BALLENTINE XXX ALE Extract
    1/8 lb Crystal 20L
    1 lb Flaked Maize
    3/4 lb Maris Otter
    1/4 lb Carapils
    4 lb Alexanders Pale Extract
    1 lb Plain Extra Light Dry Malt
    1 lb Rice Syrup
    2 oz Williamette Hops 60 min.
    2 oz Williamette Hops 5 min.
    1 tsp Irish Moss 15 min.
    WLP001 California Ale
    3/4 cup Corn Sugar for priming    		 Steep grains for 30 minutes at 155 degrees F. Remove grains and stir in extracts and rice syrup. Bring to boil. Add boiling hops and boil for 45 minutes. Add Irish Moss and boil for 10 minutes. Add finishing hops and boil for 5 minutes. Cool wort and pitch yeast. Ferment for 5-7 days at 70 degrees F. Secondary Fermentation 5 days at 65 degrees. Drop temperature to 40 degrees F and condition an additonal 2 days. Bottle or keg. Age 3-4 weeks before serving.
    BUXOM BAVAEIAN Partial Mash
    3 lb. Pilsner 2 Row Malt 
    1 can BeirKeller Plain Light 
    2 lb. Plain Extra Light Dry Malt 
    0.50 tsp. Irish Moss 
    0.50 oz. Hallertau for 45 min.
    0.50 oz. Liberty for 45 minutes 
    0.50 oz. Tettnanger for 15 min.
    0.25 oz. Hallertau for 10 min.
    0.25 oz. Liberty for 5 min.
    WLP 830 German Lager    		 Perform a partial mash with the Pilsner malt by combining with one half gallon of 140oF water and resting it for 1 hour. Then add one half gallon of 160oF water and let rest for 30 minutes. Sparge with three quarter gallons of 170oF water. Add as much fresh water as your pot will allow and bring to a boil. Add malt extracts and first hopping. Add Irish Moss with the Tettnanger hops. Continue brewing until hopping schedule is complete. Cool and pitch yeast. Ferment at 50-60oF for one week in primary, two weeks in secondary. Bottle and let condition for 8 weeks. Chill two weeks before drinking.
    BALLENTINE XXX ALE All Grain
    6-3/4 lb American 2-Row
    1/4 lb Munich Malt
    3/4 lb Cooked Rice
    3/4 lb Flaked Maize
    1-1/4 lb Crystal 20L
    2 oz Williamette Hops 60 min.
    2 oz Williamette Hops 5 min.
    2 tsp Irish Moss 15 min.
    WLP001 California Ale 
    3/4 cup Corn Sugar for priming    		 Mash grains for 30 minutes at 135 degrees F. Raise the mash temperature to 160 degrees F and mash an additional 30 minutes. Sparge and collect wort. Bring wort to a boil, and add 2 oz Williamette hops. Boil 45 minutes. Add irish moss boil 10 minutes. Add 2oz Williamette hops and boil 5 minutes. Cool wort and pitch yeast. 
    First Fermentation 5-7 days 
    Secondary Fermentation 3-5 days. Drop temperature to 40 degrees F and condition an additonal 2 days. Bottle or keg. Age 3-4 weeks before serving.
    Ayinger Maibock from Brauerui Ayinger, Germany for 5 gl.
    OG: 1.070-1.072  FG: 1.018-1.019  IBU 25  SRM 5-7  6.7% alcohol by volume
    4 oz. German Munich Malt
    4 oz. 10L light crystal malt 
    2 oz. Belgian aromatic malt
    6.6 lb. Bierkeller syrup
    2.25 lb. Extra Light DME
    4 oz. Malto-dextrin
    2.5 oz. Hallertau  60 minutes
    1/2 oz. Hallertau 15 minutes
    1 tsp. Irish moss 15 minutes
    WLP 830 German Lager
    1-1/4 cup M&F DME to prime
    RECIPE TAKEN FROM CLONE BREWS    		 Crush and steep grains in 1/2 gallon 150-degrees F water for 20 minutes. Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon water at 150-degrees F. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from the stove, and add malt extracts and bittering hops.
    Add water until total volume in the brew pot is 2.5 gallons. Boil for 45 minutes then add:
    Boil for 15 minutes, remove the pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort temperature is under 80-degrees F, pitch your yeast.
    Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete.
    copyright 2004 J.R.Leverentz
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