Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes! by J. Andrews PDF

By J. Andrews

In the pages of Brew your personal Beer, you'll find the conventional beer recipes in addition to a variety of precise adaptations like:

Blackout Brown Ale
Honey Basil
Simple Wheat Beer
7 Mile purple Ale
Alaskan Amber Ale
All Grain American Brown
American Brown Ale
Apples within the Snow
Bah Humbug Brew
Barney apartments Oatmeal Stout
Barrel backside Black Bitter
Bavarian Weiss
Beat Me Over the top with a Stick Bock
Belgian Trappiste / Abbey Ale
Berry Strawberry Ale
Black undergo Ale
Blackberry Peach Lager
Blow Me Away vacation Ale
Cat's Claw Blackberry Ale
Charlie Brown Pumpkin Ale
Christmas Cranberry Ale
Cinnimon Honey Ale
Countryside Ginger
Dark of the Moon Cream Stout
Frosty Toad British Ale
German Weisen Beer
Honey Ginger Lager
Red Hickory Lager
Rocket J. Squirrel Honey Wheat Ale
Tooncinator Motley Cru

And many, many extra.

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Extra resources for Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes!

Sample text

1098 British Ale Liquid Yeast Procedure Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy.

Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. 012. Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles. - 43 - Brew Your Own Beer Anchor Liberty Clone Category India Pale Ale Recipe Type Extract Fermentables 6 lbs. 5 lbs. Crystal 40L Hops 3 oz. 5%, 60min (Partial Boil) 1 oz. Cascade (whole leaf) dry hop , one week Other 1 tsp. gypsum 1 tsp Irish Moss Yeast Wyeast London Procedure If I were to use only 1/2 oz. dry hop I think they would be identical.

Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. 5 lbs. light DME 1 lb. 75 oz. 25 oz. 75 oz. 75 c. dextrose (priming) Yeast 14 g. Yeast Labs Whitbread Ale Yeast Procedure Grains steeped for 15 min @ 150-165 F. Hops added to boil at 0, 40, and 55 min, respectively. One hour boil. Chiles added at end of boil, pasteurized for 15 minutes, threw all into carboy w/cold water.

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Brew Your Own Beer: Over 640 Thirst Quenching Beer Recipes! by J. Andrews

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