Pale Ale

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                                     Dry Ale

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     Source: Martin Lodahl (pacbell!pbmoss!mal@hplabs.HP.COM)
     Digest: Issue #203, 7/18/89

     Ingredients:



     Procedure:

     This beer was made using the small-scale mash procedure described by
     Miller in The Complete Handbook of Home Brewing.

     Comments:

     This  beer  had an unpleasant "dry" feeling to it and left  me  thirsty.
     Possibly my sparging procedure could be at fault with too much hot water
     being passed over the grains. It is also possible that the yeast was too
     attenuative or that the fermentation temperatures were too high (ambient
     temperature fluctuated between 70 and 90 degrees).

























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                                Yeast Test Recipe

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     Source: Jeff Casey (casey@alcvax.pfc.mit.edu)
     Digest: Issue #512, 10/8/90

     Ingredients (for 7 gallons):



     Procedure:

     This is a 7-gallon recipe. Steep crystal malt while bringing water to  a
     boil. Remove crystal malt and add extract. Boil.

     Comments:

     This  is a 7-gallon recipe that was divided into 7  1-gallon  fermenters
     for  the purpose of testing different yeasts. Fermentation  was  carried
     out  at  75-85 degrees. Best results were obtained with Edme  ale  yeast
     which  was  well-rounded  and slightly sweet. Some  diacetyl,  but  nice
     balance.  Whitbread ale yeast was lighter and crisper, but had a  poorer
     head and some esters. CWE ale yeast was very dry but had a good head
     and no esters---fermentation was frighteningly fast.























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                                     Pale Ale

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     Source: Rob Bradley (bradley@dehn.math.nwu.edu)
     Digest: Issue #504, 9/26/90

     Ingredients:



     Procedure:

     You'll get good yield and lots of flavor from English malt and a 1-stage
     150 degree mash. In the boil, I added the finishing hops in  increments:
     1/4  ounce  in last 30 minutes, 1/4 ounce in last 15  minutes,  and  1/4
     ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any
     boiling  hops  will do, I usually mix Northern Brewer  with  Fuggles  or
     Goldings  (just make sure you get .12-.15 alpha). Conversion  will  pro-
     bably  only take 60 minutes rather than 90. Depending on when  you  stop
     the mash your gravity may vary as high as 1.050. That's a lot of body!

     Comments:

     This  is  a simple all-grain recipe for a good pale ale  that  lets  the
     beginner  concentrate  on the mashing process. Hallertauer  may  not  be
     traditional for ales, but neither is a modern piano for sonatas.  But  I
     think Beethoven himself would have used one if he had one.

     Specifics:

     Original Gravity: up to 1.050
     Final Gravity: up to 1.020

















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                                     Pale Ale

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     Source: Alex Jenkins (atj@mirror.tmc.com)
     Digest: Issue #57, 1/24/89

     Ingredients:



     Procedure:

     Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170  degree
     water;  this should give initial heat of 155 degrees (pH 5.0).  Maintain
     temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract
     and  brown  sugar.  Boil  with Willamette hops.  After  15  minutes  add
     Hallertauer and Irish moss. Dry hop with clusters and steep. When  cool,
     add wort to carboy and pitch yeast.

     The  posted  recipe called for 4 pounds of dry extract with 2  cups  re-
     served for priming. This seemed excessive and a good way to get  explod-
     ing  bottles,  so we reduced the amount of extract to 3-1/2  pounds  and
     assumed that standard priming techniques would be used, maybe  replacing
     corn sugar with 3/4 to 1 cup of malt extract. --- Ed.

     Comments:

     Notice  that  I  screwed up the hops: Clusters are  for  bittering,  and
     Willamette (or Fuggles) for aromatic.

     Specifics:

     Original Gravity: 1.048
     Final Gravity: 1.011
     Primary Ferment: 23 days









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                                  Too Sweet Ale

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     Source: Bill Pemberton (flash@virginia.edu)
     Digest: Issue #398, 4/13/90

     Ingredients:



     Comments:

     This produced a wonderful beer, except that it was just too sweet for my
     likings.  I shouldn't complain too much, all my friends thought  it  was
     great!  I tried several variations of this, and all worked out well, but
     were  too  sweet for me. Several people suggested cutting  back  on  the
     crystal  and I may try that.  I have also tried using a lager  yeast  to
     create a steam beer.






























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                                   KGB Bitters

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     Source: Andy Wilcox (andy@mosquito.cis.ufl.edu)
     Digest: Issue #415, 5/9/90

     Ingredients:



     Procedure:

     Put  all grains in brewpot with cool water. Remove when boil  commences.
     Add malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out  boil-
     ing  hops  and add 1/2 ounce more hops and Irish moss. Boil  5  minutes.
     Remove from heat and add another 1/2 ounce of hops. Steep 10 minutes and
     cool.  Strain  wort  into primary fermenter with cold water  to  make  5
     gallons. Add final 1/2 ounce of hops.

     Comments:

     Water was filtered with a simple activated carbon system. This seems  to
     make a big difference. Amateur judge commented, "Beautiful color.  A bit
     under  carbonated. Great hop nose and finishes very clean. Good  balance
     with  malt  and hops, but lighten up on finishing hops a  bit  and  it's
     perfect. Very marketable."






















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                                   Pale Ale #2

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     Source: Todd Enders
     Digest: Issue #417, 5/15/90

     Ingredients (for 2 gallons):



     Procedure:

     Recipe makes 2 gallons. Mash in 5 quarts water at 140 degrees,  maintain
     temperature  of 150-152 degrees for 2 hours. Mash out 5 minutes  at  168
     degrees.  Sparge in 2-1/2 gallons at 160 degrees. Boil 90  minutes.  Add
     boiling hops 45 minutes into boil.

     Specifics:

     Original Gravity: 1.041
     Final Gravity: 1.010




























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                               Pale After Math Ale

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     Source: Ken van Wyk (ken@oldale.pgh.pa.us)
     Digest: Issue #418, 5/16/90

     Ingredients:



     Procedure:

     Mash grains at 155 degrees. Sparge with 170 degrees water. Boil,  adding
     extract  and boiling hops; the hops were added in stages, 1 ounce at  50
     minutes,  1 ounce at 30 minutes, and 1 ounce at 20 minutes. The  Cascade
     hops were sprinkled in over the last 10 minutes of the boil.

     Specifics:

     Original Gravity: 1.054
     Final Gravity: 1.018

























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                                The Drive Pale Ale

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     Source: Dave Baer (dsbaer@Sun.COM)
     Digest: Issue #73, 2/13/89

     Ingredients (for 10 gallons):



     Procedure:

     This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep
     grains in a mesh bag until water reaches boiling. Remove grains.  Follow
     standard  extract  brewing process, adding extract and Cascade  hops.  I
     boiled  the wort in an 8-gallon pot and added 4 gallons of  cold  water.
     Pitch  yeast at about 80 degrees. I fermented this in a  20-gallon  open
     container for 4 days, then racked to glass carboys for 24 days.

     Comments:

     This  is a pale ale recipe I used for my class. I used M&F pale  extract
     and  grains were for demonstration more than flavor. I suggest  doubling
     grain quantities if you want to get something out of them.

     Specifics:

     Original Gravity: 1.047
     Final Gravity: 1.010
     Primary Ferment: 4 days
     Secondary Ferment: 24 days















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                                 Killer Party Ale

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     Source: A.E. Mossberg (aem@mthvax.miami.edu)
     Digest: Issue #95, 3/7/89

     Ingredients:



     Procedure:

     In  1 gallon water, boil malt, golden syrup, sugar and 1-1/2 ounce  hops
     for 8 minutes. Add remaining hops and boil another 2 minutes. Pour  into
     primary fermenter with 2 gallons water. Bring another gallon of water to
     a  boil and add flaked maize. Turn off heat and 1/3 pack  of  BrewMagic.
     Let  sit 10 minutes. Add another 1/3 pack of BrewMagic. Let sit 10  more
     minutes. Strain maize into primary fermenter, and rinse with cold water.
     Discard maize. Fill primary to 5 gallon mark.

     Comments:

     This  recipe comes from Craig McTyre at Wine & Brew By You.  The  Lyle's
     syrup  is  available in many grocery stores, usually  located  near  the
     pancake syrup. BrewMagic is some sort of yeast nutrient/additive. It  is
     available from Wine & Brew By You.

     Specifics:

     Original Gravity: 1.090
     Final Gravity: 1.015

















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                                 Summer Pale Ale

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     Source: Jackie Brown (Brown@MSUKBS.BITNET)
     Digest: Issue #134, 4/24/89

     Ingredients:



     Procedure:

     Use  the  standard temperature-controlled mash  procedure  described  in
     Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152
     degrees,  and  20 minutes at 158 degrees. Sparge with 4 gallons  of  180
     degree  water. Boil 1 hour with Nugget hops. Add Irish moss in  last  10
     minutes. Remove from heat and steep Brambling hops for 15 minutes.  Cool
     wort and pitch.

     Comments:

     This ale is light in color, but full-bodied. If you want an amber color,
     add a cup of caramel malt. I get a strong banana odor in most of my ales
     (from the Edme I believe) which subsides after 2-3 weeks in the  bottle.
     If  you don't have the capacity for 9 pounds of malt, you could  substi-
     tute  some extract for the pale malt. Just thinking about this makes  me
     want to speed home and have a cool one.

     Specifics:

     Original Gravity: 1.045
     Final Gravity: 1.015














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                                    Perle Pale

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     Source: Doug Roberts (roberts%studguppy@lanl.gov)
     Digest: Issue #378, 3/15/90

     Ingredients:



     Procedure:

     The  1/2  pound of Klages malt was toasted in a 350 degree oven  for  10
     minutes.  The  mash  was done  using  Papazian's  temperature-controlled
     method.  The  Willamette hops are added after the boil,  while  chilling
     with  an  immersion chiller. The yeast is rehydrated in 1/2 cup  of  100
     degree water.

     Comments:

     Perle pale was a beautiful light-golden ale, crisp yet full-bodied.
























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                                     Mild Ale

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     Source: Darryl Richman (darryl@ism.isc.com)
     Digest: Issue #371, 3/5/90

     Ingredients:



     Procedure:

     Water  was  treated with 2 gm each MgSO4, CaSO4, KCl,  and  CaCO3.  Mash
     grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55
     minutes,  raise to 157 degrees for 55 minutes. Raise to 172 degrees  for
     15  minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add  bit-
     tering  hops. Boil 55 minutes. Add finishing hops and boil 5  more  min-
     utes. Chill and pitch with Sierra Nevada or Wyeast Northern  Whiteshield
     yeast. Ferment and bottle or keg.

     Comments:

     This  is the only beer I can make 10 gallons of on my stove. I mash  and
     boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes
     this a beer a bit sweet and rich beyond its gravity. Emphasis is on  the
     malt, with crystal and chocolate bringing up the rear; hops were notice-
     able, but not in the foreground.

     Specifics:

     Original Gravity: 1.031
     Final Gravity: 1.011











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                                  India Pale Ale

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     Source: Todd Enders (enders@plains.nodak.edu)
     Digest: Issue #402, 4/19/90

     Ingredients (for 2 gallons):



     Procedure:

     This  is  a  2-gallon batch. Mash in 5 quarts 132  degrees  (140  degree
     strike  heat). Adjust mash pH to 5.3. Boost temperature to 150  degrees.
     Mash  2  hours, maintaining temperature at 146-152 degrees. Mash  out  5
     minutes at 168 degrees. Sparge with 2 gallons of 165 degree water.  Boil
     90  minutes,  adding  hops in last hour. Add finishing  hops  5  minutes
     before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days  in
     secondary.

     Comments:

     If you haven't tried mashing yet, you really should. You can start small
     and  grow  as equipment and funds permit. Also, by starting  small,  you
     don't have a large sum invested in equipment if you decide mashing isn't
     for you.

     Specifics:

     Original Gravity: 1.043
     Final Gravity: 1.008
     Primary Ferment: 6 days
     Secondary Ferment: 4 days
















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                                  Special Bitter

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     Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET)
     Digest: Issue #556, 12/18/90

     Ingredients (for 10 gallons):



     Procedure:

     This is a 10-gallon partial mash recipe. Use standard procedures,  brew-
     ing  about  7 gallons of wort in a 10-gallon kettle, followed  by  a  7-
     gallon primary and 2 5-gallon secondaries, then keg (or bottle).























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                                1990 Christmas Ale

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     Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET)
     Digest: Issue #556, 12/18/90

     Ingredients (for 9 gallons):



     Procedure:

     This is a 9-gallon partial mash recipe. Use standard procedures, brewing
     about  7 gallons of wort in a 10-gallon kettle, followed by  a  7-gallon
     primary and 2 5-gallon secondaries, then keg (or bottle).
























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                             Decent Extract Pale Ale

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     Source: Florian Bell (florianb%tekred.cna.tek.com)
     Digest: Issue #72, 2/11/89

     Ingredients:



     Procedure:

     Add  cracked grains to 2 gallons cold water. Bring to boil and  promptly
     strain  out grains. Add extract and Cascade hops.  Boil 30 minutes.  Add
     Kent Goldings hops in last five minutes.

     Comments:

     This  brew results in a chill haze, which I don't pay any  attention  to
     since I don't care (I don't wash my windshield very often either). I  am
     so impressed with this ale that I can't seem to make enough of it.  This
     is  a good pale ale, but not an excellent pale ale. It  lacks  sweetness
     and aroma.

























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                                 Hot Weather Ale

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     Source: Florian Bell (florianb%tekred.cna.tek.com)
     Digest: Issue #132, 4/19/89

     Ingredients:



     Procedure:

     Mash  the  3 pounds of plain malted barley  using  the  temperature-step
     process for partial grain recipes described in Papazian's book. Boil  30
     minutes,  then add the Blue Ribbon extract (the cheap stuff you  get  at
     the grocery store) Add Willamette hops and boil another 30 minutes.  Add
     Kent Goldings in last 5 minutes. When at room temperature, pitch  yeast.
     Ferment at about 68 degrees using a 2-stage process.

     Comments:

     This  turned out refreshing, light in body and taste, with  a  beautiful
     head (I used 1 cup corn sugar in priming).

























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                              Really Incredible Ale

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     Source: T. Andrews (ki4pv!tanner@bikini.cis.ufl.edu)
     Digest: Issue #225, 8/11/89

     Ingredients:



     Procedure:

     Mash all grains together. Add Northern Brewer at beginning of boil. Boil
     90  minutes. During last 1/2 hour, add the Hallertauer hops. In last  15
     minutes add the Cascade.

     Comments:

     The  wheat helps make a beer very suitable to a warm climate.  This  has
     been  a  hot summer; it has topped 100 degrees (in  the  shade)  several
     times.


























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                                  British Bitter

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     Source: Fred Condo (fredc@pro-humanist.cts.com)
     Digest: Issue #528, 10/31/90

     Ingredients:



     Procedure:

     Steep crystal malt and sparge twice. Add extract and dextrose and  bring
     to  boil. Add Cascade hops and boil 60 minutes. In last few minutes  add
     remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch
     yeast.

     Comments:

     This really shouldn't be too highly carbonated. This is a  well-balanced
     brew with good maltiness and bitterness. It was good when fresh,  albeit
     cloudy, but this is okay in a pale ale. After 2 months of refrigeration,
     it  is  crystal clear and still delicious!  (And there's only  1  bottle
     left.)  By the way, Munton & Fison yeast is very  aggressive---fermenta-
     tion can be done in 24-72 hours. I hope you like this as much as I do.

     Specifics:

     Original Gravity: 1.058
     Final Gravity: 1.022
     Primary Ferment: 4 days
















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                                  Six Cooks Ale

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     Source: Jeffrey Blackman (blackman@hpihouz.cup.hp.com)
     Digest: Issue #528, 10/31/90

     Ingredients (for 10 gallons):



     Procedure:

     This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add  4
     teaspoons  of  gypsum,  four ounces of hops, and 10 pounds  of  the  DME
     extract.  Bring  to boil. Boil 45 minutes. Add 2 ounces  of  Hallertauer
     hops in last 1 minute of boil. Strain wort into large vessel  containing
     additional  7  gallons of water (we used a 55 gallon trash  can).  Allow
     wort to cool and siphon into 5-gallon carboys. Add yeast.

     Caveat  Brewor: Trash cans are generally not food-grade plastic,  digest
     wisdom  calls for avoiding non-food-grade plastic. Brewer discretion  is
     advised. -Ed.

     Comments:

     This  is more hoppy than most of the Old Style/Schaefer persuasion  seem
     to prefer. If you think it's too much, cut back.

     Specifics:

     Original Gravity: 1.030
     Final Gravity: 1.007
     Primary Ferment: 3 weeks















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                                     Bass Ale

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     Source: Rob Bradley (bradley@math.nwu.edu)
     Digest: Issue #528, 10/31/90

     Ingredients:



     Procedure:

     This  is an all-grain recipe---follow the instructions for  an  infusion
     mash  in Papazian, or another text. The Northern Brewer hops are  boiled
     for  a  full hour, the Fuggles for 1/2 hour, and the  Fuggles  finishing
     hops  after  the wort is removed from the heat, it is  then  steeped  15
     minutes.

     Comments:

     I'm  a  hophead (as you may have guessed). Purists may object  to  brown
     sugar  in  beer, but a careful tasting of Bass reveals  brown  sugar  or
     molasses  in  the finish---not as strong as in Newcastle,  but  present.
     British malt, in particular, can easily stand up to a bit of sugar, both
     in flavor and in gravity.






















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                                     Carp Ale

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     Source: Gary Mason (mason@habs11.enet.dec.com)
     Digest: Issue #529, 11/2/90

     Ingredients:



     Procedure:

     Break  seal of yeast ahead of time and prepare a starter solution  about
     10 hours before brewing.

     Bring 2 gallons water to boil with crushed crystal malt. Remove  crystal
     when  boil  starts.  Fill to 6 gallons and add  DME.  After  boiling  10
     minutes,  add Fuggles. At 55 minutes, add a pinch of Irish moss.  At  58
     minutes, add Kent Goldings. Cool (I used an immersion chiller) to  about
     80 degrees. Pitch yeast and ferment for about a week. Rack to  secondary
     for 5 days. Keg.

     Comments:

     This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy  special
     issue.  The beer has a light hops flavor and could use some work on  the
     mouth feel. It is also a bit cloudy.

     Specifics:

     Final Gravity: 1.016
     Primary Ferment: 7 days
     Secondary Ferment: 4 days














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                             Samuel Adams Taste-Alike

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     Source: Gene Schultz (gschultz@cheetah.llnl.gov)
     Digest: Issue #652, 6/5/91

     Ingredients (for 4 gallons):



     Procedure:

     Steep  one  pound of crystal malt for 30 minutes in 2  quarts  of  water
     heated  to 170 degrees. Strain out grains. Add the syrup from  the  kit,
     water,  3/4 ounce of Saaz hops and boil for 60 minutes, then remove  the
     heat  and  added 3/4 ounce of Saaz hops for finishing. Although I  am  a
     fanatic  for liquid yeast, I (grimaced and) added the dry Coopers  yeast
     supplied  with the kit to the cooled wort in the primary. I  transferred
     to  secondary after two days.  All fermentation was at approximately  60
     degrees. I primed with 5/8 cup of corn sugar.

     Comments:

     Very similar in taste, body, and color (where did the red come from?) to
     Samuel Adams, but just a hint of the flavor of Anchor Steam Beer.

     Specifics:

     Primary Ferment: 2 days




















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                                Frane's House Ale

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     Source: Jeff Frane (70670.2067@compuserve.com)
     Digest: Issue #740, 10/8/91

     Ingredients:



     Procedure:

     Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft;
     I  add 4 grams gypsum and 1/4 gram epsom salts in mash; double  that  in
     the sparge water) for 90 minutes or until conversion is complete. Sparge
     to  6 gallons, boil 90 minutes. After 15 minutes, add 3/4  ounce  Eroica
     hops.  At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65  degrees
     with  WYeast  American Ale yeast (in starter). Bottle two  weeks  later,
     drink one week later.

     Comments:

     Yummy.

     Specifics:

     Primary Ferment: 2 weeks at 65 degrees





















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                               Brew Free or Die IPA

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     Source: Kevin L. McBride (gozer!klm@uunet.UU.NET)
     Digest: Issue #741, 10/9/91

     Ingredients:



     Procedure:

     Add the crystal malt to cold water and apply heat. Simmer for 15 minutes
     or so then sparge into boiling kettle. Add DME, top up kettle and  bring
     to boil. When boil starts, add boiling hops and boil for 60 minutes.  10
     minutes  before end of boil add 1 teaspoon of Irish Moss. When  boil  is
     complete, remove heat, add finishing hops and immediately begin chilling
     wort.  Strain wort into fermenter and pitch yeast starter. Primary  fer-
     mentation took about 4 days. Let the beer settle for another 2 days  and
     then  rack to a sanitized, primed (1/3 cup boiled corn  sugar  solution)
     and oxygen purged keg and apply some CO2 blanket pressure.

     Comments:

     After  one  week  in the keg the beer was clear,  carbonated,  and  very
     drinkable  although  it had a very noticeable alcoholic  nose.  After  2
     weeks the beer was incredibly smooth, bitter, and wonderfully  aromatic.
     Several friends raved about this beer including one who lived in England
     for  a while said that this was one of the best IPAs he's ever  had  and
     definitely the best homebrew he's ever had. After 2-1/2 weeks it was all
     gone because we drank the whole thing.

     Specifics:

     Original Gravity: 1.055 (didn't measure, just a guess)
     Final Gravity: 1.012
     Primary Ferment: 6 days
     Secondary Ferment: 1 week (in keg)








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                                    Number 23

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     Source: John S. Watson (watson@pioneer.arc.nasa.gov)
     Digest: Issue #747, 10/24/91

     Ingredients:



     Procedure:

     About a week before, make a starter from 2 bottles of Sierra Nevada Pale
     Ale.  Use  about 4 tablespoons of plain light malt extract syrup  and  a
     couple of hop pellets.

     Boil  major ingredients, ala Complete Joy of Home Brewing, in 2  gallons
     of water. (60 minute boil). Add 1/3 ounce Chinook hops at start of boil,
     1/3  ounce Chinnook at 30 minutes and 1/3 ounce of Cascade hops  in  the
     last  two minutes of the boil. Then combine with 3 gallons of  ice  cold
     tap  water  (which  was boiled the previous night,  and  cooled  in  the
     freezer)  in a 7 gallon carboy. Ferment in primary for a week.  Put  1/2
     ounce  of  Cascade  pellets in bottom of secondary and  rack  beer  into
     secondary. Bottle three weeks later.

     Comments:

     This a report on my second use of "maltose" (a cheap rice malt available
     from  most Oriental Markets). In the previous attempt ("Number 17",  see
     HBD #541 or The Cat's Meow: p 36) there were a few problems. It was also
     my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and
     for  various reasons, it didn't work very well. The other problem was  I
     used  to  much maltose, about 40%, which made the result  a  little  too
     light. This time I decided to use about 20% maltose, which IMHO, is just
     about right. I've also since perfected yeast culturing.  The result is a
     nice  thirst  quenching, summer ale, which, with my favorite  pizza,  is
     heaven*2. Taste: Excellent!

     Specifics:

     Original Gravity: 1.036 @ 74 degrees
     Final Gravity: 1.006 @ 69 degrees
     Primary Ferment: 1 week
     Secondary Ferment: 3 weeks


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                                Striped Cat I.P.A.

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     Source: Mark Stevens (stevens@stsci.edu)
     Digest: Issue #754, 11/14/91

     Ingredients:



     Procedure:

     Procedure  is  that described by Papazian...steep grains,  boil  1  hour
     (boil Brewers Gold and Bullion).  Remove from heat and add the cascades.
     Cool wort. Pitch yeast.

     Comments:

     I have made this twice and both times it turned out fine. Nicely hoppy.

     Specifics:

     Original Gravity: 1.068
     Final Gravity: 1.020
     Primary Ferment: 4 days
     Secondary Ferment: 10 days
















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                                 Crying Goat Ale

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     Source: Bob Jones (BJONES@NOVA.llnl.gov)
     Digest: Issue #785, 12/19/91

     Ingredients (for 11 gallons):



     Procedure:

     Toast  1-1/2 pounds of 2 row Klages malt in oven at 350 degrees  for  40
     minutes.  Allow  to age a couple of weeks before use. Treat  mash  water
     with  1 teaspoon of gypsum. Mash grains in a single temperture  infusion
     for  90 minutes at 155 degrees. Mash out for 10 minutes at 170  degrees.
     Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for
     90 minutes.  Add 2 ounces of Northern Brewer hops at 10 minutes into the
     boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2
     ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast.  After
     one week, rack to secondary and add 4 ounces of Cascade hops. Bottle  or
     keg when ferment is complete.

     Comments:

     This  is a big, hoppy brew, loaded with aromatic cascade hop  fragrance.
     It has that front of the mouth bitterness that can only be achieved with
     dry hoping, so don't skip it if you really want to duplicate this flavor
     profile.

     Specifics:

     Original Gravity: 1.070
     Final Gravity: 1.020
     Primary Ferment: 1 week at 65--68 degrees









                                       30





                                  Double Diamond

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     Source: Brian Glendenning (bglenden@NRAO.EDU)
     Digest: Issue #581, 2/14/91

     Ingredients:



     Procedure:

     This  is an infusion mash at 156 degrees.  Sparge, and add brown  sugar,
     and  malto-dextrins.  Bring to boil and add 2 ounces  Williamette  hops.
     After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for
     10-15 minutes.

     Comments:

     My notes say that it was close in flavour but a bit light in both colour
     and body compared to the real thing.

     Specifics:

     Original Gravity: 1.051
     Final Gravity: 1.010






















                                       31





                                     Bass Ale

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     Source: Ron Ezetta (rone@badblues.wr.tek.com)
     Digest: 1/15/92

     Ingredients:



     Procedure:

     Steep  crystal  malt  and remove grains before  boil  begins.  Add  malt
     extract and brown sugar. Bring to a boil and boil for 60 minutes. Add  1
     ounce  Northern  Brewer at beginning of boil, 1 ounce of  Fuggle  at  30
     minutes  and 1/2 ounce of Fuggle for the last 10 minutes. Turn off  heat
     and  add final 1/2 ounce Fuggle. Let steep for 15 minutes.  Cool.  Pitch
     yeast.

     Comments:

     I  did a side by side comparison last night. The real Bass  is  slightly
     darker, more malty and more bitter with less hop flavor than I remember.
     I suspect that my sample bottle of Bass was not freshest (but that's one
     of  the reasons we homebrew!). The homebrew Bass has significantly  more
     fuggle  hop  aroma and flavor. I'd like to think that my  version  is  a
     "Northwest style" Bass. To better approach the real Bass, eliminate  the
     1/2  ounce of fuggles for the 10 minute boil, and steep the finish  hops
     for 5 minutes. I would also try 80L crystal.

     Specifics:

     Original Gravity: 1.048












                                       32





                                  India Pale Ale

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     Source: Josh Grosse (jdg00@amail.amdahl.com)
     Digest: 2/13/92

     Ingredients:



     Procedure:

     Mash  pale malt at 153 F for 30-60 minutes. Test after 30  minutes.  Add
     Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring
     to  boil. In a saucepan, boil the oak for no more than 10 minutes,  then
     strain the liquid into your boiling kettle. Boil the wort, adding  boil-
     ing  hops after 30 minutes and the flavor hops and Irish Moss  after  75
     minutes. Chill and pitch a quart of 1059 starter.

     Dry hop in the secondary fermenter. The beer will clear in the bottle.

     Comments:

     I've fallen head over heels in love with 1059 American Ale Yeast. I find
     it  gives wonderful pear and rasberry aromatics, and if I have a  carboy
     filled to the shoulder, I *don't* need a blow-off tube. It gives a  very
     gentle fermentation with a relatively short thick kraeusen. Worts in the
     1.050's  take 5-6 days. I get the same type of fermentations at 60 F  or
     72 F.

     It does take this yeast a little while to clear. I find it clears faster
     in the bottle than in the secondary, so I only use a secondary for a few
     days as my "dry hop tun".

     Specifics:

     Primary Ferment: 7 days
     Secondary Ferment: 5 days






                                       33





                                 American I.P.A.

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     Source: Jim Busch (ncdstest@nssdca.gsfc.nasa.gov)
     Digest: 2/13/92

     Ingredients:



     Procedure:

     Mash  in  at  123 degrees for 30 minutes. Raise to 153  degrees  for  60
     minutes.  Mash off at 172 for 10 minutes. Ferment at 60-68 degrees.  Dry
     hop  with  1 ounce whole Cascades, preferably in secondary  but  primary
     will work.

     Comments:

     Think Liberty on this one. Enjoy.
























                                       34





                                Taking Liberty Ale

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     Source: Rick Larson (rick.larson@adc.com)
     Digest: Issue #823, 2/13/92

     Ingredients:



     Procedure:

     Mash all grains for 90 minutes at 150 F, adjust PH as needed. Mashed off
     at 170F, sparged with 170F water.

     This has a total BU of 43.7. If you don't reach around 1.060, adjust the
     dry hopping accordingly.

     Comments:

     In  the 1990 Special Zymurgy Issue on Hops, Quentin B. Smith  recommends
     Chinook  at  24  BU, Cascade at 12 BU, Cascade at 9  dry  hopped  (total
     45BU). OG=1.062. Later, he wins first place in the Pale Ale catagory  in
     the  1991 AHA Nationals with a recipe that uses 14 pounds Klages,  4  oz
     40L  crystal, 4 oz 90L crystal (and of course different hops  :-).  This
     had  a  OG=1.062 and TG=1.010. He mashed all grains for  90  minutes  at
     150F. Mashed off at 170F, sparged with 170F water.


















                                       35





                               Snail Trail Pale Ale

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     Source: Josh Grosse (joshua.grosse@amail.amdahl.com)
     Digest: Issue #824, 2/14/92

     Ingredients:



     Procedure:

     Mash  Pale malt at 153 F for 30-60 minutes. Test after 30  minutes.  Add
     Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring
     to  boil. In a saucepan, boil the oak for no more than 10 minutes,  then
     strain the liquid into your boiling kettle. Boil the wort, adding  boil-
     ing  hops after 30 minutes and the flavor hops and Irish Moss  after  75
     minutes.  Chill and pitch a quart of 1059 starter.

     Dry hop in the secondary fermenter. The beer will clear in the bottle.

     Comments:

     I've been busy trying to make the perfect IPA. Here's my latest recipe.

     Specifics:

     Original Gravity: 1.056
     Final Gravity: 1.022
     Primary Ferment: 7 days
     Secondary Ferment: 5 days













                                       36





                                  Full Sail Ale

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     Source: Gene Schultz (gschultz@cheetah.llnl.gov)
     Digest: Issue #825, 2/17/92

     Ingredients:



     Procedure:

     Crack and steep crystal malt at 155 - 170 F for about 45 minutes in  1/2
     gallon  of water. Add extract, gypsum, dextrin and 2 gallons  of  water.
     Bring  to boil, then add 1 3/4 oz. hops. Boil for 45 minutes,  then  add
     1/2 oz. hops at the end of the boil for 15 minutes.

     Comments:

     About  four years ago I ordered a bottle of Full Sail Ale  while  having
     lunch in Portland, Oregon. Full Sail was the most expensive beer on  the
     menu,  and I figured that at $2.75 a bottle I didn't have much to  lose.
     Several  others  who  were with me did the  same,  and  were  pleasantly
     surprized---Full  Sail offers a reasonably complex (a hint of  sweetness
     along  with medium strong hops and a rich malty flavor) taste and  aroma
     in a medium-bodied ale.

     Since  I first tasted this ale, I had to rely on others making trips  to
     the  Northwest to bring back six packs of this ale. A few months ago,  I
     visited the Hood River Brewing Company in Hood River, Oregon. I was able
     to get enough information to experiment with a homebrew recipe for  Full
     Sail Ale. My first experiment turned out remarkably similar to the  real
     thing in body, aroma, and flavor.

     Specifics:

     Original Gravity: 1.045
     Final Gravity: 1.020
     Primary Ferment: 3--5 days
     Secondary Ferment: 7--14 days





                                       37





                                    Bass-Alike

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     Source: Herb Peyerl (Herb.Peyerl@novatel.cuc.ab.ca)
     Digest: 2/24/92

     Ingredients:



     Procedure:

     This is a 5 gallon batch. Boil up a couple of gallons of water, add  DME
     and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley,
     and  strain  into main boiler. Make tea out of crystal malt  and  strain
     into main boiler. (Half way through boil add local water ingredients and
     Irish  moss if required). After boil, add 1/2 ounce of  Goldings,  cover
     and  let stand for 15 minutes. Pour into primary, make up to  5  gallons
     and  pitch  yeast.  Rack  and  add  1/4  ounce  Goldings  and   complete
     fermentation.

     Comments:

     This was a little hoppy for my taste. I'd probably cut out the 1/4 ounce
     of  Goldings  at  the  end... Other than that,  it  made  an  incredible
     likeness  of Bass ale and have had several friends comment on  how  much
     like Bass it really is...

     Specifics:

     Original Gravity: 1.031
     Final Gravity: 1.010
     Primary Ferment: 4 days
     Secondary Ferment: 2 months (I was too lazy to bottle)










                                       38





                                 Brewhaus I.P.A.

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     Source: Ron Downer, Brewhaus

     Ingredients:



     Procedure:

     Spread  2-row  Klages  on cookie sheet and toast at  350  degrees  until
     reddish brown in color.

     Mash grain in 12 quarts mash water (treated with gypsum and lactic acid)
     at  154  degrees until conversion is complete. Sparge  with  170  degree
     water  to collect 6 gallons. Bring wort to boil and boil for 15  minutes
     before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add
     remaining boiling hops. Boil for another 45 minutes and add Irish  moss.
     Boil  for a final 30 minutes. Total boiling time is 2 hours.  Cut  heat,
     add  aromatic  hops,  and let rest for 15 minutes,  or  until  trub  has
     settled.  Force  cool wort to yeast pitching  temperature.  Transfer  to
     primary  fermenter and pitch yeast. Add dry hops at end of primary  fer-
     mentation.  Transfer  to  clean, sterile  carboy  when  fermentation  is
     complete.  Boil oak chips for one minute to sterilize and add chips  and
     gelatin  to  carboy.  Age until desired oak flavor  is  achieved.  Allow
     bottled beer to age two weeks before consuming.

     Comments:

     This beer is best when consumed young. It will acquire a drier character
     as it ages.

     Specifics:

     Original Gravity: 1.058




                                       39





                                   Draught Bass

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     Source: Pete Young (pyoung%axion.bt.co.uk)
     Digest: Issue #596, 3/14/91

     Ingredients (for 5 Imperial gallons):



     Procedure:

     Raise the temperature of the water to 60C and stir in the crushed malts.
     Stirring continuously, raise the mash temperature up to 66C.  Leave  for
     1 1/2 hours, occasionally returning the temperature back to this  value.
     Contain the mashed wort in a large grain bag to retrieve the sweet wort.
     Using slightly hotter water than the mash, rinse the grains to collect 4
     gallons  (UK) (20 litres) of extract. Boil the extract with the  fuggles
     hops and the first batch of goldings for 1 1/2 hours. Dissolve the  main
     batch of sugar in a little hot water and add this during the boil.  Also
     pitch in the Irish moss as directed on the instructions. Switch off  the
     heat, stir in the second batch of goldings and allow them to soak for 20
     mins. Strain off the clear wort into a fermenting bin and top up to  the
     final  quantity with cold water. When cool to room temperature  add  the
     yeast.  Ferment  4-5 days until the specific gravity falls to  1012  and
     rack  into gallon jars or a 25 litre polythene cube. Apportion  gelatine
     finings and the rest of the dry hops before fitting airlocks. Leave  for
     7 days before racking the beer from the sediment into a primed  pressure
     barrel or polythene cube. Allow 7 days before sampling.

     Comments:

     Gallons  are  British Imperial gallons, which equal  1.2  U.S.  gallons.
     Quantities will need to be adjusted if you use U.S. gallons. The  recipe
     comes  from  Dave  Line's Brewing Beers Like Those You  Buy.  Water  for
     bitter  brewing means hard water. If you're on soft water  (your  kettle
     doesn't fur up) then add some water treatment salts or even a couple  of
     spoonfulls of plaster of paris.

     Invert sugar is sugar that has been cooked for a couple of minutes  over


                                       40




     'orrible white granulated.)

     I  use isinglass finings instead of Gelatine, it's less messy  and  does
     the  same  job (slightly more expensive  though).  Isinglass  apparently
     comes from the sexual organs of certain fish. Makes you wonder what else
     the ancient brewers tried!

     Specifics:

     Original Gravity: 1.045









































                                       41