Beer Recipes

MOOSE MILK STOUT Ingredients 6 lb Munton Fison DME ¼ lb Black Patent malt ½ lb Roasted Barley ¼ lb British Chocolate malt ½ lb British crystal malt 60° L ½ lb Lactose 1 oz Challenger hops 5 oz priming sugar 1084 Irish Ale yeast Method Steep specialty grains for 20 mins. In 2-3 gal. water. Remove grains and bring to boil. Add DME, lactose and hops. Stir well. Boil 60 minutes. After 60 min. boil, chill wort to 70° and pitch yeast. Ferment 5 days in primary. Rack to secondary for another 5 days. Prime and bottle. Bottle condition at room temp for 14 days. Serve at 55° SG: 1.062 FG: 1.017 This beer has a very creamy mouth feel. A very good sweet stout due to the lactose. I highly recommend this brew. Received from:- Brian Summers		CINCINNATI RED Ingredients 8 lbs Alexanders light extract syrup 14 oz. Crystal malt 80° Lovibond 2 oz. Chocolate malt 2 oz. Centennial hops (30 mins) 2 oz. Cascade hops (10 mins) 1 oz. Cascade hops (steep at end of boil) Wyeast 1056 American Ale Method Steep grains at 160° F. in 2-5 gal water for 20 minutes. Bring to boil and add extract 1.5 oz. of hops. Boil for 30 mins. And add .5 oz of hops. Boil 20 mins and add 1 oz. Cascade hops. Boil 10 mins more. Add 1 oz. Cascade hops, turn heat off and steep. Total boil 60 mins. Top up to 5 gals with cold water. Pitch yeast. Primary ferment at 68° F. for one week. Secondary ferment for 2 weeks at 68° F. Bottle Received from:- Brian Summers
BAD ASS BASS ALE CLONE Ingredients 7 lbs. Light DME or 8 lbs. Liquid extract 0.5 lbs. Caramel malt 40° L 0.5 lbs. Caramel malt 10° L 2 oz Fuggle hops (1.5 oz for 90 mins., 0.5 oz for 10 mins) 1.5 oz. Kent Goldings hops (0.5 oz. for 10 mins., 1 oz. for dry hopping) 1 tsp. Irish Moss 1 tsp. Gypsum Wyeast 1028 London Ale 5 oz. corn sugar for primin Method Add gypsum to 3 gal of cold water. Steep grains at 156° F for 45 minutes. Remove grains and top off to 5 gals. Bring to boil, remove from heat and add extract. Return to heat. Bring to boil again and add 1.5 oz. Fuggle hops. Boil for 70 mins. (yep that’s right 70) Add Irish Moss and boil 10 mins more. Add 0.5 oz. each of Fuggle and Kent Goldings and boil 10 mins more. TOTAL BOIL TIME 90 MINS. At end of boil add 1 oz. of Kent Goldings. Chill and pitch yeast. Ferment at 68° F. for 1 week. Transfer to secondary for 2 weeks. Prime and bottle. OG: 1.050 1.058 FG: 1.012 1.020 Received from:- Brian Summers		GUINESS CLONE Ingredients 7 lbs. Alexander’s dark extract ¾ lb. Crystal malt 80° L 1/3 lb. Black Patent Malt 1/3 lb. Roasted Barley 2.5 oz. Willamette whole hops (for 60 minutes) Wyeast 1084 Irish Ale 2/3 cup corn sugar Method Steep grains in bag in 3 gal. of water for 20 minutes. Remove bag and bring to a boil. Add extract and hops. Boil 60 minutes. Remove hops and cool wort. Rack to primary and top off up to 6 gal. Pitch yeast at 70° F. and ferment for 7-8 days. Rack to secondary for 7 days. Keg or bottle with corn sugar and condition for 7 days. Received from:- Brian Summers
RAISE YOU KILT AND WHISTLE 70 SHILLING ALE Ingredients 6 lbs. Amber malt extract syrup 2 oz. smoked malt 5 oz. carapils malt 5 oz. roasted barley malt 1 tsp. Irish Moss ¾ oz. Cascade hop pellets Wyeast 1728 Scottish Ale yeast Method Bring 2 qts. Of water to 163° F. add crushed grain and hold for 1 hour at 158° F. Strain grain into brewpot and sparge with 2 qts. of 170° F. water. Add extract and bring up the total volume to 2 gallons with water. Bring to boil, add hops and boil for 45 minutes. Add Irish Moss and boil for 15 minutes Chill wort to 70° F. pitch yeast and aerate well. Ferment at 60° - 70° F. for 7 days. Transfer to secondary until fermentation is complete and beer clears. Bottle using 1 ¼ cup of DME. Bottle condition for 2 weeks and cold store for 2 weeks. OG: 1.038 FG: 1.013 Received from:- Brian Summers		WEISER BUD - BUDWEISER CLONE Ingredients 2.5 lb extra light dry malt extract 1.5 lb light honey 1 oz Cascade hops (.25 oz for 60 mins, .25 oz for 30 mins, .5 oz for steeping) 1 tsp Irish Moss for last 15 mins. 1 tsp gypsum Wyeast 1056 American Ale ¾ cup corn sugar for priming Method Bring 2 gal water to boil. Remove from heat, add DME, honey and gypsum. Return to boil. Add .25 oz hops, boil 30 mins. Add .25 oz hops, boil 15 mins. Add Irish Moss and boil 15 mins. Remove from heat, add .5 oz hops and steep for 2 mins. Transfer into primary and top off to 5 gal with cold water. Pitch yeast at 70° F. Ferment 7-10 days in primary at 70° F. Transfer to secondary and ferment another 7 days. Prime and bottle. Received from:- Brian Summers
OHIO RIVER BROWN ALE Ingredients 6.6 lbs. Unhopped light malt extract 4 oz crystal malt 20° L 4 oz black patent malt 2 oz chocolate malt 1 ½ oz Willamette hop pellets (bittering) ¾ oz Cascade hop pellets (flavoring) ½ oz Cascade hop pellets (aroma) ½ tsp Irish Moss liquid ale yeast ¾ cup corn sugar Method With 5 gallons water add specialty grains in grain bag. Bring water to 170° and remove grains. Bring to boil, add extract and Willamette hops. Return to boil. At 30 minutes add ¾ oz Cascade hops. At 45 minutes add Irish Moss. At 60 minutes add ½ oz Cascade hops. Chill wort to 65 - 70, pitch yeast. Ferment for 14 days at 68°. Prime and bottle. SG: 1.048 FG: 1.013 Received from:- Brian Summers		GOOSE ISLAND HONKERS ALE Ingredients 8 oz US crystal malt 40° L 8 oz German Munich malt 8 oz Belgian cara-Munich malt 5.75 lbs Munton light DME 1 oz Northern Brewer hops (60 mins bittering) 0.5 oz Cascade hops (15 mins flavor) 0.5 oz Willamette hops (15 mins flavor) 1 oz Cascade hops (1 min aroma) 1 tsp. Irish Moss (15 mins) Wyeast 1968 London ESB or White Labs WLP002 English Ale 1 ¼ cup muntons extra dry DME for priming Method Bring ½ gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the DME and bittering hops. Bring the total volume in the brewpot to 2.5 gallons. Boil for 45 minutes, then add the flavor hops and Irish Moss. Boil for 14 mins, then add the aroma hops. Boil 1 minute, then remove from heat. Cool wort for 15 minutes. Strain into the primary and add water to obtain 5 1/8 gallons. Pitch yeast when wort is cooled to below 80° F. Aerate well. Ferment at 68° F for 7 days. Rack to secondary. Ferment until target gravity has been reached and beer has cleared (approx. 3 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2-3 weeks. Store at cellar temp. Ready to drink 1 month after it's carbonated. OG: 1.049 1.051 FG: 1.012 1.013 AC% 5 Received from:- Brian Summers
BRIAN'S WICKED ALE Ingredients 1 lb crushed English 2 row malt 64° Lovibond 6 lb amber extract 2 oz Burton Salts 2 oz Northern Brewer hop pellets (1 oz for 60 mins, 1 oz. for 30 mins) 1 oz Kent Goldings (steeped for 5 mins) Muntons Ale Yeast Method Heat 2 gal water to 150° F.and steep the malt for 15 mins. Remove grain bag and began boil. Turn off the heat and dissolve the Burton Salts. Add the extract and bring to a boil again. After the break add 1 oz Northern Brewer hops and boil 30 mins. Add 1 oz Northern Brewer hops and boil 30 mins. More. Turn off heat and add Kent Goldings hops. Steep covered for 5 mins. Transfer to primary and top off with cold water to 5 gals. Pitch yeast at 75° F. Ferment for 7 days (4 in primary, 3 in secondary) Bottle or keg as usual. OG: 1.045 FG: 1.018 Received from:- Brian Summers		RUSSIAN IMPERIAL STOUT Ingredients 7 lbs. Unhopped light malt extract 3 lbs. Light DME 1 lb. Brown Sugar 8 oz. Crystal malt 60° L 4 oz. Chocolate malt 12 oz. Black Barley 2 oz. Galena hop pellets Wyeast 1084XL Method Steep grains in 5 gallons of 155 - 160° water for 20 minutes. Sparge grains with steeping water for 3 minutes. Bring to boil. Add malt extract, DME, Brown Sugar and hops. Boil 45 minutes, add Irish Moss. Boil 15 minutes and remove from heat. Cool wort down to 70°, aerate well and pitch yeast. Ferment 5-7 days in primary at 70°. Rack to secondary and ferment for another 5 days at same temps. Prime and bottle. Bottle condition for approximately 2 months. Crack one and enjoy. SG: 1.090 FG: 1.020 Received from:- Brian Summers
HAIR OF THE DOG IMPERIAL STOUT Ingredients 1 ¼ lb roasted barley 1 lb crystal malt 80L 1 lb chocolate malt 1 lb black patent malt 13 ½ lb dark malt extract 2 oz Galena hops 3 oz Willamette hops ¾ oz East Kent Goldings hops 1 ½ oz Fuggles hops (dry hop secondary) ½ cup corn sugar Wyeast 1084 Method Steep grains in 4 gal water at 160 for 45 mins. Sparge with 2 gals water at 165. Add malt extract and boil 30 mins. Add Galena and Willamette hops. Boil 50 mins, Add East Kent Goldings hops. Boil 10 mins. Remove from heat, chill wort, transfer to fermenter and pitch yeast. Ferment for 7 days. Rack to secondary add Fuggles hops and ferment 30 days. Prime and bottle. Received from:- Brian Summers		CHRISTMAS ALE Ingredients 3 lb. malt extract 1 lb. crystal malt (cracked) 4 oz. Hops 1.5 Gallons of Water 2 lb. White Sugar 3 lb. Barbados Sugar Brewing yeast Method Boil both malts and hops for half an hour, using the 1.5 gallons of water. Add this to your bucket together with both sugars and then make upto 4.5 gallon mark and cool to 25 deg. C.. Add brewing yeast. The first fermentation will then take upto 10 days to complete (in the bucket). As usual, add sugar to a clean barrel (1 teaspoon for every 2 pints) and syphon contents from bucket to barrel. Drink when this second fermentation process has finished. This is very strong stuff. Received from:- Pete and his merry men
CLASSIC AMERICAN PILSNER Ingredients Malt: 10 # 6 row 3.25 # flaked maize 1/2 # carapils 1/2 # lt munich Hops: 1 oz hersbrucker(2.6), 75 min 1.5 oz saaz(2.9), 45 min 1.75 oz hersbrucker(2.6), 30 min 2 oz saaz(2.9), 10 min 1.5 oz hallertau mittlefrue (4.2), 5 min Method Mash: 130 min@ 151F Boil Time: 75 min Yeast: Wyeast 2124, 2278 and 2035. 1 XL of each stepped to 1/2 gallon OG: 1.055 FG: 1.011 Ferment: 2 weeks@ 48-50F, 2 weeks @ 41F, 1 month @ 32F Source from:- Eric K. Armstrong		DORTMUNDER EXPORT Batch Size: 5 gal Ingredients Malt: 5 # DWC Pils 5 # Durst Pils 2 # DWC munich 3/4 # carapils Mash: 130F, 15 min, 143F, 40 min, 153F, 30 min double decoction (both rests at 158F) Hops: 3/4 oz tettnanger(3.1), 65 min 1 oz hallertau tradition(6.7), 30 min 1/2 oz tettnanger(3.1), 5 min 1/2 oz hallertau tradition(6.7), 5 min Method Boil time: 75 min Yeast: Wyeast 2206 (1/2 gal) Carbonation: 3/4c priming sugar OG: 1.048 FG: 1.015 Ferment: 2 weeks @ 48F, 2 weeks @ 41F, 2 months @ 32F Primary: 10 days glass carboy Additions: 1 tsp CaCo3, pinch MgSo4, pinch NaCl Source from:- Eric K. Armstrong
ENGLISH BITTER (ORDINARY BITTER) Gallons: 10 Ingredients Malt: 14 1/2 lbs. Maris Otter 2-row pale malt 1 1/3 lbs. light crystal (C-35) malt 1 lb. flaked barley 2 oz chocolate malt Mash: 142 degrees, 1/2 hour 162 degrees, 15 minutes 154 degrees, 45 minutes 175-180 degree, Sparge (8 gallons) Hops: 1/2 oz. Goldings (2.5 Alpha) at the start of the boil 1 1/2 oz. Goldings (2.5 Alpha) after 45 minutes 0.9 oz. Fuggles (5.4 Alpha) after 1 hour 1/2 oz. Goldings (2.5 Alpha) after 1 1/2 hours 1 grain Fuggles (5.4 Alpha) @ kettle knockout ( NOTE: All hops used were pellet hops.) Water: Spring water Method Boil Time: 1 1/2 hours Yeast: White Labs Yeast - Klassic Ale #WLP033 Carbonation: 3/4 cup priming sugar @ bottling O.G.: 1.044 F.G.: 1.012 Primary: Glass Carboy 13 days Secondary: Glass Carboy 18 days Source from:- Eric K. Armstrong		LION'S ROAR FROM LAKESIDE BREWING COMPANY Gallons: 6 l Ingredients Malt: 11# American Pale Malt ½# Munich ½# Carapils ½# American Crystal, 40L Mash: 30 min @ 122 deg F, 90 min @ 150 deg F, 20 min @ 165 deg F Hops: 2 oz Cascade, 60 min 1 oz Cascade, 30 min 1 oz Centennial, 1 min 1 oz Centennial, dry hop 1 oz Cascade, dry hop Method Boil time: 60 min Yeast: Starter from Wyeast American 1056 Carbonation: 3/4c priming sugar OG: 1.054 FG: 1.004 Primary (duration and material): 10 days glass carboy Secondary (duration and material): 10 days glass carboy Source from:- Eric K. Armstrong
FRAHNKENSTEAM Ingredients 1 cup, English 2-row pale malt 1 cup, Crystal Malt, 60L 1 cup, Crystal Malt, 120L 6 pounds, light M&F dried malt extract 1--1/2 ounces, Northern Brewer hop pellets (alpha = 6.5; 50 min.) 1/2 teaspoon, Irish Moss (15 min.) 1 ounce, Northern Brewer hop pellets (1 min.) Wyeast #2035 American Lager yeast (cultured from a previous batch) 3/4 cup, corn sugar for priming Method Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along with the crystal and steeped in 2 quarts of 150-175 degree water for 20 minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min., adding hops and Irish Moss for indicated times. Chilled with a 2-gallon ice block and 20 degree outdoor temps. Racked off hot/cold break, topped up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs approximately 37. Single-stage fermentation for 14 days; bottled with 3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was definitely done O.G.: 1.049 F.G.: 1.022 Comments: I did a side-by-side comparison of this brew to a bottle of Anchor Steam, and here are the similarities/differences: This beer is exactly the same color as Anchor Steam, but it's a bit cloudier due to a little chill haze. The head is neither as big nor as long lasting as Anchor Steam's, but it clings to the side of the glass better. This beer has more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor Steam is crisper with more hop bitterness. It is not as carbonated as Anchor Steam, although it would not be considered undercarbonated. All in all a very good beer. Frank Tutzauer		WATSON'S ALEMENTARY STOUT Ingredients 6 pounds, dark dry malt extract 1 pound, crystal malt 3/4 pound, roasted barley 1/4 pound, black patent malt 2 ounces, Galena hop pellets (30 minute boil) 1 ounce, Cluster hop flowers (1 minute boil) Edme ale yeast 3/4 cup, corn sugar (prime) Method Add cracked crystal malt, roasted barley, and black patent malt to 1-- 1/2 gallons cold water. Bring slowly to a boil. Remove spent grains and sparge with 2 quarts hottest tap water. Add dry extract and return to boil. Add 1 ounce Galena hop pellets and boil 30 minutes. Add second ounce Galena hop pellets and boil another 29 minutes. Add cluster hop flowers and boil 1 minute. I cool the wort with an immersion wort chiller, then pour the wort through a wire strainer and sparge with 2 quarts boiling water. Pitch yeast (EDME works very well) when wort is at 75F. Ferment out completely (about 1 week), Prime (3/4 cup corn sugar), and bottle. Ready to drink in 1 more week, but improves steadily until it's all gone (usually about 3 months if I ration it). Comments: This recipe produces a full-flavored stout beer that will mask any off- flavors, including infection, O-rings on soda canisters, etc. When kegged and kept at a pressure of 25 psi, it resembles Guinness stout (the Irish version) when poured into a glass. It's taste, however, it somewhat sweeter than Guinness, more reminiscent of Murphy's Stout (another popular stout served in Ireland). This beer is the closest thing to a true Irish stout that I have encountered in this country. ByJames Durham
AMERICAN PREMIUM PILSNER Gallons: 5 Ingredients 6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the amount of adjuncts) 1 lb Mild ale malt 1 lb Rice 1/2 lb Flaked barley 1/2 lb Flaked maize 4 oz Malto-dextrin powder 3/4 oz Saaz (4.2%AA for 90min) 1/4 oz Saaz (4.2%AA for 30min) 1 oz Cascade (4.9%AA for 2min) 1 oz Cascade (4.9%AA for dry-hopping) Nottingham Ale yeast (dry -- I know, I NEVER use dry yeast...) or Wyeast #2112 California Lager (optional) Method Boil rice for 30 minutes and add grains and water for mash. First rest at 94F for 30 minutes to help breakdown the adjuncts. Raise temp to 122F for 30 minutes for protein degradation. Raise temp to 140F for 15 minutes for better head retention and clarity. Raise temp to 153F for 45 minutes for starch conversion. Raise temp to 158F for 20 minutes for complete conversion. Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH Boil wort and add 3/4 oz Saaz -- boil 60 min. Add 1/4 oz Saaz -- boil 30 min. Add 1 oz Cascade -- boil 2 min. Force chill (if possible) -- rack to primary and aerate. Rehydrate Nottingham yeast and pitch at 65F Ferment for 4-7 days or until no noticeable airlock activity Rack to secondary -- Drop temp to 55 Pitch Wyeast #2112 starter (>=400ml) at 55F Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) 72 hours before bottling: Add 1 oz Cascade directly to secondary 48 hours before bottling: Add your favorite clarifier (if necessary), gelatine, polyclar, etc 24 hours before bottling: Raise temp to 60F: Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55) -- Comments: For anyone wishing to reproduce "American Premium-style" pilsner beer -- here is my all-grain offering for 5 gallons. This makes a remarkable beer with an incredible Cascade nose and an edge-of-the-tongue bitterness perception -- This is one to convince the 'non-homebrewing' friend that you really know what you are doing! I hope that some ambitious person with a spare fridge can use this recipe, it is 100% my own formulation, anyone finds something to adjust here, please let me know and I'll give it a try! Matthew Manning (memann@tyrell.net),		SAM ATOMS Gallons: 10 Ingredients 21 pounds, pale malt (adjust to get specified O.G.) 2 pounds, crystal malt (40L), added in mashout 1 pound, cara-pils 1 pound, wheat malt 3 ounces, Tettnanger hops (4.5% alpha) 1 ounce, Perle hops (7.6% alpha) 2 ounces, Cascade hops (dry hop) 1 teaspoon, gypsum (in mash) 2 teaspoons, Irish moss (last 15 minutes of boil) Wyeast #2206 lager yeast Method Mash grains at 154F for approximately 60 minutes. Mashout at 170 for 10 minutes. Hop schedule: Boil 2 ounces Tettnanger for 75 minutes. Boil 1 ounce Tettnanger for 50 minutes. Add 1 ounce of Perle at end of boil and steep for 10 minutes. Total boil time is 90 minutes. Fermentation schedule: 2 weeks at 55. Rack to secondary and dry hop with Cascade. Lager 2--3 weeks at 45. Filter, keg, and carbonate to approximately 2 volumes O.G.: 1.054 F.G.: 1.016 Comments: This beer is a very close clone of Sam Adams. There is some sort of synergy between the cascade hops and kettle hops used here that is hard to explain. The flowery cascade nose is not present as you would expect. The nose is a more complex blend of malt and hops, sort of a spicy quality. I hope you all make as good a beer as this recipe made for me. Bob Jones
Mead Recipes
STRAWBERRY MEAD Gallons: 1 Ingredients 5 lb. strawberries 3 lb. honey 3/4 tsp. yeast nutrient 1 tsp. acid blend 1/4 tsp. irish moss 6 cups of water 1 pack red star champaine yeast optional :- pectine enzime (helps to get that red glass like clearness Method Boil and skim honey/water mix in pot for 15 mins. Let cool to 160 degrees and add chopped strawberries (1/4" pieces). Continue to cool until temp safe to pitch yeast. Rack for the first time after the friut has lost most of its color and add a little pectine enzime, about 5 drops works for me, keep racking as sediment builds up on bottom. Should be as clear as glass after about 65 days (from pitching). P.S. Through painstaking research I have found that if a small amount of godiva chocolate liqure is sipped and mixed with a drink of strawberry mead (mine works) it brings a BIG SMILE to the drinkers face and has caused some wemon to swoon. Jim Mincey		QUICK MEAD Gallons: 1 Ingredients 2-3 cloves 2 sticks of cinnamon 2 thin slices of ginger 2-4 teaspoons of orange peel 2 lbs. honey 1 pack yeast 1/4 cup vodka or grain alcohol Method In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken), and ginger. Add orange peel. The amount of orange peel will vary depending on type of honey used. Use less orange peel with orange blossom honey, for example. Simmer. Add water to bring volume to 3 quarts. Return to simmer. Add honey, stirring constantly. Do not boil! Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover pot, and leave overnight. The next day, strain to remove as much spice particles as possible. Pitch yeast. Replace pot cover. Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast. Top off jug, bringing to base of neck. Take a piece of clean paper towel, fold into quarters, and put over mouth of jug. Seal with rubber band. Ferment for 36 hours, replacing paper towel whenever it becomes fouled. Refrigerate 8-12 hours. Rack to new jug and put back in refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to fresh jug. Refrigerate 3-4 days. Bottle. Comments: This is a quickie mead, drinkable in 2 weeks, however, it does improve with age. Aging at least a couple of months is recommended. This mead is excellent chilled. Original Gravity: N/A Final Gravity: N/A Primary Ferment: 2 days Secondary Ferment: 2 weeks Robert Emery
PRE-MEDITATIVE MEAD Gallons: 1.5 Ingredients 6 lb. honey. (I used honey from a beekeeper that put his hives under apple trees) 1.5 gallons water 2 pinches Woodruff (Added when cool) 6 seeds Grains of Paradise crushed (Added after boil) 1 packet Cote De Blanc with 1.5 tsp yeast nutrient. Method Brought to boil and held for 15 minutes, skimming off the coagulating albumin that rises to the top. Turn off heat and add Grains of Paradise, let it cool just a bit more and add the Woodruff. Pitched the yeast at 78F. Fermented for 6 weeks, then racked and bottled, priming with 1/3 cup of dextrose. Aged for 6 months. Comments: This is a dry sparkling mead. I did not do gravity readings on it, but one could smell a bit of alcohol volitizing off when the bottle was opened. Woodruff has the reputation among theDruid as beinga mild halucinogen. Alas, this did not seem to be true. It was, however the best mead I have made so far. Bruce Pierson		MEDIUM APRICOT MEAD Gallons: 5 Ingredients 13 pounds fresh, raw alfalfa or clover honey 2 pounds fresh, raw wildflower (or other dark) honey 7 pounds fresh frozen or fresh apricots, crushed 2 pounds fresh frozen or fresh apricots, crushed (in secondary) 2 teaspoons Great Fermentations of Santa Rosa mead yeast nutrient (made up to Roger Morse's formula in the book Making Mead) 2 packets Champagne Yeast (dry or liquid) Method Add honey, nutrient and 1.5 gallons water to the brewpot. Crush fruit, add to brewpot. Bring the whole mess slowly to 170 degrees F and hold for 30 minutes to pasteurize. Skim off any white scum from the surface as it forms. Pour into a fermenter containing cold water, top off with water to 5 gallons. Since you won't be able to shove the fruit thru a carboy neck, you'll need to use a plastic or stainless steel fermenter. it MUST be closed! Pitch yeast when cooled to 80 degrees F. This will take awhile due to sugar content. Ferment at 65-70 degrees F for 1-2 weeks. Don't leave your mead on the fruit for much longer than this to avoid spoilage! Carefully rack mead off of fruit parts into a carboy. Ferment until clearing is evident (usually 4-5 months). At this point, rack to another carboy. After mead is fairly clear, pasteurize the other 2 pounds of crushed fruit in a little water and add to must. Bottle or keg when mead is CRYSTAL clear. If this takes a long time, rack off of fruit parts after no longer than a month. Dan Fink
TRACY'S QUICK MEAD Gallons: 1 Ingredients 2 to 2.5 lbs raw honey (any kind is OK) 1 quartered orange 1 Tbsp. fesh grated ginger 1/4 tsp. acid blend 1 pack, ale yeast Method Combine honey, water, quartered orange, grated ginger in brew pot and bring to boil. Skim froth from surface. Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermenter. Pitch yeast when must is 70-75 degrees F. Rack the mead when fermentation slows (after about 1 week) to secondary. Additional rackings may be necessary. The mead is drinkable when cleared, but imporves with aging. Total time til drinkable is about 2.5 months, hence the name Quick Mead. Comments: You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty infact This is an ale strenght mead that is just fine for a medieval feast or fro whooping it up on St Paddy's Day or Lammas. Kurt Schilling		THE EVIL CALIFORNIAN'S INFAMOUS CHILI MEAD Gallons: 1 Ingredients 2 lb honey (I usually use "Wild Mountain" coz it's cheap) 8 oz Taos brand "chili honey" 1 t crushed dried habanero 1/2 t tannin powder 1/4 t citric acid 1/2 t champagne yeast 1 t yeast nutrient Method Boil the honeys together with 1 gal water for 5 minutes. Add crushed dried chili right at the end. Pour into a gallon wine jug, add acid and tannin and let cool Add yeast and nutrient. Set airlock on it and let ferment until clear. You may want to rack it off the lees at least once during the ferment. Bottle and age as desired. Comments: You can get "chili honey" from the manufacturer by calling 505-758-4350, or through some hot sauce catalogs. To make an acceptable substitute, grind 2 parts dried hot red NM chilis with 1 part honey in a food processor until pasty. This would also work well with 3 lb honey for a sweeter mead. Leigh Ann Hussey
Cider Recipes
SCRUMPY Ingredients 12 pounds, mixed apples (make sure they're clean with no blemishes) 1/2 pound, raisins 1/2 pound, raw meat 1 gallon, water at 70 degrees champagne yeast (tradition calls for bakers yeast) Method Chop all ingredients. Then grind the apples and raisins. A food processor is helpful. Toss the ingredients into the water and stir. Add the yeast and seal the brew bucket with an airlock. Each day, stir the ingredients by swirling the ingredients in the closed bucket. After the first fermentation slows, about 8-10 days, move to a secondary fermenter. If you like a dry cider, add a second dose of yeast to the secondary fermenter. Seal with an airlock. Let sit until the fermentation slows to a very slow, almost imperceptable bubble. Move to a carboy to get out more of the particulates. Let it sit for about a week and bottle. The scrumpy will need to mature for about four months before you will want to even try it since it will give off a strong unpleasant smell and almost vinegary taste. The longer it is allowed to mature, the better, smoother and drier it will get. Comments: This is a recipe for a strong British cider called scrumpy. It is really strong. One glass and the world begins to glow. A second glass, makes it all go. It is wonderful served cold when mature. I have let it sit for a year and it is quite fine Neal Raisman		HOLIDAY CIDER Ingredients 5 gallons, Apple Juice (Gravenstein/Jonathan blend) 6 cups, Maple Syrup 7/3 tablespoon, Whole Cloves 1/2 Whole nutmeg, grated 10 4 inch cinnamon sticks 3 lemons (juice and zest) 2 inches, ginger root, peeled and grated 1 pack, Red Star Champagne Yeast Method Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 gallon. Put cider in carboy. Pitch yeast and top off with more apple juice. Ferment for 34 days. Rack to secondary and top off with more apple juice. Prime with 3/4 cup corn sugar and bottle. Age for 30 days and consume.. O.G.: 1.100 F.G.: 0.998 Primary Ferment: 34 days Secondary Ferment: 22 days Comments: Good sparkle, mildly yeasty (not careful enough with my secondary racking), complex flavor, some spice in the nose, too much alcohol (my calcs say that the alcohol content is about 15%, but it tastes much stronger). In general, I'm pretty pleased; almost everybody who's tried it has been pleased as well. Nick Cuccia
FALL CIDER Gallons: 6 Ingredients 6 gallons, fresh apple cider (no preservatives) 3 teaspoon, acid blend 1 teaspoon, yeast nutrient 2-1/2 teaspoon, pectic enzyme 1 cup, Dextrose (corn sugar) 1-1/4 teaspoon, sulfite crystals (potassium metabisulphite) 2 packs, dried yeast (Edme) Method Mix all ingredients except the yeast into the primary, cover and let stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup water at 95-104 degrees for 5-10 minutes and then pitch into cider with vigorous stirring to aerate. Primary ferment for 5 days. Secondary ferment for 3 weeks. Prime and bottle as usual. O.G.: 1.055 Primary Ferment: 5 days Secondary Ferment: 3 weeks Comments: This stuff is peaking after 3 months in the bottle, IMHO. Mike Ligas		CRANBERRY CIDER Gallons: 3 Ingredients 3 gallons, Fresh Cider 12 ounces, Ocean Spray Cranberries, chopped in the blender 1 pack, Red Star Epernay Yeast Method Toss all ingredients into a carboy at room temperature. Put on an airlock and go away. Rack after 2-3 weeks and go away again. After another 2-3 weeks bottle and go away for a few months! Comments: Drink in the spring, Yumm! For a variation, substitute 24 ounces of frozen raspberries for cranberries. Equally yumm! Jay Hersh
HEADING Gallons: Ingredients Method T Comments: D By		HEADING Gallons: Ingredients Method T Comments: D By