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    Australian RedBack

    Category Wheat Beer
    Recipe Type All Grain
    7.75 lbs mix of 66% malted wheat extract and 33% barley
    1 lbs crystal malt (steeped, removed before boil)
    1 lbs amber unhopped dry malt extract
     
    Hops
     1.5 oz Kent Goldings hops (5.6% alpha) (60 minute
    .5 oz Kent Goldings (10 minute boil)
    .5 oz Kent Goldings (5 minute boil)
    .5 oz Kent Goldings (in strainer, pour wort through)
     
    Other
     .5 oz Irish moss (15 minute boil)
    .75 oz Burton water salts
     
    Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)
    Procedure My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.
    The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used.


    Bass Ale  

    Category Pale Ale
    Recipe Type All Grain
    Fermentables
     6-7 lbs pale malt (2-row)
    1 lbs crystal malt
    1 lbs demarara or dark brown sugar
     
    Hops
     1 oz Northern Brewer hops (boil)
    1 oz Fuggles hops (boil 30 min.)
    .5 oz Fuggles hops (finish)
     
    Yeast ale yeast 
    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.

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