Legendary Mike Brown's Spruce Ale Beer Recipe
Category Spiced Beers
Recipe Type Extract
Fermentables
3.3 lbs Steel City Ale Kit
2.2 lbs John Bull plain light malt extract
1.1 lbs plain light dried malt extract
1/3 lbs crushed chocolate malt
.25 lbs crushed crystal malt
Other
6 oz fresh spring spruce sprigs (boil)
Yeast 2 cups culture of Munton & Fison Ale yeast
Procedure Place Crystal and chocolate malts in 1 gallon cold water and raise temperatire to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime.
Liberty Ale Success
Category India Pale Ale
Recipe Type Extract
Fermentables
8 lbs Munton and Fisons light malt extract
.5 lb 40L Crystal Malt
.5 lb Munich Malt
.5 lb Cara Pils Malt
Hops
1.5 oz Fuggles Hops (bittering)
3.5 oz Cascade Hops (flavor, aroma, dry-hop etc)
Yeast Wyeast 1056 American Ale yeast culture
Procedure Mash the Crystal, Munich and Cara Pils malts in a couple of quarts of 150 degree (all degrees in Farenheit, sorry non-US) water for about 30 minutes. Raise the temperature to 158 degrees, and hold it for 15 minutes. Raise the temperature to 168 degrees briefly, then sparge with another quart or two of 170 degree water. Add a gallon of water to mash, then boil it with the malt extract for 60 minutes. At the beginning of the boil add 1.5 oz Fuggles Hops. At 30 minutes add 1 oz Cascades. At 10 minutes add 1/2 oz Cascades. At the end of the boil, turn off the burner and add 1/2 oz of Cascades. Let this steep for 5-10 minutes. Cool and strain (if you aren't using hop bags) into fermenter. Pitch yeast and top off with cold water. Rack it in 1 week, and add 1.5 oz Cascades to the secondary fermenter. Wait one more week and bottle with 3/4 cups corn sugar. Wait one more week and serve very cold.
Light Ale
Category Pale Ale
Recipe Type Extract
Fermentables
4 lb light malt extract (Northwestern)
2 lb rice extract (from a Chinese grocery)
1/2 lb crystal malt
Hops
2 oz low alpha hops
Yeast Wyeast Chico ale yeast
Light Lager
Category Lager
Recipe Type Extract
Fermentables
1 Ea Coopers Lager kit (3.75lbs) or any lager or pilsner kit
2 lbs light dry malt
Other
1 packet of pilsner enzyme (amylase enzyme)
Yeast 2 Fresh packets of ale yeast
Procedure Wort boiled for 15 minutes. This preserves the light color of the wort.
Fermentation will also take longer, about 3 to 4 weeks at 68F, because the enzymes will take awhile to convert and unfermentable sugar(body) to sugars the yeast can convert to alcohol.
Light Pale Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs Alexanders Pale malt extract
.75 cup corn sugar (for bottling)
Hops
1.5 oz cascade hops pellets
Other
1 packet knox unflavored gelatin
Yeast 1 packet dry ale yeast
Procedure Add malt extract and 1 ounce hops pellets to 1.5 gallons boiling water. Boil for 30 minutes and add remainder of hops (0.5 ounce). Boil for 10 more minutes.
Place wort in primary fermenter and add water to make 5 gallons. Wait for temperature to reach 70 degrees F and pitch yeast.
After most fermentation activity stops (3 to 4 days), rack to secondary fermenter. Disolve gelatine in one cup boiling water and add to wort. Keep in secondary fermenter one week.
Dissolve 3/4 cup corn sugar in 2 cups boiling water, add to wort and bottle. This beer clears nicely after one week.
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