Date: December 2000

22 result(s).

Munich Dunkel

FREE

(5 gallons/19 L, extract with grains) OG = 1.053  FG = 1.013 IBU = 23  SRM = 16  ABV = 5.3% Ingredients: 6.6 lbs. (3 kg) pale liquid malt extract or 5


Holiday Ale

MEMBERS ONLY
(5 gallons/19 L, extract with grains) OG = 1.063  FG = 1.015 IBU = 35  SRM = 10  ABV = 6.6% Ingredients: 12 oz. (0.34 kg) British crystal malt (55° L) 1

Gruit-Style Spiced Ale

MEMBERS ONLY
(5 gallons/19 L, extract with grains) OG = 1.063  FG = 1.015 IBU = 28  SRM = 14  ABV = 6.5% Ingredients: 12 oz. (0.34 kg) crystal malt (60° L) 4 oz.

Gruit-Style Spiced Ale

MEMBERS ONLY
OG, FG, IBUs and SRM will vary.  Before the use of hops in beer, European beers were often flavored with gruit (rhymes with fruit). Gruit is a blend of herbs and spices,

German Radler (Alster)

MEMBERS ONLY
This is a recipe for a blended beer of Munich helles and soda or lemonade.

Mexican Chelada

MEMBERS ONLY
This is a recipe for a blended beer of dark lager or pilsner and limes.

Irish Ale

MEMBERS ONLY
Get your Irish on.

Barleywine

MEMBERS ONLY
Barleywine is big in every way.  Originating out of the Old Ale style, it has the highest alcohol content, the most amount of malt, and the biggest serving of hops of any beer style out there.

Irish Barley Fill-Up

MEMBERS ONLY
This is a recipe for a blended beer of Irish Ale and Barleywine.

Lynne’s Basic Lambic

MEMBERS ONLY
Another basic Lambic.

Hearty Bock Bier

MEMBERS ONLY
Early bock beers were brewed with plenty of wheat and were dark and malty. Bock is not bitter beer; instead, it should be brewed with the emphasis on the malt. The addition of small amounts of aromatic or biscuit malt will add a pleasant malt aroma to the beer.

Czech-Style Pilsner

MEMBERS ONLY
This beer will require full attention and all of the brewer’s resources. The long lagering time will ensure that this beer is clear and golden.     Note: The water in Plzen, the Czech town where this style of beer originated, is very soft. If the water is hard in your area, try boiling your water to settle out the “temporary hardness.” Boil for 30 minutes and let cool till lukewarm. Siphon or gently decant water off  white sediment. (Temporary hardness means the water contains soluble calcium and magnesium; if you boil the water, these bicarbonates will precipitate out.)     If the water is permanently hard in your area — which means boiling won’t help — try using distilled water and…

22 result(s) found.