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Brew
Beer
at Home !!
It's as easy as 1-2-3 !!!
** Ebook **
647 pages
... here are just a few recipes ...
Dana's Smilin' Irish Eyes Red Ale
Category Pale Ale
Recipe Type Extract
Fermentables
6 lbs Alexander’s Pale Malt Extract Syrup
1 lbs Orange Blossom Honey
1 lbs ( 4 cups ) Belgian Special B ( 200 L )
Hops
3 oz Cascade Hop Pellets
Other
1 tsp Irish Moss
Yeast 1 pack Wyeast #1084 Irish Ale
Procedure Place cracked grains in 2 quarts cold water and bring temperature up to 170 degrees. Steep for 15 minutes and sparge into brewpot. Add malt extract and 1 oz. hops and boil for 45 minutes. Add Irish moss, 1 oz. hops, and honey & boil for 15 more minutes. Remove from heat & add remaining 1 oz. hops. Cool quickly, add to 3 gallons cold water in primary fermenter, and pitch yeast. Rack to secondary after vigorous fermentation subsides. Bottle when fermentation completes.
Dark as the Night Stout
Category Fruit Beers
Recipe Type Extract
Fermentables
8 cans blueberries (or 10 pints fresh
.5 lbs roasted barley
1/3 lbs black patent malt
1 lbs crystal malt
6.6 lbs John Bull dark unhopped malt extract
.5 cup corn sugar (priming)
Hops
1.5 oz Fuggles hops (boil)
Yeast yeast
Procedure Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation.
Dark of the Moon Cream Stout
Category Stout
Recipe Type Extract
Fermentables
5 lbs dry dark malt extract
2 lbs crystal malt 40L
1.5 lbs crystal malt 20L
12 oz chocolate malt
4 oz roasted barley
Hops
.5 oz Eroica hops (20 BU)
.25 oz Chinook hops (12 BU)
.75 oz Nugget hops (12 BU) (subst. N. Brewer (? BU))
1 oz Cascade hops (5 BU)
1 oz Eroica hops (4 BU)
Other
6 oz dextrin powder
.5 tsp calcium carbonate
Yeast Wyeast #1098 British Ale yeast
Procedure Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1 cup water. Next time use 2 cups water. Crack all grains and steep for 30 minutes at about 160 degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons pre-boiled water. Total boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2 ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30 minutes later add 3/4 ounce Nugget hops. Chill with an immersion chiller. Rack to a carboy, fill to 5 gallons and let sit overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the yeast starter, and add the
1 ounce of Cascades and Eroica hops.
Dark Raspberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
3-4.5 lbs Laaglander dark powdered malt extract
3 lbs. dry or canned wheat extract
11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate
Hops
1.25 oz Hallertauer Hops (boiling)
0.25 oz Hallertauer Hops (finshing)
0.5 oz Saaz Hops (finishing)
Other
1 tsp North Sea Irish Moss
Yeast 1 pkg Munton and Fison Ale yeast
Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles disappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I’ve ever made, if it can be said to be such. Personally, I think it’s the best too.
David Smith's Porter
Category Porter
Recipe Type Extract
Fermentables
3.3 lbs John Bull dark extract
3.6 lbs light Australian dry malt
1 lbs black patent malt (coarsely crushed)
.75 cup corn sugar (priming)
Hops
2 oz Cascade hops
.5 oz Tettnanger hops
1 oz Tettnanger hops (finish)
Yeast 1 pack Edme ale yeast
Procedure Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes.
Sparge into 3-1/2 gallons cold water. Cool and pitch yeast.
Day After 1040A Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs malted wheat
4 lbs Weizen extract
2 lbs pale malt extract
Hops
1 oz Mt. Hood hops (boil)
1 oz Hallertauer hops (finish)
Yeast Wyeast Bavarian wheat yeast
Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast.
Dean's Pirahana
Category Pale Ale
Recipe Type Extract
Fermentables
0.5 Lbs Breiss Cara Pils
0.5 Lbs Briess Crystal 40L
0.5 Lbs Weyer Lt. Munich
8.0 Lbs light malt extract (liquid)
Hops
1.0 Oz Chinook (12.2 aa) 60 min
0.5 Oz Cascade (4.9aa) @ 30 min
0.5 Oz Cascade (4.9aa) @10 min
0.5 Oz Cascade (4.9aa) at flameout steep 5-10 min
1.5 Oz Cascade (4.9aa) dry hopped in secondary
Yeast Whites Labs California Ale. WLP001
Procedure Bring water to 160 degree f, add grains (preferably in a grain bag) to the water and turn the fire off. cover and steep for 30 min. Remove grain bag and hold it above the pot in a strainer or collander and sparge it with a quart of 170 degree water. Bring water to a boil. Turn off the heat (to prevent scorching) and add the malt extract mixing until fully dissolved. Turn heat back on and bring to a rolling boil. Add hops according to schedule above. Cool wort and add cold water and wort to make 5 gallons in primary fermenter. Picth yeast @ 70-75 degrees f. Ferment one week and rack to secondary fermenter and 1.5 ounces of cascades.(dry hopping). After one week more beer is ready to bottle. using 3/4 cup of corn sugar.
Have Fun
and
Drink Responsibly !!!!
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J E R K Y
... here is a sampling ...
Beef Jerky #5
2 lb London Broil
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly ground black pepper
2 ts Red pepper flakes, less for sissies
2 tb Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right. If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
Beef Jerky #6
2 lb Round steak, chuck steak or roast
1 ts Onion salt
1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Lemon pepper
1/2 ts Sausage seasoning
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Basil
Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag.
Beef Jerky #7
1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Beef Jerky #8
1/2 c Soy Sauce
1/2 c Worcestershire Sauce
2 tb Ketchup
1/2 ts Pepper (more for hot)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
Marinate 1 hour or overnight. Bake in oven 150 to 170,
overnight for 10 -12 hours.
Beef Jerky #9
2 lb Very lean Flank Steak or Brisket
1/3 c Tamari Soy Sauce
1 Garlic Clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally. Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered container. Will keep for several weeks. Does not require refrigeration.
Beef Jerky #10
2 -3 lb beef
1/2 c Soy sauce
1/2 c Worcestershire sauce
2 ts Accent
2/3 ts Garlic powder
2 ts Onion powder
2/3 ts Black pepper
2 ts Seasoned salt
Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients to make a marinade. Submerge meat in marinade for 24 hours. Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees.
Beef Jerky #11
1 kg Round steak ( semi-frozen)
40 ml Soy sauce
25 ml Liquid smoke
2 ml Garlic powder
2 ml Onion powder
1 ml Black pepper
Have about 1 kg. round steak in a semi-frozen state, then slice in 1 cm. strips across grain. marinate meat in covered container for 4 hrs ( or over night ) in fridge. Remove meat from marinade . spread strips on racks placed on cookie sheets. bake at 100 degrees C. ( 200 degrees F. ) for 6 to 7 hrs turn off heat and let sit in oven over night.
... Enjoy ! ...
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An Ebook or 'electronic book' is something you read on screen instead of on paper. It is the Media equivalent to a conventional printed book. You can store and/or load on a CD-R or CD-RW Ebooks and select you want, at any time. All you need to view this Ebook PDF file is Adobe Acrobat Reader , which comes with most computers. If your computer does not have this, just go to the Adobe Acrobat Reader website and you can download it for FREE. You can print out these 8.5x11, black and white pages over and over again. (If you are purchasing one of our Coloring Ebooks for your children, they can select the pages they prefer, you can print the pages out over and over for them and they can even have coloring parties with their friends !) Just make sure your printer is set for clear and crisp copies...I have the resell rights to Brew Beer at Home and the Jerky Recipes ebook is a **FREE BONUS** in this package.
... thankyou for stopping by ....
;)
