Awatarts.1137 net.cooks utcsrgv!utzoo!decvax!watmath!watarts!darcy Fri Feb 19 14:16:57 1982 Beer Brewing Beer Brewing - 1 - Beer Brewing In relation to the article submitted concerning the rating of spirits I do feel that such a newsgroup should exist. Infact we should also exchange recipies for our own brews. I have take the liberty of gathering five recipies for the blessed amber brew from the undergraduate engineering society here at Waterloo. The recipies have been used in the local brew- ing competition for quite sometime. For those who have never brewed beer before, I can warn you, it is an experience to consume the first few batches. (Perhaps failing recipies should be submitted to net.suicide?) Also, I am unaware of the laws concerning the making of de- cent drink. So I suggest that somebody out tHERE look them up in- form the rest of us. _A_n_d _H_e_r_e _t_h_e_y _a_r_e: Basic Beer - 2 - Basic Beer 1. In a clean plastic tub or crock, put the contents of one can of Hop Flavoured Malt extract. Puncture the can and stand in hot water for 0.5 hours to soften the contents. 2. Add 1.0 teaspoon of salt, 0.5 teaspoon of Gelatine Finnings dissolved according to the directions on the vial, 3.5 pounds of corn sugar and make up to five gallons of boiling water. (You can use 2.5 pounds of granulated sugar if corn sugar is unavailable, but corn sugar makes a much better brew.) 3. Cover with a plastic sheet tied down to exclude infection and allow to cool around 70 - 75 degree F. This will take approxi- mately 8 hours -- don't rush. 4. When cool, add one package of Dried Beer Yeast -- Ale or Lager and recover. 5. Ferment the beer in as cool a temperature as possible. The fermentation will occur at a rate in relation to the temperature (the colder the slower), but the beer will be much smoother as a result. 6. When the Specific Gravity of the beer reaches 1.000 or below, the beer will stop fermenting and clear. Now it is bottling time. The time required for fermentation will be from 3 days to 2 weeks depending on the temperature. 7. To bottle your five gallons of beer you will require 60 beer bottles (12 oz). They must be thoroughly washed, rinsed and drained before use. 8. Check to ensure that the Specific Gravity is 1.000 or below, then add 0.25 teaspoon of sugar to each 12 oz bottle. Syphon beer to within 1.0 inches of the top, crown cap, shake weell and store in a warm place for at least 15 days. 9. To serve, chill well and pour on the tilt to avoid disturbing the sediment. _E_n_j_o_y. _W_a_r_n_i_n_g Due to the nature of homemade beer, it is strongly advised that the home brewmaster use a hydrometer. By ensuring that the finished Specific Gravity before bottling is 1.000 or below you will avoid bursting the bottles due to excessive carbonation. Doug Fraser's Stout - 3 - Doug Fraser's Stout _I_n_g_r_e_d_i_e_n_t_s 1.0 lb Black Malt 4.0 oz Compressed Hops 1.0 tsp Citric Acid 2.0 tsp Salt 1.5 gallons water 2.0 lbs 3.0 oz plain dark malt extract 2.0 tbsp molasses 5.0 lb dark brown sugar 10.0 oz lactose 3.5 gallons water Dry Lager Yeast 1.0 tsp. Andovin Super Nutrient 0.5 tsp. Gelatine Finings 1.0 tsp ascorbic acid 1.0 tsp. heading liquid 1.5 cups dextrose sugar 1. To 1.5 gallons of water, add black malt and hops (wrapped in nylon straining bag) plus citric acid and salt. Simmer for two hours. 2. In primary fermentor place malt extract, Molasses, brown sugar and lactose. Mix in liquid from step 1. Add 3.5 gallons water. When temperature of the wort is at 70 - 80 degrees F., add yeast. Cover and allow to ferment. Starting S.G. 1.055 3. At S.G. 1.015 prepare Gelatine solution. Place super nutrient in carboy and syphon in stout. While syphoning, add Gelatine solution. 4. After 2 weeks rack off into primary fermentor containg Ascor- bic acid. Add dextrose. Stir in well. Add heading liquid. 5. Bottle and cap. Age 2 months. Alcohol content 6%. Cluett's Plonk - 4 - Cluett's Plonk Yield: 11 Imperial Gallons _I_n_g_r_e_d_i_e_n_t_s 100.0 oz Apricot Concentrate 80.0 oz Spanish White Grape Concentrate 2.0 oz Yeast Nutrient 5.0 teaspoons Pectic Enzyme 1.0 teaspoons Pectic Enzyme 5 campden tablets (crushed) 4.0 oz Acid Blend 16.0 lbs Sugar 15 tins Warm water 2 packages Wine Yeast _M_e_t_h_o_d: Mix all ingredients EXCEPT PECTIC ENZYME AND WINE YEAST in a sterilized primary fermentor. When the must is cool, (70 - 75 degrees F) add teh pectic enzyme and wine yeast. Cover the prmary fermentor with a plastic sheet tied down. Ferment 4-5 days or until S.G. is 1.020. Syphon into secondary fermentor and attach fermentation lock. Rack. Rack wine in 10 days. At this time fine with Sparkolloid Powder. Rack again in three weeks and bottle. Wine will be ready to drink in one month. Starting S.G. 1.070 Ben Hafey's Amazing Brew - 5 - Ben Hafey's Amazing Brew _A _H_e_a_r_t_y _F_u_l_l-_b_o_d_i_e_d _d_r_i_n_k _I_n_g_r_e_d_i_e_n_t_s 2 x 4 lb. Dextrose (corn) sugar ** 1 tin hop-flavoured dark malt 1 tin hop-flavoured light malt 1 taplespoon Citric Acid 1 package Yeast -- Ale or Lager ** _S_a_v_e _4-_5 _c_u_p_s _D_e_x_t_r_o_s_e _s_u_g_a_r _f_o_r _l_a_t_e_r. Use at least 12 gallon primary fermentor. Put malt and sugar** in primary fermentor and file 2/3's full with hot water. Stir thoroughly to ensure malt and sugar are dissolved. When coll (70 - 75) degrees F) add yeast. Cover with plastic sheet tied down. Let stand for 4-6 days _a_f_t_e_r yeast starts working. Syphon into 12 gallon carboy. Add citric acid (optional) and gelatin (as per instructions on label). Top up carboy with lukewarm water. Attach fermentation lock. Let stand 7 days. If using a hydrometer, wait until the specific gravity is 1.000 **4 cups dextrose sugar needed for slight carbonations and 5 lbs. for more carbonation. Syphon from carboy to crock, stirring firmly while liquied is still about 6'' in the crock. Ensure all dextrose is dissolved. Sterilize bottles and syphon into bottles, cap and store upright at room temperature for 7 - 14 days. YIELD: 72 x 26 oz pop bottles or 144 x 12 oz bottles. This recipe can be stretched by adding a gallon of water at bottling time. Result is still palatable at 13 gallons instead of 12. A lighter, that's all folks. Beer Brewing - 6 - Beer Brewing To make 5 Imperial or 6 U.S. gallons of beer you require the fol- lowing: _A _p_r_i_m_a_r_y _f_e_r_m_e_n_t_o_r. 7-8 gallon capacity. This should be food grade plastice, which is light and easy to clean. Sheet of clean plastic to cover tub. _S_e_c_o_n_d_a_r_y _f_e_r_m_e_n_t_o_r. Glass or plastic. You can use gallon jugs or carboys, but you must make enough beer to fill secondary fermentors to the neck. _F_e_r_m_e_n_t_a_t_i_o_n _l_o_c_k. This must fit your secondary fermentor. It allows carbon dioxide gas producing during fermentation to es- cape so your bottles won't blow up and prevents air from spoiling your beer. This lock should be filled with water to the line in- dicated. _S_y_p_h_o_n _h_o_s_e. Either rubber or plastic, at least 5 to 6 feet long. _W_o_o_d_e_n _s_p_o_o_n. Long handled for stirring. _H_y_d_r_o_m_e_t_e_r _s_e_t. This will tell when your beer is finished fermenting and is safe to bottle, and also the potential alcohol content. _T_h_e_r_m_o_m_e_t_e_r. To check the temperature of the wort. _N_y_l_o_n _S_t_r_a_i_n_i_n_g _b_a_g. For dried hops. Boiling Pot. Enamel or stainless steel, for boiling malt and hops. Should be 2 gallon capacity at least. _F_u_n_n_e_l. Usually liquid is syphoned, but occasionally you need a funnel for pouring. _B_o_t_t_l_e _f_i_l_l_e_r. This will eliminate foaming and spillage. _B_o_t_t_l_e _w_a_s_h_e_r. Fits water tap. Speeds up rinsing bottles. _B_o_t_t_l_e _c_a_p_p_e_r. Beer bottles require tight seal with crown caps. (various modles available.) Most of this can be picked up (for $$) from any hardware store. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.