New Stout II
Foreign-style - First Place, Stout - 1993 (all grain)Ingredients for 5 gallons
| 9 |
pounds English pale malt |
| 3 |
pounds roasted barley |
| 1/2 |
pound 40°L crystal malt |
| 1/2 |
pound black patent malt |
| 2 |
ounces Goldings hops (60 minutes)
Wyeast No. 1084 liquid yeast culture |
| 3/4 |
cup corn sugar to prime |
Original specific gravity:
1.060
Final specific gravity: 1.016
Boiling time: 60 minutes
Primary fermentation: 15 days at 65°F (18°C) in glass
Age when judged (since bottling): Four months
Brewers Specifics
Mash grains at 155°F (68°C) for 60 minutes.
Judges' comments
"Roasted flavor not quite there. No strong off-flavors."
"Very good! Work on conditioning to fix the head."
"Malt evident, needs more hops. Slightly out of balance on the sweet
side."
"Malty flavor. Perhaps just a little too sweet in the finish."
Beef's Black Cherry Ale
A uniquely refreshing beer,
with just enough hoppiness to temper the rich cherry flavors. The
cherry juice add a dusky rose color, and a rich fruity background to the
traditional malt flavor. Best when brewed at ale temperatures and then
lagered for 2 months to mellow and blend the complex flavors. It is
important to use good quality black cherry juice as you can; do not use
juices containing added sugars or flavorings.
|
6-1/2 |
pounds light malt extract |
|
3 |
quarts black cherry juice* |
|
1 |
ounce Hallertau (4AAU's) First Flavoring |
|
1/4 |
ounce Cascade (1AAU) aromatic |
|
1 |
teaspoon Irish Moss |
|
2 |
teaspoons gypsum |
|
1 |
package dried ale yeast or liquid ale yeast
starter |
|
4-1/2 |
ounces corn sugar for carbonation |
Original specific
gravity: 1.049
Final specific gravity: 1.012 or less
*Add the black cherry juice at the end of the boil, when you turn off the
heat.
|
Anne's Choice Christmas Ale
Specialty - First Place, Specialty Beer - 1990 (extract)Ingredients for 5 gallons
| 3-1/2 |
pounds Munton and Fison malt
extract kit |
| 3-1/3 |
pounds Munton and Fison amber
malt extract |
| 3 |
pounds Munton and Fison amber dry
malt extract |
| 1/2 |
ounce Hallertauer hops (55
minutes) |
| 3/4 |
pound honey (simmer 45 minutes) |
| 5 |
three-inch cinnamon sticks
(simmer 45 minutes) |
| 2 |
teaspoons allspice (simmer 45
minutes) |
| 1 |
teaspoon cloves |
| 6 |
ounces ginger root |
| 6 |
rinds from medium-sized oranges
(simmer 45 minutes) |
| 1/2 |
ounce Hallertauer hops (five
minutes) Wyeast No. 1007 German ale liquid yeast |
| 7 |
ounces corn sugar for priming |
Original specific gravity:
1.069
Final specific gravity: 1.030
Primary fermentation: 14 days at 61°F (16°C) in glass
Age when judged (since bottling): six months
Brewers Specifics
Simmer spices and honey for 45 minutes. Boil malt and hops 50 minutes. Add
finishing hops and boil five minutes. Cool, strain, and pitch yeast.
Judges' comments
"Cloves dominate aroma. Nice creamy head. Wonderful Christmas spices.
This is what I call a spice beer. Full-bodied and very spicy with a sweet
finish. Great effort."
"Inviting aroma, lots of spice. Good appearance. Good warming, lingering
taste. Overall an enjoyable holiday beer. Well made."
"Plenty of spice in nose. Flavor has cloves all over with a warming cinnamon
backing. Nice winter warmer spice beer."
Pete's Pale Ale
Stronger and
more bitter in flavor than the curiously named bitter, pale ale has a dry
malt base to bring out all the flavor and aroma of the best quality hops.
| 6 |
pounds light English malt extract |
|
1 |
pounds
light dry
malt extract |
|
12 |
ounces crushed amber crystal malt (lovibond
40) |
|
1-1/4 |
ounce Fuggle (5.6AAU's First Flavoring) |
|
1-1.2 |
ounce Fuggle (6.75AAU's Second Flavoring) |
|
1/2 |
ounce Golding (2.5AAU's) aromatic |
|
2 |
teaspoons gypsum |
|
1 |
teaspoon Irish Moss |
|
1 |
package dried ale yeast or liquid ale yeast
starter |
|
4 |
ounces corn sugar for carbonation |
Original specific
gravity: 1.043
Final specific gravity: 1.014 or less
|
