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.
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