English Hard Cider

This recipe makes 5 gallons

Ingredients:

• 5 gals. fresh-pressed sweet cider
• 4 cups cane sugar
• 2 cups brown sugar
• 2 cups honey
• 1/2 tsp. yeast nutrient
• 1/2 tsp. acid blend
• 7 grams wine yeast

Step by Step:

Add sugars, honey, nutrient, and acid to cider and ferment with yeast. Rack after four weeks, bottle in corked wine bottles at about 20 weeks. Age in wine-cellar conditions for six months.

source byo

Roasted Pepper Tomato Bisque

Basic Equipment for Making Wine or Beer

Most people think that you need a lot of equipment  and spend a lot of money to get into making your own beer or wine. Not true.  I use a lot of stuff from my kitchen.  There are a few inexpensive items you will need to purchase.

Items you need

6 gallon food grade bucket with a lid that has a hole to fit airlocks

hydrometer

stainless steel pot (12qt to 20qt)

funnel

airlocks

thermometer - floating one is great.  I use an electronic because it is easier.

rolling pin - to crush grains

This basic equipment assumes that you are using juices to make wine and either liquid or dry malt to make beer.  In other words, real simple techniques.  As you advance in either one, you will want to pick up more equipment, but this should get you started.

18th Century Wine and Beer

When I visited Monticello several years ago, I was fascinated by Jefferson's farming techniques. I was also fascinated how that just about every family during that time period made their own beer and wine. Just think how cool it would be if everyone now made their own wine and beer. Millions of varieties to taste and enjoy. Well if you want a little background about that period, check this out from Colonial Williamsburg.



This is an old time wine recipe. I'm not sure if the powder sugar means regular sugar or powdered sugar since terms were a wee bit different than.



WINE-RAISIN or STEPHONY, may be thus made: Take two pounds of Raisins of the Sun dried, a pound of good Powder-sugar, the Juice of two Lemmons, and 1 whole Peel: Let these boil half an hour in 2 Gallons of Spring-water; and then taking the Liquor off from the Fire, pour it into an earthen Pot, which is to be cover’d close for 3 or 4 days, stirring it twice a day, and adding a little Sugar.



For you beer drinkers, here is a recipe for spruce beer.

Spruce Beer Recipe from Pioneer Thinking.
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast
In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.


Lastly, if you want to know what kind of beer George Washington drank, check out this feature from National Public Radio.

Kegging Wine

Here's an idea that I have been advocating for the past couple of years.  Basically, because I usually don't have as much time as I would like to make or bottle wine.  Just think how easy it would be to just dump 5 gallons into a keg, slightly pressurize it, and voila.  Wine on tap.

This article if from Winemaker magazine.

Kegging Wine: Techniques

Feb, 2006

by Chris Colby

Tired of corking bottle after bottle? Learn about the 5-gallon (19-L) "bottle" that holds the equivalent of 25 standard (750 mL) wine bottles -- the Cornelius keg.

Sparkling wine usually comes packaged in either standard-sized wine bottles (750 mL), half-bottle-sized splits or Magnums, which hold the equivalent of two standard wine bottles. However, less common, larger bottle sizes include Jeroboams (which hold 4 standard bottles of wine), Methuselahs (8 bottles), Balthazars (16 bottles) Nebuchadnezzars (20 bottles), Melchiors (24 bottles) and Sovereigns (34 bottles). There is also a size between Melchior (18 L) and Sovereign (25.5 L) that you may never have heard of — the Cornelius (18.9 L).

Read More

Calibrating Thermometers

Calibrating Thermometers: Techniques by Chris Colby

How hot was it? Without calibrating your thermometer, you have no idea. Learn how to use the physical propertes of water to get your thermometers properly adjusted.

Homebrewers make a variety of measurements every brewday. We weigh out our malt and hops and perhaps malt extract. We take the mash or steeping temperature. We either boil down to or top up to our target batch volume and then we take the original gravity. If you haven’t calibrated your measuring devices, however, all these measurements could be off, perhaps by a fairly large margin. In this installment of Techniques, I’ll show you how to calibrate your “master” brewing thermometer and your working thermometers.


Read More at Brew Your Own

Acid Level Chart For Wine Making

This chart has a few fruits and vegetables and the amount of acid that they contain.  This should help you in determining how much additional acid you would need to use.

		Acid Levels
	Low Acid	Medium Acid	High Acid
	Beets	Apples	Blackberries
	Dates	Apricots	Currants
	Dried Fruits	Cherries	Gooseberries
	Elderberries	Grapes	Loganberries
	Figs	Juice Concentrates	Quinces
	Flowers	Nectarines	Raspberries
	Herbs	Oranges	Rhubarb
	Pears	Peaches	Strawberries
	Rose Petals	Plums
		Tangerines

---

Octoberfest Beer Recipe

6.6# Northwestern Gold Malt Extract

1/2# Caramel 30L Grain

1# Munich Grain Malt

1 oz - Hallertau 3.7% AA-60 min

1 oz - Hallertau -30 min

3/4 cup - Dextrose (priming)

Wyeast 2206 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Mash grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:055

IBUs: 20

This recipe won the Marzen Catagory at the Dixie Cup in Houston TX.

Source: Charles Sule - Lousianna

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Lagers

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Page 14

Japanese Rice Beer

3.3# Northwestern Midwestern Light Malt Extract

2# Rice Syrup

1/2# Carapils Malt

1 oz - Saaz 3.1% AA-45 min

1/2 oz - Cascade 4.3% -30 min

3/4 cup - Dextrose (priming)

Wyeast 2112 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:041

IBUs: 17

Source: Northwestern Extract Co.

Honey Lager

6# Northwestern Gold Malt Extract

1# Wild Flower Honey

1/2# Carapils Malt

1 1/2 oz - Cascade Hop Plugs 6.6% AA-60 min

1/2 oz - Cascade Plug 6.6% -10 min

1 tsp - Iriah Moss - 15 min

2/3 cup - Dextrose (priming)

Wyeast 2007 -

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Add honey at last 15 minutes of boil. Cool wort using prefered method, and

add cold water to bring the batch up to 5 gallons. Pitch yeast (starter prefered) to wort that is cooled to 65-70

degrees F. Ferment primary at 50 degrees F for 14 days and secondary at 50 degrees F for 14 days

OG: 1:045

TG: 1:011

Source: Joel Beckman - Minnesota

For malt syrup and dry malt specifications click here

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Lagers

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Page 15

SPECIALITY BEERS

These are beer recipes using any combination of unusual ingredients. Speciality recipes include beers using

primarily Wheat Malt, Rice Syrups, Spices, Smoke, or Exotic Ingredients (pumpkin, etc.).

Summer Wheat

Extract Pumpkin Ale

Japanese Rice Beer

Merry Christmas! Ale

Autumn Maple Wheat

Pumpkin Ale

Berliner Weisse

Blueberry Ale

Brown Bess -Smoked Bitter

Nutty Wheat Ale

Summer Wheat

6.6# - Northwestern Weizen Syrup

1 oz - Fuggles - 30 min

1 tsp - Irish Moss @ 15 minutes

4 Lbs - Frozen Blackberries

1 pkg - Edme Ale Yeast

3/4 cup - Priming Sugar

Boil extract in 1 1/2 gallons water. Add hops as scheduled. Dump hot wort with cold water to make 5 gallons.

Add frozen blackberries and pitch yeast. Rack to secondary on the seventh day.

OG: 1.040, TG: 1.013, Bitterness: 9 IBUs (plenty of room for even a non-hop head.)

Source: Dan Poe - Maryland

Extract Pumpkin Ale

Ingredients:

6 pounds Northwestern Golden malt extract

1 pounds amber malt

10 ounces pure maple syrup

1-1/2 ounces Fuggles hops for 60 minutes

3 pounds sliced up pumpkin (smaller “sweet” pumpkin, not the big halloween kind)

1-1/2 teaspoon Nutmeg

1-1/2 teaspoons Allspice

2 teaspoons Cinnamon

1-1/2 ounces fresh grated Ginger root

1/2 ounce Fuggles finishing hops

Wyeast #1056 (American Ale)

Procedure:

Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10

minutes of the boil along with all the spices.

Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. Leave in the secondary for

two weeks, then bottle-age for another couple of weeks Yield: 5 gallons

Source: Jamey Moss - Cats Meow III

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Japanese Rice Beer

3.3# - Northwestern Gold Syrup

2# - Northwestern Rice Syrup 1/2# - Carapil Grain (Dextrine) 1 oz - Saaz 3.1AAU- 45 min

1/2 oz - Cascade 4.3AAU - 30 minutes

1 pkg - Wyeast 2112 or Dry Lager Yeast (started)

3/4 cup - Priming Sugar

Steep grain and bring volume to 3 gallons. Add extract then bring to a boil. Be sure not to scorch extract. Add

hops as scheduled. Cool wort and bring volume up to 5 gallons.

OG: 1.041, TG: 1.010, IBUs: 17.5

Source: Northwestern Extract Co.

Merry Christmas! Ale

Ingredients: (for 5-1/2 gallons)

6.60 lb. Northwestern Gold LME

1.00 lb. Crystal 80L

0.50 lb. Chocolate malt

0.50 lb. Brown Sugar

0.50 lb. Honey

1.00 oz. Northern Brewer 7.8% 60 min

1.00 oz. Fuggles Leaf 3.8% 15 min

1 tsp cardamom

2 oz grated ginger

5 3 inch cinnamon sticks

Zest from rind of 4 large oranges

1 tsp Irish moss

3/4 c. Dextrose (priming)

Wyeast #1056 American ale yeast

Yeast nutrient

Procedure:

Prepare yeast starter. Crush specialty grains and steep for 30 min. Add LME, brown sugar, and bittering hops

and begin boil. At 30 min, add honey, cinnamon, and cardamom and half of the orange zest and ginger. At 15

min, add Irish moss, flavoring hops, and remaining ginger and orange zest. Cool, aerate and pitch yeast.

Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.

Specifics: IBU: 28

Source: Philip Gravel - Cats Meow III

Autumn Maple Wheat

Ingredients:

6# - Northwestern Weizen Malt Extract

32 oz - Pure Grade A Maple Syrup

1/2# - Carapils

1/2# - Caramel 10L

1 oz - Cascade Hops 4.4% - 60 min

1056 Wyeast

Steep grains usual fashion, and add extract. Add Maple Syrup 15 minutes before end of the boil. Ferment five

days in primary and two weeks in secondary.

Source: Dan Thurk - Minnesota

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Specialty

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Page 17

Pumpkin Ale

6.6# -Northwestern Gold Malt Extract

2 cans (16oz) -Cooked Pumpkin

1/4 tsp - Amylase Enzyme

1 oz - Fuggles 4.0% AA - 60 min

1 oz - Pumpkin Pie Spice - 5 min

3/4 cup - Dextrose

Wyeast 1056 - Made with 1/4 gallon of starter using 1/2# Northwestern Extract Co. DME.

Mix 2 cans of pumpkin into 1 gl of water and add amylase. Bring the mixture to 150F and let sit for 30 min.

Make sure the solution is mixed very well. Then heat the mixture to 170F, turn off heat, and let settle for 30

min.

Pour off the liquid into the brew kettle, leaving as much of pulp behind. Add the malt extract and bring volume

up to 3 gallons. Bring wort to a boil, add hops as scheduled. Cool wort and bring volume up to 5 gallons in

the fermenter and add yeast starter.

OG: 1:052

IBU: 15

Source: Charles Sule - Louisianna

Berliner Weisse

3.3# -Northwestern Weizen Extract

1/3 lbs - Northwestern Weizen DME

2/3 lbs - Northwestern Gold DME

1 oz - Hershbrucker Pellets 2.0% AA - 30 min

1 oz - Pumpkin Pie Spice - 5 min

1 tsp - Yeast Nutrient

Wyeast 2565 - Kolsch

Boil in 3 gallons, makes 5 gallons. Add 6 fluid ounces 22% Lactic Acid at bottling.

OG: 1.035

TG: 1.011

IBU:6

Source: Jon Stika - North Dakota

Blueberry Ale

6# -Northwestern Gold Extract

1 lbs - Caramel Malt 20L

1 oz - Kent Golding Hop Plugs - 5.20% AA - 45 min

1/2 oz - Kent Golding Hop Plug - 15 min

1/2 Tbl - Irish Moss - 15min

1/2 oz - Kent Golding Hop Plug - steep at end of boil

5 lbs - crushed Blueberries 1 tsp - Ascorbic Acid (at Bottling)

7/8 cup - Corn Sugar for priming

Wyeast 1056 - American

Boil in 5 gallons. Add fruit at end of boil, and leave in primary.

Remove the fruit after racking to secondary.

Source: George Nenni - Ohio

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Specialty

---

Page 18

Brown Bess - Smoked Bitter

6.6# - Northwestern Amber Malt Extract

2# - Crystal 40L crushed malt

1 tsp - Gypsum

2 tsp (10 ml) - Liquid Smoke

2 oz - Fuggle Pellets - 4.5 AAU - 60 minutes

1 tsp - Irish Moss - 15 minutes

1/2 oz - E. Kent Golding Pellets -4.8 AAU - 5 minutes

3/4 cup - Priming Dextrose or 2 Primetabs per bottle

1 pkg - Ale Yeast of Choice - recommend using a starter

Steep crushed malt in 2 gallons water. Add the gypsum. Bring the water to a hard simmer and remove from

heat. The total steeping time should be about 30 minutes. Then remove crushed malt. Add malt extract and

dissolve well before returning to heat. Add the liquid smoke. The theory of adding the liquid smoke at this

stage is to imitate the use of a smoked malt. Now return to the heat and add hop pellets as scheduled once

boiling begins. 15 minutes before the end of the boil add the Irish Moss. In the fermenter pour the wort into 3

gallons of cold or ice water. Insure wort is cool before adding yeast slurry, and rack to secondary fermenter

after the initial fermentation slows down.

SG: 1.054

FG: 1.020

Source: Robert Harrison - Pennsylvania

Nutty Wheat Ale

6.6# - Northwestern Wheat Malt Extract

1# - Northwestern DME Wheat

1/2# - Caravienne

1 oz - Hallertaur Hops 3.9 AAU - 60 min

1/2 oz - Hallertaur Hops 3.9 AAU - 30 min

1 tsp - Irish Moss - 10 minutes

1 oz - Hallertaur Hops 3.9 AAU - 5 min

1 cup - Priming Dextrose or 3-4 Primetabs per bottle

White Labs Hefeweizen Liquid

Steep crushed malt in 1.5 gallons water 170 degree for one hour. Then remove crushed malt. Add malt

extract and dissolve well before returning to heat. Bring to a boil and add hops and Irish Moss as scheduled.

Mix hot wort and cold water in fermenter to equal 5 gallons. Run 2 stage fermentation. Bottle condition 3

weeks minimum.

Source: Robert Restivo - Texas

For malt syrup and dry malt specifications click here

Copyright © 2000 Northwestern, All rights reserved.

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Specialty

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Page 19

The Following is typical domestic malt syrup and dry malt specifications.

Liquid Malt Extracts

TYPICAL MALT SPECIFICATION

Gold

Sparkling Amber

Trad Dark

Solids:

80%

80%

80%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg Plato

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt and water as ingedients.Specific gravity is determined by beer style and

desired alcohol level. For example, if using 40 lbs of Gold extract for one barrel of beer, the specific gravity would

be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, 35%

Barley Malt, and water.

Dry Malt Extract

Gold

Sparkling Amber

Trad Dark

Solids:

97%

97%

97%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg P

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt Specific gravity is determined by beer style and desired alcohol level. For

example, if using 32 lbs of Gold Dry Extract for one barrel of beer, the specific gravity would be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, and 35%

Barley Malt.

Brewers keep in mind these are a typical analysis of our products.

Copyright © 2000 Northwestern- All rights reserved.

Liquid Malt Extracts

5/2/01 2:35 PM

Northwest Extract Co.

Page 1 of 1

http://www.nwextract.com/malt.htm

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6.6# Northwestern Gold Malt Extract

1/2# Caramel 30L Grain

1# Munich Grain Malt

1 oz - Hallertau 3.7% AA-60 min

1 oz - Hallertau -30 min

3/4 cup - Dextrose (priming)

Wyeast 2206 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Mash grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:055

IBUs: 20

This recipe won the Marzen Catagory at the Dixie Cup in Houston TX.

Source: Charles Sule - Lousianna

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Lagers

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Page 14

Japanese Rice Beer

3.3# Northwestern Midwestern Light Malt Extract

2# Rice Syrup

1/2# Carapils Malt

1 oz - Saaz 3.1% AA-45 min

1/2 oz - Cascade 4.3% -30 min

3/4 cup - Dextrose (priming)

Wyeast 2112 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add

yeast and let stand 24 hrs.

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up

to 5 gallons. Pitch yeast starter.

OG: 1:041

IBUs: 17

Source: Northwestern Extract Co.

Honey Lager

6# Northwestern Gold Malt Extract

1# Wild Flower Honey

1/2# Carapils Malt

1 1/2 oz - Cascade Hop Plugs 6.6% AA-60 min

1/2 oz - Cascade Plug 6.6% -10 min

1 tsp - Iriah Moss - 15 min

2/3 cup - Dextrose (priming)

Wyeast 2007 -

Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a

boil and add hops as scheduled. Add honey at last 15 minutes of boil. Cool wort using prefered method, and

add cold water to bring the batch up to 5 gallons. Pitch yeast (starter prefered) to wort that is cooled to 65-70

degrees F. Ferment primary at 50 degrees F for 14 days and secondary at 50 degrees F for 14 days

OG: 1:045

TG: 1:011

Source: Joel Beckman - Minnesota

For malt syrup and dry malt specifications click here

back to top

Lagers

---

Page 15

SPECIALITY BEERS

These are beer recipes using any combination of unusual ingredients. Speciality recipes include beers using

primarily Wheat Malt, Rice Syrups, Spices, Smoke, or Exotic Ingredients (pumpkin, etc.).

Summer Wheat

Extract Pumpkin Ale

Japanese Rice Beer

Merry Christmas! Ale

Autumn Maple Wheat

Pumpkin Ale

Berliner Weisse

Blueberry Ale

Brown Bess -Smoked Bitter

Nutty Wheat Ale

Summer Wheat

6.6# - Northwestern Weizen Syrup

1 oz - Fuggles - 30 min

1 tsp - Irish Moss @ 15 minutes

4 Lbs - Frozen Blackberries

1 pkg - Edme Ale Yeast

3/4 cup - Priming Sugar

Boil extract in 1 1/2 gallons water. Add hops as scheduled. Dump hot wort with cold water to make 5 gallons.

Add frozen blackberries and pitch yeast. Rack to secondary on the seventh day.

OG: 1.040, TG: 1.013, Bitterness: 9 IBUs (plenty of room for even a non-hop head.)

Source: Dan Poe - Maryland

Extract Pumpkin Ale

Ingredients:

6 pounds Northwestern Golden malt extract

1 pounds amber malt

10 ounces pure maple syrup

1-1/2 ounces Fuggles hops for 60 minutes

3 pounds sliced up pumpkin (smaller “sweet” pumpkin, not the big halloween kind)

1-1/2 teaspoon Nutmeg

1-1/2 teaspoons Allspice

2 teaspoons Cinnamon

1-1/2 ounces fresh grated Ginger root

1/2 ounce Fuggles finishing hops

Wyeast #1056 (American Ale)

Procedure:

Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10

minutes of the boil along with all the spices.

Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. Leave in the secondary for

two weeks, then bottle-age for another couple of weeks Yield: 5 gallons

Source: Jamey Moss - Cats Meow III

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Japanese Rice Beer

3.3# - Northwestern Gold Syrup

2# - Northwestern Rice Syrup 1/2# - Carapil Grain (Dextrine) 1 oz - Saaz 3.1AAU- 45 min

1/2 oz - Cascade 4.3AAU - 30 minutes

1 pkg - Wyeast 2112 or Dry Lager Yeast (started)

3/4 cup - Priming Sugar

Steep grain and bring volume to 3 gallons. Add extract then bring to a boil. Be sure not to scorch extract. Add

hops as scheduled. Cool wort and bring volume up to 5 gallons.

OG: 1.041, TG: 1.010, IBUs: 17.5

Source: Northwestern Extract Co.

Merry Christmas! Ale

Ingredients: (for 5-1/2 gallons)

6.60 lb. Northwestern Gold LME

1.00 lb. Crystal 80L

0.50 lb. Chocolate malt

0.50 lb. Brown Sugar

0.50 lb. Honey

1.00 oz. Northern Brewer 7.8% 60 min

1.00 oz. Fuggles Leaf 3.8% 15 min

1 tsp cardamom

2 oz grated ginger

5 3 inch cinnamon sticks

Zest from rind of 4 large oranges

1 tsp Irish moss

3/4 c. Dextrose (priming)

Wyeast #1056 American ale yeast

Yeast nutrient

Procedure:

Prepare yeast starter. Crush specialty grains and steep for 30 min. Add LME, brown sugar, and bittering hops

and begin boil. At 30 min, add honey, cinnamon, and cardamom and half of the orange zest and ginger. At 15

min, add Irish moss, flavoring hops, and remaining ginger and orange zest. Cool, aerate and pitch yeast.

Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.

Specifics: IBU: 28

Source: Philip Gravel - Cats Meow III

Autumn Maple Wheat

Ingredients:

6# - Northwestern Weizen Malt Extract

32 oz - Pure Grade A Maple Syrup

1/2# - Carapils

1/2# - Caramel 10L

1 oz - Cascade Hops 4.4% - 60 min

1056 Wyeast

Steep grains usual fashion, and add extract. Add Maple Syrup 15 minutes before end of the boil. Ferment five

days in primary and two weeks in secondary.

Source: Dan Thurk - Minnesota

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Specialty

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Page 17

Pumpkin Ale

6.6# -Northwestern Gold Malt Extract

2 cans (16oz) -Cooked Pumpkin

1/4 tsp - Amylase Enzyme

1 oz - Fuggles 4.0% AA - 60 min

1 oz - Pumpkin Pie Spice - 5 min

3/4 cup - Dextrose

Wyeast 1056 - Made with 1/4 gallon of starter using 1/2# Northwestern Extract Co. DME.

Mix 2 cans of pumpkin into 1 gl of water and add amylase. Bring the mixture to 150F and let sit for 30 min.

Make sure the solution is mixed very well. Then heat the mixture to 170F, turn off heat, and let settle for 30

min.

Pour off the liquid into the brew kettle, leaving as much of pulp behind. Add the malt extract and bring volume

up to 3 gallons. Bring wort to a boil, add hops as scheduled. Cool wort and bring volume up to 5 gallons in

the fermenter and add yeast starter.

OG: 1:052

IBU: 15

Source: Charles Sule - Louisianna

Berliner Weisse

3.3# -Northwestern Weizen Extract

1/3 lbs - Northwestern Weizen DME

2/3 lbs - Northwestern Gold DME

1 oz - Hershbrucker Pellets 2.0% AA - 30 min

1 oz - Pumpkin Pie Spice - 5 min

1 tsp - Yeast Nutrient

Wyeast 2565 - Kolsch

Boil in 3 gallons, makes 5 gallons. Add 6 fluid ounces 22% Lactic Acid at bottling.

OG: 1.035

TG: 1.011

IBU:6

Source: Jon Stika - North Dakota

Blueberry Ale

6# -Northwestern Gold Extract

1 lbs - Caramel Malt 20L

1 oz - Kent Golding Hop Plugs - 5.20% AA - 45 min

1/2 oz - Kent Golding Hop Plug - 15 min

1/2 Tbl - Irish Moss - 15min

1/2 oz - Kent Golding Hop Plug - steep at end of boil

5 lbs - crushed Blueberries 1 tsp - Ascorbic Acid (at Bottling)

7/8 cup - Corn Sugar for priming

Wyeast 1056 - American

Boil in 5 gallons. Add fruit at end of boil, and leave in primary.

Remove the fruit after racking to secondary.

Source: George Nenni - Ohio

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Page 18

Brown Bess - Smoked Bitter

6.6# - Northwestern Amber Malt Extract

2# - Crystal 40L crushed malt

1 tsp - Gypsum

2 tsp (10 ml) - Liquid Smoke

2 oz - Fuggle Pellets - 4.5 AAU - 60 minutes

1 tsp - Irish Moss - 15 minutes

1/2 oz - E. Kent Golding Pellets -4.8 AAU - 5 minutes

3/4 cup - Priming Dextrose or 2 Primetabs per bottle

1 pkg - Ale Yeast of Choice - recommend using a starter

Steep crushed malt in 2 gallons water. Add the gypsum. Bring the water to a hard simmer and remove from

heat. The total steeping time should be about 30 minutes. Then remove crushed malt. Add malt extract and

dissolve well before returning to heat. Add the liquid smoke. The theory of adding the liquid smoke at this

stage is to imitate the use of a smoked malt. Now return to the heat and add hop pellets as scheduled once

boiling begins. 15 minutes before the end of the boil add the Irish Moss. In the fermenter pour the wort into 3

gallons of cold or ice water. Insure wort is cool before adding yeast slurry, and rack to secondary fermenter

after the initial fermentation slows down.

SG: 1.054

FG: 1.020

Source: Robert Harrison - Pennsylvania

Nutty Wheat Ale

6.6# - Northwestern Wheat Malt Extract

1# - Northwestern DME Wheat

1/2# - Caravienne

1 oz - Hallertaur Hops 3.9 AAU - 60 min

1/2 oz - Hallertaur Hops 3.9 AAU - 30 min

1 tsp - Irish Moss - 10 minutes

1 oz - Hallertaur Hops 3.9 AAU - 5 min

1 cup - Priming Dextrose or 3-4 Primetabs per bottle

White Labs Hefeweizen Liquid

Steep crushed malt in 1.5 gallons water 170 degree for one hour. Then remove crushed malt. Add malt

extract and dissolve well before returning to heat. Bring to a boil and add hops and Irish Moss as scheduled.

Mix hot wort and cold water in fermenter to equal 5 gallons. Run 2 stage fermentation. Bottle condition 3

weeks minimum.

Source: Robert Restivo - Texas

For malt syrup and dry malt specifications click here

Copyright © 2000 Northwestern, All rights reserved.

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Specialty

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Page 19

The Following is typical domestic malt syrup and dry malt specifications.

Liquid Malt Extracts

TYPICAL MALT SPECIFICATION

Gold

Sparkling Amber

Trad Dark

Solids:

80%

80%

80%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg Plato

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt and water as ingedients.Specific gravity is determined by beer style and

desired alcohol level. For example, if using 40 lbs of Gold extract for one barrel of beer, the specific gravity would

be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, 35%

Barley Malt, and water.

Dry Malt Extract

Gold

Sparkling Amber

Trad Dark

Solids:

97%

97%

97%

Color:

5-10 deg L

10-15 deg L

15-20 deg L

OG:

11.5 deg P

11.5 deg P

13.5 deg P

FG:

1.6 - 2.0 deg P

2.0 - 2.6 deg P

2.6 - 3.3 deg P

All of the above is 100% barley malt Specific gravity is determined by beer style and desired alcohol level. For

example, if using 32 lbs of Gold Dry Extract for one barrel of beer, the specific gravity would be 1046.

Weizen's specs are identical to Gold except: FG is 1.6 - 2.2 deg P and the ingedients are 65% Wheat Malt, and 35%

Barley Malt.

Brewers keep in mind these are a typical analysis of our products.

Copyright © 2000 Northwestern- All rights reserved.

Liquid Malt Extracts

5/2/01 2:35 PM

Northwest Extract Co.

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http://www.nwextract.com/malt.htm

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Photo by: shokai

Spring is the time to start planning and gathering together your ingredients to make your Octoberfest beer.  I usually brew mine in late March or early April and let it age until September.   This recipe will make a 5 gallon batch.

Ingredients:

2     Bierkeller Liquid Amber Malt 3.5 pound cans

1     pound amber dry malt extract

8     ounces 10 degree crystal malt

6     ounces chocolate malt

1     ounce Cascade hops 5.5 alpha

1     ounce Hallertauer hops 4.5 alpha

3/4  ounce Tettnanger hops

1     packet dry yeast or Wyeast no. 2206

1/2  cup of corn sugar to prime

Procedure:

Crush grains and step for about 1 hour.  Strain and pour liquid into brewpot.  Add additional water and begin to boil.  Slowly add the dry malt and liquid malt.  Make sure that you stir the malts so that they don not burn on the bottom of the pot.  Once the wort begins to boil, add the Cascade hops.  After 30 minutes, add the Hallertauer hops.  At the end of another 30 minute period, add the Tettnager hops for 1 minute.  Chill wort and add the yeast.  Primary ferment for about 2 weeks at 45 to 50 degrees and about another 2 weeks at the same temperature for the secondary.  Rack one more time and ferment for another 2 weeks at 35 to 40 degrees.   Bottle and keep stored at about 40 degrees.