Ultimate Porter

5 gallons, extract/specialty grains

Joel Baumwart
Lubbock Homebrew Supply
Lubbock, Texas

"The Ultimate Porter was created while looking for the perfect porter. I believe I have found it. I have brewed it four times now, and it is the perfect blend of hop aroma and dark bitterness."

Ingredients:

• 6 oz. chocolate malt
• 2 oz. black patent malt
• 0.5 lb. crystal malt, 120° Lovibond
• 0.5 lb. wheat malt
• 0.5 lb. victory malt
• 7 lbs. Alexander's pale malt extract
• 1 oz. Chinook hops (13% alpha acid), for 60 min.
• 1 oz. Cascade hops (5.5% alpha acid), for 10 min.
• 1 oz. Strissal Spalt hops (4% alpha acid), for 2 min.
• 1/2 tsp. Irish moss, for 20 min.
• Wyeast 1084 Irish Ale yeast

Step by Step:

Steep grains at 150° F for 20 minutes in 3 gals. of water. Remove grains and bring the liquid to a boil. Add extract and Chinook hops and bring back to a boil. Boil 40 minutes and add Irish moss. Boil 10 minutes more and add the Cascade hops. Boil 8 more minutes and add the Strissal Spalt. Total boil is 60 minutes. Cool the wort. Place in fermenter and top off to 5 gals. Pitch yeast when cool enough.After two weeks prime with corn sugar and bottle.

FROSTY TOAD BRITISH ALE

5 gallons, extract/specialty grains

Lee Kraemer & Michael Vitez
L.L. Kraemer Co.
Bloomington, Minn.

"This recipe makes an excellent special bitter, full-flavored, full-bodied beer that is sure to please. It has won several medals in local competitions. Edme dry malt syrup has a great flavor."

Ingredients:

• 1 lb. Hugh Baird English crystal malt, 40° Lovibond
• 3.3 lbs. Edme dry malt syrup
• 3 lbs. amber dry malt extract (domestic Northwestern)
• 2 oz. Cascade hop pellets (11% alpha acid), for 60 min.
• 0.5 oz. Fuggle hop pellets, for finish
• Liquid British ale yeast or Wyeast 1098
• 2 tbsp. gypsum
• 1 tsp. Irish moss, for 15 min.
• 3/4 cup dextrose or 1.25 cup dry malt extract for priming

Step by Step:

Add gypsum to cold water and heat to 170° F. Steep crushed crystal malt in straining bag for 15 minutes at 170° F. Remove bag, add malt extracts and Cascade hops, and bring to a boil for 45 minutes. Add Irish moss and boil 15 minutes more. Total boil is 60 min. Add Fuggle hops when heat is turned off.

APRICOT ALE

5 gallons, extract

Ron Thomas
Foothills Homebrew Supply
Siverton, Ore.

"This apricot ale won first place in the Oregon Homebrew Festival, second at the Oregon State Fair, and third at the Mill Creek Classic in 1996."

Ingredients:

• 3 lbs. Briess wheat dry malt
• 2.2 lbs. Morgan's wheat malt extract
• 2 oz. Tettnanger loose hops (4.2% alpha acid), 1 oz. for 60 min., 1 oz. for 10 min.
• Munton's ale yeast
• 4 oz. Apricot extract
• 3/4 cup corn sugar for priming

Step by Step:

Add malt extracts to 6 gals. water and bring to boil. Add 1 oz. hops and boil 50 minutes. Add 1 oz. hops and boil for 10 minutes more. Total boil is 60 minutes. Cool. Pitch yeast and ferment at 65° to 70° F in glass. After one week transfer to carboy. Add apricot extract. Bottle after one to two weeks. Age six to eight weeks.

OG = 1.043
FG = 1.012

MEDEARIS' MAD STOUT

5 gallons, extract/specialty grains

Larry Medearis
Bridgeview Beer and Wines
Oregon City, Ore.

"A sweet stout with a strong flavor and high alcohol content."

Ingredients:

• 7.5 lbs. Hollander Dutch dark extract
• 1 lb. chocolate malt
• 1 lb. roasted barley
• 0.75 lb. black malt
• 0.5 lb. British crystal malt, 40° Lovibond
• 0.5 lb. dextrin malt
• 2 oz. Eroica hops (12.6% alpha acid), for 60 min.
• 1 oz. Kent Goldings hops (5% alpha acid), for 1 min.
• 6 tsp. gypsum
• 1 tsp. Irish moss
• Wyeast 1084 (Irish ale yeast)

Step by Step:

Grain must be steeped separately at 150° to 160° F for 25 to 30 minutes in 2 gals. water. Add extract and Eroica hops and boil for 60 minutes. Add Kent Goldings for last minute of boil. Remove from heat, cover, and let stand for 10 minutes before cooling the wort. Top off to 5 gals. and pitch yeast. Ferment and prime with corn sugar.

INDIA PALE ALE

5 gallons, extract/specialty grains

Jim McHale
Beer Unlimited
Malvern, Pa.

"This is a beer for true hop heads. It has won awards at several regional homebrew competitions."

Ingredients:

• 2 cans Alexander's pale malt extract
• 0.5 lb. American crystal malt, 40° Lovibond
• 4 oz. Centennial hops, 1.5 oz. for 60 min., 0.5 oz. for 30 min., 1 oz. for 2 min., 1 oz. dry hop
• 1 tsp. Irish moss (optional)
• Wyeast 1056 American ale yeast
• 2 tbsp. gelatin finings (optional)
• 3/4 cup corn sugar for priming

Step by Step:

Steep grains in 1 gal. of 155° F water for 30 minutes. Remove grains and add 3 more gals. of water. Turn off heat and add extract. Return to boil. When boiling starts, add 1.5 oz. of hops. Boil 30 minutes. Add Irish moss (optional) and 0.5 oz. of hops and boil 30 minutes more. Add 1 oz. of hops during the last two minutes of boil. Total boil is 60 minutes. Pitch yeast when wort cools. Dry hop with final ounce of hops (add to primary fermenter two days before racking). Use gelatin (optional) in secondary fermenter and/or at bottling.

LAWNMOWER III

5 gallons, extract/specialty grains

Raymond Ault
The Beverage Co.
Anderson, Calif.

"This is a beer for customers who have had little exposure to the heavier ales."

Ingredients:

• 4 lbs. Alexander's pale malt extract
• 0.5 lb. flaked corn
• 2 lbs. white rice syrup
• 1.75 lbs. six-row barley (crushed)
• 1.5 oz. Cascade hops (5% alpha acid), 1 oz. for 60 min., 0.5 oz. at end of boil
• European lager yeast

Step by Step:

Steep grain and corn at 150° F for 30 minutes in 2 gals. of water. Remove the grain bag and add malt extract and rice syrup. Bring to a boil. Add 1 oz. hops when mixture begins to boil. Boil 60 minutes and then add aroma/finishing hops and remove from heat. Force cool. Place in fermenter. Bring up to 5 gals. with previously boiled and cooled water. Pitch yeast. Age six weeks at 60° F. Prime with corn sugar.

HONEY STEAMER

5 gallons, extract/specialty grains

Gary & Elisa Wilder
Brew Your Own Brew
Tucson, Ariz.

"Very smooth with a light sweetness and 6.7 percent alcohol by volume."

Ingredients:

• 6.5 lbs. light malt extract syrup
• 0.5 lb. crystal malt, 40° Lovibond
• 2.5 lbs. honey
• 1 oz. Bullion hops (8.1% alpha acid), for 25 min.
• 1 oz. Cluster hops (7.4% alpha acid), for 10 min.
• 1/3 oz. Irish moss
• Wyeast 2112 (California)

Step by Step:

Add crystal malt (in bag) to 2 gals. cold water. Slowly bring to 170° F. Remove grains, bring liquid to boil, and add extract and honey. Boil for 35 minutes, then add Bullion hops. Boil for 15 more minutes, and then add Cluster hops and Irish moss. Boil 10 minutes. Total boil is 60 minutes. Remove from heat and cool. Add water to make 5 gals. Pitch yeast. Prime with corn sugar.

RED HAWK ALE

5 gallons, extract/specialty grains

Rob Bates
Reno Homebrewer
Reno, Nev.

"This beer is like the Sierra Nevada Celebration Ale, rich and malty with a refreshing, hoppy character."

Ingredients:

• 6 lbs. amber malt extract
• 1 lb. crushed crystal malt
• 1 lb. light dry malt extract
• 2 oz. Willamette hops (5% alpha acid), for 60 min.
• 2 oz. Cascade hops (5.5% alpha acid), after boil Ale yeast
• 3/4 cup corn sugar for priming

Step by Step:

Heat 1 gal. of water to 155° F and steep crystal malt for 30 minutes. Remove grain and add 3 more gals. of water along with extracts. Bring to a boil and add Willamette hops. Stir until malt is completely dissolved. Continue boiling for one hour. Turn off heat. Add Cascade hops and let steep for 10 minutes. Strain wort into sterilized fermenter. Add sufficient sterilized water (water boiled for five minutes) to equal 5 gals. When at 90° F, pitch yeast. Let beer ferment between 60° F and 70° F for at least two weeks or until you are sure the fermentation is complete. Then boil 1 cup water with corn sugar and add this solution to fermented beer for priming. Bottle and cap. Allow to sit at room temperature for a week. Wait at least another week and then open and enjoy!

PORTER

5 gallons, extract/specialty grains

Henry W. Jones IV
Cottage Brewing Supply
Rochester, N.Y.

"A good clone of Samuel Smith's Taddy Porter. Tastes like a good porter should."

Ingredients:

• 1 can Edme Super Flavex unhopped dark syrup
• 1 lb. Munton's light dry malt extract
• 1.5 lbs. Munton's amber dry malt extract
• 0.5 lb. American crystal malt, 40° Lovibond
• 0.5 lb. English chocolate malt
• 0.25 lb. black patent malt
• 2 oz. Fuggle hops (8.8% alpha acid), for 60 min.
• 0.5 oz. Willamette hops (4% alpha acid), for 15 min.
• Wyeast 1098 (British ale)

Step by Step:

Add grains to 1.5 gals. water and steep at 155° F for 30 min. Remove grains, bring to a boil, and add extracts and Fuggle hops. Boil for 45 min. Add Willamette. Boil for 15 more minutes and add to fermenter. Pitch yeast when cooled to 70° F. Prime with corn sugar.

OG = 1.050
FG = 1.013

QUAKER'S STOUT

5 gallons, extract/specialty grains

Kevin Norman
The Cellar Homebrew
Seattle, Wash.

"Full-bodied is an understatement for this dark stout. It is downright chewy. The oatmeal provides the unfermentable starches and beta-glucan gums that give this beer its remarkable mouthfeel, while the use of specialty grains gives it a distinctive roasted quality. Perfect for those winter evenings in front of the fireplace."

Ingredients:

• 6 lbs. Alexander's amber malt syrup
• 2 lbs. Munton's dark dry malt extract
• 0.75 lb. English crystal malt, 70° to 80° Lovibond
• 0.5 lb. chocolate malt
• 0.25 lb. black patent malt
• 0.5 lb. roasted barley
• 1 lb. rolled oats
• 1/2 stick of brewer's licorice
• 1 oz. Chinook hops (13% alpha acid), for 60 min.
• 2 oz. Willamette hops (5% alpha acid), 1 oz. for 60 min., 1 oz. for 3 min.
• Edme dry ale yeast or Wyeast 1084 (Irish Ale)

Step by Step:

Place specialty grains in strainer bag. Place rolled oats in separate strainer bag. Add to 2.5 gals. water in brewing kettle. At boil remove specialty grains but continue to boil rolled oats for about 10 minutes. Remove bag of rolled oats. Add malt extracts, brewer's licorice, and Chinook and 1 oz. of Willamette hops to the boiling water. Boil and stir for 60 minutes. During the last three minutes of the boil, add remaining Willamette hops. Prime with corn sugar.

OG = 1.070 to 1.075
FG = 1.018 to 1.022

TOM'S CREATION

5 gallons, extract/specialty grains

Tom Graham
Winemaker's Pantry, Inc.
Pinellas Park, Fla.

"This is a really nice bitter ale that we have made 10 or so times. It is so good we're afraid to try variations of the recipe."

Ingredients:

• 4 lbs. Alexander's amber malt extract
• 4 lbs. Alexander's pale malt extract
• 1 lb. Munich malt
• 2 oz. Northern Brewer hops (8% alpha acid), for 45 min.
• 1 tbsp. Crosby & Baker water crystals
• 1 oz. Perle or Northern Brewer hops (8% alpha acid), for 5 min.
• 2 packages Cooper's yeast
• 1 cup dextrose for priming

Step by Step:

Place 1 lb. of cracked Munich grain into a hop bag and put into 1.5 gals. of water. Bring water to 170° F. Turn off burner, but do not remove kettle from burner. Cover and steep for 10 to 15 minutes. Remove bag of grain and mix in malt extracts and water crystals. Bring to a boil for 10 to 15 minutes and add 2 oz. Norther Brewer hops. Boil for 45 to 50 minutes more. Add the 1 oz. Perle or Northern Brewer hops during the final five minutes of the boil. Remove from heat and cover for 10 minutes. Cool wort, transfer to primary fermenter, top up to 5 gals. if necessary. Rehydrate yeast and pitch. After primary fermentation is complete, transfer to a five-gallon glass jug. Top up and add stopper and airlock. After two to three more weeks, transfer to priming container, prime, and bottle.

OG = 1.054
FG = 1.021

NORTHERN INDIA PALE ALE

5 gallons, extract/specialty grains

Will Holway, Ken Bustinski, & Scott Law
Wind River Brewing
Eden Prairie, Minn.

"Unlike many India pale ales, which lack the strength of the original IPA recipes, ours measures up. Its malty richness and assertive hop punch are guaranteed to please."

Ingredients:

• 6 lbs. gold light malt extract
• 3.3 lbs. amber light malt extract
• 0.5 lb. crystal malt, 50° Lovibond
• 0.5 lb. toasted malt, 25° Lovibond
• 2 oz. Cascade hops (7% alpha acid), for 60 min.
• 1 oz. Willamette hops (4.8% alpha acid), for 5 min.
• 1 oz. East Kent Goldings hops (5.5% alpha acid), for 5 min.
• Wyeast 1098 (British ale)

Step by Step:

Heat 3.5 gals. of water to 170° F, pour grains into steeping bag and add to water for 15 minutes. Remove grains and add malt extract and 1 oz. of Cascade hops. When wort begins to boil, add another 1 oz. of Cascade hops. Boil 55 minutes and add Willamette and East Kent Goldings hops. Boil 5 more minutes. Total boil is 60 minutes. Cool wort and transfer to fermenter. Top off to 5 gals. Add yeast and ferment 10 to 14 days. Bottle or transfer to secondary when fermentation is complete. Prime with corn sugar. Drink and enjoy in moderation!

NEVER FAIL PALE ALE

5 gallons, extract/specialty grains

Tess & Mark Szamatulski & Mike Sebas
Maltose Express
Monroe, Conn.

"One of the most popular styles brewers ask for is pale ale. We formulated this recipe because it's easy, delicious, and hasn't failed us yet!"

Ingredients:

• 3.3 lbs. Munton's light extract
• 3 lbs. Munton's light dry malt extract
• 0.5 lb. crystal malt
• 1.5 oz. Northern Brewer hops (9% alpha acid), for 60 min.
• 1 oz. East Kent Goldings (5% alpha acid), for 5 min.
• 0.5 oz. Cascade hops (5.5% alpha acid), for dry hopping
• 1 tsp. gypsum
• Wyeast 1028 (London Ale) from starter
• 3/4 cup corn sugar for priming

Step by Step:

Steep crushed crystal malt at 150° F in 2.5 gal. of water for 15 minutes. Remove grains and bring to a boil. Add malt, gypsum, and Northern Brewer hops. Boil for 55 minutes. Add East Kent Goldings hops and boil for five more minutes. Cool brewpot in cold water bath for 15 to 20 minutes. Add wort to fermenter while straining out hops. Top off to 5 gals. with cold water and pitch yeast. Add Cascade hops to secondary and dry hop seven to 10 days. Rack into keg and carbonate with CO2 or bottle using corn sugar.

RUSSIAN IMPERIAL STOUT

5 gallons, extract/specialty grains

Ed Megela
Brewers Corner
Scranton, Penn.

"This is a heavy, strong stout. The flavor is excellent and very smooth. It has a slight chocolate flavor."

Ingredients:

• 6.6 lbs. Northwestern amber extract
• 3.3 lbs. Munton's light extract
• 1 lb. crystal malt, 60° Lovibond
• 0.25 lb. roasted non-malted black barley
• 0.25 lb. black patent malt
• 2 oz. Eroica hops (13% alpha acid), for 60 min.
• 0.5 oz. Cascade hops (4.1% alpha acid), for 10 min.
• Wyeast 1084 liquid (Irish ale)

Step by Step:

Crush and steep grains for 30 minutes. Add extract and Eroica hops and boil for 50 minutes. Add Cascade hops and boil 10 more minutes. The longer this beer is in the carboy, the better. Leave in carboy for at least 1.5 months. Prime with corn sugar.

OG = 1.070
FG = 1.018

REGGAE RED

5 gallons, extract/specialty grains

Steven Lonsway
Homebrew Market
Appleton, Wis.

"A fantastic extract brew with an all-grain taste. Perfect hop/malt balance on the palate with tremendous hop aroma. Definite German tones."

Ingredients:

• 6.6 lbs. Ireks unhopped amber extract
• 1 lb. light dry malt extract
• 1 lb. dark crystal malt, 60° Lovibond
• 1 oz. Northern Brewer hop pellets (8.4% alpha acid), for 60 min.
• 1.75 oz. German Hallertauer hop pellets (3.5% alpha acid), 1 oz. for 15 min., 0.75 oz. for 1 min.
• 1/2 tsp. Irish moss
• Wyeast 1007 (German ale yeast)
• 1 cup light dry malt extract for priming

Step by Step:

Add crushed grain to 2.5 gals. cold water and bring to a boil. Remove grains and add malt extract (both syrup and dried). Bring to a boil, and add Northern Brewer hops. Boil 45 minutes. Add 1 oz Hallertauer hops and Irish moss and boil 15 minutes more. Total boil is 60 minutes. Add 0.75 Hallertauer hops at cool down. Top off to 5 gals. and pitch yeast. Primary ferment at 70° F for four to five days. Rack to secondary. Bottle when fermentation is complete.

OG = 1.050
FG = 1.010.

NOSFARATU'S RETURN

5 gallons, extract/specialty grains

Mark diSimone
Brew Masters Ltd.
Rockville, Md.

"This beer is silky smooth and has a great chocolate character. Its 10 percent alcohol is totally hidden. It is ranked number one in our 18-year history."

Ingredients:

• 6.6 lbs. gold unhopped malt extract
• 2 lbs. orange blossom honey
• 1 lb. chocolate malt
• 1 lb. pale chocolate malt
• 1 lb. Vienna malt
• 0.5 lb. cara-pils malt
• 0.5 lb. crystal malt, 56° Lovibond
• 1 lb. Munich malt
• 2 oz. Perle hops (8% alpha acid), for 20 min.
• 1 oz. crystal hops (3.2% alpha acid), for finishing
• Wyeast 1742 (Swedish ale)

Step by Step:

Steep grains in 2 gals. of 170° F water for 30 minutes. Remove grains. Add malt and honey to the grain water. Bring to a boil. Add Perle hops and boil for 20 minutes. Remove from heat. Stir in 1 oz. crystal hops. Add to fermenter. Add water to 5 gals. When temperature is below 80° F, pitch yeast. Ferment for seven to 10 days. Place in secondary for seven to 10 days. Prime with corn sugar. Bottle at 1.014. Let age three to four weeks.

HEFE-WEIZEN AND BERRY WEIZEN

5 gallons, extract with adjuncts

Steve Bader
Bader Brewing Supply
Vancouver, Wash.

"This recipe is the most popular recipe in my store. We sell more than 450 of these each year. This recipe is very flexible. You can add fruit extracts to make fruit beers or add coriander and orange peel to make a Belgian white beer. (Change the yeast also to be true to style!)"

Ingredients:

• 4 lbs. Premier wheat malt extract
• 1 lb. light dry malt powder
• 1 lb. wheat dry malt powder
• 1 lb. flaked wheat
• 1 oz. Tettnanger hops (5% alpha acid), for 60 min.
• Wyeast 3056 (Bavarian weizen) liquid yeast
• 3/4 cup corn sugar for priming
• Fruit extract of your choice to make a fruit ale (optional)

Step by Step:

Steep 2 gals. of hot water (about 130° F) with flaked wheat for 30 minutes with the heat on low (150° F). Strain out most of the flaked wheat, leaving some to give the beer its cloudy appearance. Bring to a boil. Remove the pot from the burner, add the malt extracts and hops. Boil for 60 minutes. When boiling is done, transfer the beer into 2 gals. cold water in your sterilized carboy, then top off to 5 gals. Add yeast when beer is cooled below 74° F, then ferment at 68° F. If you want to make a fruit beer, add the natural fruit extract at the same time you add the bottling sugar. Raspberry, apricot, and boysenberry are great. Transfer the beer into your bottling vessel, then add the fruit extract to taste. One bottle of extract will give a hint of fruit flavor; 1.5 bottles will give a strong flavor. You may also bottle a few gallons without the fruit flavoring, then add the fruit extract and bottle the rest. If you want to use raw fruit, the best way is to add 3 to 5 lbs. of crushed fruit into the wort when you are done boiling, and let the fruit steep for 15 minutes to extract color and flavor. Don't boil the fruit, because it will tend to give a very cloudy beer. You then strain out the fruit as the beer goes into the carboy.

OG = 1.044
FG = 1.013

MONK'S BREATH ABBEY ALE

5 gallons, extract/specialty grains

Peter Norton & Geoff Deman
Liberty Malt Supply Co.
Seattle, Wash.

"The fruity malt nose and warming palate balance with a clean maltiness and dry finish."

Ingredients:

• 6 lbs. Liberty light malt extract
• 3 lbs. Liberty light dry malt
• 1 lb. De Wolf-Cosyns Belgian pale malt
• 0.5 lb. Briess victory malt
• 1 lb. clear Belgian candi sugar
• 2 oz. Czech Saaz leaf hops (2.6% alpha acid), 1 oz. for 60 min., 0.5 oz. for 5 min., 0.5 oz. at end of boil
• Wyeast 3787 (Belgian Trappist high-gravity yeast)
• 3/4 cup sugar for priming

Step by Step:

Crack grains and steep in 6 gals. of 150° F water for 10 to 20 minutes in grain bag. Remove grains and add dry malt, stirring until fully dissolved. Bring to a boil. Add extract and candi sugar. Return to boil. Add 1 oz. hops. Boil 55 minutes. Add 0.5 oz. hops and boil five minutes more. Add last 0.5 oz. Saaz as you turn off heat. Steep for five minutes. Remove hops by scooping with a sanitized strainer. Chill well. Pitch yeast.

OG = 1.088
FG = 1.018-1.022

POCAHONTAS' PUMPKIN PLEASER

5 gallons, extract/specialty grains

Owen Ogletree & Paul Eckloff
Brewtopia
Athens, Ga.

"This is a rich, smooth pumpkin ale with a nice sweetness and spiciness. It won third place in specialty fruit/spice beers two years ago in the Peach State Brew-Off in Georgia."

Ingredients:

• 6.6 lbs. amber malt extract syrup
• 1 lb. crystal malt, 40° to 60° Lovibond
• 1 oz. Willamette pellets, for 45 min.
• 1 oz. Styrian Goldings hop pellets, for 15 min.
• 2 lbs. canned Libby's all-natural pumpkin
• 3 cinnamon sticks
• 1 lb. honey
• 11.5 g. Edme ale dried yeast
• 3/4 cup sugar for priming

Step by Step:

Steep grain in 2 gals. of water while gradually heating kettle. Remove grains at 170° F. At boil add extract, pumpkin, and Willamette hops. Boil 30 minutes. Add two cinnamon sticks, honey, and Styrian Goldings hops. Boil 15 more minutes. Turn off heat and add last cinnamon stick. Add wort to 3 gals. cold water in fermenter. When cooled, pitch yeast. Primary ferment seven to 10 days and secondary one to two weeks.

ST. SERAPHIM BELGIAN-STYLE STRONG ALE

10 gallons, extract/specialty grains

Byron Burch & Nancy Vineyard
The Beverage People
Santa Rosa, Calif.

"This beer has overtones of both caramel and nuttiness, with hints of roastiness in the background, augmented by the lushness of two different kinds of Belgian candi sugar. Hops are very much in the background. Splitting the batch and employing two different yeast strains provides an interesting variation, with 1388 being notably the "cleaner" of the two and 3787 providing a richer complexity."

Ingredients:

• 7 lbs. The Beverage People light malt extract
• 6 lbs. The Beverage People amber dry malt extract
• 1 lb. Belgian cara-Vienne malt
• 8 oz. aromatic malt
• 4 oz. extra dark crystal malt, caramel, 120° Lovibond
• 4 oz. Belgian Special B malt
• 2 lbs. The Beverage People rice extract powder
• 1 lb. Belgian amber candi sugar
• 1 lb. Belgian dark candi sugar
• 1 tsp. gypsum
• 1.25 tsp. salt
• 1.5 tsp. chalk
• 9/10 oz. Eroica hop pellets (23.4% alpha acid), for 60 min.
• 1 pint Wyeast 1388 and 1 pint 3787 ale yeast starters
• 1.5 cups corn sugar for priming

OG = 1.072
FG = 1.016

Step by Step:

Steep cracked grains in 150° F water for 45 minutes. Place grains in strainer or collander lined with cheesecloth and rinse with 150° to 160° F water, collecting runoff in the boiling kettle. When runoff is reasonably clear, discard grain. Add malt extracts, gypsum, salt, chalk, and enough water to bring the volume up to about 6 gals. Heat to boiling. When boil begins, add hop pellets and boil for an hour. Quick-chill the wort. Move the wort to fermenting vessels, filling them no more than 2/3 full, and add yeast starters. Ferment between 60° and 70° F. When fermentation appears to be complete, siphon to settling vessels, top them up, and let them stand for three to four days. Siphon to bottling containers, prime, bottle, and let the bottles stand for 10 days to two weeks to carbonate.