FFF Nanobrewery - Recipe & Brewing Notebook

Alice Few, Dave Lange, Carrie Cone, Warren Baltimore, Jim McCarter, Kelley Duffied McCarter, Libbie Soden, Lee Dwelle, Paige Murray, John Kershaw

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Recipes - USA  
  1. Extra Bitter I
  2. Nut Brown Ale
  3. Libbie's Light Weight
  4. Extra Bitter 2
  5. Jim Lassoie Memorial Wheat
  6. Dr. Dan's Sludge Stout
  7. Libbies Light II
  8. April Fool's Amber Ale
  9. Extra Bitter III
  10. Nut Brown Ale
  11. Libbie's Medium Weight
  12. Extra Bitter IV
  13. 1990 Christmas Ales
    Ginger Ale (1990 Xmas)
    Spice Ale (1990 Xmas)
  14. Extra Bitter (Simple)
  15. St. Patrick's Day Brew
  16. Nut Brown Ale III
  17. Crystal Ale
  18. Trappist Ale
  19. Amber Ale
  20. German Altbier
  21. Oatmeal Stout
  22. Crystal Spice Ale
  23. Dark Crystal Ale
  24. Trappist Ale
  25. German Alt
  26. American Ale
  27. English Mild
  28. Light Nut Brown Ale
  29. Oatmeal Cookie Stout
  30. Sleepy Time Root Beer
  31. Oatmeal Stout 2 (OS/2)
  32. Schon India Pale Ale
  33. Raspberry Crystal Ale
  34. Kellie's Crystal Ale
  35. Zap Stout
  36. Rain-out Crystal Ale
  37. Equinox India Pale Ale
  38. Harvest Eclipse Stout
  39. Looking Glass ESB
  40. 1996 Christmas Ale
  41. Oatmeal Stout 3 (OS/2)
  42. IPA 97
  43. Crystal 97 Ale
  44. 1997 Christmas Ale
  45. Kershaw Celtic
  46. King Wenceslas Ale
  47. IPA 99
  48. Nollag Stout
  49. Cheech & Chong's Smokin' Stout
  50. "Spice Reigns Again" Winter Ale
Recipes - Canada
  1. Canberry Stout
  2. Winter White I
  3. #4 - A hefeweizen
American Ale
Brewed: 15 May 1994
Bottled: ?
Quantity Ingrediants
3 lbs. Alexander's malt extract
2 lbs. Rice Syrup
1 lb. light dry malt extract
1 ounce Cascade (4.7/6.6) hops
1 ounce Hallertauer (4.6/5.1) hops
2 vials American Ale Yeast

Make yeast starter:

Boil wort: Dissolve malt extracts (and rice syrup) in warm water, taking care to avoid scorching. Boil for 15 minutes before adding any hops. Add 1/2 ounce of each of the hops varieties and boil for 30 minutes. Add 1/2 ounce of the Hallertauer hops and boil for 30 minutes more.

Sparge hops: Boil and additional gallon of water. Pour hot wort through strainer into plastic bucket. Pour approximately 1 quart of boiling water through hops in the strainer. Use more boiling water to bring volume up to 5 gallons.

Pitch yeast: After cooling over night transfer wort to sterilized glass carboy. Add yeast during transfer. Seal carboy with blow-off tube.

Ferment beer: Place carboy in a safe place where the temperature is about 70* F. When foam has subsided to a layer 1/2 inch thick remove blow-off tube and replace with conventional airlock. Allow to ferment 3 more days then dry-hop.

Dry hop (21 May 1994): Add the remaining 1/2 ounce of Cascade hops to dry hop. Dry-hop for 7-10 days.

Triple F NanobreweryAmerican Ale FFF Brewed with all Natural Ingredients Bottle: Prime with 3/4 cup corn sugar or 2/3 cup honey. Bottle. Allow bottles to carbonate at room temperature for 1 week before sampling.