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
Cheech & Chong's Smokin' Stout
Brewed: 15 Oct 2006
Bottled: 29 Oct 2006
Quantity Ingrediants
7 lbs. Dark Malt Extract
8 oz.

Dark Dry Malt Extract

20 oz. Roasted Barley
1 lb. Smoked Malt
1 oz. Peat Malt
6 oz. Flaked Barley
10 AAU Northern Brewer Hops
  WYeast 1084 Irish Ale Yeast


Roasted barley and malts were cracked, added to 4 quarts of water to an 8 quart pan and heat to 165-170 degrees and stir in grains. Steep for 30-45 minutes on low heat. Then pour the grain mixture through a strainer into your boiling kettle. Rinse (sparge) grains with 2 quarts of 160-170 degree water into boiling kettle.

Meanwhile add 2 gallons of water to boiling kettle and bring to a boil. When the water is boiling, remove from heat, add malt extracts and MIX WELL. Return kettle to heat and bring to a boil Add boiling hops and grain tea and boil for one hour.

When your hour boil is done, turn off the heat and strain into fermenter, add enough cold water (previously boiled) to yield 5 gallons and pitch yeast (when cool).

Bottled with diluted and thinned honey when fermenting completes.