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

Home History Hops Information Brewing Tips Other Recipes Other Brewing Resources
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
Equinox India Pale Ale
Brewed: 21 Sept 1996
Bottled: 26 Oct 1996
Quantity Ingrediants
6 lbs. Dark Malt Extract (Brewer's Warehouse)
3 lbs. Light Malt Extract (powered)
1/4 lb. Chocolate Malt
1 lbs. Crystal Malt
2 oz. Cascade Hops (1 oz leaf, 1 oz pellet)
1 oz. Northern Brewer
1 oz. Perle hops
  British Ale Yeast (Wyeast Labs)

Make yeast starter: Break inner packet on Wyeast Labs yeast packet.

Make "Grain Tea": Make grain tea by soaking the Chocolate malt and Crystal mall grains for 30 minutes in 160-170 degree water. Collect the liquid by pouring it through stainless steel strainer.

Boil wort: After collecting grain tea, boil it with additional water together with Telford's and HBS malt extracts for 15 minutes. Add 1 ounce of cluster hops and boil for 30 minutes. Add 1 ounce of Northern Brewer hops and boil for 30 minutes. Add 1 ounce of Cascade hops and boil for 30 minutes.

Pitch yeast: Transfer wort to bucket and allow to cool over night. Transfer wort into sterilized carboy and pitch yeast.

Ferment beer: Place carboy in undisturbed area, cover to keep out light. When foam has subsided to a 1/2 inch layer the blow-by tube can be removed and replaced with an airlock.

Dry hop: Three days after foam has subsided to 1/2 inch layer add remaining 1 ounce of Cascade hops to carboy.

Oak Aging: After 7-10 days of exposure to dry-hops add 1 1/2 tablespoon of oak chips to simulate aging in oak barrels. Place in cool place for one month.

Bottle: Prime with 2/3 cup honey. Boil honey in 1 cup of water for 20 minutes. Cool to room temperature, pour into bucket, siphon beer onto priming solution, take care to minimize splashing and aeration. Bottle and allow to carbonate at room temperature for 1 week before sampling.