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
German Altbier
Brewed: 27 Sep 1992
Bottled: 11 Oct 1992
Quantity Ingrediants
6 lbs. Premier 6 Row Amber Malt Extract
1 lb. Dark Dry Malt Extract
1 lb. English Crystal Malt
2 oz. Domestic Perle Hops
2 oz. Imported German Hallertauer
  German Ale Yeast Kit from The Homebrewer's Store

Make yeast starter:

Make "Crystal Tea": Boil approximately 1 gallon of water, remove kettle from heat, add crushed English Crystal malt. Allow mixture to steep in the covered kettle for 20-30 minutes. Pour through sieve and save ``tea'' for later use.

Boil wort: Dissolve malt extracts into the ``Crystal Tea'' made earlier. Add enough water to fill kettle within 3 inches of top. Boil for 15 minutes. Add 1 ounce of Perle hops and boil for 30 minutes. Add 1/2 ounce of Perle hops and boil for additional 45 minutes. Turn off heat and steep for 20 minutes with remaining 1/2 ounce of Perle hops.

Collect wort and sparge hops: Pour hot wort through sieve into sterilized plastic bucket. Then pour approximately 1 quart of near-boiling water over the hops. Add boiling water to bring bucket level to within one inch of top. Cover and allow to cool.

Pitch your yeast: After wort has cooled to room temperature, siphon into your sterilized carboy and add yeast starter. Insert one end of siphon tubing into a #6.5 stopper and insert in carboy. Place other end into a jar filled with cold water.

Ferment beer: Allow the beer to ferment at room temperature (ideally 70*F), away from sunlight for 4-7 days, or until the foam subsides to about 1/2 inch. Add 1 ounce of imported German Hallertauer hops to carboy. Allow beer to ferment an additional 7 days.

Bottle: Prime with 3/4 cup of corn sugar and allow 2 weeks before sampling. This beer improves with 1 month refrigerated aging.