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
Trappist Ale
Brewed: 26 Jan 1992
Bottled: 14 Mar 1992
Quantity Ingrediants
6 lbs. HBS 100% Barley Malt Extract
1 1/2 lbs. HBS Dark Dry Malt Extract
1 lb. Honey (12 oz. clover honey; 4 oz. fireweed honey)
1 lb. English Crystal
1/4 lb. English Chocolate
1 oz. Oregon Bullion Hops
1 oz. Yakima Cascade Hops
1 oz. Imported Czech Saaz Hops
  Trappist Ale Yeast

Trappist Ale Recipe Make yeast starter:

Make "grain tea": Make a grain tea by soaking the crystal and chocolate malts for 30 minutes in one gallon of 185-190 degree water. Collect the liquid by pouring through a stainless steel strainer (sieve).

Boil wort: Collect grain tea, mix in malt extracts, 1 pound of blended honey (or clover honey), and water to bring the wort to volume. Boil for 15 minutes. Add 1 ounce of Bullion hops and boil for 30 minutes. Add 1 ounce of Cascade hops and boil for 60 minutes. Turn off the heat and add 1/2 ounce of Czechoslovakian hops and steep (finish) for 20 minutes.

Sparge hops: Boil additional quart of water. Pour the hot wort through the stainless steel sieve into plastic bucket. Then pour boiling water through the hops in the strainer. If your net volume of hot wort is less than 5 gallons, add boiling water to bring up to volume. Loosely place a lid on the bucket.

Pitch yeast: Transfer cooled wort to sterilized carboy. Pour yeast starter into carboy. Seal carboy with blow-by tube.

Ferment beer: Ferment at about 70*F in dark. Replace blow-by tube with airlock when foam as subsided to 1/4 inch thick. Ferment for 5 more days.

Dry-hop beer: Add remaining 1/2 ounce of Czechoslovakian Sazz hops to beer while it is fermenting in the carboy.

Oak aging: Transfer beer to clean carboy after 10-14 days of dry-hopping. Add Oak to beer and place carboy in as cool place as possible for one month. For a light oak flavor use one tablespoon per 5 gallon. More oak can be used for darker versions, and it is easy to ``over-oak'' your ale. A trick winemakers use: age a small amount of beer (1 gallon) with 2 tablespoons of oak. Then at bottling time blend to taste, with the main batch.

Bottle: Prime with 2/3 cup molasses. Boil molasses with 1 cup of water for 20 minutes. Cool to room temperature,