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
Trappist Ale
Brewed: 12 December 1993
Bottled: 12 February 1994
Quantity Ingrediants
6 lbs. HBS Malt Extract
1.5 lb. Dark Dry Malt Extract
1 lb. English Crystal Malt (ground)
1/4 lb. English Chocolate Malt (ground)
1 lb. Blended Honey
1 oz. Bullion Hops
1 oz. Cascade Hops
1 oz. Czechoslovakian Saaz Hops
1/2 oz. Oak Chips
  Trappist Ale Yeast

Yeast Starter: Combine water, hop pellet, tablespoon of malt extract in small sauce pan. Bring to boil. Cover, let cool. Pour starter solution and yeast into bottle, seal with airlock.

Grain Tea: Make a grain tea by soaking crystal and chocolate malts for 30 minutes in 1 gallon of 185-190 degree water. Collect liquid by pouring through strainer.

Boil Wort: Boil grain tea, malt extracts, 1 pound honey, and additional water. 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. Add 1/2 ounce of Czechoslovakian Saaz hops and steep for 20 minutes.

Collect Wort: Transfer wort into bucket straining out hops. Cool over night.

Pitch Yeast: Transfer wort from bucket into carboy and add yeast.

Dry-Hop (1 Jan 1994): After foam has subsided to 1/4 inch thick add remaining 1/2 ounce of Czechoslovakian Saaz hops to carboy.

Oak Aging (15 Jan 1994): After 10-14 days of dry-hops transfer new beer to new carboy and add 1 heaping tablespoon of oak ships.

Bottle: Make prime solution with 2/3 cup molasses by boiling with 1 cup of water for 20 minutes. Add new beer to priming solution then bottle. Allow bottles to carbonate at room temperature for 1 week before sampling.