Ginger Ale

Ingredients

  • 7 oz. Fresh Ginger Root
  • 6 Tb. lemon juice
  • 6 Tb. orange juice
  • 1 c. sugar
  • 3/4 c. honey

Steps

  1. Skin & chop up ginger root.
  2. Simmer ginger, juices, sugar, & honey in 1 gallon of water for 1 – 2 hrs. The longer you simmer, the stronger the ginger flavor.
  3. Remove from heat and strain. Compost the plant material.
  4. Add 2 gallons of water.
  5. Carbonate / Bottle / Keg your mix
  6. Age then enjoy.
  7. This mixture is also amazing if you add raspberry flavoring. I have tried frozen raspberries but it was too tart.

Old Fashioned Root Beer

Ingredients

  • 1 oz Sarsparilla root
  • 1 oz Sassafras root bark
  • 1 oz Cherry bark
  • 1/2 oz Licorice root
  • 1/2 tsp nutmeg
  • 1/8 oz cinnamon
  • 4 oz Raisins (chopped)
  • 1/2 tsp salt
  • 3 c honey
  • 1/2 c molasses
  • 4 lb sugar
  • 1 tsp wintergreen leaves
  • 1 tbsp vanilla extract

Steps:

  1. Mix all ingredients (except last 2) in a large boiler with 2 gallons water.
  2. Bring to a boil with constant stirring so sugars do not burn on bottom of pot.
  3. Lower temp and simmer mixture for approximately an hour.
  4. Strain and allow to cool to at least 100 deg then add vanilla extract.
  5. Pour in keg and add water to 5 gallons.
  6. Carbonate (I force carbonate as I don’t like any additional flavor caused by yeast).

ATTN: DO NOT MAKE THIS RECIPE. Sassafras root bark is a known carcinogen. This web site is for educational purposes only.

Nankasi Oatis Oatmeal Stout – clone

malt & fermentables

% LB OZ MALT OR FERMENTABLE PPG °L
67% 24 8 American Two-row Pale 37 1 ~
11% 4 0 Oats, Flaked 37 1 ~
5% 2 0 Chocolate Malt (UK) 34 450 ~
5% 2 0 American Crystal 30L 34 30 ~
5% 2 0 American Crystal 60L 34 60 ~
5% 2 0 Roasted Barley – 550L 34 550 ~
36 8
Original Gravity
1.101 / 24.0° Plato

(1.090 to 1.106)
Final Gravity
1.023 / 5.8° Plato

(1.020 to 1.025)
Color
60° SRM / 119° EBC
(Black)
Mash Efficiency
75%

hops

USE TIME OZ VARIETY FORM AA
boil 60 mins 3.5 Nugget leaf 13.0
boil 45 mins 2.0 Fuggles leaf 4.5
Bitterness
14.9 IBU / 54 HBU
ƒ: Tinseth
BU:GU
0.15

yeast

Rogue Pacman Ale Yeast

Alcohol
10.4% ABV / 8% ABW
Calories
332 per 12 oz.

misc

USE TIME AMOUNT INGREDIENT
boil 15 min 2 ea Whirlfloc Tablet
boil 5 min 2 ea Yeast Nutrient (WYeast)

Dogfish Head 90 min IPA (clone) – All Grain

This is from BYO magazine about the 90 minute clone, was apparently done with help from DogFish

5 gal
OG 1.088 FG 1.017
IBU 90 SRM 13 ABV 8.7%

16.5 lbs Pilsner Malt
1.66 amber malt

 

2.00 oz Amarillo 8% AA 90 – 0 minutes
.62 oz Simcoe 10% AA 90 – 0 minutes
.53 oz Warrior 15% AA 90 – 0 minutes
1.00 oz Amarillo Dry
.50 oz Simcoe Dry
.50 oz Warrior Dry
Irish moss
Wyeast 1099 (Whitbread)
Mash @ 122F then raise to 149F until conversion is complete.
Boil wort for 105 Minutes
With 90 minutes left to the boil slowely and evenly start adding hops. (Works out to .25 oz every 7.5 minutes)

http://www.homebrewtalk.com/f14/brewing-dogfish-head-90-minute-ipa-clone-today-16612/index4.html

Dogfish Head 60 Minute IPA (clone) – All Grain

All Grain Recipe – Dogfish Head 60 Minute IPA (clone) ::: 1.064/1.019 (5 Gal)

Grain Bill

13 lbs. – 2 Row Pale Malt
6 oz. – Thomas Fawcett Amber Malt

Hop Schedule – 60 IBU

3/4 oz. – Warrior – 60 to 35 min. continuous*
1/3 oz. – Simcoe – 35 to 25 min. continuous*
3/4 oz. – Palisade – 25 to 0 min. continuous*
1/2 oz. – Amarillo – dry hop
1/2 oz. – Simcoe – dry hop
1/2 oz. – Glacier – dry hop

Yeast

Wyeast 1187 Ringwood Ale Yeast – 1800 ml. starter

Mash/Sparge/Boil

Mash In at 152° for 60 min – sparge as usual
Boil time : 60 min.
Cool and ferment at 71° to 74°

Notes

*Continuous Hopping – Dogfish Head uses a device to slowly add a measured amount of hops over time into the boil rather than adding the whole addition at once. This is a good brew to have a buddy handy to toss in the hops, pre-measured in their own dish, throughout the boil. It is a good technique and the commercial example of this beer is one of my very favorite IPAs.
This Recipe Appeared in the March-April 2006 edition of BYO Magazine