Recipes   For 
Beer   and   Mead

Mr. Big N. Fatt's
Style = Foreign/Export Stout     Batch Size = 6.5 Gal. 
Process = Partial Mash     Contributed By: Mike Mattera

3.3 lbs Northwestern (NW) Dark
3.3 lbs NW Amber
3.3 lbs NW Gold
1 lb Chocolate Malt
2 lbs 60L Crystal Malt
5 oz Roasted Barley
1.25 oz Eroica Hop Pellets (boil)
1 oz Fuggle Whole Hops
1/3 oz Willamette Hop Pellets
1 oz Kent Golding Whole Hops (finish)
2 pkgs (6 grams each) of Morgans Ale Yeast
1 pkg Danstar London Dry Yeast (pitched at secondary)

Steep Grains at 155° in 5 qts of tap water for 40 minutes. Remove and sparge w/ 1.3 gal. of 170° water. Add extracts and bring to a boil. Add Eroica Hops, wait 25 minutes and add Fuggle and Willamette, wait 20 minutes and add Kent Goldings. Wait 10 minutes remove from heat. Cool. Strained into carboy with 2.5 gal. of cool bottled water. Topped up to 6.5 gal. Re-constituted yeast in 1 cup of boiled water (at 95°) for 20 minutes. Pitched yeast.
Racked after 1 week and added 1 pkg Danstar London Dry Yeast.
1 week later bottled 3 gal and kegged the rest.
O.G. 1.065 - At racking 1.03 - F.G 1.024

Nice smooth chocolate flavor. Almost no hop flavor. Made excellent Black N Tans.

Spiced Mead
Style = Mead     Batch Size = 5.0 Gal. 
Process = N/A     Contributed By: Mike Mattera

2 - 5 lb Containers of Willow Creek Honey (from Pick N Save)
3 lb Orange Blossom Honey
1/4 tsp Ground Cinnamon
1 tsp Whole Corriander, Crushed
1 tblsp Ground Dried Orange Zest
1 tsp Irish Moss
3 tsp Yeast Nutrient
3 tsp Acid Blend
3 pkgs Red Star Champagine Yeast
1.5 tsp Yeast Energizer at Transfer

Put 2 gallons of tap water on the stove and add the honey as the heat rises. Bring to a slow rolling boil and skimmed the foam for a 1/2 hour. Add all the spices. Wait 5 minutes and add yeast nutrient and acid blend. Wait 5 minutes and remove from heat. Chill. Put 2 gallons of cool bottled water into the carboy. Strain the cooled wort into the carboy. Top up to 5 gallons. Pitch Yeast.
Ferment for 3 weeks at 68°F. Transfer and add Yeast Energizer. 6 weeks in secondary.
Rouse the yeast occasionally, to keep it active, up until the last 4 weeks.
O.G. 1.09 - F.G. .990

I'll let you know how it tastes this Christmas.

Blue Whale Pale Ale
Style = English IPA     Batch Size = 5.0 Gal. 
Process = Extract     Contributed By: Evan Clarke

8# Alexanders Pale Malt Extract
1# 10L crystal malt
1# 30L crystal malt
1 1/4 oz. nugget hops (90 min)
1 1/4 oz. chinook hops (90 min)
3/4 oz. willamette hops (20 min)
3/4 oz. centennial hops (20 min)
1/2 oz. perle hops (20 min)
1/2 oz. chinook hops (20 min)
1/8 oz. yeast nutrient (20 min)
1/5 oz irish moss (20 min)
Yeastlab A01 (prepare starter)

dry hop in secondary:
1 3/4 oz. centennial hops
1 3/4 oz. dry oak chips

1. Bring 4 1/2 gal. water to 150 F.
2. Crush grains, place in grain bag and steep @150 F. 30 min.
3. Add malt extract and follow above boiling schedule.
4. Pitch yeast and ferment about 9 days. O.G. 1.070
5. Rack into clean carboy, add dry hops and oak chips.
6. Cold condition for 3 weeks at 40-45F.
7. Rack 1 more time to clear, hold at 45F. for 1 week.
8. Prime with 3/4 cup corn sugar and bottle. I use 1L. EZ caps and have also kegged it. It was best bottled.

Very complex hop quality!! Great color and clarity! 

St Augustine Steam
Style = California Common (Steam)     Batch Size = 12 Gal. 
Process = Mash-Single step infusion     Contributed By: Paul Martinez

16.875# Schreier 2 row pale
1.75# American Crystal 20L
.5# DWC Cara Munich
2.0# DWC Munich
4 oz Northern Brewer (whole, 60 min.)
1 oz Cascade (whole, 30 min.)
1 oz Cascade (whole, 10 min.)
1 oz Cascade (whole, 5 min.)
1 gr Gypsum
1 gr Calcium Carbonate
1 gr Calcium Chloride
Water Filtered w/ Reverse Osmosis. Brewers Resource "California Pub Ale" Yeast.
    Pitching temp for wort & yeast : 60°F

Add full grain bill to 8.25 gal of water at 164°f. Mash at 153°f for 60 min. Raise temp to 168°f for 10 min. Sparge w/ 8 gallons of 170°f water.
Note: for systems without false bottoms, start with 5.5 gal of water for the mash.

Primary: 13 days at 55° in glass.
Secondary: 22 days at 55° in glass.
Condition: In keg at 38°.

This beer won 1st place in the first round, of the 1997 AHA competition. 

Name Of Recipe
Style = Beer Style     Batch Size = In Gal. 
Process = Extract or Mash     Contributed By: Brewers Name

Ingredients, Process, Fermentation Time, Gravity, Comments.

This Page Written By Mike Mattera