Beer, Beer, beer, beer...

[Kyas Dreffen]

Are attendees of the Board, Wenches and Rogues alike, into brewing ales? I'm looking for tried and true recipies for home use. While meads and wines are cute (no offense wenches) <standing to take the abuse> I'm hoping to find a good hearty ale which might have a whollop. I'm happy to share if in the neighborhood or can lie to the postmaster.

Kyas

[Buxom Wench]

Are attendees of the Board, Wenches and Rogues alike, into brewing ales? I'm looking for tried and true recipies for home use. While meads and wines are cute (no offense wenches) <standing to take the abuse> I'm hoping to find a good hearty ale which might have a whollop. I'm happy to share if in the neighborhood or can lie to the postmaster.

Kyas
I don't have any brewing knowledge but I do have shipping knowledge (recently acquired)

DON'T ship using the USPS!!! Its a govt. agency and you can face HUGE fines if caught.
Your best bet, FEDEX or UPS but absolutely NO alcohol wording on the packaging.

[Will Knot]

From the show "Good Eats"

Recipe Summary
Difficulty: Easy
Prep Time: 1 hour
Inactive Prep Time: 24 minutes
Cook Time: 1 hour 25 minutes
Yield: 5 gallons



4 gallons plus 1 pint spring water
1 (7-pound) bag of ice
1/2 pound crystal grain, milled
7 pounds light liquid malt extract
1-ounce Cascade hops
1 3/4 ounces Kent Goldings hops
1/2 teaspoon Irish moss
1 vial British Ale yeast
3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes
Hardware:
1 large pot that will hold at least 3 gallons water
Probe thermometer
Colander
Metal mesh strainer
Cheesecloth
2 (7-gallon) fermenters, 1 with a spigot and 1 with an air lock
6 feet of plastic tubing that will fit the spigot
Bottling tube
2 cases plus a couple of bottles of 20-ounce Grolsh style bottles
Bottle brush
Long metal spoon
Unscented household bleach


It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter.
After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days.

Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days.

Open and enjoy.

[Ljnavy]

Depending on where you live you may be lucky enough to live nere a home brew store, so check out your yellow pages under brewing supplies. If not, the web has wonderful brew supply shops that can ship multiple ways to brew beer. Most of the places that deal with home brewing are more than willing to give info on this hobby.

as for recipes....the clone brews series have wounderful recipes for kit or whole grain brewing. they are printed by storey books and are called Clone Brews by tess & mark szamatulski and North American Clone Brews by scott r. russell.

if u need more info let me know and ill try to help.

[Margaret]

We have not done any brewing here in a long while - the kid toys have sort of overrun our brew space! :lol:

I will see if I can dig up the formulas though, I *think* we may have had one for dark beer.

I know my friends did. I will see if they still do.

[Buxom Wench]

Just found some info in a recently acquired book.

Quoted from book:

"If you are dedicated to putting on an authentically medieval feast and have some extra time on your hands, you might want to consider brewing your own ale, mead, or wine. The most accessible and most authentically medieval recipe book for brewing is unquestionably A Sip through Time, by Cindy Renfrow. You should be able to order it through your local store by giving them the ISBN number 0-9628598-3-4."

Here's what I found on the web:

(at Amazon)

A sip through time: A collection of old brewing recipes (Paperback)
by Cindy Renfrow
average customer review: (2)
Usually ships in 2 to 4 weeks
Eligible for FREE Super Saver Shipping on orders over $25. Details

Bee Culture
If you are a maker of any of these brews, this book should be in your library. And if you're not, you will be after reading it. Read More $18.00
1 used & new from $18.00

[Emma]

You should ask Peter, he brews beer at home, not being a beer drinker I can't attest to his skill but everyone else seems to really enjoy it.

I do love him telling people about his "Zeus beer" with a head so big a woman could jump out of it... I think he was experimenting with adding honey to it.


~Emma