Great Recipes!

6 lbs. Wheat/Pale Malt Extract 
½ lbs. Wheat/Pale dry Malt extract
½lb. Munich malt
¼ lb. Crystal malt 40ºL
2 oz. Tettnanger leaf hops (60 minutes)
½ oz. Cascade Leaf Hops(10 minutes)

Wyeast German Ale (1007) yeast or Coopers Ale yeast
¾ cup corn sugar for priming

Original Gravity ~ 1.048					Cost:  $21.99 (Coopers)+ shipping
Terminal Gravity ~ 1.014					Cost:  $23.99 (Wyeast) +shipping
							Shipping weight:  7.5 lbs

6 lbs. Light malt Extract
1 lb. Wheat Dry malt extract
1/2 lb. Caramunich malt
1/4 lb. Chocolate malt
1 oz. Perle Leaf hops (60 min)
1 oz. Liberty leaf hops ( 20 min)
Irish Moss
Wyeast German Ale (1007) yeast or Coopers Ale dry yeast

Original Gravity ~ 1.050 					Cost:  $19.99 (Coopers)+ shipping
Terminal Gravity ~ 1.015					Cost:  $22.99 (Wyeast) +shipping
							Shipping weight: 8 lbs

5 lb Light dry malt extract
½ lb Carapils
¼ lb 10 L Crystal
1/4 lb Flaked wheat
1 tsp Irish Moss (20 min)
1 ½ oz Hersbruckers leaf hops(60 min)
½ oz   Hersbruckers leaf hops (5 min)
Nottingham Ale yeast [sub - Wyeast 1056  (American Ale)]

Original Gravity ~ 1.041				Cost:  $23.99 + shipping
Terminal Gravity ~ 1.010				Shipping weight:  7 lbs

6.5 lb Ireks Munich malt
1.75 lb Gambrinus dark Munich malt
2 lbs Ireks Pilsner malt
.5 lbs Carapils malt

3 grams Calcium Carbonate (CaCO3) in mash
1 tsp Irish Moss

1 oz Liberty leaf hops (60 min)
3/4 oz Liberty leaf hops (30 min)

2124 Bohemian Lager yeast

mash procedures:  Decoction recommended. Protein rest 126'F for 30 min, boost to 156'F
                             for 45 minutes.

Extract version: Mini-mash 1.5 lb munich malt, 1 lb dark munich, .5 lb pilsner malt. Steep carapils. Add 6 lbs light malt extract and 1/2 lb amber dry malt extract

Cost:  $22.99 + shipping
Shipping weight:  11 lbs

6 lbs light malt extract syrup
1 lb wheat/pale dry malt
½ lb 20L Crystal malt
¼ lb Caramunich
¼ lb DWC Special B

2 oz Spalt leaf hops (45 min)
1 oz Saaz leaf hops (15 min)

1 tsp Irish Moss (20 min)
Wyeast 1007 German Ale yeast [sub - Coopers Ale yeast]

1 cup light dry malt (priming)

Procedures:
1) Bring water to a boil for 5-10 minutes to precipitate out chlorine, then remove from heat.
2)   Steep grains for 15-20 min at 150-180F.  Remove and discard.
3)  Mix in malt extract syrup and dry malt extract, bring to soft boil (watch for boilover)
4)  After hot break, add Spalt hops and boil 45 minutes. Top up water periodically if necessary.
     With 15 minutes left in boil add  Saaz hop addition and irish moss. 
5)  Cool wort in pot to room temperature. Transfer to fermenter, top up to 5 gallons if necessary.
6)  Pitch yeast when temp is < 80'F         

To convert to all-grain replace malt extract with 5 lb Pilsner malt, 4 lb Munich Malt, and ¼ lb wheat malt.  Protein rest at 132F for 20 min then raise to 154F and hold for 1 hr.

Original Gravity ~ 1.050				Cost:  $26.99 + shipping
Terminal Gravity ~ 1.012				Shipping weight:  8 lbs

6 lbs light malt extract syrup
1 lbs light dry malt
1 lb wheat/pale dry malt

1 oz Cascade leaf hops (45 min)
1/2 oz Saaz leaf hops (20 min)
1/2 oz Saaz leaf hops (steep)

1 tsp Irish Moss (20 min)
Nottingham Ale yeast (10 grams)

3/4 cup corn sugar (priming)

Procedures:
1)  Bring water to a boil for 5-10 minutes to precipitate out chlorine, then remove from heat.
2)  Mix in malt extract syrup and dry malt extract, bring to soft boil (watch for boilover)
3)  After hot break, add Cascade hops and boil 45 minutes. Top up water periodically if necessary.
     With 20 minutes left in boil add 1st Saaz hop addition and irish moss. Right at end of boil add
     2nd Saaz hop addition.
4)  Cool wort in pot to room temperature. Transfer to fermenter, top up to 5 gallons if necessary.
5)  Pitch yeast when temp is  less than 80’F         

Original Gravity ~ 1.057				Cost:  $27.99 + shipping
Terminal Gravity ~ 1.015				Shipping weight:  10 lbs

6 lbs light malt extract syrup
1 1/2 lbs light dry malt extract

1 lb British 20’L Crystal malt
1/2 lb British Light Chocolate malt
1/4 lb DeWolf-Cosyns Biscuit malt

1 1/2 oz Chinook leaf hops (45 min)
1/2 oz Chinook leaf hops (10 min)
1 tsp Irish moss (20 min)

Nottingham Ale yeast (10 grams)
3/4 cup corn sugar and 3/4 oz Noirot Hazelnut extract (priming)

Procedures:
1)  Steep Crystal, Chocolate and Biscuit malts in 150-180’F brewing water (amount of 
water determined by the size of your pot) for 15-20 minutes. Then remove malts.
2)  Mix in malt extract syrup, and dry malt extract. Bring to boil, watch for boilover.
3)  After hot break, add 1st addition of Chinook hops and boil 45 minutes. Top up water 
periodically if necessary. Add Irish Moss with 20 minutes remaining in boil. Add remaining 
Chinook hops with 10 minutes remaining in boil.
4)  Cool wort in pot to room temperature. Transfer into fermenter straining out the flaked 
wheat. Aerate well, then top up to 5 gallons if necessary. 
5)  Pitch yeast when temp is less than 80’F


Original Gravity ~ 1.056			Cost:  $29.99 + shipping
						Shipping weight:  10 lbs

This beer won 3rd Place in the 1996 Novembeerfest Amateur Beer Competition


9 lbs Maris Otter pale malt
1/4 lb DWC Caravienne malt
1/4 lb flaked wheat
2 oz East Kent Golding leaf hops (60 min)
1 oz Mount Hood leaf hops (10 min)
1/2 lb brown sugar (10 min)
1 tsp Burton salts (added to mash)
1 tsp Calcium chloride (added to mash)
1 tsp Burton salts (added to sparge)
1 tsp irish moss (15 min)
Wyeast 1275 (Thames Valley)

Original Gravity ~ 1.049				Cost: $24.99 + shipping
Terminal Gravity ~ 1.010				Shipping weight: 11 lbs
Mash temp. - 150’F.				

Please note this recipe contains a live yeast culture. EBS cannot guarantee quality of 
shipped cultures. We recommend a yeast starter be done to ensure high pitching rate.

6 lbs light malt extract syrup
2 lbs light dry malt extract
1 lb Crystal malt - 20’L
1/2 lb Victory malt
2 oz Centennial leaf hops (60 min)
1 tsp. Irish moss (20 min)
1 oz Cascade leaf hops (2 min)
Nottingham Ale yeast - 10 grams
3/4 cup corn sugar (priming)

Procedures:

1) Preboil your brewing water for 5-10 minutes to precipitate out any chlorine. Remove water from heat.
2) Put Crystal and Victory malt into steeping bag, and steep in water for 15-20 minutes, stir occasionally, 
then remove.
3) Mix in light malt extract and dry malt extract, reapply heat and gently bring to boil.
4) After initial foaming add Centennial hops. With 2 min. remaining in boil add Cascade hops.
5) Cool contents of pot to 70-80’F (cool to the touch), put into fermenter, top up with additional water if 
necessary to make 5 gallons.
6) Add yeast, ferment using your preferred methods.

O.G. ~ 1.056					Cost: $23.99 
IBU ~ 65					Shipping weight: 10 lbs

6 lbs Light malt extract syrup
1 lb 40’L Crystal malt
1/2 lb Chocolate malt
1/4 lb flaked wheat
1 1/2 oz Cascade hops (60 min)
Nottingham Ale yeast
3/4 cup corn sugar (priming)

1)  Steep Crystal, Chocolate, and flaked wheat in 150-180’F brewing water (amount of 
water determined by the size of your pot) for 15-20 minutes. Then remove Crystal and 
Chocolate malts.
2)  Mix in malt extract syrup, bring to boil
3)  After hot break, add Cascade hops and boil 60 minutes. Top up water periodically if 
necessary.
4)  Cool wort in pot, transfer to fermenter straining out hops and flaked wheat.
5)  Pitch yeast when temp is less than 80’F         

Original Gravity ~ 1.042				Cost:  $21.99 + shipping
							Shipping weight:  9 lbs

6 lbs light malt extract
1 lb dark dry malt extract
1/2 lb DeWolf-Cosyns Belgian chocolate malt
1 lb 80’L Crystal malt
2 oz Black malt
1/4 lb Flaked wheat
1 1/2 oz Bramling Cross leaf hops  (60 min)
1 tsp Irish Moss (20 min)
1 oz Cascade leaf hops  (10 min)
Nottingham ale yeast (10 grams)
3/4 cup corn sugar (priming)

Procedures:
1)  Steep Crystal, Chocolate, Black malts and flaked wheat in 150-180’F brewing water (amount 
of water determined by the size of your pot) for 15-20 minutes. Then remove Crystal, Chocolate 
and Black malt.
2)  Mix in malt extract syrup, and dry malt extract. Bring to boil, watch for boilover.
3)  After hot break, add Bramling Cross hops and boil 45 minutes. Top up water periodically if 
necessary. Add Irish Moss with 20 minutes remaining in boil. Add Cascade hops with 10 minutes 
remaining in boil.
4)  Cool wort in pot to room temperature. Transfer into fermenter straining out the flaked wheat. 
Aerate well, then top up to 5 gallons if necessary. 
5)  Pitch yeast when temp is less than 80’F
         
O.G. ~ 1.050					Cost : $27.99 + shipping
						Shipping weight: 10 lbs

3.3 lb Coopers Draught Kit
4 lb Light Malt Extract
½ lb Brown Sugar
½ lb Beeston Brown Malt
½ lb 60 Crystal Malt
3 oz Smoked Peat Malt

Wyeast 1728 Scottish  Ale yeast [sub - Coopers Ale yeast]

1 cup dry malt (priming)

Procedures:
1)  Bring water to a boil for 5-10 minutes to precipitate out chlorine, then remove from heat.
2)  Steep Brown malt, crystal, and smoked peat for 15-20 min (Water temp 150-180F) Then   remove and discard.
3)  Mix in dry malt extract, bring to soft boil for 20 minutes(watch for boilover)
4)  Add Coopers Kit and Brown sugar and boil 5 additional minutes.
4)  Cool wort in pot to room temperature. Transfer to fermenter, top up to 5 gallons if necessary.
5)  Pitch yeast when temp is < 80'F         

Original Gravity ~ 1.052			Cost : $31.99 + shipping
Terminal Gravity ~ 1.015			Shipping weight: 9.5 lbs

6 lbs light malt extract syrup
1 1/2 lbs light dry malt extract
1/2 lb 60'L Crystal malt
1/4 lb Flaked wheat
1 tsp Irish Moss (20 min)
2 1/2 oz Cascade leaf hops (45 min)
1 oz Cascade leaf hops (10 min)
Wyeast 1056 (American Ale) [sub - Coopers Ale yeast]

Procedures:
1)  Steep Crystal, and flaked wheat in 150-180'F brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove Crystal malt.
2)  Mix in malt extract syrup, and dry malt extract. Bring to boil, watch for boilover.
3)  After hot break, add 1st addition of Cascade hops and boil 45 minutes. Top up water periodically if necessary. Add Irish Moss with 20 minutes remaining in boil. Add remaining Cascade hops with 10 minutes remaining in boil.
4)  Cool wort in pot to room temperature. Transfer into fermenter straining out the flaked wheat. Aerate well, then top up to 5 gallons if necessary. 
5)  Pitch yeast when temp is < 80'F
     
To convert to all-grain, sub malt extracts with 9 lbs 2-row pale malt
    
Original Gravity ~ 1.054			Cost : $29.99 + shipping
Terminal Gravity ~ 1.012-1.015			Shipping weight: 9 lbs
IBU ~ 45

6 lbs Light malt extract
1 lb Light dry malt extract
1 lb clover honey
1/2 lb Crystal malt (60'L)
1/8 lb DWC Chocolate malt
2 oz Cascade leaf hops (45 min)
1 oz Ultra leaf hops  (2 min)
4 inch Cinnamon stick  (10 min)
1/2 oz dried Ginger root  (10 min)
1 oz Curacao orange peel  (10 min)
Wyeast 1056 (American Ale) yeast [sub - Nottingham Ale yeast (10 grams)]
3/4 cup corn sugar (priming)

Procedures:
1) Steep Crystal and Chocolate malts in 150-180'F brewing water for 15-20 minutes, then remove.
2) Mix in malt extract syrup and dry malt. Bring to boil.
3) After hot break add Cascade hops and boil 45 minutes. Top up water periodically if necessary.
4) With 10 minutes remaining in boil add cinnamon, ginger, orange peel and honey.
5) With 2 minutes remaining in boil add Ultra hops.
6) After boil cool contents of pot to cool to lukewarm (80-100'F), add to carboy and top up to 5 gallons. Add yeast, attach blowoff hose or airlock. Allow to ferment.

To convert to all grain brewing substitute 9 lbs of pale malt for malt extracts. Mash at 152'F for 1.5 hours.


Original Gravity ~ 1.060			Cost : $31.99 + shipping
						Shipping weight: 9 lbs

6 lbs  M&F light malt extract syrup
1 lb Briess dark dry malt extract
1 lb   Roasted Barley (500’L)
1 lb   Flaked barley

2 oz Challenger leaf hops  (45 min)
1/2 tsp Irish Moss (20 min)

Windsor Ale yeast (10 grams)
3/4 cup corn sugar (priming)

Procedures:
1)  Steep Roasted Barley, and flaked wheat in 150-180’F brewing water (amount of water 
determined by the size of your pot) for 15-20 minutes. Then remove Roasted Barley.
2)  Mix in malt extract syrup, and dry malt extract. Bring to boil, watch for boilover.
3)  After hot break, add Challenger hops and boil 45 minutes. Top up water periodically if 
necessary. Add Irish Moss with 20 minutes remaining in boil.
4)  Cool wort in pot to room temperature. Transfer into fermenter straining out the flaked 
wheat. Aerate well, then top up to 5 gallons if necessary. 
5)  Pitch yeast when temp is less than 80’F


Original Gravity ~ 1.048				Cost:  $26.99 + shipping
							Shipping weight:  10 lbs

6 lbs M&F light malt extract
4 lbs M&F dark malt extract
1 lb 80’L Crystal malt
1 lb DWC Special B malt
1 lb DWC Chocolate malt
1 lb Roasted Barley
1 lb invert sugar

2 oz Target leaf hops (60 min)
1 oz Cascade leaf hops (60 min)
1 oz Cascade leaf hops (20 min)

Nottingham Ale yeast (15 grams)
1/2 cup corn sugar (priming)

Procedural notes:

1) Steep Crystal, Special B, Chocolate and Roasted Barley in 150’-180’F brewing water
    (amount of water determined by size of your pot) for 15-20 minutes. Then remove.
2) Mix in malt syrups and dry malt, bring to boil
3) After hot break add Northern Brewer and 1 oz Cascade hops and boil 45 minutes. 
    With 20 minutes remaining in boil add last ounce of Cascades.
4) Add invert sugar with 5 minutes remaining in boil.
5) Cool wort in pot, then transfer to fermenter, top up if necessary.
6) Pitch yeast when temp is less than 80’F

Original Gravity ~ 1.090			Cost:  $38.99 + shipping
     						Shipping weight:  17 lbs

6 lbs. M&F Dark malt extract
2  lbs Amber  dry malt extract
1/2 lb. 80L Crystal malt
1/2 lb. black patent malt

2 oz. Fuggles hops (45 minutes)
1 oz. Willamette hops (10 minutes)
1 lb Clover honey (10 minutes)
1 tsp. Irish moss (10 minutes)

Windsor Ale yeast (10 grams)
3/4 cup corn sugar (priming)
6 oz shot of espresso (added at priming)

Original Gravity ~ 1.065		Cost:  $31.99 (does not include espresso) + shipping
					Shipping weight:  12 lbs

6 lbs wheat/pale malt extract syrup
1/2 lb wheat/pale dry malt extract
1/2 lb Munich malt
3 oz Crystal malt (40L)

2 oz Tettnanger hops (60 min)
1/2 oz Cascade hops (10 min)

Nottingham Ale yeast (10 grams)
3/4 cup corn sugar (priming)

Procedures:
1)  Steep Crystal and Munich malts in 150-180’F brewing water (amount of water determined by 
the size of your pot) for 15-20 minutes. Then remove malts.
2)  Mix in malt extract syrup, and dry malt extract. Bring to boil, watch for boilover.
3)  After hot break, add Tettnanger hops and boil 45 minutes. Top up water periodically if 
necessary. Add Cascade hops with 10 minutes remaining in boil.
4)  Cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 5 
gallons if necessary. 
5)  Pitch yeast when temp is less than 80’F

Original gravity ~ 1.045				Cost:  $23.99 + shipping
							Shipping weight:  9 lbs

8 lbs Alexanders wheat/pale malt
2 oz Mount Hood leaf hops (boil)
1/2 oz Saaz leaf hops (5 min)
4 oz Lemon juice, 4 oz Lime juice (5 min)

Nottingham Ale yeast (10 grams)
3/4 cup corn sugar (priming)

Procedures:
1)  Bring water to a boil for 5-10 minutes to precipitate out chlorine, then remove from heat.
2)  Mix in malt extract syrup and bring to soft boil (watch for boilover)
3)  After hot break, add Mt Hood hops and boil 45 minutes. Top up water periodically if 
necessary. With 5 minutes left in boil add Saaz hops and lemon/lime juice.
4)  Cool wort in pot to room temperature. Transfer to fermenter, top up to 5 gallons if necessary.
5)  Pitch yeast when temp is  less than 80’F         

Original Gravity ~ 1.052		       Cost:  $27.99 (does not include lemon/lime juice) + shipping
					       Shipping weight:  10 lbs

6 lbs Wheat/Pale malt extract
1 lb 10’L Crystal malt
1 lb clover honey
1/4 lb flaked wheat
1 1/2 oz Styrian Golding leaf hops (45 min)
1 oz Liberty leaf hops (5 min)
1 tsp Irish Moss (15 min)
2 oz Raspberry fruit extract

Nottingham ale yeast (10 grams)
3/4 cup corn sugar (priming)

Procedures: 
*Steep Crystal malt 15-20 minutes at 150-180’F, then remove
*Mix in flaked wheat and malt extract, bring to boil
*Add Styrian Goldings, boil 45 min
*Add Irish Moss with 15 min remaining in boil
*Add Liberty hops and honey with 5 min remaining in boil
*Cool to fermentation temp and add yeast
*At bottling time add priming sugar and raspberry extract.

Original Gravity ~ 1.045			Cost:  $29.99 + shipping
						Shipping weight:  10 lbs

6 lbs light malt extract syrup
1 lbs rice syrup solids
1 Tbs Calcium Chloride

1 oz Styrian Goldings hops (45 minutes)
1 tsp Irish moss (20 minutes)

Nottingham Ale yeast (10 grams)
3/4 cup corn sugar (priming)

Procedures:
1)  Pre-boil your brewing water to precipitate out any chlorine.
2)  Mix in malt extract syrup, and rice syrup solids and calcium chloride. Bring to boil, 
watch for boilover.
3)  After hot break, add Styrian Golding hops and boil 45 minutes. Top up water 
periodically if necessary. Add Irish Moss with 20 minutes remaining in boil.
4)  Cool wort in pot to room temperature. Transfer into fermenter straining out the flaked 
wheat. Aerate well, then top up to 5 gallons if necessary. 
5)  Pitch yeast when temp is less than 80’F

Original Gravity ~ 1.045			Cost:  $22.99 + shipping
						Shipping weight:  9 lbs