North American Clone Brews: Homebrew Recipes for Your Favorite American & Canadian BeersGo on a tasting tour and sample the best 150 beers in North America — without ever leaving home! Scott R. Russell shows you how to brew in your own kitchen clones of Moosehead Lager from Maine, St. Ambroise Stout from Quebec, Honey Weizen from Oregon, and all of your other favorites. Each recipe uses only basic brewing equipment and comes with partial-mash, all-extract, and all-grain instructions. Expand your brewing repertoire while enjoying the greatest beers on the continent. Cheers! |
From inside the book
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Page 15
... crystal malt 8 oz. (227g) Munich malt 8 oz. (227g) black patent malt Add to liquor and steep at 152°F (67°C) for 90 minutes. Sparge with 2 gallons (9.5 L) water at 168°F (76°C). Add to runnings: 31⁄2 lb. (1.6 kg) unhopped, dark dry malt ...
... crystal malt 8 oz. (227g) Munich malt 8 oz. (227g) black patent malt Add to liquor and steep at 152°F (67°C) for 90 minutes. Sparge with 2 gallons (9.5 L) water at 168°F (76°C). Add to runnings: 31⁄2 lb. (1.6 kg) unhopped, dark dry malt ...
Page 16
... malt. Alternate. Methods. 12 oz. (340 g) dark (120°L) crystal malt 4 oz. (113 g) chocolate malt All-extract: Omit pale malt 1 lb. (454 g) flaked oats 8 oz. (227g) roasted barley Add to liquor and steep at 152°F (67°C) for 90 minutes ...
... malt. Alternate. Methods. 12 oz. (340 g) dark (120°L) crystal malt 4 oz. (113 g) chocolate malt All-extract: Omit pale malt 1 lb. (454 g) flaked oats 8 oz. (227g) roasted barley Add to liquor and steep at 152°F (67°C) for 90 minutes ...
Page 17
... malt 11⁄4 lb. (567 g) light (20°L) crystal malt Add to liquor and steep at 152°F (67°C) for 90 minutes. Sparge with 3 gallons (11 L) water at 168°F (76°C). Add to runnings: 7 lb. (3.2 kg) unhopped, light malt extract syrup 8 oz. (227g) ...
... malt 11⁄4 lb. (567 g) light (20°L) crystal malt Add to liquor and steep at 152°F (67°C) for 90 minutes. Sparge with 3 gallons (11 L) water at 168°F (76°C). Add to runnings: 7 lb. (3.2 kg) unhopped, light malt extract syrup 8 oz. (227g) ...
Page 18
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Page 19
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Other editions - View all
North American Clone Brews: Homebrew Recipes for Your Favorite American ... Scott R. Russell No preview available - 2000 |
North American Clone Brews: Homebrew Recipes for Your Favorite American ... Scott R. Russell No preview available - 2000 |
Common terms and phrases
45 minutes 90 minutes Add to liquor Add to runnings All-grain beer beginning of boil Boil 15 Boil 30 minutes Bottle and age Brewing condition cool 50–55°F Cool to 68°F crystal malt directions from beginning DME and proceed dry malt extract Ferment at 68°F fermenter and condition Final gravity Follow directions gallons 11 gallons 20 gallons 20 L gallons 7.6 gallons 9.5 gallons 9.5 L Hallertau Heat 1 gallons hops Boil 30 IBU Alternate Methods increase DME lager malt liquor and steep main recipe malt 1 lb malt 8 oz malt extract Bottle malt extract DME malt extract syrup mild ale Omit first DME Original gravity pale dry malt preboiled water recipe in 21⁄2 reducing wort volume remove from heat secondary fermenter Serve at 50°F Sparge with 33⁄4 steep at 152°F traditional pint glass transfer to secondary unhopped volume to 51⁄4 water at 168°F water to 164°F weeks