DEFALCO'S AIN'T WONDER BREWSTON (APA)

A New World Pale Ale! Bright & floral in its bite & finish. Very well-balanced!
O.G. - 1.052               F.G. - 1.013
 
 
INGREDIENTS:
  • 6 lbs. light malt extract
  • 1 1/2 lb. pale malt
  • 1/2 lb. cara-pils malt
  • 1/2 lb. German medium crystal malt
  • ¼ - ⅓ oz. Nugget hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Centennial hops (finishing)
  • Yeast: Dried - 1 pkg. Safale US-05, Mangrove Jack's West Coast Ale or Danstar BRY-97 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California or California V Ale Yeast
  • 1 pkg. Bru-Vigor (yeast food, if using tap water)
  • 3/4 cup corn sugar (priming)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160° - 170° and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). Do NOT squeeze the grain bag.  As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (¼ - ⅓ oz. Nugget) and boil 45 minutes. Now add the flavoring hops (1 oz. Centennial) and boil 15 minutes. For aroma, add the finishing hops (1 oz. Centennial) and immediately turn off heat.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. It should read about 1.050 - 1.052.  Make the necessary gravity corrections for temperatures above 60° (Add .001 for every 7° above 60°F).
  6. If the temperature is less than 80°F, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110°F will most likely kill your beer yeast.
  7. For best results, ferment at 62° - 75°F.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
    FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
  9. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.017, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immedi- ately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
ALL-GRAIN RECIPE
  • 10 lb. domestic two row pale malt
  • 1/2 lb. cara-pils malt
  • 1/2 lb. German medium crystal malt
  • ¼ - ⅓ oz. Nugget hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Centennial hops (finishing)
  • 1 pkg. Burton water salts
  • Yeast: 1 pkg. Safale US-05, Mangrove Jack's West Coast Ale or Danstar BRY-97 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California or California V Ale Yeast
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure: Heat 3 1/2 gallons of water to 168o, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain. Once grain is thoroughly mixed in, cover. Check temperature after approximately five minutes, it should be about 153°, plus or minus 4°. If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix in to adjust temperature. Stir mash every 10 - 15 minutes. After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness. Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168°. Try to collect a total of at least 6 1/2 - 7 gallons. Bring to a boil for about 10 minutes, then begin adding hops as outlined above. Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S HARVEY BLOWS PALE ALE RECIPE

Light amber hue with just a touch of caramel sweetness. Nice hop bite with tons of hopflavor & aroma!
O.G. - 1.054   F.G. - 1.013
 
INGREDIENTS:
  • 6 lbs. Briess Pale Ale Dried Malt Extract
  • 1 lb. Domestic Pale Ale Malt
  • 3/4 lb. Cara-Stan Malt
  • 1/2 oz. Galaxy hops (bittering)
  • 1 oz. Citra hops (flavoring)
  • 1 oz. Citra hops (finishing)
  • 1 oz. Mosaic hops (dry hop)
  • 1/2 oz. Galaxy (dry hop)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
  • Liquid - White Labs California, California V, Burlington Ale yeast or Wyeast #1056, #1272, #1318
  • 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz. Galaxy) and boil 45 minutes. Now add the flavoring hops (1 oz. Citra) and boil 15 minutes. For aroma, add the finishing hops (1 oz. Citra) and immediately turn off heat.  Allow this to steep 10 minutes, then cool down quickly.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.054.  If not, stir vigorously and check again.
  6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.
  • 8. FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. Crush up the dry hop pellets (1 oz. Mosaic & 1/2 oz. Galaxy) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.  Transfer beer off dry hops in 5 - 7 days.
    FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets (1 oz. Mosaic & 1/2 oz. Galaxy) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 4 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
  • 9. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.017, do not bottle until you call us!
  • 10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  • 11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  • 12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
ALL-GRAIN RECIPE
  • 10 1/2 lbs. Domestic Pale Ale malt
  • 3/4 lb. Cara-Stan Malt
  • 1/2 oz. Galaxy hops (bittering)
  • 1 oz. Citra hops (flavoring)
  • 1 oz. Citra hops (finishing)
  • 1/2 oz. Galaxy  hops (dry hop)
  • 1 oz. Mosaic hops (dry hop)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
    Liquid - White Labs California, California V, Burlington Ale yeast or Wyeast #1056, #1272, #1318
  • 3/4 cup corn sugar (optional sugar for priming bottles)
Mashing Procedure: Heat 3 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice water and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S ZOMBY WOOF PALE ALE RECIPE

Intensely hopped pale ale. A real favorite with the undead. "Just about as evil as you could be!"
O.G. - 1.062   F.G. - 1.015
 
INGREDIENTS:
  • 7 lbs. light malt extract
  • 1 lbs. Two-Row Pale malt
  • 1 1/2 lb. Light Munich malt
  • 1/2 lb. Cara-Foam
  • 1/2 lb. British Medium Crystal
  • 1/2 oz. Citra hops (bittering)
  • 1 oz. Citra hops (flavoring)
  • 1 oz. Citra hops (finishing)
  • 2 oz. Citra hops (dry hop in fermenter 5 - 7 days max)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
  • Liquid -  White Labs California Ale, California V or Wyeast #1056, #1272
  • 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
 
  1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz. Citra) and boil 45 minutes. Now add the flavoring hops (1 oz. Citra) and boil 15 minutes. For aroma, add the finishing hops (1 oz. Citra) and immediately turn off heat.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.071.  If not, stir vigorously and check again.
  6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.

  8. FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.018 or less. Crush up the dry hop pellets (2 oz. Citra) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.  Transfer beer off dry hops in 5 - 7 days.
    FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets (2 oz. Citra) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 3 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.

  9. Check the specific gravity. This final gravity (F.G.) should read about 1.015 (or less). If it is more than 1.019, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
 
ALL-GRAIN RECIPE
  • 11 lbs. Two-Row Pale malt
  • 1 1/2 lb. Light Munich Malt
  • 1/2 lb. Cara-Foam malt
  • 1/2 lb. British Medium Crystal
  • 1/2 oz. Citra hops (bittering)
  • 1 oz. Citra hops (flavoring)
  • 1 oz. Citra hops (finishing)
  • 2 oz. Citra hops (dry hop in fermenter 5 - 7 days max)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
  • Liquid -  White Labs California Ale, California V or Wyeast #1056, #1272
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
Mashing Procedure: Heat 4 1/2 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice water and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S WHO FARTED ALE (MICHIGAN IPA) RECIPE

A Mid-West favorite for years, this Michigan IPA is a showcase for Centennial hops! Amber hued, with a intense citrusy hop finish.
O.G. - 1.063   F.G. - 1.016
INGREDIENTS:
  • 7 lbs. Light Malt Extract
  • 3 lbs. Domestic Pale Ale Malt
  • 1/2 lb. Cara-Stan malt
  • 1 oz. Centennial hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Centennial hops (finishing)
  • 3 1/2 oz. Centennial hops (dry hop)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
  • Liquid -  White Labs California or California V Ale yeast or Wyeast #1056, #1272
  • 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
 
  1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Centennial) and boil 45 minutes. Now add the flavoring hops (1 oz. Centennial) and boil 15 minutes. For aroma, add the finishing hops (1 oz. Centennial) and immediately turn off heat. 
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.071.  If not, stir vigorously and check again.
  6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.
  • FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. Crush up the dry hop pellets (3 1/2 oz. Centennial) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.  Transfer beer off dry hops in 5 - 7 days.
    FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets (3 1/2 oz. Centennial) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 4 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
  • Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.019, do not bottle until you call us!
  • Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  • Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  • Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
 
ALL-GRAIN RECIPE
  • 12 1/2 lbs. Domestic Two Row Malt
  • 1/2 lb. Cara-Stan malt
  • 1 oz. Centennial hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Centennial hops (finishing)
  • 3 1/2 oz. Centennial hops (dry hop)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
               Liquid -  White Labs California, or California V Ale yeast or Wyeast #1056, #1272
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
Mashing Procedure: Heat 4 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice water and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S SMART CAR IPA RECIPE

Light copper hue, medium-full body with a blast of tropical fruit hoppy goodness!  Goes down surprisingly easily!
O.G. - 1.071   F.G. - 1.016
 
INGREDIENTS:
  • 8 lbs. light malt extract
  • 2 3/4 lbs. Two-Row Pale malt
  • 1/2 lb. Cara-Stan malt
  • 1/2 oz. Columbus (CTZ) hops (bittering)
  • 1 oz. Amarillo hops (flavoring)
  • 1 oz. Simcoe hops (flavoring)
  • 1 oz. Centennial hops (finishing)
  • 1/2 oz. Mosaic hops (finishing)
  • 1 oz. Citra hops (dry hop in fermenter)
  • 1 oz. Mosaic hops (dry hop in fermenter)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid -  White Labs Burlington Ale, California Ale, California V or Wyeast #1318, #1056, #1272
  • 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
 
  1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz. Columbus/CTZ) and boil 45 minutes. Now add the flavoring hops (1 oz. each Amarillo & Simcoe) and boil 15 minutes. For aroma, add the finishing hops (1 oz. Centennial & 1/2 oz. Mosaic) and immediately turn off heat.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.071.  If not, stir vigorously and check again.
  6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.
  8. FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Crush up the dry hop pellets (1 oz. Citra & 1 oz. Mosaic) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
    FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets (1 oz. Citra) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 3 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
  9. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.019, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
 
ALL-GRAIN RECIPE
  • 14 lbs. Two-Row Pale Ale malt
  • 1/2 lb. Cara-stan malt
  • 1/2 oz. Columbus (CTZ) hops (bittering)
  • 1 oz. Amarillo hops (flavoring)
  • 1 oz. Simcoe hops (flavoring)
  • 1 oz. Centennial hops (finishing)
  • 1/2 oz. Mosaic hops (finishing)
  • 1 oz. Citra hops (dry hop in fermenter)
  • 1 oz. Mosaic hops (dry hop in fermenter)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid -  White Labs Burlington Ale, California Ale, California V or Wyeast #1318, #1056, #1272
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
Mashing Procedure: Heat 4 1/2 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice water and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S HEAVY BOPPER VERMONT HOP BOMB RECIPE

Often hazy, this  hoppy New England IPA actually has more hop flavor than hop bite.  The hop flavor is typically referred to as "juicy." Bernie likes it!
O.G. - 1.070   F.G. - 1.017
 
INGREDIENTS:
  • 7 1/2 lbs. light malt extract
  • 1 lb. Vienna malt
  • 1 lb. Domestic Two Row
  • 1/2 lb. Flaked Wheat
  • 1/2 lb. Flaked Oats
  • 1/2 oz. Galaxy hops (bittering)
  • 1/2 oz. Centennial hops (flavoring)
  • 1 oz. Mosaic hops (flavoring)
  • 1/2 oz. Centennial hops (finishing)
  • 1/2 oz. Galaxy  hops (finishing)
  • 1 oz. Citra hops (dry hop)
  • 1 oz. Mandarina Bavaria (dry hop)
  • 1 pkg. Burton Water Salts + 1/2 tsp. Calcium Chloride
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
  • Liquid -  White Labs Burlington or California V Ale yeast or Wyeast #1318, #1272
  • 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
 
  1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz. Galaxy) and boil 45 minutes. Now add the flavoring hops (1 oz. Mosaic, & 1/2 oz. Centennial) and boil 15 minutes. For aroma, add the finishing hops (1/2 oz. Galaxy & 1/2 oz. Centennial) and immediately turn off heat.  Allow this to steep 10 minutes, then cool down quickly.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.071.  If not, stir vigorously and check again.
  6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.

  8. FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. Crush up the dry hop pellets (1 oz. Citra & 1 oz. Mandarina Bavaria) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.  Transfer beer off dry hops in 5 - 7 days.
    FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets (1 oz. Citra & 1 oz. Mandarina Bavaria) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 4 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.

  9. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.019, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
 
ALL-GRAIN RECIPE
  • 11 1/2 lbs. Maris Otter Pale malt
  • 1 lb. Vienna malt
  • 1/2 lb. Flaked Wheat
  • 1/2 lb. Flaked Oats
  • 1/2 oz. Galaxy hops (bittering)
  • 1/2 oz. Centennial hops (flavoring)
  • 1 oz. Mosaic hops (flavoring)
  • 1/2 oz. Centennial hops (finishing)
  • 1/2 oz. Galaxy  hops (finishing)
  • 1 oz. Citra hops (dry hop)
  • 1 oz. Mandarina Bavaria (dry hop)
  • 1 pkg. Burton Water Salts + 1/2 tsp. Calcium Chloride
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
               Liquid -  White Labs Burlington or California V Ale yeast or Wyeast #1318, #1272
  • 3/4 cup corn sugar (optional sugar for priming bottles)
 
Mashing Procedure: Heat 4 1/4 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice water and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.
This "Midwest" style wheat ale is bursting with the citrusy punch of Amarillo hops.
O.G. - 1.056      F.G. - 1.014
 
 
INGREDIENTS:
  • 6 lbs. Wheat Malt Extract
  • 1½ lb. Two Row Malt
  • 1½ lb. Wheat Malt grain
  • ⅔ oz. Amarillo hops (Bittering)
  • ½ oz. Amarillo Hops (Flavoring)
  • ⅓+½ oz. Amarillo Hops (Finishing)
  • 1 oz. Amarillo hops (dry hop)
  • Yeast: (Dried) 1 pkg. Safale US-05 or BRY-97 or
  • (Liquid) White Labs WLP001 California Ale Yeast or Wyeast American Ale Yeast #1056
  • 1 pkg. Burton Water Salts
  • 1 pkg. Bru-Vigor (if using tap water)
  • 3/4 cup corn sugar (priming)
 
PROCEDURE:

Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.

1. In a small saucepan, bring a gallon of water to 160°-170° and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.

2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (⅔ oz. Amarillo) and boil 45 minutes. Now add the flavoring hops (½ oz. Amarillo) and boil 10 minutes. For aroma, add the finishing hops (the remains of the Amarillo hops - ⅓+½ oz.) and immediately turn off heat.

3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.

4. If using dried yeast, while the wort is cooling, rehydrate it by sprinkling into a cup of lukewarm (90° - 100°F) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.

5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60° (Add.001 for every 7°above 60°F).

6. If the temperature is less than 80° (65 - 70° is better!), pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110° will most likely kill your beer yeast.

7. For best results, ferment at 60° - 75° F.

8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.018 or less. Crush up the dry hop pellets (1 oz. Amarillo) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
FERMENTATION: Single Stage - Allow wort to ferment for 4 days. Then, crush up the dry hop pellets (
1 oz. Amarillo) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 3 - 5 more days. Assuming your fermentation lock has stopped bubbling proceed to bottling.

9. Check the specific gravity. This final gravity (F.G.) should read about 1.014 (or less). If it is more than 1.018, do not bottle until you call us!

10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.

11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about four  to six weeks and lasts several months.

12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE
  • 5½ lb. Two Row Malt 
  • 5½ lb. Wheat Malt
  • ½ lb. Rice Hulls
  • ⅔ oz. Amarillo hops (Bittering)
  • ½ oz. Amarillo Hops (Flavoring)
  • ⅓+½ oz. Amarillo Hops (Finishing)
  • 1 oz. Amarillo hops (dry hop)
  • Yeast: (Dried) 1 pkg. Safale US-05 or BRY-97 or
    (Liquid) White Labs WLP001 California Ale Yeast or Wyeast American Ale Yeast #1056
  • 1 pkg. Burton Water Salts
  • 3/4 cup corn sugar (priming)

    Mashing Procedure:
    Heat 3 gallons of water to 168°, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain. Once grain is thoroughly mixed in, cover. Check temperature after approximately five minutes, it should be about 153°, plus or minus 4°. If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix in to adjust temperature. Stir mash every 10 - 15 minutes. After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness. Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168°. Try to collect a total of at least 6 1/2 - 7 gallons. Bring to a boil for about 10 minutes, then begin adding hops as outlined above. Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.
DEFALCO'S TEXAS GRAPEFRUIT IPA RECIPE
Deep gold/light amber hue. Intense citrus character with a deceptive kick.
O.G. - 1.062   F.G. - 1.015
 
INGREDIENTS:
  • 7 lbs. light malt extract
  • 2 1/2 lbs. Two-Row Pale malt
  • 1/2 lb. Cara-Pils
  • 1 oz. Columbus/CTZ hops (bittering)
  • 1 oz. Amarillo (flavoring)
  • 1 oz. Citra hops (finishing)
  • 1 oz. Chinook hops & 1 oz. Mosaic hops (dry hop in fermenter 5 - 7 days max)
  • 1 oz. Dried Grapefruit Peel (last 5 minues of boil)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
  • Liquid -  White Labs California Ale, California V or Wyeast #1056, #1272
  • 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
  • 3/4 cup corn sugar (optional sugar for priming bottles)
  • Optional: add 1 - 4 oz. Grapefruit essence at bottling/kegging time
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
 
  1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Columbus/CTZ) and boil 45 minutes. Now add the flavoring hops (1 oz. Amarillo) and boil 10 minutes. Now add the 1 oz. of dried grapefruit peel to the kettle.  Boil another 5 minutes. For aroma, add the finishing hops (1 oz. Citra) and immediately turn off heat.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.071.  If not, stir vigorously and check again.
  6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.
  • FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.018 or less. Crush up the dry hop pellets (1 oz. Chinook & 1 oz. Mosaic) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.  Transfer beer off dry hops in 5 - 7 days.
    FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets ((1 oz. Chinook & 1 oz. Mosaic) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 3 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
  • Check the specific gravity. This final gravity (F.G.) should read about 1.015 (or less). If it is more than 1.019, do not bottle until you call us!
  • Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.  At this point, if you wish, you may add Grapefruit Essence to taste to step up the citrusy character in the finish of the beer.  Typically use runs in the 1 - 4 oz. per 5 gallon range.  Add strictly to taste.
  • Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  • Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
 
ALL-GRAIN RECIPE
  • 12 1/2 lbs. Two-Row Pale malt
  • 1/2 lb. Cara-Pils malt
  • 1 oz. Columbus/CTZ hops (bittering)
  • 1 oz. Amarillo (flavoring)
  • 1 oz. Citra hops (finishing)
  • 1 oz. Chinook hops & 1 oz. Mosaic hops (dry hop in fermenter 5 - 7 days max)
  • 1 oz. Dried Grapefruit Peel (last 5 minues of boil)
  • 1 pkg. Burton Water Salts
  • Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
    Liquid -  White Labs California Ale, California V or Wyeast #1056, #1272
  • 3/4 cup corn sugar (optional sugar for priming bottles)
  • Optional: add 1 - 4 oz. Grapefruit essence at bottling/kegging time
 
Mashing Procedure: Heat 4 1/2 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice water and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S SESSION FARMHOUSE ALE

A sessionable farmhouse ale with spicy rye notes and a unique malted oat mouthfeel.  Enjoy this one after the long days in the fields of Wallonia.
O.G. - 1.050           F.G. - 1.012

INGREDIENTS:
  • 6 lbs. light malt extract
  • 1 lb. Belgian or Dutch Pale Ale Malt
  • 1/2 lb. Golden Naked Oats
  • 1/2 lb. Belgian Cara-Munich
  • 1/2 lb. Cara-Rye malt
  • 1/4 lb. Belgian Biscuit malt
  • 1/4 lb. Belgian Aromatic malt
  • 1 oz. U.K. Fuggles hops (Bittering)
  • 1/2 oz. Styrian Golding Hops (Flavoring)
  • 1/2 oz. Styrian Golding Hops (Finishing)
  • Yeast: (Dried) 1 pkg. Belle Saison
  • (Liquid) White Labs WLP565 Belgian Saison I Ale Yeast or Wyeast #3724 Belgian Saison Yeast
  • 1 pkg. Bru-Vigor (if using tap water)
  • 3/4 cup corn sugar (priming)
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other con- tents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
1. In a small saucepan, bring a gallon of water to 160° - 170° and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.

2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stove top. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. U.K. Fuggles) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Styrian Goldings) and boil an additional 10 minutes. For aroma, add the finishing hops (1/2 oz. Styrian Goldings) and immediately turn off heat.

3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.

4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.

5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60° (Add .001 for every 7° above 60°F).

6. If the temperature is less than 80°, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110° will most likely kill your beer yeast.

7. For best results, ferment at 66° - 75°F.

8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.

9. Check the specific gravity. This final gravity (F.G.) should read about 1.012 or less. If it is more than 1.017, do not bottle until you call us!

10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.  Cap and seal.

11. Allow beer to age at room temperature for at least two weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months. Note that longer aging may result in a smoother taste.

12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE
  • 9 1/2 lbs. Belgian or Dutch Pale Ale Malt
  • 1/2 lb. Golden Naked Oats
  • 1/2 lb. Belgian Cara-Munich
  • 1/2 lb. Cara-Rye malt
  • 1/4 lb. Belgian Biscuit malt
  • 1/4 lb. Belgian Aromatic malt
  • 1 oz. U.K. Fuggles hops (Bittering)
  • 1/2 oz. Styrian Golding Hops (Flavoring)
  • 1/2 oz. Styrian Golding Hops (Finishing)
  • Yeast: (Dried) 1 pkg. Belle Saison
  • (Liquid) White Labs WLP565 Belgian Saison I Ale Yeast or Wyeast #3724 Belgian Saison Yeast
  • 3/4 cup corn sugar (priming)

Mashing Procedure: Heat 3 1/2 gallons of water to 168°, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain. Once grain is thoroughly mixed in, cover. Check temperature after approximately five minutes, it should be about 153°, plus or minus 4°. If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix in to adjust temperature. Stir mash every 10 - 15 minutes. After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness. Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168°. Try to collect a total of at least 6 1/2 - 7 gallons. Bring to a boil for about 10 minutes, then begin adding hops as outlined above. Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.
 

DEFALCO'S ST. ALMOST PUB CRAWL PALE ALE RECIPE

Yellowish gold hue. Hint of nutty sweetness balanced by hop flavor and bouquet.
 
O.G. - 1.047    F.G. - 1.012
 
INGREDIENTS:
  • 5 lbs. light malt extract
  • 2 1/2 lb. Maris Otter Pale malt
  • 1/2 lb. Golden Naked Oats
  • .8 oz. Centennial hops (bittering)
  • 1/2 oz. Amarillo hops (flavoring)
  • 1/2 oz. Galaxy hops (flavoring)
  • 1/2 oz. Amarillo hops (finishing)
  • 1/2 oz. Galaxy hops (finishing)
  • 1 pkg. Burton water salts
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California or California V Ale Yeast
  • 1 pkg. Bru-Vigor (yeast food, if using tap water)
  • 3/4 cup corn sugar (priming)
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch. If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160° - 170° and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (.8 oz. Centennial) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Amarillo & 1/2 oz. Galaxy) and boil 15 minutes. For aroma, add the finishing hops (1/2 oz. Amarillo & 1/2 oz. Galaxy) and immediately turn off heat.
  3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
  4. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we recommend using Wyeast or White Labs liquid yeast.
  5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60° (Add .001 for every 7° above 60°F).
  6. If the temperature is less than 80o, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110o will most likely kill your beer yeast.
  7. For best results, ferment at 62° - 75°F.

  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the sec- ondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
    FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.

  9. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immedi- ately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
ALL-GRAIN RECIPE
  • 7 lb. domestic two row pale malt
  • 2 1/2 lb. Maris Otter Pale malt
  • 1/2 lb. Golden Naked Oats
  • .8 oz. Centennial hops (bittering)
  • 1/2 oz. Amarillo hops (flavoring)
  • 1/2 oz. Galaxy hops (flavoring)
  • 1/2 oz. Amarillo hops (finishing)
  • 1/2 oz. Galaxy hops (finishing)
  • 1 pkg. Burton water salts
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
    Liquid - Wyeast #1056, #1272 or White Labs California or California V Ale Yeast
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure: Heat 3 1/4 gallons of water to 168°, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain. Once grain is thoroughly mixed in, cover. Check temperature after approximately five minutes, it should be about 153°, plus or minus 4°. If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix in to adjust temperature. Stir mash every 10 - 15 minutes. After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness. Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168o. Try to collect a total of at least 6 1/2 - 7 gallons. Bring to a boil for about 10 minutes, then begin adding hops as outlined above. Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.
Deep amber to light brown in hue. Biscuit/malty character!
O.G. - 1.047                    F.G. - 1.012
 
INGREDIENTS:

  • 5½ lbs. light malt extract
  • 1 lb. German Wheat Malt
  • 1½ lb. Cara-Vienne Malt
  • 1 lb. Biscuit Malt
  • ¾ oz.  Nugget (Bittering)
  • (No Flavoring or Finishing Hops
  • Yeast: Wyeast #1007 or White Labs WLP029 German Ale Yeast 
  • or 1 pkg. German Ale Yeast
  • 1 pkg. Bru-Vigor yeast food (if using tap water)
  • 3/4 cup corn sugar (priming)
 
 
PROCEDURE:
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch.  Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch.  If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.

2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (¾ oz. Nugget) and boil 60 minutes. Please note that this recipe contains no flavoring or finishing hops.  At the end of the hour boil, turn off heat.

3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath.

4. For best results, we recommend using Wyeast or White Labs liquid yeast.  If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.

5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).

6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.

7. For best results, ferment at 60º - 75ºF.

8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.

FERMENTATION: Single Stage - Allow wort to ferment for 7 days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.

9. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!

10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.

11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.

12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE
 
  • lbs. two-row pale malt
  • 1 lb. German Wheat Malt
  • 1½ lb. Cara-Vienne Malt
  • 1 lb. Biscuit Malt
  • ¾ oz.  Nugget (Bittering)
  • (No Flavoring or Finishing Hops
  • Yeast: Wyeast #1007 or White Labs WLP029 German Ale Yeast 
  • or 1 pkg. German Ale Yeast
  • 3/4 cup corn sugar (priming)
 

Mashing Procedure: Heat 3 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Be especially patient with the sparge on this recipe, as wheat malt provides none of its own husk to help out with the filtering.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then add the
¾ oz. Nugget hops.  Boil 60 minutes then cool and proceed as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

Location

(in the shopping center next door to La Michoacana - O'Reilly Auto Parts at the other end)
 9223 Stella Link
Houston TX 77025
 Phone (713)-668-9440  Phone (800)-216-2739 

 

 
STORE HOURS
Monday - Wednesday 10 - 6
Thursday & Friday 10 - 7
Saturday 10 - 5
Sunday 12 - 4