Our Texas Brown Ale taken to its illogical, absurd extreme! Strong, dark, hoppy!
O.G. - 1.075      F.G. - 1.019
 
INGREDIENTS:

  • 9 lbs. amber malt extract
  • 1 lb. domestic special pale malt
  • 1 lb. medium crystal malt
  • 1/2 lb. dark crystal malt
  • 1/4 lb. Biscuit malt
  • 1/4 lb. Aromatic malt
  • 1/4 lb. chocolate malt
  • 1 oz. Citra hops (bittering)
  • 1 oz. Amarillo hops (flavoring)
  • 1 oz.  El Dorado hops (finishing)
  • 1 oz. Centennial hops (dry hop)
  • 1 pkg. Burton water salts
  • Yeast: White Labs WLP001 California Ale Yeast or Wyeast #1056
  • or 1 pkg. Safale US-05 or BRY-97 Dried 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 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. Citra) and boil 45 minutes. Now add the flavoring hops (1 oz. Amarillo) and boil 10 minutes. For aroma, add the finishing hops (1 oz. El Dorado) 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 1.025 or less. Crush up the dry hop pellets (1 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.

FERMENTATION: Single Stage - Allow wort to ferment for 4 days. Then, crush up the dry hop pellets (
1 oz. Centennial) 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 1.019 (or less). If it is more than 1.023, 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

  • 13½ lb. domestic special pale (pale ale) malt
  • 1 lb. medium crystal malt
  • 1/2 lb. dark crystal malt
  • 1/4 lb. Biscuit malt
  • 1/4 lb. Aromatic malt
  • 1/4 lb. chocolate malt
  • 1 oz. Citra hops (bittering)
  • 1 oz. Amarillo hops (flavoring)
  • 1 oz.  El Dorado hops (finishing)
  • 1 oz. Centennial hops (dry hop)
  • 1 pkg. Burton water salts
  • Yeast: White Labs WLP001 California Ale Yeast or Wyeast #1056
    or
    1 pkg. Safale US-05 or BRY-97 Dried Ale Yeast
  • 3/4 cup corn sugar (priming) 

Mashing Procedure:
Heat 5  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 7 gallons. Bring to a boil for about 20 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 gold/light amber hue. A shot of citrus hops with a modest alcohol content. Take two in the evening for relaxation!
O.G. - 1.047      F.G. - 1.012
 
 
INGREDIENTS:
 
  • 6 lbs. light malt extract
  • 1 lb. Two Row Malt
  • 1/2 lb. British Medium Crystal
  • 1/2 oz. Simcoe hops (Bittering)
  • 1/2 oz. Simcoe Hops (Flavoring)
  • 1 oz. Mosaic Hops (Finishing)
  • 1 oz. Centennial hops (dry hop)
  • Yeast: White Labs WLP001 California Ale Yeast or Wyeast #1056
  • or 1 pkg. Safale US-05 or BRY-97 Dried Ale Yeast
  • 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 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. Simcoe) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Simcoe) and boil 10 minutes. For aroma, add the finishing hops (1 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. 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. 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.
FERMENTATION: Single Stage - Allow wort to ferment for 4 days. Then, crush up the dry hop pellets (
1 oz. Centennial) 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 1.012 (or less). If it is more than 1.016, 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

  • 9 lbs. Two-Row Pale malt
  • 1/2 lb. British Medium Crystal
  • 1/2 oz. Simcoe hops (Bittering)
  • 1/2 oz. Simcoe Hops (Flavoring)
  • 1 oz. Mosaic Hops (Finishing)
  • 1 oz. Centennial hops (dry hop)
  • Yeast: White Labs WLP001 California Ale Yeast or Wyeast #1056
  • or 1 pkg. Safale US-05 or BRY-97 Dried Ale Yeast
  • 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 RANGER IPA (INDIA PALE ALE) RECIPE

Deep gold/light amber hue. A citrus hop bomb! Kicking your ass in a cold-blooded fashion!
O.G. - 1.063          F.G. - 1.015
 
INGREDIENTS:
 
  • 7 lbs. Light malt extract
  • 1 lb. Light Munich Malt
  • 1 1/2 lbs. Domestic Two Row Pale Malt
  • 1/2 lb. British Light Crystal Malt
  • 1/4 lb. Cara-Stan Malt
  • 1 oz. Columbus hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Cascades hops (finishing)
  • 1 oz. Simcoe hops (dry hop)
  • 1 pkg. Safale US-05 ale yeast (or White Labs California Ale or California V Ale or Wyeast #1056 American Ale Yeast or #1272 American Ale II)
  • 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. Do NOT squeeze the bag!  You'll wring out undesirable flavors in addition to whatever you were hoping to get.  Bring the grain tea 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) and boil 45 minutes. Now add the flavoring hops (1 oz. Centennial) and boil 10 minutes. For aroma, add the finishing hops (1 oz. Cascades) 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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).  Your Original Gravity (O.G.) should be about 1.061, corrected for temperature.
  6. If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may also want to add the package of Bru-Vigor, as well. Now, place the lid on the fermenter and snap it into place. Fill your airlock halfway full of water and carefully insert it into the rubber grommet on the lid.  Please note 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 1.016 or less. Crush up the Simcoe hop pellets 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 Simcoe hop pellets into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 - 7 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 1/2 lbs. Domestic Two Row Malt
  • 1 lb. Light Munich Malt
  • 1/2 lb. British Light Crystal Malt
  • 1/4 lb. Cara-Stan Malt
  • 1 oz. Columbus hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Cascades hops (finishing)
  • 1 oz. Simcoe hops (dry hop)
  • 1 pkg. Safale US-05 ale yeast (or White Labs California Ale or California V Ale or Wyeast #1056 American Ale Yeast or #1272 American Ale II)
  • 1 pkg. Burton Water Salts
  • 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 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.
 

OLE YELLER ROSE IPA

A "smash" IPA, meaning single malt and single hop. The hop being the new and very unique mosaic hop. Very pale in color and notes of tropical fruits and flowers from the hops.
O.G. - 1.068          F.G. - 1.014
 
 
INGREDIENTS:
  • 7½ lbs. Light malt extract
  • 3 lbs. German or Belgian Pilsner Malt
  • 1 oz. Mosaic hops (bittering)
  • ¾ oz. Mosaic hops (flavoring)
  • 1 oz. Mosaic hops (finishing)
  • 1¼ oz. Mosaic hops (dry hop)
  • 1 pkg. Safale US-05 ale yeast (or White Labs California Ale or California V Ale or Wyeast #1056
  • American Ale Yeast or #1272 American Ale II)
  • 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. Do NOT squeeze the bag!  You'll wring out undesirable flavors in addition to whatever you were hoping to get.  Bring the grain tea 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.Mosaic ) and boil 45 minutes. Now add the flavoring hops (¾ oz. Mosaic) and boil 10 minutes. For aroma, add the finishing hops (1 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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).  Your Original Gravity (O.G.) should be about 1.068, corrected for temperature.
6. If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may also want to add the package of Bru-Vigor, as well. Now, place the lid on the fermenter and snap it into place. Fill your airlock halfway full of water and carefully insert it into the rubber grommet on the lid.  Please note 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 1.016 or less. Crush up the Simcoe hop pellets 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 Simcoe hop pellets into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 - 7 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
 
  • 14 lbs. Belgian Pilsner Malt
  • 1 oz. Mosaic hops (bittering)
  • ¾ oz. Mosaic hops (flavoring)
  • 1 oz. Mosaic hops (finishing)
  • 1¼ oz. Mosaic hops (dry hop)
  • 1 pkg. Safale US-05 ale yeast (or White Labs California Ale or California V Ale or Wyeast #1056
  • American Ale Yeast or #1272 American Ale II)
  • 1 pkg. Burton Water Salts
  • 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 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 SCOTTISH WEE HEAVY SCOTCH BARLEYWINE RECIPE

Deep amber to light brown in hue. Very strong & malty.
O.G. - 1.084      F.G. - 1.020
 
INGREDIENTS:
 
  • 10 lbs. amber malt extract
  • 1 1/4 lbs. British Pale Ale malt (Golden Promise or Maris Otter)
  • 1/2 lb. Cara-pils malt
  • 1 lb. Medium Crystal malt
  • 2 oz. Roast barley
  • 1 oz. Target or Northdown hops (bittering)
  • 1/2 oz. U.K. Fuggles or Willamettes hops (flavoring)
  • 1/2 oz. U.K. Fuggles or Willamettes hops (finishing)
  • 1 lb. turbinado sugar (end of boil)
  • 1 pkg. Burton water salts
  • Yeast:  Dried - 1 pkg. Windsor or Safale S-04 ale yeast
  • Liquid - White Labs Edinburgh or English Ale Yeast or Wyeast #1728 Scottish or #1968 ESB Yeast
  • 1 pkg. Bru-Vigor (yeast food if using tap water)
  • 2/3 cup turbinado 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 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. Target or Northdown) and boil 45 minutes. Now add the flavoring hops (1/2 oz. U.K. Fuggles or Willamettes) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. U.K. Fuggles or Willamettes) 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. 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 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 1.025 or less. 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 1.020 (or less). If it is more than 1.024, 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 two months  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 malt
  • 1/2 lb.British Dark Crystal malt
  • 1 lb. British Medium Crystal malt
  • 2 oz. Roast barley
  • 1 oz. Target or Northdown hops (bittering)
  • 1/2 oz. U.K. Fuggles or Willamettes hops (flavoring)
  • 1/2 oz. U.K. Fuggles or Willamettes hops (finishing)
  • 1 lb. turbinado sugar (end of boil)
  • 1 pkg. Burton water salts
  • Yeast:  Dried - 1 pkg. Windsor or Safale S-04 ale yeast
  • Liquid - White Labs Edinburgh or English Ale Yeast or Wyeast #1728 Scottish or #1968 ESB Yeast
  • 2/3 cup turbinado sugar (priming)
 
Mashing Procedure:
Heat 4 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 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 IMPERIAL CREAM ALE RECIPE

Golden hue with a real kick. Modest hop bite. Don’t let the pale color fool you!
O.G. - 1.074       F.G. - 1.017


INGREDIENTS:

 

  • 6 lbs. light malt extract
  • 3 lbs. Brewery Grade Corn Syrup
  • 2 lbs. Domestic Two Row Malt
  • 1/4 lb. German Light Crystal
  • 1 oz. Glacier hops (bittering)
  • 1/2 oz. U.S. Tettnanger hops (flavoring)
  • 1/2 oz. U.S.Tettnanger hops (finishing)
  • 1 pkg. Safale US-05 or Nottingham Ale Yeast or White Labs WLP080 Cream Ale, WLP001 California Ale  or Wyeast #1056 American Ale Yeast
  • 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 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.Glacier) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (
1/2 oz. Tettnanger) and immediately turn off heat.
  • 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.
For best results, we recommend White Labs or Wyeast liquid yeast strains. If using dried yeast, rehydrate by sprinkling 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.
  • 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).  Your Original Gravity (O.G.) should be about 1.074, corrected for temperature.
  • If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may want to add the package of Bru-Vigor, as well.  Now place the lid over the fermenter and snap into place.  Fill the fermentation lock halfway full of water and carefully insert into the rubber grommet on the lid. 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.
  • For best results, ferment at 60° - 75°F.
  • 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. 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 -10 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 about1.017 (or less). If it is more than 1.021, 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.
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.
  • 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. Domestic Two Row Malt
    • 4 lbs. Flaked Maize
    • 1/4 lb. German Light Crystal
    • 1 oz. Glacier hops (bittering)
    • 1/2 oz. U.S. Tettnanger hops (flavoring)
    • 1/2 oz. U.S.Tettnanger hops (finishing)
    • 1 pkg. Safale US-05 or Nottingham Ale Yeast or White Labs WLP080 Cream Ale, WLP001 California Ale  or Wyeast #1056 American Ale Yeast
    • 1 pkg. Burton Water Salts
    • 3/4 cup corn sugar (priming)

Mashing Procedure:
 
      Heat 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 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 BUXOM BLONDE ALE RECIPE

Golden hue, medium-full body, with a toasty sweetness in the finish.  Mild hop bite.
O.G. - 1.052       F.G. - 1.013

INGREDIENTS:

 

  • 5 lbs. light malt extract
  • 1 lb. domestic special pale (pale ale) malt
  • 2 lbs. Vienna malt
  • 1/2 oz. Sterling hops (bittering)
  • 1/2 oz. Halleratuer Saphir hops (flavoring)
  • 1/2 oz. Hallertauer Saphir hops (finishing)
  • 1 pkg. Burton water salts
  • Yeast:  Dried -1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid - White Labs California or German Ale Yeast or Wyeast #1056, #1007
  • 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 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 (1/2 oz. Sterling) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer Saphir) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Hallertauer Saphir) 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. 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 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. 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 about1.013 (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

 

  • 8 1/2 lbs. domestic two row pale malt
  • 2 lbs. Vienna malt
  • 1/2 oz. Sterling hops (bittering)
  • 1/2 oz. Halleratuer Saphir hops (flavoring)
  • 1/2 oz. Hallertauer Saphir hops (finishing)
  • 1 pkg. Burton water salts
  • Yeast:  Dried -1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid - White Labs California or German Ale Yeast or Wyeast #1056, #1007
  • 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 BETTER RED THAN DEAD IMPERIAL RED ALE RECIPE

Ruby-Colored hue with a real kick. Hoppy, yet surprisingly smooth!
O.G. - 1.080 F.G. - 1.020
 
INGREDIENTS:
 
  • 9 lbs. light malt extract
  • 3 lbs. Domestic Special Pale Malt
  • 1 lb. British Cara-Stan Crystal
  • 2 oz. Chocolate Malt
  • 1 oz. Columbus hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Cascades hops (finishing)
  • 1 oz. Cascades hops (dry hop)
  • Yeast: Safale US-05 or BRY-97 Ale or White Labs WLP001 California Ale, WLP051 California V Ale Yeast  or Wyeast #1056 American Ale Yeast
  • 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. Do NOT squeeze the bag!  You'll wring out undesirable flavors in addition to whatever you were hoping to get.  Bring the grain tea 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) and boil 45 minutes. Now add the flavoring hops (1 oz. Centennial) and boil 10 minutes. For aroma, add the finishing hops (1 oz. Cascades) 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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).  Your Original Gravity (O.G.) should be about 1.080, corrected for temperature.
  6. If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may also want to add the package of Bru-Vigor, as well. Now, place the lid on the fermenter and snap it into place. Fill your airlock halfway full of water and carefully insert it into the rubber grommet on the lid.  Please note 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 1.025 or less. Crush up the Cascades dry hop pellets 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 Cascades dry hop pellets into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 - 7 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 1.020 (or less). If it is more than 1.024, 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
 
  • 16 lbs. Domestic Pale Ale Malt
  • 1 lb. British Cara-Stan Crystal
  • 2 oz. Chocolate Malt
  • 1 oz. Columbus hops (bittering)
  • 1 oz. Centennial hops (flavoring)
  • 1 oz. Cascades hops (finishing)
  • 1 oz. Cascades hops (dry hop)
  • Yeast: Safale US-05 or BRY-97 Ale or White Labs WLP001 California Ale, WLP051 California V Ale Yeast  or Wyeast #1056 American Ale Yeast
  • 1 pkg. Burton Water Salts
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure: Heat 4 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 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 PEDRO THE WELDER IMPERIAL IPA RECIPE

Deep gold hue. Deceptively strong with a massive hop punch & finish.  Finishes very dry.
O.G. - 1.070      F.G. - 1.014
 
INGREDIENTS:
 
  • 8 lbs. Light malt extract
  • 2 lbs. Domestic Pale Ale Malt
  • 6 oz. British Cara-Stan
  • 6 oz. British Cara-Pils
  • 2 cups Corn Sugar (add to end of boil)
  • 3 1/4 oz. Columbus hops (bittering #1 - 45 min)
  • 3/4 oz. Columbus hops (bittering #2 - 15 min)
  • 1 oz. Simcoe (flavoring #3 - 30 min)
  • 1 oz. Centennial or similar hops (finishing #4)
  • 2 oz. Simcoe (finishing #4)
  • 1 oz. Columbus hops (dry hop #5)*
  • 1 oz. Centennial or similar hops (dry hop #5)*
  • 1 oz. Simcoe hops (dry hop #5)*
  • 1 pkg. Safale US-05 or Nottingham Ale Yeast (or White Labs WLP001 California Ale Yeast or Wyeast #1056 American Ale Yeast)
  • 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 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 approximately half of the 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 (3 1/4 oz. Columbus) and boil 45 minutes. Now add the second bittering hop addition (3/4 oz. Columbus) and boil another 15 minutes. Now add the flavoring hops (1 oz. Simcoe) and boil an additional 15 minutes.  Add the remaining malt extract and boil an additional 15 minutes. For aroma, add the finishing hops (2 oz. Simcoe & 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. To do this, sprinkle the yeast into a cup of luke- warm (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 tempera- tures 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 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. each of Columbus, Centennial, & Simcoe!) 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 5 days. Then, crush up the dry hop pellets(1 oz. each of Columbus, Centennial, & Simcoe!)into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 5 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 1.014 (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 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
 
  • 13 lbs. Domestic Two-Row Pale Malt
  • 6 oz. British Cara-Stan
  • 6 oz. British Cara-Pils
  • 2 cups Corn Sugar (add to end of boil)
  • 3 1/4 oz. Columbus hops (bittering #1 - 45 min)
  • 3/4 oz. Columbus hops (bittering #2 - 15 min)
  • 1 oz. Simcoe (flavoring #3 - 30 min)
  • 1 oz. Centennial or similar hops (finishing #4)
  • 2 oz. Simcoe (finishing #4)
  • 1 oz. Columbus hops (dry hop #5)*
  • 1 oz. Centennial or similar hops (dry hop #5)*
  • 1 oz. Simcoe hops (dry hop #5)*
  • 1 pkg. Safale US-05 or Nottingham Ale Yeast (or White Labs WLP001 California Ale Yeast or Wyeast #1056 American Ale Yeast)
  • 1 pkg. Burton Water Salts
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure:
Heat 4 3/4 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 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 CLETUS SPUCKLER TOOTHLESS RyePA RECIPE

Deep ruby, almost brown hue. Strong, a little roasty & yet, very smooth!  You’re so smart!
O.G. - 1.061          F.G. - 1.015
 
INGREDIENTS:
 
  • 7 lbs. Light malt extract
  • 1 1/2 lbs. Two Row Malt
  • 3/4 lb. German Rye Malt
  • 3/4 lb. British Medium Crystal
  • 1 1/2 oz. Chocolate Malt
  • 3/4 oz. Warrior hops (bittering)
  • 3/4 oz. Chinook Hops (Flavoring - last 15 min.)
  • 1/4 oz. Magnum Hops (Finishing - last 5 minutes)
  • Dry Hop: 1 oz. Chinook + ½ oz. Citra + ½ oz. Magnum
  • 1 pkg. Safale US-05 or BRY-97 Ale Yeast or White Labs WLP001 California Ale Yeast or Wyeast #1056 American Ale Yeast
  • 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. Do NOT squeeze the bag!  You'll wring out undesirable flavors in addition to whatever you were hoping to get.  Bring the grain tea 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 (3/4 oz. Warrior) and boil 45 minutes. Now add the flavoring hops (3/4 oz. Chinook) and boil 10 minutes. For aroma, add the finishing hops (1/4 oz. Magnum) 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. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of luke- warm (90°-100°F) 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 60° (Add.001 for every 7° above 60°F).  Your Original Gravity (O.G.) should be about 1.061, corrected for temperature
  6. If the temperature is less than 80° (70° is better!), pour the yeast into the wort.  If using tap water, you may also want to add the package of Bru-Vigor, as well. Now, place the lid on the fermenter and snap it into place. Fill your airlock halfway full of water and carefully insert it into the rubber grommet on the lid.  Please note 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 1.016 or less. Crush up the dry hop pellets (1 oz. Chinook + ½ oz. Citra + ½ oz. Magnum) 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. Chinook + ½ oz. Citra + ½ oz. Magnum) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in. Allow to ferment and settle 4 - 7 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 1/2 lbs. Domestic Two Row Malt
  • 3/4 lb. German Rye Malt
  • 3/4 lb. British Medium Crystal
  • 1 1/2 oz. Chocolate Malt
  • 3/4 oz. Warrior hops (bittering)
  • 3/4 oz. Chinook Hops (Flavoring - last 15 min.)
  • 1/4 oz. Magnum Hops (Finishing - last 5 minutes)
  • Dry Hop: 1 oz. Chinook + ½ oz. Citra + ½ oz. Magnum
  • 1 pkg. Safale US-05 or BRY-97 Ale Yeast or White Labs WLP001 California Ale Yeast or Wyeast #1056 American Ale Yeast
  • 1 pkg. Burton Water Salts
  • 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 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 BLACK CRACK IMPERIAL STOUT RECIPE

Deep brown hue. Strong, a little roasty &, yet, dangerously smooth!
O.G. - 1.075                    F.G. - 1.018
INGREDIENTS:
 
  • 4 1/2 lbs. dark malt extract
  • 4 1/2 lbs. light malt extract
  • 1 lb. British Brown Malt
  • 1 lb. Domestic Brown Roast Barley
  • 1/2 lb. Oatmeal
  • 1/2 lb. Wheat Malt
  • 2 oz. Sterling hops (boil 60 min)
  • No Flavoring Hops
  • No Finishing Hops
  • 1 pkg. Safale US-05 or Nottingham Ale Yeast (or White Labs WLP001 California Ale Yeast / Wyeast #1056 American Ale 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 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 (2 oz. Sterling) and boil 60 minutes. Now turn off heat.  Not this recipe has neither flavoring nor finishing hops.  It is a one hop addition only recipe.
  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. 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).
  6. If the temperature is less than 80º, 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 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 1.025 or less.  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 1.018 (or less). If it is more than 1.022, 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
 
  • 13 lbs. Domestic Special Pale (pale ale) Malt
  • 1 lb. British Brown Malt
  • 1 lb. Domestic Brown Roast Barley
  • 1/2 lb. Oatmeal
  • 1/2 lb. Wheat Malt
  • 2 oz. Sterling hops (boil 60 min)
  • No Flavoring Hops
  • No Finish Hops
  • 1 pkg. Safale US-05 or Nottingham Ale Yeast (or White Labs WLP001 California Ale Yeast / Wyeast #1056 American Ale Yeast)
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure: Heat 4 3/4 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 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.