FRITZ'S FEST BIER LAGER

Deep golden hue, effervescent, malty sweet, low hop bite & flavor. Deceptive kick!
O.G. - 1.058                    F.G. - 1.015
  • 6 lbs. Pilsner malt extract
  • 3 lb. German Light Munich malt
  • 1/4 lb. German Melanoidin malt
  • ¾ oz. German Perle or Northern Brewer hops (bittering)
  • 1 oz. Hallertauer hops (flavoring - no finishing hops)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale K-97 German Ale Yeast
  • Liquid Yeast - Wyeast #1007 or White Labs German Ale, or Dusseldorf Alt Yeast
  • Lager Fermentation (45 - 55°F) Dried Yeast - 1 pkg. Mangrove Jack Bavarian Lager yeast
  • Liquid Yeast - Wyeast #2308, #2206, or #2124, or White Labs South German Lager, Bock, or German Lager)
  • 1 pkg. Bru-Vigor (optional yeast food for tap water)
  • 3/4 cup corn sugar (optional sugar for bottle 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 calcium chloride salts 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 this mixture to a boil.
  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. German Perle or Northern Brewer hops) and boil 45 minutes. Now add the flavoring hops (1 oz. German Hallertau hops) and boil 10 minutes. Turn off heat.  Note: there are no finishing hops in this 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. Repeat, if necessary.
  4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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.
  9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
  10. 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!
  11. 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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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.
  12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
  13. 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 lbs. German Pilsner malt
  • 3 lbs. German Light Munich malt
  • 1/4 lb. German Melanoidin malt
  • 3/4 oz. German Perle or Northern Brewer hops (bittering)
  • 1 oz. German Hallertauer hops (flavoring - no finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs South German Lager, German Lager, or Pilsner
  • 3/4 cup corn sugar (priming)
Mashing Procedure:
Heat 3½ 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 2º. 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.

HARVEY HELL-ES LAGER

Golden hue, effervescent, malty sweet, low hop bite & flavor
O.G. - 1.052                    F.G. - 1.013
 INGREDIENTS
  • 4 lbs. Briess Pilsner Dried Malt Extract
  • 3¾ lb. German Munich malt
  • ¼ lb. German Melanoidin malt
  • ⅔ - 1 oz. German Perle hops (bittering - about 5 HBU's)
  • 1 oz. Hersbrucker hops (flavoring - no finishing hops)
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. K-97 German Ale Yeast or Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
  • Lager Fermentation (45 - 55°F) Dried Yeast - 1 pkg. Mangrove Jack Bohemian Lager or Danstar Diamond Lager yeast
  • Liquid Yeast - Wyeast #2206, #2308, or #2124 or White Labs South German Lager, German Lager, or Bock)
  • 1 pkg. Bru-Vigor (optional yeast food for tap water)
  • 3/4 cup corn sugar (optional sugar for bottle 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 calcium chloride salts 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 this mixture to a boil.
  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. Perle hops) and boil 45 minutes. Now add the flavoring hops (1 oz. German Hersbrucker hops) and boil 10 minutes. Turn off heat.  Note: there are no finishing hops in this 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. Repeat, if necessary.
  4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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).  Your Original Specific Gravity should be about 1.052.
  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. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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.
  9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
  10. 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!
  11. 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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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.
  12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
  13. 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
  • 6¼ lbs. German Pilsner malt
  • 4 lbs. German Light Munich malt
  • ¼ lb. German Melanoidin malt
  • ⅔ - 1 oz. Perle hops (bittering)
  • 1 oz. German Hersbrucker hops (flavoring - no finishing)
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
  • Lager Fermentation (45 - 55°F) Dried Yeast - 1 pkg. Mangrove Jack Bohemian Lager or Danstar Diamond Lager yeast
  •      Liquid Yeast - Wyeast #2206, #2308, or #2124 or White Labs South German Lager, German Lager, or Bock
  • 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. 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 GERMAN SCHWARZ (BLACK) LAGER RECIPE

As close as you will likely come to a German porter. Very dark lager w/ slight roastiness.
O.G. - 1.049           F.G. - 1.012
 
INCREDENTS:
 
  • 2 lbs. Old Bavarian Munich Blend
  • 4 lbs. light malt extract
  • 1 1/2 lbs. German Pilsner malt
  • 4 oz. German carafa malt
  • 3/4 lb. German dark crystal malt
  • 3/4 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir Hops (bittering)
  • 1/2 oz. Hallertauer or Tettnanger hops (flavoring)
  • 1/2 oz. Hallertauer or Tettnanger hops (finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • - Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 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 calcium chloride salts 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 this mixture to a boil.
  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. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir Hops) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer or Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Hallertauer or Tettnanger) 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. Repeat, if necessary.
  4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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.
  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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. 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
 
  • 9 1/2 lbs. German Pilsner malt
  • 4 oz. German carafa malt
  • 3/4 lb. German dark crystal malt
  • 3/4 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir Hops (bittering)
  • 1/2 oz. German Hallertauer hops (flavoring)
  • 1/2 oz. German Hallertauer hops (finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • - Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 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. 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 SGT. SCHULTZ GERMAN PILSNER RECIPE

Light Gold color with a crisp hop bite. Drink four of these & you’ll know nothing!
O.G. - 1.0501      F.G. - 1.013
 
INGREDIENTS
 
  • 5 lbs. Light malt extract
  • 3 lbs. German Pilsner Malt
  • 1/4 lb. Melanoidin Malt
  • 1 oz. German Perle hops (bittering)
  • 1 oz.  German Tettnanger hops (flavoring)
  • 1 oz. Hallertauer hops (finishing)
  • For warm fermentation: 1 pkg. K-97 or Safale US-05  Ale Yeast or White Labs WLP0029 German Ale Yeast or Wyeast #1007 German Ale Yeast)
  • For cool fermentation: 1 pkg. Brewferm Dried Lager Yeast or Wyeast Munich #2308, Bohemian #2124, or White Labs German Lager, or Pilsner)
  • 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. Both Wyeast and White Labs would benefit from the use of a yeast starter if using lager yeast at cool fermentation temperatures.
  1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts 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 this mixture to a boil.
  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. German Perle) and boil 45 minutes. Now add the flavoring hops (1 oz. German Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (1 oz. Hallertauer) 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. Repeat, if necessary.
  4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it by sprinkling 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 (70° is better!), pour the yeast into the wort.  Place the lid over the fermenter and snap it into place.  Fill the fermentation lock halfway full of water and carefully insert it 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 110º will most likely kill your beer yeast.
  7. If fermenting at ale temperatures, ferment at 60º - 75ºF.
  8. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation once visible signs of fermentation are apparent.
  9. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (3 - 5 days for ale, 7 - 10 days or even longer for lager) 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 - 10 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
  10. 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!
  11. 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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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.
  12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
  13. 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 lbs. German Pilsner Malt
  • 1/4 lb. Melanoidin Malt
  • 1 oz. German Perle hops (bittering)
  • 1 oz.  German Tettnanger hops (flavoring)
  • 1 oz. Hallertauer hops (finishing)
  • For warm fermentation: 1 pkg. K-97 or Safale US-05  Ale Yeast or White Labs WLP0029 German Ale Yeast or Wyeast #1007 German Ale Yeast)
  • For cool fermentation: 1 pkg. Brewferm Dried Lager Yeast or Wyeast Munich #2308, Bohemian #2124, or White Labs German Lager, or Pilsner)
  • 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. 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 RAUCH (SMOKED) BEER RECIPE

A dark, spicy lager with a dare-we-say "bacon-like,"  smoky finish.
O.G. - 1.054     F.G. - 1.013
 
  • 5 lbs. light malt extract
  • 1 lb. Old Bavarian Munich Blend extract
  • 2 1/2 lbs. German Rauch (smoked) malt
  • 1/2 lb. German dark crystal malt
  • 2 oz. German carafa malt
  • 2/3 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir hops (bittering)
  • 1/2 oz. Hallertauer or Tettnanger hops (flavoring)
  • 1/2 oz. Hallertauer or Tettnanger hops (finishing)
  • 1/2 tsp. calcium chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 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 calcium chloride salts 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 this mixture to a boil.
  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 (2/3 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir Hops) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer or Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Hallertauer or Tettnanger) 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. Repeat, if necessary.
  4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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. Single Stage fermentation is not recommended for cool fermentation!
  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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. 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
 
  • 1/2 lb. Melanoidin malt
  • 4 lbs. Munich malt
  • 6 1/2 lbs. German Rauch (smoked) malt
  • 1/2 lb. German dark crystal malt
  • 2 oz. German carafa malt
  • 2/3 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir hops (bittering)
  • 1/2 oz. Hallertauer or Tettnanger hops (flavoring)
  • 1/2 oz. Hallertauer or Tettnanger hops (finishing)
  • 1/2 tsp. calcium chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • - Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 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. 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.

SON OF SAM NEW ENGLAND LAGER

Hard to pin down. . .a bit deep in hue for a pilsner, & not dark or malty/rich enough for an Octoberfest
O.G.- 1.048                 F.G.- 1.012
 
  • 6 lbs. light malt extract
  • 1 lb. German light Munich malt
  • 1/2 lb. German melanoidin malt
  • 1/2 lb. Belgian cara-pils
  • 1/4 lb. Belgian cara-vienne
  • 1/2 tsp. calcium chloride
  • 1 1/2 oz. German Tettnanger hops (bittering)
  • 1/2 oz. German Hallertau hops (flavoring)
  • 1/2 oz. German Hallertau hops (finishing)
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007, #1338 or White Labs German Ale, European Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 1 pkg. Bru-Vigor (optional 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 calcium chloride salts 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 this mixture to a boil.
  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 1/2 oz. Tettnanger hops) and boil 45 minutes. Now add the flavoring hops (1/2 oz. German Hallertau hops) and boil 10 minutes. Now add the finishing hops (1/2 oz. German Hallertau hops), 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. Repeat, if necessary.
  4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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.
  9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
  10. 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!
  11. 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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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.
  12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
  13. 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 lbs. Domestic Pilsner or regular two-row malt
  • 1 lb. German light Munich malt
  • 1/2 lb. German melanoidin malt
  • 1/2 lb. Belgian cara-pils
  • 1/4 lb. Belgian cara-vienne
  • 1/2 tsp. calcium chloride
  • 1 1/2 oz. Tettnanger hops (bittering)
  • 1/2 oz. German Hallertau hops (flavoring)
  • 1/2 oz. German Hallertau hops (finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007, #1338 or White Labs German Ale, European Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure:
 
Heat 11 quarts (just under 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. 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 SIMILAR TO THE LAGER RECIPE

Light amber hue, w/a crisp, but not aggressive bite. Nice malt/hop balance!
O.G.- 1.050                 F.G.- 1.012
 
INCREDIENTS:
 
  • 5 1/2 lbs. Light malt extract
  • 1 1/2 lbs. Vienna Malt
  • 6 oz. Honey Malt
  • 1/2 lb. German Light Crystal Malt
  • 1/2 oz. Magnum hops (bittering)
  • 1 oz.  Tettnanger hops (flavoring)
  • 1 oz. Hallertauer Mittelfrueh or Hersbrucker hops (finishing)
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 or Nottingham ale yeast
  • Liquid Yeast - Wyeast #1007, #1338 or White Labs German Ale, European Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 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 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts 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 this mixture to a boil.
  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. Magnum hops) and boil 45 minutes. Now add the flavoring hops (1 oz. Tettnang hops) and boil 10 minutes. Now add the finishing hops (1 oz. Hallertau Mittelfrueh or Hersbrucker hops), 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. Repeat, if necessary.
  4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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. Single Stage fermentation is not recommended for cool fermentation!
  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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. 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
  • 1 1/2 lbs. Vienna Malt
  • 6 oz. Honey Malt
  • 1/2 lb. German Light Crystal Malt
  • 1/2 oz. Magnum hops (bittering)
  • 1 oz.  Tettnanger hops (flavoring)
  • 1 oz. Hallertauer Mittelfrueh or Hersbrucker hops (finishing)
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 or Nottingham ale yeast
  • Liquid Yeast - Wyeast #1007, #1338 or White Labs German Ale, European Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure:
 
Heat 11 quarts (just under 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. 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.

MUNICH DUNKEL (DARK) LAGER

A smooth, dark, malty brew with toasty caramel overtones
O.G. - 1.053         F.G. - 1.013
 
 
  • 4 lbs. Old Bavarian Munich Blend
  • 2 lbs. amber malt extract
  • 1 lbs. German Pilsner malt
  • 1 lb. German Munich malt
  • 1/2 lb. German dark crystal malt
  • 1/4 lb. German medium crystal malt
  • 1/4 lb. German Melanoidin malt
  • 1/2 oz. German Perle or Northern Brewer hops (bittering)
  • 1 oz. German Hallertauer hops (flavoring - no finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. German Ale Yeast or Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
  • Lager Fermentation (45 - 55°F) Dried Yeast - 1 pkg. Mangrove Jack Bohemian Lager yeast
  • Liquid Yeast - Wyeast #2308, #2206, or #2124, or White Labs South German Lager, German Lager, or Pilsner)
  • 1 pkg. Bru-Vigor (optional yeast food for tap water)
  • 3/4 cup corn sugar (optional sugar for bottle 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 calcium chloride salts 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 this mixture to a boil.
    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. German Northern Brewer or Perle hops) and boil 45 minutes. Now add the flavoring hops (1 oz. German Hallertau hops) and boil 10 minutes. Turn off heat.  Note: there are no finishing hops in this 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. Repeat, if necessary.
    4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
    8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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. Single Stage fermentation is not recommended for cool fermentation!
  1. 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!
  2. 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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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.
  3. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
  4. 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
 
  • 3 lbs. German Pilsner malt
  • 7 lbs. German Dark Munich malt
  • 1/2 lb. German dark crystal malt
  • 1/4 lb. German medium crystal malt
  • 1/2 lb. German Melanoidin malt
  • 2 oz. Carafa II
  • 3/4 oz. German Northern Brewer or Perle hops (bittering)
  • 1 oz. German Hallertauer hops (flavoring - no finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1338, #1007 or White Labs European Ale, German Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs South German Lager, German Lager, or Pilsner
  • 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. 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 VIENNA AMBER LAGER RECIPE

An amber lager, similar to Oktoberfest, yet drier with less malty-sweet finish
O.G. - 1.050       F.G. - 1.012
 
INCRIDENTS:
 
  • 5 1/2  lbs. light malt extract
  • 2 lb. German Vienna malt
  • 1/2 lb. German medium crystal malt
  • 1/4 lb. Belgian Special B  malt
  • 1/4 lb. German Melanoidin  malt
  • 1 oz. German Carafa malt
  • 2/3 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir hops (bittering)
  • 1/2 oz. Hallertauer or Tettnanger hops (flavoring)
  • 1/2 oz. Hallertauer or Tettnanger hops (finishing)
  • 1/2 tsp. calcium chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
  • 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 calcium chloride salts 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 this mixture to a boil.
  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 (2/3 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir Hops) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer or Tettnanger) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Hallertauer or Tettnanger) 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. Repeat, if necessary.
  4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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. Single Stage fermentation is not recommended for cool fermentation!
  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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. 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
 
  • 4 lbs. German Pilsner malt
  • 5 lbs. German Vienna malt
  • 1/2 lb. German medium crystal malt
  • 1/4 lb. Belgian Special B  malt
  • 1/4 lb. German Melanoidin  malt
  • 1 oz. German Carafa malt
  • 2/3 oz. Perle or German Northern Brewer or 1 oz. Hallertauer Tradition or Saphir hops (bittering)
  • 1/2 oz. Hallertauer or Tettnanger hops (flavoring)
  • 1/2 oz. Hallertauer or Tettnanger hops (finishing)
  • 1/2 tsp. calcium chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • - Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White
  • Labs German Lager, South German Lager, or Pilsner
  • 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. 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.

MAYBOCK

Deep golden hue, very malty & strong. Exceptionally smooth!
O.G. - 1.066            F.G. - 1.016
 
  • 4 lbs. Old Bavarian Munich Blend
  • 4 lbs. light malt extract
  • 1 lb. German Pilsner malt
  • 1 lb. German Munich malt
  • 1/2 lb. German light crystal (Cara-Foam) malt
  • 1/2 lb. German Melanoidin malt
  • 1 oz. German Northern Brewer or Perle hops (bittering)
  • 1 oz. Hallertauer or Tettnanger hops (flavoring - no finishing)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White
  • Labs German Lager, South German Lager, or Pilsner 
  • 1 pkg. Bru-Vigor (yeast food)
  • 5/8 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 calcium chloride salts 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 this mixture to a boil.
  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. Perle or German Northern Brewer) and boil 45 minutes. Now add the flavoring hops (1 oz. Hallertauer or Tettnanger) and boil 10 minutes. There are no aroma/finishing hops in this recipe.  Simply turn off heat at the end of this last 10 minutes of boiling. 
  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. Repeat, if necessary.
  4. For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, 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 (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. FERMENTATION TEMPERATURES: If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) 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.
  9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
  10. Check the specific gravity. This final gravity (F.G.) should read about 1.017 (or less). If it is more than 1.022, do not bottle until you call us!
  11. 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. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  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.
  12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
  13. 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
 
  • 3 lbs. German Pilsner malt
  • 10 lbs. German Light Munich malt
  • 1/2 lb. German Melanoidin malt
  • 1/2 lb. German light crystal (Cara-Foam) malt
  • 1 oz. Perle or German Northern Brewer or 1 1/2 oz. Hallertauer Tradition or Saphir hops (bittering)
  • 1 oz. German Hallertauer or Tettnanger hops (flavoring - no finishing hops)
  • 1/2 tsp. Calcium Chloride water salts
  • Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
  • Liquid Yeast - Wyeast #1007 or White Labs German Ale, European Ale, or California Ale
  • Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White
  • Labs German Lager, South German Lager, or Pilsner
  • 5/8 cup corn sugar (priming)
 
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 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 7 gallons. Bring to a boil for about 30 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.

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