1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 1/2 oz. Northern Brewer) and boil 40 minutes. Now add the flavoring hops (1/2 oz. Northern Brewer) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Cascades) & 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. 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. 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 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 62º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 56º - 62ºF 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 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. 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!

DEFALCO'S MEXICAN CERVEZA CLARA (Light) RECIPE

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/3 oz. Clusters) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer and boil 10 minutes. For aroma, add the finishing hops (1/2 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.
4. 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. 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 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 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 1.011 or less. If it is more than 1.015, 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, 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!

DEFALCO'S BALTIC PORTER RECIPE

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. German Perle or Northern Brewer) and boil 45 minutes. Now add the flavoring hops (1 oz. Spalt or Styrian Golding) and boil 10 minutes. 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.

1. 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. For best results, we recommend using Wyeast or White Labs liquid yeast.
2. 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).
3. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
4. 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.
5. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days 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!
6. Check the specific gravity. This final gravity (F.G.) should read about 1.016 or less. If it is more than
   1.020, do not bottle until you call us!
7. 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.
8. 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.
9. 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!

DEFALCO'S DARK CERVEZA OBSCURA RECIPE

• 2 lbs. dark malt extract
• 3 lbs. amber malt extract
• 1 lb. corn syrup
• 1 lb. domestic two-row malt
• 1/2 lb. Munich Malt
• 1/2 lb. Belgian Cara-Munich malt
• 1/2 lb. flaked maize
• 2/3 oz. Perle or 1 oz. Mt. Hood hops (bittering)
• 1/2 oz. Hallertauer hops (flavoring)
• 1/2 oz. Hallertauer hops (finishing)
• Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 2 pkgs. Cooper’s Pilsner Yeast
• Liquid - (Ale Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 1 pkg. Bru-Vigor (yeast food)
• 7/8 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Mt. Hood) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer and boil 10 minutes. For aroma, add the finishing hops (1/2 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.
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 lukewarm (90º- 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. If brewing at ale temperatures, ferment at 60º - 75ºF. For cool fermentation, ferment at 50º - 56ºF.
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 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 at 60º - 75ºF 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 the same as the figure above (or less). If it is more than .005 higher than our predicted F.G., 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, 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!

• 7 lbs. domestic two row pale malt
• 1 1/2 lbs. Munich malt
• 1 lb. Belgian Cara-Munich malt
• 1 1/2 lbs. flaked maize
• 1 oz. Mt. Hood hops (bittering)
• 1/2 oz. Hallertauer hops (flavoring)
• 1/2 oz. Hallertauer hops (finishing)
• Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
• Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
• Dried - (Cool Temperatures) 2 pkgs. Cooper’s Pilsner Yeast
• Liquid - (Ale Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007
• 3/4 cup corn sugar (priming)

DEFALCO'S MEXICAN AMBER CERVEZA (XX) RECIPE

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Mt. Hood) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer) and boil 10 minutes. For aroma, add the finishing hops (1/2 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. 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. 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 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 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. 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!