• 5 1/2 lbs. wheat malt extract
• 1/2 lb. dark malt extract
• 1 lb. wheat malt grain
• 1 lb. two-row pale malt
• 1/2 lb. German Wheat crystal malt
• 2 oz. German Chocolate Wheat
• 1 oz. Hallertau Tradition hops (bittering)
• Yeast: Dried - 1 pkg. Munich or Safbrew WB-06 yeast
• Liquid - White Labs Hefeweizen or Hefeweizen IV or Wyeast #3068, #3056, #3333
• 1 pkg. Bru-Vigor (yeast food)
• 3/4 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. Hallertau Tradition) and boil 60 minutes. Please note that this recipe contains no flavoring or finishing hops.  At the end of the hour boil, turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath.
4. For best results, we recommend using Wyeast or White Labs liquid yeast.  If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment at 60º - 75ºF.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.017, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 6 lbs. wheat malt grain
• 4 lbs. two-row pale malt
• 3/4 lb. German Wheat crystal malt
• 3 oz. German Chocolate Wheat
• 1/2 lb. rice hulls
• 1 oz. Hallertau Tradition hops (bittering)
• Yeast: Dried - 1 pkg. Munich or Safbrew WB-06 yeast
• Liquid - White Labs Hefeweizen or Hefeweizen IV or Wyeast #3068, #3056, #3333
• 3/4 cup corn sugar or 1 1/4 cups dried malt extract (priming)

• 6 lbs. Old Bavarian Munich Blend
• 2 lbs. Wheat malt extract
• 1 lb. Belgian amber or dark candi (or brown) sugar or syrup (add to end of boil) (Not included in price)
• 1 lb. Belgian Cara-Vienne malt
• 1 lb. Belgian Cara-Munich malt
• 1/2 oz. German Northern Brewer or Perle hops (bittering)
• 1 oz. Hallertauer hops (flavoring - no finishing hops)
• 1 pkgs. Safbrew T-58 Yeast (or Wyeast#1214, #1388, #1762 or White Labs Trappist or Abbey)
• 1 pkg. Bru-Vigor (yeast food, if using tap water)
• 2/3 cup brown sugar (priming)

1. In a small saucepan, bring a gallon of water to 160° - 170° and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1/2 oz. German Northern Brewer or Perle) and boil 45 minutes. Now add the flavoring hops (1 oz. Hallertauer) and boil 10 minutes. Now immediately turn off heat and add the pound of sugar. Note this recipe contains no finishing hops.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
4. For best results, we recommend using Wyeast or White Labs liquid yeast. If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60° (Add .001 for every 7o above 60°F).
6. If the temperature is less than 80°, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110° will most likely kill your beer yeast.
7. For best results, ferment at 65° - 75°F.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with boiled-cooled water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.014 (or less). If it is more than 1.018, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 9 lbs. Belgian Pale Malt
• 1 lb. Munich malt
• 1 lb. Wheat malt
• 3/4 lb. Belgian Cara-Vienne malt
• 3/4 lb. Belgian Cara-Munich malt
• 1/4 lb. Biscuit malt
• 1/4 lb. Aromatic malt
• 1 lb. dark candy (or brown) sugar (add to end of boil) (Not included in price)
• 1/2 oz. German Northern Brewer or Perle hops (bittering)
• 1 oz. Hallertauer hops (flavoring - no finishing hops)
• 1 pkgs. Safbrew T-58 Yeast (or Wyeast#1214, #1388, #1762 or White Labs Trappist or Abbey) 2/3 cup brown sugar (priming)

DEFALCO'S HEFEWEIZEN (WHEAT BEER) RECIPE

• 6 lbs. wheat malt extract
• 1/2 lb. wheat malt grain
• 1/2 lb. two-row pale malt
• 1/4 lb. cara-pils malt
• 1 oz. Hallertauer hops (bitter)
• No flavoring or finishing hops!
• Yeast: Dried - 1 pkg. Munich or Safbrew WB-06 yeast
• Liquid - White Labs Hefeweizen or Hefeweizen IV or Wyeast #3068, #3056, #3333
• 1 pkg. Bru-Vigor (yeast food)
• 3/4 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. Hallertauer) and boil 60 minutes. Please note that this recipe contains no flavoring or finishing hops.  At the end of the hour boil, turn off heat.
3. . To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath.
4. For best results, we recommend using Wyeast or White Labs liquid yeast.  If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment at 60º - 75ºF.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 6 lb. wheat malt grain
• 4 lb. two-row pale malt
• 1/4 lb. cara-pils malt
• 1/2 lb. rice hulls
• 1 oz. Hallertauer hops (bitter)
• No flavoring or finishing hops!
• Yeast: Dried - 1 pkg. Munich or Safbrew WB-06 yeast
• Liquid - White Labs Hefeweizen or Hefeweizen IV or Wyeast #3068, #3056, #3333
• 3/4 cup corn sugar or 1 1/4 cups dried malt extract (priming)

DEFALCO'S  BELGIAN TRIPEL RECIPE

• 2 lbs. Old Bavarian Munich Blend
• 6 lbs. light malt extract
• 1/2 lb. Cara-pils malt
• 2 lbs. Belgian pilsner malt
• 1 oz. Hallertauer Tradition hops (bittering)
• 1 oz. Fuggles hops (flavoring)
• 1/2 oz. Czech Saaz hops (finishing)
• 1 lb. white (or light candy) sugar (end of boil)
• 1 pkg. Safbrew T-58 Yeast (Wyeast #1214, #1388, #1762, or White Labs Trappist/Abbey Ale Yeast)
• 1 pkg. Bru-Vigor (yeast food)
• 2/3 cup white sugar

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. Hallertauer Tradition) and boil 45 minutes. Now add the flavoring hops (1 oz. Fuggles) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Saaz) and immediately turn off heat. Add the pound of white or light candi sugar at this point.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the cooling bath.
4. For best results, we recommend using Wyeast or White Labs liquid yeast. If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment at 60º - 75ºF.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.022 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.022, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 12 lbs. Belgian Pale or Pilsner malt
• 1 lb. Light Munich Malt
• 1/2 lb. Belgian Cara-pils malt
• 1 oz. Hallertauer Tradition hops (bittering)
• 1 oz. Fuggles hops (flavoring)
• 1/2 oz. Czech Saaz hops (finishing)
• 1 lb. white (or light candy) sugar (end of boil)
• 1 pkg. Burton Water Salts
• 1 pkg. Safbrew T-58 Yeast (Wyeast #1214, #1388, #1762, or White Labs Trappist/Abbey Ale Yeast)
• 2/3 cup white sugar (priming)

• 2 1/2 lbs. light malt extract
• 3 lbs. amber malt extract
• 1 1/2 lb. Domestic Two Row malt
• 1 1/2 lb. Malted Rye
• 1 oz. Perle hops (bittering)
• 1/2 oz. Mt. Hood or Liberty hops (flavoring)
• 1/2 oz. Mt. Hood or Liberty hops (finishing)
• 1 pkg. water salts
• Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
• Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V
• 1 pkg. Bru-Vigor (yeast food)
• 3/4 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.  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 stove top. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Perle) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Mt. Hood or Liberty) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Mt. Hood or Liberty) 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 you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. . Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment at 63º - 75ºF.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
   FERMENTATION: Single Stage - Allow wort to ferment for 7 days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.013 (or less). If it is more than 1.017, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 8 lb. Domestic Two Row malt
• 3/4 lb. Medium Crystal malt
• 3 lb. Malted Rye
• 1 oz. Perle hops (bittering)
• 1/2 oz. Mt. Hood hops (flavoring)
• 1/2 oz. Mt. Hood hops (finishing)
• 1 pkg. water salts
• Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
• Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V
• 3/4 cup corn sugar (priming)