DEFALCO'S HONEY WHEAT BEER RECIPE

Deep golden hue, a bit hazy, mild bite, fragrant finish
O.G. - 1.050         F.G. - 1.010
 
 
INGREDIENTS:
 
  • 5 lbs. wheat malt extract
  • 1/2 lb. Munich malt
  • 1/2 lb. Wheat malt
  • 1 lb. honey malt
  • 1/4 lb. Melanoidin malt
  • 2 cups (~1.5 lbs.) light honey (add to end of boil)
  • 1 oz. Tettnanger hops (bittering)
  • 1/2 oz. Tettnanger hops (flavoring)
  • no finishing hops
  • Yeast: Dried - 1 pkg. Safbrew T-58, Nottingham, or Safale US-05 ale yeast
  • Liquid - Wyeast #1007, 1056, #1272, or White Labs California, California V, or German Ale Yeast
  • 1 pkg. Bru-Vigor (yeast food, if using tap water)
  • Priming: 3/4 cup corn sugar, or 1/2 cup honey  (dissolved thoroughly in boiling water!)
 
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 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. Tettnanger) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Tettnanger) and boil 10 minutes. Turn off heat and add honey.  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.
  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 1.015 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 1.010 (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 (or honey) into a small saucepan containing a cup of boiling water. Stir to dissolve thoroughly, reheating, if necessary. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about four to six weeks and lasts several months. Please note that if you are using honey to prime the beer, it may require additional time in the bottle to fully carbonate. 
  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   
 
  • 3 lbs. Domestic Two Row
  • 4 1/2 lb. Wheat malt
  • 1/2 lb. Munich malt
  • 1 lb. honey malt
  • 1/4 lb. Melanoidin malt
  • 2 cups (~1.5 lbs.) light honey
  • 1 oz. Tettnanger hops (bittering)
  • 1/2 oz. Tettnanger hops (flavoring)
  • no finishing hops
  • Yeast: Dried - 1 pkg. Safbrew T-58, Nottingham, or Safale US-05 ale yeast
  • Liquid - Wyeast #1007, 1056, #1272, or White Labs California, California V, or German Ale Yeast
  • 1 pkg. Burton Water Salts
  • Priming: 3/4 cup corn sugar, or 1/2 cup honey  (dissolved thoroughly in boiling water!)
 
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 add the honey and 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 SMOKED PORTER RECIPE

Dark, somewhat malty, with a noticeable smoky, bacon-like finish. Strong!
O.G. - 1.068         F.G. - 1.017
 
 
INGREDIENTS:
 
  • 8 lbs. dark malt extract
  • 2 1/2 lbs. German Rauch (smoked) malt
  • 1/2 lb. chocolate malt
  • 1 oz. Perle hops (bittering)
  • 1 oz. Sterling hops (flavoring)
  • 1/2 oz. Mt. Hood hops (finishing)
  • Yeast: Dried - 1 pkg. Safale US-05 or Nottingham Ale Yeast  Liquid - Wyeast #1056, #1272 or White Labs California Ale, California V Ale 1 pkg. Bru-Vigor (yeast food, if using tap water)
  • 3/4 cup
 
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 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. Perle) and boil 45 minutes. Now add the flavoring hops (1 oz. Sterling) and boil 10 minutes. Turn off heat.  Add the finishing hops (1/2 oz. Mt. Hood) to the wort and begin to cool the wort as rapidly as possible.
  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 (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
  7. For best results, ferment at 60º - 75ºF.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.022 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 1.017 (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 (or honey) into a small saucepan containing a cup of boiling water. Stir to dissolve thoroughly, reheating, if necessary. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about four to six weeks and lasts several months. 
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE (smokier than the extract & grain version!)
 
  • 8 lbs. Domestic Two-Row malt
  • 5 1/2 lbs. German Rauch (smoked) malt
  • 1 lb. British Extra Dark Crystal malt
  • 1/2 lb. chocolate malt
  • 1 oz. Perle hops (bittering)
  • 1 oz. Sterling hops (flavoring)
  • 1/2 oz. Mt. Hood hops (finishing)
  • Yeast: Dried - 1 pkg. Safale US-05 or Nottingham Ale Yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale, California V Ale
  • 3/4 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 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes and 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 DEVIL'S DEN STRONG BELGIAN GOLDEN ALE RECIPE

Strong, yet deceptively pale in hue. Earthy overtones with a dry finish.
O.G. - 1.072               F.G. - 1.015
 
 
INGREDIENTS:
 
  • 7 lbs. light malt extract
  • 2 1/2 lbs. Belgian Pilsner malt
  • 2 oz. Belgian Aromatic malt
  • 1 1/2 oz. Styrian Golding hops (bittering)
  • 1/2 oz. Czech Saaz hops (flavoring)
  • 1/2 oz. Czech Saaz hops (finishing)
  • 1 1/2 lbs. light candy sugar (or corn/cane sugar - not included in recipe)
  • 1 pkg. Burton water salts
  • Yeast: Dried - 1 pkg. Safbrew T-58 ale yeast
  • Liquid - White Labs Belgian Golden Ale, Belgian Ale, or Wyeast #1388, #1762, #3463
  • 1 pkg. Bru-Vigor (yeast food)
  • 3/4 cup corn sugar (priming)
 
PROCEDURE:
 
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch.  Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch.  If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 1/2 oz. Styrian Golding) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Czech Saaz) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Czech Saaz) and add the 1 1/2 lb. sugar.  Now 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 65º - 75ºF.
  8. FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. 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 1.015 (or less). If it is more than 1.020, 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 eight 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
 
  • 12 1/2 lbs. Belgian Pilsner malt
  • 2 oz. Belgian Aromatic malt
  • 1 1/2 oz. Styrian Golding hops (bittering)
  • 1/2 oz. Czech Saaz hops (flavoring)
  • 1/2 oz. Czech Saaz hops (finishing)
  • 1 1/2 lbs. light candy sugar (or corn/cane sugar)
  • 1 pkg. Burton water salts
  • Yeast: Dried - 1 pkg. Safbrew T-58 ale yeast
  • Liquid - White Labs Belgian Golden Ale, Belgian Ale, or Wyeast #1388, #1762, #3463
  • 3/4 cup corn sugar (priming)
 
Mashing Procedure:
 
Heat 4 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice 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 20 minutes, then begin adding hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S BRAGGOT (HONEY ALE) RECIPE

Light amber hue, smooth malt/honey finish! Light-bodied, but deceptively strong!
O.G. - 1.065         F.G. - 1.008
 

INGREDIENTS:
  • 3 lbs. light malt extract
  • 2 lbs. British Pale Malt
  • 3/4 lb. Honey Malt
  • 5 lbs. honey
  • 1 oz. Saaz hops (bittering)
  • no flavoring or finishing hops
  • Yeast: Dried - 1 pkg. Windsor or Safale US-05 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V Ale Yeast
  • 1 pkg. Bru-Vigor (yeast food, if using tap water)
  • Priming: 1 cup corn sugar
 
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 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. Saaz) and boil 60 minutes. Now add the honey. Check temperature to ensure that the honey is pasteurized. Once the temperature reaches 180ºF, turn off heat and immediately cool.  Note there are no flavoring or 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.
  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 1.013 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 1.008 (or less). If it is more than 1.014, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar (or honey) into a small saucepan containing a cup of boiling water. Stir to dissolve thoroughly, reheating, if necessary. 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 to eight weeks and lasts several months. Please note that if you are using honey to prime the beer, it may require additional time in the bottle to fully carbonate. 
  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   
 
  • 5 1/2 lbs. British Pale malt
  • 3/4 lb. honey malt
  • 5 lbs. light honey
  • 1 oz. Saaz hops (bittering)
  • no flavoring or finishing hops
  • Yeast: Dried - 1 pkg. Windsor or Safale US-05 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V Ale Yeast
  • 1 pkg. Burton Water Salts
  • Priming: 1 cup corn sugar, or 2/3 cup honey  (dissolved thoroughly in boiling water!)
 
Mashing Procedure:
 
Heat 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 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then add the hops.  Boil 60 minutes, then turn off the heat and add the honey.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S TEXAS/BELGIAN WIT (WHITE) BEER RECIPE

Cloudy, pale yellow, effervescent, citrus/herbal overtones. Very thirst quenching!
O.G. - 1.047                  F.G. - 1.011
 

INGREDIENTS:
 
  • 6 lbs. wheat malt extract
  • 1 lb. unmalted wheat grain
  • 1/4 lb. acidulated malt
  • 1 oz. Saaz hops (bittering)
  • No flavoring or finishing hops
  • 3/4 oz. each coriander seeds & dried bitter orange peel (crush & add during last 5 min.)
  • Dried - 1 pkg. Mangrove Jack Belgian Wit or Safbrew T-58 yeast
  • Liquid - White Labs Belgian Wit or Wyeast #3944, #3942
  • 1 pkg. Bru-Vigor (yeast food)
  • 3/4 cup corn sugar (priming)
 
PROCEDURE:
 
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch.  Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch.  If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Saaz) and boil 55 minutes. Now add the crushed coriander seed and bitter orange peel and boil an additional 5 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.
  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. For best results, ferment at 65º - 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 1.011 (or less). If it is more than 1.016, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about 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
 
  • 5 lb.Belgian Pilsner or domestic two row pale malt
  • 4 lb. unmalted wheat grain
  • 1/2 lb. oatmeal
  • 1/4 lb. acidulated malt
  • 1 oz. Saaz hops (bittering)
  • No flavoring or finishing hops
  • 3/4 oz. each coriander seeds & dried bitter orange peel (crush & add during last 5 min.)
  • Dried - 1 pkg. Brewferm Wit or Safbrew T-58 yeast
  • Liquid - White Labs Belgian Wit or Wyeast #3944, #3942
  • 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 SMOOTH HONEY BROWN ALE RECIPE

Brown hue with a smooth malt/honey finish. Medium strong.
O.G. - 1.051         F.G. - 1.011
 

INGREDIENTS:
 
  • 5 lbs. amber malt extract
  • 1/4 lb. Brown malt
  • 1 lb. dark crystal malt
  • 1/2 lb. Canadian Honey malt
  • 1/4 lb. Aromatic malt
  • 1/2 lb. German Dark Munich malt
  • 2 oz. Chocolate malt
  • 2 cups (~1.5 lbs.) light honey
  • 1 1/2 oz. Mt. Hood hops (bittering)
  • 1/2 oz. Mt. Hood hops (flavoring)
  • no finishing hops
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V Ale Yeast
  • 1 pkg. Bru-Vigor (yeast food)
  • Priming: 3/4 cup brown sugar, or 1/2 cup honey  (dissolved thoroughly in boiling water!)

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 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 and honey. 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. Mt. Hood) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Mt. Hood) 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.
  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 1.011 (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 (or honey) into a small saucepan containing a cup of boiling water. Stir to dissolve thoroughly, reheating, if necessary. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about four to six weeks and lasts several months. Please note that if you are using honey to prime the beer, it may require additional time in the bottle to fully carbonate. 
  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 lb. Domestic Special Pale malt
  • 1/2 lb. Medium Crystal
  • 1 lb. dark crystal malt
  • 1/4 lb. Brown malt
  • 1/2 lb. Canadian Honey malt
  • 1/4 lb. Aromatic malt
  • 1/2 lb. German Dark Munich malt
  • 2 oz. Chocolate malt
  • 2 cups (~1.5 lbs.) light honey
  • 1 1/2 oz. Mt. Hood hops (bittering)
  • 1/2 oz. Mt. Hood hops (flavoring)
  • 1 pkg. Burton Water Salts
  • no finishing hops
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-05 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V Ale Yeast
  • Priming: 3/4 cup brown sugar, or 1/2 cup honey  (dissolved thoroughly in boiling water!)
 
Mashing Procedure:
 
Heat 3 1/2 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 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 add the honey and 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 VZ's EASY HONEY AMBER BEER RECIPE

Deep amber hue, smooth malt/honey finish!  Deceptively potent!
O.G. - 1.055         F.G. - 1.011
 
 
INGREDIENTS:
 
  • 6 1/2 lbs. light malt extract
  • 2 cups (~1.5 lbs.) light honey
  • 1 lb. Medium crystal malt
  • 1 1/2 oz. U. S. Hallertauer hops (bittering)
  • 1/2 oz. U. S. Hallertauer hops (flavoring)
  • no finishing hops
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-56 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V Ale Yeast
  • 1 pkg. Bru-Vigor (yeast food)
  • Priming: 3/4 cup corn sugar, or 1/2 cup honey  (dissolved thoroughly in boiling water!)
 
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 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 and honey. 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. Hallertauer) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer) 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.
  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 1.011 (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 (or honey) into a small saucepan containing a cup of boiling water. Stir to dissolve thoroughly, reheating, if necessary. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about four to six weeks and lasts several months. Please note that if you are using honey to prime the beer, it may require additional time in the bottle to fully carbonate. 
  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 lb. Domestic Two Row malt
  • 1 lb. Medium Crystal malt
  • 1 lb. honey malt
  • 2 cups (~1.5 lbs.) light honey
  • 1 1/2 oz. U. S. Hallertauer hops (bittering)
  • 1/2 oz. U. S. Hallertauer hops (flavoring)
  • no finishing hops
  • Yeast: Dried - 1 pkg. Nottingham or Safale US-56 ale yeast
  • Liquid - Wyeast #1056, #1272 or White Labs California Ale or California V Ale Yeast
  • 1 pkg. Burton Water Salts
  • Priming: 3/4 cup corn sugar, or 1/2 cup honey  (dissolved thoroughly in boiling water!)
 
Mashing Procedure:
 
Heat 3 1/2 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 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 add the honey and 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 BEERIAC'S A MAN FOR ALL SAISONS RECIPE

A deceptively strong, fruity/spicy ale, earthy overtones.  Slightly cloudy. Long dry finish. Note: this beer does well even at very warm temperatures.
O.G. - 1.070             F.G. - 1.014
 
 
INGREDIENTS:
 
  • 7 lbs. Light malt extract
  • 2 lbs. Belgian Pilsner malt
  • 1 lb. Belgian Cara-Pils malt
  • 4 cups corn sugar (end of boil)
  • 3/4 - 1 oz. German Perle hops (bittering)
  • 1/2 oz. Kent Golding hops (flavoring)
  • 1/2 oz. Kent Golding hops (finishing)
  • 1/2 oz. Czech Saaz hops (finishing)
  • 1 tsp. each coarse crushed Coriander & coarse crushed Sweet Orange peel (add w/finishing hops)
  • Yeast: Dried - 1 pkg. Belle de Saison ale yeast
  • Liquid - Wyeast #3724 or 3522 or White Labs Saison or Saison Yeast Blend
  • 1 pkg. Bru-Vigor (yeast food - for tap water)
  • 3/4 cup corn (or cane) sugar
 
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. For a beer this strong, a yeast starter is highly recommended.
  1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the grains 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 (3/4 - 1 oz. German Perle) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Kent Golding) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Saaz) and the crushed corinder and sweet orange peel at this point.  Turn off heat. Add the finishing hops (1/2 oz. Kent Goldings) and the 4 cups of corn sugar at this point.  Stir thoroughly to dissolve.
  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, although this beer will ferment and taste fine if fermented warmer.
  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 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 1.015 (or less). If it is more than 1.020, 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 three weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE
 
  • 12 lbs. Belgian Pale or Pilsner malt
  • 1 lb. Belgian Cara-Pils malt
  • 4 cups corn sugar (end of boil)
  • 3/4 - 1 oz. German Perle hops (bittering)
  • 1/2 oz. Kent Golding hops (flavoring)
  • 1/2 oz. Kent Golding hops (finishing)
  • 1/2 oz. Czech Saaz hops (finishing)
  • 1 tsp. each coarse crushed Coriander & coarse crushed Sweet Orange peel (add w/finishing hops)
  • Yeast: Dried - 1 pkg. Safbrew T-58 ale yeast
  • Liquid - Wyeast #3724 or 3522 or White Labs Saison or Saison Yeast Blend
  • 3/4 cup corn (or cane) sugar
 
Mashing Procedure:
 
Heat 4 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice 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.  Remember to add the coriander and orange peel with the finishing hops (as you turn off the heat).  Turn off the heat and add the four cups corn sugar.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S NED FLANDERS BROWN ALE RECIPE

It's "OKly-DOKly!"  A deep amber to light brown, slightly sour ale. Lightly hopped. Can exhibit very complex character with extensive aging. .
O.G. - 1.070                     F.G. - 1.016
 
 
INGREDIENTS:
 
  • 7 lbs. amber malt extract
  • 1/2 lb. Dark Munich
  • 3/4 lb. Cara-Munich malt
  • 1/4 lb. Special B malt
  • 1/2 lb. Aromatic malt
  • 1/2 lb. Biscuit malt
  • 1/2 lb. Acidulated malt
  • 3 oz. Carafa II malt
  • 1 lb. Dark Candi (or corn or cane) sugar (end of boil)
  • 1 oz. Kent Golding hops (bittering)
  • 1 oz. Hallertauer hops (flavoring)
  • 1 oz. oak chips at end of boil (no finishing hops)
  • Yeast: Dried - 1 pkg. Safbrew T-58 ale yeast
  • Liquid - White Labs Belgian Ale, Abbey Ale, or Belgian Ale Yeast or Wyeast #3522
  • 1 pkg. Bru-Vigor (yeast food)
  • 2/3 cup light brown sugar 
 
PROCEDURE:

Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch.  Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch.  If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
  2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Kent Golding) and boil 45 minutes. Now add the flavoring hops (1 oz. Hallertauer) and boil 10 minutes then turn off heat.  Immediately add the ounce of oak chips and dark candi/brown sugar to the kettle.
  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 65º - 75ºF.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. 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 1.020, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!
 
ALL-GRAIN RECIPE   
 
  • 10 lbs. Belgian Pale or Pilsner malt
  • 1/2 lb. Dark Munich
  • 1 lb. Cara-Munich malt
  • 1/4 lb. Special B malt
  • 1/2 lb. Aromatic malt
  • 1/2 lb. Biscuit malt
  • 1/2 lb. Acidulated malt
  • 3 oz. Carafa II malt
  • 1 lb. Dark Candi (or corn or cane) sugar (end of boil)
  • 1 oz. Kent Golding hops (bittering)
  • 1 oz. Hallertauer hops (flavoring)
  • 1 oz. oak chips at end of boil (no finishing hops)
  • Yeast: Dried - 1 pkg. Safbrew T-58 ale yeast
    •  
  • Liquid - White Labs Belgian Ale, Abbey Ale, or Belgian Ale Yeast or Wyeast #3522
  • 2/3 cup light brown sugar
 
Mashing Procedure:
 
Heat 4 gallons of water to 168º, mix in water salts and stir thoroughly, now dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice 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.  Add the ounce of oak chips and dark candi/brown sugar to the kettle at the end of the boil (no finishing hops).  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.

DEFALCO'S ROOTY-TOOTY FRESH & FRUITY ALE RECIPE

The perfect dessert beer! This has a nice expression of fruit flavors & aroma with an underlying tartness to help out with the balance.
O.G. - 1.055                    F.G. - 1.013
 

INGREDIENTS:
 
  • 6 lbs. wheat malt extract
  • 1 lb. unmalted wheat grain
  • 1 lb. domestic six row malt
  • 1/4 lbs. cara-pils malt
  • 1/4 lb. acidulated malt
  • 1 oz. Czech Saaz hops (bittering - no flavoring or finishing hops needed)
  • 3 - 4 lbs. (crushed raspberries, cherries, peaches, or blueberries - add to end of boil) or 1 can Oregon Fruit Products fruit puree (add after primary fermentation)
  • Yeast: Dried - 1 pkg. Safbrew T-58 Yeast
  • Liquid - Wyeast #3112, #3526, #1214, #1388, #1762, or White Labs Belgian Ale, Trappist or Abbey Ale Yeast.
  • ***Please note that both Wyeast & White Labs produce Sour Beer Blends which will produce an authentic lambic flavor. However, these strains will “contaminate” your plastic pails, tubing, airlocks & stoppers, so reserve them for sour beer production!***
  • 1 pkg. Bru-Vigor (yeast food)
  • 7/8 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 steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to three 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. Saaz) and boil 55 minutes. Turn off heat.  Please note that this recipe contains no flavoring or finishing hops.  If using fresh or thawed frozen fruit, add immediately to kettle.  If using one of the pasteurized Oregon Fruit purees, you may want to add this to the bottom of the secondary immediately prior to racking.  This will preserve more fruit aroma and bouquet.
  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 65º - 75ºF.
  8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.018 or less. 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 1.018, 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 three weeks before chilling. Peak flavor should be reached about eight 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
   
  • 5 lb. unmalted wheat grain
  • 5 lb. Belgian pale malt
  • 1/2 lb. rice hulls
  • 1/4 lbs. cara-pils malt
  • 1/4 - 1/2 lb. acidulated malt (less tart to more tart)
  • 1 oz. Czech Saaz hops (bittering - no flavoring or finishing hops needed)
  • 3 - 4 lbs. (crushed raspberries, cherries, peaches, or blueberries - add to end of boil) or 1 can Oregon Fruit Products fruit puree (add after primary fermentation)
  • Yeast: Dried - 1 pkg. Safbrew T-58 Yeast
  • Liquid - Wyeast #3112, #3526, #1214, #1388, #1762, or White Labs Belgian Ale, Trappist or Abbey Ale Yeast.
  • ***Please note that both Wyeast & White Labs produce Sour Beer Blends which will produce an authentic lambic flavor. However, these strains will “contaminate” your plastic pails, tubing, airlocks & stoppers, so reserve them for sour beer production!***
  • 7/8 cup corn sugar (priming)
 
Mashing Procedure:
 
Heat 3 1/2 gallons of water to 168º, and dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain.  Once grain is thoroughly mixed in, cover.  Check temperature after approximately five minutes, it should be about 153º, plus or minus 4º.  If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix in to adjust temperature.  Stir mash every 10 - 15 minutes.  After an hour of mashing, recirculate wort back through grain bed until it begin to flow relatively clear, not a lot of cloudiness.  Now you may run this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º.  Be especially patient with the sparge on this recipe, as wheat malt provides none of its own husk to help out with the filtering.  Try to collect a total of at least 6 1/2 - 7 gallons.  Bring to a boil for about 10 minutes, then begin adding the 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 WEIZENBOCK RECIPE

A dark, strong wheat beer that finishes sweet & bready.  The special wheat yeast will yield overtones of bananas & cloves.
O.G. - 1.073                 F.G. - 1.018
 
 
INGREDIENTS:
 
  • 9 lbs. wheat malt extract
  • 1 lb. Pilsner malt
  • 1 lb. wheat malt
  • 3/4 lb. German Wheat Crystal
  • 2 oz. German Chocolate Wheat
  • 3/4 oz. Perle or 1 oz. Hallertauer Tradition (bittering)
  • 1/2 oz. German Hallertauer hops (flavoring/no finish)
  • 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)
 
PROCEDURE:
 
Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the pouch.  Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch.  If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room temperature during the brew session.
  1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to three 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 (3/4 oz. Perle or 1 oz. Hallertauer Tradition) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Hallertauer) and boil 10 more minutes.  Please note that this recipe contains no 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 1.025 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 9 days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.
  9. Check the specific gravity. This final gravity (F.G.) should read about 1.018 (or less). If it is more than 1.022, do not bottle until you call us!
  10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
  11. Allow beer to age at room temperature for at least three weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
  12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

ALL-GRAIN RECIPE   
 
  • 8.5 lbs. wheat malt grain
  • 6 lbs. two-row pale or pilsner malt
  • 3/4 lb. German Wheat crystal malt
  • 3 oz. German Chocolate Wheat
  • 1/2 lb. rice hulls
  • 3/4 oz. Perle or 1 oz. Hallertauer Tradition (bittering)
  • 1/2 oz. German Hallertauer hops (flavoring/no finish)
  • 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)
 
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.  Be especially patient with the sparge on this recipe, as wheat malt provides none of its own husk to help out with the filtering.  Try to collect a total of at least 7 gallons.  Bring to a boil for about 10 minutes, then begin adding the hops as outlined above.  Please note that when using all grain recipes, your original and final gravities may vary considerably from our predicted readings.
  1. Defalco's Trappist Single
  2. Defalco's Dunkelweizen
  3. Defalco's Hefeweizen
  4. Defalco's Catcher in the Rye Pale Ale
  5. Defalco's Trappist Dubbel
  6. Defalco's Belgian Tripel