Recipes of the Month

Cream Ale
OG 1.048  FG  1.009

6# GW NW Pale Malt
1# Vienna
1# Flaked Corn
2 oz. Acidulated Malt

1 oz  Summer                         60 min
  
California Lager



2.5 g gypsum and 2.5 g calcium chloride in mash and sparge water.                   Mash 150°             Ferment 64°

Extract – 6.6# light liquid malt extract



 
Session Pale Ale
OG 1.054  FG  1.009

                  8# GW NW Pale Malt
                  1# Vienna
                  8 oz. Caramel Pilsner
                  3 oz. Acidulated Malt

                  1 oz  Centennial                                     15 min
                  1 oz  Amarillo                         20 min steep >190°
                  1 oz  Citra                                 Dry hop 5 days   
                 
                  Any American ale yeast


 
2.5 g gypsum and 2.5 g calcium chloride in mash and sparge water.                   Mash 152°             Ferment 67°

Extract – 6.6# light liquid malt extract
                    1# light dry malt extract



West Coast IPA
OG 1.063  FG  1.009

                  10#         GW Premium 2 row
                  2#            Vienna
                  8 oz.        Chit Malt (Dextrine)
                  4 oz.       Acidulated Malt

                  .5 oz.       Columbus               60 min
                  1 oz.        Simcoe                     10 min                    
                  1 oz.        Centennial            10 min
                  1 oz.        Citra                          20 min steep >190°
                  1 oz.        Centennial            20 min steep >190°
                  .5 oz.       Columbus               Dry hop 5 days
                  2oz.         Cascade                                     Dry hop 5 days
                 
                  Any American ale yeast

2.5 g gypsum and 2.5 g calcium chloride in mash and sparge water.                   Mash 152°             Ferment 67°

Extract – 6.6# light liquid malt extract
                    3# light dry mat extract

 
Juicy IPA
OG 1.063  FG  1.009

                  10#         GW NW Pale Malt
                  2#            Flaked Oats
                  8 oz.        Caramel Pilsner
                  4 oz.        Acidulated Malt

                  2 oz.        Mosaic                      10 min                    
                  1 oz.        Citra                          10 min
                  2 oz.        Citra                          20 min steep >190°
                  1 oz.        Mosaic                      20 min steep >190°
                  2 oz.        Citra                          Dry hop 5 days
                  1 oz.        Mosaic                      Dry hop 5 days
                 
                  London Ale III or Vermont Ale

2.5 g gypsum and 7.5 g calcium chloride in mash and sparge water.                   Mash 152°             Ferment 67°

Extract – 6.6# light liquid malt extract
                    3# light dry mat extract
 

 
Belgian Dry Hopped Saison
OG 1.054  FG  1.010
                 
                  9# Maris Otter
                  1# Torrified Wheat
                  3 oz. Acidulated Malt
                 

                 
                  1 oz.  Nelson Sauvin           10 min
                  1 oz.  Nelson Sauvin           0 min
                  1 oz.  Mosaic                            Dry hop 5 days
                 
                  French Saison or any Farmhouse yeast



2.5 g gypsum and 2.5 g calcium chloride in mash and sparge water.                   Mash 150°             Ferment 68° - 70°

Extract – 6.6# light liquid malt extract
                    1# light dry malt extract



Belgian Wit
OG 1.054  FG  1.008

                  5# Maris Otter
                  4# Wheat Malt
                  8 oz. Aromatic
                  4 oz.  Torrified Wheat (double crushed)
                  3 oz. Acidulated Malt
                 

                  1 oz.  Sterling                         60 min
                  .5 oz. Coriander Seed         5 min
                  1 oz. Sweet Orange Peel   5 min
                  1 oz. Amarillo                         20 min steep >190°
                 
                  Belgian Wit Yeast


2.5 g gypsum and 5 g calcium chloride in mash and sparge water.     Mash 152°             Ferment 67°

Extract – 6# wheat dry malt extract
                    1# Torrified Wheat
 
 
 
Belgian Session Ale
OG 1.048  FG  1.009

                  6# Pilsner
                  1# Vienna
                  8 oz.  Aromatic Malt
                  1# Flaked Wheat
                  2 oz. Acidulated Malt

                  1 oz.  Summer                        60 min  

                 
                  T-58 or Abbey Ale Yeast



2.5 g gypsum and 2.5 g calcium chloride in mash and sparge water.                   Mash 150°             Ferment 67°

Extract – 6.6# light liquid malt extract