Adam's Homebrew Recipes

Tetanus Ale

• 6.6 lb. cans Munton's Unhopped Amber Malt Extract
• Bittering Hops: 2 oz Cascade, 5% (60 mins)
• Finishing Hops: 1/2 oz Cascade, 5% (10 mins)
• 1 packet Munton's ale yeast

Hard Cider #1

• 5 Gallons pasteurized, sugar-free, preservative-free apple juice
• 1 can apple juice concentrate
• 5 cinnamon sticks (boil)
• 5 cinnamon sticks (secondary fermentation)
• 2 tablespoons cloves (boil)
• 2 lb. dark brown sugar
• 3/4 lb. light brown sugar
• 5 teaspoons yeast nutrient
• 2 packets Pasteur dry Champagne yeast
• 1 liter blackberry liqueur

Chocolate Goat Scrotum Ale

• ~5lb. dark malt extract
• 1 lb. crystal malt
• 1/4 lb. black patent
• 1/4 lb. roasted barley
• 1 oz Northern Brewer hops @ 8% (60 mins)
• 1/2 oz Tettnanger hops @ 5.4% (60 mins)
• 1/4 oz Tettnanger hops @ 5.4% (2 mins)
• 1 cup dark brown sugar
• 1 cup blackstrap molasses
• 6 oz. unsweetened baker's chocolate
• ~1 lb. corn sugar
• 2 tsp. gypsum
• 2 tsp. yeast nutrients
• 2 packages Munton's ale yeast

Lonely Bachelor Beer

• 6.6 lbs. light malt extract
• 1 lb. clover honey
• 1/2 lb. crystal malt
• 1/8 lb. black patent
• 1 2/3 oz. Cascade hops @ 6% (60 mins)
• 1/2 oz. Saaz hops @ 3.5% (2 mins)
• 1 oz. grated fresh ginger root
• 3 tsp. ground cinnamon
• zest of 5 small oranges
• 2 tsp. yeast nutrients
• 2 packages Munton's dry ale yeast

• Steep grain until water is boiling, then remove. Add ginger, cinnamon and orange zest with 10 mins left in boil.
• Sean's favorite!

Weizenhosen

• 6.6 lb. 55/45 wheat/barley extract
• 2/3 lb. clover honey
• 1/2 lb. crystal malt
• 2 oz. Hallertau hops @ 4% (60 mins)
• 1/4 oz. Tettnanger hops @ 5.4% (60 mins)
• 1/2 oz. Saaz hops @ 3.5% (25 mins)
• 5 tsp. yeast nutrient
• Wyeast #3068, Weihenstephen Weizen

Last Call IPA

• 6.6 lb. light malt extract
• 1 lb. light DME
• 1 lb. 2-row pale malt
• 1/2 lb. crystal malt
• 1 lb. dextrose
• 2 oz. Chinook hops @ 10.4% (60 mins)
• 2 oz. East Kent Goldings hops @ 6% (15 mins)
• 1 oz. East Kent Goldings hops @ 6% (1 min, then steep)
• 1 tbsp. gypsum
• 3 tsp. yeast nutrients
• 2 packages Munton's ale yeast

• Steep grain until boil, then remove. Sparge. Primary ferment 4 days. Secondary ferment 8 days.
• Added additional 1 cup boiled and cooled dextrose solution when racking to secondary

Breakfast of Champions (Raspberry Wheat)

• 6 lbs Munton's dry wheat/barley extract (55%/45%)
• 1 lb crystal malt (40 deg Lov.)
• 1 1/2 cups dextrose
• 1 oz. Hallertau @ 4.2% (40 mins)
• 1/2 oz. Tettnang @ 4% (40 mins)
• 1/4 oz. Tettnang @ 4% (10 mins)
• 1/4 oz. Tettnang @ 4% (1 min and steep)
• 4 oz. LD Carlson raspberry extract (added at bottling)
• 3/4 cup dextrose (for bottling)

The Big Sleep Chocolate Stout

• 8 lbs Munton's dry dark malt extract
• 1/2 lb crystal malt (60 deg Lov.)
• 1/2 lb chocolate malt
• 3/4 lb roasted barley
• 2.5 oz. Northern Brewer @ 7.1% (60 mins)
• 8 oz. Unsweetened bakers chocolate
• 6 tsp. Gypsum
• 3/4 cup dextrose (bottling)
• 2 packets Munton's ale yeast

Bitter Old Man

• 3 lb amber extract (dry)
• 3 lb light extract (dry)
• 1 lb dexrine malt
• 1/2 lb crystal malt
• 2 oz Fuggle hops @ 4.4% (60 mins)
• 1 oz Cascade hops @ 5.4% (60 mins)
• 1 oz Kent Goldings hops @ 5.6% (3 mins)
• 1 oz Kent Goldings whole-leaf hops (dry hop in secondary)
• 1 tsp. Irish moss
• 2 packets Munton's ale yeast