Booze Recipes

Ahhhhhh ....relief 

Beer

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Ginger Beer 23 Liters

  • 6 lbs. - Light (D)ried (M)alt (E)xtract
  • 1 oz.  - Kent Goldings  (2 min.)
  • 1  - lemon juice ½ zest
  • 1 - lime juice ½ zest
  • 1 Tbsp. - Irish moss
  • 1 kg.  - Fresh ginger root, grated (YES 2.2 lbs.)
  • WYeast #2001 Pilsen Urquel Lager 

 

Total Boil 60 minutes

Add D.M.E., 3/4 of the ginger, all the lemon and lime juices (minus zest)

Irish moss last 15 minutes.

Add rest of ginger, last 5 minutes.

Hops and zest, for the last 2 minutes.

Sparge into as cold as possible water. When temperature is down to around 80°F add yeast. After 16-24 hours drop temperature and lager at 40 - 45°F till looks like is settling down. Then rack into secondary and leave till done and clear. 

I use glass carboys for primary and secondary fermenters. 

 

Pilsen Urquel Clone 23 Liters

  • 6 lbs - Light (D)ried (M)alt (E)xtract
  • 5 oz. - Saaz Hops 
  • 1Tbsp. - Irish Moss
  • Wyeast # 2001 Pilsen Urquel Lager 

 

Total Boil 60 minutes.

Add D.M.E. and 3 oz. hops.

1 oz. hops last 30 minutes.

Irish Moss last 15 minutes.

1 oz. hops last 2 minutes.

Sparge into as cold as possible water. When temperature is down to around 80°F add yeast. After 16-24 hours drop temperature and lager at 40 - 45°F till looks like is settling down. Then rack into secondary and leave till done and clear.

I use glass carboys for primary and secondary fermenters.

 

Mead 

Sour Cherry Melomel 23 Liters

  •  6 kg. - Unpasturized Honey
  • 26 oz. - Sour Cherry Syrup (made from actual cherries)
  • 4 Tsp. - Yeast Nutrient
  • 4 Tsp. - Acid Blend
  • 1 Tsp. - Pectic Enzyme
  • 2 1/2 Tsp. -  Potassium Sorbate
  • 2 g. - Sodium Metabisulphate (2 crushed Campden tablets)
  • Wyeast #4632 Dry Mead Liquid Yeast

 

I use glass carboy's for primary, secondary and tertiary fermenters.

Heat 1 gallon of water to  just under boiling, turn off heat and add honey mixing till fully dissolved. Sparge into as cold as possible water and pitch yeast. Dissolve and add the 2 1/2 Tsp. of the Nutrient and the 4 Tsp. Acid blend. Add the remaining dissolved 1 1/2 Tsp. Yeast nutrient after 12 hrs.

Let ferment till subsides and rack into secondary.  Let ferment (sit) till crystal clear.

When clear drop temperature to as close to, or below freezing (optional if not handy) and hold for 24 hours to aid getting as much yeast out of solution as possible. Rack again on top of 2 campden tablets crushed, and with 1 Tbsp. Pectic enzyme, 2 1/2 Tsp. Potassium Sorbate all predissolved to stop yeast replication as well as oxydation. Add the cherry syrup. Let sit for a week or three to make sure fermentation doesn't restart.

Bottle either sparkling or still.