The 10 Easiest Beer Styles

by Garrett Heaney

Jan, 2005

It's Brew Your Own's Tenth Anniversary and we're kicking off a year-long series of articles with our list of the 10 most approachable beer styles. This year we here at Brew Your Own are in love with the number 10. !"hy#$ you might ask% &ecause it's the 10th anniversary of our e(istence as a maga)ine* In celebration of this feat we are happy to bring you a series of top-10 lists that will appear all year long. The first is a collection of the 10 easiest beer styles for homebrewers. +lease keep in mind that !easy $ does not e,ual !bad.$ "e chose these classic styles because they represent the beers that have the best chance for success among homebrewers. Also this list and the lists to come reflect the opinion of the Brew Your Own staff - we anticipate sparking some discussion among our readership and welcome any feedback you may have. .inally we would like to thank the 10 homebrew shop owners who partook in this collection and offered us their brewing e(pertise and recipes for these easily brewed beer styles. Thanks to all. /heers* 0 1arrett 2eaney Altbier

A genuine altbier is a difficult to find style outside of Northern Germany. For most homebrewers, making their own is a more attracti e o!tion than airfare. One way of looking at this style is that altbier is the o!!osite of steam beer. "hile steam beers are lagers fermented at ale tem!eratures, an altbier is most often an ale fermented at low tem!eratures and then cold conditioned like a lager. #his conditioning !eriod im!arts brilliant clarity in the orange$co!!er to light brown beer and smoothes out to a full fla ored medium bodied brew. #he head will be thick and creamy with good retention. % &eff 'chult( Austin )omebrew 'u!!ly Austin, #e*as AHS Altbier 34 gallons516 7 e(tract with grains8 91 : 1.04; .1 : 1.01< I&= : <0 A&> : 4.0? Ingredients 1; o). 3<<@ grams8 /aramunich malt A o). 311; grams8 chocolate malt A o). 311; grams8 black patent malt A lbs. 31.B kg8 Cunich li,uid malt e(tract ; lbs. 30.6 kg8 pale li,uid malt e(tract 1 lb. 30.A4 kg8 wheat li,uid malt e(tract 1 o). 3;B grams8 +erle hops 1 o). 3;B grams8 Dpalt hops 1 tsp. Irish Coss or one "hirlfloc tablet

=se one of the following yeasts based on your preference% "yeast 100E 31erman Ale8 "hite 7abs "7+0;6 31erman Ale5FGlsch8 or "hite 7abs "7+0<@ 3HIsseldorf Alt8 Step by step +lace the grains in a grain bag and steep in 144 J. 3@B J/8 water for 14 minutes. Kemove the bag and allow to drain then discard the grains. &ring water to boil turn off heat and add the e(tracts stirring until dissolved. &ring to a boil and add 1 o). 3;B grams8 +erle bittering hops. After A4 minutes add 15; o). 31A grams8 Dpalt hops for flavor and the Irish moss or a "hirlfloc tablet. After 44 minutes have elapsed add 15; o). 31A grams8 Dpalt hops for aroma. "yeast 100E 31erman Ale8 yeast will ferment at temperatures as low as 44 J. 31< J/8 producing an e(ceptionally clean beer normally only found with lagers. "hite 7abs "7+0;6 31erman Ale5FGlsch8 ferments down to @; J. 31E J/8 finishes clean and brings out hop flavors. .or a sweeter finish with less hop flavor try "7+0<@ 3HIsseldorf Alt8. After primary fermentation is complete drop the temperature down to <;0A0 J. 300A J/8 and cold condition for ;0@ weeks. &ottle or keg with a goal of mediumhigh carbonation and enLoy* American Amber

Gi en the fact that American amber ales got their start here in the west, it+s no wonder that our Outback Amber is by far one of the most !o!ular reci!es that we ha e. Amber ales are known for their malty, caramel !rofiles with low to moderate ho! le els. #o achie e this in Outback Amber, the use of dry malt is used in combination with li,uid malt for added body and maltiness. -n addition to using dry malt e*tract, the use of darker roasted crystal malts lends the caramel and toffee notes and reddish color so desired in this beer style. Although a relati e to the American !ale ale, amber ales should not ha e a high le el of ho! aroma. .ather, they should be ho!!ed in a way that balances and com!liments the malty !rofile. /ost of the bitterness le els for this style of beer are achie ed in the early ho! additions. 0ate kettle additions for fla or and aroma are acce!table, but should be done in a way that doesn+t add a lot of citrus character. #he use of low al!ha acid American ho!s are ty!ically used for this !ur!ose. "e use "illamette ho!s in the latter !art of the boil to lend a subtle ho! fla or and aroma in Outback Amber. American amber ales are ery easy beers to brew and the combinations one can use to brew them are endless. 1*!eriment with different malts. #ry some new ho! arieties and ha e fun brewing your ery own amber ales2 % &ohn /endrick /ountain )omebrew and "ine 'u!!ly 3irkland, "ashington Outback Amber Ale 34 gallons516 7 e(tract with grains8 91 : 1.04; .1 : 1.01<

I&= : <6 A&> : 4.0? Ingredients <.< lbs. 31.4 kg8 /oopers light malt e(tract < lbs. 31.A kg8 amber dry malt e(tract Bo). 3;;A grams8 crystal A0 J7 ;o). 34@ grams8 crystal 1<401@4 J7 15;. o). 31A grams8 /hinook hops 3@0 minutes8 1 o). 3;B grams8 "illamette hops 3<0 minutes8 1 o). 3;B grams8 "illamette hops 34 minutes8 "hite 7abs "7+001 3/alifornia Ale8 yeast 1 tsp. Irish moss at A4 minutes <5A cup priming sugar Step by step .ill brew pot with at least < gallons 311.A 78 of cold fresh water. &ring water temperature up to 140 J. 3@@ J/8. Add steeping grains to a muslin bag. Tie up the end of the bag and add to the brewing pot. Dteep grains for 140;0 minutes then remove. Dtir in the li,uid and dry malt e(tracts until completely dissolved. &ring the wort to a boil making sure to watch carefully to prevent a boil over. 9nce a nice gentle rolling boil is achieved add the first addition of /hinook hops. The total boiling time will be @0 minutes. At <0 minutes into the boil add the first addition of "illamette 2ops. At A4 minutes into the boil add the Irish Coss. At 44 minutes into the boil add the second addition of "illamette 2ops. After @0 minutes turn off stove and remove brewing pot from heat. Kemove hops. /ool the wort down as ,uickly as possible by using a wort chiller or by placing brewing pot into a cold water bath in your sink. 9nce wort has reached E40B0 J. 3M;4 J/8 add it to your fermenter. Top the fermenter up to 4 gallons 316 78 with fresh cold water. Ci( well to aerate the wort and add the yeast. Allow the beer to ferment at @40E0 J. 3M16 J/8 until complete 3typically E010 days8 and then either rack to a secondary keg or bottle the beer. "ait 1001A days and enLoy your beer* American Pale Ale

"e start most new homebrewers with an American 4ale Ale because of its sim!le nature and great fla or. #he style of American !ale ale for the A)A is characteri(ed by American$ ariety ho!s used to !roduce high ho! bitterness, fla or and aroma. #his bold ho! fla or balances out with smooth low to medium maltiness. Good !ale ale starts with light e*tract or !ale malt and crystal malt for color and sweetness. After this, the all im!ortant com!onent is ho!s, ho!s and ho!s. "e say it like that because you do need three ho! additions. First for bitterness use a fairly high al!ha !ellet ho!s5 using !ellets leads to less !ossible o*idation of the ho!s. 'e en !ercent al!ha acid 6AA7 or higher should be used and boiled for at least 8 hour 9 a longer boil will gi e you a higher bitterness. #he second addition of ho!s is for fla or. #his ho! can be lower in AA since it is for fla or. :ascade is a great fla or ho! because of its flowery and citrus$like fla or. #he fla or ho!s should be added in the last 8; minutes of the boil. #his will gi e you

a fla or of the ho! but ery little bitterness. #he third and final ho! addition takes !lace in either the last fi e minutes of the boil or during the second fermentation stage. &ust add the ho! to the secondary and si!hon your wort on to! of the ho!s. #his will take a little longer to clear, but will gi e an e*cellent nose of ho!s to your !ale ale. You may become a <ho! head= like some of us, e*!erimenting with ho! additions more and more. % Gary "ilder Brew Your Own Brew #ucson, Ari(ona High Sierra Pale Ale 34 gallons516 7 e(tract with grains8 91 : 1.0@0 .1 : 1.01A I&=s : 41 A&> : 4.6? Ingredients @ lbs. 3;.E kg8 light dry malt e(tract 1 lb. 30.A4 kg8 crystal malt 310 J78 A o). 311; grams8 crystal malt 3A0 J78 1 o). 3;B grams8 /hinook hops 3bittering8 1 o). 3;B grams8 /ascade hops 3flavor8 1 o). 3;B grams8 /ascade hops 3aroma8 4 o). 31A0 grams8 priming sugar 1 pkg. brewers yeast 1 grain steeping bag 1 hop bag 3for flavor hops8 Step by step Add < gallons 311.A 78 of water to your pot. Nmpty grains into the steeping bag. Tie bag and place into pot. &ring temperature of water and grains to 144 J. 3@B J/8 and steep for <0 minutes. Kemove the grain bag from the steeping water and s,uee)e e(cess water and discard bag and grains. &ring this to a boil. Kemove from heat and add all malt e(tract. &ring this mi(ture to a boil and add bittering hops directly into the pot. Allow the wort to boil for A4 minutes. Add the flavoring hops. &oil for an additional 14 minutes. +ut ;.4 gallons 36.4 78 of cold water in a @.4-gallon 3;A.E-78 primary fermenter and add the hot wort. +ut on the lid and airlock. .ill airlock half way with water. Allow the wort to cool to E4 J. 3;A J/8 or below. "hen the temperature reaches E4 J. 3;A J/8 it is time to pitch your yeast. &efore the yeast is pitched take your original gravity reading. Oever drop the hydrometer directly into the wort but pull some wort out and test in a tube or large glass. .ollow the directions on the package of yeast before pitching. +ut the lid and airlock back on fermenter. Feep the fermenter in an area which will maintain a constant temperature of below E4 J. 3;A J/8 but no lower than @0 J. 31@ J/8. .ermentation should start in B to AB hours. &etween < and 4 days the fermentation will slow or appear to stop. This is a good time to use your hydrometer to test your specific gravity. After 4 days transfer to your secondary if you are using one. Add the aroma hops now. This is called dry hopping. /ondition your beer for E to 10 days or until it clears. It is now time to bottle your beer. "ash all bottles in hot soapy water and rinse. =se the saniti)er of your choice to saniti)e your bottles. Hissolve 4 o). 31A0 grams8 of priming sugar in 1 cup of water and bring to a boil. Allow to cool to room temperature. +lace this in your saniti)ed bottling bucket. =sing the siphon e,uipment transfer your beer to the bottling bucket. Attach your tubing to the spigot on your bottling bucket and fill your saniti)ed bottles. 7eave at least 1$ of air space in each bottle. /ap all bottles immediately. Dtore your beer at E00E4 J. 3;< J.8 to carbonate and age in the bottle for at least 10 days. Aging time varies from type and style of beer. /hill and enLoy* American Wheat

American "heat beers ha e grown from the basis of the German )efewei(en. "hile they can be crystal clear, most retain the cloudy a!!earance of their forefathers. #y!ically the American hefewei(en is a light to medium body beer that is made of o er ;>? wheat. #he wheat fla or and <fluffyness= should dominate the malt side of the brew. -n contrast to the German style the ho! !resence can range from subtle to rather aggressi e and American ho!s are the norm. .eci!es are !retty basic. All wheat malt e*tract 6generally @>? barleyAB>? wheat7 can be used with no s!ecialty grains to achie e the right maltiness. 0ow ho! le els mandate a single bittering addition to achie e a balanced beer. Yeast is a key factor in a successful reci!e. - !refer the "hite 0abs "04CD> 6American )efewei(en7 for its inherent cloudiness from low flocculation. German )efe yeasts can be used but the brewer should kee! the tem!erature at the bottom end of the yeast+s range to reduce the !roduction of banana and clo e esters. % /ike 4ensinger )omeBrewE'A Norfolk, Firginia American Wheat Beer 34 gallons516 7 all-grain8 91 : 1.041 .1 : 1.01; I&= : ;1 A&> : 4.1? All 1rain% 4.B lbs. 3;.@ kg8 wheat malt A.@ lbs. 3;.1 kg8 ; row malt B o). 3;;A grams8 rice hulls 1 o). 3;B grams8 /ascade hops "hite 7abs "7+<;0 3American 2efewei)en8 yeast Step by step 2eat <.;4 gallons 31; 78 of water to 1@1 P. 3E; P/8 and stir in crushed grains. Cash grains at 140 J. 3@@ J/8 for @0 minutes. Kecirculate the wort for ;0 minutes then begin running off wort. /ollect wort at a rate of about ; ,ts. 3M; 78 every 4 minutes. 2eat sparge water to about 160 P. 3BB P/8. &egin adding sparge water when water is about 1 inch 3;.4 cm8 above the grain bed. Add sparge water at the same rate as wort is being collected. 9nce upper grain bed temperature reaches 1E0 P. 3EE P/8 add cool water to sparge water until it reaches 1E0 P. 3EE P/8. /ollect about 4.;4 gallons 3;0 78 of wort. Add 0.4 gallons 31.6 78 of water. &oil wort for @0 minutes adding hops at beginning of boil. .erment at E0 P. 3;1 P/8. Br !n Ale

Brown ale is a ery old style of beer that was brewed long before it was formally named. /any of the earliest of 1nglish ales were what we would today define as a brown ale. #oday the B&:4 defines a brown ale as followsG <A beer with an OG falling between 8.>B> and 8.>@>, -BE between D@ and C> and './ between 8; and C;.= Grains that !redominate this style are !ale ale, crystal and chocolate. :ommon ho!s are 1ast 3ent Goldings, #ettnanger, :ascade, 4erle, Fuggle and "illamette. #he style is commonly s!lit into 1nglish and American arieties today and de!ending on which you are brewing your ho! and yeast selections should be made a!!ro!riately. Also differing between the styles is the BEGGE ratio 6A ratio of bitterness in -BE to s!ecific gra ity7. A standard range for this ratio in an 1nglish ersion is >.;> to >.H> while it is higher at >.I> to 8.> in an American ariety. #his difference is seen !rimarily because of a difference in bitterness while gra ity stays relati ely constant between the two arieties. American ersions also ty!ically use more ho! additions late in the boil for fla or and aroma contributions as well as occasional dry ho!!ing which would ne er a!!ear in the 1nglish ersions. % Bill "iedmer )ouse of )omebrew Green Bay, "isconsin H use " H mebre! Br !n Ale 34.4 gallon5;0.6 7 all-grain8 91 : 1.0A@ .1 : 1.010 I&= : ;6 A&> : 4.0? Ingredients 6.;4 lbs. 3A.; kg8 ; row pale ale malt B o). 3;;A g8 crystal malt 3B0 J78 A o). 311; g8 /ara+ils de(trin malt 0.4 o). 31A g8 Target pellet hops 10.@? AA 1 o). 3;B g8 Nast Fent 1oldings pellet hops A.E4? AA 0.04 o). 31.A grams8 Irish moss 0.E4 cups corn sugar "yeast 106B 3&ritish Ale8 yeast Step by step Cash all grains at 140 J. 3@@ J/8 for @0 minutes or until full starch conversion has been accomplished. &oil until formation of hot break is seen then add 0.4 o). 31A grams8 Target and boil A4 minutes. Add 0.04 o). 31.A grams8 Irish Coss and 1 o). 3;B grams8 Nast Fent 1olding and boil 14 minutes. /ool to E0 J. 3;1 J/8 and pitch "yeast 106B 3&ritish Ale8 yeast. .erment in primary until specific gravity falls to 1.0;< then rack to secondary. /ontinue in secondary until fermentation ceases and beer clears ade,uately. Add 0.E4 cups corn sugar and bottle. #unkel!ei$en

"e fre,uently ha e customers re,uest a reci!e that is both different and easy to brew. #he ne*t time you find yourself in this situation, consider making a Junkelwei(en. "hen you combine the rich malty character of a /unich Junkel with the fluffy, fruity, banana and clo e$like esters of a traditional

)efewei(en you get a great classic style easy to du!licate at home. /altG A rich melanoidin character from /unich and Fienna malts should combine with the somewhat grainy wheat for a fla orful, medium bodied beer. A ery small amount of de$bittered black malt or German :arafa can be added in order to achie e the desired light amber to mahogany color. An ambitious all$grain brewer should consider a decoction mash with ;>%B>? wheat combined with /unich andAor Fienna malts. )o!sG Go light on the ho!s2 Ese Kust enough noble bittering ho!s to kee! the beer from being cloyingly sweet. #he fla or and aroma should come from the malt and yeast so no other ho!s are needed. YeastG 1mbrace your yeast2 Good German hefewei(en ale yeast should be used to !roduce the banana and clo e$like esters a!!ro!riate in a Junkelwei(en. You can control the amount of esters !roduced 6to a certain e*tent7 by watching your fermentation tem!erature. Ferment a little warmer and you+ll get more esters, a little cooler and you+ll get less. #he key when de ising a reci!e for a Junkelwei(en 6or any other beer7 is to make it in a manner that you belie e will li e u! to your !ersonal taste. #hat is the main reason many !eo!le homebrew. "ant a ho!$head Junkelwei(enL Add more ho!s2 An -m!erial Junkelwei(enL Jouble the e*tractAbase grains and the bittering ho!s2 On the other hand, if you are one of those brewers who like to stick to a reci!e, gi e the reci!e below a try2 % 3e in Je0ange #he Brew )ut Aurora, :olorado %he Bre! Hut #unkel!ei$en 34 gallons516 7 e(tract with grains8 91 : 1.0A@ .1 : 1.01; I&= : 1< A&> : A.4? Ingredients @ lbs. 3;.E kg8 wheat li,uid malt e(tract B o). 34@ g8 1erman Cunich malt B o). 34@ g8 1erman >ienna malt B o). 34@ g8 1erman dark crystal malt 3@4 P78 10; o). 3;B04@ g8 "eyermann /arafa II Calt 3optional for slightly darker color8 <.4 2&= 2allertau 2ersbrIcker hops 31 o).5;B g of <.4? AA8 3bittering8 <5A corn sugar or 1 15A cup dry malt e(tract 3for priming8 "hite 7abs "7+<00 32efewei)en Ale8 yeast or "yeast <0@B 3"eihenstephan8 yeast Step by Step Dteep the grains in 144 J. 3@B J/8 water for <0 minutes. Kemove and rinse grains with 1@4 J. 3EA J/8 water. Add and stir in wheat malt e(tract. &ring to a boil and add hops. &oil for @0 minutes and then chill to E00E4 J. 3M;< J/8. .erment for about E010 days or until all fermentation is complete. There is no need for a secondary fermentation. #ubbel

For a healthy fermentation, aerate ery well before !itching yeast. #his is a high gra ity beer and the yeast needs e*tra o*ygen to get a good start. :hoosing the raw sugar is ery im!ortant 9 !lain white highly refined table sugar will not get good results and brown sugar has too much fla or. :andi sugar can be used but is not commercially a ailable all organic. -t is !ossible to make your own candy sugar by following a reci!e for hard candy but using Kust organic sugar and a small amount of citric acid as the only ingredients. #his Belgian Jubbel will benefit from a longer than usual aging time and should be aged at least one month for the best fla or de elo!ment. % Amelia 'layton 'e en Bridges Organic )omebrewing 'u!!ly 'anta :ru(, :alifornia Organic #ubbel 34 gallons516 7 e(tract with grains8 91 : 1.0@B .1 : 1.014 I&= : ;B A&> : @.6? Ingredients @ lbs. 3;.E kg8 &riess organic pale malt e(tract ; lbs. 30.6 kg8 &riess organic pale ;-row malt 0.E4 lbs. 30.< kg8 "eyermann organic pale Cunich malt 1; o). 3<<@ kg8 "eyermann organic /arahell malt B o). 3;;A kg8 &riess organic caramel @0 J7 malt A o). 311; kg8 &riess organic e(tra special malt 1 lb. 30.A4 kg8 9rganic raw crystal cane sugar 15; o). 31A grams8 1erman organic 2allertauer Tradition hop pellets 3bittering8 314 I&=8 1 o). 3;B grams8 1erman organic Dpalt Delect whole hops 3flavor8 31< I&=8 1 o). 3;B grams8 1erman organic 2allertauer CittelfrIh hopsQ3aroma8 Ale Reast% .or warmer fermentation 3@B0EB J. or ;00;@ J/8 choose "yeast <EBE 3&elgian Trappist8 or "hite 7abs "7+4<0 3Abbey8 or "7+440 3&elgian Ale8. .or cooler fermentation 3@40E4 J. or 1B0;A J/8 choose "yeast 1;1A 3&elgian Abbey8 or "hite 7abs "7+400 3Trappist8 .or bottling% 1 15A cup organic dry malt e(tract or <5A cup organic corn sugar or organic cane sugar S9ptional ingredient% 15; teaspoon Irish Coss Step by step 2eat ; gallons 3E.@ 78 of water to 1@001@4 J. 3ME< J/8 then turn the heat off. Add all the grains 3or grain bag with grains in it8 and stir well. The temperature should be 140 J. 3@@ J/8. AdLust the temperature if necessary by adding heat hot water or cold water. Allow the grains to soak for A0 to @0 minutes at 140 J. 3@@ J/8. 2eat 1 15; gallons 34.E 78 of water to 1E0 J. 3EE J/8 in a separate pot. Dparge the grains with this water when the mash is complete. Add water to the li,uid collected from the grains to make up to 4 15A gallons 3;0 78 3adLust volume according to your own brewing system8. 2eat the wort to almost boiling and then turn the heat off. Add the malt e(tract and organic sugarT dissolve completely. Turn the heat back on and bring to a boil. 9nce the wort has reached a rolling boil add 15; o). 31A grams8 1erman 2allertauer Tradition hop pellets 3bittering8 and boil for A0 minutes. Add 1 o). 3;B grams8 1erman Dpalt Delect hops 3flavor8. If desired add the Irish Coss flakes. &oil for 14 minutes more. Add 1 o). 3;B grams8 1erman 2allertauer CittelfrIh hops 3aroma8 boil 4 more minutes and turn the heat off. /ool the wort to @40E4 J. 31B0;A J/8 and into primary fermenting vessel. Aerate well pitch the yeast and ferment in a cool

dark place for A0@ days at @00E0 J. 31A0;1 J/8 in the primary fermenter. If you have a secondary fermenter transfer the beer to it when fermentation activity has subsided 3after A0@ days8. .erment for an additional E01A days or until fermentation is complete. &ottle the beer with the bottling sugar of your choice or keg. Ol& Ale

Old ale has a caramelAnutty malt character with toffee$like, roasty o ertones. -t is full bodied with a smooth malty$sweet finish. #he oats hel! build a creamy, mouth$filling body and hold a dense tan head ato! the dee! reddish$brown beer. #he addition of dark candi sugar boosts the gra ity, while adding a rich, rum$like dimension to the com!le* fla or !rofile. Although this old ale uses a healthy charge of 1nglish ho!s, the o erall im!ression is of malty com!le*ity rather than ho!!y and bitter. 1nglish old ale is an ale of high alcoholic strength that is usually stronger than !orters, but not ,uite as strong as barleywines. "ith an ABF ranging from B%I?, this is the !erfect style of beer to warm your insides on those cold winter nights. #o hel! you know what you+re shooting for, commercial e*am!les of old ale include Gale+s 4ri(e Old Ale, Bell+s #hird :oast Ale, #heakston Old 4eculier and 'amuel 'mith+s "inter "elcome. % :hris Farley Northern Brewer, 0td. 'aint 4aul, /innesota ' rthern Bre!er(s 'e! Ol& Ale 34 gallons516 7 e(tract with grains8 91 : 1.0E0 .1 : 1.016 I&= : ;; A&> : @.B? Ingredients @.0 lbs. 3;.E kg8 gold li,uid malt e(tract ;.0 lbs. 30.6 kg8 light dry malt e(tract 1.0 lb. 30.A48 dark candi sugar B o). 3;;A kg8 Dimpsons Hark /rystal malt 3E4 J78 B o). 3;;A kg8 Dimpsons 1olden Oaked 9ats @.A AA= Target pellet hops 3@0 min.8 30.E4 o).5;1 g of B.4? alpha acids8 ;.; AA= .uggle pellet hops 310 min.8 30.4 o).51A g of A.A? alpha acids8 ;.; AA= .uggle pellet hops 31 min.8 30.4 o).51A g of A.A? alpha acids8 "yeast 10BA 3Irish Ale8 yeast Step by step 2eat 4 gallons 316 78 of water in your boiling kettle. Dteep specialty grains in water for 14 minutes or until the water has reached 1E0 J. 3EE J/8. Kemove grains and bring water to a boil. 9nce a boil has been reached remove kettle from heat and add malt e(tract and candi sugar while stirring. &ring to a boil for @0 minutes adding hops according to the hop schedule. After @0 minutes chill and ferment between @;0E; J. 31E0;; J/8 for two weeks. Age for @01; weeks in secondary. &ottle and enLoy*

)il& Ale

/ild Ale has a somewhat murky !ast and still is a style that is linked closely with brown ales. #he mild is one of the oldest styles of British Ale. Originally mild ales were sold in 1ngland as darker beers that were not aged as long and thus could be sold at a lower !rice. #his a!!ealed to the working class. /ild ale was also a lower strength beer, so a cou!le of !ints at the !ub after work in the mill wasn't enough to get them in trouble with the better half at home. Fersions of mild ale are still being sold in 1ngland, !rimarily in northwestern 1ngland and "ales. #he style has taken back seat to the more !o!ular brown ale on both sides of the !ond. /ild ales are lower in alcohol content, usually coming in at C%C.;? by olume. Being lightly ho!!ed, they are !erfect for those who are not fans of the more bitter brown ales. #his is a great beer to be ser ed with traditional British food such as fish and chi!s or a good cheddar cheese. -t also goes well with burgers and fries. % 'cott 0aw "ind.i er Brewing :o., -nc. 1den 4rairie, /innesota )ill *ace )il& Ale 34 gallons516 7 e(tract with grains8 91 : 1.0<< .1 : 1.00B I&= : 11 A&> : <.;? Ingredients <.< lbs. 31.4 kg8 li,uid malt e(tract 1 lb. 30.A4 kg8 dry malt e(tract A o). 311; g8 crystal malt 310 J78 ; o). 34@ g8 chocolate malt ; o). 34@ g8 black patent malt 15; o). 31A g8 .uggles hops 3bittering8 15; o). 31A g8 1oldings hops 3aroma8 "yeast 106B 3&ritish Ale8 yeast 15; cup corn sugar for priming 3this will give a !&ritish$ carbonation level which is much less than the American preference. If you prefer American style carbonation levels use <5A to 1 full cup8 Step by step Dteep the specialty grains in < gallons 311.A 78 of water in a grain bag for 14 minutes at 11001;0 J. 3A<0A6 J/8. Kemove the grain and bag. Add malt e(tract while bringing the wort to a boil. Dtir in the malt e(tract to make sure it dissolves. &ring to a boil and add the bittering hops. &oil for 1 hour. Add the aroma hops at the end of the boil. 7et wort cool and add to fermenter. Add enough cold water to bring the level to 4 gallons 316 78. Add yeast and stir to aerate. .erment at 440@4 J. 31<01B J/8 for E010 days. Kack to bottling bucket and prime with corn sugar. &ottle and let condition at 400@4 J. 31001B J/8 for one to three weeks. 9pen bottle pour in glass.

P rter

4orters are easy beers to make, !artly because the style is subKect to widely ariant inter!retations. /uch might de!end, for e*am!le, on whether you !lan to brew an 8Mth century !orter or a contem!ory ersion. A !orter from the 8H;>s, for instance, might be called an <-m!erial 'tout= these days. 4orters are slightly less full bodied than stouts 6when brewed by the same brewer7 but they are still ery full$fla ored brews. 'mall ariations may not be easily noticed, so it+s a forgi ing style. 'im!ly stir your cracked grains slowly into one ,uart of hot water !er !ound of grain, stee!ing them in the o en. "hen finished, scoo! the grain into a large strainer, rinsing with hot ta! water. :ollect the runoff as !art of your wort to be boiled. % Byron Burch #he Be erage 4eo!le 'anta .osa, :alifornia Black Passi n P rter 34 gallons516 7 e(tract with grains8 91 : 1.0@4 .1 : 1@ I&= : AA A&> : @.<? Ingredients 4 lbs. 3;.< kg8 dark dry malt e(tract ; lbs. 30.6 kg8 crystal malt 3A0 J78 1 lb. 30.A4 kg8 brown malt B o). 3;;A g8 Cunich malt A o). 311; g8 chocolate malt A o). 311; g8 black patent malt A o). 311; g8 black roasted barley A o). 311; g8 100? de(trin powder 15; tsp. gypsum 15A tsp. calcium chloride 1 tsp. chalk 1 tsp. Irish moss <5A o). 3;1 grams8 Oorthern &rewer hop pellets 3@0 min.8 1 o). 3;B grams8 Oorthern &rewer hop pellets 3<0 min.8 1 15; o). 3A; grams8 /ascade hop pellets 3dryhopped8 <5A cup corn sugar for priming "hite 7abs "7+001 3/alifornia Ale8 yeast or "yeast 104@ 3American Ale8 yeast Step by Step 1rains are mashed with 4 ,uarts 3about 4 liters8 of water and the gypsum and calcium chloride for 1 hour at 144 J. 3@B J/8 then rinsed in a strainer with hot water collecting the runoff in your boiling kettle. Hissolve the dry malt e(tract and de(trin powder in enough water to bring the total to E gallons 3;@.@ 78 of sweet wort. Thoroughly stir in calcium carbonate and boil for a solid @0 minutes adding Oorthern &rewer hops to be boiled for the specified times. /ool your wort using a wort chiller or an ice bath and place the wort into a primary fermenter. After you pitch your yeast rouse morning and night until fermentation starts and

ferment until the foam drops back to the surface. Diphon to a secondary fermenter for at least three days of settling. Diphon back to your kettle or primary fermenter stir in priming sugar syrup bottle and cap. Det the beer aside at room temperature for two weeks to carbonate then enLoy*