Break-Down of Recipe Ingredients

ALL RECIPES MAKE 5 GALLONS - 2 CASES OF BEER

Dried Malt Extract (DME)
We use nothing but the finest dried malt extract available - Munton's from England - to develop the amount of alcohol desired for each style. Each pound of DME will develop 0.8 of alcohol. When possible we use the light or extra-light so that we can use more SPECIALTY MALTS to develop the proper color. Besides alcohol, the DME will contribute a flavor and color (to varying degrees) while boosting body and head retention.

Water Conditioners
When making English, Scottish and Irish style beers in particular and other style that are appropriate, we include Gypsum as a water conditioner that helps to adjust the hardness of the water to be closer to the hardness of the waters where the style originated.

Specialty Malts
We include the appropriate Specialty Malts to develop the color and malty flavor while improving the body and enhancing the head retention. Muslin grain bags are included to make the use of specialty malts a easier.
And the malt is cracked - ready for use when you are.

Bittering Hops - pelletized form
The appropriate hops are used (in pellitized form) to develop the proper bitterness for each style beer. These hops are added at the start of the boil and will remain in the boiling process from start to finish - a total of 45 minutes and are responsible for 95% of the bitterness

Clarifiers
The 1 teaspoon of Irish Moss is included in every recipe to help increase the clarity.

Flavoring Hops - whole form
When appropriate for the style, we include whole hops for imparting the flavor of the hops into the beer. These hops are added to boil 10 minutes from the end so that very little bitterness and very little aroma are developed from these hops.
A muslin bag is included to make the use of these whole hops less troublesome.

Priming Sugar
We include 1 cup of priming sugar in most recipes so that brewers will have enough sugar to priming have become accustomed whether it by use of the cup or 3/4 cup.
Levels of carbonation are controlled by the amount of sugar used at bottling, coupled with the fill levels of the bottles.
Over-filled develops less carbonation - under-filled achieves more. 1 1/2 inches from the top of the rim is the most preferred fill level.
High gravity of will be packed with 1/2 cup of priming sugar.

The ingredients in every recipe will vary in small and large ways.
The technique for using those ingredients remain relatively consistent.
The most important things to rememeber is sanitize and do what ever is needed to get your yeast off to a quick start - less than 12 hours.

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