legacy/groupbeer

January 2000

BYO Dark Lager
Dark Lager by Jay Brown

(Six gallon batch)
9.9# Briess Gold liquid extract
.25# Chocolate malt
.25# Black Patent malt
3 oz Saaz pellets (3.5% AA–1.5 oz 60 minutes, .75 oz 45 minutes, .75 oz 20 minutes)
Wyeast #2278 Czech Pils yeast

Procedure: Steep grains in 150-160F water for 15 minutes. Bring to a boil, then take off the heat and add the malt extract. Total boil time is 60 minutes. Primary ferment: 13 days at 47-51F. Rack and lager for 60 days at 33-38F.

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September 1999

Unnamed Brown Ale
Brown Ale by John Parsons

6# Northwestern Amber liquid extract
.5# Victory malt
.5# Chocolate malt
.5# Briess Special Roast
2 oz Fuggles pellets (5-6% AA–1 oz 60 minutes, 1 oz at knockout)
American 2 yeast slurry

Procedure: Specialty grains steep 30 minutes about 150F (Editor’s note: Victory malt needs an enzymatic malt to convert its starches). Cool and pitch yeast.

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July 1999

Dead Redneck Pale Ale
American Pale Ale by Mike Conard and Matt Arnold


6.6# Munton’s Light liquid extract
.5# Munton’s Light dry extract
.5# 60L Crystal
1 oz Centennial whole hops (8.2% AA–60 minutes)
2 oz Cascade whole hops (6.0% AA–1 oz for 10 minutes, 1 oz dry hop)
Slurry of yeast from Titletown

Procedure: Crush and steep the grain in a couple of gallons of 160-170F water. Squeeze out the bag, add the extracts, and bring to a boil. After the primary fermentation is complete, rack to a secondary and add the dry hops.

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January 1999

Unnamed Porter
Porter by Jeff Rogers and Bob “Barley” Bultman


3.3# Munton’s Light liquid extract
3.3# Munton’s Amber liquid extract
1# Carapils
1# 60L Crystal
1# Roast Barley
1/3# Chocolate malt
1 oz Styrian Goldings pellets (4.0% AA–60 minutes)
1 oz Kent Goldings pellets (5.6% AA–15 minutes)
Danstar Nottingham dry yeast

Procedure: Crush and steep the grain in a couple of gallons of 160-170F water. Squeeze out the bag, add the extracts, and bring to a boil. Note: Bob “Barley” Bultman called me to say that he felt this porter was a little heavy on the roasted barley. He suggests cutting it back to about 1/2#.

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November 1998

Das Holzfäller Altbier
Düsseldorf-style Altbier by Matt Arnold


6.6# Irek’s Munich Amber liquid extract
1# Weyermann Light Munich malt
3 oz Spalt pellets (5.7% AA–60 minutes)
Starter of Wyeast #1338 European Ale yeast

Procedure: Do a single-step infusion mash for the Munich malt at 155-158F with a quart and a half of water and hold until converted (30-60 minutes). Keep it in the primary at cool ale temperatures (60-62F) for four or five days (or until the kraeusen falls), and rack it to a secondary for cool (40-50F) conditioning for two to four weeks. Note: the bitterness will be over the AHA guidelines (which need adjusting IMHO) for altbier, but near the top of the BJCP guidlines.

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September 1998

Unnamed Belgian Strong Ale
Belgian Strong Ale by Dan Rogers


9.33# Northwestern Gold LME
1# Cara-Pils
2# Candi sugar medium (syrup–see notes below)
1 oz EK Goldings (5.5% AAU–60 minutes)
1 oz Tettnanger (3.8% AAU–45 minutes)
1 oz Spalt (4.5% AAU–30 minutes)
1 oz Saaz (3.5% AAU–15 minutes)
1 tsp Irish Moss
Starter cultured from Hennepin Belgian Ale

Procedure: Steep the cara-pils as usual. Ferment at 68F. This recipe assumes a full-wort boil.

Notes: To make Candi (syrup) Sugar: Bring to a boil 1 pint water, 2# sucrose (cane sugar), 1 tsp citric acid powder. Boil in a saucepan, stirring constantly, for at least 30 minutes. DO NOT SCORCH. Mixture begins to thicken and darken the longer it cooks. Develops an interesting flavor. Water can be added during the process to reduce thickness for pouring.

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July 1998

Unnamed Wheat Beer
German Wheat Beer by Bert Zelten


6# Northwestern Wheat LME
1# Malto-dextrin
1 oz Hallertau pellets (4.1% AAU–.5 oz for 60 minutes, .5 oz for 10 minutes)
Starter of Wyeast #3068 Weihenstephan Wheat yeast

Note: This recipe assumes a full-wort boil.

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May 1998

Little Tail Ale
English Special Bitter by Dan Rogers


6# Light Malt Extract
1# 40L Crystal
1 oz Chinook (11.5% AA–60 minutes)
1 oz East Kent Goldings (5.5% AA–1 minute)
1 tsp Irish Moss (15 minutes)
2 pkts rehydrated Whitbread dry ale yeast
Prime or force carbonate using your favorite method.

Procedure: Four tsp gypsum were added to harden the water in which the crystal malt was steeped. Fermented at 64F.

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March 1998

Unnamed Doppelbock
Doppelbock by Bert Zelten


6.6# Northwestern Dark LME
1# Northwestern Dark DME
3.3# Northwestern Gold LME
1# 80L Crystal
.5# Munich
3.1 oz Ultra pellets (2.5% AA–1.8 oz for 60 minutes, .8 oz for 10 minutes, .5 oz for five minutes)
Liquid lager yeast

Procedure: Steep the Munich and Crystal malts in a gallon or so of water (~150-160F).