Deep Snow Stout (brewed at the home brew class)

6lbs. Cooper’s Light Dry Malt Extract

Grains:

4 oz. Roasted Barley
8 oz. British Chocolate Malt
6 oz. British Crystal Malt 70L
2 oz. Black Patent Malt

Hops:

2 oz. East Kent Golding Pellet Hops 5.9% 60 minutes

Irish moss last 20 minutes 1 tblsp.

White Labs Irish Ale Yeast

Ferment @ 68 degrees for 2 weeks. Bottle with at least 3/4 cup corn sugar and condition at room temp for at least 3 weeks.

This beer “DEEP SNOW STOUT” is now on tap as our “homebrew tap handle” at the bar in Home Brew Mart, so you can taste it before you brew.

Crystal Pier IPA clone (gold medal Ballast Point Beer at Double IPA festival)

11lbs. Cooper’s Light Malt Extract Syrup or 9 lbs. Cooper’s Dried Malt Extract

Grains:

With syrup use 1/2 lb. 20L Crystal Malt

If using dry malt use 1/2 lb. 20L Crystal Malt and 1/2 lb. 40L Crystal Malt

Hops:

1.5 oz. Galena Pellet Hops 60 minutes in boil
3.0 oz. Crystal Pellet Hops 60 minutes in boil
2.5 oz. Crystal Pellet Hops 15 minutes in boil
2.0 oz. Crystal Pellet Hops last minute of boil

Dry Hop:

2.0 oz. Crystal Flower hops added to carboy in a pre-boiled hop bag.

White Labs California Ale Yeast (double pitch or make starter)

Ferment @ 68 degrees for 2 weeks. Bottle with at least 3/4 cup corn sugar and condition at room temp for at least 3 weeks.

This beer is modeled after the Ballast Point Crystal Pier Double IPA which won top honors at the Double IPA festival held at the Bistro in Hayward, California last month.

Spring (is around the corner) Bock

8lbs. Cooper’s Light Dry Malt Extract

Grains:

4 oz. Victory Toasted Malt
8oz. Crystal Malt 20L
4oz. Crystal Malt 60L
4 oz. Carapils

Hops:

3 oz. Hallertauer Pellet Hops 60 minutes
1 oz. Hallertauer Pellet Hops last 10 minutes of boil
2 oz. Tettnanger at last minute of boil

Irish moss last 20 minutes 1/2 tblsp.

White Labs German LagerYeast

Ferment @ 55 degrees