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NWE German Bock Ingredients: 6.6 pounds -Northwestern Amber Malt Extract 1# - Munich 10L Malt 1/2# - Paul’s Pale Ale Malt 1/2# - Crystal 40L Malt 1 oz - Hallertau (60 Min) 1/2 oz - Hallertau (30 Min) 1/2 oz - Hallertau (5 Min) 3/4 cup - Dextrose for priming 1 pkg - Wyeast 2206 (started) Procedure for 5 gallons: Mash grains at 155 degrees for 45min in 1 or 2 gallons of water. Sparge into brew pot bring wort up to 3 gallons and add malt extract. Bring to boil and add hops as scheduled. Cool using preferred method. Pitched yeast and ferment at appropriate temp. Original Grav.: 1.061, Terminal Grav.: 1.015, IBUs: 23 Source: Northwestern Extract Co., Printed in, Homebrewing for Dummies by Marty Nachel; published by IDG Books back to top North American Ice Beer Ingredients: (5 gallons) 6.6# - Northwestern Gold Malt 1/2 oz - Hallertau - (60 minute boil) 1/2 oz - Hallertau - (30 minute) 3/4 cup - Dextrose for priming Wyeast 2035 American Lager yeast Procedure: Add extract for 3 gallons of water then bring to a boil. Add hops as scheduled. Cool to pitching temp, bring total to 5 gallons. Last day of primary fermentation, allow temp. to freeze water on top and skim off ice. IBU: 14 back to top Jamaican Mon Lager INGREDIENTS for 5 gallons: 3.3 Lbs. - Northwestern Midwestern Light Liquid Malt Extract 1 Lbs. - Northwestern Rice Syrup 1 oz. - Hallertau 4AAU - 30 min 1/2 oz. - Cascade 4.3AAU - 10 min 3/4 cup - Dextrose 1 pkg Wyeast 2035 Procedure: Add extract for 3 gallons of water then bring to a boil. Add hops as scheduled. Cool to pitching temp, bring wort total to 5 gallons. OG: 1.032 TG: 1.008 IBU:11 back to top Colt 97 Malt Liquor Ingredients: 6# - Northwestern Midwestern Light 1# - Northwestern Gold DME 1/2# - Crystal malt 10L 1 oz - Hallertau 4.1AAU - 60min 3/4 cup - Dextrose for priming Wyeast #2035 American Procedure: Steep grains in 1 gallon of cold water until water is about to boil. Removed grains, and add 2 gallons of water and malt extract. Bring to a boil and add hops as scheduled. Cool wort using prefered method, and pitch yeast. Specifics: O.G.: 1.060 F.G.: 1.015 IBU:15 back to top German Pilnser Ingedients: 6.6# Northwestern Gold Malt Extract 3 cups - Northwestern Gold Dry Malt Extract 2 oz - Perle AA 8% - Boil 45 Min. 2 oz - Williamette AA 4% - Boil 5 Min. Wyeast 2124 - Bohemian Lager 3/4 cup Priming Boil in 3 gallons of water. Add hops as scheduled. Cool wort when finished as rapidly as possible. Add water to make 5 gallons. Fermement at 50 degrees, and rack to secondary at 1.014. Bottle at 1.010 or static. Source: Jack Goral - Illinios back to top Sam Adams Clone 3.3# Northwestern UK Light Malt Extract 2# Northwestern Amber DME 1 oz - Tettnang Hop Pellets 4.4% AA - 30 min 1 oz - Hallertau Hop Pellets 3.6% AA - 10 min Wyeast 2206 Boil in 3 gallons and follow above specs. Ferment 4-5 days and rack to secondary for 2 weeks Source: Brian Knickrehm - The Internet back to top Octoberfest 6.6# Northwestern Gold Malt Extract 1/2# Caramel 30L Grain 1# Munich Grain Malt 1 oz - Hallertau 3.7% AA-60 min 1 oz - Hallertau -30 min 3/4 cup - Dextrose (priming) Wyeast 2206 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add yeast and let stand 24 hrs. Mash grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up to 5 gallons. Pitch yeast starter. OG: 1:055 IBUs: 20 This recipe won the Marzen Catagory at the Dixie Cup in Houston TX. Source: Charles Sule - Lousianna back to top Japanese Rice Beer 3.3# Northwestern Midwestern Light Malt Extract 2# Rice Syrup 1/2# Carapils Malt 1 oz - Saaz 3.1% AA-45 min 1/2 oz - Cascade 4.3% -30 min 3/4 cup - Dextrose (priming) Wyeast 2112 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add yeast and let stand 24 hrs. Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up to 5 gallons. Pitch yeast starter. OG: 1:041 IBUs: 17 Source: Northwestern Extract Co. back to top Honey Lager 6# Northwestern Gold Malt Extract 1# Wild Flower Honey 1/2# Carapils Malt 1 1/2 oz - Cascade Hop Plugs 6.6% AA-60 min 1/2 oz - Cascade Plug 6.6% -10 min 1 tsp - Iriah Moss - 15 min 2/3 cup - Dextrose (priming) Wyeast 2007 - Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a boil and add hops as scheduled. Add honey at last 15 minutes of boil. Cool wort using prefered method, and add cold water to bring the batch up to 5 gallons. Pitch yeast (starter prefered) to wort that is cooled to 65-70 degrees F. Ferment primary at 50 degrees F for 14 days and secondary at 50 degrees F for 14 days OG: 1:045 TG: 1:011 Source: Joel Beckman - Minnesota back to top HOME » ABOUT US » FLAVORS, COLORS & CHEMICALS » |