simple home brewing spice beer recipes - john anderson

FOREWORD

This is the final book in the "Simple Home Brewing" Series. There is so much you can do withhome brewing, with so many different recipes to inspire your imagination. This book is by far mymost favourite recipes. I love spices, especially chilli, lemon and lime in beer. I hope that theserecipes can become some of your favourite as well.

Just like all of my other books, I have made it a big point to be as simple as possible. Nocomplications or excessive time frames. Just having fun and making beer. Like my other books Ihave added some normally very complicated recipes and simplified the process. You can tell theones that are normally complicated as they have a lot of ingredients but just like my other booksmade simple.

I hope you enjoy this book just as much as I enjoyed making it.

Get more recipes from www.howtobrew.com.au

Please have a look at my other Home Brew Books

Simple Home Brewing Getting Started ASIN: B008ULZL5K

Simple Home Brewing Recipes ASIN: B008RA40RY

Simple Home Brewing Recipes II ASIN: B00914I3LO

Simple Home Brewing Fruit Beer Recipes ASIN: B0091Z6HRA

Simple Home Brewing Spice Recipes ASIN: B0098QWORY

Get all the recipes in one collection for only $9.99

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Simple Home Brewing Master Collection

ASIN: B00993KQLM

ContentsBad Chile BeerBah HumbugChristmas in JulyChristmas LagerCinnamon Honey AleCloves Brown AleCountryside GingerEasy Spiced Brown AleGinger LagerGinger PilsnerHoney and BasilHot Honey ChocolateLemon Ginger BeerLime and CorianderMaple Pale AleMexican SpiceOrange WheatPepper PilsenerPumpkin AleSpruce LagerVanilla Honey PorterVampire RepellentWinter WelcomerWinter Tavern Ale

Glossary

Bad Chile Beer

Category: Spiced Beer

You Need

QTY

Coopers Original Real Ale

1 tin

Light Dried Malt

750grms

1.6lbs

Dextrose or Corn Sugar

250grms

0.5lb

Cara Pils Malt Grain

450grms

1.1lbs

Cluster Hops

56grms

2oz

Willamette Hops

20grms

0.70oz

Yeast Labs Whitbread Ale Yeast

14grms

0.49oz

Chopped Serrano Chile Peppers

10

Note: Only put 2 chopped Chile's in for a slight taste

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30min.

Procedure

1. Get a small pot and put your tin of Coopers Original Real Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Dextrose or Corn Sugar.

3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Coopers Original Real Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Chilies, Hops with bags, and Grain liquid without bag, to the fermenter andtop up with water to 22 liters/5.8 gallons. (Use the 5 liters/1.5 Gallons of cold water ifneeded).6. When water temp is under 24C/74F, add Yeast Labs Whitbread Ale Yeast and gently stirto assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Bah Humbug


You Need

QTY

Black Rock Nut Brown Ale

1 tin

Light Dried Malt

1kg

2.2lbs

Black Patent Grain

113grms

0.25lbs

Cranberry Juice Concentrate

340mls

11.5 oz

Willamette Hops

56grms

2oz

Goldings Hops

20grms

0.70oz

Pumpkin Pie Spice

1 tsp

Orange Rind

4 oranges

Safale S-04 Yeast

11.5grms

0.40oz

Preparation


Procedure

1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get

yourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Orange Rind, Pumpkin Pie Spice, Cranberry Juice, Hops with bags, andGrain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Usethe 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Christmas in July


You Need

QTY

Morgans Canadian Light

1 tin

Dark Dry Malt

750grms

2lbs

Northern Brewers Hops

20grms

0.70oz

Saflager S-23

11.5grms

0.40oz

Cinnamon Sticks

1

Ginger Grated

56grms

2oz

Nutmeg Ground

3grms

0.1oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in a bowl or container with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Morgans Canadian Light inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Dark DryMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.

4. Once this is done and your Morgans Canadian Light is ready, use a tin opener to open thetin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, and Hops with bags, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Christmas Lager


You Need

QTY

Morgans Australian Lager

1 tin

Dark Dry Malt

750grms

2lbs

Wildflower Honey

500grms

1.1lbs

Hersbrucker Hops

20grms

0.70oz

Saflager S-23

11.5grms

0.40oz

Cinnamon Sticks

2

Allspice seeds

56grms

2oz

Ginger Grated

56grms

2oz

Nutmeg Ground

3grms

0.1oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in bowl or container with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Morgans Australian Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Dark Dry Malt

and Wildflower Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Morgans Australian Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, Hops with bags, and Allspice, tothe fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Cinnamon Honey Ale


You Need

QTY

Black Rock East India Pale Ale

1 tin

Black Rock Amber Malt Extract

1 tin


28grms

1oz

Cascade Hops

20grms

0.70oz

Tettnanger Hops

42grms

1.50oz

Safale S-04 yeast

11.5grms

0.40oz

Honey

1kg

2.2lbs

Cinnamon

1tbs

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Black Rock East India Pale Ale inside and fill the pothalf way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down.Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put. Once the jug has boiled, pour the 2 liters/.5 Gallons of waterinto the pot.3. Once this is done and your Black Rock East India Pale Ale is ready, use a tin opener to

open the tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved. Do the same with the Black Rock Amber Malt Extract.4. Add mixture, Cinnamon, Honey, and Hops with bags to the fermenter and top up withwater to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).5. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist withthe break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Cloves Brown Ale


You Need

QTY


1 tin

Light Dried Malt

450grms

1lb

Hallertau Hops

20grms

0.70oz

Safale S-04 yeast

11.5grms

0.40oz

Orange Rind

2 orange

Cinnamon Stick

2

Whole Cloves

3-4

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in a bowl or container with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.

4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Orange Rind, Cinnamon Sticks, Cloves, Hops with bags, and Grain liquidwithout bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5Gallons of cold water if needed).6. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Countryside Ginger


You Need

QTY

Munton's Yorkshire Bitter

1 tin

Light Dried Malt

450grms

1lb

Crystal Malt Grain

450grms

1lb

Saaz Hops

20grms

0.70oz

Hallertau Hops

20grms

0.70oz

Safale S-04 Yeast

11.5grms

0.40oz

Ginger Freshly Grated

85grms

3oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, Ginger, and Grain in separate bowls or containers with boiling hot water for20-30 min.

Procedure

1. Get a small pot and put your tin of Munton's Yorkshire Bitter inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your special

brewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Munton's Yorkshire Bitter is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Ginger, Hops with bags, and Grain liquid without bag, to the fermenter andtop up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Easy Spiced Brown Ale


You Need

QTY


1 tin

Light Dried Malt

750grms

1.6lbs

Hallertauer Hops

20grms

0.70oz

Safale S-04 Yeast

11.5grms

0.40oz

Whole Cloves

3-4

Cinnamon Sticks

2

Ground Nutmeg

1/2 tsp

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, in a bowl or container with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.

4. Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Whole Cloves, Cinnamon Sticks, Ground Nutmeg, Hops with bag to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Ginger Lager


You Need

QTY

Black Rock Colonial Lager

1 tin

Light Dried Malt

750grms

1.6lbs

Freshly Grated Ginger

21grms

0.75oz

Cascade Hops

20grms

0.70oz

Saflager S-23 Yeast

11.5grms

0.40oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops in bowl or container with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Hops with bags, and your grated ginger to the fermenter and top up with

water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Ginger Pilsner


You Need

QTY

Coopers Pilsner

1 tin

Light Dried Malt

750grms

1.6lb

Crystal Malt Grain

450grms

1lb

Dark Malt Grain

226grms

0.5lb

Hallertau Hops

20grms

0.70oz

Saaz Hops

20grms

0.70oz

WYEAST WY1056 American Ale Yeast

11.5grms

0.40oz

Ginger grated

113grms

4oz

Cinnamon ground

2 tsp

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30min.

Procedure

1. Get a small pot and put your tin of Coopers Pilsner inside and fill the pot half way. Put onstove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook thewort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get

yourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Coopers Pilsner is ready, use a tin opener to open the tin andpour it into the larger pot with the rest of the mixture and mix until completely dissolved.5. Add mixture, Ginger, cinnamon, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Honey and Basil


You Need

QTY

Mangrove Jack's Pale Ale

1 tin

Pale Malt Grain

450grms

1lb

Crystal Malt Grain

450grms

1lb

Light Munich Malt Grain

450grms

1lb

Goldings Hops

20grms

0.70oz

WYEAST - WY1056 American Ale yeast

11.5grms

0.40oz

Honey

500grms

1.1lb

Fresh Basil

28grms

1oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, Basil, and Grains in separate bowls or containers with boiling hot water for20-30 min.

Procedure

1. Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into thepot.

3. Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the hot water and mix until completely dissolved. Dothe same with your honey.4. Add mixture, Basil liquid and leaves, Hops with bags, and Grain liquid without bag, tothe fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).5. When water temp is under 24C/74F, add WYEAST - WY1056 American Ale yeast andgently stir to assist with the break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Hot Honey ChocolateCategory: Spiced Beer

You Need

QTY

Morgan's Canadian Light

1 tin

Morgan's Amber Extract

1 tin

Chocolate Malt Grain

226grms

0.5lb

Crystal Malt Grain

226grms

0.5lb

Molasses

1 cup

Honey

750grms

1.5lb

Unsweetened Bakers Chocolate

113grms

4oz

Hersbrucker Hops

20grms

0.70oz

WYEAST - WY1272 American Ale II

11.5grms

0.40oz

Yellow, Green, or Red Peppers

3 - 4

Preparation


Procedure

1. Get a small pot and put your tin of Morgan's Canadian Light inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.

2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Chocolate,Molasses and Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Morgan's Canadian Light is ready, use a tin opener to open thetin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved. Do the same for your Morgan's Amber Extract.5. Add mixture, Peppers, Hops with bags, and Grain liquid without bag, to the fermenterand top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water ifneeded).6. When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeastand gently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Lemon Ginger Beer


You Need

QTY

Brewcraft Ginger Beer

1 tin

Raw Sugar

1kg

2.2lb

Ginger Freshly Grated

85grms

3oz

Lemons halved and juiced

2

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

Procedure

1. Get a small pot and put your tin of Brewcraft Ginger Beer inside and fill the pot half way.Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do notcook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Raw Sugar.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Brewcraft Ginger Beer is ready, use a tin opener to open thetin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Lemons juice and rind, Ginger, to the fermenter and top up with water to 23liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add yeast that came with ginger beer kit and gentlystir to assist with the break down process.

7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Lime and Coriander


You Need

QTY

Black Rock Colonial Lager

1 tin

Light Dried Malt

500grms

1.1lb

Wheat Grain

450grms

1lb

Saflager S-23 Yeast

11.5grms

0.40oz

Honey

250grms

8.8oz

Coriander Seeds Crushed

15grms

0.52oz

Limes halved

3

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Grain in a bowl or container with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.

4. Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, limes, Coriander Seeds, and Grain liquid without bag, to the fermenter andtop up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Maple Pale Ale


You Need

QTY

Imperial Voyage Pale Ale

1 tin

Amber Malt Extract

1 tin

Crystal Malt Grain

226grms

0.5lb

Wheat Malt Grain

226grms

0.5lb

Golding Hops

20grms

0.70oz

WYEAST - WY1028 London Ale Yeast

11.5grms

0.40oz

Maple Syrup

1 litre

1 quart

Cinnamon Stick

2

Preparation


Procedure

1. Get a small pot and put your tin of Imperial Voyage Pale Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Amber MaltExtract and the Maple Syrup.

3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Imperial Voyage Pale Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Cinnamon sticks, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Mexican Spice


You Need

QTY

Black Rock Mexican Lager

1 tin

Light Dried Malt

500grms

1.1lbs

Amber Dry Malt

250grms

0.5lbs

Munich Malt Grain

750grms

1.6lbs


113grms

0.25lbs


40grms

1.40oz

Cascade Hops

20grms

0.70oz

WYEAST - WY1272 American Ale II

11.5grms

0.40oz

Fennel fresh

56grms

2oz

Orange Rind

168grms

6oz

Preparation


Procedure

1. Get a small pot and put your tin of Black Rock Mexican Lager inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do

not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Amber Dry Malt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Mexican Lager is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Fennel, Orange rind, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeastand gently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Orange Wheat


You Need

QTY

Mangrove Jacks Int Bavarian Wheat

1 tin

Coopers Wheat Malt Extract

1 tin

Wheat Malt Grain

450grms

1lb

Rolled Oats

500grms

1.1lb

Goldings Hops

20grms

0.70oz

WYEASY - WY3638 Bavarian Wheat

11.5grms

0.40oz

Orange Rind from whole orange

3 orange

Coriander Crushed

21grms

0.75oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Hops, Oats and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Mangrove Jacks Int Bavarian Wheat inside and fill thepot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heatdown. Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into thepot.

3. Once this is done and your Mangrove Jacks Int Bavarian Wheat is ready, use a tin openerto open the tin and pour it into the larger pot with the rest of the mixture and mix untilcompletely dissolved. Do the same with your Coopers Wheat Malt Extract.4. Add mixture, Orange Rind, Coriander, Oats, Hops with bags, and Grain liquid withoutbag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallonsof cold water if needed).5. When water temp is under 24C/74F, add WYEASY - WY3638 Bavarian Wheat andgently stir to assist with the break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Pepper Pilsener


You Need

QTY

Black Rock Export Pilsener

1 tin

Light Dried Malt

500grms

1.1lb

Pilsener Grain

226grms

0.5lb

Crystal Grain

450grms

1lb

Saaz Hops

20grms

0.70oz

WYEAST - WY2278 Czech Pils Yeast

11.5grms

0.40oz

Jalapeno Peppers

283grms

10oz

WARNING: Only chop peppers for a really spicy taste. I do not chop mine.

Preparation


Procedure

1. Get a small pot and put your tin of Black Rock Export Pilsener inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your special

brewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Export Pilsener is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Jalapeno Peppers, Hops with bags, and Grain liquid without bag, to thefermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of coldwater if needed).6. When water temp is under 24C/74F, add WYEAST - WY2278 Czech Pils Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Pumpkin Ale #2


You Need

QTY

Mangrove Jack's Pale Ale

1 tin

Light Dried Malt

500grms

1.1lb

Pale Ale Malt Grain

450grms

1lb

Pumpkin mashed

1kg

2.2lbs

Fuggles Hops

20grms

0.70oz

WYEAST WY1056 American Ale Yeast

11.5grms

0.40oz

Allspice

1 tsp

Cinnamon ground

1 tsp

Nutmeg

1 tsp

Note: Use orange American pumpkins only

Preparation


Procedure

1. Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot halfway. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Donot cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get

yourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to openthe tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Pumpkin, Allspice, Cinnamon, Nutmeg, Hops with bags, and Grain liquidwithout bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5Gallons of cold water if needed).6. When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Spruce Lager


You Need

QTY

Black Rock Mexican Cerveza

1 tin

Light Dried Malt

500grms

1.1lb

Dextrose

500grms

1.1lb

Carapils Grain

250grms

0.55lb

Cascade Hops

20grms

0.70oz

Saflager S-23 Yeast

11.5grms

0.40oz

Spruce Essence

14grms

0.5oz

Preparation


Procedure

1. Get a small pot and put your tin of Black Rock Mexican Cerveza inside and fill the pothalf way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down.Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt and Dextrose.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your special

brewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Black Rock Mexican Cerveza is ready, use a tin opener toopen the tin and pour it into the larger pot with the rest of the mixture and mix until completelydissolved.5. Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top upwith water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist withthe break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Vanilla Honey Porter


You Need

QTY

Cascade Chocolate Mahogany Porter

1 tin

Black Rock Amber Malt Extract

1 tin

Clover Honey

900grms

2lbs


450grms

1lb

Goldings Hops

20grms

0.70oz

Vanilla Beans Split

2pods

Safale S-04 Yeast

11.5grms

0.40oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak Goldings Hops, and the Chocolate Malt Grain in separate bowls or containers withboiling hot water for 20-30 min.

Procedure

1. Get a small pot and put your tin of Cascade Chocolate Mahogany Porter inside and fill thepot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heatdown. Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and pour in your Cascade Chocolate Mahogany Porter, Black RockAmber Malt Extract, and your Clover Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure you

dissolve as much as you can while pouring. Use your special brewing plastic spoon todissolve the rest of the ingredients.4. Add mixture, hops with bags, and grain liquid without bag, to the fermenter and top upwith water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).5. When water temp is under 24C/74F, add Safale S-04 Yeast and the split Vanilla Beans.Gently stir to assist with the break down process.6. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Vampire Repellent


You Need

QTY

Coopers Brewmaster India Pale Ale

1 tin

Light Dried Malt

1kg

2.2lbs

Pale Malt Grain

450grms

1lb


20grms

0.70oz

WYEAST - WY1028 London Ale yeast

11.5grms

0.40oz

Garlic Cloves peeled

4 large

Preparation


Procedure

1. Get a small pot and put your tin of Coopers Brewmaster India Pale Ale inside and fill thepot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heatdown. Do not cook the wort; you just need to warm it enough to make it easier to pour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Light DriedMalt.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Coopers Brewmaster India Pale Ale is ready, use a tin opener

to open the tin and pour it into the larger pot with the rest of the mixture and mix untilcompletely dissolved.5. Add mixture, Garlic, Hops with bags, and Grain liquid without bag, to the fermenter andtop up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Winter Welcomer


You Need

QTY

Mangrove Jack's British Series India Pale Ale

1 tin

Pale Malt Grain

450grms

1lb

Roasted Barley Grain

100grms

0.22lb

Clover Honey

500grms

1.1lb

Dextrose or Corn Sugar

250grms

0.5lb

Fuggles Hops

40grms

1.40oz

Goldings Hops

20grms

0.70oz

WYEAST - WY1028 London Ale Yeast

11.5grms

0.40oz

Preparation


Procedure

1. Get a small pot and put your tin of Mangrove Jack's British Series India Pale Ale insideand fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it,turn heat down. Do not cook the wort; you just need to warm it enough to make it easier topour.2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your dry products in. In this recipe it's your Dextrose or

Corn Sugar and Clover Honey.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dryingredients, making sure you dissolve as much as you can while pouring. Use your specialbrewing plastic spoon to dissolve the rest of the dry product.4. Once this is done and your Mangrove Jack's British Series India Pale Ale is ready, use atin opener to open the tin and pour it into the larger pot with the rest of the mixture and mixuntil completely dissolved.5. Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top upwith water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).6. When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast andgently stir to assist with the break down process.7. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Winter Tavern Ale


You Need

QTY

Steep Time

Alexander's Pale Malt Extract

1 tin

Clover Honey

500grms

1.1lb

British Cara Pilis Grain

450grms

1lb

30min

Crystal Grain

450grms

1lb

30min


100grms

0.25lbs

30min

Chinook Pellets Hops

50grms

2oz

60min

Cascade Hops

40grms

1.5oz

30min

Hersbrucker Hops

40grms

1.5oz

20min

Cinnamon Sticks

3

Whole Cloves

1tsp

Ground Allspice

1tsp

Grated Fresh Ginger

50grms

2oz

Cardamom Pods Cracked

6 pods

Safale S-04 Yeast

11.5grms

0.4oz

Preparation

· Make sure your tools and fermenter are clean and ready to use.

· Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple ofhours before needed.· Fill jug or kettle with 2 liters/.5 Gallons of boiled water.· Soak all Hops and grains in separate bowls or containers with boiling hot water accordingto the chart above.

Procedure

1. Get a small pot and put your tin of Alexander's Pale Malt Extract inside and fill the pothalf way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down.Do not cook the wort; you just need to warm it enough to make it easier to pour.

2. Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, getyourself a really big pot and put all your Clover honey in.3. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure youdissolve as much as you can while pouring. Use your special brewing plastic spoon todissolve the rest of the dry product.

4. Once this is done and your Alexander's Pale Malt Extract, use a tin opener to open the tinand pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5. Add mixture, hops with bags and all grain liquids without bags to the fermenter and topup with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6. Add the Cinnamon Sticks, Whole Cloves, Ground Allspice, Grated Fresh Ginger, and theCracked Cardamom to the mixture. These will add to the flavor as your brew ferments.

7. When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist withthe break down process.

8. Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or untilthe water in the air lock has leveled out.

Glossary

There are a lot of terms used in Home Brewing that can confuse people. In every book that Ipublish, I add a glossary for the reader to completely understand the terms that are written in thebook. Although in my other books you will find most of the same words in the glossary, it isimportant that you learn these terms and understand what they mean.

Additives: Extra substances can be added to your brew to make it last longer or change the taste.These can consist of preservatives, enzymes, and antioxidants.

Alcohol volume: A measurement of the amount of alcohol. This is presented as a percentage.

Ale: Earlier English style beer. A type of drink before the 1500's before beer as we know it. Madefrom water, barley, yeast and hops.

Barley: A grain used for making beer. Generally used in stouts but can be used in other types ofbeers.

Beer: The beverage we know and love made from fermenting of grains and hops to give awonderful alcoholic flavour.

Bitter: Originally an English term to describe a well hopped draught. It is bitter in taste. Mostbitters are considered as heavy in alcohol content.

Black Malt: Barley roasted at a very high temperature. This is used with many stouts

Body: A term used to describe the weight and texture of the beer in your mouth.

Bottle capper: A device used to put the crown caps on glass bottles. It can be used for bottlingbeer or soda.

Carbonation: The process of putting bubbles in beer caused by carbon dioxide(CO2).

Carbon Dioxide (CO2): A gas used to put the bubbles in beer. Mainly used in kegging.

Draught Beer: This is a term used for serving beer. Originally beer was drawn by gravity throughtaps. Draught beers did not use any extra CO2, just whatever the beer produced.

Dry Enzyme: Helps the yeast consume more of the sugars available in the brew. Helps with a driertaste.

Dry hopping: This is when more hops are added to the fermenting process. It will add to thealready existing flavour or the beer.

Finish: Beer tasting term used to describe the length of taste that lingers in your mouth after tastingbeer.

Glucose: A simple sugar used to feed the yeast and add to flavour.

Grain bag: A grain bag is made of a stocking type of material to hold the loose grains whensoaking in hot water. This allows you to get the flavour of the grain without putting the grainstraight in the fermenter.

Head: This is the foam on top of the beer. If the beer is lacking head, you can use dextrose toincrease it.

Hops: Hops are the female flowers of vines that are used to flavour beer.

Hydrometer: Is used to measure the weight of the liquid. You can buy different hydrometers tomeasure different kinds of alcohol or liquid.

Keg: A stainless steel cylinder that holds beer. CO2 gas is used to push the beer out.

Lager: The word originally comes from German to describe a high quality beer.

Light Ale: A lighter in color form of bitter.

Malt: A type of grain, mostly barley, that has been moistened, then germinated, and then dried.

Mead: Traditionally ale made with honey and fruit. Herbs and spices can also be added.

Pale Ale: First brewed in London in the 18th century, it is a name given to bottled draught beer. Itis said that gypsum is makes the most ultra fine quality Pale Ale.

Pilsner: The term has originally come from the Czech village of Pilsen. It is to describe the qualityof the brew from the Pilsner Malt.

Sanitizer: This is one of the most important parts of home brewing. The sanitizer will help youkeep your gear clean and free from harmful bacteria.

Siphon hose: Used to transfer beer from the fermenter to a keg or bottles.

Stout: Originally brewed by the English, it was discarded and the adopted by the Irish. They havemade the best stouts in the world today.

Water: One of the four major ingredients used to make beer. The others are grain, hops and yeast.

Wheat beer: Is a mixture of wheat malt and barley malt. This produces a pale murky beer that hasa high alcohol level.

Wort: A tar like extract that is made from the mashing of grain and water. Used to ferment theother ingredients into beer.

Yeast: A single celled organism that converts sugars into alcohol and CO2. Many people try to usebaker's yeast. The results are not as good as the brewer's yeast is specially designed to get the mostout of your brew.

Zymurgy: A term used to describe the science of brewing.

simple home brewing spice beer recipes - john anderson

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